Rainbow Mini Cheesecakes for Easter

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Happy Easter to you all!

Here I bring you mini heart shaped rainbow cheesecakes, which may not have all the colors of the rainbow, but this didn’t stop my kids grabbing the spoon. They loved it!
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In terms of flavors I made it simple, all layers were plain vanilla, although I originally planned to add different flavors to different layers. Eventually I opted to leave it plain vanilla, and since it was meant for the kids, it was the perfect choice. I often experience that my kids love simple flavors, but of course they go crazy for something visually over the top.
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To make these, it is important to use individual silicone moulds and freezing, and gel food colors. I only made 5 because I only had 5 moulds, so this recipe didn’t need much.
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Ingredients:
-digestive biscuits (about 125 g)
-15 g melted butter
-1 pack of Mascarpone cream cheese
-300 ml double cream
-2-3 Tbsp powder sugar
-1 tsp vanilla extract
-gel food colors
Method:
Crush the biscuits in a food processor or in a plastic bag. Mix it with the melted butter. Divide evenly in the mini moulds, smooth the top with a spoon, and place it in the fridge for an hour to set hard.
In the meantime, in a large bowl whip the cream cheese with the sugar, vanilla and double cream. Divide in 4 separate bowls, or as many as many layers of colors you want your cheesecake to have. Add the gel colors and mix well. Put each batch of cream in separate piping bags then start with the first color. Before piping the second layer, smooth the first layer evenly with a spoon, then keep on adding each layer the same way. When finished with the last layer of cream, place them on a tray and put it in the freezer. I left them there over night, but I assume a couple of hours are plenty enough. As long as the cream cheese gets hard as ice cream, you can remove from the freezer and turn the cakes out from the moulds.
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Valentine’s Day Cupcakes

 

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Red hearts, chocolate hearts, roses and raspberries. These would be the keywords to describe my Valentines Cupcakes I made this weekend. So light, so creamy, so dreamy….. I only made a few though, and apparently not enough, because the family was demanding for more.

M y little daughter helped me making the red roses from sugar paste, she made one just by herself after watching me closely. Like mother like daughter! She definitely takes after me, but to be fair, my older daughter loves crafting just the same.
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To make these beauties, I baked feather-light raspberry cupcakes and frosted with cream cheese icing. Really, really yummy! I wanted my cake to be red-and-white, like really popping red and bright white, but I just learned a lesson, which I kinda knew already, that you can not bake WHITE cake. Not in a natural way, anyway. I put white sugar instead of brown (and if you know me, you know that I use brown sugar like 99% of the time), and I put white food color in the batter (like a lot), and I baked on very low heat, and for a shorter amount of time, and my cake were still not white enough. And they never will be, I will just have to except it. I used some white food color in the icing too, and that actually worked, so at least the topping was nice and bright white.
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Ingredients:
125 gr unsalted butter, room temperature
1 cup white caster sugar
1+1/3 cup flour
1/3 cup whole milk
2 eggs, room temperature
1 tsp baking powder
1 tsp vanilla extract
300 gr fresh raspberries
pinch of salt
For the icing:
250 gr Mascarpone cream cheese
300 ml double cream
powder sugar, depending on your personal taste (I only used 1/2 cup)
white food color, optional
Method:
Preheat your oven. In a bowl, mix the flour with the salt and baking powder. Divide the baking cases in the baking pan.
In a larger bowl, cream together the butter and the caster sugar until light and fluffy. Add the eggs and the vanilla, mix well, then add in the flour mixture and the milk. Mix on low speed only until everything is incorporated. Throw in the raspberries and fold using only a large spoon. I didn’t want to crush the raspberries, so I mixed it very gently and only for few seconds.
Divide the batter evenly in the cupcake pan using an ice cream scoop only 3/4 way. Bake for about 18-20 minutes, then remove from the oven and let them cool a little before you transfer the cupcakes to cool completely on a wire rack.
In a bowl, cream the cream cheese with the powder sugar gradually adding the double cream too. If you have more raspberries, you can add some to the icing, it will make it pink and will taste very good!
P.S..I am very excited to announce that now I have my own App  which you can find on Play Store under the name Beautiful Cakes on your phone. I would appreciate any comments on this, weather you could find it easy or not and of course what do you think about it. I will probably come back to this post and edit this section should I have to change anything in the App (…well, that would be my husband, he designed the app and made it work…). Thank you!
Here’s the link:
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Baileys Tiramisu Cookie Cake

