Call Me Cupcake

Sweet food & photography

Layer cakes

Pear cardamom cake with brown butter frosting & chocolate glaze

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Ok, so I’m officially in Christmas mode from now on. I took the plunge yesterday and started listening to Christmas music.. I felt kind of guilty for some reason. Lit candles, clementines and Christmas music is the best way to get myself into the spirit so that’s what I’ve been doing even though it’s still quite early (who am I kidding, bring on the Christmas tree already!).
And obviously, this cake which really is the best cake I’ve had in a while. It might not look like much but, oh, those flavors! Again with the cardamom, I know, but I just can’t help myself. And browned butter, pear and chocolate of course.

This weekend I was lucky enough to have my sweet friend Joann Pai visit me in my little town. We had a really great time together, shooting, talking, eating cake, pancakes, cinnamon buns, Indian food and whatnot. Funny thing is, I’m just so used to working alone that I get kind of nervous when someone is watching me work. I’m almost asking for permission to move things around, like “Ok, so I’m gonna put this here….?”. I’m glad we were able to get some shots of the cake since the weather wasn’t showing its’ best side that day. We were also glad to have this cake, obviously.






PEAR CARDAMOM CAKE
WITH BROWN BUTTER FROSTING & CHOCOLATE GLAZE
Serves 8-10
Cake recipe adapted from StylesweetCA

INGREDIENTS
CAKE
1 1/2 cups (225 g) all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground cardamom
1 cup (225 g) granulated sugar
1/2 cup (125 ml) corn oil or canola oil (I very much prefer corn oil)
1 large egg
1 large egg yolk
1/3 cup (75 ml) sour cream
1 cup grated pears, drained (about 2 unpeeled pears)

BROWN BUTTER FROSTING
2 sticks (225 g) unsalted butter
2/3 cup (90 g) powdered sugar
1/4 tsp ground cardamom
pinch of salt
3 tbsp heavy cream

CHOCOLATE GLAZE
3 tbsp heavy cream
1 tbsp honey
1 tbsp (15 g) butter
1 tbsp cocoa powder
35 g semi sweet or dark chocolate, chopped
1 tbsp cognac (can be omitted and replaced with 1 tbsp heavy cream)

INSTRUCTIONS
CAKE
1.
Preheat oven to 175°C (350°F). Grease and flour two 5-inch (12-13 cm) cake pans.
2. In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, cardamom and sugar. Set aside.
3. In another bowl, whisk together oil, egg, egg yolk and sour cream.
4. Add the wet ingredients to the dry and stir until smooth. Add the grated pear.
5. Divide the batter between the cake pans. Bake for 35-40 minutes (if you’re using a 6-inch pan, start checking around 30 minutes) or until a cake tester comes out clean.
6. Let cool for 15 minutes before removing the cakes from the pans to cool completely.

BROWN BUTTER FROSTING
1. Place butter in a small saucepan on medium heat and stir until it melts completely.
2.
Continue cooking, stirring frequently until the milk solids turn brown
and the butter smells nutty, about 5-10 minuter longer. Take care not to
burn (it will continue to brown even after you remove it from the heat,
so take it off early).
3. Scrape the melted butter and browned
bits into a small bowl and chill until almost solidified but still soft
enough to be beaten with an electric mixer (about 20-30 minutes in the
freezer, an hour or so in the fridge).
4. Put the butter in a mixing bowl and beat until light and fluffy, about 3 minutes.
5. Add the powdered sugar, cardamom and salt and beat until completely smooth and fluffy, about 3-4 minutes. Beat in the cream until frosting is fluffy.

ASSEMBLY
1. If cakes are rounded on top, even out with a knife. Cut both cakes in half using a sharp serrated knife (you’ll end up with four layers). Put the first layer on a cake board or a cake stand.
Spread
frosting on the first layer. Add the next layer and repeat until you’ve
used up all four layers
2. Spread frosting all over the cake. If the cake feels unstable, put the cake in the fridge while you prepare the glaze.

CHOCOLATE GLAZE
1. Put cream, honey, butter and cocoa powder in a sauce pan. Heat until very hot but not boiling. Remove pan from heat and add the chopped chocolate. Stir until smooth. Add the cognac if using.
2. Let glaze cool. If you find that the glaze is too thick to pour when cool, reheat it very carefully – just make sure it’s not warm when you pour it over the cake.
3. Pour glaze over the cake and spread it out with an offset spatula to make sure it runs down the sides.
4. Leave cake in room temperature for 15 minutes before serving to make sure the buttercream isn’t hard.

At the table workshop in Dala-Floda and a triple chocolate cake

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After what seemed like a long, long wait, it was finally time to host our very first At the table workshop. It’s been exactly one month since me,  Made by Mary, Cashew Kitchen and Rania Maria met up on that sunny Friday in September at Dala-Floda värdshus. We immediately started preparing everything for our ten guests who were arriving in just a few short hours. I was filled with anticipation, but it was also pretty nerve-racking to say the least. I have never taught styling before and knew that it was going to be a challenge to put words on why, and how I do things without just stating the obvious “uhmm, because it looks good”. I knew that I had this chocolate cake up my sleeve though, to sway the guests just in case I would forget everything I was supposed to say (which is something I tend to do when I’m nervous). I didn’t get to see Maria’s styling session but I know she’s a natural teacher and really awesome at explaning her creative process. I did get to see Agnes’ session though and she was just fantastic.

I brought my favorite chocolate chip cookies for the guests styling session. It was so much fun to see them all at work, they were all so creative, talented and kind. I wish we had a couple more days to spend together!

I didn’t take a lot of photos this weekend, simply because there was no time with all the preparations. But I did get a few good ones. Rania filmed and photographed every move we made though so make sure to check that out!

Thanks to our amazing sponsors Broste Copenhagen (for the beautiful bowls and linen napkins for our guests, and bowls and plates for our welcome table below), Saltå Kvarn (for the delicious snacks and drinks for the guests welcome gift), Arla (for the delicious dairy products for our meals) & Wålstedts Gård (for the gorgeous biodynamic veggies)!  This wouldn’t have been possible without you!

For more info on upcoming events, check out atthetable.se, and for more photos from this event, check out the photo gallery! Also, make sure to follow us on Facebook. Check the tag #atthetableworkshops on instagram to see all the photos from the event!





