Recipes To Try



  • 1¼ cup butter, softened, divided
  • 2 cups chopped pecans
  • 2 cups sugar
  • 4 eggs
  • 2 tsp vanilla extract
  • 3 cups self raisin flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 cup milk
  • 2 packages cheese, softened
  • 1 cup (2 sticks) butter, softened
  • 1 packet  confectioners’ sugar
  • 2 tsp vanilla extract
  • 2 to 3 Tb milk, as necessary
  • extra chopped pecans for garnish, optional


  1. Preheat oven to 180 degrees C. Butter and flour three 9″ round cake pans.
  2. In a medium heavy skillet, melt ¼ butter over medium heat. Add pecans; cook until toasted and fragrant, about 4 minutes. Spread across sheet of foil to cool.
  3. In a large bowl, sift together flour, baking powder, and salt. Whisk to combine; set aside.
  4. In a separate large mixing bowl, cream together butter and sugar until light and fluffy, 3-4 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  5. Add flour mixture alternately with milk, beginning and ending with the flour (flour in 3 parts, milk in 2). Fold in toasted pecans.
  6. Divide between cake pans and bake 25-30 minutes until a toothpick inserted near the center comes out clean. Cool for 10 minutes on a wire rack before removing from pans. Cool completely.
  7. FOR FROSTING: In a large mixing bowl, beat the cream cheese, butter, confectioners’ sugar, and vanilla. Beat in enough milk, as necessary, to achieve spreading consistency. Frost cake. Store in refrigerator.

Notes: You may not need to add any milk to the frosting if it is already soft enough.

Lemon Cake with Yogurt

1 and ½ cup of flour
2 teaspoons baking powder
1/2 teaspoon of salt
1 cup of plain yogurt
1 cup of sugar
3 very large eggs
Grated peel of a lemon
1 teaspoon vanilla extract or vanilla sugar
1/2 cup of oil
1/3 cup of freshly squeezed lemon juice

Heat the oven at 180 ° C. Lubricate the baking tray and sprinkle with flour or paste baking paper.
Sift the flour, baking powder and salt into the bowl together.

In another pot, mix together yogurt, sugar, oil, eggs, lemon peel, lemon juice and vanilla.
Slowly mix the dry ingredients in the wet with a silicone spatula. Do not overdo it, just make sure there are no dry particles. Pour the dough into the prepared form and bake for about 50-55 minutes, or until the cake comes up with a pleasant brownish-golden tan.

Let the cake cool for 15 minutes in the mold before removing it.
You can sprinkle a cake of powdered sugar before serving or make a glaze of lemon juice and powdered sugar to pour it on or lemon icing.


1/2 cup butter
1 1/2 cup sugar
2 eggs
2 squares unsweetened chocolate, melted
2 cups sifted cake flour
1 tsp. salt
1 cup buttermilk
1 tsp. vanilla extract
1 tsp. baking soda
1 Tbsp. vinegar

Chocolate Frosting
1/2 cup butter, softened
3 cups icing sugar
3 squares unsweetened chocolate, melted
1 tsp. vanilla extract

Preheat oven to 180 degrees. Grease and flour 2 15 cm cake pans. Line bottom of pan with parchment paper.
In large bowl or standing mixer, cream butter until light and fluffy. Add sugar and beat until creamy. Add eggs, one at a time, beating well after each addition. Stir in melted chocolate.
In separate bowl, combine four and salt. Add buttermilk and chocolate mixture, alternating. Stir in vanilla.
In small bowl, dissolve baking soda in vinegar. Slowly add this to the chocolate mixture. Mix just until blended. Do not over-mix.
Pour batter into prepared pans and bake for 30-35 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes then remove from pans. Transfer to wire racks and cool completely before frosting.

Chocolate Frosting
In large mixing bowl, cream butter until light and fluffy. Slowly add sugar, 1/2 cup at a time, beating well between additions. Stir in chocolate and vanilla. If necessary, thin frosting with 1-2 tsps. half-and-half.


1/2 cup margarine or butter
1 1/2 cups white sugar
2 eggs
1 cup mashed banana (3 – 4)
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 cups flour
1/2 cup sour cream
1/4 cup milk
1 teaspoon vanilla

Please remember to preheat the oven and grease your pan before you bake. We do not want to see sloppy cakes.