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I made this yesterday, and I blame my brother for it! He liked the video on Facebook, and it kept popping up on my news feed again, and again. When I saw it for the third time I new it was a sign, no more excuses, I had to make it.
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Here is my version. I asked permission to post the video on my blog, and once I get it, I will share it with you. I made two cakes, the small one is made with Gluten Free cookies for my husband and his friend. They should be alright with the small cake, but the large one on the other hand is for me and my friend 🙂 Girls need more cake, right?
And what about the kids? Uhm….well, kids have no busines around this cake this time! Sorry, babies….
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Ingredients:
-chocolate chip cookies
-600 ml double cream
-250 g Mascarpone cream cheese
-Baileys
-1 Tbsp sugar
-1 Tbsp cocoa powder
-1 Tbsp instant coffee
-2 tsp vanilla extract
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Method:
In a bowl add the cream cheese, sugar, vanilla, 100 ml Baileys, double cream and whip until you reach a thick and fluffy consistency. 
 
Take out half of the cream in another bowl. Add the cocoa powder and the coffee.
 
Dip the cookies in a bowl with Baileys (200-300 ml), don’t let them soak for long. Place a layer in your springform pan. Spread a layer of cream which contains cocoa and coffee. Top with the second layer of cookies which you previously dipped in Baileys. This time spread the white cream on the cookies. Finish it off with another layer of cocoa cream then finally with the remaining white cream.
 
Put in the fridge and leave it there for overnight.
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White Chocolate and Wild Blueberry Cheesecake

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Wanted to do something new. Wanted to do something easy.
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I made these cheesecake with dark chocolate digestive biscuits, and melted white chocolate, and if I would have stopped here with the ingredients my kids would have probably eat them before me having a chance to look at them, but, since I haven’t stopped there, and went on adding wild blueberries and lemon zest, the story took another turn 🙂 They took a bite, and that was it. They quite frankly told me they hated it. There, right in my face, and even my husband didn’t really like it.
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What can I say, I had mini cheesecake in my fridge all just for me. After a bit of disappointment, I realized that I can have a little cake for breakfast, one for lunch, then one after lunch, then the same for next day without the fear that it will all suddenly disappear in a blink of an eye.
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Summer Holiday Caramel Apple Cupcakes

 

 

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Those who know me well, know that my most loved season is summer, and that if I could, I would live in a warm climate and very, very close to the beach. Ok, who am I kidding here, right ON the beach would be perfect! All day, every day!
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Well, I’m not that lucky, but I’m lucky enough that I get to spend a nice summer holiday every year on the beach with the family, which I’m living for the rest of the year 🙂 Every September, when we’re back to school, I already start planning where are we going next summer, and for us this is even more special because my son (all men in the family, in fact: son, husband, brothers, father, grandfather, great grandfather and uncles!!!) -was born in August, and we are timing our annual beach holidays on his birthday. So, when you think of it, he is the real lucky guy here, because ever since he was born he spent each of his birthdays (7 so far) on a family holiday, usually by a pool or the sea, AND to top all this, he has had his birthdays in 7 different countries, a new country for each birthday so far!
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So, to cut a long story short, I made these cupcakes remembering our lovely holiday in Croatia this year. The tiny flip-flops and umbrellas were non edible additions to the cupcakes, but the white seashells are. These are apple and vanilla cupcakes with caramel cream cheese icing. Caramel apples are so typical for the fall season, but looking at the decoration I used I still feel the ocean breeze, and the warm sun on my skin.
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Carrot Cake With Cream Cheese And Marzipan Fruits

