Are You a Master Baker or Disaster Baker? Contest and Giveaway RECIPE #6

Recipe #6 Manuela’s Classic Budapest Roll

Classic Budapest Roll Manuela

Recipe by Manuela Kjeilen. (All photos courtesy of passionforbaking.com’s Lise Sternersen, and the dishes featured in the photos were created by Manuela Kjelien unless otherwise noted). 

Final Recipe #6:

Today I’m announcing the final recipe in the Are You a Master Baker or Disaster Baker? Contest and Giveaway bake-along series. When I started this baking journey twelve weeks ago I was a self-professed disaster baker, I never imagined I would end up at the finale with a true “passion” for baking!  I’ve found a new confidence as a baker after baking all six of Manuela’s delicious recipes. The fear and trepidation that once accompanied the thought of baking anything other than cookies or a pie seems to have gone for good. Passion for Baking, Manuela Kjeilen’s step-by-step directions has been the perfect instructor for this novice baker and as Manuela would say, “practice, practice, practice.”

I hope that you’re all feeling the same sense of accomplishment after baking along in the challenge? Please take a moment to share a a quick note in the comment section below of how this baking journey has effected your skills, life and …

What We’ve Been Up Too:

If you’re here for the first time and would like check out what we’ve been up to, click the links to view Recipe #1 Mocca Meringues Ice Cream Cake, Recipe #2 Norwegian Cream Cake, Recipe #3 Manuela’s Best Vanilla Cupcakes, Recipe #4 Manuela’s White Macarons with Milk Chocolate Fudge, and Recipe #5 Manuela’s Norwegian Vanilla Buns.

The requirements for this weeks challenge are the same as the previous five weeks and are written below: 

Bake the next recipe in the challenge series then take a photo of your “Master or Disaster” piece. The Woobox Submission Form is listed at the end of this post, and it’s also where you will share a photo of your creation. The link will be available on all my social media sites for easy access to post your photos for the entire duration of the contest. 

*NOTE* Contest and Giveaway 

In order to be eligible to win the $700.00 Ankarsrum Original Mixer you must enter a photo for ALL 6 recipes in the challenge. To win the Baking Book: Love Manuela,  you are required to enter 3 recipe photos.

FOR THE OFFICIAL RULES CLICK HERE

Classic Budapest Roll Manuela

Recipe by Manuela Kjeilen. (All photos courtesy of passionforbaking.com’s Lise Sternersen, and the dishes featured in the photos were created by Manuela Kjelien unless otherwise noted).

This stunning creation is the work of Norwegian born award-winning blogger and “Master Home Baker” –  Manuela Kjeilen.

( You can read more about Manuela and the Contests Official Rules HERE )

Attached to each of the six recipes sent to me by Manuela were notes written by her as they related to one of the recipes. Below is what Manuela said about Recipe #6

Finally, I would love for your followers to make a typical Norwegian cake, you see them in all the bakeries in Sweden; a classic Budapest roll.

Manuela, Thank you for choosing this recipe last in the series,  I’ve always wanted to conquer making a rolled cake. Now I can add Classic Budapest Roll to my list of accomplishments as a baker. I hope you find this an acceptable rendition of your recipe.

Now that you’ve seen the STUNNING photo of Recipe #6 Manuela’s Classic Budapest Roll  above, say hello to my rendition.

Classic Budapest Roll

Food and Photo by Rebecka Evans – Recipe by Passion for Baking.com

Some Thoughts on My Final Bake

I went into this bake with far less trepidation as previous bakes. I was calm for the first time baking an unfamiliar recipe. It doesn’t hurt that Manuela gives such easy to follow instructions for her recipes. You can find her step by step instructions for this recipe HERE.

Thinking about making a rolled cake was a little overwhelming but once I started rolling out the cake it was much easier that I imagined. The cake is so deliciously chewy and flavorful and is my favorite in the entire series. The recipe calls for ground hazelnuts or almond flour, I opted to use almond flour since I’m not a fan of hazelnuts. If you have nut allergies, you can substitute your favorite crushed cookies; Lorna Dunes (shortbread cookies) work very well. 

What I Did Wrong:

  • The meringue crust is chewy and delicious but I over baked it per usual so my meringue is not the beautiful pale color like Manuela’s cake pictured above. I was really hoping to get that light and airy look that Manuela so expertly achieves however, I will have the opportunity to fix that as I will be making this cake again and again, it’s that good!
  • I got carried away with the dark chocolate drizzle so the top of my cake looks like a wild mess. I also added a lot more mandarine orange segments than the recipe calls for because I love them but they are trying to burst out from the sides of my roll. Despite the addition of the emerging orange segments the cake rolled up perfectly.
  • My biggest technical error was piping the meringue too close together and too close to the edges of the baking sheet. Unfortunately, the cake became one giant sheet instead of the beautifully pipped lines of Manuela’s cake.  I had to use a small knife to free the sticky edges from the baking sheet. To keep that from happening, I would suggest leaving about 2 inches free from meringue around the entire sheet to make a clean line. Take a look at Manuela’s YouTube video HERE to see what I’m suggesting. Not a disaster per se, I was able to accomplish the rolled effect without breaking the cake in half! I would call this a baking success. 

Classic Budapest Roll

Food and Photo by Rebecka Evans – Recipe by Manuela Kjeilen

Classic Budapest Roll

Food and Photo by Rebecka Evans – Recipe by Manuela Kjeilen

Manuela’s Classic Budapest Roll Notes

You will need the following items in order to successfully bake this recipe: 

  1. Stand Mixer with whisk attachment (If you don’t own a stand mixer you can use an electric hand mixer )
  2. One baking sheet lined with parchment and 1 extra sheet of parchment to roll the cake
  3.  1 large round nozzle baking tip
  4. 1 large pastry bag 
  5. The recipe conversions from European Measurements are Manuela’s US converted recipes or were calculated with the iPhone APP “Kitchen Pro”

    Classic Budapest Roll

    • Servings: 10-12
    • Difficulty: medium
    • Print

    BUDAPEST ROLL:

    • 1 1/8 cup (250 g) egg whites (about 7 large eggs)
    • 2 cups (450 g) sugar
    • 2 1/8 cups (200g) ground hazelnuts or almonds
    • 3/4 cup or 1-4 ounce box (75g) Jell-O Pudding-Instant Vanilla, optional

    FILLING:

    • 1 1/3 cup heavy cream, whipped
    • One can mandarin oranges (I used a total of 1 1 /2-15 ounce cans)
    • 2 tablespoon powdered sugar (I like mine sweet)

    TOPPING:

    •  2-3 oz. Dark chocolate, melted
    • 1 tablespoon Powdered sugar for dusting
    • 1-tablespoon Dark cocoa powder for dusting

     DIRECTIONS:

    • Preheat oven to 320F / 160 C°
    • In a large bowl, whip egg whites until stiff peaks form. Slowly add the sugar while beating the egg whites on low-speed.
    • In a medium bowl, blend the ground hazelnuts with the Jell-O Pudding-Instant Vanilla
    • With the use of a spatula, carefully fold in the hazelnuts / Jell-O Pudding-Instant Vanilla mixture with the egg whites.
    • Fill a piping bag fitted with a large round nozzle and pipe stripes onto a parchment lined baking sheet, from one side of the baking tray to the other side, pipe each stripe close to each other.
    • Bake in the middle of the oven for about 20 min, or until set.
    • Let the meringue cool completely.
    • While meringue is cooling, drain the mandarin slices. Make sure they are dry before being putting it on the cake.
    • In a bowl, whip up the heavy cream until it thickens, if you love it sweetened add powdered sugar!
    • Flip the cake upside down onto a new sheet of parchment paper.
    • Carefully peel off the parchment paper spread the whipped cream over the bottom of the cake. Place the mandarin slices e on top of the cream.
    • Place the long side of the cake in front of you and start rolling it.
    • I find using the parchment paper and a silicon mat underneath helps the rolling ones you get started, hold on to the paper rather than the cake.
    • Once rolled up, make sure the edge of the roll is facing down.
    • Melt the chocolate and drizzle on top, when the chocolate is firm, dust the top with icing sugar and some dark cocoa powder

    Enjoy, Love Manuela

Classic Budapest Roll

Food and Photo by At Home with Rebecka

This is your last chance to bake your “Master or Disaster” piece in this challenge! Remember you must post a photo of your completed dish to the WooBox link (listed below) by, September 15, 2018 Midnight CST 

Be sure to add a photo of your rendition to the WOOBOX entry form below. Thank you for baking along…Happy Baking!

