i am baker http://iambaker.net Confections & Creations Tue, 03 Mar 2015 13:33:45 +0000 en-US hourly 1 http://wordpress.org/?v=4.1.1 Root Beer Cheesecake Cake http://iambaker.net/root-beer-cheesecake-cake/ http://iambaker.net/root-beer-cheesecake-cake/#comments Tue, 03 Mar 2015 12:49:15 +0000 http://iambaker.net/?p=47652 Root Beer Cheesecake Cake!

So, this whole “cheesecake cake” thing is kinda taking over my blog. My Snickers Cheesecake Cake is now the most requested recipe I have. And I have a lot! Let me talk to you a little bit about this one. It is a Root Beer Cheesecake. Surrounded by two layers of Cream Cake. Covered in […]

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Root Beer Cheesecake Cake!

So, this whole “cheesecake cake” thing is kinda taking over my blog. My Snickers Cheesecake Cake is now the most requested recipe I have. And I have a lot!

Let me talk to you a little bit about this one.

It is a Root Beer Cheesecake.

Surrounded by two layers of Cream Cake.

Covered in Root Beer Buttercream.

Topped with Whipped Cream and then drizzled with Root Beer Glaze reduction.

Are you still with me?

I made it over the course of two days. Mostly because I made the Root Beer Cheesecake the first day and then fought with myself on wether or not I should continue. Because, I mean, Root Beer Cheesecake.

It’s just a thing of beauty.

If you want to make just the cheesecake and then serve it with soft whip ice cream I would not hold that against you. In fact, I would ask you to invite me over.

root beer cheesecake cake

Ingredients

    Root Beer Glaze
  • 2 cups (460g) regular root beer
  • Cream Cake
  • 2 large eggs (100g), room temperature
  • 3/4 cup (96 g) granulated sugar
  • 1 teaspoon (5g) vanilla extract
  • 1 1/2 cups (192g) cake flour
  • 2 teaspoons (10g)baking powder
  • 1 teaspoon (5g) salt
  • 1 cup (230g) heavy whipping cream
  • Root Beer Cheesecake
  • 2 eight-ounce packages cream cheese, room temperature
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs (100g), room temperature
  • 2 tablespoons (30g) McCormick® Root Beer Concentrate
  • Root Beer Buttercream
  • 1 cup or 2 sticks (226g) butter, room temperature
  • 1 teaspoon (5g) McCormick® Root Beer Concentrate
  • 4 cups (512g) confectioners sugar
  • 1/4 cup (112g) milk
  • whipped cream for decorating

Instructions

    Root Beer Glaze
  1. In a medium sauce pan, heat root beer over medium heat for 20 minutes. Remove from heat and allow to cool to room temperature. You should have approximately 1/3 cup of root beer reduction.
  2. Cream Cake
  3. Preheat oven to 350 degrees F (175 degrees C). Prepare (with spray or butter & flour) two 8-inch round cake pans.
  4. Beat eggs in a medium bowl with hand mixer on high until very thick. Add the sugar and the vanilla, beating well.
  5. Sift the flour, baking powder, and salt together.
  6. Add to the egg mixture in three parts; add the flour mixture alternately with the whipping cream to the egg mixture, beginning and ending with the flour mixture.
  7. Pour the batter into the prepared pans.
  8. Bake at 350 degrees F (175 degrees C) for 17-23 minutes or until a toothpick inserted near the center comes out clean. (Do not over bake!)
  9. If you are adding Root Beer Glaze to your cake do this when it is still warm. Brush 1 tablespoon of glaze over each cake and then allow to cool.
  10. Root Beer Cheesecake
  11. Place cream cheese into bowl of stand mixer. Mix on medium-low speed for 30 seconds. Add in sugar and eggs and beat until smooth.
  12. With mixer now on low, slowly add in Root Beer Concentrate.
  13. Pour the filling into the pan and bake until set, 35-40 minutes at 325 degrees.
  14. Set the pie on a wire rack and let it cool completely.
  15. Chill for at least 2 hours before assembling cake.
  16. Root Beer Buttercream
  17. Beat butter in stand mixer with paddle attachment on medium-medium high speed until light and fluffy. (about 3 minutes)
  18. With mixer on low, add in Root Beer Concentrate and combine fully, scraping down sides of bowl when necessary.
  19. Gradually add in confectioners sugar beating after each addition and frequently scraping down sides of bowl.
  20. Add in milk and combine fully. Add more or less milk to reach your desired consistency.
  21. To Assemble Cake
  22. Place one layer of Cream Cake on cake stand.
  23. (If you want you can use 1/4 cup of Root Beer Buttercream between the layers of cake and cheesecake.)
  24. Carefully place chilled cheesecake on top.
  25. Place final layer of cream cake on top of cheesecake cake.
  26. Cover cake with Root Beer Buttercream. I used about 1 cup of buttercream and did a crumb coat then chilled for 30 minutes. I then went back and did a smooth coat with the remaining frosting.
  27. *Optional- Place whipped cream in a piping bag with wilton 8B tip. Pipe out dollops around edge of cake.
  28. Drizzle Root Beer Glaze over cake and chill until ready to serve. Be sure to save any additional glaze and pour over each slice as it is served.

