Minecraft Cake Pops

Min søn fyldte 12 år i sidste uge, og selvfølgelig ville han have Minecraft cake pops med i skole. Det burde jo ikke være noget problem, men jeg må indrømme, at det var altså ikke så nemt at lade sig inspirere af et spil med dårlig 80'er grafik, hvor alting bare er lavet af firkantede blokke :/ Men hvad man ønsker, skal man få:

My son turned 12 last week and of course he wanted to bring Minecraft Cake Pops to school. That really should have been a piece of cake, but admittedly, I found it extremely difficult to get inspired by a game with horrible 80's graphics, where everything is square :/ But he got the blocks he wanted:

Værre er det, at han har ønsket samme tema til hans kage, som jeg skal lave til klassen kommer på lørdag... Hvordan jeg skal undgå at det kommer til at ligne en "første gangs" kage, aner jeg ikke, men prøve, det må jeg jo :)

I am more worried about the cake, that I need to make for his party this Saturday, as he still wants the same theme... I have no idea, how to avoid it ending up looking like a "My First Cake"- project, but I will definitely try :)

Selv fårene er firkantede!
Yes, even the sheep are blocky!

Hello Kitty

Som så mange andre 5-årige, så er Ella vild med Hello Kitty, så hendes mor syntes, at det kunne være sjovt med en Hello Kitty kage til hendes fødselsdag. Moren ringede lige inden de skulle med flyet sydpå, og de skulle bruge kagen lige så snart de kom hjem igen, så jeg fik frie hænder, så længe det var noget med Hello Kitty.

As a typical 5-year old, Ella loves Hello Kitty, so her mother thought it could be fun with a Hello Kitty Cake for her birthday. She called me right before they got on a plane, and they needed the cake as soon as they got back, so there wasn't time to discuss details much, so it was all up to me, as long as it had something to do with Hello Kitty.

Kagen var Drømmekage-bunde med Skildpadde-creme og Jordbærfromage. Smurt op med Chokolade Smørcreme og overtrukket med Wilton's fondant.

The cake was Dreamcake layers with Chocolate-caramel Creme and Strawberry Mousse. The cake was covered in Chocolate Buttercream and Wilton's fondant.

Desværre fik jeg, som så mange andre, lov til at opleve ekstreme luftlommer mellem kage og fondant. Normalt kan man prikke et hul, lukke luften ud og glatte fondanten igen, men da fondanten svedte som jeg ved ikke hvad, var det umuligt at glatte fondanten ud igen, da smootheren bare hang fast i fondanten :/ Så nu laver jeg ikke flere kager, før vejret gider at opføre sig kage-ordentligt!

Unfortunately, I had the doubtful pleasure of experiencing the same problem, that many cake decorators seem to run into these days: Extreme airpockets between the cake and the fondant. Usually, you can use a small needle to make a hole and let the air out as you smooth out the fondant, but in this weather, the fondant was sweating badly, and the smoother was just sticking to and ruining the fondant, so I had to give up. No more cake decorating for me until the weather (cake)behaves!

Fræk Sygeplejerske/Naughty Nurse

Min gamle nabo er lige blevet færdiguddannet sygeplejerske, og jeg lovede at lave en kage til festen. Hun var lidt  betaget af en brystkage, som jeg lavede til min mand sidste år, så vi blev enige om, at kagen gerne måtte være i en fræk sygeplejerske uniform - heldigvis da, for prøv lige at google billeder af sygeplejerske uniformer, og se hvor svært det er at finde én der ikke er et kostume (jaja, jeg startede da i den seriøse ende).

One of my previous neighbours just finished nursing school, and I promised to make a cake for the celebration. She liked the boobie-cake I made for my husband last year, so we agreed that it could be fun to make one in a naughty nurse's uniform - fortunately that was what she wanted, as I had tried googling pictures of a real nurse's uniform (in Danish), but it just resulted in page after page of nurse's costumes.

