Category: Recipes

Rocky Road Cheesecake 

Rocky Road Cheesecake using Mascarpone cheese in 15 minutes using the Traditional Round Master by Zamamabakes will exceed any dessert exspection. Decorating it is simple when you have  kids to help.  With the burst of colour textures and flavours the whole family will love it.

Ingredients

250 gram 1-packet chocolate ripple biscuits

80 gram butter

500 gram mascarpone cheese

300 mil cream

200 gram milk chocolate

1 cup caster sugar

6-8 Marshmallow snowball

100 gram mini marshmallows

1 punnet raspberry

100 gram shredded coconut

100 gram macadamia nuts

3 tbl gelatine- 150 mil water

Chocolate sauce

 

Method Using Delicake Cake Ware

Crush biscuits in a food processor, add melted butter and mix until well combined.

Press the mixture firmly into the Delicake base with sleeve on then refrigerate.

Melt the chocolate over stove top with cream till melted, allow to cool.

Blend cheese and caster sugar together then add the melted chocolate and combine.

Pour water and gelatine and mix well, all to cool before pouring into the cheese mixture. Whisk well.

Spray inside the sleeve with oil then place the Marshmallows on top of biscuit base and pour in the cheese mixture.

Refrigerate for minimum of 8 hours or best overnight.

Before serving, decorate with marshmallows, coconut, raspberries, nuts and drizzle chocolate sauce. Remove sleeve upwards to cut and serve.

Place the sleeve and lid on to refrigerate left overs.

Use same ingredients for SSM. Double the wet ingredients for the VRM and add 375g biscuits & 120g butter for the base.

Jelly Cake by Zamamabakes

 

Jelly cake by Zamamabakes is the original show stopper dessert, created in  the Traditional Round Master and perfect for any occasion. Using the Delicake cakeware will allow you to create perfect layers easily and ease the cutting and serving from the base.

Ingredients Serves 14

250g pkt Marie biscuits, crushed to fine crumb (use food processor or bash with rolling pin)
185g butter, cubed, melted.
2 x 395g tins sweetened condensed milk.
½ cups lemon juice, strained.
1 ½ cups boiling water
4 teaspoons gelatine
2 x 85g packets raspberry jelly

Method: Using Delicake cake ware Assemble,

Delicake base & sleeve.

Combine crushed biscuits and melted butter, press into the prepared container and refrigerate.

Combine condensed milk and lemon juice.

Sprinkle gelatine over boiling water and whisk together until gelatine has completely dissolved (this may take a few minutes, just keep whisking).

Stir gelatine mixture into the milk mixture until well combined (mixture will be runny). Spray inside the sleeve with oil. Pour over the biscuit base, cover and return to fridge for at least one hour or until firm to touch.

Prep jelly according to packet directions BUT use 100ml LESS cold water for each packet. Allow jelly mixture to cool to room temperature.

Gently (over the back of the spoon) pour cooled jelly mixture over the set milk layer, cover and return to fridge 1 – 2 hours or until jelly has set.

(If you are using a tin, rub a warm cloth around the outside of the edges to free up a little, if it’s not coming away use a warm knife & run around the inside of the edge).

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

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

You can use double the ingredients for the VRM or the same ingredients for the SSM.

Chocolate Cheesecake & Cherries.

Ingredients

375- Biscuit

105g butter to combine

250-cream cheese

½ cup caster sugar

600ml thicken cream

200g Dark chocolate

1 punnet or Cherries

1 Tablespoon gelatine

¼ cup water—for gelatine.

 

Method: Using Delicake Masters

(You can double the cream cheese ingredients for the Versatile Master & cut smaller servings)

Assemble   Master base & sleeve.

Crush biscuits in a processor & combine with 75g melted butter, Mix well.

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

Chocolate mixture

In a saucepan add 300g cream & chocolate, stirring till melted. Allow to cool.

Cream cheese mixture:

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

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

Combine chocolate mixture and cheesecake mixture together.

Chefs Note: before pouring mixture, spray inside the sleeve with oil.

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

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

White Chocolate Cheesecake & Raspberries

Ingredients

375- Biscuit
105g butter to combine
250g-cream cheese
½ cup caster sugar
600ml thicken cream
200g white chocolate
1 punnet raspberries or Cherries
1 Tablespoon gelatine
¼ cup water—for gelatine.

