Raspberry Cream Cake -- Perfect for Valentine's Day

 

Dear Red Couch Recipes Readers.  How have you been?  I hope this post finds you well, and rested after the holiday season.  I took a break from blogging, as I seem to do often, after the Christmas break/  I really enjoyed Christmas this year, and I had a hard time letting it go, but I am beginning to get the itch to do some cooking and baking in the Red Couch Kitchen. 

  

As I was shopping after the holidays, I came across these pans.  Somehow they flew in my cart, and I knew that I will be using them a lot this year in the Red Couch Kitchen.  They retailed for $6.99 at T.J. Maxx.  I loved it that they were shallow and had a curvy edge; they are the Good Cooks brand.

 

I hope you will make a cake like it.  It is just a very simple cake, that has such a sweet, wholesome taste.  It whips up in minutes, and can be decorated in so many different ways. 

Raspberry Cream Cake Recipe

 

1 white box mix, or two depending on the size of your pans.  Made according to the directions on the box.  See note below

2 cups whipping cream

3/4 cup raspberry jam 

 

Make and bake cake mix according to directions.  Turn out on cooling rake, and level while in pans.  Let cool.  Whip cream and add raspberry jam at the end of whipping.  Spread on each layer and on the top.  Decorate as you please.  Next time, I think I will add fresh raspberries

Note:  I used one cake mix box for the pans I used.  If you are using regular 8 x 8 pans, you will need to use two cake mix boxes and increase the whipping cream and raspberry jam. 

 

Thank you for dropping by Red Couch Recipes.

 



Neapolitan Fundraiser Cake

 

 

Hello everyone.  Just a quick shot of the cake that my daughter and I made for a  dessert church auction for Scouting and Girl's Camp.  It has chocolate, raspberry, and vanilla layers, corresponding to the frosting colors.  The concept was not original to me, we saw it all over Pinterest. 

 

The cake fetched $34, but I think it would have been able to bring more had it been brought out in the middle of the auction, when people's pocket books started to open up a bit more.  It was a really fun experience, and the youth of our church raised over $1700 to go to Girl's Camp and Boy Scouts Camp.

 

Thanks for dropping by the couch where I occasionally blog. 

Simple Hunger Games Birthday Party

 

 

My sweet daughter turned 13 this month, and we celebrated with a Hunger Games Birthday Party!  My daughter is a big reader, and we have tended to have book-themed parties in the past.  You can also check out her Harry Potter and Percy Jackson parties.  The Hunger Games or "Hungry Games," as we called it was an easy party to put together.  We tried to highlight food that was mentioned in the Hunger Games and also highlighted a few food items from the second book, Catching Fire.  This was not a complicated party; we concentrated on simple foods.  For the most part, I put it together in an afternoon. 

 

I used the cake as a table decoration.  The cake was an easy cake to make.  I made a triple layer vanilla cake, and frosted it with chocolate butter cream frosting.   I used gum paste, because I already had some, to make the flames and the mockingjay medallion. You could also use fondant.   Katniss was given a Mockingjay pin from a school friend, and the Mockingjay became a symbol of the rebellion against the Capitol.   I found a template for the Mockingjay HERE and cut it out with an exacto knife and added a bit of detail. "How to Cook That's  Mockingjay is so professional; mine is just a quick make.   I used Wilton's Gold Color Spray to get the shiny effect I desired.  The cake was not an original idea by any stretch of the imagination!

 

 

The colors of a Hunger Games party would be black, orange, yellow, and maybe red.  I went with this color theme.

 

For the "Hungry Games" food I searched the Internet and borrowed every idea I could.  I loved the squirrel meat, and so did the girls at the party.  They were just meatballs I picked up at the store.  Katniss, the main character was an excellent hunter.

 

 

One of my favorite "eats" was the Tracker Jacker nest.  This is just a Rice Krispies recipe using Cheerios instead of Rice Krispies.  This was about a five minute project, and I loved how it turned out.  The Tracker Jackers were seriously dangerous insectss.  I already had the chocolate bees as I am always toying around with putting together a Bee Tablescape.

 

 

In the background of this picture is a bow and arrow.  Katniss liked to hunt, and had great skill with a bow and arrow. 

 

We set out some nuts (actually sunflower seeds) and some dried blueberries, also called Nighlock in the book.  The Nighlock takes on great significance at the end of the book --- I won't do a spoiler, just in case you haven't read the book.

