Bad B1tch Bakery

13/02/2024

09/02/2024

Fresh out the oven 🍰 strawberry cake with strawberry-rhubarb filling and rose flavored buttercream 🌹

06/02/2024

🤔

01/02/2024

😈

25/01/2024

You get one chance to bake a first impression 🧁

22/01/2024

Tropical Sunset Cake

2 boxes white cake mix
1 tbsp coconut extract
1 1/4 cup pineapple juice
1 1/4 cup water
1 Cup vegetable oil (divided)
8 eggs
Edible sugar flowers from Wilton

Pineapple cakes:
Mix 1 box cake mix with 4 eggs, pineapple juice and vegetable oil
Divide and pour into two 8 inch round cake pans
Bake at 350 for 30 mins or until tester comes out clean

Coconut cakes:

Mix 1 box cake mix with 4 eggs, coconut extract, water and vegetable oil

Divide and pour into two 8 inch round cake pans
Bake at 350 for 30 mins or until tester comes out clean

Remove cakes from oven, remove from pans after 5 mins and transfer to cool on wire rack.

Assembly:
After cakes have cooled completely, frost with layers of vanilla buttercream. I alternate 1 coconut cake, buttercream, pineapple cake, buttercream etc. Move to fridge to chill. (This is what is known as the “crumb layer”.)
After completely chilled, frost with cherry and pineapple buttercream, garnish with coconut flakes and edible flowers (or cherries, whatever you desire!)

Vanilla Buttercream:
* ▢ ��1/2 cup butter
* ▢ ��1/2 cup shortening
* ▢ ��1 tsp vanilla extract
* ▢ ��3-4 cups powdered sugar
* ▢ ��3-4 Tbs milk
Cherry Buttercream:
* ▢ ��1/2 cup butter
* ▢ ��1/2 cup shortening
* ▢ ��1/4 cup grenadine
* ▢ ��Red food coloring
* ▢ ��3-4 cups powdered sugar
Pineapple Buttercream:
* ▢ ��1/2 cup butter
* ▢ ��1/2 cup shortening
* ▢ ��1/4 cup pineapple juice
* ▢ ��Orange food coloring
* ▢ ��3-4 cups powdered sugar

12/01/2024

Recipe courtesy of Preppy Kitchen (link in comments)

Chantilly Cake

This Chantilly Cake is a beautiful, dreamy dessert. A layered vanilla cake with a berry filling and cream frosting, it is so light and airy!

Ingredients
Vanilla Cake:
* 3 ¼ cups unbleached cake flour (415g)
* 2 ½ tsp baking powder
* ½ tsp kosher salt
* 1 cup unsalted butter room temperature (227g)
* 2 cups white sugar (400g)
* 4 large eggs room temperature
* 1 Tbsp vanilla extract
* 3 Tbsp vegetable oil (45mL)
* 1 cup whole milk room temperature (240mL)
Berry Filling:
* ½ cup seedless berry jam
* 2 Tbsp water
* ½ lb fresh strawberries
* 4 ounces fresh raspberries
* 4 ounces fresh blueberries
* Juice and zest of 1 lemon
Chantilly Cream:
* 2 8-ounce containers mascarpone cheese room temperature
* 1 8-ounce block cream cheese room temperature
* 3 cups powdered sugar sifted (360g)
* 2 cups heavy whipping cream (480mL)
* 1 ½ tsp vanilla extract
Instructions
For the Cake:
* Preheat the oven to 350F. Butter and flour two (9-inch) round cake pans or spray with baking spray with flour. Line the bottoms with parchment paper.
* In a large bowl, sift together the cake flour and baking powder. Whisk in the salt.
* In a large mixing bowl or the bowl of a stand mixer using the paddle attachment, beat the butter on medium speed until creamy, about 1 minute. Add the sugar and beat until light and fluffy, about 4 minutes. Add the eggs, beating each well before adding the next. Scrape down the sides and bottom of the bowl and beat in the vanilla.
* While mixing on low speed, add one-third of the flour mixture and mix just until combined. Add the oil and half of the milk. Mix just until combined. Repeat with the remaining flour and milk, scraping down the bowl between additions or as needed.
* Divide the batter between the cake pans, and smooth the top with an offset spatula.
* Bake for 40 to 45 minutes or until the tops are golden brown and the sides start to pull away from the pan. Let cool in the pans for 20 minutes. Remove and cool completely on a wire rack.
For the Berry Filling:
* Place the jam and water in a glass measuring cup and microwave on high for 15 to 30 seconds or until warmed. Stir until combined.
* Hull and thinly slice the strawberries. Place in a bowl with the raspberries and blueberries. Toss with the lemon zest and juice.
For the Chantilly Cream:
* In a large bowl or the bowl of a stand mixer using the paddle attachment, combine the mascarpone and cream cheese. Beat on medium speed until smooth and creamy, about 30 seconds. Add the powdered sugar a few spoonfuls at a time, beating on low speed until combined. Once fully incorporated, scrape down the bowl and increase speed to medium, and beat until fluffy, about 30 seconds.
* In another large mixing bowl, beat the cream and vanilla on medium speed until stiff peaks form. Fold the whipped cream into the mascarpone mixture.
For Assembly:
* Carefully cut each cake layer in half, horizontally, creating 4 thin round layers.
* Place one layer, cut-side up on a cake plate. Spread one-third of the berry jam mixture on the cake in a very thin layer. Top with about 3/4 cup of Chantilly Cream. Sprinkle one-third of the fresh berries over the cream. Top with another cake layer, and gently press down. Repeat the layers.
* Thinly spread about 1 cup Chantilly Cream over the top and sides of the cake. Place the remaining cream in a piping bag and decorate as desired. Garnish with more fresh berries. Refrigerate the cake for at least 2 hours before serving.

