The raspberry brownie was definitely a challenge. First of all the I hadto adapt the recipe to the cake tins I had which meant I had to double therecipe. With that in mind I ran into problems, as opposed to cake that is lightand fluffy the brownie is very dense and heavy. Something I had not thoughtabout prior to baking. The recipe uses smaller cake tins because the cake wouldbe o heavy otherwise. If I were to do the cake, I again I wouldn’t have doubledthe recipe instead I would have to layers and cut them into 4 thinner layers. Thiswould result in the cake being lower in height but easier to cut into. The browniewould also have done with a little less time in the oven, as the edges ended upbringing a little hard to cut into. The icing was definitely a new challenge asit was meringue based which was hard to deal with and it was my first timemaking a meringue, but as the recipe says it is easy to fix if it curdles, eventhough you panic in the moment.    


RaspberryBrownie 15-20 cm

Makes for8-10 slices

RaspberryBrownie Bottom

225g butter

200g darkchocolate

3 dl lightmuscovado sugar

1 ½ cupgranulated sugar

4 largeeggs

4 ½ cupsflour

1 cup cocoa

1 teaspoonbaking soda

100graspberries, preferably fresh, it goes well with frozen too

Meringuebutter cream with raspberries

4 large eggwhites

2 1/3 cupsgranulated sugar (200 g)

250gunsalted unsalted butter

100 g ofraspberry

Raspberry Brownie

1. Preheatoven to 175 C

2.Butter and dust two baking tins, 15cm diameter.

3. Cut thebutter into cubes and chop the chocolate coarsely. Melt together on low heat ina large saucepan. Let cool.

4. Beatmuscovado sugar, granulated sugar and eggs light and porous, for about 3minutes.

5. Mix theflour, cocoa and baking powder in a bowl.

6. Pour thebutter and chocolate mixture into the egg mixture and whisk until smooth. Siftthe dry ingredients and stir until the batter is smooth. Spread the batter intothe molds. Smooth the surface by means of a spoon. Press half of theraspberries into each bottom.

7. Bake thebottoms of 45-50 minutes

Meringue Buttercream with raspberries

1. Pour theegg whites and sugar in a heatproof bowl. Place it over a water bath in asaucepan of simmering water. Beat all the time with a hand whisk until themixture is about 65C or until the sugar crystals have melted. Remove the bowlfrom the heat

2. Continuewhisking with electric mixer, or with a kitchen assistant until the mixture iswhite and fluffy as a meringue batter. Whisk until the batter has cooled, whichcan take up to 10 minutes.

3. Add thebutter, a little at a time. When all the butter is added, whisk for 3-5minutes. Do not worry about the butter cream curdles that is easily fixed! Ifit is too cold, place the bowl over a water bath for a few seconds and whiskagain. If it’s too hot, let the bowl stand in the fridge for a while and then whisk.

4. Run theraspberries to puree in a blender. Strain the puree through a fine sieve to getrid of the seeds.

5. Mix thepuree with butter cream and whisk to a smooth frosting. Add a little pink pastecolor if you want a stronger color.

Assemble the cake

1. Cut thetwo bottoms in the middle into four thinner bottoms

2. Add the first layer on a cake stand or a cake tray. Layer the cake with frostingbetween each layer. Let it stand in the refrigerator for about 20 minutes oruntil slightly solidified

3. Apply athin layer of frosting around the cake and let chill.

4. Applyanother layer of frosting until cake is completely even. Set it in the fridgeagain and doing while chocolate glaze

Chocolate glaze

Break thechocolate into pieces and cut the butter into cubes. Melting them slowly in ane saucepan. let cool. The icing will thicken slightly, but was still running


1. Pour thechocolate icing on top of the cake and let it drip down over the edges. ifnecessary, use a spatula to smooth the glaze job quickly so that it does notsolidify

2. decoratethe cake with one or more raspberry

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  • 23 Readers



When making the Geneva cookies I was very nervous as the last time I attemptedto make the cookies it did not go well, I was stressed with time and the doughwas not as easy to work with as I had hoped. This time however I knew what I wasgetting myself into and made sure to have plenty of time. Although it wasn’t anew challenge I was able to be more thorough this time around and this resultedin the dough being a bit easier to work with. I also developed and new skill,rolling the dough onto a dusted table always gives trouble as you have totransfer the cookie from the table to cookie sheet which does not always workout. Instead I place a piece of Clingfilm on the table and Clingfilm on theroller and rolled out the dough when I was done all I had to do was lift the Clingfilmand peel the cookies of the plastic wrap onto the cooking tray. As opposed torecipe I also changed the topping instead of just having melted chocolate I chooseto use a chocolate ganache which resembles an icing.



