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. 😉


  • 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


Strawberry jam 2Vanilla CustardVanilla Cream   😀

Sugar and Spice Baking 2 years

Happy Birthday Sugar and Spice Baking 2 years old! 😀






Saffron and Pistachio Kheer… Indian Dessert

This dessert which I made yesterday was absolutely amazing. It’s an Indian dessert called ‘Kheer’ A great combination of saffron, pistachios and sugar without turning too sweet. I have never tried to make anything from the Indian Cuisine before, so I was happy with the result, as it turned out beautiful. I found this lovely Kheer recipe on  Peri’s Spice Ladle’s Blog. Instead of 4 tablespoons sugar, I reduced to 3. I added 10 strands saffron, instead of 6-7.  😀

Kheer Sugar and Spice

Kheer Sugar and Spice Baking

Recipe (makes 4 portions)

  • 4 cups whole milk
  • ½ cup Basmati rice, washed and drained
  •  3 tablespoons granulated sugar
  • pinch of cardamom powder
  • 10 strands saffron
  • ¼ cup pistachio, crushed with a mortar and pestle

Bring the milk, rice and cardamom to a boil. Reduce flame to low and let it cook for 20-30 minutes, stirring every few minutes to avoid it sticking to bottom of pan. Check if the rice is cooked. Using a hand blender or the back of the spoon, churn the rice and milk mix (this step is only meant to break up the rice grain, not blend it.)

Add the sugar and saffron to the kheer. Stir the pistachio nuts into the rice pudding. Remove from the flame when it reaches a pudding-like consistency (remember puddings get firmer as they cool.) Serve slightly warm or well-chilled.

Kheer Sugar and Spice

Happy Kheer Making Everyone!  😀

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! 😀

Fresh Fruit Salad with Vanilla Whipped Cream

Anyone up for some Fresh Fruit Salad with Vanilla Whipped Cream? Very simple to make and oh so yummy to fill your tummy with!! 😀

fruit salad

Recipe (makes 2 portions) 

  • 1 banana
  • 1 kiwi
  • 1 clementine
  • 8 strawberries



strawberry police

Chop the banana, kiwi, clementine and strawberries into smaller pieces. Put them in a bowl. Mix it all together.

Serve with yummy vanilla whipped cream!

fruit baby

Happy Fruit Salad Making 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! 😀


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


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! 😀


Happy Valentine’s Day… British Banoffee Pie

Happy Valentine’s Day Everyone! I wish you all a very nice day filled of love and joy. For Valentine’s Day I made a British Banoffee Pie. An absolutely delicious pudding perfect for treating your loved ones. As the name suggests a delicious mix of bananas and toffee on a crumbly biscuit base topped with whipped cream and chocolate flakes. Mmmm… AMAZING! 😀

Banoffee Pies


Banoffee Pie

Recipe (makes 5 heart-shaped dishes) 

  • 397 g Condensed Milk Caramel
  • 7 McVities Hobnob  biscuits
  • 2 bananas
  • 40 g unsalted butter
  • 1 can whipped cream
  • 1 Cadbury’s Flake

Melt the butter over a gentle heat.

Crush the biscuits into a fine mixture.

Combine the melted butter and crushed biscuits to create a paste like mixture.

Fill the bottom of each heart shaped dish approx. 2 cms thick with the butter and biscuit mix and press down to

compact. Place in the fridge for 2 hours to cool.


Cut bananas into 1 cm thick discs and lay on top of the biscuit base.


Add caramel sauce until the bananas are completely covered.


Squirt whipped cream over top of caramel again until well covered.


Break up chocolate flake and sprinkle over top of cream.

Banoffee Pie

Happy Valentine’s Day Baking! 😀

Rhubarb Crumble Tarts… Happy B-day Sugar and Spice Baking 7 months!

Mr. Croco is celebrating again that his favourite blog Sugar and Spice Baking has existed for 7 months. Today, he is doing that with his new little friend, Mr. Octo. You will see more of them in the future 😉 😀 Mr. Croco’s and Mr. Octo’s treats are Rhubarb Crumble Tarts… Mmmm… Very yummy and beautiful! 😀

Rhubarb Crumble Tarts


owl party

Recipe (makes 12) 


  • 245 gr British Rhubarb in a light syrup
  • 1 tablespoon potato flour (for the rhubarb)

Pastry Base

  • 200 gr plain flour, sifted
  • 40 gr golden caster sugar
  • 125 gr unsalted butter, diced
  • 1 egg (Columbian Blacktan Hen)


  • 2 dl plain flour
  • 3 tablespoons granulated sugar
  • 1 tablespoon vanilla sugar
  • 75 gr unsalted butter

Drain the rhubarb.

Cut the rhubarb into smaller pieces and mix them with the potato flour.

Lightly butter a 12-hole pie tin.

Place the flour, sugar and butter in a food processor and process briefly until resembling breadcrumbs, then slowly add the egg through the feeder tube. (Or rub the butter into the dry ingredients by hand and stir in the egg.)

Bring the mixture together with your hands, wrap in clingfilm and chill for an hour or so. Thinly roll out the pastry on a floured surface. Cut out 12 circles with a fluted pastry cutter, large enough to fill the base of the prepared tin. Press gently into each hole, then fill with rhubarb in each hole.

Put flour, vanilla sugar, granulated sugar and butter into a bowl.

Work all together until you get a smooth and firm dough.

Sprinkle the crumble dough over the rhubarb.

Bake the tarts in the middle of the oven for 20 minutes.

Let them cool a bit before being served.

Optionally, you can serve the tarts with custard, ice cream or whipped cream.


Happy Rhubarb Crumble Tart Baking! 😀