Posts in the ‘Cake’ Category
One thing that brings me a tremendous amount of happiness during these lazy days of summer, is baking. First, I love sweets, so that's easy. But second, unlike cooking, where there's a fair amount of wiggle room, baking has to be precise. To me, baking feels like little science experiments. And there's always a little bit of surprise and satifaction at the end when it all turns out.
And that brings me to the final reason why baking brings me so much happiness. It's because I love to share what I've made. Summer is this awesome time when everyone is outside -- people are walking their dogs, kids are playing, bikers are biking -- and there is nothing that brings me more pleasure than walking out of the house with a plateful of freshly baked treats, and sharing them with our neighbors.
We have so many wonderful neighbors where we live, so it's my way of "spreading the happy," as Nutella says. :) They will be gone in seconds flat!
And that brings me to my most recent recipe... my Strawberry Nutella Cheesecake Squares, which I surprised our neighbors with yesterday, and the looks on their faces were priceless. They loved them... cool, creamy cheesecake on a hot summer's day!!
The strawberries gave it a little texture and fruitiness, and the Nutella gave it some smooth chocolate yumminess. All in all, the science experiment worked and I brought a little happiness to some of our favorite neighbors... and definitely to myself!
For the Filling
- 24 ounces cream cheese (three 8oz packages)
- 1/2 cup sour cream
- 4 eggs
- 1 cup granulated sugar
- 2 teaspoons vanilla
- 2 packages of strawberries
- 1/2 cup of Nutella
- 1 box (11-12oz) shortbread cookies
- 1/2 cup walnut halves
- 1 stick butter (1/2 cup)
- 1 teaspoon salt
Preheat the oven to 350F and line a 9"x 13" pan with tin foil, leaving enough overhang that you can lift out the cake once it is cooked.
Melt the butter (about 30 seconds on high in the microwave). Put the cookies, walnuts, and salt into a food processor and pulse until broken down into crumbs. Add the melted butter and pulse until combined. Spray the pan with some non stick spray, and spread the crumb mixture along the bottom, flattening it with your hands.
In a large mixing bowl, add the cream cheese, sugar, sour cream, and vanilla, and mix until smooth. Add the eggs one at a time, mixing until incorporated. You don;t need to over mix, you just want a smooth consistency.
Pour the mixture into the pan and smooth with a spatula. Put it in the oven for 30 minutes, then turn it down to 300 and cook for another 20 minutes. Turn off the oven, open the door, and let it sit in the oven for another 15 minutes. Let it cool on the counter until you can handle the pan, then put it in the refrigerator for 2 hours to help it set up.
There are a lot of cooking techniques like placing the pan in water while it cooks to try to keep the top from cracking. But since we are going to top the cheesecake with strawberries, you don't have to worry about cracks!
Take the cheesecake out of the refrigerator and use the foil overhangs to lift it out of the pan. Cut the strawberries in vertical slices, and place them on the top of the cake like scales.
Cut the cake into 3"x 2" squares, then pipe some Nutella stripes across the top. I put the Nutella in a Ziplock bag that I cut a tiny corner off of to pipe.
Best served cold, with the first couple days.
Nutella® hazelnut spread is a happy start to every day! Pick up a jar of Nutella in the spreads aisle and enjoy it with whole wheat toast, waffles, pancakes, strawberries, bananas and many other foods. Nutella. Spread the HappyTM.
Disclosure: Compensation was provided by the makers of Nutella via Mode Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Nutella.
Michelle from Michelle's Party Plan-It is here with a creative way to bake a birthday cake... using a waffle iron!
Looking for a fast and easy way to bake a birthday cake without using an oven? How about using a waffle iron? It’s hot here in Southern California and the last thing I want to do is fire up the oven to bake.
I recently baked some ready-made cinnamon rolls in my waffle iron and have since been on the hunt to find other items I can bake with my waffle iron. One of my friends shared how she baked a cake with a waffle iron and I knew I had to try it out for myself.
