Having sent several recipes for Norwegian food to a cousin in Minnesota it struck me that perhaps I should put these on the web page so that others can use them. Since I'm not a chef, I had to retrieve recipes partly in my grandmother's recipe, and partly online. I must admit that I have not tried to make all the dishes myself, but I've eaten most.

I have decided to keep the Norwegian names on the recepies in the page menu. I have done some translation out in the different recips. All the messures are in metric with a converted value for US messurements.


Some of the recipes such as "lutefisk" and special "rakfisk" describes how they are made from scratch. I would strongly recommend buying finished "lutefisk" and especially "rakfisk" in hand to create these dishes. The reason is that one can easily damage the fish in the process, and it will become toxic.


Lutefisk is an old traditional Christmas dinners in Norway. In the past it was often related to where in the country you came from, but today they have different traditions spread around the country. Not all eating lutefisk on Christmas Eve (main celebration of Christmas takes place on Christmas Eve in Norway), but many eat it in connection with Christmas.

Make lutefisk at home

There is no time-consuming but not difficult to make the traditional lutefisk itself. Here we show you how to do it. Good luck!

1 Soak stockfish
Let dry fish soak for six or seven days in cold water that is changed daily. Very dry fish may require more time, up to 14 days. When dried fish soaked handle it as a fresh product. That means it must be kept cold and the water must be cold all the time, often with ice.

2 Add Lutvann
Create lye after one of the recipes below, add the soaked stockfish into lye and leave it in two days. Remember to keep the water cold. Do not use vessels of aluminum or zinc for the lye treatment. Lye water must cover the stockfish, the swells considerably during the lye treatment.

Lut of caustic soda
Measure 10 l (21.13 US pint) of cold water in the tub as stockfish lutes in.
Measure out 40-50 g (1.4 - 1.75 oz) caustic soda and sprinkle it into the water.
Stir until the soda is dissolved.

Ash lye
Pour 10 l (21.13 US pint) of boiling water over 4 l (8.45 US pint) ash. Use clean ashes of hardwood, preferably birch.
Take coal chunks of surface and allow liquor to stand undisturbed until it is cold.
Pour the clear liquor.
Mix with water until it is suitably strong, that's it when it feels very smooth and slippery between your fingers.

3 Water out
After the lye process fish must be soaked for 2-3 days in cold water, some will leave it for several days.


Lutefisk dinner (selfmade or bought lutefisk)
4 persons

* 2 kg lutefisk (4.4 lb)
* 2 tablespoons salt
* 200 g of bacon (0.5 lb)

Pea stew
* 3 dl peas, dry (10.14 US pint)
* 1 teaspoon butter
* salt sugar

Accessories * 600g almond potatos (1.4 lb)

Preheat oven to 200 degrees Celsius. (392 degree Fahrenheit)
Cut lutefisk in serving pieces and place them in a roasting pan, skin side down.
Sprinkle salt over lutfisken and cover with lid or aluminum foil.
Bake lutefisk in the oven for about 30 minutes. Less amount lutefisk takes less time.
Cut bacon into cubes and fry on low heat so the fat will melt and bacon become brittle.

Pea stew
Let peas in water for overnight.
Boil them in new water until the peas are tender and stew evens, it takes about 45 minutes.
Add water if it becomes too firm.
Stir in butter and season with salt and a little sugar.

Server lutefisk with bacon, mushy peas and almond potatoes.

Tip: If you want fast lutefisk sprinkle you with salt and let stand lutefisk cool a few hours. Drain withdrawn and then rinse lutefisk in cold water.


Norwegian fish dish made from trout or sometimes char, with a mix salt/suger and fermented for two to three months, or even up to a year, then eaten without cooking.You will perhaps two that Rakfisk smells, but actually it smells good "rakfisk" very little. Although given a recipe here for making "rakfisk" from scratch I would recommend that you buy finished "rakfisk". The reason is that it is extremely easy to destroy the "rakfisk" in the process.

How to make it.

Use fresh, oily fish, preferably trout. Clean and rinse it well.

Mix salt and sugar in a ratio of ca. 50 g (1.75 oz) of salt per liter. 1 teaspoon sugar. Some use this mixture only in the abdomen, while others use it everywhere.

