Cakeryblog

Pearls

2012-03-10T01:05:00.007+01:00

kageriet.net

I really, really love working with my new pearl silicone mould! :)

JEM Lace butterflies

2012-03-06T22:02:00.002+01:00

More butterflies from the JEM cutters :)

JEM Butterflies

2012-03-02T22:04:00.003+01:00

Evening-open at Sofisticake went really well, people were

actually queuing outside the store before we opened!

It´s always nice to meet people who share the same passion as yourself, and also

to say hello to a couple of Cakeryblog's regular readers, thanks for stopping by :)

I did a demo on JEM´s butterfly-cutters with the aid of the fantastic roller pad. Really great to work with, it only takes 10-15 minutes to make a perfect butterfly in 2 tones, and it is not difficult at all with a few tricks and tips. I hope JEM will make more of this kind of cutters.

These are all 2-toned, but i also made some in white, leaving out the little parts,
creating a beautiful lace-effect. I´m sure the butterflies will also look great
with a touch of edable gold paint, or with other dusting-colors - Like rainbow-colours and sparkles? :)

Just coffee

2012-02-26T17:50:00.004+01:00

Lots of things inspire me when it comes to cakes - this time my inspiration was just coffee.

I finally bought the silicone pearl-mold - long wanted, but I have hesitated for years because it´s always so expensive. But not at sofisticake! -So now i have it at last, and I absolutely love it.

-About my inspiration for this dummy-cake;

I have often driven past a place with a humble "open" sign, and when I finally dropped by, I had the best cup of coffee ever. It was such a treat, and to me coffee will never be quite the same ever again!

I strongly recommend the place if you´re in the neighbourhood, go grab a cuppa, and maybe treat yourself to a gorgeous coffe-pot duvet, made of coffee-sacks.

Just Coffee

Demo hos Sofisticake - DK only

2012-02-25T18:02:00.006+01:00

På torsdag, d. 1. marts holder Sofisticake i Roskilde aften-åbent fra kl. 18 - 20.30.

Arrangementet omhandler brugen af udstikkere fra Jem Cutters, da der har været efterspørgsel på dette.
Jem cutters er fantastiske redskaber men kan godt være lidt tricky at arbejde med, derfor er jeg inviteret til at vise tips og tricks til, hvordan man nemt arbejder med dem og får et rigtig godt resultat. Håber mange kigger forbi og hilser på.

Arrangementet er gratis, og Heidi giver 10% rabat på alle varer i butikken, Yay :)

Sugar Shoes

2012-02-21T22:31:00.006+01:00

I love making sugar shoes, and i always have a million ideas, but never enough time. With these shoes however, i have gotten the hang of the JEM cutter - i don´t always agree with it, but it is great to work with, especially because of the heel mold.

For sugar shoes i use either flowerpase or fondant with tylose-powder because it hardens faster, in order to keep the shoe stable, and make the whole process a lot easier.

Both tylose powder and cutter available at Sofisticake´s.

More sugar shoes here and here

Lacey hearts

2012-02-11T10:00:00.009+01:00

Not at all as i planned it, it just came out like this - even though i tried to struggle in a whole other direction.

The seperators came out all right though. ...And the hearts are ok. I like the colours.Oh well.

Happy Valentine! :)

Doughnut muffins recipe

2012-02-07T22:18:00.003+01:00

These are for my daughter´s Art class tomorrow - doughnut cupcakes with white chocolate chips and a raspberry in the middle. The frosting is Bourbon vanilla-flavoured whipped cream and for decoration an Aero chocolate ball.

This recipe for doughnut muffins is my basic muffins-recipe and i use it often. The muffins have a great texture, are very moist and raises well.

Doughnut muffins - makes 12 muffins:

175g butter, softened - 200g sugar - 2 large eggs, lightly beaten - 375g flour - 3/4 teaspoon baking powder - 1/4 teaspoon baking soda - 1 pinch of salt - 2 1/2 dl milk.

Whip butter and sugar in a large bowl until its fluffy and creamy. Add lightly whipped eggs one at a time, whipping at high speed in between.

Sift flour, baking powder, baking soda and salt together in a bowl and add to the egg-mixture along with half of the milk.

Carefully fold the ingredients together, and then add the rest of the milk and flour mixture.

Bake the muffins at 180degrees for 15-20 minutes.

Puffed Heart

2012-02-03T22:37:00.001+01:00

A Valentine´s cake with a puffed heart on top.

The striped hearts are made with a sugargun.

Cupcakes with cupcakes

2012-01-30T21:31:00.000+01:00

Devils chocolate cupcakes with chocolate-cream under the fondant.

The little cupcakes on top of the cupcakes are made of white fondant, and then painted with brown and gold.

Gardenia - The cake

2012-01-28T18:47:00.002+01:00

So this was the purpose of the gardenia.

Fits nicely :)

Tutorial for Gardenia here

The lace-border is made by using hard resin Ayka-molds. A favourite tool!

Tutorial - Gardenia

2012-01-21T23:46:00.003+01:00

I haven´t been able to find a useful (to me) tutorial for the gardenia - I´m sure it´s out there somewhere, but i decided to make one myself:

The tutorial contains only the most basic steps, a few words and simple pictures. This is to make it look possible to create a sugar-gardenia for people like me, that have no patience with sugar-flowers. (I´ve been avoiding this, my favorite flower for years)!

Hope you´ll find it useful.

I made it for a dummy-cake i´m working on, pictures coming up.

Simple Winter cake

2012-01-15T20:47:00.000+01:00

Wintery coating - Royal icing dotted on pale blue fondant with a foam-cloth. Sprayed with pearl dust, sprinkled with glitter. Small dents are not a problem with this method - i like! ;)

Trees are made with Patchwork cutters. Dryed overnight on the rolling-pin for shape.

Winter - Where is it?

2012-01-11T23:19:00.000+01:00

I have absolutely no idea - But my calender says it´s winter, so i´m making winter-cakes...
Playing with Royal icing in a cornet.

Royal icing-work sprinkled with babyblue/lavender glitter. Looks nice and frosty :)

A very small royal cake.

2012-01-07T00:18:00.000+01:00

Since this cake got its very own section in the article on cupcakes in our local newspapers, i better show it. I made it in 2006 for a gathering with my cake-club, and it is made after one of danish Countess Alexandra´s beautiful robes.

I´m not that royal a person but i did love making the medallions.

I even made the medallion with a portrait of the queen - and rapidly covered it with pearl dust, it wasn´t that good!

Not a very clear picture, but the robe has a white embroidery and small blue stones - Gorgeous! -Some people might recall there was an outcry because the ribbon was put on inversely. Well, she still looks adorable.

Hmmm, a royal left-over-cake? :)

My cakes in 2011

2012-01-02T22:44:00.010+01:00

2011 in cakes. A lot of smaller projects but it still amounts to

aprox. one project for this blog pr. week wich was, and is the goal :-)

A few small anekdotes from the past year:

My easter-bunny-dummy hit cakewrecks. I have to brag just a wee bit, it IS the 2. time one of my cakes are featured there. -In Sunday Sweets mind you, not amongst the wrecks. (Allthough i do have a couple of candidates, but please don´t tell)...!

Maileg saw this bunny-dummy and got permission to use it for their newsletter wich reaches aprox. 3500 Maileg fans!

I´d tried out the Lambeth-method with no luck, so i attended a course with the great Sif wich was indeed very interesting and instructive.

I also wanted to learn more about painting on cakes, so the course with Marlene at Sofisticake was just what i needed. I´m thinking about attending their next course as well.

Someone submitted one of my Ferrari cakes on this page - it sure looks a bit funny amongst all that expensive metal!

Cakeryblog has been pinned. I better find out what this pinterest-thing is, it seems to be very popular!

It was great fun having Roskilde dagblad visiting last month. They wanted to write an article on cupcakes and why it seems so important to decorate away like the trends are these days - after all "it´s just cake". So i told them. :) I haven´t seen the article yet, even though the paper was published last week.

