How to Make Filipino Cheesecake #CakesAndDecors

How to Make Filipino Cheesecake #CakesAndDecors

This is awesome cheesecake recipe wherein you could choose your ideal Filipino toppings like tropical fruits, jams or according to your choice.

Ingredients:

For the Crust
12 graham crackers
6 tablespoons butter, melted; plus more, room temperature, for pan
2 tablespoons sugar
2 tablespoons Cocoa powder
pinch of salt

For the Cake
3 1/2 pounds (seven 8-ounce packages) cream cheese, room temperature
2 1/4 cups sugar
1/2 cup all-purpose flour
1 cup sour cream, room temperature
1 1/2 teaspoons pure vanilla extract
5 large eggs, room temperature

Procedures:

1. Preheat the oven to 350 degrees. Butter the sides of a 10-inch spring-form pan. Wrap exterior of pan (including base) in a double layer of foil.

2. To make the crust, process graham crackers in food processor until fine. Combine graham cracker crumbs, butter, sugar, cocoa powder and salt in a medium bowl. Transfer mixture to the pan and pat into an even layer using the bottom of a measuring cup or meat pounder. Freeze the dough in the pan, about 15 minutes. Place pan on a baking sheet. Bake until the crust is firm to the touch and deeply golden brown, about 15 minutes. Transfer pan to a wire rack to cool completely.

3. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until fluffy, about 3 minutes, scraping down sides as needed.

4. In a large bowl, whisk together sugar and flour. With mixer on low speed, gradually add sugar mixture to cream cheese; mix until smooth. Add sour cream and vanilla; mix until smooth. Add eggs, one at a time, beating until just combined; do not over mix.

5. Pour cream cheese filling into the prepared pan. Set pan inside a large, shallow roasting pan. Carefully ladle boiling water into roasting pan to reach halfway up sides of spring-form pan.

6. Bake 45 minutes; reduce oven temperature to 325 degrees. Continue baking until cake is set but still slightly wobbly in the center, about 30 minutes more. Turn off oven; leave cake in oven with the door slightly ajar, about 1 hour. Transfer pan to a wire rack; let cake cool completely.

7. Refrigerate, uncovered, at least 6 hours or overnight. Before unmolding, run a knife around the edge of the cake.

Tasty Yellow Cake Recipe #CakesAndDecors

Ingredients:

300 grams cake flour (about 3 cups)
¾ cup butter, softened
1⅔ cups sugar
2 eggs
1½ tsp vanilla extract
1⅓ cups milk
1 Tbsp baking powder
½ tsp salt

Pocedures:

1. Preheat your oven to 350°F.

2. Butter and flour two 9-inch cake pans. It can help to line the bottom with a circle of parchment paper cut to fit the pan.

3. In a large mixing bowl, stir together the flour, baking powder and salt until everything is blended.

4. In the bowl of a stand mixer fitted with the paddle attachment, combine the eggs, butter, sugar and vanilla. Beat on medium speed until fluffy.

5. Now add some of the dry ingredients to the egg-sugar mixture while the machine is running. When it's fully incorporated, add some of the milk. Continue alternating adding the dry ingredients with the milk until it's all incorporated and the batter is smooth, scraping down the side of the bowl as you go. Then pour the batter into your prepared pans and transfer them to the oven.

6. Bake for about 30 minutes or until a toothpick inserted into the center comes out clean, or with a crumb or two attached. You can start testing after 28 minutes, because it's better to check too soon than to over-baked.

7. Cool the cakes for 10 minutes in the pans on a wire rack, then loosen the edges by running a knife along the sides, turn the cakes out onto the racks and cool for at least another hour, and frost with this chocolate frosting recipe or as desired.

8. Makes two 9-inch layers

Lover's Cheesecake Recipe #CakesAndDecors

The result is a creamy cheesecake baked for perfection.