200 g of room temperature butter

140g castersugar

10g vanillasugar

5g whitewine vinegar

270g plainflour

7g bakingpowder

2g bicarbonate

Chocolate Ganache

100 g dark chocolate

2 dl cream

Preheat theoven to 160 degrees convection. Beat butter, sugar, vanilla sugar and vinegarfluffy in a bowl. Mix the dry ingredients in a separate bowl. Stir them intothe butter mixture and work into a smooth dough.

Put the doughon a floured work surface and roll out to a 4-5 mm thick. Cut out 26 cookies usinga round cookie cutter. Transfer the cookies onto a baking sheet with parchmentpaper and bake in the middle of the oven for circa 20 minutes. The cookiesshould get a light golden brown color. Let them cool completely.

Chocolate Ganache

Place the cream in a pan and bring to a boil. plan the chocolate in a heat proof bowl. when the cream has come to a boil take the cream and pour it over the chocolate. Stir the chocolate and cream together until combined. take the ganache and using the spatula to spread it over the cookie.





150g darkchocolate

150 gwhipping cream

salt flakesto sprinkle


150gunsalted butter

250g castersugar

70 g ofcocoa

3 g of salt

3 g ofvanilla sugar

2 eggs

60g plainflour


Chop thechocolate and place in a bowl. Boil the cream, pour it over the chocolate andlet stand a few minutes until the chocolate has melted. Mix to a smoothtruffle. Cover with plastic wrap and let stand at room temperature


Preheat theoven to 160 degrees’ Celsius convection. Grease edges of a baking dish, 20x20cm, and cover the bottom with parchment paper.

Melt thebutter over low heat in a saucepan. Add sugar, cocoa, salt and vanilla sugarand mix. (It can look a bit grainy, but the meal will get the batter to gotogether and become smooth and fine.) Whisk gently down 1 egg at a time, orwork them with a spatula. Turn finally the flour and mix to a smooth batter.

Spreadbatter evenly in pan and bake in the oven for about 22 minutes. Let coolcompletely.

Remove thecake from the tin and remove the baking paper. Turn the cake upside down andwide truffle on top. If the truffle is too loose, it is enough for a while inthe fridge for it to harden slightly. Sprinkle with sea salt and then let thecake stand in the fridge so that the truffle solidifies properly, for 40-50minutes. Cut the cake into pieces and serve them warm room

This brownie isn’t much of a challenge as I have done it many timesbefore. However, it is important to take it out from the oven in time so thatit does not dry out when it cools. The occasion I was making the cake for I wasmaking other baked good as well and so planned and divided the work when makingthis brownie as well as the raspberry mouse cake and the carrot cake.

  • 23 Readers



I had only made this cake once before and the last time I made it thelayers of sponge became very thin. In order to avoid that mistake I choose tomake a double the recipe. I had chosen to make the layers of sponge the daybefore the cake was to be served in order to not stress. I made the mistake ofadding all of the whipped cream to the mouse and placed it in the fridge, whichled to the mouse not having much air when the cake was to be iced. However I wasable to add the “fluff” to the cake afterwards anyways, which is a tip to usefor next time, in order to reduce the steps. Different to the first time I madethe cake I choose to cover the base layer in white chocolate in order to addanother texture in the cake.



Serves about 12 pieces

Cake bases with lemon

4 room warm eggs

2 cups granulated sugar

1 cup plain flour

1 cup potato flour

1 teaspoon baking soda

1 tablespoon finely grated lemonrind

syrup (dissolve 1 cup sugar 1 cupwater, for 12 pieces)

Raspberry Mousse

250 g frozen, thawed raspberries

2 gelatin leaves

2 egg yolks

1/2 cup granulated sugar

5 ml whipping cream


125 g frozen, thawed raspberries

1 cup powdered sugar

any red food coloring

1. Start with the cake layers. Preheat the oven to 175 ° C.

2. Grease and dust 3 tins with removable rim, about 16 cm in diameter (for12 servings).

3. Beat eggs and sugar until fluffy in a bowl with electric mixer for about3 minutes.

4. Mix flour, potato flour and baking powder in another bowl.

5. Sift the flour mixture into the egg mixture and add the lemon rind.Carefully turn into a smooth batter.

6. Spread the batter into the molds and bake all three forms simultaneouslyin the lower part of the oven about 15 minutes. Let cool.

