Starbucks Guava Passionfruit Drink Copycat Recipe

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FOR THE SYRUP
2 c. 

small pineapple chunks, plus two wedges and two pineapple leaves, optional, for garnish

1/3 c. 

sugar

1 

 (1-inch) piece fresh ginger, sliced into very thin coins

FOR EACH DRINK
3/4 c. 

unsweetened coconut milk

1/2 c. 

guava juice

2 tbsp. 

passion fruit juice

1 to 2 tbsp. pomegranate or tart cherry juice

Ice

 
DIRECTIONS
  1. In a small saucepan, over medium heat combine pineapple, ½ cup water, sugar, and ginger. Bring to a boil. Reduce to a simmer and let simmer 10 minutes. Remove from heat and let cool. Strain through a fine mesh sieve into a measuring cup or bowl, pressing on solids to release any extra juices; discard solids. 
  2. In a cocktail shaker filled with ice, combine 2 tablespoons of pineapple-ginger syrup, coconut milk, guava juice, passionfruit juice, and 1 tablespoon pomegranate juice. Add more pomegranate juice, if desired for a darker color. Shake vigorously until well chilled. 
  3. Pour into two glasses filled with ice. Garnish with a pineapple wedge and leaf. 

Disney Pretzel Copycat Recipe

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Ingredients:
Store-bought pizza dough (room temperature)
Sea salt flakes
2 egg whites, whisked
Flour

Store-bought cheese dip or mustard

  1. Preheat oven to 425 degrees F.
  2. Use a non-stick cookie sheet.
  3. Allow the store-bought pizza dough to reach room temperature.
  4. On a lightly floured surface, cut the dough into 4 pieces to make 4 pretzels.
  5. Working on 1 pretzel at a time, separate the dough into 3 balls, one ball larger than the other two.
  6. Roll out the largest piece for the head and the smaller pieces for the ears. Tip: Don’t over-flour the dough; keep it sticky.
  7. Create 3 circles with the dough. The large circle will be Mickey’s head, and the two smaller circles will be his ears.
  8. Make sure the small circles are attached to the large circle. The dough should be sticky enough so his ears are attached to create one fun pretzel!
  9. Brush the pretzel with the egg whites and lightly sprinkle with sea salt flakes.
  10. Bake 10-15 minutes or until golden brown.

Serve with a cheesy dip or mustard!

Disney Grilled Cheese Copycat Recipe

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INGREDIENTS

  1. 8 slices of artisan bread
    8 cheddar cheese slices
    8 provolone slices
  1. For the cream cheese spread:
    1/2 cup of cream cheese
    1/2 cup of shredded cheddar or Double Gloucester cheese
    2 tablespoons of heavy cream
    1/4 teaspoon of coarse salt
  1. For the garlic spread:
    1 cup of mayonnaise
    1 1/2 teaspoons of minced garlic
    1/2 teaspoon of coarse salt

DIRECTIONS

For the cream cheese spread:

  1. Combine the cream cheese, cheddar or Double Gloucester, heavy cream, and salt in a food processor.
  2. Blend until smooth and set aside.

For the garlic spread:

  1. Combine the mayonnaise, garlic, and salt in small bowl.
  2. Stir until blended and set aside.

For the sandwich:

  1. Lay out artisan bread slices on parchment paper or a large cutting board.
  2. Place 2 slices of cheddar on 4 of the bread slices. Place 2 slices of provolone on remaining bread slices.
  3. Equally spoon the cream cheese spread on the slices with provolone. Gently smooth cream cheese spread over each slice.
  4. Press cheddar side and provolone side together.
  5. Heat a large skillet over medium heat for 5 minutes, until hot.
  6. Brush both sides of the sandwiches with the garlic spread.
  7. Grill sandwiches for 2 minutes on each side, until cheese is melted and bread is golden brown!

Disney Monte Cristo Sandwich Recipe Copycat

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INGREDIENTS

1 egg
1 3/4 cups plus 2 tablespoons water
1 3/4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
8 slices egg bread (challah works well), sliced 1/2-inch thick
8 thin slices ham
8 thin slices turkey
8 thin slices Swiss cheese
3 cups canola oil
Confectioners sugar
Blackberry preserves

PREPARATION

Line a cookie sheet with paper towels; set aside. Whisk the egg and water together in a mixing bowl. Add flour, salt, and baking powder and whisk thoroughly for 2 to 3 minutes or until smooth, scraping sides of bowl. On one slice of bread, arrange 2 slices of ham, turkey, and cheese, covering the bread evenly. Place another slice of bread on top and slice each sandwich in half diagonally.