Ingredients:

For the crust:
• 10 graham crackers
• 1 Tbsp sugar
• 6 Tbsp (3/4 stick) butter

For the filling:
• 2½ pounds cream cheese (5 packs)
• 1½ cups sugar
• ½ cup sour cream
• 6 whole eggs plus 2 egg yolks
• 1 Tbsp lemon juice
• 2 tsp vanilla extract
• pinch salt

Procedures:

Prepare the graham cracker crust:

1. Preheat oven to 325°F.

2. Break up the graham crackers and pulse them in a food processor until you have fine crumbs. While you do this you can be melting the butter in a small saucepan over low heat (or just melt it in the microwave).

3. Transfer the crumbs to a mixing bowl and stir in the sugar.

4. Finally, stir in the melted butter and combine until the crumbs are uniformly moistened.

5. Press the crumbs into the bottom of a 9-inch spring-form pan until you have an even layer.

6. Bake for ten minutes, then remove the pan from the oven and let the crust cool while you do the next steps.

Prepare the cheesecake:

1. Preheat oven to 500°F.

2. Cut the cream cheese into cubes and let it sit at room temperature for about 20 minutes to soften.

3. Transfer the softened cream cheese to the bowl of a stand mixer. Beat it on medium speed with the paddle attachment for about two minutes.

4. Scrape the sides of the bowl with a rubber spatula, then add the sugar, salt lemon juice, vanilla and sour cream and beat for another two minutes.

5. Scrape the bowl again, then add the eggs and egg yolks and beat until everything is completely blended and the mixture is smooth and fluffy, another couple of minutes. You may need to stop the mixer to scrape the bowl every now and then.

6. Fill a roasting pan half full of water and set it on the lower rack of your oven. Seal the bottom of the spring-form pan with foil and set it on a baking pan.

7. Now pour the filling into the spring-form pan and transfer the baking pan (with the cheesecake on it) to the upper rack in the oven.

8. Bake at 500°F for 10 minutes, then lower the heat to 200°F and bake for another 1½ hours. Don't open the oven door! When it's finished, the cheesecake should jiggle a little bit at the center but be firm at the edges.

9. Transfer the cheesecake to a wire rack, and after cooling for 15 minutes, carefully loosen the edges of the cake with a knife.

10. Let the cheesecake cool for a full three hours at room temperature, then cover with plastic wrap and refrigerate at least overnight, although a full 24 hours is best.

Easy Step-by-Step Procedures in Making Classic Tiramisu Cake.#CakesAndDecors

Easy step-by-step procedures in making Classic Tiramisu Cake.

Let’s talk about Tiramisu.

A good Tiramisu cake is an extraordinary lascivious dessert that is perfect for almost every occasion.

Tiramisu is one the most popular Italian cakes and people around the world considered this dessert that comes from heaven. I will describe on how to make this cake in easy terms. Some people were confused for the origin of this layered dessert. Around the world, people were trying to make their own and substituted some of the ingredients, maybe because of the availability in the market or their passion to create a different one. I consider this dessert as one of my favorite.

Classic tiramisu is a layered dessert consisting of alternating layers of coffee-soaked biscuits, creamy mascarpone cheese and a flan covered by unsweetened cocoa powder for garnishing.

Here are the ingredients and procedures of three-layered tiramisu:

There are two (2) major advanced preparations you have to make before starting to assemble. This is a must that you have to observe always and care must be applied.

1.) Flan mixture or egg mixture

2.) Whipped cream mixture

And, make espresso, or brewed coffee or ordinary coffee (extra-strong). You can add rum or brandy but it’s optional. Remember to make an extra amount of coffee mixture to avoid shortage. Set aside to cool.

Ingredients and procedure to make a flan: (Egg Mixture)

5 – 6 pieces egg yolks

1 – 2 cups of milk (fresh milk)

½ cup refined white sugar

1 tablespoon vanilla extract

Procedures:

1.) Beat eggs, milk and sugar in a two-quart saucepan until sugar is dissolved.

2.) Add vanilla extract while beating eggs and sugar.

3.) Transfer the mixture in another container, to be cooked in steamer under medium heat. Stir constantly to avoid burnt mixture. It must be in “gel consistency” or thick not liquid.

4.) Set aside the mixture, cover and refrigerate. (A must to refrigerate for 20 – 30 minutes).

