Where is the champagne? Where are the streamers and glitter? You are invited to a nice helping of this strawberry and elderflower cake! Why, you ask? I am celebrating my third year of blogging. The first recipe that went online on my blog was this lemon tart, which I still love to make. I honestly never thought I would be blogging for three years. I have always been a person who just learns things by doing them. Instead of figuring everything out beforehand, I just give it a go and see what happens. The reason I started this blog was because I got tired of having to pass on recipes I was asked to provide to my friends and family. I also wanted to have some kind of organization so I thought a blog may come in handy. I would have never believed that I would enjoy taking pictures as much as baking. Mind you, I once was a professional pianist, I always thought my visual ability was not as good. However, I am still enjoying my blog immensely, be it baking, food photography or anything else, and for that reason I hope there are many more blog years to come. How about a slice of this delicious strawberry elderberry cake for this special occasion?
I have to admit, I am not that much into vegan cakes, but with this vegan chocolate raspberry cake I may be converted. I honestly can’t say whether I prefer this one to the non-vegan version. It all starts with a moist chocolate layer cake. I love the fact that you basically have to throw the ingredients together, whisk them and that’s about it. The raspberry filling is also the perfect companion for the chocolate. And don’t get me started on the frosting. It only contains two ingredients: chocolate and coconut cream, yum! And don’t worry, the coconut flavor is very subtle, I don’t really like coconut and I had a hard time tasting it, so I am sure you will be fine.
I love summer cakes, there are so many fruits to choose from. You can bake a berry chocolate layer cake, a strawberry tiramisu cake, a layer cake with peaches or the classic cherry black forest cake. But today I brought along this summery blackberry lavender cake.
The vanilla cake layers are brushed with lavender syrup, filled with blackberry jam, and the buttercream contains a lot of blackberries. I won’t deny it, this cake is quite a bit of work, but the good thing is that you can make it in advance. If you prepare the entire cake the night before, you will get an even intenser flavor the next day. So good!
Strawberry Tiramisu Cake! If this is not a cake for Mother’s Day, I don’t know what is. I was inspired by this strawberry tiramisu from Life is full of goodies (in German), which I can highly recommend. I have had people specifically requesting that recipe for a get together, so check it out! Anyway, since the strawberry tiramisu was such a hit, I decided to make this a cake. Because, you know mother’s day? I won’t deny that this is an extremely rich and decadent cake. But with such a sweet heart on the top I believe it is worth it. Oh, and just so you know, it does not contain any raw egg or alcohol.
Below banana layer cake was one of the cakes I made for my coffee invite event, which took place on March 3. Can I tell you a little secret? It is soooo good. If you like bananas in a cake, this one is for you. My guests really loved it!
This cherry hazelnut cake is glutenfree and soooo delicious! I especially like the fact that it works well with frozen cherries. I have been longing for fresh fruit and this is the perfect cake during winter, which has been dragging on. Maybe that’s why I got so excited and took more pictures than usual. I just need some fresh color and fruits!
Exactly one year ago my first blog post Lemon Tarts went online. This means “Blogger Happy Birthday To Me”, yay! I thought really long and hard as to what to do for my first birthday. Somehow I feel everything has been done already. And since I am a stubborn person, I also wanted something more than a boring give-away just to lure in more readers. That’s simply not me, regardless of what marketing says.
Yes, this is a baking blog and I hope that my recipes are mouth-watering for my readers. Yes, I also started this blog since I have been asked to share recipes many times and I simply find baking relaxing. But for me the main purpose of baking is to share the baked goods with others. That’s why I invite you to my event. I ask you to bake something, regardless of whether this is a recipe which was passed down in your family, whether you find a recipe you want to try on my/a blog or whether it is one from a cookbook. It doesn’t matter whether you follow a recipe to the dot or whether you alter a recipe to your liking. Be it cookie, cake, something small, a complicated layer cake, whether you spend hours in the kitchen or you whip something in a jiffy, it all doesn’t matter, as long as you follow one rule. The one and only rule is that you have to share your baked goods with at least one guest.
This is the core of baking for me. That you share, sitting together at a table, chatting, laughing, crying, that you indulge yourself in some cake and learn about the other. I strongly believe that it doesn’t matter if you spent hours baking or went for a simple cookie, as long as you did it with love and passion, I am sure your guest(s) will notice.
For that reason I invite you as of today, February 15, 2018 until March 15, 2018 to invite at least one guest and to bake something for this person for that occasion. I invite you to take a picture, either just of what you baked, or with the permission of your guest, also of your invites and to tell me how the event went. Once the timeframe is over, I will do a roundup on this blog.
This layer cake is perfect for fall/winter as it is a hybrid. Hybrid because it contains pumpkin, which for me is associated with fall, but also winter as it has pears and walnuts. You think a pumpkin layer cake? Really? But once I tried a latte macciato with pumpkin, I thought, why not a layer cake? Below pumpkin layer cake with pear buttercream and caramelized walnuts (I just love this title, it just makes me proud), was invented by me. Don’t worry, if you are not a big fan of pumpkin, its flavor is very subtle. Trust me. I have to say, I was a bit surprised when I started looking for recipes. Pumpkin and caramel is common as is pumpkin and chococlate. But pumpkin and pear is rare. At least in the baking department. But I just love that combination. Pumpkin and pear, I feel it is perfect. Maybe this cake is perfect for your Thanksgiving party? Or to start holiday baking season? It definitely is a show-off!
Did you know that Oreos are vegan? I didn’t. I always assumed that Oreos contained some kind of milk product. For that reason I was more than happy when I learned that Oreos indeed are vegan and can be used in vegan recipes. Today I invited Ramona to create a guest blog post as I am still trying to catch up after a long holiday in Colombia (and yes, you will find some new Colombian recipes here very soon!). In my opinion she has brought along some super interesting recipe. Let’s give the floor to her:
So if you put a gun on me in the middle of the night, dragging me out of bed and asking me which cake is the ultimate German cake, I would probably say Black Forest Cake. It simply is THE cake. It is German in so many ways: