This is our wedding location!

Hi guys <3

Just wanted to check in quick to write a short little Friday post. I’m bubbling with joy, because today Patrick and I went to (re)visit our coming wedding location.

To be quite honest, our search for the perfect wedding location has been long and boooring. Really! We’re not the types that could see ourselves having our wedding at a castle, a hotel or even a restaurant. And when you exclude those places, there aren’t many places left to choose between. Especially not when money is tight (because someone already exceeded the budget on a wedding dress and shoes…) and we don’t want to look outside of Copenhagen. So actually we haven’t visited that many places yet, now that I’m thinking about it. But the places that we did visit we’ve left feeling disappointed.
But what does that matter, now that we’ve found the location of our dreams.

Some of you local Copenhageners might recognize the location from the pictures. But for the rest of you, I’ll wait just a little more with revealing exactly where and what this place is. I just wanted to share the first sneak peek. I just can’t help myself.
Patrick and I were looking for bright and spacious rooms, cool interiors and a “down to earth” kind of vibe. So when we visited this place for the first time back in August we were both overcome with such a perfect feeling that we hadn’t felt before that. This was the place. No doubt about it. We kind of felt home. It’s weird to say and even harder to explain. But this place was what we had both pictured in our minds without even knowing it. When we left everything felt just right. This was where we were going to get married.

So you guys, this is what it looks like. We’re one step closer to our dream wedding. There’s still a lot to plan, to buy, to arrange and to make. But there’s still a long time before it’s September, so we’re not worried. Bridezilla hasn’t shown herself. Yet.

Wedding location: Check!

My NYE dessert: Red bavarian cream apple with Grand Marnier and an apple core

For me, New Year’s Eve is a chance to really give it all I’ve got when it comes to desserts. It’s not unusual for me to start thinking about which dessert I want to make several weeks ahead, well, maybe even months. And I know a lot of you feel the same way. I can see in my blog statistics that you start visiting my recipes for NYE desserts already in the beginning of December. I love it!

Back in December when I was in Paris, I bought a few new silicone moulds, and I started fantasizing already back then about what adventures I were to begin with these new mould. I knew for sure that I wanted to use one of the moulds for a fabulous NYE dessert.
So, for a long time I’ve been following this guy on Instagram. Take a look at his pics and videos. How amazing are the cakes that he creates?! I’ve been wanting to recreate some of his amazing fruit desserts for a looong time, I just didn’t have the courage to do it. And where would I begin? I didn’t even have the tools. But hey, I definitely won’t learn anything if I don’t at least give it a try, so I decided that I wanted to make apple desserts, since one of the moulds I had bought in Paris was an apple silicone mould.

… And let me tell you, the desserts that came out of my little project where not only perhaps the prettiest little desserts I had ever made, they were also the most delicious ever.
These apples consist of a core of apple purée and crisp pieces of raw apples, surrounded by a Grand Marnier English cream (a mousse-like texture). Under the apple I’ve placed a little vanilla sponge cake and finally I’ve covered the apple in a shiny red mirror glaze.

For a recipe like this you actually don’t need a lot of fancy equipment. However you do need the silicone moulds to get the apple shape. I used these moulds:

Just a few quick words on “affiliate link”: I’ve recently started linking with affiliate links when it makes sense. If you purchase a product via an affiliate link I earn a (very) small commission. I only link to products that I use and that I highly recommend. You still get the same good product for the same good price as you would have if you had bought the products elsewhere, but this way I earn a very small percentage, which supports my work.

If you don’t have the above mentioned moulds and don’t feel like purchasing them, don’t worry! You can still use this recipe and just create your dessert in glasses. The dessert will be super delicious either way!

By the way I have something to admit… That beautiful red mirror glaze covering the apple – I didn’t make it myself. Sorry to say, but I’d better be honest! Due to total lack of time and looots of stress (and a crying baby) I had to take a shortcut and use a store bought glaze. Honestly I didn’t have the time and/or energy to make it from scratch this time. However I have made mirror glaze lots of times before, so in the future I will make my own again. Anyway I totally acknowledge that there are times when making everything from scratch is just too overwhelming, so it’s nice to know that there are decent ready made products to use out there. I used this red glaze from Silikomart (affiliate link).

For the recipe itself I found my inspiration in one of Silikomarts own recipes. They make both amazing silicone moulds (I think my collection is somewhere around 20 pieces now) AND recipes to match the moulds. How wonderful is that. However I freestyled my way through most of the recipe and I also adapted the ingredients so that they were more easy to find in Danish supermarkets.

This cake is not at all very time consuming to make in itself. However all in all it does take some time, because the apple centers need to be frozen before the cakes can be assembled. So making it over two days is a good way take on this little “project”.

