No Kaffeeklatsch during the summer doesn’t mean no Cakes by Ika! You can continue to order cakes for birthdays, weddings and other celebrations or for your own Kaffeeklatsch at home throughout most of the summer ( I will be away on holiday at some point). I’ve developed a menu for the summer which you can find in the cake section of the website. Just make sure you place your order in advance, a 5 day notice would be helpful. For wedding cakes a month of notice is needed due to all the logistic involved and to have enough time to plan and design the cake. Now I wish everyone a happy and relaxing summer, don’t forget to wear sunscreen!
Counting down the days to the last Kaffeeklatsch of the season before returning in October. I took a first dip in the sea today (the water was perfect) and the beach was full of people. This is where everyone will be until September but before you go, enjoy the buffet of my mini cakes one last time this coming Thursday the 27th. I had people vote for the menu on Instagram this time, except for the matcha cake, that was a request I got at the Kaffeeklatsch events.
And don’t worry about your “bikini body” because first of all my cakes don’t make you gain weight (according to a friend of mine) and second of all what does bikini body mean anyway? In Barcelona a bikini is a grilled ham & cheese sandwich.
I’m very sorry that this week’s event has been cancelled. I Hope to see you all at the last Kaffeeklatsch of the season, on the 27th of June.
I’ve been neglecting this blog again, but Kaffeeklatsch has been going steadily,taking place every other Thursday. Now that the temperatures are rising and everyone in Barcelona is enjoying the terraces, heading to the beach or going on holidays, I’ve decided to take a summer break during the months of July, August and September. While I’ll be using this time to develop new recipes and work on different aspects of the Cakes by Ika project, I’ll also take some time to relax and go on holiday for a few weeks myself. Kaffeeklatsch will return in October and in the meantime, please let me know if you’d like to order any of the cakes from the catalogue, whether you need something to take to the office, to celebrate a birthday, a wedding…you name it!
And don’t forget, there will be two more events in June, the 13th and the 27th!! They will be held at Delabuela, as usual, in C/ Comte Borrell 8-14, from 17.30h onwards. Hoping to see many of you there!
This time at Kaffeeklatsch you can win one mini cake by taking part in a special kind of competition (no, not a pie-eating contest, I’m sorry). You’ll find out about the conditions when you come to the event. Make sure you’ll be there at 18.30h latest to be able to enter the competition. See you there!
Another great thing about Kaffeeklatsch is that it doesn’t matter which cake you choose, you will always end up happy, there are no wrong choices. So come to Kaffeeklatsch this Thursday regardless of the results of the general elections (whether you need cake to cheer up or cake to celebrate).
It’s incredible, over the Easter weekend I have four days off in a row and already on the first day all the creative juices are flowing and I changed the website again. I hope it’s even easier to understand now. I really like the new home-page now. What do think? Anyway, I have no time to lose, the next cake related project for this long weekend is waiting and no, I’m not going to switch on the oven. Watch this space! Happy Easter everyone!
Before you go off to your village, back to the roots, as Spanish people do for Easter (or Christmas or other holidays) , join me for a very special Kaffeeklatsch featuring cakes with floral flavours, lots of chocolate and Easter bunnies!
There is no vegan cake on the menu this time, as there is very little demand for these at my Kaffeeklatsch events. All cakes are vegetarian though, including the Easter bunny cakes! However, if you’re a vegan and this is the Kaffeeklatsch you wanted to go to, please let me know and I’ll make sure there will be a cake that you can eat, too.
Join me at Delabuela again this week (C/ Comte Borrell 8-14, Sant Antoni) from 17.30h onwards, for coffee, cake and chatting with your friends! The menu this time is extra special as I’ve updated the cake catalogue with three new cakes and I will bake all of them for you to try!
With every Kaffeeklatsch event more people are getting to know my cakes and I already have some regular customers, which makes me very happy and gives me even more motivation to continue down this path. The next event is happening on March 21st, at Delabuela as always. I’ve been trying out new recipes and I’m really looking forward to hearing how you like them! Also, if you’re vegan, you’ll have the opportunity to try the Chocolate & Raspberry Cake this time, I made a 100% plant based version.
For everyone who is not on social media I’ve created a very easy way for being up to date with everything you need to know about upcoming Kaffeeklatsch events. Let me introduce you to the Cakes by Ika Newsletter! Sign up by sending me your e-mail address and every other week you will receive an e-mail with the time, place and the menu, nothing more, nothing less. Make sure you tell your none-social media friends about it. See you at the next event (which is on March 7th at Delabuela, C/ Comte Borrell 8-14, from 17.30h onwards)!
