Peach Cheesecake

Ingredientse
Base
200 g Maria biscuits or crushed vanilla cookies
80 g melted butter
Filling
500 g cream cheese
200 ml heavy cream
200 g sugar
3 eggs
1 teaspoon vanilla essence
Peach Topping
200 g peaches in syrup (drained and cut into pieces)
50 ml peach syrup
1 teaspoon cornstarch dissolved in 2 tablespoons water
Preparation

Base: Mix the biscuits with the melted butter and press into the bottom of the mould. Refrigerate for 15 minutes.
Filling: Beat the cream cheese and sugar until smooth. Add the heavy cream, vanilla essence and eggs one by one. Pour over the biscuit base.
Baking: Bake at 160 °C for 45-50 minutes. Let cool and refrigerate for 4 hours.
Topping: Cook the chopped peaches with the syrup and dissolved cornstarch until slightly thickened. Let cool and pour over the cheesecake before serving.

Vanilla Rose Cake

Vanilla Rose Cake with buttercream frosting and fondant roses🎂🍒.

For the Cake:
All-Purpose Flour: 10 ounces (about 2 cups)
Baking Powder: 0.35 ounces (1 teaspoon)
Salt: 0.17 ounces (½ teaspoon)
Unsalted Butter, softened: 8 ounces (2 sticks)
Granulated Sugar: 10.5 ounces (1 ½ cups)
Large Eggs: 4 ounces (about 2 large eggs)
Vanilla Extract: 0.33 ounces (1 teaspoon)
Milk: 8 ounces (1 cup)

For the Buttercream Frosting:
Unsalted Butter, softened: 16 ounces (4 sticks)
Powdered Sugar: 32 ounces (4 cups)
Milk or Cream: 4-8 ounces (½-1 cup)
Vanilla Extract: 0.66 ounces (2 teaspoons)

For the Fondant Roses:
Fondant: 16 ounces (1 pound) – You can purchase pre-made fondant or make your own.
Food Coloring: Gel food coloring in your desired shade…..

Instructions:

1.Prepare the cake: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2.Combine dry ingredients: Whisk together flour, baking powder, and salt in a bowl.

3.Cream butter and sugar: In a large bowl, cream together softened butter and granulated sugar until light and fluffy.

4.Add eggs and vanilla: Beat in eggs one at a time, then stir in vanilla extract.

5.Alternate wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.

6.Bake: Divide batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.

7.Cool: Let cakes cool in pans for 10 minutes before inverting them onto a wire rack to cool completely.

8.Make the frosting: Beat softened butter until smooth and creamy. Gradually add powdered sugar, mixing on low speed until combined. Add milk or cream as needed to achieve desired consistency. Stir in vanilla extract.

9.Assemble the cake: Once cakes are cooled, level the tops with a serrated knife if necessary. Place one cake layer on a serving plate and frost with a layer of buttercream. Top with the second cake layer and frost the entire cake with the remaining buttercream.

10.Create fondant roses: Color the fondant with gel food coloring. Roll out fondant and use flower cutters or your hands to shape rose petals. Arrange petals to form roses.

11.Decorate: Place fondant roses on top of the cake as shown in the image. You can also add additional buttercream swirls or decorations around the base of the cake.