{"id":3611,"date":"2013-08-02T19:23:43","date_gmt":"2013-08-02T09:23:43","guid":{"rendered":"https:\/\/www.howtocookthat.net\/public_html\/?p=3611"},"modified":"2016-11-17T13:22:26","modified_gmt":"2016-11-17T03:22:26","slug":"facebook-cake","status":"publish","type":"post","link":"https:\/\/www.howtocookthat.net\/public_html\/facebook-cake\/","title":{"rendered":"Facebook Cake with logo on the inside"},"content":{"rendered":"<div class=\"hrecipe\" align=\"center\">\n<div><img loading=\"lazy\" decoding=\"async\" class=\"photo\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2013\/07\/facebook-cake-reardon-550x335.jpg\" alt=\"facebook cake dessert\" width=\"550\" height=\"335\" \/><\/p>\n<p>People love social media. \u00a0After my\u00a0<a title=\"Instagram Cake made from chocolate mousse with chocolate glaze\" href=\"https:\/\/www.howtocookthat.net\/public_html\/instagram-cake\/\">instagram cake<\/a>\u00a0hit youtube I was inundated with requests for a Facebook cake version. \u00a0Not everyone loves Facebook of course but I was a bit surprised when someone asked &#8216;who uses fb anymore?&#8217; \u00a0According to the stats for March this year fb has 1.11 billion monthly active users (Instagram has 100 million). \u00a0 With those users generating 4.5 billion likes and 4.75 billion shares every 24 hours. \u00a0\u00a0According to Alexa traffic rank facebook is now ranked number 1, with google.com second and youtube.com ranking third. \u00a0 So here it is a Facebook cheesecake, tropical flavoured with a creamy coconut &#8216;f&#8217; logo through the middle.<\/p>\n<p><iframe loading=\"lazy\" src=\"\/\/www.youtube.com\/embed\/bNb2HgmVy14?rel=0\" width=\"550\" height=\"309\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/p>\n<h3 class=\"fn\"><strong>Facebook Blue Cheesecake Mixture<\/strong><\/h3>\n<p><span class=\"ingredient\"><span class=\"amount\">2 3\/4 tsp<\/span>\u00a0<span class=\"name\">gelatine powder<\/span><\/span>\u00a0&#8211; allow to bloom then split into two bowls<br \/>\n<span class=\"ingredient\"><span class=\"amount\">1 kg (2.2 pounds)<\/span>\u00a0or 3 3\/4 cups plus 2 Tbsp and 2 tsp\u00a0<span class=\"name\">cream cheese<\/span><\/span><br \/>\n1 \u00a01\/3 cups or 291g (10.26 ounces) sugar<br \/>\n250millilitres (8.45 fluid ounces) juice from tinned fruit (I used a mixture of pineapple\/mango\/passionfruit) if you prefer you can use milk instead<br \/>\n200g (7.05 ounces) white chocolate<br \/>\n1\/4 teaspoon blue gel colouring<\/p>\n<p>For first half of the mixture<br \/>\n150millilitres (5.07 fluid ounces) or 1\/2 cup plus 1 Tbsp and 2 tsp <a title=\"What cream should I use?\" href=\"https:\/\/www.howtocookthat.net\/public_html\/cream-use\/\">cream<\/a><br \/>\nhalf of the bloomed gelatine<\/p>\n<p>For second, other half of the mixture<br \/>\n150millilitres (5.07 fluid ounces) or 1\/2 cup plus 1 Tbsp and 2 tsp <a title=\"What cream should I use?\" href=\"https:\/\/www.howtocookthat.net\/public_html\/cream-use\/\">cream<\/a><br \/>\nother half of the bloomed gelatine<\/p>\n<p>Line a tissue box or container 11cm (4.33 inches) square at the end and 21cm (8.27 inches) long. \u00a0If using a tissue box add support to it using extra boxes.<\/p>\n<p>Print the FaceBook logo 11cm (4.33 inches) (click on it to go to full size version).<\/p>\n<p><a href=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2013\/08\/facebook-template.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-thumbnail wp-image-3630 alignleft\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2013\/08\/facebook-template-150x150.jpg\" alt=\"facebook logo cake reardon\" width=\"150\" height=\"150\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2013\/08\/facebook-template-150x150.jpg 150w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2013\/08\/facebook-template-100x100.jpg 100w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2013\/08\/facebook-template-300x300.jpg 300w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a><\/p>\n<p>Sprinkle the gelatine over cold water, stir it in and then set it aside.