Category Archives: Cakes

Dop deck Cheese cake


230g x2 cream cheese

2 packed of coconut biscuits

1 can of condensed milk

3 slap of top deck chocolate

2tablespoon of melted butter o more if needed


Mix your biscuits with melted butterPour in a cake pan and press and keep in the fridge for 30min soften cream cheese using a hand blender,please make sure not to over mix itfold in your condensed milk and along with your chocolate.. pour over your cream cheese mixture into the biscuits and Refrigerate over night

Credit: KM Cooking Obsession


3 cups flour 
3 tsp baking powder 
1 tsp bicarbonate of soda 
1/2 tsp salt 
200g butter softened 
21/2 cups castor sugar 
3 large eggs 
1 cup buttermilk 
1 tbsp grated lemon zest 
4 tbsp lemon juice 
1 tsp lemon essence (optional)

1/3 cup water 
1/3 cup castor sugar 
2 tbsp lemon juice

1 cup icing sugar 
1 tbsp lemon essence 
1 tbsp water 
1 tbsp melted butter

Glazed lemon slices for decoration (optional)

Preheat oven to 180 degrees 
Spray a bundt pan with cooking spay and dust with flour 
In a mixing bowl mix sift together flour, baking and salt 
In a separate bowl cream together butter and sugar until light and fluffy 
Beat in eggs one at a time 
In a small jug mix together buttermilk, lemon zest , lemon essence and lemon juice 
Mix together the flour mixture with the butter, sugar and egg mixture until combined to form a batter 
Add in the the buttermilk mixture and mix until incorporated 
Spoon the batter into a prepared bundt pan 
Bake for 1 hour or until a skewer or cake tester comes out clean 
Once cake is baked remove from oven and cool for 10 minutes 
Make the syrup by combining all ingredients the syrup ingredients in a pot and bring to a boil 
Boil for 5 minutes or until sugar has dissolved 
Poke the cake using a cake tester and pour the syrup over the cake 
Let the syrup soak in 
Remove cake from pan and cool on a cooling rack for an hour 
Make the glaze by combining all the glaze ingredients and mix until smooth 
Spoon the glaze over the cake and decorate with glazed lemons


Credit: Chef Sipho Gourmet Recipes


2 cups flour
half cup oil
half cup sugar
2 eggs
2 tablespoon cocoa powder
1cup water
pinch of salt and vanilla essence

Mix all dry ingredients then add eggs, oil , water and half cup milk then mix.I didnt use electric mixer But hands only for beating .Then bake.
Upto now i wont believe it its so soft and light as well as tastier more than we buy in shops.

Credit: Tee Mura


125 g butter
200 ml sugar
3 extra large eggs
500 ml cake flour
3 tsp baking powder
200 ml orange or lemon juice
60 ml poppy seeds
2 tsp lemon or orange rind
1/2 cup icing sugar
1/2 cup cream cheese 

Beat the butter and sugar well, add the eggs one at a time
Add the flour and baking powder, then the orange juice and poppy seeds
Spoon into a greased muffin pan
Or any pan of your choice.
Bake at 160 degrees C for approximately 20 to 25 minutes
Optional: make a topping with 2 teaspoons of lemon/orange rind, half a cup of icing sugar and half a cup of cream cheese.beat well until combined.

Credit:Sanelisiwe Talent Nyawase


Ingredients :

Carrot Cake Ingredients2 cups all-purpose flour2 teaspoons baking powder1 1/2 teaspoons baking soda1 1/2 teaspoons salt2 teaspoons ground cinnamon1/2 teaspoon ground nutmeg1 cup granulated sugar1 cup brown sugar1 1/2 cup vegetable or canola oil4 large eggs2 cups carrots (4-5 medium carrots), peeled8 ounces crushed pineapple, lightly drained3 1/2 ounces coconut flakes

Cream Cheese Frosting Ingredients8 ounces cream cheese, softened but still cool4 ounces (1 stick) butter, softened but still cool1 teaspoon vanilla16 ounces confectioners’ sugar

Directions :Adjust oven rack to middle position; heat oven to 350°F. Grease 13 by 9-inch baking pan with vegetable oil. Line bottom of pan with parchment and oil.In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside.Shred carrots using small holes of box grater; set aside. In bowl of standing mixer fitted with paddle attachment (or in large bowl and using hand-held mixer), beat eggs, granulated and brown sugars on medium-high until thoroughly combined, about 45 seconds. Reduce speed to low; with mixer running, add oil in slow, steady stream. Increase speed to high and mix until mixture is light in color and well emulsified, about 45 to 60 seconds longer.On low speed, add the dry ingredients until just combined. By hand stir in the carrots, pineapple and coconut until well combined. Pour into cake pan and bake until toothpick or skewer inserted into center of cake comes out clean, 35 to 40 minutes. On a wire rack, cool cake to room temperature in pan, about 1-2 hours.Mix cream cheese, butter, and vanilla at medium high speed in clean bowl of standing mixer fitted with whisk attachment ( or in large bowl using handheld mixer) until well combined, about 30 seconds, scraping down bowl with rubber spatula as needed. Add confectioners’ sugar and mix until very fluffy, about 1 minute.Run paring knife around edge of cake to loosen from pan. Invert cake onto wire rack, peel off parchment, then invert again onto serving platter. Using icing spatula, spread frosting evenly over surface of cake. Cut into squares and serve.Makes one 13 by 9-inch cake.