Kagen var Drømmekage-bunde med Baileys Fromage og Skovbær Mousse (Som Hindbær Mousse bare med skovbær og halvt så meget sukker, mens citron og vanille udelades). Selve brysterne var ren Mudcake. Kagen var smurt op med Chokolade Smørcreme og overtrukket med Wilton's fondant.


The Cake was Dreamcake layers with Baileys Mousse and Mixed Berries Mousse (Just like the Raspberry Mousse, just use half the amount of sugar and leave out the vanilla and lemon). The breasts were just Mudcake. The cake was covered in Chocolate Buttercream and Wilton's fondant.

Jeg havde godt nok lavet MMF til at overtrække med, da det smager bedre, men med den sidste uges dårlige erfaringer med høj luftfugtighed og varme, var jeg glad for at have Wilton's som backup. Især da jeg fik et migræneanfald under opsmøringen, og ikke kunne arbejde optimalt, så jeg besluttede mig for slet ikke at prøve MMF'en. Men selv Wilton's havde det ikke godt med vejret - dog stadigvæk mere medgørlig end MMF'en. Jeg kunne ikke overkomme at lave en kantafslutning, men den var nu heller ikke så slem uden.


I had actually made MMF to cover the cake with, since it tastes better, but with the last week's horrible experiences with all the problems concerning the heat and humidity, I was happy to have Wilton's as backup. Especially since I got a bad migraine in the middle of covering the cake with buttercream, and wasn't really functioning all that well. I actually decided to not even try the MMF, but even the Wilton's was acting up in this weather. It was still more manageable than the MMF, but with the way I was feeling, I gave up on making a nice cover of the edges, but it didn't look too bad anyway.

Warhammer 40k Sisters of Battle Pat Kage/Boobie Cake

En af vores venner var vist lidt bange for at hans kammerats polterabend blev lidt for tamt (det blev holdt sammen med pigerne - og var i øvrigt slet ikke tosset), så han spurgte om jeg ikke kunne lave en Warhammer 40k kage til deres rollespilsaften, eller måske bare en pat kage, for det kunne man jo aldrig gå helt galt i byen med. Jeg nåede kun lige at tænke, at det måske kunne kombineres, da han sendte mig dette billede, af en typisk kvindelig rollespilsfigur fra spillet:

One of our friends was a little bit worried, that his friend's batchelor party would end up a little bit tame (it was held with the girls - and turned out just fine after all), so he asked if I could make a Warhammer 40k cake for their roleplaying evening, or maybe just a boobie cake, since they are always popular. I had barely had the thought, that I might be able to combine those, when he sent me a picture of one of the female characters:

Kagen var Drømmekage-bunde med Baileys Fromage og Skovbær Mousse (Som Hindbær Mousse bare med skovbær og halvt så meget sukker, mens citron og vanille udelades). Selve brysterne var ren Mudcake. Kagen var smurt op med Chokolade Smørcreme og overtrukket med Sort Chokolade MMF, mens der har sneget sig lidt Rød Candymelts MMF ind i pynten.

The Cake was just Dreamcake layers with Baileys Mousse and Mixed Berries Mousse (Just like the Raspberry Mousse, just use half the amount of sugar and leave out the vanilla and lemon). The breasts were just Mudcake. The cake was covered in Chocolate Buttercream and Black Chocolate MMF, and even a little Red Candymelts MMF was added as decoration.

Det var lidt af en udfordring at lave kagen, med det vejr vi har haft. Fugt og varme og fondant er altså ikke nogen skøn blanding. Fondanten sveder, klistrer og næsten smelter mens man arbejder med den. 

Når jeg laver kager, så er der iøvrigt altid et eller andet der driller. Sjovt nok så var problemet denne gang, at min mand (som er så utrolig sød og altid skærer og beklæder cake boards for mig) glemte, at jeg havde sagt, at han skulle huske lige at sikre sig, at cakeboardet kunne komme i køleskabet, da jeg ved, at brystkagerne er en udfordring for mit køleskab. Resultatet var, at jeg stod med en opsmurt kage, som ikke kunne komme i køleskabet! Så måtte manden pænt til forsigtigt at tage kagepapiret af, skære pap fra i begge ender, og så forsigtigt på igen med papiret, og så smører vi lige op igen.... ja, ja - hvad bliver problemet dog næste gang?