Recipes adapted from Cream Cake and Root Beer Cheesecake.

This was my freshly cut cake. PRE-root beer glaze drowning. I highly recommend saving every last drop of the glaze and then lovingly pouring it over each and every piece.

You can also make extra (just double the recipe and cooking time) and then brush the glaze on the cakes just out of the oven. They will soak up all the awesome root beer awesomeness!

We have Root Beer Concentrate at our local grocery store and I have heard that most carry. You can get it online too!

Here was the final presentation of cake. Soft Cream Cake surrounding an amazing Root Beer Cheesecake and covered in Root Beer Buttercream and that amazing Root Beer Glaze reduction.

If you happen to be adventurous, this cake would be a great Rose Cake! After you have assembled the cake then cover it with a couple dozen whipped cream roses. (Keep that layer of Root Beer Buttercream on there!) The extra whipped cream really ads to the overall deliciousness of this awesome cheesecake cake!

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]]> http://iambaker.net/root-beer-cheesecake-cake/feed/ 18 One Bowl Pink Velvet Cake http://iambaker.net/one-bowl-pink-velvet-cake/ http://iambaker.net/one-bowl-pink-velvet-cake/#comments Mon, 02 Mar 2015 00:15:23 +0000 http://iambaker.net/?p=47640 Pink Velvet Cake with Whipped Buttercream!

I think most cakes that call themselves “velvet” contain baking soda, buttermilk, and vinegar. This cake contains none of those. But it is pink. So please indulge a but of  “descriptive” recipe labeling. I truly believe that the texture of the smooth crumb is enough to grab that “velvet” name and run with it! After making some pink […]

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]]> Pink Velvet Cake with Whipped Buttercream!

I think most cakes that call themselves “velvet” contain baking soda, buttermilk, and vinegar. This cake contains none of those.

But it is pink. So please indulge a but of  “descriptive” recipe labeling. I truly believe that the texture of the smooth crumb is enough to grab that “velvet” name and run with it!

After making some pink velvet cupcakes with Whipped Buttercream this week I was immediately inspired to turn the recipe into a cake.

Doesn’t that look like pink velvet to you?

One Bowl Pink Velvet Cake

Ingredients

  • 2 cups (250 grams) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 2 teaspoon baking powder
  • pinch salt
  • 4 large egg whites (120 grams)
  • 2/3 cup (161 grams) milk
  • 6 tablespoons (85 grams) unsalted butter, room temp. and cubed
  • 2 teaspoons (10ml) vanilla extract
  • 1/2 teaspoon (3ml) almond extract
  • 4-6 drops McCormick® red food coloring

Instructions

  1. Preheat oven to 350 degrees. Prepare two 6-inch round cake pans with spray or parchment.
  2. In the bowl of stand mixer whisk together flour, sugar, baking powder and salt.
  3. Add in egg whites, milk, butter and extracts and whisk on low until ingredients are mostly incorporated.
  4. Increase speed to high and mix for 1 minute.
  5. Divide batter between prepared cake pans and bake for 25-35 minutes, or until a toothpick is inserted and comes out clean.
  6. Cool before assembling cake.

