Luisa Bakes

Luisa Bakes Hi, my name is Luisa and I believe that a homemade dessert is the best. With my easy recipes I want to inspire you to grow your baking skills with me!

Happy baking!

Operating as usual

12/22/2020
Reindeer Decorated Cake (Holiday Cake)

“Rudolph the red-nosed reindeer had a very shiny nose”

This Reindeer Cake is a quick and easy Cake decoration idea for Christmas!

For more baking recipes visit my website:
https://www.luisabakes.com

#reindeercake #rudolphcake #rudolphtherednosedreindeer #christmascake #decoratedcake #holidaybaking

12/18/2020
Pumpkin Flan Cake

Have you heared of magic cake? Chocoflan is called that because the flan batter and the chocolate cake batter magically switch positions while baking. Try this fall edition with pumpkin puree!
#pumpkincake #fallbaking #flancake #pumpkinflan #easybaking #pumpkinspicedessert #pumpkindessert #falldessert #magiccake
#chocoflan

12/13/2020
Apple Cider Cheesecake Recipe

This Apple Cider Cheesecake is like a winter version of a New York cheesecake! Slightly tart apple cider syrup gives this creamy cheesecake its signiture flavor. The speculoos cookie base paired with a homemade apple cider caramel sauce bring this cake to perfection!

Full recipe here:
https://www.luisabakes.com/post/apple-cider-cheesecake

#holidaybaking #applecidercheesecake #christmascake #cheesecake #speculooscheesecake #biscoffcheesecake #fallbaking #NYCheesecake

12/11/2020
Christmas Tree Decorated Cake Tutorial

Only 13 more days till Christmas Eve! Get the holiday mood with this easy Christmas Cake idea. A red and white striped cake gets upgrated with small christmas trees and two-tone buttercream swirls. Which cake are you gonna make for the holidays or are you more a pie person?

#christmascake #christmastreecake #holidaycake #decoratedcake

12/09/2020
Oreo delight (No Bake)

What is better than an OREO cake? The answer is simple: A no-bake OREO dessert. Airy whipped cream cheese filling, chocolate pudding and lots and lots of OREO cookies. Easy and quick dessert with a WOW effect!
#oreo #nobake #cake #desserts #oreocake

12/06/2020
Gingerbread Man Cupcakes (Holiday dessert)

Do you make a gingerbread house for Christmas? Spice up your Christmas table with these festive gingerbread men cupcakes. They do not only look adorable but are packed with gingerbread spices and the best cream cheese frosting! Let me know what you think!
#gingerbreadman #cookiecupcakes #holidaydessert

Ingredients:
1 2/3 cups flour
1/2 tsp baking soda
1/2 tsp salt
4 tsp pumpkin spice
1/2 cup packed light brown sugar
1/4 cup packed dark brown sugar
1/4 cup honey
1/4 cup butter, softened
1/4 cup vegetable oil
2 large eggs
1/2 cup milk
Mini gingerbread men for garnish (optional)
For the frosting:
8 oz cream cheese, softened
1/2 cup butter, softened
3 cup powdered sugar
2 tsp vanilla extract
1/8 tsp salt

In a big mixing bowl combine the two sugars with the honey and butter. Mix it until fluffy. Then mix in eggs, oil and salt and mix until everything is combined. Add flour baking powder and spices and mix it. Slowly pour in the milk and mix it until just combined. Fill the dough in the prepared cupcake molds almost full and bake the cupcakes at 350 °F for about 18 - 20 minutes.
For the cream cheese frosting cream the cream cheese and the butter together, add powdered sugar, vanilla and salt and mix until everything is well combined. Mix it with a spatula to get rid of any air bubbles. Fill it in a piping bag with a big round tip and decorate the cupcakes. Add some sprinkles and mini gingerbread men if desired! Enjoy!

**Pro Tips**
- Make homemade gingerbread man! Tested and optimized recipe coming soon!
- fill the cupcakes almost full to get nicely high cupcakes.
- If the frosting is too liquid add some more powdered sugar or cool it for 10 minutes.
- Instead of using a spice blend you can mix your own with ground nutmeg, cloves, cinnamon, ginger with a ratio of 1:1:6:8. You will be good for this recipe if you use 1/4 tsp for 1 ratio value.

12/04/2020
CARROT CAKE RECIPE

Is carrot cake a spring cake or a winter dessert for you?