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CONTEST TIMELINE

June 18, 2018 Initial Rules and Information Post

June 24, 2018 First Recipe in the series Announced (Recipe #1)

July 1, 2018 First Recipe Due Midnight CST

July 8, 2018 Second Recipe in the series Announced (Recipe #2)

July 15, 2018 Second Recipe Due Midnight CST

July 22, 2018 Third Recipe in the series Announced (Recipe #3)

August 1, 2018 Third Recipe Due Midnight CST

August 5, 2018 Fourth Recipe in the series Announced (Recipe #4)

August 15, 2018 Fourth Recipe Due Midnight CST

August 19, 2018 Fifth Recipe in series Announced (Recipe #5)

September 1, 2018 Fifth Recipe Due Midnight CST

September 9, 2018 Sixth Recipe in series Announced (Recipe #6)

September 15, 2018 Sixth Recipe Due Midnight CST 

WINNER(s) ANNOUNCED: October 1-5 stay tuned…

Be sure to Follow Ankarsrum Original USA and Manuela Kjeilen for her newest recipes at passionforbaking.com.

THANK YOU for baking along! 




Are You a Master Baker or Disaster Baker? Contest and Giveaway RECIPE #5

Recipe #5 Manuela’s Norwegian Vanilla Buns

Norwegian Vanilla Buns

Recipe by Manuela Kjeilen. (All photos courtesy of passionforbaking.com’s Lise Sternersen, and the dishes featured in the photos were created by Manuela Kjelien unless otherwise noted). 

I hope that everyone that’s baking along is feeling more like a “Master” Baker than a “Disaster” Baker; especially since we’re about to bake Recipe #5. Seeing all of your beautiful photo entries in the WOOBOX Gallery gives me a sense of pride as we bake together in the challenge – keep up the good work! Hard work always pays off, and just like one of the contestants said to me last week: “This is a marathon not a sprint but the effort is so worth the chance of winning that Ankarsrum Mixer!”

Here’s a photo of the mixer just to give you a little motivation. Isn’t she a beauty?

Ankarsrum Mixer

Photo by Ankarsrum USA Original

If you’re here for the first time and would like to join the challenge or check out what we’ve been up to, click the links to view Recipe #1 Mocca Meringues Ice Cream Cake, Recipe #2 Norwegian Cream Cake, Recipe #3 Manuela’s Best Vanilla Cupcakes and Recipe #4 Manuela’s White Macarons with Milk Chocolate Fudge

The requirements for this weeks challenge are the same as the previous three weeks and are written below: 

Bake the next recipe in the challenge series then take a photo of your “Master or Disaster” piece. The Woobox Submission Form is listed at the end of this post, and it’s also where you will share a photo of your creation. The link will be available on all my social media sites for easy access to post your photos for the entire duration of the contest. 

*NOTE* 

In order to be eligible to win the $700.00 Ankarsrum Original Mixer you must enter a photo for ALL 6 recipes in the challenge. To win the Baking Book: Love Manuela,  you are required to enter 3 recipe photos.FOR THE

OFFICIAL RULES CLICK HERE

RECIPE #5, Manuela’s Norwegian Vanilla Buns 

Norwegian Vanilla Buns Recipe

Recipe by Manuela Kjeilen. (All photos courtesy of passionforbaking.com’s Lise Sternersen, and the dishes featured in the photos were created by Manuela Kjelien unless otherwise noted). 

This stunning creation is the work of Norwegian born award-winning blogger and “Master Home Baker” –  Manuela Kjeilen.

( You can read more about Manuela and the Contests Official Rules HERE )

Attached to each of the six recipes sent to me by Manuela were notes written by her as they related to one of the recipes. Below is what Manuela said about Recipe #5:

I also would love for [the contestants] to make my sweet buns, a typical Norwegian sweet bun, topped with a custard, and coconut, these are sold in all the bakeries in Norway and are my favorite!

I now understand Manuela’s love for Norwegian Vanilla Buns; as they have become my new favorite dessert. The bread is savory, sweet, delicious, and filled with her pastry cream recipe.

Despite my new love affair with Vanilla Buns, this recipe is a labor of love. You will need a full day to make this recipe in order to allow the dough time to rise not just once, but 3 times. To give you a bit of insight into what I mean, I started baking this recipe at 8 AM and didn’t finish the recipe until 3:45 PM.

My biggest fear going into this week’s bake resides within the fact that I’ve always struggled when baking with yeast. I can’t ever figure out the perfect temperature to allow the yeast to grow; nor have I ever really taken the time to investigate the proper method. This week was no exception, and I was so frustrated that I had to contact my friend Lynn Beamer to get help. This is how our text conversation went (the information within the conversation is very useful for the recipe):

ME: Hi Lynn, sorry to bother you, I’m in desperate need of baking advice! What if my yeast doesn’t “Bubble” like the recipe says?”

ME: I’m afraid! 😱

LYNN: Was the temp too hot?

ME: I have no idea! The instructions say use “lukewarm” milk

LYNN: Put an instant read thermometer in the liquid. More than 115 degrees probably dead!

ME: Ok, I’ll have to make it again! UGH! 

LYNN: Always have the liquid at 110-115 when using yeast for bread

ME: Thank you Lynn🧡

The disaster was averted with the help of Lynn and her calm direction as my second batch worked perfectly. I’m not sure why it has taken me fifty plus years to learn the correct temperature for lukewarm…stubbornness I suppose. 

Now that you’ve seen the STUNNING photo of Manuela’s Norwegian Vanilla Buns above, say hello to my rendition.

Vanilla Sweet Bun Recipe

Recipe by Manuela Kjeilen, Food and Photo by At Home with Rebecka

Some Thoughts on My Fifth Bake

My sweet buns turned out beautifully; and I was so tempted to eat them after waiting all day that I ate 2 before they could even cool! I didn’t care though because they were delicious!  I had enough dough to make 10 more buns, so I decided to experiment with flavors and added a tablespoon of Nutella to a few buns and some raspberry jam to the rest (see photos below).

Although the recipe takes several hours to make, I’m happy to add Manuela’s Vanilla Sweet Buns to my archive of baking recipes. The recipe is super versatile, and I plan to make them again and fill them with Swiss cheese, ham, and bacon (of course). YUM!

Vanilla Sweet Buns Recipe

Recipe by Manuela Kjeilen, Food and Photo by At Home with Rebecka

Manuela’s Norwegian Vanilla Buns Notes

You will need the following items in order to successfully bake this recipe: 

  1. Stand Mixer with dough attachment (If you don’t own a stand mixer you can use the old fashioned way, mix and kneed the dough by hand)
  2. Two baking sheets lined with parchment 
  3. The recipe conversions from European Measurements are Manuela’s US converted recipes or were calculated with the iPhone APP “Kitchen Pro”

Manuela's Norwegian Vanilla Buns

  • Difficulty: medium
  • Print

SWEET DOUGH INGREDIENTS:

  • 2 CUPS (480 ML) LUKEWARM MILK
  • 2 . TEASPOONS DRY ACTIVE YEAST
  • 1 CUP (225 G) SUGAR
  • 8  CUPS (900 G) ALL-PURPOSE FLOUR
  • 4 EGGS, AT ROOM TEMPERATURE
  • 1/2. TEASPOONS SALT
  • ⅔ CUP (150 G) UNSALTED BUTTER, AT ROOM TEMPERATURE, CUT INTO 10 TO PIECES

FILLING:

  • VANILLA CREAM RECIPE
     
    • 2 CUPS (500 ML) WHOLE MILK
    • 1- 2 TEASPOONS VANILLA BEAN PASTE, OR SEEDS OF ONE VANILLA POT
    • 1/2  CUP (85 G)  SUGAR
    • 4 TABLESPOONS CORNSTARCH
    • ¼ TEASPOON SALT
    • 6 LARGE EGG YOLKS
    • 3 TABLESPOONS (45 G) CHILLED UNSALTED BUTTER, CUT INTO PIECES

    DIRECTIONS FOR THE FILLING:

    • In a saucepan over medium heat, heat the milk and vanilla bean paste, stirring occasionally, until the milk is hot but not boiling
    • Meanwhile, in a medium bowl, combine the sugar, cornstarch, and salt.
    • Whisk in yolks all at once until light and fluffy and batter reaches the ribbon stage.
    • As you continue whisking, slowly add one-third of the hot milk to the yolk mixture to temper the egg yolks.
    • Whisk in remaining milk into yolks and return entire mixture to saucepan.
    • Place over medium heat and whisk frequently until the mixture begins to boil.
    • Whisk the mixture vigorously for 2 minutes, while boiling, until the cornstarch dissolves completely.
    • Remove the pan from the heat.
    • Strain the vanilla cream mixture through a fine-mesh strainer into a bowl.
    • Whisk in the butter.
    • With a silicon, spatula spread the vanilla cream to a thin layer on a small baking sheet.
    • Lay a sheet of plastic wrap directly over the vanilla cream.
    • Allow it to cool to room temperature, then refrigerate for a few hours.
    • When ready to use, loosen the cream with a spatula or whisk.
    • Pastry cream should be refrigerated and used within 3 days of making.

