IMPOSSIBLE CAKE (CHOCOFLAN) Remove from the water bath and cool to room

temperature. Gently run a rubber spatula around the

Ingredients for the cake batter: edge and the center of the pan. Put an inverted rimmed
plate on top of the pan, jiggle and flip over. Remove the
10 tbsps. butter, room temperature pan and scrape any remaining caramel onto the cake.
1 c. sugar Arrange pecans on top and drizzle with more caramel.
1 egg
1 3/4 c. plain flour Slice and serve with caramel sauce.
1/4 tsp. baking powder
3/4 tsp. baking soda Ingredients for the flan:
1/3 c. cocoa powder
1/4 tsp. fine salt 1 410 gm. can of evaporated milk
1 1/4 c. buttermilk (I used half Greek yoghurt and half 1 397 gm. can of condensed milk
milk) 4 ounces of cream cheese, room temperature
3 eggs
To assemble the cake you will need: 1 tbsp. vanilla extract

butter or baking spray for greasing Instructions:

1/2 c. (or more) caramel, dulce de leche, cajeta or
toffee fudge sauce Mix all of the ingredients together and blend in a
whole pecans for decoration blender or with a hand blender.

Instructions:

Pre-heat the oven to 350 F/180 C.

Grease a 12-cup bundt pan (I used a 10-cup one) with

butter or baking spray. Pour 1/4 c. of caramel at the
bottom of the pan. If the caramel is too thick, warm it
up just so it will settle evenly on the bottom of the pan.
Cream the butter and sugar together. Add the egg and
beat until light and fluffy.

Sift the flour, baking powder, baking soda, cocoa

powder and salt in a separate mixing bowl.

Beat 1/3 of the flour mixture and half of the buttermilk

into the egg mixture. Repeat, ending with the last of the
flour mixture. Blend well.

Spoon the cake batter into the pan. Carefully drag a fork
on the top to even it out without disturbing the caramel
at the bottom.
Slowly pour the flan mixture into the cake batter.
Cover with baking paper (so the top won't stick to the
foil when cooked), then with foil.
Sit the bundt pan on a roasting tin and add about an
inch of hot water. Bake for about an hour or until a cake
tester comes out clean. The cake layer should rise to the
top. If there are still wet patches of custard remaining
on top, cook further.
ORANGE DREAMSICLE CAKE

Ingredients:
1 Pkg Yellow Cake Mix
2 Pks Orange JELL-O
1 Pk Vanilla Instant Pudding
1 Cup 2% Milk
2 Tsp Vanilla
1 Tub Cool Whip

Directions:
Bake the cake as directed in a 9x13" pan. Let cake cool
completely. Poke holes in cooled cake. Mix 1 package
orange gelatin dessert with 1 c. boiling water and 1 c.
cold water. Pour over cake. Cover and refrigerate for 4
hours. Mix pudding mix with cold milk the other
package of orange gelatin dessert and vanilla. Beat by
hand with a whisk until thickened. Fold in the whipped
topping. Frost the cake with the pudding mixture. These
instructions will make a single layered amazing cake
that is delicious!

PLEASE NOTE: To get the layered look as in this

particular picture - make your cakes in well greased and
floured pans - follow baking instructions. I then tip then
out onto cooling rack and invert back onto a cookie
sheet. Proceed to poke holes and do the jello thing and
refrigerate (or put out on the cold enclosed back porch
as we do). It is a little tricky to get the layers - but I love
our pan lifters to help with this process. (most people
use these to take pizza off their grills, but I use it a lot
for cakes)!
DEVIL'S FOOD LAYER CAKE off the parchment paper. Turn each cake right side up
----------------------------------------- and let cool completely.
Ingredients
Cake: To make the frosting, in a bowl, sift together the
1 cup boiling water powdered sugar and cocoa. Using the mixer on low
3/4 cup unsweetened natural cocoa powder (not Dutch speed, mix in the butter until it is crumbly. Mix in the
process) vanilla, and then gradually mix in enough of the cream
1 3/4 cups all-purpose unbleached white flour to make a spreadable frosting.
1 1/2 teaspoon baking soda
1/4 teaspoon salt Place 1 cake layer, bottom side up, on a cake plate.
2 cups granulated sugar Using an icing spatula, spread the top of the layer with a
10 tablespoons unsalted butter, at room temperature generous 1/2 cup of the frosting. Place the second
3 large eggs layer, top side down, on top of the first layer. Frost the
1 teaspoon pure vanilla extract top, then the sides, with the remaining frosting. Slice
1 1/4 cups buttermilk the cake into thick wedges and serve.

For the frosting:

Ingredients
3 3/4 cups powdered sugar
1 cup unsweetened natural cocoa powder (not Dutch
process)
8 tablespoons unsalted butter, at room temperature
1 teaspoon pure vanilla extract
About 1 cup whipping cream

To make the cake, preheat an oven to 350 F. Lightly

butter two 9-inch round cake pans. Line the bottom of
each pan with a round of parchment paper. Dust the
pans with flour, tapping out the excess.

In a small heatproof bowl, whisk together the boiling

water and cocoa until smooth. Let cool completely.

In a bowl, sift together the flour, baking soda and salt.

In a large bowl, using a handheld mixer on medium-high

speed, beat together the sugar and butter until the
mixture is light in color and texture, about 3 minutes.
Beat in the eggs, one at a time, then beat in the vanilla
and the cooled cocoa mixture. Reduce the speed to low
and add the flour mixture in 3 additions alternately with
the buttermilk in 2 additions, beginning and ending with
the flour mixture and stopping to scrape down the bowl
as needed, beating until smooth. Divide the batter
evenly between the prepared pans and smooth the
tops.

Bake the cakes until they begin to pull away from the
sides of the pans, 35 to 40 minutes. Transfer to wire
racks and let cool in the pans for 15 minutes. Run a
knife around the inside of each pan to release the cake.
Invert the pans onto the racks, lift off the pans, and peel
Marvelous Marble Cake Recipe 9. Drop cooled chocolate by 1/2 teaspoonfuls over
frosting. Using a large offset spatula, smear chocolate to
Ingredients create a marble design in frosting.
4 ounces bittersweet chocolate, chopped
3 tablespoons plus 1-1/4 cups butter, softened, divided
2 cups sugar
5 large eggs
3 teaspoons vanilla extract
2-1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sour cream
1/2 cup miniature semisweet chocolate chips, optional

FROSTING:
3/4 cup butter, softened
6-3/4 cups confectioners' sugar
2 teaspoons vanilla extract
1/2 to 2/3 cup 2% milk
2 tablespoons miniature semisweet chocolate chips

Directions
1. In top of a double boiler or a metal bowl over barely
simmering water, melt chocolate and 3 tablespoons
butter; stir until smooth. Cool to room temperature.
2. Preheat oven to 375. Line bottoms of three greased
8-in. round baking pans with parchment paper; grease
paper.
3. In a large bowl, cream remaining butter and sugar
until light and fluffy. Add eggs, one at a time, beating
well after each addition. Beat in vanilla. Whisk flour,
baking powder and salt; add to creamed mixture
alternately with sour cream, beating well after each
addition.
4. Remove 2 cups batter to a small bowl; stir in cooled
chocolate mixture and, if desired, chocolate chips until
blended. Drop plain and chocolate batters by
tablespoonfuls into prepared pans, dividing batters
evenly among pans. To make batter level in pans, bang
cake pans several times on counter.
5. Bake 20-25 minutes or until a toothpick inserted in
center comes out clean. Cool in pans 10 minutes before
removing to wire racks; remove paper. Cool completely.
6. For frosting, in a large bowl, beat butter until smooth.
Gradually beat in confectioners sugar, vanilla and
enough milk to reach desired consistency.
7. If cake layers have rounded tops, trim with a serrated
knife to make level. In a microwave, melt chocolate
chips; stir until smooth. Cool slightly.
8. Place one cake layer on a serving plate; spread with
1/2 cup frosting. Repeat layers. Top with remaining cake
layer. Frost top and sides of cake.
UBE MACAPUNO CAKE cake inside the piped borders. Refrigerate for at least 2
hours before serving.
Ingredients:
2 cups cake flour.
1 and 1/3 cups sugar.
2 teaspoons baking powder.
1/2 teaspoon salt.
8 large eggs, separated.
1/2 cup vegetable cooking oil.
1/2 cup milk.
1 to 2 tablespoon ube flavoring, we used Ferna Ube
Flavocol; you can also use 1/4 to 1/2 teaspoon ube
powder

Ingredients for the icing and filling:

3 cups whipped cream.
1 and 1/4 cups powdered sugar, sifted.
1 tablespoon ube flavoring (we used Ferna Ube
Flavocol; adjust as needed for desired color and flavor).
Macapuno stips, for filling and topping about 2 cups

Method:
1- Grease and flour the bottoms of two 9x2-inch round
cake pans.
2- Whisk together cake flour, sugar, baking powder, and
salt in a large bowl until well combined. Add yolks, oil,
milk, and ube flavoring; whisk until smooth.
3. In a separate bowl, beat egg whites almost until stiff
oeaks from. Fold the whites into the yolk mixture in two
additions.
4. Divide the batter evenly between the prepared pans.
5- Bake at 350F for 20 to 25 minutes. Let the cake rest
for 3 minutes ( or until if falls in below the top edge of
the pan), then invert the cake until cool. If the cake feels
as if it will fall out of the pan, let it cool right side up.
6- Make the icing: In the bowl of an electric mixer fitted
with the whisk attachment, whop cream until medium
peaks form. Gradually add powdered sugar, 1
tablespoon at a time, Add ube flavoring.
7- Assemble the cake: Slice off cake tops to keep the
height uniform and to level off surface. Reserve
trimmings and place in a food processor to turn into
crumbs.
8- Place one cake layer on top of a cake board. Place
about 1 cup whipped cream over the cake, then spread
evenly using an offset spatula. Add about 1/3 to 1/2 cup
macapuno strips. Top with the other cake layer, then ice
the cake with the remaining whipped cream, covering
the top and sides.
9- Dust sides with the ube cake crumbs. Use remaining
cream to pipe shells on the borders. Decorate cake top
with macapuno strips, placing them on the center of the
HOW TO MAKE MAGIC FLAN CAKE
INGREDIENTS:
Chocolate Cake:
cup (155g) caramel sauce
cup plus 2 tbsp (60g) all purpose flour
cup (46g) cocoa powder
2 tsp cinnamon
tsp baking soda
tsp salt
4 oz bittersweet chocolate, chopped
6 tbsp (85g) unsalted butter
cup buttermilk
cup (105g) sugar
2 eggs
1 tsp vanilla extract
Flan:
2 cans (28 oz or 828 ml) sweetened condensed milk
2 cups whole milk, room temperature
6 oz (170g) cream cheese, room temperature
6 large eggs, room temperature
4 large egg yolks, room temperature
1 tsp vanilla extract
INSTRUCTIONS:
Preheat oven to 350 F degrees.
Spray an angel food cake pan with cooking spray.
Pour the caramel sauce evenly over the bottom of the
pan.
In a medium bowl combine the flour, cocoa,
cinnamon, baking soda, salt and mix; set aside. In a
microwave safe bowl and the chocolate and butter
and microwave in 30 seconds intervals until chocolate
is melted and it's smooth. Mine took about 1 minute
and 30 seconds.
Add buttermilk, sugar, eggs and vanilla to the melted
chocolate and whisk until it's smooth.
Pour chocolate mixture to the dry ingredients and
whisk until it well incorporated and smooth. Pour the
chocolate batter evenly over the caramel in the angel
food cake pan.
To make the flan simply add all the flan ingredients to
a blender and process on low until smooth. Be
careful, there's a lot of batter here, so you want to
make sure you do this on low otherwise it might
explode all over. Pour the flan batter over the
chocolate in the pan.
Place the cake pan in a large roasting pan and place
it in the oven. Add enough hot water to the roasting
pan to reach halfway up the sides of the pan. Careful
so you don't burn yourself.
Bake the cake for about 1 hour and 30 minutes, mine
took about 1 hour and 40 minutes, or until you insert a
toothpick in the cake and it comes out clean.
Cool the cake completely in the pan and refrigerate it
overnight.
Next day, fill the roasting pan with water, or your sink
and place the bottom of the cake pan in the water to
warm the caramel and the flan portion of the cake.
You only need to do this for a couple minutes.
Carefully turn the cake onto a large serving platter or
cake stand.
FONDANT ICING
Ingredients-
1kg icing sugar,
500g corn flour,
4tbsp water,
1tbsp gelatin,
half cup of glucose syrup,
1tbsp glycerin,
1tbsp veg shortening(optional, veg shotening makes d
fondant shine yu can use butter or veg oil or none),
1tbsp flavouring(optional),
1tblespoon CMC
METHOD-
1.sift yur icing sugar in a bowl, add CMC stir and
make a well in the center and set aside.
2. Pour water into a saucepan and sprinkle gelatin on
top to saok and soften for 5mins.
3.heat up saucepan and stir till the gelatin is clear and
completely dissolved, do not boil. Turn off the heat.
4.add glycerin and glucose syrup into d gelatin and
stir well till well blended add flavour(optional) 5.pour
the mixture into d well on yu icing sugar and mix
6.dust yur work table with corn flour and pour the
mixture on it, rub veg shortening or butter on your
hand and knead the mixture till stiff. If its too light add
more icing sugar, if its too hard add some water or
butter. You can wrap and keep it in an air tight
container for future use or use it immediately
(dont refrigerate else you are gonna hate yur fondant)
HOW TO MAKE YEMA CAKE

