Category Archives: Cakes

Carrot Cake Cheesecake Cake

INGREDIENTS:

FOR THE CARROT CAKE LAYERS:

  • 2 cups granulated sugar
  • 1 cup canola oil
  • 4 large eggs
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp kosher salt
  • 2 tsp ground cinnamon
  • 2 cups shredded carrots

FOR THE CHEESECAKE LAYER:

  • 2 packages (8 oz each) cream cheese, softened
  • 1 cup granulated sugar
  • 1/4 tsp kosher salt
  • 2 large eggs
  • 1/4 cup sour cream
  • 1/3 cup heavy whipping cream

FOR THE FROSTING:

  • 1 cup unsalted butter, softened
  • 1 package (8 oz) cream cheese, softened
  • 1 Tbsp vanilla extract
  • 1/4 cup heavy cream
  • 4 cups powdered sugar
  • 1 cup chopped pecans

DIRECTIONS:

FOR THE CHEESECAKE LAYER:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Source: Shugary Sweets

LEMON SCONES

Ingredients
2 Cups flour
1 cup sugar (I used castor sugar) 
2 -1/2 tsp baking powder
1/2 tsp salt
1 cup oil
3 eggs
250ml sour milk
Lemon rind (grated)
2 tsp lemon essence

METHOD
Sieve flour and baking powder together, add sugar,salt and lemon rind. Mix well then add oil continue mixing whilst adding the remaining ingredients. Pour your mixture in the baking tray and bake for 30mins in a preheated oven of 180 degrees.

Source: allrecipes

Vanilla sponge cake

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!!!.

Source: Buhlee Lion

CUSTARD COOKIES.

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

Source: Patience Archibong

Berries Cheese Tart

*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♥️

Happy Cooking♥️

Source: Cooking with Zanele

Vanilla Sponge cake

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.


Source: Zaza’s Kitchen

Vanilla cupcakes

4 eggs
200 grams sugar
250 ml milk
65 ml oil
2 tspoons baking powder 
Half tspoons salt
300 g cake flour 

Pre heat oven to 180°C. Mix eggs and sugar and whisk till pale in colour or a bit of foam forms. 
Add oil to the milk and heat on the stove till warm, (don’t boil or it will cook the eggs) and keep stiring. 
Mix baking powder in the egg mixture. Gently ass the milk mixture slowly, and stir while adding. 
it. Add the salt. Add the sifted flower. Bake for 18 minutes. 
The golden colour is caused by the warm milk.

Source: Samora Roqo

Jam tarts

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.

Source: Zaza’s Kitchen