5th Daring Baker’s Challenge – Cheesecake Pops

27 April, 2008 at 12:01 am | Posted in » Daring Bakers, » Recipes, » Yummy Cakes | 7 Comments
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Taking about Cheesecakes, I am no stranger to them… but I have never heard of Cheesecake Pops before… am I mountain tortoise or what??

Cheesecake Pops are cute little bites of cheesecake held on a stick and dipped in chocolate and also decorated with different toppings. These are fun and great for parties!

This month’s DB Challenge is hosted by Elle of Feeding My Enthusiasms and Deborah of Taste and Tell, and they have choosen Cheesecake Pops adopted from ‘Sticky, Chewy, Messy, Gooey’ by Jill O’Connor (looks like it’s going to be another recipe book on my wish list… hehehe). They have choosen this recipe as it allows us to put our creative juices and personal stamps on these cute little treats. This recipe also make use of the water bath method.

We are given the options to add flavors to the basic cheesecake recipe as long as they stay white in color, is about 2 ounce in size each and have it on a lollipop stick. But the shapes, dippings, toppings and decorations all completely up to us, which gives us alot of options to play with.

For me, I have added some golden rum to the basic cheesecake recipe, which gives them abit of liqour taste…

I have spent about 2 days making these wonderful treats…

1.   Day 1 to make the cheesecake, then put in the refrigerator to harder (I leave them in there for 2 days)
2.   On the 2 nite after I have put them into the fridge, I scoop them into balls of pops. Then put them into the freeze to froze (I leave overnite).
3.   Then Finally, on the next day morning, I did the finishing touch of dipping them into chocolate and added toppings/decorations to them.

The cheesecake melts quite fast… I have some problems working with them… I have to consistanly return them to the freezer to froze them so that they are easier to work with…

The ingredients used:

For dipping, toppings/decorations… I did not use all the variety thou I initially wanted =P

After the water bath and cooled, ready to go into the fridge…

Balls of cheesecakes… although not in perfect rounds…

Finally, the final product! Don’t them look like lollipops?!
 
 

They taste like ice-cream to me…hehehe

This is a great recipe to try especially for people who love cheesecakes… Never knew cheesecake can be eaten this way =). Thanks Elle & Deborah for choosing this wonderful recipe!!

Check out how the rest of the fellow DB did here. I am going to enjoy my Cheesecake Pops! Till next time!! hehe… =P
 

Ingredients:
Makes 30 – 40 Pops

5 packs of 8-oz. cream cheese, at room temperature
2 cups sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
5 large eggs
2 egg yolks
2 teaspoons pure vanilla extract
1/4 cup heavy cream
Boiling water as needed
30 – 40 lollipop sticks

For Dipping and Decorations:

1 pound chocolate (any kind), finely chopped
(Alternately, 1 pound of flavored coatings, also known as confectionary coating or wafer chocolate)
2 tablespoons vegetable shortening
Assorted decorations such as chopped nuts, colored jimmies, crushed peppermints, mini chocolate chips, sanding sugars (optional)

Method:

1.    Position oven rack in the middel of the oven and preheat to 325 degrees F. Set some water to boil.
2.    In a large bowl, beat together the cream cheese, sugar, flour, and salt until smooth. If using a mixer, mix on low speed. Add the whole eggs and the egg yolks, one at a time, beating well (but still at low speed) after each addition. Beat in the vanilla and cream.
3.    Grease a 10-inch cake pan (not a springform pan), and pour the batter into the cake pan. Place the pan in a larger roasting pan. Fill the roasting pan with boiling water until it reaches halfway up the sides of the cake pan. Bake until the cheesecake is firm and slightly golden on top, 35 to 45 minutes.
4.    Remove the cheesecake from the water bath and cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or up to overnight.
5.    When the cheesecake is cold and very firm, scoop the cheesecake into 2-ounce balls and place on a parchment paper-lined baking sheet. Carefully insert a lollipop stick into each cheesecake ball. Freeze the cheesecake pops, uncovered, until very hard, at least 1 – 2 hours.
6.    When the cheesecake pops are frozen and ready for dipping, prepare the chocolate. In the top of a double boiler, set over simmering water, or in a heatproof bowl set over a pot of simmering water, heat half the chocolate and half the shortening, stirring often, until chocolate is melted and chocolate and shortening are combined. Stir until completely smooth. Do not heat the chocolate too much or your chocolate will lose it’s shine after it hasdried. Save the rest of the chocolate and shortening for later dipping, or use another type of chocolate for variety. Alternately, you can microwave the same amount of chocolate coating pieces on high at 30 second intervals, stirring until smooth.
7.    Quickly dip a frozen cheesecake pop in the melted chocolate, swirling quickly to coat it completely. Shake off any excess into the melted chocolate. If you like, you can now roll the pops quickly in optional decorations. You can also drizzle them with a contrasting color of melted chocolate (dark chocolate dizzled over milk chocolate or white chocolate over dark chocolate, etc.). Place the pop on a clean parchment paper-lined baking sheet to set. Repeat with remaining pops, melting more chocolate and shortening (or confectionary chocolate pieces) as needed.
8.    Regrigerate the pops for up to 24 hours, until ready to serve.

4th Daring Bakers Challenge – Dorie’s Perfect Party Cake

31 March, 2008 at 10:26 am | Posted in » Daring Bakers, » Recipes, » Yummy Cakes | 16 Comments
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This month’s DB Challenge is taken from the baking book, Baking: From My Home to Yours by Dorie Greenspan. Hosted by lovely Morven of Food Art and Random Thoughts.