Ingredients

For the cake:

50 g butter
250 g cream cheese
110 ml milk
1 vanilla pod (optional)
60 g all purpose flour
20 g cornstarch
1/4 tsp salt
6 egg yolks
1 tsp calamansi (or lemon) juice
6 egg whites
1/4 tsp cream of tartar
140 g sugar
1 tsp vanilla extract
For the filling or icing
2 cans condensed milk
6 egg yolks
1 tsp vanilla extract
1/2 tsp almond extract
1/4 cup butter
1/2 cup grated cheese

Instructions

In a small pan over simmering water, melt together

cream cheese, butter and milk. If you opt to use
vanilla beans, scrape the beans from the vanilla pod
and add it to the pan. Once melted, cool to room
temp. Using a mixer, add in flour, cornstarch, salt.
Then add in egg yolks and lastly the lemon juice. Set
aside.

In a separate bowl, mix egg whites and cream of

tartar until foamy (or frothy). Add in vanilla then
gradually add sugar until stiff peaks form. Fold in the
egg whites to the cream cheese mixture. Make sure
everything is well combined.

Pour batter into an 8-inch round cake pan covered

with parchment paper. Bake the cake in a water bath
for 1 hour and 10 minutes or until done at 325F.

To make the icing, open two cans of condensed milk

and pour it over a pan. Add in egg yolks and cook in
low heat. Add in vanilla and almond extract. Cook
until it thickens enough to spread. Add in butter.

To assemble the Yema Cake, divide cake into two.

Add the filling then cover it with the other half of the
cake. Cover the rest of the cake with icing. Top with
grated cheese.

Cook Time: 1 hour, 10 minutes

How to Make Custard Cake When cake has been done cool it to room
temperature and cover the cake with the prepared
Ingredients: frosting. For making it Halloween cake, decorate it
with colorful sprinkle and white chocolate candies by
2 tbsp unsweetened cocoa making different shapes on top
cup milk
1 egg (lightly beaten)
2/3 cup sugar
cup shortening
1 cup sugar
2 egg yolks (beaten)
2 cup cake flour
tsp salt
1 tsp baking soda
1 cup milk

For Frosting:
cup water
2 tbsp butter
tsp vanilla
2 oz unsweetened chocolate (melted)
2 cup powdered sugar
Colorful Sprinkle
White candies

Instructions:

Preheat oven to 350 degrees F.

To prepare chocolate custard, combine cocoa, cup

milk, whole egg and 2/3 cup sugar in a sauce pan.

Cook custard at low heat until becomes thick, stir in

between so that it would not get stick at the bottom.

Meanwhile beat shortening and sugar until become

creamy in texture.

Add egg yolk and beat again for 1-2 min at high
speed.

Sift together dry ingredients including flour, baking

powder and salt.

Add 1 cup milk, dry mixture1 cup milk and vanilla to

the yolk mixture and mix well.

Now remove the pan of custard from heat and mix it

with the flour mixture.

Pour the batter in suitable cake pan (greased) and

then bake for 25 to 30 min. until become done.

Meanwhile prepare frosting for the cake, for that heat

water and butter.

Add sugar, chocolate and vanilla after removing pan

from heat and then beat until frosting becomes thick.
Best Chocolate Cake
INSTRUCTIONS
Serves: 12 Add cocoa to a large bowl or bowl of stand mixer.
Whisk through to remove any lumps.
INGREDIENTS Cream together butter and cocoa powder until well-
2 cups all-purpose flour combined.
2 cups sugar Add sugar and milk to cocoa mixture by adding 1 cup
cup unsweetened cocoa powder of sugar followed by about a tablespoon of milk. After
2 teaspoons baking powder each addition has been combined, turn mixer onto a
1 teaspoons baking soda high speed for about a minute. Repeat until all sugar
1 teaspoon salt and milk have been added.
1 teaspoon espresso powder Add vanilla extract and espresso powder and
1 cup milk combine well.
cup vegetable or canola oil If frosting appears too dry, add more milk, a
2 eggs tablespoon at a time until it reaches the right
2 teaspoons vanilla extract consistency. If it appears to wet and does not hold its
1 cup boiling water form, add more confectioners sugar, a tablespoon at
Chocolate Buttercream Frosting Recipe (see recipe a time until it reaches the right consistency.
below)
HOW TO MAKE SWEET POTATO CAKE
INSTRUCTIONS
Preheat oven to 350 F. Prepare two 9-inch cake INGREDIENTS:
pans by spraying with baking spray or buttering and
lightly flouring. 2 1/2 cups all-purpose flour
For the cake: 1/4 teaspoon salt
Add flour, sugar, cocoa, baking powder, baking soda, 1 teaspoon baking soda
salt and espresso powder to a large bowl or the bowl 1 1/2 teaspoons baking powder
of a stand mixer. Whisk through to combine or, using 1 teaspoon ground cinnamon
your paddle attachment, stir through flour mixture until 1 teaspoon ground nutmeg
combined well. 1/2 teaspoon ground ginger
Add milk, vegetable oil, eggs, and vanilla to flour 1 cup butter or 16 tablespoons or two sticks, softened
mixture and mix together on medium speed until well 4 eggs
combined. Reduce speed and carefully add boiling 1 cup sugar
water to the cake batter. Beat on high speed for about 1/2 cup brown sugar
1 minute to add air to the batter. 1 1/2 cups cooked sweet potatoes (I bake mine then
Distribute cake batter evenly between the two peel and mash)
prepared cake pans. Bake for 30-35 minutes, until a 1/2 cup buttermilk
toothpick or cake tester inserted in the center comes 1/4 cup sour cream
out clean. 1 teaspoon vanilla extract
Remove from the oven and allow to cool for about 10 1 cup nuts, chopped (walnuts or pecans)
minutes, remove from the pan and cool completely. 1 cup raisins, Optional
Frost cake with Chocolate Buttercream Frosting.
INSTRUCTIONS:
NOTES
The cake batter will be very thin after adding the Whisk together all-purpose flour, salt, baking soda,
boiling water. This is correct and results in the most baking powder, cinnamon, nutmeg and ginger. Make
delicious and moist chocolate cake I've ever tasted! sure this is mixed well and set aside. In a large bowl
beat the butter, eggs, white sugar, brown sugar,
sweet potatoes, buttermilk, sour cream and vanilla
extract together. Add the flour mixture to the creamed
Perfect Chocolate Buttercream Frosting mixture and mix well. Stir in nuts and raisins. Spray a
10 inch bundt pan with cooking spray, pour in batter.
INGREDIENTS Bake in preheated 350 degree oven for 55 to 60
1 cups butter (3 sticks), softened minutes testing for doneness as ovens vary. Remove
1 cup unsweetened cocoa from oven and let cool for 15 minutes before removing
5 cups confectioners sugar from pan. Frost cake with your favorite frosting once
cup milk totally cooled or can use frosting (frosting recipe
2 teaspoons vanilla extract below)
teaspoon espresso powder
Spicy Cream Cheese Rum Frosting:
4 ounces cream cheese, softened
2 tablespoons butter, softened
1 teaspoon rum or rum extract or could just use
vanilla extract (I use regular rum)
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 cups confectionery or powdered sugar
heavy whipping cream (About 8 tablespoons or
enough so that you can spread frosting easily or pour
from a small pitcher on top of cake)
Whip cream cheese and butter with mixer. Add rum,
allspice, nutmeg, cloves and powdered sugar. Whisk
in whipping cream until you get the spreading
consistency you want.
Note: You could just put regular cream cheese
frosting or any other frosting on this cake you like.
Mango and Cream Cake
Ingredients:
cake flour - 2 cups, sifted
granulated sugar - 3/4 cup
baking powder - 1 Tablespoon
egg whites - 7
cream of tartar - 1/2 teaspoon
granulated sugar - 3/4 cup
egg yolks - 7
corn oil - 1/2 cup
mango juice - 3/4 cup (canned or bottled juice is fine)
lemon flavoring - 1 teaspoon
fresh mango - 1 cup cut in cubes, from a whole
mango
butter - 1 cup, softened
heavy cream - 1/4 cup
mango nectar - 1/4 cup (canned or bottled juice is
fine), for cake icing
confectioners' sugar - 3 cups
lemon flavoring - 1 teaspoon, for cake icing
golden yellow food color - 1/4 teaspoon (optional)
fresh mango - 1 piece, peeled, pitted, sliced in strips,
for cake decoration
lemon flavoring. Beat with the mixer at medium speed
till blended. This should only take about 3 to 5
minutes.
Into the yellow mango batter, add the cubes of mango
fruit, by folding with a spatula.
Finally, fold the mango mix very gradually into the
eggwhites. Try to do the folding in 3 batches, to
prevent the eggwhites from dropping.
Pour batter into a greased round tube pan, measuring
8 inches in diameter, 4 inches high. Bake at 350
degrees for 45 minutes or test for doneness.
When done, cool on counter for a few minutes. Then
loosen edges from the round tube pan, invert and
take the cake out to cool. It should be completely
cooled before adding any of the Mango icing.
How to make the MANGO BUTTERCREAM ICING
(makes 2 1/2 cups):
In a mixing bowl, at high speed, mix together the
softened butter and 1 cup confectioners' sugar.
Cream and blend well till smooth.
Gradually add in alternating order, a few tablespoons
at a time : confectioners' sugar, heavy cream, and
mango juice. Begin and end with the confectioners'
sugar.
Add the lemon flavoring and blend well.
Finally, add the golden yellow food coloring. Mix well.
Refrigerate the icing till ready to use on cake.
After frosting the cake, garnish mango slices on top in
a spiral manner .

Instructions:
Preheat oven to 350 degrees.
Sift together the dry ingredients: cake flour, 3/4 cup
granulated sugar, baking powder. Set aside.
In a separate bowl, at highest speed, beat the
eggwhites and cream of tartar together. When there
are high peaks and hardly any bubbles left, slowly
add the 3/4 cup granulated sugar, a few tablespoons
at a time. When peaks form and whites are shiny, put
aside.
In another mixing bowl, make a well of all the dry
ingredients. In the center add : oil, yolks, mango juice,
Cranberry Yoghurt Chiffon Cake into the cake comes out clean.
In a medium bowl, combine coconut cream with
Ingredients: sweetened condensed milk and stir until smooth.
When cake comes out of the oven, poke holes in
5 Egg yolks even rows using a large fork or chopsticks. Pour milk
40g Caster sugar mixture over, allowing it to soak into the cake.
65g Canola oil/salad oil Refrigerate for several hours or overnight.
2 tsp orange juice In a large bowl, whisk cream until soft peaks form.
130g Natural yogurt Add sugar and continue whipping until stiff. Spread
130g Plain flour (sifted) over cooled cake. Sprinkle top with flaked coconut.
orange zest from one orange
7 Egg whites Orange Cake
90g Caster sugar
95g Dried cranberries (cut to small pieces & sprinkle Here's the recipe:
with 1/2 tbsp flour)
Ingredients:
Method:: 1/2 cup unsalted butter
1 cup sugar
In a large bowl, mix egg yolks, sugar and oil well with 2 cups all purpose flour/cake flour, preferably all
a hand whisk. Add lemon juice, lemon zest and yogurt purpose flour
into it, mix well again. 3 eggs
Whisk egg whites till frothy, gradually add in the sugar 1 cup orange juice
in batches, mix well. Continue beating till egg whites 1/2 tsp salt
are stiff but not dry. 2 tsp baking powder
Use a hand whisk to mix 1/3 egg whites with mixture. 1 tsp orange rind
Gently fold in the rest with a rubber spatula till well
combined. Procedure:
Lastly gently fold in the cranberries pieces into Take 1 cup juice from orange and keep it aside.
mixture.
Spoon batter into the cake mould up to 3/4 full evenly Meanwhile preheat oven to 180 degree C (350) and
and bake at 180C for 15 mins, then lower temperature grease and flour a standard baking tray.
to 160 for another 20 mins or skewer comes out
clean. Cream butter and sugar, cream for about 1 min.
Invert cake immediately on a wire rack to cool Add in 3 eggs and cream again, about 2 min or until
completely before unmoulding. fluffy and creamy.