Oh, and the result? Nothing less than fantastic! I’m usually not the one to brag about my own creations. But I have to say I’m SO proud of these apples. Not only are they so insanely pretty. They also taste absolutely amazing. I could eat one every day for the rest of my life and my life would be complete.
Just a quick note: for the Grand Marnier bavarian cream I used 2 sheets of gelatine, but looking back I think I should have used 3 instead. So I’ve written 3 in the recipe. Perhaps I could’ve even used 4, but I think I’ll have to experiment more before I’m totally sure.

Please note that the recipes below will yield more sponge cake bottom, apples centers and bavarian cream than you need. But sometimes you have to make bigger amounts than what you really need, because it will be too difficult to get the textures perfect when working with small amounts of dough, cream etc. The good thing about this is that you’re allowed to sample taste as much as you’d like as you bake, and there will perhaps even be enough apples/cake/bavarian cream to fill a few small extra glasses for dessert.

Good luck with your desserts!

Recipe (makes 5 apples)

Vanilla sponge cake
100 g all-purpose flour
1 tsp baking powder
¼ tsp salt
30 g butter, room temperature
100 g sugar
1 egg, room temperature
½ tsp vanilla extract
0,8 dl buttermilk, room temperature

  • Preheat your oven to 175 ºC.
  • Butter a small springform (16 cm) and sprinkle with flour.
  • Sieve flour, baking powder and salt together in a bowl.
  • Pour butter and sugar in a new bowl and whisk at high speed until it turns bright and airy. Reduce to medium speed and add the egg. Whisk again, add the vanilla extract and whisk until combined.
  • Add a little bit of the flour mixture and a little bit of buttermilk alternating between the two while stirring. Continue until all has been added.
  • Pour the batter into the springform and bake in the oven for 30-35 minutes or until a skewer inserted comes out clean
  • Let the baked cake cool on a wire rack.

Apple centers
80 g Granny Smith apple (for the purée)
1 sheet of gelatine
5 g lemon juice
10 g sugar
5 g Grand Marnier – more if needed
50 g Granny Smith apple (for the raw apple pieces)

  • Start with making the purée. Peel the apple and bake it in the oven set on 200 ºC. Once the apple has softened you can slice it into smaller pieces and remove the core. Blend the apple slices to a fine purée.
  • Place the sheet of gelatine in a bowl with cold water for 10 minutes.
  • Pour 80 g of the apple purée into a pot also adding the lemon juice and sugar. Slowly heat it up until the sugar dissolves. Squeeze the water from the sheet of gelatine and add the sheet to the pot. Stir until it dissolves in the hot apple purée. Remove the pot from the heat.
  • Pour 5 g of Grand Marnier into the pot and taste. Add more if needed.
  • Peel an apple and remove the core. Cut the apple into small cubes (app. 0,5×0,5 cm). Pour 50 g of apple cubes into the apple purée and stir.
  • Pour the apple mixture into the cavities of the truffle silicone mould and place it in the freezer. Let it freeze completely before making the Grand Marnier bavaroise.

Grand Marnier bavaroise
3 sheets of gelatine
80 g sugar
64 g pasteurized egg yolk
100 g cream
100 g whole milk
Seeds from 1 vanilla pod
40 g Grand Marnier
560 g whipped cream

  • Place the sheet of gelatine in a bowl with cold water.
  • Pour sugar and egg yolk in a bowl and whisk until it is bright and thick.
  • Pour cream and milk in a pot and heat it up until it reaches 80 ºC. Don’t let it boil! Slowly pour the hot milk mixture into the eggs while whisking.
  • Add vanilla seeds and whisk again.
  • Pour everything back into the pot and slowly heat it until it reaches 85 ºC while stirring. Take the pot off the heat and let it cool to 24 ºC.
  • Squeeze the excess water from the sheet of gelatine, put it in a bowl and place it in the microwave to melt. Pour the melted gelatine into the cream and stir. Add Grand Marnier and stir again.
  • Gently fold the whipped cream into the cream.

Assembling the apples
Rosemary or other herbs for the stalk

  • Pour the bavarian cream into a piping bag and pipe 30 g of cream into the bottom of each of the cavities in the apple silicone mould. Place a ball of frozen apple in the middle and pipe more bavarian cream to cover the apple. Leave a bit of room for the vanilla sponge cake.
  • Cut the sponge cake lenghtwize making it about 0,5 cm. Using a cookie cutter (or a simply a glass) cut out small circles of sponge cake (about 3 cm) to perfectly fit the opening of the silicone mould. Place the sponge cake on top of the bavarian cream and gently press it a bit down.
  • Place the apple silicone mould in the freezer and let the apples freeze completely.
  • Take out the apples about 1 hour before serving and place them on a wire rack. Heat your glaze to 30 ºC and gently pour it over the frozen apples.
  • Use a little rosemary leaf or any other herb for the apple stalk.

