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Bespoke Cakes To Order

Louise has an everlasting passion for baking and adores making celebration cakes. A few years ago she was asked to make a friend’s wedding cake and loved the whole process – her passion for cake making has grown from there.

All cakes are designed as bespoke, Louise will work closely with you to ensure it delivers on every level. While each cake is unique, you’ll find seasonal fruit and flavourings in each sponge and filling and decorated with beautiful fresh flowers, foliage and fruit. Louise is a firm believer in using ingredients when they are at their seasonal best.

Here you’ll find a few examples of her work.

Red Velvet Cake
Red Velvet Cake
Red Velvet Cake

  1. Red velvet cake for Evie. This is an all-time classic and a firm favourite with a few of my clients.  Coated with Swiss meringue buttercream and a vanilla cream cheese frosting fills the cake.
Chocolate Cake, Vanilla Buttercream
Chocolate Cake with coated Chocolate Ganache
Chocolate Cake, Vanilla Buttercream
Chocolate Cake, Swiss Meringue Buttercream

2. Two examples of chocolate cake, on the left is double chocolate cake, pure indulgence, decorated with chocolate curls. On the right Swiss meringue vanilla buttercream a decorated with chocolate curls.

3. Martin & Claire’s wedding Cake

3.  Martin and Claire commissioned their wedding cake well in advance, initially they wanted a fondant cake but over time and research decided on a semi-naked cake.  Their wedding was in November so they wanted a cake to reflect late autumn.  Vanilla sponge filled with homemade blackberry conserve and white chocolate ganache, dried blood oranges adorn the cake with fresh blackberries and eucalyptus parvi.

4. Blueberry & Lime Cake
5. White Chocolate, Passionfruit & Raspberry

4.  This cake was made in December, as you can see I wanted it to reflect the season: filled with blueberry conserve and a lime flavoured buttercream.  I frosted the blueberries and cranberries.

5.  This is a personal favourite, I love the combination of white chocolate, passionfruit and raspberries.

Lace effect buttercream cake

Lace effect cake

6. Just a sample of how lace effect works on a buttercream cake, ideal for a wedding.

Rustic Autumn cake

7. Rustic autumn cake

7.  A rustic autumnal themed cake for an engagement party.  Semi-naked red velvet cake with Swiss meringue buttercream

Philippa & Johnny's wedding cake

8. Philippa & Johnny’s wedding cake

8. This cake was created for Philippa and Johnny in May, as you can see Philippa had chosen beautiful seasonal flowers. The cake itself is chocolate with vanilla Swiss meringue buttercream and filled with fresh raspberries.

9. Three different cakes iced with Swiss meringue buttercream

9. This Swiss meringue buttercream cake consisted of three different flavours.  Victoria sponge with homemade strawberry jam for the bottom, then chocolate, raspberry and vanilla and for the top tier lemon, passionfruit and white chocolate.

Semi naked cake

 

10.  Semi-naked Swiss meringue buttercream cake with 2 different fillings.

Pansy Cake

11. Pansy Cake

11.  This Pansy Cake can be made in any flavour and filling.

Rhubarb, Orange & Cardamom Cake

12. Rhubarb, Orange & Cardamom Cake

12. Semi-naked Rhubarb, Orange & Cardamom Cake.

Holly & Hannah's Wedding Cake

13. Holly & Hannah’s Wedding Cake

13. Hannah and Holly had a very clear idea of what they wanted for their wedding cake.  They opted for 3 different cakes.  Coated with vanilla Swiss meringue buttercream and painted with edible gold.

Wildflower wedding cake

14. Wildflower wedding cake

14.  A wedding cake for friends, with COVID restrictions in place, they had a small reception of 30 people. Alex wanted a cake to reflection the month of May.  Dried and fresh wild and cultivated flowers adorn this cake.

pressed & fresh flower cake

15. Pressed & fresh flowers with herbs adorn this summer wedding cake.

 

I can create any flavour combination so if you’re interested in a bespoke cake do get in touch to discuss, just go to my contact page and send me an enquiry.

