Rester/Leftovers

Øv øv, jeg har ingen fondant at lege med (min pakke blev væk i posten *snøft*), men så har jeg så mange andre "rester" i skabene, som jeg bør se at få brugt, så nu må jeg "nøjes" med at lave lidt "almindelige" kager. (Er kager nogensinde almindelige?)

Bah, I have no fondant to play with (my package got lost in the mail *cry*), but I have so many other "leftovers" laying around that I need to use (darn expiry dates), so now I have to "settle" for making more "normal" cakes - if there is such a thing?

Denne gang var det den 11-åriges tur til at hjælpe, og vi lavede en Daddelkage med Chokorangecreme - inspireret af en opskrift fra den færøske kogebog "Søtt & leskiligt".

This time it was the 11 year old's turn to help, so we made a Date Cake with ChocolateOrange Cream - inspired by a recipe from the Faroese cookbook "Søtt & leskiligt".

Opskrift på daddelkage/Date Cake recipe:
6 æggehvider/eggwhites
200 g sukker/sugar
250 g mørk chokolade/unsweetened chocolate
100 g dadler/dates
150 g valnødder/walnuts
50 g mandler/almonds

Pisk æggehviderne stive og pisk sukkeret i lidt af gangen. Hak chokolade, dadler og nødder groft og vend det i æggehviderne. Dejen kommes i en smurt 26 cm springform, som er beklædt med bagepapir i bunden. Bages i ca 90 min ved 160 grader.

Beat the eggwhites until stiff peaks form, then gradually add sugar. Coarsly chop chocolate, dates and nuts and gently fold it in the eggwhites. Pour the mixture in a buttered 26 cm tin lined with greaseproof paper. Bake for 90 minutes at 160 degrees.

Opskrift på Chokorangecreme/ChocolateOrange Cream recipe:
100 g mørk chokolade/unsweetened chocolate
3/4 dl cointreau/orange liqueur
2 tsk/tsp friskpresset citronsaft/freshly squeezed lemonjuice
2 1/2 dl fløde/whip cream

Smelt chokoladen over vandbad. Tilsæt likør og citronsaft og rør godt rundt. Fløden piskes til skum (ikke for stift). 2 store spsk flødeskum røres i chokoladeblandingen (som ikke må være varm), og derefter vendes chokoladeblandingen i resten af flødeskummet. Smøres på kagen, når den er kølet af.


Gently melt the chocolate (microwave or double-boiler style). Add liqueur and lemonjuice and stir well. Whip the cream. Stir 2 big tbsp whipped cream in the chocolatemixture (which shouldn't be warm), and then fold the chocolatemixture into the rest of the whipped cream. Spread over cake, when cooled.

Nostalgisk Rød Djævel/Red Devil Nostalgia

Jeg havde hørt, at der var nogle kagenørder, der gerne ville have opskriften på Red Devil's Food Cake. Den vidste jeg, at jeg havde i min ældgamle Betty Croker's Cookbook, men nu er det mange år siden, jeg sidst havde lavet den, så jeg syntes lige, at jeg hellere måtte prøve den, inden jeg smed den på bloggen.

I'd heard some of the cakenerds were looking for a recipe for Devil's Food Cake. I knew I had it in my old Betty Crocker's Cookbook, but since it has been ages since the last time I made it, I figured I'd better try it before posting it on the blog.

Nu er de fleste af kage-opskrifterne i bogen lavet til husmødre, der åbenbart ikke gider så meget besvær i køkkenet (ellers kan de jo bare købe Betty Crocker's færdigmix, ik'?) - Typisk er der en masse ingredienser, der bare allesammen skal smides i en skål, så pisker man ved lav hastighed i 1/2 min, og så 3 min ved høj hastighed. Med andre ord, så var det en genial undskyldning for at bage med den 5-årige, så kunne kagen passende køle af, mens vi lavede aftensmad - det var nemlig hans maddag i dag. Og så har han åbenbart lært af de ældre børn, at man da bare lader mor om at pynte - Fint nok, for fyld og frosting var ikke lige så børnevenlig.

