It has been a long time since I baked a cake, or cookies or brownies. I used to make apple crumble and chocolate tarts all the time. I actually miss the smell of the hot oven with something fruity and buttery cooking inside. Many years ago, in my early twenties I owned a pie shop and back then I baked every single day. The little place was called “El Pie Shop” and one of the favorites was the pecan pie.
This kitchen has no oven!
|Bg Kiddo chose an ocean themed mold for the jelly|
A few days ago I was invited to bake a cake for World Baking Day and I suggested a “no bake” cake, which is a refreshing idea! I have to pick someone to bake the cake for and I picked Wiwi, the girl that works in the office downstairs.
It´s definitely not her job to help me out at all, but she does it with so much grace and good will. Wiwi is a little like me that we are far from our families and work hard with what we´ve got.
I am sure she will enjoy receiving this cake made by the kiddos and me. She is great at laughing with me about silly things. I really like her and I want to show her.
|No oven in this kitcken|
The kids and I have chosen to make a Happy Jelly Cheesecake. We picked this one because it looks so colorful and fun. The kids are little obsessed with Jelly right now so I thought it would be perfect.
Who are you going to bake for this #worldbakingday? What a crazy funny day don´t you think? And a great excuse to have some baking fun and make a special someone´s day. If you don´t have an oven, like us then you can do a ¨no bake¨ cake too!
Join me and share your bake at #worldbakingday on your social media platforms!
You can join the WBD Community on Facebook, follow the WDB on Twitter, Instagram and Google + or even pin WBD on Pinterest. Definitely check out Blue Band’s Website as well!
Take this day to bake for someone special and take the pledge at worldbakingday.com/id!
1 pkt (90g) lemonade jelly crystals
1.5L (6 cups) boiling water
1 pkt (90g) creaming soda jelly crystals
1 pkt (90g) lemon jelly crystals
300g shredded wheat biscuits
150g butter, melted
500g cream cheese, at room temperature
395g can sweetened condensed milk
60ml (1/4 cup) boiling water, extra
3 tsp powdered gelatin
Place lemonade jelly crystals in a heatproof jug. Pour over 500ml (2 cups) of the boiling water and stir until jelly dissolves. Transfer to a small plastic container. Repeat with remaining jelly crystals and remaining water. Place in the fridge for 8 hours or overnight to set.
Grease base and side of a 20cm (base measurement) round springform pan and line with baking paper. Process biscuits in a food processor, until finely crushed. Add butter and process to combine. Use a straight-sided glass to press mixture firmly over base and side of pan. Place in fridge for 30 minutes to chill.
Process the cream cheese and condensed milk in a clean food processor until smooth. Place the extra boiling water in a heatproof bowl and sprinkle with the gelatin. Stir until gelatin dissolves. Add to the cream cheese mixture and process until well combined.
Transfer jelly to a clean work surface. Cut into 2cm cubes. Arrange one-quarter of the jelly over the biscuit base. Pour over one-third of the cream cheese mixture. Continue layering with remaining jelly and cream cheese mixture. Arrange remaining jelly over the top. Place in the fridge for 6 hours to set.
“This post has been sponsored by Blue Band, but all thoughts are my own"