Organic milk from Arla.
Photo by Rania Maria


Organic juices from Saltå Kvarn.
Photo by Rania Maria


Bowls from Broste Copenhagen.
Photo by Rania Maria


Biodynamic veggies from Wålstedts Gård 








TRIPLE CHOCOLATE CAKE
Makes one delicious 6-inch (15 cm) cake
Adapted from one of my own recipes, from my book Sweet food & photography

This cake is known as my favorite chocolate cake ever, the one I bring to almost all events and the cake that converts all the chocolate haters out there to chocolate lovers. Everyone who tries this frosting ask me exactly how I made it, and if it’s actually a mousse. Try it, it’s the best!

INGREDIENTS
CHOCOLATE CAKE
75 g butter (I use salted)
barely 1 1/2 cups (315 g) granulated sugar
1 1/4 cups (180 g) all purpose flour
1/2 cup + 2 tbsp (60 g) cocoa powder
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2 large eggs, at room temperature
3/4 cup milk (175 ml), at room temperature
3/4 cup hot water (175 ml)

CHOCOLATE BUTTERCREAM
100 g milk chocolate, coarsely chopped
100 g dark chocolate (70%), coarsely chopped
2 3/4 sticks (about 300 g) softened butter (I use salted)
1/2 cup + 2 tbsp (90 g) powdered sugar
pinch of salt
1/4 tsp vanilla powder

CHOCOLATE GLAZE
75 g dark chocolate (70%), coarsely chopped
3 tbsp (45 g) butter

TOPPING
Chopped/crushed maltesers

INSTRUCTIONS
CHOCOLATE CAKE
1. Preheat oven to 350°F (175°C). Butter and flour two 6-inch (15 cm) cake pans.
2. Melt the butter and set aside.
3. Put sugar, flour, cocoa powder, baking powder, baking soda and salt in a large mixing bowl. Add melted butter, milk and eggs and beat until just smooth.
4. Add the hot water and stir until smooth (batter will be very liquid, don’t worry, it’s supposed to be like that).
5. Divide the batter between the two cake pans. Bake for 35-40 minutes, checking doneness with a tootpick before removing from the oven.
6. Let cool in pans for 15 minutes, the invert onto a cooling rack to cool completely.

CHOCOLATE BUTTERCREAM
1. Melt all the chocolate in the microwave or in a double boiler. Set aside to cool to room temperature.
2. Beat the butter until very pale and fluffy. Add the powdered sugar, salt and vanilla and beat for 1 minute.
3. Add the melted chocolate and beat for another 2 minutes or until very fluffy.

ASSEMBLY (check out my guide on how to fill and cover a cake here)
1. If cakes are rounded on top, even out with a knife. Cut both cake
layers in half using a sharp serrated knife (you’ll end up with four
thinner layers). Put the first layer on a cake board or a cake stand.
Spread buttercream on the first layer. Add the next layer and repeat
until you’ve used up all four layers
2. Spread a thin layer of buttercream all over the cake (this is the
crumb coating layer, to hold all the crumbs in place) using an offset
spatula. Put the cake in the fridge for about 10 minutes or until the
crumb coating layer has firmed up a bit (leave the bowl of frosting in
room temperature).
3. Spread the remaining buttercream all over the cake until cake is
smooth. For a totally even and smooth surface, dip an offset spatula in
warm water and dry it between every pass. Works like a charm!
4. Put the cake in the fridge while you make the chocolate glaze (this will make sure that the glaze will firm up quickly when you pour it over the cake, so don’t skip this step).

CHOCOLATE GLAZE
1. Place the chopped dark chocolate and butter in a saucepan and melt on low heat. Set aside until room temperature (but still liquid, not firm!).
2. Pour the glaze over the cake and quickly spread it over the edges of the cake to make it run down the sides.
3. If you have left over buttercream, pipe some blobs on top of the cake. Decorate with maltesers.

 

Brown butter chocolate chip cake with bourbon caramel frosting

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The same thing happens every year, I forget my blog birthday. Poor Call me cupcake. So neglected. So last week was Call me cupcake’s 6th birthday. SIX YEARS of blogging. That’s a long time! And it’s still just as fun. Six years calls for cake.

To be honest I struggled to come up with something to bake, which is usually never a problem for me. Often I have too many ideas floating around in my head, but I’ve been lacking inspiration lately, and most of all I’ve been procrastinating everything. And I mean everything.
Anyway, I started thinking of brown butter. I really like brown butter. Why not bake something with it? Ok, I’ll bake something with it. That’s pretty much how it went down in my head. Because who can sit around and wait for inspiration? I know I can’t. I just have to make something and hope it turns out well. And it turned out really, really well I think.
So here’s to Call me cupcake and all you lovely people who have followed along on this journey, I hope we get to spend many more years together in this little space I decided to create six years ago.






BROWN BUTTER CHOCOLATE CHIP CAKE
WITH BOURBON CARAMEL FROSTING

INGREDIENTS 
BROWN BUTTER CHOCOLATE CHIP CAKE
Recipe adapted from Raspberri cupcakes


Remember that the brown butter needs to be prepared ahead of time as it takes some time for it to solidify!

300 g unsalted butter
2 1/2 cups (360 g) all purpose flour
4 tsp baking powder
1/4 tsp salt
1 cup (240 ml) milk
1 tsp pure vanilla extract
1 1/2 cup (330 g) granulated sugar
4 large eggs
150 g chocolate chips or chopped chocolate (I used 75 g milk chocolate and 75 g dark chocolate)

BOURBON CARAMEL
2/3 cup (150 ml) heavy cream
1 cup (225 g) granulated sugar
1 scant stick (100 g) cold butter, in cubes
1/2 tsp sea salt flakes
2 tbsp bourbon (can be omitted)

BOURBON CARAMEL FROSTING
4 large egg whites (approximately 150 g)
3/4 cups + 1 1/2 tbsp (180 g) granulated sugar
2 sticks + 2 tbsp (250 g) butter, at roomtemperature, cut in cubes
1/2 cup bourbon caramel (recipe above)

TOPPING
Apricots
Peaches
Cherries

INSTRUCTIONS
BROWN BUTTER
1. Place butter in a small saucepan on medium heat and stir until it melts completely.
2. Continue cooking, stirring frequently until the milk solids turn brown and the butter smells nutty, about 5-10 minuter longer. Take care not to burn (it will continue to brown even after you remove it from the heat, so take it off early).
3. Scrape the melted butter and browned bits into a small bowl and chill until almost solidified but still soft enough to be beaten with an electric mixer (about 20-30 minutes in the freezer, an hour or so in the fridge).