Most of the cake recipes in the book are targeted at housewives, who can't be bothered with too much fuss in the kitchen (since they could just buy Betty Crocker's cake mixes, right?) - This typically means you just throw all the ingredients in the mixer bowl, blend on low speed for half a minute, then beat on high speed for 3 minutes, pour and bake. In other words, this was just a brilliant excuse for baking with the 5 year old. That way the cake could cool off, while we prepared dinner - it was afterall his day to cook dinner. Apparently he has learned from the elder siblings to just let Mom do the decorating - which was fine today, as the filling and frosting weren't quite so kid friendly.

Red Devil's Food Cake passer perfekt bare med Blank Chokolade Frosting, men vi lavede Chocolate Buttermallow Cake:

Red Devil's Food Cake is perfect with Glossy Chocolate Frosting, but we decided to make Chocolate Buttermallow Cake:

Det er bare at bage Red Devil's Food Cake i aflang form, lad den køle af 10 min i formen, vend den så ud og afkøl helt. Smør Butterscotch fyld ovenpå, men ikke helt ud til kanten - ca. 1 cm fra. 1,2 dl finthakkede nødder (i dag var det ca 60 g) strøs ovenpå, og så smøres Marshmallow Frosting ud over det hele. Vi undlod at lave chokoladeswirls ovenpå, ved at dyppe bagsiden af en ske i smeltet chokolade og så swirle lidt her og dér - jeg havde nemlig et par lækkersultne unger om benene til sidst, så det skippede vi lige. Min bedømmelse af kagen: Jeg synes altså jeg kunne smage det skide salt, der er i alle de amerikanske kageopskrifter - men det var måske bare kontrasten til den hvinende søde frosting, der gjorde mig opmærksom på det. Jeg var nu i det barnlige hjørne, og nød kombinationen fuldt ud sammen med børnenes klistrede ansigter :) Men jeg tror nu, at jeg nøjes med en knivspids salt næste gang. Men opskrifterne skal jeg nok ud med alligevel:

Bake Red Devil's Food Cake in oblong pan. Cool 10 minutes. Remove from pan and cool completely.
Spread Butterscotch Filling over top of cake to within 1/2 inch of edge. Sprinkle 1/2 cup of finely chopped nuts over filling. Frost sides and top of cake with Marshmallow Frosting.  We were supposed to melt some unsweetened chocolate, dip the back of a spoon in the chocolate and form swirls on the frosting, but we decided not to - I had some peckish children hanging on to my legs in the end, so we skipped that part and got right to the eating part :) My take on the cake: I seemed to taste the darn salt that is in all my American recipes - but it could just be due to the contrast with the (almost) sickingly sweet frosting. I was feeling like a kid again though, and was enjoing the combination and the sticky kids' faces. Anyhow, I think I will only add a pinch of salt next time. But I will post the recipes anyway:

Opskrift på Red Devil's Food Cake/ Red Devil's Food Cake recipe:
220 g mel/flour (1 3/4 cup)
200 g sukker/granulated sugar (1 cup)
110 g brun farin/brown sugar (1/2 cup packed)
1 1/2 tsk natron/soda (1 1/2 tsp)
3/4 tsk salt/salt (3/4 tsp)
3 dl kærnemælk/buttermilk (1 1/4 cup)
115 g smør (her bruger jeg bare smørbart)/shortening (1/2 cup)
2 æg/2 eggs (1/3 to 1/2 cup)
60 g smeltet mørk chokolade (afkølet)/ 2 ounces melted unsweetened chocolate (cool)
1 tsk vanilie essens/vanilla (1 tsp)
1/2 tsk rød farve/red food colour (1/2 tsp)


Hæld alle ingredienser i en stor skål. Pisk ved lav hastighed i 1/2 min for at blande ingredienserne, pisk derefter i 3 min ved høj hastighed. Fyldes i smurt form og bages ved 175 grader  i 40 min i aflang form, 30-35 min i springform. Denne portion rækker til en aflang form 33x23 cm, eller 2 lag i 22 cm rund form, eller 3 lag i 20 cm's rundform.

Heat oven to 350. Grease and flour baking pan 13x9x2 inches, or two 9-inch or three 8-inch round layer pans. Measure all ingredients into large mixer bowl. Blend 1/2 min on low speed, scraping bowl constantly. Beat 3 minutes high speed, scraping bowl occasionally. Pour into pan(s). Bake oblong about 40 minutes, layers 30 to 35 minutes or until wooden pick inserted in center comes out cean. Cool.




