Cakes and Cupcake Recipes
Buttercream and Frosting Recipes
Design and Decorating
Classic White Layer
2- ¼ cups of sifted all
purpose white flour.
1- ½ cups sugar.
3- ½ teaspoons baking powder.
½ teaspoons salt
¾ cup of milk
1- ½ teaspoons vanilla essence
4 egg whites, at room temperature.
Preheat oven to 350 degrees F. Grease and flour two 9" round
layer cake pans and line the bottoms with waxed paper; set
Beat till light and fluffy, the butter, milk and vanilla essence. Sift
flour, sugar, baking powder and salt into a large mixer bowl.
Then slowly add the mixer into the main base (butter, milk and
Beat on slow speed for 2 minutes occasionally scraping down
the sides of the bowl. Add unbeaten egg whites
(yes, UNBEATEN – that’s’ the trick), and beat two minutes
longer at medium speed.
Pour batter into prepared pans and bake at 350 degrees for 20 to
30 minutes or until cake is light golden brown and is beginning
to pull away from the sides of the pan. Cool 15 minutes in
pans, then carefully remove layers from pans and cool
completely on wire rack.
Fill and frost with your favourite frosting.
Chocolate Fluffy Cake
175g butter, softened
1 teaspoon Vanilla essences
1 ¾ cup Sugar
½ cup Cocoa
2 cups plain Flour
2 teaspoon Baking powder
1 cup Milk
Cream butter and vanilla essences and sugar
until light and fully. Add eggs on at a time beat
well after each addition.
Sift cocoa, flour and baking powder together.
Add to creamed mixture alternately with milk.
Pour mixture into a greased and lined a round
cake tin. Bake at 180’C for 45 minutes or until
cake springs back when lightly touched.
CLICK TO VIEW
½ cup oil
2 cups plain flour
1 cup of sugar
3 teaspoons baking soda
½ teaspoons cinnamon
3 cups carrots, grated
½ cup walnuts, chopped
1 teaspoons grated orange rind
¾ cup crushed pineapple
Beat egg until thick. Stir in oil. Sift
flour, sugar, baking soda and
cinnamon into the egg mixture and
combine and fold in carrots, walnuts,
orange rind and pineapple.
Grease line the base of your cake tin
and spoon the mixture into the tin.
Bake at 180’C for 40 minutes or until
cake springs back when lightly
Red Velvet Cake
2 cups plain flour
1 teaspoon of baking soda
1 teaspoon of baking powder
1 teaspoon of salt
2 Tablespoons unsweetened, cocoa
2 cups sugar
1 cup vegetable oil
1 cup buttermilk
2 teaspoon of vanilla extract
1-2 teaspoons red food coloring
1 teaspoon of white distilled vinegar
½ cup of prepared plain hot coffee
Preheat oven to 325.In a medium bowl, whisk together
flour, baking soda, baking powder, cocoa powder and
salt. Set aside. In a large bowl, combine the sugar and
Mix in the eggs, buttermilk, vanilla and red food coloring
until combined. Stir in the coffee and white vinegar.
Combine the wet ingredients with the dry ingredients a
little at time, mixing after each addition, just until
Generously grease and line two round cake pans with
shortening and flour.
Pour the batter evenly into each pan.
Bake in the middle rack for 30-40 minutes, or until a
toothpick comes out clean. Do not over bake a cake will
continue to cook as it cools.
Lemon Sponge Cake
Pinch of salt
¾ cup caster sugar
1 cup plain flour
1 teaspoon baking powder
50g butter, melted
2 Tablespoons lemon
Beat eggs and salt. Add sugar
and beat until thick. Sift flour and
baking powder together. Add to
egg mixture, fold in the butter.
Add 2 Tablespoons grated lemon
rind, fold into the butter.
Pour into a greased and line deep
round cake tin.
Bake at 190’C for 25 to 30 minutes
or until the cake springs back
when lightly touched.
Swiss Meringue Buttercream
5 large egg whites
11/2 cup sugar
130g butter, sliced and
1/4 teaspoon salt
Combine egg whites and sugar in a stand
mixer bowl and place it over (not on)
simmering water. Heat mixture to 160
degrees F while whisking constantly.
