Friday, May 31, 2013

Buttercream Flowers

Gordon's Cheesecake

175g caster sugar
450g soft cream cheese
75ml lemon juice
175g crème fraîche
475ml double cream
150g dark chocolate
150ml double cream
8 digestive biscuits
25g melted butter

1.   For the base, crush the biscuits and mix them with the melted butter. Press into the bottom of a 20cm spring-form tin. Chill.
2.   For the filling, mix the sugar, cream cheese and seeds from the vanilla pod together. Whisk the lemon juice with the cream and crème fraîche to soft peaks. Fold everything together. Keep the mixture cool until you need it, but don't chill it.
3.   For the swirl, melt the cream and chocolate together in a bowl set over a pan of simmering water. Cool the mixture until it is cold enough not to melt the filling and thick enough to hold a trail.
4.   Spoon or pipe a layer of cheesecake mix over the biscuit base, then drizzle a thin stream of chocolate mix in a swirl on top, then repeat until you have three layers of each. Stick a thin knife blade or skewer into the cheesecake and swirl the mixtures together. Don't be tempted to smooth the surface down or it will look muddy. Chill for at least 5 hours and keep chilled until you need to cut it.

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How to Pipe a Rose with Icing on a stick

White Chocolate & Ricotta Cheesecake


·        50g butter , melted
·        150g digestive biscuits
·        50g amaretti biscuits
·        sunflower oil , for greasing

·        200g white chocolate , chopped
·        5 leaves gelatine
·        6 tbsp milk
·        500g tub ricotta
·        300ml pot double cream
·        50g icing sugar

·        2 large eggs , separated
·        white chocolate curls
·        pomegranate seeds
·        icing sugar , for dusting (optional)

1.   Heat oven to 200C/180C fan/gas 6. Melt the butter in a pan or microwave. Very finely crush the biscuits together, stir with the butter, then press very firmly into the base of a 20cm round loosebottomed cake tin. Bake for 6 mins. Cool, then wipe around the inside of the tin with a little oil on kitchen paper.
2.   Soak the gelatine in water while you make the filling. Tip the chocolate into a bowl over a pan of simmering water, then add the milk. Gently heat until melted, then stir together. Squeeze the gelatine dry, add to the chocolate mixture and stir to dissolve.
3.   Beat the ricotta, cream, sugar and egg yolks together. In a separate bowl, whisk the egg whites.
4.   Stir the chocolate and ricotta mixtures together, then gently fold in the egg whites. Carefully pour onto the cooled biscuit base. Cover the tin with cling film, then chill until firm, preferably overnight.
5.   To decorate, very generously top the cheesecake with the white chocolate curls, then remove from the tin, scatter with the pomegranate seeds and dust all over with icing sugar, if you like.

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Thursday, May 30, 2013

How to Make a Simple Ice Cream Cake

Orange & Pomegranate Cheesecake


·        250g digestive biscuits
·        100g butter , melted
·        600g full-fat cream cheese
·        zest 3 oranges - cut out the segments for the decoration
·        3 tbsp milk
·        100g icing sugar
·        150ml double cream
·        seeds 1 pomegranate , or 110g tub pomegranate seeds

1.   Crush the biscuits roughly - either put them in a plastic food bag and crush with a rolling pin, or whizz them in a food processor to chunky crumbs. Transfer to a bowl, mix in the melted butter and tip into a 23cm springform tin. Using your fingers or the back of a spoon, press the biscuit mixture evenly to form the base. Chill until set, about 30 mins.
2.   Put the soft cheese, zest, milk and icing sugar into a bowl and blend using an electric mixer until smooth. Add the cream and whisk until the mixture is the consistency of thick custard. Pour the filling over the biscuit base and spread evenly. Return to the fridge and chill until set, at least 4 hrs or overnight.
3.   To serve, top with the orange segments and scatter over the pomegranate seeds.

