Cheddar and Thyme BLT Biscuit Sandwiches

Cheddar and Thyme BLT Biscuit Sandwiches

Are you a fan of a good BLT? I absolutely am, and this summer I’ve been eating my weight in tomatoes and bacon. So when King Arthur Flour asked me to join their  summer campaign for Better Biscuits I enthusiastically jumped up and down and began envisioning a BLT biscuit sandwich.

Typically when I’ve made biscuits in the past, I’ve used regular all purpose flour and added my own leavening ingredients, so when they sent me some of their unbleached self-rising flour I was more than happy to give it a try. Previously I was a bit afraid to go this route, but really now I wonder why I was ever worried about it. I’ve been very much converted. I’m now completely  in love with self-rising flour. It streamlines the baking process and makes the lightest most fluffy biscuits.

These biscuits are cream biscuits, no butter required, just heavy cream, self-rising flour and cheese. They couldn’t be simpler to throw together. I made them mondo sized for sandwiches, but you could easily make them smaller if you’re watching your girlish figure.

Cheddar and Thyme BLT Biscuit Sandwiches 4

The other really wonderful part about King Arthur Flour’s Better Biscuit campaign is that they are offering to share their knowledge with bakers or wannabe bakers everywhere through their Baker’s Hotline.  You can call, talk to a real live person and ask any baking question that you’ve been dying to have answered. Seriously sweet. I’ve included the number for you below.

If you want to see some other really awesome biscuit creations from other bloggers, head on over to Instagram and check the hashtag #betterbiscuits .

Here’s a few tips from King Arthur to help you make better biscuits:

Be Gentle. Avoid overworking the dough once you add the liquid.

Chill Out: Start with very cold butter.

Use a Biscuit Cutter:  The cleaner the cut the higher your dough will rise when it bakes

Freeze Before Baking: Freeze the cut biscuits up to 20 minutes prior to baking

This recipe is an adapted version of King Arthur Flours Savory Cheddar Cheese Biscuits

Recipe used with permission.

*This post is unsponsored

King Arthur Flour Baker’s Hotline:   855.371.BAKE

  • Cheddar and Thyme BLT Biscuit Sandwiches
6 biscuits


Servings: biscuits


Biscuit directions
  1. Preheat your oven to 425 degrees F., with the top rack in the upper third of the oven.
  2. In the bowl of a food processor, crumble the cheese into large chunks and add the flour and thyme, pulse until the cheese is finely chopped.
  3. Pour the cream over the mixture and pulse it until crumbly/wet. Dump the mixture onto a lightly floured surface and form into a rectangle, approximately 1" thick. Use a 4" cutter and cut into 6 biscuits.
  4. Place on a parchment lined baking sheet, brush with some additional heavy cream and sprinkle with the fresh ground pepper.
  5. Bake 15 to 18 minutes until the biscuits are golden brown. Cool.
Sandwich Assembly
  1. Layer the bacon, tomatoes, lettuce and corn on a biscuit that has been sliced in half horizontally. Spread the mayo over the inside of the top biscuit and place on top. Devour.

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Blueberry Ginger Crumble

Blueberry Ginger Crumble 2

In my last post I shared with you all that I am quite literally up to my eyeballs in blueberries. I fortunately happen to have a ridiculous and sometimes unhealthy obsession with them, so having more than I need is a problem I’m fairly familiar with. I managed to get the majority of my berries frozen and packaged up before we left town on a week and a half long trip that took us to Alaska (fishing in Southeast, OMG) and included another stop in Idaho to visit family.

Before I left though I did manage to bang out more than a few recipes to share and this one in particular was one of my favorites. Last year around this time, I shared with you my recipe for Black and Blueberry Ginger Pie and thought it would be a great idea to basically turn it into a crumble.

Blueberry Ginger Crumble 3

Blueberry Ginger Crumble 4

Super simple, and full of bright berry flavors this recipe is now going on permanent rotation for fall. I used ground ginger for this recipe, but finely diced crystallized ginger would work just as wonderfully. Almonds in the crumble are really the only way to go in my opinion so I added those as well.

The boys are heading back to school next Tuesday; I can hardly believe we’re at this point again. I do look forward to getting back to a routine and have more time to spend on this space here, as I’ve missed posting with regularity over the summer. I have recipes in abundance to share, a bathroom that is in desperate need of a paint job and a body that is in desperate need of a good long gym workout. It will be good to get back at it and I’m grateful for the chance .