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I think that carrot cake is a good choice at any time of the year, a good old all-year-round cake in fact, but especially around Ester and Thanks Giving, if you ask me.
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I made a different recipe on Easter, and now this, although we don’t do Thanks Giving here in the UK.
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The colors of the cake, the toasted pecan nuts, the scented cinnamon and the marzipan fruit decorations used, lifted this ordinary carrot cake on a whole new level. Just wonderful!
The cute marzipan fruits are from Budapest, I bought them back in the summer. My kids loved them and of course had to fight over who gets the peach, the strawberry, the pears, etc…
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Ingredients:
-1 and 1/2 cup flour
-1 tsp baking powder
-1/2 tsp baking soda
– pinch of salt
– 1 tsp mixed spices (with cardamom, cinnamon, nutmeg, ginger…)
– 1/2 tsp cinnamon
– 1/2 nutmeg freshly grated
– 3/4 cup melted unsalted butter
– 1 cup brown sugar
– 2 Tbsp plain yogurt
– 1 large egg
– 1 tsp vanilla extract
– 1 and 1/2 cup grated carrots
– 1/2 cup chopped, toasted pecan nuts
Cream Cheese frosting
-250 gr Mascarpone cream cheese (1 packs)
-1 pack Betty Crocker Cream Cheese Style Icing
-fresh lemon juice (as much as you like, I used almost a whole lemon)
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Method
Preheat the oven. Prepare your baking pans, grease them with little butter and cut out baking paper on the bottom.
Spread the chopped pecan nuts on a baking tray and put it in the hot oven, stirring and turning them frequently so they don’t burn.
In a large bowl, mix the flour with the spices, baking powder, baking soda, salt.
In another large bowl, mix the eggs with the sugar, melted butter, yogurt and vanilla. I don’t use the electric mixer at all when I make carrot cake,  only a large hand mixer.
Stir in the carrots, then add the flour mixture, finally the chopped pecans. Stir well until everything is combined.
Pour equally in the prepared pans and bake for 20-25 minutes.
For the cream cheese frosting, I mixed the Betty Crocker icing with the Mascarpone and lemon juice.
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Matcha Green Tea and Coconut Cream Cheese Cake

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This was my second cake to take to our “cake tasting meeting” I mentioned in my previous post (White Truffle Chocolate Cake). Although we were only supposed to bring one cake each, I made two, and this Matcha cake was my  +1 simply because I wanted the girls to taste it.

I think of this cake as unusual, unconventional, nontraditional, and weird even, but lovely at the same time. I like it, and I was very curious how other would comment on it and wanted to see the overall reviews. There were a few “hm…, and oh, that’s interesting…, and hm….hmmm very smooth…, and even disgust from someone else. Fair enough. I think you either love it, or hate it. Me?  I love it, and will make it again for sure!

 

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First time I made this Matcha cheesecake back in January  (Matcha Green Tea Mini Cheesecakes with Double Chocolate Oreos and Coconut Cream Cheese). This time instead of individual mini cheesecakes, I made one large for the girls. I used the same recipe, but now I used normal size chocolate Oreos with chocolate cream filling.

 

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Ingredients: 

-200 gr double chocolate oreos
-50 gr melted butter
-500 gr Mascarpone cream cheese
-thick coconut cream (I used the Natco coconut milk, and I only used the thick cream from the upper half of the can, so I didn’t mixed it)
-200 ml double cream
-powder sugar (maybe 2 Tbsp, but depends on your personal taste- my cake was not very sweet)
-1 Tbsp Matcha powder
crushed Oreos (optional, but I wanted to have a “dirty” effect, and also the Oreo crumbs tasted good in the cream)
Method:
1. Crush the Oreos, with the filling left in them, then mix it with the melted butter.
2. Divide evenly in the cheesecake pan, then press down firmly. Put in the fridge for about 1 hour.
3. In a mixing bowl, mix the Mascarpone with powder sugar, matcha powder, coconut cream and double cream. Finally stir in the Oreo crumbs.
4. Divide evenly on top of the firm biscuit base, smooth the top, then put back in the fridge for overnight.
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Blackberry & Lemon Cake

 