The Whipped Buttercream recipe that I used with this cake is divine, and I highly recommend! (It would be amazing to add raspberry extract to the cake batter and lemon extract to the buttercream for the PERFECT spring/Easter cake!)

One thing you may have noticed is that I am sharing recipes a it differently. I get many questions about traditional America units of measure so I thought offering up some international options might be helpful.

Also… and here is the real reason… I have found that measuring out eggs makes a HUGE difference in baking. It never ceases to amazing me just how much a little egg can impact a recipe.  And now that we have chickens and are getting about 8 a day, I am loving finding new (new to me, but tried and true to most) recipes to experiment with.

I hope these new changes will be helpful!

To get the “rustic” frosting pattern I simply made a “c” swoop in the frosting and then repeated over the whole cake.

This delicious and pretty cake is just perfect for so many occasions!

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]]> http://iambaker.net/one-bowl-pink-velvet-cake/feed/ 34 whipped vanilla buttercream http://iambaker.net/whipped-vanilla-buttercream/ http://iambaker.net/whipped-vanilla-buttercream/#comments Fri, 27 Feb 2015 14:33:41 +0000 http://iambaker.net/?p=47619 Pink Velvet Cupcakes with Whipped Vanilla Buttercream!

Happy mistakes. Today I made a happy, happy mistake. I walked away from my stand mixer while making buttercream. I walked over to my computer to check an ingredient and got sucked into a facebook rabbit hole of opinions and drama and insanity. Please tell me I am not the only one who does this?! […]

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]]> Pink Velvet Cupcakes with Whipped Vanilla Buttercream!

Happy mistakes. Today I made a happy, happy mistake.

I walked away from my stand mixer while making buttercream. I walked over to my computer to check an ingredient and got sucked into a facebook rabbit hole of opinions and drama and insanity. Please tell me I am not the only one who does this?!

And seven minutes later I realized my mixer was furiously whipping butter and sugar into a awesomely light and sweet frosting.

I mean, I know I did not invent this technique. (Heck, I have done it before with whipped chocolate buttercream!) Everyone and their grandma (literally, my great-grandma did this, only by HAND) has done it. But I do not have a whipped vanilla buttercream recipe on my blog so HERE YOU GO.

#boom #iamtalkingloud #idontknowwhy #movingon

Back to this awesome little treat!

I will be sharing the recipe for that beautiful pink velvet cupcake tomorrow… as I loved it SO much that I immediately made it into a layer cake. Because that is what I do. #iamcakemaker

Today is all about that whipped frosting amazingness.

whipped vanilla buttercream

Ingredients

  • 1 cup (2 sticks) butter, softened
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 1 teaspoon McCormick® Pure Almond Extract
  • 32 ounces (4 cups) confectioners' sugar, sifted
  • 2 tablespoons 2% or whole milk
  • pinch salt

Instructions

  1. Beat butter in bowl of stand mixer with whisk attachment on medium-high speed until light and fluffy. (about 3 minutes)
  2. Add vanilla and almond extract.
  3. With mixer on low, slowly add in confectioners' sugar , milk, and salt; frequently scrape sides and bottom of bowl.
  4. Once incorporated, whip frosting for at least 3 minutes on medium high to high. (My mixer went for 7 minutes)
  5. If frosting is too thick to spread, gradually beat in additional milk.
  6. Store in refrigerator up to 2 weeks. Rewhip before using.

Recipe slightly adapted from McCormick.

