Red Velvet Chiffon Cake: Cake Baby by MR Bee +263772680164 Sharing Is Caring

MR BEE CAKE RECIPES
Red velvet chiffon cake
Ingredients
1 3/4cups flour
1/4cup cornflour
1cup sugar
2tablespoons cocoa powder
1teaspoon red colour or paste
4eggs separated
1/2cup oil
2teaspoon vanilla essence
2teaspoons vinegar
Pinch salt
4teaspoons baking powder
1cup milk or buttermilk
Method
Preheat oven to 160 degrees. Grease 2x8inch tins or 2x7inch tins.

Sift flour, cornflour, cocoa powder, salt and baking powder six times and set side.
Add red colour to milk and mix and set aside.
Separate egg whites and yolks into two bowls. Add vinegar to egg whites and beat until stiff and
firm.
Whisk egg yolks and sugar until thick and creamy. Add oil, milk mixture and essence and mix until
well combined.
Fold in flour mixture until well combined.
Then lastly fold in egg whites. Pour batter into prepared tins and tap your tins on the kitchen counter
to remove air bubbles.
Bake at 160 degrease for 45mins to 1hour.
Notes
For vanilla omit red colour and cocoa powder

For chocolate add 1/4cup cocoa powder
For medium cake do 1 and half of the recipe
For large double the recipe.
1
Cake baby by Mr Bee +263772680164 Sharing is caring
Red velvet cake
Ingredients
2cups flour
1 1/2 cup sugar
Half cup cooking oil
3eggs
2teaspoons red food colour
1 teaspoon vanilla
1 cup buttermilk
1 teaspoon soda
1 teaspoon baking powder
Method
Mix eggs and sugar till light and fluffy.
Sieve flour, cocoa powder and baking powder.
Mix milk and oil together.
Mix vanilla and red food colour.
Add the beaten egg mixture to your flour alternating with oil mixture
Add soda to your vanilla mixture and add to your batter.
Bake in 2 x 8inch baking tin @ 180degree for 45minutes or until skewer comes out clean
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Red velvet cake
Ingredients
2 ¾ cup cake flour
2 tsp baking powder
1 tsp salt
1 tsp cocoa powder
1 1/2 cups sugar
1 1/2 cups cooking oil
2 eggs
1 cup amasi
1 tbs vinegar
1 tsp of crimson pink food colouring 1 tsp vanilla
1/2 cup boiling water + 5 ml coffee
Method
Mix the cooking oil, sugar , eggs, amasi, vanilla, vinegar and crimson pink colouring.
Mix well for about a minute.
In a separate bowl sift your flour, salt, baking powder and cocoa. Pour dry ingredients into cooking
oil mixture and mix thoroughly for 2 mins then add the boiling water/coffee mixture and mix well for
1 minute
Pour into 2 lined 8 inch tins or 1 lined 10 inch tin and bake for about 35 -40 mins
Buttercream
(500g) - white wooden spoon margarine

