Sonntag, 16. August 2009

cake topping

made out of fondant for a birthday cake
and here the whole cake :) it´s a lovely icelandic date cake the men of our family just love - no birthday without it :-)
Here the Recepie:


  • 1 Cup Dates, chopped
  • 1 Cup Almond, chopped
  • 1 Cup Sugar
  • 3 Tbsp Flour
  • 1 Tsp Soda
  • 1 Tsp Vanilla essence
  • 2 Tbsp cold Water
  • 2 Eggs

You don´t really need a mixer, but I usually mix the eggs with the sugar first and then add the rest.

Bake in a good greased tin, since it is sometimes hard to get out of the tin.

180°C, ca. 20 - 25 Minutes

Place on a rack to cool

Then whip some cream (250ml) and slide a Banana for the top and sprinkle over with some chocolate.

Best is to make it one day earlier, or the evening before, that makes the cake extra juicy and soft.

Donnerstag, 25. Juni 2009

The Knead for Bread

What a wonderful bread blog - those english muffins look soo great - gotta try these out soon :o)
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Montag, 22. Juni 2009

Spätzle - German Pasta

I love spätzle, but never made one myself. And after I did, I will never buy it again. It´s so easy to make and tastes really fresh and good. The picture above is of the Spätzlehobel or spätzlemaker I bought.

All you need is a pot with boling salt water
place this iron on top (or use something similar, like potato press)

make the batter:

400g Flour
4 eggs
1 tsp salt
1/8 L water

mix together and then place it on your iron and start mooving forwards and backwards letting the spätzle drop down in the boiling water.
When it swims up to the surface it´s ready, fish out and then repeat with the remaining batch

you can add some cheese and cook in the oven or just serve with meat like you would serve pasta with. Enjoy!

Samstag, 20. Juni 2009

Kermit Cupcakes

Had to smile every time I had put another pair of eyes on the cupcakes. I love Kermit and did those as the cake for my birthday.

Had to close my eyes to eat them LOL

The eyes are made of Mentos and then painted with a food colouring pen

Recepie: see the Vanilla Cupcake recepie I posted earlier

Update: I just saw these cupcakes linked back to at living locurto blog under mupper party ideas. They even made a cute illustrated printable instructions how to do them. I just wish they would have let me know, so I could have linked them back earlier.

Chocolate Butter Cake

another delicious cake from the cake bible


1/2 cup + 3 tbs Dutch Cocoa (Dutch cocoa is the best)
1 cup boiling water
3 large eggs
2 1/4 tsp vanilla
2 1/4 cups + 2 tbsp flour
1 1/2 cup sugar
1 tbs baking powder
3/4 tsp salt
1 cup butter (room temperature)

1. whisk together the cocoa and the boiling water , let cool to room temperature
2. whisk together 1/2 of the cocoa mix + the eggs + vanilla
3. mix the remaining dry ingredients
4. add the butter and cococa mix
5. mix together on low speed then faster for 1 1/2 min
6. gradualy add the egg mixture in 3 batches, beat 20 seconds each time

7. place in 2 9-inch (23cm) cake pans and bake for 25-35 minutes at 350°F or 180°C

cool on a rack

you can add any kind of frosting on this cake, nice to add a lill orange extract in it for example. This time I put some chocolate frosting on it. Was very tasty with some icecream/cream and fresh strawberries. Not at all too heavy chocolate tasty or too bitter. Yummy Yummy Cake :o)

Dienstag, 2. Juni 2009

French Dimpled Rolls


# Servings: 10 pcs
# 400g unbleached white bread flour
# 1 1/2 tsp salt
# 1 tsp sugar
# 15g fresh yeast
# 120ml lukewarm milk
# 175ml lukewarm water


Cream the yeast with the milk until dissolved, then pour into the center of the flour mixture. Sprinkle over a little of the flour from around the edge. Leave at room temperature for 15-20 minutes, or until the mixture starts to bubble.

Add the water and gradually mix in the flour to form a fairly moist, soft dough. Turn out on a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with lightly olied clear film (plastic wrap) and leave to rise, at room temperature, for about 1 1/2 hours, or until doubled in bulk.

Turn out on to a lightly floured surface and knock back (punch down) Re-cover and leave to rest for 5 minutes. Divide into 10 pieces. Shape into balls by rolling the dough under a cupped hand, then roll until oval. Lightly flour the tops. Space well apart on the baking sheets, cover with lightly oiled clear film and leave at room temperature, for about 30 minutes, or until almost doubled in size.

Lightly oil the side of your hand and press the center of each roll to make a deep split. Re-cover and leave to rest for 15 minutes. Meanwhile, place a roasting pan in the bottom of the oven and preheat the oven to 230°C/450°F. Pour 250ml water into the tin and bake the rolls for 15 minutes, or until golden. Cool on a wire rack.