Tips for Success:

Having your butter and milk at room temperature helps greatly.

Substituting whipping cream for milk is a great idea, but not necessary if you get the butter whipped up nicely. (I do not recommend skim milk in this recipe.)

I have seen this recipe as a “quick one-bowl” recipe. To do this simply add all ingredients into the stand mixer then combine on low for one-minute. After ingredients are incorporated, turn mixer to high and leave it for 5 minutes. This yields very similar results!

You can definitely leave out the almond extract if that is not your preference. (You do not need to add more vanilla to compensate.) But do experiment with other extract flavors! Like coffee or root beer or lemon or orange!

And yes, yes you can decrease the sugar content if you want. I have seen it as low as 2 cups. Start with two and then taste test along the way to determine your ideal flavor and texture.

This is a fantastic way to enjoy traditional American Buttercream without it feeling too heavy or overly sweet. The almond extract and salt adds just a hint of depth of flavor.

This whipped buttercream frosting compliments every flavor of cake!

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]]> http://iambaker.net/whipped-vanilla-buttercream/feed/ 24 how to make mini chocolate curls http://iambaker.net/how-to-make-mini-chocolate-curls/ http://iambaker.net/how-to-make-mini-chocolate-curls/#comments Thu, 26 Feb 2015 15:19:14 +0000 http://iambaker.net/?p=47594 How to Make Mini-Chocolate Curls!

I recently shared my Birthday Cake for 2015, which was covered in hundreds of little pink chocolate curls. Here is a quick and simple tutorial on how you can make these as well! For these little guys it’s all about the process. Here is what I do: 1 bag candy melts. (I love Bakerella’s new […]

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]]> How to Make Mini-Chocolate Curls!

I recently shared my Birthday Cake for 2015, which was covered in hundreds of little pink chocolate curls.

Here is a quick and simple tutorial on how you can make these as well!

For these little guys it’s all about the process.

Here is what I do:

1 bag candy melts. (I love Bakerella’s new line)

2 tablespoons oil (this can be most veggie based oils or even shortening)

Melt the chocolate and the oil in a large microwave safe bowl in 1 minute increments, stirring after the minute is up. Once the chocolate really starts to melt, I switch to 10-20 second increments.

Next I take out a large, flat, and CLEAN cookie sheet and flip it over. We will use the BACK. (Sparkling clean is very important!)

I pour half of the melted chocolate over the cookie sheet and spread out with an offset spatula. This is important, as you want the layer to be as even and level as possible. Thin is good, but not translucent.

Then I pop it into the fridge to set for 1-2 minutes.

Here is the tricky part… the chocolate needs to be at the perfect temp. for those little curls to form. If too cold they will just break. If too warm will just be a blob.

My perfect chocolate was precisely room temperature. (ha!, precisely) It needs to be cool enough to form a shape but not warm.

The best way to find out is to get out your special tool and start trying!

Have you figured out what our special tool is???

I used a flathead screwdriver.

Like this! Obviously make sure it is very, very clean.

Simply press the screwdriver into the chocolate at a 45 degree angle and then move forward slowly.

Here is a little video on how I did my curls. You can see the approximate thickness of the chocolate and that I only went 1-2inches to get the little curls.  (Some curls you can go 1/2 an inch to get that perfect spiral, some can be 4 inches long like the big curly-Q above) That little tiny break at the end was ok because I wasn’t trying to get the long spirals. Shorter seems to be better in these mini creations!

The very best way to make (and perfect) these is to practice! My first mini chocolate curls were too thick, then too long, then too thin, then too rough, then too short, etc. But I did manage a few pretty perfect spirals toward the end.

(You can see that some curls have a jagged edge… my first flathead screwdriver actually had the smallest lines in it and that made a difference unfortunately. -you can see the lines in the second picture above- Make sure that it is flat and SMOOTH like in the picture above.)

I did about 500 for my Birthday Cake and by #300 it was smooth sailing!

