Elswets Girl Party Cream Cheese Cake Food

MOLLY'S CARROT CAKE WITH SPICED CREAM CHEESE FROSTING

Steps:

• For the carrot cake: Preheat the oven to 350 degrees F. Grease two 8-inch cake pans with nonstick cooking spray and line with parchment. Set aside.
• Combine the flour, cinnamon, salt, baking powder, baking soda and hawaij in a large bowl. In a separate large bowl, whisk together the oil, brown sugar and granulated sugar. Whisk in the eggs one at a time, mixing well after each. Whisk in the vanilla.
• Add the dry ingredients to the wet ingredients using a wooden spoon or rubber spatula and mix until about 90% incorporated. Add the carrots and sesame seeds and mix to incorporate (and by this time, all of the flour mixture should be incorporated as well).
• Pour the batter into the prepared cake pans and bake until a toothpick inserted into the center comes out clean, about 30 minutes. Cool for 10 minutes in the pans and then turn onto a wire rack to cool completely.
• For the spiced frosting: Add the butter and cream cheese to a large bowl. Mix with a hand mixer until smooth and combined. Add the powdered sugar and mix until light and fluffy. Then add the heavy cream, vanilla, hawaij and salt. Mix until combined and smooth.
• Cover the cakes with frosting and stack. Use the carrot ribbons to roll into rose shapes and place on top of the cake. Decorate with the rosemary and serve!

CREAM CHEESECAKE

Steps:

• Preheat oven to 350 degrees. On a lightly floured piece of parchment paper, roll out cookie-crust dough to slightly more than 1/8 inch thick. Place the bottom of a 10-inch springform pan on top, and use a paring knife to cut out a round about 1/4 inch larger than the pan. Place dough on top of springform base; freeze 15 minutes.
• Remove dough from freezer; place on baking sheet. Bake until golden, 12 to 15 minutes. Transfer to a wire rack to cool.
• Butter sides of springform pan, and insert cooled bottom; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese on medium until light and fluffy, about 3 minutes. In a small bowl, combine sugar and flour. With mixer on low, gradually add sugar mixture to cream cheese; continue beating until smooth, scraping sides of bowl occasionally. Add eggs, one at a time, beating until smooth after each addition and scraping bowl as necessary. Add sour cream and vanilla; beat until smooth.
• Pour mixture into prepared pan. Place on a Silpat-lined baking sheet, and bake until top is golden, about 1 hour and 40 minutes, rotating pan halfway through. Turn off oven, and prop open door; let cool completely. Remove from oven; leave in pan. Cover with plastic wrap. Refrigerate until well chilled, at least 6 hours or overnight.

ELSWET'S STRAWBERRY LITHA CAKE

Steps:

• CAKE.
• Preheat oven to 350°.
• Mix cake mix, flour and jellatin, add oil and beat in eggs, one by one.
• Add water and strawberries and mix well.
• Bake in 3 greased 9" round pans for 30-35 minutes.
• When cooled completely, add icing and assemble into a three-layer cake.
• ICING.
• Mix butter with mashed strawberries.
• Mix in SIFTED, powdered sugar until of spreading consistency.
• When cake is cooled, apply to cake as desired.
• After cake is iced and icing has set[hardened a bit to the touch], use a toothpick to designate the Wheel of the Year points.
• You can, of course, use all 8, or just the 4 cross quarters, whichever you prefer.
• Make a bed of whipped cream at each point and top off with a fresh strawberry in each bed.

ELSWET'S NO - BAKE FRUIT PIES

Steps:

• Prepare dream whip according to directions, or ensure Cool Whip is room temperature.
• Combine powdered sugar and cream cheese.
• When mixer is cleaned, whip this mixture until ixed smooth.
• Combine dream whip[or Cool Whip] and cream cheese mixture.
• Divide this mixture evenly into halves.
• Put pecan pieces into 1 half of mixture.
• With pie shells, evenly divide this nut mixture, 1/2 into the bottom of each pie shell.
• Take plain mixture and evenly divide this into each pie shell on top of the pecan mixture.
• LAYER IT!
• DO NOT STIR!
• Put pie filling evenly over top of each pie.
• Chill in refrigerator overnight if possible.
• If not, chill for the duration of dinner.