Opskrift på Butterscotch fyld/Butterscotch Filling recipe:
50 g sukker/granulated sugar (1/4 cup)
55 g brun farin/brown sugar (1/4 cup)
35 g majsstivelse/cornstarch (1/4 cup)
1/4 tsk salt/salt (1/4 tsp)
1,2 dl vand/water (1/2 cup)
1 spsk smør/butter (1 tbsp)


Rør sukker, farin, majsstivelse og salt sammen i en lille gryde. Rør vandet i. Bring i kog under konstant omrøring, og kog i 1 min mens der røres. Rør smørret i, og køl det hele af.

Stir together sugar, brown sugar, cornstarch and salt. Stir in water. Cook, stirring constantly, until mixture thickens and boils. Boil and stir for 1 minute. Blend in butter. Cool.


Opskrift på Marshmallow Frosting/Marshmallow Frosting Recipe:
2 æggehvider/egg whites (2)
300 g sukker/granulated sugar (1 1/2 cup)
1/4 tsk cream of tartar (vinsyre-sten)/cream of tartar (1/4 tsp)
1 spsk glukose sirup/light corn syrup (1 tbsp)
0,8 dl vand/water (1/3 cup)
125 g marshmallows i kvarte/ 3/4 cup marshmallow crème or 1/4 pound marshmallows, quartered.


Bland æggehvider, sukker, cream of tartar, sirup og vand i en stor skål. Placer over kogende vand i vandbad (skålen må ikke røre vandet). Pisk marengsen stiv (når du trækker piskeriset op, skal der dannes stive toppe, som ikke bøjer eller falder ned). Skrab siderne ned en gang i mellem, mens du pisker. Fjern skålen fra varmen, tilsæt marshmallows og fortsæt med at piske indtil skumfiduserne er smeltet og du har en smørbar creme.

Combine egg whites, sugar, cream of tartar, syrup and water in top of double boiler. Place over boiling water; beat with rotary beater until stiff peaks form, scraping pan occasionally. Remove from heat. Add marshmallow crème and continue beating until of spreading consistency.

Barnedåb/Christening

Lene ville gerne have en dåbskage til hendes første barnebarn, og bortset fra en baby på toppen, så fik jeg frie hænder til både indhold og pynt.

Lene wanted a Christening cake for her first grandchild, and besides the baby on the top, it was all up to me - both decorations and fillings.

Kagen blev heldigvis lige som jeg havde planlagt, men den blev noget kun mere tidskrævende end planlagt og var først færdig 2 timer inden den skulle hentes - og det var efter 2 dage med kun 4 timers søvn. Denne gang var det ikke butikken, men postvæsenet der var sløvt. Pakken blev sendt (fra DK) for 10 dage siden , og den er stadigvæk ikke dukket op... Uden stripcutters og sløjferedskab tog det lang tid med lineal og sløv kniv (jeg vil ikke have ridser i min udrulningsmåtte) at lave 12 sløjfer og 8 strips, der jo skulle være lige store. Endnu værre var det at skulle undvære frillcutteren til flæserne. Jeg måtte så lave min egen skabelon at skære efter, og med mit sædvanlige held - eller rettere mangel på samme, så var børnene ikke hjemme, og jeg kunne kun finde den enes passer, som så selvfølgelig ikke havde noget bly. Så var jeg lige pludselig meget glad for ternet papir og mine runde udstikkere i alverdens størrelser. I stedet for sprøjtede blade (ingen tyl), så lavede jeg bare fondant blade, og det var vist den eneste ændring fra det oprindelig planlagte. Desuden kunne jeg også have sparet en del tid, hvis mit Cake Dividing Set havde dukket op.

The cake ended up as I had planned, but it did end up a whole lot more timeconsuming than intended and wasn't ready until 2 hours before it was picked up - and that was after 2 days with only 4 hours sleep. This time it wasn't the shop letting me down, but the mail. The package was sent (within DK) 10 days ago, and still hasn't arrived... Without stripcutters and bow cutter it took an awful long time with ruler and dull knife (don't want scratches in my roll mat) to make 12 bows and 8 strips of reasonably equal size. Worse yet, was not having the frillcutter. I had to make my own template, and with my usual luck - or rather lack there of - the kids weren't home and I could only find one of their compasses, which of course was without lead. Suddently I was very happy with graph paper and my round cutters in all sizes. Instead of piped leaves (no tip) I made fondant leaves, and that was the only deviation from my original plan. I could also have saved quite a bit of time, if my cake dividing set had turned up, but oh well....

