Sunday, 17 June 2012


Mom Birthday

Oreo and Blueberry Cheese Cake








Recipe
240 g OREO Original Cookies
40 g butter, melted
350 g Philadelphia Original
100 g caster sugar
2 tsp vanilla extract
250 ml Greek yogurt
1 sachet (11g) powdered gelatine
A few fresh Blue Berries
A few extra OREO cookies, broken into pieces



Place 160g of the Oreos in a food processor and process to a fine crumb.(or crush with a rolling pin inside a sandwich bag)  Add the butter and mix together. Press the mixture into the base of an 18cm spring form tin. (or oven proof flan dish) Roughly chop the remaining 80g cookies and set aside.
Put 3 tablespoons of water in a small basin and sprinkle on the gelatine. Stand the basin over a saucepan of hot water and heat gently until dissolved. (don't worry if it looks gross)
Beat together the Philly, sugar and vanilla until smooth. Then fold in the yogurt. Next stir in the gelatine.
Stir the set aside cookies through the filling then pour over the biscuit base. Refrigerate for 3 hours or until set.
Serve decorated with the fruit and biscuit pieces.

I added blueberries into the cream mix I highly recommend you DON'T do this.
This recipe has been slighly modified but pretty much comes straight from the Philadelphia website http://www.philadelphia.co.uk
They use Strawberries but as the cake was for my mummy and she has a strawberry allergy I made a fruit swap bet this would work well with banana also.

Happy 17th Birthday Emily
Vanilla Cup Cakes




Recipe
225g olive oil spread (Bertolli)
225g Self raising Flour
225g Caster sugar
4 eggs
1tsp Vanilla Extract

Cream together sugar and spread, add vanilla extract. Sift in flour and stir in eggs gradually until mixture is smooth and creamy. Bake in cake cases for 20-25 mins at 180C 
Easy Peesy recipe to follow, decorate as you please, I used a basic butter cream and fondant shapes.

Butter cream Recipe (olive oil spread alternative)
100g icing sugar 
100g olive oil spread
1tsp vanilla extract

Stir ingredients together until smooth and creamy (If you happen to over cream your mixture you can stick it in the fridge for half hour or so)
I used pre made fondant available in most super markets or at your local cake craft shop, and cookie cutters for the exact shapes. Also added edible silver balls for a little bit of sparkle. 

(side note) It is cool to use unsalted butter for this recipe, I however am very lazy and didn't want to walk to the shop so went with the what have I got in the fridge option.