This is how the writer describe this cake: “The cake is snow white, with an elegant tight crumb and an easygoing nature: it always bakes up perfectly; it is delicate on the tongue but sturdy in the kitchen – no fussing when it comes to slicing the layers in half or cutting tall, beautiful wedges for serving; and, it tastes just as you’d want a party cake to taste – special.”

Doesn’t it sounds like just the kind of cake you wana have for any birthdays ? Well, at least it does to me.. =) But mine turns out to be otherwise… =(

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The messy layers…
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The cake didn’t rise much and have quite a dense texture… dunno if it suppose to be like that? I did not do a good job on the layering of the jam & buttercream and the final frosting. I have have substitute the shredded coconut with chopped almonds. This cake have alot of buttercream… I dun think I will be using this recipe again as I am never a fan of buttercream… it’s just too fattening and too buttery for me… 

Sorry I’m a day late for this post, got back home very late yesterday from Malaysia. Check out how others did here.

Here’s what I did using the left over egg yolks…. Leche Flan!! And I think I over boil the sugar… thus the dark color of the caramel… =(
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Ingredients:

(A)
1 cup sugar
1/3 cup water

 

(B)
7-8 egg yolks
1 can less 1/4 cup condensed milk (I used low fat)
1 cup evaporated milk
1/4 tsp lemon extract

 

Method:

 

1.    Put sugar and water (A) in a pan. Let boil under moderate heat. Let sugar melt and water evaporate. When syrup is thick and amber colored pour into llaneras (oval flan molds) or ramekins will also do. Let cool.
2.    Combine egg yolks, condensed milk and evaporated milk. Blend well. Add lemon extract. Mix until well combined.
3.    Pour mixture into llaneras or baking tins (1 inch thick). (Make sure sugar syrup is completely cooled before pouring the mixture). Cover llaneras with foil so water doesn’t get into the custard mixture while steaming.
4.    You can cook these either baine-marie style or you can simply steam it. I prefer to use the latter method since it’s a lot simpler. Use high heat initially until water boils then lower the heat to low. Cook for about 45 minutes to one hour depending how thick you made your custard.
5.    When done, chill.
6.    To serve – unmold leche flan by running a thin knife around the llanera. Put a serving plate on top of the llanera, up-side-down. Invert and remove llanera.

Green Tea Chiffon Cake

12 March, 2008 at 10:14 pm | Posted in » Recipes, » Yummy Cakes | 1 Comment
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I made this cake yesterday. Instead of the usual pandan flavour, I have used green tea powder. The texture of this cake is very moist, soft, spongy and the sweetness is just right. Hubby and I love it. We wanted to bring some for my MIL but, we didn’t even have enuff for ourselves!

The inside of the cake…
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Ingredients:
(A)
4 egg yolks
30 grams castor sugar
1 tablespoon honey
pinch of salt

(B)
4 tablespoons of warm corn oil
80 ml warm water + 2-3 teaspoons green tea powder
2 – 3 teaspoons rum

(C)
100 grams cake flour
3/4 teaspoon baking powder

(D)
4 egg whites
1/2 teaspoon cream of tartart
30 grams castor sugar

Method:

1.    Cream ingredients (A) with hand whisk till sugar dissolved.
2.    Add in ingredients (B) in the respective order and mix well before adding the next item.
3.    Sieve in ingredients (C) and mix till no lumps.
4.    Beat egg whites with electric beater till frothy, sprinkle in the cream of tartar. Beat till white in colour and add in sugar by thirds. Egg white should be beaten till stiff peaks are formed.
5.    Put half portion of egg white into yolk mixture and mix it with a hand whisk in 6 strokes.
6.    Pour yolk mixture into the rest of the egg white and mix well with hand whisk.
7.    Put batter into a chiffon cake pan, bang the pan on a hard surface several times to release the bubbles and bake at 170C – 180C for 35 -45 minutes or till cooked.
8.    When the cake is cooked, remove from oven and give it another bang on a hard surface to loosen the cake texture then invert cooked cake on a wire rack to cool for 15 – 20 minutes. Remove cake from cake pan and leave aside to cool completely.

New Year Eve Bakes

3 January, 2008 at 3:18 pm | Posted in » Yummy Cakes | 2 Comments
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Happy New Year everyone !!

I held a mini gathering on new year eve at my house, and I have made 2 cakes for desserts… a Chocolate & Hazelnut Mousse Cake and a Mango Hearts Cheesecake.

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I did not get how the inside of this cake looked like… just the complete whole cake

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Look at the layers…. so nice…

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I cut them into small squares for easy bites…

For the Mango Hearts top layer jelly, I used the lemon flavoured tortally as there is no mango flavoured ones…. surprisingly the lemon flavour goes very well with the mango & cheese…  Hysterical  Everyone loves the Cheesecake !

Just Another Sat

12 November, 2007 at 2:57 pm | Posted in » Yummy Cakes, Others | 2 Comments
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Saw a X’mas fair at Concourse when I went for my monthly religious facial on Saturday and I bought some more decorations for my tree… as it looks abit bare due to not enuff ornaments… I went back home and redo the whole deco… which looks so much nicer now… =)

The new look…
A whole new look…

I also baked a Pandan Chiffon cake to bring back to my mummy…

In the Oven
In the Oven ready to bake

Almost done…look at the rised top
Almost done… look at the rised top

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