GLAZE:

  • 1 CUP (110 G) CONFECTIONERS’ SUGAR
  • 1-3 TABLESPOONS MILK
  • 1 TEASPOON LIGHT CORN SYRUP

TOPPING:

  • 1  CUP (150 G) COCONUT (I used unsweet flakes)

DIRECTIONS FOR THE SWEET DOUGH:

  •  Preheat oven to 350F (180 C). Line 2 large baking sheets with parchment paper.
  • In the bowl, of a standing mixer, fitted with a dough hook attachment, pour in the warm milk(110-115 on a instant read thermometer), add the sugar and yeast and whisk until dissolved.
  • Rest for 5 minutes, the mixture should bubble up a little bit.
  • Add the eggs, salt, and flour, mix on low speed until all of the ingredients have come together.
  • Continue to mix on medium speed for about 10 minutes.
  • After 10 minutes, add the butter to the dough mix, piece by piece, and continue mixing on low speed.
  • The butter needs to mix completely into the dough, so stop the mixer occasionally and scrape the sides of the bowl to break up the dough.
  • Once the butter is completely incorporated into the dough, mix on medium speed for another 15 minutes, until the dough becomes sticky and soft and somewhat shiny.
  • Increase to medium-high speed for about 1 minute and you should hear a slap-slap-slap sound as the dough hits the sides of the bowl.
  • You should then be able to gather it all together and pick it up all at once in one piece when it’s ready.
  • Take the dough out of the bowl, cover your beautiful hands with flour and push each corner of the dough to the middle, all the way around.
  • Turn the round dough with the seam side down, into a greased bowl, covered with a kitchen towel and let it rise for 45 to 60 minutes or until doubled in size.
  • Divide the dough into 24 equal pieces (I got 34)
  • Shape each piece into a ball.
  • Lay the buns on prepared baking sheets, spaced about 2″ apart, as they will rise quite a bit.
  • With floured hands, press each of the balls down/flat.
  • Place a clean tea towel over each of the baking sheets, and let rise for about 30/ 45 minutes.
  • Remove the tea towel, and with floured hands, lightly press the dough down again with the palms of your hand,  and with your knuckles in the center of each bun make an indentation (see the video).
  • Place the tea towel over the buns again and let rise another 30 minutes,
  • Just before filling each bun with vanilla cream, you can with your knuckles once again make the indentation a bit larger.
  • Fill the centers with a generous amount of vanilla cream /pastry cream.
  • glaze with egg wash, optional
  • Bake until golden brown around edges, which typically takes about 15-20 minutes.

DIRECTIONS FOR THE GLAZE:

  • As the buns are baking, combine the glaze ingredients.
  • Warm the glaze for 30 seconds in the microwave.
  • Drizzle glaze over baked buns and sprinkle with coconut.
  • In my opinion, the more coconut, the better it tastes!
  • Allow buns to cool several minutes before enjoying these Norwegian school buns!
  • Norwegian Vanilla Buns taste best eaten the same day.

Now it’s your turn to bake your “Master or Disaster” piece! Remember you must post a photo of your completed dish to the WooBox link (listed below) by September 1, 2018 Midnight CST 

If you need step-by-step instructions after reading Manuela’s recipe, then please check out her helpful how to videos. (Manuela’s beautiful photos of her creations are located HERE), and be sure to add a photo of your rendition to the WOOBOX entry form below. Happy Baking!

http://

Vanilla Sweet Buns Recipe

Recipe by Manuela Kjeilen, Food and Photo by At Home with Rebecka

Vanilla Sweet Buns Recipe

Recipe by Manuela Kjeilen, Food and Photo by At Home with Rebecka

Vanilla Sweet Buns Recipe

CONTEST TIMELINE

June 18, 2018 Initial Rules and Information Post

June 24, 2018 First Recipe in the series Announced (Recipe #1)

July 1, 2018 First Recipe Due Midnight CST

July 8, 2018 Second Recipe in the series Announced (Recipe #2)

July 15, 2018 Second Recipe Due Midnight CST

July 22, 2018 Third Recipe in the series Announced (Recipe #3)

August 1, 2018 Third Recipe Due Midnight CST

August 5, 2018 Fourth Recipe in the series Announced (Recipe #4)

August 15, 2018 Fourth Recipe Due Midnight CST

August 19, 2018 Fifth Recipe in series Announced (Recipe #5)

September 1, 2018 Fifth Recipe Due Midnight CST

September 9, 2018 Sixth Recipe in series Announced (Recipe #6)

September 15, 2018 Sixth Recipe Due Midnight CST




Are You a Master Baker or Disaster Baker? Contest and Giveaway RECIPE #4

Are You a Master Baker or Disaster Baker? Contest and Giveaway

Recipe #4 Manuela’s White Macarons with Milk Chocolate Fudge

White Macarons Recipe

Recipe by Manuela Kjeilen. (All photos courtesy of passionforbaking.com’s Lise Sternersen, and the dishes featured in the photos were created by Manuela Kjelien unless otherwise noted).

I’ve never made a macaron in my life and the thought of having to bake one for this challenge made my heart pound. I’ve been dreading this week ever since I learned macarons were on Manuela’s hand-picked list of recipes for the challenge.  Making something so delicate and beautiful is very intimidating for my skill level, but despite my mixed emotions towards the macaron; I knew I had to overcome my anxiety and push myself for the sake of the challenge. I just kept telling myself, “relax, take it easy, you got this. Now just do it and bake like a master!” I feel a headache coming on! 

If you’re here for the first time and would like to join the challenge or check out what we’ve been up to, click the links to view Recipe #1 Mocca Meringues Ice Cream CakeRecipe #2 Norwegian Cream Cake  and Recipe #3 Manuela’s Best Vanilla Cupcakes Recipe

The requirements for this weeks challenge are the same as the previous three weeks and are written below: 

Bake the next recipe in the challenge series then take a photo of your “Master or Disaster” piece. The Woobox Submission Form is listed at the end of this post, and it’s also where you will share a photo of your creation. The link will be available on all my social media sites for easy access to post your photos for the entire duration of the contest. 

*NOTE

In order to be eligible to win the $700.00 Ankarsrum Original Mixer you must enter a photo for ALL 6 recipes in the challenge. To win the Baking Book: Love Manuela,  you are required to enter 3 recipe photos.

FOR THE OFFICIAL RULES CLICK HERE

RECIPE #4

Manuela’s White Macarons with Milk Chocolate Fudge

White Macaron RecipeWhite Macarons with Chocolate Fudge: Recipe by Manuela Kjeilen. (All photos courtesy of passionforbaking.com‘s Lise Sternersen, and the dishes featured in the photos were created by Manuela Kjelien unless otherwise noted) 

This stunning creation is the work of Norwegian born award-winning blogger and “Master Home Baker” –  Manuela Kjeilen.

( You can read more about Manuela and the Contests Official Rules HERE )

Attached to each of the six recipes sent to me by Manuela were notes written by her as they related to each one of the recipes. Below is what Manuela said about Recipe #4:

I would love it if they (that’s you) try my recipe for macarons, I know a lot of people have problems with macarons, but this recipe I never have gotten a complaint about! These macarons go straight in the oven, no need to rest before baking as many recipes ask for.

Manuela’s  inspiration for her macaron recipe is also accredited to the recent Royal Wedding of Megan Markle and Prince Harry. 

Manuela said, I wanted to make elegant macarons with a romantic touch, that would be perfect for a wedding! I have always loved the simple look when it comes to cakes, cupcakes, and cookies and always focus on taste first and by just adding a little chocolate hearth on top of the macarons, gave it a beautiful look.

Manuela’s macarons are beautifully “royal,” and the perfect bite for any wedding. 

In all honesty, I’m terrified to make Manuela’s beautiful recipe but I have high hopes it will go well based on my success with her other recipes in the baking challenge.  This recipe is straight forward and sounds easy enough to make. I especially like that it does not require any resting time for the batter.

So now that you’ve seen the STUNNING photo of Manuela’s White Macarons with Chocolate Fudge, here’s a photo of my rendition. 

Easy Macarons Recipe

Recipe by Manuela Kjeilen, Food and Photo by At Home with Rebecka

This recipe had me sweating bullets and actually gave me a pounding headache. I was so focused on creating the perfect macaron that I didn’t drink or eat anything except macaroons all day as my anticipation had gotten the better of me.

My batter tasted delicious but the almonds were not fine enough to achieve Manuela’s perfectly smooth-white cookie. I over baked them AGAIN, leaving the bottoms browned and too crunchy for a perfect macaron. The filling is simple to make but I had issues during the frosting step as I managed to get chocolate finger prints all over my cookies. Thankfully, I had enough nice ones to take photos. 

Despite the errors, my family loved these sweet morsels. The cookie was chewy and flavorful, and the chocolate frosting more like caramel than chocolate. They definitely  went down easy!

I will make macarons again and go into the next bake with less panic and more knowledge. Like Manuela always says, “Practice, practice, practice!”  