2 cups of icing sugar
3
Zim Red velvet
Ingredients
2cups flour
2tablesoons cocoa powder
2 and 1/2teasoons baking powder
1/2teaspoon soda
Pinch salt
1 and a 1/4cup sugar
1 teaspoon red powder colour/special red colour
1/2 cup oil
1cup milk
5eggs separated
Method
Line and grease you tins and set aside. Sift flour, baking powder, soda, salt and cocoa powder; set
aside.
Add a teaspoon of vinegar to the milk and also the red colour and mix until well blended.
Add the other teaspoon of vinegar to the egg whites and beat until soft peaks form and set aside.
Make hole into the flour and add egg Yolk, sugar, vanilla, oil and milk mixture and beat until blended.
Fold in the egg whites until blended.
Pour into your lined tins and bake for 45mins- 1hr in a preheated oven.
For medium use one and half of the recipe and for large double the recipe.
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Mr Bee's Vanilla Cake
Ingredients
2 1/2cups cake flour
1/2cup oil
1cup milk
1tablespoon baking powder
2teaspoon white vinegar
1 1/2cups white sifted sugar
6eggs
Method
Sift the flour and baking powder 6 times.
Grease 2x8 inch tins and set aside or 8inch square and set aside. Preheat oven to 160-180 depending
on the heat of your oven.
Separate your eggs into two bowls, one with egg Yolk and the other one with egg white, make sure
no egg Yolk gets into your egg white this will affect the texture of the cake.
Add two teaspoons of vinegar to the egg white and leave for ten minutes.
Add half the sugar, milk, oil and essence to the egg Yolk make sure that everything is at room
temperature.
Mix the egg Yolk mixture until pale yellow and set aside.
Clean your mixer beaters and beat your egg whites until glossy white and then you gradually start
adding half the sugar until finished. Beat your white until stiff and soft peaks come up. Fold flour into
your egg Yolk mixture until combined then fold in egg white until combined and smooth. Pour into
your tins and tap a bit to remove air bubbles.
Bake for 45mins-1hour or until skewer comes out clean Voila your cake is done.
5
. Zim Vanilla Cake
Ingredients
2cups flour
Pinch salt
250ml milk/water
1 teaspoon vinegar
1 and 1/4 cup white sugar/castor
5eggs separated
1/2 cup oil
Method
Grease and line your tins.
Sift together flour, baking powder and salt, sift 6times.
Make a hollow in the centre off the flour.
Add egg yolks, sugar, oil and milk/water and beat till blended and smooth. Don't over mix.
Beat egg white with a teaspoon of vinegar, beat until soft picks form.
Fold in your egg white to the flour mixture until combined.
Pour into 2x7 round tins or 2x8 inch tins. Bake for 45-1hr in a preheated oven.
For medium use 1 and half recipe and large double
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Queen Cakes
Ingredients
2cups cake flour
1cup sugar
2teaspoon baking powder
1/2teaspoon salt
Drop of egg yellow
1/2cup milk
1/2 oil
2eggs
1Teaspoon vanilla
Method
Sift dry ingredients together. Add wet ingredients to the dry ingredients and beat until smooth and
combined and creamy.
Place paper cups into muffin tray and fill up to 3/4. Put oil into a cup dip your wooden cooking stick
then make a cross by dipping it into the cup cake to make a cross effect.
Bake for 15 to 20 mins at 180degrees.
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Mr Bee's vanilla sponge cake
Ingredients
1 1/2cups sugar
1 cup milk
3/4 cup oil
1/4 teaspoon salt
2teaspoon vanilla
4eggs
2 1/2 cup flour
1 tablespoon baking powder
Method
Preheat your oven at 180 degrees and line two by 8inch tins. Make sure all your ingredients are at
room temperature.
With a mixer mix eggs and sugar until mixture is pale or resembling custard.
Add wet ingredients then dry sifted ingredients. With a mixer mix on high or 30sec to a minute
Don’t over mix.
Pour into two by 8inch prepared tins.
Bake at 180degrees for 20mins.
Notes
You can also make cupcakes using this recipe
8
Milky Vanilla cake
Ingredients
1 and 1/2cup flour
1 and half teaspoon baking powder
1cup sugar
1/2cup oil
3/4cup milk
3eggs
Method
Grease and line an 8inch tin and set aside.
Beat together eggs, Vanilla and sugar until pale yellow.
Add milk and beat until well blended and pale in colour.
Add sifted flour mixture in two batches, mix on low speed until combined for less than three
minutes.
Pour into your lined tin.
Bake at 160 degrees for 50 mins to 1hour or until skewer comes out clean.
Variations
For a choc cake add 1/8 cocoa powder.
For a bigger cake double the ingredients.
9
Vanilla Hot Milk Sponge Cake
Ingredients
2 cups all-purpose flour
2 tsp baking powder
1 tsp salt
4 large eggs, room temperature
2 cups sugar
1/2 cup butter
1 cup milk
2 tsp vanilla extract
1/4 tsp almond extract
Method
Preheat oven to 350F.
Lightly grease two 9-inch round cake pans and line the bottoms with parchment paper.
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, or the bowl of a stand mixer, beat eggs and sugar together at medium-high speed
until the mixture has at least tripled in volume, about 5 minutes.
Whisk in flour mixture by hand or with the mixer at low speed.
In the meantime, combine butter and milk in a small saucepan and bring to a simmer, stirring to
