Hello Kitty!

Hello everyone!

Wow, what a busy 2 weeks it has been! Life has been a rollercoaster of fun and exciting events!

This week-end we had time to go to a sweet little girl's 4th birthday party! It was a Hello Kitty party, so for the first time ever, I made a Hello Kitty cake. It was really cute!


Lately I've been trying out some new tricks for my cakes. Nothing really beats the look of a cake covered in fondant, but at the same time it's really sweet and not always nice to eat too much of...especially here in Sweden. So instead of covering a whole cake in fondant, I have been covering it with delicious cream cheese frostings instead!!! Even though there is definately a time and a place for fondant covered cakes, I'm learning that sometimes it can be just as nice with a good frosting and some sweet fondant decorations.

For this Hello Kitty cake I made some of the decorations with marsipan and some with fondant. It was perfectly cute for a little girl!



For the base of the cake I wanted to try a new recipe, so I took one from Manuela's blog (Passion for baking). While I was there I found a great white chocolate and cream cheese frosting recipe which I gave a try, with a few little changes here and there...and OH MY WORD...it's my new favourite icing/frosting recipe!!!




Here they are:

Chocolate base: (Can also be found here)



200 g butter or margarine, romms temperature
3 dl sugar (300ml)
1 tsp vanilla essence/sugar
3 eggs
1,5 dl cocoa (150 ml)
5 dl flour (2 cups)
1/2 tsp baking powder
1 1/2 tsp bicarbonate
1 tsp salt
3 dl water

1. Preheat the oven to 175 degrees. Oil 1 large or 2 small cake tins.

2. Beat the butter and sugar until white and fluffy.

3. Add the eggs, one at a time, mixing well after each addition. Continue beating for several minutes after all the eggs have been added.

4. Mix all the dry ingredients in a bowl. Add to the creamed butter mixture together with all the water, mixing slowly at first and then a little faster as the flour gets incorporated. Beat for several minutes.

5. Pour the batter into the prepared cake tins. Bake in the oven for about 30-40 minutes, depending on the sizes of the tins used.

6. Remove from the oven and let the cakes cool completely. Cut the top of the cake of and divide them in half. Fill with different fillings, depending on which favour you want. I used my caramel cream and oreo cream fillings. Raspeberry mousse also works great with this chocoalte flavoured base.



White Chocolate Cream Cheese Frosting: (Check out Manuela's version)


250 g white chocolate
340 g natural cream cheese
85 g butter
1 1/2 tbsp creme fraiche
1 tsp vanilla essence
1/2 dl icing sugar
food colouring

1. Melt the chocolate carefully.

2. Mix the rest of the ingrediants in a blender very quickly. Add the chocolate and mix until combined.

3. Pour the icing into a bowl and put in the fridge for at least 1 hour.

4. Take out and mix with an electric beater until desired consistency.

Happy baking,
Love Heidi