TYPES OF CAKES

DIFFERENT TYPES OF CAKES//

CHOCOLATE CAKE RECIPE//

INGREDIENTS

for the cake

1¾ cups (220g) Flour 3/4 cup (75g) Cocoa powder 1½ teaspoons Baking soda 1 teaspoon Baking powder 1¾ cups (350g) Sugar 1/4 teaspoon Salt 2 Eggs 1 cup (240ml) Buttermilk 1/2 cup (120ml) Vegetable oil 1 cup (240ml) Coffee 1 teaspoon Vanilla extract For the frosting: 3/4 cup (175g) Butter, softened 1½ cups (335g) Cream cheese, room temperature 2/3 cup (67g) Cocoa powder 1½ cups + 2 tbsps. (200g) Powdered sugar 1 teaspoon Vanilla extract Directions: 1. Make the cake: Preheat the oven to 350˚F (180C˚). Butter two 8-inch (20cm) cake pans and line the bottoms with a parchment paper, grease the sides. Lightly dust with cocoa powder. Set aside. 2. To a large bowl add flour, cocoa powder, sugar, baking powder, baking soda and salt. Stir well and set aside. 3. In a separate bowl mix buttermilk, coffee (or water), eggs, oil and vanilla extract. Mix until well combined. 4. Add the wet mixture to the dry, whisk until incorporated. 5. Pour the batter into prepared pans. 6. Bake for 30-35 minutes or until a toothpick comes out clean. Let cool completely before frosting. 7. Make the frosting: in a large bowl beat butter until light and fluffy. Add cream cheese and beat until combined and smooth. Add cocoa powder vanilla extract and salt. Beat until combined. gradually add powdered sugar, beat on low speed until combined and creamy. 8. Transfer the frosting into a piping bag. Cut the top of the cakes. 9. Place one cake layer with flat side down. Spread a layer of frosting, place the second layer of cake on top of the frosting, flat side up. Spread evenly the frosting on top and sides of the cake. 10. Refrigerate for at least 2-3 hours before serving. Notes: • Use good quality cocoa powder • You can bake both pans at the same time. My oven is too small, so I baked it separately. • If you don’t have buttermilk you can make homemade buttermilk: whisk 1 tablespoon of vinegar/lemon juice with 1 cup of milk and let sit for 10 minutes.

EGLESS VANILLA CAKE RECIPE\\

Ingredients My 1 cup = 200 GM's 1) 1 cup = 200 gms of maida 2) little less than 1 cup = 150 gms of sugar 3) 1/3 cup = 80 ml of oil 4) 1 tsp baking powder 5) 1/2 tsp baking soda 6) 170 ml of milk - it's varies from different flour 7) 1/2 tsp vanilla essence Method 1) seive and use all the ingredients 2) mix everything well - avoid lumps 3) don't over beat or mix the batter 4) grease the tin and pour the batter - tap twice or thrice to avoid air bubbles 5) pre heat the kadai - put a stand inside 6) put the baking tin and bake it on low flame for 30 mins or until done 7) prick a toothpick or knife to check - if it comes out clean that means your cake is perfectly baked 8) cool it completely - than cut in slices Whipping ingredients and method 1) 1 cup chilled heavy whipping cream 2) 1/4 cup sugar - use according to your taste 3) whip the cream till you get stiff peaks 4) apply on the cake and decorate as you like

BUTTERSCOTCH YUMMY CAKE RECIPE\\

Ingredients: Butterscotch Sauce 210g (1 cup) brown sugar (you can use white sugar, but since it’s a butterscotch, I use brown sugar) 125g (1/2 cup) water 80g (1/3 cup) salted butter 135g (1/2 cup) whipping or heavy cream Praline ½ cup roasted cashew + almond (you can use either types or both) 100g (1/2 cup) brown sugar Eggless Butterscotch Cake 250g (2 cups) cake flour 1 ½ tsp baking powder ¾ tsp baking soda 150g (3/4 cup) brown sugar 112g (1/2 cup) vegetable oil 120g (1/2 cup) plain yogurt 1 tsp vanilla extract 120g (1/2 cup) milk Butterscotch Buttercream Frosting 340g (1 ½ cup) unsalted butter 75g (1/2 cup) butterscotch sauce (that was homemade) *you may add salt to taste Instructions: - Butterscotch Sauce 1. In a pot, add water and sugar. 2. Place over a low heat and bring to a boil. Be patient as this process will take approximately 10-15 min depending on your heat. CAUTION: this sauce will burn very quickly, so do not leave it unattended. Once the mixture is thickened up and reduced volume by about half, you may stir to check the consistency. The mixture is much thicker than before. Remove it from the heat to avoid burning it. Then while it is still boiling hot, add in the butter and cream. Stir until they are melted. Put the pot back on the heat and give it a quick boil just to ensure that they are well dissolved. Pour the mixture into a bowl and let it cool for at least 2 hours. Note: You will notice that this mixture is still very liquid when it’s hot. It will be thickened as it cools down. - Praline 3. In another pot, add brown sugar. Cook on low heat until it is dissolved and melted. Then add in the roasted nuts. You can use any nuts of your choice. 4. Set aside for later use. 5. Cut the praline into chunks. - Eggless Butterscotch Cake 6. Preheat oven at 180°C/355°F. 7. In a bowl, add and sift all the dry ingredients. 8. In another bowl, add sugar, oil and yogurt. Mix until well incorporated, sugar almost dissolved. 9. Add vanilla extract. 10. Add in the sifted dry ingredients in 2 batches. Add the milk in few batches. Switch to an electric mixer to mix it well, however, do not over mix. 11. Grease 3 7-inch pans and line parchment paper. 12. Divide the batter into the 3 prepared pans. I used a weighing scale so to get even layers. You can eye ball the division. 13. Bake in preheated oven at 180°C/355°F for 20-25 min. 14. Let the cake cool completely on the cooling rack. - Butterscotch Buttercream Frosting 15. In a bowl, add butter. Mix until creamy, fluffy and pale. 16. Add the homemade butterscotch sauce. Continue mixing on medium speed until well incorporated. Assembling the cake. 17. Get ready the butterscotch, praline and cake. Ready to serve.