5.) Mix the cold egg mixture with mascarpone cheese or cream cheese with grated white chocolate. Set aside.

Ingredients and procedure to make a creamy cheese: (Cheese Mixture)

500 grams Mascarpone cheese (if not available, use 16 ounces cream cheese) or 8 ounces cream cheese plus 8 ounces Ricotta cheese)

75 grams Semi-sweet white chocolate bars or more

500 – 700 grams Thick Whipping Cream

Procedures:

1.) Beat whipping cream and grated semi-sweet white chocolate in chilled bowl until stiff. Add grated white chocolate more if needed. The result must thick in consistency.

2.) Cover and refrigerate. (A must to refrigerate for 20 – 30 minutes

Prepare the round spring form pan by wrapping the ring and bottom of the pan with aluminum foil. Always put the round hard board at the bottom of the pan for support.

Now, we have to assemble the prepared mixture into the spring form pan.

Ingredients and procedures in layering in making Tiramisu:

30 pieces or more lady fingers biscuits or any pastry biscuits like lady fingers.

Procedures:

1) Brush the lady fingers one by one with coffee mixture or espresso and arrange in the spring form pan (single layer only). Do not over-soaked before putting unto the pan.

2) Use disposable glove while putting or layering the egg mixture into the arranged lady fingers in the pan. Use only a required amount of this mixture. Reserved for another layer. Be sure to layer the lady fingers thoroughly to avoid hollow portion. Flatten each layer by slightly pushing downward.

3) Next, layer the cheese mixture, the same as in the egg mixture. Same amount and procedures.

4) Sprinkle generous amount of unsweetened cocoa at the top. (optional)

5) Again, layer the lady fingers biscuits, brushed with espresso or coffee mixture. Do not brush the coffee mixture directly unto the arranged lady fingers. It must be brushed first before layering in the pan. Same procedure as above.

6) Again, layer the cheese mixture, (same procedure as above) up to the rim of the spring form pan.

7) Sprinkle generous amount of unsweetened cocoa powder all over the cake, then topped with coarse-grated dark chocolate.

8) Chilled, cover and refrigerate overnight to get the best result.

9) Makes 8 slices.

Note: If cheese mixture is too liquid, add enough grated white chocolate or crush lady finger biscuits.

Lady in Red Cake #CakesAndDecors

Lady in Red Cake is a striking red cake with cream cheese frosting.


Ingredients:

• 250 grams cake flour (about 2½ cups)
• 3 Tbsp cocoa powder
• ½ tsp salt
• 1½ cups sugar
• 2 eggs
• 1½ cups vegetable oil
• ¼ cup red food coloring
• 1 tsp vanilla extract
• 1 cup buttermilk
• 1 Tbsp white vinegar or cider vinegar
• 1½ tsp baking soda

Procedures:

1. Preheat your oven to 350°F.

2. Butter and flour two 9-inch cake pans. It can help to line the bottom with a circle of parchment paper cut to fit the pan.

3. In a large mixing bowl, stir together the flour, cocoa and salt until blended.

4. In the bowl of a stand mixer fitted with the paddle attachment, combine the eggs, oil, sugar, vanilla and red food coloring. Beat on medium speed until fluffy.

5. Now add some of the dry ingredients to the egg-sugar mixture while the machine is running. When it's fully incorporated, add some of the buttermilk. Continue alternating adding the dry ingredients with the buttermilk until it's all incorporated and the batter is smooth, scraping down the side of the bowl as you go.

6. In a small bowl, mix together the vinegar and baking soda, and when it foams, mix it into your batter. You're going to want to move quickly, though. Mix it in just until it's combined, about ten seconds. Then pour the batter into your prepared pans and transfer them to the oven.

7. Bake for about 30 minutes or until a toothpick inserted into the center comes out clean, or with a crumb or two attached. You can start testing after 28 minutes, because it's better to check too soon than to overbaked.

8. Cool the cakes for 10 minutes in the pans on a wire rack, then loosen the edges by running a knife along the sides, turn the cakes out onto the racks and cool for at least another hour, and then refrigerate (wrapped in plastic) for at least an hour before frosting with this cream cheese frosting.

