‘Oreo’ Cheesecake Cupcakes

 

I made these babies as part of a 21st birthday cake display and once people starting tucking in, they were a clear favourite and were gobbled up within a matter of minutes. Crushed Oreo cheesecake sandwiched between a whole Oreo and a layer of milk chocolate ganache – this recipe is a complete winner and each bite is packed full of rich, chocolately creamy goodness.

What I love about this recipe is that visually it is so rewarding, the cheesecake’s look so technical and delicious however it is most definitely one of the easiest recipes on my blog. So please don’t think ‘ohhh I could never make those’ because trust me you 100% can, whether your off to an event or simply want to bake them all for yourself, grab your mixing bowl and get preheating that oven!

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Ingredients (makes 12 cheesecakes)

16 oz full-fat cream cheese
188g icing sugar
4 medium egg whites
16 Oreo’s, crushed into small chunks
Pinch of salt
12 Oreo’s to line the base

For the Ganache:
80g milk chocolate
80ml double cream

Method

Preheat the oven to 140°C and line a 12 hole muffin tray with white cupcake cases.

To make the cheesecake mixture, beat together the cream cheese and icing sugar until smooth. Add the egg white’s one at a time along with the salt and mix until just combined – be careful not to overmix at this point (I would recommend using an electric whisk for this step). Now fold in the crushed Oreo’s.

Place a whole Oreo at the bottom of each cupcake case and fill with the cheesecake mixture almost to the top. Bake in the oven for 20 minutes, then remove from the oven and leave to cool,

To make the ganache chop the chocolate up into small chunks and place in a bowl. Next heat the double cream in a saucepan over a medium heat until boiling. Pour the cream over the chocolate and mix thoroughly until combined melted and smooth.

Leave the ganache to firm up for 5 minutes before spreading an even layer over the cheesecakes. Keep in the fridge until ready to serve.

 

 

Technicolour Film Birthday Cake

Who remembers my first ever blog post? Ahhh the old ‘Monster Rainbow Cake’It actually makes me cringe looking back at the terrible photography, bad layout and shockingly complicated instructions. I have been meaning to update my rainbow cake post for quite some time but in all honesty, it being my first post and all, I never want to change it! It is a reminder of how much I have developed as a baker and a blogger and therefore it will stay forever.
BUT….. when I was asked to bake a rainbow cake for a friend of a friend’s birthday I was thrilled! Now I had a reason to bake a new one and also I could create a brand new Rainbow Cake post!!!
So what’s so different about it this time? Well, I’ve limited my cake to 4 layers rather than 7* and sandwiched them together with vanilla buttercream rather than cream cheese frosting! It’s not much of a change but it’s a completely different taste and in my opinion much tastier. Oh & t
he extra film-themed decor was a personal touch for the birthday girl, it was incredibly easy to make so I have given instructions below. The beauty of this cake is that you can use it as a base birthday cake and decorate it however you wish, it’s completely up to you. Now, let’s get baking! 

* If you would prefer to make a 7 layered traditional rainbow cake then simply split the plain vanilla sponge mixture into 7 bowls and colour rather than 4.

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Ingredients (makes 1 cake)

For the cake:
350g self raising flour

350g Stork tub (straight from the fridge)
350g caster sugar
6 eggs (beaten into a jug)
1 tablespoon vanilla extract
1 tbsp semi-skimmed milk

Food Colouring: now this is the important part do NOT use liquid colourings as these will give you dull sponges. Gel pastes are the way forward… I recommend either Squires Kitchen or Sugarflair. These can be bought online or in cake supply shops.

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You will also need 4 (or 7 if your going for a traditional rainbow cake) round cake tins. The best option is to buy round foil baking dishes from the supermarket, they cost about £2 for 5 and will save you a lot of time on the washing up.

Now for the vanilla buttercream*, it may seem like a ridiculous amount of frosting but trust me you will use it all up:
400g unsalted butter (at room temperature)
750g icing sugar, sieved into a bowl
2.5 tsp vanilla extract
1 tbsp semi-skimmed milk

* if would prefer cream cheese frosting click here to find the recipe.

