How to Make Snowflake Cupcakes

I know it's November 30, not yet even December and we're supposed to celeberate a different holiday today but I can't resist posting my first ever Christmas post for the season. Can't believe it's Christmas already. And right now, I'm kind of bubbling up and down with excitement! 

Okay, so I have been excited for a time because if you follow Bake Happy on Facebook, you knew that I already posted a Christmas Cake as early as September 1st. And I'm even more excited now as there are lots of Christmas Special previews on TV. The most exciting ones are on Lifestyle Network as it involves food. So I'm glued to that channel now. 

Anyway, we're starting off the Holiday Season with something very simple -  Snowflake Cupcakes. For those dreaming of a white Christmas - this one's even better, because we can eat it too :)

Snowflake Cupcakes Tutorial

What we need:
White Fondant
Snowflake fondant cutter
Rolling pin
Pearl dragees

Here's how:
(1) Real simple, really. Roll white fondant thinly and cut out the snowflakes. Let it dry/harden for about three to four hours.

(2) To assemble, stick snowflakes into the frosting and sprinkle with pearl dragees. It would look real pretty if you use blue frosting.

So what's your Christmas wish list this year?

No Bake Blueberry Cheesecake

Ever had recurring dreams?

I got one. And since we're all friends here, and friends share dreams (quite figuratively and literally) even though sometimes they're weird, I'm sharing mine. 

Here goes: In my dream I was still in college in a middle of a semester when I suddenly realized I haven't been attending an 8am class! The weird thing is, that class would always  be Kas I (or Kasaysayan I) or History 1. And then I'd stress out trying to figure out why I could be so careless (I know a stronger word for that but let's leave it at "careless" - wholesome blog here) and I'd also panic trying to find out how I could get out of it! 

Then suddenly *poof*! 

My eyes would swiftly open just like in those movies (okay that's a stereotype, I can't just name one) then remember, I've already joined the workforce for about ten years now. Whew!

I don't know why that dream is recurring, I checked my transcript and I did get a high grade in that particular subject. But then again, it got me thinking... have I entirely missed my calling? Oh my! This can't be! Should I have been a Historian instead of a Baker? Either that or I might have just been watching too much History Channel. Hmmm I wonder what the history of cake is? I hope they make a documentary on that. That would be soooo interesting! 

Anyway, enough of recurring dreams. Or maybe not yet... I can totally tolerate a recurring dream if it involves cake. How about a blueberry cheesecake? Hmmm... now that sounds definitely right up my alley. 

And for this post, we're letting my good ole friend Oven rest for a while. She totally deserves it. We're making this cheesecake no-bake style and it's totally easy! Ready to start?

No Bake Blueberry Cheesecake 
adapted from Bon Appetit (July 2003)

What we need:


Crust
4 1/2 sheets of graham crackers (one sheet has three squares), crushed
1/4 cup old-fashioned oats (Note1: I don't have some so I used oat bran; Note 2: Or you can use the quick cooking oats, too)
1 1/2 tablespoons (packed) brown sugar
a pinch of teaspoon salt
2 1/2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract

Filling
1/4 cup water
1 tablespoon unflavored gelatin
12 ounces cream cheese, room temperature
1 cup whipping cream
1 cup sugar
1 tablespoon fresh lemon juice
1/2 can of blueberry filling

Topping
1 cup chilled whipping cream
1/2 can of blueberry filling

We'll be using a 7-inch metal ring to help the cheesecake hold its shape. If you don't have one, a spring form pan will also work wonders. 

So let's start!
Here's how:
(1) Combine 1/4 cup water and gelatin in a small saucepan. Let it bloom (or let the gelatin absorb the water). Then, stir over very low heat just until gelatin dissolves. Make sure to not let it boil. Let it cool and set aside.

To make the crust:
(2) In a pan, toast the oats.

(3) Add crushed graham crackers, brown sugar and salt.

(4) Add melted butter and extract. Mix evenly.

(5) Press tightly into the metal ring. Set aside.

To make the filling:
(6) Using an electric mixer, combine together cream cheese, cream, sugar, and lemon until smooth. 

Something like this. 

(7) Add 1/2 can of the blueberry filling and then add the gelatin mixture. Mix well. 

Note that there will still be tiny flecks of blueberries in it. It's a good thing, as Martha says :)

(8) Pour the filling on top of the crust inside the metal ring. Cover; chill overnight. Can be made 2 days in advance. Make sure to keep it chilled.

Now now now, I'm leaving the next step all up to you. Either you pour all the filling into the metal ring, or "pretend" you got tired scooping it all out and just eat what's left of it. Don't worry, I won't tell.  

Doesn't matter if you spread the filling imperfectly, we'll still be adding the topping.

(9) Release the cheesecake from the metal ring. 

To make the topping
(10) Whip cream until soft peaks form and spread over the filling

(11) Add the rest of the blueberry topping on top

Enjoy! :)

Mango Ref Cake a la Maya dela Rosa

Okay, so technically it's not Maya's version of this recipe but my version. It's just that I'm having trouble with the title of this post. I mean, Mango Ref Cake is a very popular Filipino dessert - sweet, refreshing and so easy to make. Maya had her version, I made hers. So hmmm... the title should have been "Mango Ref Cake a la Maya dela Rosa" a la Bake Happy or Mango Ref Cake [(a la Maya dela Rosa) a la Bake Happy]. But that's just too long so I had the cut the title somewhere.

Anyway, if you're Filipino (anywhere around the globe) you probably know who Maya is. Just in case you don't, Maya is the lead character in the morning series Be Careful with my Heart. Along with Sir Chief (yeah, I really had to say that).