BROWN BUTTER CHOCOLATE CHIP CAKE
1. Preheat oven to 175°C (350°F). Grease and flour three 15 cm (6 inch) cake pans.
2. Combine flour, baking powder and salt in a bowl, set aside. Mix milk and vanilla in a measuring jug, set aside.
3. Beat browned butter and sugar together in a large bowl until pale and creamy, about 5 minutes.
4. Add eggs, one at a time, beating well after each addition.
5. Alternately add flour mix and milk mixture, beginning and ending with flour mixture. Beat until smooth. Add the chocolate chips and stir until blended.
6. Pour equal amounts of mixture into prepared tins and bake until a skewer inserted into the centre comes out clean and the outside is golden, about 34-37 minutes. Make sure not to over bake (or the cake will be very dry) so start checking after 30 minutes.
7. Let the cakes cool in the tins for 15 minutes, then carefully turn them out on to a wire rack to cool completely.

BOURBON CARAMEL
1. Gently heat the cream in a small saucepan. Set aside.
2. Put the sugar in another saucepan and heat on medium high until the sugar starts melting around the edges. Carefully swirl the sugar with a heatproof spoon until all the sugar has melted. If you’re using a baking thermometer, the sugar should be about 338°F (170°C).
3. Add the butter, piece by piece, and stir until melted. Carefully add the warm cream (it will bubble up!) little by little and stir until smooth.
4. Pour caramel into a jar and let cool 10 minutes before adding salt and bourbon. Leave the caramel to cool to room temperature while you make the frosting.

BOURBON CARAMEL FROSTING
1. Pour egg whites and sugar in a clean and heatproof bowl (preferably stainless steel or glass). Put the bowl over a saucepan with simmering water. The bowl should fit snugly, and the water should not be touching the bowl.
2. Whisk the sugar and eggs with a whisk constantly until the mixture reaches about 65°C (about 140-150°F). If you don’t have a sugar thermometer, just rub some mixture between your fingers. If the sugar has melted and mixture is hot to the touch, it’s ready.
3. Remove the bowl from the heat, beat until white, fluffy and cool with a stand- or electric mixer. This step can take about 5-10 minutes.
4. When the bowl feels cool to the touch, start adding the butter, piece by piece. Don’t worry if the mixture looks curdled and soupy just keep beating until smooth! Add the caramel and beat until completely smooth.

ASSEMBLY
1. If cakes are rounded on top, even out with a knife. Cut all three cake layers in half using a sharp serrated knife (you’ll end up with six thinner layers). Put the first layer on a cake board or a cake stand. Drizzle a couple of teaspoons of caramel on top of the layer. Spread frosting on the first layer. Add the next layer and repeat until you’ve used up all six layers
2. Spread a thin layer of frosting all over the cake (this is the crumb coating layer, to hold all the crumbs in place) using an offset spatula. Put the cake in the fridge for about 10 minutes or until the crumb coating layer has firmed up a bit (leave the bowl of frosting in room temperature).
3. Spread the remaining frosting all over the cake until cake is smooth. For a totally even and smooth surface, dip an offset spatula in warm water and dry it between every pass. Works like a charm!
4. Decorate the cake with halved apricots and slices of peach, cherries and pour some extra caramel over the cake (just make sure it’s cold enough or the buttercream will melt). Serve each cake slice with extra peach slices (this cake is absolute heaven paired with peach!) and caramel sauce.

Spara

Rhubarb+strawberry & chocolate+nutella vertical roll cakes

By 39 Comments


The idea of a vertical cake might not be world-changing, I know, but I’ve been thinking about using  roll cakes as “regular” layer cakes for quite some time now. I think I jotted it down on one of my 1000 post-its (which by the way, almost never make sense), but I never got around to trying it until now.
So I started with making one with a recipe I used last year, with some of my favorite flavors – rhubarb, strawberries and cardamom. Man, that compote is to die for! I made two batches to test the recipe, so I had lots of leftovers for my oatmeal. Perfect. Then I thought, I just HAVE to make a chocolate one as well, because there should always be chocolate, too. The chocolate one didn’t turn out as visually striking on the inside as I would have wanted, but it tastes amazing, and that’s what really counts, isn’t it? A nice looking cake can be fantastic, but if the flavors aren’t there, looks don’t matter so much.
As usual, I can’t pick a favorite out of these two. I love them both equally. And all I see when I look at the top photo are two fancy pac-mans (pac-men??). Look at the pink one eating that strawberry!






https://farm8.staticflickr.com/7671/17091971129_95dfbb48ba_b.jpg

https://farm9.staticflickr.com/8744/17280209345_d865d82abc_b.jpg

*Notes on these recipes:
-When making the rhubarb strawberry roll cake, make the compote first as it needs to cool before use.
-Be sure to read the instructions before you begin so you are prepared with baking paper and sugar before removing the cake from the oven.
-And yes, the oven temperature is correct in the instructions for the rhubarb strawberry cake, 250°C (480°F).
-I usually let the cake cool underneath a clean and damp kitchen towel. I don’t know if this really does anything but I imagine it keeps the cake from drying out which also makes it easier to roll.




CHOCOLATE ROLL CAKE
Serves 6-8
Cake is approximately 5 inches

INGREDIENTS
Cake
1/3 cup + 1 1/2 tbsp (60 g) all purpose flour
1 tsp baking powder
2 tbsp cocoa powder
pinch of salt
3 large eggs, at room temperature
2/3 cup (140 g) granulated sugar + extra for rolling

Nutella cream
1/2 cup heavy cream
1/2 cup nutella

Chocolate buttercream
100 g (1 scant stick) softened butter
100 g semi-sweet chocolate, melted and cooled
1 tbsp espresso or strong coffee, cooled
1 tbsp nutella, at room temperature

Garnish
Maltesers (cut in half)
Blackberries
Edible flowers
Pink salt

DIRECTIONS
Cake
1. Preheat oven to 225°C (437°F). Cover a large baking sheet or a roasting pan (one that fits your oven) with baking paper.
2. Mix flour, baking powder, cocoa powder and salt in a bowl. Set aside.
3. Beat eggs and sugar until very pale and fluffy, about 5 minutes. Sift in the flour mixture and stir carefully until mixture is smooth. Spread mixture on the baking paper almost all the way to the edges of the paper. It should be thin but not so thin that you can see the paper through the mixture. Bake for 6-7 minutes.
4. While the cake is baking, put a piece of baking paper (larger than the cake) on your work surface. Sprinkle sugar on the baking paper.
5. Remove the cake from the oven, then carefully turn the cake over with the “top” facing down on the sugar. Carefully peel off the bottom piece of paper. Let cool completely.