1 Cream shortening and add sugar gradually, mix in eggs and banana.

2 In a separate bowl sift the dry ingredients together and add them to the creamed mixture.

3 Then add the milk, sour cream and vanilla& mix till combined.

4 Grease 2 bread pans, pour in batter and bake for 1 hour (or until done) 180 degrees Celsius

Moist Dark Chocolate Cake

2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup dark unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup buttermilk
1 cup strong black coffee
1/2 cup vegetable oil
2 teaspoons vanilla extract

For Frosting
Chocolate Buttercream Frosting

Heat oven to 180°C. Grease and flour one 20cm baking pan. Set aside. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, combine the sugar, flour, cocoa, baking soda, baking powder and salt. Mix on low until dry ingredients are thoroughly combined.
Add eggs, buttermilk, coffee, oil and vanilla. Beat on medium speed for about two minutes; the batter will be thin.
Pour batter evenly into prepared pans.
Bake in preheated oven for 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden toothpick inserted in center comes out clean.
Cool 10 minutes; remove from pans to wire racks. Cool completely.
Frost as desired. ENJOY



6 cups flour
330 g margarine/butter
3 eggs
1/4 teaspoon salt
60 ml baking powder
1/4 cup sugar
3 3/4 cups milk


15 – 20 minutes
Preheat Oven @ 200°C. Grease your baking sheet.

Add all the dry ingredients together in a bowl and mix them.

Whisk the wet ingredients together. (milk and eggs)

Add the butter/margarine and mix with the dry ingredients. Rub the flour mixture and butter together until it resembles breadcrumbs.

Make a well in the center of the mixed ingredients and pour mixed wet ingredients.

Mix the ingredients to make the dough. Do not over mix. If you over mix you will get chewy scones. So just leave it as it seems all the ingredients just mixed. Don’t worry when you see bits of butter in the dough it’s normal.

Sprinkle some flour on a clean surface where you will roll out the dough. Then scoop some dough and place is on the floured surface. I normally use my hands to spread the dough and flatten it to about 1 cm thick. You can use a floured rolling pin.

Then use a good size cookie cutter, flour it also so that the dough does not stick to the cutter. Cut out you scones and align in the baking sheet or pan.
Place in the oven for 15 – 20 minutes. Or until they are a golden brown color.

Remove from oven, transfer to a cooling rack and enjoy. When they have completely cooled feel them with jam and cream.

Lemon cake with glaze

180 gm flour
112 gm. butter
150 gm. sugar, grind
3 eggs
3 4 tbsp. fresh lemon juice
1/2 tsp. vanilla essence
1 tsp. lemon zest
100 ml milk
2 tsp. baking powder
1/2 tsp. salt

For Lemon Glaze

1 cup icing sugar
1 tsp. lemon juice
few tbsp. of warm water

Method Of lemon Cake

Grind the sugar to a powder and set aside.
Sift the flour twice with the salt and baking powder.
Grease and line a pan and set aside. Preheat oven to 170 C.
Beat the butter with the sugar until light and creamy. Then add the eggs one at a time, beating well after each addition.
Now add the freshly squeezed lemon into the milk and stir. The milk will thicken slightly by adding the lemon, that’s ok.
Add a third of the flour and beat until combined, then add half the milk. Don’t panic if it looks curdled, it will be fine. Again beat the batter until milk is mixed in. Add another third of the flour, mix it in, and then add the remaining milk. Finally add the last of the flour, the zest, and the vanilla essence. Beat just until everything is well combined. Do NOT over-mix at this point, you can even finish up the mixing with a wooden spoon or spatula. The batter will be very light and fluffy.
Pour into prepared pan. Bake for 25-30 minutes, or until a toothpick stuck in the center comes out clean.
Remove from pan and let it cool completely before frosting/slicing.

Lemon Glaze

For a simple lemon glaze, take 1 cup icing sugar, add 1 tsp of lemon juice (freshly squeezed) and add them in, keep mixing until the glaze is of pourable consistency. You can add a few tbsp. of warm water as well for a less intense lemony flavor. Pour on the cake and allow to set.

