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!

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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 ❤

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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!

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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.

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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.

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

CHOCOLATE CAKE
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.

VANILLA BUTTERCREAM
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.

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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.

that’s what you get for waking up in vegas

my soon-to-be-husband and me spent the whole october travelling down the US west coast including some national parks and of course stunning LAS VEGAS! it was our first time in Las Vegas and we were soooo excited (to see the city AND to stay in a proper hotel room after staying three weeks in a motorhome).

we already booked our room a few weeks in advance and decided to stay in a hotel on the strip but without a casino – so it’s a bit more quiet and relaxing. the vdara seemed to be the perfect choice – IT ACTUALLY WAS! ❤

our room had a fantastic view over to the bellagio and it’s beautiful fountain, the eiffel tower and the LINQ high roller – we instantly fell in love with vegas!

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for my birthday the 19th of October (just to let you know) my fiancé surprised me with a breakfast in the Bellagio hotel. I’m definitely the huuuuge breakfast kind of girl so i was super – and i really mean super – excited to go there ❤

we ordered loads of amazing dishes; Huevos Rancheros, salmon with a bagel, yogurt with fresh berries and granola, a strawberry coconut smoothie and „to honor the day“ a Bellini for me – it was absolutely delicious!

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when we almost finished our breakfast the waitress brought a cheescake with berries and a little candle in it and wished me happy birthday. i was soooo happy; a. because of the super cute surprise of my fiancé and b. about the cheesecake – there is nothing over a good old new york cheesecake! I LOVED IT!!! i was so happy you can hardly see my eyes hahahaha

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