Let me introduce you to the lemon curd, raspberry coulis, caramelised white chocolate and spiced crumble Danish 🤍🍋🥐
She’s still a work in progress but she really outdid herself on her first day on the counter. A Sunday special in the morning sun 🌸🌞 So perfect for spring and heading into summer. Something light and fresh and perfectly sweet to brighten up your day 🧡
On the counter every day now as we said goodbye to my first ever London based pastry creation and say hello to the new seasonal danish🪩💐🧚
#lemoncurd #ganache #raspberry #danish #croissant
Jan-April’2026
Lots of good, some bad, lots of good food (actually some of the best I’ve ever eaten in my life), good music, events and gigs, good times with the ones I love and also some travelling, trying new things, saying yes, taking opportunities, having fun, connecting with my queer community, finding my spark again and showing myself a whole lotta self love✨🫂🧡
Never remember to post so here’s a little glimpse into what life’s looked like this year. Trying to live life to the fullest outside the bakery and I think I’ve done quite well so far🫶
Iceland’s favourite cake, known as Hjónabandssæla, is a sweet oat and rhubarb treat that translates to “Happy Marriage Cake”💌
Packed with homemade sticky rhubarb & blood orange jam with hints of vanilla and cardamom, then topped with buttery oat crumble, this cheerful cake is an ode to wedded bliss and a bake every Icelander knows👰♀️🇮🇸🤍
This was the first time I’ve baked an Icelandic classic like this in a bakery here in London since moving from Iceland, and getting to make it for 66°North’s 100 year anniversary celebration at 100 Regent Street this weekend felt like such an honour🫂🫶✨
Just as every Icelander knows @66north , we also know this cake. While their clothes have kept us warm for generations, old fashioned baked goods like this have warmed our hearts for just as long. Whether on a hike in the Icelandic nature, camping during summer, or eaten freshly baked at grandma’s house, the nostalgia runs deep. Baking is just as rooted in Icelandic culture as 66°North is👩🏻🍳🤍
Such fun to work for as the head of pastry for a Swedish bakery that collaborated with Scandinavian brands and get opportunities like this as a little Icelandic girly living in London, thank you for trusting me with this @soderbergbakery 🫶
Icelandic cinnamon buns, or as we call them, Snúður! 🇮🇸🌀
Topped with my favourite kind of glaze: chocolate (glassúr) 🍫👩🏻🍳
Soft, rich, and loaded with cinnamon butter. A little rustic, a little edgy and always full of character. Pillowy, perfectly sweet, and honestly… the best of the best😌
A true staple in every Icelandic bakery, usually paired with my favourite, a cold Kókómjólk 🥹🤍
These were part of some trials for an upcoming Icelandic event here in London in baking for but they’re something I’ve been making for years✨
Making them made me feel a little nostalgic, a little homesick but also very warm🫂
Funny how moving away makes you appreciate the simple things so much more🤍
#baker #iceland #cinnamonbun #chocolateganache #pastrychef
Feminine, colourful, bright and joyful🌸💛
These luscious and flavourful little danishes were a treat for staff after some trials and tests on a sunny Monday morning at the bakery ✨🫶
Lemon curd, whipped caramelised white chocolate ganache, lightly spiced crumble and freeze dried strawberries layered into a golden, flaky, laminated pastry 🍋🥐🤍🍓
Tangy, sour, smooth lemon meets a creamy, nutty sweetness from the caramelised white chocolate, balanced with warm crunch and bursts of fruit.
I’ve always said that baking is a form of expression. It’s a love language, a form of art and can tell so many stories.
