Delicious no-bake Nutella cheesecake, in a glass.

Ingredients

What you'll need

  • 400 grams of Cream Cheese*
  • 65 grams of powdered sugar
  • 250 grams of Nutella

 

  • 200 grams of Whipping Cream

 

 

 

*Make sure this ingredient is at room temperature.

Tools

What you'll need

  • Electric Mixer
  • Big Mixing Bowl
  • Silicone Spatula
  • Acetate Foil
  • 5 Glasses (33 cl)
  • (disposable) Piping Bag(s)

Method

Method

  1. Melt the butter and combine with cookie crumbs.
  2. Press cookie base into the glasses.
  3. Refrigerate until hard, at least an hour.
  4. Whip up whipping cream and set aside.
  5. Mix together cream cheese, powdered sugar and Nutella.
  6. Fold whipped cream into cream cheese mixture.
  7. Pour mixture into glasses, use a piping bag if you prefer.
  8. Refrigerate until set, at least two hours.
  9. Pour on some dark chocolate ganache.
  10. Top with some chopped up roasted hazelnuts.
  11. Add Ferrero Rochers on top.
  12. Refrigerate for at least another two hours, until fully set.

 

Delicious no-bake Nutella cheesecake, topped with Ferrero Rocher.

Ingredients

What you'll need

  • 400 grams of Cream Cheese*
  • 65 grams of powdered sugar
  • 250 grams of Nutella

 

  • 200 grams of Whipping Cream

 

 

 

*Make sure this ingredient is at room temperature.

Tools

What you'll need

  • Electric Mixer
  • Big Mixing Bowl
  • Silicone Spatula
  • Acetate Foil
  • Plastic Wrap or Aluminium Foil
  • Cake Ring (⌀16 cm)
  • (disposable) Piping Bag(s)
  • Optional: Cake Board (⌀18 or 20 cm)

Method

Method

  1. Prepare your mould by lining it with acetate.
  2. Melt the butter and combine with cookie crumbs.
  3. Press cookie crumbs into the mould.
  4. Refrigerate until hard, at least an hour.
  5. Whip up whipping cream and set aside.
  6. Mix together cream cheese, powdered sugar and Nutella.
  7. Fold whipped cream into cream cheese mixture.
  8. Pour mixture onto cookie base.
  9. Refrigerate until set, at least two hours.
  10. Pour on some dark chocolate ganache.
  11. Top with some chopped up roasted hazelnuts.
  12. Add Ferrero Rochers on top.
  13. Refrigerate for at least another two hours, until fully set.
  14. Remove from mould and remove acetate.

 

Adorable chocolate Dinosaurs on a delicious sheet cake with vanilla and chocolate cake, whipped cream and strawberries.

Ingredients

Cake

Chocolate Dinosaurs

  • 25 grams of Dark Chocolate*
  • 200 grams of White Chocolate*
  • Chocolate Food Colouring: Green, Blue, pink, Red, Yellow & Orange

*Enough chocolate to make the chocolate topper twice, so you have a back up.

Tools

What you'll need

  • Dinosaur Template
  • Heat Proof Bowl
  • Silicone Spatula
  • Small or Barbecue Skewers
  • 1 Cutting Board, A4 Size
  • Acetate Sheet
  • Palette Knife
  • Knife
  • Cake Board (35cm x 30cm)
  • Whisk Attachment(s)
  • Electric Mixer
  • Big Mixing Bowl
  • 1 or more (Disposable) Piping bag(s)

Method

I do NOT temper my chocolate in this recipe, if you prefer to temper your chocolate you could use the method described in this recipe or search online for other methods.