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Strawberry Jelly

Peanut Butter Cheesecake


·        50g butter
·        175g pack peanut cookies
·        5 gelatine leaves
·        500g tub ricotta
·        175g smooth peanut butter
·        175g golden syrup
·        150ml milk
·        270ml pot double cream
·        2 tbsp soft brown sugar
·        1 bar peanut brittle, crushed

1.   Oil and line a 20cm round loose- bottomed cake tin with cling film, making it as smooth as possible. Melt the butter in a pan. Crush the biscuits by bashing them in a bag with a rolling pin, then stir them into the butter until very well coated. Press the mixture firmly into the base of the tin and chill.
2.   Soak the gelatine in water while you make the filling. Tip the ricotta into a bowl, then beat in the peanut butter and syrup. Ricotta has a slightly grainy texture so blitz until smooth with a stick blender for a smoother texture if you prefer.
3.   Take the soaked gelatine from the water and squeeze dry. Put it into a pan with the milk and heat very gently until the gelatine dissolves. Beat into the peanut mixture, then tip onto the biscuit base. Chill until set.
4.   To freeze, leave in the tin and as soon as it is solid, cover the surface with cling film, then wrap the tin with cling film and foil.
5.   To defrost, thaw in the fridge overnight.
6.   To serve, carefully remove from the tin. Whisk the cream with the sugar until it holds its shape, then spread on top of the cheesecake and scatter with the peanut brittle.

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Wednesday, May 29, 2013

Decoration Cake

Peach Melba Cheesecake


·        100g butter , melted, plus a little extra for the tin
·        200g crunchy biscuits (we used Fox's butter biscuits)
·        600g soft cheese
·        100g icing sugar , plus extra to taste
·        2 tsp vanilla extract
·        300ml pot double cream
·        450g raspberries
·        3 really ripe peaches , peeled if you like, or 6 canned peach halves (juice saved), diced into raspberry-sized chunks

1.   Line the base and sides of a 20cm loose-bottomed or springform tin with baking parchment - use smudges of butter to help the paper stay in place around the sides. Put the biscuits in a plastic food bag and crush to crumbs using a rolling pin, then mix thoroughly with the melted butter. Tip into the prepared tin and press down firmly to create an even base. Chill while you prepare the filling.
2.   Put the soft cheese, icing sugar and vanilla in a bowl, then beat with an electric mixer until smooth. Tip in the cream and continue beating until mixture is combined. Scatter over 100g of the raspberries and half of the peach chunks. Using a spatula, fold in with just a few folds - as you assemble the cheesecake they'll ripple through more.
3.   Spoon the cream mixture onto the biscuit base, working from the edges inwards. Smooth the top of the cheesecake down with the back of a dessertspoon or spatula. Leave to set in the fridge overnight.
4.   In a food processor, blitz 250g of the remaining raspberries, sieve, stir back in 1 tsp of the seeds, if you like, and sweeten to taste with icing sugar. Add enough water or canned peach juice to make it saucy and chill until serving.
5.   Bring the cheesecake to room temperature about 30 mins before serving. If using a loose-bottomed tin, unmould by placing on top of a can, then gradually pull down the sides of the tin. Slip the cheesecake onto a serving plate, removing the lining paper and base. Scatter the remaining raspberries and peach chunks over the cheesecake, dribble over some of the sauce and serve the rest alongside.

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Decoration Cake

Luscious Lemon Baked Cheesecake


225g digestive biscuits
100g butter , melted
250g tub mascarpone
600g soft cheese
eggs , plus 2 yolks
zest 3 lemons , juice of 1
4 tbsp plain flour
175g caster sugar
½ a 284ml pot soured cream
3 tbsp lemon curd
handful raspberries , to serve (optional)

1.   Heat oven to 180C/fan 160C/gas 4. Line the bottom of a 23cm springform tin with greaseproof paper. Tip the biscuits and melted butter into a food processor, then blitz to make fine crumbs. Press into the tin and chill.
2.   Whisk all the other ingredients in a large bowl until completely combined, pour into the tin, then bake for 35-40 mins until the cheesecake has a uniform wobble.
3.   Turn off the oven and leave the cake inside until cool. When it is completely cooled, remove from the tin and top with soured cream. Swirl lemon curd over the top and decorate with raspberries, if you like.