Spring/Summer

  • Elderflower & Gooseberry – lemon sponge, elderflower syrup, elderflower buttercream, gooseberry compote.
  • Raspberry & Passionfruit – lemon sponge, passionfruit curd, lemon syrup, fresh raspberries, vanilla buttercream.
  • White Chocolate & Passionfruit – lemon sponge, passionfruit filling, passionfruit syrup, vanilla buttercream.
  • Rhubarb & Orange Blossom – orange sponge, orange syrup, rhubarb compote, orange blossom buttercream.
  • Chocolate & Cherry – dark chocolate sponge, cherry liquor syrup, cherry compote, vanilla buttercream.

Autumn/Winter

  • Blackberry & Bay – lemon sponge, blackberry compote, bay syrup and vanilla buttercream.
  • Rhubarb (late December onwards) & orange blossom –  orange blossom flavoured sponge, rhubarb compote, orange blossom buttercream.
  • White Chocolate, Passionfruit Curd.
  • Carrot, Walnut & Orange – carrot & walnut sponge, orange cream cheese filling, orange blossom buttercream.

Anytime

  • Chocolate Caramel – dark chocolate sponge, salted caramel, vanilla buttercream.
  • Carrot – carrot & walnut sponge, orange cream cheese filling.
  • Victoria Sponge – vanilla sponge, vanilla syrup, homemade strawberry or raspberry jam, vanilla buttercream.
  • Tiramisu Cake – coffee sponge, coffee liqueur syrup, coffee buttercream, vanilla mascarpone filling and cocoa.
  • Coconut & Lime – coconut sponge, lime syrup and lime buttercream.
*Gluten free options are available too.

Testimonials:

Louise prepared and delivered the wedding cake of our dreams. A 3-tier cake with different flavours, iced in a classic style reflecting the aesthetic we had shared at the start of planning. The 3 flavours of cake were delicious – classic Victoria sponge, chocolate and raspberry and white chocolate and passion fruit. The cake was light and perfectly balanced. Louise kindly coordinated with our florist to ensure the floral arrangement was incorporated seamlessly on the final cake. We wish we could enjoy a cake like that on every special occasion! Thank you Louise!

Hannah Baker-Bungey

Louise’s cake for our wedding was truly divine in both taste and appearance. She made the most delicious three-tiered pressed flower cake which couldn’t have been more perfect for the theme of the day. Our guests enjoyed the cake thoroughly; it’s flavours were clear but subtle. On the run up to the wedding, communication with Louise was seamless – she responded to all emails quickly and was endlessly patient with our indecisiveness! She so kindly delivered the cake on the day to keep it as fresh as possible and presented it beautifully. We cannot thank Louise enough for making such a special and incredible cake for our wedding day. 

Sophie Bownass

 

Contact me to order your cake

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About Louise

Hej, I'm Louise, a food enthusiast living in Marlow, Bucks, UK. Welcome to my culinary adventures in my Nordic Kitchen. Read More

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As much as I love holidays and eating out, I do cr As much as I love holidays and eating out, I do crave a home cooked meal when I return. Lots of veg here, with a spicy peanut sauce (I add the juice of a lime to this to cut through the richness). This sounds complicated to make but it’s actually quite simple. 

Shiitake & Broccoli Satay, Peanut Sauce.

150g shiitake mushrooms
200g tenderstem broccoli 
3 Tbls soy sauce
1.5 Tbls lemon juice
1 clove garlic, minced
1 tsp minced ginger

130g red cabbage, shredded
Fine sea salt
1 Tbls white wine vinegar
 a handful beetroot leaves (because they were in my fridge & needed eating)
75g crunchy peanut butter
2 Tbls soy sauce
1 lime
1/4 tsp nutritional yeast
A good pinch chilli flakes
1 tsp runny honey
1 small clove garlic, minced

Served with 
Pre-blended Brown basmati, Camargue & wild rice blend. 

Begin with marinating the mushrooms & broccoli. Set to one side for 15 mins.
Place the cabbage in a bowl, season with salt and vinegar, massage and set to one side for 15 mins.
Place the peanut butter in a bowl, add the soy sauce, lime juice, chilli flakes, garlic and nutritional yeast, stir. Add 20-30 ml boiling water or until you have a runny emulsified sauce.