Place a layer of salt in the bottom of a vessel. Sprinkle salt mixture in the abdomen and the head of the fish and put it belly up, close together. There should be no large voids. Sprinkle salt mixture over the fish and add the next layer of fish across the first. To put it in layers, with salt on top. Pressure to finish everything down with a lid with a weight on.

Sheets formed, intended to cover the fish. If the lake level drops, you have to refill more.

Keep in a cool, approximately four degrees.

How long it is, determines how sharp it is in flavor. Most farms stock three varieties: mild, stored and well-matured.

The mild was stored for three to four months, and the well-matured in a year.

WARNING: Please be extremely cleanly and carefully, depraved rakfisk can give poisoning.

Rakfisk og lefse

Easy dinner

A lutefisk dinners are easy to prepare: Cut Fish sliced. Serve with chopped red onion, sour cream or creme fraiche, almond potatoes, lefse or flatbread with mountain butter.

JULERIBBE (Christmas pork ribs)

Juleribbe is an old traditional Christmas dinners in Norway. In the past it was often related to where in the country you came from, but today they have different traditions spread around the country. Not all eating lutefisk on Christmas Eve (main celebration of Christmas takes place on Christmas Eve in Norway), but many eat it in connection with Christmas.


* Pork ribs (thick with rind)
* pork sausage patties (see recipt)
* pork sausages
* Sauerkraut (surkål) (see recipe)
* boiled potato
* Lingonberry jam (touched)

Served with lefse.

Cooking the ultimate Norwegian Christmas rib

Many opinions on how to roast Christmas rib. Unfortunately, most people only take spice on and then throw it in the oven. Booooring!

To get more and better taste, both of ribs and sauce, you should spend 5 minutes extra before putting it into the oven.

Cut squares in sworn and salt / peppered rib well yesterday and left it overnight in the refrigerator.

Do not be afraid to have a little good with spices on. Most are for painstaking and careful with this.

I am still using the water bath method, ie with a roasting pan under a grate. But in the roasting pan, it takes more than just water!

In roasting pan, one should add the following ingredients:

* 2-3 large carrots rough cut
* 2-3 celery stalks rough cut
* 4/5 shallot rough cut
* 10 clove garlic rough cut
* 1/2 bottle of Red Wine
* 1 liter stock (beef or pork, use bouillon cubes if you must)

Let ribs onto a wire rack, relatively close to each roasting pan, with sworn down. That it may be there in 45 minutes to 1 hour at 150 degrees C.


After one hour, turn the rib.

Important. For the next hour, take a ladle, pour stock from roasting pan, over sworn ca. every 15 minutes.

This should make sworn become brittle and fine. Also gives it an incredibly good taste as well.


Should you ever need, you can run up the heat to 250 degrees, or turn on the grill for 5 minutes towards the end, but it should not be necessary.


Sauce (most people in Norway only use the bouillon from roasting). Well, the bouillon which is now located in the roasting pan is lovely. The sauce is almost done already. Sift it, keep it in a saucepan with thickening or smooth it afterwards with Maizena thickening. Season with salt and pepper if necessary.

SURKÅL (Homemade Norwegian sauerkraut)

Surkål is a necessary accessory for the Norwegian Christmas food ribs, but is used in parts of Norway for almost all types of roast (especially pork), and also other types of dishes. For example, potatoes, meatball, gravy and surkål which can be tasteful.

Why not impress with his own homemade surkål. It's easy, is only 5 minutes of work, but it needs to simmer for an hour.

What you need for 6-8 large servings:

* 1 cabbages (normal size)
* 2 green / sour apples
* 1-2 bouillon cubes of pork or beef.
* 4 tablespoon 7% white vinegar
* 4 tablespoon sugar
* 3 tsp salt
* 5 tsp cummin (whole, not ground)
* 0.5 liter water (aprox. 1.06 US Pint)

Cut cabbages in 4, cutting off the stem, remove the outer leaves and cut / cut it in fine, a bit thin slices.

Cut the apples into wedges, avoiding the core course.

Keep this in a large saucepan.

Add the vinegar, sugar, salt, cummin. Dissolve bouillon cube in the water and have this in it.


Boil it up, under a lid. Let it simmer for an hour. May well stand for two hours. Stir a little now and then, and should the water evaporate completely, pour on a little so it does not sting in the bottom.

Taste it all with salt, vinegar and sugar to taste. I like my little acidic, so then I placed more vinegar. Others like it sweeter, and need more sugar.