<\/p>\n<p>Place your cream cheese into the bowl of a mixer\u00a0and then mix it on high speed for a few minutes until it is soft and smooth.<\/p>\n<p>Beat in the sugar, scraping down the sides of the bowl a few times as you go.\u00a0 Add the colouring of your choice<\/p>\n<p>Melt the white chocolate in the microwave or over a double boiler. \u00a0 Allow it to cool slightly if using the double boiler and then\u00a0pour it into your cream cheese mixture and whip thoroughly.<\/p>\n<p>Add the juice and mix that in until it looks glossy and smooth.<\/p>\n<p>Split the mixture in half by measuring out 750ml or 3 cups of mixture into a separate bowl.\u00a0 Cover one half with plastic wrap and leave it at room temperature.<\/p>\n<p>Take your first 150ml or 1\/2 cup plus 1 Tbsp and 2 tsp of <a title=\"What cream should I use?\" href=\"https:\/\/www.howtocookthat.net\/public_html\/cream-use\/\" target=\"_blank\">cream<\/a>, (I am using cream that is 35% fat) and whip it until you get nice soft peaks.<\/p>\n<p>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&#8217;t bubble over.<\/p>\n<p>Pour this gelatine over the cream cheese mixture and quickly mix it through.\u00a0 Then fold in your whipped cream.<\/p>\n<p>Pour some of this into the tissue box up to the correct level, see the video for a demonstration<\/p>\n<p>Line a second container the same length as the tissue box and at least 7cm (2.76 inches) wide with foil. \u00a0 Pour\u00a0some cheesecake mixture in to the required height. \u00a0Place both of those in the fridge for at least 3 hours.<\/p>\n<p>You will have a small amount of cheesecake mixture left, cover the bowl with plastic wrap and leave at room temperature.<\/p>\n<p><strong>Facebook &#8216;f&#8217; coconut gel recipe<\/strong><br \/>\n400millilitres (13.53 fluid ounces) or 1 1\/2 cups plus 1Tbsp and 2 tsp coconut cream<br \/>\n225millilitres (7.61 fluid ounces) or 3\/4 cup plus 2 Tbsp and 1 tsp <a title=\"What cream should I use?\" href=\"https:\/\/www.howtocookthat.net\/public_html\/cream-use\/\" target=\"_blank\">cream<\/a><br \/>\n2 1\/2 Tablespoons gelatine<br \/>\n1\/2 cup or 125millilitres (4.23 fluid ounces) water<br \/>\n4 Tablespoons or 52g (1.83 ounces) sugar<\/p>\n<p>Sprinkle gelatine over cold water and set it aside.<\/p>\n<p>In a saucepan heat your cream, coconut milk and sugar.\u00a0\u00a0Continue 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.<\/p>\n<p>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.\u00a0 If you allow the foil to overlap the edges it will make it easier when it comes to getting it out.\u00a0 Place in the fridge until set.<\/p>\n<p><strong>Glaze for Facebook Cake<\/strong><br \/>\n150millilitres (5.07 fluid ounces) or 1\/2 cup plus 1 Tbsp and 2 tsp tinned juices<br \/>\n300g (10.58 ounces) or 1 1\/3 cup plus 2 tsp sugar<br \/>\n150g (5.29 ounces) or 1\/3 cup plus 1 Tbsp and 2 tsp glucose syrup or light corn syrup<br \/>\n350g (12.35 ounces) or 1 cup plus 1 Tbsp sweetened condensed milk<br \/>\n20g (0.71 ounces) or 1 1\/2 Tbsp gelatine<br \/>\n120g (4.23 ounces) or 1\/2 cup minus 1 tsp water<br \/>\n300g (10.58 ounces) white chocolate<br \/>\n1\/4 tsp white food colouring<br \/>\n1\/4 tsp blue gel colour (optional)<\/p>\n<p>Sprinkle the gelatine over the water and set aside<\/p>\n<p>Put your sugar, sweetened condensed milk, juices and glucose syrup into a pan and heat until just before boiling.<\/p>\n<p>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.<\/p>\n<p>Allow glaze to cool to 89\u00baF (32\u00baC) or until it no longer feels warm.<\/p>\n<p>Using a soup ladle spoon mixture over the cheesecake allowing the excess to drip off.\u00a0 For a smoother coat place it in the fridge and repeat the glazing a second time. \u00a0 Refrigerate until the glaze stops dripping then use a hot knife to trim around the base.<\/p>\n<p>Carefully transfer it to your serving platter.