Transfer mixer bowl to stand mixer,
fitted with a whisk attachment and beat
on medium high speed (speed 8 on a
Kitchen Aid stand mixer) until mixture
cools, doubles in volume and forms stiff
peaks; about 10-12 minutes.
Add butter in one piece at a time, mixing
to incorporate after each addition. The
mixture may appear clumpy and almost
curdled looking at first—this is normal.
Keep mixing and it will become even
and smooth again.
Add salt and flavoring, mix to combine.
5 large egg whites
1 1/4 C sugar
1 tsp. vanilla extract
1 cup Nutella, room
Whisk egg whites and sugar together on the
stove in a large heat proof bowl over a pot of
simmering water. Whisk until sugar is
completely dissolved (you should not be able to
feel any sugar granules when you rub a small
amount of the egg whites between your
Transfer the mixture to a stand mixture, being
very careful not to get any water from the
bottom of the bowl into the mixture. Beat at
medium-high speed until egg whites form firm
peaks and the mixture is cool to the touch. Add
While the egg whites are beating, cut each stick
of butter into chunks. Once the egg whites have
formed stiff peaks, reduce the mixer speed to
medium. Add 1 chunk of butter at a time,
allowing to firmly incorporate (about 20
seconds) before adding the next chunk of
butter. Continue until all the butter is
Whipped White Chocolate
• 60g butter, softened
• 2 ½ C. caster sugar (or
more, depending on
• Pinch of salt
• A few choc white
chocolate bars, chopped
• ¼ cups heavy whipping
• ¼ tsp. vanilla extract
Put the chopped white chocolate into a small
bowl. Heat the chocolate in 30 second
increments in the microwave set to 60% power.
Stir after each increment, and continue to heat
30 seconds at a time, until the chocolate is
melted and smooth. Set aside and allow to
Once white chocolate has cooled, sift the salt
and powdered sugar over the butter, in a large
bowl. Cream the butter and sugar mixture
together until light and fluffy, scraping the
sides of the bowl as needed.
Measure the whipping cream into a cup, and
stir in the vanilla extract.
With the mixer running on low speed,
gradually pour the cream mixture the bowl.
Once the cream mixture has been incorporated,
into the frosting, fold on the melted (but cooled)
white chocolate until incorporated.
Increase the mixer speed to medium-high, and
beat frosting for an additional 3 minutes.
Makes about 2 ½ cups of frosting.
• 120g butter
• 2 teaspoons of vanilla
• 3 cups of icing sugar
• 4-5 tablespoons of cream
• ½ champagne or other
• Half a pint of
Whip butter with a paddle beater,
till a light and fully texture. If you
don’t have one don’t worry.
Add freshly chopped
Add in the icing sugar slowly to
make such the icing sugar is all
mixed in. Add the champagne.
Add in the cream.
Give the buttercream a good mix.
Then for an extra flavour add in
• 100g butter
• 2½ cups icing sugar
• 1½ teaspoons vanilla
• 1½ teaspoons espresso
Mix the espresso powder into the vanilla
until dissolved; set aside.
Using the whisk attachment of a stand
mixer, whip the butter on medium-high
speed for 5 minutes, stopping once to
scrape the sides of the bowl.
Reduce the mixer speed to low and add
the icing sugar a little at a time, waiting
until it is mostly incorporated before
Once all of the icing sugar has been
added, scrape the sides of the bowl and
increase the speed to medium-high and
whip until fluffy, about a minute or two.
Add the espresso and vanilla mixture
and continue to mix at medium-high
until it is completely incorporated,
scraping the sides as necessary.
Cream Cheese Frosting
• 60g cream cheese,
• 30g butter, softened
• 1/2 teaspoon vanilla
• 3/4 cup icing sugar
• Place cheese, butter and
vanilla in a bowl.
• Using an electric
mixer, beat until pale.
Gradually add icing
sugar mixture, beating
120 grams of butter
2 ½ cups of icing sugar
½ cup of cocoa
Chop the butter, place it in a bowl
and cream it using an electric mixer
or wooden spoon.
Add the cocoa and the icing sugar a
little at a time and beat into the
Add the milk and vanilla essence,
mix until smooth and light.
1/3 cup of milk
1 teaspoon of vanilla essence
CLICK TO VIEW