Kagen var lavet af Drømmekagebunde med Skildpadde Creme og Hindbærmousse, smurt op med Hvid Chokolade Smørcreme smagt til med lidt hindbær aroma. Al pynten var lavet af fondant farvet med Wilton's Pink farve.

The cake was made of Dreamcake Layers with Caramel-Chocolate Creme and Raspberry Mousse, covered in white Chocolate Buttercream with some raspberry aroma. Al decorations were made with fondant coloured with Wilton's Pink.

Opskrift på Skildpaddecreme/Caramel-Chocolate Creme recipe:

6 Kæmpeskildpadder/170 g chocolate with runny caramel filling

1/2 L fløde/whip cream

Skildpadderne hakkes og kommes i en skål (den skal være stor nok til at man kan piske en halv liter fløde i den). Fløden bringes i kog og hældes over den hakkede chokolade. Lad den stå nogle minutter og rør så rundt til du har en ensartet masse. Dæk cremen til med plastfolie - helt nede i skålen, så den rører og dækker overfladen og kommer op ad siderne i skålen. Sæt så cremen i køleskabet i mindst 8 timer - gerne natten over. Når du skal bruge cremen piskes den op til en tyk creme. Pas på, det går pludselig stærkt, og hvis du overpisker cremen, skiller den og er ikke til at redde.

Chop the chocolate and put it in a bowl big enough to whip half a liter of whip cream in. Bring the cream to a boil and pour it over the chopped chocolate. Leave it to stand for a few minutes, then stir until you have a homogeneous creme. Cover the creme with cling film - all the way down in the bowl, so it touches and covers the surface of the creme and comes up the side of the bowl. Put the creme in the fridge for at least 8 hours - overnight is fine. When you are ready to use the filling, whip it until it turns into a thick spreadable creme. Be careful, if you overwhip, the cream separates and isn't recoverable.

Opskrift på Hindbærmousse/Raspberry Mousse recipe:

6 blade husblas/gelatine sheets

400 g frosne hindbær/frozen raspberries

200 g sukker/sugar

1 vanillestang/vanilla pod

1 citron, saften af/lemon, juiced

1/2 L fløde/whip cream

Husblas sættes i blød mens hindbær og sukker koges op i en gryde. Bærene koger i ca 5 min. Gryden tages af varmen og bærene blendes forsigtig med en stavblender (hvis kernerne blendes bliver den bitter). Tilsæt korn fra vanillestangen og presset citron saft. Lad blandingen køle lidt af, før du tilsætter den udblødte husblas. Rør godt indtil al husblas er smeltet og lad så blandingen køle af til stuetemperatur. Pisk fløden stiv, rør 1/3 af fløden i hindbærrene, og vend til sidst hindbærblandingen i resten af den piskede fløde. Sæt moussen på køl indtil du skal bruge den, og pisk den igennem inden den anvendes.

Soak your gelatine according to instructions on your pack. Bring the raspberries and sugar to a boil and let it simmer for 5 minutes. Remove from heat and blend the berries carefully - avoid blending the pips, as they will turn it bitter. Add the seeds of the vanilla pod and the squeezed lemon juice. Leave the mix to cool for a bit, before you add the gelatine. Stir until all gelatine is melted and then leave it to cool to roomtemperature. Whip the cream stiff, stir 1/3 of the cream in the raspberries, and finally gently fold in the rasberry mix in the remaining whip cream. Refrigerate the mousse until you need it, and whisk it lightly before you use it.

Cake Pops - "How-to-do"

Når jeg deler kager i bunde, så er der altid noget overskud - plus en eventualt vulkan der skæres af i toppen, og man kan hurtigt samle en hel masse kagerester.  Disse kan så bruges til fx romkugler eller cake pops - hvis ikke familien spiser resterne, inden jeg når så langt.