2012 is at the door

2011-12-30T22:29:00.003+01:00

Whishing you all a fabulous new year with these clever words;

Cheers to a new year and another chance for us to get it right.
~Oprah Winfrey

Christmas Sweets

2011-12-25T01:29:00.005+01:00

Licorice toffees, definately my favorite this year!

Recipe here (Danish)

Lime Vodka-soaked Cranberry marzipan bombs

Dark chocolate bark with salted almonds, also definately my favorite this year!

Recipe for salted almonds here (Danish)- in addition, melt chocolate and pour over the cooled almonds, leave to set in a baking tin lined with bakingpaper and cool night over. Cut with a sharp knife.

Merry Christmas

2011-12-23T13:40:00.000+01:00

No Christmas-stress here this year!

-The gifts are placed in the oven, the roast and the goose is lying under the tree and the children are all wrapped up - now Christmas can come on with all it´s got!

Have a very merry christmas you all :)

Fast, sweet cookies

2011-12-22T23:41:00.001+01:00

I love this recipe for being so suitable for many different purposes, i added cocoa and the taste surprised me pleasantly. With a generous dot of melted chocolate and freeze-dried fruits they also look delicious. Unfortunately these small treats are all now members of the group that didn´t make it through to christmas :-/

Cookie houses

2011-12-17T21:32:00.005+01:00

I love making these little cookie houses, this is the third time i make them, and i try to make them different everytime. These are made efter a cute Christmas ornament i was given :)

Other houses here and here

Recipe here

Christmas Tree

2011-12-09T21:59:00.001+01:00

I had tons of left-over fondant in all kinds of colours, so when i was given three dummies, i knew just what to do with it. Somehow, everytime i mix my left-over fondant in all kinds of colours, it allways come out brown...

I tried to disguise the very brown cake/dummy with stripes of white fondant, but maybe i shouldn´t have watched a film on telly at the same time. One really has to be precise to get them straight! The sugar-canes marks that the cake is best viewed from this angle - and this angle only ;-)

I loved! making the tree. A styrofoam cone with piped royal icing-shells. It just doesn´t get any easier. It looked really pretty in white, but it needed colour to go with the rest of the cake, so it´s painted with Americolor´s Forest Green diluted in clear alcohol.

Worlds most expensive christmas bauble

2011-12-04T14:18:00.011+01:00

Since I´m not nearly rich enough to get me one of these i had to make one myself :) It´s a fondant-covered styrofoam ball with royal icing scrolls, painted with Edable Art´s Lemon Gold, guilded with glitter, also from Edable Art; Disco Gold Hologram - the ultimate christmas glitter in my opinion.

The rocking horses are meant to look like old ivory antique-figurines, but I´m not sure i got away with it. Still like them though.

-This cake/dummy and another one i made is going to be on display at Sofisticake from next week.

Ninjago Cake

2011-12-03T15:44:00.005+01:00

The Ninjago team fortress - I made two of these for a birthday-boy. They were fun to make, its chocolate cakes with a thin layer of chocolate buttercreme - no fancy filling this time as i had to make them a couple of days in advance because of a tight schedule.

Figurines were added at the birthday party, and the boys were actually playing on the cakes :)

Peanut- Chocolate creme cupcakes

2011-11-26T01:43:00.005+01:00

Mini doughnut-cupcakes with peanutbutter- and chocolate butter-creme and chopped, salty peanuts on top. I think this is the perfect way to frost cupcakes with more than just one kind of topping.

Can´t wait to put my teeth in one (or two) of these babies!

Recipe; Peanutbutter Here

Recipe: Doughnut cupcakes

Recipe: Chocolate creme: 100g dark chocolate, 100g butter, 60g confectioners sugar, 4 past. eggyolks. Melt and mix in a casserole - cool in fridge for a couple of hours and then whip until light and fluffy.

Theme: Cupcakes with fondant

2011-11-20T18:57:00.000+01:00

Yet another trip down memory-lane... In lack of time to create new exciting pieces of art. I am working on a small project though. And if things go as planned, i will of course show.
-but not untill between christmas and New Year :-/
In the meantime...:

Theme: Cupcakes with frosting

2011-11-13T22:43:00.000+01:00

Halloween Dessert

2011-10-30T14:38:00.003+01:00

We had friends over for Halloween last night, and this was our dessert; Baked figs with brown sugar/cinnamon syrup, a rich vanilla icecream (Carte d´or) and chocolate mud-cake bats. A collegue of mine served baked figs for us last month, and i already made them twice since. They are so my kind of dessert; Super easy and extremely tasty!

Delicious!

Recipe: Wash and halve the figs - top with 1 teaspoon brown sugar (or more :-)- sprinkle with cinnamon - bake for 25 minutes at 180degrees. The sugar will soak through the figs and transform into a thick syrup.

For Trick or Treater´s coming round; Witch´s dead fingers.

Recipe adapted from Cakejournal

Theme: Halloween

2011-10-16T20:34:00.002+02:00

I haven´t yet made any Halloween-sugar-fiddlings unfortunately. Projects in the garden insists on being finished before winter so i´ve been busy building rock boundaries and restoring parts of our rather large Japanese garden - plus my fulltime job takes up an unreasonable amount of my spare time - and will do so the next 5-6 months! But i can show some of my early work for inspiration:

2006: Chocolate spider with chocolate creme.

Baked in a football-pan, head and legs are black marzipan.

2006: Chocolate cake with Islandic chocolate creme. Covered with marzipan with fondant pumpkin.

2006: Royal Icing ghosts - combined run-out/brush embroidery on a black,

marbled disk of fondant. Easy and fun to make. Royal icing bats and snail-trail.

2007: Cover of marzipan, Royal Icing cat, writing and pumpkins.

Happy Halloween-preparations everybody!

Theme: Golf

2011-10-10T22:50:00.003+02:00

With a family of golf´ers, there are rich opportunities to make golf-cakes now and again. Sometimes the inspiration runs a little dry, i´ve posted what i have come up with over the years below.

This one was for hubbys birthday in may.

Running out of ideas, i went for a design from one of his pullovers.

2007 A quick chocolate Mud-cake for my daughters golf-team.

The super-cute, pink golf-ball is real - not edible.

2006 - For hubby´s birthday. A very simple cake.

Shows signs of having been pressed for time this one! :)

Again, the golf-ball is real - not edible.

2005 - For my cousins birthday. Everything edible, even the clubs.

2005 - For my in-laws 60th. birthday, scenery taken from their actual golf course.

Grand-children on the bottom cake. (This was my very 8. cake)! :)

Painting course at Sofisticake - Ended

2011-10-04T22:13:00.002+02:00

Der har været en del interesse omkring det male-kursus jeg var på og jeg vil skynde mig at lade jer vide, at Sofisticake holder male-på-fondant-kursus igen :)

detaljer her:

http://2671827.shop15.dandomain.dk/shop/malekursus-363p.html

Not my work - unfortunately! ;)

Smurfette

2011-09-25T21:10:00.000+02:00

Smurfette-cake for our good friends daughters birthday.

A Vanillacake with strawberrymousse and chocolatecreme.

Wouldn´t it have looked adorable, if i had remembered to put little toadstools on, like i planned!?

Of course blue inside.

I don´t think i like these coloured cakes, but the kids sure did :)

Popcake winner is...

2011-09-20T21:25:00.005+02:00

Bianca from Bianca's Kageverden, Congratulations! :)

I hope you'll find great inspiration in the book. I saw on your blog that you have a birthday coming up - hurry up and send me your adress at piamarianne@kageriet.net maybe it will arrive just in time! :)

About the Popcakes... I haven't found the time yet - the garden needs closure before winter comes amongst many other things, but i know the design i want to use eventually :)

Hand painted Cupcake disks

2011-09-09T13:14:00.005+02:00

Still painting... This time on disks for Poppy seed-citrus cupcakes

(try saing that fast 3 times :) -with Wiltons ready-made frosting.

