I love cream cheese, so I always thought I would love cheesecake too. However, every time I tried cheesecake I never liked it.
That's when I learned there were different types of cheesecakes, and that many of them are usually baked in the oven.
When I was 16, my stepfather (at the time) showed me how to a make a no-bake chocolate cheesecake.
I fell in love in love with this recipe from the moment I first tried it!
This new recipe uses the one I learned as a base and includes my own tweaks that I have added along the way between my various experiments.
I have changed it so many times, I can't even remember the original recipe, but one thing I do remember is that it used to call for at least double or triple the amount of sugar that I now use.
So if your anything like me, and have been looking for a cheesecake you can fall in love with because you love cream cheese, and you love chocolate, you'll absolutely love this divine recipe!
Here's a little fun I had with piping floral decorations onto a few carrot cake with cream cheese icing!
The first cake in pictures below was my first attempt at piping flowers. I made that cake for a friend and her mother's Birthday.
This is an angel food cake I made from scratch and not from a box! It turned out Great! It was super yummy! Beat that box!
It is covered in coloured whipped cream and sugar sprinkles. There are two layers. In between them, are strawberries, vanilla pudding and whipped cream.
Though it is a relatively inexpensive cake to make, it uses a dozen egg whites! So you should have some recipes on hand that use lots egg yolks if ever you attempt it.
After a few years of longing to make a topsy turvy, I finally made one for Boo Bear's birthday in May. This is my first attempt at making a topsy turvy cake! It is by no means perfect, but I think it turned out nicely. Plus, my sister absolutely loved it!
Each tier is about 2-3 inches tall, with the tiers being 3", 5", and 7" in circumference. Each tier has two layers with buttercream icing in the middle. The bottom layer is vanilla pound cake, whilst the top layer is chocolate pound cake. The top, middle and bottom tiers yield 2-3, 8-10, and 12-16 pieces of cake, depending on how big/small you cut your pieces.
It took me 2 days to make this cake. On the first day, I made the vanilla and chocolate pounds cakes and the buttercream icing. I also cut and iced the cakes. On the second day, I made the marshmallow fondant, covered the tiers in the fondant, and finally added some decorative touches.
Continue reading to see how I made the cake with pictures, and scroll down to the bottom to see additional views of the finished cake.
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