How To Make Real Marzipan Roses

Here is the recipe/method of making real marzipan roses as promised. They are extremely easy to make.

1. Roll out the marzipan
2. Use a round thing (a glass, cutter etc.) to make circles on the marzipan (the size depends on how small or big you want your roses to be, but 4 - 5cm would be fine. You need 3 circles for one rose
3. Overlap the three circles with about 1,5cm overlapping (see picture below)
4. Roll the circles vertically and press the half down of the rose, cut it off and seal your rose with fingers (see picture below)

Simple Anniversary Cake

About half month ago, my sis had her 3rd wedding anniversary. There was no big celebration, so
I made a simple, yet unique marzipan cake.
The cake has strawberry, vanilla cream and whipping cream filling.

You can follow the sugar bread recipe for the Basic Sponge Cake.


I am writing down the filling, and you can use the amount that suits your taste and size of cake.

Strawberries (fresh or freezed)
sugar
vanilla cream (bought or self-made)
whipping cream

1.Make the sugarbread as described
2. Mash the strawberries (you can use mixmaster, but be sure to freeze down the strawberries first if using freezed), add some sugar and mix
3. Put strawberry mash on the cake, followed by the vanilla cream and at last the whipping cream. Spread evenly
Put on a new layer and repeat till all the layers are done
4. Roll the marizpan out to a thin sheet and put on the cake
5. Garnish with melted chocolate and marzipan roses




I learnt to make the real-looking roses from the baking book I told about in my Apple Cake recipe. These roses are extremely easy to make, and I will post the method.

Basic Sponge Cake

As I will post many marzipan and cream cakes based on the same sponge cake recipe, I am giving the basic recipe that can be used for making all the different marzipan/cream cakes. Usually these cakes have the same basic recipe, but only the fillings are different.
 Having tried a lot of different sponge cake recipes throughout the years, I finally found one that I succeed with for the very first time in my life. The main problem was not the texture of the cake, but that it would always, and then I mean always, subside a few minutes after taking it out from the oven. The cake texture would be nice and soft and the cake would also look wonderful while taking it out. But the problem occured when I let it cool and it would subside. This way it made it difficult to divide the cake in even bottoms. Then for some weeks ago I came across this recipe on a norwegian website and decided to give it a try. And believe me I was so happy to see my cake exactly the same as I took it out from the oven even after hours. It did not subside at all. You may watch the video to get the idea of how she is making it, but I am sorry for those who does not understand norwegian. I have translated the recipe, and hopefully you may understand watching the video how it is done.
 Sponge cake is the basic cake for a lot of recipes. Specially here in Norway where we makes a lot of cream cakes and
marzipan cakes, sponge cake is a must. You can fill whatever you like and you can garnish it just the way you want. It is only your imaginations that set the limits.


I n g r e d i e n t s :

5 eggs
200 g sugar
200 g all-purpose flour
1 1/2 tsp baking powder

Set the oven at 200C
- Lay a piece of baking sheet on the spring form cake tin, (about 24-26 cm) before you fix it on the sides
- Grease the sides of the cake tin and sift flour inside

1) Whisk the eggs and sugar together until really thick and creamy and the whisk leaves a trail when lifted (about 5 mins)
2) Mix together flour and baking powder in a new bowl
3) Sift it in the egg and sugar mixture
4) Using a spatula, carefully fold in the flour with sharp and clean movements, cutting through the mixture to preserve the air
5) Pour the batter in the cake tin and make an even surface with the spatula

* Put the cake tin on a wire rack and bake at the lowest slot. At the same time turn the temperature down to 170C, bake for about 30 minutes (after 30 mins, use a cake pin to check if the cake is done)

Put a piece of baking sheet on the wire rack and turn the cake over (with the tin) and let it cool


T I P S

~ A trick is to use baking sheet on the sides of the caketin to make the sides even more soft.

- When folding-in, always fold a lighter micture into a heavier one, e.g. sifted flour into creamed or whisked mixture, so the air is not pressed out

- Fill the sponge cake with desired filling, like whipped cream, vanilla cream, jams, fruits, berries etc.

(I will give some basic filling ideas in another post)

Delicious Apple Cake

Fall is showing it's beautiful colors and the apples are soon to fall down to the ground. The smell of burnt in the slightly cold air and the mild sun. What can be better than a delicious piece of juicy apple cake along with fresh whipped cream and a cup of hot coffee?  I must admit, I was never found of apple cake until I discovered this wonderful recipe. It is taken from the norwegian baking book called "Gyldendals Store Bakebok" by Ingrid Espelid Hovig. This baking book is amazing and all of the recipes I have tried out had great results! I will post a picture of the baking book some time.

I am sharing this great recipe that is a must for dark and cold fall nights.





I n g r e d i e n t s :

3 eggs
2 dl sugar
3 dl all purpose flour
1 ts baking powder
100 g butter

Topping

2-3 apples
1 dl chopped almonds
2-3 tbsp sugar
1-2 ts cinnamon (powder)

* Grease a deep oblong cake tin, about 20 x 30 cm / 8 x 12 inches OR a deep round cake tin 24cm diameter / 9,5 inches

Start by preparing the topping as it will take a little time!

