I found this cute Monsters Inc. themed silicone mold at my local Daiso! I love the store 🙂 They have such a cute baking items in great price.

Before baking the mini cakes, I highly recommend separating the mold to individual pieces. With my experiences, it is really difficult to remove the coated cakes without breaking the detailed areas, such as Sully’s horns when the entire mold is together…

Ingredients

• 1 Egg, large, room temperature
• 3 Tablespoons granulated sugar,  50g 
• 3 Tablespoons Melted unsalted butter, 40g
• 3 Tablespoons oat milk or any milk of your choice, room temperature, 50g
• 1 ¼ cups Pancake Mix, 150g 
• Appx. 1 cup white baking chips, 140g
• 1 dash green gel food coloring
• 1 dash yellow gel food coloring
• 1 dash teal gel food coloring

Instructions

1.Grease the silicone mold with oil

2. In a large bowl, mix egg, granulated sugar, melted butter, and milk

3. Add pancake mix and mix until well combined.

4. Put the batter in the silicone mold.

5. Bake it in the preheated oven (340°F/170°C) for about 15 mins.

6. Allow it to cool completely, then remove the cakes from the molds. Wash and dry the mold for later use.

7. Separate the baking chips (½ cups each) in small bowls. Microwave one bowl at a time for 1 minute at 500 watts. Keep microwaving in 15-30 second increments until the baking chips are melted completely.

8. Once the baking chips are melted, add a dash of green and yellow food coloring and mix well.

9. Pour ⅓ of the melted baking chips into Mike Wazowski’s mold then spread it evenly. Use a toothpick to spread the melted baking chips on the small areas. Then quickly put Mike Wazowski’s cake on top  (the flat surface down) before the baking chips harden. Repeat this step for two more of Mike’s cakes.

10. Microwave the other bowl with the baking chips for 1 minute at 500 watts. Keep microwaving it with 15-30 second increments until the baking chips are melted completely.

11. Once the baking chips are melted, add a dash of teal food coloring and mix well.

12. Repeat Step 9 for Sully’s cakes

13. Put plastic wrap on each cake to avoid drying and cool them in a refrigerator for at least an hour.

14. Remove them carefully from the mold and enjoy!

If you like these Monsters Inc. Mini Cakes, you may also like:

• How to Make a Beetlejuice-Themed Chocolate Cake
• Monstrously Delicious: Mike Wazowski Matcha Thumbprint Cookies
• Oreo White Chocolate Balls – Minions

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Monsters Inc Mini Cakes

Step into the playful world of Monsters Inc. with these adorable Monsters Inc. Mini Cakes! Inspired by the lovable characters from the movie, these bite-sized treats are perfect for both kids and adults alike. Whether you’re throwing a themed party or just craving something sweet, these mini cakes are sure to bring a smile to your face.

Course Dessert

Cuisine American

Keyword Cake, Monsters, snacks

Prep Time 1 hour hour

Cook Time 15 minutes minutes

Resting Time 1 hour hour

Servings 8 mini cakes

Equipment

• 1 Monsters Inc. Silicone Mold from Daiso I cut them up to individual mold so it's easier to remove cakes
• 1 Large bowl
• 2 Microwave-Safe Small bowls
• 5-10 Toothpicks
• Plastic wrap
• 1 Piping bag Optional

Ingredients

• 1 Large Egg Room temperature
• 3 Tablespoons Granulated Sugar 50g
• 3 Tablespoons Melted Unsalted Butter 40g
• 3 Tablespoons Oat Milk or Any Other Milk Room temperature, 50g
• 1¼ Cups Pancake Mix 150g
• Appx. 1 Cup White Baking Chips 140g
• 1 Dash Green Gel Food Coloring
• 1 Dash Yellow Gel Food Coloring
• 1 Dash Teal Gel Food Coloring

Instructions

• Grease the silicone mold with oil
• In a large bowl, mix egg, granulated sugar, melted butter, and milk
• Add pancake mix and mix until well combined.
• Put the batter in the silicone mold.
• Bake it in the preheated oven (340°F/170°C) for about 15 mins.
• Allow it to cool completely, then remove the cakes from the molds. Wash and dry the mold for later use.
• Separate the baking chips (½ cups each) in small bowls. Microwave one bowl at a time for 1 minute at 500 watts. Keep microwaving in 15-30 second increments until the baking chips are melted completely.
• Once the baking chips are melted, add a dash of green and yellow food coloring and mix well.
• Pour ⅓ of the melted baking chips into Mike Wazowski’s mold then spread it evenly. Use a toothpick to spread the melted baking chips on the small areas. Then quickly put Mike Wazowski’s cake on top  (the flat surface down) before the baking chips harden. Repeat this step for two more of Mike’s cakes.
• Microwave the other bowl with the baking chips for 1 minute at 500 watts. Keep microwaving it with 15-30 second increments until the baking chips are melted completely.
• Once the baking chips are melted, add a dash of teal food coloring and mix well.
• Repeat Step 9 for Sully’s cakes
• Put plastic wrap on each cake to avoid drying and cool them in a refrigerator for at least an hour.
• Remove them carefully from the mold and enjoy!

The post Monsters Inc Mini Cakes appeared first on Simply A Homebody.

With the highly anticipated new Beetlejuice movie just around the corner, there’s no better way to celebrate than with a spooktacular treat that captures the spirit of everyone’s favorite mischievous ghost — introducing the Beetlejuice-themed chocolate cake, a rich, dark delight made with black cocoa powder and filled with a tangy lemon cream cheese frosting that’s as surprising as it is delicious.

Ingredients

Chocolate Cakes

• 1 cup all-purpose flour, 130g
• 1 cup sugar, 207g
• 6 tablespoons unsweetened black cocoa powder, 43g
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 large egg
• ½ cup milk, 120ml
• ½ cup vegetable oil, 120ml
• ¾ teaspoon vanilla extract
• ½ cup hot water, 120ml

Lemon Cream Cheese Frosting

• 2 ounces block-style cream cheese, room temperature, 57g
• ¼ cup unsalted butter, room temperature, 57g
• 2 cups confectioner’s sugar, 227g
• ½ tablespoon lemon zest
• 1 teaspoon lemon juice
• ½ teaspoon vanilla extract
• ⅛ teaspoon salt
• Yellow gel food coloring
• Green gel Food coloring

White Icing

• 3/4 tablespoon Meringue Powder
• 1 ½ tablespoon Warm Water NOT hot
• ¼ tablespoon Light Corn Syrup
• 1 cup Powdered Sugar
• ½ teaspoon Vanilla Extract
• White gel food coloring

Instructions

Chocolate Cakes

1. Preheat oven to 300°F (148°C).
2. Add the flour, sugar, black cocoa powder, baking soda, and salt to a large mixing bowl and combine. Set aside.

3. Add the egg, milk, vegetable oil, and vanilla extract to another medium-sized bowl and whisk together to combine.

4. Add the wet ingredients to the dry ingredients and mix until well combined.

5. Add the water to the batter and mix until well combined. The batter will be very thin.

6. Fill the silicone cake mold about 3/4 way and bake for 25-30 minutes, or until a toothpick comes out with a few moist crumbs.

7. Remove the cakes from the oven and allow them to cool then remove to a cooling rack to finish cooling.

8. Once cooled, make three holes in even spacing on the bottom of the cakes. Through these holes, you will pipe the frosting later. Set them aside.

Lemon Cream Cheese Frosting

1. In a large bowl, add room temperature cream cheese and butter and beat with a hand mixer (or stand mixer) until creamy, about 1 minute.
2. Add confectioner’s sugar, half at a time, and slowly mix until the ingredients are fully combined. Then, whip at high speed for 2-3 minutes or until light and fluffy.
3. Add lemon zest, lemon juice, vanilla extract, and salt then whip until fluffy, another 1 to 2 minutes.
4. Add a dash of yellow gel food coloring and a dash of green food gel coloring and mix well.

5. Pipe the frosting into the piping bag then pipe it into cooled cakes.

White Icing

1. In a deep bowl, add meringue powder and warm water.
2. Beat this for about 1 minute until you have a white and frothy mixture.
3. Add powdered sugar, corn syrup, and vanilla extract and start mixing at medium to medium-high speed.
4. Continue mixing until your icing becomes thick and peaks start forming.
5. Color your icing with white gel color. 
6. Mix with a spoon until the color is fully blended into your icing. Once all icing ingredients were mixed, I added ¼ teaspoon of water at a time to get to the consistency I wanted. My icing was about “flood consistency.” More detailed explanations of icing consistency can be found here.
7. Pipe the icing into a piping bag. Pipe it onto the cakes to create white stripes.