STRAWBERRY MOUSSE MIRROR GLAZE CAKE RECIPE//

Ingredients: For the strawberry confiture (18cm): 250g (8.81oz) strawberry puree 1/3 cup (63g) sugar 12g (1½ tbsp) cornstarch (corn flour) 12g gelatin powder 70ml cold water Basil/mint leaves – optional Cake layer (18cm): 80g (2/3 cup) flour 60g (1/3 cup – 1 tsp) sugar 60g butter (4 tablespoons), softened 1/2 teaspoon baking powder 1/8 teaspoon baking soda Pinch salt 1 egg 60g (2.11oz) strawberry puree 1 teaspoon vanilla extract Lemon vanilla mousse (20cm) 18g gelatin powder 100ml water 480ml (2 cups) milk 360ml (1½ cups) heavy cream 3/4 cup (150g) sugar 90g (6 tablespoons) butter 6 medium eggs yolks 27g (3 1/3 tbsp) cornstarch 1½ teaspoons pure vanilla paste Zest of one lemon Mirror glaze: 1½ cups (300g) sugar 200g (2/3 cup) sweetened condensed milk – 7oz 150ml water 20g gelatin 120ml (1/2 cup) cold water 350g (12.34oz) white chocolate Gel food coloring Directions: 1. strawberry confiture layer: in a small bowl mix gelatin and cold water. Let bloom for 15 minutes. 2. In a small saucepan mix sugar and cornstarch, add strawberry puree and chopped basil or mint. Bring to a simmer stirring constantly, until thickens. Remove from heat. add the bloomed gelatin and stir until the gelatin has dissolved. Let cool to room temperature. 3. Prepare 18cm cake ring with plastic wrap stretched on the bottom. Pour the mixture into the ring. Place in the freezer. 4. Strawberry cake layer: preheat oven to 160C (320F). in a small bowl mix flour, baking powder, baking soda and salt. Set aside. 5. In a large bowl beat soft butter and sugar, until light and fluffy. Add egg and vanilla extract, beat until incorporated and smooth. And strawberry puree and beat until smooth. Gradually add flour mixture and mix until smooth. 6. Pour into 18cm (7-inch) cake ring and bake for 25 minutes. Let cool completely, release from the ring, gently cut the top to make even layer and place in the freezer while making the next stage. 7. lemon vanilla mousse: in a small bowl mix gelatin and cold water. Let bloom for 15 minutes. 8. In a small saucepan heat milk with lemon zest and vanilla extract, do not boil. Set aside. To a larger saucepan add sugar, cornstarch and mix. Add egg yolks and mix well. Gradually add the warm milk through a sieve and whisk constantly. Heat the mixture over low-medium heat, whisking constantly, until thickens. Remove from heat, add butter, stir until incorporated. Add the bloomed gelatin and stir until the gelatin has dissolved. Cover with plastic wrap and let cool to room temperature. Whip heavy cream to soft peaks, add the milk mixture unto the whipped cream and gently stir until combined. 9. Assemble the cake: prepare 20cm (8-inch) cake ring with plastic wrap stretched on the bottom. Pour half of the mousse, shake and spread evenly, freeze for 5 minutes, gently place strawberry confiture in the center. Pour the remaining mousse, leaving 1 cm space on top and spread evenly. Make sure you cover all the space around the confiture layer. Place the cake layer on top, gently press and spread the mousse. Cover with plastic wrap and freeze for at least 8 hours. 10. Before you start making the mirror glaze: Release the cake from the ring using a hair dryer to defrost the edges. Remove the cake collar and put back to the freezer. 11. Mirror glaze: in a small bowl mix gelatin and cold water. Let bloom for 15 minutes 12. Into medium sized saucepan and water, sugar and sweetened condensed milk. heat over medium-low heat, stirring occasionally, until the sugar has dissolved and the mixture begins to simmer. Remove from heat, add the bloomed gelatin. Stir until the gelatin has dissolved. 13. Pour the hot mixture over the white chocolate and let sit for 5 minutes. Blend until completely smooth, add food coloring and blend again. Sieve and let cool to 32-35C (90-95F) before pouring over the frozen cake. 14. Pour the glaze on top of the cake. After 10-15 minutes remove the drips with a spatula. Refrigerate until the cake reaches to edible temperature.

NO-BAKE MANGO CHEESE CAKE RECIPE//

Recipe: Ingredients: For the base: 8 oz (225g) biscuits/Graham crackers 7 tablespoons (100g) butter, melted For the filling: 2¼ cups (500g) cream cheese 1 cup (240ml) heavy cream 2 cups (500g) mango puree/pulp (fresh or canned) 330g (11.6oz) white chocolate 2 tablespoons lemon juice Zest of one lemon 1 teaspoon vanilla extract 14g gelatin powder + 70ml cold water For the topping: 10g gelatin powder + 50ml cold water 300g mango puree/pulp 3 tablespoons (37g) sugar 100ml water Directions: 1. In a food processor or a ziploc bag crush the biscuits into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 9-inch (23cm) springform pan. Refrigerate while making the filling. 2. Mango puree: (if you using canned mango skip to the nest step): cut mango into cubes and place in a food processor or a blender. Blend until completely smooth. Divide into 2 portions, 500 grams (17.6oz) and 300 grams (10.6oz). Set aside. 3. In a small bowl stir gelatin powder and water. Let bloom for 10 minutes. 4. In a large bowl beat cream cheese until soft and smooth, add heavy cream, vanilla extract and beat to soft peaks. 5. Melt the white chocolate in the microwave, stirring after every 20 seconds until completely melted and smooth. 6. Pour melted white chocolate into the bowl, and the bigger portion of mango pulp (500g), lemon juice, lemon zest and beat until combined and smooth. 7. Melt the gelatin in the microwave for 15 seconds. Temper the gelatin: Gradually add few tablespoons of the cheesecake mixture into the dissolved gelatin and stir until combined. Pour back to the cheesecake mixture and mix until combined. Pour into the springform pan and freeze while making the topping. 8. Mango jelly: In a small bowl stir gelatin powder and water. Let bloom for 10 minutes. In a small sauce pan place 300g mango pulp, water and sugar. Cook over medium-high heat, stirring occasionally until the sugar is dissolves. Remove from heat and add bloomed gelatin. Stir until the gelatin is melted and incorporated. Let cool to room temperature and pour over the cake. 9. Refrigerate the cake overnight. Notes: • If you using fresh mango, make sure the mango is sweet. • Instead of making fresh mango puree, you can use canned.

SUPER SOFT SPONGE CAKE RECIPE//

Ingredients: 250g (1 cup) unsalted butter (you will see the g on the packaging) 200g (1 cup) castor sugar (you can add another 20-30g or 2-3 tbsp more if you like it sweeter) 5 eggs 230g (1 3/4 cups) cake flour or all-purpose flour 1/2 tsp baking powder (I apologize about the typo on the video, NOT baking soda) 50g (1/4 cup) milk 1 tsp vanilla extract Note* I don't normally use cups in all my cakes. I have the measurement in internet source. Should you think the cup measurement seems not right, please let me know. Thanks I am using a 7x7 inch square baking pan. You can also use a round baking pan or loaf pan. Instructions: 1. Preheat over at 320°F / 160°C. 2. Sift the flour and baking powder. Set aside. 3. In the mixing bowl, add in the butter and sugar. Mix it on low speed for 2 minutes until the sugar disappear. Then increase to medium speed and mix for 15 minutes. One of the keys to this butter cake, these 2 ingredients must be mixed well. Continue mixing until the butter is white, light and fluffy. You will see that in about 15 minutes. 4. Add in the eggs, one by one. Mix until the yellow eggs disappear. 5. Add in the sifted dry ingredients spoon by spoon. This is another key to make good butter cake. 6. Add the milk and vanilla extract. Continue mixing for another 3-5 minutes. 7. Pour the batter into the baking pan. Bake at 320°F / 160°C for 55-60 minutes. 8. Test the cake using the cake test. 9. Cool the cake on the cooling rack for about 15 minutes. Once it is cooled, you may cut and serve the cake. *Note: Feel free to use a hand mixer, if you don't not have a large mixer.