09/01/2024

🤷🏻‍♀️ 🙃

08/01/2024

Guilty.

06/01/2024

T**s cold outside, so today we made some hot chocolate cupcakes 🧁 with marshmallow buttercream and a caramel rum sauce drizzle. Enjoy! 😋

- [ ] Hot Cocoa Cupcakes Recipe With Marshmallow Buttercream and caramel rum sauce
PREP TIME
40 minutes
COOK TIME
20 minutes to 22 minutes
MAKES
12
INGREDIENTS
FOR THE CUPCAKES:
* 1/2 cup buttermilk, room temperature
* 2 large eggs, room temperature
* 12 cupcake liners
* 1 1/4 cups all-purpose flour
* 1 cup granulated sugar
* 1/3 cup unsweetened cocoa powder
* 1 teaspoon baking powder
* 1/4 teaspoon baking soda
* 1/4 teaspoon kosher salt
* 1/4 cup hot chocolate mix (one 1.38-ounce packet)
* 1/2 cup hot water
* 1/3 cup canola or vegetable oil
* 2 teaspoons vanilla extract
FOR THE FROSTING:
* 8 tablespoons (1 stick) unsalted butter (room temperature, softened)
* 1/4 teaspoon kosher salt
* 3 cups powdered sugar
* 7 ounces marshmallow fluff (about 2 cups)
* 1 teaspoon vanilla extract
* Hot chocolate mix
* Marshmallow bits or mini marshmallows (optional)
FOR THE CARAMEL RUM SAUCE DRIZZLE:
* 1 cup granulated sugar
* ⅓ cup water
* ¼ cup butter
* ½ cup heavy cream
* 1-2 tablespoons rum extract
* 1 teaspoon vanilla
* ¼ teaspoons salt

MAKE THE CUPCAKES:
Arrange a rack in the middle of the oven and heat the oven to 350ºF. Line a standard 12-well muffin tin with paper liners.
* Place 1 1/4 cups all-purpose flour, 1 cup granulated sugar, 1/3 cup unsweetened cocoa powder, 1 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon kosher salt in a medium bowl and whisk to combine.
* Place 1/4 cup hot chocolate mix without marshmallows in a large bowl. Add 1/2 cup hot water and whisk until smooth. Add the buttermilk, 1/3 cup canola or vegetable oil, and 2 teaspoons vanilla extract, and whisk until combined. Whisk in the eggs one at a time, whisking well after each addition, until combined.
* Add half of the flour mixture and fold together with a flexible spatula until just combined. Repeat folding in the remaining flour mixture.
* Divide the batter evenly between the wells of the muffin pan, filling each one almost to the top but leaving enough room for them to expand
* Bake for 20-23 mins. Test with a toothpick to see if it comes out clean.
MAKE THE FROSTING AND ASSEMBLE:
* Place 1 stick unsalted butter in the bowl of a stand mixer (or medium bowl if using an electric hand mixer). Add 1/4 teaspoon kosher salt. Beat with the paddle attachment on high speed until smooth and just combined, about 1 min.
* With the mixer on low speed, beat in 3 cups powdered sugar 1/2 cup at a time, stopping to scrape down the sides of the bowl as needed. Add marshmallow fluff (about 2 cups) and 1 teaspoon vanilla extract. Beat on medium-low speed until just combined, about 30 seconds.
* Spoon the frosting onto the cupcakes, or transfer to a piping bag fitted with a tip and pipe onto the cupcakes. Dust with more hot chocolate mix if desired, drizzle caramel rum sauce and garnish with mini marshmallow.

