Happy Birthday Adidas Originals Berlin

Yesterday the adidas Originals Store in Berlin celebrated it's 15 years 
anniversary with friends, drinks and a special EQT Guidance for the occasion.
Check out the exhibition in collaboration with Quote and the adidas archive 
until October 6th

All pictures after the jump

The Right Occasion

5 minute Chocolate cake

Needed badly, but not so far away anymore now....

4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.

Pour in the milk and oil and mix well.
Add the chocolate chips (if using) and
vanilla extract, and mix again.

Put your mug in the microwave and cook for 3 minutes at 1000 watts (high).
Don't worry, the cake will rise over the top of the mug! Allow to cool a little,
and tip out onto a plate if desired.

EAT! (this can serve 2 if you want to feel slightly more virtuous). And why
is this the most dangerous cake recipe in the world? Because now we are all
only 5 minutes away from chocolate cake at any time of the day or night!

2010 - Let's go PRO

NYE was great, as I got to spend it with my family, my man AND my friends.
What a good start!
Thanks to my sister's nutty neighbour, we had a first row, pro pyro show from
the balcony.

















Reload













and then chilling with my girls-lovelovelove!


© Julia Schoierer

Peanut-Chocolate Infero

Many people that know about my cake addiction and since my local sugardealer
hasn't made my favourites in month I had to have a go myself!

First the cakelayers:

9 tablespoons unsweetened cocoa powder
1½ cups cake flour (not self-rising)
½ teaspoon salt 1 teaspoon baking soda
¼ teaspoon baking powder
4 ounces (1 stick) unsalted butter, at room temperature
1½ cups granulated sugar
2 large eggs, at room temperature
½ cup strong coffee (or water)
½ cup whole or low-fat milk

1. Adjust the oven rack to the center of the oven and preheat the oven to
350 degrees/175°C.


2. Butter two 9" x 2" cake pans and line the bottoms with circles of parchment
paper.

3. To make the cake layers, sift together the cocoa powder, cake flour, salt,
baking soda, and baking powder in a bowl.

4. In the bowl of a standing electric mixer, or by hand, beat together the
butter and sugar about 5 minutes until smooth and creamy. Add the eggs one
at a time until fully incorporated. (If using a standing electric mixer, stop the
mixer as necessary to scrape down the sides to be sure everything is getting
mixed in.)

5. Mix together the coffee and milk. Stir half of the dry ingredients into the
butter mixture, the add the coffee and milk. Finally stir in the other half of
the dry ingredients.
6. Divide the batter into the two prepared cake pans and bake for 25 minutes,
or until a toothpick inserted into the center comes out clean.

Once the cake was out the oven I let it cool down and made the chunky pb
filling.






© Julia Schoierer

Chunky peanut butter-cream cheese filling

8 oz cream cheese, very soft/room temp
½ stick salted butter, at room temp
¾ cup confectioners’ sugar, sifted
A good pinch of sea salt
a dash of good quality vanilla extract
½ cup smooth peanut butter (not all natural)
handful of salty peanuts, rough chop In a large bowl

use an electric mixer to beat the cream cheese and butter together. Then
slowly add in the confectioners’ sugar—don’t forget to scrape the sides
and bottom of bowl during mixing. Continue to beat till nice and fluffy,
then add in the salt, vanilla extract, and peanut butter.

Ganache

12 ounces 70% cacao bittersweet chocolate, coarsely chopped
½ cup heavy cream
1 stick unsalted butter, cold ok; chopped into 1/2 cubes

For the ganache, melt the chopped chocolate with the heavy cream in a
double-boiler. Make sure to stir occasionally until fully melted. Once melted,
take off the heat and add in the butter bits. Make sure to whisk this up good.
The better you whisk the glossier and smoother the ganache. I waited about
an hour and a half for it to cool to pour onto cake. BTW ganache keeps very
well in the fridge overnight if covered very well. You must let it come to room
temp before using and whisk it, A LOT.

To assemble:
Once cakes cooled in pans use pb filling and spread on one layer of cake, be
sure not to let the filling get too close to the edges. Once done filling, place
the other cake on top. Pour on the ganache, then sprinkle with roughly
chopped salty peanuts or sprinkle whatever you wish on top.

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Cake

As some might have noticed, I have been suffering from a serious a cake-addiction.
Because I missed out on some tonight, I faced the sweet facts virutally....















© Daniela Edburg

Can somebody please help me with this addiction

© Julia Schoierer
I am lost and there´s no way out....

My cup reads a sad cat

I love hanging out with my sister, especially when I got the blueberry blues....





© Julia Schoierer

Probably the best cake EVER made!!!

Since the weather was crap and I was trying to get rid of the restalcohol in my
hungover body, I decided to treat myself to what turned out to be the most
amazing piece of coconut cake!
I had to pay outrageous 3,60 €, but boy was it worth it!!!
Once back home I opened my doggy-bag and the room instantly filled up with
the scent of the brazen sweetness that would be my fate for the rest of the day.
I stumbled back for a minute, trying to catch a clear thought through the mist
of coconut enriched butter cream and soft chocolate layers that the devil baked
himself....hopeless! Like in a trance I see myself shoving one fluffy creamy
delicious piece of heaven into my mouth after the other and taking pics hoping
it will never ever end...
This is an ode to a cake that was too good for this world!
Thank you Café Cream! You made my day as it..s the little things that count!!!

Byebye cake.....


All Gone!!Pffff....

© Julia Schoierer


Ok, I know my blog is usually about different stuff, so for all the AF1 Sneakerheads......

Part 1

Part 2