APPLE CRUMBLE CAKE DELICIOUS RECIPE\\

Ingredients: I am using a 7-inch pan, with loose base Crumble 28g (2 tbsp) unsalted butter 40g (1/3 cup) cake flour 40g (3 tbsp) fine sugar Pinch of salt 40g (6 ½ tbsp) almond flour ½ tsp cinnamon powder Caramelized Apple 4-5 apples, mine are medium size apples 100g (1/2 cup) fine sugar 1 tsp cinnamon powder 2 tbsp lemon juice ½ tsp salt Apple crumble Cake 180g (1 ½ cup) cake flour ½ tsp baking powder ¼ tsp salt 113g (1/2 cup) unsalted butter 100g (1/2 cup) fine sugar 2 eggs 1 tsp vanilla extract 2 tbsp whole milk Instructions: Crumble 1. In a food processor, add both the flours, sugar, salt, and cinnamon powder. Pulse a few times to get a quick mix. Add butter. Pulse few times or until it gets a crumbly texture. Do not over pulse as it will become a clump. 2. Refrigerate until it is needed. Caramelized Apple 3. Peel the apple skin and cut into chunks. I like mine smaller chunks but not too much as the apples will shrink tremendously. 4. Place the chunk apples into a pot. Add sugar, lemon juice, cinnamon powder and salt. Cook the apple over medium heat. Mix the apples until all the ingredients are evenly combined. Stir occasionally. The apples will produce much juices. Keep cooking until the juices are thickened, volume reduced and caramelized. 5. The apples will shrink and looked much less. 6. Set aside for few minutes to cool. Refrigerate until it is needed. Apple Crumble Cake 7. Preheat oven at 170°C/340°F. 8. Sift all the dry ingredients, and set aside. 9. In a large bowl, add butter and sugar. Mix until creamy, fluffy and pale. This will be about 3-5 min. 10. Add in the eggs, one at a time. Mix until well combined. It will look curdle, it’s normal. 11. Add in the sifted dry ingredients in 2 batches. Fold in with a spatula, do not over mix. 12. Add in the milk. Fold in until combined. 13. Use a 7-inch pan, greased and lined with parchment paper. 14. Pour half the batter into the pan. 15. Add half the caramelized apples. Lay them evenly. 16. Add the remaining batter. 17. Add the remaining caramelized apples. 18. Add in the crumble on top. Spread them evenly. 19. Bake in preheated oven at 170°C/340°F for 50-60 min. 20. Once the cake is baked, remove from the pan. Set aside for cooling. 21. The cake is ready to cut and serve.

EASY EGGLESS MOIST BANANA CAKE RECIPE//

Ingredients: I am using 9x5x3-inch pan or loaf pan 3 bananas, make sure they are ripe 180g (1 ½ cup) cake flour OR all-purpose flour 1 ½ tsp baking powder 1/4 tsp baking soda ½ tsp salt 150g (3/4 cup) fine sugar 75g (1/3 cup) vegetable oil 60g (1/4 cup) plain yogurt 1 tsp vanilla extract or banana extract if you have 80ml (1/3 cup) whole milk ½ cup raisin* ½ cup chocolate, chopped into chunks* *The amount is totally up to your desire Almond slice on the surface Instructions: 1. Preheat oven at 180°C/355°F. 2. Mash the bananas and set aside. 3. Sift all the dry ingredients, set aside. 4. In a large bowl, add sugar, oil, yogurt and vanilla extract. Mix until they are well combined. Add the mashed bananas, mix until well combined. 5. Add in the sifted dry ingredients in 2 batches. Fold in with a spatula until the flour disappear. Do not over mix. 6. Add in the milk in 2 batches, alternate with the dry ingredients. 7. Add in the raisins and chopped chocolate. Fold them in until they are incorporated. 8. Grease a 9x5x3-inch loaf pan, and line with parchment paper. Pour the batter into the prepared pan. 9. Bake in preheated oven at 180°C/355°F for about 50-55 min or until the skewer inserted comes out clean. 10. Cool on a rack for 15 min before cutting it. 11. The cake is ready to serve.

TASTY FRUIT CAKE RECIPE\\

Ingredients: I am using 8x8x3 inch pan 700g (4 cups) mix fruits (consist of cherries, apricots, raisins, plums, blackcurrants) 50g (1/2 cup) glazed red cherries 50g (1/2 cup) glazed green cherries 1 tbsp orange zest 180ml (3/4 cup) whiskey (you can also use brandy, rum OR gin) OR (orange or pineapple juice for non-alcohol) 125g (1 cup) pecans, chopped 125g (1 cup) cashews, chopped 283g (2 1/3 cup) all-purpose flour or plain flour 2 tsp mixed spice ** ¼ tsp salt 226g (1 cup) unsalted butter, softened 225g (1 ¼ cup) light brown sugar 4 eggs [check below for eggless recipe] 1 tbsp molasses (OR jam) 2 tsp vanilla extract 1 tbsp orange juice 2-3 tbsp flour (for coating the mix fruits & nuts) **if you don’t have mixed spice, you can mix: 1 tsp cinnamon powder ¼ tsp nutmeg powder ¼ tsp cloves powder ¼ tsp ginger powder ¼ all spice powder __________________________________ EGGLESS RECIPE 700g (4 cups) mix fruits (consist of cherries, apricots, raisins, plums, blackcurrants) 50g (1/2 cup) glazed red cherries 50g (1/2 cup) glazed green cherries 1 tbsp orange zest 180ml (3/4 cup) whiskey (you can also use brandy, rum OR gin) OR (orange or pineapple juice for non-alcohol) 125g (1 cup) pecans, chopped 125g (1 cup) cashews, chopped 283g (2 1/3 cup) all-purpose flour or plain flour 2 tsp mixed spice ** 1 ¼ tsp baking powder ¼ tsp baking soda ¼ tsp salt 226g (1 cup) unsalted butter, softened 225g (1 ¼ cup) light brown sugar 185g (3/4 cup) plain yogurt 1 tbsp molasses (OR jam) 2 tsp vanilla extract 1-2 tbsp orange juice (add when you feels the batter is too dry) Instructions: 1. In a glass jug or container, add the mix fruits, glazed cherries, orange zest and alcohol (or juice for non-alcohol). 2. Soak overnight or even up to 1 week, in room temp. On the day of baking: 3. Squeeze 1 tbsp orange juice and set aside. 4. Chop the pecans and cashews, set aside. 5. Strain the soaked mix fruits and nuts. 6. Preheat oven at 140°C/285°F. 7. Sift all the dry ingredients. 8. In a mixer bowl, add butter (softened) and sugar. Start with low speed for 1 min so that they come together. Then switch to medium speed and mix for about 5 min or until creamy, fluffy and pale. 9. Add eggs, one at a time. [for EGGLESS: add the yogurt, you may add all at one go). Mix until well incorporated. 10. Add molasses, vanilla extract and orange juice. Add 1 tbsp first. (Second tbsp after adding dry ingredients, add only if necessary like if the batter is too dry) 11. Add the sifted dry ingredients, in 2 batches. Use low speed so that no over mixing. Stop mixing as soon as the flour disappear. Do not over mix. (Add another tbsp of orange juice if needed) 12. Add in the strained mix fruits and nuts. Set the strained alcohol or juice aside for later use. 13. Pour into a 8x8x3 inch pan, greased and lined with parchment paper. 14. Cut 2 pieces of parchment papers with a hole in the middle for peeping purpose. This is to prevent the cake top from burnt and overcooked. Place these papers right on top of the cake. 15. Bake in preheated oven at 140°C/285°F for about 3.5 to 3.75 hours. Put cake on the lower rack. I know, yes! Bake for that long. Don’t worry if the cake will dry out, it won’t as we are not finished after baking :) 16. Let the cake cool for 30 min. 17. Randomly poke holes on the cake using a skewer. This is for absorption later. Brush the cake with the strained alcohol or juice. 18. Wrap the cake with cling film, make sure you wrap it tight to keep moisture in the cake. Let it sit in room temp overnight or up to 2 weeks (if you’re using alcohol) TIP: the longer it sits, the better the cake will be. If you’re using juice, refrigerate after 3 days of being in room temp. 19. Occasionally unwrap and brush the cake with more alcohol or juice. 20. The cake will be ready for cutting and to serve.