Easy Macarons Recipe

Recipe by Manuela Kjeilen, Food and Photo by At Home with Rebecka

Recipe by Manuela Kjeilen, Food and Photo by At Home with Rebecka

What I Love About This Challenge

This week’s challenge was crazy-hard for me and my kitchen looked like bomb went off in there. I’m proud to have lived through my first attempt at making macarons and happy to add two more of Manuela’s recipes to my baking repertoire (Manuela’s White Macarons and Chocolate Fudge Frosting). The list keeps getting longer and my skills are growing with every delicious recipe.

Manuela’s White Chocolate Macarons with Chocolate Fudge

You will need the following items in order to “successfully” bake this recipe: 

  1. Macaron templates (find free downloadable templates HERE and HERE)
  2. 2 large baking sheets lined with parchment paper
  3. 1 -10 mm piping tip
  4. 1 Medium disposable piping bag
  5. The recipe conversions from European Measurements are Manuela’s US converted recipes or were calculated with the iPhone APP “Kitchen Pro”
  6. Chocolate candy hearts (optional)

I’ve added a few more notes in the recipe; however if you need step-by-step instructions after reading Manuela’s recipe, then please check out her helpful how to videos. (Manuela’s beautiful photos of her creations are located HERE)

White Macarons with Milk Chocolate Fudge

  • Servings: 24 to 30 pieces
  • Difficulty: medium
  • Print

INGREDIENTS:

2/3 Cups (160 G) Egg Whites* (divided in two)

1 Cup (200 G) granulated sugar

⅓ CUP (80 ML) WATER

2 ⅓ CUPS (225 G) Powdered Sugar or confectioners’ sugar

 2 ⅓ CUPS (225 G) almond flour

1 Teaspoon vanilla bean paste or 1 vanilla bean, split and seeds scraped 

FILLING:
Milk chocolate fudge frosting. Recipe below

DECORATION:
Chocolate heart, optional

PREPARATION:

Preheat oven to 275F° (135 ºC). Use the convection setting for this recipe.
Prepare a piping bag with a (10mm) plain round decorating tip.
NOTE: Place macaron templates under 
Place 1/3 cup (80 g) egg whites in a standing mixer bowl fitted with the whisk attachment.
Bring the water and sugar to a boil in a small saucepan over medium heat, stirring slowly until all the sugar is dissolved. Try to not get any sugar on the sides of the pan. (you can always brush it away with some water and a baking brush.)
When the mixture starts to boil, remove the spoon and attach a candy thermometer to the saucepan.
Once the sugar syrup temperature reaches 235F° (113ºC) begin whipping the egg whites on high-speed.
When the sugar syrup reaches 240F° (115ºC) and the egg whites are foamy, remove the syrup from the heat and slowly pour into the whipped egg whites.
Avoid pouring syrup onto the whisk.
Continue to beat the meringue for 5-8 minutes until cool to the touch.
Meanwhile, combine powdered sugar or confectioners’ sugar, almond flour and vanilla bean paste or seeds of a vanilla bean in a large bowl.
Add the remaining egg whites. Mix with a silicone spatula to evenly moisten all the ingredients.
Mix in a small amount of the cooled meringue into the almond mixture to loosen the batter
Then;fold in the rest of the meringue into the almond mixture until a smooth batter develops and flows like “lava”. Check mixture often to avoid over-folding.
Transfer mixture to the prepared piping bag and pipe out rounds of batter onto the prepared baking sheets.
Bake straight away for 12 minutes; (there is no need for you to wait until the piped cookies are dry to the touch, as many macarons recipes instruct, you may bake them as soon as they are piped.)
To check if the macarons are ready, touch the top of the macaron and try to wiggle it.
The cookies are done when the top is firm and does not wiggle.
Let cool completely on wire racks, before removing them from the baking matt/trays.
Make the milk chocolate fudge frosting, preferably while the macarons are in the oven.
Fill the cookies with milk chocolate fudge frosting (about a tsp for each sandwiched cookie.) and sandwich the cookies together.
The chocolate hearts I made with a silicon mold, see picture further down.
Make sure you use chocolate that is tempered, most chocolate bars at the supermarket are.
Add a little dot if melted chocolate on top of the macaron, place the chocolate hearth on the chocolate dot, press slightly and let dry so you are sure the chocolate hearth stays attached.  

MILK CHOCOLATE FUDGE FROSTING:
1/4 cup (25 gram) powdered sugar, optional
9 tbsp. (125 gram) butter cut into 1- inch pieces
1 1/8 cup (200 gram) milk chocolate, chopped
1 tbsp. espresso coffee, strong in flavor, optional
1/8 tsp. salt
½ cup + 2 tablespoons (150 ml) heavy cream

DIRECTIONS:
In a medium-size saucepan, add powdered sugar, heavy cream, butter, chocolate, salt, and coffee.
Warm it over medium heat, stir at all times, until the chocolate/butter is melted and there are no lumps, around 10 minutes.
Let it cool in the saucepan, once cool place the saucepan in the fridge from 30 minutes up to a 1 hour, all depending on how cold your fridge is.
Transfer the mixture to a small bowl, before you place it in the fridge.
Make sure at times to check the frosting if it is firm, I stir the mixture with a spatula (every 20 minutes) to prevent lumps.
Once the frosting is firm, spread it on top of your cake, or use it as a filling in your macarons.

Enjoy, it is so delicious. 

Now it’s your turn to bake your “Master or Disaster” piece! Remember you must post a photo of your completed dish to the WooBox link (listed below) by August 15, 2018 Midnight CST

http://

CONTEST TIMELINE

June 18, 2018 Initial Rules and Information Post

June 24, 2018 First Recipe in the series Announced (Recipe #1)

July 1, 2018 First Recipe Due Midnight CST

July 8, 2018 Second Recipe in the series Announced (Recipe #2)

July 15, 2018 Second Recipe Due Midnight CST

July 22, 2018 Third Recipe in the series Announced (Recipe #3)

August 1, 2018 Third Recipe Due Midnight CST

August 5, 2018 Fourth Recipe in the series Announced (Recipe #4)

August 15, 2018 Fourth Recipe Due Midnight CST

August 19, 2018 Fifth Recipe in series Announced (Recipe #5)

September 1, 2018 Fifth Recipe Due Midnight CST

September 9, 2018 Sixth Recipe in series Announced (Recipe #6) 

September 15, 2018 Sixth Recipe Due Midnight CST




Are You a Master Baker or Disaster Baker? Contest and Giveaway RECIPE #3

Are You a Master Baker or Disaster Baker? Contest and Giveaway 

This week we are baking RECIPE #3  Manuel’s Best Cupcakes with Vanilla Fluff Frosting.

My Best Vanilla Cupcakes Recipe by Manuela Kjeilen. (All photos courtesy of passionforbaking.com’s Lise Sternersen, and the dishes featured in the photos were created by Manuela Kjelien unless otherwise noted).

If you’re here for the first time and would like to join the challenge or check out what we’ve been up to, click the links to view Recipe #1 Mocca Meringues Ice Cream Cake and Recipe #2 Norwegian Cream Cake. 

The requirements for this weeks challenge are the same as Recipe #1 and Recipe #2, and are written below: 

Bake the next recipe in the challenge series then take a photo of your “Masterpiece or Disaster” piece. The Woobox Submission Form is listed at the end of this post, and is also where you will share a photo of your creation. The link will be available on all my social media sites for easy access to post your photos for the duration of the contest. 

*NOTE

In order to be eligible to win the $700.00 Ankarsrum Original Mixer you must enter a photo for  ALL 6 recipes in the challenge. To win the Baking Book: Love Manuela,  you are required to enter 3 recipe photos.

FOR THE OFFICIAL RULES CLICK HERE 

RECIPE #3

MANUELA’S BEST VANILLA CUPCAKES WITH FLUFF FROSTING

Manuel's Recipe Vanilla Cupcakes

My Best Vanilla Cupcakes Recipe by Manuela Kjeilen. (All photos courtesy of passionforbaking.com‘s Lise Sternersen, and the dishes featured in the photos were created by Manuela Kjelien unless otherwise noted).

This stunning creation is the work of Norwegian born award-winning blogger and “Master Home Baker” –  Manuela Kjeilen.

( You can read more about Manuela and the Contests Official Rules HERE )

Attached to each of the six recipes sent to me by Manuela were notes written by her as they related to one of the recipes. Below is what Manuela said about Recipe #3:

The third recipe is my Vanilla cupcake, my recipe became a cake mix in all the Norwegian stores and is my all-time favorite cupcake.”

Manuela’s accolades continue with the growth of her brand and business. To have your recipe made into a boxed cake mix and distributed to all Norwegian grocery stores is quite an accomplishment. Manuela has also baked for Royalty in Saudi Arabia and was a Guest Judge for MasterChef Slovenia. Congratulations my friend; you are truly an inspiration. 