Lemon blueberry cake

• 1 cup unsalted butter, softened to room temperature
• 1 and 1/4 cups granulated sugar
• 1/2 cup packed light brown sugar
• 4 large eggs, at room temperature
• 1 Tablespoon vanilla extract
• 3 cups sifted all-purpose flour, ( spoon & leveled )
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• zest + juice of 3 medium lemons
• 1 and 1/2 cups blueberries, fresh
• 1 Tablespoon all-purpose flour

• 224g cream cheese, softened to room temperature
• 115g unsalted butter, softened to room temperature
• 3 and 1/2 cups confectioners’ sugar
• 15-30ml heavy cream
• 1 teaspoon vanilla extract

1. Preheat the oven to 180°C). Grease and lightly flour 25cm cake pans with nonstick spray. Set aside.
2. Using a mixer with a paddle attachment, beat the butter on high until creamy – about 1 minute. Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes. Add eggs and vanilla. Beat on medium speed until everything is completely combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Set aside.
3. In a large sized bowl, toss together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 seconds, then add the milk, lemon zest, and lemon juice. Remove from the mixer and stir lightly until everything is just combined. Toss the blueberries in 1 Tablespoon of flour and fold into the batter. Batter is extremely thick. Do not over mix at any point. Over mixing will lend a tough, dense textured crumb.
4. Spoon batter evenly into prepared cake pans. Bake for about 30-45 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool completely before frosting.
5. Make the frosting: Using a mixer with a paddle attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes. Add confectioners’ sugar, 1 Tablespoon cream, vanilla extract, with the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 more Tablespoon of cream to thin out, if desired.
6. Frost the cake


2 cups self-rising flour
3/4 cup sugar
75 g butter
1 cup milk
1 egg
Grated rind of two lemons

1/4 cup lemon juice
1/4 cup sugar

Preheat oven to bake at 180 C. Line muffin tin by using cooking spray
Mix together flour and sugar in a large bowl.
Melt butter and mix egg and lemon rind and beat well with a wooden
Spoon, to combine.
Add liquids to dry ingredients and combine only until the ingredients have been lightly mixed. Spoon into lightly greased muffin tins. Bake for around 15 min
When muffins are cooked, stir together the topping and drizzle over the hot muffins. Let them cool and take them out carefully, and place on a wire.

Chocolate fudge recipe

100g milk chocolate, chopped into small pieces
200g slightly salted butter, softened
400g icing sugar, sieved
4 tbsp cocoa powder
2 tbsp milk

1. Put the chocolate in a heatproof bowl, suspended over a pan of barely simmering water. Stir every now and then until melted. (Alternatively, melt in the microwave, stirring the chocolate every 20 secs so it doesn’t burn.)
2. Remove the bowl from the heat and leave to cool a little. Meanwhile, put the butter and icing sugar in another large bowl and mash with a spatula to combine (this will prevent you covering the work surface in icing sugar), then
whisk with a hand mixer until smooth.
3. Sift in the cocoa and pour in the melted chocolate and milk, then mix again until smooth, and use to ice your chosen cake immediately. Will keep in the fridge for up to a week, but remove an hour before using to bring it back to room temperature, and beat well.


Double chocolate muffins

2 cups, level all-purpose flour
1 cup natural cocoa powder, sifted
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs plus 1 egg yolk
1 1/4 cups granulated sugar
1/2 cup canola or vegetable oil
1 1/2 cups sour cream
1 tablespoon vanilla extract
½ cup chocolate chips and/or chopped chocolate

1. Preheat oven to 180ºC and grease a standard 12-cup muffin tin with cooking spray, wiping off any excess on the top of the tin.
2. In a bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt.
3. In the bowl of a mixer fitted with the whisk attachment, begin beating the eggs on medium-high speed. Slowly stream in the sugar while beating and continue to beat until the mixture is pale and thickened and ribbons down from the beater when lifted before settling back down into the batter. Wipe down the bowl and beater as needed.
4. Beat in the oil until fully incorporated. Wipe down bowl and beat in sour cream and vanilla until evenly incorporated.
5. Add the dry ingredients to the wet and fold in just until only a few visible streaks remain. Add the chocolate and fold in just until all ingredients are evenly incorporated.
6. Spoon the batter evenly into the prepared muffin cups, smoothing the tops if needed but keeping the scoops mounded.
7. Bake muffins in preheated oven for 20 minutes, or until a toothpick inserted into the center of one comes out free of wet batter (it may come out with melted chocolate). Cool muffins in pan for about 15 minutes before transferring to a wire rack to cool completely. Store muffins in an airtight container at room temperature, or in the refrigerator to keep for more than a few days.

