Wednesday, 19 March 2014

Cakes from the past few months

Until I get a better chance of updating my blog and getting the look I want for it, here are some of the cakes and other delicious bakes from the past few months. I hope you like it. For a more up to date stream of my life baking and living visit my instagram account @ Lisubettan. Much appreciated. :)

Little Enzo's christening cake with raspberries and whitechocolate

Light pink cupcakes for my sweet niece

Miniature versions

Carrot cake, always a favourite

Hersey's kisses on top of an orange flavour buttercream layer cake

Baguettes with linseeds and oats

Malted loaf, made with a poolish

Lemon and milk curd flan

Another hearty bread, just the way I like it!

Sweet cardamom shrovetide buns with raspberry jam and whipped cream

Little Minea's christening cake <3

Pearls for girls - Helmi's cake for her 5th birthday

Ham, sweet pepper and chili sandwich cake

Ham and chive sandwich cake

Super positive Spongebob Squarepants cake for my son's 5th birthday. <3<3<3

Baby's first cake

For the past months I have mainly been posting pictures of my cakes and other creations on Instagram. I find it quick and easy to add them onto the site without having to take the time to write a complete blog post.
I do want to continue update this blog, so I shall try my best to get back on track and bring my recipes and photos over here as well.

My friend wanted me to create something dainty for her second daughter's christening. She wished for a pale pink cake, with a baby as a cake topper, but she left the rest of the decoration up to me.
The cake consisted of a chocolate sponge with two layers of filling - raspberry mousse and white chocolate mousse.

My friend was more than delighted with the cake, so for me this was a job well done. Happy. <3   

Friday, 14 June 2013

Carrot cake (no added sugar)

A healthy cake, with no added sugar. Stays nice and moist and would probably get even tastier if it lasted to the next day! Unfortunately the cake is toooooo delicious and moorish so it was devoured in a matter of hours!

Healthy Carrot Cake 

3 eggs
1 banana
15 soft dates (~100grams)
6tbsp rapeseed oil
1,5dl ground almonds
1dl spelt flour
1,5tsp baking powder
3tsp cinnamon
1tsp cardamom
3 carrots, finely grated
1dl dessicated coconut
1dl assorted nuts, roughly chopped
1dl raisins/sultanas

+ margarine and dessicated coconut to bread the cake tin with

1. Preheat the oven to 175degrees. Prepare a round cake tin (or any oven dish that's handy). The cake does not rise or expand a whole lot, so a tin that just about holds the cake batter is sufficient.
2. Mix the dry ingredients together in a bowl and set aside to wait, while mashing the banana together with the eggs, oil and the dates (using a stick blender helps!). Add all of the ingredients together, finishing with the grated carrot and raisins.
3. Bake the cake in the preheated oven until a skewer/toothpick comes out clean. Between 40-50mins, if I remember correctly! ;)

Tastes great as is, but for a special occasion a cream cheese frosting suits this cake perfectly. My favourite is one flavoured with fresh orange or lemon juice!

Wholesome and scrumptious comfort food for rainy days like these! x

Saturday, 1 June 2013

Graduation Cake

I have been a little bit more than busy this spring and therefore also been prioritising baking over blogging. The simple reason is, I have not taken the time to sit down and make the effort to write new posts. I do bake a lot and that is the most enjoyable thing...sharing my creations, recipes and pictures is fun, but does come second to the work I do in my kitchen.:)

Nevertheless, I have some recipes and photos that I do want to share and intend to get on to this site...just as soon as I get the time for it.;)
Here is one cake I made for a friend's daughter to celebrate her graduation. (In Finland we normally use the term matriculation examination).

As requested the cake is a chocolate sponge/pound cake with two layers of blueberry & raspberry mousse. The cake is coated with a basic butter cream and covered with a vanilla flavoured fondant. All details are fondant as well. Because I made it for a young lady, I took the liberty to spray it with some pearl glitter!;) 

Sponge/Pound cake recipe (for a 24cm round cake tin)

240g butter
240g sugar
200g plain flour
40g dark cacao powder
4 eggs
1,5tsp baking powder
2tbsp milk

This sponge needs approximately 50mins in a 150degree oven. (depending on the oven in use of course) Best way is to test with a toothpick or skewer. 