It was quite challenging to make the cake with the weather we have been having. Warm and humid doesn't mix very well with fondant! The fondant sweats, gets sticky and almost melts in your hands as you are working with it.

When I make cakes there is also always something, that is causing me trouble. This time it was my husband (who is extremely sweet and always cuts and covers the cakeboards for me) who forgot, that I had told him to make sure the cakeboard would fit in the fridge, as I know from experience, that boobiecakes are a bit challenging for my fridge. So there I was, with a cake covered in buttercream and nope - it doesn't fit in the fridge! So hubby had to carefully unwrap, cut of both ends of the cakeboard, and carefully rewrap, and then I had to fix the smudged buttercream... well, what on earth is going to be the problem next time? Must have tried it all by now :P

Fodbold Landsholdstrøje/Football (soccer) national team shirt

Jeg har haft så travlt med at lave kager, at jeg ikke har haft tid til at opdatere bloggen - noget af et luksusproblem :)

I have been so busy making cakes, that I haven't had time to update the blog - quite a luxury problem :)

Her er så trøjen jeg lavede til Jon's 18-års fødselsdag sidste weekend:

This is the shirt I made for Jon's 18th birthday last weekend:

Kagen var så stor, at den ikke kunne komme i køleskabet, så det var kun en Banankage uden nødder lagt sammen og smurt op med Chokoladesmørcreme og overtrukket med Rød Candymelts Fondant smagt til med hindbæraroma.

The cake was so big, that it didn't fit in the fridge, so it was just a banana cake (without the nuts) filled and covered with Chocolate Buttercream and decorated with Red Candymelts Fondant that had a bit of raspberry flavoring added to it.


Opskrift på Rød Candymelts Fondant/Red Candymelts Fondant recipe:
285 g marshmallows/10 oz marshmallows
1 spsk vand/1 tbsp water
ca. 750 g sigtet flormelis/ approx 1 1/2 pound sifted powdered sugar
115 g smeltet røde Candymelts/ 4 oz melted red candymelts
Rød pasta farve (jeg brugte ca halv bøtte Wilton Red-no taste)/ Red food paste colouring (I used half an ounce of Wilton's Red no-taste)
Palmin/Shortening


Smør en stor skål til mikroovnen godt med palmin. Fyld med marshmallows, hæld vand over og smelt dem i mikrovnen ved at give dem 30 sek ad gangen og rør godt i mellem. Når de er smeltet tilsættes smeltet candymelts og rød pasta farve. Der skal meget farve til, men farven bliver dybere i løbet af de næste par dage, så fortvivl ikke, hvis du ikke kan få den helt rød. Tilsæt 500 g sigtet flormelis og rør godt rundt. Smør bordpladen godt med palmin og  drys med mere sigtet flormelis. Hæld marshmallowmassen ud på bordet og ælt godt og tilsæt flormelis indtil den har den rigtige konsistens (som modellérvoks). Saml fondanten i en kugle, smør den godt ind i palmin, vikl film 2 gange omkring og opbevar i en lukket frysepose i en lufttæt beholder. Næste dag, kan der evt æltes mere farve i hvis du synes.

Grease a big microwavesafe bowl really well with shortening. Put marshmallows in, drizzle with water and melt in microwave 30 sec at a time and stir well between. When melted, add the melted candy melts and the food colouring. It takes a lot of colouring, but the colour does deepen within the next couple of days, so don't worry if you can't get it a deep red. Add about a pound of the sifted sugar and stir well. Grease your countertop well with shortening, sift more powdered sugar on top and pour the marshmallow fondant on top and start kneeding. Add sifted powdered sugar until it reaches the consistency of playdough. Grease the fondant well with shortening, cover it in 2 layers of saran wrap, put it in a closed zip loc bag and store in an airtight container. The next day, you can kneed in more colouring if needed.

