februari, 2017

BakFias Workout School!

             Welcome to BakFias workout school.

This is some exercises that might get you in the shape that you want. My vision with training is to have fun and I enjoy every minute of my workout sessions.

Let’s do this!

No. 1

”Running for the Cinnamon bun”
This is perfect for you who would like to make yourself ready for a marathon or shorter running sessions. And yes as you can see, you always need something to motivate you. And you always need a reward for your good job!

No. 2

 ”Yogini trying to catch the Cinnamon bun”
This is perfect for your butt and back. Stretch your arm forward as long as you can, and at the same time think that someone is pulling your leg backwards. A really nice exercise. Switch arms and legs a few times as well and when you are tired in your muscles you can take a bite of your bun and go further with the next exercise.

No. 3

 ”Biceps Cinnamon bun Queen”
Have a weight in one hand and a cinnamon bun in the other, then just press the weight/barbell up against your chest and with the second hand you press the cinnamon bun up towards your mouth and take a bite. A win-win situation as I would say.

Biceps curl Cinnamon video <– Check out the 5 second video as well!

No. 4

 ”Master of the ball Feeding the Muscles”
This one is difficult. It needs a lot of practice and balance. But just think of the reward, a cinnamon bun. Keep that in mind and step up on the ball in a squat position and then slowly press yourself up standing on the ball. Now you are the Master of the ball. Congratulations!

Last but not least

 ”Stretching Cinnamon bun”
When your workout session is done it feels nice to stretch your muscles to make them firm and to make yourself more loose-limbed. So here are some exercises you can do. The pictures talk for themselves.

Thank you for your attention and I will be back with more tricks and ways of staying in shape another time.

Have a nice week and good luck!


I often get questions about where I get my inspiration from. My answer is life. Wherever you go there is something that will get stuck in your head. It can be from what you see, taste or feel. It is all about to open your mind. I have always been a person that has a lot of emotions and can easily have a day on my own just to lay on the ground to feel the floor underneath me, smell the nature in the forest or just light a candle, put on some music and breath. At least for a moment, then I have to put all my ideas to reality.

I also work when I sleep. I don’t know how many dance pieces that has been created in my sleep, and flavours and looks for desserts. It is amazing, our brain. You just have to open it to find your way to use it as much as possible. Start with some hours without internet, cellphone and people and just be with you, you and you. Take a breath and put the amazing world in to your head and take a sip of the inspiration tea.

Lets do it!


On the road!

Here I am, on a bus towards next stop on the roadshow- Umeå! Tomorrow it is time for some more chocolate making and hopefully inspire more people to take the sweet road in life.

Yesterday was full of engaged students at the Nolia fair, and I’m also glad that I could put a smile on peoples faces with my Chocolate.

Me and my fancy colleague Mila are a perfect team, and what would I do without her as a splendid photographer, speaker and brain? Probably don’t have as good life as now and probably lost and alone somewhere in the woods of Pite!


The Magic of Traveling

Travel is life. Life is a travel. Well at least I love the whole concept of traveling. From the time when you click ”forward” on your plane ticket payment, pack your bag and decide how many shoes to bring (usually too many) until the day when you finally take your bag to the airport. For me it doesn’t matter if I’m going for holiday, studies or work, I always love the day of traveling. And I always love to see new places and taste and smell new cultures. It is amazing and I’m so happy I have the opportunity to travel a lot.

The bonus about having a job like I have, is that you can take your work anywhere. I don’t have to be in one country or one place, I have the luxury to choose. And also now, when I don’t have a permanent home by my own, I see the whole world as my home. Amazing huh?

Next ”home” and workplace is off course Italy, but first I have 12 days of working in Sweden. So hello Piteå, tomorrow I will make Valentines chocolate decorations and talk Pastry all day long.

Until next time

Never trust a thin Chef

Or, never trust a person who says he or she does not trust a thin Chef. Just because you have a certain shape of your body, it does not tell you how good you are at work. It sounds so strange for me to hear, because it makes no sense. At all.

I mean, you can have a pretty healthy lifestyle and be a sucker for sweet stuff anyway. And you can most certainly be good in making sweet things. Just saying. It is all about balance, just as everything else in life. If you have balance you will feel better and be better.

So today I will start my day with some fresh centrifugated juice. This morning the recipe is: Carrots, beet root, celery, green apple and ginger. It is like an explosion in the mouth. After that I’m ready to start my day by making a mousse cake, pralines and then hit the gym for a tough cross training hour. Balance.

On Saturday I will give you the result of the cake and the pralines. And next week you will follow me on my road trip in the north of Sweden where I will make chocolate decorations and sculptures every day.

And also, my new necklace is amazing.

Stay tuned
Love/ Bakfia

Blood orange and Beetroot cake

Today I will give you my recipe of a delicious Yoghurt cake with taste of blood orange and beetroot.

It is enough for a cake ring with the size of 18cm (10 pieces). The beetroot mousse is made in a smaller size, 16cm that I made before and then it is put inside of the other mousse! Let’s do it!

White Sponge:
• 100g eggs
• 60g sugar
• 50g flour
• Almond flakes
Warm eggs and sugar together stir all the time until 40 C. Whisk eggs and sugar until aerated and foam is stable. Sieve the flour and carefully fold into the egg mixture.
Spread the sponge mixture on a silpat paper on a tray, spread almond flakes on top and bake at 220 degrees celsius in 6-8 minutes.
Turn upside down on sugar sprinkled paper and rest. Then cut it out in the size of 16cm.

Beetroot mousse:
• 133g Yoghurt
• 13g Sugar
• 1/3 piece Beetroot
• 3g Gelatin
• 67g Cream
• 33g Egg whites
• 13g Sugar
Mix yoghurt, sugar and the juice of the beetroot. Soak gelatin in water for five minutes and then warm it up quick in the microwave so it is melt. Stir the diluted gelatin into the whipped cream and into the yoghurt mass. Beat the egg whites and sugar until stiff and fold into the mixture. Pipe it in the 16cm ring and freeze.

Blood orange yoghurt mousse:
• 200g Yoghurt
• 20g Sugar
• ½ piece Blood orange
• 5g Gelatin
• 100g Cream
• 50g Egg whites
• 20g Sugar
Mix yoghurt, sugar zest and juice of blood orange. Soak gelatin in water for five minutes and then warm it up quick in the microwave until it is all melted. Stir the diluted gelatin into the whipped cream and into the yoghurt mass. Beat the egg whites and sugar until stiff and fold into the mixture.

How to assemble the cake:

To put this cake together you first take a cake ring of 18cm, put some plastic under and put on a tray. Take the cut sponge and place it on the bottom inside the bigger ring. Then take the blood orange mousse and pipe it until almost half full. Take out your beetroot mousse from the freezer and ring and then press it inside the other mousse. Make sure it is pressed down under the other mousse. Then take the rest of the blood orange mousse and pipe up to the edge of the ring. Make flat and put in the freezer.

Let it set a few hours and when you want to serve it, take it out 30-45 minutes before and decorate it how you like!

Have a nice week!


New year, new language!

Well yes, from now on I will write my blog in english. I think it is a great step forward to reach out to all of my friends all over the world.

I hope you will enjoy it and the goal is to have a nice mix between pictures, videos and recepies. And off course the written words.

My next Pastry adventure takes place in the northern parts of Sweden where I will go on a road trip and create chocolate decorations and sculptures on different fairs. So from 13th to 24th of february you will follow my days in the chocolate world.

But before that I promise some other creations and recepies. Stay tuned, and welcome!