Nutella cream
1. Whip cream until soft peaks form.
2. Add the nutella and whip until stiff peaks form.

Filling the cake
1. Spread the nutella cream over the cake. Cut four long strips, lengthwise (i.e. start cutting from the short side). If needed, use a measuring tape to get evenly sized strips. I find it easier to use a pizza slicer than a knife to make even layers.
2. Start with one strip and roll, then take the next strip and put it right next to the edge of the first strip and roll. Repeat the same steps with all layers.
3. Once your roll cake is ready, simply tip it over and place it on a plate or a cake stand. If it feels unstable, wrap it in plastic wrap and put it in the fridge while you prepare the buttercream.

Chocolate buttercream
1. Beat the butter until light and creamy.
2. Add the melted chocolate, espresso and nutella and beat until smooth.
If buttercream feels too loose, put the bowl in the fridge for a few minutes.
3. Spread a thin layer of buttercream on the cake using an offset spatula. Refrigerate for 15 minutes.
4. Spread the remaining buttercream all over the cake. If you have some leftover, you can pipe “blobs” on top of the cake!
5. Garnish with edible flowers, blackberries, maltesers and a pinch of pink salt.

RHUBARB STRAWBERRY ROLL CAKE
Serves 6-8
Cake is approximately 6 inches




INGREDIENTS
Cake
3/4 cup + 1 1/2 tbsp (120 g) all purpose flour
1 tsp baking powder
1/4 tsp freshly ground cardamom (optional)
pinch of salt
3 large eggs, at room temperature
2/3 cup (140 g) granulated sugar + extra for rolling
1/2 tbsp water

Rhubarb strawberry compote (makes 1 cup)
200 g fresh rhubarb, cut in 1/2 inch pieces
75 g strawberries, fresh or frozen, cut in small pieces
1/3 cup (85 g) granulated sugar
1/8 tsp vanilla powder or 1 tsp vanilla sugar
1/4 tsp freshly ground cardamom
2 tsp cornstarch + 2 tsp cold water

Strawberry buttercream
100 g (1 scant stick) softened butter
3/4 cup powdered sugar
150 g cream cheese, at room temperature
75 g strawberries, pureed

Garnish
Fresh strawberries

DIRECTIONS
Rhubarb strawberry compote
1. Combine rhubarb, strawberries, sugar, vanilla and cardamom in a saucepan.
2. Stir over medium heat until sugar dissolves. Reduce heat to medium low and simmer for 15 minutes, stirring occasionally.
3. In a small bowl, combine cornstarch and cold water. Pour cornstarch mixture into saucepan, stirring until combined. Let mixture simmer for 2 minutes. Transfer compote to a bowl, cover and chill until completely cold. Can be made one day ahead.

Cake
1. Preheat oven to 250°C (480°F).
Cover a large baking sheet or a roasting pan (one that fits your oven) with baking paper.
2. Mix flour, baking powder, cardamom and salt in a bowl. Set aside.
3. Beat eggs and sugar until very pale and fluffy, about 5 minutes. Sift in the flour mixture, add the water and stir carefully until mixture is smooth. Spread mixture on the baking paper almost all the way to the edges of the paper. It should be thin but not so thin that you can see the paper through the mixture. Bake for 5 minutes.
4. While the cake is baking, put a piece of baking paper (larger than the cake) on your work surface. Sprinkle sugar on the baking paper.
5. Remove the cake from the oven, then carefully turn the cake over with the “top” facing down on the sugar. Carefully peel off the bottom piece of paper. Let cool completely.
6. Spread the compote over the cake. Cut four long strips, lengthwise (i.e. start cutting from the short side). If needed, use a measuring tape to get evenly sized strips. I find it easier to use a pizza slicer than a knife to make even layers.
7. Start with one strip and roll, then take the next strip and put it right next to the edge of the first strip and roll. Repeat the same steps with all layers.
8. Once your roll cake is ready, simply tip it over and place it on a plate or a cake stand. If it feels unstable, wrap it in plastic wrap and put it in the fridge while you prepare the buttercream.

Strawberry buttercream
1. Beat the butter until light and creamy. Add the powdered sugar and beat until smooth. Beat in the cream cheese and the strawberry puree. If buttercream is too loose, put the bowl in the fridge for a while.
2. Spread a thin layer of buttercream on the cake using an offset spatula. Refrigerate for 15 minutes.
3. Spread the remaining frosting all over the cake.
4. Garnish with fresh strawberries.

Chocolate cake with caramel buttercream and crunchy caramel popcorn

By 88 Comments

Over the past 5 1/2 years I’ve taken countless photos. It would be quite exciting to know the exact number… or maybe not.
Out of all these, obviously I love all the photos I post, more or less. But there are some that are special. Those that have a little extra something.
This whole shoot is exactly like that for me.
What makes it even more special is that the house we shot this in is no longer what it used to be. Obviously, the house was pretty run down and in great need of renovation, but still.. look at that turquoise kitchen cabinet and that beautiful golden medallion wallpaper. The paintings, the marble table and the chair. I could spend a long time in there, just looking through the old newspapers lying around.

I had been in this house a few times prior to shooting in it, with permission from the owners of course. When I was working on my last published book “Sweet food & photography” I told my publisher about this house and I could see the excitement in her eyes. I told her about the wallpaper, the newspapers (I had yet to discover the kitchen cabinet) and the light. There is definitely something special about the light in old houses. She said to me “you HAVE to take photos in this house”. So I took her advice.

First, we (and by we I mean me and my friend/assistant Emma) made a test shoot with some muffins and pies I had lying around at home. I remember it was so freezing in the house that day. Even colder than outside. I think this was in April 2014. I realized that it was a perfect location to shoot and that I had to come back and do it again.



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About one month later we came back to shoot. Everything was exactly as we left it. What I also love about this shoot is that I didn’t even have to bring any props. We found everything we needed in the house (except for the cakes, flowers and plates, obviously). Now, all of that is gone. I’m a rather nostalgic person, so the fact that it’s all gone makes me think about it even more. I try to remind myself that the house was in pretty bad shape and that it was just a matter of time before it had to be demolished or something. Now, the house has new owners, turning it into their dream house. I’m just happy I was able to take these photos before it was too late! Of course, I gave a copy of my book to the previous owners as a thank you for letting me shoot there.
Many of these photos are from my book Sweet food & photography, which is being translated into English, French, Dutch and German. Feeling very grateful! I also felt like I had to share this recipe from the book because it truly is one of the best cakes. The crunchy caramel popcorn on top.. well, all I can say is, try not to eat them all straight from the baking sheet…
Oh, and by the way, that framed photo to the right in the photo above is of a kitten sitting on a table next to a cactus. How great is that?




