Luna is turning one ¦ Dr. Oetker

a trip around the sun – Luna Jolie is turning one! I can’t believe that my beautiful daughter already turns one in couple of days. and I also can’t believe in what a crazy world she’s growing up!


I thought about not mentioning the circumstances we live in right now but I think it would be foolish to not at least speak about it for a little while in this post. so… Corona hit us – not us as a familiy in particular – but the whole bloody world! as I write this post we are in week three of self isolation and home office – and not gonna lie I kind of wish we were over this already. being trapped inside as an adult is one thing but being trapped inside with an (almost) one year old is a whole other story ngl! we try our best to keep us entertained, stay positive, and get through this as a family ❤


anyway… Luna was born on the 14th April 2019 which means we’ll celebrate her birthday in lockdown. I know I’m definitely more upset than she is, because she doesn’t know anything about celebrations – but I do and that really upsets me! BUUUT I just thought – screw it! these days no day or any day is a day to celebrate – and you know I’m a „any-day-is-a-day-to-celebrate“ kind of girl. so I tried to make Luna a special birthday cake!


I’m lucky enough to work with Dr. Oetker on this post – I’ve been working with them a few times and it has always been a huge pleasure to do so. their staff is brilliant and they are absolutely smashing it with their products! I’d even say there are no better baking products in Switzerland than the Dr. Oetker ones.

Dr. Oetker has just launched their new decor fondants: they are now available in four different colours with a bigger amount of fondant (they already had coloured decor fondants but only in assorted package with smaller amounts of fondant). their fondants are vegan and free from palmoil > which is awesome! the fondant is super easy to work with and the colours are lovely.


they also have a new couverture – it’s crispy because of the little waffle pieces in it – absolutely delightful! I had a bit of a struggle to keep it nice and even but I think that’s just part of the crispyness…

as you guys know by now I’m a huge fan of the universe – I love to learn new things about the planets, the suns (is that really the plural of sun?), our moon or just anything really. so we decorated her room with little pictures of our solar system, rocket fairy lights and many more universe related things. and that’s why I thought it would be nice to have something similar for her first birthday. now I know a lot of you will say „but she’s a giiiiiirl“ why is the cake in blue tones? because we live in 2020 and I kinda liked the blue more with this topic – et voilà.


long story short – here’s my recipe for the most delicious chocolate cake you’ll ever eat (if I do say so myself…)

200g butter
220g sugar
3 eggs
1 tsp Dr. Oetker Vanilla Paste
200g flour
2 tsps Dr. Oekter baking powder
1/4 tsp salt
100g ground almonds
200g dark chocolate
100g milk chocolate
180g greek yoghurt

beat together sugar and butter for about 3 minutes with a kitchen machine, then add one egg after the other plus the vanilla paste and beat for another 2 minutes.

melt the chocolate over a simmering pot of water (make sure the chocolate doesn’t touch the water), let it cool for a bit then add it to the butter/sugar/egg batter. whisk until well combined.

sift all dry ingredients (flour, baking powder, salt and almonds) together, whisk and add it – one spoon after the other – to the wet ingredients. make sure to not over whisk this – only until everything is just combined.

when everything is combined, stir in the greek yoghurt with a spatula and distribute the batter in your cake tins (I used 3 ø and 2 ø tins). bake the smaller tins for 20 minutes and the lager ones for 30 minutes in the preheated oven at 200°C.

400g butter, room temperature
600g powdered sugar
1.5 tsp Dr. Oetker Vanilla Paste

mix the butter for about 4 minutes until light and fluffy. add the sugar and vanilla paste one spoon at a time and mix for another 4-6 minutes.

make sure your cake is completely chilled before you layer the cakes with your buttercream inbetween. to decorate the cake I used the Dr. Oetker fondant, some lovely Dr. Oetker sprinkles and the crispy couverture I already told you about.


how are you coping in times like these and what’s your favourite recipe? I’d love to hear from you ❤

stay safe & stay home!
Maruschka x


this post is kindly sponsored by Dr. Oetker Switzerland.

