Honey... i shrank the cheesecakes, and blew up one too

The weather must be really hot because I'm receiving a lot more orders for chilled cheesecakes

Tiramisu Cake with Barbie Edible Image

The square cake pans with removable base are sold only in odd number square sizes at the bakery supply shops here. I wasn't sure why, maybe it was meant to accomodate the shrinking of spongecake after being cooled; i.e. my logic, bake the cake in the larger even number size pan and assemble it in the smaller odd number size pan, in this case 10" and 9" pans. (I always place a thin layer of chocolate spongecake at the base of the tiramisu cake to ease transferring from the pan base to the cake board).
Making these rectangular chocolate sheets was definitely much easier compared to forming it into a round/ring shape. But, superimposing the the pics of the girls onto two of the musketeers' face wasn't; although the Image-Equalize function in Photoshop did help.
The cheesecake filling was made using a (secret?) method revealed by Chef Khairy, a former chef of SR - white couverture chocolate to replace sugar in all their cheesecakes! The filling seems to set firmer faster this way despite the dairy whip cream being a little runny before mixing in the cream cheese/white chocolate mixture. And, I just love the taste, glad that I've made extra for my kids and their cousins who were spending their holidays here. Btw, I've given up trying to find mascarpone cheese around here, I'm now happy with the Anchor brand, less tangy than Philly, thus suitable for tiramisu.
Thanks for the order Cikgu Husna.

Cheesecake Cupcakes, Fondant Teddy Bears

Last week I was reading my first few posts when I started this blog about 9 months ago and remembered that my initial excitement to start cupcakes decorating was from making those tiny fondant bears, pooh, eeyore, tigger etc... I haven't done those for a very long time mainly because I don't really enjoy molding with tightly gloved hands.
Anyway, when Niza ordered some blueberry and zebra cheese cupcakes for her anniversary, I suggested adding these little mom, dad & baby bears for the decor. Thanks Niza, Happy Anniversary!
I'm still reluctant to try the chocolate fondant widely sold at the shops; so I made mine by adding softened chocolate bar to the fondant dough.

Cheesecake Cupcakes

Cheesecake cupcakes, that's what I decided to call  these tiny guilty pleasures.
Baked them last weekend, for the kids to take with them to their weekday hostels; since mommy's trying to stick to her herbalife diet plan; with only one or two (most of the time) cupcakes a day(shh... my 'wellness consultant' doesn't know that cupcake part yet) She's coming over tomorrow for my weekly progress charting. Errr...my progress??? i only lost 1kg in over a month! And no, i won't mention what the weighing scale (so called body composition monitor) says about my metabolic age.

Strawberry/raspberry and chocolate topping this time; there's a long list of other flavors i'm planning for future projects....and still wishing to shed a few more kgs along the way

Cheesecake Cups / Cheese Cupcakes

I'm not sure what is the correct word for cheesecake baked in cupcakes liners.

I tried this nice recipe by Chef Asma recently. The pics above really do not do justice for these wonderfully creamy, not too sweet cheesecake cups. Here's the half recipe

CHEESE CUP CAKE

INGREDIENTS FOR THE CRUST :
240 gm Marie biscuits crumbs } Combined crumbs and melted butter.
250 gm melted butter } Press onto bottom of cup cake cases / liners

INGREDIENTS FOR CHEESE CAKE :
( A ) 250 gm cream cheese
38 gm castor sugar
75 ml UHT whipping cream
2 nos egg yolk
1/4 nos lemon rind
45 gm cake flour

( B ) 2 nos egg white
38 gm castor sugar
1/2 tbsp lemon juice
10 gm corn flour 

METHOD :
1. Beat cream cheese untill smooth, add in sugar and beat until creamy.
2. Add in UHT whipping cream and beat until smooth.
3. Add in egg yolk and mix well.
4. Add in all ingredients, mix well and leave aside.
5. Whisk egg white,sugar and lemon juice untill stiff. Add in corn flour into the
egg white.
6. Combined A& B , mix together, . Add in flavour or decoration.
7. Pour mixture onto biscuit crust and bake ( steambaked ) for 20 minutes - 30 minutes 

Yield 12 pieces of size M Solo cups. 
Top the cheesecakes with chocolate ganache or ready made fruit filling.