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2-22-2015 http://iambaker.net/2-22-2015/ http://iambaker.net/2-22-2015/#comments Thu, 26 Feb 2015 12:35:49 +0000 http://iambaker.net/?p=47603 2-22-2015

Baking, Thinking & Praying for February 22, 2015 Sorry so shakey! I need to buy something that will keep my phone stable when filming these snippets. Headed home to Minnesota… to the COLD!! Would love to know what you are baking, thinking & praying!

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2-22-2015

Baking, Thinking & Praying for February 22, 2015

Sorry so shakey! I need to buy something that will keep my phone stable when filming these snippets.

Headed home to Minnesota… to the COLD!!

Would love to know what you are baking, thinking & praying!

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2-25-15 http://iambaker.net/2-25-15/ http://iambaker.net/2-25-15/#respond Thu, 26 Feb 2015 12:33:02 +0000 http://iambaker.net/?p=47601 2-25-15

Baking, Thinking & Praying for February 25, 2015 Had so much fun in Utah! Loved meeting friends and sharing laughs. What are you baking, thinking or praying?

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2-25-15

Baking, Thinking & Praying for February 25, 2015

Had so much fun in Utah! Loved meeting friends and sharing laughs.

What are you baking, thinking or praying?

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cinnamon shortbread bars http://iambaker.net/cinnamon-shortbread-bars/ http://iambaker.net/cinnamon-shortbread-bars/#comments Wed, 25 Feb 2015 02:09:41 +0000 http://iambaker.net/?p=47578 Cinnamon Shortbread Bars with Chocolate Ganache!

Shortbread, when done right, is one of the my favorite ways to end a meal. The way that a light sweet cookie is infused with a crispy buttery crumb speaks right to my carb loving heart. Top it with the perfect ganache and my eyes are rolling towards the heavens. It’s perfection. The fabulous recipe just happens […]

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Cinnamon Shortbread Bars with Chocolate Ganache!

Shortbread, when done right, is one of the my favorite ways to end a meal. The way that a light sweet cookie is infused with a crispy buttery crumb speaks right to my carb loving heart.

Top it with the perfect ganache and my eyes are rolling towards the heavens.

It’s perfection.

The fabulous recipe just happens to be in my new favorite book, Brown Eggs & Jam Jars by Aimee Wimbush-Bourgue, author of the beautiful blog, Simple Bites.

A few things about this book:

Aimee is from Canada and I seriously have a thing for Canada. Like, I want to live there someday. I am sure some of my relatives are hoping that day comes sooner than later, but I digress. Canadians are awesome.

Aimee does the things that I aspire to do! She homesteads like a BOSS and makes organic meals and takes stunning pictures of beautiful food and lives life the way God intended. Pure. Natural. Real.

Her book is not only an amazing cookbook, but includes beautiful and inspiring ways to embrace the lifestyle that she has perfected. How to make sustainable food choices, how to shop smart, how to build raised garden beds, and how to get the kids involved and more aware, just to name a few.

And the recipes!!

I mean, come on. These bars are #boss. Then she has Maple Pecan Butter Tarts and Sticky Maple Blueberry Pudding and Chocolate Croissant Bread Pudding!

I die. I mean, I live. I am happy being alive. Happier that is. Thanks to these bars.

Aimee has graciously allowed me to share this bar recipe here today, but once you make them you will know… it’s not enough. You want more. You NEED this book.

cinnamon shortbread bars

Ingredients

  • 3/4 cup (175 mL) butter
  • 1/2 (125 mL) cup sugar
  • 1 1/2 (375 mL) all-purpose flour
  • 1 teaspoon (5 mL) cinnamon
  • 1/4 teaspoon (1 mL) salt, divided
  • 4 ounces (175 g) bitter-sweet chocolate, chopped
  • 2/3 cup (150 mL) heavy cream

