Baking 2018-10-30T02:50:57+00:00


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Devine peppermint log cake, tried n tested (coutersy of shenaaz V)


1/4 lb butter

3/4 cup castor sugar

3 eggs

11/2 tsp bp

11/4 cake flour

4tbs cornflour

1/2cup milk

1tsp peppermint essence

A drop of green food color

Cream butter n sugar

Add eggs one at a time beat well

Mix dry ingred

Lastly add milk. Peppermint essence n food coloring

Pour into log pan

Bake at 180 for 30 min


Ganache icing

75 ml fresh cream

100 grams dairy milk choc

GraTe peppermint crips choc






250g rama softened

1 1/2 cup castor sugar.

Beat till pale in colour.

Beat in 6 eggs- one at a time don’t overbeat.


3cups cake flour

4tsp bp

3/4 cup milk

1 tsp liquorice ess.

Add black colouring. Bake at 180 for 25mins


Butter icing:

250g rama.

4 cups icing sugar

4tblsp milk

1tsp vanilla essence

1/2 tsp liquorice ess

Black colouring

Beat on low till its smooth

  Liquorice essence available @ honey bee



 Blueberry muffins


55 g butter, 2 eggs , 200 g sugar , 250 g flour , 2tsp baking powder , 110 ml milk , 1 tsp vanilla , 200 g blue berries

*Cream eggs butter and sugar.

*Then add flour and bp alternating with milk

*Add vanilla and blueberries and mix gently with spoon. Place into 12  muffin cases ∕̴Ɩиϑ

*Bake for about 30 min until golden At 180 degrees



Carrot cake


4 extra large eggs

310 ml white sugar

250 ml oil

500 ml cake flour

10 ml bicarb

10 ml ground cinnamon

5 ml salt

2 1/2 cups or lil more grated carrots

100g pecans


Cream cheese:

80g butter

125g cream cheese

5ml vanilla

500ml sifted icing sugar




Red velvet cupcake:


 1 1/2 cup oil, 2 eggs, 1 cup butter milk, 2 tablespoons red colour (but I used like 3 quarter of the bottle) 1 tsp white vinegar, 1 tsp vanilla essence (beat the above liquid ingredient) ….. 2 1/2 cups flour, 1 1/2 cups sugar, 1 tsp bicarb, 1 tsp salt, 1 tablespoon cocoa powder… Sift the above dry ingredients … Add them together and beat… Cream cheese (use woolies)icing: 235g cream cheese, 160g butter, 4 cups icing sugar, 1 tsp vanilla—tried n tested yummy.





                                                                    1/2 lb butter / marg.                                       1/2 cup castor sugar.                                      1 cup oats.                                                           1 cup coconut.                                                     1/2 cup pecans.                                                  1/2 cup slivered badaam.                                   1 tbsp boilin water.                                               1 tsp bicarb                                                         1 1/2 tbsp golden syrup.

Method.                                              Flour as needed 2 mk soft dough.                        Beat sugar n butter. Warm water, bicarb n golden syrup, add rest of ingrdnts, n flour 2 mk dough. Roll out thicker than other biscuits , scrape with fork, cut wit small round cutter. Bake, dip in choc on da edges of biscuit




peppermint crisp cuppies


125 g marg.                                                           1 cup castor sugar.                                             3 eggs.                                                                 2 tsp b.powder.                                                   2 cups flour.                                                       1 cup milk.                                                           1/2 tsp peppermnt ess.                                    Drop green food colorin.                                   Decorate with chocolate icing (I flavoured icing with peppermint essence) and decorate with grated peppermint crisp.Peppermnt crisp choc pieces as desired




Rolo cupcakes


3 eggs separated

1 cup castor sugar

1/4 cup oil

2 T cocoa

1/2 cup boiling water

1 cup flour

2 t b.p.


Beat egg whites stiff.Add sugar n beat.Add yolks.Beat well.Add flour.Mix well with metal spoon.Mix oil,cocoa n water together.Add,then add b.p. n fold.pour batter into cups…add 1/2 t caramel treat in each cup….bake till done… Cool n spread a thin layer of caramel treat over.  Pipe rosettes of fresh cream on top n place a rolo over….decadent!!!