Please note, you can use a mixture of chocolates for variety, use semisweet chocolate chips, dark chocolate chips, or chopped dark chocolate.

Chocolate cupcakes

For the chocolate cupcakes:
100 g plain flour
20 g cocoa powder
140 g caster sugar
1.5 tsp baking powder
Pinch of salt
40 g unsalted butter at room temperature
120 ml whole milk
1 egg
¼ tsp. of vanilla extract

For the chocolate buttercream frosting:
600 g icing sugar sifted
200 g unsalted butter
80 g cocoa powder
80 ml whole milk

Preheat the oven to 180°C
Put flour, cocoa, sugar and baking powder, salt and butter in a free-standing mixer with paddle attachment. You can also use a hand mixture. Mix together until you have a sandy consistency.
Whisk milk, egg and vanilla in a jug. Slowly pour half into the mixture, beat to combine and then turn the mixer up to high speed to get rid of any lumps.
Turn the mixer down to a slower speed and pour in the remaining mixture. Continue to mix for a couple of minutes. Do not over mix.
Spoon mixture into the 12 cases and cook for 20 minutes.

For the chocolate buttercream: Beat icing sugar, butter and cocoa powder together in a free-standing or hand mixer on a medium speed. Turn down to a low speed and add milk gradually, once mixed turn up to a high speed again and beat for approximately 5 minutes and mixture is light and fluffy.
Use a piping bag and metal nozzle to pipe onto top of cooled cupcakes.
Decorate as desired.

Choc chip banana muffins


2 eggs

2 ripe bananas, peeled and mashed

1/4 cup oil (plain vegetable, soy or canola oil)
1 cup milk
3/4 cup Soft Brown Sugar
2 1/2 cups flour
4 tsp. baking powder
1 cup chocolate chips

Preheat oven to 180°C. Spray a tray of 12 muffin tins with nonstick spray.

In a large bowl beat the eggs, mashed bananas, oil, milk and brown Sugar together – just lightly.

Mix in the flour, baking powder and chocolate chips. Don’t over mix – the ingredients should be just gently stirred together to combine. Spoon into the prepared tins and bake for 15 – 18 minutes. Until puffed and golden brown. Cool for 2 minutes in the tins, then gently twist and ease the muffins out to cool on a wire rack
Tip Tip Tip: Always soak the muffin tins straight away, as soon as you’ve removed the muffins. This means the tins clean up easily and you don’t have to scrub at them and risk ruining their lovely shiny nonstick surface.

Basic vanilla cake 

2½ cups sifted cake flour
3 tsp. baking powder
¼ tsp. salt
100 g unsalted butter
1 cup sugar
2 large eggs
1 tsp. vanilla extract
1 cup whole milk


Before you begin, check baking powder expiration date. If it has passed, buy a fresh one.

Heat the oven to 180 degrees. Lightly coat a 20 cm cake pan with butter and dust with all-purpose flour. Sift the cake flour, baking powder, and salt into a large mixing bowl.

Beat in the butter one heaping 1/4 teaspoonful at a time, using an electric mixer set on low speed, until the mixture resembles coarse sand. Beat in the sugar a tablespoon at a time, until the mixture resembles fine damp sand. Beat in the eggs one at a time.
Add the vanilla and milk, and beat on medium-high, just until blended. Do not over beat.

Pour into the prepared pan and bake until a wooden skewer inserted in the center comes out clean — 30 to 35 minutes. Cool cake in the pan on a wire rack for 5 minutes.
Un-mold and cool completely. Ice with butter cream

Banana cake

1 1/2 cup mash ripe banana
2 teaspoons lemon juice
3 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup butter, softened
1 1/2 cups sugar
3 large eggs
2 teaspoons vanilla
1 1/2 cups buttermilk

100 g butter, softened
125 g package cream cheese , softened
1 teaspoon vanilla
3 1/2 cups icing sugar

Preheat oven to 180°.
Grease and flour a small pan.

In a small bowl, mix mashed banana with the lemon juice; set aside.

In a medium bowl, mix flour, baking soda and salt ,set aside.

In a large bowl, cream butter and sugar until light and fluffy.

Beat in eggs, one at a time, then stir in vanilla essence.

Beat in the flour mixture alternately with the buttermilk.
Stir in banana mixture.

Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
Remove from oven and cool.

For the frosting,
Cream the butter and cream cheese until smooth.
Beat in vanilla essence
Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.Spread on cooled cake.