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 ❤
Last Saturday I decided to execute my long-term dream: Making a cheesecake with cinnamon rolls! 😀
Okay, that sounded a bit silly, but hey, don’t we all have those super delicious dream desserts we have always wanted to try out? This was one of mine…
Basically the whole cake tastes like super moist cinnamon rolls with a custard used in Cinnabons. Pretty good I say! The base of the cake is cinnamon roll paste. On top of it comes the cheesecake mass with drops of the cinnamon roll paste and cinnamon-sugar sauce. Bake it in the oven for ~ 45 minutes and let it cool down. During this, you can make the frosting ready to be drizzled.
The cake was really tasty, my husband was really impressed how can the cake so well combine cinnamon buns and a cake! 😀
Definitely a cake worth re-baking. Oh, and I forgot to mention that the cake is gluten-free!
Have a great week you all! ❤
Last weekend, we celebrated midsummer here in Finland. Usually the weather is really testing our nerves be being rainy, windy and cold! But.. This year, Finnish summer really showed the best of itself! It was such a beautiful weather during the whole weekend, sun was shining, it was over 20 degrees celsius. Perfect!
So what would be a better way to celebrate this, eating cakes of course! 🙂
I made three different cakes for the weekend, a raspberry-blueberry cheesecake, a strawberry moussecake and a blueberry cake. They were really yummy!
I’ll let the photos do the talking for now. Have a great week!
Back in business after a wonderful holiday road tripping in sunny California! Meanwhile the nature back here in Finland has flourished, everything is so green and flowers are starting to take over fields. 🙂 So pretty!
Before I left to my trip, I tried out a nice and fresh cheesecake for a client. I combined two wonderful berries and the result was great!
Ingredients used in this Raspberry-Blueberry Cheesecake:
– Glutenfree oat cookies
– Cream cheese
So, this is my first blog post! I’m super excited and nervous at the same time.
As my first blog post, I want to share with you my first official Sweet Little Things cake: The Easter Nest Cake.
It’s funny how people always start to wait for the next season of the year to begin in a certain point. Easter is the time I start to look towards spring after the long cold winter time. It’s amazing to remember how the sun looks after the long darkness! Inspired by this, I decided to create a cake with a fresh spring taste with mango and coconut.
Mango gives a nice fresh taste to the cake and the hint of coconut adds softness to the taste. A perfect combination!
For decoration my choice was to go with these cute pastel color chocolate eggs and dark chocolate chips.
And voilá! The Easter Nest Cake is ready to be served.
Ingredients used in this cake:
– Chocolate cookies
– Cream cheese
– Cream, whipped
– Mango puree
– Coconut milk
– Gelatin leaves
– Chocolate Easter eggs
– Dark chocolate chips