The recipe is posted over on my Recipe Box column at the Issaquah Press. You can find it by clicking on the link HERE.

Blueberry Cardamom Waffles

Blueberry Cardamom Pancakes

I have to say that this summer I’ve been a complete slacker when it comes to breakfast. In years past I’ve loved nothing more than to spend a lazy summer morning huddled around a table laden with stacks of pancakes, or freshly prepared cheesy omelets, and a bottomless carafe of hot, life affirming coffee. For a variety of reasons though (mostly work related), I’ve just been unable or unwilling to spend the time lately to make it all happen.

So, I’ve been happily and blissfully bumping along this summer in my self-created, barren, breakfast wasteland and then I went blueberry picking last week. I then succumbed to my usual and somewhat frightening inclination to pick more berries than is generally considered reasonable or healthy. Faced with 13 lbs. of blueberries and an overwhelming, panicky feeling, I decided that my morning breakfast routine of cold soggy cereal needed to die a sudden and timely death. How best to put it rest?

Waffles of course. And muffins, and smoothies, and scones and crumbles and my new favorite, Blueberry Grunt. Have you ever had a Grunt? (I’ll share a recipe with you here soon.) I’m a recent convert. Simple, delicious and what’s not to love about the name? I’d love it purely for that reason alone.

Blueberry Cardamom Pancakes 2

Blueberry Cardamom Pancakes 3

This waffle recipe was my grandmother’s, but I changed it up here a bit by adding almond extract and a generous helping of freshly cracked cardamom. Practically everything, in my opinion can be improved by adding cardamom and almonds, so waffles definitely should be no exception. Right? I may have to revise my Almond Blueberry Scone recipe by adding some cardamom to it next time I make them.

This recipe makes about 4 generously sized waffles, you can make them as small or as large as your waffle maker will allow. Best served swimming in butter and real maple syrup. Equally delicious with a generous pour of golden or cane syrup.  Bliss.

Blueberry Cardamom Pancakes 4

  • Blueberry Cardamom Waffles




  1. In a medium bowl, combine the flour, baking powder, salt, and soda. Use a whisk to break up lumps and set aside.
  2. In a separate bowl, whisk the buttermilk, almond extract, sugar, melted butter and egg yolks together. Add the crushed cardamom and stir.
  3. Whisk the egg whites to stiff peaks in another bowl. Add the dry ingredients to the wet, stirring until thoroughly combined. Fold in the egg whites and gently incorporate.
  4. Preheat your waffle iron. Pour batter onto lightly buttered iron and sprinkle 1/2 C. of the blueberries over the top. Bake until you reach desired brown, crispiness. Serve immediately with more blueberries, sliced almonds and syrup.

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Wild Rice, Mozzarella and Stone Fruit Salad

Wild Rice, Cherries and Mozzarella Salad

Happy Thursday friends! I’m so glad I’m finally able to share this recipe with you all! Oftentimes I have to make and shoot a recipe a whole month in advance in order to make my deadline/schedule work smoothly and when that happens it’s so hard not to share something that tastes particularly good.

It’s a huge exercise in restraint for me. I’m not known for being very patient about that kind of thing. If I love something, I impulsively want to share it; immediately.  I just get so darn excited about food!

This recipe is such a simple, throw together, good for hot weather meal. I love it particularly with cherries, but really any juicy stone fruit, i.e. apricots, nectarines, etc. would be more than acceptable. It would also be delicious with a generous serving of torn rotisserie chicken.

Wild RIce, Mozzarella and Stone Fruit Salad A

We’re heading out tomorrow night to Chateau Ste. Michelle in Woodinville for a Steve Miller Band concert and I’m thinking this recipe is going to have to happen. Abracadabra and Jungle Love all over this salad. I can hardly wait. I’ll be the one dancing with a plate and glass in hand pretending I remember all the lyrics.

Head on over to The Issaquah Press for the recipe and have a great weekend friends!

Mango Peach Tea Juleps

Mango Peach Tea Juleps 7

We are breaking weather records all over the place here in Seattle this summer and when I look back over the last two months or so I think I can document how we’ve been dealing with it all by looking at the wide variety of drinks we’ve been consuming.  We started June off right with busting out the Rosé, and bourbon and cokes, July was a month of icy margaritas, and frosty gin and tonics (have you tried Jack Rudy’s Small Batch Tonic mixer?). Run to the liquor store and pick some up. It’s life changing) and know August is looking like it’s going to have more than it’s fair share of these lovelies.

