White Cake

Ingredients
  250g butter, room temp
  500g sugar
  5 egg whites, room temp
  2 teaspoons vanilla
  375g flour
  4 tsp baking powder
  ½ tsp salt
  350g milk, warmed for 30 sec in microwave to bring to room temp
  Yellow, green, red, orange, , blue and purple GEL food coloring. Liquid will not be vibrant enough!

Method
1. Preheat the oven to 350F degrees. 
2. Oil and line how ever many 9” cake pans you have 
3. Sift together the flour, baking powder and salt. Set aside.
4. Cream the sugar and butter, then add the egg whites 
5. Add the vanilla and mix until fully incorporated. Then, alternating between wet and dry, add the milk and flour mixture in two parts.
6. Divide the batter amongst 6 bowls, and then whisk a fair amount of the appropriate food color into each bowl. Keep in mind that the color of the unbaked batter will be the color of the baked batter. 
7. Pour into the pans and bake for 15 minutes each. 
8. When you remove them from the oven, let them rest on the cooling rack, in the pan, for ten minutes. Then flip, cover, and stash them in the fridge to cool quickly. 

Coffee Cake

Ingredients
200g flour
4 eggs
1 ½ tsp. vanilla essence
1 cup castor sugar
2 tsp baking powder
225g butter

Method
1. Cream butter and sugar with a cake beater.
2. Sift flour and baking powder, adding 1 tbsp. of the dry mixture and 1 egg into sugar/butter and beating it using cake mixer until all four eggs and vanilla essence are added.
3. Add remaining dry mixture and mix with spatula.
4. Divide batter into two 8-inch cake pans and bake in a pre-heated oven (350 degrees F. or 180 degrees C.) for 20 to 22 minutes.
5. Cool completely on wire rack and ice.

Icing
1. In a pan, melt 150g butter and ¾ cup white granulated sugar. Set aside to cool.
2. Add 3 beaten eggs to butter and sugar and cook on lowest heat until sugar dissolves and icing has thickened. Set aside to cool.
3. Once cool, add 1tbsp. coffee (dissolved in 1tbsp, water) to icing.
4. After setting the icing in the fridge for 20 minutes. ice one cake, then top with the second cake and ice it on top and all around. Set in the fridge for 20 minutes.

Your cake is ready for devouring and sharing!

Chocolate Mint Cupcakes

Ingredients
for the cupcakes
  2 cups sugar
  1 3/4 cups flour
  3/4 cup cocoa powder
  1-1/2 tsp baking powder
  1-1/2 tsp baking soda
  1 tsp salt
  2 eggs
  1 cup milk
  1/2 cup vegetable oil
  1 tsp vanilla extract
  1 tsp peppermint extract
  1 cup boiling water

Method
1. Preheat oven to 350F. 
2. Line 2 muffins pans with cupcake papers and set aside.
3. In a large bowl whisk together sugar, flour, cocoa powder, baking powder, baking soda and salt. 
4. Add in eggs, milk, oil and extracts. Beat with an electric mixer on medium speed for 2 minutes. Pour in boiling water and whisk to combine. Batter will be thin.
5. Fill each cupcake paper 2/3 of the way full with batter and bake for 16-20 minutes, until a toothpick comes out clean. Let cool completely before frosting.

for the frosting:
Ingredients
  6 egg whites, room temperature
  1 3/4 cups plus 2 Tbs of sugar
  1 1/2 cups (3 sticks) of butter, room temperature
  2 tsp of vanilla extract
  2 tsp peppermint extract
  green food coloring, as desired