Method
Preheat the oven to 180 °C and lightly grease your foil dishes with a little unsalted butter.
1. In a large bowl make your cake mix by first creaming together the Stork and caster sugar until fluffy. Sieve your flour into a separate bowl. Now pour in a 1/4 of the  beaten eggs along with a little flour and mix. Repeat this until all of the eggs have been added. Finally add in the vanilla extract, milk and remaining flour and mix together until fully combined.
2. Divide your cake mix evenly into 4 separate bowls (or 7 if you’re creating 7 layers), add red colouring to one, blue to the other, then green then yellow. Add as much as you want until you have 4 bright coloured cake mixes. Now transfer them to your greased foil dishes. Place them in the oven and bake for 17-20 minutes. Test one of your cakes by inserting a skewer into the centre of it, if it comes out clean then take your cakes out of the oven and leave to completely cool.
3. Once your cakes are cool, make your buttercream by first creaming together the butter and half the icing sugar until light, fluffy and pale in colour. Add in the remaining icing sugar and vanilla extract and beat together. If your buttercream is too thick then add the milk and beat again.
4. Take your blue cake and place it on a plate/cake board, spread a layer of buttercream over the top of the cake and now place your green cake on top. Repeat until you have all of your cakes stacked. Now apply a thin layer of buttercream on the sides and the top. Place your cake in the fridge for 30 minutes to firm up.
5. Take your cake out of the fridge and spread the rest of your buttercream all over the cake, filling in any holes. Use a frosting spreader to get a smooth finish and always apply the buttercream in one direction.
Now you have your iced rainbow cake, it’s time to decorate. Try rainbow sprinkles, glitter or chocolate buttons. The choice is yours!
If you would like to recreate my film cake then see below for instructions on how to create a film reel and board from sugar paste.
Roll out white sugarpaste until it is 30cm in length and 30cm in height and 3mm thick. Using a ruler and a knife cut out a 2. 5x 2.5cm square, repeat this until you have 16 squares all together. Now cut out 8 diagonal rectangles (as shown below). Now cut out 3 13cm long and 2mm in length white strips. Place these on a non stick surface to harden.
Now roll out a piece of black sugarpaste until it is 13cm length and 11cm height and 5mm thick. Cut this into a square. Roll out another piece of black sugarpaste until it is 30cm long and 6cm in height cut this into a long rectangle (as shown below) repeat this until you have 3 long black strips.
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View the photo below to see how to make your film board (use edible glue to stick the white pieces to the black), then place your film board on the top of your cake. For the writing mix together icing sugar and a tiny bit of water to form a paste, transfer this to a piping bag and pipe your writing on your film board.

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Now glue your white squares to the black strips, as shown below, and wrap the black strips around the bottom of your cake. Now grab a cake knife, put the kettle on and go crazy!

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Malteser Mikado Celebration Cake

If you LOVE chocolate then this is the cake for you! Two layers of moist chocolate sponge sandwiched together and covered in delcious white chocolate buttercream, wrapped in biscuit twigs dipped in smooth white chocolate (otherwise known as Mikado’s), filled with crunchy Maltesers and finally tied together with a bow.
I have tried many chocolate cakes in the past and I have sometimes thought woahhhh this is far too sickly, what I wanted to achieve from this cake was a balance between flavours and textures. The white chocolate buttercream works very well to balance the rich chocolate sponge, as does the soft, moist texture of the cake and frosting compared to the added crunch from the Mikados and Maltesers. Below I have given instructions on how to recreate this cake for yourself, however I also can make this cake for you so please ‘like’ my Facebook page ‘Jessie-Cakes’ where you can find further information about prices and deliveries.
P.S – This was my first attempt of writing with icing, it was a lot harder than I thought! So please excuse the wobbly lettering, I have since improved!
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What you will need to re-create this cake:
1 chocolate sponge cake covered in white-chocolate buttercream, recipe can be found here
4 x boxes of White chocolate Mikado’s – sold at approx. £1.40 a box
1 x large bag of Maltesers (230g)
Any colour ribbon (royal blue would also look fab)
(I also covered a 10inch cake board with red sugarpaste and wrapped a ribbon round the edge, but this cake can sit on anything)
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 Okay so first of all begin by wrapping your cake in Mikado’s, making sure each twig is as close as possible to the other. Press each one lightly into the buttercream as this will help them stick. This is quite time-consuming but be patient it will be worth it! If some of the Mikado’s have snapped do not worry, personally I think having different sizes gives a good rugged effect.
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Keep Going…
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Nearly there…

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Ahhhh such a good feeling when you done! Now you have your wrapped cake…
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Next, pour the whole bag of Maltesers in the middle of the cake filling it entirely.

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Wrap your cake in ribbon and Sellotope together. Make a bow out of the ribbon and attach this using Sellotape or a double-sided sticky pad.
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 Finally, combine 4 tsp icing sugar with a little water to form a thick paste. Use a toothpick to mark out your lettering and then use a piping bag and very small round nozzle to pipe your lettering.
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