 

 

 

We also purchased some Nightlock Muffins.

 

 

We also purchased a couple of artisan breads as Peeta, Katniss' co-competitor from district 12, was a baker.

 

 

 

We also set out some candy coal (didn't get a picture), as many of the men in District Nine worked in the coal mines, including Katniss' friend Gale.  We also made Cornucopia rolls (crescent rolls). not pictured. 

  

We borrowed a few foods from Catching Fire, and included them.  In the second book Finnick, a main character, had a trident he used to fish with.

 

 

Finnick also, oddly enough, would eat  sugar cubes.  This was a fun addition to the eats because most of the girls had never seen sugar cubes before.

 

 

For drink we supplied the girls with Capitol Orange Juice because Katniss went to the Capitol and was exposed to many foods that were not readily available in District Nine.  She had orange juice for the first time and liked it.

 

 

 

We also served Tracker Jacker Nectar (water) in the beehive dispenser.

 

 

 

For games, since we called it the "Hungry Games," we had a contest to see how quickly the girls could eat a set amount of marshmallows.  They also split up in pairs to see how many fish they could catch in their mouths.  The real hit of the "Hungry Games" was the candy bar game.  It is always a fun party game.  You have a pile of candy in the center.  The participants take turns rolling dice.   Sevens, elevens, and doubles means you get to take a candy bar from the center, or steal one from someone else.  The game is done when the candy is gone from the center, or whenever you determine it.  Of course the fun is stealing from someone else.  I edited the photo as I don't have permission to post the pictures of the girls -- you have to be careful these days :).

 

 

 

Thanks for dropping by our Hunger or Hungry Games party.  It was a pleasure hosting nine happy, giggly girls.

 

 



Skull Medallion Cake

Welcome to Red Couch Recipes where Zoulah had a "magical" time coming up with this cake!  She has thought about doing something like this for awhile.

 

Zoulah bought the ceramic skull cookie stamp at World Market this year.  She has a good collection of cookie stamps and she is excited to have another use for the ones she has.

 

She made up a batch of homemade marshmallow fondant or you can just buy some fondant.

 



She set out the fondant to dry a bit on some waxed paper.  She made sure that there was a bit of confectioner's sugar on the bottom of each medallion.  She did not totally dry the fondant medallions before applying them to the cake.

 

 



 

Then she made a 3-layer cake using 2 boxes of cake mix.  She wants you to know that you will have a bit of leftover cake mix.  Then before baking she swirled in some orange food coloring. 

 

 

Then she made a batch of buttercream frosting and tinted it black.  The recipe for the buttercream frosting is 3/4 cup of butter, 4 cups of confectioner's sugar, and 4 to 5 tablespoons of water, and 1 teaspoon flavoring.  Zoulah used almond extract.  Mix well and adjust water or sugar to get the right consistency.  She added black gel food coloring. 

 

 Then she frosted the cake and she used a bit of water on her knife so that she could get the frosting extra smooth.

 

 

Before the buttercream frosting dried, she applied the fondant medallions that were not completely dry.  Because the frosting was also  not dry the medallions were able to stick by themselves. 

 

 

 

Then for fun she added some pearly white sixlets at the bottom of the cake and randomly all over the cake.  Zoulah's Wal-Mart has begun to stock these near the cake mixes.

 Then she added two skeleton pops for a whimsical effect.

 

  

 Zoulah wants to share a secret with you.  For a final touch she added some confectioner's sugar to hide the imperfections on the cake!  If you already knew this secret then you are Zoulah's kind of witch!

She hopes you like her cake!  It was a focal point of her "Crossbones Inn Tablescape."

 

Zoulah and her twin Beaulah

 

 

 

Zoulah thanks you for dropping by Red Couch Recipes.

 

 

Raspberry Chocolate Cheesecake

 Welcome  to Zoulah's third annual Bewitchen Kitchen!  Zoulah edged me out of kitchen and for her first offering of the year she made a non-Halloween item. GASP!!  Well, Zoulah is a practical witch and when we ran across some bargain raspberries recently -- ninety cents a clamshell -- she knew exactly what she wanted to do with some of them.  We had been served this cheesecake at my mother-in-law Geniel's home, and we loved it.  Zoulah loves it because it is a light cheesecake and she loves the little raspberries embedded in the cheesecake.