Source: Susan Bowden Tips


2 1/2 cups all purpose flour
1 1/2 tsp baking powder
2 sticks butter, softened
1 1/2 cups white sugar
1/2 cup brown sugar
3 eggs
1 tsp vanilla
1 1/2 Tbsp cinnamon & 2 Tbsp sugar combined

1 1/4 cup powdered sugar
3 Tbsp milk
1/2 tsp vanilla

In a large mixing bowl, cream the butter until fluffy. Mix in the sugars and continue creaming. Scrape the bowl and add the eggs and vanilla. Beat for 1-2 minutes. On low speed slowly mix in the flour and baking powder. Spread half of the batter in the bottom of a greased 9×13 pan. Sprinkle the cinnamon/sugar mixture over the batter. Take a small spoon and drop the remaining batter evenly over the cinnamon sugar. Bake at 350 for 25 minutes. Cool completely. Whisk together the powdered sugar, milk and vanilla for the glaze. Drizzle over the bars.

Credit: Susan Bowden Tips


• 500ml (2 cups) flour 
• 375ml (1½ cups) White Sugar 
• 20ml (4 tsp) baking powder 
• 60ml (4 Tbsp) cocoa 
• 1ml salt 
• 4 eggs, separated 
• 275ml oil 
• 5ml (1 tsp) vanilla essence 
• 275ml boiling water 
• Black forest cherry filling (Victoria supermarket)
• 250ml Fresh cream
• vermicelli

1. Preheat oven to 180ºC. Grease and line two 20cm cake tins with wax paper. 
2. Sift dry ingredients together. Separate eggs and beat together egg yolks, oil and vanilla essence. Add to dry ingredients with boiling water. Mix well. 
3. Beat egg whites until stiff with an electric beater and fold into mixture. 
4. Pour batter into prepared tins and bake for 25 – 30 minutes. 
5. Once cool, carefully cut each cake horizontally through the centre using string or nylon line
6. Optional: Drizzle each layer with a little black forest filling to moisten. 
7. Whip cream until stiff. Drain liquid from cherries. 
7. Spread each cake layer with whipped cream and black forest cherry filling 
8. Finally top with the remaining cream, cherries and decorate with dark chocolate shavings.

Credit: Slungile Maka Bhoyo Mbatha


Red velvet sponge recipe
125ml margarine
1 and half cups of sugar
2 eggs
1TBS Coacoa
2TBS viniger
1 and 1/2 tsp baicarbonate of soda
1/2 tsp baking powder
1 cup buttermilk
2 and half cups flour
4tsp red food coloring
Vanilla essence

Cream butter and sugar until they are pale, add 1 egg at a time beat well add vanilla essence, then make a paste of cocoa, food coloring and viniger and add it to the margarine batter and then add flour, bicab, and baking powder and alternatively add buttermilk then lastly bake at 180 degrees for 35minutes and let it cool 

Method cheese cake
1 cream cheese tub
1 tin condensed milk
1/4 cup lemon juice
1tsp vanilla essence

Beat cream cheese until it is smooth, then add condensed milk and lemon juice and vanilla essence mix it well until it become a biy thick then cut ur red velvet sponge in ur desirable size and grease ur dish or the pan u will be using and pour ur cheese mixture and the n grate ur cake and put on top of ur cheesecake refrigirate for 6hours.

Via: Slungile Maka Bhoyo Mbatha


Marble cake recipe
1cup stork to bake margarine
1 and 1/2 cups castor sugar
1 cup milk
4 eggs
1/4 cup oil
3 and 1/4 cups flour
1/4 cup cocoa powder
1/4tsp salt
4 tsp baking powder
Vanilla essence

Cream sugar and margarine until it’s creamy, add eggs one at a time add 1 tsp vanilla essence add oil, add milk and mix well, then add flour, baking powder and salt and mix well. 

Then pour 3/4 mixture of your dough in ur prepared pans leaving the small amount of dough then on that remaining dough add 1/4 cup of cocoa mix it well then for sing a knife make swirls then bake at 180degrees for 30minutes.

Source: Slungile Maka Bhoyo Mbatha


Swiss roll recipe
4 eggs seperated
3/4 cup sugar
1tsp baking powder
3/4cup flour
Fresh cream
Icing sugar (for dusting)
Pinch of salt

Cream egg yolks and sugar until they are creamy, add vanilla essence, then add flour and baking powder and mix well, then beat egg whites until they are stiff and then mix with the flour mixture using a spoon and then bake for 15minutes, then on a damp cloth pour castor sugar then put ur sponge upside down removing it from the baking paper, when it is cool spread jam and whipped cream using both hands roll it over closing it and powder with icing sugar.

Source: Slungile Maka Bhoyo Mbatha