Coconut Cream Cake Add in sifted flour, 2 tsp baking powder, and salt.
Finally add in the 1 cup of orange juice and cream or
Ingredients fold lightly; the batter should be fluffy and spongy, not
loose..so when you add orange juice..add accordingly
Serves 24 until you get the consistency.

1 package (18.25 ounce) white cake mix Batter should be fluffy and creamy.
3 egg Lastly fold in the orange rind.
13 cup vegetable oil Bake in preheated oven to 180 degree C for 30-35
1 cup water min or until done.
12 tsp coconut extract
1 can (14 ounce) coconut cream Notes:
1 can (14 ounce) sweetened condensed milk Using fresh orange is important.
1 cup heavy whipping cream Bring all ingredients to room temperature.
1 tbsp white sugar Preheat oven to 180 degree C before baking.
1 cup flaked coconut

Directions
Preheat oven to 350 degrees F (175 degrees C).
Grease and flour a 9 x 13 inch pan.
In a large bowl, mix cake mix, eggs, oil, water and
coconut extract. Beat for 2 minutes and pour into the
pan. Bake for 30 minutes or until a toothpick inserted
UBE ROLL whipped cream recipe here or if you want something
simpler, you can just use this.
Recipe 1
Whipped cream filling:
For the chiffon cake:
1 1/4 cups thickened or whipping cream, very cold
Ingredients: 2 tablespoons caster sugar

{A} Combine ingredients in a cold mixing bowl. Beat until

1 cup cake flour stiff.
1 1/2 teaspoons baking powder
3/8 cup sugar To assemble cake:
1/2 teaspoon salt
**It is best to assemble the cake as soon as it is no
{B} longer warm. The longer the cake sits, the drier it will
4 egg yolks become and will most likely crack when rolled.
1/4 cup vegetable/canola oil
1/3 cup milk Carefully flip the cake over.
50 grams grated purple yam
1/2 teaspoon ube flavouring Spread about 3/4 of the whipped cream filling evenly
1/4 teaspoon violet gel paste or food powder on the cake, leaving about an inch space at the top.

{C} Starting from the side nearest you and using the
4 egg whites parchment paper as a guide, gently roll the cake.
1/4 teaspoon cream of tartar
Refrigerate the cake for about an hour to allow it to
{D} firm up a bit and make it easier to handle. Chill the
3/8 cup sugar remaining whipped cream as well.

Procedure: Unwrap the parchment paper then trim about an inch

off the two ends. Transfer cake to a serving tray.
1. Preheat oven to 170 degrees Celsius. Line a
10"x15"x1" or 11"x16"x1" jelly roll pan with parchment Fill a small piping bag fitted with a large star tip with
paper. Grease parchment paper with a little oil. the remaining whipped cream then pipe out rosettes
along the top of the cake roll. Top each rosette with a
2. In a large bowl, combine {A} well. Add in {B}. Beat macapuno ball, if desired.
with electric mixer or by hand until smooth and well
blended. Keep the cake covered to retain its soft and moist
state. Serve chilled to enjoy it at its best!
3. In a separate bowl, beat {C} on high speed until
frothy. Gradually add in {D} and beat until stiff peaks
are formed. Gradually and gently fold in egg whites
into egg yolk mixture. Pour batter into prepared jelly
roll pan then spread evenly to the sides. Bang pan on
the counter a few times to dislodge air bubbles.

4. Bake for about 25-30 minutes.

5. Cover the top of the pan with a new piece of

parchment paper then invert onto a wire rack.
Unmould the cake then immediately peel off the
parchment paper from the bottom.

6. Cover the cake with another piece of parchment

paper. Leave to cool just until it is no longer warm to
the touch, about 15-20 minutes.

While waiting for the cake to cool down, prepare your

whipped cream filling. You can make half the stable
Ube Macapuno Cake Recipe 2

Ingredients What We Need:

For the Cake: Cake

1 3/4 cup all purpose flour 2 cups sugar
1 tsp baking powder 1 1/2 cup canola oil
1/4 tsp baking soda 1 teaspoon vanilla
1/2 cup ube powder (unsweetened) 4 eggs
1/4 tsp salt 2 cups all purpose flour
1/2 cup butter 2 teaspoons baking soda
1 cup sugar 1/2 teaspoon salt
2 eggs 1/2 cup evaporated milk
1/2 cup milk 2 tablespoon ube flavoring
1/2 cup yogurt 1 cup ube halaya (purple yam)
4 tsp ube flavor
Frosting
For the Frosting: 1 cup butter
2 cups powdered sugar 1 pound icing sugar
1 cup unsalted butter 2 tablespoons milk
3 tsp ube flavor 1 teaspoon ube flavoring
1/3 cup macapuno Macapuno preserves for topping

Instructions Heres how:

(1) Combine oil, sugar and vanilla. Mix well.
Pre-heat oven to 350F.
(2) Mix ube flavoring with milk. Set aside.
Sift together all the dry ingredients, flour, ube powder,
baking powder, baking soda and salt, Team Dry (3) Dry whisk flour, baking soda and salt. Set aside.
Ingredients. Set aside.
(4) Add eggs one at a time to the oil-sugar mixture.
Cream together butter and sugar until light and fluffy.
Then add in the eggs one at a time. (5) Add ube halaya. Mix well until combined.

Mix together the yogurt, milk and ube flavor, Team
Wet Ingredients.
Add in one third of the dry ingredients and then add in
one half of the wet ingredients.
(6) Add 1/3 of the dry ingredients
(7) Add 1/2 of the milk-ube flavoring mixture. Repeat
until all are combined. Bake in two 7-inch pans for 30-
40 mins or until done.

Repeat step 5 untill all our combined. Just barely mix, (8) For the frosting, follow instructions for the basic
until you cannot see streaks of flour in the batter. buttercream replacing vanilla with ube flavoring.

Pour into two lined 6-inch pans and bake at 350F for
40-45 minutes. Make sure to tap the pans used to
release air bubbles before baking. Let it cool.
To make the frosting, mix together butter, ube flavor
and butter. Sift the powdered sugar and add to the
butter mixture slowly. Mix until smooth.
(9) To assemble, divide cake into 4 (or just 2,
depends on you), ice in between layers. Cover the
whole cake with the frosting, top with macapuno
preserves and pipe frilly borders on the cake.
(10) Get a cake slicer, a small plate and a fork.

To assemble, cool cakes first. Divide the cake into

four layers. For every layer, add 1/3 cup frosting in
between. Cover the cake with frosting and top with
macapuno.
Carrot Cake Basic Icing

INGREDIENTS: Ingredients:
2 cups all purpose flour 1-1/2 cups icing sugar mixture, sifted
1 teaspoon baking soda 25g butter, softened
1 teaspoons baking powder 1 tbs milk, or water
teaspoon salt few drops of food colouring
1 teaspoons cinnamon (ground)
1 cups white sugar Procedure:
cups walnuts (toasted and chopped) Using a wooden spoon, combine icing sugar, butter
4 eggs and milk in medium bowl until smooth.
cup vegetable oil Add a touch of extra milk or water to get a glossier
2 small raw carrots (grated) consistency.
2 teaspoons vanilla
Add enough food colouring to tint icing to desired
CREAM CHEESE FROSTING: colour.
cup cream cheese Mix well.
cup butter
2 cups icing sugar Birthday Cakes
teaspoon lemon zest (grated- yellow skin)
1 teaspoon vanilla Recipe 1

Procedure (Carrot Cake): Prepare Time: 15 Minutes

1. Toast the walnuts for 5 minutes or until lightly Cook Time: 40 Minutes
browned. Let cool and chop coarsely.
2. Peel and grate the carrots. Ingredients:
3. In a bowl mix the flour, baking powder, baking Butter, 1 cup
soda, ground cinnamon and salt. White sugar, 2 cups
4. In a bowl of electric mixer, beat the eggs until Vanilla, 1 teaspoon
frothy. Large eggs, 4 pieces
5. Gradually add the white sugar and beat until the Baking powder, 3 teaspoons
batter is thick and light coloured. All purpose flour, 3 cups
6. Add the vegetable oil and vanilla. Whole milk, 1 cup
7. Add the dry mixture and beat just until Salt, 1 pinch
incorporated.
8. With a spatula, fold in the chopped walnuts and Instructions:
grated carrots. 1. Begin by preheating the oven to 350 degrees
9. Grease a 10 Round cake pan with butter, put in Fahrenheit. Then, prepare the cake pans by
the mixture and bake for 25 to 30 minutes (175 spreading butter and adding some flour on it.
degrees C). 2. Combine the sugar with the butter until the mixture
is fluffy and light.
Procedure (Cream Cheese Frosting): 3. Add in the vanilla extract and continue to mix well.
1. In a bowl of electric mixer, beat the cream cheese 4. Break the eggs and separate the whites. Add in the
and butter on low speed until blended. egg yolks to the creamed butter mixture. Whisk after
2. Gradually add the icing sugar and beat on low each addition.
speed until smooth. 5. Pour the baking powder into the all purpose flour.
3. Beat in the vanilla and lemon zest. Sift some of the flour and add it into the creamed
To assemble: butter.
1. Place the cake to a serving plate. Let it cool. 6. Add the flour and the milk in an alternate manner,
2. Spread the cream cheese frosting on side and on while mixing continuously.
top of the cake. 7. Whisk the batter until some air bubbles begin to
3. Garnish with toasted walnuts. appear.
4. Refrigerate. 8. Beat the egg whites and sprinkle some salt. Fold in
the egg whites into the cake batter.
9. Transfer the batter into the greased cake pans.
10. Bake the cake for 35 minutes at 350 degrees
Fahrenheit.
Recipe 2 Instructions:
1. Use a saucepan, melt the chocolate and water over
Prepare Time: 15 Minutes low heat.
Cook Time: 35 Minutes 2. Then, cream the sugar and the butter in a bowl.
3. Add in the egg yolk, one after the other. Beat
Ingredients: thoroughly after adding each yolk.
Cake flour (sifted), 3 cups 4. In a bowl, sift the baking soda, salt and flour.
Baking powder, 4 teaspoons 5. Pour in the buttermilk to the creamed butter
Salt, 3/4 teaspoon salt mixture.
Shortening, 1/2 cup 6. In another bowl, beat the egg whites until the
White sugar, 1 1/2 cups texture has become stiff. Add into the batter.
Egg yolk (beaten), 5 pieces 7. Get waxed paper and use it to line a greased
Vanilla extract, 1 1/2 teaspoons baking pan.
Whole milk, 1 1/4 cups 8. Spread butter and put some flour on the waxed
paper.
Instructions: 9. Pour the batter in the pan, making sure it is spread
1. Preheat the oven to 350 degrees Fahrenheit. evenly.
Prepare the baking pan by greasing and flouring it. 10. Bake the batter for 55 minutes at 350 degrees
2. Sift the dry ingredients such as the baking powder, Fahrenheit.
salt and the cake flour. 11. Let the cake cool for about 10 minutes before
3. Sift together cake flour, baking powder, and salt. putting on a wire rack to cool well.
4. In a mixing bowl, blend the egg yolks, vanilla, sugar 12. Meanwhile, prepare the frosting by blending the
and the shortening. Whisk well with a mixer. sugar, milk, egg yolks, vanilla and butter.
5. Add in the flour and pour the milk alternately with 13. Place the frosting ingredients in a saucepan and
the flour. Continue stirring until the mixture is blended cook until thick.
thoroughly. 14. Cool the frosting and spread on the cake before
6. Transfer the batter into the greased pan. serving.
7. Bake the cake for 35 minutes. Once cooked, let
cool on the wire rack.
8. You may garnish the cake with flaked coconut and THICK GLACE ICING
fresh maraschino cherries.
Glace icing is a simple versatile icing that can be used
Recipe 3 on almost any baked item. You can change the
consistency and colour with the use of food colouring
Prepare Time: 25 Minutes and water.
Cook Time: 55 Minutes
Ingredients:
Ingredients:
German chocolate bar, 4 oz. 250-350g icing sugar
Water, 1/2 cup 2-4 tbsp water
Softened butter, 1 cup food colouring
Sugar, 2 cups
Large eggs, 4 pieces Method:
Vanilla extract, 1 teaspoon
Cake flour, 2 1/2 cups Sift the icing sugar into a mixing bowl.
Baking soda, 1 teaspoon Gradually pour the water, one tablespoon at a time,
Salt, 1/2 teaspoon into the bowl beating continuously until you get a
Buttermilk, 1 cup thick, smooth, glossy finish.
Gradually add the food colouring until the desired
For the pecan-coconut frosting colour is achieved.
Evaporated milk, 1 cup
Sugar, 1 cup
Egg yolks (lightly beaten), 3 pieces
Butter, 1/2 cup
Vanilla extract, 1 teaspoon
Coconut flakes, 1 1/3 cups
Pecans (chopped), 1 cup
BUTTERCREAM ICING
Ingredients:
Buttercream is a type of icing used inside cakes as a
coating and as decoration. Just about any 4 egg whites
buttercream recipe may be flavoured with other 250g castor sugar
ingredients to change the colour/texture/flavour to suit pinch of salt
your needs. Popular additions are melted chocolate, 250g unsalted butter
praline paste, strong coffee and various nut pastes. tsp vanilla essence

