Cherry Lollipops

Cherry Lollipops by bakerangel.com

What a fun! Homemade colorful lollipops, beyond imagination.
If you work carefully and quickly the result is simply fantastic, but see for yourself …

Makes about 15 pieces, depending on size

Ingredients for Cherry Lollipops:
♥ 2/3 cup sugar
♥ 2.11 oz glucose syrup
♥ 2.11 oz water
♥ A few drops of cherry flavoring or any flavor at your choice
♥ food coloring, oil based
♥ thermometer
♥ Lollipop Sticks
♥ decoration, optional

Cherry Lollipops by bakerangel.com

Glucose syrup can also be easily made​​, since sometimes it is hard to buy.

Ingredients for the glucose syrup:
♥ 2.11 oz corn sugar (glucose)
♥ 1.4 oz water

  1. Boil corn sugar with water and let it simmer for just a little while
  2. Place an empty glass on a scale, fill in the glucose and refill with hot water until you reach 3.5 oz again
  3. Allow to cool completely. It can easily be prepared the day before making the lollipops
  • To make the lollipops combine sugar with glucose syrup in a pan add water and boil until hard crack stage (300-310F)
  • To find out the right consistency, there is a little test you can do. Just fill a glas with water and add half a teaspoon of sugar liquid. If it’s become solid immediately, you have reached the perfect consistency, if it stays soft let it simmer a few more seconds and try again
  • Once the mass has reached the right consistency, take off the heat and stir in the cherry flavor and coloring
  • Pour small round drops on a silicone mat, push in a lollipop stick and decorate as desired
  • Allow to cool down for 10 minutes, then they can be easily detached from the silicone mat

Cherry Lollipops by bakerangel.com Cherry Lollipops by bakerangel.com

Berry Mascarpone Layer Cake

Berry Mascarpone Layer Cake by bakerangel.com

Berry Mascarpone Cake – a midsummer night’s dream – layer by layer, spoon by spoon…♥♥♥

Ingredients for the sponge cake:
♥ 3 eggs
♥ 1/2 cup sugar
♥ 3/4 cup flour

Ingredients for the mascarpone cream:
♥ 8.8 oz mascarpone
♥ 1/4 cup sugar
♥ 1 tsp. vanilla
♥ 7oz red currants
♥ 1 cup heavy cream
♥ 1 packet whipping cream stiffener
♥ 2 tbsp berry jam
♥ berries for decoration

Berry Mascarpone Layer Cake by bakerangel.com

Preheat oven to 335F

  • Mix eggs with sugar for at least (!)10 minutes, until the volume has tripled
  • Sift and fold in the flour
  • Fill the batter into a cake pan (∅ 7inch) and bake for 20-25 minutes. Let it cool completely
  • Stripe red currants from the panicles and mix with sugar, vanilla and mascarpone
  • Whip the heavy cream with whipping cream stiffener until stiff and fold in berries and mascarpone cream
  • Cut the sponge cake horizontally apart into two halves and set up a cake ring
  • Place one half of the sponge cake in the ring, brush berry jam on the cake and then half of the berry mascarpone cream
  • Put the second half on top of the first layer and also brush jam and add cream
  • Let the cake chill in the refrigerator for 3-4 hours, remove the cake ring and decorate with berries

Berry Mascarpone Layer Cake by bakerangel.com

Berry Mascarpone Layer Cake by bakerangel.com

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Strawberry and Ice Cream Cone

Strawberry and Ice Cream Cone by bakerangel.com

Strawberry ice cream cone – strawberries marinated in Amaretto, whipped heavy cream and a hint of chocolate. Super fast and easily done – the perfect eye catcher for your next summer party.

