Handgjorda exklusiva bakverk till event, bröllop och fest

onsdag 30 december 2009

o´happy new year!!!

I wish you all a really blessed, Happy New Year!!!
I had the joy of making 60 sparkling New Years cupcakes for Maria & Marcus´wedding on new years eve. I loved making theese cupcakes, and I´m really pleased with how they turned out. The couple celeberated their wedding at beautiful Operakällaren
and their wedding photographer was Brigitte Grenfeldt
, so I´m sure they will have some amazing photos! If I get some of the cupcakes I promise I´ll post them. Unfortunatley I forgot my camera so I snapped some pics of the boxed cupcakes with my iPhone, before delivery. Bad quality, but better than nothing...

lemon cupcakes with lemon curd filling and swiss meringue buttercream frosting.
And here´s some close ups of the decorations...

peach flowers, pink blossoms, white chocolate pearls and really sparkly white butterflies

söndag 20 december 2009

o´happy birthday viveka!

I made theese lemon poppy seed cupcakes with lemon cream cheese frosting for viveka´s surprise birthday party! Her birthday is December 21st and since it is so close to christmas she doesn´t want it to feel all "christmasy"... that´s why I made summery lemon cupcakes for her birthday, not christmasy at all.
We had a really good time! Thank you Viveka!
I didn´t have the time to make decorations out of gum paste, so I took a shortcut and decorated the cupcakes with cute fabric flowers again ;)

lemon poppy seed cupcakes with lemon cream cheese frosting. Sprinkled with poppy seed and topped with fabric flowers

tisdag 15 december 2009

o´gingerbread cookies!

No christmas without gingerbread cookies! The top ones are chaped as ornaments/baubles for a christmas tree... cute, cute! And since theese weren´t made to be eaten, I added some unedible bling to them. What doesn´t show on the pic is that the snowflakes are all glittery.

Gingerbread Cookies (recipe from joyofbaking.com)

3 cups (390 grams) all purpose flour (vetemjöl)
1/4 teaspoons salt
3/4 teaspoon
baking soda (bikarbonat)
2 teaspoons ground ginger (malen ingerfära)
1 teaspoon ground cinnamon (malen kanel)
1/4 teaspoon ground nutmeg (malen muskotnöt)
1/4 teaspoon ground cloves (malen kryddnejlika)
1/2 cup (113 grams) unsalted
butter, room temperature
1/2 cup (100 grams) granulated white
sugar (strösocker)
1 large
2/3 cup (160 ml) unsulphured molassesRead more (mörk sirap går bra)

In the bowl of your electric mixer (or with a hand mixer), with the paddle attachment, cream the butter and sugar until light and fluffy. Add the egg and molasses and beat until combined. Gradually add the flour mixture beating until incorporated.
Divide the dough in half, and wrap each half in plastic wrap and refrigerate for at least two hours or overnight.
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line 2 baking sheets with parchment paper and set aside while you roll out the dough.
On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch. Use a gingerbread cutter to cut out the cookies. With an offset spatula lift the cut out cookies onto the baking sheet, placing the cookies about 1 inch (2.54 cm) apart. If you are hanging the cookies or using as gift tags, make a hole at the top of the cookies with a straw or end of a wooden skewer.
Bake for about 8 - 12 minutes depending on the size of the cookies. Small ones will take about 8 minutes, larger cookies will take about 12 minutes. They are done when they are firm and the edges are just beginning to brown.
Remove the cookies from the oven and cool on the baking sheet for about 1 minutes. When they are firm enough to move, transfer to a wire rack to cool completely.
If desired, you can press raisins, currants, or candies into the dough for eyes and buttons while the cookies are still warm. Otherwise, confectioners frosting can be used to decorate the cookies. You can also use the icing as a glue to attach candies, raisins, and sprinkles.
Confectioners Frosting: In an electric mixer (or with a hand mixer), cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl and beater. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk if too dry. Place the frosting in a pastry bag fitted with a decorative tip and decorate the gingerbread men as desired.
Tint portions of frosting with desired food color (I use the paste food coloring that is available at cake decorating stores and party stores).
Makes about 3 dozen cookies depending on the size of cookie cutter used.
Store in an airtight container.


söndag 22 november 2009


For the love of macarons! The prettiest sweet ever!
I made theese for a friend´s birthday party...

