Sweden holds a special place in my travel experiences. It is one of the few countries I never planned to visit yet I somehow ended up in more than one occasions. Back in 2007, I spent a few days in Stockholm, Kiruna, and Jukkasjärvi as part of a whirlwind destination wedding at the Ice Hotel. In 2012, my Danish host took me on a day trip to Helsingborg (home of IKEA headquarter) while he was in the city for business meeting. My exposure to this Scandinavian country may be brief but all of the experiences were most memorable. For this very same reason, all the Swedish dessert I managed to sample left strong impressions.
Earlier this year I was on a Swedish baking streak experimenting with semlor, kanelbullar, lussekatter, and rye loaf. Prinsesstårta (Swedish Princess Cake) was high on my priority list except I felt intimidated by the technical challenge. Procrastination ensued and I put the thought on the back burner. Last Saturday my friends and I had our annual Cake Day, a day on which we celebrate baking, laughter, and friendship. In 2013 I made Mont Blanc, Chocolate Root Beer Bundt, and Gateau Breton. It was my first time taking part so I did not know what to expect. The sheer amount of baking, washing, photos, and great food all under controlled chaos was mind boggling. But I would not trade my invitation for the world. With last year’s experience fresh in my mind, I brainstormed for cake ideas.