time to celebrate bloggie

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I can’t believe it is two years ago that I decided to sit down and write about my attempts to create something special with the help of flour, sugar, eggs, butter and a looooot of fondant. For two years I was trying to get better with each cake. For two years I have been kneading fondant, reading other blogs, collecting tips, trying new things, trashing a couple things, succeeding, and failing. My first attempt to make a two tier cake with a topper was not really appealing – well, that at least is my opinion when I look at it today. I made a teddy bear, some butterflies and covered the cakes with marzipan. Which didn’t work as well as I hoped. The marzipan had many, many cracked spots and looked rather unfinished. A lot of practice followed and I think I am getting better. My best cake so far was the princess castle I made for my niece two years ago. It was my biggest challenge and I am still a little proud ;). Cakes for different occasions waited in line after that. Birthdays for my loved ones, holidays, family reunions. Not all of them had a theme, thus not every cake posted was a one week progress, spent with my head lowered for hours, trying to create 100 pieces of decoration. Many of these cakes are worth sharing for their taste. The decorations are usually simple, but nevertheless somewhat appealing to the eye. I am trying. If it wasn’t for the internet and all those wonderful people, sharing their expertise, I would have been lost and would have never achieved the stage I am at right now. Still very far from perfect, but motivated to learn and get better and in my opinion a huge deal further down the baking road that I have been when the first word hit this blogging site 🙂

Happy Birthday to you, little blog 🙂

Starting with a bear.. what will it end with? The next cake is in progress.. the first one, you see here:

Magda's 1stbday

The butterfly in the background is also handmade. It is still hanging on the wall, filled with cards and other little things owned by my nieces. As far as I know the bear is also kept somewhere.

Do you happen to have something to celebrate today? If so, I can recommend the cake I made for my sister’s birthday. I showed you the cake in my last post and promised to post the recipe soon. It is a very light blackberry cake with yogurt and cream cheese. Easy to make and absolutely refreshing. I made the cake twice already, so I have some pictures where you can see the cake a little better. Even without the “Olaf” decorations, the cake can look very nice. I made some sponge cake as the base and made the cream without a recipe. It worked quite well, so I am pretty sure there are many variations you can try. I wrote it down for you though. Here is the recipe:

SPONGE CAKE BASIC RECIPE (for approx. ⌀20-24cm pan):

4 eggs

4 tbsp sugar

optionally 1 package vanilla sugar

4 tbsp flour

1 tsp baking powder

  1.  beat the egg whites with the sugar and vanilla sugar
  2.  add the egg  yolks
  3.  add the flour and baking powder and quickly mix everything together
  4.  bake for 25-30 minutes at 180°C

BLUEBERRY CREAM FILLING:

200 ml heavy cream

500 gr cream cheese

125-150 gr plain jogurt

2 Tbsp sugar (you can use a little more if you like it sweeter)

optional 1 package vanilla sugar (I used it the second time. It came out very nice)

1/2 lemon – you can use either only the juice or both juice and zest

4-5 Tbsp San Apart (this is a stabilizer for whipped cream, which also works with the cream I made. It is available in Germany only, as far as I know. If you can’t get your hands on something like this use gelatin. 8-10 leaves should do it)

100 gr white chocolate

blueberries

  1. whip the heavy cream until stiff
  2. set aside
  3. in a huge bowl mix the cream cheese, yogurt, sugar, lemon and san apart or gelatin
  4. melt the chocolate
  5. when the chocolate is cooled down, add it to the cheese
  6. with a spoon combine with the whipped cream
  7. rinse the blueberries and either add it to the cream or use the whole berries to spread them onto the cake and cover with the cream. Both works 🙂

The cream stabilizer makes the mixture very creamy and the chocolate adds some firmness, so it wouldn’t just float from the cake.

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For the cake you see on the pictures I pureed some blueberries and spread it on top of the first layer of the cream. I covered it with a second layer of sponge cake and cream and put the remaining blueberries on top. I also grated some white chocolate and sprinkled it on top. I like to make the decorations according to the ingredients of the cream, that is why I added the white chocolate. If you decide to do something similar and just put the berries on top make sure to serve the cake soon. The berries will bleed and make the cream a little unappealing.

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I hope you enjoy your weekend. Celebrate whatever you can celebrate today and if there is nothing you can think of, celebrate with me and my blog 🙂

Cheers!

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