The following buttercream recipes are quick and easy, Method:

theres no cooking time required and the preparation
is effortless. Mix together the egg whites, sugar and salt in a bowl.
Place the bowl over a pan of simmering water and
VANILLA BUTTERCREAM double boil the mixture for 6-12 minutes until the
mixture is warmed through and the sugar has
Ingredients: dissolved.
Remove the bowl from the heat.
175g butter Whisk until the mixture has cooled and the
350g icing sugar consistency is fluffy.
3 tbsp boiling water Add the butter.
tsp vanilla essence Add the vanilla essence.
Whisk well.
Method:
CREAM CHEESE ICING
Place the butter in a mixing bowl and beat until soft.
Add the rest of the ingredients. Ingredients:
Beat until smooth and creamy.
Use immediately. 300g full fat cream cheese
finely grated rind and juice of a lemon, orange or lime
CHOCOLATE BUTTERCREAM 3-4 tbsp icing sugar

Ingredients: Method:

175g butter Beat the cream cheese until soft.

4 level tbsp cocoa powder Mix in the lemon rind and juice.
350g icing sugar Beat well.
3 tbsp boiling water Add the icing sugar, to taste.
tsp vanilla essence Beat well.

Method: GANACHE

Place the butter into a mixing bowl and beat until soft.
Place the cocoa powder in a separate bowl. CHOCOLATE GANACHE
Add the boiling water to the cocoa powder.
Mix the cocoa and water into a paste. Ingredients:
Add the paste to the softened butter.
Add the rest of the ingredients. 284ml cream
Beat until smooth and creamy. 1 level tbsp syrup
Use immediately. 200g coarsely chopped chocolate (use dark chocolate
for the best results)
SWISS MERINGUE BUTTERCREAM
Method:
This icing is similar to the basic butter cream recipe,
except that some cooking is required in order to Pour the cream into a saucepan and bring to the boil.
dissolve the sugar and egg white. This process Remove the saucepan once boiled.
makes the Swiss Meringue icing more smoother and Stir in the syrup.
fluffier than your normal buttercream. Place the chopped chocolate into a mixing bowl.
Pour the heated mixture over the chocolate.
Mix until all the chocolate has melted
ROYAL ICING
Royal Icing is a pure white icing that dries to a
smooth, hard, matte finish. Besides its lovely finish it
also colours beautifully which makes it a favourite of
professionals who use it not only for frosting cakes
and cookies, but also for intricate piping of
decorations (flowers, borders and lettering).
Ingredients:
2 egg whites
350-500g icing sugar
Method:
Beat the egg whites until they have been broken
down.
Add the icing sugar gradually until the mixture starts
to thicken.
Beat the mixture with an electric beater set at the
slowest speed for about 10 min until the icing is light
and fluffy.
You can adjust the consistency accordingly by either
adding more icing to thicken, or drops of water to thin
the mixture.
TOFFEE TOPPING
This indulgent topping can be used as a cake topping
as well as a hot dessert topping!
Ingredients:
100g butter
125g condensed milk
50g castor sugar
1 tbsp golden syrup
Method:
Melt the butter in a saucepan.
Stir in the rest of the ingredients.
FANTASTIC FRUIT CAKES!
Recipe `1: Boozy Fruitcake
Steps:
1. Heat oven to 300 degrees F.
2. Line three 8-by-4-by-2-inch loaf pans with buttered
parchment paper.
3. Place the candied fruit, candied citrus peel, fresh
citrus peel and raisins in a bowl.
4. Pour in 1/2 c. of the rum and set aside, stirring
occasionally. The rum will soon be completely
absorbed.
5. Sift together the flour, salt, cinnamon, nutmeg and
baking powder, and reserve.
6. Place the butter in the bowl of an electric mixer and
beat until very fluffy, about 5 minutes. Add the light
brown sugar and beat another 2 minutes.
7. Add the eggs one at a time, then add the flour, and
mix only until incorporated.
8. Fold in the fruit and walnuts by hand and divide the
batter between the pans.
9. Bake for 1 hour, then top each cake with aluminum
foil to prevent overbrowning.
10. Bake for 30 to 40 minutes more. See tips for
doneness tests.
11. Cool completely.
12. While cakes cool, cut cheesecloth into three 2-foot
lengths and soak in remaining rum.
13. Wrap each cake in one section of the
cheesecloth, then wrap in plastic wrap.
14. Refrigerate at least one week, but preferably
three.
Tips:
There are two ways to test for doneness: Insert a
toothpick into the center of a cake; if it comes out
clean, it's done. Or, press the top of the cake with
your fingers; if it feels firm and spongy and springs
back when pressed, it's done.
Either rum or brandy can be used as the alcohol in
this recipe, depending on your personal preference.
You can also use regular dried fruit (dates, apricots,
peaches, pears, cranberries and so on) instead of the
candied fruit, if you prefer.
Cake flour produces a more tender crumb than all-
purpose flour. It can be found in the baking section of
your supermarket.
Recipe 2: Fruitcake Truffles
Ingredients:
6 (1 ounce) squares semisweet chocolate
3 tablespoons whipping cream
3 tablespoons butter
2 tablespoons orange liqueur
1 cup fruitcake crumbs
1/2 cup sifted confectioners' sugar
Method :
1. Chop chocolate into small pieces. In saucepan over
very low heat, melt chocolate, cream, and butter until
blended and smooth.
2. Stir in liqueur and fruitcake crumbs; chill for 2 hours
or until firm.
3. Shape into 1 inch balls and chill at least 20
minutes. Before serving, roll in icing sugar or coca
powder and chill for 20 minutes.
Buttercream Frosting
There are many versions of Buttercream Frosting.
Some are made with eggs and all butter. Some
varieties, you have to cook your sugar to a softball
stage. Others are 100% shortening or a combination
of shortening and butter. Each decorator has his or
her favorite recipe.
But t the best Buttercream Frosting taste and textured
recipe is the one that has you cook your sugar, add to
whipped eggs, and use pounds of butter per batch.
Recipe I:
My favorite version of Buttercream Frosting to use for
decorating.
Recipe Type: Buttercream Frostng 101
Yields: 1 batch Buttercream Frosting
Ingredients:
This frosting is used for frosting cakes and cookies as
well as for borders and art work on cakes. It also
makes a good tasting filling between layers of the
cake and under a Fondant Frosting. You can make
roses out of Buttercream Frosting, but the drying time
is 3 or more days depending on the humidity.
2 sticks (1 cup) butter, room temperature
2 cups Crisco shortening
1/2 teaspoon salt
1 teaspoon butter flavoring (Wiltons makes the best
flavored version)
1 teaspoon pure vanilla extract (I use Wiltons Clear
Vanilla)
1/2 teaspoon almond extract
2 pounds powdered (confectioners') cane sugar,
divided*
1 tablespoon meringue powder (optional but the
texture will be smoother)**
Water or milk as necessary (I usually add about 2
tablespoons but you may need more or less
depending on the humidity in your neighborhood)
* 2 pounds un-sifted powdered sugar (confectioners'
sugar) = about 8 to 9 cups.
** You can purchase meringue powder at your local
grocery store under the brand name of Just Whites.
Preparation:
In the electric mixer, combine butter, Crisco
shortening, and salt together to incorporate, about 5
minutes on low.
Add butter, vanilla extract, and almond extract; mix
together well. Add about 1 pound (4 to 4 1/2 cups)
powdered sugar and the meringue powder; mix until
incorporated.
Add the remaining powdered sugar (1/2 cup of
powdered sugar at a time), and mix until you get the
consistency you want. You may not need to use all
the powdered sugar.
Add a little water or milk (a teaspoon at a time), if
necessary to thin the frosting. Blend well on low for
several minutes.
Use immediately or cover and refrigerate. NOTE:
Buttercream Frosting will last for weeks as long as
long as it is well sealed.
Makes about 3 1/2 pounds of Buttercream Frosting.
Recipe II - Holds up in humidity better Faux
Fondant:
This recipe and the instructions are from a lovely lady
name "Sewsweet." I thank her very much. I like this
recipe better than Wiltons Buttercream Recipe
because it tastes less sweet and uses half the amount
of Crisco shortening.
Ingredients:
2 cups Crisco shortening
4 pounds powdered (confectioners') sugar
1/2 cup corn starch
1/3 cup powdered milk mixed with enough water to
make 1 cup
1/2 teaspoon clear vanilla extract
1/2 teaspoon clear butter extract
1/2 teaspoon almond extract
1/2 teaspoon Crme Royale or crme bouquet,
optional
1/2 teaspoon salt
Viva paper towels*
* Use a paper towel that has no design imprinted for
smoothing your frosting The trick is to smooth it with
paper towels when the frosting is slightly crusted.
Preparation:
Into the mixer bowl, place the Crisco shortening and
cream until fluffy. Add the powdered sugar to the
creamed shortening in the mixer bowl and mix. Add
1/2 cup cornstarch and beat well on low for about 15
minutes.
In a small bowl, combine the water and the powdered
milk; add the vanilla extract, butter extract, almond
extract, and crme royale or crme bouquet, and salt.
Add to the shortening/sugar mixture and combine until
well mixed.
This frosting needs to be made ahead of time. As it
sets up it gets firmer. When ready to use, just rewhip
on low and you get a smooth, non-airy buttercream
frosting.
Brown Cakes
(Requested)
Recipe 1: Brown Butter Cake With Brown Butter
Frosting
YIELD: serves 10 to 12
For the Cake:
1 1/4 cups (3 sticks) unsalted butter
1 1/3 cups plus 2 tablespoons granulated sugar
5 large eggs, at room temperature
2 cups plus 2 1/2 teaspoons (about 10 1/4 ounces)
all-purpose flour
1/2 teaspoon table salt
2 1/2 teaspoons baking powder
1/2 cup minus 2 teaspoons whole milk
1 teaspoon vanilla extract
For the Frosting:
1/4 cup (1/2 stick) unsalted butter
1 cup powdered sugar
5 teaspoons hot water
2 drops of vanilla extract
DIRECTIONS
1. First make the cake: Heat the butter in a heavy-
bottomed and preferably light-colored saucepan over
low heat, stirring occasionally, until melted. Continue
cooking, stirring frequently, until foaming subsides
and butter starts to smell nutty and milk solids are a
deep golden brown, about 5 minutes.
2. To check the color of the butter, use a ladle or
spoon to transfer some butter to a heatproof white
bowl or plate. When ready, pour the butter into a
heatproof bowl, scraping the milk solids off the bottom
of the pan.
3. Allow the butter to cool to room temperature,
stirring it every now and then with a rubber spatula,
then place it in the refrigerator until cold about 30
minutes. It is crucial that the butter is chilled until
solid. Once cold, re-soften the butter at room
temperature for 30 to 45 minutes.
4. When ready to make the cake, adjust oven rack to
lower middle position and preheat the oven to 350F.
Lightly butter an 8- by 4 1/2-inch (2-quart) loaf pan
and dust is with a tablespoon of flour.
5. Beat the brown butter in the bowl of a stand mixer
fitted with a paddle attachment at medium speed until
creamy and lightened in color, about 2 minutes. Add
sugar and continue to beat until the mixture looks
fluffy, 2 to 3 minutes, scraping down the bowl with a
rubber spatula every now and then. Once the mixture
is fluffy, add eggs one at a time, mixing well (about 2
minutes) after each addition. Again, scrape the sides
and bottom of the bowl every now and then.
6. Once all the eggs have been added to the stand
mixer, combine flour, salt and baking powder in a
bowl and stir to combine. Combine the milk and
vanilla in a separate bowl. Add half the flour mixture
to the mixer and fold with a rubber spatula until
somewhat incorporated. Mix on medium speed until
the batter looks smooth. Add the milk mixture and
beat on medium speed until smooth. Add the
remaining flour mixture and mix well, 1 to 2 minutes,
until the mixture looks smooth. Make sure to scrape
the sides and bottom of the bowl with a rubber spatula
every now and then as you mix.
7. Pour the batter into the prepared cake pan. Rap the
pan sharply on the counter to remove any air bubbles.
Bake the cake for 30 minutes. After 30 minutes of
baking, cover the top of the cake loosely with
aluminum foil to prevent the cake from browning too
much. Continue baking until a tester inserted into the
center of the cake comes out clean, about 20 minutes
longer. Remove from the oven and allow the cake to
cool for 15 minutes in the pan before turning cake out
on a wire rack. Allow cake to cool to room
temperature before frosting.
8. For the Frosting: brown the butter, following the
process explained in steps 1 and 2. Add the
powdered sugar and whisk until incorporated. Add the
water one teaspoon at a time (mixing well after each
addition). Add vanilla and whisk until the mixture looks
smooth.
9. Using the back of a spoon, slather the frosting on
top of the cake. Place the cake in the refrigerator until
the frosting has firmed up, about 20 minutes. Cut into
slices and serve. Store the cake in an airtight
container in the refrigerator for up to 3 days.
Recipe 2: BROWN BUTTER POUND CAKE
YIELDMakes 1 (8 1/2- by 4 1/2-inch) loaf
INGREDIENTS
2 1/4 sticks unsalted butter
2 cups sifted cake flour (not self-rising; sift before
measuring)
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup packed light brown sugar
1/2 cup granulated sugar
4 large eggs
1/2 teaspoon pure vanilla extract
PREPARATION
Preheat oven to 325F with rack in middle. Butter and
lightly flour an 8 1/2-by 4 1/2-inch loaf pan.
Heat butter in a 10-inch heavy skillet over medium
heat until milk solids on bottom are a dark chocolate
brown. Transfer to a shallow bowl and chill in freezer
until just congealed, about 15 minutes.
Whisk together flour, baking powder, and salt.
Beat together brown butter and sugars with an electric
mixer until fluffy, about 2 minutes. Add eggs 1 at a
time, beating well after each addition. Beat in vanilla.
At low speed, mix in flour mixture until just
incorporated.
Transfer batter to pan, smoothing top, then rap pan
on counter to settle batter. Bake until golden-brown
and a wooden pick inserted into center comes out
clean, 1 to 1 1/4 hours. Cool in pan 30 minutes, then