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Tuesday, May 28, 2013

Clay Art Cream Cake Decoration

Chocolate Fudge Cake with Angel Frosting


250g dark chocolate , broken into chunks - standard supermarket chocolate is fine
300g self-raising flour
300g light, soft brown sugar , plus 2 tbsp
50g cocoa
200ml sunflower oil , plus a little extra for greasing
284ml soured cream
1 tsp vanilla essence

500g white caster sugar
1 tbsp liquid glucose
2 egg whites
25g icing sugar , sifted

1.   Heat oven to 160C/fan 140C/gas 4 and grease and line a deep, 20cm round cake tin. Whizz the chocolate in a food processor until crumbs. Tip the flour, sugar, cocoa, oil, 150ml soured cream, eggs, vanilla and 150ml water into the largest mixing bowl you have. Whisk with an electric whisk until smooth, then quickly stir in 150g of your whizzed-up chocolate bits. Scrape into a tin, and bake on the middle shelf for 1 hr 20-1 hr 30 mins, or until a skewer inserted in the centre comes out clean. Cool in the tin.
2.   While the cake is baking, make the icing. Combine remaining chocolate bits and soured cream with 2 tbsp soft brown sugar in a small saucepan and heat, stirring, until the chocolate is melted and you have a smooth icing. Leave to cool.
3.   When the cake is cool, slice it into 3 even layers. Spread 2 layers with chocolate icing.
4.   To make the angel frosting, put the sugar, vanilla and liquid glucose in a pan with 125ml water. Bring to the boil and cook just until the sugar has melted and the syrup turns clear. Take off the heat. Meanwhile, beat the egg whites until stiff, then continue beating, gradually pouring in the hot sugar syrup in a steady stream, until the mixture is fluffy and thick enough to spread - this might take a few mins as the mixture cools. Beat in the icing sugar. Work quickly and spread a tiny bit over each chocolate-covered layer. Assemble cake and swirl remaining frosting over entire cake.

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Clay Art Cream Cake Decoration

Crispy chocolate fridge cake


300g dark chocolate , broken into chunks
100g butter , diced
140g golden syrup
200g biscuits , roughly chopped
100g sultanas
85g Rice Krispies
100-140g mini eggs (optional)
50g white chocolate , melted

1.   Line a 20 x 30cm tin with baking parchment. Melt the chocolate, butter and golden syrup in a bowl set over a pan of simmering water, stirring occasionally, until smooth and glossy. Add the vanilla, biscuits, sultanas and Rice Krispies, and mix well until everything is coated.
2.   Tip the mixture into the tin, then flatten it down with the back of a spoon. Press in some mini eggs, if using, and put in the fridge until set. When hard, drizzle all over with the melted white chocolate and set again before cutting into chunks.

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Monday, May 27, 2013

Super Mario Birthday

Clotted Cream & Raspberry Ripple Arctic Roll


2 large eggs
140g golden caster sugar
227g tub clotted cream
350ml whole milk
seeds from 1 vanilla pod
100g punnet raspberries
300g jar raspberry jam

4 large eggs
125g golden caster sugar , plus extra for sprinkling
125g self-raising flour

