Chocolate and Raspberry

Happy Birthday, Signe! 🎉
It’s not every day your neighbour turns 14! I must say, I had an absolute blast baking this cake, and I’m really happy with how it turned out. Quite similar to #05 as requested, but still original and unique.

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I may have said this before, but the decorating process is probably my favourite part of baking. It’s like heaven for the creative part of my brain. That said, trusting the process — and my own knowledge — isn’t always easy. Sometimes it’s honestly quite hard, especially when I don’t have a clear vision of what I want the final result to look like.

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But on the flip side of the cake 🤭, that’s where so much of the beauty of baking lies. The anticipation, the excitement, and the colour-coding process completely take over my brain, leaving no room for other thoughts to enter (hello, mindfulness). I truly hope everyone has that one thing — or maybe several — where they can lose themselves, be fully present, and just be. Whatever your thing is, I hope it brings you a bit of peace in an otherwise quite busy world.

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That’s exactly what baking — and especially decorating — brings me: peace 🩷

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Staying on the decoration topic, let’s talk about the macarons. Up until now I’ve mostly made Italian meringue macarons, but recently I’ve been struggling a bit and got curious about the French meringue method instead. If those terms don’t mean much to you, no worries — it simply means there are different ways to make the macarons' meringue base. This time, I chose a different approach, and I really loved the result.

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This method also forces me to practise my macaronage a lot more — the folding of the batter. Challenging and enjoyable, which, if you ask me, is a pretty great combination.

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See you soon —

and enjoy the eye candy!