Friday, 27 December 2013
Monday, 23 December 2013
Sunday, 22 December 2013
Christmas cake 2 - 2013
It didn't snow this December, but my friend Henriette and her son (my Godson!!!!) and the rest of her family deserved a snowy Christmas cake:
Sunday, 8 December 2013
Sunday, 6 October 2013
Friday, 16 August 2013
Princess cake
In my house there lives a very determined and forceful young lady, who as early as April announced that I was going to make her a princess out of cake with flowers and stars for her birthday in August, and even though I came home from a holiday in Monaco the evening before the big day (she turned 5), I didn't have the heart (or the guts) to go back on my promise. So, I cheated and bought the Barbie-looking topper and ignored the rather uneven finish - and she just loved it (some things are so simple).
Monday, 15 April 2013
Aquarium cake
This cake was for my little friend Lorenzo who lives next door - and it didn't turn out quite as I had envisioned. But it tasted well :-)
The cake was another piping experiment - the cake and the decorations are royal icing. I used the run-out technique for is the fishes, octopus, sea horses and the number.
The cake was another piping experiment - the cake and the decorations are royal icing. I used the run-out technique for is the fishes, octopus, sea horses and the number.
Friday, 22 March 2013
Spider cake (royal icing spiders)
I guess this cake came to existence because of Bjørn.
Bjørn (which means Bear in Danish) is a little skinny, timid and blond two and a half year boy, who seems to be living in a separate world from the rest of us. In this world he is always someone big and strong and slightly dangerous.
I met this little man in my daughter's nursery not so long ago, and I fell for him immediately, perhaps because he seems to like and understand my tall tails of crocodiles, octopuses and dragons that crawl up the toilet and fly out the window. One of the stories about a spider took on a life of its own, and for the past two weeks Bjørn and some of the other children in the nursery have been bringing me imaginary spiders of all flavours to eat, when ever I come to pick up Caroline.
I thought I'd return the favour and bring them spiders - not so imaginary, but very eatable:
The cake was a lovely gluten-free nuts and chocolate cake covered in royal icing and the little spiders were made from royal icing (run-out technic). I am afraid Bjørn was a little frighted by the spiders and he wouldn't eat them. I don't blame him
Bjørn (which means Bear in Danish) is a little skinny, timid and blond two and a half year boy, who seems to be living in a separate world from the rest of us. In this world he is always someone big and strong and slightly dangerous.
I met this little man in my daughter's nursery not so long ago, and I fell for him immediately, perhaps because he seems to like and understand my tall tails of crocodiles, octopuses and dragons that crawl up the toilet and fly out the window. One of the stories about a spider took on a life of its own, and for the past two weeks Bjørn and some of the other children in the nursery have been bringing me imaginary spiders of all flavours to eat, when ever I come to pick up Caroline.
I thought I'd return the favour and bring them spiders - not so imaginary, but very eatable:
The cake was a lovely gluten-free nuts and chocolate cake covered in royal icing and the little spiders were made from royal icing (run-out technic). I am afraid Bjørn was a little frighted by the spiders and he wouldn't eat them. I don't blame him
Wednesday, 20 March 2013
Butterfly birthday cake
March 20, 2013. A freezing cold wind is blowing through the streets of Copenhagen. Ice-storm coming perhaps. The sky is a grayish white blocking out the sun. The snowdrops, winter aconites and crocuses are mercifully covered in a thick layer of snow and spring is no where in sight. I don't mind. I like winter and I love snow.
This feeling is not shared by my friend Bodil, who is longing for spring and summer, and today is her birthday, so I have made her a little butterfly birthday cake to cheer her up.
The butterflies are inspired by Peggy Porschen, and turned out so much better than when I first had a go at making them (see cake 1 & 2). It's nice to see progress.
The cake was a layered cake with a hazelnut creme and chocolate ganache.
Friday, 15 March 2013
Easter letter cake (extension work)
In Denmark there is a tradition for sending out Easter letters. The letters, which are often cut out of paper in very intricate, symmetrical patterns, contain a little verse or poem, without stating who the letter is from, and the recipient then has to guess who the letter is from. The whole thing results in chocolate eggs changing hands (I don't remember the rules for determining how gets the chocolate).
