Happy Birthday Sugar and Spice Baking 2 years old! Princess cake with creamy vanilla custard, vanilla cream and strawberry jam….On top of that, a yummy strawberry marzipan cover… Mmmm..

Happy Birthday Sugar and Spice Baking 2 years old! 😀 Today, is 2 years ago, since I started my Blog Sugar and Spice Baking. To celebrate it, I have baked a Princess cake with creamy vanilla custard, vanilla cream and strawberry jam….On top of that, a yummy strawberry marzipan cover… It’s an easy cake to make, it’s just the marzipan cover which can be a bit tricky to put on. 😉

Ingredients:

  • Sponge cake
  • 300 ml creamy vanilla custard
  • 400 ml cream, mixed with 3 teaspoons vanilla sugar
  • 100 ml strawberry jam
  • pre-made strawberry marzipan
  • roses of marzipan
  • icing sugar

Sugar and Spice Baking 2 years old!!

Sugar and Spice Baking Mr Croco 2 years

Sugar and Spice Baking 2 years

SaSBCake

Strawberry jam 2Vanilla CustardVanilla Cream   😀

Sugar and Spice Baking 2 years

Happy Birthday Sugar and Spice Baking 2 years old! 😀

 

 

 

 

Happy Birthday Sugar and Spice Baking 1 year old! Sugar and Spice Baking’s Fruit Vanilla Cream Cake and Vanilla Muffins! Go Sweden! Go England!

One year ago, I started my Baking Blog, Sugar and Spice Baking, without knowledge about how to create a Blog. This year has been amazing and rewarding, despite the fact that I’ve been forced to go to the gym a bit more often.. hehehe.

My boyfriend James, gave me Mr. Croco, and for some reason I decided to involve Mr. Croco in the Blog due to that he looks a bit cute and funny with his eyes and smile. You have also met Mr. Croco’s friends, Mr. Octo and Mr. Water-Draggo, in earlier Blog posts. They are on “holiday” now, but Mr. Croco is here to celebrate with you guys. 😀 He has baked Sugar and Spice Baking’s Fruit Vanilla Cream Cake and on top of that he also baked some yummy Vanilla Muffins. I hope you all have enjoyed reading my Blog so far… More to come in the future. I wish you all a lovely Saturday and Summer! Happy Birthday Sugar and Spice Baking 1 year old! Go Sweden! Go England! Haha. 😀

Mr Croco Cake

Vanilla Muffins Mr Croco

Mr Croco and friends

Happy Birthday Sugar and Spice Baking! 😀

Gingerbread Swiss roll with Lingonberry Cream

Mmmm… who doesn’t love Gingerbread? Who doesn’t love Swiss roll? How about combining those two favourites in a single yummy cake?? 😀 The Gingerbread Swiss roll with Lingonberry Cream is a spicy, creamy, moist and sweet cake. Perfect for Christmas and is also absolutely delicious all-year-round. The Swedish Lingonberry jam is a great fit to the spicy ingredients such as ginger and cloves. 😀

Gingerbread Swiss Roll with Lingonberry cream

Gingerbread Swiss Roll with Lingonberry cream 2Gingerbread Swiss Roll with Lingonberry cream 3

Recipe (makes 15 slices)

Swiss Roll

  • 3 eggs
  • 1 1/2 dl granulated sugar
  • 2 dl plain flour
  • 1 teaspoon ginger
  • 2 teaspoons cinnamon
  • 1 teaspoon cloves
  • 1 teaspoon cardamom
  • 1/2 teaspoon bicarbonate of soda
  • 2 tablespoon sour milk or yoghurt

Filling

  • 2 1/2 dl single cream
  • 1 1/4 dl Lingonberry jam

Preheat the oven to 225 degrees C.

Whisk eggs and sugar until fluffy.

Mix the dry ingredients. Pour them into the egg and sugar mixture and stir well. Finally, stir in the sour milk/yoghurt.

Spread the mixture over the parchment paper onto a baking sheet. Bake in the middle of the oven for about 5-6 minutes.

Sweeten the cake on the surface with granulated sugar and place it on a parchment paper.

Cover the cake with a bit damp tea towel and let it cool.

Whisk the cream until fluffy and mix it with the Lingonberry jam. Spread the cream over the cake and roll it. Put it afterwards in the freezer. Take it out about 30 minutes before serving.

Gingerbread Swiss Roll with Lingonberry cream 4

Happy Gingerbread Swiss roll Baking Everyone!  😀

Fruit Scones

Yesterday, I baked some very yummy Fruit Scones for my Afternoon Tea. For all you guys who love Fruit Scones, this recipe is definitely worth to try. 😀

FRUITSCONES2013FRUITSCONES2013May

Recipe (makes 14-16)

  • 325 g self-raising flour
  • 1 teaspoon baking powder
  • 50 g butter, softened
  • 25 g granulated sugar
  • 60 g mixed dried fruit
  • 1 large egg
  • a little milk

Preheat the oven to 220°C/Fan 200°C/gas 7. Lightly grease the baking sheets.