melt the butter.
Remove from heat and add in vanilla and almond extracts. Allow to cool slightly, 2-3 minutes.
With the mixer on low speed, gradually incorporate the hot milk mixture into the cake batter until
batter is uniform.
Divide evenly into prepared pans.
Bake for about 24-26 minutes, or until the cake springs back when lightly pressed and a toothpick
inserted into the centre of the cake comes out clean.
Allow cakes to cool for about 5 minutes in the pans, then run a knife around the edges and turn
them out onto wire racks to cool completely.
Fill and frost cakes as desired.
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Medium vanilla cake
Ingredients
4 cups self-raising flour (snow white)
2cups white sugars
250g stock to bake margarine
7 eggs (separate egg whites and yoke)
2 cups milk
2tablespoon vanilla essence (you can put extra if you want)
Method
Preheat oven at 175 degrees before you begin
Mix sugar, margarine and egg yolks till fluffy and creamy
Add flour bit by bit as well as milk bit.
Add vanilla essence
Lastly put whisked egg whites (please whisk or beat the egg whites will they are white or frothy
before putting in mixture)
Put in a greased medium (10 inch) tin
Bake for 1 and 1/2 hours.....
11
Chocolate cake
Ingredients
2cups flour
1/2 cocoa powder
1cup oil
4eggs
1/2 cup coffee
1 1/2cups sugar
1cup milk/butter milk
Pinch salt
1level tablespoon baking powder
1teaspoon vanilla
Method
Sieve all dry ingredients first then add oil and lacto, mix a bit then add eggs and vanilla essence mix
well then lastly warm coffee or water.
For the real death by chocolate add 4tablespoons cornflour and half a cup chocolate nibs and reduce
coffee to 100mls.
Bake in a 9inch tin or 2x8inch tins at 175degrees for 55 minutes or until done
12
Chocolate cake
Ingredients
2 eggs
2 cups flour
3/4 cup cocoa powder (1/2 cup +1/4 cup)
1tsp salt
3 tsp baking powder
1 tsp vanilla
1/2 cup cooking oil
1cup boiling water +5ml coffee powder
1 cup milk
2 cups sugar
Method
In a large bowl sift all the dry ingredients.
In a second bowl add the eggs, milk, sugar, oil, & vanilla and mix for 2 mins
Add to the dry ingredients mix again for about a minute
Add boiling water/coffee mixture and mix until combined
Pour batter evenly into 2 lined 8inch tins and bake for 30-40 mons to test if cake is done, insert knife
or toothpick in the centre
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Chocolate cake (2)
Ingredients
2eggs
2cups flour
1teaspoon vanilla
3/4cup cocoa powder
1teaspoon salt
1 cup brewed coffee
1 cup milk
2cups sugar
1/2cup oil
Method
Line grease and line 2x8inch tins and set aside.
In a large bowl sift all dry ingredients.
Make a well in the dry ingredients.
Add eggs, milk, oil and vanilla mix for 2minutes.
Add brewed coffee and mix until combined.
Pour batter evenly into two lined 8inch tins and bake for 40mins to 1hr at 160degrees.
To taste if cake is done, insert a tooth pick into the centre if it comes out clean cake is done.
Variations
For choc-banana add two mashed bananas
For strawberry-choc replace vanilla with strawberry essence
For orange-choc add two tablespoon orange zest and juice.
For coconut-choc add half cup coconut.
For cupcakes reduce baking time to 30mins
14
Chocolate large cake
Ingredients
5 and 1/2cups self-raising flour
3/4 cup nestle cocoa...
3 cups white sugar
10eggs (separate egg whites and yoke)
2 1/2 cups milk
1tablespoon vanilla essence
Method
Mix sugar, margarine and egg yolks till creamy
Add flour, cocoa bit by bit as well as milk bit.
Add vanilla essence
Put in a greased large 12 inch tin
Bake for 1 and 1/2 hours.....
15
Simple chocolate cake
Ingredients
3cups flour
1/2teaspoon salt
1/2 cup cocoa powder
3teaspoons instant coffee
300mls cooking oil
3large eggs
200mls boiling water
150mls milk
Method
Preheat oven to 160degrees. Grease and line 2x8 inch tins. In a large bowl dissolve sugar, cocoa
powder coffee in hot water until well combined and rest for 5minutes.
Beat in oil and eggs. Add vanilla.
Add milk and beat until well combined.
Add sifted flour, salt and baking powder.
Mix until smooth make sure not to over mix.
Pour into your lined tins and tap a bit to remove air bubbles.
Bake at 160degrees for 50 mins to 1hour or until done.
For cinnamon choc cake add 1teaspoon cinnamon powder.
16
Large chocolate mud cake recipe
Ingredients
500g butter
400g dark chocolate, roughly chopped
4 cups caster sugar
3 cups water
2 tsps instant coffee
1 ½ cup plain flour
1 ½ cup self-raising flour
½ cup cocoa
6 eggs, lightly beaten
Method
Preheat oven to 150°C. Line a large cake tin 35cm x 20cm with baking paper and set aside.
In a saucepan, heat the butter, dark chocolate, sugar, water and instant coffee until all ingredients
are dissolved. Set aside to cool.
Sift the flours and cocoa into a mixing bowl and add the cooled chocolate mix. Mix until all
ingredients are combined.
Add the eggs and mix well.
Pour into the tin and bake for 1 1/2 hrs. Cool and then ice.
17
Chocolate Mayonnaise Cake
2 cups flour
1/2 cup cocoa
1 1/2 tsp baking powder
1/4 tsp salt
1 cup sugar
3/4 cup mayonnaise
1 cup water
1 tsp vanilla
Sift together flour, cocoa, baking powder and salt.