To make the cake even more special, I placed them in custom boxes!

If you like this Beetlejuice-Themed Chocolate Cake, you may also like:

• Bailey’s Mini Cheesecake Cups
• Oreo White Chocolate Balls – Minions
• Whoopie Pie – Easy Recipe with Cake Mix

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Beetlejuice-Themed Chocolate Cake

This cake is the perfect centerpiece for any Beetlejuice fan’s party or movie night! Get ready to indulge in a slice of the strange and unusual as we show you how to create this hauntingly good dessert!

Course Dessert

Cuisine American

Keyword Beetlejuice, Cake, Chocolate, Lemon

Prep Time 1 hour hour

Cook Time 30 minutes minutes

Cooling Time 30 minutes minutes

Servings 6 cakes

Equipment

• 3 Large bowls
• 1 Medium-sized bowl
• 1 6 oblong cavity silicone baking pan
• 1 hand mixer (or stand mixer)
• Piping Bags

Ingredients

Chocolate Cakes

• 1 cup all-purpose flour 130g
• 1 cup sugar 207g
• 6 tablespoons unsweetened black cocoa powder 43g
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 large egg
• ½ cup milk 120ml
• ½ cup vegetable oil 120ml
• ¾ teaspoons vanilla extract
• ½ cup hot water 120ml

Lemon Cream Cheese Frosting

• 2 ounces block-style cream cheese room temperature, 57g
• ¼ cup unsalted butter room temperature, 57g
• 2 cups confectioner’s sugar 227g
• ½ tablespoon lemon zest
• 1 teaspoon lemon juice
• ½ teaspoon vanilla extract
• ⅛ teaspoon salt
• yellow gel food coloring
• green gel food coloring

White Icing

• ¾ tablespoon meringue powder
• 1½ tablespoon Warm Water  NOT hot
• ¼ tablespoon Light Corn Syrup
• 1 cup Powdered sugar
• ½ teaspoon vanilla extract
• white gel food coloring

Instructions

Chocolate Cakes

• Preheat oven to 300°F (148°C).
• Add the flour, sugar, black cocoa powder, baking soda, and salt to a large mixing bowl and combine. Set aside.
• Add the egg, milk, vegetable oil, and vanilla extract to another medium-sized bowl and whisk together to combine.
• Add the wet ingredients to the dry ingredients and mix until well combined.
• Add the water to the batter and mix until well combined. The batter will be very thin.
• Fill the silicone cake mold about 3/4 way and bake for 25-30 minutes, or until a toothpick comes out with a few moist crumbs.
• Remove the cakes from the oven and allow them to cool then remove to a cooling rack to finish cooling.
• Once cooled, make three holes in even spacing on the bottom of the cakes. Through these holes, you will pipe the frosting later. Set them aside.

Lemon Cream Cheese Frosting

• In a large bowl, add room temperature cream cheese and butter and beat with a hand mixer (or stand mixer) until creamy, about 1 minute.
• Add confectioner’s sugar, half at a time, and slowly mix until the ingredients are fully combined. Then, whip at high speed for 2-3 minutes or until light and fluffy.
• Add lemon zest, lemon juice, vanilla extract, and salt then whip until fluffy, another 1 to 2 minutes.
• Add a dash of yellow gel food coloring and a dash of green food gel coloring and mix well.
• Pipe the frosting into the piping bag then pipe it into cooled cakes.

White Icing

• In a deep bowl, add meringue powder and warm water.
• Beat this for about 1 minute until you have a white and frothy mixture.
• Add powdered sugar, corn syrup, and vanilla extract and start mixing at medium to medium-high speed.
• Continue mixing until your icing becomes thick and peaks start forming.
• Color your icing with white gel color. 
• Mix with a spoon until the color is fully blended into your icing. Once all icing ingredients were mixed, I added ¼ teaspoon of water at a time to get to the consistency I wanted. My icing was about “flood consistency.” More detailed explanations of icing consistency can be found here.
• Pipe the icing into a piping bag. Pipe it onto the cakes to create white stripes.

The post How to Make a Beetlejuice-Themed Chocolate Cake appeared first on Simply A Homebody.

With its delightful blend of fruity soda and creamy vanilla ice cream, this patriotic drink is sure to be a hit at your Fourth of July festivities. Whether hosting a backyard barbecue, a family picnic or simply watching the fireworks, this colorful and delicious cream soda is the perfect way to toast to freedom and fun!

What is Japanese cream soda?

Japanese cream soda, known as “クリームソーダ” (kurīmu sōda) in Japanese, is a popular and nostalgic beverage that is quite different from the traditional Western cream soda.

Unlike the vanilla-flavored cream soda in Western countries, Japanese cream soda typically has a fruity flavor, most commonly melon. The soda is often bright green. 

With this Fourth of July version, I used blue Jello to color the drink. I could have simply colored the soda to blue with food coloring, but wanted to add a little twist 😉 

Also, one of the defining characteristics of Japanese cream soda is the addition of a scoop of vanilla ice cream. This creates a float-like drink that is both refreshing and creamy.

What are the ingredients for this Fourth of July drink?

The ingredients for this drink are super simple! 

• Starburst Blue Raspberry flavored Jello (or any blue Jello of your choice)
• 7UP (or any clear soda of your choice)
• Vanilla Ice cream

For garnish

• Maraschino cherry

Tips for customizing your drink

• Top the drink with a dollop of whipped cream and sprinkles or edible glitter for an extra indulgent treat.
• Spike this drink by adding a splash of vodka, rum, or a fruit-flavored liqueur to the soda. Be sure to mix well and serve responsibly.

How to make the Fourth of July drink?

1.Make blue Jello by following the instructions on the box.

2. Crush the Jello into small pieces with a fork.

3. Pour the crushed Jello into a glass and add some ice cubes if you like

4. Fill the glass cup with soda

5. Carefully add a scoop of vanilla ice cream on top of the soda

6. Garnish with a maraschino cherry. Serve immediately with a straw and enjoy!

If you like this Fourth of July drink, you may also like:

• Fourth of July JELL-O Cups
• Annin Tofu (Almond Tofu) – Easy Recipe
• Kohakutou Recipe

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Fourth of July drink – Inspired by Japanese Cream Soda

Celebrate Independence Day with a refreshing twist by trying this Fourth of July drink inspired by Japanese cream soda! This festive beverage features a vibrant red, blue, and white theme, perfectly capturing the holiday spirit.

Course Drinks

Cuisine Japanese

Keyword 4th of July, cream soda

Prep Time 20 minutes minutes

Resting Time 4 hours hours

Servings 3

Equipment

• 1 glass baking dish
• 3 17oz. glass cups

Ingredients

• 1 box Starburst blue raspberry Jello box or any other blue Jello of your choice
• 36 ounces 7UP or any other clear soda of your choice
• 1 pint vanilla cream
• 3 Maraschino cherry

Instructions

• Make blue Jello by following the instructions on the box.
• Crush the Jello into small pieces with a fork.
• Pour the crushed Jello into a glass and add some ice cubes if you like
• Fill the glass cup with soda
• Carefully add a scoop of vanilla ice cream on top of the soda
• Garnish with a maraschino cherry. Serve immediately with a straw and enjoy!

The post Fourth of July drink – Inspired by Japanese cream soda appeared first on Simply A Homebody.

With only 3 ingredients, elevate your dessert game and impress your family and friends! Every spring, I see cute Easter-themed silicone molds all over. This year, I’m using this bunny silicone mold from Walmart.