invert cake onto a rack and cool completely, right side
up, 1 hour.
Pandan Chiffon Cake
Makes 16cm chiffon tin
Ingredients:
(A)
2 egg yolks
20g sugar
A small pinch of salt
30g vegetable oil
40g coconut milk
75ml of homemade pandan solution ( Original recipe
calls for 1tbsp of pandan paste.)
(B)
55g cake flour
1/2 tsp baking powder
(C)
3 egg whites
45g sugar
Method:
1. Whisk egg yolks, sugar and salt until the sugar
dissolves. Put coconut milk in saucepan and let it
simmer under low heat for about 2-3 mins.
2. Gradually add in vegetable oil, followed by coconut
milk and pandan paste, and stir until well-mixed.
3. Fold in sifted cake flour and baking powder until
well-mixed. Set aside.
4. In another bowl, whisk egg whites until soft peaks
form. Add in sugar gradually and continue whisking
until stiff peak form.
5. Gently fold in the egg white into the egg yolk batter
(in step 3) in 3 batches.
6. Pour the batter into an ungreased chiffon tin. Bake
in preheated oven at 170 deg C for 30 minutes. (I
bake at 180 deg C for the first 10 minutes, then
reduce to 170 deg C for the next 20 minutes, for my 6
inch tin.)
7. Remove from oven and invert the tin immediately
onto a cooling rack.
8. Unmould the cake only when it is completely cool.
CASSAVA CAKE
RECIPE#1
Ingredients:
2 packs grated cassava (about 2 lbs total weight)
2 cups coconut milk
(12 oz.) can evaporated milk
3 pieces egg
cup butter, melted
6 tablespoons cheddar cheese, grated
cup condensed milk
14 tablespoons granulated white sugar
Topping ingredients:
2 tablespoons flour
2 tablespoons sugar
cup condensed milk
2 tablespoons cheddar cheese, grated
2 cups coconut milk
Instructions
1. Make the batter by combining the grated cassava,
butter, cup condensed milk, cup evaporated milk,
6 tablespoons cheddar cheese, 14 tablespoons
sugar, and 2 eggs in a mixing bowl and mix
thoroughly.
2. Add the 2 cups coconut milk in the mixing bowl
where the mixed ingredients are. Mix again.
3. Grease the baking tray then pour-in the batter
(these are the ingredients that you just mixed
together).
4. Pre-heat oven for 350 degrees Fahrenheit for 10
minutes then put-in the baking tray with batter and
bake for 1 hour.Remove from the oven and set aside.
5. Meanwhile prepare the topping by combining 2
tablespoons sugar and flour in the heated saucepan.
6. Pour-in cup condensed milk then mix thoroughly.
7. Add 2 tablespoons cheddar cheese while stirring
constantly.
8. Pour 2 cups of coconut milk and stir constantly for
10 minutes
8. Pour the topping over the Cassava Cake (baked
batter) and spread evenly.
9. Separate the yolk from the egg white of the
remaining egg (well be needing the egg white only)
10. Glaze the topping with the egg white using a
basting brush. 11. Simply dip the brush to the egg
white and brush it on the cassava cake.
12. Set your oven to broil mode. Broil the Cassava
cake until color turns light brown.
13. Garnish with extra grated cheese on top. Serve.
Share and enjoy!
RECIPE #2
CASSAVA CAKE
Prep time: 20 minutes
Cooking time: 1 hour and 15 minutes
Yields: 12 servings
2 pounds (2 packages) frozen grated cassava,
thawed
1 coconut milk (14 oz each can)
1 large can Evaporated milk
1 can Condensed milk
4 eggs, beaten
6 tbsp butter, melted (3/4 stick)
cup sugar
1 bottle/jar of macapuno strings
Pre - heat oven to 350 F.
Combine cassava, coconut milk, evaporated and
condensed milk in a large mixing bowl. Add eggs,
butter, and combine well. Taste and gradually add
more sugar if needed. Add macapuno strings on top.
Place in a large baking dish and bake between 45
minutes to 1 hour. Remove and prepare the topping.
Also adjust oven temperature to 425 F.
Topping:
can coconut milk
can condensed milk
3 tbsp cornstarch
3 egg yolks, beaten well.
Whisk cornstarch and coconut milk in a small bowl
until dissolved. Combine with condensed milk. Place
in a small sauce pot. Cook under low heat while
stirring until liquid thickens. Remove from heat. Place
egg yolks in a mixing bowl and slowly whisk in hot
milk mixture. Remove cassava cake from the oven
after it is baked. Spread egg yolk and milk mixture on
top. Increase oven temperature to 425 F and bake for
another 15 minutes until top is brown and bubbly.
PANDAN CHIFFON CAKE
Makes 16cm chiffon tin
Ingredients:
(A)
2 egg yolks
20g sugar
A small pinch of salt
30g vegetable oil
40g coconut milk
75ml of homemade pandan solution ( Original recipe
calls for 1tbsp of pandan paste.)
(B)
55g cake flour
1/2 tsp baking powder
(C)
3 egg whites
45g sugar
Method:
1. Whisk egg yolks, sugar and salt until the sugar
dissolves. Put coconut milk in saucepan and let it
simmer under low heat for about 2-3 mins.
2. Gradually add in vegetable oil, followed by coconut
milk and pandan paste, and stir until well-mixed.
3. Fold in sifted cake flour and baking powder until
well-mixed. Set aside.
4. In another bowl, whisk egg whites until soft peaks
form. Add in sugar gradually and continue whisking
until stiff peak form.
5. Gently fold in the egg white into the egg yolk batter
(in step 3) in 3 batches.
6. Pour the batter into an ungreased chiffon tin. Bake
in preheated oven at 170 deg C for 30 minutes. (I
bake at 180 deg C for the first 10 minutes, then
reduce to 170 deg C for the next 20 minutes, for my 6
inch tin.)
7. Remove from oven and invert the tin immediately
onto a cooling rack.
8. Unmould the cake only when it is completely cool.
Banana Split Cake
Ingredients:
2 cups graham cracker crumbs
1 stick butter, melted
3 cups powdered sugar
8-oz package cream cheese, softened
1/4 cup butter, softened
3-4 bananas, sliced
1 quart strawberries, sliced
1 (20-oz) can crushed pineapple, drained
1 cup chopped walnuts or pecans
9-oz jar maraschino cherries, drained and halved
1 cup heavy whipping cream
Directions:
Combine the melted butter and graham crackers
crumbs. Press into the bottom of your baking dish.
Bake at 350F for 10 minutes, then place in the freezer
to chill and set for about 10 minutes. Beat the cream
cheese, butter and powdered sugar until creamy.
Spread the cream cheese mixture over the cooled
graham cracker crust. Add a layer of sliced bananas
over the cream cheese mixture.
Drain the pineapple and spread evenly over the
bananas. Sprinkle 1/2 a cup of nuts over the
pineapple, then add a layer of sliced strawberries.
In a cold bowl, with cold beaters, whip the cream on
high until soft peaks form, about 5 minutes. Sweeten
your whipped cream to taste. Spread the whipped
cream over everything.
Garnish with more nuts and the cherry halves.
Refrigerate at least 4 hours before serving. Enjoy!
Notes: If you want to make this dessert in cups, follow
the same directions, but divide each of the layers
between your cups. When baking the crust, place the
jars on a baking sheet and bake as normal.
Egg Pie
Ingredients:
Buttery flaky pie crust:
1 cups all-purpose flour
teaspoon sugar
1/8 teaspoon fine sea salt
cup very cold diced unsalted butter
cup ice water with a few ice cubes
Custard filling:
3 whole eggs
cup unsalted butter, softened
cup sugar
12oz. whole milk, scalded and slightly cooled
1 teaspoon pure vanilla extract
1 teaspoon pure lemon extract
Method:
For Buttery flaky pie crust:
In a large bowl, stir together the flour, sugar, and salt.
With fingertips and working quickly, rub the butter into
the flour. Sprinkle cup water, adding more if
needed, tablespoon at a time, and stir with a fork
until the dough comes together and gathers into a
ball. Flatten the dough, wrap in plastic wrap, and
refrigerate for 2 h0urs. Roll to fit into a 9 or 10-inch pie
plate. Trim and crimp the edges using the back of a
table knife. Refrigerate while preparing the filling.
For Custard filling:
Preheat oven to 425F.
In the bowl of a standing mixer with the paddle
attachment, beat the eggs, butter, and sugar until
fluffy. On low speed, beat in the rest of the ingredients
until fully incorporated. Remove the pie shell from the
refrigerator, pour the filling in, bake on the lower third
shelf of the oven for 1 hour or until crust is golden in
color. Cool on a rack for 3 hours before serving.
Refrigerate leftovers.
HOW TO MAKE FLOURLESS CHOCOLATE CAKE
A rich and dense cake, this can be served in thin
slices topped with either fruit preserves and ice cream
or fresh fruits and whipped cream.
Serves 8 to 10
Prep Time 30 minutes
Baking Time 40 to 45 minutes
Ingredients:
1 cup chopped bittersweet chocolate
1 cup chopped unsalted butter
cup sugar
cup finely chopped toasted walnuts
8 eggs, beaten
vanilla ice cream
strawberry or raspberry pure
Procedure:
1 Preheat oven to 350F. Grease an 8-inch
springform pan then dust with confectioners sugar.
2 In a saucepan, melt chocolate with butter until
smooth.
3 Remove from heat and add sugar and nuts. Blend
well.
4 In the mixer, beat eggs until thick. Fold in chocolate
mixture.
5 Pour into prepared pan and bake until set.
6 Cool cake in pan then cover and chill for at least 4
hours.
7 To serve, remove cake from pan and top with
strawberry or raspberry pure. Slice into wedges and
serve topped with vanilla ice cream.
HOW TO MAKE SANSRIVAL
Ingredients: Meringue (Dacquoise)
8 egg whites
1 cup caster sugar
3/4 tsp cream of tartar
1 cups of toasted cashews (chopped)
Ingredients: Buttercream
320g butter (softened)
3-4 cups icing sugar
1 tsp vanilla extract
2 Tbsp milk
2 cups toasted cashews (chopped)
Method: Meringue
Line and grease 2 cookie trays with baking paper.
In a large bowl, using a stand mixer or a hand mixer
on high-speed, whisk egg whites until foamy. Add
cream of tartar and gradually add sugar. Continue to
whisk eggs on high-speed until glossy and stiff peaks
form.
Fold in the cashews.
Pre-heat oven to 160C. Divide meringue equally into
the prepared trays and bake in the oven for 35-40
minutes or until the top has turned a light golden
brown. Once baked, leave meringue in the oven for
20-30 minutes if you want it chewy or leave in the
oven for 2 hours if youd like it crunchy.
Cut each meringue sheets in half. There should now
be 4 sheets of meringue. Trim the sides/edges of the
meringue so that they are smooth and even.
Method: Buttercream
In a large bowl, using a stand mixer or hand mixer, on
medium to high-speed, beat butter until pale and fluffy
(about 2-3 minutes).
Lower mixer speed and add about 2 cups of icing
sugar into the bowl and continue to mix, gradually
increasing speed until incorporated.
Lower mixer speed and add 1 more cup of icing
sugar, vanilla extract and milk. Continue to mix,
gradually increasing speed until all ingredients are
incorporated. If you want the buttercream to be a little
thicker, add more icing sugar (1 Tbsp at a time), if you
want it thinner, add milk (1 tsp at a time). The
buttercream consistency should not be runny. It
should be spreadable and not grainy.
Reserve half of the buttercream mixture and place in
a separate bowl to use for covering the cake.
Method: Sansrival Assembly
Place one meringue sheet on a cake stand/platter and
take 1/3 of the buttercream (for filling) and spread a
layer on top. Sprinkle with a little bit of cashews.
Add the next layer of meringue, spread buttercream
and sprinkle with cashews. Repeat for the 3rd
meringue.
Place your last sheet of meringue on top upside down
so you have a smooth surface. Evenly spread the
entire cake with the reserved buttercream. It doesnt
have to look pretty but it needs to be even. Then
cover the entire cake with the rest of the cashews.
Refrigerate for about 2 hours. The cake will not
harden inside.
Super Moist Chocolate Cake with Chocolate Cocoa
Frosting
INGREDIENTS
CAKE
1 1/2 cups flour
1 cup sugar
1/3 cup cocoa
1/2 teaspoon salt
1 teaspoon baking soda
1 cup water
1/2 cup vegetable oil
2 tablespoons vinegar
2 teaspoons vanilla
CHOCOLATE COCOA FROSTING
3 cups powdered sugar
1/3 cup butter, softened ( or margarine)
2 teaspoons vanilla
1/3 cup baking cocoa
3 -4 tablespoons milk
DIRECTIONS
Mix dry items ingredients in a bowl using a fork. 4 cups confectioners' sugar
Combine wet ingredients in a separate
bowl/container. DIRECTIONS
Combine dry and wet ingredients in a bowl mixing
together with a fork. Cake:.
Transfer mixture to greased cake pan or cupcake tins.
Bake at 350 degrees F for approximately 30 minutes. Preheat oven to 350F.
(Bake for approximately 15 minutes if making
cupcakes). Spray a 9x13 glass pan with nonstick spray.
Set aside to cool before frosting.
Page 2 of 2Super Moist Chocolate Cake (cont.) Combine flour, granulated sugar and baking soda in
DIRECTIONS mixing bowl.
To begin the Chocolate Cocoa Frosting beat
powdered sugar and butter until blended. (If using an In a small saucepan, heat 1 cup butter, 5 tablespoons
electric mixer, use low speed). cocoa and 1 cup cola beverage to boiling. (whisk
Stir in vanilla and cocoa. together as it melts).
Gradually beat in just enough milk to make frosting
smooth and spreadable. If frosting becomes too thin, Pour over the flour mixture and mix thoroughly. I just
add more powdered sugar. use a whisk for this because it comes together so
easily.
Coca Cola Cake
Add buttermilk, eggs and vanilla. Mix well.
INGREDIENTS
Pour into prepared 9x13 pan.
Cake
Bake for 40 minutes.
2 cups all-purpose flour
During last 10 minutes of baking prepare frosting.
2 cups granulated sugar
Prepare Second Frosting:.
1 teaspoon baking soda
Place 5 cups confectioners' sugar in a mixing bowl.
1 cup butter
In a small saucepan, combine 1/2 cup butter, 3
1 cup cola, beverage tablespoons cocoa powder and 9 tablespoons cola
beverage. Whisk together. Heat to boiling.
5 tablespoons unsweetened cocoa powder
Remove from heat, stir in 1 teaspoon vanilla.
12 cup buttermilk
Pour over 4 cups confectioners' sugar.
2 eggs
Mix well with a whisk.
1 teaspoon vanilla
Assembly:.
First Frosting
Remove cake from oven.
7 ounces marshmallow cream
Immediately frost with marshmallow cream. Go slow.
Second Frosting This will prevent tearing the cake. As the fluff warms a
bit it will spread easily.
12 cup butter
Slowly pour warm coco-cola frosting over
3 tablespoons unsweetened cocoa powder marshmallow fluff.

