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Monthly Archives: December 2013

Amphibious aircraft cake

Amphibious aircraft

Amphibious aircraft decoration (edible)

My brother’s birthday cake had the honours to be the last cake for this year, and at the same time the 40th layer cake I’ve made this year.

The theme (which changed slightly along the way) for this cake was decided around the time of his last birthday already, and originally the entire cake was supposed to be an airplane. However, due to lack of time, I ended up making the cake as water and the actual plane out of fondant, rice crispies treats, spaghetti and a few barbecue/cocktail sticks :)

Inside the cake was a banana and white chocolate filling.

 

Congratulations Pertti!

 

Amphibious aircraft

Crane cake

Crane cake

STS crane out of fondant

The very last cake order for this year had a very industrial theme, as (related to the celebrated man’s profession) it was supposed to have two different port cranes on top. Luckily these kinds of cranes are familiar to me too, as my day job is in fact in the very same company. Although I haven’t built edible cranes before. :)

 Inside the cake there was a season-appropriate vanilla and cinnamon apple filling. The colours for the STS (Ship-To-Shore) crane and the RTG (Rubber Tyred Gantry) crane were the same as those from the man’s first projects. At some point during the construction of these cranes I almost lost belief in the whole project, but all’s well that ends well. Of course I wasn’t able to make all the little details to these miniature cranes, but I’m sure they’re still recognisable.

Congratulations Jani!

RTG crane out of fondant

Lingonberry cake

Lingonberry cake

I tried this lingonberry cake recipe I found online already last yeat (in fact the picture is a year old), and it was a huge hit among family and friends. The recipe is extremely easy and a good choice for the Christmas table or as a present.

 

Lingonberry cake
 80 g margarine
 4,5 dl plain flour
 3 dl caster sugar
 2 tsp ground ginger
 2 tsp cinnamon
 1 tsp ground cloves
 2 tsp bicarbonate of soda
 1,5 dl lingonberry purée
 3 dl milk

 

Mix together all the dry ingredients. Melt margarine and add into the dry ingredients along with lingonberry purée and milk. Mix until smooth.

Pour the batter into a greased and breadcrumbed bundt pan, and bake in 175°C for 50-60 minutes. The cake is ready, when a skewer pressed into the cake comes out clean. Turn over on a plate and let cool.

 

The cakes in the picture have been decorated with fondant lingonberries.

 

Birch wedding cake

Birch wedding cake

At the end of the summer a recently married co-worker of mine asked if I could make him and his wife a “post wedding cake”, as for some reason or another the bride couldn’t get the raspberry and white chocolate mousse cake she would have wanted.

At the wedding all the guests’ name tags were made out of wood, so the cake was supposed to be a birch disc with the bride and groom’s names on top as if burned into the wood. The lettering came directly from the wedding decorations, which I copied the best I could. For the burned wood affect I first piped a mirror image design on a clear plexiglass with royal icing, and once it had hardened, I pressed the design on a sheet of fondant. Then I painted over the design with a mix of brown luster dust and vodka. The royal icing “stamp” worked so well, I think I’ll use the technique again in the future!

Congratulations once more, Tanja and Joni!

Almond croquant bundt cake

Almond croquant bundt cake

 

As I already mentioned during the weekend, Christmas is most definitely the time for bundt cakes! Therefore I try to add as many dry cake recipes as I have time to make before Christmas. This almond croquant cake was made to celebrate my mum’s name day.

 

Almond croquant cake
 250 g margarine
 2,5 dl caster sugar
 4 eggs
 1 tsp vanilla sugar
 1,5 tsp baking powder
 250 g plain flour
 2 tbsp dark cocoa powder
 1 dl milk
 150 g almond croquant

 

Whip together soft margarine and sugar until light and fluffy. Add eggs one at a time while constantly mixing. Mix the dry ingredients together in a separate bowl and incorporate them into the batter with milk. Finally add in the almond croquant (unless you already added it with the flour) and stir until smooth.

Pour the batter into a greased and breadcrumbed bundt pan and bake in 175°C for about 50-60 minutes. The cake is ready when a skewer pressed into the cake comes out clean.

Turn over on a plate and leave to cool. Dry cakes are at their best during the following days unless they get eaten before that.

Raspberry and blueberry bundt cake

Raspberry and blueberry bundt cake

Christmas is a bundt cake season, and because I had in my cupboard some raspberry and blueberry purée which were close to their use-by date, I decided to try how they would work in a bundt cake. The basic bundt cake recipe is easy to modify, and so this recipe was also created by simply trying whether it would work:

 

Raspberry and blueberry bundt cake
 200 g margarine
 2 dl caster sugar
 3 eggs
 2 tsp vanilla sugat
 2 tsp baking powder
 4 dl plain flour
 3 dl raspberry and blueberry purée

 

Whip together soft margarine and sugar until light and fluffy. Add eggs one at a time while constantly mixing. Mix the dry ingredients together in a separate bowl and incorporate them into the batter. Finally add in the purée and stir until smooth.

Pour the batter into a greased and breadcrumbed bundt pan and bake in 175°C for about 50-60 minutes. The cake is ready when a skewer pressed into the cake comes out clean.

Turn over on a plate and leave to cool. Dry cakes are at their best a couple of days old (if they last that long!)

New York blueberry cheesecake

New York blueberry cheesecake

Sain tälle viikonlopulle tilauksen New York mustikkajuustokakusta, ja pitihän sitä testata itsekin ensin. Ja mikäpä parempi ajankohta kuin itsenäisyyspäivän juhlaillallinen :)

 

New York blueberry cheesecake:
Base (ø24cm):
 300 g digestive biscuits
 150 g margarine
Filling:
 600 g cream cheese
 300 g quark
 1 dl caster sugar
 1 dl corn starch
 2 tsp vanilla sugar
 3 eggs
 1 dl double cream
 200 g white chocolate
 1,5 dl blueberries

 

Mix together biscuit crumbs and melted margarine. Press the crumbs into a loose base cake tin and bake in 175°C for about 10 minutes. Let cool.

Mix the cream cheese and quark to an even mass. Mix in sugar, corn starch and vanilla sugar. Add eggs one at a time into the cream cheese while constantly mixing. Add the cream and mix evenly.

Melt the white chocolate and add into the filling. Spread the filling onto the biscuit base and add blueberries. Bake the cheese cake for about 40 minutes (if the top browns too quickly, cover it with aluminium foil). Turn off the oven, cover the cake with aluminium foil and let the cake sit in the cooling oven for another 30 minutes. Serve fridge cold.