Badminton Kage/Badminton Cake

Kage lavet sammen med min 17 årige datter til hendes kæreste. Han er til fodbold og badminton, og eftersom min boldform er lånt ud, og vi gerne ville lave en nem kage pga tidsmangel, så var det nemt at beslutte sig for temaet, og da han godt kan lide sort, rød og hvid, så gav farverne også sig selv.
This cake was made with my 17 year old daughter for her boyfriend. He likes football(soccer) and badminton, and since my ball shaped pan is lent out, and we wanted an easy cake to make due to time constraint, the theme picked was an easy choice. So were the colours, since he likes black, red and white.

Kagen er en Mudcake med After Eight Creme, smurt op med Chokolade smørcreme og overtrukket med Pettinice fondant og pyntet med Wilton's fondant og Rød Candymelts Fondant.
The cake is a Mudcake with After Eight Creme, covered in Chocolate Buttercream and Pettinice fondant and decorated with Wilton's fondant and Red Candymelts Fondant.

Datteren er efterhånden helt ferm til det med kager - hun lærer lidt mere hver gang. Så denne gang har hun selv bagt, delt i bunde, lavet fyld og fyldt kagen, lavet smørcreme og for første gang smurt den op. Jeg har overtrukket kagen, men det skal hun nok snart få lært, og pynten har vi lavet sammen.
My daughter is getting quite good at "caking", as we call it - learning something new every time. This time she has baked the cake herself, cut it in layers, made filling, filled it, made buttercream and for the first time coated with buttercream. I covered the cake in fondant, which she will learn soon enough I'm sure, and we made the decorations together.

Kage med Blomsterfeer/Flower Fairies Cake.

Det kan godt være, at jeg er blevet et år ældre, men jeg er alligevel ikke for gammel til at vælge Blomsterfeer til min egen fødselsdagskage:
Just because I'm a year older, doesn't mean I am too old for making Flower Fairies for my birthday cake:

Kagen var en Mudcake med Pina Colada Creme og Bounty-fyld, smurt op med Hvid Chokolade Smørcreme og overtrukket med Satin Ice fondant. Pynten var lavet af alle mulige rester, så der var både FunCakes Chokoladefondant, Wilton's, Pettinice og Satin Ice fondant udover hjemmelavet MMF. Græsset er RI, mens vandet er piping gel.
The cake was a Mudcake with Pina Colada Cream and Bounty Filling, covered in White Chocolate Buttercream and Satin Ice fondant. The decorations were made from leftovers, so I used both FunCakes Chocolate fondant, Wilton's, Pettinice and Satin Ice fondant, beside homemade MMF. The grass is RI and the water is piping gel.

Opskrift på Pina Colada Creme/Pina Colada Cream Recipe: Nok til 2 lag/Enough for 2 layers of filling.
6 dl piskefløde/ 6 dl whip cream
2 dl kokosmælk/ 2 dl Coconut Milk
160 g sukker/ 160 g sugar
1 vanilie stang/ 1 vanilla pod
6 blade husblas/ 6 gelatine sheets
1/2 dåse knust ananas/ 1/2 can crushed pineapple

1. Sæt husblasen i blød, og bring fløde, kokosmælk, korn og stang fra 1 vaniljestang og sukker i kog.
2. Tag gryden af varmen og tilsæt husblasen med den væde, der følger med. Rør til den er smeltet, og køl så cremen ned (gerne i køleskab natten over).
3. Blend ananas, hvis cremen skal sprøjtes, eller lad den dryppe af mens cremen piskes igennem. Rør ananas(mos) i, og cremen er klar til brug.
1. While soaking the gelatine, bring cream, coconut milk, vanilla (seeds and pod) and sugar to a boil.
2. Remove from heat and add the softened gelatine. Stir until melted and cool the cream completely (refrigerate overnight).
3. Blend pineapple if the cream will be used for piping, or just drain it while beating the cream. Stir in the (blended) pineapple and the cream is ready to use.

Opskrift på Bountyfyld/Bounty Filling Recipe:

4 blade husblas/ 4 gelatine sheets

6 past. æggehvider/ 6 pasteurized egg whites

170g sukker/ 170 g sugar

1 tsk vaniliesukker/ 1 tsp vanila sugar (or use essence)

2 dl piskefløde/ 2 dl whip cream

120 g kokosmel/ 120 g desiccated coconut.