At first, it was just a show I was able to watch since I was still at home by the time it airs every morning but little by little, it kind of grew on me (so my dear Bake Happy friends, if you don't see many posts on my blog, you have Maya and Sir Chief to blame, it's not my fault - totally out of my hands). When it was first aired, I  was skeptical at first. The plot is very typical, very reminiscent of Sound of Music, Wanted Perfect Mother, The Nanny. A lonely widower with troublesome kids, enter a very bubbly, energetic and optimistic nanny to take care of them all and turns their lives around. A simple plot it is but I guess what made it work is that the attack on the story is fresh. It is not how a typical Pinoy series goes. There are no kidnappings, no heroes or heroines with amnesia, no scheming antagonists. You really won't get stressed watching this show. All I can say is I am addicted - hook, line and sinker.

Probably one of the reasons why it clicked was the unbelievable chemistry between Jodi Sta Maria (Maya) and Richard Yap (Sir Chief). It reminds me so much of Clark Gable and Claudette Colbert in It Happened One Night. Though I think many would disagree with when I say Clark Gable has better chemistry with Claudette Colbert than with Vivien Leigh but I digress, that's another story (and perhaps a future post). With Jodi and Richard, it just seems so effortless. Though I must admit I didn't see it at first. Good thing I am a baker and not a casting director at ABS CBN (or they might lose millions in revenues). And if there's such thing as a perfect cast, this show has got it. From Maya's uber optimistic and happy family, to the cast at Lim's residence, Luke, Nikki, Abby (I made a cupcake topper out of her here!), Doris, Sabel, Manang Fe and Joma. Too bad Fred left the show, that slum book scene will go down as one of my favorites in the series (so far).

But the phenomenal success of the show can't just be attributed only to the cast, the people behind it surely did a great job. From the brilliant writers who never fail to make us swoon with delight (I'm pretty sure I'm not the only one) to the directors who work hard to nail each scene every time. And I just have to mention the beautiful musical scoring the show has. The scoring behind the scene with Maya and the coffee maker is "wagas"! Kudos to all of you.

Anyway, there was a story line in the show where Maya has a mock interview in her school (and after a disastrous yet hilarious practice interview with Sir Chief) she nailed it and to celebrate, she made a Mango Ref Cake. So I thought, hmmm... why not make a version out of her version? I rarely make desserts that are not baked so I guess it is definitely high time for one now.

Come to think of it, Maya could probably come out with a cookbook of her own. Although the story is not centered in food, the sweet ones featured certainly peaked my interest - saba con hielo, suman na may latik, egg sandwich and of course, the Mango Ref Cake. Here's my version:

Mango Ref Cake

What we need:
18 sheets Graham crackers
3 ripe mangoes (the sweetest you can find), sliced
16 oz (2 packs) cream cheese, room temperature
1 can (300 ml) condensed milk
1 and 1/3 cups whipping cream
Chocolate syrup
Chocolate shavings

Here's how:
(1) Mix cream cheese until smooth. I know I already said you should bring the cream cheese to room temperature but it is a must. We don't want a lumpy cream, do we?

(2) Add in the condensed milk. 

Mix until smooth. 

(3) In a separate bowl, whip cream until soft peaks form

(4) Fold in cream into the cream cheese mixture one big spoonful at a time.

Okay, so here are the sliced mangoes. We're ready to assemble the dessert. 

I have a nice plate here, but you can make it in a deep baking dish or in a container you prefer. 

(5) Spread some cream into the plate to help the crackers be in place.

(6) Add the crackers

(7) Then the cream, spread it evenly.

(8) Arrange the mangoes on top. No need to be artistic about it (yet).

(9) Repeat until it's as high as you want. 

(10) I got up as high as four layers (but you can add more, the cream is thick anyway). Then I add the mangoes - this is where you can get, artistic (arrange it diagonally, vertically, spell out a name), drizzle the cake with chocolate syrup and top with chocolate shavings. 

Chill overnight (or not - totally okay, I won't hold it against you) and enjoy! :)

How to Make Fondant Rainbow Cupcake Toppers

I'm not sure Kermit the Frog got his facts straight when he said there are so many songs written about rainbows. I wonder why he said that. I could be wrong or possibly living under a rock, but I can only name two (1) Rainbow Connection - the song where Kermit sang exactly just that and (2) Judy Garland's Somewhere Over the Rainbow from the movie the Wizard of Oz.

Nevertheless, rainbows are one of nature's best mysteries ever. And the most beautiful. 
Okay, so I know that science already demystified how rainbows are created. But hey, let's not take the romance out of rainbows.  Le'ts make cupcake toppers instead!

Fondant or Gumpaste Rainbow Cupcake Topper

What we need: 
Fondant in red, orange, yellow, green, blue, purple and white.
Small flower cutter
Rolling pin
Water and brush to glue things together

Here's how:
(1) Roll all fondant (or gumpaste) colors into long thin ropes (except the white one). If you have an extruder then you may use that one but working the fondant by hand works, too. 

(2) Arrange them in this order: red, orange, yellow, green, blue and purple.

(3) Bend them like a rainbow

(4) Now, time to add the clouds. Roll out the white fondant thinly and cut out a couple of flowers.

(5) Go get the rolling pin and roll the "clouds" back and forth in just one direction so they would appear elongated.

(6) Place them on top of the rainbow to determine where you'll cut off the excess and then place the clouds back.

So, when was the last time you saw rainbows? Now I think I'm overdue for one.