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
4 eggs
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
tableofcolors 
Lovely, and a magic cake stand to hold it 🙂
Beautiful ! You’re a creative lady!
Gorgeous and delicious looking!!
Beautiful cake! You are amazing!
Fascinating recipes. I now have a new idea for using my rye flour. Thank you.
I really enjoy using rye flour for its flavor and it is surprisingly versatile. Thank you for stopping by!
You have been nominated for the Super Sweet Award! The Lord bless you!! (having trouble getting comments to post)
http://remissionary.wordpress.com/2012/12/01/and-now-for-something-really-sweet/
Thank you so much for the nomination! I really appreciate it! After thinking long and hard I have decided to not accept awards. Congratulations on your award! You are a positive influence!
Wow what a beautiful cake!
Thank you so much!
Well done, gorgeous looking wedding cake. Very tasty I am sure with the added filling you put, that is the cream, quark, blueberries and raspberries.
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Chef Randall
savorthefood.wordpress.com
Beautiful! We had the same wedding cake topper on our cake.
Thank you Cynthia! It is such a classic cake topper, full of genuine feeling 🙂
Hi Laila,
The cake is beautiful! I love the chocolate collar. Did you make the topper as well? Its lovely!
Thank you so much for your nice comment! The topper I did not make. It is a part of the Willow Tree series of statues and figurines.
Aah! Its as beautiful as your cake 🙂
What lovely cakes – truly inspiring!
Thank you so much!
Hi there, I’m intrigued by the use of rye and buckwheat flours in cake and would like to try one of your recipes. However, I’m confused by the measurements given – e.g. 1 dl/0.4 c – what is dl? I’m used to working with grams down here in Australia. Advice would be appreciated!
Hi Chez, Thanks for the question.
The weight of one deciliter (dl) of rye flour is 75 grams. I didn’t have buckwheat on hand so I can’t give the exact weight for it. 1 deciliter is just a tad under 1/2 cup (US cups). Hope you get a chance to try using rye or buckwheat in a cake…I don’t think you will be disappointed!
I love to use rye flour; just this morning at the grand opening of Gjusta (a wildly anticipated bakery by a very well known baker & local restauranteur) in LA, we saw a croissant pastry made with a dough started with rye! It was one of the best pastries I’d ever had! I have never tried rye flour in a cake, though, very interesting. Must try soon!
I’m not sure how I ever missed your comment Sue…but better late than never right? What an interesting concept to make a croissant pastry with a rye starter! I was just looking at croissant dough recipes this morning. Perhaps I’ll have try give it a try sometime!
I’d love to see if you do croissants!
At the end I find a bit of time to visit your blog. And I love it. Not only your recipes but also what you write and your life style. You’re charming and lovely. Now I have found it, ever I would leave it : )
Oh, Thank you Monica! You made my day ❤
So good of you to pop round and say hello – I was looking for cake inspirations and here I am at cake central!