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   

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! :)

 

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. 

Simplicity

 

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

Floral Christening Cake

Although I am already concentrating on Christmas and preparations for the holidays are well on their way, I had one more cake to make before getting too excited about the old Xmas. A little girl, born in September, got her name today and this cake was one of the treats on offer at the baptism celebration.

The cake is a sponge cake made of 5 eggs with equal amounts of sugar and flour(including 1tsp baking powder). Baked in a 24cm loose-bottomed cake tin at 165degrees. I made a tangy lemon mousse with cream cheese and whipped cream to fill the cake in two layers. (recipe for the lemon mousse can be found here.)
I coated the cake in vanilla flavoured butter cream and covered it with fondant. All the flowers are also made of fondant, apart from the sugar pearls and sprinkles. I added a little shimmer to the flowers and surface of the cake as well.

I want to wish this little baby girl a happy and healthy life, filled with good times and laughter!:)

Lemon and Poppyseed Cake

Christmas is closing in and I am really looking forward to cooking and baking for the holidays. Before cracking on with all of those gingerbread biscuits, plum pastries, spiced buttermilk cakes and the hearty home cooking, I wanted to give this tangy and very interesting looking cake a go. This recipe is based on a sour cream pound cake and makes a lovely bundt cake that gets more flavourful and tasty a couple of days after making it.

 Lemon - Poppyseed Cake   

4 eggs
150grams butter, softened
4dl sugar
4dl plain flour
200ml sour cream (gräddfil/kermaviili)
1tsp baking powder
1tsp bicarb of soda
2 lemons, juice and zest
70grams poppy seeds

1. Prepare a large bundt pan by greasing and breading it with breadcrumbs. (I only had a small cake tin available, so I used the rest of the batter to make two tiny cakes as well.)
2. Beat the soft butter and sugar together until smooth. Keep beating and add one egg at a time, beating each egg into the creamed butter and sugar, before adding the next one.
3. Once the cake mixture is nice and smooth and all eggs have been added, pour in the lemon juice and zest, followed by the sour cream. Give it a good mix.
4. Sift the flour, poppy seeds, baking powder and bicarb together in a bowl, then fold it properly into the cake batter, without over beating.

   
5. Transfer the cake batter into the prepared bundt pan and bake at 175degrees 50-60mins, until a skewer comes out clean. (my smaller bundt took between 40-50mins, it really depends on the size of the tin and the efficiency of the oven in use.)
6. Let the cake cool a little in its pan, before carefully tipping it out of the pan onto a wire rack and letting it cool completely.
7. Dust the cake with powdered sugar or alternatively drizzle some lemon icing over it. 

Our new home has been draped in the most wonderful citrus scent since yesterday thanks to this baked goody! Winter is truly here, with all the snow one could want and the cake, it just fits in perfectly! :)

Have a great week-end you lot! x

Pink & White Cakes

The company I work for celebrated their fifth birthday in Finland and my manager asked me if I was interested in baking these cakes for the staff, as a thank you for all their hard work. The company opted for a pink and white look and the cakes were designed accordingly to match the theme. Other treats for the lovely girls at work included sparkling rosé, pink and white marshmallows just to name a few.


There were no other requirements apart from the colour, which gave me the opportunity to choose what kind of cakes to make. I wanted to make one chocolate sponge cake with a blueberry-raspberry mousse filling and one regular sponge cake with a fresh mango mousse filling. (my favourite of the two is definitely the chocolate sponge!)

The sponges for the cakes were basic 3 egg sponges with equal amounts of caster sugar and flour(+1tsp baking powder) measured in glasses. 
I whisked the eggs and sugar until pale and frothy, then gently folded in the sifted flour/baking powder mix. I baked them at 170degrees until a skewer inserted in the centre of the cake came out clean. I opted to bake them in 18cm loose-bottomed cake tins to achieve a higher sponge.
Both cakes were sealed with butter cream and covered with ready-to-roll fondant. I dusted the logos with a little glitter too!;)

The fillings:

Blueberry-Raspberry Mousse

150grams berries
180grams cream cheese
0,5dl sugar
2dl whipping cream
5 gelatine leaves

Mango Mousse 

150grams mango (fresh or frozen)
180grams cream cheese
0,5dl sugar
2dl whipping cream
5 gelatine leaves

Both mousse fillings are enough to fill one 20cm cake in two layers. I ended up having a little extra after filling the cakes. Luckily my husband and kiddies were only too happy to have some for dessert!

I was very happy with the outcome of these cakes and chuffed that everyone at work liked the appearance and flavour as well. 

Orange Cake Pops

Halloween is not a big thing over here, but I quite like all holidays and the decorations that go along with it..never mind that it is always a good excuse to get to bake fun things, different little treats, especially for the kiddies! These orange flavoured pops or cake lollies were pretty quick and straight forward to make, but decorating and the details can be a little time consuming. All in all, they are fun to make!

Hello or Hallo!:)

Cake Pops (40 pcs, big batch!)

sponge cake (4eggs, equal amount of sugar and flour + 1tsp baking powder, optional orange food colouring.)
200grams cream cheese, orange flavour (or natural cream cheese + grated orange zest)
white chocolate
liquorice sauce (hard topping)  or black candy melts
wooden skewers/lollipop sticks
sprinkles

1. Bake your sponge in a cake tin or an oven tray at 175degrees until a skewer comes out clean. Let the sponge cool completely.
2. Crumble the sponge into a bowl and add the cream cheese. Mix together thoroughly.
3. Take about a tablespoon of the dough for each cake pop and roll into firm balls. Put them on a tray and place in the refrigerator to cool.
4. While the cake pops are cooling melt the white chocolate (and candy melts).
5. Start the decorating by sticking a skewer into each dough ball, then dipping  them in your choice of coating.
6. Add sprinkles, sweets or other details before the coating has a chance to fully set. 
7. Keep the finished cake pops in the fridge.

Tuck in!

My intention was initially to just bake orange cake pops, both flavour and colour wise, coated in white chocolate and sprinkles. Then I remembered a pair of lovely sugar doctors and their brilliant idea using hard liquorice topping...so I thought I'd give it a go and let me tell you something, it was a really easy and fuss free product to use for this purpose! I will most certainly keep it in my store cupboard from now on!:)

Hope you like and Happy Halloween!