9 tablespoons cola, this should be the remaining cola It's best to let this cake cool for about an hour before
left in a 12oz can cutting into it.

1 teaspoon vanilla
Our good Ole' Jamaican recipe...
2 boxes Betty Crocker SuperMoist vanilla cake
Coconut Pumpkin Cake/Bread mix
2 cups water
Ingredients 1 cup vegetable oil
3 cups unbleached flour, sifted twice 6 eggs
2 tsp. baking soda 2 packages (2.7 oz each) food colors
1/4 tsp. salt Buttercream Frosting
1 tsp. cinnamon 1 cup shortening
1/2 tsp. clove 1 cup butter, softened
1/2 cup margarine 1 bag (2 lb) powdered sugar
3/4 cup brown sugar 2 teaspoons vanilla
2 eggs beaten 3 to 4 tablespoons milk
2 cups pumpkin, mashed
Directions
Ingredients to make coconut frosting
1/4 cup brown sugar Heat oven to 350F. Spray 3 (8-inch) round cake pans
5 tbsp. flour with cooking spray.
1/4 tsp. salt In large bowl, beat cake mix, water, oil and eggs with
2 cups milk electric mixer on low speed 30 seconds, then on
3 egg yolks, beaten medium speed 2 minutes, scraping bowl occasionally.
1 cup grated coconut Divide batter evenly among 6 small bowls, about 1 1/3
1/2 tsp. vanilla extract cups each.
Using food colors, tint batter in 1 bowl blue, 1 bowl
Method red, 1 bowl green, 1 bowl yellow, 1 bowl orange
1. Preheat oven to 325F (160C). Butter and flour a 9 x (using red and yellow) and 1 bowl purple (using blue
5-inch cake pan. Set aside. and red).
2. In a bowl, sift dry ingredients, set aside. Refrigerate 3 colors of batter until ready to bake. Pour
3. In another bowl, whip the margarine and brown remaining 3 colors of batter into cake pans.
sugar until creamy and smooth. Fold in eggs. Bake 18 to 20 minutes or until cake springs back
4. Whip in the dry ingredients; alternating with the when touched lightly in center and begins to pull away
mashed pumpkin. Pour mixture into the baking cake from side of pan. Cool 10 minutes. Remove from pans
pan and bake for 1 hour. to cooling racks; cool completely.
5. Remove from baking pan, allow to cool on a wire Wash cake pans. Bake and cool remaining 3 cake
rack. layers as directed.
In large bowl, beat shortening and butter with electric
Method for frosting mixer on medium speed until light yellow. On low
1. In a saucepan, mix the sugar, flour and salt. Fold in speed, gradually beat in powdered sugar. Beat in
the egg yolks. Gradually blend in the milk while vanilla. Add milk, 1 tablespoon at a time, beating until
stirring, bring to a boil. frosting is smooth. Beat on high speed until light and
2. Remove from heat, and add the coconut and fluffy.
vanilla extract. Let it cool, stirring occasionally to Trim rounded tops off cakes to level, if needed. On
prevent a skin from forming. Then spread frosting serving plate, place purple cake layer. Spread with
over the cake. frosting to within 1/4 inch of edge. Repeat with blue,
green, yellow, orange and red cake layers. Spread
Rainbow Layer Cake light coat of frosting on top and side of cake to seal in
Rainbow Layer Cake crumbs, then frost with remaining frosting.
Prep Time
30 "Tiramis Layer Cake"
MIN
Total Time Ingredients
2
HR CAKE:
0
MIN 1 (18.25 ounce) package moist white cake mix
Servings 1 teaspoon instant coffee powder
10 1/4 cup coffee
Ingredients 1 tablespoon coffee flavored liqueur
Cake
FILLING:
1 (8 ounce) container mascarpone cheese
1/2 cup confectioners' sugar
2 tablespoons coffee flavored liqueur
To make the chocolate curls, use a vegetable peeler
and run it down the edge of the chocolate bar.
Red Velvet Cake
Recipe by: Cakes atbp.

FROSTING: Ingredients:

