Sweet Buns

ingredients (6 pieces):

Buns:

• 10 g yeast

• 1 dl milk

• 30 g butter, melted

• 1.5 tbsp sugar

• ¼ tsp salt

• 1 tsp ground cardamom 

• 3 dl flour

Icing:

• 2 dl icing sugar 

• 0.5 tsp vanilla

• 2 tbsp milk

• 6 Maraschino Cherries

How to:

Buns:

Crumble the yeast into a bowl, then warm the milk in a small pot to 37C, before pouring it over the yeast. Add butter, sugar, salt, cardamom and almost all the flour. Work the dough until a smoothie ball and let it rest with some plastic wrap over for 30 minutes.

Put you dough onto a well floured work surface and divide it into 6 pieces. Shape them into balls and put them on a lined baking sheet to rest for another 30 minutes under a kitchen towel.

Turn oven to 225C. 

Brush the buns with an egg wash and put them in the middle of the oven for 8-10 minutes. 

Let cool on a rack.

Frosting: 

Mix the sugar and vanilla in a bowl, and add the milk little bit at a time. When you have the consistency you like, dip the rolls into the bowl and let them dry on the rack again. Top them of with a nice cherry.

Froot Loop Cake

ingredients (15 pieces):

Cake:

• 8 eggs

• 4 dl sugar

• 4 tsp baking powder

• 2 tsp vanilla sugar or vanilla

• 4 dl flour

• red, orange, yellow, green, blue and purple food coloring

Frosting:

• 4 dl whipping cream

• 2 tsp vanilla sugar

• 3 dl vanilla cream (marsán)

• Froot Loops

Marmelades:

• red: raspberry

• orange: orange 

• yellow: lemon

• green: kiwi

• blue: blackberry 

• purple: blueberry

How to:

Cake:

Turn oven to 175 C. Prepare the round cake pans with parchment paper. 

In a bowl add the eggs and sugar and whisk together. Then add the rest of the ingredients (except for the colors) and mix. Pour the batter into 6 different bowls and add the colours into the different ones then pour each colored batter into 6 cake pans and bake each for about 10 minutes. 

Let them cool. 

Frosting: 

Prepare the vanilla cream and let it sit. Whip the cream hard and add the vanilla sugar. Combine the whipped cream with the vanilla cream until well combined. 

Assembly:

Take one of the cakes and add a thin layer of the the corresponded marmelade to it, then add a small amount frosting. Continue so until you run out of layers. Crumb Coat the entire cake and then add a nice layer of frosting over it. 

Decorate with crushed and whole Froot Loops.

Earth: Egg Custard Tart

ingredients (6 servings):

Pastry

• 225 g plain flour

• 150 g unsalted butter

• 50 g caster sugar

• pinch of salt

• 1 large egg

Custard Filling

• 3.5 dl single cream

• 1 dl milk

• 2 tsp vanilla extract

• 8 large egg yolks

• 100 g sugar

How to:

Pastry: 

Grease a 22 cm tart or pie tin and set aside. 

Place the flour and butter into a large bowl and rub the butter into the flour until it resembles breadcrumbs. Add sugar and salt and stir until combined. Make a well in the middle of the bowl, add the egg and whisk it into the butter mixture. Once the dough has started to come together use your hands and knead gently into a smooth mix. Wrap the pastry in plastic folie and refrigerate it for 1 hour.

Dust the work surface with flour and roll out the pastry until it’s 2 cm wider than the tart tin. Roll the pastry onto the rolling pin and gently drape it in the tin. Then gently lift and press the pastry into the tin, leaving the excess overhanging the tart. Put it back into the refrigerator for 30 minutes. 

Turn over to 180 C.

Remove the tart from the fridge and line it with a piece of parchment paper, filling it with rice or baking beans than bake it for 20 minutes. Remove the tart and carefully remove the parchment with the baking beans and put the tart back in the oven for another 5 minutes for some colour. 

Turn the oven down to 130 C and make the custard.

Custard Filling:

Place the cream and milk into a medium saucepan and set it over medium heat. Add vanilla and bring the cream to a simmer. Place the egg yolks and the sugar into a bowl and whisk together. Pour the hot cream over the yolks, whisking constantly. 