Cream together sugar, mayonnaise, water and vanilla.
Add dry ingredients to the creamed mixture.
Stir well until blended.
Pour batter into prepared tins.
Bake for 25mins
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Ganache is 2:1 (choc chips: fresh cream).
Use the proper fresh cream and not the imitations like fino/bakels.
For example 500g choc: 250ml cream
* Warm fresh cream in a saucepan until it begins to bubble (do not boil)
* remove it from the stove and add in choc chips
*stir until choc has dissolved
* If choc has not completely dissolved don’t put the pan back on the stove, instead stand it over a
hot bath while stirring till choc has dissolved
19
Herman Canadian Cake (small)
Ingredients
3 cups self-raising flour
1 cup sugar
3 eggs
1 cup cooking oil
1 pinch salt
1tspn baking powder
1tspn cinnamon powder
1tspn soda
1 cup carrots
1 cup banana
1 cup fruits
1 cup milk
1tspn vanilla essence
METHOD
Grate carrots, mash bananas and set aside.
On another bowl sift 2 cups of flour, soda, Baking powder, cinnamon and salt together add 1/2 cup
of sugar and set aside
In another bowl make a base by putting 1 cup flour 1/2 cup sugar and a cup of milk then mix till
combined
Add your dry ingredients in your base add carrots bananas fruits cooking oil eggs vanilla mix until
everything is combined
Bake for 1 hr oven 180degrees
20
Ellen’s Carrot cake
Ingredients:
500g Cake flour
2tspn Cinnamon
1Tbsp Mixed spice
5ml salt
1Tbsp Bicarbonate soda
1Tbsp Baking Powder
2C Brown sugar
2cups canola/Sunflower oil
8 large Eggs
1Tin crushed pineapple
2Cups coarsely grated carrots
1C finely grated carrots
100g chopped walnuts/Pecan nuts
(500g Self Raising flour)
Method:
Grease 2x28cm cake tins and pre heat the oven to 200degrees.
Sieve together flour, soda, baking powder, cinnamon and mixed spice for 3times.
Beat sugar, eggs, oil until smooth and fluffy.
Add pineapple, carrots and nuts to the egg mixture and stir with a spatula.
Fold in the sieved flour gently with a wooden spoon or rubber spatula until it’s just mixed.
Please do not beat the mixture or over mix it since over mixing of flour forms into gluten
Bake on the middle shelf for about 45min turn the heat to 150 after 25min.
Cream Cheese Frosting

