Kick Ice Margarita Cheesecake

Kick Ice Margarita Cheesecake

r.

Kick Ice Margarita Cheesecake

Kick Ice Margarita Cheesecake makes a refreshing summer dessert and perfect for the whole family. Enjoy a fresh tang this summer using the Kick Ice Cocktail mixture to the cheesecake ingredients.

1 block 250 grams cream cheese

1-250 grams biscuits

80 gram butter

100 grams caster sugar

50 mils water for gelatine plus one tablespoon gelatine

500 mil thickened cream

100 grams Kick Ice Margarita mixture or use 30 mil margarita liquid mix

nuts for decorating & crunch

Method: Using Delicake cake ware

Crush biscuits and combine with 80grams melted butter in the assembled Delicake Master. Mix well.

Spread over base firmly, put Delicake lid on and refrigerate for 20 minutes

Combine cream cheese, caster sugar then add 300 mil cream and whisk using a hand held mixer. Add gelatine and mix for a further one minute, add Kick Ice mixture and blend.

Spray inside the sleeve with oil and pour mixture on the biscuit base. Refrigerate overnight or till set.

Blend 100 mil cream till thickened, dollop over the cheesecake mixture & add nuts just before serving.

Remove sleeve upwards from the base. Cut & serve from the base.

You can re-assemble sleeve and lid to store in the fridge.

Use the same ingredients for the TRM & double the wet ingredients for VRM & 375grams biscuits & 75grams butter.

You can purchase your Australian Made Kick Ice Cocktails, they deliver worldwide.  https://www.kickice.com.au/

We use McKenzie’s gelatine as it sets every time  when used for cold recipes

https://www.mckenziesfoods.com.au/product/mckenzies-gelatine/

Ginger Margarita Cheesecake

Ginger Margarita Cheesecake

r.

Ginger Margarita Cheesecake

Ginger Margarita Cheesecake for Christmas! This has to be the ultimate flavours for the Australian weather during the festive season. A combination of fun for the kids and tangy flavours for all has to be a treat that the whole family will enjoy on your dinning table. No left overs assured with this tasty fresh margarita cheesecake. Prepare it the day before and get the kids to help decorate just before serving.

 

 

1 block 250 grams cream cheese

1-250 grams ginger cookies

50 gram butter

100 grams caster sugar

50 mils water for gelatine plus one tablespoon gelatine

600 mil thickened cream

100 grams Kick Ice Margarita mixture or use 30 mil margarita liquid mix

Christmas ginger bread man/star cookies/chocolate balls for decorating

 

Method: Using Delicake cake ware

Crush biscuits and combine with 50grams melted butter in the assembled Delicake Master. Mix well.

Spread over base firmly, put Delicake lid on and refrigerate for 20 minutes

Combine cream cheese, caster sugar then add 300 mil cream and whisk using a hand held mixer. Add gelatine and mix for a further one minute.

Spray inside the sleeve with oil and pour mixture on the biscuit base. Refrigerate overnight or till set.

Mix 300 mil cream with Kick Ice mix or with 30 mil margarita liquid mix till thickened, pour over the cheesecake mixture. Refrigerate till set.

Add decorations just before serving.

Remove sleeve upwards from the base. Cut & serve from the base.

You can re-assemble sleeve and lid to store in the fridge.

Use the same ingredients for the SSM & double the wet ingredients for VRM & 375grams biscuits & 75grams butter.

 

You can purchase your Australian Made Kick Ice Cocktails, they deliver worldwide.  https://www.kickice.com.au/

We use McKenzie’s gelatine as it sets every time  when used for cold recipes

https://www.mckenziesfoods.com.au/product/mckenzies-gelatine/

Semolina Porridge

Semonlina Porridge

Semolina Porridge

Semolina porridge is an old time favourite that can be made in minutes and sweetened to your liking using honey or maple syrup. Adding a few nuts for the crunch and texture  to this soft porridge will go down a treat for breakfast or dessert. The kids will love it without the nuts as a snack throughout the day.

Ingredients

6 cups milk

½ cup fine semolina

½ cup sugar

3 table spoon rose water

3 table spoon blossom water

½ cup mix nuts Pistachio & Almonds

50grams toasted sesame seeds

Honey (optional for extra sweetness drizzle on top of serve)

Method: using Delicake Master

Place 5 cups of milk and sugar in a pot over a medium heat stirring occasionally until boil point.

Combine 1 cup of milk and semolina in a bowl mixing them together then adding them to the pot- at boiling point.

Stir all together until a thick runny consistency.

Add the rose and bloom water at the end of cooking process and mix well. Stand to cool, stir occasionally to avoid lumps.

Assemble the Delicake base and sleeve, spray with oil and pour in the semolina, place immediately in the fridge without the lid till it’s cool then put the lid on and set overnight.

Just before serving, remove the lid; add the nuts on top, and remove the sleeve and cut & serve.