Happy New Year! As always, I went to spend Christmas with my family and came back refreshed, with new ideas and lots of motivation. So today I’m making the most out of this rare rainy day. I had already been working on a new Cake Catalogue last year but now it is finally finished and you can download it in English and in Spanish. I’m quite pleased with the selection, I enjoy making every single one of the cakes that is on there and I think you will enjoy eating them, too. There are still some pictures and texts missing for the detailed description on the webpage but I thought it’s better to publish the catalogue sooner rather than later. It is probably better to share it already even though it might not be perfect. Because perfection is not easily achieved and there is always room for improvement and I don’t want that to keep me from getting started.
You can get a first taste of the new menu at the next Kaffeeklatsch event on the 24th January (next week Thursday) at Delabuela (C/ Comte Borrell 8-14) from 17.30h onwards. Really ooking forward to it once again!
One more Kaffeeklatsch this year after two successful editions. This time we’re getting into the mood for Christmas. Join me on the 13th December at Delabuela (C/ Comte Borrell 8-14) from 17.30-20.00h for a selection of cakes mainly inspired by sweet Christmas treats from Germany/Austria. As always I will put my own personal spin on the recipes.
This Kaffeeklatsch is the perfect opportunity to catch up with your friends before everyone heads home to their families in their pueblos or abroad (Barcelona is so empty just before Christmas, it’s incredible). And it’s also a great opportunity to eat delicious cake before your diet starts in January. To be honest though, there’s no point starting a cake free diet because Kaffeeklatsch will return in the new year. Moderation is the key. That’s why my cakes are small. So you can enjoy a treat every now and then without ruining your good eating habits!
The first edition of my new event "Kaffeeklatsch" is happening on the 8th November at 17.30h at Delabuela in Sant Antoni, Barcelona!
La primera edición de mi nuevo evento "Kaffeeklatsch" tiene lugar el 8 de noviembre a las 17.30h en Delabuela en Sant Antoni, Barcelona!
What is/Qué es "Kaffeeklatsch"?
Kaffee = coffee/café
Klatsch = gossip/cotilleo
It's what we call it in Germany when we meet with our good friends at a cosy place and have a chat over coffee and cake.
Come and enjoy a selection of mini cakes made by me and take the time to catch up with what's going on in the lives of your friends, the neighbourhood and the rest of the universe.
Es como lo llamamos en Alemania cuando quedamos en un sitio acogedor con buenos amigos para tomar un café junto con un pastel y charlamos.
Ven a disfrutar una selección de mini pasteles hechos por mí y aprovecha ese tiempo para ponerte al día con lo que pasa en las vidas de tus amigos, el barrio y el resto del universo.
My cakes are difficult to categorise, or at least that's what I thought. They have a German influence but they're not classic German, they're not French pâtisserie, I don't do any mousses and glazes with gelatine, they are not American, I don't make Red Velvets or Oreo Cakes, and they're definitely not Catalan either. So where do I place myself in the cake scene in Barcelona? Yesterday I had a Eureka moment. After observing the lunar eclipse we went for a drink at La Confiteria, a bar that makes "cócteles de autor". There is no English equivalent for this term. And although I can imagine what it means I asked Víctor how he would translate it. He, being the knowledgeable person that he is, told me the whole story of where "de autor" or better said "d'auteur" comes from: it originates in France, and was first used in a magazine about cinema describing the films where the directors bring in their own ideas and interpretation and giving it a personal touch rather than them just following the guidelines to make something "Hollywood". And that's when I realised, I think that's what my cakes are. No Hollywood, it's my own personal style, I have no category, it's cakes by Ika, pasteles de autor. I slept very well, despite the hot weather.
It's finally here! I've been working on this selection of cakes since the beginning of the year, testing my recipes over and over again, taking pictures, changing the selection, having doubts, changing something again... you get the idea. A friend of mine told me that a lot of people want to make everything perfect when they start something, not realising that this is actually keeping them from going ahead with their project because they keep postponing it. That was defiinitely true for me so I started to wrap things up and now here it is, my cake catalogue, available in English and Spanish. If you find spelling mistakes or weird grammar, please let me know, so I can correct them; it's all part of the imperfections I didn't want to get hung up on. However, when it comes to the actual cakes I will always strive for perfection. If you're interested in ordering a cake or two or three from me, don't hesitate to contact me and I will send you more information! I'm really excited to get your orders and to see what the future holds for this project!
It's been a while again since I have posted anything on here. Mostly because I do more on Instagram. However, any big news I have to report will be shared on this blog as well. My cake catalogue is coming up very soon (another reason why I was too busy to write a new post here) but for today it's "just" another line of recipes that I've just started, the "Weekend Bakes". It's going to be a series of recipes that are slightly different from my usual mini cakes because sometimes you need to break out of your mould, haha, for example on the weekend. My mini cakes are usually sponge cakes but I recently bought a rolling pin so in the Weekend Bakes feature expect some pies and cinnamon rolls, and also cheesecakes and tray bakes. The first recipe is a Fruits of the Forest & Frangipane Tart. If you try out this recipe I'd love to hear from you!
