Archive for July 2011

It was my husband’s 32nd birthday this week and what better way to say ‘Happy Birthday’ to your loved one than making him a heart shaped birthday cake. The writing leaves a bit to be desired, but surely I can improve that when getting more¬† practice. The inside of the cake is quite fabulous though with its raspberry, vanilla and chocolate layers held together by creme patisserie.



I recently forced myself over my fear of decorating with sugar paste and started trying again.  The first time I ever tried it was very difficult and I was not sure if I would be able to get the hang of it. I tried and I succeeded.

The butterfly was a red velvet cake with a bright red coconut vienna cream filling and the fish cake a dense, moist chocolate cake.


I was in the mood to try some new things with candied orange. I’m not a huge fan, but both my husband and my sister totally love the stuff, so that was more than enough reason to get creative.

The slices of orange were dipped in 70% dark chocolate. Nothing more, nothing less. That was enough to make them delicious.

I used the same chocolate to make orange peel Rice Crispie treats. They were so good that my 3 year old couldn’t get enough of them. Not your typical choice for a little one, but he likes a lot of outspoken flavours.

Using more or less the same recipe as for the cherry fudge I bought candied orange peel (I could make my own, but honestly, who has the time and energy?!) and added this into the chocolate-condensed milk mix. To add some more flavour I also added some raisins and to make the texture a bit more interesting I added a cup or so of sugar puffs. Here’s the result. It was very well received by everyone who tasted it.


  • 1-1/2 teaspoons plus 1 tablespoon butter, divided
  • 150 gr semisweet chocolate
  • 150 gr milk chocolate
  • 1 can (14 ounces) sweetened condensed milk
  • 3/4 cup chopped orange peel
  • 1/2 cup raisins
  • 1 cup sugar puffs
  • 1 teaspoon natural orange extract
  • shredded coconut


  • Line an 11-in. x 7-in. pan with foil (or parchment paper) and grease the foil with 1-1/2 teaspoons butter (no need to butter when using paper); set aside.
  • In a heavy saucepan, melt the chocolate and remaining butter over low heat; stir until smooth. Remove from the heat; stir in the milk, dry ingredients¬† and extracts until well blended. Spread into prepared pan. Sprinkle with coconut. Refrigerate until set (2hrs maximum).
  • Using the foil, lift fudge out of the pan. Discard the foil; cut fudge into 1-in. squares. Store in the refrigerator. Yield: about 2-1/2 pounds.

Baked and eaten

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