CHOCOLATE CAKE WITH CARAMEL BUTTERCREAM 
AND CRUNCHY CARAMEL POPCORN
Recipe from my book Sweet food & photography

INGREDIENTS 
CHOCOLATE CAKE
75 g (about 5 1/2 tbsp) butter
1 3/4 cup + 2 1/2 tbsp (270 g) all purpose flour
2/3 cup (60 g) cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 1/2 cup + 1 tbsp (340 g) granulated sugar
pinch of salt
2 eggs
barely 1 cup milk
2/3 cup strong hot coffee or water

SALTED CARAMEL
2/3 cup heavy cream
1 cup (225 g) granulated sugar
1 scant stick (100 g) cold butter, in cubes
1/2 tsp sea salt flakes

CARAMEL SWISS MERINGUE BUTTERCREAM
4 egg whites (approximately 150 g)
3/4 cups + 1 1/2 tbsp (180 g) granulated sugar
2 sticks + 2 tbsp (250 g) butter, at roomtemperature, cut in cubes
1/3 cup + 1 1/2 tbsp caramel (recipe above)

CRUNCHY CARAMEL POPCORN
1 bag of salted microwave popcorn (only use half of the popcorn for this recipe), or make your own
1/3 cup + 1 1/2 tbsp caramel

INSTRUCTIONS
CHOCOLATE CAKE
1. Preheat oven to 350°F (175°C). Butter and flour two 6-inch (15 cm) baking pans.
2. Melt the butter and let it cool.
3. Sift flour, cocoa powder, baking powder, baking soda, sugar and salt into a large bowl. Add eggs, milk, coffee and butter and stir until batter is smooth.
4. Divide the batter between the baking pans and bake for 30-35 minutes or until a cake tester comes out clean. Let the cakes cool in their pans before you turn them out onto a cooling rack to cool completely.

SALTED CARAMEL
1. Gently heat the cream in a small saucepan. Set aside.
2. Put the sugar in another saucepan and heat on medium high until the sugar starts melting around the edges. Carefully swirl the sugar with a heatproof spoon until all the sugar has melted. If you’re using a baking thermometer, the sugar should be about 338°F (170°C).
3. Add the butter, piece by piece, and stir until melted. Carefully add the warm cream (it will bubble up!) little by little and stir until smooth. Stir in the salt.
4. Pour caramel into a jar and let cool to room temperature while you make the buttercream.

CARAMEL SWISS MERINGUE BUTTERCREAM
1. Pour egg whites and sugar in a clean and heat proof bowl (preferably stainless steel or glass). Put the bowl over a saucepan with simmering water. The bowl should fit snugly, and the water should not be touching the bowl.
2. Whisk the sugar and eggs with a whisk constantly until the mixture reaches about 65°C (about 140-150°F). If you don’t have a sugar thermometer, just rub some mixture between your fingers. If the sugar has melted and mixture is hot to the touch, it’s ready.
3. Remove the bowl from the heat, beat until white, fluffy and cool with a stand- or electric mixer. This step can take about 5-10 minutes.
4. When the bowl feels cool to the touch, start adding the butter, piece by piece. Don’t worry if the mixture looks curdled and soupy just keep beating until smooth! Add the caramel and beat until smooth.

CRUNCHY CARAMEL POPCORN
1. Preheat oven to 300°F (150°C).
2. Make the popcorn according to the instructions on the bag.
2. Put half of the popcorn and the caramel (if the caramel is too thick, heat it for a few seconds in the microwave) in a bowl and stir until the popcorn is coated with caramel. Spread popcorn in a single layer on a baking sheet covered with baking paper.
3. Bake the popcorn for 15 minutes, stirring a couple of times. Remove baking sheet from the oven and leave to cool.

ASSEMBLY
1. If cakes are rounded on top, even out with a knife. Cut both cake layers in half using a sharp serrated knife (you’ll end up with four thinner layers). Put the first layer on a cake board or a cake stand. Spread buttercream on the first layer. Add the next layer and repeat until you’ve used up all four layers
2. Spread a thin layer of buttercream all over the cake (this is the crumb coating layer, to hold all the crumbs in place) using an offset spatula. Put the cake in the fridge for about 10 minutes or until the crumb coating layer has firmed up a bit (leave the bowl of frosting in room temperature).
3. Spread the remaining buttercream all over the cake until cake is smooth. For a totally even and smooth surface, dip an offset spatula in warm water and dry it between every pass. Works like a charm!
4. Put the crunchy popcorn on top of the cake and pour remaining caramel sauce over.

Vanilla bean cake

By 61 Comments


Autumn is definitely upon us. The days are getting shorter and the air is getting crisper. It’s sunny. And it rains. Then 5 minutes later, it’s sunny again.
Don’t get me wrong, I absolutely adore autumn, it’s probably my favorite time of the year (ok, I think I say that about all seasons).
I feel more inspired and full of energy than ever, and I can finally wear my favorite clothes again. Yes, I wear clothes during summer too, but way to little for my taste. I always feel like I lose my sense of style (the little that I have..) when it’s too hot outside.
In fact, I feel so inspired and have so many ideas that in the end, nothing gets done. Almost. Or maybe it’s in my head because people around me tell me “But, you get SO much done” and I just shrug my shoulders.. I run around, doing a little bit of this and a little bit of that.
I’m wondering, are there any freelancers reading this? How are you coping with time management?  I’m completely clueless so hit me up with your best tips please!

I actually surprised myself when I took these photos because they are so very summery, and my mood is set to autumn. I guess it’s still summer though, after all, it’s only August.








Vanilla bean cake
Makes one 6 inch cake / Serves 6-8

Recipes from my book Lomelinos tårtor

Ingredients
Cake
50 g (1/2 stick) butter
3 large eggs
1 cup (225 g) granulated sugar
1/2 tsp pure vanilla powder (or seeds from 1 vanilla bean)
1/3 cup + 1 1/2 tbsp milk
1 1/4 cups (180 g) all purpose flour
1 1/2 tsp baking powder
pinch of salt

Vanilla buttercream frosting
300 g butter, softened
1 1/2 – 2 cups powdered sugar
1/4 tsp pure vanilla powder (or seeds from 1/2 vanilla bean) or 1 tsp vanilla extract
1/4 cup heavy whipping cream
pink food coloring, if desired

Directions
Cake
1. Heat oven to 175°C (350F).
2. Butter and flour two 6 inch (15 cm) cake pans.
3. Melt the butter and let it cool.
4. Whip eggs, sugar and vanilla until very light and fluffy, about 5-7 minutes. Heat the milk until lukewarm and add to the egg mixture. Whisk in the melted butter.
5. Mix together flour, baking powder and salt in a bowl. Add dry mixture to the batter and stir until smooth.
6. Divide the batter between the two prepared pans.
7. Bake for 28-30 minutes, then let the cakes cool for 10 minutes in their pans before inverting them onto a cooling rack. Let cakes cool completely.

