Wow two exciting things to write about, 1st: Hello. Anyone else out there?? I have never blogged before. This is a whole new experience. Really it shouldn’t be such a big deal. Right? I mean almost everyone these days has a blog. But I am feeling the intimidation people. Knowing that at least one other person is reading my thoughts, on the internet….it is kinda a big deal!
But I felt it was the time. I have been posting the photos of what I bake on Facebook for about a year now, and with people starting to order more from me I thought a blog was a great way to start showing more people what I can do. So here I am. And if you are a reading this. Thank you. You r0ck!! Now on to the real reason you (and I) are here.
I was asked back in May if I would bake a cake by my husbands colleague. Her sister is graduating from highschool, and she follows my Sweet Tooth group photos and would love to have a cake done by me. Of course I jumped at the chance. I want to get in as much work as I can. And she gave me complete freedom to do what I wanted. But with one request that it be egg free. Her brother hasn’t been able to eat cake because no cakes are free from eggs. So of course I agreed to it. You have got to keep the costumer happy. And I am here to please.
I wanted to stay away from the traditional cakes I see around Sweden that look like the graduation cap. But I wanted to stay true to Swedish style. And what isn’t more Swedish this time of year then strawberries! I also wanted to keep it feminine and pretty. So this is what I am come up with. A beautiful vanilla egg free cake, covered in fresh strawberry butter cream. I got stuck with what I would fill it with. And then I remembered I had some sweetened condensed milk. Goodness I love that stuff! And I cooked it up with a bit of chocolate (who doesn’t love strawberries and chocolate mmm) to thicken it up and left it to cool. To add a bit of femininity I piped a simple pink rose and made a couple butterflies out of chocolate to sit on top. Pretty right?