Instructions

  1. Preheat oven to 350 degrees. Line 9-inch square baking pan with parchment paper and allow paper to overhang 2 sides.
  2. In a stand mixer, combine butter and sugar on medium to medium-high speed until light and fluffy, about 3 minutes. Scrape down sides of bowl as needed.
  3. Add in flour, cinnamon and pinch of salt and mix on low until combined.
  4. Press shortbread into the prepared pan. Try to get as even and flat as possible.
  5. Bake for 21-25 minutes or until edges begin to turn golden brown.
  6. While baking shortbread, chop chocolate.
  7. In a small saucepan, warm cream with a pinch of salt over medium heat until it just begins to boil.
  8. Remove pan from heat and add in chocolate, stirring vigorously with a spatula until chocolate is melted and smooth.
  9. Let ganache set for 10 minutes so that it can thicken.
  10. Spoon ganache over cooled shortbread and spread evenly with an offset spatula.
  11. Chill for at least 4 hours and and until ready to serve.
  12. Loosen the sides of the shortbread with a sharp knife. Lift up the bars with the sides of the parchment paper and gently set on a cutting board to cut. If you cut into 1-inch pieces recipe yields 64 squares.

Now for the fun part!

Comment below and tell me, “Do you like shortbread?”

You will be entered to win ONE copy of this amazing new book that has bewitched me heart and soul.

Then make these bars.

Right after you make these bars, head on over to Amazon and buy Brown Eggs & Jam Jars.

BUY IT. Seriously, if you like REAL food, real recipes, really good writing and awesome tips on how to live an amazing life… you will want this book.

You can check out Aimee’s blog SIMPLE BITES here.  (There are also links to where you can enter to win more copies!)

This contest is open for one week and is open to everyone. (Book shipped anywhere!)

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]]> http://iambaker.net/cinnamon-shortbread-bars/feed/ 58 dear lady who flicked off my kid http://iambaker.net/dear-lady-flicked-off-kid/ http://iambaker.net/dear-lady-flicked-off-kid/#comments Thu, 19 Feb 2015 14:03:24 +0000 http://iambaker.net/?p=47551 dear lady who flicked off my kid

“Blueberry Pie muffins!” “Mom, we want breakfast burritos today!” Darn it, I totally forgot. But it’s all good, more for me. We headed out to school earlier than usual so that the kids could all get a breakfast burrito. (their first ever!) We were laughing in the car, talking about nothing and everything. Olivia was […]

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]]> dear lady who flicked off my kid

Blueberry Pie muffins!”

“Mom, we want breakfast burritos today!”

Darn it, I totally forgot. But it’s all good, more for me.

We headed out to school earlier than usual so that the kids could all get a breakfast burrito. (their first ever!) We were laughing in the car, talking about nothing and everything.

Olivia was singing along to the music as she often does, nothing coherent to us, but the melody in her head was strong.

via

Driving along the 2 lane road is something I do twice (or more!) a day everyday. I am pretty familiar with the turns and traffic patterns. Its a small, small town and honestly, there is not much to worry about.

Except today.

As I was pulling into the city, there was a car coming in the other direction. All of a sudden, a big white suburban pulls out from a side road, pulling directly in front of me. I had to slam on my brakes to avoid hitting the car, as did the vehicle coming in the other direction!

I was totally frazzled and asking everyone if they were ok and checking to make sure if they were still nestled safely in their seats. Colton, my 10 year old, was sitting in the front with me and was asking questions a mile a minute.

“What happened mom? Why did they do that? Are people supposed to wait before going onto the road?”

I tried to answer him without using words that were not appropriate for children and explain that what the car did was NOT good and could get people hurt.

The suburban then pulled into the right turning lane to go to the high school. I just assumed it was a crazy teenager in mommy’s car that nearly killed us all, and just chalked it up to youth. (Heck, I was a crazy 16 year old on the road once. **shudder**)

As we were pulling up next to her my son and I both looked over to see the crazy kid who nearly killed us all…

and looked over to see a grown woman flicking us off. Like in her 50’s. Giving the finger to a 10 year old boy.

