Individual Mini Chocolate Cheesecakes for Easter

Image

Cheese cakes are my husband’s favourites these days, chocolates are mine so I thought I would combine them together for everyone’s pleasure. I looked up for a good recipe and found one on BBC GoodFood that was very easy to make and need no baking but has to chill overnight in the fridge.

Image

Image

I made some changes with the ingredients, this is my version:

  • 250 gr Oreo biscuits
  • 100 gr butter , melted
  • 400 gr Mascarpone cream cheese
  • 100 ml double cream
  • 300 gr milk chocolate , melted
  • 100 gr dark chocolate , melted
  1. Crush the biscuits in a food processor and mix with the melted butter. Press the biscuit mixture into the cupcake bases then put it in the refrigerator for 1 hour to get firm.
  2. Mix the cream  with the Mascarpone. Fold the milk chocolate into the cream cheese mix and then stir in the dark chocolate so that it looks streaky. I actually put the dark chocolate in the end on top of the mini cakes and swirled it with a prick.
  3. Spoon into the cupcake cases, level the top and chill for at least 2 hours but better for overnight.

Image

 

In the background you can see the chocolate lollipops we made with my daughter and the duck eggs we decorated with tissue paper, this technique is called decupage.

Easter Eggs Linzer Biscuits/Cookies

Image
I used a Hungarian Linzer biscuit recipe this time to make these cookies. It is a really easy recipe and very delicious.
Image
Image
Image
When the egg shaped cookies have baked and cooled I made pairs and sandwiched them with seedless raspberry jam then topped them with fondant which I cut with the same egg shaped cookie cutter.
Image
The little chickens coming out of broken egg shells were made the same way.
Image
Ingredients:
300 gr flour
200 gr butter (cold from the refrigerator and diced in little cubes)
100 gr powder sugar
1 egg yolk
1 tsp baking powder
zest of 1 lemon
vanilla
jam
1. Preheat the oven (not too hot)
2. Mix the dry ingredients then add the butter to the flour mix and crumble it together, finely add vanilla and egg yolk. Make a dough then cover it in plastic wrap and put it in the refrigerator for 1 hour.
3. Roll out the dough on a dusted surface with icing sugar. Cut the biscuits with a cookie cutter of your choice and bake them for about 10 minutes on a tray lined with baking paper.
4. Spread a little jam on one biscuit then sandwich it with another.
5. You can sprinkle icing sugar on top or fondant or you can cover it with melted chocolate.
Image
Image
Image
Image
Image
This is my daughtrer’s own creation on a broken cookie 🙂
Image

Brush Embroidery Cookies

Image

As I mentioned in my previous post (Australian Lace Butterfly Cupcakes) I had lots of left over royal icing from making the lace butterflies the other day. Didn’t want to throw it out, or should I say not all anyway, because after painting these biscuits I still had a lot left. It was my first time to make royal icing, next time I will probably know that one egg and less sugar is more than enough for a small project…

Image

I had Digestive Biscuits in my cupboard so there was no need to actually bake this time. I covered few with 3 different shades of pink fondant and using a small PME piping tip (nr 2) I started to pipe on the fondant then with a fine paint brush I finished the design.

Image

 

 

My photo version, but I couldn’t apply my watermark on this one, that’s only available on my husband computer.

Image

Australian Lace Butterfly Cupcakes

Image

My daughter’s birthday is coming in April and we talked about having a butterfly themed birthday for her. This is how I came across a youtube video about how to make Australian Lace butterflies piped from Royal Icing. Very beautiful and very easy!

Image

I made these cupcakes for a farewell party of my son’s preschool teacher. She was also my daughter’s teacher and she will be very much missed and thought I make her something special as a thank you gift.

