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.
Preheat the oven to 350F degrees. Butter and flour a 10” bundt cake pan (or use nonstick-spray with flour in it). Set aside.**
To make the Cream Cheese Filling, beat the cream cheese and sugar until light and creamy. Beat in remaining Filling Ingredients until smooth. Set Aside.
In a large bowl, mix all of the Dry Ingredients together. In a separate bowl, gently whisk eggs then stir in remaining Wet Ingredients just until combined. Don’t overmix.
Stir Wet Ingredients into Dry Ingredients just until moistened, then stir in 2 1/2 cups grated carrots until evenly combined (I use my clean hands to stir in the carrots).
Spoon 3 cups batter into prepared bundt cake pan. Spoon Cream Cheese Filling over batter and gently smooth, but do not touch the sides of the pan. Top with remaining batter.
Bake at 350F degrees for 45 minutes, cover with foil then reduce heat to 325 and bake an additional 25-30 minutes or until toothpick inserted near the center comes out clean. Cool in the pan for 10 minutes then transfer to a cooling rack to cool completely.
To make the Orange Cream Cheese Glaze, using an electric mixer, cream together all of the Glaze ingredients EXCEPT the powdered sugar on medium speed for 1-2 minutes or until completely smooth. Add sifted powdered sugar and beat until very smooth, scraping down sides as needed. Place the frosting in the refrigerator for 5 to 10 minutes before using.
When cake has cooled, drizzle Glaze over cake or individual servings, whisking in additional orange juice/milk if Glaze has become too thick upon standing. Store in the refrigerator for up to 7 days.
1 pkg. (4 oz.) BAKER’S Unsweetened Chocolate 1-¾ cups sugar, divided ½ cup water 1-⅔ cups flour 1 tsp. baking soda ¼ tsp. salt ½ cup butter or margarine, softened 3 eggs ¾ cup milk 1 tsp. vanilla
Directions MICROWAVE chocolate, 1/2 cup sugar and water in large microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted. Cool. MIX flour, baking soda and salt. Beat butter and remaining sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating after each until well blended. Beat in flour mixture alternately with milk. Add chocolate mixture and vanilla; mix well. Pour into 2 greased and floured 9-inch round pans. BAKE 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove from pans to wire racks. Cool completely. Fill and frost with Easy Chocolate Frosting.
1¼ cups sifted all purpose flour 1½ cups sifted cake flour ½ teaspoon baking soda 1½ tsp baking powder 1 teaspoon salt 1½ cups sugar ⅔ cup vegetable oil ⅓ cup vegetable shortening at room temperature 1 tsp good quality vanilla extract 2 tsp pure lemon extract 3 large eggs 1½ cups buttermilkzest of two small or one large lemons, grated and finely chopped
Directions In a saucepan, mix Coca Cola, oil, butter and cocoa and bring to a boil. In another bowl, combine the sugar, flour and salt. Pour the boiling Cola mixture over the flour mixture and beat well. Add the eggs, buttermilk, soda and vanilla and beat well. Pour mixture into a greased and floured 13 x 9 inch baking pan and bake at 350 degrees or 20 to 25 minutes. Remove pan. Cool for about 10 minutes before frosting. Frosting: In a saucepan, combine the butter, cocoa, and milk. Heat until the butter melts. Beat in the remaining ingredients and spread on the cake while it’s still warm. Enjoy!
3 cup all purpose flour 1 tsp baking powder 1 tsp salt 1/2 tsp baking soda 1 cup butter 2 cup sugar 4 eggs 1 cup buttermilk or cream 2 tsp vanilla extract Butter cream frosting, see below
Preheat oven to 350 degrees F. Grease and flour 9×13 baking or bundt pan.
Sift together flour, baking powder, baking soda, and salt, set aside. Cream together butter, sugar; mix in eggs and vanilla. Blend in butter milk alternately with flour mixture into creamed mixture. Pour in prepared pan and bake for about an hour. Removed from oven…let cool.
Butter Cream Frosting
1 cup butter, soft 1/2 cup milk or cream 2 tsp vanilla extract 5 cups powdered sugar
Cream butter and vanilla until smooth. Add sugar, alternating with milk a little at a time; blend well until desired consistency.
Variation: Use ½ cup butter and ½ cup shortening in place of 1 cup of butter.
Ingredients: 1 pkg. (4 oz.) BAKER’S Unsweetened Chocolate 1-¾ cups sugar, divided ½ cup water 1-⅔ cups flour 1 tsp. baking soda ¼ tsp. salt ½ cup butter or margarine, softened 3 eggs ¾ cup milk 1 tsp. vanilla
Directions: MICROWAVE chocolate, 1/2 cup sugar and water in large microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted. Cool. MIX flour, baking soda and salt. Beat butter and remaining sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating after each until well blended. Beat in flour mixture alternately with milk. Add chocolate mixture and vanilla; mix well. Pour into 2 greased and floured 9-inch round pans. BAKE 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove from pans to wire racks. Cool completely. Fill and frost with Easy Chocolate Frosting.
Ingredients: 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon salt 1/2 cup butter 1 1/4 cups white sugar 3 eggs 1 teaspoon vanilla extract 1 cup milk 1 tablespoon grated lemon zest 1/2 cup fresh lemon juice 1 tablespoon cornstarch 6 tablespoons butter 3/4 cup white sugar 4 egg yolks, beaten 4 cups confectioners’ sugar 1/2 cup butter, softened 2 tablespoons fresh lemon juice 1 teaspoon grated lemon zest 2 tablespoons milk
Directions : Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans. Mix together the flour, baking powder and salt. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely.
To make filling: In medium saucepan, mix together 1 tablespoon lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth. Mix in 6 tablespoons butter and 3/4 cup sugar, and bring mixture to boil over medium heat. Boil for one minute, stirring constantly. In small bowl, with a wire whisk, beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly. Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (not to boil).
Pour mixture into medium bowl. Press plastic wrap onto surface to keep skin from forming as it cools. Cool to room temperature. Refrigerate 3 hours.
To make frosting: In large bowl, beat confectioners’ sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth. Beat in milk, and increase speed and continue to beat until light and fluffy.
To assemble: With long serrated knife, split each cake layer in half horizontally, making 4 layers. Place 1 layer, cut side up, on a serving plate. Spread with half of the lemon filling. Top with another layer, and spread with 1/2 cup frosting. Add third layer, and spread with remaining half of the lemon filling. Press on final cake layer, and frost top and sides of cake with remaining frosting. Refrigerate cake until serving time.
1 tin of caramel treat 1 cup cream 1 pkt chic mint tennis biscuits 1 pkt lemon tennis biscuits 1 pkt caramel biscuits
Beat cream till its a little bit thick fold in the caramel treat and set aside (divide mixture into two) In a cake tin make a first layer of biscuits ( caramel and lemon)and make sure all the spaces are covered spread 1st part of the cream mixture Repeat the process with all the biscuits left except the chocolate biscuits and spread the second part a of the Cream mixture
Top with crushed chocolate biscuits and put In the fridge for 6 hrs.
INGREDIENTS 1 1/2 cup flour 1 1/2 tspn bkn pwdr 1/2 cup milk. 1/2 cup margarine 1/2 cup sugar 1/4 cup cocoa powder 2 eggs 1 tspn Vanilla esc
METHOD Beat sugar and eggs Add vanilla escence… Add flour and baking powder and mix well. Pour in the milk and mix Now add in your margarine andbeat until combined. Half the mixture and add cocoa on the other half and mix🤗. Pour in the pan and bake at 180°c for 30mins.
