Making+the+Cake

This will help to convert LIQUID measurements.
==Liquid Measure fluid oz Cup Pint Quart Liter Gallon 128 16 8 4 3.75 1 34 4.23 2.11 1.06 1 .26 32 4 2 1. 95 .25 16 2 1 .5 .47 .13 8 .5 .5 .25 .24 .06 ==

** This is what each ingredient's job! Or most of them. **
Ingredients functions-  Flour= structure  Sugar= sweet  eggs=light texture and binder  liquid= improves mouth feel  baking soda or powder= helps the goods rise or leaven

Andria's pie
Crust  1 1/2 cups graham cracker crumbs  1/4 cup melted butter  1/4 cup dark brown sugar  1 Tbsp flour

Filling  32 oz cream cheese (4 8oz packages) room temp.  1 cup milk  1/2 cup heavy cream <span style="background-color: #ffffff; color: #000000; font-family: Arial; font-size: 14pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> 3 eggs <span style="background-color: #ffffff; color: #000000; font-family: Arial; font-size: 14pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> 1 egg yolk <span style="background-color: #ffffff; color: #000000; font-family: Arial; font-size: 14pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> 1 cup sour cream (Daisy) <span style="background-color: #ffffff; color: #000000; font-family: Arial; font-size: 14pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> 1 Tbsp vanilla <span style="background-color: #ffffff; color: #000000; font-family: Arial; font-size: 14pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> 1/4 cup AP Flour <span style="background-color: #ffffff; color: #000000; font-family: Arial; font-size: 14pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> 1 Tbsp lemon juice <span style="background-color: #ffffff; color: #000000; font-family: Arial; font-size: 14pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> 1/4 tsp lemon zest

<span style="background-color: #ffffff; color: #000000; font-family: Arial; font-size: 14pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> 1. Preheat oven to 350 degrees F. Greese 9 inch spring form pan. <span style="background-color: #ffffff; color: #000000; font-family: Arial; font-size: 14pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> 2. In a bowl, mix graham cracker crumbs, brown sugar, and flour. Pour butter over crumb mixture and combine. Press to the bottom of pan and about 1/4 inch up side. <span style="background-color: #ffffff; color: #000000; font-family: Arial; font-size: 14pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> 3. In a mixing bowl cream together cheese, and sugar until smooth consistency. Add to mixture milk, cream, and eggs until combined. Scrape bottom of bowl to be sure all is incorporated. <span style="background-color: #ffffff; color: #000000; font-family: Arial; font-size: 14pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> 4. Add sour cream, lemon juice, lemon zest, and flour. Mix until combines. <span style="background-color: #ffffff; color: #000000; font-family: Arial; font-size: 14pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> 5. Pour filling in crust. <span style="background-color: #ffffff; color: #000000; font-family: Arial; font-size: 14pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> 6. Bake in oven for about 45-50 minutes or until center is set. Turn off oven and let cheesecake sit for an hour or two before removing and placing in refrigerator. This will help with cracking.

Fondant - it gets messy
I would advise making the fondant, but it does make your kitchen sticky! The store bought is just not as good but its is very hard to make fondant so don't get frustrated!
 * 1) **Marshmallows** - big or little!
 * 2) **Icing sugar** - You'll be mixing the icing sugar into the marshmallows to make a dough so I usually make sure that I have an entire bag on hand.
 * 3) **Food coloring**

====Take a couple of handfuls of marshmallows and put them in a microwave safe bowl. Add a couple of drops of water and toss the marshmallows in it until they are all a bit damp. If you are going to just make one colour then put the whole bag of marshmallows in the bowl and add a couple of teaspoons of water.====

I like to make smaller batches because its easier to add the colour to the melted marshmallow than it is to work the colour into the fondant later.
====Stick the marshmallows in the microwave for ten seconds at a time until the are puffed up and easily stir into a goo with a wooden spoon. Tip: Grease your spoon with butter, things can get a bit sticky.==== ====Add food colouring to the melted marshmallows until you get the colour you want. Remember that you're going to be adding icing sugar which will lighten the colour so make it a bit brighter than you need.==== ====Start folding icing sugar into the marshmallow goo until it becomes a soft and fluffy dough. Grease your hands with a bit of butter and turn the marshmallow out onto a table sprinkled with icing sugar. Continue to knead in icing sugar until the fondant is stiff enough to roll out.====

If you add too much icing sugar the fondant will be very stiff and hard to roll out - knead in a little bit of butter
====To store your fondant wrap them in pieces of lightly greased plastic wrap and keep them either in a big ziplock bag or a tupperware container. The fondant is essentially a sugar paste (its just marshmallows and icing sugar) so it has a shelf life of three or four months. If it feels a bit stiff and hard to use after being stored for a long time you can soften it up by kneading a bit of butter in or putting in the microwave one-two seconds at a time==== home