- 1 box cake mix of your choice (plus ingredients as directed on the box)
- Waffle iron
- Non-stick cooking spray
Prepare the cake mix as directed on the box and turn on your waffle iron.
Spray the top and bottom waffle iron plates with non-stick cooking spray. Pour the cake batter in the center of the waffle iron. The amount of cake batter will depend on the size and shape of your waffle iron. Just like when you make waffles, it may take some trial and error to determine the right amount of batter.
Cook until steaming stops, then carefully remove the cake waffle.
Once cooled, spread a thin layer of icing on top of the cake waffle and sprinkle some sprinkles on the edges. Stack another cake waffle and repeat.
- Use whipped cream instead of icing and add fresh fruit.
- Serve vanilla ice cream between two layers to make ice cream sandwiches.
- Serve warm with whipped cream and fudge sauce.
This looks crazy delicious, Michelle, and so cool!
- White cake (I used pound cake)
- White frosting
- Clay Extruder Gun with Shaped Discs
- White fondant
- Food coloring
I made my cake balls in slightly different sizes to give variation to my balls of yarn. To make my cake balls, I crumbled pound cake and mixed in white frosting until I could roll the "dough" into balls.clay extruder gun that I bought at Joann's, and inserted this three circle disc to make my yarn shape. I learned about using this shape from this knitting cake tutorial.
I started extruding the fondant by stuffing thin cylinders into the extruder. Just so you know, you do need some hand strength to squeeze the fondant through.
Personally, I think fondant is so fun to work with, because it is like playing with Play Doh, only you can eat it!
Today's my birthday!! I just got back from a yummy sushi lunch with my husband, and I'm heading out to get a birthday massage later...
In celebration of my special day, I wanted to show off some of the gorgeous cakes on our site, that would be perfect for my birthday! (I think I'm getting homemade cupcakes from my 7-year-old tonight, so I'm definitely not complaining.)
But I just had to share this eye-candy, and click on the photo to see what party each cake is from!
Birthdays are the best!
Rose and Vanilla Chocolate Dipped Hearts RecipeMakes approximately 10 large (12cm) hearts Takes 10 minutes to make dough, plus 15 minutes cooling and 45 minutes rolling out and baking
- 100g butter (7 tablespoons of 2/5ths of a cup)
- 50g caster sugar (1/4 cup)
- ½ teaspoon vanilla extract
- ½ teaspoon rose water
- Pink food colouring
- 100g flour (1 cup)
- 50g cornflour (1/3 cup)
- 200g white chocolate (7 oz)
Cut out hearts, and reroll the leftover dough until you have used it all. Bake for 35 minutes, keeping an eye on your biscuits (cookies), and turning them halfway through to ensure that they stay nice and pink and don’t over-brown.Allow to cool completely.
Meanwhile melt the white chocolate in a bowl by microwaving on medium heat for one minute at a time.
Stir the chocolate in between and ensure it doesn’t overheat and burn.
Half dip your heart biscuits (cookies) in the white chocolate and leave to set on a cooling rack.site, shop, and Facebook page.
Rebecca and Rosie of Honeywell Bakes are here with a sumptuous cake to warm you up this frigid winter!
This cake is not just for whiskey lovers -- we don’t really like to drink whiskey, but this cake is delicious! It's moist, filled raisins and has a sweet, buttery-whiskey flavor that is to die for.
We like to eat it as part of Burns Night here in the UK. A "Burns supper" is a celebration of the life and poetry of the poet Robert Burns, author of many Scottish poems. The suppers are on or around the poet's birthday (Burns night), January 25th, and typically include haggis (a traditional Scottish dish), Scotch whisky, and the recitation of Burns' poetry.