7. Carefully loosen the bottoms of the molds and wrap in plastic wrap.Store at room temperature.

8. Raspberry mousse: Mix the raspberries and pass through a fine sieve into a smallsaucepan. Add the gelatin to soak. Boil puree, take off the heat. Squeeze thewater out of the gelatin leaves and mix with the puree.

9. Beat the egg yolks and sugar until fluffy. Beat 3 cups of the cream (for12 servings) fixed.

10.Stir the puree into the bowl with the whisked egg. Fold in the whipped cream and any color with food coloring. Store covered in refrigerator.

11.raspberry sauce: Mix the raspberries, pass through fine sieve. Mix theicing sugar. Add the row a few drops of red food coloring.

12.Approximately 2-8 hours before serving: Whip the remaining cream andfold into the mousse.

Assembling the cake

1. Brush bottoms with syrup. Add a bottom of a barrel and spread about 1/4of the mousse into an even layer. Repeat with remaining bottoms and mousses.

2. Cover the cake all over with remaining mousse. Smooth the edges with apalette or spatula. Then drag the palette or spatula dipped in lukewarm waterto get smooth and shiny lips. Store in refrigerator.

3. About 1 hour before serving: Remove the cake from the refrigerator. Pourover the raspberry sauce and spread gently with a spoon so it runs down themiddle. Garnish with fresh berries.



The chocolate espresso cake was not only my first attempt at a layeredcake but it was also my first attempt of piecing together different recipes tomake my own creation. I choose to make a batch and a half using the chocolatecake recipe. Cooking time became a bit difficult with the cake that was onlyhave the time and so I should have had a better eye on the cake when it was inthe oven. As I was making the cake for my grandfather’s birthday I used ofingredients that I preferred chocolate and coffee however I wanted to add somecrunch to the cake. With walnut crunch I choose to experiment with flavors, I addedthe paprika powder to add some heat, and caramelized the nuts to make themextra crunchy. I still need to work on time management as I often am a timeoptimist in order to finish the cake without having to hurry. As it was myfirst time layering the cake I did find it quite difficult to make all thelayers nice and even. However I managed despite the tedious work it took.



Cake ​

1 dl kakao

2 dl mjölk

2 dl socker

150 g margarineller smör

2 ägg

3 dl vetemjöl

1 mskvanillinsocker

1 ½ tskbakpulver


Blanda kakao,mjölk och 1 dl av sockret i en liten kastrull. Koka upp och låt blandningenkallna. Sätt på ugnen. Smörj och bröa en form. Rör rumsvarmt fett och sockerporöst, gärna med elvisp. Tillsätt äggen, ett i taget, och rör kraftigt.

Blanda mjöl,vanillinsocker och bakpulver. Tillsätt chokladmjölken och mjölkblandningenväxelvis och blanda till en jämn smet. Häll smeten i formen.

Grädda i nedredelen av ugnen, ca 50 min i 175c. Låt kakan svalna något innan den stjälps upp.


½ cup whole milk

16 g espresso powder

8 ¼ icing sugar

150g unsalted butter, room warm

1. Heat the milk slightly and stir in the espresso powderso that they are dissolved. Let espresso milk cool completely.

2. Using an electric mixer or food processor withwhisk and whisk together icing sugar and butter on low speed until all the biglumps of butter are properly mixed (mixture will still be powdery). Add theespresso milk little by little. When all espresso milk has been incorporated,whisk on high speed until frosting is light and airy

3. Spread the frosting over the cooled cake and layer,coat the outside and cool until firm. Take out of the fridge and ice the cake.

Caramlized Walnut Crunch 

1 cup walnuts

2 tablespoon butter

1-2 tablespoons sugar

1/2 tablespoon paprika powder

In a heavy bottom pan heat to medium high heat.

Place nuts and butter, when butter is melted and nuts are coated with the butter sprinkle sugar and paprika over nuts stirring till cartelized.

Pour out on parchment paper separate nuts and cool.



