Are You a Master Baker or Disaster Baker-Contest and Giveaway-WINNER ANNOUNCEMENT

Passion for Baking cookbook

Photo by Passion for Baking Lise Sternersen (Manuela Kjeilen – TV personality and owner of www.passionforbaking.com is the writer, baker, and photographer behind passionforbaking.com   

Sixteen weeks ago I invited you to bake along in the contest series  “Are You a Master Baker or Disaster Baker?”  Thirteen diehard contestants indulged in the challenge and baked along with me to the very end.

Before I announce the winner, I just wanted to give thanks to all of you who participated in the event.  I am filled with joy as I look back through all of the Woobox Gallery submissions, every recipe looked so beautiful. Thank goodness Woobox has a random drawing feature and I didn’t have to pick a winner.

Today is momentous: with great pride in the culmination of all your hard work and dedication to the challenge; I’m ready to announce the grand prize winner of the Ankarsrum USA stand mixer and the winner of the Passion for Baking Cookbook, Love Manuela – The Baking Book. You took the challenge; now are you ready to meet the winners?

WINNER ANNOUNCEMENT

Woobox has spoken! Listed below are the winners of the Ankarsrum Mixer and the Passion for Baking Cookbook. Congratulations to both of you on your success in this challenge!

 The Winner of the Ankarsurm Mixer: 

Nancy Angelici 

Congratulations Nancy! Thank you for baking alongside me and all of the other competitors. I know you’ll love your new Ankarsrum mixer.  I will forward your email to Ankarsrum and they will contact you for shipping information and your choice of mixer color.

 The Winner of Passion for Baking Cookbook, Love Manuela – The Baking Book:

Donna Bardocz

Congratulations Donna! Thank you for baking alongside myself and all of the other competitors throughout this challenge.  Please email me your address and contact information to rebeckasevans@gmail.com and I will send your cookbook. 

Congratulations again ladies; I’m so happy for you both! 

CHEERS to all the Master and Disaster bakers that joined me on this journey. Your willingness to bake all six recipes in the series brings me such great pride. I’m so honored and proud of your willingness to commit to the challenge for the past sixteen weeks. Your renditions of Manuela’s handpicked recipes are amazing. I’d like to thank the following people for taking the challenge with me: 

  • Acie Vincent 
  • Helen Fields 
  • Lynn Beamer 
  • Lisa Keys 
  • Nancy Angelici 
  • Kim Banick 
  • Isabel Minunni 
  • Chelsea Madrin 
  • Laurie Lufkin 
  • Vanessa Lane 
  • Donna Bardocz 
  • Ava Marie 
  • Lori McClain

A Newfound ‘Passion For Baking’

This baking journey has taken me from a nervous “disaster baker” to where I have a real “passion for baking.” I still consider myself a novice baker, yet I have gained confidence as the thought of making macarons or jelly rolls no longer petrify me. Not only has my fear subsided, I’ve also learned so many new baking terms and techniques. For example; I can now wield a piping bag like a professional, make the most delicious fluff frosting, create a beautiful layered cake, and I know now what it means for a macaron to have “feet.” Not to mention, I’ve enjoyed eating some of the most delicious baked treats all thanks to Manuela Kjeilen’s impeccable step by step instruction. 

According to Manuela’s Passion for Baking cookbook, Manuela strives to “inspire you to bake and just have fun in the kitchen.

Manuela, let me be the first to say that your goal has been achieved in my kitchen. I’ve been inspired to bake your beautiful creations and I’ve had so much fun throughout this process. My family and neighbors are very thankful to have enjoyed your delicious desserts as well. 

It’s been such a blessing to have learned from Manuela. Her recipes are so beautiful and delicious; not to mention her step-by-step instructions are so easy to follow. Anyone with the inclination to become a better baker can achieve great success by simply practicing what Manuela preaches. 

Thank you Manuela for your friendship, support, and passion for baking. My life is better with you in it!  

Are You Master Baker or Disaster Baker?

After expanding your horizons and opening yourself up to new experiences in the kitchen, it’s time for you to decide whether you’re a master or disaster baker. Are you feeling like a Master Baker now that you’ve taken my baking challenge? Do you have a new passion for baking? Did Manuela inspire you to bake and just have fun in the kitchen? Only you can answer these questions, I just hope you enjoyed the challenge as much as I did. 

Please feel free to tell me about your experiences with the challenge and your qualification as a master or disaster bake in the comment section below. I would love to hear which recipe(s) you liked most and why and how this challenge has either positively or negatively impacted your baking skills. 

Ankarsrum Mixer

Photo by Ankansrum Original USA

Further inspiration for the challenge: came from my desire to work with the most amazing mixer in the World, Ankarsrum USA Original. Thank you Ashley McCord, Product Manager at Ankarsrum USA, for sponsoring the giveaway. Thanks to you, this incredible mixer has been awarded to one very happy Woobox winner and for gifting me the “Black Pearl” model to use for the contest. The mixer looks amazing in my new Texas kitchen! 

Ankarsrum Original Kitchen Machine (formerly known as Verona, Magic Mill, Electrolux Assistent, DLX), a favorite mixer of Swedish cooks since 1940, is now available for North American homeowners. Fashioned from sturdy chrome and steel, this 600 watt professional quality kitchen tool is a durable all-purpose mixer that produces superior baking results. A variety of optional attachments transforms the Ankarsrum Original into a complete kitchen center, eliminating the need for a separate food processor, meat grinder, or slicer. The Ankarsrum Original offers professional functionality and versatility in one convenient countertop tool.

The craftsmanship of the Ankarsrum mixer is unparalleled due to it’s user friendly nature.  Also, the multi-functionality makes this mixer a “must have” kitchen utility for both novice and master bakers. I love everything about this mixer!

(Check out the amazing selection online HERE)

WHAT WE’VE BEEN UP TO:

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.

(YOU CAN READ MORE ABOUT MANUELA AND THE CONTESTS OFFICIAL RULES HERE )

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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
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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.