(You can read more about Manuela on her blogs Media Page HERE)

Thankfully, this weeks recipe is in my wheelhouse of baking knowledge. I’ve made a lot of cupcake recipes over the years, so I was very eager to make Manuela’s. I’ve also made delicious Fluff Frosting for my Old Fashioned White Cake with White Mountain Frosting; so I feel more at ease with this week’s challenge. Next weeks challenge is going to be a different story, I’m already dreading it!! 

So now that you’ve seen the STUNNING photo of Manuela’s Best Vanilla Cupcakes with Fluff Frosting above, say hello to my rendition.

Manuela's Cupcake by Rebecka

Recipe by Manuela Kjeilen, Food and Photo by At Home with Rebecka

Everything about this cupcake makes me happy! Its pink, has sprinkles, and the Fluff Frosting is silky smooth and looks as light as a feather. Did I mention they were super easy for this disaster baker to make?

The key to making this cupcake taste so delightful is creaming the butter and sugar for a full six  minutes. The Fluff Frosting is also a cinch to make with the use of a candy thermometer, and the slow setting on a stand mixer. If you don’t own a stand mixer, just use a hand held mixer and a very large bowl to make your Fluff Frosting. Pour the hot syrup into your egg whites on the slow speed aiming for the side of the bowl and not the beaters.

My “disaster” style of baking has gotten me into trouble in the past, but most recently with Recipe #1 and Recipe #2 of this challenge. I overcooked both cakes, so I need to keep my eye on the timer when making Manuela’s cupcakes. 

Manuela's Cupcake by Rebecka

Recipe by Manuela Kjeilen, Food and Photo by At Home with Rebecka

These beauties are perfect for a ladies luncheon or “Pretty in Pink” girls Birthday Party and look amazing presented on my antique Fostoria Pink Depression Glass. I had so much fun photographing and eating them. 

Some Thoughts on My Third Bake

Despite my setbacks with the two previous recipes in the challenge, and my anxiety over making macaroons next week, I’m having a lot of fun! I’m feeling a sense of accomplishment with my positive progression as I continue to bake on a weekly basis.  My family and neighbors are also enjoying the challenge with all the homemade sweets to eat.

I hope you’re all  having as much fun as I am baking for the challenge! Please feel free to ask questions and leave comments about your experiences in the comment section below. I’d love to know how things are going in your kitchen. Here are a few more photos of my cupcakes, just because they make me smile!

Manuela's Cupcake by Rebecka

Three Vanilla Cupcakes in a row – Recipe by Manuela Kjeilen, Food and Photo by At Home with Rebecka

Manuela's Cupcake by Rebecka

Recipe by Manuela Kjeilen, Food and Photo by At Home with Rebecka

Manuela's Cupcake by Rebecka

Recipe by Manuela Kjeilen, Food and Photo by At Home with Rebecka

What I Love About This Challenge

This week’s challenge was a breeze. It felt good to bake a familiar recipe and to add two more of Manuela’s recipes to my baking repertoire (Manuela’s Best Vanilla Cupcake Recipe and her Vanilla Fluff Frosting). The list keeps getting longer and my skills are growing with every delicious recipe.

Manuela’s Best Vanilla Cupcake Notes

You will need the following items in order to “successfully” bake this recipe: 

  1. 36 paper cupcake liners
  2. 2 – 12 count cupcake tins
  3. 1 Medium disposable piping bag
  4. The recipe conversions from European Measurements are Manuela’s US converted recipes or were calculated with the iPhone APP “Kitchen Pro”

1M Wilton Piping Tip

I’ve added a few more notes in the recipe; however if you need step-by-step instructions after reading Manuela’s recipe, then please check out her helpful how to videos. (Manuela’s beautiful photos of her creations are located HERE)

 

NOTE: My Recipe Card Plugin is acting up and I can’t edit or save right now.

I left off PLUS 3 TABLESPOONS SUGAR in the FLUFF section of the recipe. I will fix ASAP. I’m sorry, for the inconvenience. 

Manuela's Best Vanilla Cupcake Recipe with Fluff Frosting
Yields 24
Photo is my version of Manuela's recipe for the Contest and Giveaway
Write a review
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Prep Time
15 min
Prep Time
15 min
CAKE
  1. 14 TABLESPOONS (200 G) UNSALTED BUTTER, ROOM TEMPERATURE
  2. 1 ⅓ CUPS (300 G) SUGAR
  3. 4 LARGE EGGS, ROOM TEMPERATURE
  4. 3 1/2 CUPS (400 G) ALL-PURPOSE FLOUR, SIFTED
  5. 3 TEASPOONS BAKING POWDER
  6. 1/2 TEASPOON SALT
  7. 2 CUPS (500 ML) HEAVY CREAM, ROOM TEMPERATURE
  8. 2 TEASPOONS VANILLA BEAN PASTE OR VANILLA EXTRACT OR SEEDS FROM 1/2 VANILLA BEAN.
FLUFF
  1. 1 1/8 cup (225 G) SUPERFINE OR GRANULATED SUGAR
  2. 1/3 cup (120 G) LIGHT CORN SYRUP OR GLUCOSE SYRUP
  3. 1/3 cup (90 ML) WATER
  4. 2/3 cup (150 G) EGG WHITES, ABOUT 4 LARGE EGGS
  5. 1 TEASPOONS VANILLA BEAN PASTE, OPTIONAL
  6. PINK FOOD COLORING (OPTIONAL)
FOR THE CAKE
  1. Preheat the oven to 400. F (200. C). Line cupcake pans with 20-24 paper cup liners.
  2. Sift the flour, baking powder and salt in a bowl, twice, and set aside.
  3. In the bowl of a standing mixer, fitted with the whisk attachment.
  4. Cream the butter and sugar until light and fluffy, about 6 minutes.
  5. Add the eggs one at a time, to the creamed butter mixture, beat for 30 seconds each time.
  6. Add the flour mixture, heavy cream, and vanilla and then beat slowly until well incorporated, but not more than 1. minutes, or use a spatula to combine.
  7. Scoop the batter into prepared pans, using a standard size ice cream scoop.
  8. Bake for 15-20 minutes in the middle of the oven or until a cake tester inserted into the center of a cupcake comes out clean.
  9. Transfer the pans to a wire rack to cool for one minute.
  10. Then, immediately remove the baking cups from the baking pan and leave to cool completely on a wire rack.
  11. The baked cupcakes can be stored, loosely covered, at room temperature for up to 2 days.
FOR THE FLUFF
  1. Combine the sugar, light corn syrup and water in a small saucepan fitted with a candy thermometer.
  2. Stir until the sugar is completely dissolved.
  3. Once it has dissolved do not stir any longer and let it heat over a medium-low heat until the temperature reaches 240ºF (117ºC).
  4. Wipe the inside of a stainless steel standing mixer bowl and the whisk attachment with a paper towel moistened with a little lemon juice to eliminate any trace of grease.
  5. Add egg whites to standing mixer bowl and mix on low speed; as soon as it begins to foam add the 3 tablespoons of sugar, a tablespoon at a time.
  6. Beat egg white to soft peaks
  7. When syrup reaches 240ºF (117ºC), slowly pour the sugar syrup into the egg whites, aiming for the side of the bowl, rather than the whisk.
  8. When all syrup has been added, turn the mixer to medium-high speed and whisk until the frosting becomes thick and glossy and holds a firm peak; bowl will feel slightly warm.
  9. Once frosting is ready, add the vanilla bean paste and a drop of food coloring (optional) and mix until just combined.
Notes
  1. The cupcake batter will be very thick. If using a stand mixer use a spatula to reach the bottom of the bowl to lift any unincorporated butter left at the bottom of the bowl.
At Home with Rebecka http://athomewithrebecka.com/
Now it’s your turn to bake your “Master or Disaster” piece! Remember you must post a photo of your completed dish to the WooBox link (listed below) byAugust 12018 Midnight CST.

http://
CONTEST TIMELINE
 
June 18, 2018 Initial Rules and Information Post
June 24, 2018 First Recipe in the series Announced (Recipe #1)
July  1, 2018 First Recipe Due Midnight CST

July 8, 2018 Second Recipe in the series Announced (Recipe #2)
July 15, 2018 Second Recipe Due Midnight CST
July 22, 2018 Third Recipe in the series Announced (Recipe #3)
August 1, 2018 Third Recipe Due Midnight CST
August 5, 2018 Fourth Recipe in the series Announced (Recipe #4)
August 15, 2018 Fourth Recipe Due Midnight CST
August 19, 2018 Fifth Recipe in series Announced (Recipe #5)
September 1, 2018 Fifth Recipe Due Midnight CST
September 9, 2018 Sixth Recipe in series Announced (Recipe #6) 
September 15, 2018 Sixth Recipe Due Midnight CST



Are You a Master Baker or Disaster Baker? Contest & Giveaway – RECIPE #1

Welcome to my latest contest and giveaway. Are you a Master or a Disaster Baker? Let’s find out!

