Ann Reardon

Facebook Cake with logo on the inside

facebook cake dessert

People love social media.  After my instagram cake hit youtube I was inundated with requests for a Facebook cake version.  Not everyone loves Facebook of course but I was a bit surprised when someone asked ‘who uses fb anymore?’  According to the stats for March this year fb has 1.11 billion monthly active users (Instagram has 100 million).   With those users generating 4.5 billion likes and 4.75 billion shares every 24 hours.   According to Alexa traffic rank facebook is now ranked number 1, with google.com second and youtube.com ranking third.   So here it is a Facebook cheesecake, tropical flavoured with a creamy coconut ‘f’ logo through the middle.

Facebook Blue Cheesecake Mixture

2 3/4 tsp gelatine powder – allow to bloom then split into two bowls
1 kg (2.2 pounds) or 3 3/4 cups plus 2 Tbsp and 2 tsp cream cheese
1  1/3 cups or 291g (10.26 ounces) sugar
250millilitres (8.45 fluid ounces) juice from tinned fruit (I used a mixture of pineapple/mango/passionfruit) if you prefer you can use milk instead
200g (7.05 ounces) white chocolate
1/4 teaspoon blue gel colouring

For first half of the mixture
150millilitres (5.07 fluid ounces) or 1/2 cup plus 1 Tbsp and 2 tsp cream
half of the bloomed gelatine

For second, other half of the mixture
150millilitres (5.07 fluid ounces) or 1/2 cup plus 1 Tbsp and 2 tsp cream
other half of the bloomed gelatine

Line a tissue box or container 11cm (4.33 inches) square at the end and 21cm (8.27 inches) long.  If using a tissue box add support to it using extra boxes.

Print the FaceBook logo 11cm (4.33 inches) (click on it to go to full size version).

facebook logo cake reardon

Sprinkle the gelatine over cold water, stir it in and then set it aside.

Place your cream cheese into the bowl of a mixer and then mix it on high speed for a few minutes until it is soft and smooth.

Beat in the sugar, scraping down the sides of the bowl a few times as you go.  Add the colouring of your choice

Melt the white chocolate in the microwave or over a double boiler.   Allow it to cool slightly if using the double boiler and then pour it into your cream cheese mixture and whip thoroughly.

Add the juice and mix that in until it looks glossy and smooth.

Split the mixture in half by measuring out 750ml or 3 cups of mixture into a separate bowl.  Cover one half with plastic wrap and leave it at room temperature.

Take your first 150ml or 1/2 cup plus 1 Tbsp and 2 tsp of cream, (I am using cream that is 35% fat) and whip it until you get nice soft peaks.

Split your gelatine in two halves and heat the one half in the microwave until it is liquid, keep an eye on it so it doesn’t bubble over.

Pour this gelatine over the cream cheese mixture and quickly mix it through.  Then fold in your whipped cream.

Pour some of this into the tissue box up to the correct level, see the video for a demonstration

Line a second container the same length as the tissue box and at least 7cm (2.76 inches) wide with foil.   Pour some cheesecake mixture in to the required height.  Place both of those in the fridge for at least 3 hours.

You will have a small amount of cheesecake mixture left, cover the bowl with plastic wrap and leave at room temperature.

Facebook ‘f’ coconut gel recipe
400millilitres (13.53 fluid ounces) or 1 1/2 cups plus 1Tbsp and 2 tsp coconut cream
225millilitres (7.61 fluid ounces) or 3/4 cup plus 2 Tbsp and 1 tsp cream
2 1/2 Tablespoons gelatine
1/2 cup or 125millilitres (4.23 fluid ounces) water
4 Tablespoons or 52g (1.83 ounces) sugar

Sprinkle gelatine over cold water and set it aside.

In a saucepan heat your cream, coconut milk and sugar.  Continue to stir until it is hot and then remove from the heat and add in the gelatine, this will melt into the mixture as you stir it.

Take a brownie tin 17.5cm (6.89 inches) x 27cm (10.63 inches), line it with foil and pour in the coconut gel mixture.  If you allow the foil to overlap the edges it will make it easier when it comes to getting it out.  Place in the fridge until set.

