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Cakes

No-Bake Unicorn Cheesecake

February 28, 2017

A No-Bake Unicorn Cheesecake that’s perfect for anyone who loves funfetti, unicorns, or sprinkles! ?


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 No-Bake Unicorn Cheesecake
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Place cookies and sprinkles into a food processor and process until crumbs. Add butter and blend until well combined. Pour mixture into 9" round springform pan, pressing onto the bottom and up the sides (about 2") evenly. Place in refrigerator to set.
  2. Using a hand mixer in a bowl, mix cream cheese, sugar, lemon juice and vanilla extract until smooth. Add sour cream and cake mix and keep mixing. Fold in whipped cream and sprinkles and then pour into pan. Spread evenly into crust and refrigerate 4 hours to set.
  3. To make the frosting, mix butter and powdered sugar until combined. Add heavy whipping cream, vanilla and salt and mix until smooth. Divide frosting into 3-5 colors and tint with food coloring.
  4. When ready to serve, take cheesecake out of the refrigerator and remove from springform pan. Place different colored frosting in piping bag and pipe frosting on top of cake. Garnish with more sprinkles.
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Cakes

Chocolate Panda Madeleines

February 14, 2017

Similar Madeleine mold to one in video

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 Chocolate Panda Madeleines
Servings
Ingredients
Chocolate Madeleines
Easy Royal Icing
Servings
Ingredients
Chocolate Madeleines
Easy Royal Icing
Instructions
Chocolate Madeleines
  1. Preheat oven to 375 F and grease Madeleine mold generously with cooking spray.
  2. Beat eggs in a a large bowl until frothy. Slowly stream in sugar and mix until just combined, then mix in vanilla.
  3. Sift in flour and cocoa powder, then fold in gently. Pour in melted butter and stir to combine.
  4. Scoop heaping tablespoons of batter into Madeleine mold. Batter may be thickened significantly - don't worry, this is normal. Also, there is no need to smooth down the batter as it will spread out in oven. Bake for 10 minutes or until a toothpick inserted into the center comes out clean.
  5. Let cool in pan for 5 minutes, then flip out onto cooling rack. If madeleines do not immediately release from pan, gently nudge them out with a butter knife. Let cool completely, then dip halfway in white chocolate/Candiquik. Let set for 10 minutes, then decorate with royal icing.
Easy Royal Icing
  1. Whisk together powdered sugar and meringue powder, then mix in water one tablespoon at a time with an electric mixer. Continue adding water until desired consistency is reached (ideally a bit thicker than wet glue, and slightly too thick is better than slightly too thin). Color icing with food color and transfer to piping bags or Ziploc bags.
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Cakes, Cookies

Valentine’s Day Cheesecake

January 29, 2017

Today we’re making a Valentine’s Day Cheesecake to commemorate one of the cheesiest holidays of the year! 😀

My favorite springform pan

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 Valentine's Day Cheesecake
Servings
nine inch cheesecake
Ingredients
Crust
Cheesecake
Servings
nine inch cheesecake
Ingredients
Crust
Cheesecake
Instructions
Crust
  1. Preheat oven to 300 F.
  2. Crush graham crackers into a very fine crumb with a rolling pin or a food processor. I recommend the food processor to get the crumbs as fine as possible (finer crumbs = more workable crust). Mix in melted butter and cinnamon until mixture resembles wet sand.
  3. Press crust into an un-greased 9" springform pan. Make sure to press the mixture up the sides of the pan as well. Bake for 12-15 minutes, then let cool. If some of the crust at the top of the pan crumbles off, simply press the crumbled pieces into the bottom of the cheesecake crust.
Cheesecake
  1. Mix cream cheese in a stand mixer on medium speed until completely smooth - about 2 minutes. If lumps appear, the cream cheese is likely too cold - simply heat the bowl if possible or remove the cream cheese and heat in the microwave until cream cheese is room-temp/slightly warm.
  2. Slowly add in 1 cup sugar and mix until combined. Add in eggs, one at a time, until fully combined. Mix in sour cream and vanilla.
  3. Scoop out 1/3 cup batter for red heart, 1/3 cup batter for pink border, 1/4 cup batter for black outline, and 1 T. batter for white dots in eyes. Color batter appropriately.
  4. Pour un-colored cheesecake batter into cooled crust, then spread out until smooth. Pipe over design with colored batter. Wrap outside of cheesecake pan with 2 layers of aluminum foil to prevent water from entering pan, then place foil-wrapped cheesecake pan into large oven-safe pan. Place pan in oven, then pour in water to go halfway up side of pan. Bake for 70-90 minutes or until the top of the cheesecake looks set and the cheesecake jiggles slightly on top.
  5. Carefully remove cheesecake from oven - I like to scoop out some water before removing pan from oven to make it easier to carry. Let cool for 20 min, then refrigerate for 4 hours or overnight. Enjoy!
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Cakes