Happy Pi Day

it’s march the 14th – 3.14 – HAPPY PI DAY EVERYBODY!
as you know I’m a big fan of celebrating everything and so I didn’t want to miss the occasion of baking some delicious pies for today. I made one sweet and one savoury one aaaand the savoury one isn’t like a super traditional pie with crust etc., it’s a Sheppards Pie with mash and mince – delightful when it’s dark and cold outside ❤


1kg potatoes, cubed
50g butter
1.5dl milk
1tsp „Kartoffel Allrounder“ from Just Spices
(or you can just use some salt, pepper, and nutmeg)


Boil the potatoes in salted water for about 20 minutes. Pour off the water, put the milk, butter, and spices in the pot. Add the potatoes when the butter has melted and mash everything.

300g minced meat (I always use beef)
2 small onions
3 carrots
1 small can corn
2tsp „Hackfleisch Gewürz“ from Just Spices
(or any other meat spices you like)
1.5dl white wine
gravy paste (I used this one)
150g peas

Fry the meat, onions, carrots, and corn in some butter. Add the spices and let everything fry for a few minutes. Deglaze it with white wine and add the gravy paste. When everything is almost ready, add the peas and transfer it to an ovenproof dish.

Add the mash and spread it evenly on the mince – you can decorate the mash if you like, I just draw some fork lines. Put it in the oven for about 20 minutes – et voilà, Sheppards Pie à la Maruschka done!


I have to admit that I was a liiiittle lazy for my sweet pie – I bought the crust dough. but when life is a little busy (and we all know it is for most of the time) it’s nice if one can fall back on things like that. I bought the „Dinkelkuchenteig“ from Migros and I have to say it’s absolutely delightful!


2 Dinkelkuchenteig from Migros (or any other pie crust)
100g sugar
60g butter
2 eggs
50g cream cheese (I used Philadelphia)
450g cherries, frozen


Mix sugar and butter with your whisk attachment until smooth, add in one egg at a time, then add the cream cheese. Add in your cherries with a spatula. Put your first crust in the tin (with parchment paper) then pour the mixture in and spread out evenly. you can decorate your second crust however you like – I just cut out a candy with my cookie cutter – but as I said, I was a little lazy this day…
bake at 200°C for about 40 minutes – et voilà Cherry Pie à la Maruschka done!


let me know what’s your favourite pie – I’d love to hear from you ❤

Maruschka x

Christmas Traditions

Christmas is just ‚round the corner and I feel so festive! I’ve already bought all my presents (if you’re still struggling to find the perfect gift, go check out my Gift Guide) and now I can just relax and enjoy my favourite month of the year.

this made me think about how people all over the world celebrate it different… so I thought I’d share with you how we do in Switzerland or at least our family.

so the main difference to other countries is probably the appearance of Father Christmas.. well not exactly Father Christmas – we call him „Samichlous“ > Saint Nicolas! He comes on the 6th December and brings nuts, clementines, chocolates and pastry to the children that have been good and rod to those who have been bad. usually the child says a little rhyme, for exmple:

Samichlous du guete Maa, gäll i muess ke Ruete ha? Miter Ruete Füürli mache, mitem Füürli Güezi bache – chasch de o eis ha!

and then the „Samichlous“ talks about what the child did good or no-good in the past year and hands them their goodybag. obviously my parents knew the man who played Saint Nicolas and told him what to mention but as a kid I was pretty impressed by the things he knew about me!

In the goodybag is also a pastry called „Grittibänz“ – a yeast dough pastry with nuts and raisins. and because I love it so much I wanted to share my recipe for this. my „Grittibänze“ always look like a child made them – but I kind like it that way, it reminds me of the joyful times when we were younger.

here’s what you need:

500g flour

1 1/2 tsp salt

3 1/2 tbsp sugar

20g yeast

70g butter, melted

3dl milk

Mix flour, salt and sugar in a bowl. Add melted butter and half of the milk. Heat the other half of the milk (should be warm and not hot) and crumble the yeast in it. Give it a whisk and add to your bowl. Knead for about ten minutes until smooth. cover and allow to rise to double at room temperature for about 2 hours.