Heat oil to between 365 degrees F and 375 degrees F in a 10-inch pan. Do not let the oil reach a higher temperature than this; if the oil starts to smoke, turn the heat down. Dip half of the sandwich into the batter, allowing excess to drain, and very carefully place into the oil. Repeat with the other sandwich half. Cook 3 minutes on each side, or until golden brown. Place the cooked sandwich on the prepared cookie sheet in a warm oven until ready to serve. Repeat with the other three sandwiches.

Cook one at a time, and allow the oil to reach the desired temperature between each. Sprinkle with confectioner’s sugar and serve with blackberry preserves on the side.

Starbucks S'mores Bar Copycat Recipe

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Ingredients

  • 2  Cups graham cracker crumbs
  • 12  Tablespoons  butter (melted)
  • 1/2 Cup powdered sugar
  • 4 Hershey Chocolate Bar (use 4.4 ounce bars)
  • 1 package mini marshmallows

Instructions

  1. Preheat oven to 350 degrees

  2. Grease 9x13 pan with non-stick butter spray

  3. In a medium size bowl mix graham cracker crumbs, powdered sugar and butter with a spoon

  4. Place mixture in the bottom of the baking pan. Distribute the mixture evenly and press down and firmly with your fingers to "pack it" along the bottom and sides of the pan.

  5. Place in oven and bake for approx. 5-8 minutes (just until sides begin to get a bit golden brown)
  6. Remove from oven and let cool.
  7. Lay the Hershey bars on top of the graham cracker mixture - covering up all of the graham cracker as completely as possible.
  8. Place in over for approx. 3 minutes 
  9. Let cool for 1-2 min.
  10. Place marshmallows on top of the chocolate - pack them in their closely next to each other.

  11. Turn oven to "broil" - put pan into oven and keep an eye on it, apx. 2 minutes. 

  12. Let them cool completely 

  13. Cut and serve - enjoy!

Starbucks Double Chocolate Brownie Copycat Recipe

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Ingredients

  • 1 cup butter, room temperature
  • 1 1/2 cups sugar
  • 1/2 cup brown sugar
  • 2 teaspoons vanilla extract
  • 4 eggs
  • 1 1/3 cups flour
  • 1 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 3.5 ounce bars Ghirardelli Intense Dark 72% Cacao, Twilight Delight bar
Instructions
  • Preheat oven to 350 degrees F. Lightly spray a 9x13 baking pan then line with parchment paper, spraying it first helps the parchment paper to stick.
  • In a large mixing bowl or stand mixer beat together the butter, sugar, brown sugar and vanilla.
  • Once the mixtures have combined, add the eggs in one at a time, beating in between each addition.
  • In a small mixing bowl sift together the flour, cocoa powder, baking soda and salt.
  • Slowly mix in the dry ingredients to the butter mixture.
  • Coarsely chop 1 of the chocolate bars into chunks. Then with a wooden spoon or spatula mix in the one (1) bar of chocolate that is chopped or 1 cup of the chocolate chips.
  • Spread the batter into the 9x13 prepared pan. 
  • Coarsely chop 1 the remaining chocolate bars into chunks, sprinkle over the brownie batter in the pan and gently press into the batter.
  • Bake for 30-35 minutes, until brownies begin to pull away from the side of the pan.

Starbucks Coffee Cake Copycat Recipe

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READY IN: 1hr 20mins
SERVES: 8
YIELD: 1 9x13 baking dish
UNITS: US

INGREDIENTS

Nutrition
  • TOPPING
  • 1
    cup all-purpose flour
  • 1
    cup light brown sugar (packed)
  • 1⁄2
    cup butter (softened)
  • 1
    teaspoon cinnamon
  • 1⁄2
    cup pecans (chopped)
  • BATTER
  • 1
    cup butter (softened)
  • 3⁄4
    cup light brown sugar (packed)
  • 1⁄2
    cup granulated sugar
  • 2
     eggs
  • 1 1⁄2
    teaspoons vanilla
  • 2
    cups all-purpose flour
  • 1
    teaspoon baking powder
  • 1⁄4
    teaspoon salt
  • 1⁄3
    cup half-and-half

