This weekend was a time for celebration and cake baking. Saturday was a beautiful day, perfect for a wedding. Wedding planning is challenging. There are great expectations for the day. Everything has to be perfect. A perfect day for perfect memories.
Real life is usually a bit different. Rarely is everything perfect. And sometimes those little imperfections make the best memories. Having made several wedding cakes in the past several years, I have been able to experience the excitement of the wedding couple. Each couple is different and so is each wedding cake. Even though I try my best, sometimes there are little imperfections. (I suppose it is possible that I am to some degree a perfectionist, even though I would like to think that I am more pragmatic) But if you look at the cake from a distance those imperfections usually disappear. It is after all hand made. Hand made things have a personality and character that machine made things cannot achieve. It is made with a caring heart.
The cake was made with thin layers of rye cake. It might sound different, but try it out. I promise you that it will surprise you in a positive way. The filling was a mixture of equal parts of cream and quark mixed with fresh raspberries alternating with fresh peaches.
I have been using this recipe for over ten years and use it in multiple ways. One of my favorite ways is a quick and easy dessert for surprise company. Bake the cake according to the recipe and when cool fill it with walnut maple syrup ice cream and roll it up. Serve with fresh berries. It is from the cook book Hyvää ruokahalua, kotikokin parhaat leivonnaiset, ed. Anna-Maija Tanttu. Just looking at my cook book it is obvious that it is a favorite. When I open the book it almost automatically falls open to page 170 or the page with the ruiskääretorttu.
Rye jelly roll /ruiskääretorttu
1 dl/0.4 c sugar
1/2 dl /0.2 c brown sugar
1 tsp baking powder
1 dl/0.4 c rye flour
Whip eggs and sugars so that it is a thick foam and light in color. It is not possible to over whip this. When I was a kid, my Mom taught me a trick for testing to see if the egg batter had been beaten enough. If you are able to make an “8” with the batter so that it does not immediately disappear it is ready for the next stage. For best results use room temperature eggs. In a seperate bowl mix the rye flour and baking powder with a spoon. Fold the flour mixture into the egg batter gently. Spread unto a baking sheet lined with a greased baking paper. Bake in the oven (225 C/435 F) for 5 to 7 minutes or until golden brown.
While the cake is baking, place another baking paper on the table and sprinkle it with sugar or alternately with rye bran. After the cake has been removed and is still hot, flip is on the prepared baking paper. Remove the baking paper gently from the cake. Let cool and fill as desired.
On Sunday the party continued. Our Godchild had a birthday party. She had wished for a cake with a fairy. The filling and cake was a variation of the wedding cake. Since a member of the household is gluten-free I substituted buckwheat flour in place of the rye. The result was a very fluffy and moist cake.
This was certainly a weekend to remember. Congratulations to all!
Here are some ideas for parties and celebrations and links to their recipes.
Cupcakes tend to be popular with the younger and older kids. The cupcakes above are chocolate cupcakes with salted caramel buttercream. Recipe can be found here.
My sister made these “Gone Fishing” cupcakes and the buttercream recipe was a keeper.
Little cake decorator at work helping Mom. The cake is a Victoria Spong alternated with chocolate cake filled with a chocolate whipped cream and raspberries and cream. It was really quite tasty. Recipe can be found here.
Shaun the Sheep. An easy on to let kids help decorate.
A Lemon Cheesecake, no-bake style and a recipe favorite for kids and adults alike.
A savory cake for family celebrations, click here for the recipe