All these recipes have been tried by Candy Queen Bee Baker herself.
Thank you to many QBBs for taking the time to try & share your reviews on social media.
Thank you to many QBBs for taking the time to try & share your reviews on social media.
full proof cheesecake recipe
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Preheat oven to 325F (160C)
1hr 15min or 75 minutes cheesecake ingredients: 32oz of cream cheese (preferably room temp) 1 1/2 c. Granulated sugar 2/3 c. Sour cream 2 teaspoons of vanilla extract 1/4 teaspoon salt 4 large eggs Crust: 1 1/2 c. Graham crackers crumbs 2 tablespoons of granulated sugar 1 tablespoon of brown sugar 8 tablespoons of melted butter (1 stick) |
In the bowl add cream cheese and until smooth and creamy (don’t over-beat or you’ll incorporate too much air).
Add sugar until creamy. Then Add sour cream, vanilla extract, and salt, and stir until well-combined. If using a stand mixer like I am, make sure you scrape the sides and bottom of the bowl with a spatula so that all ingredients are evenly incorporated. With mixer on low speed, add eggs, til incorporated. Scrape the sides and bottom of the bowl again and make sure all ingredients are well combined. Prepare Graham Cracker crust by combining graham cracker crumbs, sugar, and brown sugar, and melted butter, use a fork to combine ingredients well. Pour crumbs into a Springform pan and press firmly into the bottom and up the sides of your pan. Pour cheesecake batter into pan. Then into a larger pan to create a "bath". Line bottom of pan with foil (it's just best you do this part). Add water to create bath. While baking, Edges will likely have slightly puffed and may have have begun to turn a light golden brown and the center should spring like Jello. Remove from oven and allow to cool on top of the oven for 30 minutes. Then 1 hour in fridge. After it's trip to the fridge, take out and enjoy! |
Golden French Vanilla Box Cake Recipe
(doctored up cake mix)
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1 French Vanilla cake Mix
2/3 cup of whole milk 2/3 cup of French Vanilla coffee creamer (liquid) 2 tsp butter melted 1/2 tsp almond extract 1 cup of pre made vanilla pudding 1/8 tsp ground ginger 3 large eggs 1/3 cup oil |
Mix all ingredients together on low for 1min
Then speed up the mixture to high for 3min Allow the batter to set. Leave on counter and cover with a towel for 5min. Pour batter into pans or cupcake liners. Bake at 350 for 45min or until golden brown and toothpick comes out clean. |
Candy's Favorite Chocolate Cake Recipe
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2 cups granulated sugar
1 3/4 cups all purpose flour 3/4 cups cocoa 1 1/2 t. baking powder 1 1/2 t. baking soda 1 t. salt 2 eggs 1 cup of milk (2% or whole milk works best) 1/2 cup vegetable oil 2 t. vanilla extract 1 cup of boiling water |
350 for 35-45 min cakes
cupcakes 22-25 min Mix together Sugar, flour, cocoa, baking soda, baking powder, salt in mixing bowl. Add eggs, Milk, Oil, Vanilla and beat on medium. Stir in boiling water for about 5 min, until fully incorporated. Pour batter into greased pans. |
Easy Pumpkin Cake recipe
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Pumpkin Cake: 1 box of spice cake mix (you can also use carrot cake mix too) 15oz can of pumpkin puree 3 large eggs 1/2 teaspoon of cinnamon (optional) bake at 350 for 30min (all ovens are different so just keep an eye on it, unless you know your oven). Cream Cheese Frosting: 1 (8-ounce) package brick cream cheese, room temperature 1/2 cup unsalted butter, room temperature 2 cups powdered sugar (SIFTED) 1 teaspoon vanilla extract *for a stiffer cream cheese frosting, add 1/3 c. shortening & 1 tablespoon of cornstarch sifted into powder sugar* In your mixer beat the cream cheese until smooth. Add butter, mix for 1 minute until combined & smooth. Add in powdered sugar, vanilla extract. Continue mixing until fully, scraping down the sides of the bowl as needed. |
Simple sugar syrup
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Ingredients
1 c. Granulated Sugar 1 c. Water (you can also use evaporated milk) 1 teaspoon of vanilla extract (or extract that matches the cake you are working with, you can also use a teaspoon of cocoa powder for chocolate cakes) Directions: Pour sugar & water into a medium saucepan, Bring to a boil and stir until sugar has dissolved (1-2 minutes). Allow to cool, then place in an airtight container, or squeeze bottle. Store in the refrigerator for up to 2 weeks or use immediately. |
3 Leches syrup
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Ingredients:
1 cup of milk (optional* it can be any milk, Adding milk gives me more syrup) 12 oz can evaporated milk 7.6 oz can media crema (table cream) 14 oz of sweetened condensed milk Directions: Pour all milks into a medium sauce pan, give it a quick whisk to incorporate all the ingredients, set at low heat (number temp 3 or 4). Leave for 10min-12min, keep an eye on it. Milks may leave a film but totally ok. Turn off stove, let sit for 5min to cool. Pour into an air tight container, store in fridge for a weeks or use immediatley. This can also be used to soak a cake to make a full tres leches cake, not just for syrup. For a 3leches cake, 1 box cake to all the syrup mixture, if you do not like it super moist & wet, add half the syrup. |
Candy Apples recipe
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Ingredients:
3 c. Granulated Sugar 1/2 c. Light Corn syrup 1c. Water 1 TEASPOON of Veg oil (optional). You can also do an alternative 1/2 teaspoon, if you are afraid. The shine comes with the oil!! Don't be afraid! 1 teaspoon of extract (your choice) 1 teaspo0n of gel food color or more depending on color preference (the more you use the faster the mixture will become hard, just keep that in mind) Directions: ●Boil mixture to 300° BE PATIENT AND WAIT. IT WILL TAKE 20MIN OR SO THIS IS A HARD CANDY APPLE MIXTURE* watch full video tutorial, click here. *YOU CAN DOUBLE THE RECIPE AND CUT IT IN HALF. Dry and clean apples, let sit and cool down. You can clean apples by using baking soda, lime juice and warm water, make sure the wax comes off. 10 small apples or 5-6 big ones (again everyone calculates size differently. rough estimate). |
simple Vanilla Cake from scratch
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Ingredients: 2 sticks of unsalted butter (room temp) 3 c. flour 1 tablespoon baking powder 1/2 teaspoon salt 1 1/4 c. granulated sugar 4 large eggs 1 tablespoon of Vanilla extract 1 1/4 c. whole milk *makes 2, 8"x2" cakes & 1 dz cupcakes. Directions: add all dry ingredients into one bowl, set aside. In separate bowl, mix together butter & sugar, when combined add eggs one at a time. After fully incorporated, add dry ingredients, 1/3 cup at a time. When batter is done, divide in half, grease cake pans first, then pour batter about half way. Bake at 350 for 30-35min, let cool & decorate. |
Giant Chocolate Chip cookie w/candies
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2 cups flour
2 tspn cornstarch 1 tspn baking soda 1/2 tspn salt 3/4 cup unsalted butter, softened, room temp. 1/2 cup brown sugar 1/4 cup granulated sugar 1 large egg, room temp 2 tspn vanilla extract 1 and 1/2 cup semi-sweet chocolate chips 1 bag of chocolate candies of choice |
Preheat oven to 350°F Lightly grease your pizza pan.
Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl. Set aside. Cream the butter and both sugars together on medium speed until smooth, about 2 minutes. Add the egg and beat on high until combined. Scrape down the sides and bottom of the bowl as needed. Add vanilla extract, then mix on high until combined. Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, add the chocolate chips. Dough will be thick and soft. |
Transfer the cookie dough to pan and flatten out with your fingers or a rubber spatula. Add Easter colored Chocolate candies
Size of my cookie was 10x10 (your cookie can be bigger!) Bake for 22-25 minutes or until puffed and lightly browned on top. *Make ahead tip: Prepare cookie dough Cover tightly with aluminum foil or plastic wrap and chill for up to 3 days in the refrigerator or freezer for up to 3 months in the freezer. If freezing, thaw in the refrigerator |
Buttercream Recipe
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Thick consistency Buttercream
2 1/2 c. shortening 3 Tbsp Meringue powder (wilton isle at grocery store or craft stores) 1 tsp vanilla extract 1 1/2 tsp almond extract 7-9 c. Sifted powder sugar 9-12 tbsp water (depending on how thick you want it to be) |
Milder/softer great for crumb coating and cupcakes!
1 c. shortening 1 c. Butter 1 1/2 Tbsp Meringue Powder (wilton isle of the grocery store or craft stores) 8-9 c. Sifted powder sugar 9-10 tbsp water (or milk if your not following food cottage law in your area) |
Golden Oreo Cupcake Recipe
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How to decorate HERE
Makes 24 Cupcakes: 1 Yellow Cake Mix (Pillsbury w/pudding) 3 Eggs1 tsp Vanilla 1/3 cup Sour Cream 1 cup Milk 1/3 cup Vegetable Oil 24 Golden Oreos |
Preheat oven to 350 F.
Line cupcake pan with liners, place 1 Golden Oreo in each liner. Combine all ingredients in a large bowl. Add 1 (more if needed) tablespoons of batter to each cupcake liner (make sure the Oreo is at the bottom!). Bake for 20-25 minutes until a toothpick comes out clean. |
Chocolate Ganache buttercream
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Ingredients:
Directions:
Place the chocolate into a large bowl, in a separate bowl add heavy whipping cream. Put cream in microwave for 2-3min or until hot, Pour it over chocolate and let it sit for 5 mins, then stir together. Tada you have made Ganache! Let the ganache cool down to room temp.In separate bowl, Beat butter & add 1 cup of powdered sugar. Beat in the light corn syrup, along with 1/3 cup of cocoa powder, then add 1/3 cup of powdered sugar at a time until you have achieved a thick buttercream. Pour the room temp ganache into the buttercream and beat. Chill for 5-15 mins in the fridge. Take out and whip it up again until you have desired consistency you like. |
banana bread recipe
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-Makes 2 loafs* -325 degrees for 60min
Ingredients: 1/2 cup butter (melted) 1 cup granulated sugar 1/8 cup of brown sugar (not packed) 2 large eggs 1 teaspoon of vanilla extract 1 1/2 cup all purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup sour cream 2 large bananas, or 3 small (mashed up) 1/2 cup chopped walnuts Have two bowls to work with* Directions: In one bowl sift together flour, baking soda, salt & set aside. In second bowl mix together eggs, vanilla extract, sugar, melted butter, sour cream & bananas. Add wet ingredients to dry bowl ingredients mix until fully incorporated. Fold in walnuts. Spray loaf pans with non stick spray, divide batter into two pans. Bake at 325 for 60min. Cool completely slice into desired sizes & enjoy! |