I added zest from 2 limes and 1 lemon plus 1 table spoon poppy-

seeds to a plain vanilla cupcake-recipe.

The motives i made are more simple than they look; my kind of craft! :)

Tutorial here

***Don´t forget the POP-cake give-away - there´s still time to enter***

Tutorial: Handpainted flower disks

2011-09-09T10:34:00.000+02:00

Tools: Brushes no 1 or 2, white and brown edible colour,

clear alcohol for thinning the colour, a spatula to move the

disks around if necessary, plus a plate to mix the colour on.

1. step: Draw the outline with the tip of the brush in an upright position

2. step: Adjust the outline and start filling out with the white colour.

Make sure to use a very thin layer, or else it won´t dry up.

Mixing the colours. By adding a drop of clear alcohol

after mixing, the colours become more fluid.

3. step: Adding the branches. Because i don´t mix the

brown colour completely, i have several shades to use

wich makes them look more vivid. I use the tip of the

brush to "dot" lille leaves

4. step: "Dot" a half-circle center for the flower.

Best to let the white flower dry completely as the

colours tend to blend a bit.

Cupcakes with handpainted flower disks here

Note:

The fondant-disks are aprox. 4mm thick and have been drying for a couple of days on both sides.

Still they became a little soft when put on the frosting. Next time i´ll try using flowerpaste, it might be better.

Tutorial - Cruiser

2011-09-07T20:54:00.000+02:00

I stumbled across a tutorial in my archives for a boat i made once, maybe someone will find it useful:

(Please excuse the mess, but it was late one night...).

The fondant cruiser is made directly on the sketches of the

actual cruiser to ensure as correct proportions as possible.

It´s essential that the decks (of flowerpaste) on the cruiser

dries completely so they won´t skew. The two sides is half-

dried so they´ll cooperate when being attached to the hull.

The cabin drying on a chunk of fondant, later removed.

-Drying time is needed several times during the process.

Since there are no cutters available in stores for this cruiser,

i´m cutting away untill the pieces fits. -Using a lot of tools,

drinking a lot of coffee!

There.

Couches added, bits and pieces made. The sugargun

once again working its magic!

Mast made of wooden dowels secured with grey balls of

fondant, resting on the cabin-roof on a chunk of fondant.

Details added, and there is the crusier.

See the cake here - scroll halfway down.

Painting course at Sofisticake

2011-09-02T21:06:00.002+02:00

I was thrilled to attend a course at Sofisticake with Malene, who is an educated Royal Copenhagen painter. I hope there´ll be a part II, III and more, because it was extremely interesting and she´s a great teacher.

We practiced basic stroking-techniques - really difficult although it looked so simple when she demonstrated.

Most important - the course gave me lots of inspiration to carry on at home. These are painted with Wiltons white icing colour.

Taking a break from stroking...

-And taking it a bit further - just to see if i could. This is an image of Mads Stage (hence the initials on the heart), painted on the cookie with a picture lying beside me. This attempt is good enough for me - Note to self; Never say you can´t.

I tried out roses too...

2. attempt - i like the first one better...

There´s room for improvement, but i did surprise myself with these ones and

i´m looking forward to refine my efforts. I´ll definately get on with practising!
First step will be shopping for better brushes and lots of coloured dusts.

Hope you like them :)

Tutorial: Cakebites

2011-08-27T22:23:00.002+02:00

I always manage to need just that size of cupcake cases i don´t have in my rather large collection. Maybe it´s common knowledge, but a while ago i found out that by using the same cutter i want for my cakebites, i can fit the cupcake case just the size i like.

Just like this!

Thought i´d share, because it´s a great help for me and now i don´t

have to buy all these irregular cupcake case sizes that don´t really fit anyway.

This is for my mother-in-laws birthday tomorrow :) A regular chocolate-cake, spiced up just a bit. I baked a large round cake, torted it and cut out round pieces. Between two round pieces of cake, i put a dot of apricot glaze. Mostly for moisture, and to highlight the chocolate-taste. On top, i also put a dot of apricot-glaze, a few blue-berries and some peanutbutter creme.

And then a collar of dark chocolate creme. Voila!

Nice and easy, and i´m thinking it´ll taste great tomorrow :)

POPcake give-away Ended

2011-08-21T11:48:00.004+02:00

The cupcake-craze is definately followed by a POPcake-craze in cake-world/blog-land. I haven´t tryed them out yet, because covering with melted chocolate/candy/fondant is not my thing, but since i claim that anything is possible with sugar, and one should never underestimate the power of beginners luck, of course i´ll give it a go. So it´s on the list!

But as for now i have a copy of this fantastic POPcake-book to give away to one of my followers. The book explains very well how to make POPcake´s from A to Z, and there are many great designs in it too.

To enter, all you have to do is leave a quick comment so i know if you´re interested. (Of course you´re interested, but maybe you have a copy already :-)

Deadline is 20th of september. -By then i hope i´ve found time to make some POP´s!

Katie Alice inspired

2011-08-13T15:25:00.001+02:00

Inspired by some of Katie Alice´s beautiful designs. I used in-lays technique on the two bottom dummies, (stamped out dots, flowers and leafs and replaced with other colours after covering "cakes" with fondant) it could be quite a challenge to use on real cakes, they certainly would have to be well cooled and firm, preferably without filling.

Colours are; Americolor Turquoise, Ivory, Avocado and dusty rose. Painted details: SK´s Bulrush

Black and White Cuteness

2011-08-07T18:29:00.003+02:00

So this is Black and White Cuteness - A pile of panda´s :)

I like how this turned out. Hope you like it too :)

Tutorial

Tutorial - Black and White Cuteness

2011-08-06T00:39:00.012+02:00

I saw a cute little gif somewhere on the internet once (think it was MySpace) and it was the inspiration for this cute dummy.

Here is a tutorial for making the panda-topper:

Round balls of fondant - flattened with the palm of your hand.

JellyBean-shaped pieces of fondant

Glued together..

Like this.

Arms and legs

Stacking the fondant bits..

For the eyes.

Glue legs, little tails and eyes on the panda´s and you´re done. :)

Pale blue with roses

2011-07-30T01:10:00.003+02:00

I bought a shirt in London on our holiday, looking almost like this. Ain´t that nice :)

I also bought a medium single-rose mould, i wanted the three-rose mould too but it was sold out. Instead i used only half the amount of fondant in the mold, trimmed a bit, and got nice little rose-buds. One mould saved!

Wiltons Baroque

2011-07-26T22:32:00.009+02:00

Trying out my new mold from Wilton - Baroque mold. Great to work with, i love where Wilton are going these days - some new thinking and if i may say so improvement of cutters amongst other. I bought it at Sofisticake and perhaps this little styrofoam dummy gets to stay there for a bit.

The scrolls are painted with golden lemon from edable art. -The favourite!

Problems posting comments.

2011-07-23T14:16:00.000+02:00

I´m sorry if anyone has problems commenting here, it seems to be an ongoing problem on blogspots. I myself has great problems answering comments, sometimes i have to log in several times before anything gets posted. I find that "Name/URL" works ok most of the time though...

The settings on my blog are ok but i´ll try to find out if anything can be done from where i sit. Problem is, the helpers forum´s floating with strange words as "third-party cookies", "CAPTCHA verifications" and "script filters" so it might take some time! -The only word i understand is "cookies". Maybe i´ll go bake some...

Back from a short trip to London

2011-07-19T21:41:00.007+02:00

I would hate to go to London without looking up a cake-shop or 2. Everything is half the cost compared to danish prices, and there is a wider selection. This time we went to Surbiton and visited

this little shop.

We asked the busdriver to announce when we got to number 140 on Hook Rd - turns out we could just have said from the start that we were going to the cakeshop. He knew that one better, than the numbers on the road.

I almost didn´t buy anything at all, see? Really, this is me holding back, actually i´m quite proud of myself :)

Coffee and cupcakes at the Peggy Porschen Parlour. Took us quite a while to get there, but the things we do for cake...!

