Neela’s 9th birthday cake

Neela's 9th birthday cake
My niece Neela wanted her birthday cake to be light blue, tasting of strawberries and have “chunks” on top. These “chunks” as they call them are different kinds of small objects – for example diamond shaped plastic decorations or pieces of broker bicycle reflectors – with which she and her friends play.


Congratulations, Neela!


Dog cake

Dog cake



This adorable caramel pudding flavoured dog cake went to celebrate an 8-year-old girl’s birthday party.




Alexey’s 9th birthday cake

Alexey's 9th birthday cake



9-year-old Alexey loves fresh berries, so that’s what he wanted on his birthday cake – and lots of them!

Inside Alexey’s cake was fresh strawberries and cream-mascarpone filling. The frosting was cocoa buttercream topped off with chocolate ganache.


Congratulations, Alexey!


Sauna bucket cake

Sauna bucket cake



Joppe got this sauna themed, lime and white chocolate flavoured cake from his friend as a 60th birthday (or second 30th birthday) present.


Congratulations, Joppe!


Pavel’s dinosaur cake

Pavel's dinosaur cake

Fondant dino and white chocolate egg
3-year-old Pavel wanted a dinosaur cake for his birthday. The flavour was strawberry quark and the nest surface was biscuit crumbs. Baby dino was made out of fondant and the egg was white chocolate.


Congratulations, Pavel!


Army-geocaching cake

Army-geocaching cake


Army-geocaching cakeThis multithemed cake celebrated its receiver’s birthday, end of army training and geocaching event.

The decorations were yet again made our of fondant, the cake surface was airbrushed.


Congratulations, Tapio!

Army-geocaching cake

Ami’s fire truck cake

Ami's fire truck cake


Ami's fire truck cake

2-year-old Ami had a strawberry flavoured fire truck for his birthday cake.


Congratulations, Ami!


Chocolate and raspberry mousse cake

Chocolate and raspberry mousse cake



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





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!

Luka’s 4th birthday cake

Luka's 4th birthday cake



Luka wanted his 4th birthday cake to have a reindeer theme. The flavour was lactose free strawberry quark, icing and the reindeer were fondant.


Congratulations, Luka!

50th birthday garden cake

50th birthday garden cake


Fondant couple


My auntie and her husband celebrated a joint 50th birthday, and the decoration ideas for their cake came from my auntie’s sisters.

The couple’s outfits came from their wedding, and in addition the cake had references to their shared garden project, children, pet tortoise and a hot tub.

The cake was filled with lactose free strawberry quark. All decorations were made out of fondant.


Congratulations, Irja and Jeff!


Fondant children