MEDISTERKAKER (Homemade pork sausage patties)

Pork sausage patties a necessary accessory for the Norwegian Christmas food ribs, but is used in parts of Norway as at other times of the year often as a right along with potatoes, gravy and sauerkraut. This is something that can be tasteful.

Creating own pork mince, is no witchcraft. To create your own pork sausage patties will be to top the Christmas dinner! Guaranteed!

In a bowl, take the following steps:

* 500 gr. pork mince. (Have grinder, you can create it yourself)
* 1/2 finely chopped onion
* 2 tsp ground nutmeg
* 1 teaspoon ground ginger
* 2 tsp salt
* 1 tsp freshly ground pepper
* 2 tsp potato flour

This must be mixed well together.


Then fry a small cake to try these before you start frying up all together. Some minced meat is a bit salty, or more fat etc. This allows the flavor varies. Add more seasonings to your own taste.

So forms your patties with wet hands or a spoon. Bake in skillet on medium to high heat until you get a little brown nice crust on the outside. Feel free to use butter, not oil for frying.


Add them in an ovenproof dish and place the in the oven for about 15 minutes at 180-200 degrees Celsius (356 - 392 degree Fahrenheit). To do this, of course, just before they are served for them to be extra good and juicy.



Of course you can freeze these down and warms gently in the oven, or "worst case" in the microwave.

This simple recipe makes shame on all finished pork mince.

PINNEKJØTT (Dried/saltet lamb ribs)

Pinnekjøtt is an old traditional Christmas dinners in Norway. In the past it was often related to where in the country you came from, but today they have different traditions spread around the country. Not all eating lutefisk on Christmas Eve (main celebration of Christmas takes place on Christmas Eve in Norway), but many eat it in connection with Christmas.

Basis for pinnekjøtt is a salted and dried and rack of lamb which is cut so that there is one rib with its meat. On this page there will be no description of the salty and drying process, it is expected that you can buy it finished.


4 Servings


* 1.4 kg pinnekjøtt


* 600g good potatoes (approximately)


* 1 kg rutabaga
* 1 l water
* 2 teaspoons salt
* 0.4 teaspoon freshly ground pepper
* 3 tablespoons Dairy Butter

How to do it


Water out stick meat for around 30 hours plenty of cold water.

Add peeled birch sticks that grate in the bottom of the pan. Or use a grid. Pour the water so it stands up to the lower edge of the grid or the top of birch sticks. Place the meat on top, and place on a tight lid. Boil the good heat and steam the meat at fairly good heat for 2-3 hours.

Be sure to fill in with water in the pan so it does not boil dry. Never pour water directly on the meat, but luck along the side of the pan. The meat is done when it easily detaches from the bone.


Wash potatoes well and cook tender, 20-30 minutes.


Share rutabaga slices and peel them. Boil slices until tender in lightly salted water. Pour the boiling water and mash rutabaga. Season with salt, pepper and butter.

FÅRIKÅL (Direct translation: lamb in cabbage)

Fårikål is a dish you eat in Norway in the autumn in connection with the sheep being taken down from the mountains and it's slaughter time for lamb and sheep. The dish is very popular and some even celebrate "Fårikål day".


Ingredients (4 people):

* 1.5 kg (3 lb 5 oz) lamb meat (some of it with bones)
* 1.5 kg (3 lb 5 oz) cabbage
* 4 teaspoons whole black pepper
* 2 teaspoons salt
* 3 dl (1.3 cups) water

1. Share cabbage into equal-sized pieces.

2. Add meat and cabbage layered in a casserole (meat bottom with fat side down). Sprinkle salt and pepper between layers. Pepper grains can optionally be placed in a special pepper holder. (Some people also like to smooth fårikål. Sprinkle a little flour, about 1-2 tablespoons per 4 servings, between layers.)

3. Pour on water. Boil and let fårikål cook on low heat until meat is tender (it detaches from the bone), ca. 2 hours.

Fårikål served steaming hot with boiled potatoes.

If you are making fårikål to many people, you need a 10-liter (22 US Pints) boiler or two 5 liter (11 US Pints) for 10 servings.

RØMMEGRØT (Porridge made with sour cream)

Rømmegrøt are a Norwegian dish, a porridge which sour cream is the base ingredient. Other important ingredients are milk and flour. Previously rømmegrøt used for special occasions, such as for example by childbirth, when they took the hay and Midsummer. One finds little different recipes depending on where you are in the country.