 

  

 

 

Instead of a wedding cake, we served cheesecake at our wedding many moons ago, and we ate leftover cheesecake for a long time after the wedding.  Funny, I have never loved cheesecake like I used to...LOL, but I do love this kind of cheesecake.  Because we had so many raspberries, 24 clamshells, we adapted the recipe and drizzled raspberry sauce over the cheesecake.

 

Raspberry Chocolate Cheesecake Recipe

Recipe adapted from Food.Com (Miss Erin was the contributor)

 

Cheesecake Recipe

1 chocolate graham wafer pie crust or 1 graham cracker crust

6 ounces cream cheese, softened

1 can sweetened condensed milk

1 egg

3 tablespoons lemon juice

1 teaspoon vanilla extract

1 cup fresh raspberries of 1 cup frozen raspberries

 

Preheat oven to 350 degrees. With mixer, beat cream cheese until fluffy, and gradually beat in sweetened condensed milk until smooth. Then add egg, lemon juice, and vanilla, and mix well. Arrange raspberries on bottom of cookie or graham crust. Slowly pour cheese mixture over raspberries. Bake at 350 for 30-35 minutes or until center is almost set. Cool.

Glaze Recipe
2 ounces semi-sweet baking chocolate
1/4 cup whipping cream

To make glaze, in a small saucepan over low heat, melt 2 ounces of semi-sweet baking chocolate with 1/4 cup whipping cream. Cook and stir until thickened and smooth, and remove from heat. Drizzle chocolate on cooled cheesecake.
 
Raspberry Sauce Recipe
Take raspberries and puree in blender. If using the 12 ounce package of frozen raspberries, unthaw first. Add some sugar to taste, from about 1/4 to 1/2 cup, and about 1 tablespoon of corn starch. Place berry puree in small saucepan and on medium heat bring to a boil. Remove from heat. If you want seedless sauce, place berries in a wire sieve and put a bowl underneath sieve. With a spoon or spatula, push puree against the sieve and continue doing so until the seeds are mainly dry.  Drizzle sauce on cheesecake

Zoulah's Notes:

We made her own graham cracker crust in a springform pan. 



 

 Zoulah wants to thank your for hanging with us a "SPELL" at Red Couch Recipes!  Zoulah promises a little craftie next to brighten up your Halloween home.

 

Posted with the following parties:

 

Weekend Wrapup 

Mt. Timpanogos Temple Cheesecake

So glad you dropped by Red Couch Recipes.

Mt. Timpanogos Cheesecake has been a favorite with my family for several years.  It is a copycat recipe developed by my sister Jacqueline, Purple Chocolat Home, years ago to replicate a cheesecake served at the cafeteria at the Mt. Timpanogos Temple in American Fork, Utah (I linked to an article on LDS temples).   Some years ago,  this cheesecake was served in the Temple's cafeteria.  Jacqueline is good at making copycat recipes. This cheesecake reminds me of an Almond Joy candy bar in cheesecake form.  Well, I used walnuts, but you could use almonds or pecans.

This was our Sunday dessert yesterday.  I made little ones in ramekins, and we also made a large one to take for a friend's birthday.

Recipe for Mt. Timpanogos Temple Cheesecake

8-inch chocolate cookie crust or graham cracker crust (homemade or purchased)
1 (8-ounce) package of cream cheese, room temperature
1 egg
1/3 cup granulated sugar, 1 teaspoon vanilla
1 cup miniature or regular semi-sweet (we like milk chocolate) chocolate chips
1-1/3 cups coconut
1/2 cup chopped pecans, walnuts, or almonds
1/2 can (7-ounces) sweetened condensed milk

Before Baking

Mix well cream cheese, egg, sugar, and vanilla. Make sure there aren't any lumps in the mixture.  Place cheesecake mixture in pie crust and bake at 350 degrees for 20 minutes or until cheesecake is set.  Take pie out of oven and top with coconut, chocolate chips, and nuts.
Then drizzle sweetened condensed milk on it.  Cool and serve.  Make it the day before so that the flavors set in; it tastes better that way.
  
We added a little bit of leftover graham cracker crust on top.