Studenterhue HG2/Graduation Cap

Ann-Mari ville gerne have 2 kager, da hun skulle holde åbent hus i forbindelse med at sønnen både havde fået huen på, og fyldte 18 år. Sønnen var så flink og kigge forbi med hans hue, hvilket var heldigt, da jeg nok ellers ville have lavet kokarden i rød og sølv. Godt min datter går på student og ikke handelsskole - ikke at der er noget galt med handelsskolen, men korset er noget kun lettere at lave end merkurstaven :p

Ann-Mari wanted 2 cakes this weekend as she was having an 'open house' to celebrate her son's graduation and 18th birthday. Her son stopped by to show me his graduation cap, which was lucky as his had other colours than the traditional ones (they are so customizable these days). I am glad my daughter's cap (when she gets that far) will have a simple cross on it - a lot easier to make than the 'wand of mercury' symbol.

Kagen er lette lagkagebunde stænket med Amaretto og fyldt med jordbærmousse (som hindbærmousse bare med mindre sukker) mascarpone creme og friske jordbær, smurt op med IMBC med naturlig jordbæraroma og overtrukket med MMF og sort ChokoladeMMF.

The cake was classic sponge layers drizzled with Amaretto and filled with Strawberry Mousse (just like the Raspberry Mousse but with less sugar, depending on berry's tartness), Mascarpone Creme and fresh strawberries, then covered in IMBC with natural strawberry flavoring and MMF and black Chocolate MMF.

Opskrift på lette lagkagebunde/Sponge Layer Cake recipe:

6 æg/eggs
150 g flormelis/powdered sugar
100 g mel/flour
100 g majsstivelse/cornstarch
1 1/2 tsk bagepulver/baking powder


Pisk æggeblommerne lyse of luftige sammen med flormelis (ca 5 min). Bland de tørre ingredientser og piske dem hurtigt i dejen. Pisk hviderne stive i en ren, tør skål. Pisk ca 3 spsk stive æggehvider i dejen, og fold så forsigtig resten af æggehviderne i dejen.
Dejen kommes i en springform med bagepapir i bunden og bages ved 200 grader C i ca. 15-20 min. Når kagen er bagt og kølet af kan den deles i 2-3 bunde alt afhængig af størrelsen på formen.

Beat eggyolkes with the powdered sugar for approx. 5 minutes. Mix the dry ingredients and whisk them in the batter just long enough to get it all mixed in. Whisk the eggwhites stiff in a separate dry and clean bowl. Beat 3 tbsp off stiff eggwhites into the batter, then gently fold in the remaining eggwhites.
Put the batter in a cake pan, lined with greaseproof paper on the bottom only, and bake it at 200 degrees C for 15-20 minutes. When the cake is baked and cooled off, it can be split into 2 or 3 layers - depending on the size of the cake pan.


Jeg lavede en Tiramisu forleden og blev enig med mig selv om at cremen ville være lækker som kagefyld, så opskriften er fra 'Søtt & leskiligt' blot tilsat lidt husblas, da jeg ville være sikker på at den var fast og ikke lavede buler i min hue.

I made Tiramisu the other day, and decided that the creme would be nice in a cake, so the recipe is from 'Søtt & leskiligt', with just some  gelatine added to be sure it would be firm enough to avoid bulging dents in my cap.


Opskrift på Mascarpone Creme/Mascarpone Creme Recipe:
2 blade husblas/gelatine sheets
500 g mascarpone ost/cheese
4 past. æggeblommer/pasteurized eggyolkes
100 g flormelis/powdered sugar
2 tsk/tsp vanillesukker/vanilla sugar (easy to make if you can't get it)
2 1/2 dl fløde/heavy cream


Læg husblasen i blød i 5 minutter. Smelt den over vandbad i det vand der hænger ved. Lad den køle lidt af. Pisk mascarpone, æggeblommer, flormelis og vanillesukker sammen. Tilsæt den afkølede husblas i en tynd stråle, mens der piskes. Pisk fløden og vend den i mascarpone cremen.