This one feels like it has me written all over it // chaotic, sweet, sour, playful, floral and full of brightness 🩷
#pastry #lemoncurd #ganache #baker #danishpastry
Hin fullkomns banoffee pæ með súkkulaði karamellu með suðu súkkulaði frá @freyja_iceland 🍫🍌🥧
Hin fullkomni sumar eftiréttur sem hlýjar manni samt um hjartarætur svona rétt á meðan sumarið er ennþá að koma sér í gang☀️🧡
Sölt súkkulaðikaramellan sem stendur alltaf fyrir sínu með sæta banananum, létta mascarpone rjómanum og stökka botninum gerir þennan klassíska eftirétt (með smá twisti) algjörlega fullkomin🫶🍌🍫✨
Uppskrift:
Tart skelin:
250 g hveiti
125 g smjör
70 g sykur
2 eggjarauður
5 ml vatn
Salt
Súkkulaðikaramella:
280 g sykur
310 g rjómi
¼ tsk salt
80 g smjör
60 g Freyju suðusúkkulaði
3 stk banani smátt skorin
Mascarpone rjómi:
200 g mascarpone rjómaostur
60 g flórsykur
200 g rjómi
Dass af vanillu
1. Byrjið á að búa til deigið. Blandið saman sykri og eggjarauðum þar til blandan verður létt og bæta síðan við smá vatni.
2. Blandið saman hveiti og smjöri sem búið er að skera niður í litla bita þar til blandan verður sandkennd.
3. Blandið síðan eggjablöndunni saman við hveitið og hnoðið í deig.
4. Því næst er deigið flatt út með kökukefli og sett í form. Skerið af endanum á deiginu þegar það er komið í formið svo það passi í formið og stingið svo göt á botninn með gaffli.�Setjið bökunarpappír ofan á deigið í botninum og setjið svo t.d. baunir eða hrísgrjón ofan á bökunarpappírinn og bakið í 20 – 25 mínútur við 180 gráður
5. Búið næst til karamelluna en þá byrjið þið á að brúna sykur í potti. Leyfið honum að bráðna alveg en passið að hann fari ekki að brenna.
6. Bætið rjómanum saman við í mjórri bunu og passið að hræra vel á meðan. Þegar karamellan hefur þykknað er smjörinu, saltinu og súkkulaðinu bætt saman við og brætt þar til allt er komið vel saman.
7. Þeytið þar næst rjómann. Byrjið á að þeyta saman mascarpone, flórsykur og vanillu. Þeytið þar til blandan er orðin létt í sér og búin að slétta úr sér.
8. Bætið rjómanun saman við í mjórri bunu og þeytið þar til þið eruð komin með léttþeyttan rjóma sem heldur sér vel
My newest creation, the chocolate, orange and hazelnut pain suisse🌰🥐🍫🍊
Lots of trials and errors, tweaking and trialling to get this where I wanted it. Balanced flavour and texture, sweet, salty, smooth, crunchy, bright and light all in one with the perfect evenly golden bake✨
A buttery laminated pastry filled with an orange crème pat that’s got both fresh orange juice and orange zest, dark chocolate batons and a house made hazelnut and milk chocolate gianduja. Then finished off with some caramelised roasted hazelnuts for extra texture and flavour to balance it all out🧡🌰🍊🍫🥐
Lucky to have a team that is always up for trying my creations and giving honest feedback so I can work on getting things to an even higher level. We wanted chocolate and citrus to shine through in this one with the added bonus of the hazelnuts and I’ve really loved getting it to where it is with the team effort, and I mean, look at that lamination 😌🫶
Anyway, enjoy the pictures of these cuties sunbathing in the early spring morning sunlight 🥹☀️💐
#painsuisse #croissant #baker #pastrychef #chocolateorange
I present to you my take on the infamously popular HXB🌀💐🐣
I love a good (and slightly unhinged) baking obsession. If there’s one thing I’ll do, it’s take a classic and make it completely my own ✍️👩🍳✨
So here she is: not-really-a-hot-cross-bun, hot cross bun. A hot swirl sticky toffee earl gray bun with cherries, dark chocolate, mixed spices, mixed citrus peel and dried infused mixed fruit 🍒🍫🪄
Growing up in Iceland, we have Bolludagur, my favourite day of the year, with cream filled choux buns, messy, indulgent, joyful. Here in the UK, it’s all about these nostalgic little spiced fruit buns. I love how one simple bake can hold so many memories and feelings 🤍