Method: Using Delicake Masters

(You can use 250gram biscuits & 75gram butter for the Traditional Round  Master & cut smaller servings)
Assemble Master base & sleeve.
Crush biscuits in a processor & combine with melted butter, Mix well.
Spread over base firmly, put the lid on and refrigerate for a minimum of 10 minutes
Chocolate mixture
In a saucepan add 300g cream & chocolate, stirring till melted. Allow to cool.
Cream cheese mixture:
Combine cream cheese, caster sugar in a bowl using an electric mixer. Add 300g cream and mix for a further minute.
Sprinkle gelatine over hot water and mix, cool mixer, do not allow mix to set. Combine with cream cheese mixture.
Combine chocolate mixture and cheesecake mixture together.

Chefs Note: before pouring mixture, spray inside the sleeve with oil.
Pour over the biscuit base and refrigerate for a minimum of 8 hours or overnight.
Just before serving, remove the lid; decorate with raspberries then remove the sleeve.
Re-assemble, by putting the sleeve and lid on to store in the fridge.

The Party Bebe

Toblerone Ice-Cream Cake

 

Ingredients

200g store-bought biscuits/cookies, crushed (I used Arnott’s Malt O Milk)

50g butter, melted

2 litres chocolate ice-cream, softened

(I used Connoisseur Belgian chocolate ice-cream)

200g Toblerone

200g dark chocolate

300ml thickened cream

1 teaspoon vanilla

Method using Traditional Round Master

1. Place the biscuits in a food processor and process until fine crumbs. Add the melted butter and mix until combined. Place the biscuit crumbs into the base of your Delicake or loose bottomed cake tin, pressing down to ensure the base is even. Place the tin in the freezer while you prepare the ice-cream.

 

2. Place the Toblerone into the food processor and process until the chocolate is crushed into small pieces.

 

3. Pour the softened ice-cream into a bowl, add the crushed Toblerone and stir until the chocolate is mixed through.

 

4. Take the cake tin out of the freezer and pour the ice-cream into the tin. Return to the freezer and allow to set. For best results leave in the freezer overnight.

 

5. Place dark chocolate, cream and vanilla in a microwave safe bowl and heat on high until melted and smooth. Allow to cool, remove the ice-cream cake from the freezer then pour half the sauce over the ice-cream cake. Return to the freezer and allow to set.

 

6. When you are ready to serve, remove the sleeve of the Delicake or cake tin, slice the cake, pour the remaining chocolate sauce over the cake slices and enjoy!

Serves 12

Ps.  To make the gravity defying Easter egg basket topper, I based it on the recipe in this week’s Woman’s Day magazine. I rolled a straw in melted chocolate and placed it onto a lined baking tray. I dipped one side of the eggs in chocolate and then placed them along the straw. I placed the tray in the fridge and once the chocolate was set I placed a wooden skewer inside the straw, added a basket to the top and then inserted the topper into the cake.

Vanilla Cheesecake for Easter

Ingredients

250- Biscuit

75g butter to combine

2-250-cream cheese

1 cup caster sugar

600ml thicken cream

Easter eggs

2 Tablespoon gelatine

½ cup water—for gelatine.

1-vanilla pod

 

Method: Using Delicake Master

Assemble   Master base & sleeve.

Crush biscuits in a processor & combine with 75g 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 600g cream and mix for a further minute.

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

Add vanilla pod and cheesecake mixture together.

Chef’s note: spay inside the sleeve for flawless results.

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

Just before serving, remove the lid; decorate with Easter eggs/chocolate then remove the sleeve.

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

Chocolate Cheesecake.

 

Ingredients

250- Biscuit

75g butter to combine

250-cream cheese

½ cup caster sugar

600ml thicken cream

200g milk chocolate

1 punnet raspberries

1 Tablespoon gelatine

¼ cup water—for gelatine.

 

Method: Using Delicake Master

Assemble   Master base & sleeve.

Crush biscuits in a processor & combine with 75g melted butter, Mix well.

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

Chocolate mixture

In a saucepan add 300g cream & chocolate, stirring till melted. Allow to cool.

Cream cheese mixture:

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

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

Combine chocolate mixture and cheesecake mixture together.

Chefs Note: before pouring mixture, spray inside the sleeve with oil.

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

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

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