DIRECTIONS

  • Preheat oven to 325 degrees.
  • Make topping by combining 1 cup flour with brown sugar, a stick of softened butter and 1 teaspoon cinnamon in a medium bowl. Mixture should have the consistency of moist sand. Add 1/2 cup chopped pecans.
  • In a large bowl, cream together 1 cup butter, 3/4 cup light brown sugar and 1/2 cup granulated sugar with an electric mixer until smooth and fluffy. Add eggs and vanilla and mix well.
  • In a separate bowl combine flour, baking powder and salt. Add this dry mixture to the moist ingredients a little bit at a time. Add half n half and mix well.
  • Spoon the batter into a 9 x 13-inch baking pan that has been buttered and dusted with a light coating of flour.
  • Sprinkle the crumb topping over the batter. Be sure the topping completely covers the batter.
  • Bake cake for 50 minutes, or until the edges just begin to turn light brown. Cool and slice into 8 pieces.
  • Serves 8.

Cheesecake Factory Caramel Apple Cheesecake

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INGREDIENTS

  • 2 cups graham cracker crumbs
  • 1 cup plus 4 tablespoons sugar
  • 1/4 cup butter ; melted
  • 1 can apple pie filling ; (21 ounces) rinsed with cold water and drained
  • 1 tablespoon ground cinnamon
  • OR APPLE PIE SPICE
  • 4 packages cream cheese ; (8 ounces EACH), softened
  • 1 tablespoon vanilla
  • 1 cup sugar
  • 4 Eggs
  • 1 pint sour cream
  • CRUMB TOPPING
  • 3 tablespoons butter
  • 3 tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • 1/3 cup flour
  • Whipped cream ; optional
  • 1 jar caramel topping ; (12 ounces OR larger), heated

INSTRUCTIONS

Combine graham cracker crumbs, 2 tablespoons sugar and butter, mixing well. Press into bottom and part way up sides of 9 1/2-inch springform pan. (DO NOT ATTEMPT TO USE A SMALLER SIZE PAN). Wrap a double thickness of foil around bottom of pan to catch any butter leakage from crust. Set aside.

Drain and rinse apples well. Mix gently with cinnamon and 2 tablespoons sugar; set aside.

In large bowl of electric mixer, beat together cream cheese, vanilla and remaining 1 cup sugar until smooth. Beat in eggs, one at a time. Then beat in sour cream until mixture is smooth. Turn 1/2 of mixture into crumb crust. Spoon apples evenly over top. Cover with remaining cream cheese mixture, distributing evenly.

Bake in preheated 400F oven 15 minutes. Reduce oven temperature to 325 degrees and continue baking 15 minutes. Sprinkle top evenly with Crumb Topping and continue baking 45 minutes longer. Cool to room temperature. Refrigerate until well chilled.

At serving time pipe whipped cream in border around outside edge of cheesecake, if desired. Serve slices in a pool of warm caramel topping and with caramel drizzled over top.

CRUMB TOPPING:

Mix 3 tablespoons butter, 3 tablespoons brown sugar, I teaspoon ground cinnamon and 1/3 cup flour until crumbly. Refrigerate until ready to use.

McDonald's Copycat Shamrock Shake

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INGREDIENTS
3 

large scoops vanilla ice cream (about 1/4 c. each)

1/4 c. 

heavy cream

1/2 tsp. 

peppermint extract

6 

drops green food coloring

Whipped cream, for topping

Maraschino cherry, for topping

 
DIRECTIONS
  1. In a blender, mix vanilla ice cream, heavy cream, peppermint extract, and food coloring until completely smooth, then pour into a glass.
  2. Top with whipped cream and a cherry before serving.

