Hiya peeps,

It's been a while since I've put a blog post online. But now exams are finally over, I'm back again. (guess who's back....back again ♫)

I hope you've all passed and that you can fully enjoy your summer holiday, as you all deserve it!

I'm a lucky girl whose birthday is right after the exams, so I can celebrate it properly without having to think about learning.

And this year, I thought it would be a great year to celebrate it with MY OWN FUN BIRTHDAY CAKE (as I am that lame to make it myself haha). I basically threw my own party and I love it.

The cake didn't turn out perfect at all, as I kinda freestyled it. But the taste however, hallelujah, TO DIE FOR.

Soooo, I'm sharing with you my funfetti birthday cake from scratch recipe (WHAT A MOUTHFUL).

Which, if you are as lame as me, you can make for yourself or to treat for someone elses birthday, yay!

Funfetti Cookies (based on this recipe)

You will need :

227g Unsalted Butter

245g Caster Sugar

40g Light Brown Sugar

2 Eggs

2 Teaspoons Vanilla Extract

385g All-Purpose Flower

2 Teaspoons Cornstarch

1 Teaspoon Baking Powder

1 Teaspoon Baking Soda

1 Teaspoon Salt

5 Tablespoons Sprinkles of your choice

Method :

✿ Put your Unsalted Butter into a microwave safe bowl and microwave until your butter is complety melted.

✿ Stirr in your Sugar, but make sure your Butter is cooled down before you combine it.

✿ Add the Eggs and Vanilla Extract.

✿ In a seperate bowl, whisk together your Flour, Cornstarch, Baking Powder, Baking Soda and Salt.

✿ Put the dry ingredients into the wet ingredients and stir in your Sprinkles of choice.

✿ Take your bowl of Cookie Dough and put it into the Fridge to chill for around 30 minutes - 1 hour.

✿ Preheat your oven to 170°C and line a Cookie Sheet with Parchment Paper.

✿ Once your Cookie Dough has chilled, roll the dough into 2 tablespoon sized balls.

✿ Place your dough balls onto your Cookie Sheet with 2 inches space between each Cookie (to keep them from melting into eachother whilist baking) and bake them for around 12 minutes at 170°C.

✿ Your Cookies might seem undone, but allow them to chill on your cookie sheet so they get chewy.

Funfetti Cheesecake (based on this recipe)

You will need :

Crust :

375g Funfetti Cookies

2-3 Tablespoons Sprinkles

56g Butter

Filling :

678g Cream Cheese

105 Caster Sugar

1 Teaspoon Vanilla Extract

2 Tablespoons Milk

225 ml Whipped Cream

3 Tablespoons Sprinkles

Residual Cookie Crumbs

Whipped Cream Topping :

180 ml Whipping Cream

44g Powdered Sugar

1/2 Teaspoon Vanilla Extract


Cookie Crumbs (optional)

3 Cookies, cut in 1/4

Method :

✿ To start off with your Crust, take a 9 inch Springform and crumble your homemade Cookies until they're halfway up the 9 inch pan.

✿ At this point, I decided to put in 2-3 tablespoons of Sprinkles (but you don't have to as their are already Sprinkles in your Cookies).

✿ Add your Melted Butter into the Springform and combine until they form more stiff Crumbs.

✿ Set your Crust in the Fridge for around 1hour.

✿ To make your filling, mix the Cream Cheese and Sugar in a bowl until smooth and well combined.

✿ Add the Vanilla Extract and Milk and fold in your Whipped Cream.

✿ Add the Residual Cookie Crumbs and Sprinkles and stirr them gently.

✿ Spread the filling evenly on to the Crust and pop it in the fridge for around 5 hours until it's firm.

✿ To make your Whipped Cream Topping, add the Whipping Cream, Powdered Sugar and Vanilla Extract in a large bowl. Whip on high speed until stiff peeks form.

✿ Pipe swirls of Whipped Cream around the top of your Cheesecake and top with additional Cookie Crumbs and Cookies cut in 1/4.



Mylotte x

#Recipe #Baking #Celebrate #Occasion #Birthday #Cake

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