Chocolate Mug Cake Recipe

You’ll need: 4 large microwave-safe mugs



1 cup all-purpose flour, sifted

1 cup granulated sugar

1/2 cup high quality cocoa powder

1 teaspoon baking powder

1 egg

3/4 cup whole milk

3/4 cup vegetable oil

Toppings, like whipped cream, powdered sugar or chocolate sauce



1. Combine all ingredients and mix until just combined. Do not over mix.

2. Divide between four mugs. One at a time, microwave on high for 2 1/2-3 minutes, until cake rises above the mug.

3. Let cool for 2 minutes and garnish with desired toppings.


Tip: Cakes can be made in mugs, cooled and then frozen for up to 1 month. Add toppings just before serving.




Vanilla Mug Cake Recipe

Follow the chocolate mug cake recipe, substituting seeds from 1/2 a vanilla bean (or 1 teaspoon vanilla extract) for the cocoa. Cut the bean in half lengthwise, then use a small sharp knife to scrape out the seeds. Garnish with twirls of lemon peel.


Tip: For a stronger lemon flavor, use 1/4 teaspoon vanilla extract and 1 tablespoon fresh lemon zest instead. Finish with a lemon glaze: Heat 1/2 cup granulated sugar and 1/4 cup fresh lemon juice over low heat and stir until sugar melts. Brush over cakes while they’re still warm and let it soak in for 20-30 minutes before serving.




Red Velvet Mug Cake

Follow chocolate mug cake recipe, adding 1 tablespoon of red food coloring. Top with cream cheese frosting and fresh strawberry slices.




1pkt tennis biscuits(crushed not so fine).                                                  1/2cup (br. Sugar.                                  2t cinnamon.                                      1cup chopped pecan nuts.                  125g butter(melted).                          Combine all of the abv.                      Mix a vanilla flv readymix cake batter accord.2 instructions on pack.(I used Ina Paarmans).               Now in a greased rect cake pan,pour 1/2 the batter then sprinkle 1/2 the bisct mix,rest of d batter n then bisct mix on top.Bake @ 180 for approx 35 -40min.              When cool drizzl wit glace icing



Nougat Butter Cookies…


1 x 110g bar of Nougat (flavour of your choice)

120g butter

120g castor sugar

1 egg yolk

… 180g cake flour

½ tsp baking powder


Freeze Nougat overnight. Chip into small pieces with a sturdy knife.

Cream butter and sugar, beat in yolk add sifted dry ingredients.

Mix in frozen nougat chunks into mixture.

Roll onto log and place in fridge to firm up for 1-2 hrs.

cut into rounds about 1cm thick and place on greased biscuit tray and bake in preheated oven .




Turkish Delight Vanilla Cupcakes


1 1/4 cups flour

1 1/4 t bp

1/2 t bicarbonate of soda

1/2 t salt

2 eggs

3/4 cup sugar

1 1/2 t vanilla

1/2 cup oil

1/2 cup buttermilk (add 1/2 t white vinegar or lemon juice to half cup milk five minutes before using)


Preheat oven to 180..

Stir flour, bp, bicarb and salt together.

Beat eggs for few seconds and add sugar and beat for thirty seconds.. 

Add vanilla and oil and beat..

Add half the flour mixture and then add half the milk then rest of flour and milk..

Beat until combined, the batter will be thin

Bake for 12-14 mins..





Half cup butter

500 grms sifted icing sugar

Pinch salt

1 tsp rose essence

Half tsp sifted elachi powder

10 tsp whipping cream (no water σя milk).. мυѕт вє medium firm иσт soft go easy on cream don’t add all at once.

When u put a butter knife in centre σƒ beaten icing, it мυѕт wobble иσт fall..

Garnish with pistachio & almond nuts, glazed

cherries optional..




Peppermint nutella cup cakes


1/4 lb butter.                                               1 cup sugar.                                    Peppermint essence. 1/2tsp green food colouring.                                   3 eggs.             2 1/2 cups flour.      Pinch salt.         1 cup coconut.          1cup milk.         3tsp baking powder.                                            Mix everthing together.spoon batter evenly in cups 1/2 way then drop a tsp nutella in n cover with batter .bake for 25mins .cool .decorate with nutella n grated peppermint crisp n enjoy






