– It’s absolutely crazy, says Niklas Søndermølle Frandsen here after the first two episodes of DR’s viewer success.
Niklas Søndermølle Frandsen has been interested in baking since his childhood home in Brovst. Archive photo: Jesper Hansen
The interest in conjuring dough, decorations and the composition of flavors was brought to life already in the childhood home in Brovst.
– I have always been very creative and thought it was nice to be in the kitchen with my mother when she baked and especially decorated layer cakes, says Niklas Søndermølle Frandsen.
– And I have also always baked cookies with my grandmother for Christmas.
Therefore, it probably won’t occur to anyone that one of the favorite subjects in primary school was home economics.
Thyme, mint and basil
After secondary education at Aalborg Tekniske Gymnasium, he moved to Aarhus to study at the school of architecture.
– My interest gained more momentum after I moved and started the education. It is more fun to bake cakes when there is someone to give them to, says 30-year-old Niklas Søndermølle Frandsen.
Aesthetics and the less is more principle characterize the cakes from the master baker. Private photo
– And now that I work and live in Odense, the interest is getting bigger and bigger. Here we also have a kitchen with plenty of space, he says.
Here there is plenty of opportunity to cultivate what has become his thing both at home and in the baking competition.
– Using herbs in my cakes. I like to challenge myself and try new things. I know that herbs are largely a matter of taste, and that using them in baked goods also divides the waters, he says.
– But I’m very happy about it myself, especially the thyme. If you have the courage to try it yourself, mint and basil are a good place to start.
Tips for herbs when you bake
- When working with herbs in baking, you typically need to use more than you think, because the herbs lose some of their flavor when they are heated up.
- Basil goes incredibly well with, for example, strawberries and/or chocolate.
- Rosemary can be used as a super good, rounded flavor contrast to sharp flavors from citrus fruits.
- Fennel and tarragon add a slightly licorice-like flavor to your baked goods. For example, I like to combine tarragon with passion fruit.
Niklas Søndermølle Frandsen
Niklas Søndermølle Frandsen also has a dream to write a book at some point – specifically about herbs in bread and cakes.
Aesthetics in the cakes
He spends many of his waking hours baking in the home, which he shares with his boyfriend Thor.
Because creating the edible masterpieces is much more than an interest. It is a passion.
– I think it’s fun, it gives me a free space to play with things, he says, who also has a very special favorite discipline.
– It’s decorating, I think it’s great fun to give the cakes an expression, so people think wow.
In that work, he also sees a clear connection to his profession.
– I have a fundamental interest in aesthetics, and I can clearly see the architecture in my cakes. I like the clean style – less is more, says the master baker.
Decorating the cakes is a very special passion for me, says Niklas Søndermølle Frandsen. Archive photo: Jesper Hansen
– I have a good visual sense, and I also use it when I plan the cakes. I always make a sketch where you can first see the layers and the cut. Then I plan the exterior.
Incidentally, it is not only in baking that Niklas Søndermølle Frandsen uses his creativity. He is also passionate about the performance art of cosplay, where he himself sews costumes and portrays characters from the Harry Potter universe.
Wedding cakes and French lemon tart
In addition to the dream of publishing her baking book, another thought sprouts.
– I would like to spend my free time making wedding cakes, and I have already had a few inquiries from people I don’t know, he says and emphasizes that he has no plans to change industries. The heart also beats for the architecture.
The master baker’s apron and the large, white baking tent have become part of the entire story of The Great Baking Contest. Private photo
Niklas Søndermølle Frandsen has no doubts about his own favorite cake. It is the very classic French lemon tart with a base of shortcrust pastry, airy lemon cream and burnt meringue on top.
– It’s simple, and it just tastes good.
And in Niklas Søndermølle Frandsen’s version it – of course – has a hint of rosemary.
The big baking contest
- You can watch Den store bagedyst every Saturday from 6 o’clock on DRTV and the same evening from 8 o’clock on DR1.
- As always, Timm Vladimir says the by now familiar words ready-ready-back to the participants in the white back tent.
- Here in season 13, it is again the judges Katrine Foged Thomsen and Markus Grigo who judge the baking enthusiasts’ fondant, glaze, chocolate work and taste, not least.
DR
2024-10-15 17:11:00
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