Christening cakes (with recipe)

Spring and summer are clearly popular timing to have babies! 🙂 And why not, the weather here is nice, sun is shining almost all day long, and temperatures are more “humane”! 😀

I had the privilege to make cakes for a baby girl and a baby boy! 🙂 ❤ In both cakes the criteria was to make a cute cake with an animal cake topper. You can find the recipe for these gluten free cakes from the bottom of this post, but first – photo overload of these two cute Christening cakes:


Recipe: Gluten free – Strawberry Caramel Cake

This cake batter is really easy to make and remember the portions! Just decide how many eggs your going to use, depending how many mouths you are supposed to feed. 🙂 The basic idea is to use the same amount of everything. In this cake I used 6 eggs.

– 6 eggs
– gluten free flour
– potato flour
– sugar
– 2 tsp baking powder

Butter and flour up a baking tin ~ ∅ 22-24 cm. (I used flax seeds instead of bread crumbs.)
Heat up the oven to 175 degrees (celsius).

Take two same similar glasses on the table. Break the eggs into one glass. Then pour sugar into the other glass so that the amount of sugar matches the amount of eggs.
Pour the sugar into a mixing bowl. Now pour half-and-half gluten free flour and potato flour to the same glass where the sugar was. Match the amount again with the eggs. Add baking powder into the flour mix.
Pour the eggs into the mixing bowl with the sugar. Mix up until white and fluffy.
Add flour in small bits into the egg-sugar mix. When mixed up – pour into the baking tin.

Bake for ~ 45 min in 175 degrees. When ready, flip over and let it cool down.

For the filling:
– 300g fresh strawberries
– 300-400g Caramel condensed milk (how much you like to put)

– 200g strawberry puree (you can use also mashed strawberries!)
– 2 dl cream
– 100g plain curd
– 1,5 dl vanilla cream powder

The bottom layer of the cake has caramel condensed milk and sliced fresh strawberries on top of it. Easy and yummy!

For the upper layer, whip cream in a mixing bowl. Add curd and strawberry puree, mix up. Add vanilla cream powder to make the mix more firm. This way your filling doesn’t start to drip down from the cake! 🙂

If you want to moisture the cake before the fillings, feel free to do so! From my experience, the fillings also give the cake some moist, especially if you serve the cake on the next day.

If you want to top the cake with sugar mass, like I did in these two cakes, do this on the same day you serve the cake. Sugar mass starts to melt slowly on top of the cake, and it doesn’t look so fresh and clean on the next day. (Of course you can still eat the left over cake the day after the party… 😉 )

In the future, I am going to make more posts with tutorial instructions and recipes! So stay tuned everyone, and have a lovely week! ❤

Skinny Banana Bread

Hi everyone!

This post got started from really riped bananas. What to do with them? The good thing is, that the more bananas get brown color, the sweeter they get. This is great for baking! 😉

I decided to try out a Skinny Banana bread recipe. This included loads of bananas and just a little sugar. Still very sweet and moist! 😛

Here are the ingredients you need for this yummy bread:
And then to the mixing part:


And here it is!

So easy to make, and sooooo goooood! 😛 ❤

Ingredients for Skinny Banana Bread:
– 4 riped bananas
– 1 egg
– 3 tbsp brown sugar
– 2 tbsp sugar
– 1 tsp vanilla powder
– 1 tsp cinnamon
– 1,5 cup flour
– 1 tsp baking powder
– 1 tsp baking soda
– 2 tbsp walnut oil


Mother’s Day <3

Hello everyone! We celebrated Mother’s Day a few weeks back. It was a busy weekend, so my post is running a bit late, but lets not focus on that! 😀 Lets focus on the cake I made for my Grandma.

