Halloween Dessert

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

Tutorial: Cakebites

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 :)

Easter Truffles

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

Kransekage

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 slice 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.

Peppermint Macaroons

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... :)

Brownie-houses

I came across a photo of the cutest little brownie-houses, sprinkled with confectioners sugar somewhere on the internet, simply can´t remember where, but i had to try them out. These must go under my favorite category; Easy but with great effect!
The candy-canes are store-bought, but the little mint-sweets are made of fondant.
Recipe for the cake here.

Mini Tarts

I bought some cute cutters when i was in Sweden some time ago. I had a big chunk of truffle-dough left overs, so i made these little treats.

This would be my favourite. So cute :)

Posted by Vibeke (min-kage) Sun, October 04, 2009 19:33:23

Årh hvor er de fine. Jeg er også helt vild med den fine bamse. Rigtig kært -s-



Posted by Marie - Cakes and Sweets Tue, October 20, 2009 19:09:04

Åh! vad söta de är!!! Något av det gulligaste jag sett!!!!

Kram Marie



Posted by Piamarianne Sat, October 24, 2009 00:01:28

Tak skal i have, jeg er glad for i kan lide dem :-)

Geraldine Flowers

Café cake with dark chocolate frosting. Flowers inspired by Geraldine Dahlke´s colouring-technique.

Featured in "1000 ideas for decorating cupcakes, cookies and cakes"

Granny´s China

The very first time i´ve ever used granny´s china. It´s so fragile and it would kill me if i smashed any of it.
I´m not at all sure she would have liked me serving instant coffee in it though..


The cake is Chocolate Mud cake with Toblerone instead of dark chocolate. The frosting is the all-time favourite Islandic Chococreme. Ribbon-roses are made of chocolate sugarpaste and the sprinkles are coloured green like the leafs. (Green edible dust in a bag, add sprinkles and shake-shake-shake. A great tip i got from Louise over at Cakejournal).

Featured in "1000 ideas for decorating cupcakes, cookies and cakes"