I made three different flavours. white chocolate/strawberry, lemon and coconut with caramel milk chocolate filling (not in pic)... the last one was my fav!

söndag 25 oktober 2009

o´ little sister!

I made some cupcakes for my younger sister´s 17th birthday this weekend. A great tip if you don´t have the time or the effort to make hand made sugar flowers, is to top your cupcakes with some fabric flowers like i did on theese. Cute and simple!

vanilla sour cream cupcakes with lemon curd filling and lemon cream cheese frosting

måndag 28 september 2009

o´happy birthday to me!

Here´s a little mosaic from my birthday. Big thanks to my beloved family for making it such a wonderful day!
Love, Linda

onsdag 23 september 2009

o´happy birthday INREDA!

I was so thrilled when Annelie from INREDA
asked me to make them a cake to celebrate their lovely web shop. And I was even more excited when I saw theese beautiful pictures, taken by talented photographer Katarina Löfgren,
this morning!
Annelie´s web shop www.inreda.com opened 10 years ago, TODAY! HAPPY BIRTHDAY! :)
To celebrate they have great discounts and... cake!
Please check out their great web shop! They sell the most gorgeous things! My absolute favourites are... everything from RICE!
They sell china, wall paper, jewellery, wallies.. everything to make your home a little, or a lot, prettier!
And for my swedish readers, do visit Annelie & Susanne on Hem 2009
, inrednings- och designmässan, Stockholmsmässan october 1-4! I know I will!
photo: Katarina Löfgren
Annelie, thank you so much for letting me make the cake and cupcakes to celebrate your big day! And thank you for the gifts from RICE, I love them!
Thank you Katarina Löfgren, www.dokumenterat.nu, for making them look so gorgeous on your photos!
The cake is a dummy covered in chocolate fondant and hand made sugar flowers, so no filling in that one ;) But the cupcakes are the real stuff!
Valrhona chocolate cupcakes with raspberries and dark valrhona guanaja ganache

tisdag 22 september 2009

o` frida&Jimi´s cupcakes!

Here´s some pictures of the cupcakes I made for Frida&Jimi´s wedding...

valrhona chocolate cupcakes, cardamom/milk chocolate ganache, embossed white chocolate fondant
valrhona chocolate cupcake, honeyed raspberries, white chocolate cream cheese frosting
vanilla buttermilk cupcake, lemoncurd, vanilla meringue buttercream

Everything´s edible and all decorations hand made!

lördag 12 september 2009

o´peony wedding cake!

white top cake with peonies, to go with matching cupcakes for sweet, sweet couple Jimi&Frida.
this is my favourite cake of the ones I´ve made this far, and I loved making it!
Jimi&Frida, I wish you a blessed marriage and a happy life together!
I can´t wait to see pictures from your wedding! cake layer 1: valrhona chocolate cake, milk chocolate/cardamom ganache & raspberries

cake layer 2: vanilla buttermilk cake, lemon curd, vanilla meringue buttercream

the cake is covered in white chocolate fondant and decorated with with edible decorations; silver pearls, edible monogram and hand made white chocolate pearls & sugar penonies

cupcakes in three different styles & tastes:
valrhona chocolate cupcake, honeyed raspberries & white chocolate cream cheese frosting
vanilla buttermilk cupcake, lemon curd & vanilla mwringue buttercream
valrhona chocolate cupcake, milk chocolate/cardamom ganache & white chocolate fondant
The design of this cake was inspired by the talented Melody Brandon of My Sweet and Saucy.
Thank you for all your great work, and inspiration!

onsdag 2 september 2009

O´Holy Sweet!