Blueberry & raspberry mousse

400g plain cream cheese
250ml whipping (or double) cream 
300g berries 
6 leaves of gelatine
(0,5dl sugar, optional)
+ a splash of juice to heat up for the gelatine

I moistened the three layers of sponge with some cordial (any sweet juice or milk will do). The filled cake needs at least 6hours to set, preferably over night. 

Congratulations on your graduation Anni! :)

Sunday, 24 March 2013

Hearty bread with leftover oatmeal

There are only a few things that annoy me more than having to throw away food that the children refuse to eat. So for the past few weeks I have made some healthy home made bread out of the leftover porridge that our youngest one decided not to eat. I made three slightly different loaves and this is the first recipe and the only one that has added syrup to give the bread a little sweetness. (for future reference, no added sweetness needed. In my opinion much tastier without the syrup, although this was utterly delicious anyway!)

Wholegrain oat bread (1 round loaf)

1 portion of leftover cooked porridge (this had a little apple purée mixed in it)
2,5dl of hot water
1 sachet of dry yeast
2dl plain flour
30grams poppyseeds
0,5dl olive oil
2tbsp honey
0,5dl dark syrup
pinch of salt
wholegrain wheat flour (did not measure the amounts, just enough so that the dough isn't too sticky and easy to knead)
+large rolled oats on top

1. Place the leftover porridge into a bowl, add the hot water, honey, olive oil, syrup, salt and the plain flour that has the dry yeast mixed into and let it sit for 10mins or so until it starts bubbling a little.
2. Continue by adding the poppy seeds and the wholegrain flour. Whether you are using a kitchen appliance or good old fashioned elbow grease, keep adding flour until the dough reaches a nice pliable consistency, soft but not sticky. Cover the bowl with a damp tea towel and place in a warm place to rise for about an hour.
3. Tip the proven dough onto a floured surface and give it a good knead for about 10mins. Shape it into a round loaf (or whatever shape tickles your fancy) and place it onto an oven tray lined with parchment and cover with a tea towel. Let it rise for another half an hour, while preheating the oven to 200degrees.
4. Brush the top of the loaf with some water and sprinkle with large rolled oats. Bake it for 20-30mins (depending on how hot your oven is) until the bread is brown and has a hollow sound when tapping at the bottom of it.

Simple and delicious!

Lovely afternoon coffee break!


Monday, 18 March 2013


Our younger son turned four last thursday and I wanted to make something quick and easy for him to treat the other children in his group at the nursery. Unless you suffer from an egg allergy, these are pretty safe for almost everyone. (Obviously not very tooth friendly, but these are treats after all.)

Basic meringue recipe

4 large egg whites
2,5dl granulated sugar

Whip the egg whites until slightly frothy, then start adding the sugar a little at a time. Continue whisking until the meringue is stiff and glossy. (Add food coloring if desired, I had Wilton's royal blue)

Pipe the meringues onto a baking tray lined with parchment and bake for 1h 15mins at 90degrees. You will end up with a dry and crunchy meringue.

Monday, 18 February 2013

Winter Wedding

My dear friends got married last week and on Saturday it was time for the blessing of their marriage and to join them in the festivities. The celebrations went perfectly and the entire day and night was a delight to be a part of. I was absolutely chuffed to bits when my friend a year ago asked me to bake the wedding cake for their special day. Together we decided on a rich chocolate sponge cake, filled with a chocolate - baileys mousse. The style we had in mind, was elegant and simple. Here are some snaps of the cake and the evening. 


Time to taste

Pure Joy!

Utter decadence!

more for the guests

Dairy- and gluten free treat

The beautiful bride and the baker

Perfect wedding flowers