Benefits of Making Homemade Fudge

• Personalized Flavors: One of the best parts of making homemade fudge is that you can customize it to your heart’s content! Whether you love classic chocolate, peanut butter, or adventurous flavors like maple walnut or Rocky Road, the possibilities are endless. You’re in control of the ingredients, so you can make it just the way you like it.
• Quality Ingredients: When you make fudge at home, you know exactly what’s going into it. You can choose high-quality ingredients, ensuring that your fudge is made with the best of the best.
• Creative Freedom: Homemade fudge is a blank canvas for your creativity. Experiment with different mix-ins like sprinkles, nuts, dried fruit, or marshmallows to add texture and flavor. You can also get artistic with swirls, layers, and decorations to make your fudge as beautiful as it is delicious.
• Family Fun: Making fudge at home is a wonderful way to spend time with family and friends. Get the whole gang involved in the process. It’s a fun and tasty activity that creates lasting memories.
• Gift-Worthy Treats: Homemade fudge makes for fantastic gifts! A box of homemade fudge is sure to bring joy to the recipient. Package it up in cute tins, jars, or boxes for an extra-special touch.
• Cost-Effective: Making fudge at home can be more cost-effective than buying it pre-made. You can make large batches for a fraction of the price of store-bought fudge, and you’ll have plenty to share (or hoard for yourself – no judgment!).

History of Fudge

Did you know it is believed fudge was first invented by an accident? While the exact origins of fudge are somewhat debated, it is widely believed to have originated in the college dormitories in New York in the 1880s. Legend has it that a batch of caramel-like candy was accidentally “fudged” by a student who failed to properly heat the ingredients, resulting in a deliciously creamy and decadent confection.

Ingredients for Easter Fudge (Makes about 20 pieces)

• 2 cups white baking chips, 340g
• ½ can sweetened condensed milk, 150ml
• 1 bottle Spring-themed sprinkles, 70g

Instructions

1.Place white baking chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring often, until the baking chips are completely melted.

2. Add sweetened condensed milk and stir until uniform. Allow the mixture to cool a bit so the sprinkles don’t melt when mixed in.

3. Mix half a bottle of spring-themed sprinkles.

4. Pour the mixture into a piping bag and pipe it into your silicone mold. Add more sprinkles on top.

5. Refrigerate fudge for 2 hours or until it is hardened.

Tips for Perfecting Your Easter Fudge

• Use High-Quality Ingredients: Start with the best ingredients you can find.
• Avoid Overmixing: Avoid stirring it too much before piping it into the silicone mold. Overmixing can cause the fudge to become grainy instead of smooth and creamy.
• Add Sprinkles Carefully: Fold them into the fudge mixture gently and evenly to ensure they’re distributed throughout.
• Experiment with Flavors: Get creative with your fudge flavors! Consider adding extracts like vanilla, almond, or peppermint for extra flavor depth, or swirl in some peanut butter or caramel for a delicious twist.
• Allow Proper Setting Time: Let your fudge set completely before taking it out of the mold.
• Store Properly: Store your Easter fudge in an airtight container at room temperature for up to two weeks, or in the refrigerator for a longer shelf life. Just be sure to let it come to room temperature before serving for the best texture and flavor.

If you like this Easter fudge recipe, you may also like:

• Bailey’s Mini Cheesecake Cups
• Fourth of July JELL-O Cups
• Halloween Pudding Cups

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Easter Fudge

Indulge your sweet tooth on Easter with this fudge. This cute treat is sure to delight your taste buds and will add a touch of sweetness to your holiday celebrations. 

Course Dessert

Cuisine American

Keyword fudge

Prep Time 15 minutes minutes

Resting Time 2 hours hours

Servings 20 pieces

Equipment

• 1 microwave-safe bowl
• 1 Spatula
• 1 Silicone molds of your choice I used a bunny-shaped mold
• 1 Piping bag

Ingredients

• 2 cups white baking chips 340g
• ½ can sweetened condensed milk 150ml
• 1 bottle Spring-themed sprinkles 70g

Instructions

• Place white baking chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring often, until the baking chips are completely melted.
• Add sweetened condensed milk and stir until uniform. Allow the mixture to cool a bit so the sprinkles don’t melt when mixed in.
• Mix half a bottle of spring-themed sprinkles.
• Pour the mixture into a piping bag and pipe it into your silicone mold. Add more sprinkles on top.
• Refrigerate fudge for 2 hours or until it is hardened.

The post Deliciously Sweet Easter Fudge with only 3 ingredients appeared first on Simply A Homebody.

By combining the simplicity of a store-bought angel food cake with the richness of homemade blueberry jam and cream cheese filling, you’ll create a dessert that wows both in taste and presentation. Elevate your baking skills with this easy-to-follow guide, ensuring your next creation is as sweet as it can be.

Ingredients

For the blueberry jam filling

• 2 cups Frozen blueberries, 380g
• 6 tablespoons Granulated sugar, 76g
• 3 tablespoons Cornstarch, 23g
• 3 tablespoons Water, 44ml

For the cake

• 1 14oz. Angel food cake, Store-bought

For the cream cheese filling

• 8 ounces Cream cheese, 226g
• 1 3/4 cups Heavy whipping cream, 413ml
• 1 cup Powdered sugar, 130g
• 1 teaspoon Vanilla extract, 5ml

To decorate

• ¼ cup Milk chocolate chips, 42g
• ¼ cup White chocolate chips, 42g
• 1 dash Teal gel food coloring
• 2 pieces White chocolate chips (Optional)

Instructions

To make the blueberry jam filling

1. Mix cornstarch and water until cornstarch is completely dissolved. Set it aside.
2. In a microwave-safe bowl, mix blueberries and granulated sugar. Put the plastic wrap lightly on the bowl, and microwave for 6 minutes at 500 watts.
3. With an immersion blender or a muddler, smash blueberries to your preferences.
4. Add 3 tablespoons of cornstarch mixture to the smashed blueberries. Microwave for 3 minutes at 500 watts or until the mixture thickens like jelly. Let the mixture cool in a refrigerator.

For the Cake

1. Horizontally slice the angel food cake into 3 layers.

2. In an 8-inch diameter bowl, place plastic wrap to cover the inside completely. Then place the angel food cake to cover all sides of the bowl.

3. Pour some of the blueberry jam filling and keep layering the rest of the cakes to fill the entire bowl. Make sure the top layer ends with cake, not the jam filling. Once the bowl is filled, place plastic wrap and refrigerate the cake for at least a few hours or overnight until the jam is set.

To make the Cream Cheese Filling

1. Place your mixing bowl in the freezer or fridge for 5-10 minutes before starting.
2. Beat the cream cheese on medium-high speed for 2-3 minutes until cream cheese is smooth and free of lumps. Scrape down the sides of the bowl occasionally.
3. Add the powdered sugar and vanilla extract and mix until well combined. 
4. Slowly drizzle in the heavy whipping cream. Continue beating until a stiff peak forms.
5. Keep it refrigerated until needed for decoration.

To decorate the polar bear cake:

1. Melt the milk chocolate chips in a microwave or with a double boiler. If microwaving, zap the chocolate chips in a microwave-safe bowl with 15-second increments until melted. 
2. On a sheet of cellophane or wax paper, pour a small portion of chocolate to make chocolate disks (the polar bear’s eyes and ears). Similarly, pour some chocolate onto the sheet to make the bear’s nose. Adjust shaping the chocolate by poking it with a tookpick. Make sure the chocolate is thick enough so it doesn’t break when removed from the sheet. Let it dry until hardened.
3. Melt the white chocolate chips in a microwave or with a double boiler. If microwaving, zap the chocolate chips in a microwave-safe bowl with 15-second increments until melted. Add a dash of teal gel food coloring and mix until well combined.
4. Create a small disk on top of the chocolate disks for the polar bear’s ears. Let them dry until hardened.
5. Once the chocolate pieces are hardened, remove the plastic wrap and invert a large plate on top of the bowl. In one quick motion, flip the cake upside-down. Remove the bowl and the plastic wrap that is covering the cake. *Make sure to use the plate you are happy with to decorate. This cake is very hard to transfer after being flipped on a plate!

6. With some of the cream cheese filling, cover the entire cake. Don’t worry if any blueberry jam seeps through – all will be covered by another layer of the filling.

7. Put the rest of the cream cheese filling into a piping bag with a star tip. Start piping a small portion of the cream cheese filling until the entire cake is covered. Make sure to pipe extra filling where the polar bear’s ears will be at.

8. Place the chocolate pieces on top of the frosting to create the face.

9. (Optional) With a cooking tweezer, press down the pointy tips of the white chocolate chips to flatten then stick the white chocolate chips to the milk chocolate eyes to add some twinkles.