1. Læg husblasen i blød. Imens piskes æggehviderne stive. Sukkeret tilsættes lidt af gangen og pisk godt igennem.

2. Pisk fløden stiv og smelt husblassen.

3. Rør vaniliesukker og kokosmel i flødeskummet, og vend forsigtigt de piskede æggehvider i. Til sidst tilsættes husblasen i en tynd stråle, mens der vendes.

4. Sæt den i køleskab, til den er stivnet - gerne til næste dag. Rør den igennem, før brug.

1. Soak the gelatine. In the meantime beat egg whites until stiff peaks form. Add the sugar gradually, and beat thouroughly.
2. Whip the cream until stiff and melt the gelatine.
3. Stir vanila and coconut in the whipped cream and gently fold in the stiff eggwhites, then carefully stir in the melted gelatine.
4. Refrigerate, until set (fine to leave until next day). Stir it, before using it.

Feerne er inspireret af Marion Frost's YouTube videoer:
The fairies are inspired by Marion Frost's YouTube videos:

De var ikke så besværlige at lave, omend det tog mig ca 10 gange så lang tid at lave dem :)
They weren't too difficult to make, although it took me about 10 times as long to do than she does.

Fastelavnsboller (vandbakkelser)/Shrovetide Buns (Puff Pastry)

Fastelavnsboller er for mig altså stadigvæk vandbakkelser, med creme, evt syltetøj og flødeskum. Det forskellige udseende skyldes, at jeg havde 2 små hjælpere i køkkenet, så der blev både sprøjtet med tyl, med hjørne klippet af en frysepose og bare sat på plade med to skeer:
Traditional Shrovetide Buns to me is Puff Pastry, filled with custard creme, jam and whipped cream - just like my mother used to make them. The uneven look is the result of 2 little helpers in the kitchen, so they were piped using a star tip, using a freezer bag with a corner cut off and by just spooning them on the baking sheet:

Fyldet varier fra år til år, mens nogle favoritter jo laves hvert år. Den ene her er fyldt med kagecreme (med lidt stift pisket flødeskum vendt i), hindbærsyltetøj og flødeskum, den anden er fyldt med jordbærcreme og jordbærfromage, mens den sidste er fyldt med jordbærcreme og flødeskum.
The filling varies, but the favorites are made every year. Here we have one with custard creme (fluffed up with a little stiffly whipped cream folded in), raspberry jam and whipped cream, another with strawberry creme and strawberry mousse and the last one with strawberry creme and whipped cream.

Opskrift på Vandbakkelser/Puff Pastry recipe: ca 24 stk/pieces
100 g margarine/ 100 g margarine
2 1/2 dl vand/ 2 1/2 dl water
2 1/2 dl mel/ 2 1/2 dl flour
1/2 tsk bagepulver/ 1/2 tsp baking powder
4 æg/ 4 eggs

1. Bring vand og margarine i kog i en gryde. Bland mel og bagepulver og tilsæt hele blandingen på en gang og rør så godt i gryden indtil dejen er fast og blank og slipper både gryde og ske. Tag gryden af varmen og lad den køle af.
2. Når dejen er kold, piskes æggene i (med el-pisker) - ét ad gangen, og pisk godt imellem hvert æg.
3. Beklæd 2 bageplader med bagepapir, og sprøjt 24 små toppe (eller brug to skeer).
4. Bages midt i ovnen ved 200C i 20 minutter. Ovndøren må IKKE åbnes før tiden er gået, da de ellers vil falde sammen. Når tiden er gået, tages 1 vandbakkelse ud af ovnen. Hvis den ikke falder sammen, tages resten også ud.
5. Når vandbakkelserne er kolde, skæres et låg af, og de fyldes med creme, syltetøj og piskefløde som man nu har lyst og pyntes evt med glasur.
1. Bring water and margarine to a boil in a pot. Mix flour and baking powder and add it all at once to the pot. Stir well until the batter is firm and glossy and releases from both pot and spoon easily. Remove from heat and cool off.
2. When the batter is cold, whisk in the eggs (with eletric mixer) one at a time and whisk well inbetween adding.
3. Cover 2 baking sheets with baking paper and pipe 24 small mounds (or make them using two spoons).
4. Bake in the middle of the oven for 20 minutes at 200C/395F. Do NOT open the oven until the time has passed, or the pastries will collapse. When the timer rings, take one pastry out of the oven and if it doesn't collapse, you can take the rest out.
5. When the pastries have cooled off, cut a lid of the top and fill the bottom with custard creme, jam and whipped cream, place the lid on top and decorate with a glaze.

