Many months ago I was given this very fun challenge: Bake a cake for World Ocean Day. I was free to decide how it should look like and what it should taste like, so I took the opportunity to create a blue ombre cake that I had wanted to bake for a long time. I decorated it perfectly ocean themed, and I really like how the result turned out.
I love sophisticated and cakes that show off technique and multiple tastes, layers and textures. But guys, sometimes cakes don’t have to be that complicated. Sometimes simple is the way to go. Don’t you agree?The other day I craved this special Danish cake called “drømmecake” which translates to “dream cake”. It’s a traditional white cake with a seductive layer of shredded coconut sugary mess on top – only this version is a chocolatey version. I have no idea if this cake is particularly Danish or not, so do let me know in the comment section below if you have an equivalent to this cake in your country, and if so, what is it’s name?
Ingredients (30 cookies)
150 g Toms EKSTRA Mørk Mælk (47 % milk chocolate)
150 g Toms EKSTRA Mørk Chokolade 70% (70 % dark chocolate)
100 g hazelnuts
230 g butter, room temperature
170 g sugar
120 g brown sugar
330 g all-purpose flour
1,5 tsp soda
0,5 tsp salt
- Chop the chocolates and hazelnuts coarsly.
- Whip the sugar and butters until light and fluffy.
- In a new bowl sieve together flour, soda and salt.
- Add the egg to the butter mixture and stir until well mixed.
- Add the dry ingredients to the butter mixture and stir until combined.
- Add the hazelnuts and chocolates to the dough, until well combined.
- Place a sheet of baking paper on two baking trays, roll 30 little balls of the dough and place the balls well distributed on each sheet. Place the trays in the fridge for 30 minutes and in the meantime preheat the oven to 200 °C.
- Bake one tray in the oven at a time for about 10-12 minutes.
- Let the cookies cool and sprinkle with a bit of salt flakes.
So it’s Monday again, and I’m totally ready for a new week. Hopefully this week will be a bit more calmer than last week. I think last week was probably one of the busiest weeks I’ve ever been through, and unfortunately the blog suffered a bit under that. On the bright side I’ve now got loads of great recipes and pictures ready to be shared with you since I’ve been baking for so many events. Last week I baked for events during Copenhagen Fashion Week, I baked for photoshoots for magazines, I took a short trip to Århus for a photo event, I went to the opening reception of Copenhagen Cooking and even also to a liquorice workshop. Phew! It’s sure been busy here in Copenhagen Cakes land, but I love it!
These cute and delicious little chocolate cupcakes I baked for the Danish fashion brand Noa Noa for their fashion week event in their beautiful flagship store in central Copenhagen. I had my own “show kitchen” in their store and I had brought no less than 500 small cakes that I presented and decorated in the shop. That was so much foun! And pretty hectical, because all the cakes were gone in less than 45 minutes…!
I guess that was a sign that people loved the cakes, haha.
Mini chokoladecupcakes (app. 25 cupcakes)
100 g all-purpose flour
20 g cocoa powder
140 g cane sugar
1,5 tsp baking powder
A pinch of salt
40 g butter, room temperature
1,2 dl milk
0,5 tsp vanilla extract
60 g dark chocolate 70%, finely chopped
- Preheat your oven to 170 °C.
- Sieve flour, cocoa powder, cane sugar, baking powder and salt in a bowl. Add butter and whisk until the texture is “sandy”.
- In a new bowl whisk together egg, milk and vanilla extract.
- Pour half og the egg mixture into the bowl with the flour while whisking at high speed. Whisk until the dough is smooth and without lumps.
- Whisk at low speed while adding the rest of the egg mixture. Add the chopped chocolate and give it a short whisk.
- Place your paper liners in a cupcake form and fill each cavity about ¾ leaving room for the cupcakes to rise.
- Bake the cupcakes for about 20 minutes (or until a skewer inserted comes out clean) and let them cool off.
150 g butter, room temperature
200 g cream cheese, very cold
150-180 g icing sugar
3 tbs freeze dried blueberry powder
Purple icing color
Dried rose petals
- Beat the butter at high speed for 3 minutes until the butter is light and fluffy. Add the cream cheese and beat the two together.
- While beating, add the icing sugar a few table spoons at a time. Beat until everything is well incorporated. Add blueberrypowder and purple coloring and keep beating for a few minutes, until the frosting is fluffy.
- Spoon the frosting in a piping bag with a nozzle and decorate the cupcakes. Decorate with dried rose petals and your cupcakes are ready to serve.
Living in Copenhagen it’s hard not to see matcha everywhere I look. Many cafés in Copenhagen are now serving matcha in all possible kind of ways, for example as matcha lattes or as matcha bowls. I have to admit I’m pretty crazy about it.
I’ve actually baked with matcha a few times before. The fine powder adds the most lovely green color to the cake and it also adds a really interesting and good dimension to the taste. Find my recipe for matcha and raspberry tart here.
Recently I’ve been making this greenlicious matcha bowl for breakfast a lot. It literally takes no more than 1 minute to prepare. It’s SO good, very filling and it tastes amazing when topped with fresh fruits and berries.