I can’t stop looking at gum paste flowers. Seriously. They are so creative and beautiful. Some look so realistic I don’t think you can tell a difference at first glance. I really wanted to try creating some roses with gum paste. I bought the Wilton gum paste powder from a craft store, a few different gel food colorings, some powdered sugar and improvised the rest. I saw so many tools to make flowers. I was pretty overwhelmed. I decided to try using what I had at home first before buying any special tools.
I can’t lie. I am pretty impressed with the way this rose turned out. It was extremely time consuming, but not necessarily hard. I think over time it will become second nature. Now this is not a tutorial on how to make these roses. Once I really get the hand of it and know exactly what tools are needed I will definitely share. For now I decided to share this amazing cake recipe. All my favorite things in one sweet cake slice.
CLICK HERE for my favorite chocolate cake recipe
Chocolate Cake Topped With Mocha Cream Cheese Frosting And Filled With Dark Chocolate Ganache
Recipe Type: Baking
Mocha cream cheese frosting with dark chocolate layers.
For the frosting:
4 ounces of cream cheese
4 tbsps of softened butter
3 cups of powdered sugar
1 tsp vanilla extract
1 tsp instant espresso powder
1 tbsp heavy cream
For the ganache filling:
4 ounces of dark chocolate
1/2 cup of heavy cream
For the frosting:
Mix together the cream cheese and butter.
Add in the vanilla and espresso powder.
Slowly pour in the powdered sugar.
Finish off with heavy cream.
Add more or less sugar depending on how creamy you want your frosting. I left mine on the stiff side so I could pipe it on the cake.
For the ganache:
Heat the cream in a sauce pan on medium low.
When the cream begins to bubble remove from heat and add chocolate.
Mix until thickened.
Let cool before using.
After your cake layers have cooled (don’t forget to click the link for my favorite chocolate cake!) add the ganache to the middle of the cake. Place in the fridge until ganache has set and slightly hardened. Frost the cake with your cream cheese mixture. I used my left over frosting to pipe an edge around my cake.
I recommend keeping this cake cool until you are ready to eat. The ganache will melt in your mouth like a truffle!
If you don’t follow FeedFeed on instagram you may not know about their contest partnership with Bob’s Red Mill. I entered these muffins a few weeks ago, not really thinking twice, and yesterday I was given the news that I am a finalist! There are so many great bloggers in the running. I am just grateful to have been in the running.
Last night I was on my blog looking for the recipe so I could share with a friend and I realized that I never posted this recipe!!! I cannot even believe it. This is my favorite muffin recipe and some how I just missed sharing the goodness with everyone!
So here it is! My go to Blueberry Banana Muffin Recipe!
Blueberry Banana Muffins (Plus I am a finalist!!!)
Recipe Type: Muffins
Banana brown sugar muffins with bursts of fresh blueberry in every bite!
4 ripe smashed bananas
1 cup of fresh blue berries
1 1/2 cups of brown sugar
3 tbsp melted butter
1 tbsp vanilla extract
1 1/2 cups of AP flour
1/2 tsp salt
1/2 tsp baking soda
1 tsp cinnamon
extra brown sugar for topping
Mix the banana, vanilla and butter.
Add in the egg.
Do not over mix.
Stir in the sugar and cinnamon.
Add in the flour, salt, baking soda slowing folding everything together.
Finish by adding in the blueberries.
Do not over mix. Over mixing will make for a tough muffin.
Preheat the oven to 350.
Add the mix to a muffin tin.
I found these great parchment wraps at publix that give the muffin enough room to expand over the tin.
Top each with brown sugar.
Bake for 20 minutes of until golden brown.
I hope you enjoy these! Don’t forget to vote! Voting is open until March 23rd at 1pm!
Easter is coming. Soon. Every year I try to make a big complex dessert, but this year I am staying simple. These layered cheesecakes require no baking, short stove top time, and come together in minutes.
Something about homemade pudding is so comforting. The flavor is so much richer than if you used an instant pudding pack. It takes a little longer, but the result is definitely worth it.
The cheesecake layer is no bake and it is so easy. It is basically the same combo I make for my cinnamon roll danish filling. Sweet, tart, and light.
