tequila
Santa Fe
Pepperjack Cheesecake ft. Tequila Tortilla Crust + Candied Jalapenos + Honey Chili Frosting
Like last month's Holi cake, I've been meaning to do this remix for quite some time. Since last March to be specific, when I made John's Santa Fe sandwich birthday cake. But this one is fancy, and savory and sweet and spicy. It's a pepperjack cheese-cake. It even required the purchase of a new baking vessel - the springform cake pan. With a collar that detaches the bottom from the sides, it allows you to remove the cake without performing any acrobatics to flip it out.
I had never made a cheesecake before so after investing in the proper equipment, I then turned to Martha for the perfect basic cheesecake recipe. I halved the recipe, modified the ingredients, and also cut out some of the cream cheese - the end result is a bit lighter and mousse-ier than your typical cheesecake, by replacing some of the cream cheese with sour cream and heavy cream. In order to ensure even cooking and prevent cracking, you will be baking the cheesecake in a hot water bath in the oven.
My favorite part is the jalapeno syrup. You don't even have to put the actual jalapeno peppers into the cake if you don't want to (though that is what makes it resemble actual pepperjack cheese and the peppers aren't as intimidating once you remove the seeds), but replacing the 'sugar' of the typical cheesecake recipe with the jalapeno syrup ensures a kick with each bite. Like a friend (read: taste tester) said - 'it tastes like a jalapeno popper.' YUM. That's what I'll call the cupcake versions - poppers.
The springform-less trial version had the flavor but not the appearance I was going for, so I was much happier when I popped the collar of my second attempt - not bad for a cheesecake n00b. Drawing from my favorite desert color palette, the cake graphic is meant to convey the chevron and triangle patterns found in many a southwestern quilt. Though I totally meant to put a cactus on it as well....
Fiesta
Citrus Margarita Cake ft. Pomegranate Frosting + Confetti Sprinkles
If you're still craving more / recovering from Cinco de Mayo, feel free to prolong the celebration / hangover with another slightly-tequila-infused creation, this time with a sweet citrus cake and a tart pomegranate frosting (one of my favorites to date).
When you take a swing at this festive cake (fork, baseball ball, or other weapon of choice), inside you'll find - what else? confetti! confetti sprinkles, thanks to Amanda's recipe from i am baker. After baking the cake, split it into two equal halves, fill the middle with frosting and a healthy dose of sprinkles, put the top layer back on, and crumb coat the entire thing before using Wilton tip #46/47 for the crepe paper exterior.
Piñatas have become synonymous with Cinco de Mayo and other celebrations, leading to so many more products than just the paper-mache'd treasure chests themselves - cookies, costumes (wear at your own risk), and - just because this is the world we live in - video games.
citrus margarita cake
1 box lemon cake mix
3 eggs
1/3 c. vegetable oil
3/4 c. orange juice
1/4 c. tequila
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Preheat oven to 350 degrees F and grease pans with butter or a non-stick spray like PAM. In a large mixing bowl, use an electric beater to combine cake mix, eggs, vegetable oil, tequila, and orange juice, on a low speed for 1 minute and a high speed for 1 minute. Pour batter into pans until each is 2/3 of the way full. Bake according to the times on the back of the mix box, depending on the types of pans you are using.
pomegranate frosting
1/2 c. vegetable shortening or butter
4 c. confectioners sugar
1 tbsp. tequila
3-4 tbsp. pomegranate juice
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Beat shortening, tequila, and pomegranate juice in large mixing bowl until blended. Add powdered sugar into bowl one cup at a time, mixing well after each addition until frosting has thickened. Add water by the tablespoon if frosting is too thick.
confetti sprinkles
1 c. confectioners sugar
1-2 tbsp. milk
1 tbsp. corn syrup
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Mix sugar, milk and corn syrup in small bowl until thick syrup/icing forms. Spoon icing into a rolled parchment bag with a small decorating tip or into a plastic bag with the corner slightly snipped. Pipe out dots, zig zags, and other shapes onto a wax-paper-lined baking sheet. Let sprinkles dry for 24 hours, carefully remove with a thin spatula, and fill in between cake layers.