Mango Peach Tea Juleps 8

When we’re not indulging in alcoholic beverages we’re usually drinking copious amounts of iced tea. Strong, plain black tea, ever so slightly sweetened is our favorite. Sweet Tea Juleps are a long standing southern tradition, and while I have no desire to pretend that I know all that much about it, I do know I love mango and peach black tea and well, bourbon.

Mango Peach Tea Juleps 9

I’ve made my version a little less sweet than a lot of sweet tea versions, but if you enjoy it that way you can definitely add more of the sweet minty syrup to your satisfaction. The biggest summer party of the year in Seattle (Seafair) culminates this weekend with hydroplane races on Lake Washington, Blue Angel flyovers and more 90+ degree temperatures. In between all that fun, you can bet we’ll be running through sprinklers and sipping on more than a reasonably healthy amount of tea juleps.

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  • Mango Peach Tea Juleps
  • A lightl refreshing twist on ice tea and the proverbial mint julep. Perfect summer sipping.




  1. In a small saucepan, bring the 1 C. of water and 1 C. of sugar to a warm enough temperature for the sugar to dissolve. Stir a few times to help the process along.
  2. Drop the fresh mint in the pan, stir lightly and set aside to cool to room temperature. Strain the mint from the syrup then refrigerate until ready to use.
  3. In a heat proof measuring cup, pour boiling water over the 4 teabags and let steep 5-7 minutes. Remove the teabags, add the cold water, mix then place in the fridge until ready to use.
  4. When ready to assemble the drinks, add 1-2 tablespoons of the mint simple syrup each glass. Pour 2 oz. of bourbon in to each glass and top with the mango peach tea. Stir until thoroughly combined and garnish with additional mint.
  5. **If you don't want the trouble of making the simple syrup, just muddle 5-4 mint leaves along with 1-2 tablespoons of confectioners sugar in the bottom of each glass, then proceed with making the rest of the drink.

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Crab, Cucumber and Watercress Open Face Sandwiches

Crab, Cucumber and Watercress Sandwiches 2

Hi friends! I’m checking back after another blog break to bring you this super simple, but crazy good recipe for this crab and cucumber watercress open face sandwich. Open face sandwiches are one of my absolute favorite things to eat year round, but during the hot summer months, we tend to eat them quite a lot. Uniquely Scandinavian, imminently practical and super fresh they can be easily cobbled together with whatever ingredients you might have on hand in the fridge.

We’ve been out and about so much this summer with last minute camping trips, visiting Idaho and loads of family bbq’s, I’ve been feeling a bit fatigued when it comes to spending time in the kitchen. We’ve also been experiencing some crazy hot weather this summer so turning on the oven only happens when it’s 1 a.m. and things have cooled down enough. When it’s hot, sandwiches like this taste all the more fantastic.

Crab, Cucumber and Watercress Sandwiches 3

One of the most common and delicious recipes for a Scandinavian open face sandwiches features small bay shrimp, mayonnaise, hard boiled eggs and a generous smattering of fresh dill. If you’ve ever eaten lunch at Ikea, you’ve seen them. In the little case right next to the cold salmon plate. That and a hot cup of coffee for lunch for me, is perfection.

It goes without saying that this type of sandwich needs to be eaten with a knife and fork. Some people might think that’s a little fussy, but really it’s not. If you’re watching your carbs, you’ve likely eaten more meals without a bun and it also has the added benefit of forcing you to sit down, take the time and enjoy your food a bit more.

Crab, Cucumber and Watercress Sandwiches

This sandwich is a little fancier than I would normally eat, but dungeness crab is in season around here and I can’t pass up the opportunity to put it in just about every thing right now. You can easily replace it with shredded chicken or shrimp if you’re not a fan of crab or don’t want to splash out on it. Mayonnaise is usually the binder for this kind of thing, but in order to keep it a bit on the healthy side, I used some plain Icelandic skyr instead (Siggi’s). Plain Greek yogurt would be a great choice too.

This recipe is my latest installment over at the Norwegian American Weekly and you can get it by heading HERE.

We’ve finally had some cooler weather, (I almost cried yesterday when it rained) and I’m heading back into the kitchen to bring you a couple recipes using some great summer fruit so be sure to check back in later in the week to get the low down. Stay cool out there!