Put the tart back in the oven and only then pour the custard into it. This way you will not spill carrying the filled tart around. :) 

Bake for 30-40 minutes until set around the outside but still wiggily in the middle. Allow the tart to cool fully, then remove the excess dough on the sides.

Pepper Buns

ingredients (15 pieces):

Buns:

• 25 g yeast

• 85 g butter

• 0.5 tbsp cinnamon

• 1 tsp cardamom

• 1 tsp clove

• 1 tsp ginger *

• 1 dl sugar

• 2,5 dl milk

• ½ tsp salt

• 7-8 dl flour

• 1 egg

  
  *If you want to make regular “Lussebullar” or “Saffron buns” change the cinnamon, cardamom, clove and ginger to 0.5 g saffron.

How to:

Crumble the yeast into a bowl. Then melt the butter in a small saucepan, add the spices and then the milk. Blending it until you reach 37 C. Pour the mixture over the yeast, blend until the yeast dissolves. Later ad sugar and salt and while blending ad the flour little at a time. Knead the dough for 10 minutes, then let it rest for 45 minutes under a kitchen towel.

Take pieces and form them into nice shapes and put them on a lined baking sheet. Then let them rise for another 30 minutes.

Turn oven to 200 C.

Brush the buns with an egg wash before baking them for about 10 minutes and then letting them cool on a rack.

Lemon Macarons

Ingredients (15):

Macarons:

• 50g Almond powder 

• 40g Powdered sugar 

• 40g Egg white 

• 40g Sugar 

• yellow Food coloring

Lemon butter cream:

• 20g Egg yolk 

• 20g Sugar 

• 10g Corn starch 

• 30g Lemon juice 

• 70g Hot milk 

• 80g Unsalted butter 

• 30g Powdered sugar

How to:

Macarons:

Whip the egg whites until stiff peaks form, then slowly but gradually add the sugar and the food coloring and continue whipping the mixture until it’s stiff and glossy. Dubble sift the almond powder and the powdered sugar and fold it into the egg whites. Put the blend into a piping bag and and a parchment lined baking sheet, start piping out round circles. Let the shells then dry in room temperature for about an 1.5-2 hours. 

Turn the oven on to 160 C and bake the macarons for 5 minutes, then lower the temperature to 130C and bake for another 10 minutes. 

Butter cream:

Add the egg yolk, sugar, cornstarch and lemon juice to a small saucepan and whisk together. Gradually add the hot milk while whisking the mixture so that the egg don’t start to cook. Then put the saucepan on the stove and warm up the mixture until it starts to thicken (don’t forget to stir). Let it chill.

In a bowl, mix the butter til it’s creamy and add the powdered sugar turning it into an icing, the add the lemon yolk mix and blend until smooth. Put in a piping bag.

Assemble:

Take a macaron en pipe a big dollop of butter cream on it and top it of with another macaron. 

Enjoy!

Chocolate Porter Cake

Ingredients (10 servings):

Chocolate cake:

• 225g softened butter

• 1.5 dl cacao powder

• 4 dl sugar

• 2 eggs

• 1 tsp vanilla extract or vanilla sugar

• 1.5 dl sour cream

• 4.5 dl flour

• 2 tsp baking powder

• 1 tsp salt

• 2 dl stout or porter (I used Carnegie Porter)

Ganache:

• 100 g dark chocolate

• 1 dl heavy cream

How to:

Turn you oven to 175 C, then grease a bundt pan and set aside.

In a bowl, whisk together the butter and the cacao powder, then add the sugar until combined. Follow with the eggs, one at a time and then add the vanilla, sour cream, baking powder and salt. 

When it’s all combined, at flour 1 dl flour and mix well then add 0.5 dl stout and repeat until you used up all the ingredients. 

Bake in the oven for 40-45 minutes until moist in the middle. (Test with toothpick).Then let it cool completely before inverting it and starting with the ganache.

The ganache:

Put the chocolate chips in a heat “” bowl. Then heat up the heavy cream in a small saucepan and pour it over the chocolate. Let it set for 5 minutes, then gently stir until smooth. Pour the ganache over the cake and let i set for about 10 minutes before cutting the cake. 

