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Monthly Archives: April 2014

Folkrace decoration for a wedding cake

I was asked to make a very unique wedding cake decoration for folkrace enthusiasts. Because the cars rarely have smooth sides, they were supposed to be dented also on the decoration.

 

Congratulations “Hasse” and “Nipa”!

 

Folkrace decoration

Folkrace decoration

Folkrace decoration

Folkrace decoration

Joel’s tractor cake

Tractor cake

Tractor decoration

Little Joel likes tractors a lot, and especially playing with them in a sandbox.

I conducted my marketing research this time by asking my nephew, who as a soon-to-be 5-year-old is probably the best to tell what Joel might like, whether I should make a cake shaped like a pile of sand and with a tractor on top or a cake with a sandbox with a tractor on top. At first my nephew got worried, as his cake’s supposed to be a pirate ship and not a sandbox, but luckily I was able to convince him that this cake would be for another little boy. (Phew!) In the end we decided that it would be best if there was a sandbox with a tractor on top of the cake.

The icing on this cake was done with just buttercream (and apparently I didn’t make as neat of a job with it as I first thought), and it was filled with raspberry and white chocolate filling.

 

Congratulations Joel!

Chocolate and vanilla cheesecake with brownies base

Chocolate and vanilla cheesecake

Chocolate and vanilla cheesecake

The summer is almost here, and it’s good to celebrate it by treating yourself (and why not your barbecue quests) to a mouth watering cheesecake.

This cake is relatively easy to make, although it does require many bowls (and preferably whisks), and it tastes like a cake bought from a real bakery :)

The chocolate mousse layer is originally altered from Fazer’s chocolate cheesecake recipe, and this was the first time I used it with a brownies base, which in my opinion works even better than a biscuit base. Try for yourselves!

 

Chocolate and vanilla cheesecake with brownies base (ø25cm tin)
Brownies-base:
 140 g margarine
 250 g caster sugar
 0,5 tsp vanilla sugar
 65 g dark cocoa powder
 2 eggs
 65 g plain flour
Cheese layer 1:
 3 leaves of gelatin
 1 tbsp water
 290 g milk chocolate
 240 g mascarpone cheese
 0,7 dl caster sugar
 1 tsp vanilla sugar
 2 eggs
 2 dl double cream
Cheese layer 2:
 4 leaves of gelatin
 1 tbsp water
 1 vanilla pod
 250 g mascarpone cheese
 056 dl caster sugar
 1 tsp vanilla sugar
 2 eggs
 2 dl double cream

 

Brownies base:

Measure the margarine, sugar and cocoa powder into a heat resistant bowl and melt on a double boiler (or in a microwave) mixng every now and then, until the ingredients have melted and the mixture feels hot to the touch. Set aside to cool slightly.

Add eggs one at a time to the mixture stirring vigorously (this word was used in the original recipe : ) ) after each one. Add the flour and mix until evenly combined. Beat vigorously for another 40 strokes and then pour the batter into a lose base cake tin lined with baking paper. (I first layed a sheet of baking paper on top of the base of the tin, and closed the sides normally leaving the sheet smoothly in between. I then greased the sides of the tin, and circled a long straight piece of baking paper around the sides. This way I received a smooth finish)

Bake in the lower part of a 160°C oven for approximately 20 minutes. The brownie-mix is done when a toothpick pressed into the centre of the batter comes out almost clean. Leave to cool completely.

 

Cheese layer 1: 

Place the gelatin leaves into a bowl of cold water and melt 230 g of the chocolate. Chop the rest of the chocolate into small chips.

Whip the cream with vanilla sugar. Separate the egg yolks and mix them with mascarpone and slightly cooled melted chocolate. Whisk the egg whites with sugar until the mix forms hard peaks.

When the gelatin leaves are soft, squeeze out excess water and melt them with a tablespoonful of boiling hot water. Add the gelatin into the mascarpone-chocolate mix, add the chocolate chips and carefully also mix in the whipped cream and egg whites.

Spread the mix on top of the brownies base and leave to set in the fridge while you prepare the top layer.

 

Cheese layer 2:

Place the gelatin leaves into a bowl of cold water.

Whip the cream with vanilla sugar. Separate the egg whites and whisk them with sugar until hard peaks form. Egg yolks are not needed in this layer. Split the vanilla bean pod lengthways and scrape the seeds into a bowl with mascarpone.

When the gelatin leaves are soft, squeeze out excess water and melt them with a tablespoonful of boiling hot water. Add the gelatin into the mascarpone-vanilla mix, add the chocolate chips and carefully also mix in the whipped cream and egg whites.

Spread the mix on top of the first cheese layer and leave to set in the fridge for several hours, or preferably over night.

 

Decorate as you wish and enjoy in good company!

Happy Easter!

easter

Chocolate eggs aren’t part of my normal product range, but as I happened to buy some chocolate egg molds last autumn, I had to try them out.

This 400g Easter egg with sweets and small toys inside is going to my niece and nephew.

Lenni’s big brother cake

Lenni's big brother cake

Lenni and twin sisters, made out of fondant

 

Little Lenni became a double big brother when his tiny twin sisters were born, and Lenni’s mother wanted to celebrate this with a strawberry flavoured cake at Lenni’s nursery.

 

Congratulations to the proud big brother!

 

Confirmation cake

Confirmation cake

Motorbike decoration

This confirmation cake (or in fact two identical cakes) was filled with white chocolate and milk chocolate mousse.

The decoration I made entirely out of edible materials, and almost didn’t want to let it go, as I think it turned out so great ;)

 

Congratulations for your confirmation, Samuel!

 

Motorbike decoration

Bra cake

Bra cake

When I started my cake business, I knew it was only a matter of time when I’d receive my first order for a “boob cake”. Well, now I’m one experience richer, and here’s the result. At the same time this was my first gluten free cake order.

The colours of the bra were set, and the boobs were requested to be voluptuous. Otherwise I was once again given a free hand for the execution. The name tattoo was a spur of the moment addition, and I added it just a couple of hours before the pick-up. I have to say I don’t think I’d make a very good tattoo artist! :D

 

Congratulations Sami!

Mouth watering chocolate muffins

Chocolate muffins

For April fools day I wanted to prank the blog’s readers, but then couldn’t think of anything good to joke about. So instead I will add a recipe for tasty (really) chocolate muffins. You’re welcome!

 

Chocolate muffins (12 large muffins)
 150 g margarine
 1,5 dl caster sugar
 2 eggs
 3,5 dl plain flour
 2 tsp baking powder
 2,5 tbsp dark cocoa powder
 1,5 dl milk
 approx. 80 g dark chocolate chips

 

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 chocolate chips and stir.

Pour the batter into cupcake paper covered muffin trays, and bake in 225°C for 12-15 minutes.

Let the muffins cool before icing them.

 

 

Icing (mocha cream)
 125 g margarine
 1 tsp vanilla sugar
 30 g dark cocoa powder (=0,5 dl)
 220 g powdered sugar
 1 tbsp strong cold coffee

 

Soften the margarine with a handheld mixer. Mix together cocoa powder and powdered sugar in a separate bowl, and sieve into the bowl of margarine. Finally add coffee and mix until smooth.

Spoon the icing into a piping bag with a large star tip and pipe in a circular motion starting from the edge of the cupcake and spiralling toward the middle.

Decorate with nonpareil sprinkles (hundreds and thousands) or marzipan/fondant decorations.