Pink champagne cupcakes

New Year’s Eve is just around the corner and this means it’s time to fill your glasses with champagne. Yes! Finally! Buut you guys, why stop there?
I LOVE champagne, and therefore I felt like experimenting with adding it to my cupcakes. Guess what?! The result was phenomenal! This is quite a dangerous discovery, haha.

I used my basic recipe for vanilla cupcakes and substituted the milk with champagne. I had no idea if it was going to work or not. Would the champagne act weird during the baking process? Would it taste strange? Would it taste of anything at all? Once the cakes had finished baking and I took the first bite I burst out in happy cheers and did a little happy dance. The cakes actually tasted of champagne, and not too much, not too little. The taste is subtle and elegant, but it’s definitely there. A TRULY delicious cupcake!

I also added champagne to the frosting, making it a perfekt match for the cake. The frosting is light and airy and tastes perfectly sweet and champagne-ish. If I were to make these cupcakes again, I would maybe pipe a little less frosting on top of each cupcake. I mean, frosting is nice, buuuut I prefer a little more cake vs. frosting.

I decided to color these cupcakes pink because I thought they needed a bit of color. Having said that, you could just as well keep them neutral, which would actually make them appear more champagne-colored.
I decorated them with a white sprinkle mix to add a bit of festive feel to them. I thought the little white balls in different sizes reminded me of the bubbles in the champagne, so they were perfect for topping. Remember to add your sprinkles immediately after the frosting’s been piped, making the sprinkle easier to stick on to the frosting. This frosting will turn just a little bit hard after a while, and the sprinkles will bump off if you wait too long.

I’m about to head back into the kitchen again, because my baking cravings have not yet been set. I’ll have a new NYE recipe ready for you tomorrow – make sure to check back in.

Enjoy <3

Ingredients (makes 24-26 mini cupcakes)
120 g all-purpose flour
140 g sugar
1½ tsp baking powder
A pinch of salt
40 g butter, room temperature
120 g champagne
1 egg
1 tsp vanilla extract
Pink food coloring

  • Preheat your oven to 170 ºC.
  • Add flour, sugar, baking powder, salt and butter to a bowl and whisk until the texture becomes sandy.
  • While stirring, slowly add half of the champagne.
  • In a new bowl, whisk the egg with vanilla extract and the remaining champagne. Add a bit of pink food coloring.
  • While stirring, pour the pink egg mixture into the bowl with the flour mixture. Stir until the texture is nice and even. Add more food color if needed.
  • Pour the cake batter into the cupcake cups. Remember to only fill them about ⅔ up, making room for the cupcakes to rise.
  • Bake the cupcakes for about 20-25 minutes.
  • Once they’re finished baking let them cool off completely before piping the frosting.

Frosting
110 g butter, room temperature
470 g powdered sugar
60 g champagne
Pink food coloring
Sprinkles

  • Pour the butter into a bowl of a stand mixer and whisk until it is soft.
  • Add a little but of powdered sugar and them a little bit of champagne, stirring in between. Keep adding more powdered sugar and champagne, alternating between the two, until everything has been added. Whisk on high speed until the frosting is light and fluffy. Add the food coloring.
  • Pour the frosting into a piping bag with a star nozzle and decorate the cupcakes and add the sprinkles at the end.

Pistachio and lemon cake

SPONSORERED BY EVA SOLO

The other day it was my good friend’s birthday, so I took her out for some cake and bubbles. Long story short, we were served this enormous and delicious layered cake. It was soo good and oh so light and airy. Since then I’ve been dreaming about layered cakes. I love these kind of cakes so much. I love to make them, I love to decorate them and I certainly love to eat them.

Layered cakes can be very complicated, both in looks, tastes and baking process. And just the though of baking a complicated layered cake can be terrifying! In my opinion, there’s certainly no need to exaggerate these cakes. They don’t have to consist of 45 different ingredients, flavors and textures. As long as they’re delicious, pretty and not too heavy, most people are more than happy. I know I am for sure!

For this cake I tried something completely new that I’d never made or even tasted before: Pistachio butter. I wanted the layers in my cake to be made of pistachio cakes, but I didn’t want hard and lumpy pieces of pistachio in the batter. So I decided to chop them very finely in a food processor. The amazing thing is, when you blend nuts in a food processor for a loooong time, they will eventually turn into a buttery kind of texture. You can make this “butter” from practically all kinds of nuts, and use it as an ingredient in cakes, in smoothies, spread on bread etc.