Cake - 15 minutes, plus soaking
Icing - 15 minutes
Bakes 1 hour
- 1 ½ cups raisins soaked in 3 tablespoons whiskey for several hours, or overnight
- 1 cup butter
- 1 cup brown sugar
- 1 cup golden caster sugar
- 3 eggs
- 1 teaspoon vanilla essence
- 1 cup Greek yoghurt
- 2 1/2 cups of plain flour
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 tablespoons chopped glace ginger
- 3 tablespoons whiskey
- 85g (just over 1/3 cup) brown sugar
- ½ cup butter
- 3 cups fondant icing sugar
- 3 tablespoons whiskey
Preheat oven to 170C or 350F
Grease your bundt tin and then lightly dust with flour. Gently knock the sides of the pan and tip any loose flour out.
Let it cool until just warm, then mix in the icing sugar and whiskey until it forms a smooth paste.
Spoon on top of your cake and let it drip down the sides a bit.
What foods do I love on Valentine's Day? Mouthwatering sweets and desserts! I put together this collection on Foodie.com of some of my favorite Valentine's Day treats, or as I like to call the collection, "14 Valentine's Day Desserts that Will Make You Fall in Love!"
The photos themselves make my heart beat a little faster and give me that tiny flutter in my stomach. Kind of feels like falling in love, doesn't it?
I'll be in Hawaii with my husband and daughter on Valentine's Day this year. If that's not an indulgence in itself, I don't know what is. But I plan for us to celebrate with a special dinner and big decadent dessert. If you follow me on Instagram, you'll see all the gory details. http://instagram.com/catchmyparty
Now check out my collection and see if you get that flutter...
This is a sponsored post by Foodie.com.
- Makes 12 Cupcakes
- Preparation 45 - 60 minutes, plus cooking time of 30 minutes
- 140g (5/8 cup or 9 tablespoons) butter
- 230g (1 cup plus 2 tablespoons) super fine sugar
- 2 eggs
- 1 glass milk
- 230g (2 cups) plain (all purpose) flour
- 40g (5 tablespoons) cocoa
- 1.5 teaspoons baking powder
- 1 teaspoon cinnamon
- 2 teaspoons ground ginger
- 250g (2 cups) icing (powdered) sugar
- 100g (6 tablespoons ) butter at room temperature
- 2 tablespoons stem ginger syrup
- 1 tablespoon milk
- We like this gingerbread men recipe for the mini gingerbread men
- 50g icing (powdered) sugar
- Water (approximately 1 teaspoon)
1. Preheat oven to 170C (340F)
2. Cream butter and sugar until pale and fluffy, then add eggs and milk and stir slowly until well combined.
4. Carefully divide the mixture between 12 cupcake cakes and bake for 25-30 minutes, until the top of the cake springs back when gently pressed. Once cooked leave to cool completely on a wire rack.
I'm so happy to introduce our new baking contributors from across the pond, Rebecca and Rosie, from Honeywell Bakes! I just love having a little British flair on our site. For their first recipe, Rebecca and Rosie are sharing these beautiful jammy dodgers (shortbread cookies filled with jam). Wouldn't they be yummy to serve at Christmas?
Makes approx. 30 8cm biscuits (cookies)
- 250g (1 cup) butter, at room temperature
- 200g (1 cup) sugar
- 1 egg
- 500g (2 cups) plain flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon allspice
- 350g berry jam (or use your favourite jam)
- ½ cinnamon stick
- 1/4 teaspoon allspice
- pinch ground cloves (optional)
Preheat oven to 1800C/3500F .
Cream butter and sugar, then add the egg and mix until well combined.
Add the flour, cinnamon, nutmeg and allspice and mix slowly until a soft dough is formed.
Knead gently on a floured surface to form a round ball. Wrap in cling film (saran wrap) and refrigerate for an hour.
Place on a wire rack to cool.
I wanted to share the posts I did for Spoonful this week...
Check out these adorable miniature Thanksgiving desserts for your celebrations!
Here are some amazing ideas for setting a kids' table for Thanksgiving!
Have the kids help make these tiny mini marshmallow dreidels for Hanukkah!
For more party ideas and inspiration, check out all my posts on Spoonful!