Welcome to THEJNSREPORT’S: City Cakes Episode 2: More Cookies!!
In episode one I introduced several of the half pound monster cookies that City Cakes makes. This time around I bring the aforementioned Signature Sugar Doodle Cookie, and a big ole Chocolate Chip.
Looks like CupCake Wars has a potential new contestant.
The City Cakes Signature Sugar Doodle Cookie.
City Cakes take on The Classic Chocolate Chip Cookie.
Not from City Cakes but a friend who gave me a sample of this amazing treat!
That’s baklava a friend gave me over the weekend. Absolutely delicious! I mean it boggles the mind how someone came up with this creative brilliance of a desert. Admittedly, I don’t know what’s in baklava but I’ll soon find out. One thing I know is this was simple looking but outstanding!!
As for City Cakes it is my new favorite bakery. The Signature Sugar Doodle Cookie words can’t begin to explain how good it tastes. The Chocolate Chip cookie is equally as brilliant and both are must tries. At some point I’m gonna have to test their skills when I need another custom cake made. Then we’ll see how they do vs say Make my Cake.
Welcome to THEJNSREPORT’S: The Cheese Cake Episodes: Episode 2
In my last Cheese Cake episode I introduced you all to my first ever Torched Cherry Strawberry Cheesecake. This time around I unveil my latest creation. Ladies and Gents my Custom White Chocolate Cheesecake Redux. I decided to go a bit more outside the box in the concept of this cake and the result is what you see below. Reese’s peanut butter cups, crumbled cookies and white chocolate morsels all seated atop cream cheese frosting. And as I usually like to do when making a cheesecake I used a graham cracker crumb crust base for the cake. In a word folks…YESSUM!!!
I apologize for the image quality as I’m forced to rely on my cell’s camera until I get the main one replaced.
Behold my latest creation. It’s…fill in the blank
Decadence!! Plain & Simple
The prep time for this cake was approximately an hour. This doesn’t include bake time. Organizing all the ingredients and tools required is essential if you want to dramatically speed up prep time. Even so incorporating the ingredients and being careful not to over mix the batter makes it worth the time and effort for the cake to come out well I find.
The size of the cake you see above is a 10 inch x 2 inch cake not including the peanut butter cups decoration. Unlike the last time I baked a cheese cake I set the oven this time around to 250 degrees and baked the cake for and hour and 15 minutes the entire way through.
To also help prevent cracking I placed a 10 inch iron skillet filled with water below the cake as it baked away. I allowed the cake to sit in the oven for approximately an hour to cool before transferring it to the the freezer for overnight cooling. Once frozen solid by morning it was then ready to be decorated.
I have to say the first bite into this cake had me wanting to eat about half the cake right then. I…didn’t do it. Instead, I allowed myself to slowly savor the harmony from the different sweet and salty textures and crumbles in the frosting. It all began to play with my taste buds before realizing the goodness of the cake below.
Initially, it was awesome but after a while a bit too much of an acidic bite was coming through. 😦 I knew then that I’d probably used a tad too much lemon juice. A good note for next time. Overall though, I am still satisfied with the end product. Stay tuned for more Cheese Cake Episodes updates.
Till next time this has been The Cheese Cake Episodes: Episode 2 by THEJNSREPORT.