After seeing everyone do their version, and everyone going incredibly hard this year I had to join in, but in my own way😌
Here we have an absolute labour of love. An idea that sprung up from another creation🙂↕️👩🍳🤍
This is a slow-fermented, almost brioche-style dough, enriched with eggs, butter, and a tangzhong for that extra softness. It leans into sticky toffee pudding vibes with soaked dates, dark brown sugar, and treacle for caramelisation. The milk is infused with cinnamon, nutmeg, cardamom, lemon peel, and Earl Grey tea making it warm, floral, and deeply comforting✨
Folded through with:
– Earl Grey, warm spice & lemon soaked raisins, currants & sultanas 🫖
– Mixed candied peel (for a nod to tradition) 🍊🍋
– Sour cherries + dark chocolate (for a little modernness and contrast) 🍒🍫
- with a Scandinavian spirit because I will put cardamom and cinnamon in everything 🫡
Finished with a soft swirl instead of a cross and edible flowers to add my touch of laid back fun addition to everything I do baked until deeply golden. Then brushed hot with a sticky toffee & citrus glaze, finished with flaky sea salt and fresh lemon zest 🍋🌸
They’re rich, super chaotic just like myself and everything I do, soft and very indulgent, meant to be eaten slightly warm, with butter and absolutely packed full of flavour🫂🌞
A spring bake that leans more towards comfort than tradition with lots of fun and lots of love, just as every nostalgic bake should be!💫
#baker #hotcrossbuns #recipetesting
Páskahelgin er gengin í garð og þessi ljúffenga gulrótarkaka með sítrónum og pistasíum er fullkomim fyrir helgarbaksturinn🤍✨🥕
Mjúk, hlýleg og algjör tryllir fyrir bragðlaukana… örlítið karamellukennd frá púðursykrinum og kanilnum í kökunni, sölt og súr frá sítrónunum og pistadíunum og með kremi sem bráðnar í munni 😮💨🧡
🥕 Gulrótarkaka (1 botn skorinn í tvennt eða þrennt)
250 g @tilhamingju hveiti
7 g matarsódi
3 g salt
10 g kanill
300 ml olía
200 g sykur
200 g púðursykur
4 egg
400 g rifnar gulrætur
🤍 Rjómaostakrem
120 g smjör
210 g rjómaostur
500 g flórsykur (sigtaður)
30 ml rjómi
Börkur af 1 sítrónu
Vanilla
🐣Fylling
Sítrónucurd + pistasíukrem + @tilhamingju heilar pistasíur
✨ Aðferð
1. Hitið ofn í 180°C.
2. Þeytið olíu, sykur og púðursykur þar til ljóst og létt.
3. Bætið eggjum út í, einu í einu.
4. Sigtið þurrefni og blandið varlega saman við. Setjið svo gulrætur út í.
5. Bakið í ca 45 mínútur eða þar til pinna er stungið í og hann kemur upp hreinn.
6. Kælið vel og skerið kökuna í 2-3 jafna botna.
7. Fyrir kremið þeytið þið saman smjör og flórsykur, bætið svo restinni saman við og þeytið þar til silkimjúkt.
8. Setjið saman: botn → krem → sítrónukrem → pistasíukrem → pistasíur. Endurtakið ef þið eruð með þrjá botna.
9. Skreytið kökuna fallega og njótið!🌸
Fullkomin páskabaka 🐣💛
Einföld, nostalgísk og aðeins extra ✨
#baker #gulrótarkaka #páskar #samstarf #uppskrift
Páska ostakaka sem minnir á bragðaref og inniheldur allt sem íslendingar elska, lakkrís, hindber og súkkulaði🐣🍫🍰
Einföld, létt, fersk og ómótstæðileg sælkera ostakaka þar sem hin ómótstæðilega tvenna, hindber og lakkrís mætast og gera hinn fullkomna páska dessert🤤💫
Hráefni: Botn:
- 200 g digestive kex
- 100 g smjör, brætt
Fylling:
- 400 g rjómaostur
- 90 g flórsykur
- Börkur af 2 sítrónum
- 1 tsk vanilludropar
- 300 ml rjómi
- 150 g frosin hindber
- 150 g @freyja_iceland djúpur kurl
- 150 g @freyja_iceland súkkulaðispænir Súkkulaðiganache (má sleppa):
- 150 ml rjómi
- 100 g dökkt @freyja_iceland suðusúkkulaði
Aðferð:
1. Myljið kex fínt og blandið saman við bráðið smjör. Þrýstið blöndunni í botninn á laudbotna formi og kælið í 15–20 mínútur.