I made this recipe as a part of my great collab with Danish design brand Eva Solo. This’ll be my last post of the collab for this year. As I’ve mentioned before, I’m so glad I’ve teamed up with Eva Solo in this collab. I really enjoy letting my creativity loose and matching my cakes with their products. Or is it the other way around? 😉

This cake I served on a “homemade” cake stand made from a small plate placed on top of a little bowl that I turned upside-down. I used the Legio Nova tableware which actually already has a cake stand, but for this cake their cake stand was simply too wide.

If you like the Legio Nova tableware as much as I do, then don’t forget that right now you can actually get 15 % off their products using promo code COPENHAGENCAKES15 in their webshop here.

Pistachio cakes
100 g pistachios (unsalted)
185 g all-purpose flour
1 tsp baking powder
225 g butter
250 g sugar
4 eggs
1,5 tsp vanilla extract

  • Pour the pistachios in a food processor and blend. Keep blending for a loong time until they start looking moist and eventually become “buttery”.
  • Preheat the oven to 175 ºC.
  • Grease three springforms (16 cm) and sprinkle with flour. Knock out the excess flour.
  • Sieve flour and baking powder in a bowl.
  • Melt the butter an pour it in a new bowl. Add the pistachio butter and stir until combined.
  • Crack the eggs into the butter mixture and add sugar and vanilla extract while stirring.
  • Little by little add the dry ingredients to the bowl with the wet ingredients while stirring. Continue stirring until the batter is smooth.
  • Pour the batter into the prepared springforms and bake the cakes in the oven for 25-30 minutes.
  • Let the cakes cool completely.

Lemon whipped cream
4 dl cream
1 dl lemon curd (store bought or from this recipe)

  • Pour cream and lemon curd into a bowl and whip until the texture is thick and airy. Be careful not to over-whip.

Assembling the cake
1 dl lemon curd (store bought or from this recipe)
Lemon whipped cream
Finely chopped pistachios (unsalted)

  • Cut off the risen tops of each of the pistachio cakes, making them flat and horizontal.
  • Place one pistachio cake on a cake stand and spread a thick layer of lemon curd on top. Then spread a layer of lemon whipped cream on top of the lemon curd and place the second pistachio cake on top.
  • Repeat with a layer of lemon curd and lemon whipped cream and place the last pistachio cake on top.
  • Cover the entire cake in a thin layer of lemon whipped cream.
  • Pour the remaining whipped cream in a piping bag with a star nozzle (I used Wilton’s 1M) and pipe small swirls around the top of the cake.
  • Gently sprinkle with finely chopped pistachios.

7 things that frustrate me in the kitchen

You know what, it’s not always a fairytale being in the kitchen all day long. Even though I LOVE baking and wouldn’t mind doing it 24-7, it certainly does have its drawbacks. First of all there’s washing the dishes, then there’s the cleaning up and there’s also quite some frustrations during cooking/baking (oh yes, far from all of my baking adventures end happily).

When being in the kitchen, there’s a few things that always sends shivers down my spine. We’re talking the kind of annoyance that almost leaves me yelling and pulling my hair! I’m sure you know what I’m talking about, you must all know that feeling, right?!

So here’s a list the 7 things frustrates me the most when baking/being in the kitchen. And hey, please share your thoughts and additions in the comment section below. I surely can’t be alone?

Here is the list of 7 things that frustrate me in the kitchen:

  1. Tempering chocolate. I try to avoid doing this. It’s requires some technical skills, it’s super difficult, it’s time demanding and no matter how hard I try I still fail every now and then. Frustrating? Ohhh yes!
  2. Hazelnuts. Why are hazelnuts so “in” in desserts and cakes right now? For me, I feel like the taste of hazelnuts overpowers everything that it touches. So a big no thank you from me.
  3. Cleaning a sieve. What’s even worse is, if you don’t do it immediately the leftover food stiffens and gets totally stuck. Sometimes I fantasize about just throwing the sieve away and buying a new one to escape the cleaning struggles…
  4. The sounds the oven, dishwasher and microwave make when they’ve finished. I seriously get goosebumps when I hear those awful beep sounds. And to make it even worse, I somehow always time it so badly that the beeping starts right when my baby’s just fallen asleep…
  5. Whipping cream. Maybe you find this one funny. Whipping cream should be the easiest thing to do in the dessert kitchen. But somehow I always loose both focus and sense of time when whipping away, and whoops, the second I look down, the whipped cream is grainy and separated.
  6. That it’s been two months since I put up the tiles in our kitchen, and I still haven’t finished the last small details. I have a guilty conscience every time I enter the kitchen and those tiles are just staring at me.
  7. That I felt like a real determined go-getter and power woman when I decided to put up the tiles myself and it turned out to be the craziest and most time consuming project ever due to our uneven kitchen walls. But alas, there’s a DIY kitchen tiles blogpost on the way!