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Dessert table

  • Skribentens bild: Hilda Victoria Stellgård
    Hilda Victoria Stellgård
  • 29 aug. 2014
  • 2 min läsning

Hello everyone! Long time no see! Sorry for the big time gap. I've been moving to a new school and do now live and study on a college about art (called Ölands folkhögskola). The class I'm studying is specific about just design (like architecture, furniture, prints, sculpture, production, and so on...). In other words: I'm in heaven! Hallelujah!! *

The thing is, I have no specific date when I upload new blog posts. I do it when I have the time, energy and creativity. It could be five blog posts in one month, or it could be just one in two months. Who knows? I always want to do my absolute best and bring you (my blog readers) something really special! I rather take my time than post something half heartedly in a rush. * Maybe in a near future, when I've more free time, I could do more, bake more, learn more, write more, photograph more, and share it all with you here on the blog. I really would enjoy that. But right now my life is full of stuff that I've to do. Like education, driving license, a real job, find an own place to live, and just prepare for the future. I hope you all understand this. *

So I took these photos after the journalist from the newspaper was here. And you know me, guys; if I do something - I do it to 100%! I was almost up all night baking... This dessert table are full of yummy goodieness! Like chocolate cupcakes with strawberries, pink lemonade cupcakes, a sponge cake with buttercream frosting covered in fondant, and of course - loads of pretty sprinkles, flowers and fresh berries. Lovely! This is my first dessert table, by the way! * I think I will post the recipes eventually, so don't worry. *

 
 
 

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HILDA'S
BAKING TIPS

HILDA'S
BAKING TIPS

#1 

If possible, try to weigh your ingredients instead of measuring them. A small kitchen scale is great investment for a better baking result!

 

#2

Always sift your cacao, flour, baking powder and other dry ingredients to avoid clumps in your batter or dough.

 

#3

Grease and flour your baking diches and tins to avoid problems. Both the bottom and the sides. You can also line them with parchment paper.

 

#4 

Use ingredients that are brought to room temperture for best result. Place all of the ingredients on the kitchen counter for a hour or two before you start baking. 

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