Fastelavnsboller m. creme og marcipan/Shrovetide Buns with Creme and Marzipan.

Jeg plejer normalt kun at bage fastelavnsboller med flødeskum (altså vandbakkelser), men den 17 årige krævede  "dem med marcipan", og så blev der lige pludselig bagt en masse:
I usually get away with just making the traditional Shrovetide buns with whipped cream, but the 17 year old demanded the other traditional ones - "the ones with marcipan" - so all of a sudden, there was a lot of baking going on in the kitchen:

Opskrift på Fastelavnsboller m. creme og marcipan/Shrovetide Buns with Creme and Marzipan: ca 20 stk/pieces
Creme/Creme:
4 spsk mel/ 4 tbsp flour
2 æg/ 2 eggs
2 spsk sukker/ 2 tbsp sugar
4 dl mælk/ 4 dl milk
1 tsk vaniliesukker/ 1 tsp vanilla sugar or essens
Dej/Dough:
150 g margarine/ 150 g margarine
2 1/2 dl mælk/ 2 1/2 dl milk
50 g gær/ 50 g fresh yeast
2 æg/ 2 eggs
3 spsk sukker/3 tbsp sugar
1 tsk salt/ 1 tsp salt
ca 650 g mel/ about 650 g flour
Fyld/Filling:
100 g revet marcipan/ 100 g grated marzipan
Glasur/Glazing:
100 g flormelis/ 100 g icing sugar
1 spsk kakao/ 1 tbsp cocoa powder
ca 2 spsk kogende vand/ about 2 tbsp boiling water

1. Start med at lave cremen: Pisk alle ingredienserne til cremen sammen i en gryde, og varm den op under konstant omrøring, indtil cremen er tyk. Den må ikke koge, da den så kan skille. Køl af.
2. Lav så dejen: Smelt margarinen i en gryde og tilsæt mælken. Rør gæren ud i den lune blanding. Tilsæt resten af ingredienserne - melet tilsidst, og ælt dejen, til den slipper skålen. Lad den hæve, lunt og tildækket, i 30 min.
3. Rul dejen ud til en stor firkant (ca 40x50cm) og lad den ligge og hvile i 10 min.
4. Skær dejen i firkanter på ca 10x10 cm, og læg en spsk creme på hver firkant og fordel marcipanen over.
1. Start by making the creme: Mix all ingredients for the creme in a pot, and warm up slowly while whisking, until the creme thickens. Don't let it boil as it can separate. Cool.
2. Make the dough: Melt the margarine in a pot and add the milk. Transfer to a bowl and stir the yeast in the lukewarm mixture and add the remaining ingredients - ending with the flour. Kneed the dough, until it  releases from the bowl. Let it raise, covered and in a warm spot, for 30 minutes.
3. Roll out the dough to a big square (measuring 16x20 inches) and leave it to rest for 10 minutes.
4. Cut the dough into 4x4 inch squares, and put a tbsp creme on each square and top with marzipan.

5. Fold dejen om fyldet, ved først at folde alle 4 hjørner ind over midten.
5. Fold the dough over the filling, by folding all 4 corners towards the middle.

6. Så foldes de 4 nye hjørner du får også ind.
6. Fold in the 4 new corners you just made also.

7. Bollerne lægges så på bageplade, beklædt med bagepapir, med sammenføjningen nedad, og hæver (lunt og tildækket) i yderligere 30 min.
7. Place the buns on a baking sheet, covered with baking paper, with the joining facing downwards, and let it raise (covered and in a warm spot)  for another 30 minutes.

8. Bag dem 15-20 min ved 200C. Afkøles.
9. Ingredienserne til glasuren røres sammen og smøres på de afkølede boller.
8. Bake for 15-20 minutes at 395F. Cool on a grid.
9. Mix all the ingredients for the glazing and pour over the cold buns.