after two hours you can simply shape the dough, decorate it, spread it with milk and put it in the oven for about 20 minutes at 180C – enjoy!

then we wait until the 24th December to celebrate again. in my family this is like the ‚main‘ Christmas Eve – we eat dinner with all of the family and give our presents to everyone (and of course open them), sing Christmas carols and just enjoy our time together. the next day is basically the same but with the family side of my father.

so we don’t actually know Father Christmas or any other figure that distributes gifts – it has always been our parents, god mother/father etc. that brought us presents and Saint Nicolas who looked after us when we’ve been nice throughout the year.

how do you celebrate Christmas? I’d love to hear from you ❤

Maruschka x

the ultimate autumn cake

ok – I’ve got to confess something: I am this annoying person that LOVES their birthday. so at this time of the year, I get pretty excited and always host a birthday party with friends and family. and in my opinion, one day isn’t enough – so I always celebrate the day before and the day after.



yesterday was my birthday – so I had quite a lot going on this week to prepare everything. therefore I didn’t have a lot of time to write – but I really wanted to share my recipe for the ultimate autumn cake. it’s an apple biscuit with a lovely cinnamon buttercream. I made one for my cousin’s wedding and one for my birthday – same cake, different decorations. which one do you like more?


what you need:

3 baking tins ø cm

350g sugar
220g butter
>> mix together until light and fluffy
4 eggs
>> add in one at a time and mix until combined
2 lemons, zest and juice
1 tsp Dr. Oetker Vanilla Paste
>> add to the batter and mix
350g flour
2 tsp baking powder
1/4 tsp salt
1.5 tsp cinnamon
>> sift everything and add to the wet ingredients. mix until just combined
180ml sour cream
220g apples, in small pieces
>> stir carefully in your batter. then spread the dough evenly in your prepared baking tins. bake for 25 minutes at 220°C.

400g butter, room temperature
600g powdered sugar
1 – 1.5 tsp cinnamon, to taste
>> mix the butter for about 4 minutes until light and fluffy. add the sugar and cinnamon one spoon at a time and mix for another 4-6 minutes.

if needed, cut the top of your cake so it’s nice and even. then add buttercream in between the layers and decorate as you like it > ENJOY ❤


Maruschka x


as by now, you all will know that I flippin love autumn. and one of my favourite things to do in autumn is to bake ❤ I love the smell of cinnamon in our house and obviously I’m always in for a piece of cake ooooor, what lately has become a slight obsession: a TARTE-TATIN!


so I tried out a bunch of different types of Tarte-Tatin and created three recipes that I liked the most for you guys. we have one savoury and two sweet ones. two of them are made with pre-made dough from the supermarket and one is homemade.

so let’s get started with the first sweet one. this one is made with puff pastry – I didn’t do it from scratch (because you know, I’m too busy and a little too lazy for that). this recipe is so easy, you can totally make it when you have unexpected guests arriving in a few minutes. so here’s what you need:

30g sugar
30g butter
4 bananas
2 tbsp liqueur (I used whisky liqueur from a local brewery called Rugenbräu)
1 round puff pastry


preheat your oven to 220°C and line a tart tin with baking paper on the bottom and butter on the sides. dispense your sugar and the butter cubes evenly in the tin an put it in the oven for about 10-12 minutes (until fully dissolved). take it out, add the liqueur and then dispense your bananas evenly. place the dough on top, then put it in the oven for another 15 minutes or until golden brown – flip it, et voilà here’s your Banana Tarte-Tatin done. Serve it when still warm – I like it the most with vanilla ice cream.


my second recipe is a savoury one and perfect as a starter served with a little salad. here’s what you need:

30g sugar
30g butter
2 tbsp balsamic vinegar
500g cherry tomatoes
4 onions
1 round whole-grain pastry


preheat your oven to 220°C and line a tart tin with baking paper on the bottom and butter on the sides. dispense your sugar and the butter cubes evenly in the tin an put it in the oven for about 10-12 minutes (until fully dissolved). take it out, add the balsamic vinegar and then dispense your onions and tomatoes evenly. place the dough on top, then put it in the oven for another 15 minutes or until golden brown – flip it, et voilà here’s your Tomato & Onion Tarte-Tatin done.