Ingredients
150g butter softened
4cups icing sugar
240g cream cheese
-Cream e butter n cheese together in a bowl until just mixed n add the icing gradually do not over
beat
21
Carrot cake
Ingredients
2 cups cake flour
3 tsp baking powder
1 tsp salt
2 &1/2 tsp cinnamon powder
1/4 tsp nutmeg
4 eggs
1 &1/2 cups cooking oil
5mls vanilla
2 cups sugar
2 &3/4 cup grated carrots
1 can (210g) crushed pineapple
1/2 cup pecan nuts (handful) 125g raisins
Method
Mix cooking oil, eggs, sugar, and vanilla for about 1 minute.
In a separate bowl sift flour, spices (nutmeg and cinnamon), baking powder and salt
Add dry ingredients into the cooking oil mixture and mix well for 2 mins
Add grated carrots, crushed pineapple, raisins and crushed peace nuts and mix everything well for 2
minutes
Pour mixture equally into 2 lined 8 inch tins or the whole mixture into a 10inch tin bake for 30-40
mins or until knife comes out clean
22
Fruit cake
Ingredients
2cups flour
1kg mixed fruits
1teaspoon soda
1/4cup hot water
Half cup brandy
1cup water
2teaspoons mixed spices
2teaspoons cinnamon
1teaspoon ginger
1teaspoon nutmeg
100g margarine
1/2cup brown sugar
1/2cup white sugar
1 teaspoon almond essence
100g glace cherries
1orange grated and juiced
1tablespoon treacle or
1teaspoon rum essence
Optional
1tablespoon marmalade
Jam
Method
Grease and line an 8inch tin with a good height.
Boil water, margarine, sugar, treacle, marmalade jam put on medium heat and boil until sugar and
margarine is melted then put aside to cool.
When cooked add one teaspoon soda to the 1/4cup of hot water then add to the cooled fruits.
Add orange zest and juice.
Add all the essence.
Sift all dry ingredients six times until well combined whisk eggs until pale yellow then add to the fruit
mixture and combine well.
Add flour mixing in one direction don't change the direction or you will have a hard dry fruit cake.
Pour into your lined tin and bake in a preheated oven and bake at 140degrees for 4hours.
When done check for doneness then pour half cup of brandy or after its cooled.
When cooked wrap in a cling wrap or put in three plastic paper bags.
Cake matures in six weeks but can be consumed within 4 to 7day.
You can marzipan in 4weeks and cover in two weeks.
Notes
For non-alcoholics you can use mentelo, coffee, mazoe, apple juice, granadilla juice, milk or water.
Depending with you taste. You can also use whisky which is 40percent.
Sherry is also good. Vodka is good as well but it won’t have that aroma of brandy.
Milk is good but the life span is not long.
You can also use vinegar it last for three months. I hope you will enjoy.
23
LIGHT FRUIT CAKE
INGREDIENTS
3 1/2 cups flour
2 cups of sugar
6 eggs
1cup milk
250g margarine
1 1/2 mixed fruits
Vanilla essence
METHOD
Add margarine and sugar mix with a mixer for 5mins it changes to cream colour add eggs and mix.
Add flour bit by bit and vanilla essence then add mixed fruits, cop the fruit with flour so that the
fruits will not sink and add them in mixture
then add milk, make a thick butter then bake at 160°C.
Mazoe fruit cake
Ingredients
2 & 1/2 cups cake flour
5tsp bkng powder
1cup sugar (old fashioned brown sugar) /brown sugar
150gr margarine
1cup (brandy/mazoe) 4eggs
1tsp almond essence
2.5tsp cinnamon
2.5tsp mixed spice
(2tsp cocoa, 1tsp ginger, Optional)
400gr mixed fruits Cherries (optional)
Boiling method
Preheat oven at 160degrees
Put In a pot fruits, margarine, liquid (brandy/water/mazoe) and bring to a boil till sugar is melted;
Set aside to cool
Mix all dry ingredients in a big bowl, set aside
Whisk eggs in separate bowl, set aside
When fruits are cooled pour into flour mixture and mix
Pour the whisked eggs last and mix
Line your tins including the sides and pour mixture
Bake in a preheated oven for approximately 1hr30mins
24
RICH FRUIT CAKE
Ingredients:
500g fruits soaked overnight in 125ml of brandy or water
2 ½ cups cake flour
2 ½ teaspoons baking powder
3 eggs
2 heaped tablespoons treacle
2 heaped tablespoons cocoa powder
1 cup old fashioned brown sugar
¼ teaspoon ground ginger
½ teaspoon cinnamon
½ teaspoon mixed spice
½ teaspoon nutmeg
1 teaspoon vanilla essence or almond essence
¼ teaspoon ground cloves
125g margarine
Method:
1. Soak fruits in brandy for 24 hrs
2. Preheat oven 130 degrees Celsius, line 20cm baking tray inside and outside.
3. Cream margarine, sugar and treacle together with vanilla essence
4. Sift together flour, cocoa powder and spices
5. Into the creamed mixture add eggs one at a time, putting flour mixture in between until finished
6. Add the fruits and put in baking tray
7. Bake for 2 ½ hours
NB: The ingredients are for a small cake, medium cake is double the ingredients and large is triple
the ingredients.
25
Pls note also: fruits its 500g for small cake 750g for medium and 1kg for large
Brandy has to be 40% alcohol and wine has to be 18%.
For dosing the cake generously brush the cake with brandy every 2 weeks and put in 4-5 plastic bags
26
Baking Fruit Cake (Small) for Weddings (Lasts for 5 years)
Ingredients
1 Cup Brandy Chateau