LEMON POOP SEED CAKE RECIPE//

Ingredients: • Lemon Curd 2 egg yolks 100g [½ cup] fine sugar 25g [3 tbsp] flour 90g [¼ cup + 2 tbsp] lemon juice 45g [3 tbsp] butter • Lemon Poppy Seed Cake I am using 9x4x3-inch loaf pan 125g [1 cup] cake flour or all-purpose flour ½ tsp baking powder 150g [½ cup + 3 tbsp] unsalted butter, softened 50g [¼ cup] fine sugar 5 egg yolks (medium egg) 15g [1 tbsp] lemon juice 1 tsp vanilla extract ½ tsp salt 20g [2 tbsp] poppy seeds 1 tbsp lemon zest 5 egg whites (medium egg) ½ tsp cream of tartar 65g [¼ cup + 1 tbsp] fine sugar • Cream Cheese Frosting 200g [1½ cup] cream cheese 40g [2 tbsp] sweetened condensed milk 420g [1¾ cup] whipping cream 30g [2 tbsp] fine sugar Deco Piping tip: #869 Lemon slice, halves Mint leaves Instructions: Initial preps: wash the lemons, grate some lemon zest and squeeze the lemon juice. • Lemon Curd 1. In a pot, add yolks sugar and flour. Give it a quick mix. 2. Add the lemon juice, mix until evenly and no lumps. 3. Cook the mixture over low heat until it’s thickened. Stir continuously. 4. Once thickened, remove from the heat. Add butter. Mix until well combined. 5. Strain the curd into a bowl. 6. Cover and attach a cling film on the curd to avoid skin develop on the surface. 7. Refrigerate while working on the next step. 8. You’ll need to give it a quick mix and transfer into a piping later when it’s ready for use. • Lemon Poppy Seed Cake 1. Preheat oven at 160°C/320°F. 2. Sift the flour and baking powder. 3. Separate the eggs into bowls. 4. In a large bowl, add softened butter and sugar. Mix until it’s creamy, fluffy and pale. Scrape the bowl occasionally for even mixing. 5. Add the lemon juice, vanilla and salt. Mix until combined. 6. Add the egg yolks, one at a time. Mix until combined, then add another yolk. 7. Fold in the sifted dry ingredients in 2 batches. Fold until combined, do not over mix. 8. In the bowl of egg whites, add the cream of tartar. Start mixing on low until foamy. Add the sugar in 3 batches. Continue mixing on high speed until stiff peaks formed, with adding the sugar in between. 9. Fold the egg whites into the yolk mixture, just until the whites disappear. Do not over mix. 10. Transfer the batter into a 9x4x3 inch loaf pan, greased and lined with parchment paper. Tap the pan on the table few times to release air bubbles. 11. Bake in preheated oven at 160°C/320°F for 55-60 min, or until inserted skewer comes out clean. 12. Let the cake cool completely before slicing it. 13. Slice the cake into 3 sheets, with 1.5cm thick each sheet. • Cream Cheese Frosting 1. In a large bowl, add cream cheese and condensed milk. Mix until well combined. 2. In another large bowl, add whipping cream and sugar. Mix just until stiff, do not over mix. 3. Mix the whipping cream into the cream cheese mixture. Do not over mix. Switch to a spatula to scrape the bowl for even mixing. 4. Transfer into a piping bag. • Assemble the Cake 1. Spread a little cream on the cake board. 2. Place the first layer of cake. Brush with syrup on the cake surface. 3. Pipe the cream cheese frosting around the rim. 4. Pipe the lemon curd inside the rim. Spread evenly with a spatula. 5. Pipe another layer of cream cheese. 6. Place another cake sheet and repeat step 1 to 5. 7. Cover with a thin layer of frosting as crumb coat. Refrigerate for 30 min or until the coat is hardened. Remark: you may keep the remaining frosting in the fridge for time being. Later when it’s ready for use again, if the frosting is a little too tight, just add a couple tablespoon of whipping cream and mix until combined. Add a tablespoon at a time or until you get the right smooth consistency. The consistency will be smooth again for cake covering. 8. Cover the cake with the remaining cream cheese frosting. 9. Pipe the deco on the cake and size of the cake. Add some lemon slice halves in between the dollops. Add mint leaves. 10. Refrigerate the cake for at least 30 min before cutting.