My Grandma called me a few weeks prior to Mother’s Day, and asked me whether I had the time to make her a Mother’s Day cake? Of course I wanted to make a cake for her! 🙂 I started to plan the cake, and think what would be something she likes… Then it occured to me – during summertime, granny loves to eat blueberries with rye bread and milk. This gave me an idea to combine blueberry pie and cheesecake. It would have the cosy homemade blueberry pie feeling, but in a bit more festive form. And here is the outcome:
The cake had a blueberry pie crust topped with loads and loads of blueberries. 😛 On top I made a smooth vanilla flavored cheesecake layer. The outcome was really nice, this was a blueberry pie with vanilla sauce transformed into a cheesecake! 🙂

And here is a statement, which is so true. Period.
Hopefully everyone had a lovely Mother’s Day spent with loved ones and some yummy cake! 😉

Have a great week ❤


It’s a girl!

A few weeks back I had the honor to host a Baby Shower party for my dear friend ❤
Their ultrasound had confirmed that it looks like a girl, and I got to throw a pink party! 😀
We had a table full of delicious food and sweets, as you can see below:
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The main part of our shower was just to eat and enjoy each others company! 🙂 How ever we had two small party games for the mom-to-be and guests. First one was that every guest brought a baby or toddler picture of themselves, and the mom-to-be had to guess who is who. She did quite well! 😉
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The other task for the guests was to add their guess of the baby’s name and time of birth to little round pink papers and then add it to the photo frame:
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We also gave a gift card for a pampering session at a spa to our mom-to-be and some other small gifts for the baby. 🙂

While writing this post yesterday, I was thinking that that the baby must be coming soon! And actually, I got a photo in whatsapp, that the little baby girl was born yesterday evening. ❤


Hi! It’s been a while since my last post. Last weeks have been super busy and I’ll post about them later. 🙂
This post is about our Easter. We had a lovely family dinner already on Thursday. Me and my mom divided the menu, I was in charge of the starters, salad, and dessert + hosting, and she took care of the main course. Then we ate another dinner with my in-laws on Sunday.
I love hosting parties and dinners, so this was a very pleasant job for me! Now I could go overboard with my Easter and spring decorations… 😀 Here are some photos before we go to the actual Easter desserts. 😉
IMG_075420170413_163328037_iOS (2)20170412_162136355_iOS (2)Okay, a real photo overload! Sorry for that.. 😉 Here are the desserts I made for both dinners. A fresh White Chocolate and Passion fruit cheesecake, and a Carrot cake Cheesecake.
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20170416_171125376_iOS.jpgThese two cakes were a huge success! Super delicious and smooth taste. Especially this Carrot cake Cheesecake was a real super positive surprise in how good it was! I was expecting it to be good but it exceeded my expectations. 😛 Have to do this one again!
I hope you are having a nice week everyone ❤

1st Anniversary Cake (with tutorial photos)

Happy Wednesday to you all! I promised to make a tutorial post of the next custome cake I make. Well here it is. 🙂

I was asked to make a cake shaped the number 1, and customize it with the company Triuvare’s colours.

First I started up making the gluten-free cake batter. I decided to bake the cake on a sheet so it would be easier to cut the cake into suitable peaces for building the shape of 1.

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Two of these were enough to build this cake. And here is the first layer moistured with orange juice:

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And here is the final cake before the sugar mass icing.

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And the sugar mass is set:

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And here is the finished cake! The blue power button is also a mini cake. 🙂


As I mentioned earlier, the cake batter was gluten-free. As for the fillings, I made a smooth mango mousse and a more fresh and breezy citrus mousse. Yum!

This cake came up really nicely, and I was really happy with the outcome! 🙂

Laskiaispullat – Finnish winter buns

The end of February and the beginning of March usually bring sunshine and warmer weathers. Birds are starting to sing and brighter day are here, Hurray! 🙂

Part of this time of the year is also “Laskiainen”. Families, and especially children, head to sledding hills with different kinds of sleds. The other part of this tradition is to eat “Laskiaispulla”. Basically a traditional bun filled with jam or almond mass and whipped cream. These delights are soooooo goooood, even better when the buns come straight from the oven! 😛

This year I took a head start, the actual Laskiainen is next Sunday the 26th. 😉 I did the tradiotional buns, and also a Bun Cake. Here are some photos from the process:






Oooh, I wish there were still some left! Looking at these pictures again just make me want more! 😀 Maybe next Sunday again… 😉

Happy and Energetic Monday to you all! ❤