MAKE THE CARAMEL RUM SAUCE:
*Combine sugar and water in a heavy saucepan.
*Heat over medium heat, stirring until sugar is dissolved.
*Bring to a boil, stirring occasionally if needed to ensure even cooking, Let cook until sugar turns a golden brown caramel color.
*Remove from heat immediately, and carefully stir in butter.
*After butter is mixed in, add cream, stirring until completely incorporated. Caramel may thicken and appear clumpy where the cool cream hits it, just stir until smooth again.
*Stir in rum, vanilla, and salt.
*Let cool to a safe temperature, then transfer to a storage container. Caramel may be stored in the refrigerator for up to 2 weeks.

04/01/2024

Cheesecake videos posted up on Tik Tok, follow me there anyone interested in my recipes 🖤🤘🏻

25 Followers, 47 Following, 172 Likes - Watch awesome short videos created by Blessyerltlheart

02/01/2024

Pink champagne cheesecake with Orange Swiss Meringue Buttercream
Edit: The garnish is toasted caramel coconut “chip” sprayed with edible gold. I assure you no Fritos were harmed in making this cheesecake 😂

Ingredients
FOR THE CRUST:
1 ¾ cup graham cracker crumbs
6 tablespoons unsalted butter, melted
FOR THE CHEESECAKE FILLING
1 cup pink/rose champagne (any sparkling wine will work too)
24 ounces cream cheese, at room temperature
¾ cup granulated sugar
2 tablespoons all-purpose flour
1/4 teaspoon kosher salt
3 large eggs, room temperature
1 teaspoon pure vanilla extract
1/2 cup sour cream, room temperature
Pink gel coloring (optional)
FOR THE ORANGE SWISS MERINGUE BUTTERCREAM:
5 large egg whites
1 1/4 cup granulated sugar
2 cups (4 sticks) unsalted butter, softened
zest of one orange
2 tablespoons orange juice
Instructions
Pre-heat oven to 350°F and lightly spray sides of a 9-inch springform pan with cooking spray. I also use a round parchment sheet for the bottom.
In a medium bowl, add the melted butter to the graham cracker crumbs and mix until all is incorporated and combined.
Pour the mixture into the 9-inch springform pan and press using a flat bottomed cup into the bottom.
Bake in the preheated oven for 10 minutes or until golden brown. Remove from the oven and set aside.
Cheesecake:
Reduce oven temperature to 325°F
Over medium heat, heat the champagne in a saucepan until it reduces to 1/3 cup. Careful to not let it boil. Remove from the heat and allow it to cool to room temperature.
In a large mixing bowl, using an electric hand mixer, beat the cream cheese and sugar together until light and fluffy, about 3 minutes. Add in the flour and salt until combined and fluffy.
Add the eggs, one at a time, and mix just until combined. Do not over mix at this point.
Next, mix in the vanilla extract, sour cream, and reduced champagne.
Divide the batter into two. Add pink gel coloring (about 3 drops) to one half of the batter to give it a pale pink color. I also mix in pink glitter sprinkles.
Pour the white cheesecake batter first into the pre-baked crust. Then gently pour the pink batter into the middle of the pan, to form a pattern.
Tap the pan gently on the kitchen counter a couple of times to get rid of any air bubbles.
Wrap the cheesecake pan with double foil and place the pan in a large baking pan and add boiling water to the baking pan, about halfway up the sides of the springform pan.
Bake in the preheated oven for 1 hour, until the edge of the cheesecake is set with only the center slightly wobbly.
Turn off the oven and let cheesecake remain in the oven for another 45 minutes with oven door cracked.
Remove from the oven and cool the cheesecake on a wire rack to room temperature. At this point, remove the cheesecake from the roasting pan and foil wrap.
Cover the cheesecake with cling film and refrigerate for at least 6 hours, or overnight preferably.
For the Orange Swiss Meringue Buttercream:
Whisk together sugar and egg whites in a small sauce pan set over (not in) a pan of boiling water. Whisk until warm and sugar is dissolved (mixture should feel completely smooth when rubbed between your fingers), 2 to 3 minutes. Remove from heat.
With an electric mixer on medium speed, whisk egg white mixture 5 minutes (using the whisk attachment). Increase speed to medium-high, and whisk until stiff, glossy peaks form, about 6 minutes.
Reduce speed to medium and switch to the paddle attachment. Add butter, one piece at a time. Beat in orange zest and orange juice until smooth and silky.
Use immediately or store in an airtight container in the fridge for up to a week.