Strawberry Cookies and Cream No Churn Ice Cream

Strawberry cookies and cream ice cream 5

Well I’m happy to say, I’m back to this here space after another longer than planned break. And although I’ve been gone for longer than I would have liked, I can at least bring you a recipe that should more than make up for my absence.  The month of June was quite literally packed to the brim with family parties, end of school year activities, writing projects and sadly for me a horrible bout of illness.

Whose ever idea it was to spread the cold in summer deserves a serious talking to.  Like a sit down, come to Jesus, talking to. Without getting into the gory details, whenever I get a cold I always, always lose my voice. It seems to park itself right in the middle of my throat and this time, no amount of cough syrup, cough drops or hot lemon tea was going to make it budge. Although I must say I poured a little Jack Daniels Honey Whiskey into my honey lemon tea one night and well, that almost made the whole sickness thing worthwhile. Almost. Have you tried that stuff?  I feel a new obsession coming on.

Strawberry cookies and cream ice cream

I so would have loved to have had some of this ice cream on hand last week. It, like so many other containers of ice cream around here went the way of disappearing in very little time. If I could find a place to hide ice cream like I hide chocolate I would. Hot, hot summer Seattle weather and hungry teenage boys almost always add up to never enough ice cream.  I even tried the old “Do not eat on pain of death” sticky note, but they claimed it was no where in sight and they were starving and hot. Did I mention they were, and it is hot? Too hot to be stuck inside with a cold. Without ice cream.

The good news this is a recipe for no-churn ice cream and is as easy to make as it is to turn on the mixer. It’s a basic vanilla base, with some cooked fruit, along with in this case,  some crushed vanilla Oreos. It really would be amazing with some crumbled shortbread or even graham crackers, if you happen to have any of that lying around.

With that in mind, I’m off to try my hand at making some more ice cream this week for the 4th. I’m thinking I ‘ll definitely have to try something maybe with a layer of blueberries and strawberries to rock the whole red, white and blue thing. If I figure out a way to throw in some honey whiskey, I’ll let you know.

This recipe is my latest article for the Issaquah Press and you can get it by hitting the link HERE

Cardamom Angel Food Cake

cardamom angel food cake

I’m not really sure what it is about cake, berries and cream that so totally floats my boat.  I just simply never, ever, ever grow tired of that perfect trifecta. It’s a good thing too. The boys constantly have berries on the brain and this year as I mentioned last time, we are having an early and bang up berry season in the great PNW.

Last week, The Norwegian American Weekly shared my recipe for a slightly different riff on the classic Angel Food Cake and Berries recipe that so many of you know.  Norwegians have their own take on this lovely combination and each year when strawberries come into season they make their own ubiquitous, outstanding berry cream cake (called bløkake). Similar in style to and English Victoria Sponge, and reminiscent of an American pound cake it’s nothing short of awesomeness on a cake plate. Awhile back I was craving such a cake, but found myself lacking all the necessary ingredients. So, I thought I’d give it all a go with an Angel Food cake.

cardamom angel food cake 2

This recipe is pretty  much a standard Angel Food Cake recipe, (one I slightly adapted from Martha Stewart Everyday Food) except it’s jujshed up a bit with some cardamom and almond flavors, in the glaze and cream. I filled the hole in the middle of the cake with just plain berries, (because when are loads of berries a bad thing?? ) but next time I think I’m going to macerate them in some Amaretto before filling the cake with them. Yep, sounds like a definite plan.

Here’s the link for the recipe. CARDAMOM ANGEL FOOD CAKE

Elderflower and Strawberry Spritzer

Elderflower Strawberry Spritzer

Last week, in a small fit of panic, I realized that due to unseasonably warm temperatures in the Seattle area this year, our local strawberries were already ripe. We typically have to wait until mid to the end of June before we head out to pick and some years we’ve had to wait even later. Summer around here usually doesn’t seem official until after the 4th of July as our coastal climate is pretty much heavy on the grey and the rain until then. It’s always been a source of frustration. While the rest of the nation is basking in warm temperatures, and luscious ice cream recipes pop up in my feed, here we sit, rusticating. RUST being the operative root word there.

Not so this year! It’s been a warm May and June and as a result our local patch is exploding with really luscious ripe fruit. I shared with you before, that when it comes to berry picking I have small tendency to go overboard. Ok, it’s not really “small”  but you know, it helps me feel a little better about myself if I don’t admit to the slightly over the top weirdness that consumes me when I’m out there in the field.   I am also that person who rushes to the grocery store to stock up on essentials when we have 1/4″ of snow in the forecast. I know you’ve been wondering about those people.. Now you know.

