Danish cuisine with desserts. Fruit that is traditionally associated with Danish cuisine: A combination of strawberries, red currants, black currants, blueberries and mulberries is known as "forest fruits" ("skovbær") and is a common component in tarts and marmalades. A popular dessert is "rødgrød", made from one or more kinds of berries or rhubarbs, boiled down to a red porridge. It is served with cream, sometimes milk. ""Rødgrød med fløde"" is often jokingly used by Danes as a shibboleth, as it contains the soft "d" several times, which most foreigners find difficult to pronounce. Bread is a very important part of the Danish
Cake to create decorations. Floral sugarcraft or wired sugar flowers are an important part of cake decoration. Cakes for special occasions, such as wedding cakes, are traditionally rich fruit cakes or occasionally Madeira cakes, that are covered with marzipan and iced using royal icing or sugar-paste. They are finished with piped borders (made with royal icing) and adorned with a piped message, wired sugar flowers, hand-formed fondant flowers, marzipan fruit, piped flowers, or crystallized fruits or flowers such as grapes or violets. Cake Cake is a form of sweet dessert that is typically baked. In their oldest forms, cakes were modifications