The cookies you can use what you have on hand, store bought, or these. They just give the best crust especially if you make these the day before.
I recommend only filling your cups 3/4 of the way and using whipped cream. It is going to make it more of a single serving. I filled these cups to the brim for the picture and honest they were about 2.5 servings.
Chocolate Chip Cookie Layered Cheese Cakes
Recipe Type: Dessert
Layers of creamy cheesecake, smooth dark chocolate pudding and salty chocolate chip cookie.
For the pudding:
4 ounces of dark chocolate
2 tsp vanilla extract
1 cup of sugar
1/4 cup of cornstarch
pinch of salt
4 egg yolks
2 cups of milk (whole preferably)
1 tsp of unsalted butter
For the cheesecake:
8 ounces of low fat cream cheese – room temp
1 cup of powdered sugar
1 tsp vanilla
2 tbsp milk
For the cookie crust:
2 large chocolate chip cookies
2 tbsp butter
1/4 tsp salt
For the topping:
Extra Chocolate Chip Cookies
In a cool pan mix the cornstarch, salt and sugar.
Add in the milk and vanilla and whisk until everything is combined.
You should not be able to see cornstarch chunks.
Put the pan over medium heat.
Add in the egg yolks.
Keep whisking until everything is mixed.
Add in the chocolate. (I like the unsweet baking bars)
Whisk consistently until the mixture thickens and starts bubbling.
This will take 10-15 minutes.
It will seem extremely liquid-y then suddenly very thick.
Turn down to low heat and keep stirring.
The chocolate should be melted and evenly mixed.
Take off the heat and let cool.
Be sure you stir every few minutes while it cools to keep the skin from forming,
For the cheesecake:
Mix the cream cheese, vanilla and powdered sugar.
Add the milk as needed.
It should be just slightly looser than the pudding.
For the crust-
Break the cookies into crumbs.
(I just put the cookies in a bag and roll it with my dough roller until all pieces are broken up)
Melt the butter and add to the mixture.
Add the salt.
Pack 1-2 tbsps into each cup
Once the pudding has cooled (it can be warm, but not hot. you don’t want to break the glass)
add to the cups over the cookie crust.
I would start with 2 tbsps
Repeat with cheesecake mixture.
Keep layering until you have the desired amount.
Make sure the cheesecake is the final layer on top to prevent the pudding skin.
Top with whipped cream and cookie crumbs.
Refrigerate for 2-3 hours before serving. Best when cooled over night.
Let me know if you try this recipe! Tag me #kelliericecakes
And then there are days when you just need a brownie. Smothered in gelato. Topped with whip cream and sprinkles.
My favorite kind of brownies have a crunchy top that you can tap with your spoon and it opens up to a dense fudge center. You know what I am talking about. It is reminiscent of creme brulee – you tap with a spoon and the top “shell” cracks revealing the good stuff.
I love adding nuts to my brownies. Usually walnuts, but this time I decided to use pecan halves.
When the brownies were done I topped them with some dark chocolate chips. This gave them a rich gooey topping.
We picked up some vanilla caramel gelato to scoop on top and added our favorite whip cream. I used a sectioned brownie pan to make small servings.
If you are feeling extra daring I would recommend chocolate gelato with hot fudge too! Yum!
Homemade Pecan Brownie Sundaes
Recipe Type: Baking, Dessert
Easy homemade pecan brownies topped with gelato and whip cream.
4 ounces of dark or semi sweet chocolate
1 1/2 stick of unsalted butter
2 cups of granulated sugar
1 cup of flour
1 tsp salt
1 cup of nuts
extra chocolate for topping
Preheat oven to 350.
Melt butter and chocolate and stir together until well combined.
In a separate bowl mix sugar and eggs until fluffy and pale.
Add in the chocolate mixture.
Stir in the flour and salt until combined.
Fold in the nuts.
Pour into a 9 inch pan or a brownie pan.
Bake for 25 minutes or until set.
Top with extra chocolate.
Top your brownie with the gelato and whip cream.
Next time you are in the mood for chocolate, try these pecan brownies! They are so easy to customize. Just choose your favorite nuts and chocolate and you are good to go!