When I split cakes into layers, there are always some leftovers - typically the vulcano at the top, and at times I end up with lots of leftovers. These can be used to make truffles or cake pops - if the family doesn't eat them, before I get that far.

Først skal kagen smuldres til helt små krummer, eller bare giv den en tur i foodprocessoren - det er så dejlig nemt.

First crumble the cake, or just throw it in the foodprocessor - nice and easy.

Så tilsættes en rest smørcreme (eller syltetøj, flødeost, brug dine rester og fantasi). Her brugte jeg 60 g smørcreme til 350 g kage, men det var en svampet kage, og det kan variere meget. Smag til med essens, kakaopulver, spiritus eller hvad du nu har lyst til.

Add some leftover buttercream (or jam, cream cheese, use your leftovers and imagination). Here I used 60 g buttercream to 350 g cake, but it was a moist cake, and it can vary a lot. Add flavoring with essence, cocoa, liqueur or whatever you feel like.

Massen skal ikke være fugtig, der skal bare tilsættes nok til at man kan lave kugler, der holder formen.

The mix should not be moist, but you need to add just enough to be able to make balls that can hold the shape.

Hvis de falder fra hinanden, så tilsæt mere smørcreme.

If they fall apart after rolling them, you need to add more buttercream.

Tril små kugler af massen, og stil dem på et skærebræt eller kageplade beklædt med bagepapir. Kuglerne skal ikke være for store, da slikkepindene (eller træ spyd) skal kunne holde vægten. Sæt dem i køleskabet et par timer, eller 15 min i fryseren. Lad dem ikke stå for længe i fryseren, da overtrækket ellers nemt vil knække af kuldechok.

Roll the mix into small balls, and put them on a board covered with greaseproof paper. Don't make the balls to big, as the pop sticks need to be able to hold the weight. Put them in the fridge for a couple of hours - or 15 min in the freezer. Don't leave them too long in the freezer, as the candy melts or chocolate can easily crack due to the cold.

Tag kuglerne ud af køleskabet, dyp enden af slikkepinde eller træspyd i lidt smeltet overtræk (candy melts eller bare chokolade), og stik dem ca halvvejs ind i kuglerne. Sæt dem så på køl igen.

Take the balls out of the fridge, dip one end of the pop sticks in the melted covering and insert the stick halfway into the balls. Put them back in the fridge.

Tag så Cake Pops enketvis ud af køleskabet, og dyp dem i det smeltede overtræk. Drej dem rundt og sørg for at de er helt dækket, før de tages op. Lad det overskydende overtræk dryppe af - bank pinden let mod kanten for at få det sidste af. Tandstikker er gode at have til at fjerne en evt lille "hale", der bliver hængende tilbage. Hvis candy melts er for tyktflydende, kan der tilsættes lidt palmin eller smagsneutral olie for at fortynde det lidt. Hvis du laver store portioner, må du regne med at skulle genopvarme overtrækket over vandbad et par gange.

Take one Cake Pop at a time out of the fridge, and dip them in the melted covering. Twist them around and make sure they are completely covered before you lift them up. Let the excess covering drip off - lightly  tap the stick on the edge of the bowl to get the last bit off. Toothpicks come in handy if you need to remove a "tail" hanging down. If the candy melts are too thick to get an even coating, you can add shortening or neutral oil to thin it a bit. If you are making a big portion, you will have to gently reheat the covering a few times.

Put pynten på med det samme, inden overtrækket stivner og placer pindene i flamingo, oasis eller lignende. Der kan tegnes med fødevaretusch, når ovtrækket er helt stivnet.

Add decorations immediately before the covering hardens and place the sticks in a block of styrofoam or similar. You can use foodsafe pens when the covering is completely hardened.

Cake Pops og/and Brownies

I sidste uge fik jeg rigtig kagehygget med børnene, men fik bare for travlt til at opdatere bloggen. Fredag skulle den 17-årige have kage med på gymnasiet. Hun bagte selv Brownies med Blank Chokoladefrosting , og der er ingen herhjemme, der har hørt, at man ikke kan pynte brownies, så de fik lidt fondant-blomster som pynt.

Last week I had fun caking with the kids, but just got too busy to update the blog. Friday the 17-year old needed to bring cake to school. She baked Brownies with Glossy Chocolate Frosting herself, and noone in this house has apparenty heard, that you can't decorate brownies, so they were decorated with some fondant flowers.