  
Red Couch Recipes Notes:  The recipe above is for a 8-inch pie.  Don't be surprised that there is not a lot of cheesecake mixture; that's the way it is supposed to be.  I made mine in small non-standard-sized ramekins.  It made 6 individual cheesecakes.  I just divided the cheesecake and the topping mixtures among the ramekins. 

Oatmeal Cake -- I am Smitten!

Welcome to Red Couch Recipes!

I am always on the look out for a simple dessert recipe to serve on Sunday.  I saw this recipe on Pinterest by  the author of For the Love of Cooking and it intrigued me.  It sounded simple and delicious, and it was simple and delicious and we were smitten! The cake was so moist and the topping was just devine!   My family craved for more.  My 17 year-old son asked if this cake was like "German Shephard Cake!"  We all got a kick out of that!  He has always unconsciously said "German Shephard Cake" instead of German Chocolate Cake.  Shhhh, don't tell him!  Ummm, I just want to clarify that no dogs were used in this recipe!  We will make this again and again.

Oatmeal Cake with Coconut Pecan Frosting
Recipe by For the Love of Cooking

1/2 cup quick cooking oatmeal -- I used old-fashioned and it came out fine.

3/4 cups boiling water

1/2 cup sugar

1/2 cup brown sugar

2/3 cups flour

1/2  teaspoon salt
1/2 teaspoon baking soda
1 egg
1/4 cup of shortening -- We used butter.
Mix the oatmeal with the boiling water, stir and cover. Mix the remaining ingredients then stir in the oatmeal mixture. Grease and flour a 9x9 pan. I used small ramekins.  I split up the batter in 5 small ramekins.  Pour batter into pan and bake at 350 for 23-25 minutes. I baked the ramekins for 20 minutes.

The cakes fresh from the oven; they are ready to be topped with the frosting.  Don't you just love individual desserts?

When I looked at the frosting recipe, I was a bit skeptical, but it was wonderful as written!

Coconut Pecan Frosting:

3 tbsp melted butter

1/3 cup brown sugar

1/2 cup sweetened shredded coconut

1/2 cup chopped nuts

2 tbsp milk

1/2 tsp vanilla

Combine all ingredients and mix thoroughly. Carefully spread frosting over the top of the cake. Broil until coconut is just brown. Watch very closely – it doesn’t take long.  Cool, slice and serve. You are going to love it!

Red Couch Recipes Notes:  We made the cake in small ramekins.  The ramekins I used will hold almost 1 cup to the rim; they hold about 1/2 cup of fluid to the indentation inside the ramekin.  I put about 7 tablespoons of cake batter in 5 ramekins; it is a small recipe.   Be careful when you are broiling.  I put my broiler on high and it took about only about 1-1/2 minutes.  Even though not shown, I served the cakes with a dollop (don't you just love that word?) of whipping cream -- yum!

You really ought to make this recipe!  Thanks for sitting on my couch for a spell.

Mrs. Kringle's Whole Wheat Cake Draped in Milk Chocolate Ganache and Cranberry Coulis

Hi everyone and welcome to Red Couch Recipes.  I hope you have been having a wonderful time with family and friends  and you are ready to ring in the New Year.  I developed this cake recipe for a Hodgson Mill Holiday Recipe Contest.  In the hurry of the holidays, I didn't post it.  I love baked goods with whole wheat flour and this one is a gussied up chocolate cake perfect for holiday get togethers.

.Mrs. Kringle's Whole Wheat Chocolate Cake Draped In Milk Chocolate Ganache and Cranberry Coulis

Yield:  12 servings; Preparation Time:  2 Hours

Step 1 -  Make Whole Wheat Chocolate Cake

Recipe for Whole Wheat Chocolate Cake

1 cup butter
1-1/2 cups brown sugar
1/2 cup white sugar
2 eggs
2 -1/2 cups Hodgson Mill Whole Wheat Flour
1/2 cup cocoa
1 cup buttermilk
1 teaspoon almond extract
1 tablespoon orange zest
1 teaspoon baking soda
7/8 cup boiling water (or 14 tablespoons)

Preheat oven to 350 degrees. Grease and flour 2 (8-inch round cake pans) or line cake rounds with parchment paper and spray with cooking spray. In a large bowl, cream butter and brown sugar. Then add 2 eggs and beat well. In a medium, and separate, bowl, add the whole wheat flour and cocoa together. In a small bowl, add the buttermilk, almond extract, and orange zest together. Then add the flour mixture and buttermilk mixture to the creamed butter and sugar mixture. alternately, starting and ending with the flour mixture. Add to mixture the baking soda. Finally, add the 7/8 cup boiling water all at once and mix thoroughly. Pour immediately into prepared pan(s) and bake at 350 degrees 30-35 minutes..Let cake sit in cake pans for 5 minutes, then move to wire rack to cool. While cake is cooling make cranberry coulis, milk chocolate ganache, and candied pistachios and cranberries.