Ingredients (4 people):

* 5 dl (2.11 cup) sour cream (fat sour cream type)
* 2 dl (0.84 cup) flour
* 5 dl (2.11 cup) milk
* 1 teaspoon salt

1. Let sour cream boil for about 5 minutes.

2. Mix in half of the flour and stir vigorously.

3. Leave it to cook on low heat until the butter (fat) appears at. Remove the butter with a spoon before you stir in remaining flour and stir in remaining milk.

4. Dilute with a little milk at a time and stir well in between. Let porridge simmer for about 5 minutes before tasting with salt.

Serve with sugar, cinnamon and butter from the sour cream.

Note: Rømmegrøt og spekemat is a classic in the summer. Calculate 100 g assorted cured meat per person.


There are two Norwegian words I think all of Norwegian heritage in the United States know and it is "lefse" and "lutefisk" .Lefse and cousin lompe is used throughout Norway, but traditionally it was probably the inner part of the country that it was most prevalent.

Lefse and lomper is basically the same recipe. Lomper is less (approximately 20 to 22 cm) and thicker than lefse. To make lefse or lompe must have a griddle see picture below). Lefse made thinner and large, normally so that they cover the entire cooking surface.


To a small portion potato lompe or lefse:

* 1 kg potatoes (2 1/4 pounds) (+ A little considering peeled to be peeled away)
* 200 grams of rye flour (0.44 pounds)
* 200 gram flour (0.44 pounds)
* 1 tsp salt

The potatoes are boiled in their shell, peeled while hot.

It is important that the potatoes are freshly boiled and heat for the dough to be tenacious enough.


The potatoes should be run at least twice in a kitchen grinder or kitchen machine with k-element / grind'n (minimum 10 minutes)

Then add rye flour.


We are now ready to roll out lompe / lefse!

Take small clumps of the sticky dough, roll in flour and roll out with plenty of flour, it is intended that the rest of the flour shall Roll in, you can also mix in more flour before kjevlingen.

Use one lid to protrude round lomper, or roll out a big lefse (should almost cover the griddle).


It's not easy, but the more you work with the dough the easier it goes, like in life, practice makes perfect.

Then bake them in a griddle ...

Griddle be heated to a high temperature, but not so things burning.


Then bake lompe / lefse on each side, push in those with fork so they do not blow up.

Stack them on top of each other so they do not become dry and brittle.

Store in plastic bags.

Note: Lompe / lefse can be frozen.

KOKETORSK (Cooked cod)

Boiled cod is a traditional Christmas dinner in parts of Norway. Specifically, it was in the north this dish was used, but gradually it spread across most of the country.


4 Servings

* 0.8 kg cod loins with skin (2.3 pound)
* 1.3 tablespoons salt
* 1 dl olive oil (1.7 US pint)
* 2 pieces star anise
* 1.3 pcs cloves
* 1.3 pc bay leaves
* 3.3 pcs pepper, whole black
* 2 slices ginger, fresh
* 0.2 pc orange

* 400g rutabaga
* 200 g carrot
* 0.7 sprig rosemary, fresh
* 0.3 pcs lemon
* 33.3 g butter
* 0.7 dl single cream
* salt and pepper

Red wine sauce:
* 0.7 shallots
* 0.7 tbsp chives, fresh
* 0.3 teaspoons thyme, fresh
* 0.7 dl red wine
* 1.3 dl fish stock
* 1.3 tablespoons butter
* salt and pepper

* almond potatos

How to do it


Preheat oven to 150 ° C. (302 degree Fahrenheit)

Sprinkle salt on the cod and leave it for 10 minutes.

Rinse well in cold water and dry it lightly with paper towel.

Cut the cod into serving pieces.

Put olive oil, spices, ginger and zest of orange in an ovenproof dish and add cod pieces with the skin up.

Behind the oven for about 15 minutes.

Pull the skin gently just before serving.


Peel and cut carrots and rutabaga into pieces and boil them until tender in water with rosemary and lemon slices.

Cook until vegetables are tender and discard rosemary and lemon.

Pour the boiling water and mash carrots and rutabaga with butter and single cream to a coarse puree.
Season with salt and pepper.

Red wine sauce:

Finely chop the shallots, chives and thyme and sauté everything in a little butter until soft.

Add the red wine and fish stock and boil in half.

