chocolate models ;)

photo 3(2)

photo 2(1)

I can’t believe how fast time flies. Didn’t we just unpack our Christmas presents a few days ago and stuffed our bellies with Christmas goodies until we were barely able to roll to the sofa, which seemed miles away? Wasn’t it just yesterday that we slept in on January 1st, because we stayed up all night to welcome 2014? Oh… no.. is this really almost a year ago? Does that mean I have to storm the stores and look for gifts again? Does that mean, that the cities will be full of stressed people, fighting for the last Disney stuffed toy on the shelf? Well.. that also means that the city will be full of people enjoying their evening at the Christmasmarkets, with a hot wine and (drunken 😉 ) friends. It will be filled with calming Chrismas songs, romantic lights and the smell of cinnamon, cookies and sweet wine. There are always two sides, right? I’m taking side number two please.

The winter itself just showed for a couple of days only. I took my winter jacket out in the middle of last week and was glad that the cold winter wind did not find its way through my five layers of clothing. I enjoyed my bike rides anyway. The fresh winter air fills the lungs more than in any other time and when the sun visits for a couple of minutes, it is heavenly. When I woke up yesterday and my room was filled with sunlight I thought for a brief moment that I missed winter and spring and it’s summer. Not that I would mind.. usually the fall and winter months are very dark here and very depressing. “Seize the day” I thought, jumped up and went for a run. Pants, Shirt, second Shirt, Jacket, warm socks, shoes… gloves? I will be fine. Hat? no… I will be fine. Let’s go. After five steps.. stop.. what is going on really? Why is it so warm? I did miss something didn’t I? A look at my phone.. nope.. we are still in November. Ok, well.. good.. probably a last wonderful day as a present. Jacket off and back on track 🙂 I can’t keep up with this year’s November, really. It is soooo unusual. Seems like it is simply toooooo nice. Either there is something mean waiting for us in the last week…. oooooor… November is in love and just nice 🙂 Whatever the reason: Thank you November for less rain, warm temperatures and a little sunshine.

In case december is not as nice as november was and we all have to stay at home, because our feet would freeze to the ground outside and our eye lids would freeze shut when we blink, we sure need something to do. Let’s just assume you decide to bake a cake for the advent sunday and decorate it nicely. If you don’t like working with fondant or gumpaste or don’t like the taste, the alternative might be modeling chocolate. Now, why I am saying it is good for those long winter evenings is because, although it is made very easily and fast, it tooks forever to get it kneaded when you actually want to work with it. The recipe itself is very easy and you will be done with it in a couple of minutes. Once you let it sit for a while and start to work kneading, you will realize that this is the tricky part. Anyhow.. let’s just start:

Modeling chocolate


200 g chocolate (white or dark)

75 g syrup for white chocolate or 100 g syrup for dark chocolate

1.chop the chocolate and fill it into a freezer bag. Squeeze out the air and close the bag tightly.

2. pour hot water from the tab (approx. 40°C) into a pan and put the bag into the water. Knead the chocolate from time to time.

3. once the chocolate is completely melted, take the bag out and open it.

4. pour the syrup into the chocolate (if you want another color, this is the time to add the color)

5. close the bag and knead the syrup with the chocolate until blended. You will realize that it gets a little harder.

6. when the chocolate mix doesn’t stick to the bag anymore, flatten the chocolate inside the bag

7. let it rest in the fridge for a couple of ours or over night. The chocolate gets hard again.

8. when you want to use the chocolate, take it out from the fridge and break off small pieces. The chocolate gets soft when you knead the small pieces for a while. This requires some time and patience. When it gets too oily and starts to melt, put it back into the fridge for a few minutes.

I think it is a great alternative for chocolate lovers or those who just don’t like gumpaste. I have never seen everybody eating the decoration of my cakes, but with this recipe, half of the decoration was gone after the guests left 😉

It sure requires some time and patience with the kneading, but it is worth it. If you want an instruction with pictures, please click on the link shared above. The girl from this blog explained it so well with great pictures 🙂 I used the chocolate to make roses for my mom’s birthday and also for the decoration for my last cake – little flowers. I used fondant cutters to make those.

I hope you will have a great holiday time and wish you all a very, very friendly end of november 😉

photo 2(2)  IMG_0734

red feeling



Hey guys..

I am sooooo sorry..  It took forever to sit down and start a new post. Things are busy these days and my life changed a little again. I took a “small” job and am working part-time now.. though I am there more hours than planned. I moved into a new apartment in my good old Hannover and I started a new project, which requires a lot of time.