Method
6. Whisk together egg whites and sugar in the bowl of a stand mixer. 
7. Set bowl over a small pot of simmering water and whisk constantly until the sugar dissolves. You know it’s ready with the you cannot feel the sugar when you rub a small amount of mixture between your fingers.
8. Transfer the bowl to the stand mixer and use the whisk attachment to beat the egg whites into stiff peaks, about 10 minutes. 
9. The bowl should be cool to the touch before you move on.
10. Switch over to the paddle attachment and set the mixer to medium speed. 
11. Add the butter 2 Tbs at a time, letting it incorporate before adding another piece. Turn the mixer up to medium-high speed and beat until the frosting comes together. 
12. This will take a while, so don’t worry if it looks soupy or curdled at any point. 
13. Place half of the butter cream into a small bowl and whisk in vanilla extract. 
14. Set aside. Using the remaining half of frosting in the stand mixer bowl, mix in peppermint extract and green food coloring. 
15. Alternately, you can mix 1 tsp of vanilla and 1 tsp of peppermint into each bowl if you want the peppermint flavor to be consistent through both colors. 
16. Sprinkle cupcakes with chopped Andes or other chocolate mint candies.

makes 24 cupcakes

Strawberry Lemon Bars

Ingredients
for crust
  1 1/2 cups all purpose flour
  1/2 cup rolled oats
  1/2 cup of powdered sugar
  1/2 tsp salt
  seeds from 1 vanilla bean
  12 tbls of unsalted butter, cut into 1/4″ cubes
for filling
  3/4 cup halved then sliced strawberries
  1/4 cup granulated sugar
  4 large eggs lightly beaten
  1 cup granulated sugar
  3 tbls all purpose flour
  1 tbls meyer lemon zest
  2/3 cup strained meyer lemon juice
  powdered sugar for dusting 

Method
1. Line a lagre pan with enough parchment paper to go about 1″ up on all sides. 
2. In the work bowl of a food processor, add the flour, rolled oats, powdered sugar, salt and vanilla seeds. 
3. Pulse a few times to combine, then add the butter and pulse until the dough looks like pea sized gravel (about ten, one second bursts). 
4. Sprinkle the dough evenly over the parchment lined sheet and use your fingers to press the dough into a uniform sheet of dough that goes about 1/2″ up all the sides. 
5. Put it in the freezer for 30 minutes. Meanwhile, place the oven rack in the middle position and preheat the oven to 350 degrees F. 
6. In a small bowl, combine the strawberries and 1/4 cup of sugar and toss to coat. This will release excess moisture and sweeten the strawberries. 
7. To prepare the filling, whisk together the eggs, sugar, flour and lemon zest. Add the lemon juice and whisk to combine.
8. Remove the crust from the freezer and put in oven and bake for around 25 minutes, or until it is golden brown and fragrant. When the crust is done, take it out of the oven, then immediately scatter the strawberries around the crust, pour any accumulated juices into the lemon mixture and whisk to combine. 
9. Pour the lemon mixture over the strawberries. 
10. Lower the oven temperature to 325 degrees F, then put the pan in the oven and bake for about 20 minutes, or until the center of the lemon bars doesn’t jiggle anymore. 
11. Remove from the oven and allow them to cool completely. Slice, then dust with powdered sugar and serve. 

makes about 12 lemon bars

Nutella Banana Bread

Ingredients
  2 cups all-purpose flour
  3/4 tsp. baking soda
  1/2 tsp. salt
  1/4 cup unsalted butter, at room temperature
  1 cup granulated sugar
  2 large eggs
  1 1/4 cups mashed ripe banana
  1/3 cup skim milk
  1 tsp. vanilla extract
  3/4 heaping cup Nutella 

Method
1. Preheat oven to 350 degrees. Spray loaf pan with nonstick spray.
2. In a medium bowl, whisk together flour, baking soda & salt.
3. In a separate large bowl, beat sugar and butter with an electric mixer at medium speed until blended. Add eggs, one at a time, beating well after each addition. 
4. Add banana, milk and vanilla. Beat until blended.
5. Add flour mixture, beat at low speed just until flour is incorporated (don’t over mix).
6. Spoon Nutella into a small dish and soften in the microwave for about 15 seconds. 
7. Add 1 cup of the banana bread batter to the Nutella and stir until blended well. Spoon Nutella batter alternately with plain banana bread batter into the prepared pan. Swirl batters together with a knife.
8. Bake 50 to 60 minutes, it will seem a tiny bit undercooked but that’s what makes it good. Cool for at least 15 minutes in the pan, and then turn out onto a wire rack to cool completely.