Self-proclaimed “Disaster Baker” Rebecka Evans hosts this bake along contest and giveaway. TV personality www.passionforbaking.com Manuela Kjeilen will handpick 6 recipes for the competition; the grand prize winner will walk away with a Ankarsrum USA stand mixer. Another lucky contestant will win a “Passion for Baking Cookbook, Love Manuela “The Baking Book”. Are you ready to take the challenge?

CONTEST STARTS TODAY 6/24/2018:

Today marks the beginning of our contest as we start with our first recipe in the series; Mocca Meringues Ice Cream Cake.

RECIPE #1

Mocca Meringues Ice Cream Cake

Mocca Meringues Ice Cream Cake

Mocha Meringues Ice Cream Cake by Manuela Kjeilen  All photos curtesy of passionforbaking.com Lise Sternersen and created by Manuela Kjelien unless otherwise noted 

This stunning creation is the work of Norwegian born award-winning blogger and “Master Home Baker” –  Manuela Kjeilen.

( You can read more about Manuela and the Contests Official Rule HERE )

Attached to each of the six recipes sent to me by Manuela were notes written by her as they related to one of the recipes. Below is what Manuela said about Recipe #1:

The first recipe is a mocha meringues ice cream cake with a gooey almond crust, I want them [that’s you] to taste how we make our cakes in Norway, Almonds crust we use a lot. I think they will love this one! 

I think she is right! This ice cream cake has everything: mocha ice cream, coffee flavored meringues, and gooey almond crust; it’s absolutely delicious. 

The challenge begins today with my attempt to recreate Manuela’s baked masterpiece: Mocca Meringues Ice Cream Cake. I’ll post a photo of my rendition for the world to see. The contestants that choose to take the challenge will bake along with me and post a photo of their attempt to recreate Manuela’s beautiful recipes. 

The Woobox Submission Form is listed at the end of this post, and is also where you will share a photo of your creation. The link will be available on all my social media sites for easy access to post your photos for the duration of the contest. 

*NOTE: In order to be eligible to win the $700.00 Ankarsrum Original Mixer you must enter a photo for  ALL 6 recipes in the challenge. To win the Baking Book: Love Manuela,  you are required to enter 3 recipe photos.

FOR THE OFFICIAL RULES CLICK HERE 

I am an award winning home-cook and a DISASTER baker. 

The fact is I want to create beautifully baked masterpieces and learn from the best. However as I get closer to recreating Manuela’s recipes for the series, I begin to experience some serious anxiety. The anxious feelings led to a few sleepless nights as I wondered  how I was going to feel about posting failed recipes. This has been brutal; and it even led me to call in a close friend Lisa Keys, owner of the Good Grief Cook  to seek council for my anxiety as I was melting down over my failed Mocca Meringues for this recipe.

Despite all of Lisa’s advice, my bad luck prevailed and the recipe didn’t turn out. I was well aware the fault was my own because I didn’t follow Manuela’s instruction to “add 1 teaspoon of sugar at a time,” so the meringue mixture lost its fluff.

Part of why baking is so difficult for me is due to the slow and tedious process of adhering to the recipe’s exact measurements. It’s a real struggle to stay attentive as your work you way through a recipe; especially when you have to add 2 cups of hot sugar, 1 teaspoon at a time.

Here’s how my mind works as I begin my first bake:

The hot sugar comes out of the oven and I start to make the meringues. Checking and re-checking the directions I then pour the egg whites into my stunning Black Pearl Ankarsrum Mixer, and watch as they begin to transform. I stare mesmerized my mind wanders off: “I’m so blessed that Ankarsrum sponsored my contest with a mixer for the winner and so nice for them to send me one as well.”  A few more minutes pass and then I add more sugar. I admire how beautiful the egg whites look as they dance between the beaters when a question comes to mind: “Did I heat the sugar too long and is it cooling off too fast?”  I ponder for a moment, and I quickly reassure myself that everything is okay as I tell myself: “No. You followed the directions and they look fine.” I add more sugar and I hear thunder crack and I begin to worry about the weather, and another question comes to mind,  “Will the rain effect the barometric pressure and ruin my meringues?” Mind you, I’ve only added 1/2 a cup of hot sugar at this point and my blood pressure is rising. Then my mind screams at me, “Oh no, should I stop the mixer and scrape the sides of the bowl or will that mess up my meringue?” My answers,”Yes, I’ll stop the mixer and scrape the sides. Dear Lord, that was a bad idea! The meringue looks weird, I should have left it alone.”

More sugar is added and I hear my favorite song on the radio,”Tennessee whisky, Tennessee whisky,” George Jones has such a beautiful voice, I love that song. I start singing along. George is done singing and I’m still standing there adding sugar, 1 teaspoon at a time, I want to be done. After what seems like 30 minutes (in reality probably only 12) I think, “How in the world can it hurt to add more than 1 teaspoon of sugar at a time?” I knew the minute I threw in the rest of  the sugar my meringue had broken, what a disaster. 

Unfortunately since I didn’t follow the directions, the Mocca Meringues were wet and difficult to pipe, rendering them almost impossible to cook properly; they were undercooked and gooey on the inside regardless of my effort to cook them 20 minutes longer than the recipe calls for.

Even though the product didn’t turn out as hoped, I still tried to present my “disaster” beautifully in my photo. My attempt to disguise the ugliness of my creation failed, as it turned out to be more like trying to put lipstick on a pig than food styling!

On the bright side, the Mocca Meringues get crushed up and added to the ice cream cake and were so good that my husband even mentioned how much he liked the “chewy things” in the ice cream!

You see, we never know how it’s going to turn out unless we try! I promise from now on that I will follow the recipe and do as Manuela instructs because without her guidance it’s seemingly impossible for me to execute the recipe with perfection. 

failed mocca meringues

I know this makes absolutely no sense to “Master Bakers,”but for someone like me, baking recipes way outside my comfort zone makes me feel like crying. Therefore, being transparent about my failed recipes is difficult to say the least. As if my disaster attempt at the recipe wasn’t enough, I managed to finish my first day of baking by dropping my favorite glass mixing bowl onto the tile floor; shattering it into pieces! 

As Manuela says, “Practice, practice, practice! The more you bake the more you learn,” and intend to challenge myself  because I aspire to succeed in the same way Manuela excelled until she became the Master Baker she is today! 

So now that you’ve seen the STUNNING photo of Manuela’s Mocca Meringue Ice Cream Cake above, say hello to my rendition:

mocca meringue cake becks

Food and Photo by Rebecka Evans Recipe by Passion for Baking.comMocca Slice

Working to present the cake as best I could despite my set backs, the cake looks scrumptious. I even utilized my ugly mocca meringues to style the photo.

The almond crust was super easy to make once I got the hang of whipping egg whites and following the directions! I over baked the crust a bit and had some trouble keeping the cake frozen enough to get a good photo before the Texas heat began to creep in; and for a first attempt I think I did a pretty good job.  

My family loved the flavors of the cake, but especially loved the coffee ice-cream. It’s so rich and super easy to make. Plus, there is no need for an ice-cream machine! This cake is so delicious despite my failed Mocca Meringues. I plan to make the Meringues again to work on my technique.

What I Love About This Challenge:

I have pushed myself to operate outside my comfort zone and I’ve just added three delicious new recipes to my baking repertoire; almond cake, no churn mocca ice cream, and mocca meringues. I also feel more accomplished as a baker after my first bake, I hope you will too! 

Mocca Meringues Ice Cream Cake Notes:
  1. You will need a 9-inch spring form pan, parchment paper, and cooking spray
  2. Invest in some vanilla bean paste for all of Manuela’s recipes. I use Cambie Confections Pure Vanilla Bean Paste 
  3. Don’t freak out over making the Mocca Meringues like I did.
  4. Follow the recipe! When Manuela says,  “Add 1 teaspoon of sugar at a time” listen!
  5. The recipe conversions from European Measurements are Manuela’s US converted recipes or were calculated with the iPhone APP “Kitchen Pro”
  6. Don’t over bake the almond cake. Make sure you watch your timer closely to make sure you get the perfect golden brown
  7. If you or your family suffer from nut allergies you can substitute crushed cookies when the recipe calls for ground almonds

I’ve added a few more notes in the recipe, however if you need step by step instruction after reading Manuela’s recipe then please check out her helpful how to videos.

(Manuela’s beautiful photos of her creations are located HERE)

Now it’s your turn to bake your “Master or Disaster” piece! Remember you must post a photo of your completed dish to the WooBox link (listed below) by July 1, 2018 Midnight CST.