I made scones using a traditional scones recipe that I have you since Iwas like 8 however in order to make this basic recipe less dull I choose tospice it up. I decided to add two more ingredients that fit together, chocolateand orange. Before starting out I hoped to think of ingredients that wouldtaste good in the scone. I thought of many different combinations and landed onthe chocolate and orange. As I had already worked with this recipe before I hadno expectations. It all went well and I was able to make moist and good tastingscones. Had I done this recipe again I would have wanted to try out anothercombination of ingredients. 



8 cups flour

1 teaspoon salt

4 teaspoons baking soda

100g margarine or butter

3 cups milk or buttermilk

Candied Orange Peel

1 orange

1/2 dl sugar

1 dl water

Peel the zest of the orange and slice into thin slivers. Bring the water the sugar and orange peel to a boil. take the candied orange peel on a a tray and let the excess water run off. 

Turn on the oven.Mix flour, salt and baking powder in a bowl. Distribute the fat into theflourwith your fingertips into a grainy mass. Add orange peel and chocolatechips.Add milk or buttermilk and stir the dough together quickly

Divide dough andmake desired sized rolls. Place the rolls on a baking tray lined withbakingparchment. Bake in the oven for about 10 minutes.




Similarly to the brownie I have also made this carrot cake many timeshowever. When I was making this I focused primarily on the planning and thetiming in order to not be put in time pressure and also the photography of thefinished cake. When I have more time to spare I am able to take betterphotographs for the blog.



Carrot cake

35g gratedcoconut

270g plainflour

5 g sodiumbicarbonate

7 g bakingpowder

3 g of salt

4 g groundcinnamon

2 eggs

300 g ofgranulated sugar

260 g ofvegetable oil

340 finelygrated carrots


50gunsalted unsalted butter

300g ofcream cheese

330 icingsugar

6g ofvanilla sugar

Carrot cake

Preheat theoven to 180 degrees convection. Grease a shape, 30x22cm. dust the edges easilywith flour and cover the bottom with parchment paper.

Mix coconut,flour, baking soda, baking powder, salt and cinnamon in a bowl. Beat eggs andsugar until white and fluffy in another bowl. Mix the oil and the dryingredients in batches into the egg mixture. Finally stir down the carrots.

Spreadbatter evenly in pan and bake in the oven for about 25 minutes. Feel with astick to the cake is well-baked. Let cool completely.


Beat butterand cream cheese fluffy in a bowl. Add the icing sugar and vanilla sugar andwhisk into a frosting. Spread frosting over cake

  • 22 Readers



The original recipe for the cupcakes  makes a chocolate and coffee cupcake, i choose to change some ingredients and made a mint cake. I did this by simply substituting the coffee for water and instead of adding 45g of vegetable oil i added 3 g of peppermint and the additional 42 g of oil to ensure that the proportions are correct. When making cupcakes I find it the most difficult to fill the cupcake tins evenly and to the right amount so that they rise nice and evenly and does not over flow, to help me with this I find it helpful to use an ice cream scoop and i fill about half a scoop for one cupcake.



100 g flour

150 g sugar

30 g cocoapowder

3 g bakingpowder

3 g bakingsoda

3 g cornstarch

3 g salt

10 g vanillasugar

1 egg

75 g milk

42 g oil

3 gpeppermint oil

50 g hotwater


6 ½ dlicing sugar

2 ¼ dlcocoa

150 gunsalted butter

½ dl milk


Preheat the oven to 170 Celsius. Sift the dry ingredients in a bowl. Fold in the dry ingredients with a spatula. Add a little of the water at a time and mix until it becomes a thin and smooth.

Place the cupcake cases in a cupcake tray or use double cases on a regular baking tray. Fill the cases about ¾ full and bake in the oven for 16-17 minutes. Take a skewer and check that the cupcakes are baked all the way through. Let cool completely


Whisktogether the powdered sugar, cocoa and butter on low speed with an electricmixer or a food processor with whisk. Slowly whisk in the milk and whisk, thenon high speed until frosting is soft and airy.

Pipe or usepallet knife to apply the frosting to the cupcakes. Make sure the cupcakes havecooled. You can decorate the cupcakes with sprinkles, chocolate chips, choppednuts or any other decorations.

  • 25 Readers



In occasionof the food holiday Thanksgiving I thought I should undertake thechallenge of making the signature dish, pumpkin pie. I did the mistake ofmaking the pumpkin purée the same day I was baking so the purée didn’t havetime to cool, also I did the great mistake of not peeling the pumpkin before Iput into the oven so I had to peel the hot pumpkin right after it had come outof the oven. The result was that I burned my hand and fingers really badly. Thekey lesson learned was to read the recipe thoroughly before I start baking. It wasa fun challenge to make this classical dish. I need to continue to develop myskill on how to roll out the crust and being able to transfer it to the piedish.