Starbucks Lemon Cake Pop Copycat Recipe

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INGREDIENTS:
  • Betty Crocker White Cake Mix, and the supplies listed on the back of the box. 
  • lemon cream cheese buttercream recipe: cream cheese, butter, powdered sugar, and lemon and vanilla extracts.
  • yellow Wilton Candy Melts
  • sugar sprinkles

 

HOW TO:

 

  1. Make your white cake according to package directions. For Betty Crocker mixes, that means 3 egg whites, 1 1/4 C water, and 1/3 C oil with the mix, baked at 350 for 29-34 minutes.
  2. Once you’ve baked your cake, let it cool completely. 
  3. Start your lemon cream cheese buttercream. You’ll want 1 block of room-temperature cream cheese (8 oz), 2 sticks of butter (1 cup), 1 teaspoon of pure vanilla, and 2 teaspoons of lemon extract. 
  4. Cream this together until it’s nice and fluffy, very well whipped.
  5. Slowly beat in 3 1/2 cups of powdered sugar, whipping it with a mixer until it’s perfectly creamy. 
  6. When the cake is fully cooled, crumble it to bits. Then, add in a couple of spoonfuls of the frosting. Stir and smush until it’s fully combined, then continue squishing until it combines into a thick dough, adding slightly more frosting if needed.
  7. When the dough is ready, chill it for about 15-30 minutes before rolling it into balls, then once you’ve rolled all of the dough into quarter-sized balls, go ahead and pop those in the freezer for about 30 minutes.
  8. Melt your yellow Wilton Candy Melts. Double boiler or microwave is fine.
  9. Dip your chilled cake balls in the melted white chocolate, coating it, then removing it. If you’re making cake pops, your technique will be slightly different from mine using a fork. Place the dipped balls on parchment or waxed paper, then sprinkle with the sprinkles before the chocolate hardens.

 

 

 

Starbucks Cherry Blossom Frappuccino

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  • 1/2 cup milk
  • 1 tsp. vanilla extract
  • 2 tsp. granulated sugar
  • 1/2 cup white chocolate chips
  • 1/4 cup chopped strawberries
  • 1 cup milk
  • 1/2 tsp. matcha powder, plus more for topping
  • ice

Directions

  1. Before starting on the Frappuccino, make the white chocolate syrup. In a sauce pan over medium heat, combine milk, vanilla, and sugar, stirring until sugar is dissolved. Add in chocolate pieces and stir continually until fully melted. Let cool.
  2. In a blender, add in strawberries, milk, matcha powder, 1/4 cup of the white chocolate syrup, and ice. Blend together until smooth. 
  3. In your serving glass, drizzle more white chocolate syrup along the bottom and sides of the cup. Pour the blended strawberry drink, top with whipped cream, and sprinkle with matcha poweder, and serve.

Cheesecake Factory Godiva Chocolate Cheesecake

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FOR THE FLOURLESS CHOCOLATE CAKE
7 oz semisweet chocolate (45-50% cocoa)
4/5 cup butter
1 cup sugar, divided use
4 eggs, separated
FOR THE CHOCOLATE CHEESECAKE
2 pkgs (8 oz each) cream cheese, softened
1/2 cup sugar
3 eggs
4 oz. semi-sweet baking chocolate, melted
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CHOCOLATE MOUSSE
4 large egg yolks
1/4 cup sugar
2 1/2 cups heavy whipping cream, divided use
6 oz semi-sweet baking chocolate, chopped in small pieces
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CHOCOLATE GANACHE
12 oz semi-sweet or bittersweet chocolate, chopped finely (or use chips)
1/2 pint heavy whipping cream
2 tablespoons unsalted butter
1/4 teaspoon vanilla
 
DIRECTIONS
1. Preheat oven to 350 degrees. Line a 9-inch cake tin with greaseproof or other non-stick paper, and grease the tin.
2. To make the flourless chocolate cake:
Break the chocolate into small pieces, and melt it with butter over hot water.

Beat the egg yolks with 1/2 cup sugar. Fold in the melted butter and chocolate mixture.

Beat egg whites until frothy by using an electric mixer; gradually add the remaning 1/2 cup sugar, beating until stiff peaks form.

Fold in the beaten egg whites.

Set aside.
3. To make the cheesecake:
Blend cream cheese with 1/2 cup sugar; add eggs.

Add melted chocolate, beating until thick and smooth.
4. To assemble and bake:
Pour flourless chocolate cake mixture into prepared pan.

Very carefully spread cheesecake mixture over batter.

Bake at 350 degrees for 40 minutes or until cheesecake is firm in center.