Frosting
1. Beat butter until smooth.
2. Add powdered sugar and beat until very fluffy and pale, about 3-4 minutes, scraping down the sides of the bowl every now and then.
3. Add vanilla and cream and whip for 30-60 seconds or until cream is fully incorporated.
4. If the frosting is full of air bubbles (because this frosting is fluffy!), stir with a spatula until smooth.

Assembly
1. Divide both cakes in half so you have four layers.
2. Put the first layer on a cake stand or serving platter. Spread about 1/4 cup of frosting on the first layer.
3. Repeat step 2 until you’ve used up all layers.
4. Spread a very thin layer of frosting all over the cake. Put cake in the fridge for 15 minutes.
5. Divide remaining frosting between two bowls and color into two different shades of pink if desired.
6. Spread a thick layer (alternating between the two colors of frosting) all over the cake, then use a large offset spatula two make patterns.
7. Store cake in the fridge (because of the cream) and bring to room temperature before eating.
8. Decorate with edible clover flowers.

Black Forest gâteau

By 54 Comments

I’m a huge fan of boozy desserts and this cake is no exception. I must say it’s one of my all time favorites.
When I made some research for my first book, I realized that the Swedish Schwarzwald cake I had been eating all my life was something completely different than the German Schwarzwälder Kirschtorte (also known as the Black Forest cake/gâteau). The Swedish Schwarzwald cake consists of hazelnut meringue layers, whipped cream and chocolate and is of course also one of my favorites. Definitely something for a future blogpost.

Anyway, this is my version of the Black forest cake. Wait, let’s call it gâteau instead. Black forest gâteau. Sounds so much fancier. It consists of three fluffy layers of chocolate cake drenched in kirsch syrup, mascarpone frosting, cherries in kirsch, shaved chocolate, chocolate ganache and fresh cherries. I think that’s all. Phew.





black forest gâteau
Serves 6-8

Recipe adapted from my book Lomelinos tårtor

Notes about this recipe:
-Bring egg and sour cream to room temperature before beginning.
-For the filling, you can always use store-bought cherries in rum if you don’t feel like making your own cherries in kirsch.
-The frosting recipe makes slightly more than you need for filling the cake as it’s a little difficult to scale down this recipe. You could always use the extra frosting for piping dollops on top of the cake, then putting the cherries on top, like so.
-This cake is really, really tall and therefore it might be in need of some support. Placing a skewer in the middle of the cake when moving it is not a bad idea. I put a skewer in mine, then let the cake set for 20 minutes in the fridge, after that it was surprisingly stable. I was even able to take the cake along for a ride in the car (with me holding the cake of course)!
-If you want a more stable cake, bake the cakes in two or three 8 or 9 inch pans instead (but make sure to adjust baking time).

Ingredients
Cake
50 g butter (a scant 1/2 stick)
1 1/4 cup (180 g) all purpose flour
1/3 cup + 1 1/2 tbsp (20 g) cocoa powder
1 tsp baking powder
1 tsp baking soda
pinch of salt
1 cup (225 g) granulated sugar
1 large egg
2/3 cup sour cream
1/3 cup + 1 1/2 tbsp hot water

Cherries in kirsch
250 g whole cherries (weight with pits and all)
1 tbsp freshly squeezed lemon juice
1/4 cup kirsch liqueur
1/4 cup granulated sugar

Dark chocolate ganache
50 g dark chocolate
1/4 cup heavy cream
1 tbsp butter

Mascarpone frosting
1 tub (250 g) mascarpone cheese
3-4 tbsp powdered sugar
1/3 cup + 1 1/2 tbsp heavy cream


Decoration
100 g milk chocolate, shaved or grated
Fresh cherries for the top

Directions
Cake
1. Heat oven to 175°C (350F).
2. Butter and flour three 6 inch (15 cm) cake pans. Melt the butter and let it cool.
3. Sift flour, cocoa powder, baking powder and baking soda in a large bowl. Add all other ingredients -salt, sugar, egg, sour cream, melted butter and hot water. Stir until completely smooth.
4. Divide batter between the three prepared cake pans.
5. Bake for 20-22 minutes, then let the cakes cool for 10 minutes in their pans before inverting them onto a cooling rack. Let cakes cool completely before using.

Cherries in kirsch
1. Pit and halve the cherries and put them in a saucepan with the lemon juice, kirsch and sugar. Let come to a boil and then let simmer for about 15 minutes, stirring carefully every now and then, until the cherries are soft but not mushy.
2. Pour the mixture through a strainer, with a bowl underneath to reserve the liquids. Put the cherries in another bowl to cool.
3. Prick holes in the cakes with a toothpick and brush with some of the kirsch liquid. If you wish to make a thicker syrup (which you can pour over the cake), put the remaining liquid back in the sauce pan and let simmer for about 5 minutes or until thickened. Pour into a bowl and let cool completely.

Dark chocolate ganache
1. Chop the chocolate finely and put in a bowl.
2. Heat the cream and butter in a saucepan until hot but not boiling, then pour the cream mixture on top of the chocolate. Leave for 30 seconds, then stir until completely smooth. Leave to cool to spreadable consistency.

Mascarpone frosting
Beat the mascarpone and sugar until creamy. Add the heavy cream and whip until thick.

Assembly
1. Put the first cake layer on a serving platter or cake stand. Spread a thick layer of mascarpone frosting on top. Put half of the kirsch cherries on top, then add some grated/shaved chocolate.
2. Put the next cake layer on and repeat the same steps as before.
3. Top with the third and last cake layer. Spread a thick layer of ganache on top. Decorate with fresh cherries and chocolate shavings, and if you wish, the thickened kirsch syrup.

Pavlova, Eton mess and “perfect” meringues

By 41 Comments


I kind of feel like I’m cheating on spring a little bit here. You see, many of these pictures are actually from last summer, but I never got around to posting them. Such a waste. And I hate wasting, whether it’s food, photos or anything else.