Bounty Muffins


# 250g Wheat
# 2 1/2 tsp Backing Powder
# 1/2 tsp Natron
# salt
# 3 Tbs Coco poweder
# 100g chockolate drops
# 2 eggs
# 150g Caster Sugar
# 125g soft butter
# 6 Bounty (28g x 6)
# 250ml Buttermilk


And thats how you do it:

Mix the indegrients, and slice the Bounty in 1cm thick slices. Don´t mix it too good. Only with a wooden spoon.

Bake at 180°C for 30 Minutes or untill ready.

P.S. The Picture is of dark and light muffins - the Dark once are done just like the recepie here - the light once are missing the bounty and the cocoa and having 1 TSP of Vanilla extract in the batch as well :o)

French Chocolate Cake

# Cooking Time: 50-60
# 200g Butter
# 200g Dark Chocolate
# 4 eggs
# 3 dl sugar
# 1 dl flour
# 100g hashed hazelnuts

Melt the butter and chocolate over water.

Mix the eggs and the sugar until fluffy.

Pour the chocolate mixture carefully to the egg mixture, and leave the mixer on. Be careful that the chocolate mixture isn't too hot

Add the flour through a sieve and then the hazelnuts, stir lightly, not too long though, because then the cake may become to stiff

Bake at 180°C for 50-60 Minutes

Garnish with powder sugar and some berries like red currants or strawberries

Serve with whipped cream

Donnerstag, 21. Mai 2009

Checkerboard Fantasy Cake

Checkerboard Fantasy Cake

Taken from The Cake Bible – Rose Levy Beranbaum


4 large eggs
1 1/3 cupsMilk
1 tablespoon Vanilla
4 cups Sifted cake flour
2 cups Sugar
2 tablespoons Baking powder
1 teaspoon Salt
1 cup Unsalted butter (must be softened)
85g extra bittersweet or semisweet chocolate

Preheat the oven to 350°F (180°C)

• Melt the chocolate
• In a medium bowl lightly combine the eggs, ¼ of the milk and vanilla
• In a large bowl combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and remaining milk. Mix on low speed until the dry ingredients are moistened. Increase to medium speed (high speed if using a hand mixer) and beat for 1 ½ minutes to aerate and develop the cake´s structure. Scrape down the sides. Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides.
• Divide the batter approximately in half (1 ¾ pounds/ 793g in one bowl, 1 ½ pounds / 680g in another bowl). Stir in the melted chocolate into the smaller batch of batter until uniform in color. Fill 2 large pastry bags fitted with a large round tube ¾ inches in diameter (a large number 9 tube) with the 2 batters.
• Place the divider ring in 1 of the prepared pans and pipe batter into each section, alternating batter colors. The batter should fill the pan about ½ full. Using a small metal spatula or the back of a spoon, smooth any seams or divisions in the batter. Now carefully lift out the divider and rinse it off. When piping batter for the second layer, alternate the colors, i.e. if you started with yellow for the outside ring, start with chocolate. Pipe batter for the third layer exactly like the first.
• Bake 20 – 25 minutes or until a tester inserted near the center comes out clean and cake spring back when pressed lightly in the center. The cake should start to shrink from the sides of the pans only after removal from the oven.
• Let the cake cool in the pans on racks for 10 minutes. Loosen the sides with a small metal spatula if needed and invert it onto wire racks. To prevent splitting, reinvert so that the tops are up and cool completely before wrapping airtight.
• When stacking the layers, use a very thin coating of yellow or chocolate frosting to adhere the layers without disturbing the checkerboard effect.

For this cake frosting I used chocolate frosting from Betty Crocker

Samstag, 9. Mai 2009

Vanilla Cupcakes

I made cupcakes for the very first time and used a recepie I found on They taste so good and are so easy to make.

Vanilla Cupcakes:

1/2 cup (113 grams) unsalted butter, room temperature

2/3 cup (130 grams) granulated white sugar

3 large eggs

1 teaspoon pure vanilla extract

Zest of 1 large lemon (optional)

1 1/2 cups (210 grams) all purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup (60 ml) milk

Buttercream Frosting:

2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted

1/2 cup (113 grams) unsalted butter, room temperature

1 teaspoon pure vanilla extract

2 tablespoons milk or light cream

Assorted food colors (if desired)

Vanilla Cupcakes: Preheat oven to 350 degrees F (177 degrees C) and lightly butter or line 12 muffin cups with paper liners.

For the Cupcakes: Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest.

In a separate bowl whisk together the flour, baking powder, and salt.

With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl.

Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. If you want flat topped cupcakes then slice off the dome of each cupcake, with a sharp knife, before frosting. If you want to pipe the frosting, I like to use a large Wilton 1M closed star decorating tip.

For the Frosting: In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed. Tint the frosting with desired food color (I use the paste food coloring that is available at cake decorating stores and party stores).

Makes about 12 cupcakes