2 cups heavy cream 2cups all purpose flour

1/4 cup confectioners' sugar 2teaspoon baking powder
2 tablespoons coffee flavored liqueur 1/2teaspoon baking soda
1/2teaspoon salt
GARNISH: 2tablespoon cocoa powder
1/2cup unsalted soft butter
2 tablespoons unsweetened cocoa powder 1 1/2cup sugar
1 (1 ounce) square semisweet chocolate 2eggs
Directions 1cup buttermilk
1teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). paste food color(red)
Grease and flour 3 (9 inch) pans. 1teaspoon distilled vinegar( if wala kahit ordinary na
Prepare the cake mix according to package vinegar nalang)
directions.
Divide two thirds of batter between 2 pans. Stir instant For cream cheese frosting:
coffee into remaining batter; pour into remaining pan.
Bake in the preheated oven for 20 to 25 minutes, or 500grams icing sugar
until a toothpick inserted into the center of the cake 125grm cream cheese
comes out clean. 1/2cup soft butter
Let cool in pan for 10 minutes, then turn out onto a 1teaspoon vanilla
wire rack and cool completely.
In a measuring cup, combine brewed coffee and 1 For decoration:
tablespoon coffee liqueur; set aside.
Pwede kayo kumuha ng konting cake then lagyan ng
To make the filling: In a small bowl, using an electric konting food color red(crumbs then top nyo sa cake)
mixer set on low speed, combine mascarpone, 1/2 chocolate curls or sprinkles
cup confectioners' sugar and 2 tablespoons coffee Preheat oven to 350F grease and line 2 9inch round
liqueur; beat just until smooth. pan or cupcake pan
Cover with plastic wrap and refrigerate.
Instructions:
To make the frosting: In a medium bowl, using an
electric mixer set on medium-high speed, beat the In a bowl beat sift the flour,baking powder,baking
cream, 1/4 cup confectioners' sugar and 2 soda,salt and cocoa powder set aside.in mixing bowl
tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream the sugar and butter.beat until soft and pale
cream mixture into filling mixture. and color add food coloring and the vanilla.beat into
medeum high add 1 cup of the flour beat then add 1
To assemble the cake: Place one plain cake layer on eggs beat then add the rest of the flour then follow
a serving plate. Using a thin skewer, poke holes in again 1egg beat until well combine lastly add the
cake, about 1 inch apart. buttermilk and vinegar.pour into prepared pan bake
Pour one third of reserved coffee mixture over cake, for about 20-25 minutes or after 20minutes check nyo
then spread with half of the filling mixture. insert a toothpick if its to wet give it another 5 minutes
Top with coffee-flavored cake layer; poke holes in dapat may crumbs ang toothpick pag check dont over
cake. bake
Pour another third of the coffee mixture over the Tip( do not open your oven pag di pa nag reach sa
second layer and spread with the remaining filling. time na binigay ng procedure yung cake nyo
Top with remaining cake layer; poke holes in cake. babagsak kaya karamihan di pantay ang cake kasi isa
Pour remaining coffee mixture on top. Spread sides sa reason dahil madalas na pag bukas ng oven)
and top of cake with frosting. Place cocoa in a sieve Cool tranfer in wire rack
and lightly dust top of cake. Garnish with chocolate Cream cheese frosting
curls. Refrigerate at least 30 minutes before serving. Sift the icing sugar
In a bowl beat the creamcheese and butter add sugar
1cup at a time.add vanilla beat until smooth and
spreadable
Arrange the cake split the cake into 4.spread frosting
on first layer do it on the other cake.cover the
cake.kuha kayo ng tinidor or knife for finisshing touch
guluhin nyo frosting (thats what i do to the frosting)
then top with some sprinkles or crumbs
Marshmallow Fondant
It is really easy to make your own fondant and
marshmallow fondant is amazing! Its cheaper than
the shop bought stuff and tastes so much better!
Ingredients :
450g (1lb) marshmallows
900g (2lb) icing (confectioners) sugar
1 1/2 tbsp cooled boiled water
1 tsp vanilla extract (optional)
Method :
Put the marshmallows into a microwaveable bowl and
heat on high for 30 seconds.
Add the cooled boiled water and the optional vanilla
extract.
Grease a large spoon with Trex (white vegetable fat)
and stir.
Continue to heat at 30 second intervals until the
marshmallows have melted and are smooth.
Slowly add the icing sugar in parts, stirring after each
addition until combined.
Grease hands and work surface. Turn out and knead
until smooth and no longer sticky.
Wrap tightly in clingfilm and leave to firm up,
preferably overnight.
Try it! Youll be surprised how easy it is to make!
Storing :
Homemade marshmallow fondant will keep for a
month or so if stored correctly. Always wrap your
fondant tightly in clingfilm and keep in an airtight
container a clean, odour free lunch box is perfect.
Fondant should never be refrigerated or frozen.
Recovering:
If your fondant is too soft, knead with some sifted
icing (confectioners) sugar.
If your fondant is hard and crumbly, microwave it for a
few seconds until softened. Do not add more water or
youll end up with a sticky, sloppy mess. Remember
to remove the clingfilm before popping it in the
microwave!
Fondant Icing
Ingredients
7 cup icing sugar sifted
1 1/2 tbs glycerine
1/2 cup glucose syrup
1 tbs gelatine powder
1/4 cup cold water
1 tsp vanilla essence
1/2 tsp Vegetable shortning
Method
STEP 1 Sift the icing sugar into a large non-metal
bowl and then make a well in the centre.
STEP 2 In a small saucepan, add water and gelatine.
Over a low heat, dissolve the gelatine. Do not let it
boil.
STEP 3 Remove saucepan from the heat and add the
glycerine and glucose syrup. Stir until combined well,
then add vanilla essence.
STEP 4 Pour the gelatine mixture into the well in the
icing sugar.
STEP 5 Mix until all of the icing sugar is combined
with the mixture. Knead the icing until it is well
combined and smooth.
Notes
Add extra sifted icing sugar in small amounts if the
mixture becomes sticky while kneading. Wrap in 2-3
layers of glad wrap for 6-8 hours before using for best
results.
Marshmallow Fondant
Marshmallow Fondant is an easy fondant made of
marshmallows, water, and powdered sugar. Its
simple to make, and many prefer the taste over
regular fondant, since it tastes like very sweet
marshmallows. You can use marshmallow fondant as
you would regular fondant, to cover cakes, form
shapes, and make candy. Be warned that it tends to
get sticky in moist places, so it doesnt hold up as well
as regular fondant when placed over frosting and
refrigerated for days.
This recipe yields 1 1/2 lbs of fondant, and can easily
be halved or doubled. If you're wondering how much
fondant you need to cover your cake
INGREDIENTS
8 ounces miniature marshmallows (4 cups not
packed, or half of a 16-ounce bag)
1 pound powdered sugar (4 cups), plus extra for
dusting
2 tbsp water
Food coloring or flavored extracts, optional
Yield: 1 1/2 lbs fondant
PREPARATION
1. Dust your counter or a large cutting board with
powdered sugar. Place the marshmallows and the
water in a large microwave-safe bowl. Microwave on
high for 1 minute, until the marshmallows are puffy
and expanded.
2. Stir the marshmallows with a rubber spatula until
they are melted and smooth. If some unmelted
marshmallow pieces remain, return to the microwave
for 30-45 seconds, until the marshmallow mixture is
entirely smooth and free of lumps. If you want colored
or flavored fondant, you can add several drops of food
coloring or extracts at this point and stir until
incorporated. If you want to create multiple colors or
flavors from one batch of fondant, do not add the
colors or flavors now. Instead, refer to step 6 below
for instructions.
3. Add the powdered sugar and begin to stir with the
spatula. Stir until the sugar begins to incorporate and
it becomes impossible to stir anymore.
4. Scrape the marshmallow-sugar mixture out onto
the prepared work surface. It will be sticky and lumpy,
with lots of sugar that has not been incorporated yet--
this is normal. Dust your hands with powdered sugar,
and begin to knead the fondant mixture like bread
dough, working the sugar into the marshmallow with
your hands.
5. Continue to knead the fondant until it smoothes out
and loses its stickiness. Add more sugar if necessary,
but stop adding sugar once it is smooth--too much
sugar will make it stiff and difficult to work with. Once
the fondant is a smooth ball, it is ready to be used.
You can now roll it out, shape it, or wrap it in cling
wrap to use later. Well-wrapped fondant can be
stored in a cool room or in the refrigerator, and needs
to be kneaded until supple before later use.
6. If you want to add coloring or flavoring to your
fondant, flatten it into a round disc. You might want to
wear gloves to avoid getting food coloring on your
hands during this step. Add your desired amount of
coloring or flavoring to the center of the disc, and fold
the disc over on itself so that the color or flavor is
enclosed in the center of the fondant ball.
7. Begin to knead the ball of fondant just like you did
before. As you work it, you will begin to see streaks of
color coming through from the center. Continue to
knead until the streaks are gone and the fondant is a
uniform color. Your fondant is now ready to be used
or stored as outlined above.
Note:
Following the instructions to the Recipe, the fondant
came out just fine. The only thing I would add for
someone making it for the first time is- where the
instructions say to stop kneading when you have a
smooth ball with no lumps, well, since your hands
were wet, the fondant might not be excactly a ""ball""
but rather a blob but with no lumps and still a bit
translucent.
Cherry-Vanilla Layer Cake
Ingredients:
Maraschino Cake:
1/2 cup unsalted butter
1 1/4 cups granulated sugar
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup whole milk
1/2 cup maraschino cherry juice
2 teaspoons almond extract
2 tablespoons flour for sprinkling over diced cherries
10 oz bottle maraschino cherries, finely chopped
Drop or two of red food coloring, or Americolor Deep
Pink food coloring gel *optional
4 egg whites, beaten to stiff peaks
Preheat oven to 340 degrees. Grease two 7 spring-
form pans (or one 9) and line with parchment paper.
Beat the butter and sugar together in the bowl of a
stand mixer until creamy. In a separate bowl, whisk
together flour, salt and baking powder . Combine
milk,cherry juice and almond extract, and add
alternately to the butter and sugar with the flour
mixture.
In a small bowl, sprinkle the 2 tablespoons of flour
over the diced cherries and stir until the flour has
been completely absorbed. Note: Its okay if the
cherries still have a little juice on them after this.
Stir cherries into the batter. Stir in food coloring if
desired.
Fold stiffly beaten egg whites into the batter. Pour into
prepared cake pans and bake for 50-60 minutes.
Remove from pan and allow to cool completely on a
wire rack.
Vanilla Swiss Meringue Buttercream Frosting:
5 egg whites
1 cup sugar
Pinch of salt
1 pound (4 sticks) unsalted butter, cubed, at room
temperature
3 teaspoons clear vanilla extract
Set a saucepan filled one-third full of water over
medium-high heat and bring to a simmer.
Whisk together the egg whites, sugar, and salt in a
large heatproof bowl. Set over the simmering water
and whisk until the mixture is hot to the touch and the
sugar has dissolved.
Transfer the mixture to the bowl of a stand mixer fitted
with the whisk attachment.
Beat on low speed for 2 minutes. Increase to medium-
high until stiff peaks are formed.
Continue beating at medium-high speed until the
mixture is fluffy and has cooled (the mixing bowl
should feel cool to the touch).
Turn the mixer off and switch from the whisk
attachment to the paddle. Turn the mixer on medium-
low and add the butter, a few cubes at a time, beating
until well incorporated before the next addition.
Add the vanilla extract. Divide batter and tint with food
coloring, if desired. I kept a little un-tinted frosting out
to pipe around the edges of the cake. To achieve my
favoriteblue/green tint, I used a dot each of Sky Blue
and Kelly Green Wilton gel food colorings.
Beat until the frosting is thick and completely smooth.
Store in an airtight container until ready for use.
Note: The heart topper is a piece of gum paste with a
piece of clean, unused floral wire inserted through the
center. The surface was brushed with corn syrup and
dipped in multicolored sprinkles.
SWISS CHOCOLATE ROLL
--------------------------------------
For the cake:
Ingredients
4 large eggs
2/3 cup granulated sugar
1/3 cup all-purpose unbleached white flour
3 tablespoons unsweetened cocoa powder
For the filling:
Ingredients
2/3 cup whipping cream
2 tablespoons powdered sugar
3/4 teaspoon of plain gelatin dissolved in 2 teaspoons
of warm water
1 teaspoon pure vanilla extract
For the ganache:
Ingredients
4 ounces bittersweet chocolate, finely chopped
1/2 cup whipping heavy cream
Sift flour and cocoa powder. And whisk until
combined.
Then crack the eggs into a heat-proof mixing bowl.
And break the eggs with a whisk. Add in sugar and
whisk until mixed.
Then over simmering water, continue whisking.
Change into an electric mixer. Start from low and
speed up. Be careful not to cook the egg. This is
called bain-marie, hot water bath. Beat until the egg
mixture becomes about 3 times in volume and reach
ribbon stage. When the whisk is lifted, a ribbon should
be formed on the surface. Out of heat, continue
beating until cold for about 3 minutes.
Then pour dry ingredients over the egg mixture all at
once. Carefully fold with a rubber spatula until
combined.
Pour the batter on the parchment paper lined 12x16
inch baking sheet. With an offset spatula, spread
batter evenly. And bake at 400 F for 7 - 8 minutes, or
until dark brown and springy to the touch.
Line a parchment paper on the working surface and
lightly dust with cocoa powder. Out of oven, run a
small knife around the sides of the cake. Then invert
onto prepared paper and remove the parchment
paper on top of the cake. When still warm, roll up the
genoise with the parchment paper to make a log. This
way the surface of the sponge cake will not crack.
In bowl of standing mixer fitted with whip attachment,
whip cream with sugar, gelatin and vanilla on medium
high speed until medium peak. Gently unroll cake,
spread cream evenly with an offset spatula over
exposed surface of cake, leaving half inch at the
ends. Carefully re-roll cake into log, removing
parchment paper as you roll up. Wrap tightly with
plastic wrap to keep cake in log shape as you prepare
ganache.
In medium heat-proof bowl, heat chocolate with
cream, stirring frequently, over saucepan of barely
simmering water until chocolate is melted and mixture 2 cups powdered sugar
is smooth. Chill mixture until thickened slightly, about 1 teaspoon vanilla extract
10 minutes. Powdered sugar, for dusting