Step 2 -- Make Cranberry Coulis

Cranberry Coulis Recipe

1-1/4 cups granulated sugar
1/2 cup water
1/2 cup orange juice
4 cups fresh or frozen cranberries
6 teaspoons orange zest
1 teaspoon corn starch

Rinse cranberries with water and place in colander to drain water. Place all ingredients in blender or food processor and process until finely ground. Remove ingredients from the food processor and place in a medium saucepan and cook on medium high heat until mixture is brought to a boil. Reduce heat to medium and cook for about 8 minutes or until mixture is reduced. Cool mixture and then place in fine sieve, with bowl underneath, and strain mixture until only the skins and the peel of the orange remain in the sieve. It is helpful to use a spoon and keep pressing the fruit against the bottom of the sieve. Refrigerate until used.


Step 3 -- Make Milk Chocolate Ganache

Milk Chocolate Ganache Recipe

 12 ounces fine quality milk chocolate chips
1-1/3 cups whipping cream

Place chocolate chips in a medium size bowl and set aside. Place cream in a medium size saucepan and bring to a boil. Place cream in the bowl with the chocolate chips and whisk until fully combined. It will thicken quite rapidly. Cool slightly before applying to cake.


Step 4 -- Candied Pistachios and Sugared Cranberries 

Sugared Pistachios

1/2 cup chopped pistachios, roasted and salted

2 tablespoons granulated sugar

Place sugar and pistachios in a medium sauce pan. On medium heat, heat the sugar and pistachios until the sugar just barely begins to melt. Working quickly, using a heat-proof utensil, quickly cover the pistachios with melted sugar. Remove sugared pistachios from heat and cool.

Sugared Cranberries

Wash 1/2 cup of fresh cranberries and drain in colander. Roll cranberries in 2 tablespoons of granulated sugar.

Step 5 -- Assembly

1. Working quickly, because the ganache can harden, take one 8-inch cake round and place on cake pedestal or large plate.

2. Spread 1 cup milk chocolate ganache evenly on top of cake layer.

3. Take second 8-inch cake layer and place on top of first layer of cake.

4. Take remaining ganache and pour on top of cake so that it drapes the cake. If ganache has cooled too much, place saucepan back on burner on low heat until the proper consistency has been reached. Allow ganache draped on cake to cool and harden.

5. Top ganache with 1 cup cranberry coulee. If desired, allow coulee to drip down the sides of the cake.

6. Top cake with sugared pistachios and cranberries and powdered sugar. Circle cake with about 16 cranberries on the outer edge of the cake top. In the center of the circle place the candied pistachios. Decorate base of cake with sugared cranberries. Apply powdered sugar by putting a small amount of powdered sugar in small-holed sieve, shake gently over cake to achieve desired effect.

7. Serve slices of cake with cranberry coulis on top. If desired, serve warm, by reheating slices of cake in the oven. We love any chocolate cake heated up, but it is good served cold too!

Have a great New Year!

Candy Cane Chocolate Cake

A Merry Christmas Welcome to Red Couch Recipes!

An easy way to dress up a cake during the Christmas season is to add some candy canes to a cake.  It gives the cake a Christmas look and flavor.   I took this cake to a church Christmas dinner on Friday night -- it was easy to put together and delicious.  If you are short on time, you could even gussy up a store-bought cake to give it a bit of panache.

I frosted my cake with Chocolate Butter Cream Frosting, see below, and added some mini candy canes, some chocolate curls, and some crushed soft peppermints.  I like to use Bob's Peppermint rods -- they are softer than traditional candy canes.  I made the small curls with a vegetable peeler and a chocolate bar.

I made my mother Nedra's Whole Wheat Chocolate Cake, because I love its texture and flavor.