for my last recipe, I made the dough from scratch and it’s actually a bit more on the cakey side than a traditional tart. but I still think it’s delicious and counts as Tarte-Tatin because it’s baked the other way round. so here’s what you need:

40g sugar
30g butter
500g plums, halved (I used frozen ones)
125g butter
90g sugar
pinch of salt
1 tsp vanilla paste from Dr. Oetker
2 eggs
juice and zest of one lemon
1dl milk
200g flour
1 tsp. baking powder


preheat your oven to 220°C and line a tart tin with baking paper. dispense your sugar and the butter cubes evenly in the tin an put it in the oven for about 10-12 minutes (until fully dissolved).

in the meantime mix your butter with sugar for about 2 minutes, then add salt, vanilla paste, and one egg after the other and mix until combined. add all the other wet ingredients (lemon and milk) and whisk all together. don’t worry if your batter looks a little shite at this state – once you add the flour and baking powder it will be fine.

place your plums on the dissolved sugar-butter mixture, then add your batter and put it in the oven for another 30 minutes. when I tested the recipe I took it out a little too early but I only noticed it when the cake was out of the tin > doesn’t matter; just put it on a normal baking tray and bake a little longer. and that’s your PLUM TARTE-TATIN done!


so these are my favourite Tarte-Tatin recipes but I’m sure there is a lot more to try out and love. if you bake one of my recipes don’t forget to tag me in your photos.

what’s your favourite thing to do in autumn? I’d love to hear from you ❤

Maruschka x


raspberry bundt cake

this week was completely nuts! I told you guys I would keep it real and honest all the time – so let’s be honest: our house is a bloody mess! the laundry needs to be done, the kitchen is full of baking utensils which need to be washed and put away, I didn’t clean the bathroom in a good week and the sheets need to be changed as well.



our little girl is toothing and not feeling very well over the last couple of days. so I decided she’s priority number one and the house number two (I’m probably somewhere around number 11 on my priority list). she needed attention and hugs almost all the time and when she napped (for about 20 min which usually lasts for 1.5-2 hours) I tried to keep everything in places – I failed completely.

doesn’t matter I thought to myself – there will be no blogpost and everyone will understand. but then my hubbys best friend asked me if I would like to write another baking blogpost aka if I would like to bake something for his birthday. as he is one of our best friends I surely said yes and baked one of my favourite recipes for summer: my raspberry bundt cake.


it’s moist, fluffy and with it’s lemon and raspberry flavours it’s perfect for summer. the recipe is quite easy to follow and even after 2 days the cake still tastes SO GOOD!

what you need:
220g butter
400g sugar
4 eggs
2 lemons (zest and juice)
1 tsp Dr. Oetker vanilla paste
350g flour
2 tsp baking powder
1/4 tsp salt

180g sour cream
250g raspberries (powdered with flour)


beat soft butter and sugar for about 2 minutes, then add one egg after another and beat for another 2-3 minutes. add the lemon zest, half of the juice and vanilla paste to the batter, then add flour, baking powder and salt and mix it until well combined. stir in the sour cream with a spatula and lastly add your powdered raspberries.



pour the batter in the buttered and floured bundt cake tin and bake for 50 min. at 200°C.
put in some holes with a toothpick and pour the other half of the lemon juice all over the cake.


what’s your favourite flavor for a bundt cake? I’d love to hear from you ❤

Maruschka x

the easiest summer treat ¦ Dr. Oetker

what do you associate with strawberries? for me, strawberries are the definition of summer! I instantly think about those relaxed days at the lake, good friends and family around, laughing, swimming, playing games and > eating some yummy strawbs.


so when I thought about baking something for a summer bbq party, I knew strawberries had to be part of it. as I don’t really wanna spend a long time in the kitchen when the sun is shining, I created this absolutely delicious and easiest summer shortcrust pastry EVER.


