An Easy Vanilla Cake recipe makes a celebration possible any day of the week! This is a truly simple cake that doesn't require a mixer and is made without butter or buttermilk. You just need oil to give the cake a tender, moist crumb.
Having a small get together or birthday party? Craving something sweet? Want to take your neighbor a treat? If you answered yes to any of those questions, you m…
Recipe video above. We make mini chocolate cakes because they're adorable, there's an excellent ratio of frosting to cake, and you get the whole thing to yourself! With 3 layers of chocolate cake smothered in fluffy chocolate buttercream frosting, these are the perfect special occasion dessert.No round cutter? Make square or rectangle layer cakes instead! Makes 7 x 3 layer cakes that are 7cm / 2.8” wide.
The rich and tender vegan small chocolate cake is topped with a small batch silky dairy free milk chocolate buttercream. Based on my award winning vegan chocolate cake, you only need one bowl and NO eggs to make this 6 inch small batch chocolate cake!
This 10-ingredient caramel peach upside down cake (not counting salt) uses typical pantry staples. It produces a delightfully homey comforting cake that works well for coffee or for dessert. And because it’s served upside down, you don’t have to worry about frosting it or any sort of special decoration. I have tips above in my section on how to peel the peach, as well as tips on how to make caramel if you have never made it before.
Ever since I was a little girl, I've had a sweet tooth. My mum would bake cakes, oftentimes a Victoria sponge cake after we'd spent the day picking strawberries and we'd slice them and fill the cakes with clotted cream and strawberries. I found this darling drawing (it was on Etsy, but no longer available), which shows how simple it is to make a Victoria sponge cake. There are also variations that are easy to make. You can make mini sponge cakes with strawberry preserves. Or mini sponge cakes with lemon curd. All of which would be lovely with a pot of tea. I hope you enjoy this simple recipe, that you could make for someone you know with a sweet tooth. You can follow my delicious recipes, or tea party ideas on Pinterest. Linked up to: Imparting Grace #108
Cupcakes with a little added magic.
This raspberry and ricotta cake is one of our most popular cakes ever! Delicately sweet in flavour and made with fresh raspberries, this moist and subtly sweet dessert cake takes only ten minutes to prepare!
A one layer, six inch chocolate cake perfect for two!
My recipe inspiration this week has come in the form of... sunshine! After having a few gorgeous days of blue sky and sun –...
Recipe video above. A vanilla cake with custard baked into it, studded with bursting blueberries. Rustic. Easy. Dreamy. You'll love how you can cut neat slices but the custard is melt-in-your-mouth!
Nadiya Hussain served up delicious deep fried pink strawberry milkshake funnel cakes on Nadiya’s Time to Eat. The ingredients are: oil, for frying, 300g self-raising flour, 2 tbsp icing sugar…
I came across this simple Japanese Cotton cheesecake by ochikeron some time back. The recipe was so simple that you only need 3 ingredient. Since this is a small cake, I decided to make 2 cakes with 2 flavors (White Chocolate & Dark Chocolate). Let start baking it! White Chocolate & Dark Chocolate Cotton Cheesecake...Yum Will AGEE prefer this White Chocolate Japanese Cotton Cheesecake? Or AGEE prefer this Dark Chocolate Japanese Cotton cheesecake? Japanese Cotton Cheesecake Adapt recipe from Ochikeron -For better understanding, do view the video. (For 6 inches non removal cake tin) Things needed:- 125g of cream cheese (Soften cut into cubes) 120g of white chocolate chips/bar 3 large cold eggs Steps **Preheat the oven till 170C Place your white chocolate on a big stainless steel bowl and melt your white chocolate chips under hot water (Double boiling method). Add in the Cream cheese into the melted white chocolate mixture and mix well till it is well combined. Separate the egg yolks & egg whites. Add in the 3 egg yolks into the batter and mix well. Set aside and prepare the Meringue. On a clean bowl, add in your 3 eggs whites and use a electric whisk and beat till firm peak form. Look at picture 9, I had tested that the meringue is ready as when I do the turn over test. (Try at your own risk) Add in 1/3 of the meringue into the batter and fold in slowly using a spatula till it is well combined. Add in 1/2 of the meringue into the batter and fold in slowly using a spatula till it is well combined. Lastly add in the remaining meringue into the batter and fold in till it is well combined. I prefer to use a whisk to fold in. Individual preference. Pour the batter into the cake tin. (Remember to lay the baking sheet for the cake tin.) Place the cake tin into a baking tray, pour in some hot water onto the baking tray and put into the oven. This is water bath baking to prepare the cheesecake from cracking. Bake the cake for 15mins under 170C then reduce the temperature to 160C to bake for another 15mins. Lastly, off the power but continue to let it bake inside the oven for another 15mins. Once baking is done, transfer the baking tin on a wire rack and let it cool down completely. Sprinkle some icing sugar (optional) onto the cake and it is ready to serve! TAGlicious's Note ** For Dark chocolate version, steps are the same. Just replace the amt of white chocolate to dark chocolate. ** If you are using a removable tin, do remember to use aluminium foil to wrap your cake tin to avoid water sip into your tin during water bath baking. ** I chilled the cheesecake overnight before serving as we prefer to serve the cheesecake cold. White chocolate Japanese Cotton Cheesecake is the winner! Verdict: we can't really taste the cheese in Dark chocolate cheesecake, it taste more more like a chocolate cake. . Hope you like my sharing today! Do give it a try. TAGlicious Ciao~ Do like and join me at my Facebook page Taglicious
Sponge gems are sandwiched with cream, rolled in raspberry jelly and then coconut to make these adorable sweet treats.
These cakes supposedly take their name from the powder puffs used by women to dust on face powder. Whatever the provenance, strawberries and cream powder puffs are light, airy and absolutely delicious.
A soft and fluffy cake spiced with cardamom, frosted with a brown butter cream cheese frosting.
Revani is a Turkish cake that’s made with semolina flour, soaked in a lemon-flavored simple syrup, then topped with chopped pistachios. It’s light, extremely moist, and a very popular Turkish dessert. It’s also very easy to make!
This genoise sponge cake recipe is made with whole eggs and butter, so it's a bit moister and more tender than angel food cake with a subtle vanilla flavor.
Made in the muffin pan, these little cakes are stuffed with lemon curd custard for a sweet treat even Nanna would approve of.
Cassatelle are traditional Sicilian half-moon pastries filled with chocolate and ricotta. Although it’s possible to bake the pastries, deep-frying them is more authentic.
We’ve zapped the classic Mary Berry Victoria sponge with a shrink ray to make these adorable little cakes. Equipment and preparation: for this recipe you will need a 12-cup mini sandwich tin and a piping bag fitted with a 1cm/½in plain nozzle
