Postingan

Funfetti Cake

Gambar
Ingredients For the Cake: 1 2/3 cups all-purpose flour 213g 1 cup granulated sugar 200g 1/4 tsp baking soda 2g 1 tsp baking powder 4g 3/4 cup unsalted butter 176g, room temperature 3 egg whites 3 tsps vanilla extract 1/2 cup sour cream 120ml 1/2 cup milk 120ml 1/3-1/2 cup sprinkles 55g 1 pinch kosher salt For the Ganache: 2 tbsp white chocolate chips 1/2 cup candy melts 100g 3 tbsp heavy cream For the Italian Buttercream: 5 large egg whites room temperature 1 1/3 cups sugar 304g 1/3 cup water 80ml 1 pinch kosher salt 2 cups unsalted butter 456g, room temperature 2 tsp vanilla extract 2 dashes cream of tartar For the American Buttercream: 1 lb unsalted butter 445g, room temperature 2 lb confectioners sugar 907g 1 tsp milk 3 tsp vanilla 1 drop pink food coloring 1/3 cup sprinkles 55g 1/4 tsp salt Instructions For the Cake: Preheat oven to 340 degrees F. Butter and flour three 6-inch pans. I use cake strips on my pans for more even baking as well. Sift the dry ingredients together
Posting Komentar
Baca selengkapnya

Rainbow Zebra Cheesecake

Gambar
INGREDIENTS 300g choc chip biscuits  150g unsalted butter, room temp  1200g cream cheese  300g caster sugar  6 large eggs  6 large egg yolks  1 tsp vanilla bean extract  2 tbsp lemon juice  Food colourings: red, orange, yellow, green, blue, dark purple, pink  23cm cake tin  Foil and clingfilm INSTRUCTIONS Preheat the oven to 180, and line the bottom of a 23cm springform tin.  Blitz the choc chip biscuits in a food processor.  Melt the butter then add in the biscuit crumb, mixing to make sure it’s all well covered.  Tip the buttery biscuit into the prepared tin, and press it down with the back of a spoon.  Put the base in the fridge to chill while you make the fill.  Beat the cream cheese and sugar together until smooth.  Add the eggs and egg yolks one at a time, and mix thoroughly to incorporate.  Finally, add the vanilla and lemon juice.  Divide the cheesecake mix into 7 portions, and colour each one a different colour of the rainbow: Pink - 150g, Dark purple - 200
Posting Komentar
Baca selengkapnya

PASTEL RAINBOW GELATIN CUPS

Gambar
INGREDIENTS 3.75 cups water divided use 5 (3 oz) packages flavored gelatin I used purple, blue, red, yellow, and green (see Note below) 1.25 cups International Delight Sweet Cream coffee creamer divided use 2.5 cups vanilla yogurt divided use Whipped cream for topping Sprinkles or other decorations INSTRUCTIONS If you are using individual glasses, set your 12 glasses on a baking sheet. If you are using a cake pan or bundt pan, spray it lightly with nonstick cooking spray. For each layer, you will use one 3-oz gelatin package, ¾ cup boiling water, ¼ cup International Delight Sweet Cream coffee creamer, and ½ cup vanilla yogurt. Pour each 3-oz package of gelatin into its own medium bowl. Add ¾ cup boiling water to each bowl, and whisk well, for about 30-60 seconds each, to make sure all of the gelatin granules are dissolved. The gelatin needs to be room temperature before you can add the dairy components. Most of the layers can sit at room temperature and cool, but you can speed up the
Posting Komentar
Baca selengkapnya

Rainbow-Filled Doughnuts

Gambar
INGREDIENTS 2 tablespoons active dry yeast  1/2 cup warm water  1 teaspoon granulated sugar  2 1/2 cups all-purpose flour  1/4 cup granulated sugar  2 large eggs  2 tablespoons unsalted butter, room temperature  2 teaspoons salt  Canola oil  Filling:  2 1/2 cups vanilla pudding  Rainbow food colouring  Glaze: 1 1/2 cups confectioner's sugar  1/2 cup whipping cream  Rainbow sprinkles INSTRUCTIONS Make the doughnuts: Place the yeast, warm water and 1 teaspoon granulated sugar into the bowl of an electric mixer fitted with the dough hook attachment. Allow this to sit for 10 minutes, until the yeast begins to develop. Add the flour, 1/2 cup sugar, eggs, butter and salt. Set the mixer to medium speed and knead for 8-9 minutes, until the dough is smooth, soft and bounces back when poked with your finger. Place the dough in an oiled bowl and cover with plastic wrap. Place in a warm spot until doubled in size, about 1 hour. Roll the dough out to 1/4 inch-thick and
Posting Komentar
Baca selengkapnya