If you like this polar bear cake, you may also like:

• Blueberry Mochi: A Burst of Flavor in Every Bite!
• Blueberry Mousse Cake
• Strawberry Cheesecake Cup

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Polar Bear Cake with Store-Bought Angel Food Cake

To make things easier, this Polar Bear Cake is crafted from a store-bought angel food cake. This adorable dessert is not only visually appealing but also tasty with a luscious combination of homemade blueberry jam and cream cheese filling.

Course Dessert

Cuisine American

Keyword angel food cake, Cake, polar bear

Prep Time 1 hour hour 30 minutes minutes

Cook Time 10 minutes minutes

Resting Time 2 hours hours

Servings 8 slices

Equipment

• 1 microwave-safe bowl
• Plastic wrap
• 1 handheld blender or muddler
• 1 8-inch diameter bowl
• 1 Large bowl
• 1 Hand mixer/stand mixer
• 1 double-boiler Optional
• 1-2 sheets of cellophane/wax paper
• some Toothpicks
• 1 Large plate
• 1-2 Piping Bags
• 1 Star-shaped piping tip
• 1 Tweezer

Ingredients

For the blueberry jam filling

• 2 cups frozen blueberries 380g
• 6 tablespoons granulated sugar 76g
• 3 tablespoons cornstarch 23g
• 3 tablespoons water 44ml

For the cake

• 1 14oz. angel food cake store-bought

For the cream cheese filling

• 8 ounces cream cheese 226g
• 1¾ cups heavy whipping cream 413ml
• 1 cup powdered sugar 130g
• 1 teaspoon vanilla extract 5ml

To decorate

• ¼ cup milk chocolate chips 42g
• ¼ cup white chocolate chips 42g
• 1 dash teal gel food coloring
• 2 pieces white chocolate chips Optional

Instructions

To make the blueberry jam filling

• Mix cornstarch and water until cornstarch is completely dissolved. Set it aside.
• In a microwave-safe bowl, mix blueberries and granulated sugar. Put the plastic wrap lightly on the bowl, and microwave for 6 minutes at 500 watts.
• With an immersion blender or a muddler, smash blueberries to your preferences.
• Add 3 tablespoons of cornstarch mixture to the smashed blueberries. Microwave for 3 minutes at 500 watts or until the mixture thickens like jelly. Let the mixture cool in a refrigerator.

For the Cake

• Horizontally slice the angel food cake into 3 layers.
• In an 8-inch diameter bowl, place plastic wrap to cover the inside completely. Then place the angel food cake to cover all sides of the bowl.
• Pour some of the blueberry jam filling and keep layering the rest of the cakes to fill the entire bowl. Make sure the top layer ends with cake, not the jam filling. Once the bowl is filled, place plastic wrap and refrigerate the cake for at least a few hours or overnight until the jam is set.

To make the Cream Cheese Filling

• Place your mixing bowl in the freezer or fridge for 5-10 minutes before starting.
• Beat the cream cheese on medium-high speed for 2-3 minutes until cream cheese is smooth and free of lumps. Scrape down the sides of the bowl occasionally.
• Add the powdered sugar and vanilla extract and mix until well combined. 
• Slowly drizzle in the heavy whipping cream. Continue beating until a stiff peak forms.
• Keep it refrigerated until needed for decoration.

To decorate the polar bear cake

• Melt the milk chocolate chips in a microwave or with a double boiler. If microwaving, zap the chocolate chips in a microwave-safe bowl with 15-second increments until melted. 
• On a sheet of cellophane or wax paper, pour a small portion of chocolate to make chocolate disks (the polar bear’s eyes and ears). Similarly, pour some chocolate onto the sheet to make the bear’s nose. Adjust shaping the chocolate by poking it with a tookpick. Make sure the chocolate is thick enough so it doesn’t break when removed from the sheet. Let it dry until hardened.
• Melt the white chocolate chips in a microwave or with a double boiler. If microwaving, zap the chocolate chips in a microwave-safe bowl with 15-second increments until melted. Add a dash of teal gel food coloring and mix until well combined.
• Create a small disk on top of the chocolate disks for the polar bear’s ears. Let them dry until hardened.
• Once the chocolate pieces are hardened, remove the plastic wrap and invert a large plate on top of the bowl. In one quick motion, flip the cake upside-down. Remove the bowl and the plastic wrap that is covering the cake. *Make sure to use the plate you are happy with to decorate. This cake is very hard to transfer after being flipped on a plate!
• With ¼ of the cream cheese filling, cover the entire cake. Don’t worry if any blueberry jam seeps through – all will be covered by another layer of the filling.
• Put the rest of the cream cheese filling into a piping bag with a star tip. Start piping a small portion of the cream cheese filling until the entire cake is covered. Make sure to pipe extra filling where the polar bear’s ears will be at.
•  Place the chocolate pieces on top of the frosting to create the face.
• (Optional) With a cooking tweezer, press down the pointy tips of the white chocolate chips to flatten then stick the white chocolate chips to the milk chocolate eyes to add some twinkles.

The post Polar Bear Cake with Store-Bought Angel Food Cake appeared first on Simply A Homebody.

What are thumbprint cookies?

Thumbprint cookies are a type of classic cookie characterized by their small, round shape with an indentation (or “thumbprint”) in the center. The indentation is typically created by pressing your thumb or a utensil (like the back of a spoon) into the dough before baking. This indentation is then filled with various types of sweet fillings, which can vary from jams and jellies to frosting, chocolate, nuts, or other sweet spreads.

Who is Mike Wazowski?

Mike Wazowski is a lovable lime-green monster from the Pixar animated film “Monsters, Inc.” With his round, one-eyed charm, he’s like the living embodiment of a happy, winking emoji 🙂

Some Tips to Make Mike Wazowski Matcha Thumbprint Cookies

• Soft Butter: Ensure that the butter is soft before creaming it with sugar. Softened butter will mix more easily and create a smoother cookie dough.
• Properly Shape the Cookies: When forming the cookie dough balls, make sure they are uniform in size to bake evenly. 
• Baking Time and Temperature: Follow the recommended baking temperature and time in the recipe. Overbaking can make the cookies dry while underbaking can result in cookies that are too soft.

Ingredients

For the matcha cookies

• ½ cup + 1 tablespoon Butter, softened
• 6 tablespoons Sugar, 75g
• 2 ½ tablespoons Matcha Powder, 15g
• 1 cup Flour, 120g
• ¼ teaspoon Baking Soda,  1.25g
• ½ teaspoon Baking Powder, 1.2g

For the decoration

• 1 heaping cup Powdered Sugar, about 125g
• 2 – 3 tablespoons Hot Water
• 1 teaspoon Vanilla Extract
• 1 ½ tablespoons Milk Chocolate Chips

Instructions

For the matcha cookies

1. Preheat the oven to 350F (175C). Place a piece of parchment paper on a cookie sheet and set it aside.

2. In a large bowl, cream the butter and the sugar until smooth. Add the matcha powder and mix until incorporated.

3. In a separate bowl, combine the flour, salt, baking soda, and baking powder. 

4. Add the dry ingredients to the butter mixture and mix until combined. 

5. Roll into small balls (about 30g each) and lightly flatten the dough. You will have some extra dough and set it aside for Mike’s horns.

6. On each flattened cookie dough, make an indent to where you want Mike’s eyeball with a small shot glass or something similar (I used a round cookie cutter with aluminum foil wrapped around).

7. With the leftover dough, make small triangles and attach them to where Mike’s horns should be.

8. Bake the cookie dough for 7 minutes or until the cookies look dry and lightly cracked on the surface but still very soft.

9. When they come out of the oven, press the indents down again to make more defined wells for the frosting. Allow to cool.

For the decoration

1.Whisk the powdered sugar, hot water, and vanilla.

2. Spoon the frosting into the indents of the cookies and place green M&M in the center of the frosting. Let the frosting set. 

3. Microwave chocolate chips in 15-second increments (for about a total of 75 seconds) and pour the melted chocolate into a piping bag. Draw Mike’s pupils on top of the M&Ms and mouth underneath the eyeballs.

4. (Optional) Add highlight on Mike’s eye by piping a tiny amount of the leftover white frosting on top.

If you like this Mike Wazowski Matcha Thumbprint Cookies, you may also like:

• Oreo White Chocolate Balls – Minions
• Nightmare Before Christmas Cookies
• Baked Mochi Donuts – Rilakkuma & Hello Kitty

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Monstrously Delicious: Mike Wazowski Matcha Thumbprint Cookies

Matcha thumbprint cookies are a delicious twist on the classic thumbprint cookie recipe, incorporating matcha green tea powder’s earthy and slightly bitter flavor. With my version, I decorated the cookies to look like Mike Wazowski from Monsters, Inc.