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Is that time of the year again, when the blackberry bushes are in full bloom, and we pick a handful every time we step out the house, just like we do every season.
I choose to bake a plain sponge cake and fill it with blackberry cream this time. The lemons came into the picture in form of lemon syrup which I drizzled generously on top of each cake layer, and also used in the frosting. Funny how a blackberry cake turned out to be pink, but there’s no secret to it, the magic was to simmer/boil the fresh blackberries with lemon juice for a few minutes and they turned from black to beautiful red.
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When I finished this cake and my son first tasted it, he pulled all sorts of faces to me, then pushing his plate away he said “Mom, this is the most disgusting cake I ever had!” Pff…..that bold honesty put me off a little bit, and when tasting it myself I almost fell for it, but after leaving an almost untouched, full cake in the fridge over the night (which never happened before in this kitchen), the next morning our disappointment turned into amazement and now I can say that this is the kind of cake which is best to leave to rest and chill in the fridge for at least 6-8 hours before eating (must be the cream cheese!). Surprisingly the next morning this cake was wonderful, the flavours of the lemon and sweet blackberry combined and even my son’s face lit up with happiness and he finally had a slice of cake that he could enjoy.
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Ingredients
Sponge cake:
-6 eggs at room temperature, separated
-6 Tbsp granulated sugar
-6 Tbsp all purpose flour
-1 tsp baking powder
-1 tsp vanilla extract
-pinch of salt
Lemon syrup:
-3/4 cup water
-1 Tbsp granulated sugar
-4 Tbsp fresh lemon juice (about 1-2 smaller lemons)
Blackberry cream:
-3 cups powdered sugar
-375 g butter at room temperature
-1 pack Mascarpone cream cheese
-300 g fresh blackberries (but take away 1 cup to place them between the cake layers)
-2 Tbsp fresh lemon juice (1 lemon)
-1/2 tsp salt
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Method:
Preheat the oven. Line the bottoms of two 8″ cake pans with baking paper, no need to grease.
In the bowl of the electric mixer fitted with whisk attachment, beat the egg whites with the sugar until you get a firm, shiny peak. Now gradually add the egg yolks, one at a time and the vanilla extract.
Mix the flour, salt and baking powder. Add the flour mix to the egg cream, but very gently and using only a large spoon until everything is combined. Evenly divide the batter into the cake pans and bake for 25-30 minutes.
Remove from the pans by sliding a thin spatula or knife around the edges then transfer to a wire rack, remove baking paper from the bottom. Let it cool completely, then cut both  cakes in two equal layers.
Blackberry cream:
Put 1 cup of blackberries with 2 Tbsp fresh lemon juice in a small saucepan. Simmer for a few minutes until they go red and soft. Strain through a fine mesh strainer, pushing the blackberries through with a wooden spoon until only seeds are left in the strainer. Discard seeds, and put the gained puree aside to cool down completely. There should be about 5 Tbsp puree.
In a bowl of the electric stand mixer fitted with whisk attachment, start whipping the butter slowly with the powder sugar and salt (this is the part I hate because I just can’t do it without my kitchen ending up all dusty….). Increase speed to high and beat until white and fluffy.
Add the cream cheese, a Tbsp at a time and mix until well combined, then whipping 2-3 more minutes until fluffy again, scrapping down the bowl as needed.
Drizzle in the cooled blackberry syrup 1 Tbsp at a time then beat another minute. If you think it’s getting too soft or started to curl, then add more powder sugar and 1 Tbsp of butter.
Make the lemon syrup by combining the lemon juice with the sugar and water in a saucepan on the stove. When it gets hot and started to simmer, take it off and start drizzling the syrup directly on the cake layers. Let it cool for a few minutes before filling your cake with the cream.
After each addition of blackberry cream, put a few blackberries before stacking with another layer of cake. Finish off with generous amount of ream to the sides and lighter layer of ream on the top. I made few rosettes (which by the way are far from perfect, but just can’t seem to master this technique….. 🙂 )
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Walnut Cream Cheese Cake

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I had three layers of thin walnut cake in my freezer, and all I did now was whip a pack of Mascarpone cream cheese with double cream and few tablespoon of ground walnuts and sugar. Oh, and some vanilla extract to make it even better 🙂
This cake was gone by the evening…
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Ingredients for the filling:
250 g pack of Mascarpone cream cheese
600 ml double cream
pinch of salt
2 tsp vanilla extract
5-6 Tbsp mixture of ground walnuts and brown sugar
I actually might have put more than that, because I wanted lots of walnuts in the cream, but everyone can adjust the quantity to fit their personal preference.
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Ingredients for the cake:
-2 2/3 cups flour
-2 cups brown sugar
-1 tsp Mixed spices
-1 tsp ground cinnamon
-1 tsp baking powder
-1 tsp baking soda
-1 tsp sea salt
-4 large eggs
-1 cup coconut oil, melted
-2 tsp vanilla extract
-3 cups freshly grated carrots
-1 cup chopped nuts
-1/2 cup yogurt
This quantity will result in a pretty big cake, with thicker layers than mine here. So, if you want thin layers then you should use only half of the ingredients. I had mine baked weeks ago, and when assembling my cake back then I had to cut of the excess since it would have been much thicker then I wanted for that particularly cake. I freezed those cutoffs, and now only took them out and made a filling.
Method:
Preheat the oven. Prepare your baking pans, grease them with little butter or greasing spray. I used giant paper cases.
In a large bowl, mix the flour with the spices, baking powder, baking soda, salt.
In another large bowl, mix the eggs with the sugar, vanilla. I actually never use my electric mixer when I make carrot cake, instead I only use a large hand mixer.
Stir in the carrots, then add the flour mixture, finally the chopped pecans. Stir well until everything is combined.
Pour equally in the prepared pans and bake for 20-25 minutes.
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