Project #4: Sour Cream Cheesecake

Because I have leftover sour cream that was gonna expire..

Well received!

Feedback: yummylicious!

My first bake & chill cheesecake

Recipe adapted from here:

SOUR CREAM BAKE & CHILL CHEESECAKE

Makes: 12 big cupcakes

Ingredients:

Crust:

1 1/4 cups         Honeymaid graham cracker crumbs digestive biscuits crushed

5 tablespoons   butter, melted

3 tablespoons   sugar (can omit)

Filling: 

3/4 cup             sugar

3 (8 oz.)            Philadelphia cream cheese bars ~ softened to room temperature.

2                      eggs

1 teaspoon       vanilla

1 teaspoon       lemon juice

pinch of salt

Topping: 

1 pint (2 cups)   sour cream

1/2 cup             sugar

1 tsp.                vanilla

pinch of salt

Instructions:

1.     Preheat oven to 350F degrees.

2.     In a medium bowl, combine crust ingredients together until well combined.

3.     Press into a 9″ spring form pan, pressing crumbs into bottom and about 1 1/2″ up sides of pan.    

4.     For the filling, combine the sugar and softened cream cheese in a large mixing bowl and beat together until smooth.

5.     Add the eggs, one at a time, beating between each addition.

6.     Add the vanilla, lemon juice and salt and beat until smooth and creamy.

7.     Pour into crust.

8.     Bake at 350F degrees for 35-45 minutes.

9.     While cheesecake is baking, make topping by simply mixing together all of the topping ingredients.

10.  After 35-45 minutes of baking, remove cheesecake from oven and turn oven down to 325F degrees.

11.  Pour topping over hot cheesecake, gently spreading to edges.

12.  Return cheesecake to oven and bake for an additional 12-15 minutes.

13.  Remove cheesecake from oven and leave sides on pan while allowing cheesecake to cool to room temperature.  

14.  Refrigerate several hours (or overnight)

15.  Remove edges of spring form pan before serving and serve with fresh fruit, pie filling or a chocolate or caramel sauce.

16.  Enjoy!!!!

Project #3: Happy 1st Month, Baby Olivia!

Basic Yellow (Cup)cakes with Sour cream buttercream frosting
with edible baby decoration and fondant letters!

The preparation work:

Recipe adapted from here:

Ingredients:

3 cups sifted cake flour

2 1/2 teaspoons baking powder

1/2 teaspoons salt

1 3/4 cups sugar

2/3 cup butter or margarine

2 eggs

1 1/2 teaspoons vanilla

1 1/4 cups milk

Makes

Cake serves 12.

Instructions:

1.     Preheat oven to 350°F.

2.     Grease bottom of two 8-inch round cake pans and line with waxed paper or parchment paper.

3.     Sift together flour, baking powder and salt; set aside.

4.     Cream sugar and butter together until light.

5.     Add eggs and vanilla to creamed mixture and beat until thoroughly mixed.

6.     Add flour mixture to creamed mixture alternately with milk, beating well after each addition.

7.     Continue beating one minute.

8.     Spread batter evenly in prepared pans.

9.     Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.

10.  Cool layers in pans on wire racks 10 minutes.

11.  Remove from pans; cool completely.

12.  Fill and frost as desired.

Feedback: mini size, not sweet, nice!

Project #2: MIL's Birthday

Moist chocolate cake (again)
This time with macadamia nuts side &
buttercream icing flowers

The preparation work:

Feedback: as good as those bakeries!

Project #1: Birthday Bake

Sorry I can't share the recipe for the Moist Choc cake.. 

Moist Chocolate Cake

Feedback: cakes is moist, not sweet, but the ganache is..

Next time: I shall use dark chocolate for the ganache instead of milk chocolate!