Linda

A few months ago, Swedish iconic brand Rörstrand reached out to me and asked if I wanted to create a cake for their new Swedish Grace cake stand (you’ve probably already seen this beautiful cake stand in my Gingerbread Village cake post). I wanted to create something that felt like me, something that looked fantastic but wasn’t overly complicated and that you could bake all year round with either fresh or frozen berries. I find that this cake tastes even better after a couple of days in the fridge (but definitely make sure you don’t have strong smelling foods in the fridge, or place a cake dome/cover over the cake if possible), there’s just something about chocolate cake that’s been allowed to rest for a couple of days. So I piped the curdled buttercream onto my cupcakes and let’s just say it wasn’t pretty.

Some years ago I thought lace doilies where.. uhm, let’s say something you would find at your grandma’s house (absolutely no offence to grandmothers, they’re the best). I see lace doilies a lot since I go to flea markets every week, and one day when I saw a huge stack of them I got an idea. So I picked out a few, the trick is to choose the ones that are smooth and non hairy (in lack of a better word) or you’ll end up with hairs in you cookies. That’s why I looove these cookies.

It’s been a couple of years since I made a post about edible gifts, so I thought it was about time! I for example, love my chai lattes to be quite sweet, but if you’re giving it to someone who isn’t keen on sweet things, you can make it with less sweetener. A lot of people don’t want more things to clutter their homes and minds, so edible gifts are just perfect. Here are some more edible gift ideas – flavored sugar from a couple of years ago, and muffin mix, herb salt, cookie mix, another chai latte mix, nutella and granola.

It’s the most fun I’ve had in the kitchen in a long time, and I definitely felt like I was a kid again. Which I think is exactly what baking and blogging should feel like! I can’t say it was without a little bit of frustration too, which is also part of baking, photographing and blogging I guess. I can’t even remember the last time I piped icing on gingerbread cookies and at first it was just frustrating but after a good night’s sleep (it never fails me), I sort of got the hang of it.