Finally, strawberries are back in season again. It felt like winter would never end this year. Not because this winter was particularly harsh (it snowed only two days) but because the dark, grey and rainy days seemed to last longer than usual. Which might be the reason why I am over sensitive for everything spring related lately. The longer days, the sun, the flowers and trees that bloom and blossom and most of all, the food that is back in season. Rhubarb, strawberries, asparagus, just to name a few. Spring is back y´all. Continue reading “Strawberry cream roll”
Developing new recipes for this blog kind of goes like this: I might be standing in the supermarket or sitting in class when out of the blue an idea hits me. Sometimes I see the whole recipe, sometimes it is just a flavor, color or ingredient to start with which ends up being the key factor in coming up with something new. From this point on I am obsessed and won´t rest until I have tried the recipe at least once…which might slightly annoy the people around me when I decide that Sunday morning or Wednesday evening is the perfect time to make cookies. Mostly I already have a set up in my head on how to style and design the recipe for the photos. The thing is that as awesome it can be in my head, it´s no guarantee that it will turn out that way. Something might go wrong with the recipe, the lightning might be dull or something just might be off with the overall taste and feeling of the cake/cookie/dish in question. It´s kind of like the first-pancake-phenomenon, you always have to throw out the first one before the good stuff happens. Continue reading “Chocolate-mascarpone-cake with pomegranate”
I am baaaack! Finally, Exams are over and I got time again to get baking. You can´t imagine how I´ve been itching to get back in my kitchen and behind my camera. If you are a fellow blogger and ever faced with that phase where you feel like you just can´t think of something creative, just take a break for a couple of days/weeks and you will realize how much you miss it. Continue reading “Chocolate cake”
I wouldn´t think of myself as the person who makes the fanciest cakes. I´ve made quite a few in my life which turned out not too bad but the things I am really good at are the good old basics. Like grandmas apple cake. Zwetschgendatschi or muffins in endless variations. I´m not too bad at desserts either. Crème brûlée? Mousse ou chocolat? Panna cotta? No problem. But when it comes to cakes and frosting and decoration, I get a little nervous. Nevertheless, sometimes I feel the urge to get in the kitchen and make one of those fancy-shmancy cakes that gets everybody’s attention. Frosting included! Continue reading “Vanilla-chocolate-marzipan cake”
Sooo, here comes the birthday cake number two. Because March is the month where I get to live out all my cake making dreams. This one is a delicious strawberry cake with a lot of white chocolate and whipped cream. Oh, and a vanilla bean. Because vanilla beans make everything better. I know that strawberries are not really in season right now but what am I supposed to do when my sister dearly wants strawberries for her birthday? But if you wait until summer to make this cake, you won´t regret it. It´s delicious!
The recipe is a mixture of combining two recipes and adding my own ideas. I´ve tried both recipes before and both were really good. But each felt like there was a small thing missing. So I decided to take the best from both recipes and create something new. The result was perfect! I used the dough from the German recipe because I love sponge cake (is that really the correct translation?). Anyway, here in Germany, cakes are usually made with a dough called “Biskuit” which is really soft and fluffy. I´ve tried other recipes that used a rather normal cake dough for the layering and they were good but just a bit to firm and stiff for me. Then I added a lot of strawberries, mascarpone, whipped cream and white chocolate. The best thing about the white chocolate decoration is that you don´t have to worry about messing up the frosting of the cake. Just add little pieces of white chocolate and everybody will think you´re a cake-decorating expert.
March is a good month. Mostly because three out of the six family members celebrate their birthday in March and you know what that means right? Cake! Lots of it. When I was younger, my mom would always make our traditional birthday cake with lots of chocolate and M&Ms on top. But when my baking addiction kicked in it was my responsibility to make something special for each birthday boy or girl. And since my brother loves Oreo cookies, it was obvious that I had to make something involving chocolate and Oreos.
I´ve tried different recipes for Oreo cakes before. If found this recipe in the new edition of Sweet Paul and I knew I just had to try it. It was similar to the recipes I´ve made before but just a little bit fancier. And as you can see, the result was stunning. Doesn´t it look beautiful? Well, I have to admit that the cake only lasted that way for 10 Minutes. Then, as I was trying to get a good picture, the background collapsed and smashed half of the cake. It was a bit cricked afterwards and since I didn´t have much frosting left, the end result looked a bit different from what I am presenting to you. Oh well, nobody´s perfect. It still tasted great!