2          cups                Flour

1          finger               Butter

3          Tbls                 Sugar – level

3          tsp                   baking powder

½         cup                  Milk

1                                  Egg



  • Mix milk and egg
  • Make dough
  • Roll like logs and shape like rose or long







3          cups                Flour

2 ½      tsp                   Baking Powder

125      g                      Butter

1 ½      cup                  fresh Cream


  • Rub butter, flour and baking powder together
  • Add fresh cream
  • Make dough
  • Roll, cut sprinkle sugar over
  • Bake at 180°c for ± 15-20 minutes






125      g                      Soft Butter

125      ml (½  cup)     Sugar

5          ml (1tsp)          vanilla Essence

375      ml (1 ½ cup)   Flour

15        ml (1 Tbl)         Baking powder

125      ml (½  cup)     Milk

2                                  Eggs


  • Place butter, sugar, vanilla essence, eggs, flour, baking powder and milk in mixer
  • Beat on low speed until just combined
  • Increase speed and mix for 2 minutes
  • Grease 22cm loaf tin
  • Bake at 180° c for 60-60 minutes










4                                  Eggs – seperated

1          cup                  Castor sugar

½         cup                  Boiling Water

½         cup                  Oil

2          Tbls                 Cocoa

1          cup                  Flour

2 ½      tsp                   Baking Powder


  • Beat sugar and egg yolk
  • Dissolve cocoa in boiling water
  • Add to egg and sugar mixture
  • Add Oil to stiffly beaten egg whites
  • Fold in dry ingredients and lastly egg whites
  • Divide mixture in 2 round pans
  • Bake at 180° c







1          cup                  Castor Sugar

4                                  Eggs

¼         Lb                    Margarine

½         cup                  Milk

1          tsp                   Vanilla Essence

1 ¼      cup                  Cake Flour

            Pinch               Salt

2          tsp                   Baking Powder



  • Beat egg and castor sugar till fluffy
  • Bring Margarine, milk and vanilla to a boil
  • Mix margarine and flour alternately into egg mixture
  • Bake and 180°c
  • Remove from cake pan and place in an air tight Tupperware.








1 ½      cups                icing sugar

100      g                      Butter/Margarine

1          tsp                   Vanilla essence

30        ml                    warm milk

15        ml                    cocoa  – for chocolate icing


  • Beat butter and sugar till white
  • Add other ingredients and beat









2                                  Eggs

150      g (1cup)                       soft brown sugar

60        ml (4 Tbls)       Canola Oil

250      ml (1 cup)        oats bran – pressed into cup

375      ml (1 ½ cup)   Flour – sift before measuring

500      ml (2 cups)      Digestive Bran

15        ml (1 Tbls )      Bicarbonate of soda

1          large                Apple – grated

250      ml (1 cup)        Sultanas

5          ml (1 tsp)         Ground Cinnamon

500      ml (2 cups)      low fat milk

5          ml (1 tsp)         Vanilla essence


  • Beat eggs, sugar and oil together
  • Add dry ingredients, apples and sultans
  • Mix, then lift mixture a few times to incorporate air
  • Mix milk and vanilla and add to above
  • Stir until blended but don’t over mix
  • Leave in fridge overnight
  • Bake at 180°c for 15 min


Note:  dough stays in Fridge for 30 days – NOT Freezer

           Makes about 24 large muffins






¼         Lb                    Butter

2          cups                Flour

4          tsp                   Baking powder

4          Tbls                 sugar

½         cup                  Milk

2                                  Eggs – beaten


  • Rub together dry ingredients
  • Add Beaten eggs and milk and make a soft sticky dough
  • On a board, sprinkle flour and make a plait (chotli)
  • Turn the chotlie into a circle with open end under
  • Don’t make it too thin
  • Bake at 180°to 200°c
  • When warm decorate with water icing





1          cup                  icing sugar

1          Tbls                 Rose water

1          Tbls                 water


  • Make into think icing







½         Lb                    Butter

2          cups                Flour

½         tsp                   Cream of Tartar

1          cup                  Ice Water

1          Tbls                 Vinegar


¼         cup                  maziena

¼         tsp                   cream of Tartar


  • Divide butter into 3 parts
  • Rub 1 part into flour and cream of tarter
  • Make dough with ice Water  and vinegar
  • Roll out 4 times, using butter only twice, sprinkle with maziena and cream of tartar mixture
  • Put into fridge to settle
  • Roll out lain for 3rd and 4th times, sprinkle with Maziena and cream of tartar mixture
  • Take opposite ends and roll toward each other till they meet and slice or fold opposite ends to middle and fold again to middle
  • Shape like horseshoe