Course Dessert

Cuisine American

Keyword Cookies, matcha

Prep Time 1 hour hour

Cook Time 7 minutes minutes

Servings 12 cookies

Equipment

• 1 large cookie sheet
• 1 sheet of parchment paper
• 2 Large bowls
• 1 Spatula
• 1 small cookie cutter with aluminum foil or shot glass To make indents on the cookies
• 1 Small bowl
• 2 Piping Bags
• 1 Tweezer Optional to place M&M

Ingredients

For the matcha cookies

• ½ cup + 1 tables poon Butter softened
• 6 tablespoons Sugar 75g
• 2½ tablespoons Matcha Powder 15g
• 1 cup Flour 120g
• ¼ teaspoon Baking Soda 1.25g
• ½ teaspoon Baking Powder 1.2g

For the decoration

• 1 heaping cup Powdered Sugar about 125g
• 2-3 tablespoons Hot Water
• 1 teaspoon Vanilla Extract
• 1 ½ teaspoons Milk Chocolate Chips

Instructions

For the matcha cookies

• Preheat the oven to 350F (175C). Place a piece of parchment paper on a cookie sheet and set it aside.
• In a large bowl, cream the butter and the sugar until smooth. Add the matcha powder and mix until incorporated.
• In a separate bowl, combine the flour, salt, baking soda, and baking powder. 
• Add the dry ingredients to the butter mixture and mix until combined. 
• Roll into small balls (about 30g each) and lightly flatten the dough. You will have some extra dough and set it aside for Mike's horns.
• On each flattened cookie dough, make an indent to where you want Mike’s eyeball with a small shot glass or something similar (I used a round cookie cutter with aluminum foil wrapped around).
• With the leftover dough, make small triangles and attach them to where Mike’s horns should be.
• Bake the cookie dough for 7 minutes or until the cookies look dry and lightly cracked on the surface but still very soft.
• When they come out of the oven, press the indents down again to make more defined wells for the frosting. Allow to cool.

For the decoration

• Whisk the powdered sugar, hot water, and vanilla extract.
• Spoon the frosting into the indents of the cookies and place green M&M in the center of the frosting. Let the frosting set. 
• Microwave chocolate chips in 15-second increments (for about a total of 75 seconds) and pour the melted chocolate into a piping bag. Draw Mike’s pupils on top of the M&Ms and mouth underneath the eyeballs.
• (Optional) Add highlight on Mike’s eye by piping a tiny amount of the leftover white frosting on top.

The post Monstrously Delicious: Mike Wazowski Matcha Thumbprint Cookies appeared first on Simply A Homebody.

The prep process for these cupcakes are simplified by using a box of vanilla cake mix 🙂 Let’s get started!

Ingredients:

For the Cake:

• 1 box Betty Crocker white cake mix*
• 1 cup milk, 237ml
• ½ cup melted butter, 113g
• 3 egg whites
• ½ can sweetened condensed milk, 268g

*If you’re using a different brand of cake mix, follow the ingredients listed on the box (water, oil, eggs, etc.) and replace the amount of water with milk and the amount of oil with melted butter.

For the Strawberry Sauce:

• 10 oz strawberries, 250g
• ⅓ cup granulated sugar, 60g
• 1 tablespoon lemon juice, 15ml

For the Cream Cheese Frosting:

• ½ package cream cheese, 120g
• 1 cup heavy whipping cream, 240ml
• ½ cup powdered sugar, 65g
• 1 teaspoon vanilla extract, 5ml

(Optional) For the Strawberry Rabbit Toppings:

• 9 strawberries
• 2 tablespoons white chocolate chips, 20g
• 1 tablespoon milk chocolate chips, 10g
• Black food coloring
• Pink sugar sprinkles

How to make strawberry cheesecake cups:

For the cupcakes:

1. Preheat the oven to 350°F and line the cupcake pans with liners.
2. In a large bowl, mix the cake mix, milk, and egg whites. Then add melted butter and beat well.
3. Pour the cake batter into the cupcake liners and bake for 15 minutes or until a toothpick inserted in the center comes out clean.
4. Let the cupcakes cool slightly.
5. Once the cupcakes have cooled slightly, poke holes over the top of each cupcake.
6. Pour the sweetened condensed milk onto the cupcakes, spreading it over the holes. Place the cupcakes in the fridge to chill.

For the Strawberry Sauce:

1. In a microwave-safe bowl, mix the strawberries, granulated sugar, and lemon juice.
2. Lightly cover the bowl with plastic wrap and microwave for 3 minutes at 500 watts.
3. While the mixture is hot, use a handheld blender or a potato masher to smash the strawberries.
4. Pour the mashed strawberries on top of the cupcakes and return them to the fridge to chill.

(Optional) For the Strawberry Rabbit Toppings:

1. Remove the leaves from the strawberries and cut them in half.

2. Cut the tips of the strawberries in a V-shape to resemble rabbit ears.

3. In a microwave-safe bowl, melt the white chocolate chips in 15-second increments.

4. Place the melted white chocolate on top of the strawberries using a small spoon or by piping it.

5. In another microwave-safe bowl, melt the milk chocolate chips in 15-second increments. Add a dash of black food coloring and mix well.

6. Place the black chocolate mixture in a piping bag and use it to draw faces on top of the white chocolate. Let them dry.

For the Cream Cheese Frosting:

1. Before starting, place your mixing bowl in the freezer or fridge for 5-10 minutes.
2. Beat the cream cheese on medium-high speed for 2-3 minutes until smooth and free of lumps, scraping down the sides of the bowl occasionally.
3. Add the powdered sugar and vanilla extract, and mix well.
4. Pour in the heavy whipping cream and continue beating until stiff peaks form.
5. Transfer the cream cheese frosting to a piping bag and pipe the frosting on top of each cupcake.

(Optional) Additional decoration:

1. Place a strawberry rabbit on top of each cupcake.
2. Sprinkle some pink sugar crusts for an extra touch of sweetness.

How to Poke Holes in a Cupcake

To infuse the inside of the cake with the sweetened condensed milk and strawberry sauce, you can use the handle end of a round spoon. If you don’t have one, a handle end of a wooden spoon or a long piping tip should work just fine. Simply poke holes vertically all over the cake, making sure to do this while the cake is still slightly warm.

If you like this strawberry cheesecake cup, you may also like:

• Blueberry Mousse Cake
• Baked Mochi Donuts – Rilakkuma & Hello Kitty
• Hello Kitty Cake Roll – A step by step recipe with a template

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Strawberry Cheesecake Cup

This strawberry cheesecake cup is filled with a delightful combination of sweetened condensed milk and fresh strawberry sauce. To add the perfect finishing touch, I’ve topped them off with fluffy cream cheese frosting.

Course Dessert

Cuisine American

Keyword Cake, Cheesecake, Strawberry

Prep Time 1 hour hour 10 minutes minutes

Cook Time 18 minutes minutes

Servings 9 cupcakes

Equipment

• 9 Cupcake liners
• 2 Large bowls
• 1 Wooden Spoon or Piping tip
• 3 microwave-safe bowl
• 1 handheld mixer or potato musher
• 2 – 3 Piping Bags
• 1 Hand mixer/stand mixer

Ingredients

For the Cake

• 1 box Betty Crocker white cake mix* See Note 1
• 1 cup Milk 237ml
• ½ cup Melted Butter 113g
• 3 Egg White
• ½ can Sweetened Condensed Milk 268g

For the Strawberry Sauce

• 10 ounce Strawberries 250g
• ⅓ cup Granulated Sugar 60g
• 1 tablespoon lemon juice 15ml

For the Cream Cheese Frosting

• ½ package Cream Cheese 120g
• 1 cup Heavy Whipping Cream 240ml
• ½ cup Powdered Sugar 65g
• 1 teaspoon Vanilla Extract 5ml

(Optional) For the Strawberry Rabbit Toppings

• 9 Strawberries
• 2 tablespoons White Cholate Chips 20g
• 1 tablespoon Milk Chocolate Chips 10g
• Black food coloring
• Pink Sugar Sprinkles

Instructions

For the Cupcakes

• Preheat the oven to 350°F and line the cupcake pans with liners.
• In a large bowl, mix the cake mix, milk, and egg whites. Then add melted butter and beat well.
• Pour the cake batter into the cupcake liners and bake for 15 minutes or until a toothpick inserted in the center comes out clean.
• Let the cupcakes cool slightly.
• Once the cupcakes have cooled slightly, poke holes over the top of each cupcake.
• Pour the sweetened condensed milk onto the cupcakes, spreading it over the holes. Place the cupcakes in the fridge to chill.