Pomegranate Olive Oil Cake,

Ingredients
¾ cup Pomegranate arils
2 teaspoons baking powder, sifted
2 cups all-purpose flour, sifted
4 whole eggs, room temperature
1 cup + 3 tablespoons granulated sugar
½ teaspoon salt
6 tablespoons unsalted butter, melted
1 lemon, zested and juice strained
¾ cup extra-virgin olive oil
1–2 teaspoons all-purpose flour
2 tablespoons brown (or raw) sugar




Method
1. Preheat oven to 160 °C. 
2. Butter and flour the bottom and inside of the cake pan. 
3. Sift together flour and baking powder. Whip the eggs at high speed until about tripled in volume.
4. Add the granulated sugar and continue to whip on high speed. Whip the eggs and sugar until they are pale and stiff — generally about three to five minutes. 
5. Incorporate the lemon zest, salt and strained lemon juice. Incorporate the melted butter, while slowly mixing.
6. Add one cup of the flour; mix until incorporated. On medium speed, add ½ cup of olive oil. 
7. Add the remaining dry ingredients just until incorporated; scrape if necessary. 
8. Whilst mixing, add the last of the olive oil in a steady stream; scrape the bowl.
9. Mix again on high speed for about 30 seconds to ensure a thorough and even mixture. 
10. In a separate bowl, add ¾ cup of arils and one teaspoon of flour to lightly coat them. Gently fold the coated arils into the prepared cake batter.
11. Pour the batter into your prepared cake pan. Generously sprinkle the brown sugar over the top of the cake and place the cake into the oven. 
12. After about 15 minutes, rotate the cake 180 degrees and bake for another 20–25 minutes. 
13. The cake should be golden brown on top and the center should spring back when pressed lightly.
14. Allow the cake to cool completely before removing from the pan. Add ¼ cup arils as garnish and a drizzle of fine olive oil.

Vanilla Cupcakes

Ingredients
  1/2 cup unsalted butter, room temperature
  2/3 cup granulated white sugar
  3 large eggs
  1 teaspoon pure vanilla extract
  Zest of 1 large lemon (outer yellow skin)
  1 1/2 cups all purpose flour
  1 1/2 tsp baking powder
  1/4 tsp salt
  1/4 cup milk
  Confectioners (Butter cream) Frosting:
  2 cups confectioners sugar (icing or powdered sugar), sifted
  1/2 cup unsalted butter, room temperature
  1 tsp pure vanilla extract
  2 tbls milk or light cream
  Food colors (if desired)
   
Method
1. Preheat oven to 180 degrees C and line 12 muffin cups with paper liners.
2. In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. 
3. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.
4. In a separate bowl whisk together the lemon zest, flour, baking powder, and salt.
5. With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.
6. Evenly fill the muffin cups with the batter and bake for about 17 - 20 minutes or just until set and a toothpick inserted into a cupcake comes out clean. 
7. Do not over bake or the cupcakes will be dry. 
8. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. 
9. If you want flat topped cupcakes then slice off the dome of each cupcake, with a sharp knife, before frosting. 
10. If you want to pipe the frosting, I like to use a large Wilton 1M star decorating tip. 
11. Cupcakes are best eaten the same day they are made, but they can be covered and stored for a few days.