EGGLESS MOIST MOCHA CAKE RECIPE//

Ingredients: - Eggless Mocha Cake I am using 6-inch round pan to get 4 slices of sheet (you may use 7-inch, but you’ll probably get 3 slices of sheet) 105g (1/4 cup+3 tbsp) whole milk, warm 2 tsp instant coffee 230g (1 3/4 cup+1 tbsp) cake flour 20g (3 tbsp) cocoa powder 1 ½ tsp baking powder ¾ tsp baking soda ¼ tsp salt 150g (3/4 cup) fine sugar 122g (1/2 cup) plain yogurt 112g (1/2 cup) vegetable oil 1 tsp vanilla extract - Mocha Syrup 2 tbsp whole milk, hot 3 tbsp fine sugar 2 tsp instant coffee - Mocha Buttercream Frosting 2 tbsp whole milk, hot 2 tsp instant coffee 1 tsp cocoa powder 400g (1 ¾ cup) unsalted butter 300g (1 cup) condensed milk - Buttercream deco (You will have remaining buttercream of about 1 cup) Add below to the remaining buttercream Tone 1: Light Mocha Color 1 tbsp whole milk, hot 1 tsp cocoa powder Tone 2: Dark Mocha Color 1 tbsp whole milk, hot 2-3 tsp cocoa powder Tip: 1M Instructions: Eggless Mocha Cake 1. Preheat oven at 180°C/355°F. 2. In a small cup/bowl, add the warm milk and instant coffee. Mix until well dissolved. Set aside. 3. In a bowl, sift the flour, baking powder, baking soda and salt. Set aside. 4. In another large bowl, add the sugars, yogurt, oil and vanilla extract. Mix until well combined. 5. Add the sifted dry ingredients in few batches. Alternately, add in the coffee & milk mixture. Mix in slowly. Do not over mix. 6. Pour into a 6-inch prepared pan, greased and lined with parchment paper 7. Bake in preheated oven at 180°C/355°F for about 30-35 minutes. 8. Cool the cake on cooling rack. Slice the cake into 4 sheets and set aside. Mocha Syrup 9. Add all the hot milk, sugar and coffee in a small bowl. Mix until well dissolved. Make sure they are well dissolved. 10. Let it cool completely. Buttercream Frosting 11. In a small bowl, add the hot milk, coffee and cocoa powder. Mix until dissolved. Strain the mixture if necessary. Let it cool completely. 12. In another bowl, mix the butter until creamy and pale. 13. Add in the condensed milk. Mix until well combined. 14. Add in the mocha mixture just now. Mix until well combined. Assemble the cake. Refrigerate the cake while preparing for the buttercream deco. Buttercream Flower Deco 15. You will have remaining of approximately 100-120g buttercream. Using a weighing scale, divide the buttercream into halves. 16. For one half of the buttercream, add the “tone 1” mixture. (dissolve cocoa powder in hot milk) 17. For the other half of the buttercream, add the “tone 2” mixture. (dissolve cocoa powder in hot milk) 18. Mix vigorously until well combined. 19. Transfer them into a piping bag individually. 20. Use tip 1M for flower deco.

COTTON SOFT MOIST BLACK FOREST CAKE RECIPE//

Ingredients: - Cherry Sauce 100g (1/2 cup) fresh cherry (seed removed) 50g (1/4 cup) fine sugar 1 tbsp lemon juice - Chocolate Sponge Cake (I am using 7x7x3-inch square pan) 5 egg yolks (large eggs) 80g (1/3 cup) caster sugar 80g (1/3 cup + 1 tbsp) corn oil 100ml (1/3 cup + 1 tbsp) milk 120g (3/4 cup + 2 tbsp) cake flour 30g (1/3 cup) cocoa powder 5 egg whites (large eggs) 80g (1/3 cup) caster sugar ½ tsp cream of tartar - Frosting 500g (2 cups) whipping cream 30g (1/4 cup) powdered sugar - Filling 200g (1 cup) fresh cherries (seed removed), cut halves Brush with cherry sauce - Deco Fresh cherries Whipped cream 41g (1/3 cup) grated chocolate Instructions: - Cherry Sauce 1. Remove the seed from the cherries. 2. Add cherries, sugar and lemon juice in a small pot. Cook over medium heat. Mash the cherries. Cook until it is thickened. 3. Strain the sauce. 4. Add the kirschwasser or rum (whichever you desire, you can also leave this out). Give it a quick stir and set aside. - Chocolate Sponge Cake 5. Preheat oven at 150°C/300°F. 6. In 2 large bowls, separate the egg whites and egg yolks. Set the egg whites aside. 7. In the egg yolks bowl, add the sugar. Mix well until well combined. Mix about 1 min so that the sugar is partially dissolved or dissolved. 8. Add the oil and milk. One at a time and mix until combined. 9. Sift in the dry ingredients. Fold in using a spatula until just until the flour disappear. Do not over mix. 10. In the other egg whites bowl, add in the cream of tartar. Mix it until bubbly or foamy. Then gradually add in the sugar, little by little. Mix until stiff peaks formed. 11. Add the egg white mixture into the chocolate batter. Use a spatula to gently fold in the egg whites. Switch to a whisk and continue folding in a circular motion. This method will help in elevating the cake later. Do not over mix at this point. Mix just until the whites are gone. 12. Pour into a 7x7x3-inch pan, greased and lined with parchment paper. 13. Bake it at preheated oven at 150°C/300°F for 30 min, then reduce to 140°C/285°F for 35 min (to prevent cracking on top). Insert a toothpick to make sure the toothpick comes out clean. 14. Leave the cake on cooling rack. 15. Slice into 3 sheets. Set aside while preparing for next. 16. Cut the cherries into halves. (for the fillings) - Frosting 17. Mix the whipping cream. Add in the powdered sugar. Continue stiff peaks form. 18. Assemble the cake. Refrigerate 1 hour before trimming the sides. 19. Grate the chocolate compound. 20. Finally pipe and decorate with grated chocolate and cherries.

EGGLESS RICH COFFEE CAKE RECIPE\\

Ingredients: I am using 6-inch pan 75g (1/4 cup + 1 tbsp) whole milk, hot 2 tsp instant espresso 240g (2 cups) cake flour 1 ½ tsp baking powder ½ tsp baking soda ¼ tsp salt 150g (¾ cup) fine sugar 112g (½ cup) vegetable oil 122g (½ cup) plain yogurt Coffee Cream Cheese Frosting 2 ½ tsp instant espresso 1 tbsp hot water 250g (1 cup + 2 tbsp) unsalted butter, softened 113g (1/2 cup) cream cheese 150g (1/2 cup) sweetened condensed milk coffee syrup 2 tsp coffee + 2 tsp sugar + 1 tbsp hot water ½ cup roasted crushed walnuts (to cover the cake sides) Grated chocolate Piping tip: 1M Instructions: Eggless Coffee Sponge Cake 1. Preheat oven at 180°C/355°F. 2. Dissolve the instant espresso in the hot milk. Set aside. 3. Sift the flour, baking powder, baking soda and salt. Set aside. 4. In another bowl, add sugar, oil and yogurt. Mix vigorously until combined. 5. Add in the sifted dry ingredients in 3 batches. Mix until combined, do not over mix. 6. Add in the coffee milk mixture in 3 batches, alternate with the sifted dry ingredients. Mix until combined. Do not over mix. 7. Transfer the batter into a 6-inch pan, greased and lined with parchment paper. Tap the pan on the table a few times to release air bubbles. 8. Bake in preheated oven at 180°C/355°F for about 30-35 min, or until inserted skewer comes out clean. 9. Let the cake cool completely before slicing. 10. Slice into the 4 sheet about 1cm height each. Coffee Cream Cheese Frosting 1. Dissolve the instant espresso in the hot water. Set aside. 2. In a bowl, add butter. Set aside and wait until it’s softened. Once it’s softened, mix until creamy fluffy and pale. 3. In another bowl, add cream cheese. Mix until it’s soft and creamy. Add in the condensed milk. Mix until it’s well combined. 4. Add the cream cheese mixture into the creamed butter. Mix until combined. 5. Add the coffee mixture. Mix until combined. Assemble the cake 1. Spread the coffee syrup on each layer of the cake. 2. Cover cake sides with roasted crushed walnuts. 3. Grate some chocolate on top.

