Cake add-ons recipes

Homemade candied violets

The egg whites are flushed well with a fork and the sugar spreads on a piece of parchment paper. Each flower head is dipped first in the airy egg white that acts as a glue. Then the flower is put in the sugar and the sugar is shaken over the flower with the pa

Strawberry Cream

The frozen strawberries are thawed and blended with flourishes. The house block is soaked in water and melted in a sprig. Heat shelf flower juice and stir in the puree. Let the mixture starch lightly before mixing with the pinch-sprinkled cream.

Parisercreme

Cream powder and sugar are stirred in a little of the cold milk. The rest of the milk is boiled. The purged powder is poured under stirring and allowed to boil. The cream is cooled and stirred. The cake cream is mixed with the whipped cream.

Mocha Cream

Mix the mentioned ingredients for the cream cacao and stir the cream to light and airy.

Mokkacreme IIII

Mix the ingredients of the cocoa cream in a thickened pot, simmer for pudding consistency. Cool the cream and mix it with stewed cream.

Mokkacreme II

Soaked house blossom in cold water. Bring cream 13% in boil. Whip egg yolks, sugar, coffee powder and cocoa together. Sprinkle some of the boiling cream and pour it back into the pan. Warm the cream to the boiling point, do not boil, so it separates. Remove th

Mokkacreme III

Whipped cream, cocoa, vanilla sugar and instant coffee mix and stir with the butter. Crush the pulse effect.

Råkrem

Egg yolks, flour and vanilla are whipped airy. Mix the husblas in. Flush the cream with light hand. This cream is used for example For team cakes.