Soak gelatine sheets in plenty of water for 5 minutes (or according to package). Take them up and put them in a heatproof bowl over a pot of boiling water, until the gelatine is dissolved. Leave it to cool for a bit. Whisk mascarpone cheese, egg yolkes, powdered sugar and vinilla sugar until combined. Add the disolved, cooled gelatine slowly while whisking like crazy. Whip the cream and fold it gently into the mascarpone creme.


Når man skal bruge sort fondant, så er det meget nemmere, hvis man starter med en chokolade MMF, som man farver sort. Der skal stadigvæk meget farve til, men ikke nær så meget, som hvis man indfarver en almindelig hvid MMF.

When you need black fondant, it is a lot easier if you start with a chocolate MMF and colour it black. It still needs a lot of colouring, but not nearly as much as if you were using normal white MMF.


Opskrift på sort Chokolade MMF/Black Chocolate MMF recipe:
180 g mørk chokolade/6 oz. unsweetened chocolate melted
300 g marshmallows/10.5 oz bag of mini marshmallows
3 spsk glukosesirup/3 tbsp. of clear Karo syrup
3 spsk vand/3 tbsp. water
500g-750g flormelis/1-2 1lb. bags of powdered sugar
sort pasta farve/black gel food coloring
Palmin el shortening/Crisco


Smør en stor skål der må komme i mikrovnen godt ind i palmin hvis du ikke kan få shortening. Smør også en dejskraber, røreskål og dejkrog godt ind med palmin hvis du bruger din KitchenAid el. lignende. Hvis du vil lave MMF'en i hånden så skal du bare have smurt en god træslev ind. Sigt flormelisen og put 500 g i din røreskål. Smelt chokoladen over vandbad og tilsæt glukosen og godt med sort farve (1-2 tsk alt afhængig af mærke). Når den er næsten klar, så putter du marshmallows i din meget godt smurte skål, hælder vand på og så skal de en tur i mikroovnen i 1 minut. Tag skålen ud, rør rundt (med din indsmurte dejskraber/træske) og giv den 1 minut mere. Derefter tager du skålen ud, rør rundt og fortsæt med at give den 15 sek ad gangen i mikrovnen til dine marshmallows er helt smeltede (og ja, det ved du først når du har rørt i dem). Når de er helt smeltede tilsætter du din smeltede chokoladeblanding og evt mere sort farve - marshmallow blandingen skal være kulsort nu. Hæld marshmallow blandingen i røreskålen og lad så din Kitchen Aid gøre arbejdet for dig (eller tilsæt flormelisen til din marshmallow-blanding og rør til din ske/arm ikke vil mere). Smør bordet godt med palmin, drys sigtet flormelis på og skrab hele fondant massen ud på bordet. Smør hænderne godt med palmin og ælt flormelis i til den ikke klistrer mere og har den rigtige konsistens. Når fondanten er færdig samles den i en kugle, smør overfladen godt med palmin for at forhindre udtørring, vikl den ind i film, put den i en frysepose, luk luften ud og slå knude på og put den så i en lufttæt beholder (Vi triplesikrer mod udtørring her i huset). Fondanten har godt af at ligge i 2-3 dage så farven kan blive dybere. Den kan holde sig i en måned (eller 3 måneder i fryseren)

Put your marshmallows in a microwave safe bowl coated with Crisco, add the water, and microwave on high for 1 minute. Stir mixture, and microwave for another minute. Stir and keep microwaving 15 seconds at a time until marshmallows are melted. Immerdiately add your melted chocolate, syrup and add a good amount of black gel food coloring. Once your mixture is as black as you can get, (I added about 1-2 tsp. of the gel coloring) then add about half of your powdered sugar, and stir until the mixture is thick. Grease your hands liberally with Crisco and add the rest of the powdered sugar to the bowl. Knead your fondant until all of the powdered sugar is incorporated - add more or less depending on humidity. Store for up to a month wrapped in plastic wrap, sealed in a ziploc bag, and stored in an airtight container. Keeps for 3 months in the freezer.