Glaze for Facebook Cake
150millilitres (5.07 fluid ounces) or 1/2 cup plus 1 Tbsp and 2 tsp tinned juices
300g (10.58 ounces) or 1 1/3 cup plus 2 tsp sugar
150g (5.29 ounces) or 1/3 cup plus 1 Tbsp and 2 tsp glucose syrup or light corn syrup
350g (12.35 ounces) or 1 cup plus 1 Tbsp sweetened condensed milk
20g (0.71 ounces) or 1 1/2 Tbsp gelatine
120g (4.23 ounces) or 1/2 cup minus 1 tsp water
300g (10.58 ounces) white chocolate
1/4 tsp white food colouring
1/4 tsp blue gel colour (optional)

Sprinkle the gelatine over the water and set aside

Put your sugar, sweetened condensed milk, juices and glucose syrup into a pan and heat until just before boiling.

Break your chocolate into pieces and add in your gelatine and chocolate and stir until they are melted, add colouring of choice, I used 1/4 teaspoon of white and 1/4 teaspoon of blue colour.

Allow glaze to cool to 89ºF (32ºC) or until it no longer feels warm.

Using a soup ladle spoon mixture over the cheesecake allowing the excess to drip off.  For a smoother coat place it in the fridge and repeat the glazing a second time.   Refrigerate until the glaze stops dripping then use a hot knife to trim around the base.

Carefully transfer it to your serving platter.

 

To Decorate the facebook cake
Add some white chocolate butterflies

facebook cake
Copyright © 2013 Reardon Media Pty Ltd. All rights reserved. How To Cook That

BIG ANNOUNCEMENT

I have been busy over the last year planning, writing and overseeing the photography and layout for my first ever cookbook! There are heaps of my favourite dessert recipes in there with a chapter on pastries, ice-cream, yummy cakes, artistic desserts and of course chocolate desserts. Each chapter has its own intro explaining the food science that you'll need to know for success every time. Booksellers where you can purchase your very own copy: http://bit.ly/ARcookbook


All recipe quantities in the book are in grams, ounces and cups.

22 Comments View Comments

  1. Hi Ann, to make the letter could I use normal cream(from milk) instead of coconut?
    Please answer it’s for a friend’s birthday! Thanks!

    • Admin HowToCookThat

      Hi Danae, You could repalce the coconut cream with normal cream, however it won’t have the coconut flavour AND it won’t be white. If you want the white colour without the coconut cream you will need to add a white colouring.

  2. hi ann, i was wondering where you got your container from? i live in australia so if its from an australian shop i would have easy access to it

    • Admin HowToCookThat

      Hi Angela, Ann made her container by lining a tissue box and using a couple of other tissue boxes for support. If you check out the video you can see how she does this. The box was about11cm (4.33 inches) square at the end and 21cm (8.27 inches) long.

  3. this is awesome, is it possible to make a tumblr cake?

  4. Hi Ann, I think you meant to say 2 and 3/4 tablespoons instead of teaspoons for the cheesecake recipe, I made this exactly as the instructions said and it turned into a sloppy disaster! 🙁

  5. hi Ann!!

    I love this! Been looking for a very different cake to serve on my birthday this year [4 Oct] and this is it!! F for Fatima!! yay!!!
    Thanks for all your easy to follow tutorials!! You make everything seem so easy!!

    • Ann

      Happy birthday Fatima 😀

  6. Hi Ann
    I love your recipes, keep up the great work.
    Is there a method to make fondant without gelatine?
    Thanking you in advance

    Sammy

    • Ann

      hi sammy, just google ‘vegan fondant recipe’

  7. Hi Ann you don’t mention how much water to bloom the gelatine in for the blue cheesecake mixture?

  8. Ann,

    Fantastic !! Can’t take my eyes out of it.. You always make a feel to taste it..
    Im going to try it out

  9. HI Ann
    in the video you say coconut milk but in the written recipe it says coconut cream could i use either?

    • yes i noticed that too, can we use either one Ann?

      • Ann

        Hi Paula and annabel, yes you could use either, the one I used was coconut cream.

        • Thanks Ann
          Im making this on thursday:)

    • Ann

      either is fine, I used cocnut cream

  10. HELLO ANN HOW ARE YOU

  11. thank you so much for this receipe

    • Ann

      my pleasure Yuli

  12. Hi Anne!

    Big fan, love your work. Just wondering could I use any kind of juice? Like store bought or fresh? Do you know any other flavours that taste good?

    Thanks!
    Eva

    • Ann

      Hi Eva, yes you can experiment with different flavours of juice. The juice from the tinned fruit tends to be more concentrated than the ones you buy as a drink but you could boil them to concentrate the flavor.

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