3 ½      cups                Flour

½         block               Fresh Yeast

¼         tsp                   Salt

1          tsp                   Sugar

½         cup                  Luke warm water


1          cup                  Milk

2          Tbls                 Sugar

1          Tbls                 Margarine

1                                  Egg


½         Lb                    butter


  • Divide butter into 5 parts
  • Use 1 part butter for dough
  • Rub flour and butter together
  • Mix Yeast, salt, sugar, water and let rise
  • Boil milk, sugar and margarine, let cool
  • Add egg into milk mixture and beat
  • Make dough
  • Roll out 4 times, placing 1 part grated  butter each time, sprinkle maziena
  • Note butter must be soft
  • Let dough rise
  • Break again
  • Roll into shapes and place in fridge for 15 min to rise
  • Bake
  • On Danish place custard on top






30        g (30ml)                       Margarine

3                                  Egg whites

1          ml                    salt

125      g (150ml)         castor Sugar

3                                  Egg yolks

15        g (30ml)                       Cocoa

30        g (60ml)                       Corn flour/maziena

60        g (120ml)         flour

5          ml                    Baking Powder





100      g 9100ml)        margarine

40        g (100ml)         cocoa

200      g (400ml)         icing sugar

150      ml                    Boiling water

10        ml                    Instant coffee


300      g (300ml)         desiccated coconut


  • Grease a 20cm x 30 cm pan with 30 ml margarine and set aside
  • Beat the egg white until they form a soft white peak
  • Fold in the salt
  • Beating all the time, carefully add the sugar & egg yolks
  • Sift and fold in the cocoa, corn flour, flour and baking powder
  • Do not over beat or fold as this removes the air and makes the dough heavy
  • Pour into prepared pan and bake at 180°c for 15 min or until risen and cake springs back to touch
  • Cut into 3 cm squares and using 2 forks dip cakes in sauce and roll in coconut


For Sauce


  • Beat the margarine and cocoa
  • Add icing sugar and boiling water
  • Add coffee
  • Let cool






310      ml                    Cake Flour

80        ml                    Cocoa

5          ml(1 tsp)          Bicarbonate of Soda

5          ml (1 tsp)         Baking powder

1          ml ( ¼  tsp)      Salt

3          large                Eggs

300      g (1 ½ cups)    sugar

125      ml ( ½ cup)     Sunflower Oil

300      ml                    Buttermilk

2          ml ( ½ tsp)       vanilla Essence




6          tsp                   Coffee

500      ml                    Cream




125      ml ( ½ cup)     thickened fresh cream

100      g                      Chocolate


  • Sift 1st 5 ingredients together on a platter
  • Whisk eggs & sugar into a large bowl until thick an pale in colour (3-5 min on high speed in an electric mixer
  • Still whisk, pouring in oil in a steady stream
  • Stir in buttermilk and vanilla essence
  • Fold in flour/cocoa mixture very lightly, just until flour disappears
  • Pour mixture into 2 buttered and floured 25cm diameters cake pans
  • Bake at 160 °C for 30-45 minutes
  • Leave in pan for 10 min then turn onto a wire rack.  Allow to cool.
  • Slice both cakes in half to make 4 layers
  • Mix coffee with cream until stiff
  • Spread cream over 3 cake layers, place on top of one another.
  • Very gently heat cream and chocolate together until melted
  • When cake is completely cooled & layered with cream pour with chocolate cream






4          cups                Cake Flour     

4          tsp                   Baking Powder          

¼         cup                  Sugar 

¼         tsp                   Salt     

2          tsp                   Aniseed

½         LB                    Butter 

2                                  Eggs

1 ½      cups                Cream from fresh milk or Fresh cream                    





  • Sift dry ingredients
  • Rub in butter
  • Beat Eggs – add to above
  • Add cream
  • Make dough
  • Roll out, cut, sprinkle with Sesame seeds (thull)
  • Bake at 180 °C










4          X- Large          Eggs

1          cup                  Castor Sugar  

1          tsp                   Vanilla Essence

1          cup                  Cake Flour     

2 ½      tsp                   Baking Powder

¼         tsp                   Salt

2          TBL heaped    Cocoa

½         cup                  Milk

6          TBL                 Oil





  • Beat eggs, Castor sugar and vanilla essence until fluffy – 15 minutes
  • Sift flour, baking powder, salt, cocoa 3 times
  • Fold into above mixture
  • Boil milk and oil and add to above
  • Do not overbeat. 
  • Bake at 180°




