Bakers Best White Velvet Cheesecake Food

WHITE VELVET CAKE WITH CHEESECAKE FILLING AND SILKY MARSHMALLOW BUTTERCREAM

Steps:

• Preheat oven to 350 F (177 C). Spray three 8-inch round cake pans with Baker's Joy or grease and flour.
• Beat butter, oil and sugar on medium-high speed for 2 minutes. Add eggs one at a time and beat until incorporated. Add buttermilk, sour cream, vinegar and vanilla and mix to blend.
• Sprinkle in flours, baking soda and salt; beat for 1 minute.
• Pour into prepared pans and bake for about 25-30 minutes until a cake tester comes out clean. Cool 10 minutes in pan and then turn out to a cooling rack. Cool completely if using immediately, or wrap in two layers of plastic wrap if using later. Frost the cooled cake with your buttercream of choice.
• *Cake flour substitute: Use 137 grams all-purpose plain flour and 19 grams cornstarch or potato starch in place of cake flour.
• In a small bowl combine sugar, flour and salt and stir to blend. Whisk in eggs.
• Place softened cream cheese in a medium bowl and whisk in 1/3 of the egg mixture. Add remaining egg mixture in two batches whisking after each addition. Whisk in vanilla and sour cream.
• Pour the cheesecake mixture into the top of a double boiler and place over simmering water. Whisk constantly over medium-low heat until the mixture is very thick. About 10 minutes. Scrape the corners and edges frequently. When it is the consistency of peanut butter remove from the heat.
• Pour the cheesecake mixture into an 8-inch cake pan and cover the surface directly with plastic wrap or wax paper. Place in the freezer to cool for 30 minutes or until chilled.
• Use to fill cakes, to layer in parfaits or to eat by the spoonful.
• Place marshmallows, corn syrup, sugar and water in a microwave safe bowl and heat on high for about 1 ½ to 2 minutes until the marshmallows are melted and the sugar is dissolved; stir after one minute and then at 20 second intervals. Scrape into a mixer bowl and place in freezer for about 20 minutes or until cool to the touch.
• When cool, add the butter to the mixer bowl and beat on medium-high for 2 minutes. Reduce the speed to medium-low and pour in the cold egg whites; beat on medium-high for 1 minute.
• Add the confectioner's sugar and vanilla to the marshmallow-butter mix and beat to combine.
• Use immediately or store at room temperature for 2 days, in the refrigerator, tightly sealed, for 2 weeks or in the freezer for 2 months.
• Makes about 5 ½ cups

WHITE VELVET CAKE II

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour 2 round 8 inch pans. Sift the flour and salt together and set aside.
• Cream butter and sugar until light and fluffy. Add eggs and mix well. Dissolve baking soda in buttermilk. Alternately add flour and buttermilk, beginning and ending with the flour. Pour into two 8-inch pans.
• Bake at 325 degrees F (165 degrees C) for about 30 minutes, or until toothpick inserted into cake comes out clean. Cool cake completely before icing.
• To make the White Velvet Cream Cheese Icing: Beat shortening and cream cheese together. Gradually beat in confectioners sugar. Add milk until a frosting is formed. (Add more milk if necessary.)

WHITE VELVET CHEESECAKE

Steps:

• Cheesecake:.
• Beat cream cheese, Sugar, lemon juice until blended and smooth.
• Add remaining ingredients. Mix well.
• Pour batter into lightly greased 8 1/2 " springform pan.
• Smooth top.
• Bake at 450F for 10 minutes.
• Reduce heat to 325F and bake 30 -35 minutes longer.
• Topping:.
• Combine sour cream and sugar.
• Spread over cheesecake .
• Bake 5 minutes longer.
• Run sharp knife around sides.
• Let cool before removing sides.
• Refrigerate at least 5 hours.
• Garnish with curls and fresh fruit if desired.

WHITE VELVET CAKE

Steps:

• Preheat the oven to 325 degrees F. Grease and flour three 8 inch pans, adding a circle of parchment or wax paper to the bottom of each pan.
• Go ahead and separate your eggs, saving only the 6 egg whites for this recipe. Set them in a bowl to the side.
• In a medium bowl, whisk the flour, baking powder, baking soda, and salt for 30 seconds and set aside.
• In another bowl, add the buttermilk, vegetable oil, and vanilla extract. Set aside.
• In the bowl of your mixer, add the butter and cream cheese and mix at medium speed until smooth.
• Gradually add the sugar and mix at medium speed for 2-3 minutes.
• Mixing on low speed, add the 6 egg whites one at a time (it's fine to estimate), mixing to incorporate after each addition.
• With the mixer on low speed, alternately add the flour mixture and the milk mixture, beginning and ending with the flour mixture (We did 3 additions of the dry mixture, 2 additions of wet)
• Mix the batter just until well combined- be careful not to over-mix. Divide the batter between the three pans.
• Bake at 325 degrees F for 28-30 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Let cool for 5-10 minutes in the pans on a wire rack before turning out. *Baking times may vary slightly.
• This recipe makes 7 1/2 cups of batter. Works for cupcakes also (although there will be little to no dome).
• Chill the mixing bowl and beaters/ whisk attachment in the freezer for 10 minutes.
• Pour the whipping cream, powdered sugar and vanilla extract into the chilled mixing bowl, begin beating on low speed gradually increasing to medium high speed.
• The cream begins to thicken (approx. 1 1/2 minutes) and stiff peaks form- be careful not to overmix. This happens fairly quickly! At "stiff peak" stage, peaks form and hold their shape when beaters are lifted. This is when it's ready.
• Cream the (slightly softened) butter until smooth. Blend in the vanilla.
• Add half of the powdered sugar and most of the milk. Beat at medium speed until the powdered sugar is incorporated.
• Add remaining powdered sugar and milk and mix at medium speed another 3 to 4 minutes scraping the sides of the bowl occasionally. I slow down the mixer to very slow. (#2 on the Kitchenaid) for 1 to 2 minutes. This will help eliminate air pockets in the buttercream. The texture will become very smooth.
• This recipe can be doubled or halved.
• Yields approximately 4 1/2 cups of frosting. Enough to frost a two layer 8 or 9 inch cake.
• If your buttercream is too thin, add more sugar. If the consistency is too thick, add a bit more milk.
• Place the first cake layer on your cake plate or pedestal. Pipe a dam of buttercream about 1/4 -1/2 inch from the edge of the cake using a disposable piping bag with the tip snipped away (or a ziplock bag with the corner snipped away).
• Spread the whipped cream within the dam and repeat for the second layer. Then top with the third cake layer. Fill in any gaps between the cake layers with buttercream.
• Next, I like to apply a crumb coat (thin coat) of frosting and chill for 15-20 minutes in the freezer (or longer in the refrigerator) to firm things up. This makes it easier to apply the final coat of frosting without the layers shifting.
• I applied the final coat of frosting and added texture with an offset spatula. I piped a bead border using a round tip 3 to the base of the cake, and then made a simple piped daisy design around the top edge.

WHITE VELVET CHEESECAKE RECIPE

Steps:

• Beat cream cheese, sugar and lemon juice until blended and smooth. Add chocolate, sour cream, eggs and vanilla. Beat until well combined. Pour batter into a lightly greased springform pan. Bake at 450 degree F for 10 mins. Reduce heat to 250 degree F and bake 30-35 mins. longer. Run a sharp knife around sides; let cool completely before removing springform. Refrigerate at least 5 hours or overnight.