Topping 

1. Peel the apples and cut them into small slices
2. Make a mixture of sugar and cinnamon and coat the apples, let stand while you prepare the cake

Cake

1. Melt the butter and leave it to cool
2. Beat egg and sugar together to eggnog (about 3-4 min)
3. Sift flour and baking powder together and add into the eggnog
4. Add the melted and cooled butter and mix until just combined
5. Pour the batter into prepared pan6. Stick the apples in a row closely to eachother in the cake mixture and sprinkle the liquid  from the apples on the top
7. Sprinkle chopped almonds all over the cake

Bake in a moderately pre-heated oven, at 175C / 347F for about 40 minutes (lowest slot)

Enjoy with a spoonful of whipped cream, vanilla sauce or vanilla ice cream!

Battenburg Cake

My first try, and oh my goodness... sucsess! It was soo delicious. Only positive comments and compliments. This day I was feeling really good. Not only great taste, but lovely to look at also. Honestly, I myself had problems to avoid looking at the cake all the time. This cake is perfect for any anniversary, wedding, and yes you name it. It is a real delicious english coffee cake. Pure luxury in other words. It is easy to bake, but takes time to garnish. You must be a little patience while making it. But worth trying it. I give you my promise.

I n g r e d i e n t s :

I am giving the metric/imperial recipe. If anyone want the american one, please contact.
150 g / 6 oz butter or margarine
150 g / 6 oz caster sugar
3 eggs (large)
150 g / 6 oz self-raising flour ( if using plain flour, add 1 and 3/4 tsp baking powder )
1 tbsp water
pink food colouring
raspberry flavouring ( optional )
100 g / 4 oz apricot jam ( I used orange jam )
1/2 recipe quantity marzipan or,
225 g / 8 oz caster sugar for dredging ( I used marzipan)


H O W  T O ?

Grease a deep oblong cake tin, about 28 x 18 cm / 11 x 7 inches, and line the bottom with greased (waxed) paper. Make a division across the centre of the tin with a double thickness of foil

1. Cream the butter and maragarine and sugar together until light and fluffy
2. Beat in the eggs one at a time, following each with a spoonful of flour
3. Sift in the remaining flour and fold in, followed by the water
4. Spread half themixture into one side of the cake tin
5. Add a few drops of pink food colouring and raspberry flavouring, if liked, to the remaining mixture
6. Put it in the other side of the tin

Bake in a moderately hot oven at 190 C / 375 F / Gas Mark 5 for about 25 minutes or until well risen and firm to the touch
- Turn onto a wire rack to cool


M A K I N G

1. Trim the akes to an even size and cut in half lenghtways
2. Spread the top of one white and one pink piece of cake with jam and top with alternate coloured pieces
3. Spread the sides of one double layer with jam and stcik the two pieces together to give the chequered effect
4. Use the remaining jam to brush all around the outside of the cake
5. Roll out the marzipan on a surface sprinkled with a little caster sugar, to an oblong large enough to enclose the whole cake ( approx. 35 x 25 cm / 14 x 10 inches)
6. Place the cake in the centre
7. Wrap the marzipan around the cake to cover it completely and trim

O P T I O N A L

Crimp or decorate the outer edges of the marzipan to give an even shape and mark a criss-cross pattern on top with a sharp knife. Sprinkle with a little more sugar and leave to set. Or make a rose with the marzipan rests to garnish the top. Serve cut in slices.

P. S. This cake is made with a chequered effect. Mine cake got so thin and flat, so I added one more layer to it with dividing the cakes into three even parts. Looks even better.

Marzipan Cake with Berries

So, my first cake recipe. This one had a great taste and great looks. I found this recipe in a norwegian food magazine. Want to surprise someone? Having a party, wedding or anniversary? Or maybe you just want to make something delicious.. this is the perfect cake.

I n g r e d i e n t s :

6 eggs150 g sugar (1,5 dl)

150 g flour (2,5 dl)

1 ts baking powder

1. Beat egg and sugar
2.  Sieve flour and baking powder in a bowl, mix them with a fork and put it carefully inside the egg and sugar batter

3. Put the mixture in a greased springform about 26 cm (diameter)

Bake in moderate oven at 175C for about 35 minutes (lowest slot).

YOU NEED

For the cake

1 dl apple /blueberry /grapejuice / milk (use what you have or likes better)


Filling

150 g vanillacream 2 dl fresh or freezed blueberries 2 dl fresh or freezed strawberry

2 dl fresh or freezed raspberry 5 dl whipping cream sugar to taste

Marzipanlid

1 Marzipanlid (readymade) or

300 g fine marzipan

Decoration

Fresh blueberries and raspberries

HOW TO

Cake filling

Cut the cake in three even sizes and dabble them all with 3-4 tbsp juice. Smear vanilla cream on a cake and put blueberries all over. Put the next cake over. Cut the strawberries in 2-4 pieces and whip them lightly inside the half of the cream. Smear the strawberry-cream on the cake. Put the last cake on the top and smear rest of the cream all around the cake.


Marzipanlid

Cut a circle in bakingpaper about 12cm in diameter and put it on the top of the cake. This will prevent cream on the marzipan.

The marzipan should be big enough to cover the cake and cakesides (keep it a bit thick, I thinned it out too much). Have a little flour on your finger when you are working with the marzipan. Put carefully the marzipan on the cake and cut off the rests. Make an even cross in the middle. Make another cross over it like a X. Fold the marzipan one by one (it will look a like a flower). Decorate with fresh berries and cream.