Elderflower Strawberry Spritzer 2

So after dragging my good friend Jeanne along with me to Harvold Farms in Carnation, and picking way too many berries, I came home and realized (as I usually do) that now is when the fun really would begin. One destroyed white shirt, and 10 berry stained fingers later,  I realized that I definitely deserved a drink.

I grabbed my bottle of elderflower cordial from the fridge, smashed  a few berries in a tall glass, poured a generous measure of white wine and sparkling water on top, stirred and devoured. It was bliss. Totally unfussy, and oh my goodness so refreshing and so very summer. Exactly what I need to enjoy this amazing Pacific Northwest summer.

***If you are lucky enough to have access to your own elderflowers, elderflower cordial is really simple to make and recipes for it can be found all over the internet. I sadly don’t have an elderflower bush nearby, but Belvoir Elderflower Cordial is by far my most favorite and something we keep in stock around here pretty much year round. You can get it from Amazon, or if you have a Cost Plus market near you can pick it up there too. It’s concentrated so a little goes a long way. Unless you have teenagers, then well, no.

This post is unsponsored, but does contain affiliate links.

  • Elderflower and Strawberry Spritzer




  1. In two tall glasses, divide the strawberries evenly and mash them with a muddler or the handle of a wooden spoon. Pour the elderflower cordial over the top, add the wine and stir. Top with the sparkling water and a fresh berry.
  2. ** It goes without saying that you could serve this with any kind of alcohol you desire. Vodka, gin, citrus flavored aquavit, Prosecco, the list goes on and on.. As it should.

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Norwegian Kransekake

kransekake 1

Have you every approached a food, a recipe, a memory, a story that has so much meaning to you that you fail to find words to adequately describe it’s significance? Those overwhelming feelings and thoughts all compete for one another in the middle of your brain each declaring their need to be heard above the rest. So often when I write about Nordic food here I feel this way.

How to adequately describe something in this small space that will resonate, explain and enlighten; will neatly, beautifully lay it all out there?  More often than not I fail miserably at this, but today I have to try. I have to do better. This post has been sitting on my computer for some time, for that very reason.

kransekake 2

This cake, most often described as a Norwegian Wedding Cake is a cake of celebration. One that’s not served only at weddings, but at Christmas, on Norway’s Constitution Day and sometimes for birthdays or for anniversaries. It’s towering rings of chewy macaron like flavor never fail to impress. Very few people make this cake from scratch, their intimidating size and the necessity of special pans scare people away. But in reality they’re not that hard to make. Just a little time consuming. And if you’re lucky enough to live near one, they can be easily purchased (although for a steep price) at most Scandinavian bakeries.

I first tried my hand at making a kransekake when my kids were little. It was the beginning of many years of cake making that to this day shows little in the way of slowing down. The boys eyes would light up and they’d dance around the kitchen each time they’d spy it sitting on the counter. Their sweet little voices, high pitched and sing song, trying to say it’s name but failing miserably and hilariously. Their little hands would itch to cover it in flags and they’d plead, plead to break off just a little piece.

This cake has become such an integral part of our family celebrations that without it, things hardly seem as special. It’s probably a bit sacrilege but we find almost any excuse to make one. Last year I made THIS one for the USA vs Portugal World Cup match. If I could find a way to swing one for Halloween I would. I think the kransekake gods might have something to say about that though so I refrain.

kransekake 3

Last week I was lucky enough to have the honor to bring a kransekake to a reception for the King of Norway. It was such a humbling and fantastic honor and was certainly something I’d never thought to experience in my lifetime. The Seattle Times, along with a contingent of the Norwegian Press were present and amazingly the cake and a small photo of me, made it into the paper. Wow. I’m still processing the whole experience. Again, words fail. If you’re interested you can check it out HERE.

I know I’m not alone in my crazy love for this cake. One year I made it for a Christmas party and an elderly Norwegian gentleman approached the table. As he bit into his piece of cake, his eyes said all the words his mouth didn’t. Tears gathered in the corners and memories and emotion went fleeting, chasing one another across his face. I got it. Words were completely unnecessary, would have been completely inadequate. It was the most profound and beautiful thank you I’d ever received.

A few tips to help you make the cake.