Valentins Roser Kage/Valentine's Roses Cake

Jeg skulle jo også liiiige lave en kage til Valentin's dag. Egentlig ville jeg have lavet et hjerte ud af roserne, men for det første, var jeg vist kommet til at låne en rose for meget ud, og for det andet, så skal jeg vist have mig en flamingo kage at prøve mønstre af i, inden jeg forsøger at sætte roser på tandstikker i et mønster en anden gang. Når man limer roserne fast, så kan man jo placere dem uden lim først og flytte lidt rundt på dem, hvis det er nødvendigt, men når man har stukket et hul i fondanten med tandstikker, så er der altså ikke nogen fortrydelsesret! Så har jeg lært det også. Og egentlig meget godt at få lært den lektie på en kage, der ikke betyder noget. Min mand er altså mere interesseret i smagen, og selv hvis jeg havde fået lavet et (i mine øjne) perfekt hjerte, så ville jeg sikkert stadigvæk skulle fortælle ham, hvad det skulle forestille :)

I just HAD to make a cake also for Valentine's Day. Originally, I had intended to make a heart with the roses, but first of all, I seemed to have lent out one more rose than I should have, and second, I need to get me a  cake dummy to test patterns on, before I try to put roses on toothpicks in a pattern another time. When you glue roses on, you can place them unglued first and rearrange them if needed, but once you have punched a hole in the fondant with a tootpick, there is no turning back! Learned that lesson now. And not a bad one to learn on an "unimportant" cake. My husband is more interested in taste than looks, and even if I had managed to make a perfekt (imo) heart, I would probably still have to tell him, what it was intended to look like :)

Kagen var den altid populære (og stort set eneste acceptable her i huset) Mudcake med Jordbærfromage, smurt op med Chokolade Smørcreme og pyntet med SatinIce Fondant. Kagen var lavet i Wilton's Heart Tasty-Fill Cake Pan Set, så indeni så den sådan ud:

The cake was the ever popular (in fact probably the only acceptable choice in this house) Mudcake with a Strawberry Mousse, covered in Chocolate Buttercream  and SatinICe Fondant. The Cake was made using Wilton's Heart Tasty-Fill Cake Pan Set, so this is what it looked like cut:

Valentin's og Anti-Valentin's Cupcakes/Valentine's and Anti-Valentine's Cupcakes.

Jeg havde lavet Valentin's Cupcakes til manden at have med på arbejde i dag:

I made Valentine's Cupcakes for my husband to bring to work today:

For at han ikke skulle blive drillet alt for meget (og fordi, de længe har spurgt, om de ikke snart skal til at have kage igen), så lavede jeg også nogen cupcakes til hans kollegaer, men da ikke alle er til sådan noget Valentin's fis, så lavede jeg også nogen Anti-Valentin's Cupcakes:

To avoid too much teasing (and since his co-workers have been asking for a long time, if he isn't bringing cake to work soon), I also made some cupcakes for his co-workers. Not everyone is a fan of this Valentine's hoopla, so I also made some Anti-Valentine's Cupcakes:

Alle dagens cupcakes var Nati's Caramel Mudcake Cupcakes med IMBC og pyntet med Wilton's, Pettinice (sort) og/eller Rød Candymelts Fondant.

All the cupcakes were Nati's Caramel Mudcake Cupcakes with IMBC and decorated with Wilton's, Pettinice(black) and/or Red Candymelts Fondant.

Den ældste datter har haft for travlt op til Valentin's til selv at bage, så jeg bagte også lidt for hende, og så skulle hun bare pynte dem, når hun kom hjem fra skole, og tage dem med til kæresten om aftenen. Når så kæresten vælger at overraske hende med, at de skal ud at spise,  så fik hun godt nok travlt, og de båndroser, som hun havde planlagt, var vist ikke helt så nemme at lave, som moren havde påstået, så hun endte med at låne et par af mor's roser - det er vel det man har en mor til. Samme cupcakes, fyld og pynt, bortset fra den lyserøde frosting, som er Wilton's Decorating Icing.

My oldest daughter has been too busy these last few days, and has had no chance to bake herself, so I baked some for her to decorate when coming home from school, before going to see her boyfriend tonight. But since he surprised her by asking her out to dinner, she was extremely pressed for time, and the ribbon roses, she had planned to make, weren't quite as easy, as her mother had claimed, so she ended up borrowing a couple of Mum's roses - isn't that what mothers are for? Same cupcakes, filling and decorations, except the pink frosting, which is Wilton's Decorating Icing.

