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Gin & Tonic Cake for a Big Birthday

18 Feb



It was my friend Anne’s 30th birthday yesterday, and for some reason she decided not to hide in a hole to contemplate her old age but opted for a celebration instead. Each to their own, I say!

As our friendship is largely – not solely, but still – based on drinking G&T together, I thought it was the perfect occasion to bake this cake. I’d found the recipe on BBC GoodFood, as ever one of my go-to places for new recipes.

But I added a twist: rather than deciding not to follow the instructions exactly, this time round I simply … screwed up a little bit. Because I am subconsciously creative like that.

As a consequence, the texture was not ideal. But I was really pleasantly surprised that the cake actually tasted somewhat of Gin & Tonic! And I loved how a number of people at the party were really confused by a cake with cucumber decoration. :D


I am definitely going to make this cake again, although I am not a massive fan of the icing. I didn’t use all of it, and I still thought it was bit much, and a bit too sweet. Maybe I’ll experiment with cream-cheese based stuff the next time.

This is the point where I’ve run out of mildly interesting things to say. I hate having to come up with closing words.

Hang on, I’ll think of something in a moment …




Spring Flower Meadow with Anthill Cake

3 May

I am late blogging my spring cake!

But then, spring is late too, so screw that.

Anyway! I baked a spring cake. A Spring Flower Meadow Cake with Anthill, to be more precise:

Spring Meadow Cake with Anthill

It’s a white chocolate chip cake with a cream cheese icing, green coconut and marzipan flowers.

I made it for my friends at work. One of which is a bit complicated. They are all a bit complicated, to be honest, and I can be frank about this. Because none of them read my blog. :D

Anyway, one of the Intended Cake Recipients is complicated in terms of coconut. So I had to find a reason to include a bit of meadow without any grass.

The only sensible solution:
an anthill!

I loved that I got to use my wonderful bug sugar sprinkles again.

That’s all. I’ve done it. I blogged my spring cake.
The ball’s in your court, spring.

New Year’s Monsters for Good Luck

23 Jan

New Years Monsters

Happy New Year!

If you haven’t spent most of January asleep and/or hungover, I don’t want to be you.

So the new year has now finally officially begun in monsterbake land, and this is why it’s time to post the monster cakes I baked for New Year’s Day.

In the German-speaking world, it’s custom to give people little pigs for good luck on New Year’s Eve, and to regift the ones you’ve received on the first days of the new year. This year, however, I spent New Year’s Day with such nice people that I really wanted to bake good-luck charms especially for them.

Problem: I cannot bake little pigs for good luck. Or for love or money.

So instead I did what I do best I am less rubbish at. I baked monster cakes. Little monsters with a hint of orange, and dark and white chocolate decoration.

If your new year hasn’t started with little monster cakes, I really don’t want to be you. :-Þ

Have a monster 2016 everybody!!

Backen für Wacken II / Wacken baking 2015

2 Aug

Wacken Muffins

By very vocal demand of a single person, I had to bake poppyseed cake for this year’s Wacken Open Air again. Last year’s seems to have gone down even better than I’d thought! :D

This year, however, I made muffins rather than a sheet cake for logistics reasons.*

Unfortunately, I did not have the time for intricate poppyseed cake decoration this time, so I made use of my lateste acquisition: food colouring pens!

In theory, you can use them to draw and write on your food without a problem.

In practice, sugar icing will break if your drawing and writing is not exquisitely tender. In addition, the colour will bleed out and blur a little over night, so you should have taken the pictures just when you were done decorating the muffins. Grrrr.


* Our driver banned fresh fruit or vegetables, as well as cakes, from his car, because he says neither are Heavy Metal. This is rubbish, of course. If these muffins are not Heavy Metal, I don’t know what is! \m/ So, anyway, I had to pack the muffins into boxes to pass his luggage inspection and smuggle the muffins on board.

As is usually the case when I break the rules, it was definitely worth it! The muffins got our gang through some very tough and very muddy times at the festival!

Big Hairy Spider Cake for my most favourite arachnophobe’s birthday

19 Jul

Big Hairy Spider Cake


It was a very special day yesterday. I do love birthdays, or any occasion for a party, as long as I have a say in the guest list. But of course my man’s birthdays are always especially special! :)

Now this man of mine happens to be a serious arachnophobe. The only thing he might fear more is having to get up early in the morning.

I want you, dear reader, to believe me that I baked this cake in order to alleviate his phobia. Because it would be really cool if somebody believed that!


Big Hairy Spider Cake


The mouse in its almondibles (hee!) was a last-minute flash of inspiration; I think it’s a very nice detail. For a given value of nice, of course.

As for the cake, it’s a chocolate cake with a cherry and cream filling and chocolate frosting, not quite a Black Forest gateau, but a bit of a Black Forest wannabe. :) I cut the cake twice, horizontally, right as it came out of the oven. Then I put the top layer into a big bowl lined with cling film in order to get the shape of the spider body.

The rest is history. And lots and lots of chocolate.


Big Hairy Spider Cake


Flowery Apricot & Coconut Roulade

7 Jul


Flowery Roulade



Yesterday was not a good day. By the later afternoon, I was seriously annoyed with … well, everything.

This everything included the fact that I had not tackled any serious baking projects in a while, and with a special birthday coming up, I felt I really needed to get into the game again!

Among the things I had never made before were roulades, mostly because I am not a big fan of them myself. But, well, somebody likes them…

The other reason to make a roulade was the cake pattern thing I’d read about. I am not sure you can see it in my pictures, but the flowers are not on top of the roulade but baked into the cake instead. What you do is make a very small batch of batter, add food colouring, pipe shapes onto baking parchment, freeze it, and then pour the regular batter on top of the frozen batter pattern.



Flowery Roulade



I think the shapes turned out quite nicely. A tad too cute for my taste, but what can you do!? ;)

I did not want to use cream for the roulade filling because of current temperatures, so I made a sort of coconut pudding and added apricots. I think the combination works rather well.

Did my mood improve when I made the roulade, you ask? Well, food colouring usually helps. :D

Little Green Monster Cake

18 Mar

Little Green Monster Cake

The best thing about a February Friday the 13th in a non-leap year is, of course, that there is another Friday the 13th coming right up!

I had about a thousand grand ideas — well, two. But hey, that’s not too bad!

And in any case, the universe, it seems, was not too excited about me having my way. Which is strange because it should have learned by now that only good things ever happen when I have my way…

Long story short, the only really nice thing that came out of my Friday the 13th baking was this little green monster cake. It’s a white chocolate cake with melted white chocolate, green food colouring and candy eyes :)

The rest of the cake had to be turned into a trifle, and the little green monster cake sat on top of the bowl. Resting on heap of crushed fellow monsters. That’s how I like them.


PS: Due to special circumstances, no St-Patrick’s-Day baking happened this year over here at Monsterbake. But since I am so late posting all this, the little green monster cake should count for both!