The beginning of J & A Events

Hello,

I've never been much of a blogger especially looking at previous history. I only had 2 prior posts, but I figure it may be worth posting every once in a while of our creations on this blog. I hope this is the beginning of what may become a business for us. If not at least enjoy our hobby to the fullest. Wish us luck!

More pictures of the process will be posted here.
http://www.flickr.com/photos/ajevents/

Strawberry Cheesecake Inspired

To my lil sister, Amanda, who loves strawberry cheesecake. I'm using prepacked mixes and frosting for beginner bakers. It is easier to find ingredients, faster to make and cheaper on the wallet. :) enjoy.

ICE CREAM CAKE—strawberry cheesecake version

• 1 box yellow cake mix (eggs, water, oil)
• ½ gallon strawberry cheesecake ice cream
• 1 pint frosting
• 1 cup whipped cream
• 1 cup graham cracker crumbs (optional)

Directions

1. Take 9 inch round cake pan and line with plastic wrap. Pack ice cream into pan. Cover ice cream and make sure ice cream is even. Freeze.

2. Bake cake mix as directed on the box in a 9 inch round cake pan. Let cool. Wrap and freeze.

3. After a few hours. Take cake and cut into two layers and then assembly cake. Setup: cake, ice cream, cake. Put cake back into freezer for 30 minutes.

4. In a bowl mix whipped cream and frosting. Frost a thin coat around ice cream cake. This is the crumb coat (prevents the spreading of cake crumbs while frosting the second layer of frosting). Frost quick and put back the cake in the freezer for 30 minutes.

5. Frost second layer of frosting around the cake and then layer graham crackers around the cake side. Freeze cake. Leave cake in the freezer until serving time.

NOTES: cake mix, ice cream, frosting can be substituted with the flavor of your choice. Decorating the cake is up to your own creativity. Candy and fruit can be used, but don’t put on the cake till it is moments before serving time or else you’ll get frozen fruit. Just add some frosting and stick your favorite fruits on.

STUFFED STRAWBERRIES

• Container of strawberries
• 8 oz cream cheese
• ½ cup powdered sugar
• 1 Tbsp lemon juice
• 1 tsp vanilla
• 1 cup whipped cream

Directions

1. Beat cream cheese till smooth.

2. Add powder sugar, lemon juice and vanilla.

3. Beat in whipped cream on low speed.

4. Cut strawberries tops, then from the tip, make 5 cuts down almost to the bottom. Make sure not to cut through or else strawberries will fall apart. Take finger and spread open strawberry, a little bit. Strawberry should look a little like a tulip.

5. Place cream cheese mixture into a plastic bag. Cut the one tip of the bottom of the bag and pipe mixture into the strawberry. Keep in refrigerator till serving.

CUPCAKE—strawberry cheesecake version

• Container of strawberries
• 8 oz cream cheese
• ½ cup powdered sugar
• 1 Tbsp lemon juice
• 1 tsp vanilla
• 1 cup whipped cream
• 1 box of cake mix
• 1/3 cup graham cracker crumbs

Directions

1. Bake cake mix as directed on the box in mini cupcake/ standard sized cupcake lined tins. Let cool.

2. In a bowl. Beat cream cheese till smooth.

3. Add powder sugar, lemon juice and vanilla.

4. Beat in whipped cream on low speed.

5. Cut strawberries how ever you desire. I cut strawberries into 4 sections and then each section, I cut two parallel cuts to the straight side which always the strawberry section to have a fanned out look.

6. Place cream cheese mixture into a plastic bag. Cut the one tip of the bottom of the bag and pipe mixture on top of each cupcake. Sprinkle graham cracker crumbs on top of frosting. Place a section of strawberry on the cream cheese frosting. Keep in refrigerator till serving.