Schlagwort-Archive: white chocolate

Pear Poppy Seed Cake

Once again, I made a cake for a birthday. This time, it should be something without whipped cream, but rather with fruit and a little lighter. At the current temperatures here in Germany, you might not know it, but it is actually winter. So I decided for a cake with pears. I did not want to exchange the whipped cream with butter cream or something similarly fat, so I made a pear poppy seed cake. The recipe (in German) is once again from Dr. Oetker.

The recipe asks for a ring cake, and many times, my attempts to get the cake out of the baking pan destroyed it completely. Hence, I used my silicone baking pan this time. If you let the cake cool completely before turning it out, you get a beautiful ring cake, even without greasing the form. At the time being, I am a huge fan of silicone baking pans.

The cake is decorated with white chocolate and more poppy seeds, creating a nice effect. I hope it was tasty!

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Candy Mountain Candy Cake

Teaser: If you don’t know Charlie the unicorn, you should watch it now:

(I can generally advise everyone to have a look at Jason Steele’s videos.)

Anyways, I promised that I would make a candy mountain cake for a friend’s birthday. Since we were both on vacation on the day itself, I made the cake for my own birthday and we shared. So here it is, the candy mountain candy cake:

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For this cake, I used the „wonder recipe“ (in German). I prepared something in between 1.5 and 2 times the amount and baked one 26 cm cake and two smaller ones. The large one was cut in three layers and filled with lemon curd (I used this recipe, also in German, double amount), and I also used lemon curd between the smaller ones. Then I carved the candy mountain shape from the two small cakes. In the end, I used white ganache to cover the cake, and colored it pink for the candy mountain. With all the cooling times in between, it took three days of work, but it was worth it.

Belated happy birthday to A. and me 🙂

Rainbow PhD

All my friends are getting their PhD recently. Yesterday, I went to the fifth defense this year. Of course, I made my PhD cake again. This time, I decided to try a chocolate plate on top and a rainbow cake inside, covered with fondant.

For the chocolate plate, I went to three different stores here in Bonn, but could not find what I needed. You can buy chocolate bars and sculptures of all sort, but it seems that nobody in these stores is able to sell me a big, squared chocolate plate. Quite disappointed, I just decided to make it myself. I was afraid it would break, but it actually was quite easy and remained stable enough.

For the cake, I started with the recipe by Sallys Tortenwelt (in German). I can recommend her lemon cream and chocolate ganache, but I did not like her dough at all. It tasted kind of bitter, so I used more flour and sugar in my version. In the end, I could have used a little more lemon cream, but it still looked and tasted nice.

Congratulations, Dr. F.!

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Easter Chocolates

In time with the end of the fasting period, I made some totally non-vegan chocolates together with a friend. Although I can say that eating vegan was way easier for me than I thought, I really missed cheese and milk chocolate. With the chocolates we made, I made up for all the missing chocolate of the last weeks.

We made raspberry chocolates, cinnamon truffles, cappuccino chocolates, and pistachio nougat from the German book „Pralinen und Konfekt“. Since we did not get good raspberries (which is not too surprising, given the time of the year), we replaced the raspberry mash with strawberry jam. We also interpreted most of the instructions in the recipes rather freely.. but still, the chocolates turned out very delicious!

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White Chocolate Cake

On December 26, we had white chocolate cake. The recipe comes from and the decoration idea from Fräulein Cupcake.

The biscuit turned out a little thin, so I cut it in only two parts. Also, the cream had a strange consistency in the beginning – rock-hard at the top, liquid at the bottom. I thought I would have to throw away the whole cake. But then I used four sachets of Sahnesteif (I should have used three according to the recipe) and beat it around 15 minutes, and it was perfect! I was pretty surprised by that. Does anybody know how Sahnesteif works (and the English term for it, by the way)? It is my new magical weapon, maybe I should use it always and for everything.

The images I made are a little overexposed unfortunately. Maybe I should use a real camera and not only my cell phone, but whatever. In reality, the cake looked quite nice and, most important, it was really tasty. I’d recommend trying it.

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