Valentine's Morgen/Valentine's Morning

Det er ikke fordi vi går op i Velntine's dag herhjemme - her er da Valentine's dag, HVER dag - men, da jeg jo benytter mig af enhver undskyldning til at bage kager og søde sager, så har jeg da bagt lidt de sidste par dage. Og når jeg først er i gang i køkkenet, så er jeg ikke sådan lige til at stoppe igen, så når nu manden for et par dage siden for sjov begyndte at plage om de her "Æg- og Bacon Cupcakes", der løber rundt på facebook lige for tiden, og havde den frækhed, at spørge, om jeg ikke elsker ham nok til at lave dem, så tog fanden jo ved mig, og så fik han Valentine's morgenmad!

We don't really celebrate Valentine's here - we have Valentine's day EVERY day instead - but since I am always lookin for a good excuse to bake, I have been baking the last couple of days. And once I am in the kitchen, I just keep going, so when my husband started nagging me about the picture of Bacon and Egg Cupcakes, that I have seen often on facebook lately, and had the nerve to ask, if I didn't love him enough to make them, I decided to show him alright, so here is our Valentine's breakfast:

Jeg var jo nødt til at lave lidt research på de velsignede cupcakes, og endte med at lave en kombination af et par eller tre af dem, men brugte hovedsagelig Martha Stewart's opskrift.  Red Velvet Scones opskriften, er fra Cupcakeluv, og selvom mine kun lignede hendes, indtil de havde været i ovnen (hvor blev den røde farve af? Og hvorfor hævede de så sindsyg meget?), så smagte de helt vildt godt. Der går tit år i mellem at jeg laver vafler, så jeg glemmer altid, at jeg skal halvere min opskrift, for ellers ender jeg med at stå og bage vafler i over en time! Ellers havde jeg også farvet den varme chokolade rød, men det kan jo ikke ses på billedet.

I had to research the infamous cupcakes, and ended up using  a combination of a few of the recipes that I found, but mainly used Martha Stewart's. The Red Velvet Scones recipe is from Cupcakeluv, and even though mine only looked like hers until they had been in the oven (What happened to the red colour? Why did they raise so insanely much?), they tasted really good. I don't bake waffles very often, so I always forget to half my recipe, and then I end up having to bake waffles for more than an hour! I also coloured the hot chocolate red, but sadly that doesn't show in the picture.

Jeg kunne selvfølgelig ikke styre mig, så manden (og børnene) fik også en madpakke:

Of course, I couldn't help myself, so my husband (and the kids) also got a packed lunch:

Æggene har jeg lavet hjerteformet, efter anvisningen her.

I shaped the eggs, like shown in this tutorial.

Og jo, manden fik skam også cupcakes med på arbejde:

And of course my husband also got cupcakes with his lunch:

Valentin's Hjerte Kage og Cupcakes/Valentine's Heart Cake and Cupcakes

Jeg har ikke lavet en Valentin's kage endnu i år (færdig i hvert fald), men sidste år lavede jeg denne her:

I haven't made a Valentine's Cake yet this year (or haven't finished one anyway), but last year I made this one:

Ikke så tosset, eftersom det var en af mine første kager, og så uden hjerteform og første gang jeg lavede MMF, som jeg iøvrigt synes var alt for tidskrævende at lave, men smager bedre end Wilton's og Kagebutikken's og så synes jeg den var ret nem at overtrække kagen med. Kagen var bare købebunde med med jordbærmousse, skåret i form efter skabelon lavet af bagepapir, efter den var samlet og så smurt op med IMBC.
De to slags cupcakes var Nati's Caramel Mudcake Cupcakes med IMBC og Cupcakes med rabarber og hvid chokolade, med Hvid Chokolade Smørcreme..

Not too bad, considering it was one of my early cakes, made without a heartshaped pan. It was the first time I used MMF, which I found to be too timeconsuming to make, but tastes better than Wilton's and I found it surprisingly easy to cover the cake with. The cake was shopbought Sponge cake with Strawberry-mousse, cut into shape after a template made in baking paper, then covered in  IMBC and MMF.
The cupcakes were Nati's Caramel Chocolate Mudcake Cupcakes topped with IMBC and Rhubarb/White Chocolate Cupcakes topped with White Chocolate Buttercream.