I know that strawberry season hasn’t begun yet (not in Sweden anyway) but it’s definitely on its way. I could definitely eat strawberries everyday already, but there is something magical about waiting for the season when they’re at their best (and not imported from halfway around the world).

I know I’ve said it before, but meringue, whipped cream and strawberries is my favorite combination ever. Obviously I bake several times a week, I eat a little bit of everything but then I give the rest away to friends (FYI mostly to my friend Emma’s co-workers). However, when I make pavlova I pretty much eat the whole thing (my excuse is that it doesn’t keep well in the fridge.. feel free to use that one if you want).

So here are som photos of “real life” as well, actually from midsummer last year. Dirty napkins, radishes and half empty/full glasses. Everything isn’t always picture perfect. Fortunately.









Tips on making meringue

-Preferably use a stainless steel or glass bowl, not plastic, for whipping egg whites.

-Even a little bit of fat from the yolk or the bowl can ruin the whole meringue, so make sure the bowl and utensils are very clean and dry.

-Cold eggs separate more easily so make sure to separate them when they’re still cold. Bring egg whites to room temperature before whipping to ensure best possible volume. -It’s best to use leftover egg yolks immediately, but if you’re going to store them, make sure the bowl is clean and air-tight. Put whole egg yolks (broken egg yolks are ok too, just add less water, about a teaspoon or so) in the bowl and add some water. Cover with plastic wrap and refrigerate for 1-2 days.

-You should be able to hold the bowl of glossy and thick meringue upside-down over your head without it sliding out (try if you dare!).




What to use leftover egg yolks for:

Chocolate pudding
Berry cheesecake ice cream or any ice cream with a custard base
Pots de crème
Crème brûlée

Pavlova with fresh strawberries
~ 6-8 servings

4 large egg whites
1 cup minus 1 tbsp granulated sugar
1 tsp corn starch
1 tsp white wine vinegar
2 cups heavy whipping cream
1 tbsp powdered sugar
Finely grated zest from 1 lemon
500 g fresh strawberries (about 4 cups)
Powdered sugar

1. Heat oven to 175°C (350°F). Prepare a baking sheet with baking paper.

2. Whip egg whites until foamy. Add the sugar, a little at a time, while continuing to whip. When mixture is stiff and glossy, add corn starch and white wine vinegar and stir until incorporated.

3. Divide the mixture betweens two large dollops on the baking sheet, spreading out mixture with a spoon or an offset spatula (remember to leave some space between as they float out a bit when baked).

4. Put the baking sheet with the meringues in the lower part of the oven and reduce oven temperature to 125°C (260°F). Bake for about 1 hour 15 minutes to 1 hour 30 minutes, then turn off the oven leaving the meringue to cool completely, preferably over night.

5. Whip cream with powdered sugar and lemon zest until soft peaks. Put the first meringue layer on a serving platter. Spread whipped cream on top and top with some chopped strawberries. Add the next layer and repeat the previous step. Powder with powdered sugar. Serve immediately.

Eton mess
~ 4 servings

This meringue recipe makes chewier meringues which are perfect for Eton mess! You can, of course, also use the recipe below for a crispier version.

Meringues
3 large egg whites
3/4 cup + 2 tbsp granulated sugar
1 tsp lemon juice
finely grated zest from 1 lime (can be omitted)

2 cups heavy whipping cream
2 tsp powdered sugar
1 tsp vanilla sugar, if desired
500 g fresh strawberries (about 4 cups)
a handful of red currants, if desired

1. Heat oven to 100°C (210°F).

2. Whip egg whites until foamy. Add the sugar, a little at a time, while continuing to whip. Add lemon juice. When mixture is stiff and glossy, spoon onto a baking sheet covered with baking paper.

3. Bake in the lower part of the oven for about 1 – 1 1/2 hours, or until you can remove them from the paper.

4. Whip cream with powdered sugar and vanilla sugar until soft peaks. Layer chopped strawberries, currants, whipped cream and crushed meringue in individual serving glasses, or on a serving platter. Serve immediately.

“Perfect” crispy meringues


This recipe makes lots of small meringues (or bigger ones, but then you have to bake them longer). If you want your meringues to look “perfect” and to keep their white color, this is the recipe for you! 

2 large egg whites
1/2 cup granulated sugar
1/2 tsp lemon juice
finely grated zest from 1/2 lemon

1. Heat oven to 80-90°C (approximately 180°F). Put egg whites and sugar in a heat-proof bowl.

2. Place the bowl over a saucepan with simmering water (the water should not touch the bowl). Heat gently and constantly stir with a wire whisk until mixture reaches 60-65°C (150-150°F). If you don’t have a thermometer, rub some of the mixture between your fingers to make sure the sugar crystals have melted. The mixture should feel quite hot to the touch.

3. Remove the bowl from the heat, add lemon juice and whip until stiff peaks form and the mixture is cool (may take up to 10 minutes). Add lemon zest if desired. Transfer the mixture to a piping bag fitted with a small star tip and pipe onto a baking sheet covered with baking paper.

4. Bake in the lower part of the oven for about 50-60 minutes (this is for really small meringues, if you wish to make them bigger you need to bake them longer. The meringues are ready when they feel hard to the touch and you can remove them from the paper). Leave the meringues in the oven until oven is cool, preferably overnight (to make them even crispier).

Carrot cake deluxe

By 94 Comments

Just yesterday it snowed like crazy. The biggest snowflakes I’ve ever seen. 
Seemed like it would be winter forever.
One hour later, it was all gone. 
I know it will probably be winter for another 2 months at least, but I already have that spring feeling.
The days are brighter and longer and the light today was just amazing. I couldn’t stop taking pictures and ended up filling my 8 gigabyte card (yikes!).
On the other hand, how could you not have spring feelings when you find lilacs in the flower shop (yes, lilacs!!)? I’m not sure what the other flowers are, but they definitely make me think of spring. Delicate and beautiful.


I’ve been wanting to make this carrot cake again for quite some time. The recipe is from my first book (which I just proofread in English by the way, yaay!) so I knew it would be delicious. It’s super moist, stuffed with nuts and lots and lots of grated carrot, it has just the right amount of cinnamon and it’s filled with cream cheese frosting, which is always equally awesome. It doesn’t end there though, on top of all that, there’s a whole lotta coconut chips. Yeah. That’s what makes it deluxe!