Drizzle honey to suit your taste, place the sleeve and lid to refrigerate

Use the same ingredients for the Traditional Round Master or double the ingredients for the Versatile Rectangle Master.

Potato & Pancetta Salad

Potato & Pancetta Salad

Create our salad as a starter, side dish or main meal at any dinner party, you will enjoy the taste and texture like no other salad. Using the Delicake Masters will help you entertain easily, your recipe will be ready to serve when all of you are at the dining table.

Ingredients

6 white potatoes

8 eggs – to serve 8 ppl

16 slices pancetta or 24 giving each serve 3

1 red & green chilli finely chopped

½ cup mayonnaise

½ cup sour cream

½ cup finely chopped fresh chives Leave 8 whole to dress salad

Half a red onion

Salt and Pepper

Olive oil

1/2 lemon

Method using Delicake Assemble Base & Sleeve

Peel and cut potato then steam or boil till they are cooked. Drizzle olive oil, salt and roughly mash.

Boil eggs till cooked.

Dressing: Combine sour cream, mayonnaise, pepper and lemon in a bowl. Add chopped chives.

Chop red and green chilli and red onion to dress on top of egg.

Add potato to base, pour half the dressing over potato, roll pancetta & place on top, cut the boiled eggs in half and place on top of pancetta, add chill, onion & chives on top and drizzle more dressing.

Refrigerate till you’re ready to serve then drizzle olive oil on top.

Remove sleeve upwards to cut & serve from the base.

Use 8-10 Potatoes and double the ingredients for the VRM. Use the same ingredients for the TRM.

Caramel Cheesecake

Caramel Cheesecake

Caramel Cheesecake

OH MY!!! Our Caramel Cheesecake is to die for!!!

One of our easiest recipes to date and heavenly moist sweet enough dessert  is a must, you can’t shy away from a SECOND serve. Only taking you 15 minutes to create this joy will go down a treat with the whole family. The kids will love this one and easily to get them in the kitchen with you. They will love the CHOCOLATE caramel decoration and drizzling the caramel sauce.

Our recipe  in our Traditional Round Master can be made in our Square Master with the same ingredients too. You can double the wet ingredients for the Rectangle Master and use 375 grams biscuits and 120 grams butter for the base.

Ingredients

250- Nice Biscuit

80g butter to combine

250-cream cheese

300 mil thicken cream

1x 380 gram Caramel Top N Fill Nestle

1 Tablespoon Gelatine McKensie’s Gelatine Powder

¼ cup water/50mil—for gelatine

1- 200gr caramel chocolate bar to decorate

Caramel sauce to decorate Cotties Caramel Sauce

Method: Using Delicake cake ware

Assemble, Delicake base & sleeve.

Crush biscuits in a processor & combine with 80g melted butter in the assembled Delicake product. Mix well.

Spread over base firmly, put Delicake lid on and refrigerate for till you prepare cheese mixture or 10 minutes

Cream cheese filling:

Combine cream cheese, thickened cream & blend till soft peaks. Add caramel top N fill to mixture.

Sprinkle gelatine over hot water and mix, cool mixer, do not allow mix to set. Blend with cream cheese mixture.

Spray inside the sleeve with oil, then pour over the biscuit base and refrigerate for a minimum of 8 hours or overnight.

Just before serving, remove the lid, chop the chocolate bar into pieces, drizzle the caramel sauce. then remove the sleeve.

Re-assemble, by putting the sleeve and lid on to store in the fridge.

Versatile Rectangle Master, add 375g biscuits/120g butter & double the wet ingredients.

Chefs Essentials Stock Delicake

Chefs Essentials in Geelong now stock the Delicake range in store.  Providing customers with the best possible service and advice, selling them great quality cookware for their budget and needs. Their mission is one that reassures you of the  wonderful kitchenware products you will have in your home  or professional kitchen to create meals to share with your friends and family or customers. They also focus on you, the customer, ensuring you get value for everything your purchase in store and only stock valued products they stand by.

They have branded gadgets sourced worldwide for your convenience that work beautifully for every kitchen/cooking task you want to accomplish.    Borner, Oxo, Zyliss, Metaltex, Dalson, Cuisina, Culinare, Monopol, D-line, Westmark, Vacuvin, Chef Inox, Fox Run, Chef’n, KitchenCraft, Avanti and Combo Star just to name a few.

Barware, utensils, cake decorating, Cutlery, crockery, butchers tables, pot racks, cutting boards, cake boards, tea towels, pot mitts, flask & Sigg drink bottles.

You should also note, Chefs Essentials give back to the community with support and sponsorship to many foundations in need through your support.

Find the location on our stockists page 

http://www.chefsessentials.com.au

Bake & Deco Warehouse Stock Delicake

Bake & Deco Warehouse in Ballarat now stock the Delicake Range.