Confectioners (Butter cream) Frosting: 

Method
1. In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. 
2. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. 
3. Scrape down the sides of the bowl. 
4. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). 
5. Add a little more milk or sugar, if needed. 
6. Tint the frosting with desired food color 

Makes about 12 cupcakes

Apple Coffee Cake

Ingredients
  1 cup flour
  1 tsp baking powder
  1/2 tsp salt
  1/2 cup of sugar
  1 tsp ground cinnamon
  5 1/2 Tbsp unsalted butter, room temperature
  1 egg, beaten
  1/2 cup whole milk
  1 medium apple, peeled and sliced

Method
1. Preheat the oven to 220°C. Grease a 9-inch square baking dish with or pie pan with a 4-cup capacity.
2. In a medium bowl, whisk vigorously together the flour, baking powder, and salt.
3. In a separate small bowl, mix 1/4 a cup of the sugar with the cinnamon, set aside.
4. Using an mixer, beat the butter with the remaining 1/4 cup sugar. Beat in the egg until blended. Add the flour mixture in three additions, alternating with the milk, beating after each addition until just combined.
5. Pour half of the batter in the bottom of the baking dish. Lay the apple slices on the batter so they just cover the batter (you may have to overlap some slices). Sprinkle the apples with the cinnamon-sugar mixture, reserving a teaspoon or two to sprinkle on top. Spread the rest of the batter over the apples. Sprinkle the remaining cinnamon-sugar on top.
6. Bake the cake for 25 minutes or until it is golden brown and apples start to bubble at the edges.


Yield: Serves 6.
Prep time: 10 minutes
Cook time: 25 minutes

Black Bottom Cupcakes

Black Bottom Cupcakes has a dark and dense chocolate sponge, baked with a cheesecake centre, and frosted with cream cheese frosting.

Cream Cheese Mixture
225 g cream cheese, softened
1/2 cup sugar
1 small banana, pureed
1 egg
1 teaspoon vanilla
225 g semisweet chocolate chips

Chocolate Mixture
1 1/2 cups all purpose flour
1/3 cup cocoa
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 large bananas, pureed
1/3 cup oil
1 teaspoon vanilla

Method
- Preheat oven to 175 degrees.

For the cream cheese mixture:
1. Beat cream cheese and sugar until nice and fluffy.
2. Add banana, egg and vanilla and mix together until combined.
3. Stir in chocolate chips and set aside.

For the chocolate mixture:
4.Sift together flour, cocoa, sugar, soda and salt using a wire whisk.
5. Add bananas, oil and vanilla and mix together on low until combined.
6. Use a large scoop to fill cupcake liners with batter.
7. Repeat topping the cupcake batter with the cream cheese mixture.

- Bake for about 30 minutes or until done.
- Makes about 18 cupcakes.

Chocolate Malt Cake

Ingredients
  1-1/4 cup oil
  3/4 cup milk
  3/4 cup plain yogurt
  2 large eggs
  1 tablespoon vanilla extract
  3 cups sugar
  3 cups flour
  3/4 cup unsweetened cocoa powder
  1-1/2 tablespoons baking soda
  1/4 teaspoon salt
  1-1/4 cups boiling water
  Chocolate Malt Frosting (see recipe)

Method
1. Pre cook Malt Frosting before the cake so that it can chill for at least 2 hours.
2. Preheat oven to 300 degrees. Prepare 3 round 9-inch cake pans with butter and flour and line with parchment or wax paper. Set aside.
3. Beat oil, milk, yogurt, eggs and vanilla with electric mixer until well blended, about 2 minutes. 
4. Sift together sugar, flour, cocoa powder, baking soda and salt in separate bowl. 
5. Slowly add 1/3 of dry ingredients to milk mixture and beat until well blended. Beat in 1/3 of boiling water. 
6. Add another 1/3 of dry ingredients and beat until well mixed; then beat in another 1/3 of water. 
7. Add remaining dry ingredients, beating well, then add remaining water and beat until well mixed. Scrape mixing bowl often.

