Angry Birds Cake

I enjoyed so much making this cake and the decorations. 
I think it's one of my favorites so far.

Happy Birthday, Allesandro!

Buon Compleanno, Allesandro!

Photo Credit: Emi Trasnitu

Pound Cake with Berries - Vintage Look

Last Sunday we were invited by our friends for dinner at their place. It was a nice day with the right temperature so we ate outside on the terrace. As usual, I love bringing dessert so I made this delicious pound cake with mixed berries. On top , the light mascarpone frosting added the final and perfect touch to the cake. Everybody was really enjoying it and I must say I was the perfect ending to a great Sunday :)

Here is the recipe that I made.

INGREDIENDS:
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, room temperature
4 oz Philadelphia cream cheese, room temperature
2/3 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
2 tablespoons lime zest
1 cup frozen/ fresh mixed berries

Mascarpone cream cheese frosting:
4 oz Mascarpone, room temperature
4 tablespoons unsalted butter, room temperature
1 cup powdered sugar
1 teaspoon vanilla extract

DIRECTIONS:
Preheat oven to 350°F. Butter a round  medium pan. Line the bottom of the pan with parchment paper and butter the parchment paper as well. Set aside.

In a medium bowl, whisk together flour, baking powder and salt. Set aside.

In stand mixer, beat together cream cheese, butter and sugar until light and fluffy, about 2 minutes. Add eggs one at a time, throughly mixing each time. Add vanilla extract and lime zest, mixing until combined.

Pour flour mixture over the batter mixture. Using a large rubber spatula, gently fold in the flour until it’s completely mixed in and there are no pockets of dry flour. Lastly, gently fold in the berries.

Transfer batter to prepared baking pan. Bake for 55-65 minutes, or until toothpick inserted in the center comes out clean. Let sit until cool, at least 30 minutes and then remove from pan.

In a stand mixer or large bowl, cream butter and cream cheese until smooth. Add confectioners' sugar and beat on low speed until combined, then on high until frosting is smooth. Beat in vanilla extract.

Carefully frost on top of the cooled poundcake and store in fridge until ready to serve.

Photo Credit Emi Trasnitu

Star Wars Cake

 Happy 5th Birthday, Giuseppe!

 Photo credit : Emi Trasnitu

Orchid Cupcakes

I am in love with orchids. I have lots of them in my home and I feel like I can't live without them. I really feel like they bring a fresh air and color in my house.

For a long time I wanted to recreate them to decorate my cupcakes and I finally could.

I really enjoyed making them, although it's hard work and takes a lot of time.
I am really pleased with the result.

Everyone there liking them as much as I do?

Have a super day!!!

XO XO

Photo credit: Emi Trasnitu

Sweet & Sour Strawberry - Blackberry Tart

Baking tarts and pies is another favorite of mine. And this time I made a tart with a sweet vanilla filling called '' liaison de tart'' in french (which I've seen that's really used here in Switzerland and I decided to give it a try) and fresh blackberries and strawberries. 

 I made my sweet tart dough and the combination was great. You have to give it a try.
I love how all blended together and the result was amazing. Here is my sweet and sour tart. 

 INGREDIENTS:
Sweet tart dough

•  1 ½ cups of all-purpose flour
•  2 tablespoons sugar
•  A pinch of salt
•  1 stick of butter (4 ounces), cut into small pieces
•  1 egg
•  2-3 tablespoons cold water

Filling: 

• 1 package vanilla '' liaison de tart''
• 1 cup chopped strawberries
• 1 cup blackberries

DIRECTIONS:

1. Combine the flour, sugar and salt in a food processor and mix.

2. Add the butter pieces, in batches, and pulse until mixed.

3. Add the egg and the water, 1 tablespoon at a time, until clumps of dough start to form.

4. Remove the dough from the food processor and knead it gently.

5. Mold the dough into a flattened thick disc, and chill in the refrigerator for at least 30 minutes.

6. On a floured sheet of wax paper, roll out the dough into a thin sheet that is a couple inches larger than the tart pan you plan to use – it’s okay if it extends beyond the edges of sheet of wax paper.

7. Carefully flip the wax paper and the sheet of rolled pastry dough on to a lightly greased tart pan. Gently press the dough with your fingers onto the mold, start at the center and move outward. Use a rolling pin to roll over the edges and remove any excess dough from the edges. If you want you can leave a ½ - 1 inch to wrap around the edges of the pan – this will help prevent the crust from shrinking. 

8. Prick the tart shell with a fork and let it rest in the refrigerator for at least 30 minutes or until ready to use. 

9. Preheat the oven to 400F / 200C. 

10. Transfer the blackberries and chopped strawberries on the unbaked tart shell.

11. Prepare the filling as written on the package and pour it slowly over the fruits. Place the tart in the preheated oven.

12. Bake the tart for about 35-40 minutes or until the crust is golden. 

Photo credit: Emi Trasnitu

Computer Cake

Happy Birthday, Ionut!

Photo credit: Emi Trasnitu

Strawberry Cheesecake Muffins

Last week was awful in Zurich. I stayed a lot inside with my toddler which was more then happy to destroy the house. Toys all over the place and my stuff spreed everywhere. It was so hard to find my measuring cups... But when I found them, these delicious muffins were made ;)

I really can't decide if strawberries are my favorites or not. They are  definitely in top 3, but which place? It's a tight battle between them and watermelon. Maybe I should put them in  first joint place.

I love cheesecake and I love strawberries and when I saw this recipe , I knew I have to try it. Immediately!!! And this is the result!

They were a great snack for my toddler, as I cut down the sugar in the recipe. And, of course, my hubby ate them all. Who wouldn't? They are delicious, fruity and really moist.

Here is the recipe as I found it.
Happy baking!


INGREDIENTS:

MUFFINS:

• 2 cup Flour
• 1/2 cup Sugar
• 2 tsp Baking Powder
• 1 Egg
• 1/4 cup Vegetable Oil
• 1 cup Milk
• 1 tsp Vanilla
• 2 cups chopped Strawberries

FILLING:

• 4 oz Cream Cheese
• 1/2 cup Sugar
• 1/2 beaten egg
• 1 tsp Vanilla

TOPPING:

• 1/4 cup Flour
• 1/4 cup Sugar
• 1 tsp Cinnamon
• 3 tbsp Butter

DIRECTIONS:

Preheat oven to 400.
Line a 12 cup muffin pan with cupcake liners or spray with non-stick spray.
Combine 2 cups flour, 2 tsp baking powder and 1/2 tsp salt in a bowl and mix well.
Beat together 1 cup milk, 1/4 cup oil, egg and 1/2 cup sugar in another bowl.
Add flour mixture to milk mixture just until well combined. Do not over mix.

In another bowl, cream together the filling ingredients until smooth.

In another bowl, mix together the dry topping ingredients, then cut in the butter with a fork until you get a grainy mixture (mine wasn't grainy at all)

In each liner, put a tablespoon of the muffin batter then a few strawberry pieces, then a half
tablespoon of the filling, about a half tablespoon of topping, another layer of batter then fruit and finally remaining topping.
Bake for 25 minutes or until toothpick inserted in middle comes out clean.
Let cool in the muffin tin for 5 minutes and then transfer cooling rack.

Photo credit: Emi Trasnitu