Summer is finally here!!  The last couple months have been really hectic with my kids schedules and events, but I did manage to come up with some new flavors.  I’ve added two new cakes to the menu…  Blueberry Crumb and Chocolate Peanut Butter Cup.  They are absolutely delicious!  I have also made a few changes to some of my older cakes.  Coconut Almond now has a ganache and almond topping and graham cracker crust.  Apple Crumb no longer has pecans in the crust due to many requests to remove them.
Have a great idea for a cheesecake or want to try your favorite candy bar in a cake??  Email me with your idea and I will be more than happy to experiment and see how it goes.

I’m finally posting some photos of the mini cheesecake stands that I have made… It has only been 5 months or so since I made it…  This is the stand I made for Mallory’s 1st Birthday.  Not too bad for my first try

I couldn’t bring in my regular minis to my son’s Halloween Party at school.  I felt the need to decorate and experiment.  These are mummies and spiderwebs on plain and chocolate mini cheesecakes.  They came out pretty good…  Not too bad for my first try.  I think I might stick to just spiderwebs for next year.

Happy Halloween!!

showing off my cheesecake pops...

I know I said that I would never make the cheesecake pops ever again, but they were such a hit at the boys christening that I am going to have to give it another try.

Cheesecake Pops…  What an awesome idea.  The minis are cute, but cheesecake on a stick coated in chocolate and goodies???  It doesn’t get any better than that.  I started out so optimistic, hopeful even.  The possibilities were endless…  My mind was reeling with all the things I could dip balls of cheesecake into.

It came time to bake my cheesecakes.  I had never made a crustless cheesecake before and soon found out that one of my springforms leaks… big time.  I managed to salvage what was left in the pan and bake two cakes.  Shortcuts never turn out well… I should know this by now, but it was late when I started baking, so I tried to make an insane high cake.  The cake puffed and cracked, no harm done.  I was just going to roll it into balls anyway.

After chilling in the fridge all night, my cakes were all set.  It only took one scoop of my ice cream scooper to realize that this was going to be a nightmare.  A messy nightmare.  I was determined to roll every bit of the cakes and I did.  My optimism started to waver at this point.  My cakes seemed mushy…  Not the right consistency.  A couple hours in the freezer.  Problem solved.  Three hours later and at this point I was getting worried.  I made my husband try one.  He said they are awesome and they taste like icecream.

Now for the moment I have been waiting for…dipping time.  What a fiasco!  I’m covered in chocolate, coconut is flying, and my cheesecake balls are melting.  Not good.  Back in the freezer they go.  I’ll worry about them later.  Two hours later the chocolate is hard as a rock and the cake filling is not hard enough to hold the stick.  I’m devastated.  Epic Fail is on repeat in my head.  To top it off I have a stomach ache from tasting too much of the chocolate and toppings.

My kids and husband reassure me that they are great.  They look like meteors instead of balls and have to be kept frozen or they melt like icecream.  Why??  You got me.  Even though I am embarassed to do so, I will be bringing these Cheesecake Pops turned Cheesecake Bon Bons (half of the sticks fell out) to a get together tonight.

Cheesecake Pops are awesome party favors.  I will have to try to make these again…  Just not in the near future!

Cheesecake Pops before the sticks fell out