tag:blogger.com,1999:blog-46090541825015221752024-02-02T10:10:48.570+01:00OH MY GAAAWDCakes and cookies and all that's sweet in life!Unknownnoreply@blogger.comBlogger6125tag:blogger.com,1999:blog-4609054182501522175.post-59813548380522673082012-07-25T14:04:00.003+02:002012-07-25T14:05:58.333+02:00Long time no seeSorry for my absence, but I've been having som problems with my living situation so I have not been able to bake much. Nothing at all actually. But now I have a home and a kitchen again, and not at least, my KitchenAid.<br />
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<a href="https://o.twimg.com/1/proxy.jpg?t=FQQVBBhMaHR0cDovL2Rpc3RpbGxlcnlpbWFnZTMuaW5zdGFncmFtLmNvbS8wNDUyMTFmOGQyNzYxMWUxYWRhYzIyMDAwYTFkMDEwZV83LmpwZxQCFgASAA&s=JwxMPamVQ4-1lVC9QWU3gx2vCCLvCnXRc86gaxJ45-I" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://o.twimg.com/1/proxy.jpg?t=FQQVBBhMaHR0cDovL2Rpc3RpbGxlcnlpbWFnZTMuaW5zdGFncmFtLmNvbS8wNDUyMTFmOGQyNzYxMWUxYWRhYzIyMDAwYTFkMDEwZV83LmpwZxQCFgASAA&s=JwxMPamVQ4-1lVC9QWU3gx2vCCLvCnXRc86gaxJ45-I" width="320" /></a></div>
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Anyway. This rather small cupcakes is made with ginger and lemon flavour, chopped almonds in the bottom and a easy philadelphia frosting. Delicious.<br />
For a even more grown up taste there is solely dark muscovado sugar as sweetener in them.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4609054182501522175.post-27583867715812995412012-01-27T10:13:00.002+01:002012-01-27T10:42:24.360+01:00RainbowThis is a little lovely thing I did when I quitted my last work. I've got so much inspiration from all faboulus rainbowcakes all over internet so I decided to give it a try.<br /><br style="font-weight: bold;"><span style="font-weight: bold;">Rainbow cake with vanilla buttercream</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXSyUSwIrL6lQdSCEtNrh9x-FAJKXl1FNz0GGvECl8weqgWRpZvKG50VBwcby6K_26CeG6dTXh-Ek-RKeiXTCUNu16mzCcIOJvp0CvSpwUYUa-XlCMGvkjupgDG4WbubBUvqe7190ZcI8/s1600/rainbow.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXSyUSwIrL6lQdSCEtNrh9x-FAJKXl1FNz0GGvECl8weqgWRpZvKG50VBwcby6K_26CeG6dTXh-Ek-RKeiXTCUNu16mzCcIOJvp0CvSpwUYUa-XlCMGvkjupgDG4WbubBUvqe7190ZcI8/s400/rainbow.jpg" alt="" id="BLOGGER_PHOTO_ID_5702244650349505426" border="0" /></a><br />Because it was my first try I did it as easy as possible. I took an ordinary soft cake recepie, doubled it becuase my pan is quite big, and when ready I devided it into three bowls and added some color.<br />Then I just poured it in, a little bit here and a little bit there. Whipped the buttercream and added some sprinkles. Easy peasy but very cute!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4609054182501522175.post-29869377267637231852012-01-25T13:12:00.003+01:002012-01-25T13:19:33.621+01:00Cake of DecemberThis was the cake of December<br /><br /><span style="font-weight: bold;">Gingerbread and saffron soft cake<br /><br /><span style="font-weight: bold;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEAXUDf0fpfwSHRKJk4fD1I9oqLlCw1yvf6pLIXr3Qb9cJ5c6V7jH9fISv3ouxtCs8YBzEMy38jDk331vmp1-NLVTiDh6XxB2VTMi6_YFMSciGKEFv6C2_FQa04vgf3ALJkSmIAUuFX-Y/s1600/cake+of+december.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEAXUDf0fpfwSHRKJk4fD1I9oqLlCw1yvf6pLIXr3Qb9cJ5c6V7jH9fISv3ouxtCs8YBzEMy38jDk331vmp1-NLVTiDh6XxB2VTMi6_YFMSciGKEFv6C2_FQa04vgf3ALJkSmIAUuFX-Y/s400/cake+of+december.jpg" alt="" id="BLOGGER_PHOTO_ID_5701541788756789202" border="0" /></a><br /></span></span><span>Actually I forgot the bakingsoda in this one so I thought it would be totally uneatable but it came out quite good anyway. I did an ordinary soft cake recepie, split it in two bowls and added gingerbread spices to one and saffron to the other. Then I just poured it over and round each other in the tin, added some chopped almonds on top. </span><span style="font-weight: bold;"><span style="font-weight: bold;"><br /><br /></span></span><span>I wanted to give it some christmas feeling so I took some marcipan and formed a christmas rose of it. It was highly appriciated even though I forgot some ingredients!