Crustless Blueberry Pie

Gambar
INGREDIENTS   1 cup plus 2 tablespoons granulated sugar, divided   1 cup all-purpose flour   1 teaspoon cinnamon   1/4 teaspoon salt   1/2 cup (1 stick) unsalted butter, melted   2 large eggs   1 teaspoon vanilla extract, or to taste   1/2 to 1 teaspoon almond extract, or to taste   2 cups plus 1/4 cup fresh blueberries, divided (I have only made with fresh and cannot comment on using frozen) INSTRUCTIONS Preheat oven to 350F. Spray a 9-inch round pie dish very well with cooking spray; set aside. I used a glass pie dish; baking times may vary if using metal. To a large bowl, add 1 cup sugar, flour, cinnamon, salt, and whisk to combine; set aside. To a medium microwave-safe bowl, add the butter and heat on high power to melt, about 45 seconds. Wait momentarily before adding the eggs so you don’t scramble them. Ad the eggs, extracts, and whisk to combine. Pour the wet mixture over the dry and stir to combine; don’t overmix. Add 2 cups blueberries and stir to combine; batter is very thi
Posting Komentar
Baca selengkapnya

ZOMBIE BRAIN BROWNIE BITES

Gambar
INGREDIENTS Boxed brownie mix plus ingredients to make them 1 lb vibrant green candy coating divided use (see note) 1/3 cup International Delight Caramel Macchiato Creamer 2 TBSP strawberry jelly Electric green gel food coloring I used Americolor brand Brain candy mold INSTRUCTIONS Preheat the oven to 350 F, and spray two mini cupcake pans very well with nonstick cooking spray. Prepare the brownie mix according to the directions on the package. Use a cookie scoop or large spoon to fill each mini cupcake cavity almost to the top. You should get about 20 brownie bites from this recipe. Bake the brownie bites for 15 minutes, until the top is puffed and crackly, and a toothpick inserted into the center comes out with just a few moist crumbs attached. Cool completely, then run a thin metal spatula around the edges and pop the brownies out of the pan. (If they start to tear, refrigerate them briefly so they firm up before removing.) Combine 8 oz of candy coating and the International Deli
Posting Komentar
Baca selengkapnya

SNICKERS CUPCAKES

Gambar
INGREDIENTS FOR THE CUPCAKES: 7.8 oz all-purpose flour (1 3/4 cups) 3 oz cocoa powder (1 cup) 1 1/2 tsp baking soda 1/2 tsp salt 1 cup full-fat buttermilk at room temperature 1/2 cup full-fat sour cream at room temperature 2 tbsp water can substitute brewed coffee for richer flavor 6 oz butter at room temperature 4.75 oz granulated sugar (2/3 cup) 5 oz brown sugar (2/3 cup) 2 large eggs at room temperature 1 tbsp vanilla extract FOR THE CARAMEL-PEANUT FILLING: 14 oz soft caramels 1/3 cup heavy cream 1 tbsp butter 1/2 cup salted peanuts coarsely chopped FOR THE PEANUT-MARSHMALLOW FROSTING: 8 oz butter at room temperature 12 oz creamy peanut butter (1 1/4 cups) 1 tsp vanilla extract 1/4 cup cream 1 lb powdered sugar (4 cups) 7 oz marshmallow cream (1 jar) TO FINISH: 1/2 cup chocolate fudge sauce 1/4 cup salted peanuts chopped 7 fun-size Snickers bars cut in half or coarsely chopped INSTRUCTIONS TO MAKE THE CUPCAKES: Preheat the oven to 350 F. Line 20 cupcake cavities with paper lin
Posting Komentar
Baca selengkapnya