Cool completely.
5. To finish the cheesecake:
After cheesecake has completely cooled and chilled for about 30 minutes, spread a layer of mousse over cheesecake and let it set in refrigerator or freezer.

After mousse has firmed, spread a layer of ganache over that and let it firm in the refrigerator or freezer.
6. For chocolate mousse:
Beat egg yolks in a small bowl on high speed until thick and lemon colored, about 3 minutes. Gradually add sugar then beat. Set aside.

Heat 1 cup heavy cream in saucepan over medium heat just until hot. (Do not boil.) Gradually stir half of the hot cream into egg yolk mixture then conbine back into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture is blended and thickens.Let cool for 10 minutes, then add chocolate to mixture and stir until thick, about 5 minutes.

Cover and refrigerate for about 2 hours, stirring occasionally, just until chilled.

Beat remaining 1 1/2 cups heavy cream in chilled medium bowl until stiff. Mix 3/4 of the whipped cream into chocolate mixture until blended. Fold remaining whipped cream gradually into chocolate mixture until well blended.
7. For chocolate ganache:
Pour chopped chocolate (or chocolate chips) into a metal mixing bowl. Stirring constantly, heat whipping cream, butter and finally in a small saucepan to just about boiling, but don't let it actually come to a boil. You should see bubbles forming around the edges of the pot. If you're using a thermometer, heat it to about 180 degrees. Immediately pour hot cream mixture over chocolate and use a small whisk to mix until completely smooth.

Cheesecake Factory Chocolate Mousse Cheesecake

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INGREDIENTS

  • CHOCOLATE CRUST:
  • 4 1/2 cups chocolate cookie crumbs
  • 1 cup unsalted butter
  • CHOCOLATE CHEESECAKE FILLING:
  • 2 (8-ounce) packages cream cheese
  • 3/4 cup granulated sugar
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 6 ounces semisweet chocolate, finely chopped
  • CHOCOLATE MOUSSE:
  • 1 teaspoon unflavored gelatin
  • 1 tablespoon cold water
  • 1/2 cup sugar
  • 1 cup whipping cream
  • 2 tablespoons boiling water
  • 1/3 cup cocoa powder
  • 1 tablespoon vanilla
  • GARNISH:
  • Shaved semisweet or bittersweet chocolate
  • Whipped cream, aerosol or homemade

DETAILS

Servings 8
Preparation time 30mins
Cooking time 140mins

PREPARATION

STEP 1

CHOCOLATE CRUST:
Preheat the oven to 350°F. In a saucepan over medium heat, melt the butter. Remove the butter from the heat. Add the chocolate cookie crumbs to the butter and stir until all the crumbs are coated. Press the cookie crumb mixture onto the bottom and sides of a 10-inch springform pan.

CHOCOLATE CHEESECAKE LAYER:
Prepare the cheesecake. Use an electric mixer to combine the cream cheese with the sugar, sour cream and vanilla, until creamy. Whisk the eggs in a small bowl and then blend them with the cream cheese mixture, just enough to incorporate the eggs.

In a small saucepan over low heat, melt the semisweet chocolate. Add the melted chocolate to the cheesecake mixture, stirring so that it is fully combined. Pour the cheesecake filling into the crust-lined pan and bake for about 12 minutes at 475°F, then turn the oven down to 350°F and bake for 50-60 more minutes or until the cheesecake top is lightly browned.

CHOCOLATE MOUSSE
In a small bowl, pour gelatin into the cold water and let it stand for a minute or two until it becomes soft, or “blooms.” Add boiling water and stir until gelatin is completely dissolved. Cool slightly. In a medium bowl, stir together sugar and cocoa; Add the whipping cream and vanilla. Using an electric mixer, beat the mixture while scraping the bottom of bowl occasionally. When the mixture has thickened, add the dissolved gelatin and beat until well blended. Cool the chocolate mousse in the refrigerator until you are ready to assemble the cake.

ASSEMBLE THE CHEESECAKE:
When the chocolate cheesecake has cooled, spread the chocolate mousse on top and sprinkle with shaved chocolate. Serve with a topping of whipped cream.