¼         LB                    Butter

1          cup                  Icing Sugar

1          tsp                   Milk

3          tsp                   Cocoa




  • Beat Butter and Icing Sugar till white and fluffy
  • Add Milk and cocoa to above









4          cups                Self raising Flour (sifted)

2          TBLS               Superfine sugar (Icing Sugar)

¼         tsp                   Salt

60        g                      Butter

1          cup                  Buttermilk

¾         cup                  Water

                                    Milk for Glazing

                                    Jam or lemon curd

                                    Whipped cream (optional)





  • Place flour, sugar & salt in a bowl & mix to combine.
  • Add chopped butter using fingertips; rub in butter until mixture resembles find bread crumbs.
  • Add milk & water all at once and mix lightly & quickly to make a soft, sticky dough
  • Turn dough onto a lightly floured surface & knead lightly until smooth.
  • Press out to make 3cm / 1 ¼ thick rectangle & using a 5cm scone cutter, cut out rounds
  • Place scones, just touching, in a greased shallow 18 x 28cm/ 7 x 11 in baking tin.
  • Brush with milk & bake at 220 °C for 12-15 minutes or until scones are risen & golden.
  • Transfer to wire racks to cool.


To serve split scones & top with jam or lemon curd & cream if desired.

Makes about 20








2          cups                Cake Flour

1          tsp                   Baking Powder

4          TBLS               Butter

¾         cup                  Milk

            Pinch               Salt

50        g                      Sultanas, raisins (optional)






  • Rollout, cut into 5cm rounds
  • Bake at 220 °C for 10 minutes
  • Serve with Butter, Jam and Fresh Cream




Baked Butternut Slices

3 medium butternuts

1 tablesppon crushed garlic

2 Tablespoons fresh coriander

4 stalks spring onions (finely sliced)

4 Tablespoons melted ghee

2 cups cream or evaporated milk

1 teaspoon thyme

Salt and coarsely ground black pepper




Preheat oven to 190OC

Slice butternet into 1cm thick slices

Steam – cook for 5 minutes

Place butternut slices in oven dish

Combine remaining ingredients and pour over the butternut

Bake for 1 hour or until tender and cream has been absorbed.




25g almonds

25g hazelnuts

25g pistachios

3 egg whites

½ cup sugar

¾ cup flour




Roast all nuts in the oven until golden brown

Beat egg whites until stiff peaks form

Add sugar gradually

Add egg mixture to flour and nuts

Bake in a loaf pan at 180oC for 25 minutes

Remove from the oven

Slice into thin slices

Re-bake slices on oven tray at 160oC for 15 minutes


Carrot Cake

1 ½ cup oil

2 cup icing sugar (1 ½ cup for cupcakes)

3 eggs

2 tsp cinnamon

A pinch of salt

1 teaspoon bicarbonate of soda

1 cup chopped pecan nuts (3/4 cup for cupcakes)

1 teaspoon vanilla

1 teaspoon baking powder

2 cups flour

2 cup grated carrots (about 3 carrots)

½  cup drained crushed pineapple


½ tub cream cheese

2 tablespoon butter

Icing sugar to make a firm icing consistency




Beat oil and castor sugar

Add eggs

Add all try ingredients and vanilla

Add carrots

Add nuts

Spoon into round tin and bake at 180oC until ready (35-45 minutes)

Cupcakes should be baked for 10-12 minutes

Decorate with cream cheese frosting




2 cups self-raising flour

2 tablespoon ghee

Salt to tast

½ cup plain yoghurt

½ cup Inkomasi

Garlic butter for frying

Sesame seeds and dried parsley




Make breadcrumbs with flour, ghee and salt

Mix in yoghurt and Inkomasi to make a soft dough

Roll into rounds and fry on a hot pan with garlic butter.

Sprinkle with parsley and sesame seeds immediately when taking off stove.




Scones – Neelufer


¼ lb butter (soft)

1 cup icing sugar

1 egg

1 cup sour milk

3-4 cups flour

6 teaspoon baking powder


Beat butter, sugar and egg until light and fluffy

Add sour milk

Add baking powder

Add flour until you have a soft dough

Bake at 180 degrees and lower to 160 degree when scones are nearly ready