1.   Chill the bowl of your ice-cream maker, if using one. In a large bowl, whisk the eggs (note that this recipe contains raw eggs) and sugar until pale and fluffy. Add the clotted cream, milk and vanilla seeds, and whisk again until smooth. Pour into your ice-cream maker and churn until frozen. Alternatively, you can tip the mixture into a tub and freeze for 2 hrs, then transfer to a food processor and blitz to remove any ice crystals.
2.   Line a 900g loaf tin (about 20cm long) with cling film. At this stage - while your ice cream is quite pliable - squash the raspberries with 2 tbsp of the jam (leaving a few chunky pieces), then ripple through the ice cream. Transfer to your loaf tin and freeze again until solid - about 6 hrs, or overnight.
3.   Now make the sponge. Heat oven to 190C/170C fan/gas 5. Grease and line a 25 x 35cm Swiss roll tin with baking parchment. Put the eggs and sugar in a large bowl and whisk until pale and fluffy - this will take about 5 mins. Sift over the flour and fold together until there are no visible lumps of flour. Carefully pour into the tin and smooth over the top. Bake for 10-12 mins until springy to the touch.
4.   While the sponge is cooking, lay a sheet of baking parchment, bigger than your tin, on your surface and sprinkle with caster sugar. When the sponge is cooked, flip it onto the sugary parchment, loosely roll it up from one of the shorter ends and twist the parchment to secure. Leave to cool.
5.   Remove the ice cream from the freezer and leave to soften for 10 mins. Transfer the ice cream to a large sheet of baking parchment, roll the parchment around the ice cream like a cracker, then roll and squeeze the ice cream with your hands to shape it into a cylinder, about 25cm long.
6.   Unwrap and unroll the sponge, then spread the inside surface with the remaining jam. Place the unwrapped ice cream in the centre and wrap the sponge around it to form your Arctic roll. Roll the whole thing back up in the baking parchment, twist the ends tightly to secure, then re-freeze for a further 2 hrs. Before serving, unwrap the Arctic roll and slice off either end with a serrated knife to make it look neat. (Your chance to get a sneaky taste!) Can be stored in the freezer for up to 1 week.

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Superman Cake

Milk Chocolate Mousse with Honeycomb

200g milk chocolate (at least 30 percent cocoa solids)
eggs , separated
142ml double cream
5 tbsp granulated sugar
2 tbsp golden syrup
1 tsp bicarbonate of soda

1.   To make the honeycomb, heat the sugar and syrup gently in a heavy saucepan until the sugar melts, then boil the mixture until it turns a deep, golden caramel. Whisk in the bicarbonate of soda (this will make it foam up) then quickly pour it onto an oiled baking sheet, set on a chopping board, and cool.
2.   Melt the chocolate and stir in the egg yolks. Softly whip the cream and fold into the chocolate mix. Beat the egg whites until stiff and fold into the mix.
3.   Break the honeycomb into small chunks and fold most of it into the mousse. Pour into glass tumblers or teacups and leave to set in the fridge for 2-4 hours. Sprinkle the leftover honeycomb over the top.

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Heaven and Hell Cake Recipe :-)