You can purchase your rings from Amazon or at any Scandinavian import shop.

This cookie press from Kuhn Rikon is my absolute favorite and the best way to get the dough into the pans.

Make the cake at least one day prior to serving it. It needs a little time in the freezer to become chewy.

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  • Norwegian Kransekake




  1. In the bowl of a food processor, fitted with a paddle attachment, combine the ground almonds, and the confectioners sugar and mix on low until thoroughly combined.
  2. Add the egg whites and the extract and mix until thoroughly wet and combined. Set the work bowl in the sink, over a saucepan that has been filled with very hot tap water. Use a spoon or bench scraper to stir the dough and gently warm it. Replace the water at least once to keep it hot. ( This step is purely voluntary as the recipe will produce a nice cake without it. However I've noticed when I slightly warm the dough in this way, it helps produce a smoother more uniform surface on the dough.)
  3. Dump the mixture on to a board that has been lightly dusted with confectioners sugar. Lightly dust your hands and begin to work in the additional confectioners sugar. You may not use all of it, however, you'll need enough of it to ensure the dough is soft, but no longer wet.
  4. Cover the mixture with some plastic wrap and let it sit at room temperature for 30 minutes.
  5. Spray your Kransekake pans with baking spray that has some flour in it. Cover the pans thoroughly with the spray and set aside. Preheat your oven to 350 degrees.
  6. Time to get the dough into the ring pans. There are a few ways you can do this. The best and easiest way I've found is to use my cookie press. I use a Kuhn Rikon press (link in the post above) that has a 1/2" diameter icing nozzle attachment that is the perfect size for creating the rings, and super easy on the arms. You can also fit a cloth pastry bag with a 1/2" icing tip (one method I've used for years) and press the dough out that way. It gives your arms a good workout though, so be prepared. The third and most basic method is to roll each ring by hand. Your rings will be less than uniform, but you can still do this an produce a satisfactory result. IMPORTANT TIP: make sure the dough fits in each ring, with out any excess dough spilling over the ridges into the next ring. You will have a hard time separating the rings after cooking if you do.
  7. If you're going to use a cookie press, break off a small portion of the dough and fit it in the press. Lay the tip of the press in one of the rings and begin pressing, turning the pan gently as you go. Don't worry if the dough breaks, it's very forgiving. Just abut the two pieces together and continue pressing. Make sure the ends touch each other, but there is no need to press them together.
  8. Fill two pans and set them on a rimmed baking pan. Bake for 15-17 minutes until the dough is a light golden color. Remove from the oven and let sit for 10 minutes. Continue pressing and baking the remaining dough. Once the pans are cool enough to handle, place them in the freezer for 5-10 minutes.
  9. Remove from the freezer and gently prize the dough from the pans with the back of a table knife. Freezing the rings helps them pop free from the pans with ease.
  10. Once all the rings have been removed from the pans, stack them in large plastic container with a lid and freeze for a minimum of 24 hours. The beauty of this cake is it's ability to freeze for some time and still turn out delicious. In fact, some say it tastes best after it's been frozen for 1 week or more.
  11. Freezing helps impart some moisture and makes the cake chewier. And in this case the chewier the better.
Icing the cake:
  1. Ice the cake the day you plan on serving it. Remove from the freezer, separate the rings and allow the cake to thaw at room temperature for 1 hour.
  2. Meanwhile, combine the ingredients for the icing in a small bowl. Add enough sugar to create an icing that will flow, but will also hold it's shape. It will look fairly thick in the bowl. Place the icing in a pastry bag fitted with a round #1 tip. Or alternatively you can use the plastic bag method. It won't be as uniform, but still works in a pinch.
  3. When icing the cake you'll work from the bottom up. Turn the largest ring, upside down and place 4 dots of icing on the bottom. Set this on your cake plate or platter, bottom side down so it adheres to the surface. This is important as it will keep the cake from sliding around. (The rougher, lighter color side of each ring will actually be the part that faces down, when constructing each ring.)
  4. Top the bottom ring with a looping or zig zag pattern of icing. Place the second largest ring on top of the bottom ring and repeat. The icing obviously acts as the "glue" to hold the cake together.
  5. Once complete allow the icing to dry for a few hours. Place flags, ribbons or candles on the cake if you like. Serve and enjoy! On a side note: Norwegians do not eat this cake from the top down. Rather they begin by separating the rings from the bottom up. When ready to serve break the rings into bite sized pieces.

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