Image

For this occasion I baked my so loved chocolate cake recipe and for the frosting I made pink ganache cream from double cream and pink strawberry flavored chocolate buttons.
Sadly I must admit that my cupcakes didn’t come out as usually. I really don’t know why…..or maybe because this time I only made a half batch using half of the quantity of everything. Could this be the reason it didn’t come out as good as always? That’s just too bad especially that I was confident with this recipe and expected the best, and never failed with it before.
To pipe the butterflies I made Royal Icing from 2 egg whites and 500 gr of icing sugar and juice squeezed from half of lemon. To be honest I ended up with a large amount of royal icing, far more than I needed (that’s why you will find cookies decorated with left over royal icing using brush embroidery in my next post 🙂 .
Before I was a total virgin when it comes to royal icing, this was my first attempt. It is easy to make it, I used my electric mixer fitted with a stand. I let it make the hard work for about 30-40 minutes or so, my only task was to add the sugar with a spoon for time to time. Easy but messy! My kitchen was covered with sugar dust after this in spite of being careful. But all in all it was worth the trouble, my butterflies were fine, delicate and not one has broken, so I was pleased in the end.
Image
My husband shoots the photos for me but sometimes I make few photos too 🙂
This is a good close up from a lace butterfly.
Image
The cupcakes are ready to be delivered 🙂
Image

Walnuts and Chocolate Cupcakes with Walnuts and Spices Cream Cheese Frosting

Image

Not the first time I’m making these, because they are so good! You can find an older post from July last year under title Walnut Cupcakes with Honey and Chocolate. There you have the whole recipe and full description on how to make them.

Image

This time instead of making fondant decorations I used chocolate. I melted the dark chocolate and draw freestyle designs on baking paper then put it in the refrigerator for 10 minutes before transferring on top of my cupcakes. Frosting is made by whipped cream cheese, double cream, finely chopped (with a mini food processor) walnuts and 2-3 tsp of mixed spices (containing cinnamon, nutmeg, caraway, ginger, cloves, cassia, coriander seed).

Oh, yes, I sprayed gold food spray on the chocolate to match the cupcake cases.

Image

Cupcakes decorated with Kalocsa Embroidery for Women’s Day

Image

Today I am mainly referring to my Hungarian lady friends and relatives, and those ladies who follow my blog. 8th of March is the day when we celebrate Women’s Day every year. Dads, brothers, cousins, husbands and boyfriends usually give flowers to the women on this day. This is different from Mother’s day because on 8th of March all the Ladies count, young or old, mother or childless 🙂

Image

For this occasion I thought of making these really special cupcakes with Kalocsa decoration which I’m sure every Hungarian Lady will recognize 🙂

Image

Little bit of history…
Kalocsa is one of the oldest towns in Hungary and lies approximately 118 km (73 mi) south of Budapest on the east side of the Danube.
It is a famous place when it comes to tradition specially known by  Kalocsa Embroidery. The art of Kalocsa Embroidery was born in the second half of the 19th century. Originally the needlework was only white and the embroidery patterns were merely made up by holes.
The pattern I used to make my cupcakes:
Kalocsa Embroidery
Kalocsa Embroidery
Image
For the cupcake I baked my favourite vanilla recipe from Laura Vitale’s Kitchen. After they cooled completly I cored and filled them with cherry cake filling then put the icing sugar on top to have a smooth, even and white background for the Kalocsa Embroidery.
The sugar paste embroidery was not to hard to do but time consuming because I didn’t have fondant cutters for this type of decoration so I had to draw and cut them myself using a toothpick. Yeah, it took some time as you can imagine but totally worth it!
So, Ladies have a happy Women’s Day! 🙂

Petit Fours or Mignons as others would call it for Mother’s Day

Image

I always thought these are called Mignons until recently when I found out that Petit Fours is much more commonly used.

I made them for the coming Mother’s Day. Yeah, actually I made them before Mother’s Day but this is irrelevant for me as my mother lives so far from us and I won’t see her on Mother’s  Day anyway, so why wait? 🙂 And another reason was that I was very anxious to try out covering cakes with melted fondant. This is why I choose to make these tiny Petit Fours.

Image

I can say now that melting the fondant in the microwave works fine although in my case I need to improve a little because the coating wasn’t perfect.

Image

I didn’t bake it but bought an Angel Cake -well, it was more like Angel Cake pieces in a box. You know, upper half pink sponge, bottom half white sponge sandwiched together with vanilla butter cream….Easy to make it yourself but I was too tired to bake this weekend. I cut the cake pieces in even smaller pieces then poured the soft, melted light blue fondant icing on them over a cooling rack. Before they got completely dry I placed the fondant flowers that I previously made last week.

Image