Cinderella Cheesecake Food

CHRISTINA'S CINDERELLA'S CASTLE CAKE

Steps:

• To make the cake base: Preheat the oven to 350 degrees F.
• Grease a 9 by 9-inch cake pan.
• Combine all ingredients in a mixing bowl and scrape into the prepared pan. Bake until a cake tester or a toothpick inserted into the center comes out clean, about 30 minutes. Place on a rack to cool for 15 minutes. Turn the cake out of the pan and let cool completely.
• To make the towers: Generously grease the cans with shortening. Combine all ingredients in a mixing bowl. Divide the batter among the cans, filling them not more than halfway. Bake until a cake tester, wooden skewer or raw piece of spaghetti inserted into the center comes out clean, about 50 minutes for the smaller cans and 1 1/4 hours for the large can. Place on a rack to cool for 15 minutes. Turn the cakes out of the cans and let cool completely.
• To prepare the frosting: Put 2 tubs of frosting in a mixing bowl and add blue food coloring until it reaches the desired shade. Set aside. Divide the remaining tub of frosting between 2 bowls and color 1 purple and 1 pink. Set aside.
• To assemble the cake: Place the square cake on a platter and cover with blue frosting. Use a serrated knife to trim the tower cakes so the tops are flat. Cover the towers with blue frosting. Set the large tower on the center of the base cake and then set 1 of the smaller towers on top of it, securing with 1 or 2 straws or skewers. Set 1 small tower on each side of the large one, securing them to the base cake with a straw or skewer (cut to fit as needed).
• Cover the sugar cones with purple icing and place open-side down on top of each tower. Use a spatula to smooth out the frosting on the cakes or cones.
• Fill the pastry bag with pink icing and pipe a border around the edges of the cake. Insert lollipops around the edge of the base cake to make a fence. Set the doll in front of the main tower and scatter the sprinkles over all.

CINDERELLA CHEESECAKE

Steps:

• For crust:
• Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Dust pan lightly with flour, tap out excess.
• Melt unsweetened chocolate and butter in heavy small saucepan over low heat. Cool. Blend flour, salt and baking powder in small bowl. Using electric mixer, beat eggs and sugar in medium bowl until slowly dissolving ribbon forms when beaters are lifted, about 4 minutes. Scrape down sides of bowl. Beat in melted chocolate mixture, vanilla and chopped chocolate. Add dry ingredients and mix until just blended; do not over beat.
• Spread 1 cup brownie batter over bottom of prepared pan. Bake until firm, about 17 minutes. Cool baked bottom crust in pan in freezer, about 15 minutes. Maintain oven temperature.
• Meanwhile, prepare filling:
• Blend cream cheese and sugar in processor until smooth. Add eggs and sour cream and process using on/off turns until mixture is smooth, stopping to scrape down sides of bowl as needed. Blend in peanut butter using on/off turns.
• Using small knife, spread remaining brownie batter evenly around sides of pan, sealing batter to bottom crust. Pour in filling, which will not be as high as brownie batter. Bake until center of cheesecake is gently set and brownie sides have fallen to form a 1-inch-wide ring around filling, about 30 minutes.
• For topping:
• Blend sour cream and sugar in small bowl. Spread evenly atop cheesecake to within 3/4 inch of edge. Bake cheesecake 1 more minute.
• Set cake on rack. Using small sharp knife, cut around top edge of cake to loosen from pan sides. Cool completely. Place peanut butter in pastry bag fitted with small (no. 1) star tip. Pipe tiny rosettes of peanut butter around edge of sour cream. Refrigerate cake until rosettes are firm, about 30 minutes. Cover pan tightly with foil and chill overnight. (Can be prepared 1 day ahead.)
• Cut around pan sides to loosen cake. Release sides. Transfer cheesecake to platter. Cut into wedges and serve.

CINDERELLA CHEESECAKE

Steps:

• For the crust-----------.
• Preheat oven to 350.
• Grease a 9-inch springform pan.
• Dust with flour.
• Melt unsweetened chocolate and butter in small saucepan over low heat.
• Cool.
• Beat eggs and sugar in medium bowl until slowly dissolving ribbon forms when beater are lifted, about 4 minutes.
• Beat in melted chocolate mixture, vanilla, and chopped chocolate.
• Add flour and baking powder.
• Mix until just blended--do not overbeat.
• Spread 1 cup brownie batter over bottom of pan.
• Bake until firm, about 17 minutes.
• Cool baked crust in freezer for about 15 minutes.
• Maintain oven temperature.
• For the filling---------.
• Blend cream cheese and sugar until smooth.
• Add eggs and sour cream.
• Add peanut butter and flour.
• Using small knife, spread remaining brownie batter around the sides of the pan, sealing batter to bottom crust.
• Pour in filling, which will not be as high as brownie batter.
• Bake until center of cheesecake is gently set and brownie sides have fallen to form a ring around the filling.
• (About 50 minutes) For topping---------.
• Blend sour cream and sugar.
• Spread on top of cheesecake to within 3/4 inch of edge.
• Bake cheesecake 3 more minutes.

CINDERELLA CAKE

Steps:

• Beat sugar and eggs until light and well blended. Add oil, continuing to beat.
• Combine dry ingredients and blend into egg mixture.
• Add pumpkin and mix well.
• Pour into well greased 9 inch tube pan.
• Bake at 350 degrees Fahrenheit for 55 minutes.
• Let cake stand in pan 10 minutes.
• Turn out on rack to cool.
• Icing may be tinted very light orange and topped with curls of shaved sweet baking chocolate if desired.