ULTIMATE EGGLESS FERRERO ROCHER RECIPE\\

Ingredients: • Eggless Moist Hazelnut Cake I am using 3 7-inch round pans 133g [1 cup] cake flour 30g [1/3 cup] hazelnut flour 1½ tsp baking powder 1 tsp baking soda ½ tsp salt 70g [¾ cup] cocoa powder 88g [¼ cup + 2 tbsp] milk 1 tbsp white vinegar 150g [¾ cup] fine sugar 82g [¼ cup + 2 tbsp] oil 88g [¼ cup + 2 tbsp] plain yogurt 1 tsp vanilla extract 128ml [½ cup] hot water • Eggless Crispy Hazelnut Wafer 50G [¼ cup] fine sugar 58g [¼ cup] butter 15g [2 tbsp] flour 25g [3 tbsp] hazelnut flour 1 tbsp whole milk • Chocolate Ganache 130g [¾ cup] semi-sweet chocolate, chopped 40g [2 tbsp] Nutella 135g [½ cup + 1 tbsp] whipping cream, hot • Nutella Cream Frosting 480g [2 cups] whipping cream 60g [3 tbsp] Nutella • Hazelnut Chocolate Sheets (Deco) 100g [¾ cup] semi-sweet chocolate, melted 30g [¼ cup] crushed hazelnuts sugar syrup [1 tbsp sugar + 2 tbsp hot water] 7 pieces Ferrero Rocher Chocolate Instructions: • Eggless Moist Hazelnut Cake 1. Preheat oven at 180°C/355°F. 2. Sift all the dry ingredients and set aside. 3. In a small cup, add milk and vinegar. Give it a quick stir and set it aside to let it rest. 4. In a large bowl, add sugar and oil. Mix until combined. 5. Add in the milk mixture and then yogurt and vanilla extract. Mix until well combined. 6. Add in the sifted dry ingredients in 2 batches. Mix to combine, do not over mix. 7. Add in the hot water. Mix until combined. At the end, switch to a spatula to scrape the bowl for even mixing. It’s normal that the batter is runny and watery. This is one feature of the moist cake. 8. Divide the batter evenly into 3 7-inch pans. Weighing scale is optional but I recommend it if you want even layers for your cake. 9. Bake in preheated oven at 180°C/355°F for 25-30 min or until inserted skewer comes out clean. 10. Remove the cake from the pan. Let the cake cool completely before assembling. • Eggless Crispy Hazelnut Wafer 1. In a pot, add all the ingredients. 2. Cook over a medium or low heat until the butter is completely melted. Keep stirring to avoid burnt and lumps. Once done, remove the pot from the heat. The mixture will resemble some oat meal. 3. Pour onto a pan. You can pan it around to spread out the mixture. 4. Bake in preheated oven at 180°C/355°F for 7-8 min or until it’s golden brown. This golden brown will bring some contract to the cake layering. 5. Let it cool. Then break it into small pieces for later use. • Chocolate Ganache 1. Chop the chocolate into small chunks for easy melting. Transfer into a bowl. 2. Add the boiled or hot whipped cream. Let it rest for about 2 min. 3. After 2 min, give the mixture a stir until well combined. The mixture is runny, that’s normal. 4. Refrigerate for 30 min. The mixture will be thickened after 30 min. With an electric mixer, mix it until stiff peak formed. As you mixed, the colour will become lighter. 5. Bag it into a piping bag and set aside. • Nutella Cream Frosting 1. In a chilled bowl, add the whipped cream and Nutella. 2. Mix until stiff. This will take about 2 minutes. Be very careful not to over mix. Constantly stop the mixer to check the consistency. Once it’s stiff, stop mixing. 3. Bag the cream into a piping bag and set aside. • Assemble the Cake 1. Place one layer of cake. Brush with some syrup on the surface. Pipe the Nutella cream around the rim, and fill with ganache in the inner rim. Spread the wafer on the surface. Then pipe the Nutella cream again. Smoothen the surface, and then add another layer of cake. 2. Repeat the same process. 3. Cover the cake with Nutella cream. Refrigerate the cake while preparing the next step (deco). • Hazelnut Chocolate Sheets (Deco) 1. In a bowl, add the melted chocolate and crushed hazelnuts. 2. Pour onto a flat pan. Spread the chocolate evenly. 3. Refrigerate for about 3-5 min. 4. Break it into random sizes and shapes. 5. Stick the pieces along the sides of the cake, about half way up. Place the Ferrero Rocher Chocolate on top with some small dollops around as part of the deco. Chill for about 30 min before cutting.

EGGLESS MOIST 3 LAYERS PISTACHIO CAKE RECIPE//

Ingredients: I am using 3 7-inch round baking pan Eggless Pistachio Cake: 75g (½ cup) pistachio nuts 250g (2 cups) cake flour 1 ½ tsp baking powder ¾ tsp baking soda ½ tsp salt 150g (2/3 cup) fine sugar 112g (1/2 cup) unsalted butter (melted) 120g (1/2 cup) plain yogurt 150ml (1/2 cup + 2 tbsp) milk 1 tsp vanilla extract ½ tsp pandan extract or green food coloring Cream Cheese Frosting: 95g (3/4 cup) powdered sugar 2 tbsp boiling water 188g (3/4 cup) unsalted butter 75g or 1/3 cup cream cheese 1 tsp vanilla extract Decorate the cake with: Grinded pistachio Pistachio nuts Blue flower (this is an edible flower I plucked from my garden) Instructions: Eggless Pistachio Cake 1. Preheat oven at 180°C/355°F. 2. Grind the pistachio nuts in a food processor or grinder. 3. Sift all the dry ingredients. Add the grinded nuts into the dry ingredients and give it a quick mix. Set aside. 4. In a large bowl, add sugar, melted butter and yogurt. Mix well until the sugar is almost dissolved. 5. Add the dry ingredients in 2 batches. Alternate by adding the milk. Mix well just until the flour disappear. Switch to a spatula to scrap the sides and bottom of the bowl. 6. Grease 3 7-inch pans and line with parchment papers. Use a scale to measure and to divide the batter evenly into the 3 pans. Tap the pans few times on the table to even out the surface. 7. Bake in preheated oven at 180°C/355°F for about 20-25 min. 8. Let the cake cool completely on the rack before assembling the cake. Cream Cheese Frosting 9. Melt the powdered sugar with the hot or boiling water. Mix well. Strain the mixture to avoid lumps. 10. In a large bowl, mix the butter will creamy and pale. Gradually add the sugar mixture into the butter. Mix until incorporated. 11. Add the cream cheese and continue mixing until well combined. 12. Add the vanilla extract and mix until well incorporated. 13. Once the cake is completely cool, you can assemble and decorate the cake.

