The Frosted BakeShop

Cheesecake Pops

Zakia — Sun, 27 Apr 2008 16:51:00 +0000

This months Daring Baker challenge was Cheesecake Pops chosen by Elle of Feeding My Enthusiasms and Deborah of Taste and Tell.

I have to admit that when I first found out this months challenge, I was intrigued. Then i saw the pictures and i was super excited. Immediately i started thinking of all the decorating possibilities, which seemed to be endless. Plus i love cheesecake! I couldn’t wait!

I halved the recipe, I felt that this was very necessary since i live alone, am trying to start a diet and love cheesecake . I baked my cheesecake an 8×3 cakepan for about 50 minutes and had no problems with it setting up. I formed the ball the next day, inserted the sticks and put the tray in the freezer. I just have to say that 2oz seemed like alot. The pops seemed quite huge compared to the sticks. I had a few spoonfuls of cheesecake left over so i had to eat. Wow, this is one of the richest, creamiest cheesecakes i have ever eaten.

The next day i started dipping. I used colored candy melts along with regular chocolate to coat the pops. Then i dipped them. The pic you see show the following

coconut
graham cracker
yellow sprinkles
halloween sprinkles
valentine sprinkles
green sanding sugar
cinnamon
crushed peppermint
candied ginger

I had some problems with the sticks coming loose but it mostly went ok. Since the cheesecake was coming straight from the freezer, when i used the candy melts they would become solid before i could finish dipping them, so i had to work really quick with those. I wish i could have gotten them more round/smoother but I still think they look great.

My only regret is that I wish i would have made the entire recipe, this way i could have tried more flavor and decoration combinations.

For printable recipe click here.

Martha Mondays ……Its a Good Thing

Zakia — Mon, 14 Apr 2008 05:15:00 +0000

This is my first entry to a new event called Martha Mondays which was created & hosted by Mimi of Mimi on the Move.

The premise of this group is to make Martha Stewart recipes twice a month. At this time there is no joining or participation requirements, if you choose to participate just email Mimi with the details and she will include you in the roundup on her blog. Initially all recipes were going to taken from the Martha Stewart Baking Handbook, but that is not the case. The recipes chosen for this event are open to all food categories, not just baking and desserts, and this is a welcome change is it seems everything i make lately needs sugar, butter, eggs and flour.

The first challenge is Coconut-Pecan-Caramel sandwhich cookies. Now i have to tell you, that while i love to bake cookies are not my thing. Not even the slice and bake cookies. Something always goes wrong. BUT this recipe went really smoothly (at least for me). It was a very simple recipe, which i cut in 1/2 to avoid 1 dz cookies by myself. The dough had a crumbly texture which made a crumbly/sandy cookie, which i love. I may have cooked it too long but the caramel was not sweet enough for me.

All in all i would have to say that this recipe was success, especially since the final product is edible.

I cant wait until we find out what the next recipe is.

For printable recipe click here.

Black Forest Cupcakes

Zakia — Thu, 10 Apr 2008 13:10:00 +0000

I have owned the Cake Mix Doctor cookbook for quite some time, but have yet to make any of the recipes. I usually bake from scratch but I am always on the look out for new simple and easy recipes to send to school for the kids birthdays. I have heard so many good things about this book and since i have some free time right now I have decided to try some of the recipes. I have been wanting to make a Black Forest Cake for some time so when i saw the recipe for Chocolate Covered Cherry Cake, i decided to try it. The recipe couldn’t be any
simpler:

Chocolate Covered Cherry Cake
1 – box Devils Food Cake
1 – 21oz can of Cherry Pie Filling
2 – eggs
1 – tbsp almond extract

Mix the cake mix, cherry pie filling, eggs and almond extract together in a large mixing bowl
Blend with an electric mixer on low for 1 minute
Stop the machine and and scrape down the sides of the bowl with a rubber spatula.
Increase the mixer speed to medium and beat for about 2 minutes more, scraping the sides again if needed.
Pour batter into prepared pan, smoothing the top with a rubber spatula.
Bake at 350 degrees for 25-30 minutes.

I just mixed everything together in a large pyrex with a whisk. The batter yielded about 4-1/2 cups which gave me 18 generous sized cupcakes, which were done in about 25 minutes. The result was a super moist cherry studded chocolate cake. I topped each of with a swirl of vanilla buttercream and added a marachino cherry for garnish. I have already started thinking of other ways to make this cake again – im thinking to add kirsch for an adult version:)

I have to say that based on the sheer simplicity of this recipe and the delicious outcome – i will definitely be trying more recipes from this cookbook.

Next time …. Peaches N Cream Cake.

Happy Valentines Day! xoxo

Zakia — Fri, 15 Feb 2008 19:01:00 +0000

Since i completed my Wilton cake decorating courses last year i have not made any cakes. I’ve baked but not decorated. One of my resolutions for the new year is that i decorate at least one cake a month. So since its February, what better theme to use than Valentines Day.

The cake is two tiered. The bottom tier is a 8″ red velvet cake with vanilla smbc, the top tier is a 6″ chocolate cake with chocolate smbc. Both covered in pink satin ice and embellished with Wilton sugar decorations.

I also made some cupcakes with the leftover chocolate batter. I topped them with vanilla frosting and a candy heart.