Now, the worst part of all those new things…. I am living in an apartment … w…i…t…h…o…u……..o….v….e….n!!!!!!!!!! Can you imagine??????? How did I get myself into this? seriously, sometimes I am soooo desperate to bake.. I don’t know how long I can stand that state. I am here only temporary, meaning for four or five month only. What will happen afterwards, I don’t know, but I know that I will check the kitchen for an oven, before I move in 😉

So, here you have the main reason for my absence. I will try some new things, like “baking without baking” or “baking in the microwave” and try to post more often. And of course, every time I go to see my mom, there will be a cake as well.

Last week there was a holiday in the area my mom lives. I took a day off and went to her place on friday night, right after work. My mom bought all the ingredients for a cake, so I could start right upon arrival. I decided for a cake with fruit and cream cheese. My family is a huge fan of both. Somehow they don’t really like buttercream or plain cream cakes. There always has to be some fruit somewhere.  I had the choice between peaches, mandarin oranges, and cherries. For some reason, I wanted a red color for this cake.. I felt like red 😉 – so I went for the cherries. I did not have a certain picture of that cake in mind, as I usually do. This cake was not well planned. It is somewhat difficult to plan accurately, without any recipes around. The look of the cake was about to be a surprise even for me.  Anyhow, since the filling was something our family knows and likes, I wanted to try at least a new recipe for the cake. Many times I read about the favorite cake from It is a great website, with many tutorials and tips. The author of this site recommends an egg liqueur cake for all theme cakes. It is more stable than a sponge cake and does not fall apart that easily. There is another cake frequently recommended – the wonder cake – but after my first attempt to somehow keep this one in shape, I gave up. Time for a new recipe. The egg liqueur cake turned out just great! It was very even on the surface, so that I didn’t even have to cut the top and the taste of the liqueur vanished completely during the baking process. I will sure follow “tortentante’s” path and use this cake for my theme cakes in the future. It really is not falling apart and the taste is great. Ok, I will stop talking about it.. here is the recipe:


Egg liqueur cake
6 eggs
2 packages vanilla sugar
250 gr. powdered sugar
1/8 l vegetable oil (I used coconut oil to add some nice coconut flavor)
1/4 l egg liqueur
250 gr. flour

1 package baking powder (I would recommend a little less.. the taste of baking powder got through a little)

1. in a small bowl mix the flour with the baking powder and set aside

2. mix the eggs with the powdered sugar and the vanilla sugar on high-speed until light and fluffy. The batter should be almost white

3. add the vegetable oil, egg liqueur and flour mixture

4. mix until just blended (don’t overmix)
5. fill the batter into pan (round, 26cm), lined with parchment paper
6. bake 50-60 min at 165°C / 330°F (it can be a little longer, depending on the oven – use a toothpick to check)

For the filling I didn’t use a certain recipe. This is something I simply thought will work..
cream cheese cherry filling:
1 glass cherries
750 g cream cheese
100 g sugar
1 package (6 leaves) gelatine
400g heavy cream
1 package vanilla sugar

1. drain the cherries
2. drain the cream cheese (it should weigh around 500g when finished. Let it drain overnight for best results)
3. prepare gelatine following the instructions on the package
4. whip the heavy cream with the vanilla sugar until stiff
5. mix the cream cheese with the sugar
6. add the gelatine and wait a few minutes, until it starts to set
7. add the whipped cream
8. cut the cake into three layers
9. spread the cherries on top of the first layer and cover with a third of the cream filling
10. cover with second layer of cake
11. spread the second third of cream on top
12. cover with third layer of cake and spread remaining cream on top

cherry topping:
1 cup cherry juice (from the drained cherries)
1 tbsp corn starch

1. heat the juice
2. in a small bowl mix 2 tbs of the juice with the corn starch
3. add the corn starch mixture to the heated juice
4. boil the mixture up (it should start to thicken)
5. let cool
6. spread on top of the cake

For the decoration I used white modelling chocolate. I prepared the chocolate for my mom’s birthday two weeks before. The recipe and instructions I will share with you in my next post.
I hope you like the cake and the recipe. It is pretty easy and actually not very time-consuming either. I liked the very simple design of the cake and was happy with the outcome. Especially for a cake without a real plan, it came out pretty well, I think 🙂
Like I said, I will try to post more frequently again.. the projects I was talking about are time-consuming and without an oven it is tricky to bake anyway 😉 If you want to see what I am up to.. I am selling my little projects here:
IMG_0812 IMG_0773
Hope to see you here or there soon 😉