1 Cup Old Fashioned Sugar
500g Mixed Fruit
4 Eggs
1 Cup Cherries (Optional)
3 Cups Flour
1 tsp Soda
1 Grated orange rind (Optional)
100g Margarine
3 tbs Treacle
1 tbs mixed spice
Method:
Preheat oven 140 degrees Celsius

Put Margarine, mixed fruit, Sugar, treacle and Brandy in a pot
Boil for 5 min and leave to cool
Add Soda to the boiled fruit
Add Eggs and mix well
Sift Flour and mixed spice
Mix the boiled fruit and flour
Bake for 2 hrs - 3 hours
Allow to cool and wrap with cling wrap and put in a plastic.
27
THIS 3 INGREDIENT FRUIT CAKE WILL WOW YOU!!!
This 3 ingredient fruit cake recipe just seems impossible until you see the result come out of the
oven and can enjoy a delicious moist fruit cake.
Ingredients
1 kg mixed dried fruit
2 1/2 cups (625ml) fruit juice
2 cups Gloria self-raising flour
Method
1. Place mixed dried fruit in a medium saucepan and pour over 2 cups of fruit juice. Bring to the boil,
reduce heat to low and simmer for 3 minutes. Remove from heat and leave to cool for 2 hours.
2. Preheat oven to 150°C fan-forced or 170°C conventional. Line a 20cm round spring form tin with
baking paper and set aside.
3. Sift the self-raising flour over the soaked fruit and stir well until completely combined. Use the
remaining half cup of juice if needed to make a moist mixture.
4. Pour into cake tin and bake for 2 hours on the lowest shelf.
5. Remove from oven and leave cake to cool entirely in the tin.
6. Wrap in foil and keep in an airtight container for 2-3 days before slicing.
28
Fruit Cake made with oil
Equipment
Bowl
18cm round cake tin
Parchment paper or cake tin liner
Scales
Measuring jug
Wooden spoon
Ingredients
225g plain flour
2 level tsp baking powder
150g caster sugar
150ml (1/4 pint) olive oil or vegetable oil
2 eggs
3 tbsp. milk
450g mixed dried fruit
Instructions
Oven temp 170 degrees C, Gas mark 3
Grease and line the cake tin
Sift the flour and baking powder into a bowl, and add the sugar.
Measure the oil in a jug and add the eggs, and 3 tbsp. of milk. Beat together and mix into the bowl
29
Mrs G Wedding cake
Ingredients
4kgs cake mix
2cups chopped glaced cherries
1 cup brandy
12 cups plain flour
1.5 kg margarine
3cups white sugar
3cups old fashioned brown sugar
2 doz eggs
3tsp each of mixed spice, ground cinnamon, nutmeg
2tsp baking powder
2 pinches of salt
4-6 TSP marmalade
An extra brandy
Method
1) Soak fruit in 1 cup brandy overnight
2) Cream sugar and margarine until fluffy
3) Sift all dry ingredients
4) Add well bean eggs while alternating with some bit of flour to avoid curdling
5) Dust the fruits with part of the flour mixture
6) Fold in the rest of the flour into your margarine, sugar, and egg mixture
7) Add the marmalade
8) Fold in the fruit into the mixture
9) Spoon into your prepared tins and bake for 3-4hrs at 140degrees Celsius
This mixture is for 3 to 4 tiers depending on the sizes
10) Sprinkle the rest of the brandy on the hot cake after removing it from the oven
11) Leave the cake in the tin overnight and let it cool there
12) On removing it from the tin cover the cake completely with foil paper and leave it to mature.
30
Recipe for lace
20g lace powder
1 tsp glycerine
1/2 cup hot water
Mix for 3-5 mins with a mixer
31
Zebra cake
Ingredients
1 and 1/2 cups flour
1 and half teaspoon baking powder
3eggs
1cup sugar
2teaspoons vanilla essence
1/2cup oil
1/2cup milk
For the chocolate Part

1/4cup milk
2tablespoons cocoa
Method
Line and grease a 9 or 8 inch tin and set aside.
Beat together eggs sugar, vanilla essence and mix until pale.
Add half cup milk and mix.
Add half cup oil and mix on low speed until combined.
Add flour sifted with baking powder 6times to the wet ingredients in two halves.
Mix on low speed until combined don't over mix.
In another bowl combine 1/4cup milk and 2tablespoons cocoa powder with a whisker until blended
and combined.
Add about 1/3 the batter to the chocolate mixture.
Whisk until well combined.
Place two tablespoons of batter on the centre alternating with the two batters continue the process
until all batters are finished.
Then use a bamboo stick to make designs like when you are cutting pizza.
Cutting to the centre, cut four triangles, then half the triangles to make 8 triangles designs.
Bake for 45mins to 1hour @160degrees.
32
Marble cake
Ingredients
1cup/250ml cake flour
1cup/250ml white sugar
2 eggs
5ml vanilla essence
A pinch of salt
1/4 bar /125g of margarine
1/4 cup of tap water
2 tsp baking powder
1 tsp coffee powder
1 tablespoon cocoa powder
Method
Preheat oven to 150 degrees Celsius -mix all the ingredients EXCEPT coffee and cocoa for 2 minutes
or until light and fluffy
Pour 3/4 of cake mixture into a lined 8inch tin.
to the remaining 1/4 in the bowl , add coffee and cocoa and mix -pour on top of vanilla mixture in
the tin and use a knife to make pattern in the cake mixture
Bake for about 30 minutes or until knife comes out clean
33
Small Mable cake
Ingredients
1 cup white sugar
4 eggs (separate egg whites and yoke
1cup milk
1 tablespoon vanilla essence (you can put extra if you want)
1/2 cup cocoa
Method
Add flour bit by bit as well as milk bit.
Add vanilla essence
Split the dough in half the other dough put cocoa
Put in a greased tin , put a layer of chocolate and then layer of vanilla till finished.
Bake for 1 hour or so
Medium Marble (vanilla and chocolate) cake
Ingredients
1/2 cup nestle cocoa
2cups white sugar
2cups milk
2 teaspoons vanilla essence
Method
Add vanilla essence
Put cocoa in the other half to make chocolate dough
Now you will have 2 bowls of dough, one with chocolate and another with vanilla
Put in a 10inch greased tin , put a layer of chocolate and then layer of vanilla till finished.
Bake for 1 and 1/2.hour or so
34
Large Marble (vanilla and chocolate) cake
Ingredients
1/2 cup nestle cocoa
3 cups white sugar
2 1/2 cups milk
2 tablespoons vanilla essence
Method
Add vanilla essence
Put cocoa in the other half to make chocolate dough
Now you will have 2 bowls of dough, one with chocolate and another with vanilla
Put in a 12inch greased tin , put a layer of chocolate and then layer of vanilla till finished.
Bake for 1 and 1/2.hour or so
35
Black Forest recipe
4 cup self-raising flour (if you use plain or cake flour put 4tsp baking powder),
2 tsp soda,
4 tbsp. cocoa powder,
1/4tsp salt,
2 cups sugar
Mix all these ingredients in a bowl.
Then in a jug put