Measure the flour and baking powder into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar and the dried fruit. Break the egg into a measuring jug and beat, then make up to 150 ml with milk. Stir the egg and milk into the flour and mix to a soft but not sticky dough.
Turn out onto a lightly floured work surface, knead lightly and roll out to a 1cm thickness. Cut into rounds with a fluted 5cm cutter and place them on the prepared baking sheets. Brush the tops with a little milk.
Bake for about 10 minutes or until pale golden brown. Lift the scones onto a wire rack to cool. Eat as fresh as possible.
FRUITSCONES2013Happy Fruit Scones Baking Everyone!  😀

Swedish Meringue Suisse (Marängsuisse) filled with whipped cream, vanilla ice cream, meringues, Belgian chocolate sauce and chopped bananas… mmmm…! Happy Birthday Sugar and Spice Baking 8 months!

Mr. Croco and Mr. Octo are celebrating Sugar and Spice Baking’s 8 month’s Anniversary with a delicious Swedish Meringue Suisse (filled with whipped cream, vanilla ice cream, meringues, Belgian chocolate sauce and chopped bananas…) YUMMY in your tummy! 😀

MERINGUE SUISSE (2)

Recipe (makes 3-4 portions) 

  • 2 dl double cream mixed with 1 tablespoon vanilla sugar 
  • 3 dl Carte d’or vanilla ice cream
  • 2 bananas, chopped
  • 1 dl Belgian chocolate dessert sauce with British double cream
  • 10 plain mini meringues
  • sugar strands to decorate

Marängsuisse

Whip the cream.

Just chuck all the ingredients in a medium sized bowl and mix it all together!

Eat it with pleasure!

😀

happy birthday

Happy Swedish Meringue Suisse Making and Happy Sugar and Spice Baking 8 months! 😀

 

Petits Choux Tiny Towers

These Petits Choux Tiny Towers are a perfect treat for Afternoon Tea or as a pudding after a lovely dinner. On top of them, I have put some creamy vanilla custard mixture. Even for cookie monsters, one is definitely enough, to make you feel satisfied. 😀 They take a while to make, but oh so worth it!! 😀

Preparation time: 2 hours, whereof 25 minutes in the oven, in addition to 1 hour in the fridge.
Oven heat: 200 degrees C

Petits Choux Tiny Towers (makes 12)

Dough 

  • 1 ½ dl plain flour
  • 3 tablespoons caster sugar
  • 60 gr soft butter or margarine

Petits choux mixture 

  • 1 ½ dl water
  • 75 gr butter or margarine
  • 1 ½ dl plain flour
  • 2 eggs

Filling 

  • 2 gelatine leaves
  • 2 dl cooking cream
  • 2 egg yolks
  • 4 teaspoons caster sugar
  • 2 teaspoons potato flour
  • 2 dl whipped cream
  • 5 teaspoons vanilla sugar

Decoration 

  • pink shimmer sugar

Pour plain flour and caster sugar into a bowl. Add the butter and mix it all together until you get a firm dough. Shape the dough into a flat, round cookie and let it rest in the fridge for about 30 minutes.

Heat up the water and the butter. Add the flour and stir all the time with a wooden spoon until you get a smooth mixture which release the bottom of the pot.

Take the pot of the heat and stir the mixture so it cools down a bit, about one minute.

Add the eggs, one at a time. Stir vigorously after each egg.

Put parchment paper onto a baking sheet. Click out the petits choux mixture into 12 firm round peaks onto the baking sheet.

Roll out the dough into a thin disk. Use a round egg cup to cut out 12  cookies and put each of them onto the petits choux peaks.

Bake down in the oven on 200 degrees C for about 25 minutes. Let them cool down on the baking sheet.

Put the gelatine leaves into cold water.

Pour cooking cream, egg yolks, caster sugar and potato flour into a small pot. Let it simmer up meanwhile you are stirring.

Press out the water from the gelatine leaves, put them in the egg mixture and stir. Let the cream become cold, but it shouldn’t stiffen.

Whisk the cream until fluffy and stiff. Add the vanilla sugar and mix it down into the egg mixture. Let it rest in the fridge for about 10-20 minutes.

Pipe the petits choux tiny towers with the filling and finally sprinkle them with pink shimmer sugar.

Leave them in the fridge for one hour and serve the pastries within 2 hours.

Happy Petits Choux Tiny Towers! 😀