122. Aarhus Cake Day

AKA the best idea ever. Take all of the top bakeries around town, put them in one room, presenting samples of their finest cakes. Give ticket holders an hour to eat as much as they want. Best $20 I ever spent! And no surprises tickets sold out in 10 minutes or something ridiculous.

I was so defeated by the end of it. Almost felt too sick to move and had the biggest sugar crash and fell asleep on the train. But it was totally worth it! So many amazing miniature cake creations…

GIANT line to get in

GIANT line to get in

Bakers at the ready

An event like this wouldn’t be complete without Danish flags

The mob arrives

Round 1

Round 2

So much marzipan-y/almond based deliciousness

Round 3

Round 4


95. Danish Birthday Cake

At a fellow exchange students’ wee birthday celebration not so long ago, we felt it was time to sample yet another delicious Danish Pastry tradition: the birthday ‘cake.’ It seems (or at least, the idea the bakeries are selling us), that tradition is to have a big huge decorated pastry as opposed to a cake. And a mighty fine tradition it was. A thin pastry with layers of almond paste, iced and decorated with a cute message made of marzipan. Delicious. My love for true, European marzipan is ever growing. I just don’t know how they get away with selling that sickly sweet, white, not even almond-y tasting, soya bean substitute in other parts of the world. It’s a total injustice.

72. Pastry Heaven

Café 60 was one of the few cafes I have ever seen that can get away with throwing a whole bunch of unrelated crap in a room, with no clear design or theme, and still look great. The theme was carried on with the food – it was practically lined wall to wall with every possible type of sandwich, pastry, handmade chocolate, dessert and cake you can imagine, and many more that you never would have. You could tell it was the sort of food where the focus was on the quality, rather than making sure the cakes and pastries look exactly how they are meant to, a la most other bakeries around. We didn’t actually get round to trying any of the amazing creations, as we were there for the amazing breakfast deal: 25kr for a coffee or tea, a juice, a piece of fruit and pretty decently sized sandwich if you are there before 10am. I definitely recommend it to anyone wanting a decent cheap breakfast. There were a million and one menu options if you wanted to upscale a bit for a few more kroner too.

52. Cake Buffet

I got a bit of a bollocking from a friend for sending the following text message: “Do you want to skip class this afternoon and go to a cake buffet?”

Apparently the answer is so obvious I shouldn’t have even asked! After a long day of classes and immense frustration at a certain NZ Government department, I was in a mood only copious amounts of cake could improve.

I had heard about the mystical, magical cake buffet in the middle of town, so after rounding up 3 other dessert enthusiasts we went on an adventure to find it.

At first impression, the buffet seemed rather limited – I was expecting a ridiculously large spread of various cakes, but in actual fact there was actually only one cake, by the strictest of definitions. Nonethless, the quality of the cakes, or desserts as they will be named hereafter, absolutely made up for the fact that there were really only four options: chocolate brownies, strawberry panna cotta, apple crumble and a Danish Layer Cake (Lagkage). I have seen this particular variation in a few places and I think it is officially called a Filbert Gateau. Sadly I didn’t take my camera to school that day (thinking I was just going to go to class like a good student) so I only have a cellphone picture (above).

The apple crumble was judged the winner of the day – it was made with real marzipan (i.e. almond meal) in the crumble and had the most amazing flavour. I also really enjoyed the panna cotta – you could see the seeds from the vanilla pods in it. Definitely some baking inspiration there!

The more delicious food I try here, the more I realise how much we butcher good meals and ingredients in NZ! Marzipan in particular has been a sickly sweet, overpowering bright white coloured paste in my previous experience. A little research proves we commonly use the cheap version: almond essence mixed with soy paste as opposed to actual ground up almonds and sugar or sugar syrup as the Europeans, particularly the french and germans, do. The biggest giveaway you are eating the good stuff is that it is the colour of the inside of an almond, as opposed to wedding-cake-white!

All in all quality won out over quantity. So much so, in fact, that I was disappointed at how little I could eat before I felt sick! Next time I’m starving myself for days first. The other bonus was that it was only 32kr for the buffet, which is about $7-$7.50 NZ and it wasn’t one of those sneaky places where you are also forced to buy a bottle of expensive wine or a meal to get the buffet at that price.

For anyone wanting to go, it is called Globen Flakket and the buffet is available 2:30-4:30pm weekdays and 3:00-4:30 on weekends.