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>To Decorate the facebook cake<\/strong><br \/>\nAdd some <a title=\"Chocolate Butterfly | How to Make Dainty Chocolate Butterflies\" href=\"https:\/\/www.howtocookthat.net\/public_html\/chocolate-butterflies\/\">white chocolate butterflies<\/a><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-3620\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2013\/07\/facebook-cake-1-550x335.jpg\" alt=\"facebook cake\" width=\"550\" height=\"335\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2013\/07\/facebook-cake-1-550x335.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2013\/07\/facebook-cake-1-300x182.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2013\/07\/facebook-cake-1-60x36.jpg 60w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2013\/07\/facebook-cake-1-400x244.jpg 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2013\/07\/facebook-cake-1.jpg 1280w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\n<h7 class=\"updated\">Copyright \u00a9 2013 Reardon Media Pty Ltd.  All rights reserved. <\/h7><a href=\"https:\/\/www.howtocookthat.net\">How To Cook That<\/a>\n<\/div>\n<\/div>\n \n<h4 align=center>My Cookbook<\/h4>\n<p align=center>\n<a href=\"https:\/\/www.howtocookthat.net\/public_html\/cook-crazy-sweet-creations-cookbook-ann-reardon\/\" target=\"_blank\"><img decoding=\"async\" width=\"40%\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/03\/hardcover-book-mockup-of-a-woman-reading-3409-el1.png\" alt=\"ann reardon crazy sweet creations cookbook\" title=\"Crazy Sweet Creations Cookbook\" style=\"opacity: 0.8; -moz-opacity: 0.8;\" class=\"fade\" \/><\/a>\n<\/br>\nStores that sell my book listed by country:  \n<a href=\"http:\/\/bit.ly\/ARcookbook\" rel=\"nofollow\" target=\"_blank\">http:\/\/bit.ly\/ARcookbook<\/a>\n<\/br>\nAll recipe quantities in the book are in grams, ounces and cups.<\/p>","protected":false},"excerpt":{"rendered":"<a href=\"https:\/\/www.howtocookthat.net\/public_html\/facebook-cake\/\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2013\/07\/facebook-cake-2-150x150.jpg\" class=\"alignleft tfe wp-post-image\" alt=\"facebook logo on inside\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2013\/07\/facebook-cake-2-150x150.jpg 150w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2013\/07\/facebook-cake-2-100x100.jpg 100w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2013\/07\/facebook-cake-2-300x300.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2013\/07\/facebook-cake-2-1200x1200-cropped.jpg 1200w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-wp-pid=\"3621\" \/><\/a><p>People love social media. \u00a0After my\u00a0instagram cake\u00a0hit youtube I was inundated with requests for a Facebook cake version. \u00a0Not everyone loves Facebook of course but I was a bit surprised when someone asked &#8216;who uses fb anymore?&#8217; \u00a0According to the stats for March this year fb has 1.11 billion monthly active users (Instagram has 100 million). \u00a0 With those users generating 4.5 billion likes and 4.75 billion shares every 24 hours. \u00a0\u00a0According to Alexa traffic<\/p>\n","protected":false},"author":1,"featured_media":3621,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1654,142,145],"tags":[173,31,972,1459,1457,1460,1458,1453,1463,1461,1462,1455,1454,1456,174,1017],"_links":{"self":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/3611"}],"collection":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/comments?post=3611"}],"version-history":[{"count":41,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/3611\/revisions"}],"predecessor-version":[{"id":47373,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/3611\/revisions\/47373"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media\/3621"}],"wp:attachment":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media?parent=3611"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/categories?post=3611"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/tags?post=3611"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}