Chokolade Flødeskums Kage/Chocolate Whipped Cream Cake

Den anden dag ville jeg absolut bage, men jeg havde lovet mig selv kun at bruge hvad jeg havde til at ligge, fordi jeg allerede havde for mange ting åbnet, som skulle bruges. Når man så opdager, at man alligevel mangler en del basisting, så må man altså være kreativ, og det var jeg så:

The other day I was intent on baking a cake without going shopping, since I had to many opened ingredients that I needed to use. When I realised that I was actually missing quite a few staple items, I had to be creative, so I was:

Det var ikke meningen, at kagen skulle på bloggen, men bare serveres hurtigt for lækkersultne unger (og mand!), så der er ikke gjort noget ud af udseendet. Til gengæld var den altså overraskende god, så nu ender den alligevel på bloggen, til næste gang jeg har for meget fløde, jeg gerne vil bruge.

The cake wasn't meant to end up on the blog, but needed to be made quickly for kids (and husband!) with cravings and demands, so I paid no attention to the looks. It just ended up surprisingly delicious, so I am putting it on the blog anyway for future reference, since I often have cream, that I need to use.

Opskrift på Chokolade Flødeskums Kage/Chocolate Whipped Cream Cake recipe:
75 g smeltet, afkølet chokolade/ 75 g melted chocolate, cooled
2 dl fløde/ 2 dl cream
2 æg/ 2 eggs
3/4 tsk mandelessens/ 3/4 tsp almond extract
225 g mel/ 225 g flour
200 g sukker/ 200 g sugar
1 stor tsk bagepulver/ 1 heaped tsp baking powder.

1. Pisk fløden stiv. I en anden skål piskes æggene godt. Vend forsigtigt de piskede æg, chokoladen og mandelessensen i flødeskummet.
2. Bland de tørre ingredienser og vend dem forsigtigt i dejen.
3. Kom dejen i en smurt 20 cm rund form og bag kagen ved 175 C i ca 50 min.
4. Afkøl kagen, del den i to, og fyld og smør op med smørcreme.

1. Beat cream until stiff. In another bowl, beat the eggs well. Gently fold the eggs, chocolate and almond extract into the cream.
2. Mix the dry ingredients and fold them gently into the batter.
3. Pour into a greased 20 cm round pan and bake at 175 C (350F) for about 50 minutes.
4. Cool the cake completely, split into 2 layers and fill and frost with buttercream.

Jeg ville egentlig bare have lavet en almindelig vanille smørcreme, men da jeg ikke en gang havde de par spiseskefulde mælk, jeg skulle bruge, så blev det i stedet til en ahornsirups smørcreme, som var et stort hit her i huset. Men nu elsker vi jo også alting der drypper af ahornsirup...

I had intended to make an ordinary vanilla buttercream, but since I didn't have any milk, I made Maple Syrup Buttercream, which was definitely a major success. But then again, we love anything and everything that is dripping with maple syrup, so why not cake...

Opskrift på Ahornsirup Smørcreme/Maple Syrup Buttercream recipe:
75g smør/ 75 g butter
300 g flormelis/ 300 g confectioners' sugar
1 1/4 dl ahornsirup/ 1 1/4 dl maple syrup

Pisk smør og flormelis godt sammen. Tilsæt ahornsirup og pisk den grundigt, til den er cremet og smørbar.

Blend butter and sugar. Stir in maple syrup and beat until creamy and of spreading consistency.

Muffins med havregryn og kærnemælk/Muffins with oats and buttermilk

Da jeg legede med fondant sammen med min veninde i sidste uge, bagte jeg lige disse muffins. Eftersom det er muffins og ikke cupcakes, burde de heller ikke pyntes, og det blev de fleste heller ikke. Men jeg ville så gerne afprøve konsistensen på det Wilton's Decorating Icing, som jeg lige havde købt, så jeg smagte det til med lidt naturlig Ahornsirup Aroma og smed et par resteblomster oveni:

When my friend visited last week, and we had fun playing with fondant, I also baked these muffins. Since they are actually muffins, and not cupcakes, they shouldn't be decorated, and most of them didn't. But I really wanted to test the consistancy of the Wilton's Decorating Icing that I had just bought, so I added some natural Maple flavor, swirled and threw a couple of leftover flowers on top.