</span><span style="font-weight: bold;"><span style="font-weight: bold;"><br /></span></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4609054182501522175.post-76636326031325467162012-01-25T09:48:00.002+01:002012-01-25T09:53:36.947+01:00Birthday CupcakeThis is the cupcake I did for my birthday! I found those cute cups formed as a square at Lagerhaus in Sweden. And they were even on sale! Anyway.<br /><br /><span style="font-weight: bold;">Lime and satsuma cupcake with vanilla frosting</span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipbJTc9ntydKKpb6BLsF7EK-d1GL75b-uAJNScxT-yRo24AR_RgPGP4iJ1gFDj4BqRQOCAaJMQQytx05qTPZDoGeLGn81MhoMSYQ6stv-MoLZ_p2bmFq42qesdO4sp6nKRztsbkNCqCpBY/s400/8bdb899e3d0011e180c9123138016265_7.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipbJTc9ntydKKpb6BLsF7EK-d1GL75b-uAJNScxT-yRo24AR_RgPGP4iJ1gFDj4BqRQOCAaJMQQytx05qTPZDoGeLGn81MhoMSYQ6stv-MoLZ_p2bmFq42qesdO4sp6nKRztsbkNCqCpBY/s400/8bdb899e3d0011e180c9123138016265_7.jpg" alt="" border="0" /></a>I wanted a sweet cake with a little edge so I scraped the shell of one lime and one satsuma and then I pressed the fruits and used the juice instead of milk in the recepie. They turned out really good actually.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4609054182501522175.post-80932982568801172792012-01-24T20:35:00.003+01:002012-01-24T20:43:38.730+01:00Cake of JanuaryWe have an agreement at work. All the boys are paying and buying breakfast every friday, but I don't. I bake the cake of the month. This is the cake of January.<br /><br /><span style="font-weight: bold;">Chocolate cupcake with rum and coconut frosting</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4BPsYf6998SH5_7dMsntL_9hpw6-rnSm6p0fREatbais1Ijh7XWnRKhTqv77g0rMah4k_Eq1792gtS_0DlEPthd-1UJiTBNi3_tyCR8iweem5HlMT5_fBhvFyDnC7QxqTqQS5vY6QoAg/s1600/janu"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4BPsYf6998SH5_7dMsntL_9hpw6-rnSm6p0fREatbais1Ijh7XWnRKhTqv77g0rMah4k_Eq1792gtS_0DlEPthd-1UJiTBNi3_tyCR8iweem5HlMT5_fBhvFyDnC7QxqTqQS5vY6QoAg/s400/janu" alt="" id="BLOGGER_PHOTO_ID_5701285152304939538" border="0" /></a>I took a ordinary chocolate cupcake recepie. I had such big cups so a recepie for 15 cupcakes was enough to 8. Remember to double the time in the oven. I also doubled the cacao for a really chocolate feeling.<br />The topping was supposed to be white but as I only had brown rum at home, the color got a little bit boring so I chose to pour some yellow and red food coloring in it.<br /><br />It tasted really good, the cupcake was crispy outside and chewy inside, almost like a fondant. The frosting have a grown up touch because of the rum.<br /><br />If you don't want the frosting I would suggest some whipped cream with rum in it.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4609054182501522175.post-35274749861184476032012-01-24T20:31:00.002+01:002012-01-24T20:34:13.611+01:00The baking blog!Yes! Finally I do it! I'm going to have my own baking blog.<br /><br />I love to bake cookies and cakes, cupcakes and candy. It's like the best. And now I want to share it with you!<br /><br />Be prepared that it will be many posts about cakes I did a while ago now in the beginning. I also promise to share my mistakes and also my secrets..Unknownnoreply@blogger.com0