Strain the sauce and whisk in the butter.

Season with salt and pepper.

Server cod with Rotmos, red wine sauce and almond.
Tip: If you want more flavor, you can add some whole garlic clove in shape together with cod.

BLØTKAKE (Norwegian layered cream cake)

The traditional cake which is used for large and small occasions today. Every bakery with respect for themselves in Norway have at least one version of cream cake in the store.


16 Servings

Sukkerbrød (Sponge cake):

* 5 egg
* 150 g sugar (aprox. 5.3 ounces)
* 150 g flour (aprox. 5.3 ounces)
* 1 teaspoon baking soda

Fill and decorations:

* 4 dl whipping cream (approx. 1.7 cups)
* 2 tablespoon icing sugar
* ca. 1 dl milk or apple juice for soaking (approx. 3/8 cups)
* 8 tablespoon strawberry jam
* 50 g coarsely chopped walnut kernels (approx. 1.8 ounces)
* 1 banana for the filling
* 2 baskets strawberries

This is what you do:

Preheat oven to 160 degrees Celsius (320 degrees Fahrenheit).


2. Whip eggs and sugar until airy and stiff eggnog, 6-8 minutes.


Use room temperature eggs, they have a better whip ability and provides a more fluffy. When is the egg mixture stiff enough? Write "Ole" with the whisk, can you see the whole name before egg mixture flows out is it finished.


3. Sift the flour and baking powder in the bowl of eggnog.


4. Flip the flour gently into the egg mixture with a spatula. Use gentle movements and mix until it is no longer melklumper the batter. Also remember to look for flour lumps in the bottom of the bowl.

5. Put baking paper in the bottom of a springform of 24 cm in diameter. Grease the pan with butter.


6. Pour the mixture into the mold in a zig zag pattern and apply lightly back and forth with the spatula so that the surface becomes smooth.

7. Place the dish on the bottom shelf of the oven and bake for about 40 minutes into the sponge cake has risen well, are golden and cooked through.


8. Let the sponge cake cool in the pan a few minutes before it is vaulted over the grate. Add over a clean kitchen towel and refrigerate sponge cake. Sponge cake can be wrapped in plastic wrap and freeze if you do not want to fill it right away.

9. Whip heavy cream stiff with powdered sugar (not too sweet).


10. Cut a small incision vertically on sugar bread. When cake base fills and layers laid on top of each other will cut be helpful to get a smooth cake.


11. Part the sponge cake into three layers.


12. Add one of the teams on a platter and soak it with a little milk.


13. Apply light strawberry jam. Wear the cream and walnuts. Butter cream out in an even layer, put the banana and a new sponge layer. Repeat the process. Feel free to fill with fruits and flavors you love.


14. Add finally cream in an even layer of the cake with a cake palette. Use plenty of cream in front of palette knife when doing this so as to avoid crumbs from the cake base in the cream.


15. Put some whipped cream in a piping bag with a small round tip for decorating around the edge. Share strawberries into thin slices and soak the cake is ready to be decorated.

Advanced version:

Dress cake with marzipan. Use your palms to stroke gently along the edge, while stretching the light in marzipan. Then you get a smooth and nice cake without folds. Use a thin pointed knife and cut away the marzipan around the edge to finish.


17. Melt the chocolate in a small bowl over a double boiler, or in the microwave, but make sure it is not scorching. Cut strawberries into slices. Make a small cone and fill in the melted chocolate. The cake is ready for decorating.


This is one of the traditional desserts for Christmas dinner. Cloudberry cream is often served with "Krumkake" (see recipe).



4 Servings


* 4 dl double cream (approx. 1.7 cups)
* 5 dl cloudberries (approx. 2.1 cups)
* 3 tablespoons sugar


1. Mix sugar and cloudberries.

2. Whip the cream to cream and vendmultene gently into the stivpiskede cream.

3. Server cloudberry cream wafer biscuits, other Christmas cakes or biscuits.

Note: You can also use cloudberry jam, approximately 3 dl (1.3 cups) but then you can drop adding sugar.

KARAMELLPUDDING (Norwegian caramel pudding)

In my family we have a tradition with two types of dessert on Christmas Eve. One is cloudberry cream, and the other my favorite "caramel pudding". The pudding served with a sauce of burnt sugar.