For the Strawberry Sauce

• In a microwave-safe bowl, mix the strawberries, granulated sugar, and lemon juice.
• Lightly cover the bowl with plastic wrap and microwave for 3 minutes at 500 watts.
• While the mixture is hot, use a handheld blender or a potato masher to smash the strawberries.
• Pour the mashed strawberries on top of the cupcakes and return them to the fridge to chill.

(Optional) For the Strawberry Rabbit Toppings

• Remove the leaves from the strawberries and cut them in half.
• Cut the tips of the strawberries in a V-shape to resemble rabbit ears.
• In a microwave-safe bowl, melt the white chocolate chips in 15-second increments.
• Place the melted white chocolate on top of the strawberries using a small spoon or by piping it.
• In another microwave-safe bowl, melt the milk chocolate chips in 15-second increments. Add a dash of black food coloring and mix well.
• Place the black chocolate mixture in a piping bag and use it to draw faces on top of the white chocolate. Let them dry.

For the Cream Cheese Frosting

• Before starting, place your mixing bowl in the freezer or fridge for 5-10 minutes.
• Beat the cream cheese on medium-high speed for 2-3 minutes until smooth and free of lumps, scraping down the sides of the bowl occasionally.
• Add the powdered sugar and vanilla extract, and mix well.
• Pour in the heavy whipping cream and continue beating until stiff peaks form.
• Transfer the cream cheese frosting to a piping bag and pipe the frosting on top of each cupcake.

(Optional) Additional Decoration

• Place a strawberry rabbit on top of each cupcake.
• Sprinkle some pink sugar crusts for an extra touch of sweetness.

Notes

*Note 1: If you’re using a different brand of cake mix, follow the ingredients listed on the box (water, oil, eggs, etc.) and replace the amount of water with milk and the amount of oil with melted butter.

The post Strawberry Cheesecake Cup appeared first on Simply A Homebody.

I made the mousse layer with fresh blueberries, giving it a sweet and fruity flavor, while the cake layer provides a delicious contrast in texture.

I came up with this recipe around Easter so there’s an option to decorate this cake as a bunny cake🙂 It’s so cute for an Easter party and sure to impress anyone who tries it!

What is mousse cake?

A mousse cake is a type of dessert that consists of a light and airy mousse layer on top of a cake layer. The mousse layer is typically made by combining whipped cream or egg whites with a flavored ingredient, such as chocolate, fruit, or coffee, to create a smooth and creamy texture.

The cake layer can be made from a variety of cake types, including sponge cake, chiffon cake, or biscuit. It provides a solid base for the mousse layer and adds texture and flavor to the dessert.

Mousse cakes are often served chilled and can be decorated with various toppings, such as fresh fruit, whipped cream, or chocolate shavings. They are popular desserts for special occasions or events and can be found in many bakeries and patisseries.

Ingredients

For the chiffon cake

• 4 large eggs
• ½ cups cake flour, 50 g  (Can be substituted with ⅓ cups (40g) all-purpose flour + 1 ¼ tablespoons (10g) cornstarch)
• 3 tablespoons vegetable oil, 40 g
• 2 ½ tablespoons milk, 40 g
• ⅔ teaspoons vanilla extract
• ½ teaspoons cream of tartar
• ⅓ cups granulated sugar, 60 g

For the simple syrup

• 1 ½ tablespoons granulated sugar, 20g
• ¼ cups hot water, 50ml

For the blueberry mousse

• 1 ⅓ cups blueberries, 250g
• ⅓ cups granulated sugar, 60 g
• 1 teaspoon lemon juice
• 2 ½ teaspoons gelatin powder, 8g
• 3 tablespoons hot water, 44ml
• ⅔ cups heavy whipping cream, 150ml

How to make blueberry mousse cake

Making the simple syrup

1. In a small bowl, mix granulated sugar and hot water and mix until sugar dissolves completely. Set it aside until needed at room temperature.

Making the chiffon cake

1.Separate 4 eggs into yolks and whites. Place the egg yolks in a bowl, and set aside on the countertop. Keep the egg whites in another large mixing bowl in the fridge.

2. In a separate large mixing bowl, mix cake flour and vegetable oil until smooth. Add milk and vanilla extract and mix until well combined.

3. Pour the egg yolks into the cake flour vegetable oil mixture. Mix until smooth. Set aside.

4. Line a 10”x15” jelly roll pan with parchment paper. Preheat oven to 340°F (170°C).

5. Take the egg white mixing bowl from the fridge, and add cream of tartar and one-third of the sugar into the egg whites. Use a hand mixer or a stand mixer to whip the egg whites for 2 minutes.

6. Add half of the remaining sugar into the egg whites, and use medium-low speed to whip the egg whites for 2 more minutes until the egg whites look smooth.

7. Add the remaining sugar into the egg whites, and use medium-low speed to whip the egg whites until medium peak forms.

8. Scoop ⅓ of the egg whites into the egg yolk mixture, and fold until well combined.

9. Transfer the egg yolk mixture to the egg white bowl, and gently fold until the color looks even.

10. Pour the batter into the prepared jelly roll pan, and gently spread the batter with a spatula. 

11. Bake at 340°F (175°C) for 10-15 minutes.

12. Remove the pan from the oven, and transfer the sheet cake to a wire cooling rack. Allow it to cool completely.

13. Once cooled, cut the sheet cake into large circles (2.25 inches each) and small circles (1.25 inches each) with cookie cutters.

14. Brush simple syrup onto the circle cakes and cover them with plastic wrap to avoid drying out. Set the cakes aside.

Making the blueberry mousse

1. In a microwave-safe bowl, mix blueberries, granulated sugar, and lemon juice. Put the plastic wrap lightly on the bowl, and microwave for 3 minutes at 500 watts.

2. While the mixture is hot, smash the blueberry with a muddler or a potato masher and strain the blueberry mixture with cheesecloth. *If you don’t have cheesecloth, strain the blueberry mixture with a strainer or if you don’t mind some chunks, blend the blueberry with a hand-held blender. Let the mixture cool.

3. While the blueberry mixture cools, in a separate large bowl whip the heavy whipping cream until soft peak forms. Keep the whipped cream in a refrigerator until needed.

4. In a small heat-safe bowl, mix powdered gelatin and hot water then mix until the entire gelatin powder dissolves.

5. Combine the liquid gelatin to the blueberry mixture and mix well. 

6. Add the whipped cream to the blueberry mixture and combine well, and quickly move on to the assembly.

Assembly

1. In a half-sphere silicone mold, pour the blueberry mousse up to ½ of the mold.
2. Place a small circle of chiffon cake on top of the blueberry mousse then pour the blueberry mousse to the rim. Place the large circle of chiffon cake on top.
3. Place plastic wrap on top of the mold and freeze the cake for at least 2 hours.
4. To serve, place the mousse cake on a plate and thaw it in the refrigerator for at least an hour.

How to decorate the cake into a bunny (Optional)

I created this cake around Easter so here is the optional decoration idea for this blueberry mousse cake!

Ingredients for the bunny faces (Makes about 6)

• ½ cup white candy melts
• 1 dash of violet gel food coloring
• 1 dash of pink gel food coloring
• ¼ cup semi-sweet chocolate chips + 12 chocolate chips for the eyes
• 3 Tablespoons white icing (Homemade white icing recipe can be found here)

Instructions

1.In a microwave-safe bowl, place white candy melts and microwave them in 15-second increments until they are melted and smooth. Be careful not to burn.

2. Once the candy melt is smooth, add violet and pink gel food coloring and mix until well incorporated.

3. With a small spoon, pour a small amount of candy melt on cellophane or parchment paper and shape it like a bunny ear. Continue until all candy melt mixture is used up.

4. Let the bunny ears harden in a refrigerator for at least 15 minutes.

5. Once the candy melt hardens, place the white icing into a piping bag. Then pipe the white icing on each ear so that the white part looks like the inside of the ear. Let the icing dry in a refrigerator for at least an hour.