From the top; Lemon raspberry, Strawberry Champagne, Chocolate Heaven and Banoffee. A nice dose for 2 persons... The Banoffee was our favourite, very moist and the creme was not too buttery.

This would be me... posting "Piamarianne is here" on facebook. -Not gloating, just sharing a nice experience with the girls back home ;)

This was the first time i´ve ever got an adorable bill..! So Peggy Porschen-ish. :)

Flower Cupcakes

2011-07-19T13:42:00.000+02:00

With a large rosepetal pipingtip it only takes a few seconds to decorate these super easy cupcakes. I made the centres of fondant in a mold, but anything will do - dragees, nuts, berries, chocolates etc.

The leafs are made individually, turning the thin end of the tip outwards, but also the thick end will do, that just gives the flower another impression.

Devils chocolate cupcakes with peanutbutter frosting. Recipe here.

FAQ - How to store a cake

2011-07-13T22:49:00.003+02:00

When i store a cake with fondant in a fridge i never wrap it, nor do i box it. I crumble up ½ a roll of kitchen towel and stuff it around the cake -making sure it doesn´t touch it- to attract the moist from the fridge so that the cake won´t. I find that the more vegetables and fruits are stored in the fridge at the same time, the more humidity the cake attracts and the more it sweats when it´s taken out. Therefore i make sure everything else apart from the cake is properly wrapped.

How not to store a cake;
I suspect my cake below was stored in a large fridge with open cans of chopped fruit in syrup (one of the components in the dessert we had). I know for a fact that it was in a fridge, and that it was taken out at least 2 hours before this picture was taken. Under normal circumstances the cake would have dried up again after aprox. 1 hour. In addition, someone had by accident rubbed the tiger with...their belly, perhaps?
I was not allowed in the kitchen when i brought the cake and accepted this because i´m a polite person, but i think next time i´ll have to insist on handling it myself. ;) Then i would´ve been able to avoid this:

See the cake before it was stored improperly here

Practicing the art of photography

2011-07-09T23:44:00.004+02:00

Playing around with this gorgeous olds-mobile, a wedding-cake and the art of photography. Just for fun, the pictures are not for any special use. I was surprised how many tiny details you have to be aware of, trying to get a really nice shot. Very interesting to participate in.

I think i might actually have lost my heart a little bit to this car... :)

It runs like a dream and the sound of the engine - wow!

This is my favourite shot. I like the beautiful, shiny car up against the rustic barn. Notice the exterior passenger seats in the back? Fits 2 people like a glove. The candles are the only thing i´ve edited.

The cake on its own. A dummy with brown scrolls put together from 2 different moulds. The scrolls are painted with a tiny amount of gold-dust dissolved in clear alcohol just to add a little shine. The rose is made on a styrofoam-egg.

Photographer: Søren Westergaard

Cookie give-away? Ended

2011-07-04T23:50:00.002+02:00

I´m making room for more sugarwork in me ol´ cupboard and was wondering if anyone would be interested in these cute cookies - and these? I would hate to throw them out.

You can leave a comment here, if you are interested. (If several are interested, I will draw lots among followers a week from now).

PS: The cookies are overdue and more thought of as decoration-items.

Rhubarb pie

2011-06-29T23:15:00.000+02:00

This is the simplest recipe ever. Only takes a split-second and tastes delicious. I´ve had the recipe for about 15 years and tend to forget about it now and then, only to get pleasantly surprised when i bake it again :) Any sort of fruit goes, and if you´re not fond of sour creme on it´s own, stir it up with vanilla.

- or even better, serve with icecream. This time i added a couple of tablespoons almond-flour just because i had it, and it made it just a wee more delicat. I´m sure it would go well with chopped nuts too.. or grated marzipan...Maybe a pinch of lime/ginger spice? The variations are endless! :)

Now for the recipe:

2 eggs - 200g melted butter - 500g sugar - 3 dl milk - 350g flour - 2 teaspoons baking powder - fruit of any kind.

Mix together, pour into a greased pie-dish (30cm in diam. or in small ramekins) and bake for 30 minutes on 180 degrees. Decorate with what you have.

Told you it was easy :)

Pictures coming up

2011-06-26T22:26:00.008+02:00

We had the greatest day today, spend it at a runway in Grønholt in the finest company, great people with vintage cars, a Ford Mustang, an Oldsmobile from 1935 - one of a kind, and a custom made bike by Jesse James himself! I used to occasionally watch Monster Garage with my dad - I never in a million years thought i would be standing next to one of their bikes :)

We got a ride in the plane in the background and my daughter got to steer it for a while. The smile on her face afterwards! -Priceless.

This was my first foto-session, it was such fun and look how professional it is! Pictures are on the way, i´ve seen them and they are outstanding!

Naughty Cake

2011-06-18T23:45:00.004+02:00

A chocolate cake with strawberries and bourbon vanilla creme. The zebra print is black fondant pieces placed on thin white fondant and then rolled very thin. Loved doing this, i will definately have to make both cakes and cupcakes with zebra-print!

This cake is for a young man who celebrates his confirmation today - we discussed what he would really like - and there´s no way getting around this, this is the thing these days! :) I hope it´s not too naughty though.

Congrats cousin -We´re looking forward to the party!

Eddie Spence...

2011-06-13T19:34:00.004+02:00

You are so sweet and such a dear, but when you say "it just takes a little practice" - just how little do you mean..?

My friend and i have been struggling with Royal icing all day, and i think i speak for both of us, when i say it´ll take a whole lot more practice than we had both anticipated to get anywhere near being at least deascent at what you do.. :-)

But we had great fun, and will probably give it another go...one day. -Maybe.

This is my cake... Ambitions scaled down quite a bit, according to the original plans with this cake, but it was just really really hard to get the right Eddie Spence-curves all in all...

The patterns are taken from this wonderful book.

Work in progress - and a great bargain!

2011-05-29T16:48:00.002+02:00

Update:

I´m thinking of painting the accents i put on the scrolls with gold, and making large roses on top. But that´s not why i´m showing a half-done cake - i found a telescopic camera tripod on sale this week at Liddl and had to try it out:

I´ve been wanting one of these guys forever. Now i just need the rest to make my little hobby-studio complete! I feel so professional! Maybe i shoul some day soon learn how to take great photos without shadows and poor light :)

I´m currently working on this dummy, trying to make it fit a 1935 bourdeaux oldsmobile and a small airplane... My search on google for wedding cakes from the 30´s didn´t come up with anything useful:

I think a cake like this would break into pieces on the runway and it would probably not show at all on the photos.. (found at ruffled.com).

so i´m going for a cake that fits the car instead. I like it so far, but this is only the first step. I need flowers - i try to fight the urge of making large soft pink roses as toppers cause they wouldn´t fit the car. On the other hand i know i possibly can´t reach the bourdeaux colour the car has anyway. What to do, what to do... I´m thinking deep red roses and gold-accents?

Cake for Sofie

2011-05-23T15:14:00.007+02:00

Our daughters confirmation is well over,

we had the greatest party and she looked so beautiful our little girl :)

The cake, a chocolate mud-cake with strawberry mousse, fresh strawberries and tiny

mint-leaves tasted delicious and was all eaten up -

I was told several people went for second´s - way to go! :)

I meant to create a design especially for her, but she wanted the

white tiger i´ve made once before, so that´s what she got :)

I cut a stencil that´s quite useless, but it gives a good hint of the dimensions of the tiger to paint after.

To every single one who helped make our daughter´s day one of her best ever,

thank you right from the bottom of our hearts! :)

A yellow piece of fondant...

2011-05-15T13:25:00.001+02:00

Late last night i decided to try out a new mold i just got. I had this chunk of yellow fondant and a leftover chocolate cake. This is what came out of it. -Pure fun! :)

Theme: Bottoms! -A bit cheeky ;)

2011-05-13T22:31:00.004+02:00

2007: A confirmation cake for a friends son.

The text is dusted with edible gold. I found a cool font on the net and cut out stencils.