I don't particularly favour the tradition of sending Easter letters, but the letters are often very pretty, and they remind me a bit of the bridge & extension work done by Eddie Spence. So I though why not try to make a Easter letter cake.
Now, this time I learned that if the Royal Icing does not have the right consistency - just throw it out and begin a new!! Somehow, I didn't manage to get the icing right, and instead of making a new batch, I tried to make do. I shouldn't have - the icing was VERY hard to control, it broke all the time and the lines very soggy, and it made the extension work look messy.
I don't particularly favour the tradition of sending Easter letters, but the letters are often very pretty, and they remind me a bit of the bridge & extension work done by Eddie Spence. So I though why not try to make a Easter letter cake.
Now, this time I learned that if the Royal Icing does not have the right consistency - just throw it out and begin a new!! Somehow, I didn't manage to get the icing right, and instead of making a new batch, I tried to make do. I shouldn't have - the icing was VERY hard to control, it broke all the time and the lines very soggy, and it made the extension work look messy.
Monday, 11 March 2013
String work cake (Stork imprint)
One thing that completely blew me away, when I first read through Mr Eddie Spence's book on royal icing, was the so-called "Oriental String Work", which is ever so delicate, requires an enormous amount of precision and an unusual level of confidence, as it entails turning the cake up-side down during the piping process!
I really really really wanted to have a go at it.
Luckily for me, some very dear friends of mine invited us for dinner - and I was allowed to bring a cake........ It was the perfect opportunity to make my first attempt a creating an oriental string work decoration, as they are both remarkably kind and understanding people, and therefore would bear with me, if the decoration of the cake wasn't completely perfect. And they did!
As they had just had some very good news, I added a little stork in the center of the cake. As the poor creature looked rather amputated I opted for covering it is gold; hoping that it would look a little for majestic... I need to practice ;-)
The actual cake was lovely: A gluten free chocolate/nuts/orange cake with orange/ginger syrup.
I really really really wanted to have a go at it.
Luckily for me, some very dear friends of mine invited us for dinner - and I was allowed to bring a cake........ It was the perfect opportunity to make my first attempt a creating an oriental string work decoration, as they are both remarkably kind and understanding people, and therefore would bear with me, if the decoration of the cake wasn't completely perfect. And they did!
As they had just had some very good news, I added a little stork in the center of the cake. As the poor creature looked rather amputated I opted for covering it is gold; hoping that it would look a little for majestic... I need to practice ;-)
The actual cake was lovely: A gluten free chocolate/nuts/orange cake with orange/ginger syrup.
Friday, 1 March 2013
Royal icing cake (Lemon moon / Citronmåne)
A very dear friend of mine always said "If at first you don't succeeded, try and try again", when ever she was a little less successful than she had hoped for - and then she went ahead again and did better.
I am afraid, that my first cake decorating attempt after meeting Mr Eddie Spence didn't turn out at all the way it was supposed to, and consequently, (if I am to follow my friend's example) I am afraid you will see MANY more cakes covered in and decorated with royal icing in the time to come!
The cake is a "Lemon Moon" (in danish "Citronmåne"). I have no idea why it's called that, as it is really just a kind of sponge cake with grated zest of two lemons. But a Lemon Moon cake always has a coating of royal icing on top, which is why I chose it for my first royal icing cake.
I am afraid, that my first cake decorating attempt after meeting Mr Eddie Spence didn't turn out at all the way it was supposed to, and consequently, (if I am to follow my friend's example) I am afraid you will see MANY more cakes covered in and decorated with royal icing in the time to come!
The cake is a "Lemon Moon" (in danish "Citronmåne"). I have no idea why it's called that, as it is really just a kind of sponge cake with grated zest of two lemons. But a Lemon Moon cake always has a coating of royal icing on top, which is why I chose it for my first royal icing cake.
Monday, 18 February 2013
Mr Eddie Spence MBE
For my birthday I was given a cake decorating course at Peggy Porschen Acadamy (http://www.peggyporschenacademy.com/), where the renowned master of royal icing, Mr Eddie Spence MBE, was to teach royal icing techniques.
I have never really worked with royal icing before - and my few previous attempts at piping straight lines or butterflies have produced noting but shaky and sad looking results!