Starbucks Salted Caramel Mocha Drink Copycat Recipe

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Ingredients:

  • 2c ice
  • 1/4c coffee
  • 1/2c milk - or Half & Half or whipping cream
  • 1-2 tbsp Chocolate Sauce / or / Torani's Chocolate Milano Syrup
  • 3 pumps/tbsp Salted Caramel syrup / or / 3 tbsp salted caramel sauce / or / 3 tbsp Caramel syrup
  • 2-3 tbsp simple syrup (or 3 tbsp of sugar, but simple syrup blends in better)

Topping:

  • Whipped topping
  • Chocolate sauce
  • Caramel sauce
  • Sea Salt - if that is something you like - Starbucks states they use "a blend of turbinado sugar and sea salt"

Caffeine-Free

Replace coffee with milk (or whatever you are using).

Utensils:

  • Blender 
  • Ice cube trays - small ice cubes make for even easier blending
  • Measuring cups and spoons
  • Cups for serving
  • Straws

Blend all ingredients and serve. Enjoy!

Starbucks Pink Drink Copycat Recipe

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INGREDIENTS:

  • Ice
  • Sliced strawberries (fresh or frozen)
  • Tazo iced passion herbal tea concentrate
  • Very berry hibiscus-Instant refresher packet
  • Coconut milk

Directions:

  1. Fill a 16-oz cup halfway with ice and set aside.  Rinse and slice strawberries in half and set aside. Using a large measuring cup fill with 16-oz of cold water and pour in 1 Instant refresher packet, mix to combine.  Add 1 cup Tazo iced passion tea and mix well to combine.
  2. Pour tea mixture into the cup until halfway full, add sliced strawberries, and top with coconut milk and stir to combine.

 

Cheesecake Factory Cookie Dough Cheesecake

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CRUST

  • 2/3 package of Oreos, , crushed
  • 4 Tbls butter, , melted

CHEESECAKE

  • 2 1/2 pounds cream cheese, , softened - cut into 1 inch chunks
  • 1 1/2 cups sugar
  • 1/8 tsp salt
  • 1/3 cup sour cream
  • 2 tsp lemon juice
  • 2 tsp vanilla
  • 6 eggs, , plus 2 egg yolks
  • 1 Tlbs butter, , melted

COOKIE DOUGH

  • 1/2 cup butter
  • 3/4 cup brown sugar
  • 1 tsp vanilla
  • 2 cups flour
  • 1 (14 oz) can sweetened condensed milk
  • 1 cup chocolate chips

INSTRUCTIONS

  1. Prepare the Cookie Dough :In an electric mixer, beat together butter and sugar. Add vanilla. With mixer on low, slowly add in the flour, until completely incorporated. It will be very dry, that is ok. Beat in milk until well combined. Stir in chocolate chips. Roll into small 1 inch balls. Place in freezer for 45 minutes, or until completely frozen.
  2. Prepare the crust: Preheat oven to 325 degrees. Mix together the cookie crumbs and the butter. Press into the bottom of a 9 inch springform pan. Use the bottom of a measuring cup to firmly press it into the bottom, keeping it off the sides. Bake for 10 minutes. Let cool completely.
  3. Prepare the Cheesecake: Increase oven heat to 500 degrees. Using an electric mixer beat cream cheese on low until broken up, about 1 minute. Scrape the sides, and add 3/4 cup of sugar, and salt. Mix over low for about a minute, until well combined. Beat in the remaining 3/4 cup of sugar.
  4. Scrape the sides, add sour cream, lemon juice, and vanilla. Mix over low for 1 minute. Mix in egg yolks until thoroughly combined. Add the whole eggs, 2 at a time, beating for about 1 minute after each addition. Stir in about 1/2 of the frozen cookie dough balls, until evenly distributed.
  5. Gently brush the top of the baked and cooled crust with the 1 Tbls of melted butter. Place springform pan on a baking sheet. Pour filling into the crust.
  6. Bake for 10 minutes. Without opening the oven door reduce the temperature to 200 degrees. Bake for about 90 minutes, or until the center of the cheesecake is 150 degrees.
  7. Let cool for 5 minutes. Then run a knife around the edge to loosen the sides. After 2 hours wrap in plastic and refrigerate until cold, about 3 hours.
  8. To remove the mold wrap a warm kitchen towel around the pan, and let set for 1 minute. Gently remove the sides. Cut into 12 slices, and top with whipped cream to serve.