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Birthday Cheesecake

December 22, 2009 by Firehouse Chef  
Filed under Baked, Buffet, Dessert, Easy, New Recipes

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bth Birthday Cheesecake - This rich, thick, oh so creamy cheesecake recipe is ideal for adult birthdays! Made extravagantly creamy with loads of cream cheese and sour cream, it is a real flavor fiesta for dessert lovers. Write birthday messages in drizzled chocolate on the top, once cooled.Prep Time: 15-20 mins
Cook Time: 55 mins
Servings: 8
Main Ingredient: Cream Cheese
Difficulty Level: 2

Ingredients to make Birthday Cheesecake

4 pk (8 oz. ea) cream cheese
2 ea Med eggs
1 c Sugar, less 2 Tbsp.
1 ts Vanilla
2 tb Cornstarch
1 c Sour cream
1 ts Almond extract

Crust:
2 c Graham cracker crumbs
1 ea Stick of butter, melted
2 tb Sugar (from above cup)

Directions to make Birthday Cheesecake

Step 1:For crust: Mix the 2 T sugar with crumbs. Add melted butter. Place in a 9\” springform pan. (Mixture will go at least 1\” up the sides.) Chill this crust in the freezer while you make the filling.
Step 2:Filling: Preheat oven to 450. Beat the cream cheese with sugar, eggs, vanilla and cornstarch. (A food processor works great for this.) Blend until very smooth. Add the sour cream and almond extract. Pour into the chilled crust. Bake 10 minutes.
Step 3:Bake 10 minutes. Reduce temperature to 200 and bake for 45 minutes more. Now turn off the oven completely and leave cheesecake in with the door slightly ajar for 2 or 3 more hours. Chill.

 

Image Source: Tracy Hunter

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Three Layer Chocolate Birthday Cake

October 21, 2009 by Firehouse Chef  
Filed under Baked, Buffet, Dessert, Dinner, Easy, New Recipes

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bdayck Three Layer Chocolate Birthday Cake - These oh so decadent, three layer, choclate birthday cake is so moist and delicious. Boxed devils food cake mix provides the base and then we added even more chocolate and sour cream before oven baking in layers. A little raspberry jam added to the chocolate frosting adds a fresh touch.

Prep Time: 10 mins
Cook Time: 25 mins
Servings: 6-8
Main Ingredient: Devils Food Cake Mix
Difficulty Level: 2

Ingredients to make Three Layer Chocolate Birthday Cake

1 box devil’s food cake mix (1 pound 2.25 ounces)
1 cup water
1/3 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
1 cup sour cream
2 12-ounce packages semisweet chocolate chips (4 cups)

1/2 cup seedless raspberry jam
3 tablespoons unsalted butter
2 cups powdered sugar

Directions to make Three Layer Chocolate Birthday Cake

Step 1:Position rack in center of oven and preheat to 350°F. Butter three 8-inch-diameter nonstick cake pans with 1 1/2-inch-high sides. Place devil\’s food cake mix, 1 cup water, 1/3 cup vegetable oil, eggs, vanilla extract and 1/4 cup sour cream in large bowl. Using electric mixer, beat batter 2 minutes. Stir in 1 cup semisweet chocolate chips.
Step 2:Divide batter among prepared pans (about 1 3/4 cups batter for each). Bake until tester inserted into center of cake layers comes out clean, about 25 minutes. Cool cake layers in pans on racks 15 minutes. Run small sharp knife between pan sides and cake layers to loosen. Turn out onto racks; cool completely. Bring 1/2 cup raspberry jam and 3 tablespoons unsalted butter to simmer in heavy large saucepan over medium heat, stirring often. Remove from heat. Add remaining 3 cups semisweet chocolate chips and stir until melted. Add remaining 3/4 cup sour cream and 2 cups powdered sugar. Using electric mixer, beat frosting in pan until smooth and thick, about 2 minutes.
Step 3:Place 1 cake layer on platter. Spread 3/4 cup frosting over. Top with second cake layer. Spread 3/4 cup frosting over. Top with third cake layer. Chill cake until frosting sets slightly, about 15 minutes. Spread remaining frosting in swirls over top and sides of cake. (Can be prepared 1 day ahead. Cover with cake dome and let stand at room temperature.)

Image Source: kosabe

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Beautiful Butterfly Cake

August 13, 2009 by Firehouse Chef  
Filed under Birthday Cake Videos, Buffet, Dessert, Easy, No Bake, Snack

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Beautiful Butterfly Cake - This absolutely stunning, birthday cake recipe is deliciously simple. A store bought, or pre-made cake is strategically cut and re-arranged to form a butterfly, and once you see how easy it is, you will want to make it right away. Creatively decorated with bright colored icing and assorted candy, the kids can even help with this quick and easy recipe!

 

How To Make Beautiful Butterfly Cake Video

Image Source: Adelle\’s Cakes

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Childrens Checkerboard Cake

June 9, 2009 by Firehouse Chef  
Filed under New Recipes, Snack

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childrens_checkerboard_cake  Childrens Checkerboard Cake - This superb cake is great for birthday parties that you are hosting, as it can be made hours ahead of time. A lovely medley of light angel food cake, and rich, thick chocolate, so, so good!Prep Time: 20 mins
Servings: 8
Main Ingredient: Cake, Chocolate
Difficulty Level: 2

Ingredients to make Childrens Checkerboard Cake

3 Unsweetened chocolate 1 oz Squares or the melted choc
1/2 c White sugar
1/2 c Hot water
1 tb Gelatin,unflavored
2 tb Cold water
4 Egg yolks,beaten
4 Egg whites,beaten
1 ts Vanilla
1 c Heavy cream,(whipping)
1/2 c Almonds, blanched,browned,coarsely chopped
1 lg Angel food cake

Directions to make Childrens Checkerboard Cake

Step 1:Combine hot water, sugar and chocolate in double boiler. Heat until chocolate melts. Stir to blend. Soften gelatin in the cold water and add to chocolate mixture. Stir and cook until smooth and thick-about 5 minutes. Add chocolate mixture to egg yolks. Mix well. Cool 5 minutes.
Step 2:Add vanilla then fold in stiffly beaten egg whites. Cool completely. Whip the cream and fold in nuts. Add to the chocolate mixture.
Step 3:Grease an angel(tube)cake pan. Break cake into egg size pieces. Put a layer of cake pieces into pan and pour some of the cholcolate mixture over and let it run through, repeat until all the cake and sauce are used. Cover and let set in refrigerator for about 8 hours. Ice with whipped cream or (Cool Whip)after turning out on serving plate and decorate with browned almonds.
Step 4:The cake can be iced several hours before serving and should be served real cold.

Image Source: Brian Teutsch

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