The new year just started and so did I with my resolutions. Apart from the usual things on the list like exercising more, eating even less meat, teaching myself how to cook properly etc., I also have a cake related project that I'm currently working on. This probably doesn't come as a great surprise. The idea is to create a cake catalogue with about 15 standard cakes that I can offer to anyone who is interested in placing an order. It also helps me visualise what the cake range of a possible shop or café at some point in the future might look like. If you'd like to see how I'm getting on developing the recipes, have a look on my Instagram account. As you can see on the picture, I'm baking a lot these days but luckily during my one and a half years here I've already made some very good friends who are always willing to eat all my bakes.
A seasonal recipe I created inspired by Glühwein, or Mulled Wine as they say in English. If you try it out, let me know what you think!
(makes about 10 mini cakes – for a large cake multiply the sponge recipe by 3 to bake to layers of 24cm ø round tins and make double the amount of the cream)
Sponge: 50g dark chocolate, melted / 135g caster sugar / 65g butter, softened / 1 egg / 90g plain flour / ½ tsp baking powder / 15g cocoa powder / 1tsp ground cinnamon / ½ tsp ground clove / ½ tsp ground ginger / 140ml red wine
Raspberry & Red Wine Cream: 125ml red wine / 30g frozen raspberries / 25g caster sugar / 12g corn starch / 1 egg yolk / 50g butter, softened
Ganache: 200g dark chocolate / 100g butter
Decoration: a few spekuloos biscuits
Cream: Place the frozen raspberries in a small pan and pour ¾ of the red wine over them. In a small bowl mix together sugar, corn starch, egg yolk and the remaining red wine, using a fork. Bring the wine in the pan to a boil. Strain the wine and raspberry mix, pressing the raspberries through a sieve with a spoon or spatula, catching all the wine and juice in a bowl. Throw away the seeds left in the sieve. Pour the strained liquid back into the pan and heat until it starts to boil again. Now pour in the sugar-starch-egg mix. Lower the heat und stir with a whisk until the mixture has thickened. Pour into a bowl, cover with clingfilm and leave to cool in the fridge for at least two hours, preferably over night. Beat the softened butter until very light and fluffy. Add the red wine and raspberry custard in thirds until fully combined.
Sponge: Beat the sugar and butter until light and creamy in a plastic bowl using an electric handheld mixer. Add the egg and beat until incorporated. Pour in the melted chocolate and beat until just combined. Mix the flour, baking powder, cocoa powder, cinnamon, clove and ginger and add a third of the mix to the batter. Beat on low spead until just combined. Now pour in half of the wine and beat until just combined. Add the second third of the flour, combine, add the remaining wine and combine and finish with the remaining flour. Grease 10 slots of silicon moulds for small cylindric cakes (cupcake size) with a little bit of butter or vegetable oil. Fill in the cake mix. Bake at 160°C (fan oven) for about 20-25 minutes. Leave to cool, then take the cakes out and place them on a wire cooling rack.
Filling: With a piping bag and a round nozzle pipe a flat disc of cream on top of the mini cakes using half of the cream. Leave to cool in the fridge for about an hour.
Ganache: Melt chocolate and butter in a bowl in the microwave on low heat. Mix well with a rubber spatula until fully combined. Take the cakes out of the fridge (still on a wire rack, place a piece of parchment paper underneath) and pour a bit of the chocolate ganache on top of the first mini cake. Using a small palette knife or butter knife spread the ganache carefully over the top and sides of the cake. Repeat this step with the remaining cakes. Leave to set (in the fridge or outside, depending how cold your house is).
Finish: Once the chocolate has set, pipe the remaining raspberry and red wine cream in dots around the border on top of the cakes. Place a few spekuloos biscuits in a freezer bag or clean kitchen towel and grind them with a rolling pin. Sprinkle the crumbs over the cream dots.
My list of what is great about Barcelona keeps growing. Today I'm adding „acccessibility and collaboration“. I find that in Barcelona it is a lot easier to get in touch with people and to find support, compared to London (I still love London for other reasons though). Friends set you up with great connections, food bloggers answer your questions, instagramers are happy to meet up. One of them is Nhaem (@nimbomans on Instagram), who wants to start an exchange of jam jars filled with desserts. To get inspired, to get people together. I've already contributed twice and I hope soon more people will join his project, it's a really nice idea.
Another collaboration that I have the pleasure to announce is one that I started with Delabuela, in the neighbourhood of Sant Antoni, C/ del Comte Borrell 8-14, where I hosted my last Cake Tasting. This week I baked my Vegan Spiced Apple Cake and my Chocolate Cake with Mango & Passionfruit Cream for the café and you can drop by, try them and let me know what you think!