1 cup butter

2 cups brown sugar

2 eggs

2 -1/2 cups whole wheat flour

1/2 cup cocoa

1 cup buttermilk

1 teaspoon vanilla extract

1 teaspoon baking soda

7/8 cup boiling water

Grease and flour a 9 x 13 pan or 2 (8-inch round cake pans). In a large bowl, cream butter and brown sugar. Then add 2 eggs and beat well. In a medium, and separate, bowl, add the whole wheat flour and cocoa together. In a small bowl, add the buttermilk and vanilla together. Then add the flour mixture and buttermilk mixture to the creamed butter and sugar mixture. alternately, starting and ending with the flour mixture. Add to mixture the baking soda. Finally, add the 7/8 cup boiling water all at once and mix thoroughly. Pour immediately into prepared pan(s) and bake at 350 degrees for 45 to 50 minutes if using a 13 x 9 x 2 pan or 25 to 30 minutes if using the 8-inch round pans. Frost with Chocolate Butter Cream Frosting -- see recipe below.

Chocolate Butter Cream Frosting

Blend together 3/4 cup room temperature butter, 4 cups powdered sugar, 1/2 cup cocoa powder, 1 teaspoon vanilla extract, and 3-4 tablespoons water. You may need to add extra water, depending on how thick you want it.  I always like a moist frosting.

While frosting is still moist, place small candy canes on the side of the cake.  Add crushed peppermint rods and chocolate curls to the top of the cake.  Make sure to add some crushed peppermint to the cake platter to give it that Christmas feeling.

Thanks for dropping by Red Couch Recipes!

Posted with the following:  Weekend Wrapup, Made By You Monday

Spider Webby Pumpkin Cheesecake

Zoulah warmly greets you to Red Couch Recipes and says, "EEEK", the spiders have invaded her pumpkin cheesecake and have spun WEBS!  Zoulah had a little fun in her BEWITCHEN KITCHEN today.  She made Pumpkin Cheesecake and added some webby spider fun to the presentation.  Zoulah is a huge fan of spiders.

Zoulah used Paula Deen's  recipe for Pumpkin Cheesecake which she has printed below.  Her recipe, of course made a good cheesecake.  Of course Zoulah recommends topping your cheese cake with some whipping cream.  Zoulah made individual cheesecakes; that was the only change she made to Paula's recipe. Her ramekins are a little over 3 ounces in capacity  She put about 2 tablespoons of graham cracker crumb mixture in each ramekin and about 6-7 tablespoons of pumpkin cheesecake mixture on top.

Pumpkin Cheese Cake Recipe

Crust:

1 3/4 cups graham cracker crumbs

3 tablespoons light brown sugar

1/2 teaspoon ground cinnamon

1 stick melted salted butter

Filling:

3 (8-ounce) packages cream cheese, at room temperature

1 (15-ounce) can pureed pumpkin

3 eggs plus 1 egg yolk

1/4 cup sour cream

1 1/2 cups sugar

1/2 teaspoon ground cinnamon

1/8 teaspoon fresh ground nutmeg

1/8 teaspoon ground cloves

2 tablespoon all-purpose flour

1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F.

For crust:

In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.

For filling:

Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.

Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

Spun Sugar

Zoulah hasn't spun sugar for ages --- she usually just casts friendly spells.  She used a wire whisk with the bottom curves cut off with wire cutters.  Beaulah showed her this method years ago. 

1.  Just take about 1 cup of sugar, 1/2 cup of water, and about 1 tablespoon of white corn syrup and heat it until the boiling mixture turns a nice amber color. 

2,  Don't stir while it is cooking.  This takes several minutes.  When the color has turned, take off heat and then wait a little. 

3,  Test the sugar to see if it is ready by dipping your whisk in the sugar mixture and waving it quickly back and forth dropping sugar on a piece of parchment paper.  If it is ready, you should be able to have hairwidth strands of sugar.

4,  When the sugar cools (it cools quickly, you can break off pieces for your spider webs. 

Zoulah reminds you that this is fabuloso with other desserts.

Zoulah made thinner strands (hair width) of sugar for this dessert by directly applying the sugar to the ramekin.  When she did this, the sugar strands sunk down into the cheesecake She liked the thicker sugar strands better: she applied the strands directly to the parchment paper and then placed them on the cheesecakes when they were cool. 

Posted with the following:  I'm Lov'n It, Weekend Wrapup, Metamorphasis Monday, Wow Us Wednesdays

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