6. While the white icing dries, let’s make bunny mouth with semi-sweet chocolate chips. In a microwave-safe bowl, place semi-sweet chocolate chips and microwave them in 15-second increments until they are melted and smooth. Be careful not to burn.

7. Once the chocolate is smooth, draw a rounded “W” on cellophane or parchment paper with a toothpick. Continue drawing “W”s until you have 6 of them. Let it harden in a refrigerator at least 30 minutes.

8. Once the white icing dries, place two candy ears on top of the blueberry mousse cake to make them look like ears. 

9. Add two pieces of semi-sweet chocolate chips to the mousse cake as bunny’s eyes.

10. With the leftover white icing, pipe a dot on each chocolate chip as twinkles on the bunny’s eyes.

11. Finally, add the chocolate “W” to the mousse cake for the bunny’s mouth.

If you like this blueberry mousse cake, you may also like:

• Snowman Macarons
• Blueberry Scone with Lemon Glaze – Low Calorie

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Blueberry Mousse Cake

Blueberry mousse cake is a delicious dessert that combines a light and fluffy mousse layer with a moist and tender chiffon cake layer.

Course Dessert

Cuisine French

Keyword blueberry, mousse cake

Prep Time 2 hours hours 10 minutes minutes

Cook Time 15 minutes minutes

Resting Time 3 hours hours 15 minutes minutes

Total Time 5 hours hours 40 minutes minutes

Servings 6 mousse cakes in dome mold

Equipment

• 1 Small bowl
• 3 Large bowls
• 1 Whisk
• 1 Jelly Roll Pan (15”x10”x1”)
• 1 sheet of parchment paper
• 1 Hand mixer/stand mixer
• 1 Spatula
• 1 Wire rack
• Plastic wrap
• 1 Cookie cutter (2.25 inches in diameter)
• 1 Cookie cutter (1.25 inches in diameter)
• 2 microwave-safe bowl
• 1 muddler/potato masher
• 1 cheese cloth optional
• 1 strainer optional
• 1 handheld blender optional
• 1 half-sphere silicone mold with 6 cavity Each sphere is 2.5 inches in diameter
• 2 – 3 sheets of cellophane/parchment paper
• 1 Piping bag
• 1 Toothpick

Ingredients

For the chiffon cake

• 4 eggs large
• ½ cups cake flour, 50 g  Can be substituted with ⅓ cups (40g) all-purpose flour + 1 ¼ tablespoons (10g) cornstarch
• 3 Tablespoons vegetable oil 40g
• 2½ Tablespoons milk 40g
• ⅔ teaspoons vanilla extract
• ½ teaspoons cream of tartar
• ⅓ cups granulated sugar 60g

For the simple syrup

• 1½ Tablespoon granulated sugar 20g
• ¼ cups hot water 50ml

For the blueberry mousse

• 1⅓ cups blueberries 250g
• ⅓ cups granulated sugar 60g
• 1 teaspoon lemon juice
• 2½ teaspoons Knox gelatin powder 8g
• 3 tablespoons hot water 44ml
• ⅔ cups heavy whipping cream 150ml

For the bunny faces (Optional)

• ½ cup white candy melts
• 1 dash violet gel food coloring
• 1 dash pink gel food coloring
• ¼ cup Semi-sweet chocolate chips + 12 chocolate chips for the eyes
• 3 Tablespoons white icing The homemade white icing recipe can be found here

Instructions

Making the simple syrup

• In a small bowl, mix granulated sugar and hot water and mix until sugar dissolves completely. Set it aside until needed at room temperature.

Making the chiffon cake

• Separate 4 eggs into yolks and whites. Place the egg yolks in a bowl, and set aside on the countertop. Keep the egg whites in another large mixing bowl in the fridge.
• In a separate large mixing bowl, mix cake flour and vegetable oil until smooth. Add milk and vanilla extract and mix until well combined.
• Pour the egg yolks into the cake flour vegetable oil mixture. Mix until smooth. Set aside.
• Line a 10”x15” jelly roll pan with parchment paper. Preheat oven to 340°F (170°C).
• Take the egg white mixing bowl from the fridge, and add cream of tartar and one-third of the sugar into the egg whites. Use a hand mixer or a stand mixer to whip the egg whites for 2 minutes.
• Add half of the remaining sugar into the egg whites, and use medium-low speed to whip the egg whites for 2 more minutes until the egg whites look smooth.
• Add the remaining sugar into the egg whites, and use medium-low speed to whip the egg whites until medium peak forms.
• Scoop ⅓ of the egg whites into the egg yolk mixture, and fold until well combined.
• Transfer the egg yolk mixture to the egg white bowl, and gently fold until the color looks even.
• Pour the batter into the prepared jelly roll pan, and gently spread the batter with a spatula. 
• Bake at 340°F (175°C) for 10-15 minutes.
• Remove the pan from the oven, and transfer the sheet cake to a wire cooling rack. Allow it to cool completely.
• Once cooled, cut the sheet cake into large circles (2.25 inches each) and small circles (1.25 inches each) with cookie cutters.
• Brush simple syrup onto the circle cakes and cover them with plastic wrap to avoid drying out. Set the cakes aside.

Making the blueberry mousse

• In a microwave-safe bowl, mix blueberries, granulated sugar, and lemon juice. Put the plastic wrap lightly on the bowl, and microwave for 3 minutes at 500 watts.
• While the mixture is hot, smash the blueberry with a muddler or a potato masher and strain the blueberry mixture with cheesecloth. *If you don’t have cheesecloth, strain the blueberry mixture with a strainer or if you don’t mind some chunks, blend the blueberry with a hand-held blender. Let the mixture cool.
• While the blueberry mixture cools, in a separate large bowl whip the heavy whipping cream until soft peak forms. Keep the whipped cream in a refrigerator until needed.
• In a small heat-safe bowl, mix powdered gelatin and hot water then mix until the entire gelatin powder dissolves.
• Combine the liquid gelatin to the blueberry mixture and mix well. 
• Add the whipped cream to the blueberry mixture and combine well, and quickly move on to the assembly.

Assembly

• In a half-sphere silicone mold, pour the blueberry mousse up to ½ of the mold.
• Place a small circle of chiffon cake on top of the blueberry mousse then pour the blueberry mousse to the rim. Place the large circle of chiffon cake on top.
• Place plastic wrap on top of the mold and freeze the cake for at least 2 hours.
• To serve, place the mousse cake on a plate and thaw it in the refrigerator for at least an hour.

How to decorate the cake into a bunny (Optional)

• In a microwave-safe bowl, place white candy melts and microwave them in 15-second increments until they are melted and smooth. Be careful not to burn.
• Once the candy melt is smooth, add violet and pink gel food coloring and mix until well incorporated.
• With a small spoon, pour a small amount of candy melt on cellophane or parchment paper and shape it like a bunny ear. Continue until all candy melt mixture is used up.
• Let the bunny ears harden in a refrigerator for at least 15 minutes.
• Once the candy melt hardens, place the white icing into a piping bag. Then pipe the white icing on each ear so that the white part looks like the inside of the ear. Let the icing dry in a refrigerator for at least an hour.
• While the white icing dries, let’s make bunny mouth with semi-sweet chocolate chips. In a microwave-safe bowl, place semi-sweet chocolate chips and microwave them in 15-second increments until they are melted and smooth. Be careful not to burn.
• Once the chocolate is smooth, draw a rounded “W” on cellophane or parchment paper with a toothpick. Continue drawing “W”s until you have 6 of them. Let it harden in a refrigerator at least 30 minutes.
• Once the white icing dries, place two candy ears on top of the blueberry mousse cake to make them look like ears. 
• Add two pieces of semi-sweet chocolate chips to the mousse cake as bunny’s eyes.
• With the leftover white icing, pipe a dot on each chocolate chip as twinkles on the bunny’s eyes.
• Finally, add the chocolate “W” to the mousse cake for the bunny’s mouth.

The post Blueberry Mousse Cake appeared first on Simply A Homebody.

What does Bailey’s Irish Cream taste like?

Bailey’s Irish Cream is a creamy, sweet liquor that tastes like a blend of Irish whiskey, cream, and chocolate. When you sip it, you might feel a little kick from the whiskey, but that’s totally balanced out by the creamy, chocolatey goodness. Some might say they taste hints of coffee, caramel, or vanilla too – it just depends on your taste buds.

