Culinary Adventures with Camilla

This is the July #TheCakeSliceBakers event. Since this is only my second event this year, I'll recap what we are all about... In this group, we are given a selection of three cake recipes. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes! Follow our  Facebook ,  Instagram , and  Pinterest   pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details. The Cake Slice Bakers also have a new Facebook group called  The Cake Slice Bakers and Friends . This group is perfect for those who do not have a blog but want to join...

While we were in Ry, Denmark with one of my best friends - Rikke - she declared that she was going to make Kransekage , a traditional Danish sweet to ring in the new year. It wasn't quite December 31st, but I didn't argue with an early  'Godt Nytår ' celebration as we bid farewell to the Frydenholm Mortensens. Besides, I love watching her cook. So, to be clear about the title. The flop refers to my attempt. Hers was perfect! Kransekage (Danish Wreath Cake) So, I'm sharing the recipe as Rikke emailed me. Her Kransekage turned out perfectly. At the bottom you'll see my failed attempt...and the reasons I suspect it flopped. I'll be trying again soon. Ingredients Cakes 400 g marzipan 175 g sugar 1 egg white Icing 100 g powdered sugar 5 t egg white Finishing 50-75 g melted dark chocolate Procedure Cakes Thoroughly knead the marzipan, egg white, and sugar together. Put some powdered sugar on your works...

When I was trying to decide on the dessert course for my friend's birthday dinner - Tasty Murder - I remembered how much I love the combination of bacon and chocolate. I settled on a triple layer chocolate cake with candied bacon cream cheese frosting and marzipan pigs. I didn't have enough frosting, so I was thankful for the 'naked cake' trend. It's rustic and allows for uneven cover of the cake. Woohoo. It was still tasty. And, besides, the most important decoration of the cake: the forty-three candles. Yep, I put them all on there. And it was aflame!  It took three people to light the candles in a timely fashion... Ingredients makes three 8"x 8" square layers Cake 2-2/3 C olive oil 2-1/2 C whole milk 6 large eggs 1 t pure almond extract 1 t pure vanilla extract 3 C flour 1-1/2 C organic unsweetened cocoa powder 3 C organic granulated sugar 1 t baking soda 1 t baking powder Frosting 16 ounces cream che...

Besides loving marzipan, marzipanschweine  (marzipan pigs) are good luck. Just ask the Germans. The pig has long represented good luck and well-being. Have you ever watch a pig root? They put their snouts to the ground and only move forward. Germans eat pork during their New Year's Eve dinner. But  marzipanschweine  (marzipan pigs) work as well to ensure good luck in the coming year. We went that route, putting a marzipan pig on top of our croquembouche . That recipe will post soon. If you want to give homemade marzipan a try, click here .

#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess and runs smoothly with the help of Heather of girlichef , and the rest of our fabulous bakers. Our theme this month is A LITTLE SOMETHING SWEET . For more bread recipes, visit the #TwelveLoaves Pinterest board , or check out last month's mouthwatering selection of #TwelveLoaves Mexican Breads! This month, our bread basket includes... Apricot Challah from A Shaggy Dough Story Blueberry Cheese Danish from Kudos Kitchen By Renee Cinnamon Mocha Swirl Bread from blackberry eating in late september Cinnamon Sticky Buns from That Skinny Chick Can Bake Gluten-Free Strawberry Lemonade Muffins from Rhubarb and Honey Hawaiian Style Sweet Rolls from Karen's Kitchen Stories Malt Bread from girlichef Nocatole {Calabrian sweet fritters} from Cake Duchess Saffron bread with raisins from TheBreadSheBakes.com Salted Chocolate and Marzipan Babka from Culinary Adventures with Camilla S...

For our final week of Eat a Rainbow, I decided that we would make marzipan for the 'white international food.' Okay, technically it's more of a tan color, but I went with it. And we, then, shaped  Glücksschwein , lucky pigs, in the German tradition.   I started with this, using syrup instead of egg white because of my "vegan" student. Then we added a bit more of almond meal because it was too sticky. Also, I looked long and hard for a natural food coloring; I finally found this one from India Tree whose ingredient list was: Glycerin, deionized water, vegetable juice, beta carotene, and turmeric for color. No Red No. 40. Thank goodness! Ingredients 1½ C almond flour/meal 1½ C organic powdered sugar 2 t pure almond extract 2 T ginger syrup Procedure Place the almond flour and powdered sugar in a large mixing bowl. Add the almond extract and ginger syrup. Mix with a spatula until a thick dough is formed. Add in the color in small i...