2 lbs. milk chocolate, such as Valrhona, chopped
1 1/2 cups heavy cream
1 1/2 cups confectioners' sugar
1 cup cake flour
1 1/2 cups egg whites
1 tsp. cream of tartar
1/8 tsp. kosher salt
1 cup sugar
2 tsp. vanilla
1 tsp. almond extract
1/2 cup vegetable shortening, plus more for pan
1 1/2 cups cake flour, plus more for pan
1 tsp. baking soda
3/4 tsp. kosher salt
1/4 tsp. baking powder
1 cup coffee
1/2 cup cocoa powder, sifted
1 1/2 cups sugar
1 tsp. vanilla
2 eggs
1 1/2 lbs. cream cheese, at room temperature
4 cups smooth peanut butter, at room temperature
3 1/2 cups confectioners' sugar, sifted
1 1/2 cups heavy cream
1. Make the ganache: Place the chocolate in a medium-size bowl. Bring cream to a boil in a 2-qt. saucepan; pour cream over the chocolate and let sit to melt for 5 minutes. Using a rubber spatula, combine the chocolate and cream. Cover with plastic wrap and set aside to let rest for 4 hours.
2. Make the angel food cake: Heat oven to 325°. Line bottom of a 10" round cake pan with ungreased parchment paper. In a medium bowl, sift together confectioners' sugar and flour; set flour mixture aside. In a large bowl, beat egg whites, cream of tartar, and salt with a handheld mixer on low speed until frothy. Increase mixer speed to medium, sprinkle in sugar, vanilla, and almond extract, and beat until stiff peaks form. Sprinkle half of the confectioners' sugar–flour mixture over egg whites; using a rubber spatula, fold until just combined. Repeat with remaining flour mixture. Pour batter into prepared cake pan and bake until top of cake springs back when touched, 45–50 minutes. Transfer cake to a rack and let cool.
3. Make the devil's food cake: Heat oven to 350°. Grease a 10" round cake pan with shortening and dust with flour to coat; shake out excess flour and set pan aside. In a medium bowl, whisk together cake flour, baking soda, salt, and baking powder; set flour mixture aside. In another medium bowl, whisk the coffee and cocoa powder until smooth; set coffee mixture aside. In a large bowl, beat the shortening, sugar, vanilla, and eggs with a handheld mixer on medium speed until pale and fluffy, 2 minutes. Alternately add the flour mixture and the coffee mixture to the bowl in 3 stages, beating to combine after each addition. Pour the batter into the prepared cake pan and bake until a toothpick inserted into cake comes out clean, 30–35 minutes; transfer to a rack and let cool completely.
4. Make the peanut butter mousse: In a large bowl, beat cream cheese, peanut butter, and confectioners' sugar with a handheld mixer on medium speed until smooth and fluffy, about 3 minutes. Put cream into a large bowl and beat on high speed until stiff peaks form. Using a rubber spatula, fold the whipped cream into the peanut butter mixture; set mousse aside in the refrigerator.
5. Assemble the cake: Using a serrated-blade knife, slice each cake horizontally into 2 layers. Place 1 layer of the devil's food cake on a cake stand and spread 1/3 of the peanut butter mousse over the top with a butter knife. Top mousse with a layer of the angel food cake and spread with half of the remaining mousse. Repeat with the remaining devil's food cake, mousse, and angel food cake. Wrap cake in plastic wrap and freeze for 2 hours. Stir ganache until smooth and spread evenly over the top and sides of the cake with a butter knife. Refrigerate the cake for 2 hours before slicing.

Sunday, May 26, 2013

How To Make Teddy Bear Cookies With Betty Crocker

Bakewell cheesecake

200g/7oz almond biscuits
100g toasted flaked almonds
½ tsp almonds extract
100g butter , melted
3 x 300g packs full-fat soft cheese
250g caster sugar
4 tbsp plain flour
3 large eggs
200ml tub soured cream
just over half a 300g jar cherryjam
icing sugar and cream , to serve

1.   Heat oven to 200C/180C fan/gas 6. Line the base and sides of a 23cm springform tin with baking parchment. Bash the biscuits and 75g of the flaked almonds to crumbs - try double-bagging in food bags and crushing with a rolling pin. Mix with the almond extract and melted butter, then press into the base of the prepared tin and bake for 10 mins. Set aside to cool while you make the filling.
2.   In your largest bowl, whisk the cheese with an electric whisk until creamy. Add the sugar and whisk to combine. Whisk in the flour, then the vanilla, the eggs, one at a time, and finally the soured cream.
3.   Dollop spoonfuls of mixture into the tin, dotting in tbsps of jam as you go. Smooth the top as gently as you can.
4.   Carefully place tin on the middle shelf of the oven and bake for 10 mins. Scatter with remaining almonds. Decrease oven to 110C/90C fan/gas ¼ and bake for a further 35 mins. Turn off the oven, keep the door closed and leave cheesecake to cool for 1 hr. Open oven door and leave it ajar for another hour (you can use your oven gloves to wedge it open). Cool for a third hour at room temp, then cover and chill overnight.
5.   Remove from the tin and carefully peel off the parchment. Dust with icing sugar and serve with cream.

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