SUPER MOIST BLUEBEERY ZUCCHINI CAKE RECIPE//

Ingredients: 2 7inch round baking pans Zucchini Cake 200g cake flour (you can use all-purpose flour) 60g almond powder/meal ½ salt ½ baking soda 1 tsp baking powder 1 tsp cinnamon 120g castor sugar 80g brown sugar 180ml vegetable oil (I use canola oil) 3 eggs 100g yogurt 1 tsp vanilla extract 1 tsp lemon juice 1 tsp lemon zest 225g zucchini (grated) ½ cup blueberries Cream Cheese Frosting 200g cream cheese (room temperature) 4 tbsp unsalted butter (softened) 30g white chocolate (melted) 40g powdered sugar ½ tsp vanilla extract Cake deco ½ blueberries Lemon zest slice Instructions: 1. Preheat oven at 350°F / 180°C. Prepare 2 7inch baking pans, grease and lay with parchment paper on the bottom of pans. 2. Grate the zucchini. Use the coarse size grater. (my guess is by using the coarse grater, it will produce less juice as we don’t want the zucchini to be too wet) 3. In a large bowl, sift the flour, almond powder, salt, baking soda, baking powder, cinnamon. Give it a mix and set aside. 4. In another bowl, add castor sugar, brown sugar and oil. Mix until they are well combined. 5. Add the eggs. Add one at a time. Mix until they are well combined. Then add yogurt and vanilla extract. Mix until the batter is creamy. Then add the lemon juice, lemon zest and zucchini. Mix a little to combine them. Then add in the sifted dry ingredients. Gently fold in. 6. Pour the batter evenly into the 2 pans. Tap the pans a few time to release bubbles. 7. Bake at 350°F / 180°C for 40-45 minutes. 8. Rest the cooked bake on the cooling rack while preparing the frosting. 9. In a large bowl, add cream cheese. Mix until it is softened and creamy. Then add the butter and mix. Add white chocolate and mix. Add powdered sugar in 2 batches. Lastly add the vanilla. Mix until well combine or soft and creamy consistency. 10. Assemble the cake. Top the cake with blueberries and lemon zest slice. The cake is ready to serve.

OREO CHOCOLATE CAKE YUM RECIPE//

Ingredients: Eggless Brownie 100g (1 cup) dark chocolate, chopped 35g (2 ½ tbsp) butter 50g (¼ cup) castor sugar 50g (¼ cup) brown sugar 120g (1/2 cup) yogurt ¼ tsp salt 1 tsp vanilla 48g (¼ cup + 2 tbsp) all-purpose flour ½ tsp baking powder ¼ tsp baking soda 1 tbsp whole milk Chocolate Mousse 130g (3/4 cup) semi-sweet chocolate 2 tsp gelatine powder 2 tbsp water 240+120ml (1 ½ cup) whipping cream, separated Mirror Glaze 12g (1tbsp+1/2 tsp) gelatine powder 60ml (1/4 cup) water 150g (3/4 cup) sugar 60g (1/2 cup) cocoa powder 80ml (1/3 cup) water 120g (1/2 cup) whipping cream Chocolate Deco (strips & curls) 50g (1/2 cup) semi-sweet chocolate Instructions: Preparing Eggless Brownie 1. Preheat oven at 180°C/355°F. 2. In a bowl, add chocolate and butter. Melt them over a low heat boiling water. Remove from heat and set aside. 3. In another bowl, add the sugars and yogurt. Whisk vigorously until the sugar is almost dissolved. Add salt and vanilla extract. Mix well. 4. Add the melted chocolate mixture into the sugar mixture. Mix well until combined. 5. Sift all the dry ingredients. Gently mix until incorporated. Do not over mix. 6. Grease a 6-inch round pan, and line a parchment paper at bottom. Pour the batter into the pan. 7. Bake in preheated oven at 180°C/355°F for 25 minutes. 8. Let it cool and wrap it with clingfilm and refrigerate to firm it while preparing for the mousse. Preparing Chocolate Mousse/Assemble 9. Cut the chocolate into small chunks and set aside. 10. In a small milk pot, add gelatine and water. Mix well and set aside. 11. In a pot, add ½ cup or 120ml whipping cream and lightly bring it to a boil. Remove from the heat and pour it over the cut chocolate. Stir well until it is combined. Make sure the chocolate is completely dissolved and no lumps. If you still find lumps, microwave for 1 minute. 12. In a large bowl, add the remaining of whipping cream. Mix until soft peaks form. 13. Melt the gelatine over the heat, and then pour the gelatine into the chocolate mixture. Mix well. 14. Add the whipping cream into the chocolate mixture in few batches. After 2 batches, pour the chocolate mixture into the remaining whipping cream, and use a mixer to mix it well, until creamy and smooth. 15. Bring out the brownie from the fridge. Unwrap the clingflim and place it on a prepared 7-inch cake ring. Place the brownie in the middle of the ring. Pour the chocolate cream mixture into the ring. Spread it evenly and tap few time on the table, so that the surface is even. 16. Refrigerate for at least 6 hours or overnight, until it is completely firm. Preparing Mirror Glaze 17. In a milk pot, add gelatine and water. Mix well and set aside for at least 5 min. 18. In another pot, add sugar and cocoa powder, a quick mix. Then add water and whipping cream. Mix until everything is combined well. Over a low medium heat, bring the mixture to a boil. Once you see bubbles, remove from the heat. Sift the mixture into a glass container. Set it aside to cool or until it reaches 35°C/95°F. 19. Bring the firmed mousse from the fridge. Remove it from the ring. Once the mirror glaze reaches 35°C/95°F, pour it over the mousse cake. Let the chocolate drips until it stops. Use an offset spatula to clean up the drips. Add some grated chocolate around the rim of the cake. Refrigerate the cake for 1-2 hours. Preparing the Chocolate Deco 20. Melt the chocolate in the microwave for 1 minute. 21. Spread the melted chocolate evenly on a plastic strip. You can also use a non-stick parchment paper. Use a scraper comb to draw across the chocolate. Place the strip in a small cake pan against the side of the pan. Refrigerate for 5-10 minutes. 22. For the curls, spread the melted chocolate evenly on a plastic strip. Let it set for 3-5 minutes or until it is almost dry. Use a cake scraper to scrap the chocolate. You will need to try a few times. If the chocolate is not set, let it sit for another minutes. 23. Decorate the cake with the chocolate strips and curls. 24. Cut the cake and ready to serve.

SUPER SOFT MOIST RED VELVET CAKE RECIPE\\

Ingredients: I am using a 7-inch round pan • Red Velvet Cake 90g (3/4 stick) unsalted butter (softened, not melting) 150g (3/4 cup) castor sugar 2 eggs (room temp) 160g (3/4 cup) buttermilk or (160g milk + 1 tbsp vinegar) 165g (3/4 cup) vegetable oil 1 tsp vanilla extract 240g (2 cups) cake flour 2 tbsp cocoa powder ¾ tsp baking soda 1 tsp baking powder ½ tsp salt 20 drips or 8g (1/2 tsp) red food coloring (or add to your desired vibrancy of the redness) • Cream Cheese Frosting 225g (1 cup) unsalted butter 125g (1 cup) powdered sugar 300g (1 ½ cup) cream cheese • Decorations Red velvet cake crumble (sprinkle on top of cake) Instructions: • Red Velvet Cake 1. Preheat oven at 170°C/340°F. 2. In a large bowl, add butter and sugar. Mix for 3-5 minutes until creamy. 3. Add the eggs, one at a time. Mix to incorporate. Add oil and vanilla extract, mix to combine. 4. Sift all the dry ingredients. Give it a quick whisk. Add the dry ingredients into the mixture. Mix to combine. Do not over mix. 5. Add about 20 drips or 8g of food coloring. The amount is very much depending on the red you have. Add up to you desired vibrancy of the redness. Use a mixer to lightly mix it. Then switch to a spatula to do the mixing work, again because you do not want to over mix. 6. Add the food coloring into the batter. Use the mixer to mix it lightly. Switch to a spatula so that you do not over mix the batter. Add the coloring to your desired vibrancy of the redness. 7. Grease a 7-inch round pan. Line a parchment paper at the bottom. 8. Bake at preheated oven at 170°C/340°F for about 45-50 minutes. 9. Cool the cake on the cooling rack. Make sure the cake is completely cool before slicing and frosting. • Cream Cheese Frosting 10. In a large bowl, add butter and mix until it is creamy. 11. Sift the powdered sugar in batches and add into the butter mixture. Continue mixing until creamy and fluffy. 12. In another bowl, add the cream cheese (room temp) and mix it until smooth and creamy. 13. Fold the cream cheese into the butter mixture. Mix it well and evenly. 14. Lastly, assemble the cake. 15. Sprinkle the cake crumble on top of the cake. Use a heart shape cake cutter to make a heart shape in the middle (optional). You may decorate the cake the way you want.