1.8kg sweet pumpkin, halved and stem, seeds, and stringy insides and discarded

150g all-purpose flour, plus extra for dusting

¼ tsp baking powder

1 tsp salt

1 ½ tsp ground cinnamon

¾ tsp ground nutmeg

¾ tsp ground cloves

50g superfine sugar

4tbsp unsalted butter, diced, plus extra for greasing

3 eggs

425ml sweetened and condensed milk

½ tsp vanilla extract

1 tbsp raw sugar

Streusel topping

2 tbsp all-purpose flour

4 tbsp raw sugar

1 tsp ground cinnamon

2 tbsp cold unsalted butter, in small pieces

55g shelled pecans, chopped

55g shelled walnuts, chopped


Place thepumpkin halves, face down in a baking pan and cover with foil. Bake in a preheatedoven, 190celsius, for 1½ hours, then remove and let cool. Purée the flesh in afood processor, drain away any excesses liquid, and then cover with plasticwrap and let chill.

To make the pie dough, sift the flour andbaking powder into a bowl wit ½ teaspoon each of salt and cinnamon and ¼teaspoon each of nutmeg and cloves. Add the superfine sugar and rub in thebutter until the mixture resembles fine breadcrumbs. Add 1 egg, lightly beaten,and mix to a soft dough. Roll out the dough on a lightly floured and counter,use to line a greased 23-cm round pie dish, and then trim the edge. Cover withplastic wrap and let chill for 30 minutes.

To make the filling, place the pumpkin purée ina bowl, then stir in the condensed milk and remaining eggs. Add the remainingspices and salt, then stir in the vanilla extract and raw sugar. Pour into thepastry shell and bake in a preheated oven, 220 Celsius, fro 15 minutes.

Meanwhile, make the topping. Combine the flour,sugar, and cinnamon in a bowl, rub in the better until crumbly, then stir inthe nuts. Remove the pie from the oven and reduce the heat to 180 Celsius.Sprinkle over the topping, bake for 30 minutes, and serve hot or cold.



When making this recipe you must keep in mind there is a lot of batter and you need a largecake tin. If you do not have a large tin than just make half the batter. Thatis what I choose to do and it worked just as fine. Although the cake tastesamazing warm with a scoop of ice cream, the flavors really do mature the dayafter.

I usually setthe time a bit lower then the recipe states and check the cake just to makesure that the cake really does come out nice and moist. This cake does take alittle time make sure you set away some time when making it. I always seem tomix up which size bowl is needed when and always end having to transfer mixturefrom one to another, so do pay attention to the recipe if it mentions anythingabout that. Another thing I have learnt is to always read the recipe beforepursuing it, twice preferably! This cake is not a difficult bake but does givefantastic results. The difficulty is to make sure it stays moist and does notstay in the oven too long. I made the garnish last minute however if you wishto add the garnish all you need is to cut half an apple, peel, core it  and toss it in a bowl with some cinnamon.

Hope you enjoy!



2 largeapples
4 g groundcinnamon
25 ggranulated sugar
450 g flour
15 g bakingpowder
3 g salt
7 g groundcardamom
10 gvanilla sugar
250 g butter (room temperature )
380 ggranulated sugar
4 eggs(room temperature)
250 g milk
Icing sugarfor decoration

Apple filling
Peel, core and dice the apples. Put the diced apples in a bowl and add cinnamon and sugar. Mix together and put it to the side

Put the oven on 170c. Grease and dust the cake tin with flour.

Sift flour,baking powder, salt, cardamom and vanilla sugar in a medium sized bowl. In a large bowl whisk the butter for approx. 3 minutes. whisk in the sugar until the mixture becomes fluffy. Add an egg at a time and make sure to mix well.Incorporate the dry ingredients and gradually and the milk to the batter, mix until smooth.
Fill ¼ of the cake tin with the batter and sprinkle some of the diced apples. Continue this process, adding some batter and then sprinkling the apples. Bake in the middleof the oven for 55-60 minutes. Check that cake is ready by sticking a skewer in the middle of the cake and it coming out clean before you take it out. Set the cake to cool. when ready to serve sprinkle some icing sugar over the top.

  • 32 Readers