Also, Mr Eddie Spence makes the most spectacular, intricate and delicate neo-classical/Wedgewood-type designs - so not my style :-) Consequently, I really wasn't expecting much to be gained from the course - except the utter pleasure of spending a long weekend in London with Johan. I was wrong!
Mr Eddie Spence is a kind old man with a great sense of humour. But most importantly, he is a superb tutor - enthusiastic, positive, kind and very patient. And he makes piping artful creations fun (though it is hard and difficult), and he installs a feeling in his pupils that piping is the most important thing in the world.
I had the best day at Peggy Porschen Acadamy - and now, I shall go into the kitchen to pipe a sea full of fishes and sea horses!
P.S: this is Mr Eddie Spence MBE
I have never really worked with royal icing before - and my few previous attempts at piping straight lines or butterflies have produced noting but shaky and sad looking results!
Also, Mr Eddie Spence makes the most spectacular, intricate and delicate neo-classical/Wedgewood-type designs - so not my style :-) Consequently, I really wasn't expecting much to be gained from the course - except the utter pleasure of spending a long weekend in London with Johan. I was wrong!
Mr Eddie Spence is a kind old man with a great sense of humour. But most importantly, he is a superb tutor - enthusiastic, positive, kind and very patient. And he makes piping artful creations fun (though it is hard and difficult), and he installs a feeling in his pupils that piping is the most important thing in the world.
I had the best day at Peggy Porschen Acadamy - and now, I shall go into the kitchen to pipe a sea full of fishes and sea horses!
P.S: this is Mr Eddie Spence MBE
Saturday, 19 January 2013
Birthday cake for me
As always the case when I organize a dinner party (or anything else for that matter), things generally turn out completely different than expected and this year for my birthday was no exception:
I was looking forward to serving up a gourmet dinner, consisting of a 10 course meal in the privacy of our own home. I had found a chef to cook the meal (so my mother and I would not have to do any cooking or serving). Regrettably, the chef turned out to be a very shifty character - totally unreliable - so at the very last minute I ended up making reservations at Grønbeck & Churchill (http://www.gronbech-churchill.dk), and I found my self baking a cake!
The cake was a regular layered cake with chocolate mousse and chocolate ganache. As there was very little time the decoration left a lot to be desired......
I was looking forward to serving up a gourmet dinner, consisting of a 10 course meal in the privacy of our own home. I had found a chef to cook the meal (so my mother and I would not have to do any cooking or serving). Regrettably, the chef turned out to be a very shifty character - totally unreliable - so at the very last minute I ended up making reservations at Grønbeck & Churchill (http://www.gronbech-churchill.dk), and I found my self baking a cake!
The cake was a regular layered cake with chocolate mousse and chocolate ganache. As there was very little time the decoration left a lot to be desired......
Sunday, 6 January 2013
Circus tent cake (with sugar clown)
Our upstairs neighbor has a daughter. She's a tiny little thing, with a enormous temper and a distinctive preference for colours and circus.
This lively girl turned 2 years old this past weekend, and when her mother suggested to me, that she did not feel up to baking a cake for the birthday party, I readily offered my cake making services (voluntarily and free of charge).
She seemed ever so relieved and grateful, that I didn't tell her, that I offered to do the cake for purely selfish reasons: I so wanted to do a circus tent! Unfortunately, it didn't turn out at all the way I had imagined it - strange how that seems to be the case with cakes as with live!
The cake is four layers of Victoria sponge, orange syrup and raspberry butter creme. Very yummy!
The clown (which I was actually quite pleased with) is 100% sugar.
This lively girl turned 2 years old this past weekend, and when her mother suggested to me, that she did not feel up to baking a cake for the birthday party, I readily offered my cake making services (voluntarily and free of charge).
She seemed ever so relieved and grateful, that I didn't tell her, that I offered to do the cake for purely selfish reasons: I so wanted to do a circus tent! Unfortunately, it didn't turn out at all the way I had imagined it - strange how that seems to be the case with cakes as with live!
The cake is four layers of Victoria sponge, orange syrup and raspberry butter creme. Very yummy!
The clown (which I was actually quite pleased with) is 100% sugar.
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