A café cake with hazelnuts and chocolate ganache.

2006: For my dad´s birthday. A light case of cellulitis...?

Another cake with a mind of its own. Didn´t want to be smoothed at all!

2006: A birthday cake for my cousin who at the time wore exactly this.

I now the trend is partly over, but i still don´t get it?

For these type of cakes i cut a cake-cardboard in shape, place two buttocks-cakes on

it and cover/decorate with fondant.

2006: Confirmation cakes for a girl! :) Chocolate cakes with Toblerone ganache

Brian vs. Holyfield

2011-05-08T10:57:00.002+02:00

Boxing gloves made of truffle-dough - not because that is a good idea at all, but the cakes collapsed in the oven for some reason. I shaped the gloves a bit more upright, but they flowed out a little after covering with fondant unfortunatelly.

Since the boxers are of older vintage, i decorated the gloves the same way. Old and worn ;)

When i took the pics, i had just painted the whole thing with cocoa-water to add patina - hence the shine. It dried up nicely and looked great later on.

The flavor of the truffle-dough was chocolate mud-cake, raspberry mousse and chocolate butter creme. It was served with soft-ice and fresh berries and that definately was a perfect match!

Great game yesterday - Great night! :)

Theme: Ferrari

2011-05-01T20:45:00.046+02:00

I have nothing new coming up until some time next week, so i looked through my old pictures and found some Ferrari´s.

I´ll have to excuse the poor quality of the photo´s -and of the cakes, but it´s like everything else, practice makes perfect! -So i´ll just keep practicing ;)

2008: For a boys 3. birthday, a chocolate cake with chocolate buttercreme.
Placed on my, at the time newly purchased cakestand. They fit each other nicely i think! :)

2008: A confirmation cake for a young lad - a chocolate cake with raspberry mousse. This Ferrari insisted on really soft edges - there was just no way to "sharpen it up". Sometimes cakes have a will of their own! I´m sure some of you will agree.

2007: My first Ferrari - For a boys 11. birthday, a vanilla cake with strawberry mousse and "Toms" chocolateturtle ganache. -My old camera and i just weren´t that good friends!

I like to use the Ferrari Enzo as a model. I fill and stack the cake and then start carving away. If i cut off too much, i "glue" it back together with chocolate-buttercreme.
I saw somewhere on the internet people using cardboard templates, that might make it easier to achieve the right shape.

If you´d like to make a car-cake someday, there´s great help to get here: Make fabulous Cakes There are also other great tutorials and beautiful cakes!

The Lambeth

2011-04-23T21:08:00.020+02:00

I got to try out the Lambeth method the other day, a popular cake-decoration technique from... way back.

I´ve made a couple of halv-hearted attempts before, but put it aside thinking i was doing it all wrong. Turns out i just needed the basic idea - and a lot of practice. Just like everything else sugar!

A friend and i attended a Lambeth beginners course (part two) with the Sif and this was the outcome.

Lambeth is an incredibly exiting way to decorate cakes, so very opulent and ornate and i hope i´ll get around to making more attempts in the future. -Just have to remember how extremely time-consuming the technique is.

I walked around the cake in circles a couple of days, trying to decide wether to paint it with gold lustre or not, but decided i had to see it with gold. Suddenly it´s a totally different cake, but i still like it.

-I can´t wait to see Prince William and Miss Catherine Middleton´s wedding cake on Friday 29. of April. The cake is announced to have elements of the Joseph A. Lambeth method in its decoration! :)

History: (Source; Picked up here and there on the internet)

"The Lambeth Method is derived from a style of decorating that was popular in England where chefs and decorators would use a lot of intricate piping to create 3-D scrollwork, leaves, flowers, vines and other decorations on cakes."

"In 1934, Joseph A. Lambeth put out his own book on decorating cakes using the Lambeth method. The book was a how-to book and included many tips and lessons on using the Lambeth Method to create ornate scrollwork."

-If you all promise NOT to compare with my cake, i`ll show you a real Joseph A. Lambeth-inspired cake here

29.04.2011: Royal wedding cakes finally revealed - page 2 and 3. So incredibly beautiful i completely lost breathe! Both cakes compliments the beautiful couple perfectly.

Congratulations William & Catherine :)

Easter Cookies

2011-04-21T17:41:00.002+02:00

I continued with the purple-speckled pattern on these cookies. I think it´s so pretty and couldn´t come up with anything else i wanted to do. I bent the ears a bit on the small bunnies, it made them look nice and goofy :)

Easter Truffles

2011-04-20T14:44:00.002+02:00

The cutest small sweets for easter. Truffle-dough in a chocolate egg-mold covered in fondant, speckled with dark purple, white and gold.

Painted easter cookies

2011-04-18T20:12:00.003+02:00

Hand painted cookies. Frosted first with fondant, then painted with diluted food coloring.

Easy Easter cookies

2011-04-16T14:50:00.005+02:00

Super easy easter cookies. Patchwork cutters are great for imprints on cookie dough before baking, but almost any cutter is suitable.

Recipe here.

Maileg Bunnies

2011-03-19T18:48:00.011+01:00

A dummy i made for Sofisticake who also sells Maileg products.

Cute, cute Maileg-bunnies! :)

A tiled border - loved making this! Not as hard to make as i feared. I used my patchwork diamond design cutter for the first time i think, since i bought it 5 years ago...

The hearts and eggs are cut out from embossed pieces of fondant.

Easter Bunny, Eggs and Carrots

2011-03-16T22:20:00.004+01:00

A mini dummy - just playing around with a new type of fondant. Seems like the fondant-issues i´ve had are close to a solution. A major relief, since i have to make the most important cake ever; My daughter´s confirmation-cake a couple of months from now ;)

I´m beginning to look forward to play with fondant again. Loving this!

25.04.2011: Made it to Cakewrecks Sunday sweets-section - Yay! :) I´m so glad Jen headlined it "a perfect combination of elegance and whimsy" as it was just what i was aiming for - thanks Jen! :)

Waiting for easter...

2011-03-16T18:25:00.024+01:00

It´s a bit early, but whilst waiting for easter i thought i´d show a couple of my earlier easter-projects - and two sneak peeks:

Sugarcraft from 2010:

Cakes:

2009 - A chocolate truffle-cake

2006 - A Tilda Egg. I think this was my first competition-cake.

A small easter-competition at Kagekompagniet. It was a Pina Colada cake

with nougat-ganache and cover of marzipan with decorations of sugarpaste.

It won 1. prize :)

The real thing - another motif though

Easter Cookies 2009:

I have made a couple of easter-projects already, and will -of course- show... in time ;)
Sneak peek:

Birthday!

2011-03-12T16:10:00.006+01:00

A quick birthday cake to celebrate our beautiful little niece´s 11. year:)

It´s a chocolate mud-cake with a thin spread of apricot porridge, generously sprinkled with chopped mint-chocolate between the three layers. The apricot porridge with its neutral taste, leaves the moist mud-cake even more moist, and transforms the chopped mint-chocolate into sort of a chocolate cream. A little experiment i made, and now i´ve tasted it, i´ll definately use it again. I don´t think it can get any easier! :)

My mom helped me decorate this, both the cake and the design, she rolled the border and made the tiny flower-centres all by herself! I really enjoyed this.

Teddy

2011-03-05T22:38:00.004+01:00

Just stumbled over this photo.. This teddy is from the Cath Kidston themed cake i made for a competition in 2009. I saved the teddy and later on put it on this little dummy and brought it along with me to Scandinavian cakeshow i Sweden in 2010. -As a display-cake. Now it´s on display at Sofisticake. It sure has been "Oohh-ed and Aaahh-ed" at many times :)

FAQ - Where to buy - DK only

2011-03-05T15:55:00.002+01:00

My work-station consists of our dining-table and 2 Large tool boxes. Especially the one of them seems to be popular as i´m often asked where i bought it. As it happens Lidl has them on sale next week. -In DK anyways :) If you decide to invest, i recommand you hurry 'cause they often run out of stock with these!