Method

  1. Put your template on a cutting board and tape it down. Cover it with the acetate sheet and tape this down at the back of the cutting board.
  2. Melt the dark chocolate, either au bain-marie or in the microwave, and use a skewer to outline the design.
  3. Refrigerate until set.
  4. Melt white chocolate and colour it in different colours.
  5. Fill in the template with the colours, refrigerate in between. NOTE: See video for more detail.
  6. Prepare a Vanilla and a Chocolate Cake Roll Cake, let cool completely.
  7. Cut each in half to form a total of four rectangles.
  8. Cut strawberries, as shown in video.
  9. Whip up whipping cream with vanille extract.
  10. Stick bottom cake layer to cake board with whipped cream.
  11. Brush with simple syrup.
  12. Cover with whipping cream.
  13. Add cut strawberries.
  14. Cover with another layer of cake and repeat last three steps two more times, placing cake in between the layers.
  15. Cover with final layer of cake and brush with simple syrup.
  16. Cover the entire cake in whipping cream.
  17. Place chocolate design on top.
  18. Pipe some whipped cream dollops around the edge.
  19. Cover edges of the cake with strawberry slices.
  20. Refrigerate until use.

 

Strawberry, Vanilla & Chocolas Christmas Roll Cakes. 

Ingredients

What you'll need

  • Vanilla Cake Roll
  • Strawberry Cake Roll
  • Chocolate Cake Roll

  • Small Amount of Simple Syrup

    Filling (per cake!)
  • 125 grams of Whipping Cream
  • 1 teaspoon Vanilla Extract

    White Chocolate Ganache:
  • 250 grams of Whipping Cream
  • 600 grams of White Chocolate

    Strawberry Ganache:
  • 8 grams of Freeze Dried Strawberry Powder
  • Pink Food Colouring, to colour remaining White Chocolate Ganache

    Chocolate Ganache:
  • 250 grams of Whipping Cream
  • 350 grams of Milk Chocolate

    Decoration:
  • About 80 grams of White Chocolate
  • About 80 grams of Pink Chocolate
  • About 80 grams of Milk Chocolate

  • 250 grams of whipping cream
  • 1 teaspoon of Vanilla Extract
  • Maltesers
  • Smarties
  • Strawberries

Tools

What you'll need

  • Pastry Brush
  • Piping Bag(s)
  • Palette Knife
  • Star Piping Tip
  • 3x Rectangular Cake Boards (about 20cm × 5cm)

Method

Method

  1. Brush cake rolls with simple syrup.
  2. Whip up whipping cream with vanilla extract, for the filling.
  3. Spread onto cake rolls.
  4. Roll up cake rolls and refrigerate.
  5. Cut off ends and prepare ganache. NOTE: Cover vanilla cake roll first, then combine remaining white chocolate ganache with strawberry powder.
  6. Stick to cakeboards with ganache.
  7. Pour over chocolate ganache.
  8. Refrigerate until set.
  9. Use round cookie cutter to make a template for chocolate decorations.
  10. Create chocolate circles with spirals on top.
  11. Decorate with whipped cream.
  12. Decorate with slices strawberries, Maltesers and Smarties.

 

Yummy & colourful Smarties Birthday Cake. 

Ingredients

What you'll need

Tools

What you'll need

  • Pastry Brush
  • Piping Bag(s)
  • Palette Knife
  • Star Piping Tip
  • Toothpick or Cocktail pick
  • Cake Board or Plate (Ø15cm or more)

Method

Method

  1. Cut both Ø14cm cakes into two layers.
  2. Pipe some white chocolate buttercream onto the cake board.
  3. Place a cake layer on top.
  4. Brush cake with simple syrup.
  5. Spread white chocolate buttercream on top.
  6. Place another cake layer on top and repeat steps 4 and 5.
  7. Place another cake layer on top and repeat steps 4 and 5.
  8. Place final layer on top.
  9. Crumbcoat the entire cake using white chocolate buttercream.
  10. Refrigerate until buttercream is set.
  11. Spread on final layer of buttercream.
  12. Refrigerate until buttercream is set.
  13. Create an outline of a number on top of the cake, using a toothpick.
  14. Use Smarties to fill in the number.
  15. Pipe a border on top using a star tip.
  16. Place Smarties on border.
  17. Decorate the sides of the cake with Smarties as well.

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