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Monthly Archives: August 2015

Baby boy’s Christening cake decoration

Baby boy's Christening cake decoration

 

This adorable fondant baby left to decorate a baby boy’s Christening cake along with tiny blue fondant flowers.

 

Congratulations to the little one and his parents!

 

Chocolate and raspberry mousse cake

Chocolate and raspberry mousse cake
moussekakku2

 

 

Kotileipomo Juhlakuu turns two today, and it’s time for a celebration!

A little time has passed since my last published recipe, so here’s another one:

 

Chocolate and raspberry mousse cake (for ø20cm cake tin)
Brownies-base (for ø25cm cake tin):
 140 g margarine
 250 g vaster sugar
 0,5 tsp vanilla sugar
 65 g dark cocoa powder
 2 eggs
 65 g plain flour
Chocolate mousse layer:
 3 leaves of gelatin
 1 tbsp water
 150 g milk chocolate
 180 g mascarpone cheese
 3 dl double cream
 Raspberry mousse layer:
 6 leaves of gelatin
 1,5 tbsp water
 200 g raspberry puree
 100 g vanilla quark
 3 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.

Once cooled, cut the base to the correct size (the fillings’ recipes are for a ø20cm cake as approx. 3cm layers).

 

Chocolate mousse layer: 

Place the gelatin leaves into a bowl of cold water and melt the chocolate.

Mix the chocolate into the 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-chocolate mix.

Whip the cream and fold carefully into the mascarpone-chocolate mix.

Spread the mix on top of the brownies base and leave to set in the fridge while you prepare the top layer. (Or preferably wait for a couple of hours for the first layer to set before adding the next)

 

Raspberry mousse layer:

Place the gelatin leaves into a bowl of cold water.

Mix together raspberry puree and vanilla quark.

When the gelatin leaves are soft, squeeze out excess water and melt them with boiling hot water. Mix evenly into the raspberry quark.

Whip the cream and fold carefully into the rasberry quark. Make sure the whipped cream is evenly incorporated.

Spread the mixture on top of the chocolate mousse layer and leave to set in a fridge for a few hours, or preferably over night.

 

Decorate as you wish and enjoy in a good company!

Laura’s and Toni’s wedding cake decoration

Wedding cake decoration

 

Wedding cake decoration
Laura and Toni celebrated their wedding yesterday, and their wedding cake was topped with this unique fondant cake decoration.

The couple wanted their dogs to be included in the decoration, and the groom was to have boxing gloves in his hands. The decoration bride’s dress mimicked that of the bride’s actual wedding dress.

 

 

Congratulations, Laura and Toni!

 

Wedding cake decoration