Offer ends on 12. of march.

I promised several people to make noise if i ever saw them on sale - promise hereby kept! ;)

FAQ - How to make beautiful cakes

2011-03-02T14:23:00.002+01:00

There are many great tutorials on the internet, and i´ve collected a few regarding the most frequently asked questions i get about cake-decoration. These are as close to my way of doing things as i could find without having to create my own videos :)

How to slice and frost a cake with buttercream

Mostly for fun, but he do use a great technique for slicing/torting the cake - i would hold back on the syrup though! :)

How to fill a cake

How i do it, except after danish standards, i would slice/torte those two cakes each into two or three layers.

How to crumb coat a cake

I would stop the buttercream fun here - and go for covering the cake with sugarpaste/fondant.

How to ice a cake

-But if you like to avoid sugarpaste/fondant, this is how. I prefer using a piping bag to distribute my icing with though. This way i can half the recipe and i don´t have to bounce the cake around.

How to cover a square cake with fondant

Most important here; Fit the corners first and the rest will go like a breeze.

How to cover a round cake with fondant

I just love this guys pink rollingpin!

How to stack cakes

I use straws. The large, regular ones. I´ve never needed the stronger ones. Maybe my cakes are´nt as heavy as the english/american cakes?

How to make roses, using a 5-petal cutter:

Part 1: Rose bud
Part 2: Medium size rose
Part 3: Full size rose

I always use water or clear alcohol to glue the parts with.

Other great tutorials on the net:

http://www.planetcake.com.au/courses/video.php

http://www.rolledfondant.com/how.htm

FAQ - How to get started?

2011-02-26T14:42:00.006+01:00

If i should start cake-decorating from scratch today, i would definately prioritize the shopping-list as follows:

2 smoothers - for smoothing the cake sides and top
3 different paste food colours, maybe red, blue, yellow
A dresden tool - indispensable for modelling
A small palette knife - excellent for lifting, cutting and shaping sugarcraft.
A balling tool - for rolling and cupping really thin flower petals
A foampad - useful for thinning petal and leaf edges on with the balling tool
A make-up brush - Useful to dust off the cake without leaving marks
Icing tips, -coupler and disposable bags - for Royal icing work
Small painting brushes

I would make my self a "duster" (foamwipes with maizena), and settle with my old wooden rolling pin and my very useful leaf-veiners right in the palm of my hand.
I would find a ruler, scissors, toothpicks, tweezers, straws and anything else useful around the house. Then i would wish for a toolbox for my birthday to save the little treasures in. A large one, cause they multiply quickly!

With just these few supplies and a good deal of imagination it´s possible to make beautiful cakes!

When you´re hooked on this hobby, and makes cakes for ANY occasion, timesavers could be:

A sugargun
A ribbon-cutter and/or a border tool
5-petal cutters and rose-leaf cutters in different sizes
Small rolling pins with or without pattern

...And then comes the rest! Molds, large rolling pin, impression-mats, edible glitters, sprays, other flower cutters, wires and tapes, kitchen aids, an even larger toolbox etc.

You'll never have to be in doubt when people ask what you want for Christmas anymore :)

Inspired by PP.

2011-02-19T12:19:00.006+01:00

This is a mini dummy i made yesterday - inspired by one of peggy Porchens wonderful cakes. Of course a less sophisticated version since the main purpose of it was only to test the fondant.

The stringwork is made with my sugargun and took forever, but i´m just glad i could get the fondant out of the gun at all, and even with the smallest disk :)

Mini Cat Cake

2011-02-13T18:51:00.002+01:00

A chocolate cake with caramel-creme and chopped Marabou-Polka mint chocolate. I made the caramel all by myself, by boiling a can of condensed milk for 3 hours :)

This was for my mother´s birthday - she has a thing with cats.

Crispbreads - Knækbrød

2011-02-11T16:33:00.005+01:00

Yesterday i mentioned the trend that´s been going around home-baking-blog-land for quite some time now... I have tried them out twice, and they really are extremely addictive. That´s why i´ll momentarily deviate from the cake route, i just have to share these!

100g oatmeal - 100g sesame seeds - 100g linseed - 100g sunflower seeds - 100g pumpkin seeds - 100g flour - 100g durumflour - 1 tsp baking powder - 1 tsp salt - 1 dl olive oil - 1 dl water

Roast the seeds in a pan to intensify the flavor - except the linseed, they already have a strong taste in my oppinion...
I´m not sure what the baking powder is good for, maybe it´s giving the crispbreads their nice "bite"..? Anyway, mix all the ingredients - the dough gets very sticky: (This is a double batch)

Divide the dough in two and roll out thinly between 2 sheets of baking paper and cut to indicate the size of the pieces. I like to cut mine elongated and narrow.

Sprinkle with sesame seeds, poppy seeds or similar, cover with baking paper and roll lightly again. Remove the top sheet of baking paper and bake for 15-20 minutes on 200g.

Out from the oven, break or cut the pieces while they´re still hot as they become fragile when they´re cooled off.

You can also choose to cut out with cookie cutters - Of course i chose hearts :) Normally i would put a slice of cheese on Knækbrød, but theese we just eat like snacks.

I´m thinking this recipe would go great with Müesli and dried cranberries or dates! And chopped nuts and chocolate! Interesting......

Pink rocky Heart

2011-02-10T20:59:00.004+01:00

I love pastels, especially when they´re matched with an edgy contrast such as rocks or other sharp elements/colours. The dark grey and the soft pink is one of my all time favourites.

Tomorrow i think i´ll show something completely different. Kind of a trend these days, if you wander around home-baking-blog-land. At least i see them everywhere - maybe you can guess? I bet you can.

-And since it has nothing to do with Valentine, i´ll have to improvise...

Valentine

2011-02-05T17:35:00.001+01:00

A small Valentines - dummy. The ribbon is supposed to look like real ribbon, hence the slightly skewed appearence.

The bottom of each cake is a wide band imprinted with a small texture sheet from makins. (Clay-toys, not food-toys)! The top is imprinted with different size of heart-cutters.

Cranberry Cupcakes

2011-01-29T18:53:00.001+01:00

1 day before: Soak 100g dried cranberries in cranberry-juice to make juicy, tasteful berries and a cranberry extract. Cover overnight.

175g softened butter, 200g sugar, 2 large eggs - whipped lightly, 375g flour, 3/4 tsp bakingpowder, 1/4 tsp bakingsoda, a pinch of salt, 2 1/2 dl milk.

Cream together butter and sugar in a large bowl. Beat in the lightly whipped eggs a little at a time, whisk well after each addition.

Sift flour, baking powder, baking soda and salt together. Stir half into the egg mixture along with half the milk. Gently mix the ingredients together and add the rest of the flour and milk.
Sift the cranberries from the juice, keeping the juice, and fold into the batter.

Fill each hole in a muffin pan two thirds up. Bake in an oven preheated to 180°C for 15-20 minutes or until the cakes are light brown or a toothpick inserted in the middle comes out clean.

Allow to cool slightly in the pan before removing to a rack or plate.

Infuse cranberry extract to the cupcakes, saving some for the frosting. I used Wiltons ready-to-use decorator icing and added just enough cranberry extract to add flavour and to get a nice pale pink colour.

Small packages.

2011-01-23T14:06:00.000+01:00

I´ve had these mini-dummies staring at me for a while now, begging to be coated with sugar, so last night i made this little "warming up for Valentine" thing.

Peanut butter Cupcakes & Devil´s chocolate Cupcakes

2011-01-19T22:24:00.003+01:00

Peanutbutter Cupcakes:

150g unsaltet butter, roomtemperature - 340g crunchy peanutbutter - 400g brown sugar - 4 eggs - 1 teaspoon vanilla - 500g flour - 1 tablespoon baking powder - 1 teaspoon salt - 2 dl milk

Mix butter, peanutbutter and brown sugar to a fluffy texture- about 3-5 minutes. Add the eggs one at a time. Beat well, while adding the vanilla. Mix in a seperate bowl flour, baking powder and salt and add this to the mixed peanutbutter with the milk.
The batch becomes rather sticky and "hard/dry. They raise very nicely in the oven.
Oven: 175 g. for 15-20 minutes - check with a baking needle after 15 minutes.