Sauté the mushrooms and broccoli on a high heat with the marinade in a frying pan with a tablespoon or so of water for 2-3 minutes. Tip into a warm bowl and cover.
Now briefly stir-fry the cabbage for 1-2 mins, then add the beetroot leaves, if using.
Spread the satay sauce on the plate. Add the cooked rice, then the vegetables. Top with chopped nuts and toasted seeds.
I’m writing this post from the beautiful city of I’m writing this post from the beautiful city of Porto, we are enjoying a few days stay. It feels so good to travel again. I’ve shared on stories our incredible meal @semea last night. But here’s a dish I made before we left…

This dish is a wonderful summer meal. The salad is also delicious in its own right or with chicken. I make it in advance, adding the beans when I am ready to serve. You can play around with the quantities and could add crumbled feta, or seeds and nuts etc.

Miso Salmon with pickled shallot & Chilli

2 salmon or sea trout pieces
2 tsp white miso
2 tsp runny honey
2 tsp Japanese soy sauce
2 tsp rice wine vinegar 
1 small clove garlic, minced
1 tsp minced ginger 

Combine all of the above and marinate the salmon/sea trout for 20 minutes before cooking.
Heat the oven or Airfryer to 180C and bake for 5 mins in the Airfryer or 8-10 in the oven. Grill for 1 minute to caramelise. (Or could be BBQ’d)

Fennel & Bean Salad
1 bulb fennel, very finely sliced, (I used a mandoline)
A handful French beans, blanched
Broad beans, podded and skinned

Dressing
1 tbls Lemon juice
1 tsp White wine vinegar 
3 Tbls Rapeseed oil
1 small clove garlic, minced
Fresh parsley leaves

Pickle 1 finely sliced chilli & shallot in 2 Tbls rice wine vinegar, 1 1/2 tsp sugar & 1/4 tsp salt.

In a small saucepan heat 1 tbls of the rapeseed oil and add the minced garlic, sauté on a low heat. Pour into small bowl and add the remaining garlic oil, vinegar, lemon juice and season. Add to the salad ingredients and toss.
One from the weekend, (you might have seen it on m One from the weekend, (you might have seen it on my stories) a 40th birthday cake for the lovely Ruth, looked as if she had a gorgeous weekend celebrating.

Fresh flowers from @maxwellandwebbpotager
I don't really know what to eat at the moment. Tod I don't really know what to eat at the moment. Today was supposed to be sunny but it seems almost cool enough for something warm for lunch - However I just gathered salad leaves & herbs from the veg patch in the rain, so salad it is.
Griddled Asparagus, raw courgette, peas, broad beans, salad leaves & herbs all dressed in Honey, Lemon & EVOO. Not forgetting the Honeyed Halloumi.

Heavenly heatwave next week…maybe?!
Remember I made lilac sugar last week? Well here’s what I did with it…
Lilac Madeleines, a post gardening teatime treat!

Lilac Madeleines

🌸Lilac Sugar
2 handfulls lilac blossoms, little stems removed
200g caster sugar
In a large jar alternate pouring the sugar and the petals into it. Seal the jar & place it in a cool, dark place for several days. Shake every couple days for 1-2 days.

Madeleines 
2 free-range eggs 
100g Lilac sugar
100 plain flour, plus extra for dusting
100g butter, melted & cooled slightly + extra for greasing
zest of a lemon 
¾ tsp baking powder

A handful unsalted pistachios, blitzed
Lemon juice
Icing sugar

Preheat the oven to 180C fan. Brush the madeleine tray with melted butter then shake in a little flour to coat, tapping away the excess.

Whisk the eggs & the sugar together in a bowl until light & frothy. Fold in the remaining ingredients. Leave to stand for 15 mins before pouring into the madeleine tray.

Bake for 8-10 minutes, or until the mixture has risen a little in the middle and is fully cooked through. Cool the madeleines on a wire rack.  Mix some icing sugar with lemon juice to make a thin glacé icing. Dip the Madeleine in the lemon icing, then the blitzed pistachios.

Best eaten within an hour of baking 😀
With delicate, pure white bell-like flowers, Lily With delicate, pure white bell-like flowers, Lily of the Valley tells us that summer is on the way. The scent is gorgeous but all parts of this plant are poisonous. 

It’s one of my favourite May flowers and supposedly symbolises happiness. What’s your’s?

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