Category Archives: Desert


Chocolate cake offcuts
Fresh cream

Whip cream until stiff then pour ultramel in ur glass, put in chocolate sponge, yhoghurt,fresh cream and strawberies then repeat the same procedure and lastly decorate with chocolate shaving and refrigirate for 1hr easy as that.

Via: Bhekiwe Mthethwa


Using a hand mixer whip 4 cups of whipping cream until soft peaks form. Add 4 teaspoon of peppermint extract OR peppermint essence, 2 teaspoon of green food colouring & sweetened condensed milk, beat again but be careful not to over beat. Add milk chocolate and fold them in with a spatula. Pour the ice cream in an airtight container & refrigerate over night.

Credit: LeleTheChef


In a bowl pour 385g sweetened condensed milk & 6 tablespoons of cocoa powder and mix until combined.

In a separate bowl add 4 cups of heavy whipping cream & using an electric beater, beat until soft peaks form.

Pour the condensed milk mixture into the cream and beat further being careful not to over beat the IceCream.

Pour the IceCream in airtight containers/container and refrigerate overnight.



3 and 1/2 cups flour
1and half cups sugar
Tsp vanilla
250g stork to bake margarine
1/4 cocoa powder
60ml oil
3tsp baking powder
1cup milk
60ml hot water

Vanilla cream
125g butter
1 and 1/4 cup icing sugar
2TBS fresh cream
1tsp vanilla essence
Pinch of salt (for taste)

Chocolate cream
125g butter
1/4 cup cocoa powder
2TBS fresh cream 
1tsp vanilla essence
Pinch of salt
1 and 1/4 icing sugar

Mix sugar and margarine mix until it is creamy then add eggs one at at a time then add vanilla essence add oil mix for about 3 minutes, add sifted flour and baking powder and. Alternatively add milk mix well then take 3/4 of ur mixture and put aside 

Mix water and cocoa and mix with the remaining batter it must be thick, then put paper cups in your pan starting with chocolate mixture using a spoon pour INA small amount then pour in vanilla mixture and add chocolate mixture ending with vanilla make swirls using a knife to make a marble finish bake to 20minutes at 180degrees

Vanilla cream
Beat margarine until it is creamy then add icing sugar and cream and vanilla essence and salt mix well if it is too runny add icing sugar if it is too thick add cream

Chocolate cream
Use the vanilla method but add cocoa powder

When your cakes are cool use a piping bag pour in both ur cream side by side enjoy.

Credit: Slungile Maka Bhoyo Mbatha


500ml fresh cream
1 tin caramel treat
1 packet tennis biscuits
1x Grated Peppermint crisp chocolate or Aero mint( I used Aero mint)

layer the biscuits on your dish, in a separate bowl, whisk your cream until soft peaks are formed, in another bowl whisk your caramel treat until smooth. add the cream to your caramel treat and half you chocolate into the mixture and mix well. Then spread your mixture on to the layered biscuits ( remember you making three layers, so don’t use all your mixture at once) after spreading your cream mixture make another layer of biscuits, and then spread your cream mixture, continue until you reach the top, and then sprinkle the remaining grated chocolate on top.

Source: Hloki Lebitso


1 egg 
1 cup of sugar 
1 cup of cake flour 
1/2 tsp baking powder
1 tsp baking soda
1 tablespoon of apricot jam 
1 tablespoon of Vinegar 
1 cup of milk
2 tablespoons of butter

For sauce –

1 cup of milk 
3 tablespoons of sugar 
2- 3 tablespoons of butter
1 tablespoon of vanilla essence


In a bowl whisk your egg , sugar, butter and jam for about 2 minutes , now add the vinegar , milk and whisk for a minute till well combined .

Sift the dry ingredients into bowl and mix till all ingredients are combined .

Pour in a greased tin or glassproof baking dish , bake for half an hour at 180 deg or when inserting skewer it comes out clean , also the cake will be a brown colour .

While the cake is baking put all your sauce ingredients in a small saucepan and bring to the simmer and stir till hot – keep warm one side .

When your cake is done take out of oven and immediately pour over all the sauce – it will bubble and that’s what you want – it will be a bit wet and that’s how a malva pudding should be – a Pudding – not a dry cake .

For a bigger pudding simply.

Credit: Lizzy Khoza


1can condensed milk
250ml fresh cream
2 teaspoons of vanilla ess
3drops of gel food yellow coloring

Place sweetened condensed milk in the fridge to keep cold.

Using a hand or stand mixer fitted with a whisk attachment, whip the cold cream on medium/high speed until soft peaks form.

Turn off the machine and pour the cold condensed milk into the whipped cream.

Turn the speed up to high and whisk until the mixture is thick and stiff peaks form. Turn off the machine and stir in vanilla extract and ur food coloring.

Source: Km Maleka


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1cup of Plain yoghurt
6 tennis biscuit (blended) 
6 OREOS Biscuits (blended)
1cup of vanilla custard 

Whisk plain yogurt and caramel treat until smooth and well mixed 
make layers starting with biscuits. Yogurt mixture and custard. 
garnished with Aero and mint 
refrigerated for 30 minutes and walla

Source: Km Maleka