Frosting: 250g creamy peanut butter - 300g unsaltet butter - 1 tablespoon vanilla - 200 g confectioners sugar.
Blend all ingredients and mix aprox. 2 minutes.

The peanutbutter frosting is also very tasty on

Devil´s Chocolate Cupcakes:

Makes about 18 pcs: 50g softened butter - 115g brown sugar - 2 large eggs - 115g flour - ½ teaspoon baking soda (dk: natron) - 25g cocoa powder - 1 1/4 dl sour creme (dk: creme fraiche)

Preheat oven at 180 oC. Mix butter, brown sugar, eggs, flour, baking soda and cocoa in a large bowl and beat with a mixer untill smooth. Gently fold in sour creme with a metal spatula and pour in cupcake-cases with a spoon. Bake for aprox. 20 minutes.

TIP: For a more intense chocolate-flavour, add chopped dark chocolate

Mojito Cupcakes

2011-01-17T21:13:00.006+01:00

These are incredibly tasty! This recipe is more or less adapted from Desserts Magazine - if you ask me, don´t hold back on the lime!

Lime-mint cupcakes:

3 cups all-purpose flour, spooned and leveled (685g)
½ teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon sea salt
2 sticks (8 oz.) unsalted butter, room temperature (240g)
2 cups fine granulated white sugar (450g)
1 tablespoon finely grated lime zest
2 large eggs - 2 egg yolks - 1 cup buttermilk (Kærnemælk - 228g)
2 teaspons pure lime extract - 1 teaspoon pure mint extract - 2 tablespoons fresh lime juice

Preheat oven på 350F. Line standard muffin tins with paperliners. In a medium bowl, sift flour, baking powder, baking soda and salt, set aside.

In a large bowl, beat butter, zest and sugar until light and fluffy.
On low, beat in eggs and yolks one at a time, then add lime, mint extract and lime juice. Mix until just combined.

Add the sifted flourmixture from before, and the buttermilk alternately.

Fill the cupcake liners three-quarters full. Bake - rotating pan halfway through until finished, about 25-30min.

Meanwhile, make the syrup:
1/4 cup fine granulated white sugar - 3 ounces rum - 10 fresh mint leaves - 1/4 cup fresh lime juice.
Heat up the ingredients (not the juice) until the sugar is dissolved. Let cool completely. Stir fresh lime juice in and sieve over a bowl.

When the cupcakes are done, poke them with a toothpick. Brush with syrup - use up all of the syrup!

Pipe frosting onto the cupcakes. I used Wiltons ready-to-use decorator icing and added mint flavour.

Naughty cake!

2011-01-13T20:37:00.003+01:00

I hope i don´t embarrass anyone with this one, but i promise this is the naughtiest i´ll ever go. I´m much too shy a person to go any further!

Besides in my oppinion, a cake still have to look delicious enough to actually eat. There are many cakes out there, were i probably would have had second thoughts about tasting.
-The cat-litter cake for example. (Try google it)! It´s a great idea, and very well made, but still. Or gynaecological cakes, gut/brains cakes and so on. They are often incredibly well made and good for a great laugh too, but i think i would have to let it pass.

-Unless it´s a heavy chocolate cake, with a rich chocolate ganache in, but off course)...! ;)

Speaking of wich, this is a chocolate cake with chocolate buttercream for one of my favourite nephews, who turned 18 on chrismas eve!

Here it is: My not-so-naughty-after-all cake.

I´ve made a few of these before, but this design is borrowed from a cake-friend of mine: http://www.metteskagedroemme.com/ so all credits goes to her, she´s such a cool cake-designer :)

My cakes in 2010

2011-01-10T22:43:00.073+01:00

This is what i used my limited amount of sparetime for in 2010.

Many dummies in between, but still - a lot of calories!

Such a tastefull hobby this is.

Fun and interesting things happened in my small cakeworld in 2010.

The Saints Cake was posted on a NFL-forum, and the feedback was quite interesting. Someone called it a decorated orga** - Spoken by a true Saints-fan.
Another one on the forum saw this website and compared my work with Ace of Cakes and Cake Boss! -Ofcourse hugely exaggerated, and i promise not to let it get to my head ;)

I got a mail from Jackie, asking if i had anything for the new Cakecentral Magazine -Wow. I was on holiday at the time, and saw the mail too late to do anything about it. Not that i would be able to make anything as fabulous as the projects in Cakecentral Magazine - ever.

Then there was the book. It was a pleasant surprise when it got published, and my pictures really were in it! Plus i still can´t get over, such fine company! I mean... Lindy Smith? -Cake Lava? - And then Piamarianne from Slangerup... that´s an odd feeling!

For Scandinavian Cakeshow 2010 i was invited to bring a cake for table of honour. The honour was all mine! :)

A lovely cake-shop opened in Roskilde. I get to exibit my dummies there and a local newspaper made an interview with the owner, publicing large photos of my Oilily-dummy. Costumers there sometimes actually asks to buy my dummies. I don´t know what anybody will use a 5-tier weddingcake for in a private household, but i take it as a fine recognition of my work.

One of my idols, Colette Peters clicked by Cakeryblog. Recieving an email from Colette herself - the maker of cakes to the Clinton´s amongst others almost made me a little dizzy :)

Finally i had a cake on Cakewrecks! That would make any cake-maker shiver, but fortunatelly it was in the Sunday Sweets-section :)

Even though i don´t live off the cakes or run a business, i find it fascinating to see how many people come by my blog everyday. I´d like to thank you all for that. My hope is, that you get inspired by my work, as i get inspired around the internet, and i would love to hear from you or see what you came up with :)

Here´s hoping for lots of fun in a wold of sugar for everybody in 2011!

Kransekage

2011-01-04T21:05:00.003+01:00

In Denmark we like to eat "Kransekage" for special events like new years eve, followed by a glass of champagne when the clock strikes midnight. A very odd combo, because they are very sweet in taste, and champagne is often very dry but nevertheless...

750g marzipan - 300g confectioners sugar - 1½-2 pasteurized eggwhites - 400g rich, dark chocolate - 250g nougat

Royal icing of eggwhites and confectioners sugar - 300g chopped pistacchios or almonds.

Blend ingredients and fridge for 3-4 hours or night over. Roll the dough into a long "sausage" and slize it like a hot dog. Cut into pieces of aprox. 6 cm. Insert the nougat and then form into triangles or whatever shape you like.

Bake in oven at 160 degrees C for 15-20 minutes.

Dip the cakes in melted chocolate and place on a plate with chopped pistacchios or almonds.

Decorate with Royal Icing.

This portion makes about 20 pieces.

Tip: I add a couple of tblsp almond-flour to the dough for a more intense almond-taste.

Happy New Year!

2010-12-31T12:02:00.005+01:00

I wish everyone of y´all 12 months of happiness, 52 weeks of fun and 365 days of good health.

(I know this phrase is longer, but in my oppinion this covers the most important :)

This dummy is made for an online contest at SCD. I did´tn really have the time for it, but the contest was announced like ½ year ago, and at the time i said i would participate, so i found the time somewhere after all. The theme was this pretty napkin:

Anyway, i expect it to land on one of the 4 first places... ´cause there are only 4 competitors! :)

Christmas Sweets

2010-12-26T18:15:00.003+01:00

Just as last year - and the year before - our christmas sweets were done at the last second. No time for anything fancy, just a tiny amount of marzipan and nougat rolled in different shapes with sprinkles on. Never mind, people are always too stuffed to enjoy them on christmas eve, and now we all have to go on a diet anyway!!

The cute mini cake-stands, a gift from my dad are from "Harlekin" at Tivoli. They were so kind to mail these by post :)

Christmas!

