We’re heading to Pub in the Park Marlow this week!
It’s been a proper team effort and unbelievable graft to get festival ready! Rain, hail, wind… you name it, we had it. But the team battled through and got the job done!
Now we’re ready to serve up some serious desserts! You HAVE to be there
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Here’s who’s playing:
Thursday evening, 6pm – Jools Holland�Friday evening, 6pm – Craig David �Saturday afternoon, 11:30am – Gabrielle�Saturday evening, 6pm – McFly�Sunday, 1pm – Razorlight
Good music, great food, and cheesecake made your way… what more could you want?
The team want to meet you all so, come and see us, build your cheesecake, and say hello!
Mad love 🧡
#PubInThePark #PubInTheParkMarlow #BuildYourOwnCheesecake
Cookies & cream cheesecake filled truffles. Don’t know? Get to know bruh 😘
Exclusive to @gopuff_uk 💙
PS. It’s really simple, download the app, search for Pleese, order, get delivered within 30 mins, be happy 😊
#gopuff #pleese
Mr Kipling makes exceedingly good cakes, but we level them up 💯🤩
This is a must for your next party or gathering, full instructions and ingredients below 👇
Ingredients
Base
300g digestive biscuit
30g salted butter
Filling
750g cream cheese
94g double cream
134g sugar
¼ teaspoon almond essence
3 tablespoons raspberry jam
Ganache
240g white chocolate chips
90g double cream
pink food colouring
white food colouring
Instructions
Biscuit Base
Step 1
Smash your biscuits into a fine crumb and melt your butter
Step 2
Combine in a bowl and empty into your cake tin
Step 3
Press down until firm and tidy the edges with a spoon
Step 4
Place in the freezer to set whilst you make your filling
Cheesecake Filling
Step 5
Mix the cream cheese, sugar, double cream using a hand whisk or stand mixer
Step 6
Split the mixture into 2 bowls, one containing 2/3 of the mix and the other 1/3
Step 7
To the 2/3 mixture add your almond essence, to the 1/3 mixture add your compote/ jam. Mix both bowls to combine the ingredients
Step 8
Empty your raspberry cheesecake mix into the almond mix and lightly swirl the two together until a marble pattern forms
Step 9
Remove the base from the freezer and line your tin with slices of Battenberg
Step 10
Press your cheesecake filling into the edges of your cake lined tin, until a crater remains. Then empty the remaining filling into the tin.
Step 11
Level off with a palette knife and place in the freezer to set
Decoration
Step 12
For the ganache heat your cream and pour over the chocolate chips, whisking until smooth and glossy. Add your white food colouring in small amounts whilst whisking until a snowy white ganache forms. Follow the same process with the pink food colouring
Step 13
Decorate your cake, using the ganache to stick your chosen Mr Kipling toppings to the top of your cake
Step 14
Defrost in the fridge for 6-8 hours before serving
#pleese #recipe #norules @mrkiplinguki
This is a sign you’ve manifested Pleese cookies into your life, this bank holiday! We have three flavours on @gopuff_uk
-triple chocolate 🍫🍫🍫
-sticky toffee pudding 🍮
-birthday cake 🎂
Enjoy 😘🧡
#gopuff #pleese
MilkyBar cheesecake recipe! 🤤
This one’s super simple to create and the hidden white choc core adds that extra bit of theatre for sure
#pleesecakes #cheesecakes #recipe #milkybar #fyp foryou @milkybaruki
Triple chocolate brownie cookie pie (we were meant to release the recipe about 2 months ago for pie week, but just been too busy) anyway here it is!
Have a great Saturday 🧡
#cookiepie
