2024.12.2
No-bake unicorn strawberry cake
Ingredients
Bread crust
-2 cups Graham’s cookie crumbs
-1/2 cup unsalted butter, melted
Stuffing
-16 oz softened cream cheese
-1 cup rock sugar
-1 teaspoon vanilla extract
-2 cups whipped cream
-1 cup fresh strawberries, chopped
-Pink food coloring
Ingredients
-whipped cream
-Fresh strawberries, sliced
-Sprinkle
-Edible glitter
Production instructions
1. In a bowl, combine crushed cereal biscuit crumbs with melted butter until well incorporated. Press the mixture into the bottom of a 9 x 13 inch baking dish to form a crust. Place in the refrigerator to set.
2. In a large bowl, beat the cream cheese until smooth. Add the rock sugar and vanilla extract and beat until creamy.
3. Gently add the whipped cream until fully incorporated. Add a few drops of pink food coloring to give it a pale pink color.
4. Stir in the chopped strawberries.
5. Spread the strawberry cream cheese mixture onto the refrigerated crust and use a spatula to smooth the surface.
6. Refrigerate for at least 4 hours until set.
7. Before serving, decorate the top with whipped cream, strawberry slices, gold dust and edible glitter to create a unicorn style.
8. Slice, refrigerate and eat-enjoy your magical unicorn baking-free strawberry cake!
Preparation time: 20 minutes ➤ Production time: 4 hours ➤ Dosage: 12 tablets
Apple Cinnamon Coffee Cake
Ingredients
Making a cake
2 1/2 cups medium-gluten flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup room temperature unsalted butter
1 cup granulated sugar
2 large eggs
1 cup sour cream
1 tsp vanilla extract
Cinnamon apple filling
2 cups peeled and chopped apples (such as Granny Smith or Honeycrisp).
1/2 cup packaged brown sugar
1 tablespoon powdered cinnamon
1 tablespoon whole wheat flour (spread on apples).
Make frosting
1 cup rock sugar
2 tablespoons milk (or as needed)
1/2 tsp vanilla extract
Production instructions
Preheat the oven:
Preheat oven to 350 ° F (175 °C). Grease and flour a 9-inch round or square pan.
Prepare the apple cinnamon filling:
In a medium bowl, combine the chopped apples with the brown sugar, powdered cinnamon, and flour until fully coated. Set aside for later use.
To make the pie crust:
In a large bowl, add flour, baking powder, baking soda and salt and mix well.
In a separate bowl, beat together the butter and caster sugar until light and fluffy.
Add eggs one by one, beating well after each addition. Add vanilla extract and mix well.
Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Start with and end with dry ingredients. Stir until thoroughly combined.
Assemble the cake:
Spread half of the batter evenly in the prepared pan.
Using a spatula, spread the apple and cinnamon filling evenly over the batter.
Then gently spread the remaining batter over the apples. Use a spatula to smooth the surface.
Roasting:
Bake in the preheated oven for 35-40 minutes until inserted through the middle with a toothpick and removed flawless or with only a few wet crumbs.
Allow the cake to cool in the pan for 10 minutes, then remove to a grid rack to cool.
Prepare the frosting:
Take a small bowl, add the rock sugar, milk and vanilla extract and mix well. If necessary, add more milk to adjust the consistency.
To frost the cake:
Once the cake has completely cooled, drizzle the frosting on top. Wait until it solidifies before slicing.
Serve:
Cut the coffee cake into slices and serve. Very delicious either on its own or with a cup of coffee or tea.
Tips
Apple varieties: Choose apples that hold their shape well during baking for the best taste.
Mouthfeel changes: For a more crunchy filling, you can add chopped nuts to the apple filling.
Storage: Unfinished pies can be stored in an airtight container at room temperature for 3 days. Also frozen for 2 months
Homemade Lollipop Chocolate Recipe
Ingredients
Chocolate substrate
2 cups white chocolate chips
1 can (14 oz) sweetened condensed milk
2 tablespoons unsalted butter
1 tsp vanilla extract
1 ⁄ 2 tsp powdered cinnamon
Make Cinnamon Sugar Ingredients:
2 tablespoons granulated sugar
1 teaspoon cinnamon powder
Production instructions
Prepare the pan:
Line an 8 x 8-inch baking sheet with parchment paper, leaving a little dangling for easy removal.
To make chocolate fudge:
In a medium pan add white chocolate chips, sweetened condensed milk and butter. Heat on low heat, stirring constantly, until the mixture is melted.
Remove from heat and stir in vanilla extract and cinnamon powder.
Pour in the chocolate fudge:
Pour the mixture into the prepared pan and spread evenly with a spatula.
Add cinnamon sugar ingredients:
In a small bowl, combine caster sugar and powdered cinnamon. Sprinkle the mixture evenly over the chocolate fudge.
Relax and solidify:
Chill the fudge in the refrigerator for at least 2-3 hours until fully set. Once set, use parchment paper to remove the fondant from the pan.
Cut into cubes and serve:
Cut into small cubes and serve. Place the remaining fudge in an airtight container and store in the refrigerator for up to a week.
Tips
Use premium white chocolate for optimum flavor and smooth mouthfeel.
For added spice, top with melted white chocolate or caramel before drizzling the cinnamon sugar mixture.
Preparation time: 10 minutes
Relaxation time: 2-3 hours
Total time: 2 hours and 10 minutes
Portion size: 16 pieces
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