the ingredients are as simple as that: 3 ¦ 2 ¦ 1 ¦ 1 > like what?!
300g flour – 200g soft butter – 100g sugar – 1 egg >> 3 ¦ 2 ¦ 1 ¦ 1


just combine those ingredients and knead the dough until just combined. let it chill in the fridge for half an hour, then distribute the dough into the prepared (buttered and floured) muffin tin and make sure to poke some holes in it. bake the cups for approx. 15-18 min. then let them cool.


melt 100g of dark chocolate and spread it all over the shortcrust pastry and wait until firm. then prepare the Dr. Oekter Crème Pâttiserie: just mix milk with the powder and mix for 3 mins – easiest thing in the world! distribute the cream and add strawberries or/and raspberries or any other fruit you like – et voilà: shortcrust pastry at it’s finest.


they look absolutely fabulous and everyone loved them!


what’s your definition of summer? I’d love to hear from you ❤

Maruschka x


this blogpost is not sponsored, Dr. Oetker kindly gifted me some products mentioned.

chocolate chunk muffins ¦ Dr. Oetker

the weather in Switzerland was – I really tried to say it in a nice way, but let’s just be honest – it was crap! it’s already the end of May and we didn’t really have a proper sunny and warm day for the last couple of weeks. and what do you do when it pours outside? you bake!

if you follow me for a while you will know that I really like chocolate! therefore I’m always up for a new recipe that includes my fave baking ingredient. and a while ago Dr. Oetker kindly sent me a goodie bag with some of their newest treats – including some yummie white chocolate chunks.


as a new mom my spare time is quite limited – hence I wanted to bake something quick but no less delicious. so I did some recipe testing and finally found the perfect mixture of a soft, chewy and chocolaty muffin – and who doesn’t love a chocolate chunk muffin?



what you need:
250g flour
2 tsp baking powder
1/4 tsp salt
150g butter
170g sugar
2 eggs
300g dark chocolate
180g sour cream
100g white chocolate chunks


what to do:
prepare a muffin tin with 12 paper cups. mix together flour, baking powder and salt and set side. whisk soft butter with sugar for about two minutes until soft and fluffy. add in the eggs one at a time. melt your dark chocolate (I always just pour hot water over it, leave it for 3-4 minutes and then drain the water), let it cool for a bit and add it to your butter/sugar mixture. add in the flour mixture – I did it in three smaller portions. when you’ve got a nice and smooth batter, add in the sour cream with a spatula followed by the chocolate chunks. distribute the batter in the prepared baking tin and bake them for about 22 minutes at 190°C.



I hope you’ll enjoy baking and most of all eating these muffins – I definitely did. if you bake them, don’t forget to tag me in your photos.

what is your favourite baking ingredient? I’d love to hear from you ❤

Maruschka x

berry crumble cake

I can’t help myself but eating berries every day in summer is just my fave! so when it comes to baking in summer I tend to always go with berries…

my husband works as a constructing engeneer and in his office it’s kind of business to bring something to eat as a „mid-morning-snack“ when you go or come from a vacay.

in Switzerland we call this mid-morning-snack „Znüni“ – what literally means „at nine“, so usually we eat it at nine! the „Znüni“ is what ever you like; an apple, a sandwich, a yogurt or just cake. so long story short: he asked me to bake something for the office and I pleasantly accepted ❤


as I already told you – I love berries – it was an easy one to choose what to bake: the berry crumble cake. it was the first time I tried it but I am very happy about how it turned out. the recipe is quite easy and you can’t really do something wrong.


for the crumble
200g grated almonds
100g sugar
80g butter

mix all the ingredients above with a fork until you have a nice crumble – set aside.


for the cake
250g butter, room temperature
180g sugar
pinch of salt
4 eggs
juice and zest of a lemon
2dl milk
400g flour
2 tsp. baking powder
450g mixed berries, frozen

in a large bowl, mix butter, sugar and salt and mix one egg at a time to it until you have a light fluffy batter. slowly stir in the lemon juice and zest as well as the milk. sift in the flour and baking powder and give it a stir until everything is well combined. prepare a brownie tin (I used a tin that is 30x30cm) with butter and flour and spread the butter in it. dispense the berries and top it with the prepared crumble. bake for about 30 – 40 minutes in the preheated oven at 200°C.