Manuela's Mocca Meringues Ice Cream Cake
Serves 6
Photo is my version of Manuela's recipe for the Contest and Giveaway
Write a review
Print
Prep Time
20 min
Cook Time
50 min
Prep Time
20 min
Cook Time
50 min
Almond Base
  1. 4 egg whites, at room temperature
  2. 2 cups (220 gram) powdered sugar or confectioners’ sugar
  3. 1 teaspoon vanilla bean paste or vanilla extract, optional
  4. 2 cups (250 gram) ground almonds (Nut Allergy: substitute your favorite crushed cookie)
Mocha Ice Cream
  1. 2 1/2 cups ( 500 ml ) heavy cream, cold
  2. 5 oz(150 ml) sweetened condensed milk, cold ( see note below ↓)
  3. 1 teaspoon vanilla bean paste or vanilla extract
  4. 2-3 tablespoon strong espresso coffee, cold (I used Via Roma Espresso Instant Coffee)
  5. 12-15 Mocca meringues, crushed into small pieces (or crushed cookies)
MOCCA MERINGUES
  1. Makes ( 40 pieces)
  2. 2 cups (400-gram) superfine sugar or sugar
  3. 3/4 Cups (200-gram) egg whites
  4. seeds from 1/2 vanilla bean pod, optional
  5. 2 tbsp. espresso powder (I used Via Roma Espresso Instant Coffee)
  6. lemon juice for cleaning the bowl and whisk
  7. You will need...
  8. piping bag
  9. wilton 1M nozzle
Before you start
  1. Wipe a stainless-steel bowl and the whisk attachment, of a standing mixer, with a paper towel moistened with lemon juice.
  2. This step is done to eliminate any trace of grease, which would hinder the egg whites from stiffening.
Mocca Meringues
  1. Preheat your oven to 200 C° / 392 F°
  2. Line two large baking trays with a silicone mat, or use parchment paper and set aside.
  3. Prepare the standing mixer, by wiping the standing mixer bowl and whisk with a paper towel moistened with a little lemon juice to eliminate any trace of grease.
  4. Line a medium baking tray with baking parchment, pour in the sugar and warm it in the oven for 7 minutes. ( use a timer)
  5. A soon as the sugar is in the oven, right away pour the egg whites into a mixer and whisk them slowly for some minutes, allowing small stabilizing bubbles to form, then increase the speed to medium so the meringues become stiff peaks.
  6. When you have 30 seconds left of the sugar being in the oven, turn your mixer up to high speed.
  7. Take the sugar out of the oven, and turn the oven down to 225 F° (100 C°)
  8. With your mixer on full speed, very slowly add one teaspoon of the hot sugar into the beaten egg whites, take your time when you do this, and don’t be tempted to add more than one teaspoon at a time. (She means it...don't lose your mind and start adding more sugar)
  9. Make sure the mixture comes back up to stiff peaks after each teaspoon of sugar
  10. Once you have added all the sugar, add the seeds of the vanilla bean pod, and continue to whisk on full speed until you have a smooth, stiff and glossy mixture and all of the sugar is incorporated.
  11. Add the espresso powder and continue to mix for one minutt more.
  12. You will need a disposable piping bag and a wilton 1M nozzle, place the nozzle in the bag and cut the tip-off.
  13. Spoon your meringues mixture into a large piping bag.
  14. If you are using parchment paper to pipe the meringues on, you will need to add some meringues mixture underneath the parchment paper below so it sticks to the baking tray.
  15. Pipe out your meringue swirls, ( watch the video https://youtu.be/ovia5m9JhEE)
  16. Bake for about 50 minutes or until the meringue bases come off the parchment paper clean.
  17. These mocca meringues keeps well for 2 weeks, in a container or wrapped in plastic wrap.
Directions for the Almond Base
  1. Preheat the oven to 320°F (160°C). Line a 9-inch (24 cm) round springform pan with parchment paper, grease the sides and set aside.
  2. Combine one cup of the confectioners’ sugar with the ground almonds in a bowl and set aside.
  3. Place the egg whites into the bowl and beat on low speed until foamy, about 30 seconds. increase the speed to medium-high and beat until soft peaks form about 1 minute.
  4. Increase the speed to high then add the remaining powdered or confectioners’ sugar, one spoonful at a time.
  5. Beat on high speed until stiff peaks form and the meringue is glossy and thick.
  6. Add the vanilla and combine with a spatula.
  7. With a silicone spatula, fold in the ground almonds and powdered /confectioners’ sugar mixture.
  8. Pour the mixture into the prepared springform pan.
  9. Use your spatula to spread evenly and to eliminate any air bubbles.
  10. Bake on the middle rack of oven for 25-30 minutes.
  11. Do not over bake this cake! )Manuela bakes her cake base 25 minutes because she loves her almond cake gooey on the inside. I over baked mine but it still tasted great!)
  12. Let cool completely. Meanwhile, proceed to make the Mocha ice cream.
Directions for the Mocha Ice Cream
  1. Pour cold heavy cream into a bowl, whisk until fluffy, and cold sweet condensed milk and with a spatula combine.
  2. Add vanilla bean paste or vanilla extract and with a spatula combine. (you can skip this step if you don’t have vanilla)
  3. Add the cold strong espresso coffee, followed by the crushed mocca meringues and blend together with a spatula.
  4. Have a taste if you feel you want more coffee flavor, add a spoonful cold espresso coffee, and with a spatula combine.
  5. Pour the mixture over the cooled almond crust, tap the pan on the counter a few times to make the ice-cream layer is even.
  6. Freeze for at least 5 hours or overnight, covered well.
  7. This ice cream cake can be kept in the freezer for up to 6 weeks.
  8. 20 minutes before serving, take the ice cream cake out of the fridge.
  9. Slice and enjoy!
Notes
  1. Sweet condensed milk usually comes in tins 14oz / 400g by weight, which equals 1 1/4 cups (10 oz / 300 ml by volume)
  2. Have a great day you all. Love Manuela xo
At Home with Rebecka http://athomewithrebecka.com/

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CONTEST TIMELINE:
 
June 18, 2018 Initial Rules and Information Post
June 24, 2018 First Recipe in the series Announced (Recipe #1)
July  1, 2018 First Recipe Due Midnight CST

July 8, 2018 Second Recipe in the series Announced (Recipe #2)
July 15, 2018 Second Recipe Due Midnight CST
July 22, 2018 Third Recipe in the series Announced (Recipe #3)
August 1, 2018 Third Recipe Due Midnight CST
August 5, 2018 Fourth Recipe in the series Announced (Recipe #4)
August 15, 2018 Fourth Recipe Due Midnight CST
August 19, 2018 Fifth Recipe in series Announced (Recipe #5)
September 1, 2018 Fifth Recipe Due Midnight CST
September 9, 2018 Sixth Recipe in series Announced (Recipe #6) 
September 15, 2018 Sixth Recipe Due Midnight CST
 
 
 
 



Are You a Master Baker or Disaster Baker? Contest & Giveaway Announcement

 
Welcome to my latest contest and giveaway: “Are you a Master or a Disaster Baker?” Let’s find out!

 

Self-proclaimed “Disaster Baker” Rebecka Evans hosts this bake along contest and giveaway. TV personality www.passionforbaking.com Manuela Kjeilen will be handpicking 6 recipes for the competition. One lucky first place winner will walk away with a Ankarsrum USA stand mixer and second place will receive The Baking Book, written by Passion for Baking’s Manuela Kjeilen.  Are you ready to take the challenge?

Manuela Kjeilen

All photos curtesy of passionforbaking.com Lise Sternersen and created by Manuela Kjelien,

A Photo of Manuela Kjeilen – Norwegian born award-winning blogger, “Master Home Baker,” and my inspiration for this challenge.

Manuela is as beautiful on the inside as she is on the outside. She is the writer, baker, and photographer behind passionforbaking.com   [Manuela’s goal is] “to inspire you to bake and just have fun in the kitchen.” 

I met Manuela for the first time in November 2015 at the First Annual World Food Championships Blogger Summit  in Orlando, Florida; where she was one of the Summits keynote speakers. Manuela shared her story and expressed her passion for baking. During the time we spent at the Summit, I assisted Manuela impromptu at one of her cooking demos and we quickly became friends. It’s amazing how cooking can bring people together.

I learned that Manuela’s life story was filled with disappointments and adversity; and I was inspired by her ability to heal and show grace. Months before Manuela began her baking blog, her husband suffered a severe stroke. Manuela’s family lost everything, including the business her husband worked painstakingly to build. Manuel turned her passion for baking into a business to provide for her family by posting photos of her beautifully baked desserts to Facebook; eventually leading to her decision to start a blog in March of 2010. It says a lot about Manuela’s character, especially as a women that did not graduate high school and suffers from dyslexia, to overcome adversity and use her strength and constant faith to build a successful business for the purpose of providing for her family.