Jeg tror hun næsten er alene om at holde deres kageordning i live  - i hvert fald var det ikke en måned siden, at hun lavede  Banan- og Mudcake Cupcakes med Chokolade Smørcreme, som også var pyntede med fondantblomster. Hun bager selv, men får lidt hjælp med pynten - mest fordi hun altid har travlt med skole, lektier, arbejde, håndbold, fodbold osv osv - så hende skal vi nok få en kagepyntepige ud af.

I think she singlehandedly keeps their cake rota alive - at least it hadn't been a month since she made Banana and Mudcake Cupcakes with Chocolate Buttercream, which were also decorated with fondant flowers. She does the baking on her own, but gets some help with decorations - mostly because she is always busy with school, homework, work, handball, football etc etc - so we will make a cakedecorating girl out of her soon enough :)

Lørdag lavede jeg Cake Pops med den 5-årige. Da jeg kun havde lyserød candy melts, blev vi enige om at lave grise. Jeg kunne ikke komme i tanker om andet ikke-piget lyserød at lave, og han var helt klar - dog mente han, at vi havde brug for lillesøsters gris, så vi havde noget at lave efter :)

On Saturday I made Cake Pops with the 5 year old. Since I only had pink candy melts, we decided to make pigs. I couldn't think of anything else to make that was non-girly but pink, and he was totally ready - he just thought we needed little sister's pig to model from :)

Da jeg så ville finde mine candymelts, så jeg kunne farve fondanten i nogenlunde samme lyserøde farve, så viste det sig, at det altså var røde og ikke lyserøde candy melts jeg havde. Men nu var han jo så opsat på at lave grise, så jeg endte med at prøve at blande hvid chokolade med de røde candy melts og det fungerede da også fint nok... heldigvis :)

When I went to get my candy melts, so I could make the fondant approximately the same pink colour, it turned out to be red, and not pink candy melts I had. But now he was determined to make pigs, so I ended up trying to mix white chocolate with some of the red candy melts and it fortuntely turned out fine.

Vi fik også taget billeder, så jeg kunne lave en "How-to-do", så den kommer senere.

We also got some pictures taken, so I could make a "How-to-do", so there will be a post about that later.

Søndag lavede vi så romkugler af rester af mudcake og chokoladesmørcreme.

On Sunday we made truffles with mudcake-cutoffs and chocolate buttercream.

Læder bryllup/Leather(3rd) Anniversary

Det slidte læderlook var da helt planlagt! Det havde da slet ikke noget at gøre med, at jeg havde købt en chokoladefondant fra Funcakes, som var fuldstændig umulig og krakelerede lige så snart den blev lagt på, vel? Det manglede da også bare, efter at den 5 årige besluttede sig for at udhule kagen, mens den kølede af i går. Og som stod op før alle andre i morges og besluttede sig for at spise størstedelen af blomsterpynten.... Godt at han var kommet i mini-SFO, inden jeg opdagede det, så jeg nåede at komme ned på jorden og tage den pædagogiske snak med ham, da han kom hjem, i stedet for den hysteriske som ellers kunne have været resultatet.

Kagen blev lappet med afskåren kagetop og smørcreme. Jeg kunne ikke nå at lave nye roser (midten skal tørre et par dage, inden man kan fortsætte), men så måtte jeg bare lave flere nelliker, som i øvrigt er hyggelige at lave, men forholdsvis tidskrævende at male, og flere femblads-blomster.

The antique leather look was totally planned of course! It couldn't possibly have anything to do with the new chocolatefondant from Funcakes, that I had bought, which was impossible to work with and cracked imediately as it was put on the cake, right? Figures, as the 5-year-old decided to hollow out the cake as it was cooling yesterday. and just to top it off, he got up before the rest of us this morning and decided to eat most of the flowers, that I had spent days making... Luckily, I didn't notice until after he had gone to school, so I had time to cool off and was able to calmly discuss it with him when he got home, instead of the hysterical antics that he otherwise might have been subjected to.

The cake was repaired with buttercream and cake cutoffs. I didn't have time to make new roses (the centers need a couple of days to dry before continuing), so I just made extra carnations, which btw are  fun to make, but rather timeconsuming to dust, and more filler flowers.