Harry Potter Birthday Cake

Ingredients (10 servings):

Chocolate cake:

• 3 eggs

• 3 dl sugar

• 1 dl boiling water

• 2 tsk baking powder

• 2 tsk vanilla sugar

• 0.5 dl cacao powder

• 2.5 dl wheat flour

Filling/Frosting:

• 250g Raspberries (fresh or thoughed)

• 1 tbsp Raspberry jam 

• 50 g butter 

• 50 g cream cheese

• 4 dl powdered sugar

• 0.5 tsp vanilla sugar

• 1 tsp milk

• Pink food coloring

• Green food coloring

How to:

Turn the oven on 180C, and line a 24 cm diameter pan with parchment paper.

Whip together eggs and sugar and add the boiling water while whipping.  In a different bowl, blend the flour, cacao powder, vanilla sugar and baking powder and then add it unto the eggs.

Poor it into the pan and put i in the oven on the lower part for 30-40 minutes (keep watch because this can be different in different ovens). Let the cake cool down completely in the pan.

Cut the cake into two parts and put the thoughed raspberry on the lower part and put the other one on top.

Frosting:

Beat butter until smooth, then add cream cheese and blend until well combined. Add 2 dl of the powdered sugar and the vanilla sugar. Put 2 tbsp of the blend in an another bowl. In the larger mix add the raspberry jam and the rest of the powdered sugar and lastly some pink food coloring until you get the perfect consistency and color. 

In the smaller bowl add a bit of green food coloring and blend until you get the right color. 

Decorate the cake with pink frosting and write Happy Birthday on the cake with the green frosting.

Triple Gooberberry Sunrise

Ingredients (2-4 servings):

Vanilla ice cream:

• 1 tsp vanilla extract

• 4 dl milk

• 3 dl cream 

• 6 egg yolks

• 2 dl sugar

Chocolate sauce that solidifies:

• 0,5 dl coconut oil

• 50 g dark chocolate

• 0,5 tbsp water

Decorations:

• 2 bananas

• 3 cherries

• 3 m&ms in different colors

How to:

Vanilla ice cream:

Add milk, cream and vanilla extract to a small pot and bring to boil. Whisk together the egg yolks and the sugar and pour the hot milk mixture over the yolks. Whisk and pour it back to the pot and heat it to 85 C.  

Let the mixture cool down and let it rest in the fridge overnight. 

Add it to the ice cream maker and then let it sit in the freezer for 12 hours before serving.

Chocolate sauce that solidifies:

Melt the coconut oil and the chocolate, add the water and whisk. Let it cool down a bit before adding it on top of the ice cream. 

Assemble:

Add 3 scoops of vanilla ice cream on top of each other. Pout the chocolate over the top and decorate with m&ms and red licorice. With the help of a couple of toothpicks attach the cherries to the bananas and the bananas to the ice cream.

Banan Nice Cream & Brownie

Ingredients (6 servings):

Brownie:

• 2 dl raw cacao

• 2 dl raw walnuts

• 24 pitted dates

• 1 tsp vanilla

Nice cream:

• 6 frozen bananas

• 3 tsp vanilla
  

How to:

Brownie:

Add all the ingredients into a food processor and combine it until you get a ”batter” texture. I used a bread pan and just pressed it all into the bottom.

Let it rest in the fridge for about 1 hour and then it’s ready to be served.

Nice Cream:

Blend the bananas and the vanilla in a blender until it’s nice and smooth and serve it next to the brownie.

Sansa's Lemon Cakes

Ingredients (12 servings):

Cake:

• 3 dl flour

• 1 dl sugar

• 2 eggs + 1 egg yolk

• 1 dl melted butter

• ½ dl sour cream

• 2 tsp baking powder

• 1 tsp vanilla extract

• Pinch of salt

• Zest & juice of 1 lemon

• 2 dl water

• 2 dl sugar

• 2 lemons

How to:

Lemons:

Slice 2 of your lemons into 12 thin circles. In a sauce pot, simmer water and sugar. Place the lemon slices in the pot and simmer for 5 minutes. Remove the slices from the sauce pot and dry overnight on greased parchment paper.

Let the sugar-water cool down and save it in a bottle (this is a perfect lemony syrup for cocktails).

Cake:

Turn oven on at 170 C.

Grease a muffin tray and then lay a candied lemon slice in each muffin cup.

