In the Kitchen: Marshmallow Pops

I made this very pretty yummy pops for my friends baby shower the other day. As one of the organizer of the party, I tried to made something simple yet beautiful. And this cute pops are loved by everybody.



For this marshmallow Pop I used
2 bags of pink and white marshmallows
2 White chocolate
desiccated coconut as sprinkles
Shaved Daim chocolate (optional)
Pink coloring
Plastic cake pops stick
(can use any sprinkles you like)

Easy to make. I inserted the cake stick into the marshmallow and put them in the freezer for minimum 5 minutes. Then I melted the white chocolate in the microwave and add some coloring on half of it. I tried to do it by batch. When chocolate is ready I took the marshmallow and dip them into the chocolate working quite fast to add the sprinkles. The frozen marshmallows made the chocolate harden very quick.

When everything is ready, I arranged it as a flower bouquet and Voila! A very nice pink centerpiece for our friends baby shower.


In The Kitchen:Chiffon Butter Cake

I made this cake for Millie’s 8th birthday. I used the recipe of the chiffon cake and a butter cream frosting I had been using for quite a long time now. Since then, my cakes are almost at every friends birthday party.

Tiramisu cake with butter

Chiffon cake with butter frosting

1 1/2 cup self raising flour
1 tsp salt
2 1/2 tsp baking powder
3/4 cup granulated sugar

1/2 cup vegetable oil
3/4 cup water
6 egg yolks
1 tsp vanilla

6 egg whites
1/2 tsp cream of tartar
3/4 cup granulated sugar

Preheat oven to 180C.
Sift together the A ingredients then add the B ingredients and beat together until smooth for 2 minutes with a mixer.
Set aside.

Beat together to form soft peaks the egg white and cream of tartar.

Gradually beat in the sugar under C ingredients. Continue beating until very stiff and shiny.

Fold egg yolk mixture into the meringue until blended.

Turn into ungreased 10 inch round pan. Bake for 55 minutes or until cake springs back when lightly touch.

Invert and cool in pan. When cool, loosen edges and remover from pan.


In the Kitchen: Humlum Daim Ice Cream Cake

I fell in-love with this ice cream cake the first time I tasted it when Nanette, my mother-in-law (she prefer to be called by her given name) served for dessert one time we were in Denmark visiting. The taste of the cake is amazingly good. The base is a meringue with chopped almonds and the top is some cream with Daim chocolate.

I already served this as dessert 3 times when we had guests and all of them loved it. Now, I decided to share the recipe here. This will be my first recipe to share from a long lists of me and Thomas’ favorite food. We both love to cook and enjoy good food.

I named the cake “Humlum Daim Ice Cream Cake” because I got the recipe from Nanette who is from Humlum, a small village in Struer, Denmark. She mentioned to me that she found the recipe in a shop that sells Daim chocolate.


Note: Pre-heat the oven to 170 deg C. Use a round baking form 24 cm


for the base

  • 3 egg whites
  • 150 grams white sugar
  • 150 grams chopped almonds

for the ice cream

  • 3 egg yolks
  • 1 dl sugar
  • 3 dl double cream (whipped)
  • 120 grams Daim chocolate (chopped)


the base

the base

  • Whip the egg whites into soft peaks and then add sugar and beat until stiff meringue.
  • Then turn with care the chopped almonds into the meringue.
  • When mixed properly, put it all into the well buttered baking form. It is a good idea to line with a baking paper  the bottom of the baking dish.
  • Bake the cake for 45 minutes and let it be cool.
the ice cream

the ice cream

for the Ice cream

  • Whip the egg yolks and sugar until light and lemon-colored. Mixed properly until the sugar dissolved.
  • Whip the cream then carefully fold into the egg/sugar mix
  • Then fold the chopped Daim into the cream
The finished ice cake

The finished ice cake

  • Lastly, put the ice cream mixture to the COOL cake in the baking form and then in the freezer for at least 2 hours.

Happy cooking!