Tricks & Tips

Impress your guests with these sweet festive treats

One thing we always look forward to at Christmas is the bountiful selection of festive goodies everywhere. Whether gingerbread or marzipan, mulled wine or hot chocolate, we can’t get enough of these sweet yuletide treats!


So in the name of Christmas, we asked blogger Eva from VonEva CologneCakeCouture to don her creative thinking cap and come up with two new recipes – just for us. Regularly blogging about cakes, candies and cookies, Eva’s an expert in the art of desserts. Just take a look at her blog for more inspiration.


And talking of inspiration – here are her two mouth-watering recipes sure to leave you in a festive mood. It’s beginning to look a lot like Christmas!

Gingerbread latte with Baileys & raspberries

  • 150 ml vanilla soya milk 
  • 10 pureed raspberries 
  • 4 cl Baileys
  • 1 tablespoon of gingerbread spice 


Warm the soya milk, pour into a glass and froth. Wash the raspberries, puree and add to the vanilla milk. Use a fork to squash a few raspberries on to the inside of the glass for a splash of colour. Mix the 4 cl Baileys with a tablespoon of gingerbread spice and stir into the vanilla milk. Garnish with a cinnamon stick and a pretty straw.

Domino cake

For the dough

  • 4 eggs
  • 400 g sugar
  • 400 g flour
  • 1 teaspoon baking powder
  • 300 g soft butter
  • 5 tablespoons cocoa powder  
  • 1 tablespoon of gingerbread spice  
  • 1 glass of raspberry jam
  • 1 packet of white chocolate domino cubes (try your local German supermarket) 


Preheat the oven to 180°C. Beat the eggs and sugar with an electric mixer until creamy. Add the baking powder. Spoon in the flour and then add the butter, all while continuing to beat. When the mixture is smooth, add the cocoa powder and gingerbread spice. 

Line a round cake tin (20 cm diameter) with baking paper and pour in half of the cake mixture. Bake for 30 minutes. Remove from the tin and allow to cool on a grill. Now bake the other half of the cake mixture so you have two cake bases.

For the frosting

  • 300 g butter
  • 2 tablespoons cream cheese 
  • 2.5 packets of icing sugar


Beat all the ingredients together with an electric mixer on the highest setting until the yellow colour of the butter has vanished and the frosting is white and fluffy. 


Slice both cake bases in half using a sharp knife or wire so you have four round bases in total. Spread a thin layer of frosting (approx. 0.5 cm) over the first base and place the second on top. Now spread a thin layer of raspberry jam on the second and layer the third base on top. Spread the third base with another thicker layer of frosting (approx. 2 cm). Arrange the mini domino cubes in a circle around the edge. Fill the gaps between the domino cubes with raspberry jam. Finish with the fourth cake base on top.

Now use a wide palette knife and cover the cake in the remaining frosting. Chill for 30 minutes in the fridge before covering the whole cake in a second, slightly thicker layer of frosting.


Use a flat spatula to smooth the frosting. For a more rustic finish, spread the frosting in different directions. Move the cake to the fridge and decorate just before serving.

Have fun baking! And don’t forget to share your Christmas creations with us on Instagram. Merry Christmas!