3/4cup cooking oil,
4 large eggs,
1tb vanilla essence,
1 cup of lacto
2 cups of hot water
1tsp coffee
Mix dry and wet ingredients and put in 11-12 inch tin
Bake for 1 and 1/2 hrs @ 180degrees
36
Cream cheese icing
The combination of cream cheese, butter and icing sugar makes a delicious fluffy, cream-coloured
icing. Cream cheese icing traditionally decorates carrot cakes and cupcakes. It can be smoothed to a
relatively even finish, or fluffed up for a more casual cake.
Cream cheese icing
30 g butter, softened
80 g cream cheese, softened
1½ cups (240 g) icing sugar, sifted
Beat butter and cheese in a small bowl with an electric mixer until light and airy. Gradually beat in
sifted icing sugar until the icing is fluffy.
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Royal icing
Often confused with fondant, royal icing is a white meringue-like mixture made from egg whites and
icing sugar. Royal icing is easily made at home, and has multiple uses. Becoming rock-hard once set,
it is ideal for attaching decorations to cakes and is a popular icing for piping.
Royal icing
1½ cups pure icing sugar, sifted
1 egg white
Flavour
Lightly beat egg white in a small bowl. Add icing sugar one tablespoonful at a time, beating well after
each addition. When icing reaches the desired consistency, add flavour of your choice well.
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Homemade Condensed Milk
1 Cup Hot water
11/2 cups sugar
11/2 cups powdered milk
Method
Stir together all ingredients in a bowl, but you will probably have tired hands Afterwards 😂😜
I just put the hot water in my kitchen Aid (u could use any blender) and I slowly sifted the sugar and
powdered milk in
Once it is completely mixed u can add it to a recipe or store it.
I put mine in a used and cleaned Jar
It makes 2 Cans 😊
39
Caramel sauce
75g butter, 50g caster sugar, 50g brown sugar, 50g golden syrup, 125ml double cream and add salt
to taste.
Melt the butter and add caster & brown sugar mix together then golden syrup and cream and bring
to boil stirring continuously to avoid burning and just add little salt to taste and a bit of water to
cook well.
40
Buttercream
500g icing sugar

125g butter or margarine
4tablespoons milk
1tablespoon vinegar
1teaspoon salt
2teaspoon vanilla
Sift all dry ingredients then add all wet ingredient and beat until you reach a spreadable consistency.
Notes
For plain buttercream omit Cocoa powder.
Can last up to a month.
For strawberry buttercream add strawberry essence
41
CONVERSION CHART
Converting Cups to Grams
All-purpose Flour and Confectioners' Sugar (Icing or powdered Sugar)
1/8 cup=15 grams

1/4 cup=30 grams
1/3 cup=40 grams
3/8 cup=45 grams
1/2 cup=60 grams
5/8 cup=70 grams
2/3 cup=75 grams
3/4 cup=85 grams
7/8 cup=100 grams
1 cup=110 grams
Granulated or Caster Sugar
1/8 cup=30 grams

1/4 cup=55 grams
1/3 cup=75 grams
3/8 cup=85 grams
1/2 cup=115 grams
5/8 cup=140 grams
2/3 cup=150 grams
3/4 cup=170 grams
7/8 cup=200 grams
1 cup=225 grams
Butter or Margarine
1/8 cup=30 grams