31/12/2023

White Chocolate Cranberry Cheesecake with Gingersnap Crust and Butterscotch Ganache

2 C. gingersnap cookie crumbs, finely processed
4 tbsp. butter, melted
4–8 oz. Packages Cream Cheese, softened
12 oz. Bakers White Chocolate, melted
1 tbsp. vanilla extract
1 tbsp. lemon juice
1 C. sugar
4 eggs, room temp
CRANBERRY FILLING
2 c. cranberries
1/3 c. water
¼ c. + 1 tbsp. sugar
1 tbsp. orange zest
1 tsp. water
1 tsp. corn starch
GANACHE
2 c. butterscotch morsels
1 c. heavy cream
1 tsp. vanilla extract
SUGARED CRANBERRIES
1 c. water
2 C. sugar, divided
2 C. cranberries
Preheat oven 325 Degrees. Spray a 9 inch Springform pan with baking spray and set aside.
Cranberry filling: In a small sauce pan, add the 2 cups of cranberries, sugar, and water. Turn on low to medium heat and allow the cranberries to cook at a slight simmer for 10-12 minutes while occasionally stirring. The cranberries will begin to pop open and thicken. Whisk the teaspoon of water and cornstarch in a small bowl and add to the cranberry sauce. The sauce will thicken more. Remove from heat and allow to cool. Add orange zest.

Make sugared cranberries: In a medium sauce pan, add the water and sugar on low heat and stir until sugar dissolves. Add the cranberries and stir for 2-3 minutes and remove from heat. Use a slotted spoon and turn to a cooling rack lined paper towel. Allow to dry for 1 hour. Once the cranberries have dried, roll in the remaining cup of sugar.
Crust:
In a medium bowl, add the gingersnap cookies, 1 tablespoon of sugar, and butter and mix until well incorporated. Pat into the bottom of the spring form pan. Use the back of a measuring cup to press firmly into the pan. Place in the oven for 10 minutes and set aside to cool.
Cheesecake:
In a large bowl, mix the cream cheese until creamy. Add the eggs one at a time. Do not overmix. Add the sugar, lemon juice, and vanilla extract. Finally, fold in the white chocolate. Pour in 1/3 of the cheesecake mixture, add a couple dollops of cranberry sauce, and swirl slightly. Add another 3rd of the cheesecake mixture, add a couple dollops of cranberry sauce, and swirl. Repeat with the last of the cheesecake mixture and cranberry sauce. Bake for 1 hour until middle is set. Turn off oven and crack door open for 30 minutes. Remove from oven and place on wire rack to cool for 1 hour.

Butterscotch ganache:
In a small saucepan, bring the heavy cream to a simmer. Place the butterscotch in a mixing bowl and pour the hot cream on top. Use a rubber spatula and slowly stir until smooth. Set aside at room temperature until ready for use. Once the cheesecake has set for1 hour, pour on top of the cheesecake, add the sugared cranberries on top, and place inside the refrigerator for several hours or overnight. Remove frame from Springform pan and serve.

16/12/2023

Badass Lemon-Berry Cheesecake

INGREDIENTS
CRUST
2 1/4 C graham cracker crumbs
10 tbsp salted butter, melted
3 tbsp sugar

LEMON BERRY FILLING
24 Oz Cream cheese (Or Neufchatel), room temp
1 C sugar
3 tbsp AP flour
3/4 C sour cream
6 tbsp fresh lemon juice
3 large eggs, room temp
2 large egg yolks, room temp
1 1/2 C frozen berries

BLUEBERRY TOPPING
1/4 C sugar
1 tbsp cornstarch
2 tsp water
2 C frozen berries

INSTRUCTIONS:
CRUST
1. Preheat oven to 325 F
Line a 9-inch springform pan with parchment paper and grease the sides.
2. Combine crust ingredients in a bowl, incorporating well. Press into bottom of springform pan.
3. Bake for 10 minutes, set aside to cool.
4. Prep for the cheesecake filling: Cover outsides of pan with aluminum foil. This ensures no water gets in from water bath. Set aside.

CHEESECAKE
1. Reduce oven temp to 300 F.
2. In large bowl, beat cream cheese, sugar and flour on low until combined and smooth, scraping down sides of bowl with spatula.
3. Add sour cream and lemon juice, mix on low speed.
4. Add eggs one at a time and mixing after each addition.
5. Mix in egg yolks. Make sure everything is combined and smooth.
6. Slowly stir in frozen berries and mix well.
7. Pour batter into prepared springform pan.
8. Lightly tap pan to release any air bubbles.
9. Fill large pan (I use a cake pan) with water, place on lower oven rack.
10. Place cheesecake on rack above.
11. Bake for 1 hour 20 minutes. Center will still be jiggly, that is ok!
12. Turn oven off, leave cheesecake inside with oven door closed for 30 minutes.
13. Crack oven door for 30 minutes.
14. Remove cheesecake from oven and refrigerate to cool.
TOPPING:
1. Combine sugar, cornstarch and water in a saucepan. Heat on medium high heat for 8-10 mins.
2. Add in frozen berries and coat evenly.
3. Reduce heat to simmer for another 10 minutes.
4. Place in bowl and refrigerate to cool while cheesecake bakes.
5. Pour on top of cheesecake after cheesecake has completely cooled.