Remove plastic wrap from cake and trim both ends of
cake. Place cake on wire rack set over rimmed baking
sheet. Spoon ganache over cake. Using off-set
spatula, smooth ganache over sides and ends of
cake. Chill until ganache sets, about 1 hour. Slice and
serve.
BUTTER CAKE
---------------------
Ingredients
1 1/2 cups all-purpose unbleached white flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup unsalted butter, room temperature
1 cup granulated sugar
2 eggs, room temperature
1 teaspoon pure vanilla extract
3/4 cup whole milk, room temperature
Preheat oven to 350 F. Lightly grease an round or 9-
inch square cake mold. Line bottom with parchment
or wax paper, or dust lightly with flour.
Sift together the flour, salt, and baking powder.
Beat butter and white sugar until fluffy and light in
color. Gradually add eggs, beating well after each
addition; stir in vanilla. Add the sifted dry ingredients
to the creamed mixture alternately with the milk. Stir
until just blended . Pour batter into prepared pan.
Bake at 350 F for until cake springs back when lightly
touched, about 30 minutes. Let cool in pan for 10
minutes before inverting onto wire rack to cool
completely. Sprinkle powdered sugar.
Carrot Cake Roll
Ingredients:
For the Cake:
3 eggs
2/3 cup granulated sugar
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon ginger
1/4 teaspoon nutmeg
2 teaspoons cinnamon
3/4 cup flour
2 cups shredded carrots (about 2 medium carrots)
Powdered sugar, to aid in rolling
For the Filling:
6 ounces cream cheese, room temperature
4 tablespoons butter, room temperature
Rice Flour Chiffon Cake
Makes One 8" chiffon cake
Ingredients:
5 egg yolks
8g caster sugar
40g corn or sunflower oil
1/8 tsp salt
60g cake flour
30g rice flour
80g fresh orange juice
40g candied orange peels
1 tbsp orange zest
1 tsp orange extract
5 egg whites
50g caster sugar
1 tsp lemon juice or vinegar
Method :
1. Sift cake flour and rice flour twice.
2. Mix egg yolks and sugar in a bowl, whisk till sugar
has dissolved.
3. Add in oil, salt, orange juice, candied orange peels,
orange extract and orange zest and mix well.
4. Sift in flour and whisk well.
5.In another bowl, beat the egg whites and lemon
juice/vinegar till frothy. Add in sugar gradually and
beat until approaching stiff peaks (meringue stand
straight with a little curve at the tip) or till stiff peaks
(this stage is a bit difficult to fold with egg yolk
mixture).
6. Use whisk to loosen the egg yolk batter a bit, then
take 1/3 of meringue and use a hand whisk to mix
well with egg yolk batter.
7. Fold in 1/2 of meringue and with the use of a
silicone spatula, gently fold with egg yolk batter till
slightly combined. Fold in the remaining meringue and
gently fold till well combined.
8. Pour the batter from a considerable height into
cake pan, lightly shake it left and right to level the
cake, then gently bang the cake pan on the table top
to release air bubbles.
9. Bake at pre-heated oven at 150C at center rack for
25 mins and at 160C for 15-20 mins.
10. Remove the cake pan from oven, drop it from high
side to prevent the cake from shrinking too much
during cooling process.
11. Turn the cake pan upside down and cool
completely before you remove it from the cake pan.
Chocolate Turtle Cake 6 Tablespoons unsalted butter

Ingredients 12 oz. high-quality semisweet chocolate(chopped)

1 cup chocolate chips
2 cups pecans 3.5 oz.white chocolate(chopped)
3/4 cup melted butter
1/2 cup evaporated milk 1 3/4 cups heavy whipping cream
1 (14 ounce) bags caramels
1 1/3 cups water (or as called for by your cake mix) 2/3 cup powdered sugar
1/3 cup oil (or as called for by your cake mix)
3 eggs (or as called for by your cake mix) 1 1/2 teaspoons vanilla extract
1 (18 ounce) boxes German chocolate cake mix
2 teaspoons unflavored gelatin
Directions
Prepare cake mix as directed. 2.5 Tablespoons cool water

Pour 1/2 of the batter in a 13x9 inch pan. 2 quarts strawberries ( try to find small strawberries)

Bake at 350 for 15 minutes. For Chocolate Ganache:

2/3 cup heavy cream
Remove and let cool.
5.5 oz. semisweet chocolate( chopped)
In a double boiler, add caramels milk and butter and
stir constantly till melted. For Chocolate Curls:
3.5 oz. semisweet baking chocolate
Pour melted Carmel over cooling cake.
1 tablespoon vegetable shortening (or vegetable oil)
Sprinkle on top 1 cup of pecans& chocolate chips.
Instructions
Pour remaining batter on top and bake for an
additional 20 minutes. NOTES: to assemble the cake youll need 9x3 inch
springform pan.
Chocolate Strawberry Cake To make the chocolate cake :
Ingredients Preheat the oven to 350F, grease 9 inch round
baking pan and line the bottom with parchment paper.
For Chocolate Cake: (for this step DO NOT use springform pan because
1 cup sugar the batter is very runny, it might leak)
In a large bowl stir together dry cake ingredients:
3/4 cup + 2 tablespoons all-purpose flour sugar, flour, cocoa, baking powder, baking soda and
salt.
1/4 cup + 2 tablespoons cocoa Add egg, milk, oil and vanilla and mix on medium
speed for 2 minutes. Add cup boiling water and mix
3/4 teaspoon baking powder until combine.
Pour the batter in the pan and bake until toothpick
3/4 teaspoon baking soda inserted in center comes out clean (25-35 minutes).
Cool 10 minutes in the pan, than remove from pans to
1/2 teaspoon salt wire racks upside down (this flattens domed cakes)
and cool completely.
1 egg To make chocolate mousse filling:
In a small dish soften 2 teaspoon unflavored gelatin in
1/2 cup milk 2.5 tablespoons cool water, set aside.
In a heat-proof bowl combine chopped semi-sweet
1/4 cup vegetable oil chocolate, white chocolate and butter. Melt over
double boiler or microwave. Stir until smooth and set
1 teaspoon vanilla extract aside to cool.
Heat softened gelatin on low heat and stir to dissolve
1/2 cup boiling water and became completely free of lumps, set aside to
cool.
For Chocolate Mousse: Mix 1 3/4 cups heavy cream and vanilla extract until
medium peaks form, gradually adding powdered
sugar. Mix in gelatin.
Stir a few tablespoons of whipped cream into melted
chocolate mixture to lighten it. Then transfer
chocolate mixture into remaining whipped cream and
gently fold in with a spatula, scraping the bottom to
incorporate the cream completely.
To assemble the cake:
Place cooled chocolate cake onto serving plate and
set the ring from springform pan around the cake.
Spread a thin layer of chocolate mousse filling onto
cake (about cup should be enough).
Cut the stem ends of the strawberries flat. Cut in half
vertically as many strawberries as needed to go
around the inside edge of the pan, than fill in the
entire bottom with whole strawberries(if some
strawberries are too tall just cut off more when
stemming them because all strawberries should be
about the same size).
To spread the filling easier and not to disturb
strawberries, transfer it into piping bag and fill in all
the gaps between strawberries (be careful not to skip
some gaps!). Spread the rest of the mousse on top of
the strawberries and smooth the top. Place in the
fridge for 4-6 hours, or overnight to set.
When the mousse has set make the ganache.
Simmer 2/3 cup heavy cream and pour over 5.5 oz
chopped chocolate. Let it sit for a couple of minutes,
then start stirring gently until all chocolate has melted
and the ganache became smooth. Spread on top of
the cake and place back in fridge until the ganache
has set.
Run a thin knife around the cake and release the ring
from springform pan.
To make the chocolate curls:
Melt 3.5 oz. semisweet baking chocolate with 1
tablespoon vegetable shortening (or vegetable oil)
and spread in a thin layer onto baking sheet(but not
too thin or the curls will breaking) Place in the freezer
for 6-8 minutes to harden. Take out the chocolate
from the freezer and leave on the counter for 2
minutes. Use a metal spatula and begin to scrape
along the end of chocolate. If the chocolate is too
hard it will break so wait for a while to soften at room
temperature. If its too soft and won't make the curls
place the chocolate back in the freezer.
Gently arrange the curls on top of the cake and
garnish with strawberries.
Store in the fridge.
White Velvet Cake - Birthday Cake!
White Velvet Cake - developed from an outstanding
Red Velvet Cake recipe, this white cake is a perfectly
moist and tender crumbed cake that would make an
ideal birthday cake.
Prep time: Approximately 20 minutes
Cook time: 35 minutes
Total time: Approximately 1 hour.
Ingredients
1 1/4 cups sifted all purpose flour
1 1/2 cups sifted cake flour
1/2 teaspoon baking soda
1 1/2 tsp baking powder
1 teaspoon salt
1 1/2 cups sugar
2/3 cup vegetable oil
1/3 cup vegetable shortening at room temperature
3 tablespoons good quality vanilla extract
3 large eggs
1 1/2 cups buttermilk
Cooking Directions:
Sift together both flours, baking soda. baking powder,
salt and sugar, Set aside.
In the bowl of an electric mixer beat together the
vegetable oil, shortening and vanilla. Beat well at high
speed with whisk attachment until light and fluffy
Beat the eggs in one at a time.
Fold in the dry ingredients alternately with the
buttermilk.
I always add dry ingredients in three divisions and
liquid ingredients in 2 divisions. It is very important to
begin and end the additions with the dry ingredients.
Do not over mix the batter. As soon as it has no
lumps in the batter, pour into the two prepared 9 inch
cake pans.
Bake at 325 degrees F for 30-35 minutes or until a
wooden toothpick inserted in the center comes out
clean. Allow the cake to cool in the pans for 10
minutes before turning out onto wire racks to cool
completely.
I've frosted this cake with Marshmallow Frosting but
any good vanilla frosting is great on this cake.
~Marshmallow Frosting~
Ingredients:
2 large egg whites
1 cup granulated sugar
2 tsp light corn syrup
1/3 cup cold water
1 tsp pure vanilla extract
2 cups marshmallows,cut in fourths for easier melting
Procedure:
Place egg whites, sugar, corn syrup and water in the
top of a double boiler.
Beat with a handheld electric mixer for about 1
minute. B) - Dry ( Sifted 3 times )
140 g Cake Flour
Place pan over boiling water. Make sure the boiling 3 tbs Cocoa Powder
water does not touch the bottom of the pan. 1 tsp Baking Powder
Beat constantly with an electric mixer on high speed 40 g Caster Sugar
for 7-8 minutes, or until it is stiff and glossy. 1/4 tsp Salt

Beat in vanilla and marshmallows. C)

Continue beating until marshmallows are melted and 5 Eggs White
frosting is smooth, about 2 minutes. 40 g Caster Sugar
Use immediately.
Directions :
Apple Cake with Vanilla Cream Sauce
1) Beat wet ingredients A until well combine and sift in
Apple cake: dry ingredients until mix well combine and set aside .

7 medium apples (any baking apple will do) 2) Whisk the egg white with sugar ( divide 3x added )
1 1/4 cup canola oil until the egg white become form soft peaks.
1 cup sugar
3 large eggs 3) Add the egg whites to the batter mixture in 3
3 cups whole wheat flour ( or all purpose flour or half batches, scrape the sides & bottom to make sure the
and half whole wheat and all purpose) mixing is even.
1 tsp ground cinnamon
4) Pour the batter into the cake tray and knock on the
Cream sauce: table a few slips out of the bubble.

2 cups heavy cream 5) Preheated oven 180 c for 40 minutes or until well
1/2 cup sugar cooked.
8 tbsp butter * Place the cake pan at the lowest level in the oven.
1 tsp vanilla extract After the cake done, immediately remove the cake
from oven and upside down for cooling.
Directions:

Preheat oven to 350 F. Grease a 13 X 9 baking pan.

Rinse core and slice the apples into a bowl and set
aside.
With an electric mixer, beat the oil, sugar and eggs
together until creamy. Fold the whole wheat flour and
cinnamon into the egg mixture.
Stir the sliced apples until well blended.
Pour the batter into the pan and bake for 45 minutes
to 1 hour until golden.
For the Cream sauce. In a saucepan, combine all the
sauce ingredients and bring to a boil over medium
heat, stirring constantly. Reduce heat and continue to
stir until mixture thickens slightly 10-15 min. Serve
warm over Apple Cake

Coffee Chiffon Cake

Ingredients :

A) - Wet
5 Eggs Yolk
40 g Instant Coffee + 150 ml Hot Water ( use hot
water to dissolving the coffee and let cool )
1 tbs Vanilla Essence
50 g Corn Oil