Daniela Klein is a little unusual in the food blogging world. In a world where American blogs still rule supreme, Klein is an unabashedly German food blogger, determined to put her own European spin on baking. Little Sweets and Bakes has been translated from the original German and I would say the theme for this book is precision. These may look like delicate little sweets, but there is definitely an emphasis on beautiful, delicate handiwork: a great example of this is stamped macarons. I know I’m not the only person who finds macarons difficult at the best of times and so the beautiful detail on the stamped macarons is definitely something to aspire to. There’s also some fairly adorable (and I admit, adorable is the best word for it) flavour combinations, like the apple whoopie pies with cinnamon cream and pink velvet cakes, as well as some drindl cookie pops and orange bundt cakes which reference her German origins.
I was really excited to see Skyhorse Publishing bringing this great German classic to the English speaking market and I’m hoping this will start a trend to publish modern trends like whoopie pies and cake pops from more baking traditions, as well as this German translation!
Chocolate Banana Cake (from Little Sweets and Bakes)
250g granulated sugar
250g unsalted butter
3 teaspoons cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 ripe bananas
Bake at 160C for about half an hour.
Allow to cool completely before frosting. Now, the cookbook includes a frosting recipe, but I was in a hurry to get these ready for Beardy Mum to bring out and about, so I used a basic milk chocolate store-bought frosting. Simple, yes, but it was a bit hit!