Carrot cake deluxe  
serves 8-10
Recipe from my book, Lomelinos tårtor (Lomelino’s cakes)

Carrot cake
150 g butter
3 large eggs
150 g (1/2 cup & 1 heaping tablespoon) granulated sugar
120 g (1/2 cup & 1 heaping tablespoon) brown sugar, firmly packed
1 tsp vanilla sugar or extract
180 g (1 1/4 cups) all purpose flour
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp ground cinnamon
250 g (about 1 3/4 cups) carrots, finely grated
100 g walnuts (or pecans), chopped
150 ml (1/2 cup & 1 heaping tablespoon) apple sauce

Cream cheese frosting
100 g softened butter 
300 g cream cheese
1 1/2 cups powdered sugar
1 tsp vanilla sugar or 1/2 tsp vanilla extract

Decoration
Coconut chips or grated coconut

Carrot cake
1. Heat oven to 350F (175°C).
2. Butter and flour two 6-inch (15 cm) cake pans.
3. Melt butter and leave to cool.
4. Beat eggs and sugars until fluffy and lighter in color. Add butter and vanilla and beat until combined.
5. Mix flour, baking powder, baking soda and cinnamon in a bowl, then sift into the batter. Stir until just smooth.
6. Add grated carrot, nuts and apple sauce and stir until combined. Divide batter between the two cake pans.
7. Bake for about 40-45 minuter, or until a cake tester comes out clean.
8. Leave to cool for 20 minutes, then turn out onto a wire rack to cool completely.,

Cream cheese frosting
1. Beat butter until pale and fluffy. Add cream cheese, powdered sugar and vanilla and beat until just smooth. 
2. Put the bowl in the fridge while you cut the cake.

Assembly
1. Cut both cake layers in half with a serrated knife so you end up with four cake layers.
2. Put the first cake layer on a cake board or directly onto a plate or cake stand. Spread a (don’t make it too thick as the cake might will be a bit wobbly at first) layer of frosting on the first layer. Repeat this until you’ve used up all layers.

3. Spread a thin layer of frosting all over the cake (crumb coating), and put in the fridge for 15 minutes (this is optional, mostly to secure any loose crumbs). Spread the rest of the frosting on the cake. Press (more like throw!) coconut chips over the top and the side of the cake. Keep the vacuum nearby!

Soft gingerbread cake with cream cheese frosting and sugared cranberries

By 78 Comments

Now this is one seriously good cake.
If you’ve been following this blog for a while you know I love cake. This has to be one of my favorites so far. I’ve said it many times before and I’m ready to stand by it again, I like soft gingerbread cake more than gingerbread cookies. Sorry if I’ve offended anyone. Pair a soft gingerbread cake with some buttercreamy and tangy cream cheese frosting and you’re good to go.

On another note, that dress I’m wearing in the picture below has been spotted before. I promise it’s not the only piece of clothing I own, although it’s the only white piece of clothing I own. If you know me, you also know that about 95% of my wardrobe consists of black clothing.

Anyway, today is the first of advent in Sweden which is (to most people anyway) when you’re supposed to put up all the Christmas decorations. I haven’t had time to do that as I have a deadline for my book tomorrow, yet somehow I’m sitting here writing this post.
I should probably finish that. And you can go make this cake!









Soft gingerbread cake 
with cream cheese frosting and sugared cranberries

Printable recipe

Gingerbread spice mix
This recipe makes more than you need for the cake but I figure why not make some extra for other uses? I highly recommend grinding cardamom and cloves with a pestle and mortar instead of buying ready made. It does make a huge difference!

4 tsp ground cinnamon
4 tsp ground ginger
3 tsp freshly ground cardamom
3 tsp freshly ground cloves

Soft gingerbread cake
270 g all purpose flour
1 tsp baking soda
pinch of salt
4 tsp gingerbread spice mix
1/2 tsp ground bitter orange peel (can be omitted)
2 large eggs
100 g light muscovado sugar (or light brown sugar)
100 ml* cane syrup
125 g butter
100 ml heavy cream (about 35-40 % fat content)
150 ml* milk

Sugared cranberries
Fresh cranberries, a couple of large handfuls
1 egg white (use pasteurized if you’re worried about eating raw eggs)
Granulated sugar, for rolling

Cream cheese frosting
I’m using a large amount of butter for this recipe to add stability as this is a rather tall cake. Cream cheese frosting tends too be a bit on the loose side, but not this one! 


150 g butter, softened
180 – 210 g (1 1/4 – 1 1/2 cups) powdered sugar
200 g cream cheese, cold





Instructions
Soft gingerbread cake
1. Heat oven to 175°C (350F). Butter and flour three 15 cm (6 inch) baking pans. Set aside.
2. Mix flour, baking soda, salt, gingerbread spices and ground bitter orange peel in a bowl. Set aside.
3. Beat eggs and sugar until fluffy and lighter in color, about 3-4 minutes. Add cane syrup and beat until smooth.
4. Melt the butter in a saucepan and add cream and milk.
5. Add dry ingredients and butter mixture to the egg mixture in additions.
6. Divide batter between prepared cake pans and bake for about 25-30 minutes or until a cake tester comes out clean. Let cool in pan for 15 minutes, then unmold onto a wire cooling rack.

Sugared cranberries
1. Dip cranberries in egg white and put them on a piece of kitchen paper so they’re not soaking wet when rolling them in sugar (this will make the sugar lumpy).
2. Roll in sugar and leave to dry for 30 minutes or so. Make the frosting while you wait.

Cream cheese frosting
1. Beat butter until pale, about 2 minutes.
2. Add powdered sugar and continue beating until frosting is very pale and fluffy, about 3-5 minutes.
3. If you want the frosting to be as white as possible, add just a tiny bit (start off with a super small amount, like the tip of a toothpick and then add more if needed) of purple/royal blue icing color.
4. Add cream cheese and beat until just smooth.

Assembling the cake
1. If cake layers are domed on top, even them out just slightly using a serrated knife (you can correct this with an even layer of frosting instead).
2. Put the first cake layer on a cake stand or plate and spread a fairly thick layer of frosting on it using an offset spatula.
3. Keep doing this until you’ve used all three cake layers. End with a layer of frosting on top of the last layer.
4. Spread a thin layer of frosting all over the cake and put it in the fridge to set for a 10-20 minutes if needed.
5. Decorate with sugared cranberries and a sprig of spruce if desired.

A few notes

-*100 ml = 6 tbsp + 2 tsp
-*150 ml = 10 tbsp
-If you don’t want to use egg whites for the sugared cranberries, Naomi over at Bakers Royale has another way of making them with a simple syrup.