While I LOVE showing you guys outrageous, over the top recipes, I also enjoy taking it back to the basics. Master the basics and you’ll forever be able to create magic in the kitchen! This is probably the most used My Cupcake Addiction recipe around the world & once tried, you’ll never do storebought frosting again… I promise. I’m giving you my famous perfectly pipeable buttercream frosting. It’s, without a doubt, the GREATEST frosting of all time! 

The great equalizer in this recipe is the milk. More milk will thin out the buttercream, and less will keep it thicker depending on what you need it for. Thicker frosting is better for layering in between cake layers, piping high swirls and flower designs while thinner frosting is great for covering cakes and softer, lower swirl designs. 

It’s also important to add the powdered sugar in sections and not all at once for maximum lightness and fluffiness.


1. In a stand mixer with the whisk or paddle attachment, beat the butter on high speed for at least 5 minutes, until the butter has lightened in color and is thoroughly whipped. 

2. Using the tip of a sharp knife, scrape the vanilla seeds into the butter and beat to incorporate.

3. Add 1 cup of the sugar and begin mixing on low speed to combine, then beat on high speed or about 2 minutes.

4. Repeat this process 1 cup at a time until all the sugar has been added. Add milk a dash at a time if the mixture becomes too thick or dry. Scrape down the sides as needed and make sure no sugar is visible.

5. The frosting will last for 1 month in the freezer, 2 weeks in the fridge, and 3 days at room temperature.

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Easy No Bake MALEFICENT Cookies & Cream Cheesecake Recipe + REVERSE COOKIE CRUMB ART (wtF?)


Reverse Cookie Crumb Art (it’s a thing now)

You guys know I love a NO-BAKE recipe and cookies and cream pretty much anything is amaze. This super delicious but not-too-hard no bake cheesecake recipe is seriously so fluffy and balanced and delicious you HAVE to try it at least once.



Prep Time: 30mins

Chill Time: 1 hour

Serves: 8-10

Tin Size: 9”w x 2.5”h

Watch the YouTube video of this Recipe


  • 500g softened cream cheese
  • 1tsp vanilla essence or extract
  • 250g white chocolate
  • 300ml whipping cream
  • 600g dark chocolate cookies
  • 100g butter
  • Food colouring – purple & green


Wash your hands!


  1. Set aside 10 whole cookies.
  2. Finely crush remaining cookies & set aside ½ cup of dry crushed cookies for later
  3. Melt butter and pour over crushed cookies, mixing until it resembles wet sand and clumps together when squeezed
  4. Press into a non-stick removable base fluted tart tin (or similar). Ensure cookie mixture thickness is even and reaches the sides and tops of your tart tin. Compact firmly
  5. Roughly break the 10 whole cookies, press them gently into the base & refrigerate


  1. Pour ½ of the cream (150ml) over the white chocolate and microwave 1 minute
  2. Stir until smooth, microwaving an additional 30 seconds if necessary
  3. Combine vanilla & cream cheese. Add white chocolate mixture and beat using an electric mixer until smooth
  4. Divide mixture into 2 bowls. Colour one bowl of mixture green and one bowl of misture purple (TIP – gel based colours are the most vibrant)
  5. Semi whip remaining cream and divide evenly between the green and purple mixtures, folding through gently (Note – be careful not to overwhip your cream)

This decoration technique I’ve decided to call Reverse Cookie Crumb Stencilling (RCCS – lol) – it’s so versatile and you can use it with any template, any name, any shape and any colour combo.


  1. Dollop scoops of purple and green mixture haphazardly inside the chilled base and smooth the top using a spatula. Set a little of each colour aside for finishing touches
  2. Once smooth, use a skewer or chopstick to marble the mixture using a figure 8 pattern
  3. Add a little extra coloured mixture anywhere you feel you need it, and marble the surface gently
  4. Freeze approx. 1 hour
  5. While you’re waiting, print this maleficent template on non toxic cardstock and cut around the silouhette
  6. When the cheesecake is firm to touch, place the template gently on top and press down the edges and corners to ensure a snug fit
  7. Use the remaining crushed dry cookies to sprinkle over the cheesecake, spreading them away from the template so they stick only to the exposed cheesecake.
  8. Use a pastry brush to remove excess crumbs from the template, prise the corners up with a skewer or knife and once all corners are free, remove your template
  9. Be amazed

This awesome cheesecake keeps in the fridge for 1 week & is best served chilled. Serve with raspberry coulis or strawberry topping for a deliciously evil dessert…

In the lead up to Halloween I wanted to give you something fresh and simple and a little less traditional to the usual pumpkins and skeletons (but don’t worry, they’re coming)

Get ready for Halloween!!

xx Elise

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