4 Servings

* 2 dl sugar, to glazing
* 6 dl milk or 3 dl whipping cream
* 3 tablespoons sugar
* 1 piece vanilla stick, or 1/2 tablespoon vanilla sugar
* 8 eggs

How to do it: Have sugar in a 1.5 litre (3.2 Pint US) bread form and place it on a medium hot hob. Heat the sugar until it melts and is auburn. Turn shape occasionally so that it is evenly glazed.

Bring the milk, cream, sugar and seeds from a vanilla stick. Cool the mixture and stir in the lightly beaten eggs. Strain mixture into the glass ball shape. Let the mold stand for 10 minutes before filling the oven (Batter "insert" itself, prevents air bubbles)

. Cook caramel flan at 125 degree Celsius (257 degree Fahrenheit) in a water bath for about 2-3 hours. Towards the end of cooking time you might feel with the back of a wetted happen if the surface is firm. In that case, flan finished. Cool the pudding in the shape of the next day. Vault caramel pudding on dish before serving and garnish with whipped cream and raspberries.

Vafler (Norwegian waffels)

Regarding Norwegian waffles there maybe a problem to make them in the US. The reason for this is that you will need a special waffle iron to fry them. I have managed one US supplier of the iron for making Norwegian wafles and that is: In the old days there was iron that was put on the stove. I know that some have used iron for Belgian waffles, but the flavor will not be quite the same.



4 Servings

* 20 dl flour (8.5 cups)
* 8 teaspoons baking powder
* 4 cup sugar (1.7 cup)
* 20 dl Culture Milk (or milk) (8.5 cups)
* 8 dl Full cream milk (3.4 cups)
* 8 eggs
* 4 teaspoon ground cardamom
* 200g melted Dairy Butter (7.1 ounce)

How to do it:

Melt the butter in a pan on medium heat.

Mix the flour, cardamom, baking powder and sugar in a bowl. Then mix the buttermilk, plain milk, eggs and the melted butter into the dry.

Let waffle batter swell (rest) for at least 15 to 20 minutes.

Heat the waffle iron and butter it possibly with a little butter before cooking starts. Cool the waffles on a rack if you want them crispy. If you add fresh waffles on top of another in a heap, they become soft.

Server waffles warm, with cold sour cream, brown Norwegian goat cheese jam or fresh berries lingonberry on.

RASPERISK (A kind of potato pancake)

This is a dish that comes from the inner southeast parts of Norway (Hedemark and Oppland). It is time consuming to make, but even I think it's so good that it is well worth it.



4 Servings

* 1.5 kg potatoes
* 200 g barley flour
* 2 teaspoons salt
* 1 dash butter for frying

How to do it:

Råskrelte potatoes were grated, mixed with barley flour or flour and salt and fried like pancakes, in plenty of well margarine. During frying one could make small holes in the risk, it gave more crispy crust. One had to not use excessive heat, and had to have so much flour that the risk held together. Someone brought some milk into it, other water and some also added eggs when they created risk.

The most common were sugar and drink cold milk, but also syrup and red sauce was used. Some also used fried pork / bacon or sour apple jam. Eat freshly cooked and is a delicacy today.

KRUMKAKE (Norwegian wafer cone)

Krum Cakes are one of the Christmas classics. Yet is Krum Cakes served year round either as an accompaniment to coffee coziness or dessert served with such cloudberry cream or a fresh salat of berries. This recipe provides approximately 35 crunchy good wafer biscuits so Grandma would have made them.


(Approx. 35 cakes)

* 4 eggs
* 250 g sugar (8.8 oz)
* 250g Dairy Butter, melted (8.8 oz)
* 250g plain flour (8.8 oz)
* ½ teaspoon ground cardamom (optional)

How to do it:

You need a Krumkake iron (search "krumkake" on english wikipedia or go to: and possibly a curved cake stick.

Beat the eggs and sugar until fluffy. Stir in the butter, flour and cardamom. Let the batter swell for about 1 hour.

Add a large teaspoon stir in the middle of the hot iron. Bake cakes golden yellow at low heat.

Shape into cones around a curved cake stick quickly while the cake is still piping hot. If you want to sculpt cakes to strull (a straight pipe), use a stick and roll the cake around. You can also add the cakes over a cup. You will receive a form that you can fill with cream and often fresh berries, or whatever you want.

Keep curved cakes in tight box.

Be careful, the cakes are fragile. If you drop box will probably have only crumbs.

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