2010-12-24T12:33:00.004+01:00

Finally Christmas is here :)

I´m wishing all of you all the joys of the season,

and you and your family a Very Merry Christmas!

Waiting for christmas..

2010-12-23T23:08:00.006+01:00

Whilst waiting for christmas i thought i´d post some of my earlier christmas-stuff:

2009

Pottery-mouse lovin´ candy canes.

2009
A mini-chocolate cake - serves 8-9 people. For indicating the size, the deer is 7 cm tall. Playing around with Rina :-)

2008

For Sofie´s class at School.

2007

A cute bird-house on an ugly cake :-)

2007

Mini cookie-houses

Peppermint Macaroons

2010-12-22T17:25:00.004+01:00

150g egg whites - left at roomtemperature for 48 hours (No worries, as eggwhite has natural anti-bacterial properties) - 45g caster sugar - 190g ground almonds - 300g confectioners sugar - 30g finely chopped chocolate chips - a pinch of salt. - Aprox. 40 pieces (20 sandwich-macaroons)

Prepare bakingsheets: Mark circles using a 1 1/2-inch cookie cutter dipped in flour.

Sift confectioners sugar twice and mix with the finely ground almonds. Add the chopped chocolate an mix well.

Mix the eggwhite just foamy and add the caster sugar a little at a time on medium speed. On high speed, mix until the whites reaches a firm peak. With a spatula, fold in the dry ingredients until smooth. Tap the bowl a few times on the kithcen table, to make air-pockets burst. Put mixture in a piping bag.

Pipe the macaroons onto the prepared baking sheets. Leave them for 30-60 minutes for them to form a skin, check; If nothing sticks to your finger when touching, the macaroons are ready to bake.

Bake in a preheated oven at 180 degree celcious for about 12-15 minutes. It´s ok to put several baking sheets in the oven at the same time. When they´re done, slide the macaroons (still on the baking paper) off the baking sheets to cool off on the kitchentable.

Let the macaroons cool of completely before filling - after filling, refridgerate for 20 minutes so they´ll be nice and firm before serving.

Suitable fillings: Any buttercream or chocolate ganache. I used Wilton´s ready-to-use buttercream and added peppermint flavour.

Sprinkels: I chrushed a few christmas-canes and sprinkled on some of the macaroons, before they went into the oven, and that worked quite well.

TIP: Ladurée says to keep the macaroons stored for 2 days before eating, because that´s the time it takes to achieve a perfect balance between texture and flavour.... I´ll try that next time... :)

Mini Christmas Puddings

2010-12-20T18:32:00.002+01:00

I love making truffles, the challenge is to find new ways to present them. Here are some for my colleagues in the shape of christmas puddings! :)

Vanilla Wreths

2010-12-19T02:06:00.003+01:00

I bake vanilla wreaths´s every year for Christmas. A good collegue of mine gave me the recipe for....well many years ago. Nobody eats them on christmas eve, but they´re nice to have during december if people comes by for coffee, and a great give-away too:

500g flour - 375g butter - 250g sugar - 125g chopped almonds with or without the skin - 1 large egg - 1½ teaspoon vanillasugar.

Mix softened butter, flour, sugar and chopped almonds well. Add egg and vanillasugar and cool in fridge for 1 hour.
Run through a grinder with a star-plate, form rings and put on a baking-sheet, bake in oven for 200 degree celcius for 10-12 min. Cool off on a cooling rack.

TIP: For super-nice, have-to-have caketins visit sofisticake.dk :)

Out of Rocking-horse Cookies....

2010-12-17T20:26:00.005+01:00

In the absence of Rocking-horse cookies... I haven´t seen reindeers in this outfit before, but aren´t they cute? I almost like these better than the horses.
I love my reindeer-cutters:)

Carousel-Rocking-horse Cookies

2010-12-17T09:05:00.007+01:00

I´ve often wondered how to decorate the cute rockinghorse cookies, besides the obvious way. This is why i never cut out too many of them. I came up with this idea, wich i LOVE! Sure, it takes some time, and when you run out of rockinghorse-cookies and are on a roll, then what to do?? I´ll show you later ;)

PS: All edible!

Winners are...

2010-12-15T21:31:00.003+01:00

The names my daughter pulled out of my ol´ Bogart-hat are Susanne and S. Warming. I´ve send you both a message via friendconnect and hope to hear from you soon.

Congratulations, and i hope you´ll find as much inspiration in the book as i have.

Thank you all for following and hereby participating - this was fun! :)

Christmas Decoration.

2010-12-15T18:13:00.005+01:00

The cake-stands etc. i have all over the place, turns out to be great for christmas decorations...

Rudolph :)

2010-12-13T17:56:00.002+01:00

I made three of these cute cookies, on the pink one the colours flooded, the turquoise one cracked, (I didn´t eat them, i swear!) and this one is full of air-bubbles... Well, it´s still cute i think. :)
If i get a minute i´ll make some more.. Maybe.

My annual christmas ornament!

2010-12-12T18:58:00.006+01:00

...in fact i think i might perhaps have bought more than one this year...

But i bet most of you recognize it immediately!?

The champ and master herself - immortalized in a christmas ornament! I wonder if she knows?

Candy-Cake

2010-12-10T22:25:00.004+01:00

Christmas sure are an inspirational feast! I sometimes fear my head´ll explode with all the things i´d love to try creating in sugar. Who´d ever thought... :)

This time i made a dummy covered with Wiltons fondant and with little pieces of fondant christmas candy. The stripes on the cakes are painted with edible paint.

I made it for a new cake-shop in Roskilde - worth a visit, its so nice and really cozy and has such a great atmosphere.

Cinnamon Cookies

2010-12-09T18:50:00.001+01:00

Adding a teaspoon of cinnamon to this recipe and rolling the dough out very thinly, makes the crispiest cookies that tastes heavenly. You should try them :)

Cakeryblog

Pearls

JEM Lace butterflies

JEM Butterflies

Just coffee

Demo hos Sofisticake - DK only

Sugar Shoes

Lacey hearts

Doughnut muffins recipe

Puffed Heart

Cupcakes with cupcakes

Gardenia - The cake

Tutorial - Gardenia

Simple Winter cake

Winter - Where is it?

A very small royal cake.

My cakes in 2011

2012 is at the door

Christmas Sweets

Merry Christmas

Fast, sweet cookies

Cookie houses

Christmas Tree

Worlds most expensive christmas bauble

Ninjago Cake

Peanut- Chocolate creme cupcakes

Theme: Cupcakes with fondant

Theme: Cupcakes with frosting

Halloween Dessert

Theme: Halloween

Theme: Golf

Painting course at Sofisticake - *Ended*

Smurfette

Popcake winner is...

Hand painted Cupcake disks

Tutorial: Handpainted flower disks

Tutorial - Cruiser

Painting course at Sofisticake

Tutorial: Cakebites

POPcake give-away *Ended*

Katie Alice inspired

Black and White Cuteness

Tutorial - Black and White Cuteness

Pale blue with roses

Wiltons Baroque

Problems posting comments.

Back from a short trip to London

Flower Cupcakes

FAQ - How to store a cake

Practicing the art of photography

Cookie give-away? *Ended*

Rhubarb pie

Pictures coming up

Naughty Cake

Eddie Spence...

Work in progress - and a great bargain!

Cake for Sofie

A yellow piece of fondant...

Theme: Bottoms! -A bit cheeky ;)

Brian vs. Holyfield

Theme: Ferrari

The Lambeth

Easter Cookies

Easter Truffles

Painted easter cookies

Easy Easter cookies

Maileg Bunnies

Easter Bunny, Eggs and Carrots

Waiting for easter...

Birthday!

Teddy

FAQ - Where to buy - DK only

FAQ - How to make beautiful cakes

FAQ - How to get started?

Inspired by PP.

Mini Cat Cake

Crispbreads - Knækbrød

Pink rocky Heart

Valentine

Cranberry Cupcakes

Painting course at Sofisticake - Ended

POPcake give-away Ended

Cookie give-away? Ended