Begge dele smagte iøvrigt dejligt - både hver for sig, og sammen.

Both tasted really well - seperately as well as combined.

Opskrift på Muffins med havregryn og kærnemælk/Muffins with oats and buttermilk recipe: 12 stk/pieces
115 g havregryn/ 1 cup rolled oats
2,5 dl kærnemælk/ 1 cup buttermilk
115 g smør/ 1 cup butter
75 g farin/ 1/2 cup brown sugar
1 æg/ 1 egg
115 g mel/ 1 cup flour
1 tsk bagepulver/ 1 tsp baking powder
1/2 tsk natron/ 1/2 tsp soda
1 knivspids salt/ pinch salt
25 g rosiner/ 1/4 cup raisins

1. Bland havregryn og kærnemælk i en skål, og lad det stå i blød i en time.
2. Pisk smør og sukker let og luftigt med elpisker. Tilsæt derefter ægget.
3. Sigt mel, bagepulver, natron og salt og rør blandingen i smørmassen, skiftevis med havregrynblandingen. Vend rosinerne i dejen.
4. Fyld muffinforme 2/3 op med dejen og bag ved 200 C i 20-25 min.

1. Mix oats and buttermilk in a bowl and leave it for 1 hour.
2. Cream butter and sugar well with a mixer, then add the egg.
3. Sift flour, baking powder, soda and salt and stir it in the buttermixture alternately with the oatmix. Fold in the raisins.
4. Fill muffintray lined with baking cups about 2/3 full with the batter and bake at 200 C for 20-25 minutes.

Link til Give Away.

Cupcakeluv har en lækker giveaway på sin blog her: Gratis Give Away/Free Give Away.

Cupcakeluv has a nice Give Away on her blog: Gratis Give Away/Free Give Away

"How-To" Dele en kage i bunde/How-To Split a cake into even layers

Der findes utrolige mange gode How-To's på nettet. Jeg bruger selv en kombination af forskellige, og når jeg så skal forklare familie og venner, hvordan jeg gør det, så sender jeg links, hvor jeg tilføjer, hvad jeg gør anderledes. Så bliver jeg tit spurgt, om jeg ikke bare kan vise, hvordan JEG gør det, så nu fik jeg taget billeder, mens datteren bagte.

There are many really good How-To's online. I use a combination of a few myself, and when I need to explain to family and friends how I do it, I send them links and add the things I do differently. This often results in them asking, if I can't just show them how I do it, so this time I took pictures, while my daughter was baking.

For det første, så skal jeg huske at vise et tip til selve bagningen, der giver en mere jævn kage, og som jeg altid bruger, når jeg bager i store forme (30 cm eller derover), eller når kagen har en lang bagetid, som fx en mudcake. Man tager et viskestykke, væder det godt med koldt vand fra hanen, og binder det omkring bageformen inden den sættes i ovnen:

First of all, I need to show a little tip for the actual baking, which results in a more even cake. I always use this when I bake in big pans (30 cm or bigger), or when the cake has a looong cooking time, like a mudcake. Take a dishcloth, wet it with cold tapwater and tie it around the pan, before putting it in the oven:

Viskestykket forhindrer kagen i at bage for hurtigt ude i yderkanten i forhold til i midten. Viskestykket fjernes de sidste 15-30 min af bagetiden. Kager med lang bagetid, bages også ved en så lav temperatur, at der altså ikke går ild i viskestykket, men det bliver misfarvet, så brug ikke dit bedste. For at undgå, at kagen bliver for mørk (læs: brændt!) i toppen, kan der også lægges staniol løst over det sidste stykke tid, men det glemte jeg vist at sige til datteren :)

The dishcloth prevents the cake from baking too fast at the edges compared to the center. Remove the dishcloth the last 15-30 minutes of the expected cooking time. Cakes with long cooking times are also baked at such low temperatures, that the dishcloth won't catch fire. It will get discoloured though, so don't use your best one. To avoid the cake turning too dark (read: burnt!), you can cover it loosely with some tin foil towards the end - unfortunately I forgot to tell my daughter :)

Når kagen er helt kold, kan den skæres i bunde. Jeg bruger afstandstræ, og laver bundene normalt ca 1- 1,5 cm tykke. De lægges vinkelret på siden af kagen:

When the cake has completely cooled off, it can be split into layers. I use cake rulers and usually make the layers 1 to 1.5 cm thick. I place them along the sides of the cake:

Og kagen skæres så, ved at lade kniven hvile ovenpå afstandstræet, mens jeg skærer. Bunden bliver således lige høj hele vejen rundt.