Ingredients for Bailey’s Mini Cheesecake Cups

Brownie cups:

• 1 box Duncan Hines brownie mix*
• 3 Tablespoons Bailey’s Irish Cream
• 2/3 cup melted coconut oil
• 2 eggs

*If you use different brands of brownie mixes, the amount of Bailey’s cream, coconut oil, and eggs may vary. Follow the instruction on your brownie mix and decide how many eggs are needed. Then substitute water and vegetable oil with Bailey’s Irish Cream and coconut oil in the same ratio.

Baileys Cheesecake Cream:

• 4 oz. cream cheese, softened
• 3 Tablespoons powdered sugar
• 1/4 cup Bailey’s Irish Cream
• ½ cup heavy whipping cream

Decoration:

• St. Patrick’s Day-themed decorations and green glitters

Instructions

1.Preheat oven to 350°F. Grease a mini muffin tin and set it aside.

2. In a large mixing bowl, combine a box of brownie mix, Bailey’s Irish Cream, melted coconut oil, and eggs then mix well.

3. Add the brownie batter to the mini muffin tin and bake for 15 to 18 minutes, or until a toothpick inserted in the center comes out clean.

4. Once brownies are out of the oven, press a shot glass into the middle of each, making shallow cups. Let them cool completely.

5. While Brownies cool, make the Bailey’s cheesecake cream. In a large bowl, using a hand mixer or a stand mixer, beat cream cheese, powdered sugar, and Bailey’s until well combined. Add heavy whipping cream and whip until stiff peaks form.

6. Pipe or spread a dollop of cheesecake cream on top of each brownie cup.

7. Top with St. Patrick’s-themed decorations and glitters.

How long does Bailey’s mini cheesecake last?

If placed in an airtight container in the fridge, they will last for up to 3 days. Do NOT store them at room temperature as the cheesecake cream contains fresh cream. If brownie cups are not filled with the cheesecake cream, they can be stored in an airtight container in the freezer for up to a month. So you can bake the brownie cups in advance, then add cheesecake cream and sprinkles to the brownie cups on the same day you plan to serve them.

If you like these Bailey’s Mini Cheesecake Cups, you may also like:

• Valentine Petite Fours
• Whoopie Pie – Easy Recipe with Cake Mix
• Brownie Bites – Packed with Protein

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Bailey’s Mini Cheesecake Cups

These Bailey’s mini cheesecake cups are the perfect dessert to celebrate St. Patrick’s Day. The rich, chocolatey goodness of a brownie is elevated to the next level with creamy Bailey’s cheesecake cream. So gather your friends and family and celebrate St. Patrick’s Day in style with this sweet and boozy dessert!

Course Dessert

Cuisine American

Keyword brownie, Cheesecake

Prep Time 50 minutes minutes

Cook Time 15 minutes minutes

Cooling Time 30 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 24 mini cheesecake cups

Equipment

• 1 Mini muffin pan
• 1 or 2 Large bowls
• 1 Hand mixer/stand mixer/whisk
• 1 Shot glass
• 1 or 2 Piping Bags
• 1 Piping tip optional
• 1 Tweezer optional

Ingredients

For the Brownie Cups

• 1 box Duncan Hines brownie mix *See NOTE1
• 3 tablespoons Bailey’s Irish Cream
• ⅔ cups melted coconut oil
• 2 eggs

For the Baileys Cheesecake Cream

• 4 ounce cream cheese softened
• 3 tablespoons powdered sugar
• ¼ cups Bailey’s Irish Cream
• ½ cup heavy whipping cream

For the Decoration

• Some St. Patrick’s Day-themed decorations and green glitters

Instructions

For the Brownie Cups

• Preheat oven to 350°F. Grease a mini muffin tin and set it aside.
• In a large mixing bowl, combine a box of brownie mix, Bailey’s Irish Cream, melted coconut oil, and eggs then mix well.
• Add the brownie batter to the mini muffin tin and bake for 15 to 18 minutes, or until a toothpick inserted in the center comes out clean.
• Once brownies are out of the oven, press a shot glass into the middle of each, making shallow cups. Let them cool completely.
• While Brownies cool, make Bailey’s cheesecake cream. In a large bowl, using a hand mixer or a stand mixer, beat cream cheese, powdered sugar, and Bailey’s until well combined. Add heavy whipping cream and whip until stiff peaks form.
• Pipe or spread a dollop of cheesecake cream on top of each brownie cup.
• Top with St. Patrick’s-themed decorations and glitters.

Notes

Note 1: If you use different brands of brownie mixes, the amount of Bailey’s cream, coconut oil, and eggs may vary. Follow the instruction on your brownie mix and decide how many eggs are needed. Then substitute water and vegetable oil with Bailey’s Irish Cream and coconut oil in the same ratio.

The post Bailey’s Mini Cheesecake Cups appeared first on Simply A Homebody.

I made my petit fours with store-bought frozen pound cake and a tub of frosting. It’s quick to make and tastes great. By saving steps to bake a cake, you can concentrate on decorating the cake for your special someone 😉

Feel free to arrange this recipe with different frostings or add fillings

What are petit fours?

A petit four is a small bite-sized confectionery or savory appetizer. The name is French and it means “small oven”. ^[1]

Ingredients (Makes about 14 petite fours)

• 1 10.75 ounce Sara Lee Pound Cake, Frozen
• 1 or 2 Tubs Store-Bought Vanilla Frosting
• Some Pink Gel Food Coloring
• Some Valentine-themed sprinkles

Instructions

1.Thaw the frozen pound cake then slice it into 8, 3/4″ thick slices. 

2. With a heart-shaped cookie cutter, cut two hearts from each slice. You may only cut one heart from the edge slices. Place the heart-shaped cakes on a baking sheet fitted with a cooling rack and parchment paper.

3.Heat a tub of vanilla frosting for 30 seconds in a microwave. Keep heating up in 5 -10 second increments until the frosting is runny enough to pour.

4. Pour the frosting over each heart-shaped cake. Try to cover each one completely. If you run out of frosting, remove the rack and collect the frosting from the parchment paper. Reheat the frosting again and reuse it.

5. Decorate the heart-shaped cake with sprinkles. Let your creativity lead you on this step! You can add some sprinkles on top. Or color the leftover frosting and put it in a piping bag then draw some messages on the cakes.

What to do with the cake scraps?

The extra cake scraps can be used to make cake pops! Put any leftover cake scraps in a food processor/blender then mix the cake crumbs with frosting. Shape the cake scrubs into balls and place them onto a baking sheet lined with parchment paper. Put them in the freezer for about 30 minutes.

If you like this Valentine Petite Fours Recipe, you may also like:

• Whoopie Pie – Easy Recipe With Cake Mix
• Halloween Brownie
• Santa Cake – Easy Recipe

Print

Valentine Petite Fours

These Valentine petite fours are so easy to make! You can arrange store-bought items into your own custom Valentine’s day dessert.

Course Dessert

Cuisine French

Keyword Cake, Petite fours

Prep Time 30 minutes minutes

Servings 14 petite fours

Equipment

• 1 1/2" Heart-shaped cookie cutter
• 1 Baking sheet
• 1 Cooling rack
• 1 sheet of parchment paper
• 1 piping bag and piping tip optional

Ingredients

• 1 10.75 ounce Sara Lee Pound Cake frozen
• 1 or 2 tubs Store-Bought Vanilla Frosting
• Some Food coloring of your choice
• Some Valentine-Themed Sprinkles

Instructions

• Thaw the frozen pound cake then slice it into 8, 3/4″ thick slices. 
• With a heart-shaped cookie cutter, cut two hearts from each slice. You may only cut one heart from the edge slices. Place the heart-shaped cakes on a baking sheet fitted with a cooling rack and parchment paper.
• Heat a tub of vanilla frosting for 30 seconds in a microwave. Keep heating up in 5 -10 second increments until the frosting is runny enough to pour.
• Pour the frosting over each heart-shaped cake. Try to cover each one completely. If you run out of frosting, remove the rack and collect the frosting from the parchment paper. Reheat the frosting again and reuse it.
• Decorate the heart-shaped cake with sprinkles. Let your creativity lead you on this step! You can add some sprinkles on top. Or color the leftover frosting and put it in a piping bag then draw some messages on the cakes.

The post Valentine Petite Fours appeared first on Simply A Homebody.