what is your favourite treat in summer? I’d love to hear from you ❤

Maruschka x

this blogpost is not sponsored

why I can’t wait for Easter ¦ Dr. Oetker

Easter is my favourite holiday straight after Christmas! I actually have no clue how Swiss people celebrate Easter normally, much less do I know about other countries.


but Easter in our family is always special – there are several reasons why:

  • it’s the first time in the year when our whole family (and that means grandparents, parents, siblings, aunties, uncles, cousins etc.) comes together
  • there is A LOT of super yummie food
  • easter prezzies from our grandma
  • everyone plays Baseball in the field
  • and more food

this year I’m even more excited because my little sister will finally be back from London where she stayed the last couple of months. I CAN’T WAIT!!!


I guess at this point everyone still wonders why the heck we play Baseball on Easter. and honestly – I don’t know either. a couple of years ago my dad and uncle bought themselves a baseball bat and they wanted to try it in spring. so I think Easter was pretty much the first day without snow covering the field, so they tried to punch the ball a few times. it didn’t take long until the whole family ran across the field and played something like baseball (we have our own rules – such as „it’s totally fine to stop someone who almost makes a homerun by pushing him“). ever since we played it the first time, we play it on Easter – I LOVE IT!

let’s talk about food! right… every family member (that is fairly talented in cooking or baking) brings a dish or something to drink – this is mostly because we don’t want our grandma to be bothered with EVERYTHING. therefore we’ve got, as I already mentioned, A LOT of food! the buffet is absolutely smashing and I love the fact that everyone has their special dish or surprises with a new creation.


a couple of days ago Dr. Oetker provided me with some lovely new products for my baking section and I instantly thought about my Easter baking plans:

this year I wanted to make something traditional flavoured, like vanilla or chocolate, but I was a bit worried about the „excitement“. hence why I decided to make the decoration a little different than just a normal loaf cake and I am SUPER HAPPY with the result ❤       btw this is just the experiment cake – I’m definitely gonna make a fresh one on Easter.

the Dr. Oetker vanilla paste is extremly easy to dose and the flavour is just heavenly > an absolute winner! the recipe is quite simple aswell:

Chocolate bunnies

  • 200g dark chocolate
  • 125g butter
  • 150g sugar
  • 1/2tsp salt
  • 4 eggs
  • 200g grated almonds
  • 4 EL Epifin from Dr. Oetker (corn starch)

Pour the chocolate in a large bowl with water, leave to stand for about 5 minutes. Drain off water carefully, stir chocolate until smooth. Add butter, sugar, salt and eggs and stirr for approx. 5 min – until fluffy. Mix in almonds and corn starch and give it into the prepared baking tray. Bake for about 55 minutes in the preheated oven at 180°C. Take the cake out and let it cool down completely. Cut the cake in „normal“ pieces, then take the cookie cutter and cut out the chocolate bunnies.


Vanilla cake

  • 200g butter
  • 200g sugar
  • 4 eggs
  • 1 tsp vanilla paste from Dr. Oetker
  • 250g flour
  • 1,5 tsp baking powder
  • 2 tbsp milk

Mix the warm butter with the sugar until it’s light and fluffy. Add the eggs (one at a time) and mix well. Sieve in the flour and baking powder, add the milk and mix it until the batter is smooth. Give half of the batter in the prepared baking tray, then add the chocolate bunnies in a row and cover them up with the rest of the vanilla batter. Bake for about 40 minutes in the preheated oven at 180°C.


For the decoration I went for a simple easternest with shredded wheat and sugar eggs. So basically you just want to mix the shredded wheat with chocolate. To make the nests a bit more even and cupped I formed them with an egg cup and this was super easy aswell.


what are your traditions to do on Easter? do you have a favourite recipe? I’d love to hear from you!

Maruschka x