2. Hrærið saman rjómaosti, sítrónuberki, vanilludropum og flórsykri þar til silkimjúkt.
3.Bætið rjómanum varlega saman við og þeytið þar til þið fáið mjúkar toppa, varist að ofþeyta.
4. Bætið hindberjum, djúpurkurli og súkkulaðispæninum út í og blandið létt saman.
5. Hellið fyllingunni yfir botninn og sléttið yfirborðið. Kælið í frysti í að minnsta kosti 2–3 klst. (eða í ísskáp þar til stífnar vel).
6. Næst skuluð þið undirbúa súkkulaði ganache. Hitið rjóma þar til hann er rétt að suðu kominn. Hellið yfir súkkulaðið og látið standa í 1–2 mínútur. Hrærið þar til slétt og glansandi. Leyfið blöndunni að kólna vel í kæli áður en henni er hellt yfir kökuna.
7. Hellið ganache yfir kalda kökuna og leyfið að storkna létt. Skreytið fallega eftir smekk — t.d. með @freyja_iceland rís eggi eða páska djúpum💐🐣✨
Njótið vel og gleðilega páska🍫🧡💫
#uppskrift #páskar #reelsinstagram #baker #cheesecake
Some days will just be a bit more unreal then others and yesterday was one of those days✨👩🍳🥹
I got invited to the soft launch of the official @pierremarcolini flagship store on regent street in London. It was an incredibly sunny and beautiful spring day but as per usual London was still chilly as ever and getting an incredible indulgent and absolutely perfect hot chocolate made with such care was just absolutely perfect 🍫🤍🫶
The staff was so amazing and took such great care in telling me the story, their recommendations, welcomed me with a smile and told me about the chocolate and pastries and what makes them special 💐✨🪄
To think that not so long ago I was dreaming of becoming a baker (scroll to the last picture to see me in my internship outfit at only 15!!) years old, (over a decade ago now!!!), to then visiting London for the first time at 18 years old and immediately knowing this is the place I wanted my future self to exist in to now being invited to the opening of such an incredible shop in such a beautiful place by such an amazing award winning pastry chef, wow little Elenora sure wouldn’t believe this story if I’d ever have a chance to tell her🥹🧚
From dreaming of visiting Paris to spending 24 hours visiting over 15 patisseries and bakeries there, to visiting one of his shops in Paris and eating his macarons in front of the Eiffel Tower two years ago to now being part of his flagship store opening in London, life sure is wild and this was an absolute honour! 🍫💌✍️
#london #pastrychef #invite #chocolate
Next in the series of me showcasing what I’ve been up to 👀
Last year I baked for the stall holders, organisers and volunteers at @londonqueermart as I’ve done a few times by now but this time it was in the peak of summer, in pride month for their pride market and the day of mighty hoopla. The sun was BEAMING and my tiny little kitchen was overflowing with pastries and cakes 🫢🪄🥐
This was a strawberries and cream coconut frangipane croissant, a double bake filled with toasted coconut and almond frangipane with a hint of vanilla and a layer of strawberry compote, on top there is lightly whipped crème diplomat and fresh strawberries and for a tiny little kitchen in south London she sure was a stunner💐😌👩🍳
I then travelled with them to the venue for all my fellow queers to enjoy and then headed straight to mighty hoopla as nothing had ever happened - the crazy life of a little baker living her life to the fullest🤠🤍🍓
#london #queer #croissant #strawberryandcream #baker