Do you love carrots? 🥕🥕🥕🥕This recipe is for a super-moist carrot cake with a slightly tangy cream cheese frosting. Decorated with some buttercream carrots. I could always eat it, no matter which season it is!
#carrotcake #recipeideas #easydessert

12/02/2020
Hedgehog cake

This is a quick decoration video on how to achieve a hedgehog design. First create a smooth buttercream layer for the face. You do not have to smooth out the whole cake. Then use a gras piping tip for the quills and fill up the whole cake and around the face. The face features are created with fondant. Finish the design with assorted buttercream flowers that were prepared before and kept frozen for assembling. Enjoy! #cakedecor #baking

11/29/2020
The Best German chocolate cake

Thanks to Mr. German who came up with this genius chocolate cake. This cake is made with soft chocolate cake layers, filled with a toasted pecans and coconut flakes cream and decorated with the most delicious brown sugar chocolate buttercream! If you want to surprise your loved ones with a simple but genius dessert, make this recipe!!!😍😍😍😍😍
#chocolatecake #recipe #cake #germanchocolatecake

11/22/2020
Blackberry mini cheesecake

Who doesnt like dessert with fresh fruit?

This recipe is for a dozen blackberry mini cheesecakes topped with blackberry sauce, violet whipped cream and garnished with a fresh, juicy blackberry. Not only would they be the star at any buffet, but also do they bust of flavor! Perfect individual sized dessert for Thanksgiving! #baking #cheesecake #thanksgivingdessert #minicake

11/20/2020
Llama decorated cake (Buttercream and fondant)

Is a llama or an alpaca? I guess llamas are more known but alpaca have the fluffier fur. Either way it is super cute! Can also be made as a pinata cake with a surprise filling! Fast decorated with a little bit of preparation work for the fondant. How do you like it?
#recipes #cakedecorating #chocolatecake

Ingredients:

2 cups all-purpose flour

3/4 cup dark or black cocoa powder

2 tsp baking soda

1 tsp salt

2 large eggs, at room temperature

1 1/2 cups sugar

1 cup butter milk

1 cup vegetable oil

1 tsp vanilla extract

1 cup hot coffee or hot water

For the buttercream:

6 egg whites, at room temperature

1 1/2 cups sugar

2 cups butter

1 tsp vanilla

2 oz chocolate, melted
sugar cone for hat
fondant for face and ears

This is my go-to chocolate cake recipe. Start off with a large bowl. Combine the sugar, eggs, oil, salt, and vanilla. Add butter milk, flour, cocoa, baking powder and baking soda and mix until everything is thoroughly incorporated. Stir in the hot coffee; the batter will be very thin. Divide the batter evenly among 2 8-inch cake pans. Bake for 40 minutes, or until a toothpick inserted in the center of each layer comes out clean. Cool the layers in the pans for 10 minutes before transferring to a wire rack to cool completely. Cut each layer one time horizontally.
For the buttercream whisk egg whites and sugar in a heatproof bowl and place it on a pot with simmering water (bain-marie). Whisk it continually until it forms soft peaks for 8 minutes. Take out the water bath and keep whisking the meringue until stiff peaks form. Mix in the butter in small pieces. Keep mixing it until it comes together in a smooth buttercream. Add vanilla and the frosting is ready to go. Separate 1 1/2 cups and mix in the slightly cooled chocolate. Dye the rest of the buttercream as desired.
To decorate the cake, place the bottom layer on a plate and cover it with a thin layer of buttercream. Top it with the second cake layer and repeat the step. Then apply the last layer and cover the cake with buttercream on the top and its sides. Refrigerate the cake for about 40 minutes. Remove the cake from the refrigerator and apply a final layer of buttercream, as well as any decoration.
Enjoy!

**PRO-TIPS**
-I like to change the bowl after the meringue was cooking on the water bath to a cold bowl. That makes mixing the meringue easier as it reaches room temperature faster.
-The buttercream can stay at room temperature for about 2 days. Then it should be moved in the fridge. Just whip it up for 10 minutes before using.
-Dye the buttercream best 3 days in advance. Blue needs some time to develop a deep color. You can activate the color with a little bit of buttercream for 10 seconds in the microwave. Then mix it under the rest of the buttercream.

11/15/2020
Striped cake Fall Mood

Purple and white stripes accompanied by orange swirls and a black as the night drip. Chocolate pumpkins give this cake a fall mood!

#stripedcake #fallcake #cakedecorating #pumpkincake #dripcake #chocolatecake #buttercreamcake

11/13/2020
Harvest Chocolate Cake

Put your pumpkins on scene with this easy striped cake design!