Nu har jag äntligen registrerat mitt företag, Holy Sweet, och kan sakta men säkert börja min verksamhet i liten skala. Tyvärr kommer jag inte kunna ta så många beställningar jag egentligen önskar, eftersom jag samtidigt går en konditorutbildning.
Så det är först till kvarn som gäller!

Kolla in min hemsida http://www.holysweet.se/ för information om smaker, priser etc!
Sidan är inte helt klar, måste byta ut gallerierna och fixa och lägga till en hel del text och flikar, men nu finns ett litet smakprov med den viktigaste informationen i alla fall.
Jag är öppen för kritik, tips och råd kring sidan. Vad saknas, vad borde tas bort? Det är en första variant som måste slipas på ;)
Tacksam för all hjälp!

Love, Linda

onsdag 19 augusti 2009

white o´white!

...just a little sneak preview on some taste samples I made the other day, for the most adorable couple!

taste sample flavours:
* valrhona chocolate cake, honeyed raspberries, white chocolate cream cheese
* valrhona chocolate cake, milk chocolate/cardamom ganache, white chocolate fondant
* vanilla buttermilk cake, lemon curd filling, vanilla meringue buttercream
* white chocolate cake, honeyed raspberries, champagne/lemon meringue buttercream

måndag 17 augusti 2009


It is time for a chocolate cupcake recipe!

Chocolate Cupcakes with Vanilla Buttercream Frosting
6 tablespoons cocoa
1 1/2 cups granulated sugar
1 teaspoon salt
1 teaspoon baking soda
2 cups all purpose flour
2 eggs
1 teaspoon vanilla
3/4 cups vegetable oil
1 cup cold water
Sift together the cocoa, sugar, salt, baking soda and flour. Set aside. Using a mixer, mix the eggs, vanilla, oil and cold water until creamy. Slowly add the dry ingredients until well incorporated. Scoop evenly between 24 lined muffin cups and bake at 375 degrees for about 20 minutes. Frost with your favorite frosting.
Creamy Vanilla Buttercream Frosting
500g unsalted butter, room temperature
500g confectioners sugar
pinch of salt
2 tsp vanilla extract
Cream the butter for a couple of minutes. Add confectioners sugar and salt and mix on low speed until incorporated. Mix on high speed until pale, smoot and really flyffy, about 5 minutes (scrape sides of bowl when needed). Add vanilla and mix on high for another minute.
( I added a drop of pink food colouring and chocolate shavings)

Please enjoy!

lördag 15 augusti 2009


cupcake tower with matching two tier top cake for Jenny & Patrik. I just love the colours- red, orange and bright pink! so happy colours!
I enjoyed making this cake so much, especially the flowers for the top cake.

valrhona chocolate cake, raspberries and white chocolate cream cheese frosting. covered in white chocolate fondant and decorated with hand made sugar flowers and white chocolate pearls and butterflies.

fredag 31 juli 2009

o´cherry tree!

O´cherry tree top cake with matching cupcakes for the beautiful couple Elnaz & Pejman.
I wish you a blessed marriage!

chocolate cake, vanila meringue buttercream, fresh strawberries, dark chocolate ganache

lördag 25 juli 2009

o´apple blossom

photo shoot in the garden...
(dessert bar in whites & greens)

photography by Tintin Vidhammer & O´Holy Sweet

söndag 19 juli 2009

o´rose wedding cake!

wedding cake for sweet couple Paul & Ulrika.
Inspiration for the wedding was "The Great Gatsby", so the cake was decorated with royal icing feathers made with brushed embroidery technique to get the right 20´s feeling.

white chocolate cream cheese frosting with black cherries, and dark chocolate ganache layered between chocolate cake. covered with buttercream and fondant with a hint of almond.

gluten free chocolate cupcakes filled with ganache and black cherries, topped with fluffy white frosting.