In a large mixing bowl, whisk together eggs, yolk, sugar, lemon zest, lemon juice, vanilla extract, and sour cream. In a separate bowl, whisk together flour, baking powder, and salt. Gently fold in the wet mixture and then fold in melted butter. Scoop about 0,4 dl of batter into each muffin cup and bake for 15 minutes.

Remove from the oven and immediately flip onto a parchment lined baking sheet. Allow the cakes to cool for 5 minutes in the tray and then remove.

Zombie Cake

Ingredients (10-12 servings):

Cake:

• 2,5 dl buttermilk (or 2,5 dl milk + 1 tsp white wine vinegar)

• 6 dl wheat flour

• 5 dl sugar

• 1 tbsp cacao powder

• 0,5 tsp salt

• 1 tsp baking soda

• 2 eggs

• 3,5 dl oil

• 1 tsp white wine vinegar

• 1 tsp vanilla sugar

• 2 tsp fuchsia food color

Frosting:

• 600 g cream cheese

• 150 g butter

• 10 dl powdered sugar

• 0,5 tsp vanilla sugar

• Fuchsia food color

• Lime green food color

Fondant:

• Yellow

• Fuchsia

• Green

How to:

Cake:

Turn oven on at 180 C.'

Whisk together flour, salt, baking soda, cocoa powder and sugar in a bowl. Then in a separate bowl mix together oil, buttermilk, eggs, vanilla extract, and vinegar. Add the wet ingredients to the dry and mix until well incorporated. Add fuchsia food color and mix again. Pour batter into 2 lined 23*33cm sheet pans (or similar size) and bake for 25 to 30 minutes.

Frosting:

Whip the butter until it turn into a nice white color, then add the cream cheese blend again. Slowly add the powdered sugar and vanilla sugar while blending. Take one third of it and put it in a separate bowl and a bit a fuchsia food color. Then ad the lime green food color to the rest of it.

Decoration:

Once the cakes have cooled completely, remove them from pans. Stack the cakes, spreading fuchsia buttercream in between the layers. Freeze for 30 minutes.

Use a knife and a round cake pan as a guide to round out the top half of the cake. Make sure to save the extra cake and position them on the sides of the cake as ears. Then carve out a big bite-looking part from the top of the head, but make sure to only cut one layer deep.Roll out fuchsia fondant into a long rope. Pipe fuchsia frosting into the brain cavity and fold the fuchsia rope into the cavity to look like a brain.

Frost the outside of the cake with green buttercream frosting. Then cut out dark green fondant pieces for the eyes and mouth, cut out yellow fondant for teeth and iris, and place them on top of the green pieces.

Once fondant has dried completely, arrange facial features on top of the cake, and lastly cut jagged edges at the bottom of the cake.

Ready to serve :D

Poppyseed-bulle

Ingredients (20pieces):

Dough:

• 25 g fresh yeast

• 50 g butter

• 3 dl milk

• 0,5 dl sugar

• 1 pinch salt

• 8 dl wheat flour

Filling:

• 150 g minced poppy seeds

• 60 g sugar

• 0,6 dl milk

• 30 g raisins

• 1 tsp vanilla

Brushing:

• 1 egg

How to:

Dough: Melt the butter and and mix it with the milk. Make sure the mixture is 37 C degrees, then add the yeast and blend until it’s dissolved. Add the sugar, salt and flour and knead the dough thoroughly then let it rest under a towel for 30 minutes.   

Filling: Mix all the ingredients in a bowl into a thick mixture.

Knead the dough again and then roll it out to a 30 * 40 cm sheet. Spread out the filling (about 1 cm thickness) and roll it up. Cut it into 2 cm rolls and put the rolls on a baking sheet  and let it rest again under a towel for 20 minutes.

Turn the oven to 250 C. Brush the buns with the egg and bake them for 8 minutes. Let them rest and cool down before eating.

Artemis and Luna pana cotta

Ingredients (4 servings):

Panna cotta::

• 1 dl Dansukker Jelly Sugar Multi

• 4 dl heavy cream

• 0,5 dl blueberries

• 1 tsp vanilla

How to:

Vanilla: Blend half the jelly sugar with half the heavy cream and the vanilla and heat it up in a saucepan, let it cook for 30 seconds. Then pour it into 4 small cylinder shaped containers

Blueberry: Blend the rest of the jelly sugar. heavy cream and the blueberries and try to smash the berries as much as possible, then cook for same amount of time. Pour into the 4 small cylinder containers through a strainer.