#pumpkincake #stripedcake #fallcake #chocolatecake #falldessert

11/11/2020
Spanish Flan Recipe - Crema Volteada

I never knew what I was missing out until I tried this silky caramel goodness! A must try if you like dessert at all :D

#flan #recipes #easybaking #dessertbaking #cremavolteada

Ingredients:
1 cup sugar
1/4 cup water
10 large eggs
1 tsp vanilla
2 cans evaporated milk (24 oz)
2 cans sweetened condensed milk (28 oz)

Start off with making the caramel. Add water and sugar to a pan and heat it up without stirring it until the sugar dissolved. Cook it for about 3 minutes at medium heat or until the sugar is golden brown. Pour a generous amount in the baking dish and set aside.

In a big mixing bowl mix eggs and sweetened condensed milk until combined. Add evaporated milk and vanilla. Fill the mixture in the baking pan. Place the pan in a bigger pan, filled with hot water and bake at 350 °C for about 35 minutes. Let it cool down at room temperature. When it is cold to touch, flip the baking pan on to a plate. Let it cool down in the fridge until cool.

Enjoy it cold from the fridge!

11/06/2020
KIT KAT CHOCOLATE CAKE

Which candy inspired cake should I make next? Write me suggestions in the comments!

This unbelievable Kit Kat cake recipe is made with soft chocolate cake layers, filled, and decorated with a delicious KitKat vanilla buttercream, chocolate ganache and wrapped with more Kit Kat chocolate!
#KITKAT #CHOCOLATECAKE #CAKERECIPES

Ingredients:
1 1/2 cups sugar
2 cups flour
3/4 cup dark cocoa powder
1 tsp baking powder
2 tsp baking soda
1 tsp salt
2 eggs
1 cup butter milk
1/2 cup vegetable oil
2 tsp vanilla
1 cup coffee, hot

For the Kit Kat buttercream
2 cups butter
6 egg whites
1 1/2 cups sugar
2 tsp vanilla
2 cups Kit Kat, finely chopped (14 snack size Kit Kat packs)

For the chocolate ganache
8 oz dark chocolate
4 oz heavy cream

Start off with a large bowl. Combine the sugar, eggs, salt, and vanilla. Add oil and butter milk. Mix it until fluffy. Sift in flour, cocoa, baking powder and baking soda and mix until everything is thoroughly incorporated. Stir in the hot coffee; the batter will be very thin. Divide the batter evenly among 2 8-inch cake pans. Bake for 40 minutes, or until a toothpick inserted in the center of each layer comes out clean. Cool the layers in the pans for 10 minutes before transferring to a wire rack to cool completely. Cut each layer one time horizontally.
For the buttercream whisk egg whites and sugar in a heatproof bowl and place it on a pot with simmering water (bain-marie). Whisk it continually until it forms soft peaks for 8 minutes. Take out the water bath and keep whisking the meringue until stiff peaks form. Mix in the butter in small pieces. Keep mixing it until it comes together in a smooth buttercream. Add vanilla and Kit Kat pieces. Whip it until well incorporated.

To make the pipeable chocolate ganache heat up the heavy cream until it reaches a small simmer. Chop chocolate into small pieces and add them to a heat proof bowl. Add the hot cream and let sit for 3 minutes. Stir it until everything is well combined. If you happen to have lumps of chocolate, heat the ganache in the microwave in 10 seconds intervals until smooth. Make sure to stir it after each microwaving interval.
To decorate the cake, place the bottom layer on a plate and spread a thin layer of chocolate buttercream on top add some chopped Kit Kats. Top it with the second layer and repeat the step. Then apply the last layer and cover the cake with Kit Kat buttercream on the top and its sides. Refrigerate the cake for about 40 minutes. Remove the cake from the refrigerator and apply a final layer of buttercream, as well as any decoration.
Enjoy!

**PRO-TIPS**
I like to change the bowl after the meringue was cooking on the water bath to a cold bowl. That makes mixing the meringue easier as it reaches room temperature faster.
The buttercream can stay at room temperature for about 2 days. Then it should be moved in the fridge. Just whip it up for 10 minutes before using.
Can’t get enough Kit Kat flavor? Try adding Kit Kat pieces to the cake batter! Double Kit Kat equals double the fun!

