Food – A Creative Outlet

May 9, 2011 at 7:00 am Leave a comment


I don’t do a lot of my own art anymore, so I often enjoy doing things a little more over-the-top because it’s a way for me to be creative. I haven’t had the motivation to cook much lately, but when hubby’s birthday came along, I wanted to make something nice for his 40th!

Smörgåstårta (Sandwich Cake)
I am half Swedish and the smörgåstårta is a special dish made for celebrations. My mom showed me pics from my uncle’s birthday last year & thought it was disgusting (filled with fish, hardboiled eggs, caviar, dill, etc). But as husband’s birthday approached, I thought about making a not-so-gross version…. You can basically fill it with whatever suits your taste; make a peanut butter, jelly & banana sandwich if you like 🙂


Vegetarian, Italian-ish Smörgåstårta Recipe
I eye-balled measurements, but will try to replicate; make everything to your taste.

2-3 loaves of a firm, french-type bread (I used “Italian Wheat” from Trader Joe’s, will use white next time)

Filling 1 – Sundried Tomato & Artichoke
1 brick cream cheese, room temp
1-2tbs mayo
1 heaping tbs sundried tomatoes (or to taste)
10 oz canned artichokes (drained)
pinch salt
2tsp chopped fresh basil
** Place all ingredients in a food processor and blend until smooth.
** Chill overnight or at least 2 hours.

Filling 2 – Spinach
1 brick cream cheese, room temp.
1/4 cup mayo
1/2 bag frozen spinach, thawed. squeeze out water
pinch salt
1 small garlic clove, pressed
** Place all ingredients in a food processor and blend until smooth.
** Chill overnight or at least 2 hours.

1 brick cream cheese, room temp
1tbs sour cream (add more if you want it more soft)
(tried to keep flavor bland so the fillings would stand out)
** Use hand mixer or place ingredients in food processor. Don’t over blend, it will be too liquidy.

Sandwich cakes are meant to be fancy! Use whatever veggies you like to complement flavors of your filling.
I used:
– grape tomatoes
– cucumber
– black olives
– olive tapenade
– microgreens (found at trader joe’s)
–  spinach leaves
– finely chopped broccoli, dabbed around the outside edges.

See pics below for layering ideas & tips


decide what shape you want your cake to be. Many traditional cakes are square or rectangular. Spread each bread layer with thin butter.


Place parchment paper around & under 1st bread layer to keep your serving plate clean. Spread filling over bread & repeat.


Trim the shape of your cake if needed & frost.


Decorate & serve.


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Happy Mother’s Day! Favorite Photo Friday

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