Release Date:  04 January 2021


Issue Date: 04.01.2021
Artist: Annemette Voss Fridthjof
Photos: Stine Christiansen
Graphic Design: PostNord Stamps/Ella Clausen
Colors: 4-colour offset
Printer: Cartor
Perforation: Die-cut 13 x 13¼
Printing Method: Offset
Size: 26.5 x 36.6 mm
Gum: Self-Adhesive
Denominations: 5 x 11 Danish krone

Design #1: Lemon Cake with Vanilla










Design #2: Raspberry Torte











Design #3: Chocolate Cake with Lime Icing












Design #4: Meringues with Apricot and Licorice











Design #5: Summer Layer Cake













Booklet Pane of 10 Stamps














Prestige Booklet















Cakes have been a familiar and popular part of Danish life for centuries. Annemette Voss Fridthjof – winner of the Great Danish Bake Off in 2013 – is one of the daring Danes to contribute inspiration and a passion for creativity in the kitchen. She is also the creator and baker of the delicious cakes represented in these five beautiful images.

The Prestige booklet tells the story of cakes in a historic perspective. The booklet contains four gummed sheets with the Cakes motifs, that was issued on adhesive paper in January.

Bake a stamp cake LIVE

Follow the instagram profile @sweetcakekarma, Saturday, February 13, at 13,000, where Annemette Voss Fridthjof live bakes Mareng’s cakes with apricot and licorice. Everyone can join in when Annemette goes through the steps to succeed with the stamp cakes.

Prepare by purchasing the ingredients – and have bowls, spray bag, baking sheets, hand blenders and hand mixer ready.

See ingredients here – Guinea cakes with apricot and licorice (pdf).


Annemette Voss Fridthjof, winner of the Great Bake Off 2013, has created five cakes for PostNord. The motifs are photographed by Stine Christiansen and the postage value is for a regular letter to Denmark.

Buy the stamps in the online store

Ready, ready, BAG

You can bake the cakes behind the new stamps. The recipes vary from light to difficult, so there is something both for the untrained and the pastry master.

Cakes are usually not served for dessert in Denmark, but as an occasional sweet treat in between meals or at celebrations and particular festive events. Coffee or tea is usually offered with cakes.

Denmark has a large variety of cakes and in 1997, the bakers guild launched the now countrywide celebration of Kagens Dag (Day of the Cake) as an annual recurring event in April–May. The region of Sønderjylland has become known for its concept of Sønderjydsk kaffebord, serving copious amounts of coffee and regional cakes on gatherings and festive afternoons. Typical Danish cakes include:

  •  Wienerbrød (Danish pastry)  – Denmark has a large variety of Danish pastries; most of the recipes are based on the same kind of dough.
    • Kringle  – a pretzel-shaped Danish pastry. It has symbolized bakers in Denmark since the early Middle Ages, and in the United States “kringle” is associated with the country of Denmark.
    • Kagemand  (“cake-man”) – a Danish pastry in the shape of a man. Decorated with icing and candy. Traditionally served at children’s birthday parties.
  • Småkager (“small-cakes”) – Cookies, usually baked hard and crusty in an oven, but both pan and deep fried versions exist. There is a large variety of småkager in Denmark. Most of the recipes came about when stoves became common property in the last part of the 1800s, but some recipes like Klejner and Pebernødder have been around since the Middle Ages. Quite a few recipes are associated with Christmas. Denmark has a significant export of quality butter cookies.
    • Pebernødder – (“pepper nuts”) – A small, spicy cookie associated with Christmas. Traditionally used in a number of games.
    • Vaniljekranse – Vanilla-flavored butter cookies in a ring-shape.
  • Flødekager (“cream-cakes”) – These cakes earn their name from the generous amounts of whipped cream used to make them and are served cold. The many varieties do not always include baked ingredients. They were largely introduced in the 1800s and 1900s when Konditorier became popular in larger towns. A Konditori is the Danish version of the French patisserie, and they were booming in the 1940s and 1950s.
    • Lagkage (layer cake) – This cake has thin sponge cake layers, often with mashed berries and whipped cream or custard between the layers and decorated with fruit on top. Layer cakes are usually considered a flødekage in Denmark. They are often used to celebrate birthdays, on which occasion they will traditionally be decorated with as many lit candles as the age of the celebrated individual. He is then supposed to blow them all out in one try or he will be in bad luck. Some Danish layer cakes follow strict recipes like the Rugbrødslagkage made with crumbled and toasted rye bread or the Othellolagkage, made with marzipan and chocolate cream.
    • Gåsebryst (“Goose breast”) consists of a crisp puff pastry bottom with a generous spread of prune jam and a thick layer of whipped cream on top. The cake is wrapped in a thinly rolled layer of marzipan. Several slight variations exists and this particular cream cake is also popular in Norway.
  • Tørkager (“dry-cakes”) – As the name implies this kind of cake comprise dry cakes, as compared to the moist cream cakes and layer cakes, and they are often made with sweet shortcrust dough and served cold.
    • Kransekage (“ringcake”) is a marzipan-based cake, usually served at special celebrations and on New Year’s Eve. It comes in various shapes and sizes. A popular arrangement consists of a stack of ring shaped cakes of increasingly smaller size, creating an upside down cone form. The cake rings are decorated with white icing, and the arrangement is decorated with small red-and-white Danish paper flags. On special occasions they will hide a bottle of champagne. Kransekage is typically served with champagne on New Year’s Eve or to celebrate weddings, “round” birthdays and anniversaries.
    • Studenterbrød (“graduates-bread”) is a popular cold confectionery cake consisting of scratch-made thick cookie butter on a thin crispy crust of shortcrust dough with a spread of raspberry jam in-between. The cookie butter is flavored with cocoa powder and rum, although the more inexpensive rum essence is normally used. Topped with chocolate icing and sprinkles.
    • Hindbærsnitte (“raspberry-slice”) consists of two thin and crusty baked pieces of shortcrust with a spread of raspberry jam in between, covered in white icing and sprinkles.
  • Pies and tarts
    • Strawberry pie – very popular in the summer. Normally sold in bakeries with a chocolate covered crust and filled with marzipan.
    • Apple pie – oven baked. Served either hot or cold, usually with a dollop of crème fraîche or whipped cream, occasionally vanilla ice cream.
  • Other cakes
    • Æbleskiver (“apple slices”) – Fried spherical cakes made in special pans. Contrary to the name, æbleskiver is not made with apples, but of a puffy pancake dough with buttermilk and cardamom. Danes eat them hot throughout December as a Christmas tradition, served with both confectioner’s sugar and jam (strawberry or black currant).
    • Pandekager (pancakes) – These are thin pancakes usually served with jam, granulated sugar and sometimes vanilla ice cream and rolled up before eaten.





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