8. Pour equal amounts of batter into prepared pans. Bake until toothpick inserted in center comes out clean, 45 to 55 minutes. 
9. Do not open oven while cake is baking. Cool pans on rack for 15 minutes, the remove from pan, take off paper, and continue to cool completely. 
10. Frost top of one layer with Malt Frosting, then place second layer on top and frost; top with third layer and frost tops and sides. 
11. Refrigerate 2 hours before cutting.

Berry coffee cake

Ingredients
  225 mg cream cheese, softened
  1/2 cup butter (margarine), softened
  3/4 cup sugar
  1/4 cup milk
  2 eggs
  1 tsp vanilla essence
  2 cups flour
  1 tsp baking powder
  1/2 tsp salt
  1/2 tsp baking soda
  3 cups fresh berries (sliced of needed)
  1/2 cup chopped nuts
  1/4 cup brown sugar

Method
1. Preheat oven to 350 degrees. 
2. Combine cream cheese, butter and sugar. Beat until light and fluffy. Stir in milk, eggs and vanilla essence. 
3. Add together pre-sifted flour, baking powder, baking soda and salt and mix with cheese mixture until smooth. Spread half the batter in greased and floured in the  baking pan. 
4. Spread berries evenly over the batter. Dot the remaining batter over berries. 
5. Mix brown sugar and nuts, sprinkle evenly over cake. 
6. Bake for 40 minutes. Serve warm. 
7. Add whipped topping to make it even better!

CHOCOLATE CAKE WITH FUDGE SAUCE

Ingredients
2 cup sifted all-purpose flour
1 teaspoon baking soda
2 cup brown sugar
1/2 cup Crisco shortening
1 cup buttermilk
1 teaspoon vanilla
2 ounce unsweetened chocolate, melted
3 eggs
1/2 teaspoon salt


Fudge Sauce:
4 ounce chocolate bar
1/2 ounce unsweetened chocolate
8 tablespoons butter
3 cups powdered sugar
1 2/3 cups evaporated milk
1 1/4 teaspoons vanilla


Method
- Preheat oven to 400 degrees.  Cream together brown sugar and shortening; add buttermilk and vanilla.  
- Add melted chocolate, then add eggs one at a time.  Sift together flour, baking soda, and salt and add to creamed mixture
- Beat for 2 minutes.  Pour into a greased floured pan. 
- Bake for 40 to 45 minutes.


Fudge Sauce:
- Melt chocolate and butter in saucepan over very low heat.  Stir in powdered sugar, alternating with evaporated milk, blending well.  - Bring to a boil over medium heat, stirring constantly.  Cook and stir until mixture becomes thick and creamy, about 8 minutes.  
- Stir in vanilla; serve warm Chocolate Cake with evening tea.

Marble Cake

Ingredients
    2 cups flour
    100g butter
    1 cup sugar
    2 eggs
    1/2 cup milk
    1/2 teaspoon Anchor Imitation Vanilla Essence
    1 tsp cocoa powder
    A Pinch of salt
    A few drops of red food colouring


Method
- Cream butter with sugar and vanilla essence until light and fluffy. Add eggs one at a time and beat well after each.
- Fold in sifted flour and salt alternatively with milk.
- Spoon a third of the mixture into a greased cake tin. Half the remainder of the mix adding cocoa to one half and red colouring to the other. 
- Spoon mixtures alternatively into cake tin and ripple with a knife to create marbling effect.
- Bake in oven at 180c for 40-45 minutes or until and inserted skewer comes out clean.

Orange Cake

Ingredients
    1 cup caster sugar
    125g butter
    1 orange - Rind and juice
    2 eggs
    2 cups flour
    A Pinch of salt
    1 tsp of milk


Method
- Cream, butter, sugar and rind until light and creamy.
- Beat the eggs lightly and sift the flour and salt.
- Add the eggs and orange juice slowly and alternatively with the flour and salt.
- If necessary add a little milk to give a soft dropping consistency, and then beat well for 2 minutes.
- Place in a greased and floured large cake tin and bake in a moderate oven 180c for 40-45 minutes or until an inserted skewer comes out clean.