Spring flower cup cakes

Sometimes you call the midwife; and you can only hope that someone kind, experienced, calm and utterly professional answers the call.

In April I was in luck! A fabulous midwife named Anja Flagstad made sure that my son was delivered safely into this world, and that I survived the ordeal without any physical or mental damage.

But she was not alone. She has some truly competent colleagues at Rigshospitalet in Copenhagen, and the all deserved a cake – and I really felt like making cup cakes....

The cakes consists of:

125 gram sugar beat with 2 eggs (until white). Add 125 gram melted butter. Stir in 125 gram flour + vanilla + ½ tea spoon salt + 1 tea spoon baking powder. Add 1/2 decilitre milk + approx 150 gram chopped dark chocolate and grated marzipan.  Pour into cup cake baking tray and bake for 15 min. at 200 degrees.

I used royal icing and fondant flowers for decoration. 

Italian wedding cake – test cake

I have learned something new: Butter cream frosting MELTS in warm weather.  

Even sitting on a table waiting 10 minutes to be served for high tea in a garden on a mild Danish spring afternoon in May (not warm at all really) is sufficient to melt the frosting and have the decoration fall off the cake.

This of course will not do at a wedding. Not at all!!! And I am glad I made this test cake (and saw the result), as I would otherwise have attempted to serve a cake covered in butter cream frosting at a wedding in Tuscany Italy in September……

Also, the roses will need to be different shades of pink and different sizes in order to create a harmonious effect.

Well, basically I just have a lot to learn, and then I can begin to figure out how to transport wedding cake more than 1300 kilometres from Copenhagen to Tuscany….

The cake was a sponge cake with chocolate and marzipan added to the dough for taste.