I did another cover

Hello all,

I hope you have had a most awesome Easter holiday.

I just wanted to share that I have done another cover that is now live on
my youtube channel. It's from the musical Amélie, based on my favourite
movie of all time.

I just cut my fringe into the Amélie-fringe and thought what better time to do a mini-cover from the musical that I wish I will one day be able to see.
Hope you enjoy it!

Much love,


Easter and Happiness

Hello all,
and Happy Easter!

It's been almost two months since my last post, and while I feel a bit bad for not having posted anything in this time I've honestly never felt better... Those of you who follow me on Instagram will know that I feel great health-wise. As I said in a post on IG, usually me not being active on here would mean that I'm not doing too good. Previously it has been during my rough times with bouts of strong depression or anxiety where I've not been around here. But I am very happy to say that my health hasn't been this good for years. I can barely remember the last time I was doing so well mentally, and I am also really happy to boot. I am however quite busy, with work and other things... Good things.

Again, if you've seen my IG lately you will know that I now have a boyfriend, and he is making me so happy it's ridiculous. I've never been the type of person to leave my happiness to someone else. I believe that you need to make yourself happy, and to be honest, I never understood what the big deal about a romantic relationship was. I still hold on to the fact that your happiness lies within you, but I'm definitely understanding the big whoop about a partner. It's like icing on a cake, it heightens my happiness, makes everything that much sweeter.

Anyway, so that's what's been going on in my life, work and boyfriend are keeping me busy, and blogging has taken a backseat. For Easter I had to bake though, so without further ado, here is my Easter bake.

As by tradition, I made cupcakes for Easter, with chocolate eggs from Lindt and they were delicious. Also, my sprinkles are from Sweetapolita.

I hope you all have a fantastic Easter with a bit of spring (in my city it's snowing...).
Much love,


Lemon Birthday

Hello all you lovely people,
I hope you are doing well. Today is my birthday, I turn 26, and I am weirdly okay with it.

I had an excellent birthday together with my lovely family. I received great gifts (among them Harry Potter related ones), and we saw Moana (which was so beautiful, and I wish Lin-Manuel Miranda will get the Oscar so badly)!

If you follow me on instagram you will have seen the amazing cake that my family got for me. It was fancy, and gorgeous. It was inspired by the Swedish Princesstårta in flavours, but made to look a bit more haute. It had an almond base and was filled with raspberries and topped off with a vanilla bavarois.

You would think that that cake would be enough, but no. Being who I am, I also needed to bake a birthday cake of my own, and while mine was much simpler, it was still delicious.

I made a lemon and vanilla layered cake with whipped cream frosting and a filling of lemon curd. It was one of the easier cakes I've ever done, so I thought I'd share the recipe with you.

Lemon and Vanilla Birthday Cake

  • 345 grams flour
  • 1 tablespoon baking powder
  • 225 grams butter, at room temperature
  • 300 grams sugar
  • 4 eggs
  • 1 teaspoon vanilla powder
  • 250 ml milk
  • 300 ml whipping cream
  • 300 ml lemon curd
  • Yellow food colouring (optional)


Preheat the oven to 175°C. Prepare two 20 cm round pans with parchment paper at the bottom.
In one bowl, sift the flour and baking powder together. In another bowl beat the butter until a bit fluffier. Then add the sugar and beat for several minutes until light and fluffy. Add the eggs, one at a time, and add the vanilla. Add a third of the sifted flour and baking powder to the egg mixture, then add half of the milk. Continue to add the second third of the flour and finish off by adding the last half of the milk, followed by the last third of the flour.

Spread the batter into the two prepared pans, I like to weigh them so that they become equal in size. And then bake for about 30-35 minutes depending on your oven. A toothpick inserted in the centre should come out clean.
Let the cakes cool completely before you proceed.

Place one of the cakes upside down on your serving plate. Spread 250 ml of lemon curd on the cake. Then place the other cake (also upside down) on top of the spread lemon curd.

Whip the rest of the lemon curd together with the whipping cream until stiff peaks, adding a few drops of food colouring if wanted. Proceed to spread the lemon whipping cream frosting around and on top of the layered cake. Save a bit of the frosting to pipe a border around the cake and add sprinkles if wanted. My sprinkles are from Sweetapolita.

There you have it! Simple as that.
It became a very moist and fresh tasting cake. I liked it, especially considering it was done in a flash.

Have a fantastic week!
Much love,


Vday cleaning

Hello all you lovely people,
Happy Valentine's Day!!

I hope you all have a fantastic day, filled with love and chocolate (which is basically love, so love and love).

I have personally spent Vday loving myself - which is also important, and should not be forgotten. And then of course loving my family and friends. I also wanted to extend that love to you, by sharing a recipe with you!

These little pink rolls are called Dammsugare in Sweden, which means Vacuum cleaner. Why? I don't know. I've always thought it's because they're shaped like the vacuumy part of a vacuum cleaner. But for now it will remain a mystery.

Anyway, you take crumbs from biscuits or cakes and mix it together with a few other ingredients to get a sort of dough, then you roll out the dough to thin logs which you then wrap into marzipan (usually green, but I made a Valentine's-y pink instead).

The most important ingredient is arrack or punsch, these little things are also called Arrack-rolls or Punsch-rolls. I personally don't use alcohol when baking so instead I used arrack aroma. It does have a distinct taste/scent, but I like it very much. However, fair warning, not everybody likes it.

Without further ado, the recipe...

Vacuum cleaners

  • Crumbs from cake or biscuits, I used 8 digestives
  • 2 tablespoons cocoa powder
  • 1 teaspoon vanilla sugar
  • 30 grams almond paste
  • 1 decilitre oatmeal 
  • 2 tablespoons brown sugar
  • 85 grams butter, room temperature
  • 0,5tsk Arrack aroma or actual arrack or punsch
  • 400 grams marizpan
  • Food colouring (optional)
  • 150 grams dark chocolate


Crush the digestives into crumbs, mix together with the cocoa powder, vanilla sugar, almond paste, oatmeal and brown sugar. Then add the butter (at room temperature) and make into a dough. Lastly add the arrack aroma. Form dough into thin logs, about 1.5 fingers thick. And place in fridge.

If colouring marzipan do so now, and then roll out the marzipan to a rectangle. Take the dough logs out of the fridge and place onto the marzipan. Wrap the marzipan around the logs and cut away the excess. Cut the logs into smaller pieces. Melt the chocolate and dip both ends of a roll into the chocolate.


Much love,