A PARTY

Entdecke piewithstyle - kreative Backrezepte, stylische Dekoideen und einfache Tipps für atemberaubende Torten, Süssgebäck und Desserts. Backe mit Liebe, Style und Genuss! Welcome to piewithstyle Here I share my recipes, decoration ideas & tips, For everyone who enjoys baking. Anyone who doesn't have the time or inclination is welcome to order from me. Die Flamingotorte Die Schwarzwäldertorte Die Ostertorte Die Flamingotorte 1/6 To play, press and hold the enter key. To stop, release the enter key. LIKE & FOLLOW @piewithstyle

about me I am Mona Schnetzler. I love to bake and sell cakes, pastries and desserts to order in Lucerne and the surrounding area. If you're in the mood for dessert or celebrating a special occasion, you've come to the right place. Please direct inquiries to: +41 77 537 04 03 piewithstyle@gmx.net instagram @piewithstyle

Tips & Tricks Cut cake layers like the pros Cutting a cake base isn't as difficult as you might think, and it's essential when baking cakes. To make a filled or layered cake , the prepared cake base needs to be cut into several evenly thick layers. A cake base cutter can be a great help with this. If you don't have a cake base cutter, you can also cut the layers with a bread knife or score the cake with a knife, insert a strong string into the scores, and pull it tight. How to successfully transport a cake Transporting a cake can be a delicate matter. To ensure it arrives undamaged, cakes should always be thoroughly chilled before transport. This helps fillings and frostings, such as buttercream and chocolate, to hold their shape better and keep the cake together. Sturdy polystyrene boxes or cardboard boxes are ideal for transporting cakes. Line them with ice packs to keep the cake cold during transit. The box or cardboard box should be large enough so the cake doesn't bump against anything and stands upright. For longer journeys, there are also small transport refrigerators and special cake containers available. Don't forget: always secure the box, cardboard box, etc., in the car to ensure it remains stable. Heavy and very tall cakes are particularly susceptible to vibrations during transport. Therefore, multi-tiered creations should be prepared as much as possible but transported in individual layers. Decorative elements that could easily fall off or break are best transported in separate boxes (lined with kitchen paper) and attached to the cake only on site. For shorter distances, it is sufficient to wrap the cake generously in transparent gift paper. The perfect fondant figurines Fondant decorations (e.g., flowers or sugar roses) can be made 1-2 weeks in advance and stored in dry, airtight containers. Buttercream can also be prepared ahead of time: Covered with plastic wrap, it can be kept in the refrigerator for up to 14 days. Remove the buttercream about 1 hour before use, let it come to room temperature, and stir well.

Oreo Cake Zutaten Teig • 380 g Weizenmehl (Type 405) • 2 TL Backpulver • 1/4 TL Natron • 1/2 TL Salz • 115 g Butter, Zimmertemperatur • 400 g Zucker • 60 ml Pflanzenöl • 60 g Sauerrahm • 1/2 TL Vanilleextrakt • 240 ml Vollmilch • 6 Eiweiß • 16 Oreo-Kekse, grob gehackt Mousse • 170 g weiße Schokolade, gehackt • 240 ml Schlagsahne (geteilt: 180 ml + 60 ml) • 115 g Frischkäse, weich • 1/2 TL Vanilleextrakt • 4 Oreo-Kekse, fein gehackt Frosting • 140 g Butter, Zimmertemperatur • 225 g Frischkäse, Zimmertemperatur • 500 g Puderzucker • 1/4 TL Salz • 2 TL Vanilleextrakt • 100 g pulverisierte Oreo-Kekse, aufgeteilt Ganache-Drip • 115 g Zartbitterschokolade, gehackt • 120 ml Schlagsahne Zubereitung Teig vorbereiten Backofen auf 175 °C Ober-/Unterhitze vorheizen. Mehl, Backpulver, Natron und Salz in einer Schüssel vermischen. Butter und Zucker in einer großen Schüssel cremig schlagen. Öl, Sauerrahm und Vanilleextrakt einrühren. Abwechselnd Mehlmischung und Milch unterrühren, bis ein glatter Teig entsteht. Eiweiß steif schlagen und vorsichtig unterheben. Zum Schluss die grob gehackten Oreo-Kekse unterheben. Teig in 2 gefettete Springformen (ca. 20–22 cm Durchmesser) füllen und 35–40 Minuten backen (Stäbchenprobe). Abkühlen lassen, dann aus den Formen lösen. Mousse vorbereiten 180 ml Schlagsahne steif schlagen. Weiße Schokolade über einem Wasserbad schmelzen. Frischkäse und Vanilleextrakt cremig rühren, geschmolzene Schokolade unterheben. Geschlagene Sahne vorsichtig unter die Schokomasse heben. Zum Schluss die fein gehackten Oreo-Kekse unterheben. Mousse bis zum Schichten kalt stellen. Frosting vorbereiten Butter und Frischkäse cremig schlagen. Puderzucker, Salz und Vanilleextrakt einrühren. Pulverisierte Oreo-Kekse nach und nach unterheben. Frosting in einen Spritzbeutel füllen oder zum Einstreichen bereitstellen. Ganache-Drip vorbereiten Schokolade hacken und in eine Schüssel geben. Sahne aufkochen, über die Schokolade gießen und 2 Minuten stehen lassen. Kurz verrühren, bis eine glatte Masse entsteht. Abkühlen lassen, bis sie tropffähig ist (nicht zu flüssig, nicht zu fest). Torte schichten Einen Tortenboden auf eine Platte legen. Hälfte der Mousse darauf verteilen, glattstreichen. Den zweiten Tortenboden auflegen. Restliche Mousse auf den zweiten Boden oder als obere Schicht verteilen (je nach Höhe der Torte). Mit Frosting rundherum bestreichen. Ganache-Drip vorsichtig am Rand entlang laufen lassen. Tipp: Kurz in den Kühlschrank stellen, bevor du Ganache drippst – so läuft sie nicht zu stark herunter. Dekoration • Optional: ganze Oreo-Kekse auf der Oberseite platzieren, kleine Kekskrümel oder weiße Schokoladenraspel. Servieren Torte mindestens 1–2 Stunden kalt stellen, bevor du sie anschneidest. Für saftige Stücke mit einem heißen Messer schneiden.

