Pretty Party Cakes!


Orange Passionfruit Cheesecake with Candied Clementines

1 plain cheesecake, purchased

Orange Passionfruit Curd:
4 eggs
2/3 cups sugar
4 tsp cornstarch
1/4 cup fresh orange juice
1/4’cup passionfruit juice
1/2 cup butter, cut into pieces
Zest from 1 orange

In a medium sized saucepan, whisk together eggs until frothy.
In small bowl whisk together sugar and cornstarch. Add into egg mixture and whisk until smooth. Whisk in juices and and cook over medium
heat, whisking constantly. As it starts to bubble and thicken, whisk vigorously and remove from heat, still stirring. Whisk in butter until smooth and well blended. Stir in zest and cool. Using desired amount spread evenly over the top of cheesecake. Refrigerate cake until ready to serve. Store remaining curd covered in refrigerator.

Candied Clementines:

1-2 thinly sliced clementines or other small seedless oranges
1 cup sugar
1 cup water
In a medium skillet, bring sugar and water to a boil. When liquid is clear and bubbling, add orange slices, arranging in a single layer. Simmer on low until rinds are translucent,

Place on a parchment lined baking sheet, and let stand until ready to serve.

Decorations:
Kumquats
Sage leaves
Candied clementines
Super fine sugar

Blooming Bridal Bouquet Cheesecake

1 plain cheesecake, purchased

1 Cake Vase
Assorted flowers,

Press Cake Vase into cake top. Fill gaps with a small water, cut flowers longer to start with adjusting height as you go. Start in the middle and work towards the edges, filling in spaces with smaller flowers until full. Add additional water if necessary.

Cake Vase available at:
$9.99
annabellenoeldesigns@gmail.com
http://amazon.com/
http://andcasa.com/

Fantasy Flower Fairyland Cheesecake

1 plain cheesecake, purchased

1-2 packages fresh rosemary
1 small bouquet of flowers or edible flowers
Fairy figurines, bought or homemade
Powdered or crystal sugar

Chose one side of the cake and set up a forest environment with fresh rosemary. Decorate with additional flowers and fairies. Sprinkle with crystal sugar or dust with powdered sugar if desired.

Recipes and designs by Amy Richardson

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