Salted caramel and vanilla baked cheesecake

I made this cheesecake recently from the latest Donna Hay magazine and it was absolutely beautiful but I did make a few changes to the recipe as I thought there were a few errors. It is supposed to be salted caramel on the top but the recipe is really just butterscotch sauce. Next time I will make real caramel!

Here's a picture of what it looked like and I will add the recipe soon. 

Guitar Cake

Here's a pic of my latest cake. I was asked to make an electric guitar cake so I decided to make a copy of a Fender Stratocaster. I found a picture of a Stratocaster online, printed it out and enlarged it until I was happy with the size. If you know what these guitars are supposed to look like you'll know that I missed a few details. I was rushed for time so I left some things off. It's made from Butter cake and buttercream icing. The letters were made using FMM Funky Alphabet cutters. I hope you like it.

Custard Tarts

I've been asked by my brother many times to make him custard tarts and finally I did. They were very easy to make and tasted brilliant. I must admit on this occasion I didn't make the pastry cases due to lack of time but normally I would make them myself. When I was growing up I didn't really like custard tarts because of the texture of the custard but I loved this recipe. If you like custard tarts I highly recommend you try these.

Recipe for custard filling:

1 tab cornflour

265g caster sugar

600ml cream

6 whole eggs, plus 2 yolks

1 tsp vanilla extract

grated fresh nutmeg

Method:

Preheat oven to 160 degrees.

Place cornflour and sugar in a bowl and stir in cream.

In a separate bowl, beat eggs and extra yolks, then add to sugar mixture with vanilla extract and stir well.

Pour filling into cases, sprinkly with nutmeg and bake until just set. approx. 15 minutes

Be careful not to overcook as it will rise out the top of the pastry cases and change the texture of the custard. I ended up making 48 small custard tarts from this recipe.

Enjoy!

Tiger Cake

I recently made a tiger cake for a 3rd Birthday and here's a pic of what I made. It's made from butter cake and butter cream icing. The stripes, eyes and tongue are made from thinly rolled out fondant and the birthday message was made using Funky Alphabet cutters.

My First Wedding Cake

Here's a picture of my first wedding cake. The cake was made from chocolate mud cake and dark chocolate ganache then covered in ivory fondant. The cake was then sprayed with PME pearl lustre spray. Fresh flowers were put on the cake by the florist at the venue. 

Handbag Cake

Here's a picture of my latest cake made from chocolate mudcake and dark chocolate ganache.  It's the first time I have made a handbag cake and I really enjoyed making it.  

Chocolate Mousse

I first made this chocolate mousse recipe about 14 years ago and have been making it ever since.  I have been making it with milk chocolate all these years and I think it's about time I actually tried it with dark chocolate.  

Here's a picture of my milk chocolate version

Chocolate Mousse Recipe
Ingredients
300g Chocolate
3 eggs, separated
1 1/2 cups cream
25g caster sugar

Method

• Melt the chocolate, quickly mix in the egg yolk and cream until smooth.
• Beat egg whites until stiff peaks form, mix in the sugar until sugar has dissolved.
• Fold egg whites into the chocolate mixture, pour into bowls and set in fridge.

This recipe is very easy and quick to make and has only 4 ingredients. I have also made this in shot glasses topped with maltesers.