Let it sit in the fridge for at least 2hours.

The one with phoebe's cookies

Ingredients (8-10 pieces):

Cookies:

• 5 dl flour

• 1 tsp baking soda

• 1 tsp salt

• 2dl butter (softened) - g

• 1,5 dl granulated sugar

• 1,5 dl packed brown sugar

• 1 tsp vanilla extract

• 2 large eggs

• 2 dl semi-sweet chocolate chips

• 1 dl chopped nuts

How to:

Preheat the oven to 190 C. Combine flour, baking soda, salt in a small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in a large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips and nuts. Drop by rounded tablespoon onto ungreased baking sheet.

Bake for 9-11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.  

The one with all the cheesecake

Ingredients (8-10 pieces):

Crust:

• 15 digestive biscuit

• 50 g butter or margarine

Filling:

• 500 g quark/ cream cheese

• 3,5 dl icing sugar

• 3 eggs

• 2 dl créme fraiche

How to:

Turn your oven to 150 C.

Melt the butter in the microwave, crush the digestive biscuit and mix it with the butter. Press it down on the bottom of a round cake pan. Mix the quark/cream cheese, icing sugar, eggs and créme fraiche in a bowl until smooth. Pour it over the biscuits. Bake on the lower part of the oven for 1-1,5 hours, then let it cool completely. (For best texture and taste leave it in the fridge overnight.) Serve with berries.  

Totoro Cake

Ingredients (14 servings):

Cake:

• 2 dl flour

• 1 tsp baking powder

• 1,5 dl kakao

• 4 tsp vanilla sugar (or 2 tsp vanilla extract)

• 1 tsp salt

• 6 eggs

• 4 dl sugar

• 500g quark or cream cheese

• ½ dl raspberry jam

Buttercream:

• 150 g soft butter

• 340 g icing sugar

• 1 tsp vanilla

• 2 tbsp whipping cream

• 1/2 tsp? black food coloring

How to:

Cake:

Turn your oven at 200 C. Mix together flour, baking powder, cacao, vanilla and salt. Then whisk the eggs and sugar and then add the quark/cream cheese, when it’s all combined add the flour mix a little at a time. Pour the mixture into 2 greased round pans and put them in on the lower part of the oven for about 25 minutes. Take them out and let them cool completely. Then cut them in half, and just stack them up together again. take one of the cakes and cut it out to a moon shape so it will fit around the other round cake. Then carve out 2 ears from the leftover pies and place all the pieces together into a totoro shape. Take off the top layer and add the raspberry jam in the middle and then put them back together.

Buttercream:

Whip the butter until it turns to a lighter color (about 5 minutes). Then add the icing sugar, half at a time. When that is all combined add the vanilla and 1 tbsp of whipping cream at a time until you are happy with the result. Put about ⅓ of the butter cream into a seperate bowl (this is for the crumb coat and the white stomach.) Then add the black food coloring to the other ⅔ part and blend until it turns into the light grey color you wanted.

Lastly it’s time to assemble. Add the crumb coat and put the cake in the fridge for about 1 hour to solidify. Then add another layer of the white cream to the stomach and smooth it out. Put your grey buttercream in a piping bag with a star tip and start making little pointy peaks on the cake where you want Totoros grey parts. Then roll out a little bit of white fondant and a little bit of black fondant att cut out the eyes, nose and whiskers and add them onto the cake.

Leave the cake in the fridge for at least 1 hour before serving!

Pumpkin Cake

Ingredients (8-10 servings):

• 1kg pumpkin (Hokaido for the right texture and taste)

• 2 eggs

• 1 dl sugar

• 1 tsp cinnamon

• 2 dl flour

• ½ tsp baking powder

• 2 apples

How to:

Turn your oven on 200C, cut the pumpkin into small bits and steam them until soft. Puré them using a mixer, then add the eggs, sugar and cinnamon while mixing. In another bowl whisk together flour and baking powder and gradually add it to the pumpkin puré. Now peel and cut out the core of the apples and slice them into thin slices. Blend the apple slices into the cake mixture and poor it into a greased round cake pan. Put it in the oven and leave for 45-50 minutes until the cake has solidified. Let it cool down and put it in the fridge for a couple of hours before removing it from the pan.