The Flamingo Cake

The Easter cake

Cappuccino cake Ingredients For the chocolate sponge cake base: •4 eggs •120 g sugar •1 packet of vanilla sugar •80 g flour •40 g cocoa powder •1 tsp baking powder For the coffee cream filling: •250 g Mascarpone •200 ml cream •60 g icing sugar •2 tsp instant espresso powder or coffee powder •2 tbsp hot water For the vanilla cream filling: •300 ml cream •2 packets of cream stabilizer •50 g icing sugar •1 packet of vanilla sugar •1 tsp vanilla extract or the seeds from half a vanilla bean For the potions: •100 ml espresso or strong coffee, cooled •1 tbsp sugar •Optional: 1 tbsp Amaretto or coffee liqueur (for extra flavor) Decoration: •Cocoa powder for dusting •Chocolate shavings or coffee beans preparation Prepare the chocolate sponge cake base Preheat oven to 180°C (350°F) using conventional oven setting (top and bottom heat). Line a springform pan (approx. 26 cm/10 in) with baking paper. Beat eggs, sugar and vanilla sugar with a hand mixer or in a food processor for 5 minutes until the mixture is light and voluminous. Mix flour, cocoa powder and baking powder, sift over the egg mixture and carefully fold in to maintain the airiness. Pour the batter into the prepared pan and bake for about 25 minutes. Let the cake cool completely and then cut it into three even layers. Prepare potions Mix the cooled coffee with sugar (and optionally Amaretto) and soak the sponge cake bases evenly with it. Prepare the coffee cream filling Dissolve the espresso powder in the hot water and let it cool. Mix the mascarpone, powdered sugar and cooled espresso until the mixture is creamy. Whip the cream until stiff and carefully fold it into the mascarpone mixture. Prepare the vanilla cream filling Whip the cream with cream stabilizer, icing sugar, vanilla sugar and vanilla extract until stiff and airy. Assembling the cake Place the first sponge cake layer on a cake plate and spread the coffee cream on top. Place the second layer on top and spread the vanilla cream filling evenly over it. Place the third layer on top and spread the remaining coffee cream (or alternatively some of the vanilla cream) as a thin layer on the surface and sides of the cake. decoration Dust the cake with cocoa powder and decorate with chocolate shavings or coffee beans. Cooling time Leave the cake in the refrigerator for at least 2 hours. Tip: For an elegant look, you can reserve some of the vanilla cream in a piping bag and place decorative dots on top, or use the vanilla cream to make a heart on the cake. Enjoy baking and savoring this luxurious cappuccino cake with two delicious fillings!

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Raspberry chocolate cake Ingredients A 25cm tin (fully lined with baking paper) Strong sewing thread Dough: 125 g butter 160g dark chocolate, crumbled 5 egg yolks 125 g sugar 50 g flour 1 tbsp cornstarch 1 tsp baking powder 160 g ground hazelnuts 5 egg whites, stiffly beaten Filling: 200 g butter, softened 150 g icing sugar 200g frozen raspberries, thawed, pureed, and strained through a sieve. Glaze: 300 g icing sugar 3 tablespoons lemon juice 1-2 tablespoons of water a few drops of red food coloring (you can also use another color) 150 g ground hazelnuts preparation Melt butter and chocolate in a warm water bath. Let cool slightly. Beat the egg yolks with the sugar until light and fluffy. Stir in the chocolate mixture. Mix flour, cornstarch, baking powder, and nuts. Layer this mixture with the beaten egg whites onto the chocolate mixture, carefully folding them in. Pour the batter into the prepared pan. Bake in the lower part of a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) for 45-50 minutes. Let cool slightly, remove from the pan, and cool completely on a wire rack. Cream the butter until it forms peaks. Add the icing sugar and beat with an electric mixer until light and fluffy (about 4-5 minutes). Add the raspberry puree and beat briefly. Set aside half of the buttercream. To halve the cake, score it all around with a sharp knife, about 1 cm deep. Place a thread in the cut, cross the ends of the thread at the front, and pull them together until the cake is cut in half. Spread the remaining buttercream onto the cake base with a spatula. Place the cake lid on top. Spread the remaining cream evenly over the cake and all around the sides. Mix powdered sugar, lemon juice, water, and food coloring until you have a thick, pourable consistency. Pour the glaze onto the center of the cake, letting it spread outwards to all sides, and smooth it around the edges with a spatula. As soon as the glaze begins to set, garnish the edge of the cake with nuts by hand. Fill the icing into a corner of a freezer bag and seal it. Snip off a tiny corner of the bag. Pipe a decoration onto the cake and let it dry.

The ice hockey cake