So if you’re a CAKER, you will love to shop at the family owned & operated family business situated in the old gold mining town of Ballarat Victoria. 1 hour and 20 minutes drive from Melbourne.

They specialise in cake decorating supplies and equipment, everything for the home baker to the professional decorator with over 20 years experience. They have the tools, ingredients and the know how to help you perfect that Masterpiece you want to create.

You will add even more recipes to your list with the no bake biscuit crumb based desserts… it’s for us at the Delicake family of no baking… you need to see the link and try them with ease using the Masters.

bakeanddeco.com.au/biscuit-crumb-based-desserts/

They have videos to help you create cakes, cake decorating classes for beginners and something for the kids during the holidays, now that’s a bonus for all parents in the area.

You may even have a “Little Could Be Chef” at home after trying a Kids birthday party which will be a treat for all. Your child will create and eat while having a sweet party he/she will never forget. Find the next booking available.

bakeanddeco.com.au/kids-birthday-parties/

Tins, Tools & Equipment, Toppers and many well known brands you can rely on to create a Masterpiece is available in store. Cake boxes, boards, classes, lace & mats, even dessert premixes. Chocolate making, colouring, cupcake, cases, cutter, dowels, Dummy cakes, Flavouring, Flower making, Fondant, Food Dust, Glitter & Lustre Gift ware Impression Mats, Moulds Piping, Pet Treats, Ribbons, Sprinkles & Decorative, Stencils.

The welcoming staff will assist you with all your needs, if you want to learn the art of cake making and decorating or at a professional level, wanting to know the latest technique or tools, Bake & Deco will be your helping hand!

THIS IS A MUST GO TO STORE, even if it’s a little get away to Ballarat.

See the location & contact details on our Stockists page.

Peanut Butter & Jam Cheesecake

Peanut Butter & Jam Cheesecake

Peanut Butter & Jam Cheesecake

Lovers of Peanut Butter will indulge in the rich nutty cheesecake with a hint of jam for the sweetness that will truly go down well. With our added sugar coated nuts for that extra crunch or snack, anytime is a good time to enjoy our cheesecake recipe when entertaining,

Our recipe is in our Square Master and can be used in our Round Master too. You can double the wet ingredients for the Rectangle Master and use 375 grams biscuits and 120 grams butter for the base.

The sugar coated nuts will make a bowl of nuts you can snack on anytime. Ensure you put them in an air tight container to seal in the freshness.

Ingredients

250- Nice Biscuit

80g butter to combine

250-cream cheese

½ cup caster sugar

300ml thicken cream

3-table spoon Jam

1-tablespoon vanilla essence

 

Sugar coated peanuts- 1 cup caster sugar- 2 cups peanuts- 1/2 cup water.

Combine all three on a low heat in a pan and stir till they caramelise, pour on a baking tray with foil and spread evenly.

 

Method: Using Delicake Master

Assemble   Master base & sleeve.

Crush biscuits in a processor & combine with 80g melted butter, Mix well.

Spread over base firmly, put the lid on and refrigerate for a minimum of 10 minutes

Cream cheese mixture:

Combine cream cheese, caster sugar in a bowl using an electric mixer. Add  vanilla, cream and mix for a further minute, add peanut butter and combine.

Chefs Note: spray inside the sleeve with oil, prior to add mixture over biscuit base.

Spread the jam on the biscuit base, followed by the cream cheese mixture  and refrigerate for a minimum of 8 hours or overnight.

Just before serving, remove the lid; decorate with sugar coated peanuts then remove the sleeve.

Re-assemble, by putting the sleeve and lid on to store in the fridge.

Nutella Cheesecake

Nutella Cheesecake

Nutella Cheesecake

Our Nutella cheesecake has to be the easiest recipe to create, only a few ingredients and a NUTELLA jar!  The three magic steps using Delicake Master and you will have a dessert in no time. No left overs guaranteed!

 

Ingredients

250- Biscuit

80g butter to combine

250-cream cheese

½ cup caster sugar

300ml thicken cream

1 375g Nutella jare

50g hazelnuts

1 Tablespoon gelatine

¼ cup water—for gelatine.

 

Method: Using Delicake Master

 

Assemble   Master base & sleeve.

 

Crush biscuits in a processor & combine with 80g melted butter, Mix well.

 

Spread over base firmly, put the lid on and refrigerate for a minimum of 10 minutes

 

 

Cream cheese mixture:

Combine cream cheese, caster sugar in a bowl using an electric mixer. Add 300g cream and mix for a further minute, add Nutella and combine.

 

Sprinkle gelatine over hot water and mix, cool mixer, do not allow mix to set. Combine with creamcheese mixture.

 

Pour over the biscuit base and refrigerate for a minimum of 8 hours or overnight.

 

Just before serving, remove the lid; decorate with hazelnuts then remove the sleeve.

 

Re-assemble, by putting the sleeve and lid on to store in the fridge.