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5 andares desse bolo...huuuum delicious
Circus Animal Cheesecake


- 2 cups pink animal crackers
- 2 tbs butter, melted

- 32 ounces cream cheese, softened
- 4 eggs
- 1 cup sugar
- 1 cup sour cream
- 1 tbsp vanilla extract

- White chocolate ganache
- Sprinkles
- Whipped cream
- Additional animal crackers

Preheat oven to 300˚ F.
Grease a 9-inch springform pan and line with parchment.
Grind the animal crackers in a food processor or blender until you achieve a sandy consistency. In bowl, mix the animal cracker crumbs with the melted butter. Once everything is combined, press the crust mixture into the bottom of the springform pan and bake for 10-15 minutes.
Mix together the cream cheese, eggs, sour cream, vanilla, and sugar until everything is combined.
Split the batter into two bowls. In one bowl, stir in pink food coloring.
Once the crust has cooled, pour the batters in small amounts in an alternating fashion to create a zebra design.
Bake the cheesecake for about an hour and a half. Turn off the oven and cool the cheesecake for at least one hour, then refrigerate the cheesecake for at least two hours.
Once the cheesecake is cool, drizzle a white chocolate ganache over the entire cheesecake and top with sprinkles. Then, once the chocolate has set pipe a few dollops of whipped cream around the edges and top the dollops with animal crackers.
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Cinnamon Toast Fried Ice cream


- 1.5 qts vanilla ice cream
- 5.3 oz ferrero rocher chocolates
- 20 oz cinnamon toast crunch cereal
- 4 eggs
- 6 cups vegetable oil

Cover the bowl with plastic wrap.
Scoop 2 ice cream balls and place the chocolate in the center and cover with another scoop of ice cream.
Pick up the plastic wrap and twist to form a ball. Freeze for 2-3 hours.
Roll the ice cream balls in toast crunch crumbles and double coat with whisked eggs and crumbles; Freeze for an hour.
Heat oil 375F and deep fry ice cream for 30 seconds.
Drizzle chocolate syrup, whip cream on top and crushed nut.
Serve immediately! Enjoy!
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When s'mores and ice cream cones get together

(Makes 5 cones)

For cones
- 2 ¾ cup flour
- ½ cup graham cracker crumbs
- 1 tsp baking soda
- 1 tsp salt
- 1 cup butter, softened
- ⅔ cup sugar
- ¾ cup brown sugar
- 1 tsp vanilla extract
- 2 eggs

For garnish
- 8 oz dark chocolate, melted
- ¼ cup graham cracker crumbs
- Ice cream
- Marshmallow fluff
- Graham cracker

Set the oven to 350*F.
Cream the butter, both sugars and vanilla. Add eggs, one at a time, until Onto a piece of parchment, draw 2 6” circles, and flip the parchment over.
Add the flour, graham cracker crumbs, salt and baking soda and mix until smooth dough forms.
Onto a piece of parchment, draw 2 6” circles, and flip the parchment over.
Add half a cup of dough to each circle and press the dough to fill the whole circle. Bake the cookies for 10 minutes, until lightly golden around the edges.
Meanwhile, crumple a piece of aluminium foil into a cone shape, to use as a mold for your ice cream cone.
When the cookies are out of the oven, allow them to rest for 2 minutes. Then, working quickly but gently, place the aluminum cone onto the center of a cookie, and using the parchment to help you, wrap the cookie around the cone - landing seam side down.
Repeat with remaining cookies and allow them to cool completely. Popping them in the freezer speeds this up.
Pour melted dark chocolate into the cone, swirl it to coat the inside, and allow the excess to drip out. Then, dunk the lip of the cone in the chocolate.
Sprinkle graham cracker crumbs onto the lip of the cone and allow the chocolate to set.
Scoop in the ice cream and top with marshmallow fluff. Using a brulee torch, toast the marshmallow topping slightly. Finish with a graham cracker cookie as a garnish.
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Unicorn Cupcakes

429g all-purpose flour
265g caster (superfine) sugar
1/2 tsp salt
3 tsp baking powder
375ml of milk
125ml vegetable oil
125g unsalted butter, softened
2 tbsp Greek yogurt (can substitute with sour cream)
1 tsp vanilla extract
2 large eggs
4 drops pink food gel
2 blue pink food gel
2 drop purple food dye
Pink and purple sprinkles
1 batch vanilla buttercream frosting
2 drops pink food gel
2 blue pink food gel
1 drop purple food dye

Let's get Cooking...
Preheat a fan-forced oven to 180C (356F) or 160C (320F) for a fan forced oven. Line a cupcake tin with cupcake liners.
In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
Next, add milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
Split the batter between three bowls. Colour one blue, one pink and the other with 2 drops of pink and two drops of purple. Transfer batter to three separate piping bags and pipe little blobs of each colour in the cupcake liners until it’s filled ¾ of the way.
Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
To prepare frosting colour each one blue, purple and pink (same as the batter). Fit the end of a piping bag with a round tip and add a teaspoon of each coloured frosting in the bag (just randomly)
Core the centre of each cupcake and fill with sprinkles.
Frost three blobs of frosting on the cupcake. The bottom one being the biggest and the top one being smaller. Continue piping little blobs around each blob finishing with one final blob on top.
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