Spis!/Eat!

Jeg har lige holdt en lille pause fra blog og kager, for at undgå at blive kagetræt inden jeg nåede denne weekend (og den næste), som jeg vidste var tæt pakket med kager. Jeg havde lovet at lave 2 kager til søndag, da en veninde spurgte om jeg kunne lave en til om lørdagen, og jeg havde lige sagt ja, da jeg så at hende der skulle bruge de 2 om søndagen, gerne ville have dem om lørdagen i stedet :) Så der har været pres på ovn, køleskab, mand (til børnepasning) og min fantasi, men det lykkedes på en eller anden måde, og her var så den første kage:

I have just had a short break from blogs and cakes. I was trying to avoid getting all caked out before this weekend (and the next) which I knew were packed with cakes. I had promised to make 2 cakes for  Sunday, when a friend asked if I could make one for Saturday. I had just agreed, when I noticed a message asking if the 2 cakes for sunday could be made for saturday instead :) Despite the strain on oven, fridge, husband (for babysitting) and my imagination, it all worked out in the end, and this was the first cake:

Line skulle bruge denne kage til hendes farmors 70 års fødselsdag. Det skulle være en kage med mad på, og så skulle der gerne stå "spis" på, da farmoren konstant siger "spis", når de er der. Kagen skulle bruges til en fødselsdag, hvor temaet var mad, og fødselaren skulle selv bage en kage, mens hun stod bag et lagen og kun måtte bruge en anden gæsts arme, men resultatet kunne nok ikke helt gøre det ud for desserten til 45 mennesker, så jeg var glad for at kunne hjælpe. Ellers havde jeg ret frie hænder, og det var jeg også nødt til, da jeg ikke kunne nå at bestille noget hjem, og derfor måtte klare mig med hvad jeg havde og selv kunne lave. Den hjemmelavede fondant var så liiige lovlig frisk nok til at modellere med, så jeg måtte opgive at få skålene perfekt runde og tynde, men ellers gik det vist fint nok, og for at ingen skal behøves at spørge hvad noget skal forestille, så kan jeg lige nævne at det er flæskesteg med kartofler, brunede kartofler, sovs, rødkål og agurkesalat :) Sjovt nok, så viste det sig at det er farmorens yndlingsret, som hun dog sjældent får, da ingen andre kan lide det :p

Line needed this cake for her grandmother's 70th birthday. She wanted a cake with food on it and the word "eat", as that is what the grandmother constantly says when they visit. The cake was used for a birthday where food was the theme (not just for eating :p), and the grandmother had to make a cake using another guest's arms only, and although funny, it probably wouldn't do as a dessert for 45 people, so I was happy to help. I had free rein on this one, which was also neccessary as I didn't have time to order anything, and had to make do with what I had or could easily make. The homemade fondant was a tad too fresh for modelling, so I couldn't get the bowls perfectly round or thin, but otherwise it went well, and just so noone has to ask what it is supposed to be, it is a traditional danish meal of pork roast with potatoes, caramelised potatoes, sauce, red cabbage and pickled gurkins. Funny, as it turns out to be the grandmother's favorite meal, which she rarely gets as noone else (in the family I presume) likes it.

Kagen er Drømmekage-bunde med jordbærfromage og chokolademousse, smurt op med IMBC smagt til med naturlig jordbæraroma og overtrukket med MMF. Al pynten er lavet af fondant, dog har de brunede kartofler fået hjælp fra lidt farvet piping gel og sovsen er smeltet nougat.

The cake is the Dreamcake-layers, with strawberry and chocolate mousse, covered in IMBC with some natural strawberry aroma and MMF. All the decorations are made of fondant, but there is some coloured piping gel on the caramelised potatoes and the sauce is melted nougat.