I made my own, small and very simple, naked wedding cake for my July 19th wedding!

…Aaaand with some hindsight, a decision I would not make again so easily. Future brides take note – BAD IDEA! Step away from the cake! Just because you are a baker (I have heard the word control freak being thrown around here) does not necessarily mean you have to be in charge of everything. I believe delegate is the word I’m looking for here?

Since this was a DIY wedding, I was already super-duper stressed out the day before the wedding (I hadn’t even written my vows by then to be completely honest). I also had a full on Swedish cake, pastry and cookie buffet lined up for our guests, so in the end I decided not to make a big fuss about the cake – I decided to go for a simple dark chocolate sponge, peanut butter buttercream, dark chocolate ganache and chopped Snickers bars and a simple deco of fresh strawberries and fresh flowers – easy peasy!

Just a few panic attacks, tears and swear words along the way. You know, no biggie. 

(Photo curtousy: my brides maids and awesome wedding guests! Thanks guys! Hopefully, better cake photos will be up as soon as I get the official wedding photos from the photographer)


I made this super classy 3-tiered cake for my God Daughter’s Name Giving Ceremony while in Sweden! Since we are not a very religious country, Christenings are becoming less and less popular – name giving ceremonies seem to be the new thing to do. I was given a rough design idea and color scheme of what the new parents wanted and they were super delighted with the results :) This cake had to be assembled, frosted and decorated at the venue, in a rustic country house kitchen, since transporting it through the forest on bumpy gravel roads wasn’t an option, definitely a new experience for me! 

The cake consisted of a dark chocolate sponge, filled with peanut butter buttercream and dark chocolate ganache, with a final layer of vanilla buttercream to color the cake off-white and then decorated in homemade marshmallow fondant discs. A super easy and very elegant design, no fuss – just pure deliciousness!


The Fat Bunny Bakery will be closed for business until the 28th of July! 

Me and my wonderful fiance Oliver are leaving China to get married in my home country of Sweden, yay! We are super excited and just a little stressed out and nervous :) If you want to follow my baking adventures in Sweden or simply see me freak out while making MY OWN WEDDING CAKE on the day before my wedding, please follow me on Instagram (@fatbunnybakery)!

The Fat Bunny Bakery will start it’s ovens back up on July 28th! If you have any questions regarding cakes, the bakery or simply want to put in an order for after 28/7, please send me an email at . If I do not reply to your email/order right away, please be patient with me, a girl only gets married once in her life after all :)

If you are in Sweden and want to put in an order, I am accepting orders from 22-25/6 and 2-11/7! Again, please send your cake request to !

Wish us luck and see you all back in Beijing in July!! xoxo

-Ida, the Fat Bunny Bakery


When I wanted to make a special cake for my future father-in-laws birthday yesterday I chose this super cool “pancake stack” design! I literally researched the cake in the morning, started baking by 3 pm and was finished by 7.30 pm! This cake was made from scratch in 3 1/2 hours, so much easier than it looks, trust me :) I had such a blast making this cake, def. not my last “pancake stack” cake!

The cake is a medium-small sized 3-layer cake (I do not have this cake size on my cake menu). Dark chocolate sponge cake, filled with dark chocolate buttercream and peanut butter buttercream and covered and decorated in homemade marshmallow fondant. All decorations are handmade from marshmallow fondant (including chocolate “drip” and strawberries)!


The lovely Florence got in touch with me a few weeks back asking me to create a custom fondant “pug” cake for her 20th birthday party! She wanted a pug’s face cake which I had never done before (the new and exciting designs are always my favorites to make) and her only requirements were a sparkly pink bow on top of the pugs head as well as a nr.20 on the cake, easy enough! This is what I came up with, very happy with the final results! Below are pictures of the process of making my pug cake :)

The cake is a medium 3-layer dark chocolate sponge cake, filled with peanut butter buttercream. The cake is covered and decorated with homemade marshmallow fondant. YUM!! Happy birthday Florence!!


I made this cake for the lovely Sasha who celebrated 395 days with her beloved boyfriend! Congrats guys!! 

Medium sized 3-layer dark chocolate, coconut, dark chocolate ganache cake, covered and decorated in homemade marshmallow fondant. The watermelon topper is made from Rice Krispie treats and later covered in homemade marshmallow fondant!