There is this small cake that is a staple at almost any Danish bakery, the raspberry slice. While it is small and not terribly fancy compared to a lot of other cakes, it has a rather religious following of people who simply cannot do without it. At the basic level it's two thin layers of baked shortcrust pastry on top of each other, separated with a layer of raspberry jam and decorated with layer of glacé icing and hundreds and thousands.
Recently, my youngest sister wanted to bake these ‘advanced’ cupcakes, so she asked whether I would bake them with her. Never avoiding a chance to bake with others, I immediately agreed, and we had a lot of fun preparing, decorating, and not least eating the cakes. It's a fairly standard chocolate cake with whipped egg whites carefully folded into the chocolate batter. After a good bake we piped butter frosting over the cupcakes and drizzled candied violet over it.
Starting as an experiment on creating whipped cream from an oat-based cream, the apple blackberry tart is a nice dessert, but since it is fairly dry it really needs whipped cream. The tart dough and fruits applied does look rather appetising. The blackberries are fresh from our garden, so I think they deserve a closeup. This is a closed tart receiving a lid of more shortcrust dough. It is supposedly possible to whip the oat-based cream by adding some gelatine, but even after we threw it in the freezer for a while to strengthen the gelatine's properties (they were not working without this step at all) the result was lumpy and disappointing, nowhere near the impressive tops and lightness of regular whipped cream.
I have so far gotten the hang of creating bread for our daily consumption by baking four .5 kg loaves once a week, freezing two of the loaves and taking them out of the freezer as needed. It's a nice, relaxing routine to bake Hamelman's straight dough French breads, and they have such a lovely taste. So as part of the celebrations of my oldest sister's rite of confirmation, I offered to bake some bread and cakes to remove some of the stress from my parents as they were having the house filled with guests.
One particular kind of food that we are very fond of is cakes of all sorts. The photo below shows the toffee pie, which is a regular pie dough with home-made caramel poured onto the baked dough and with a cover of meringue. Lovely.