9. Makes two 9-inch layers.

Rich Chocolate Frosting #CakesAndDecors

Rich Chocolate Frosting

You really can frost with whatever is your preference: icing, ganache, buttercream, and so forth. A winning recipe with great texture and flavor especially for cakes and cookies.

Ingredients:

• 1/2 cup butter
• 2/3 cup cocoa
• 4-1/2 cups powdered sugar
• 1/3-1/2 cup half and half
• 1 tsp. vanilla extract
• pinch salt

Procedures:

(1) In large saucepan, melt together butter and cocoa. Stir until smooth. Using mixer, alternately beat in powdered sugar and milk until frosting is smooth and creamy.

(2) Stir in vanilla and salt. Fills and frosts two 9" cake layers.

(3) Yield: 2-1/2 cups

Angel Food Cake #CakesAndDecors

Angel Food Cake


Ingredients:

1 ¼ cups all-purpose flour
1 ½ cups, sugar
1 ½ cups egg whites (about 12 to 15 egg whites)
1 ½ tsp cream of tartar
¼ tsp salt
1 ½ tsp vanilla or ½ tsp almond extract

Procedures:

1) Mix flour and ½ cup sugar in small bowl. Set aside.

2) Place egg whites in mixer bowl. Attach bowl and wire whip to mixer.

3) Gradually turn to speed 6 and whip until egg whites are frothy, 30 to 60 seconds.

4) Add cream of tartar, salt and vanilla. Turn to speed 8 and whip until whites are almost stiff but not dry, 2 to 2 ½ minutes. Turn to speed 2. Gradually add remaining 1 cup sugar and mix about 1 minute. Stop and scrape bowl. Remove bowl from mixer. Spoon flour-sugar mixture, ¼ at a time, over egg whites. Fold in gently with spatula, just until blended.

5) Pour batter into ungreased 10-inch tube pan. With knife, gently cut through batter to break up large air bubbles. Bake at 375F until crust is golden brown and cracks are very dry, about 35 minutes. Immediately invert cake pan onto funnel or soft drink bottle. Cool completely. Remove from pan.

6) Yield 16 servings.

Bread Making Tips: KitchenAid Stand Mixer #CakesAndDecors

Bread Making Tips

Making bread with a mixer is quite different from making bread by hand. Therefore, it will take some practice before you are completely comfortable with the new process. We recommend you start with an easy recipe. Like Basic White Bread until you become accustomed to making bread with stand mixer.

Tips for Mixing and Kneading:

1) Always use the dough hook to mix and knead yeast doughs.

2) Never exceed speed 2 when using the dough hook.

3) Never use recipes calling for more than 8 cups of all-purpose flour or 6 cups of whole wheat flour when making dough with a 4.5-quart tilt-head mixer.

4) Never use recipes calling for more than 9 cups of all-purpose flour or 6 cups of whole wheat flour when making dough with a 5-quart tilt-head mixer.

5) Most bread recipes give a range for the amount of flour to use. When the dough clings to the hook and cleans the sides of the bowl, enough flour has been added. If the dough is sticky or the humidity is high, slowly add more flour (about ½ cup at a time), but never exceed the recommended flour capacity. Knead after each addition until the flour is completely worked into the dough. If too much flour is added, a dry loaf will result.

6) Some types of dough, especially those made with whole grain flours, may not form a ball on the hook. However, as long as the hook comes in contact with the dough, kneading will be accomplished.

7) Some large recipes and soft doughs may occasionally climb over the collar of the hook. This usually indicates that the dough is sticky and more flour should be added. The sooner all the flour is added, the less likely the dough will climb the hook. For such recipes, try starting with all but the last cup of flour in the initial mixing process. Then add the remaining flour as quickly as possible.

8) Use a candy or other kitchen thermometer to assure that liquids are at the temperature specified in the recipe. Liquids at higher temperature can kill the yeast, while liquids at lower temperatures will retard yeast growth.

9) Warm all ingredients to room temperature to insure the proper rising of dough. If the yeast is to be dissolved in the bowl, always warm the bowl first by rinsing with warm water to prevent cooling of liquids.