Passion for Baking

Manuela Passion for Baking

All photos curtesy of passionforbaking.com Lise Sternersen and created by Manuela Kjelien,

Although she started her business in the midst of caring for her husband and family,  she found comfort in baking. Manuela enlisted help as she started her blog, as a friend corrected her spelling and helped her with posts. Manuela also asked her growing fan-base for feedback and input. Manuela even visited neighbors, proposing that if they brought eggs and flour she could bake something for them to feature on her blog. When Manuela speaks of her road to success, she explains how she managed the struggle of providing for her family: “Taking one day at a time, I kept going forward and one year later I received an award for Norway’s most BELOVED BLOGGER”.  Since that time Manuela was offered a book deal and her first cookbook, Love, Manuela, is the namesake for this contest. Manuela has also published eight books, and her TV show, Manuela’s Sweet Temptations, is a huge success in Norway.

Source: “The Baking Book”  Love Manuela 

I am blessed to have met Manuela 4 years ago, and I’m proud to call her my friend. I hope to do her recipes justice as I take on the difficult challenge of baking like Manuela.

Things You Should Know About Me:

I am an award winning home-cook and a self proclaimed DISASTER baker!

As a savory cook, I enjoy adding a pinch of one thing and a pinch of something else, which doesn’t work so well in baking because you’re supposed to measure every ingredient perfectly. I’m inpatient! I hate waiting for a cake to bake all the while I’m opening and closing the oven just to get a peek at my creation. Therefore due to a lack of self control, I almost always end up eating what I’ve baked without allowing it to cool long enough to get the darn thing frosted. I also struggle with the patience and artistry required to decorate a beautiful cake. I have been known to make a delicious pie, and I have a few go-to deserts I make on a regular basis, but those are easy to make because I have mastered those recipes. However as Manuela says, “Practice, practice, practice!” The more you bake the more you learn.” So that’s my plan! I intend to challenge myself and aspire to succeed in the same way Manuela thrived and excelled until she became the wonderful woman I know today.

I hope you will join me and challenge yourself  too!

Who Can Enter?

This Contest and Giveaway series is not just for challenged bakers like me, everyone is invited to bake along and for the chance to win the most amazing mixer… EVER!

Grand Prize:

Ankarsrum Original USA Mixer, Total Value $700.00 (See Photo Below)

Ankarsrum Mixer

Photo by Ankansrum Original USA

The winner may choose whatever color they like as the basic package includes a 7L stainless steel bowl, 3.5L double whisk bowl assembly (bowl, whisks, head gear, and shaft), dough hook roller, scraper, spatula, dust cover/accessory bowl, cookie beaters, instructional DVD, and an owners manual. Not to mention, the mixer comes with a 7 year warranty on the motor base, and a 1 year warranty on attachments.

Second Place:

Winnings amount to a total value of $55.00 –  Love, Manuela: The Baking Book. If you can’t wait for the giveaway, then head over to Passion for Baking Gift Shop and buy yourself a copy – you’re gonna love it!

Passion for Baking cookbook

All photos curtesy of passionforbaking.com Lise Sternersen and created by Manuela Kjelien,

Each recipe has been hand picked by TV personality and award-winning food blogger Manuela Kjeilen. Each week prior to the submission deadline (1st and 15th of each month), I will post the next recipe in the contest series with a corresponding photo of Manuela’s stunning creation; giving you a week to bake and photograph your “Master or Disaster” piece. I will also post a photo of my re-creation of the same dish with some personal notes of my baking experience. Hold on tight, because this could get ugly!

The Challenge: 
 
Bake 6 recipes, one recipe every other week, chosen personally by Manuela. This series is my effort to encourage non-bakers, myself included, to step outside their comfort zone and learn a new skill set in the kitchen. Even an award-winning home cook like me needs to practice to be a better baker.
 
You are required to bake each recipe and post a photo of your completed dish to the WOOBOX link to be considered for the Grand Prize – Ankarsrum Mixer.
 
Anyone that links 3 or more recipe photos will be eligible for a random drawing to win Second Place – The Love Manuela Baking Cookbook.

 

List of Recipes Handpicked by Manuela:

Manuela reached out to me to share some of her favorite recipes to be used for this challenge:

 “Hi Rebecka, hope all Is well? I have picked recipes that I really love, I love all my recipe but these are some of my favorites.” – Love Manuela Kjeilen

The “favorite” recipes given to me by Manuela are listed below:

  1. Mocha Meringues Ice Cream Cake
  2. Norwegian Bløtekake
  3. Vanilla Cupcake
  4. Macarons
  5. Norwegian Sweet Bun
  6. Classic Budapest Roll

Thank you Manuela for this amazing list of handpicked recipes! I love the diversity of the recipes you have chosen to represent your passion for baking and Norway.

Side Note – I’ve only baked one item on the list: cupcakes! I’m both thrilled and nervous as I look at the challenge ahead.  I’m excited to get in the kitchen and bake, however I am anxious about replicating these amazing recipes!

Rules:

  • All participants are required to bake ALL 6 recipes in the series to be considered for the Grand Prize Ankarsrum Mixer by posting a photo of their completed recipe on http://athomewithrebecka WOOBOX link by the deadline. No deviation from the assigned recipes is permitted.
  • A photo of your completed recipe is due the 1st and 15th of each month by midnight CST
  • The first recipe in the series will be announced a week prior to the deadline beginning June 24th on http://athomewithrebecka.com website and all At Home with Rebecka corresponding social media sites. The same format will be followed with each consecutive recipe in the series, announced the week before it is due. (See submission dates timeline below)
  • The Grand Prize winner (only those that enter all 6 recipes) will be chosen at random in a drawing generated by Woobox Sweepstakes
    • Why a random drawing? This contest is designed for everyone! “Master Baker” and “Disaster Baker” alike are challenged to bake like Manuela and post a photo of their attempt at her masterful creations. It’s This challenge is all about committing to the challenge and trying your best no matter how it turns out.
  • The Second Place Winner will be chosen in a random drawing. 
  • In order to be considered for the Second Place prize, contestants are required to submit at least 3 recipe photos during the contest period. Any 3 photos submitted during the contest will qualify but no deviation from the assigned recipes is permitted.
  • Winners will be announced between October 1-5, 2018
  • Grand prize valued at $700.00 US Dollars
  • Second place prize valued at $55.00 US Dollars
  • Open to US Residents only
  • Share the contest on your social networks
  • Participants are encouraged to LIKE and FOLLOW

Facebook: athomewithrebecka 
Instagram: athomewithrebecka
Website: At Home with Rebecka
Facebook:  Ankarsrum Original USA
Website: Ashley McCord-Ankarsrum Original USA
Instagram: Ankarsrum
Facebook: Passion For Baking
Instagram: Passion for Baking
Website: Passion for Baking

*CONTEST STARTS ON JUNE 24, 2018 (NEXT WEEK). I will be posting RECIPE #1 with detailed instructions and photos.  YOUR PHOTO FOR THE FIRST RECIPE IN THE SERIES IS DUE BY MIDNIGHT CST ON  JULY 1, 2018.  

I’d like to give a special thanks to Ankarsrum Original USA and Ashley McCord for sponsoring the contest; I’m blessed by their partnership and sponsorship! I am also grateful for Manuela’s willingness as she has allowed me to share her recipes.

Now it’s your turn to post your “Master or Disaster” piece. 

CONTEST TIMELINE:
 
June 18, 2018 Initial Rules and Information Post
June 24, 2018 First recipe in the series (Recipe #1)
July  1, 2018 First Recipe Due Midnight CST

July 8, 2018 Second Recipe in the series (Recipe #2)
July 15, 2018 Second Recipe Due Midnight CST
July 22, 2018 Third Recipe in the series (Recipe #3)
August 1, 2018 Third Recipe Due Midnight CST
August 5, 2018 Fourth recipe in the series (Recipe #4)
August 15, 2018 Fourth Recipe Due Midnight CST
August 19, 2018 Fifth Recipe in series (Recipe #5)
September 1, 2018 Fifth Recipe Due Midnight CST
September 9, 2018 Sixth Recipe in series (Recipe #6)
September 15, 2018 Sixth Recipe Due Midnight CST
 
 
 
Legal: 
 
This contest is only open to residents of the United States and Canada who are at least 18 years old. Recipes must be your originals, though they may be previously published by you elsewhere. You are responsible for any claims of plagiarism or other claims of inappropriate credit, which will invalidate your entry. The copyright for your entry shall remain your property, but your submission to the contest constitutes your irrevocable and perpetual permission and consent to use, reproduce, publish, transmit, distribute, adapt, or display your entry and name for any purpose, including but not limited to editorial, advertising, trade, commercial, and publicity purposes, in any and all media. This is a random drawing, eligibility for Grand Prize contestants required to enter all 6 recipes in the WOOBOX photo challenge. Second place is also Random, eligibility post 3 photos in the contest series. All federal, state and/or local income and other taxes, if any, are the winner’s sole responsibility. No prize or any portion thereof is transferable or redeemable for cash. This contest is subject to all applicable federal, state, and local laws and regulations.