Pokeball cheese cake cake, so retro.

Sometimes I love to re watch old favourite cartoons, dust off the old Nintendo, and pretend I am in primary school again. Who did the early morning ritual before school?

You would rush down the stairs to watch “Cheeze Tv”, procrastinating going to school because your favourite cartoons were on. For some reason the cartoon you desperately wanted to watch always had to start at an ungodly hour (6am here) or feature at the very last minutes which made you sometimes late for school (8:30am). Irony right there...

Major Favourite of many kids down under is Pokémon. Everyone had a favourite Pokémon and element. Mine was Charmander, one of the originals but I think most people loved Pikachu. I have recently had the pleasure of making a custom cake for a dear friend of mine from high school. She is such a character and probably is reason I could survive boring classes.



It is a simple white vanilla dome cake with a nutella cheesecake filling with oreo crumb. I was hesitant at first when I first saw this trend, but the softness of the cake against the richness of the cheesecake works really well. In addition, it makes it that much more special than plain icing in the middle.


First time I have baked a dome cake, which turn out fantastic given I have no experience with rounded shaped tins. Problems that could occur is sticking to the pan, under cooked, poor rising etc. Etc. NONE of that happened, must of been a fluke but I will take it.

I will shared with you the recipes I used to construct the pokeball

Simple white cake


Adapted from allrecipes.com.au


340g plain flour


2 tsp baking powder


1/2tsp baking soda


190ml buttermilk or runny yoghurt


One vanilla bean, scraped.


6 egg whites


200g butter


250g white sugar





Pre heat oven to 170c. Grease and flour well your dome 23cm cake tin.
Shift together Flour, baking soda, baking powder in a bowl.
Set aside Cream together butter and sugar for 4 minutes or until very fluffy and loses it yellowness. Add vanilla bean.
Add egg whites beating a medium speed, one at a time until combined.
Add flour and butter milk. Alternate between flours and buttermilk, beating on low speed until combined. Do not over mix.
Pour into dome tin and smooth out the top with a gentle tap.
Bake in oven for 50-60 minutes. Check at 50 mark with the skewer test.
Leave in tin for 20 minutes to cool and gentle turn out with the help of a plate knife.



Nutella cheesecake with oreo crumb
Adapted from Nigella’s multiple cheesecake recipes in Feast and Kitchen, recipe from the heart and home

Fills one 18cm spring form tin.




Crust

150g oreo cookie crumbs

75g butter






Cheese cake filling

300g cream cheese

2 eggs

180g nutella

100g sour cream

100g icing sugar

80g caster sugar

1 Tsp Vanilla extract




1. Preheat the oven to 170c

2. Process the biscuits, and butter in a food processor

3. Once it comes together in a clump, turn it out into a spring form tin and press into the bottom.

4. Put in the fridge while you make the filling.

5. Process the filling in the cleaned or wiped-out processor bowl, putting in the cream cheese, eggs, sugar, sour cream and nutella and whizzing to a smooth mixture.

6. Pour and scrape the filling into the base in the chilled spring form tin and cook for 1 hour. Should wobble slightly in the middle but set at the sides.

7. Leave in the oven until cool, this helps prevent the cracking, but no worries if it does.

8. Once out of the oven, let the cheesecake cool in its tin and then cover and put into the fridge overnight.

Swiss butter cream from Brave tart.