She was staring at my sweet son with her middle finger in the air and a bitter look on her face.

I was completely dumbfounded and shocked and speechless and horrified for my little man.

“Um, Colton, I am so sorry. What that woman did was totally inappropriate and wrong and maybe we should pray for her…”

I was rambling. I am still not entirely sure what said, not wanting to make the situation worse with Bad Parenting 101.

Colton interrupted me and said, “Mom, it’s cool! She was just telling us to ROCK ON!”

via

Oh dear Lord in Heaven I am thankful for the innocence of youth.

I smiled at him, he at me, and we kept driving to school.

I just want to say to you, dear sweet old woman who thought it would be ok to nearly kill us then offend us with your horrific lack of manners, I am sorry for you. Sorry that you are so angry (in life) that you felt justified in your actions.

But in an odd twist, I am thankful to you. Thankful that you helped me see just how awesome my kid is and what a great perspective he still has of the world.

So in spite your greatest efforts, we WILL rock today.

#rockon

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snickers cheesecake cake http://iambaker.net/snickers-cheesecake-cake/ http://iambaker.net/snickers-cheesecake-cake/#comments Wed, 18 Feb 2015 17:04:18 +0000 http://iambaker.net/?p=47534 Snickers Cheesecake Cake!

“MOM STOP!!!” “What? What is it?” “IT’S SPILLING EVERYWHERE!” Yes, it most definitely is. But I could not help myself. It was magical, that spilling forth of sugary sweet rich chocolate ganache and Snickers® frosting. Yes, I said Snickers® frosting. Poured on a cake. A cake with a Snickers® cheesecake inside. Sandwiched between layers of […]

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Snickers Cheesecake Cake!

“MOM STOP!!!”

“What? What is it?”

“IT’S SPILLING EVERYWHERE!”

Yes, it most definitely is.

But I could not help myself. It was magical, that spilling forth of sugary sweet rich chocolate ganache and Snickers® frosting.

Yes, I said Snickers® frosting. Poured on a cake. A cake with a Snickers® cheesecake inside.

Sandwiched between layers of dark chocolate cake.

Then topped with whipped cream and more chocolate ganache and Snickers® frosting.

I think this cake ranks right up there with one of the most over-the-top I have ever made. And I have made a few my friends.

This particular one was inspired by my friend Aimee of Shugary Sweets. She makes the most amazing Cheesecake Cakes! (I believe the first one I ever made was actually more than 2 years ago – White Chocolate Cheesecake Milky Way Cake-, but not nearly as pretty as anything others are making!)

snickers cheesecake cake

Ingredients

    Snickers Cheesecake
  • 2 8-ounce packages of cream cheese, at room temperature
  • 1/2 cup granulated white sugar
  • 2 large eggs
  • 16 "fun size" snickers candy bars, chopped (2 cups total)
  • Cake
  • 1 3/4 cups all-purpose flour
  • 2 cups sugar
  • 3/4 cups good unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 extra-large eggs, at room temperature
  • 2 teaspoons McCormick® vanilla extract
  • 1 cup freshly brewed hot coffee (can substitute hot water)
  • Ganache
  • 1 (12-oz.) package milk chocolate morsels
  • 1/4 teaspoon salt
  • 1 (14-oz.) can sweetened condensed milk
  • 2 tablespoons butter
  • Snickers Frosting
  • 9 fun size Snickers bars
  • 1 stick butter, room temperature
  • 3-4 cups confectioners sugar
  • 1/2 cup milk
  • Whipped Cream (I used Cool Whip®)
  • 4-5 extra Snickers® bars, chopped for garnish