11/03/2020
Smore Spider Cheesecake Brownies

This recipe is for a soft and rich brownie batter with lots of chocolate topped with a graham cracker and a cheesecake layer. This cake is whipped up in under 10 minutes. Do you love easy and fast recipes?
#cheesecake #recipes #brownies

Ingredients:
For the brownie layer:
3/4 cup butter
3/4 cup sugar
2 eggs
1/2 cup all-purpose flour
1 cup dark cocoa powder
1/3 cup semi-sweet chocolate chips
salt

For the filling:
16 oz. cream cheese
1/2 cup marshmallow fluff
1/2 cup sugar
2 tsp. vanilla extract

For the graham cracker layer:
8 sheets graham cracker, crushed
2 tsp butter

Start off with a big mixing bowl. Add butter, sugar and eggs. Whisk it until it comes together. Sift in flour and cocoa powder. Gently fold in until just combined. Fold in half of the chocolate chips. Fill half of the brownie batter in a 9-inch lined springform pan. Bake it at 350 °F for 15 minutes.
In the meantime, prepare the cheesecake layer. For that mix cream cheese for about 1 minute until smooth. Add the rest of the ingredients and mix it until everything is incorporated. Fill about a 1/3 cup of the cheesecake layer in a piping bag for the spiderweb. For the graham cracker crust combine crushed graham cracker with melted butter and mix until the butter is evenly distributed. Pour the graham cracker mixture on top of the baked brownie and press it down. Add the cheesecake layer and smooth it out. Top it with a second brownie layer and smooth it. On top of the brownie layer pipe a spiderweb with the cheesecake filling. First pipe a spiral, then make lines from the center to the edge of the spiral to create a spiderweb pattern. Bake it for about 40 minutes at 350 °F and let it cool in the fridge for at least 4 hours.
Enjoy!

**Pro Tips**
Add more chocolate to get a darker and richer brownie crust.
Use semi-sweet chocolate or even 72 % chocolate for a more intense chocolate taste. I do not recommend using milk chocolate because it would add too much sweetness.
Garnish with some chocolate spiders

10/31/2020
OREO HALLOWEEN CAKE (HOMEMADE)

Trick or treat!
Happy Halloween! What is your favorite Halloween dessert? For me it is this cute OREO bat cake!
#oreos #cake #halloweencake

Ingredients:
2 cups all-purpose flour
3/4 cup dark or black cocoa powder
2 tsp baking soda
1 tsp salt
2 large eggs, at room temperature
1 1/2 cups sugar
1 cup butter milk
1 cup vegetable oil
1 tsp vanilla extract
1 cup hot coffee or hot water

For the oreo buttercream:
6 egg whites, at room temperature
1 1/2 cups sugar
2 cups butter
1 tsp vanilla
2 cups oreo crumbs, sifted for piping

For the drip
1/4 cup heavy cream
1/4 dark chocolate

Start off with a large bowl. Combine the sugar, eggs, oil, salt, and vanilla. Add butter milk, flour, cocoa, baking powder and baking soda and mix until everything is thoroughly incorporated. Stir in the hot coffee; the batter will be very thin. Divide the batter evenly among 2 8-inch cake pans. Bake for 40 minutes, or until a toothpick inserted in the center of each layer comes out clean. Cool the layers in the pans for 10 minutes before transferring to a wire rack to cool completely. Cut each layer one time horizontally.
For the buttercream whisk egg whites and sugar in a heatproof bowl and place it on a pot with simmering water (bain-marie). Whisk it continually until it forms soft peaks for 8 minutes. Take out the water bath and keep whisking the meringue until stiff peaks form. Mix in the butter in small pieces. Keep mixing it until it comes together in a smooth buttercream. Add vanilla and sifted OREO Crumbs. Whip it until well incorporated.

To make the chocolate ganache cake drip heat up the heavy cream until it reaches a small simmer. Chop chocolate into small pieces and add them to a heat proof bowl. Add the hot cream and let sit for 3 minutes. Stir it until everything is well combined. If you happen to have lumps of chocolate, heat the ganache in the microwave in 10 seconds intervals until smooth. Make sure to stir it after each microwaving interval.
To decorate the cake, place the bottom layer on a plate and cover it with a thin layer of OREO buttercream. Top it with the second cake layer and repeat the step. Then apply the last layer and cover the cake with OREO buttercream on the top and its sides. Refrigerate the cake for about 40 minutes. Remove the cake from the refrigerator and apply a final layer of buttercream, as well as any decoration.
Enjoy!

**PRO-TIPS**
⁃I like to change the bowl after the meringue was cooking on the water bath to a cold bowl. That makes mixing the meringue easier as it reaches room temperature faster.
⁃The buttercream can stay at room temperature for about 2 days. Then it should be moved in the fridge. Just whip it up for 10 minutes before using.

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