Ingredients 2 cups of all purpose flour 1/2 cup of brown sugar 1 tablespoon of baking powder 2 large eggs 1 & 1/4 cups of full cream milk 1/4 cup of unsalted butter melted 1 cup of berries of ur choice honey or icing sugar for toppings
Method sift ur dry ingredients in a large bowl add ur dry ingredients add eggs milk and butter and mix until combined and smooth gently fold in berries pour batter into ur greased baking pan bake for 15-18 minutes allow to cool and drizzle honey and icing sugar on top and serve .
INGREDIENTS 2 cups all purpose flour 1 1/2 cups sugar 3/4 cup cocoa powder 1 cup milk 1 cup WARM water 1/2 cup vegetable oil 1 teaspoon vanilla extract 1 teaspoon salt 1 1/2 teaspoon baking powder 1/2 teaspoon baking soda 2 eggs
Mix all dry ingredients after Whisk all the wet ingredients and pour in dry ingredients mix until well combined.. Please don’t over mix it Bake @180 for 20min or until when u insert toothpick and it comes back clean
If u feel like the stove is hot 🔥 for You, u can place an order.
Do you know that you don’t always need to stress yourself creaming butter and sugar forever,or using Excel sponge to make your cakes soft and fluffy? If you doubt me,then try this Rub-in method, and don’t forget to thank me later. Lols. It’s EASY AND DELICIOUS. RECIPE 2 cups sifted soft flour (250g) 1 cup magerine(225g) 3/4 cup sugar(150g) 2 tsp baking powder 4 medium eggs 1 teaspoon vanilla flavour.
Seive flour into a bowl, Add baking powder and mix Add magerine and mix with your fingers,raise the mixture up as you mix,this is to trap air into the mixture. Mix until it looks crumby Add sugar and continue mixing with your fingers until it looks almost sandy. Make a well in the center and pour in your eggs mixed with vanilla ( I slightly whisked my eggs as if I want to fry it) With the aid of your egg whisk,mix everything together until it’s smooth, Your batter should be same consistency as your creamed cake batter. If it’s too thick,add 2 tbs of milk ( but if you follow this exact measurement, you won’t need extra liquid). Pour into an already creased pan and bake till skewer inserted in the middle of the cake comes out clean. The measurement gave me this 8 inches yummy cake. Enjoy your baking.
Prepare the cheesecake layer first. This can be done early in the day, or the night before. If freezing the cheesecake, can be stored 1-2 weeks in the freezer.
Preheat oven to 325 degrees. Using a large roasting pan, add 1 inch of water to the pan. Place it on the lower 2/3 of the oven! Allow it to preheat in the oven.
Prepare 9-inch springform pan by wrapping bottom of pan (outside) with double layer of foil. Line bottom (inside) with a circle of parchment paper.
Beat cream cheese with granulated sugar for 2-3 minutes until creamy. Add in salt and eggs, one at a time, beating well after each addition.
Beat in sour cream and heavy cream, until light and fluffy (about 2 minutes). Pour into prepared 9-inch springform pan. Place pan in center of preheated roasting pan in the oven, making sure to be careful not to spill water.
Bake cheesecake for 45 minutes. Turn oven off and let cheesecake sit in oven for an additional 30 minutes. Remove and cool completely on counter.
When cooled, remove outside portion of the springform pan and place into the freezer for several hours or overnight. I put it in freezer for about 2 hours. If using within 24 hours, feel free to just refrigerate cheesecake!
FOR THE CARROT CAKE LAYERS:
Preheat oven to 350 degrees F. Grease and flour 9-inch cake pans. I use Wilton Bake even strips to ensure nice, even cakes. Set aside.
In a large mixing bowl, combine sugar, oil and eggs until blended. Add in flour, baking soda, baking powder, salt, and cinnamon. Beat for about 2 minutes. Add in shredded carrots. Pour into prepared cake pans.
Bake for 30 minutes. Cool on wire rack for ten minutes. The remove from pans and cool completely.
FOR THE FROSTING:
In a large mixing bowl, combine cream cheese and butter. Beat with whisk attachment for 3 minutes. Add in sugar, vanilla, and heavy cream. Beat for 3-4 minutes until light and fluffy. Fold in chopped pecans.
To assemble the cake, layer one layer of carrot cake. Add the cheesecake then top with second layer of carrot cake. Spread on the frosting, first on sides then on top!
Store in the refrigerator, covered, for up to 3 days. ENJOY
3 cups cake flour 2 cups of sugar 1/2 cup oil 125g butter softened (room temperature) 10ml vanilla essence 5 ml baking powder 1/2 teaspoon of salt 4 eggs 1 and 1/2 cup of buttermilk
Cream butter, oil and sugar fluffy, add vanilla essence and add eggs one at a time. Mix until well combined. In a separate bowl sift together your dry ingredients and add into your wet mixture and pour in your buttermilk. Bake at 180° for 45 minutes or until it’s ready
Icing 250g butter 5 cups of icing sugar 5ml vanilla essence 10ml lemon juice 250g cream cheese 5 egg white separated
Cream butter and cream cheese, add vanilla essence, add your icing sugar. On the side whip egg whites until stiff peak and fold them in your butter icing then add lemon juice and now use the spatula to mix. Because this weather is hot you can add half a teaspoon of cmc powder do that your butter icing doesn’t melt fast.
Red and black roses are made of fondant. I’ll post a video on how to make roses shortly. Thank you chefs!!!.
250g butter at room temperature. (Meaning soft) 150g icing sugar or granulated sugar 250g all purpose flour 155g custard powder 1 egg.
Cream butter and sugar together ,set aside Mix together custard powder and flour,set aside Break and whisk egg,pour into the creamed mixture,mix well,then pour the flour and custard mixture in,mix till well combined.NOTE:Pls.don’t knead it. Cut into small pieces,roll into balls Place on a greased pan,and press with a fork. Pour sprinkles on it optional, or you sprinkle sugar on it before baking. Bake for 8-10 mins
*2 Cups of cream cheese *500g fresh berries *1 Cup condensed milk *2 Cups flour *250g butter *125 g sugar *5ml salt
Pre heat the oven to 160 degrees. Mix the flour, sugar, salt and butter until well mixed. Make a base in an oven approved baking tray. Bake in the oven until golden brown. Let it cool down. Using an electric mixer, add the cream cheese, condensed milk until smooth. Pour the mixture over the biscuit base, chill in the fridge until it’s set. Garnish with the berries♥️
Ingredients 3 cups of cake flour 1 cup of caster sugar 1/2 cup of cooking oil 125g of butter Softened @ room temperature 2 teaspoons of baking powder 3 eggs 1 & 1/2 cup of full cream milk vanilla essence to your liking
Method cream butter and sugar add oil add vanilla essence to your liking add eggs at a time mix well until well combined
In a Separate bowl sift together your dry ingredients and mix with ur wet mixture pour milk mix and bake with bake function 180 for 45 minutes or until golden brown you can add whipped cream or be creative with ur sponge or serve with warm custard honorable members its up to you.
Ingredients 6 cups of flour 2 cups of corn flour 4 eggs 2 tablespoons of vanilla essence 2 and half cups of sugar jam spread of your choice 500g margarine
Method cream margarine and sugar add eggs and vanilla, add flour one cup at a time, add cornflour divide your dough into half, place the half into the baking tray, roll out until all the corners are filled and level, bake until golden brown at 160 degrees remove and spread your jam on, grate the remaining half of the dough onto the tart and return to the oven and bake the top part until golden brown, remove, cool and cut into squares.