CANDIED SLICE ORANGE CAKE RECIPES\\

Ingredients: Candy Orange Slice 5 small oranges or mandarin oranges (you may orange regular oranges is fine) 4 cups water 1 large bowl of ice water 1 ½ cup castor sugar ½ cup castor sugar for coating Orange Cake (For 7 inch round cake pan) 4 egg yolks 40g fine sugar 30g vegetable oil ¼ tsp salt 1 tsp vanilla extract 40g fresh orange juice 1 tbsp orange zest 120g cake flour / plain flour 4 egg whites 1/8 tsp cream of tartar 80g fine sugar Cream Cheese Buttercream Frosting (inspired by Cupcake Savvy Kitchen) 120g icing sugar 40 ml boiling water 250g unsalted butter 70g cream cheese Orange Sugar Syrup (use 1 tbsp of the leftover caramelised orange sugar syrup and mix with 1 tsp of hot water) Cake Deco Candy Orange Slices 2-3 tbsp coconut flakes Mint leave for garnish Instructions: Candy Orange Slice 1. Slice the oranges about 3mm thick. 2. In a sauce pan, bring 4 cups of water to a boil. Then add in the orange slices into the boiling water and simmer for about 1 minute. 3. Strain the slices and transfer them into a large bowl of ice cold water. Set aside for a minute. This is to prevent the orange slice to be soggy. 4. Remove 2 cups of the boiling water from the sauce pan. Add in the sugar. Simmer until the sugar is dissolved. 5. Add in the chilled orange slices. Bring them to a boil and then simmer on low medium heat for about 45 minutes, until the liquid is caramelised and thickened. You will notice that the orange slices become transparent. 6. Strain them and transfer them onto a paper towel to dry overnight or until they are dry but sticky. 7. Coat them with sugar. They are ready for use later. Orange Cake 8. Preheat oven at 140°C / 285°F. 9. Squeeze the orange for juice and grate the skin for zest. 10. Separate the egg yolks and whites. 11. In a large bowl with yolks, add sugar. Mix until well combined. 12. Add oil and salt, and vanilla extract, and continue mixing. Add orange juice (squeezed)and orange zest, and continue mixing. 13. Sift the flour into the mixture, mix until the flour disappear. 14. In another bowl of egg whites, add cream of tartar. Mix on low speed until bubbly. Then gradually add in the sugar, and mix on medium speed until soft peaks formed. 15. Fold 1/3 of the egg whites into the batter. Use the whisk to fold in a circular movement. Add another 1/3 and repeat the folding process. Add the remaining whites and fold in with a spatula. Scrape the bottom and sides of the bowl to make sure all the whites are fold in evenly. Do not over mix. You may stop once the whites disappear. 16. Line parchment paper on the bottom of the pan. You do not need to grease the pan. 17. Pour the batter into the pan. Use a stick or skewer to do a swirl pattern in the batter (refer to video) to release air bubbles. Tap the pan few times on table top to further release the air bubbles as well. 18. Bake in the preheated oven at 140°C / 285°F for about 45-50 minutes. 19. Cool the cake on rack while working on the frosting. Cream Cheese Buttercream Frosting (inspired by Cupcake Savvy’s Kitchen) 20. In a bowl of icing sugar, add the boiling water. Mix until the icing sugar is dissolved. Strain it and set aside. 21. In a large bowl, mix the softened butter until creamy and pale. Mix on medium speed for about 4-5 minutes. 22. Gradually add the icing sugar mixture gently into the butter. Mix on low speed for another 5 minutes until well combined. The frosting is ready to assemble the cake. Assembling the Cake 23. Cut the cake into 3 even layers. 24. Add the frosting, then the candy orange in the layers. 25. Cover the cake with the frosting. Sprinkle with the coconut flakes and decorate with the candy orange on top. 26. Garnish with a few mint leaves. 27. Refrigerate the cake for 30 minutes before cutting to serve.

SOFT GLOSSY PINEAPPLE CAKE RECIPE\\

Ingredients: 8 inch round pan Topping 80g (1/3 cup) unsalted butter 80g (1/3 cup) dark brown sugar 6 pineapple rings (1 can) 10 maraschino cherries Cake 115g (1/2 cup) unsalted butter 100g (1/2 cup) castor sugar 2 eggs 120g (3/4 cup + 2 tbsp) all-purpose flour 3/4 tsp baking powder 1/4 tsp salt 55g (1/4 cup) sour cream 60ml (1/4 cup) pineapple juice 1 tsp vanilla extract Instructions: Pineapple topping 1. In a pot, add butter and sugar. Melt it in medium heat. Remove from the heat just when it started boiling. Do not boil the mixture. 2. Pour the mixture into an 8 inch round pan. Make sure it spread evenly. Set aside for cooling. 3. While waiting, you can sift the dry ingredients, and set aside. 4. Drain a can of sliced pineapple rings. Cut 5 rings into half. You will need 9 halves and 1 whole ring. Reserve the pineapple juice for later use. 5. Once the brown caramel mixture is cooled, arrange the pineapple rings on the caramel mixture the way you like. Add the cherries in between the pineapples. Preparing the cake 6. Preheat oven at 160°C/320°F. 7. In a mixer bowl, add butter and sugar. Mix in low speed until combined. Then increase to medium speed and continue mixing for about 5 minutes until the mixture is creamy and fluffy. Scrapes the sides so that it mix evenly. 8. Reduce speed to low. Add in the eggs one at a time. 9. Add sour cream. 10. Add the sifted dry ingredients, spoon by spoon. Scrape the sides from time to time to mix evenly. 11. Add pineapple juice and vanilla extract. 12. Pour the batter into the prepared pan with the caramel mixture and pineapple. 13. Bake in the preheated oven at 160°C/320°F for 50-55 min. 14. Once comes out from the oven, cool the cake in the pan for at least 20 min before removing from the pan. This is so that the caramel sauce will sip into the cake. 15. Removing the cake and place it the other way round, so that the pineapple toppings will be on the top. 16. Cake is ready to serve.