Makes 8 mini ice cream cones

Ingredients:
♥ 10.5 oz strawberries
♥ 8 mini ice cream cones
♥ 2 tsp powdered sugar
♥ 1 tbsp. Amaretto
♥ 1 cup heavy ceam
♥ dark chocolate

Strawberry and Ice Cream Cone by bakerangel.com

  • Cut 7 oz of the strawberries into small pieces and mix with Amaretto
  • Mix and puree the remaining strawberries with the powdered sugar
  • Whip the cream and mix with 3-4 tbsp of the  strawberry puree, mix the remaining puree under the strawberry pieces
  • Add the marinated pieces of strawberry in the ice cream cones, fill strawberry cream in a pastry bag and pip on top of the cones
  • Melt the chocolate and let it drip over the strawberry cream

Strawberry and Ice Cream Cone by bakerangel.com Strawberry and Ice Cream Cone by bakerangel.com

Oreo Malibu Coconut Ice Cream Sandwiches

Oreo Malibu Coconut Ice Cream Sandwiches by bakerangel.comWho doesn’t long for a cool refreshment on those hot summer days.
Thats is why today we don’t bake we ice-cream ;-)
Oreo Malibu coconut ice cream sandwiches – delicious cookies, creamy coconut ice cream with a shot of Malibu and lots of colorful sprinkles … ♥

Ingredients:
♥ 1 and 3/4 cups coconut milk
♥ 1 and 3/4 cups heavy cream
♥ 5 tbsp coconut flakes
♥ 1/2 cup sugar
♥ 2 cl-3 cl Malibu
♥ a splash of lime juice
♥ 1 package Oreo Birthday Cookies, 30 pieces
♥ sprinkles, chocolate chips …

Oreo Malibu Coconut Ice Cream Sandwiches by bakerangel.com

Oreo Malibu Coconut Ice Cream Sandwiches by bakerangel.com

  • Mix coconut milk, cream, sugar and coconut flakes and let it boil shortly to combine the ingredients
  • Let it chill in the refrigerator until cold
  • Add Malibu and lemon juice, fill in the ice cream maker and mix to a creamy ice cream
  • Spread the mixture on a baking sheet, lined with waxed paper and let it freeze overnight
  • Take the Oreos apart into two halves and let the ice cream thaw shortly
  • Cut out ice cream circles using a round cookie cutter that is slightly smaller than the Oreo and place the ice cream in between the cookies
  • Roll the Oreo Malibu coconut ice cream sandwiches in colorful sprinkles or bits of chocolate

The ice cream sandwiches can be easily prepared in advance and stored in the freezer for  several weeks.

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Cheesecake and Raspberry Cream

Cheesecake and Raspberry Cream by bakerangel.com

Cheesecake and Raspberry Cream – There is really no one who doesn’t close their eyes and enjoy the moment. ♥

Sooo delicious and refreshing, as it should be for this time of the year. Ok, the Raspberry Cream needs a little time to chill, specifically one night, but you sleep at night anyway ;-)

Ingredients for the Cheesecake crust:
♥ 6,35 oz plain butter biscuit
♥ 1/3 cup melted butter

Ingredients for the batter:
♥ 17,6 oz curd
♥ 8,8 oz mascarpone
♥ 1 packet of vanilla pudding powder
♥ 1 cup sugar
♥ 4 eggs
♥ 2 tbsp. lime juice

Ingredients for the whipped raspberry cream:
♥ 14,1 fresh or frozen raspberries
♥ 1 tsp agar agar (equivalent to 6 gelatine leaves)
♥ 3 tbsp. lime juice
♥ 5 tbsp. sugar
♥ 2 cups heavy cream
♥ 1 tablespoon powder sugar

Cheesecake and Raspberry Cream by bakerangel.com

Preheat oven to 320 F

  • Mix plain butter biscuit crumbs with melted butter and press onto bottom of cake pan and place into the refrigerator
  • In a medium bowl stir in curd with mascarpone, vanilla pudding powder and sugar until creamy
  • Stir in one egg at a time and add the lime juice
  • Pour the filling on top of the prepared crust and bake until golden brown for about 75 minutes, then let cool down completely
  • For the whipped raspberry cream combine raspberries with sugar and lime juice
  • Blend it and press the mixture through a sieve, we don’t want the pits in our velvety raspberry cream
  • Boil 3 tablespoons of the puree with agar agar, let it cool down a bit and add spoon by spoon to the rest of the raspberry mixture
  • Whip the cream with powder sugar until stiff and fold the raspberry mixture
  • Put a cake ring around the cheesecake and spread the whipped raspberry cream on it
  • Let the cake chill in the refrigerator over night, to allow the raspberry cream to get firm

Cheesecake and Raspberry Cream by bakerangel.com Cheesecake and Raspberry Cream by bakerangel.com

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