Instructions

    Snickers Cheesecake
  1. Place cream cheese into bowl of stand mixer. Mix on medium-low speed for 30 seconds. Add in sugar and eggs and beat until smooth.
  2. Remove bowl from stand and stir in chopped candy bars by hand.
  3. Prepare an 8-inch spring-form pan by spraying with bakers spray and lining with parchment.
  4. Pour the filling into the pan and bake until set, 35-40 minutes at 325 degrees.
  5. Set the pie on a wire rack and let it cool completely.
  6. Refrigerate for at least 2 hours before assembling cake.
  7. Cake
  8. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.
  9. In another bowl, combine the buttermilk, oil, eggs, and vanilla.
  10. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes at 350, until a cake tester comes out clean.
  11. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
  12. (I prepared my cakes in two 8in round cake pans)
  13. Ganache
  14. Pour water to depth of 3 inches into bottom of a double boiler (or medium pan) over medium-high heat, and bring to a simmer.
  15. Reduce heat to medium; place chocolate and salt in top of double boiler (or medium pan) over simmering water.
  16. Cook, stirring constantly, 2 to 3 minutes or until melted.
  17. Add sweetened condensed milk and stir constantly for 1 to 2 minutes or until blended and smooth. Remove from heat; add butter and stir 4 to 5 minutes or until smooth.
  18. Snickers Frosting
  19. Melt Snickers bars with 1 stick butter in a saucepan over very low heat. (about five minutes) Once melted, remove from heat and add confectioners sugar (starting with 3 cups and adding more only if frosting seems to runny) then the milk.
  20. Whisk until smooth.

Recipe adapted from Snickers® Bar Cheesecake Pie, Snickers® Frosting, Perfect Chocolate Cake.

There is a heck of a lot going on with this Snickers® Cheesecake Recipe, but it actually all went pretty smoothly. (Also, feel free to use a box mix for the chocolate cake; I recommend a Dark Chocolate)

Here is how to assemble this cake:

Prepare Snickers® Cheesecake and allow to cool for a couple hours.

Prepare cake and allow to cool for at least one hour. (30 minutes in freezer)

Prepare ganache and immediately after make the Snickers® frosting.

Place one 8-inch layer of chocolate cake on cake stand. Carefully place cheesecake on top of that. Set other layer of 8-inch cake on top of cheesecake.

Pour warm ganache over cake and allow to spill over the sides. This is a THICK ganache: if that bothers you at all feel free to add milk or heavy cream, one tablespoon at a time, to reach your desired consistency.

Right after you have poured the ganache, gently spoon the Snickers® frosting over the cake. This is much thinner and will run over the sides faster, so go slow and get a feel for how you want the cake to look.

Using an open star tip, pipe out dollops of whipped cream around the edge of the cake.

Using a fork (or a piping bag with a very small round tip) drizzle more ganache and frosting over the cake.

Insert a piece of candy bar into the top of each whipped cream dollop. Chill until ready to serve.

You will have some ganache and Snickers® frosting left over, but I have a recipe coming up that I think will be the perfect use for those leftovers. Just in case I don’t get the posted in the next couple of days here are a couple of ways to use it:

ice cream

any cake

with a spoon

I am here to help folks.

This cake is seriously amazing. I know I say that all the time, but that’s because I can’t tell a lie.

 

 

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]]> http://iambaker.net/snickers-cheesecake-cake/feed/ 35 2-18-2015 http://iambaker.net/2-18-2015/ http://iambaker.net/2-18-2015/#comments Wed, 18 Feb 2015 17:03:43 +0000 http://iambaker.net/?p=47545 2-18-2015

Baking, Thinking, & Praying Talking about 50 Shades of Gray. Yes, really. Lots of technical work to do today. Happy Birthday to my DAD!! You are my favorite dad ever!!! Would love to know what YOU are Baking, Thinking, and Praying!

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]]> 2-18-2015

Baking, Thinking, & Praying

Talking about 50 Shades of Gray. Yes, really.

Lots of technical work to do today.

Happy Birthday to my DAD!! You are my favorite dad ever!!!

Would love to know what YOU are Baking, Thinking, and Praying!

The post 2-18-2015 appeared first on i am baker.

]]>
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