I got the mission to make a fuor tier wedding cake with peonies and the couples´monograme, and this was the result!

I´m really pleased with how the cake turned out, especially the hand made sugar peonies. They were time consuming to make, but oh how I enjoyed making them! I have made all the peonies except the white buds, they are real.

Chocolate cake with dark chocolate ganache, fresh raspberries and vanilla meringue frosting. Covered in white chocolate fondant. Decadent & Elegant.

Yum!

This was the first cake I delivered with my amazing friend and Holy Sweet partner, Christina. It was so nice to have her help and support and to share the fun... and the responsibility!

From now on we are two, and that means twice the fun!

Christina took this picture of me with the finished cake

Our little gift to the couple, a blessing and a big heart shaped pink ballon.

Sorry for the bad pictures, the light wasn´t the best, and I didn´t get along with the camera!

Holy Sweet has now moved out from Les Chambres Stockholm, and we are now looking for a place where we can bake AND have a little café... We will keep you updated. Until then, all orders go via email and/or phone.

Lots of Love,
Linda & Christina

o´ valentine!

Because of my little rose project

together with Camilla Ek,

I decided to make a valentine dessert table with some of the goodies made for the project... here it is!

I will post some rose infused recipes really really soon.

and now some close ups....

Blessings, Linda

o´recipe!

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!
:)

o´colourful!

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.