And the cake is cut, by resting the knife on the rulers while cutting, which results in totally level layers.

Man behøver ikke at bruge afstandstræ. Man skal bare bruge to lige høje ting på begge sider af kagen - fx et par CD covers pr side:

You don't have to use cake rulers. You just need two items of the same height to place on both sides of the cake - like a couple of CD covers on each side:

Denne kage er så lille, at jeg kan skære hele vejen igennem, hvis jeg vil, men hvis kagen er større end knivens længde, så bruger vi sytrådstricket, hvor man kun skærer lidt ind i kagen, hele vejen rundt (drej kagen ofte). Herefter tager man et langt stykke sytråd, eller tandtråd (ikke med smag!) og lægger rundt i rillen. Det gøres nemmest, ved at løfte lidt op i den øverste del af kagen, mens man lægger tråden ind.

This cake is so small, that I can easily cut all the way through if I wanted, but if the cake is bigger than the knife, we use the thread trick. Cut a small groove all the way around the cake (turn the cake often) and place a long piece of thread or unwaxed dental floss in the groove. This is easiest to do if you lift the top of the cake up a little bit while placing the thread.

Tråden krydses foran, og du trækker herefter ud til modsatte side (husk at trække vandret, ved skærelinjen - ikke noget med at trække opad), indtil tråden er strakt ud:

Cross the threads at the front and pull to the opposite sides (remember to pull horizontally and not pulling upwards) until the thread is stretched:

Løft den øverste kage af, og TADA!

Lift the top cake off and TADA!

Et stykke kagebund! Den første bund vi skærer, bruges til toppen af den færdige kage, da den har en helt jævn, bagt overflade, som gør at den er nemmest at smøre op (ingen krummer hænger ved), og giver det pæneste resultat. Derfor putter vi den første bund tilbage i formen, som kagen er bagt i. Den skal bare beklædes med en stor frysepose, der er skåret op i en side og bund først:

One cake layer! The first layer you cut, will be used as the top of the finished cake, since it has an even, baked surface, which makes it easier to frost (no crumbcoat needed) and gives the best looking result. So we put the first layer back in the same pan, that the cake was baked in. It just has to be covered in a big freeezer bag, that has been cut up in one side and bottom first:

Proceduren gentages, indtil man har det antal bunde man vil have/kan få ud af kagen. Normalt får jeg 3 bunde ud af en kage, men denne gang blev det til 4:

Repeat until you have the amount of layers that you want or can get out of the cake. Normally I get 3 layers from a cake, but this time we got 4:

Toppen af kagen plejer jeg at fryse ned til cake pops, men da denne kage havde fået rigeligt i toppen, så blev den kasseret (læs: alligevel spist af de andre i huset!)

I usually freeze the top leftover to use for cake pops, but since this cake had been blackened, it was discarded (read: still eaten by the other kids!)

Gave Kage/Cake Gift

Så fyldte endnu en af den ældste datters veninder 18 år, og så er det efterhånden blevet en tradition, at hun dukker op med kage i skole:

Yet another of my daughter's friends turned 18 today, and these days it is expected that she turns up for school, bringing a birthday cake:

Lidt ucharmerende, men meget praktiskt at lave kagen på et Tupperware fad, der kan dækkes med låg med hank og nemt transporteres samtidig med en gevaldig skoletaske, bærbar og hvad de unge ellers skal slæbe med sig i disse dage :)

Somewhat uncharming, but very practical, to make the cake on a Topperware base, that can be covered with a lid with a handle, and as such is easy to transport, along with huge backpack, laptop and whatever else kids need to bring to school these days :)

Kagen var en Mudcake med After Eight Creme, smurt op med Chokolade Smørcreme og dækket med Bakel's Pettinice fondant.

The cake was a Mudcake with After Eight Creme, covered in Chocolate Buttercream and Bakel's Pettinice fondant.