1/4 cup=55 grams
1/3 cup=75 grams
3/8 cup=85 grams
1/2 cup=115 grams
5/8 cup=140 grams
2/3 cup=150 grams
3/4 cup=170 grams
7/8 cup=200 grams
1 cup=225 grams
Light, Golden or Dark Brown Sugar
1/8 cup=25 grams

1/4 cup=50 grams
42
1/3 cup=65 grams
3/8 cup=75 grams
1/2 cup=100 grams
5/8 cup=125 grams
2/3 cup=135 grams
3/4 cup=150 grams
7/8 cup=175 grams
1 cup=200 grams
Unsweetened Cocoa Powder
1/8 cup=15 grams

1/4 cup=30 grams
1/3 cup=40 grams
3/8 cup=45 grams
1/2 cup=60 grams
5/8 cup=70 grams
2/3 cup=75 grams
3/4 cup=85 grams
7/8 cup=100 grams
1 cup=125 grams
Cake Flour
1/8 cup=10 grams

1/4 cup=20 grams
1/3 cup=25 grams
3/8 cup=30 grams
1/2 cup=50 grams
5/8 cup=60 grams
2/3 cup=65 grams
3/4 cup=70 grams
7/8 cup=85 grams
1 cup=95 grams
Converting U.S. Ounces into Grams
1/2 ounce=14 grams

1 ounce=29 grams
1 1/2 ounce=43 grams
2 ounce=57 grams
4 ounce=113 grams
8 ounce=227 grams
16 ounces=1 pound=454 grams
32 ounces=2 pounds=907 grams
64 ponces=4 pounds=1.8 kilograms
Converting U.S. Volume to Metric Volume

43
1/4 teaspoon=1.23 ml
1/2 teaspoon=2.5 ml
3/4 teaspoon=3.7 ml
1 teaspoon=4.9 ml
1 1/2 teaspoon=1/2 tablespoon=7.5 ml
2 teaspoons=10 ml
3 teaspoons=1 tablespoon=15 ml
1/8 cup=2 tablespoon=1 ounce=30 ml
1/4 cup=4 tablespoons=2 ounces=60 ml
1 cup=16 tablespoons=8 ounces=240 ml
2 cup=32 tablespoons=1 pint=16 ounces=480 ml
2 1/4 cup=18 ounces=540 ml
3 cups=1 1/2 pints=24 ounces=720 ml
4 cups=1 quart=32 ounces=960 ml
4 quarts=1 gallon=128 ounces=3.8 l
Oven Baking Temperatures
225 degrees F=110 degrees C= 1/4 gas number

250 degrees F=130 degrees C=1/2 gas number
275 degrees F=140 degrees C=1 gas number
44

Red Velvet Chiffon Cake: Cake Baby by MR Bee +263772680164 Sharing Is Caring

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MR BEE CAKE RECIPES

Red velvet chiffon cake

Preheat oven to 160 degrees. Grease 2x8inch tins or 2x7inch tins.

For vanilla omit red colour and cocoa powder

(500g) - white wooden spoon margarine

Sift together flour, cocoa, baking powder and salt.

(500g Self Raising flour)

Cream Cheese Frosting

Mazoe fruit cake

500g fruits soaked overnight in 125ml of brandy or water

2 ½ cups cake flour

2 ½ teaspoons baking powder

2 heaped tablespoons treacle

2 heaped tablespoons cocoa powder

1 cup old fashioned brown sugar

¼ teaspoon ground ginger

½ teaspoon mixed spice

1 teaspoon vanilla essence or almond essence

¼ teaspoon ground cloves

1. Soak fruits in brandy for 24 hrs

3. Cream margarine, sugar and treacle together with vanilla essence

4. Sift together flour, cocoa powder and spices

6. Add the fruits and put in baking tray

7. Bake for 2 ½ hours

Brandy has to be 40% alcohol and wine has to be 18%.

1 Cup Brandy Chateau

Preheat oven 140 degrees Celsius

For the chocolate Part

Medium Marble (vanilla and chocolate) cake

Mix all these ingredients in a bowl.

Then in a jug put

Bake for 1 and 1/2 hrs @ 180degrees

Cream cheese icing

500g icing sugar

Converting Cups to Grams

All-purpose Flour and Confectioners' Sugar (Icing or powdered Sugar)

1/8 cup=15 grams

Granulated or Caster Sugar

1/8 cup=30 grams

1/8 cup=30 grams

Light, Golden or Dark Brown Sugar

1/8 cup=25 grams

Unsweetened Cocoa Powder

1/8 cup=15 grams

1/8 cup=10 grams

Converting U.S. Ounces into Grams

1/2 ounce=14 grams

Converting U.S. Volume to Metric Volume

Oven Baking Temperatures

225 degrees F=110 degrees C= 1/4 gas number

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