Da kagen var til manden, var det den obligatoriske Mudcake med After-Eight Creme. Han spiser jo ikke andet. Kagen var lavet i Wilton's Heart Tasty-Fill Cake Pan Set og derfor havde jeg lavet min creme med Fromagepulver, da den stivner med det samme, og man helst ikke skal have et fyld, der er for flydende, når man skal klaske de to halve kager sammen. Da instruktionerne anvender amerikanske kageblandinger og færdig fyld, er det værd at nævne, at formen svarer til en 25 cm rund kage, og 1/2 L fyld. Kagen var smurt op med Chokolade smørcreme og dækket med den famøse chokoladefondant, som jeg så absolut ikke vil anbefale. Faktisk havde jeg endda lidt på fornemmelsen, at den ville give mig problemer, da jeg for nogen dage siden hørte om andre kagenørder med samme problemer med Funcakes fondant. Så næste gang må jeg bare lave min egen chokoladefondant igen - den smager også meget bedre :)

Since the cake was for my hubby, it was the mandatory Mudcake with After Eight Creme. He doesn't eat any other after all. The cake was made with Wilton'sHeart Tasty-Fill Cake Pan Set, so I made the creme with instant mix, as it stiffens imediately, and you don't want a runny filling, when you have to quickly flip one filled cake layer over, and position precisely on top of the other. Since the pan instructions use american cake mixes and fillings, it is worth mentioning that the pans are equal to a 25 cm round cake and holds about 1/2 L filling. The cake was covered in Chocolate Buttercream and the infamous chocolate fondant , which I would not recommend under any circumstances. Actually, I had a feeling that the fondant might prove to be nothing but trouble, since I heard a few days ago that other cakenerds were having the same issues with Funcakes' fondant. So next time, I will just have to make my own chocolate fondant again - it tastes much better anyway :)

Sex and the City Cake

Datteren skulle da også have en kage til hendes fødselsdag, og da Sex and the City var temaet, blev det til en kage med sko. Dog blev det til en discount version - ingen Manolo Blahniks her - kun Bianco :p

Of course I had to make a cake for the daughter's birthday as well, and since Sex and the City was the theme, it turned into a shoe cake. I made a discount version - no Manolo Blahniks for her - just Bianco :p

Jeg kunne ikke se fidusen i at lave en sko, hun aldrig ville gå med, så jeg lavede da en sko modelleret efter hendes egen yndlings-stiletter. Den første sko tog næsten 24 timer at lave - med konstante tryk her og der, mens den tørrede i form. Den var åbenbart så apetittelig, at da jeg endelig tillod mig at tage en middagspause, så besluttede den 2 årige at tage en spisepause også - et par bider fondant sko blev det til, og så kunne jeg starte forfra :/ Den anden sko havde jeg ikke helt så meget tid til, for kagen skulle trods alt også laves, og det var noget med 36 Cupcake toppers der også skulle laves.

I found it silly to make a shoe, she would never wear, so I made a shoe modelled after her farvorite stilettos. The first shoe took almost 24 hours to make, with constant adjustments as it was drying. Apparently it was so apetizing, that while I took a dinner break, the 2 year old decided on a snack break too - a couple of bites of fondant-shoe was what she was in the mood for, so I got to start all over :/ I didn't have as much time for the second shoe, as the actual cake had to be made too, as well as 36 Cupcake toppers.

Den 17 årige havde ønsket sig samme indhold som hendes Mobil-kage, så det blev 2 Drømmekage-bunde, 1 nem chokoladekage-bund (smagte godt nok, men var faktisk ikke stabil nok, så ingen opskrift denne gang), med Blåbær Fromage og Hvid Chokolademousse (heller ikke stabil nok, så skal have tilføjet lidt husblas til opskriften, før jeg vil af med den), smurt op med Hvid Chokolade Smørcreme og dækket med fondant.

The 17 year old wanted the same fillings as her Mobile Cake, so 2 Dreamcake-layers, 1 easy chocolate cake layer (great taste, but not stable enough for a fondant cake, so no recipe this time), with Blueberry Mousse and White Chocolate Mousse (Not stable enough either, so will add some gelatine to the recipe, before I am willing to post it), covered in White Chocolate Buttercream and fondant.