CECE Cakes & Pastries

27/07/2025

👨‍🍳🍰 Culinary School Cake – Recipe

🧁 Ingredients:

For the Cake:

2 ½ cups (310g) all-purpose flour

2 tsp baking powder

½ tsp baking soda

¼ tsp salt

1 cup (225g) unsalted butter

1 ¾ cups (350g) sugar

4 eggs

1 tbsp vanilla or orange zest

1 cup (240ml) milk or buttermilk

Optional: chocolate chips or pistachios for texture

For the Filling:

Vanilla buttercream or cream cheese frosting

Optional: strawberry jam or hazelnut ganache

For Decoration:

White fondant (chef's coat or kitchen base)

Black fondant (buttons, apron strap)

Red fondant (scarf or napkin)

Fondant mini tools: whisk, spatula, saucepan, cutting board

Optional: tiny fondant food (cupcake, baguette, salad, sushi)

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👩‍🍳 Instructions:

1. Bake the Cake:

Bake in a rectangular or round mold depending on your concept (uniform or kitchen scene).

Cool completely and level layers.

2. Assemble & Fill:

Layer with buttercream or jam.

Shape the cake into either a chef coat or kitchen station.

3. Fondant Decoration:

Cover with white fondant to mimic a chef’s coat

Add edible buttons, pockets, logo, and neck scarf

Use colored fondant to create realistic cooking tools and mini foods

4. Finishing Touch:

Use gold shimmer dust for elegance

Write “Chef Graduate” or the graduate’s name in a fancy edible label

Optional: edible photo or logo of a culinary school

26/07/2025

Perfect Buns Recipe (Crispy & Soft) 👌

Ingredients:
2 cups all-purpose flour
1/4 cup sugar (adjust to taste)
1/2 tsp salt
2 tsp baking powder
1/4 cup margarine or butter (room temp)
1/2 cup liquid milk or water (adjust for texture)
1 egg (optional for richness)
1 tsp vanilla extract (optional, for flavor)
Vegetable oil (for deep frying)

Instructions:
Mix Dry Ingredients:
In a bowl, combine flour, sugar, salt, and baking powder. Mix well.
Add Margarine:
Rub in the margarine using your fingers until the mixture looks like breadcrumbs.
Add Wet Ingredients:
In a separate bowl, mix egg, milk (or water), and vanilla. Gradually pour into the dry mixture.
Mix until you get a thick, sticky batter (not watery, and not as thick as puff-puff dough).
Heat Oil:
In a deep frying pan, heat oil on medium heat. Make sure the oil is not too hot or the buns will brown outside and remain raw inside.
Fry:
Scoop batter with your hand or a spoon into the hot oil. Fry in batches to avoid overcrowding. Turn occasionally for even frying until golden brown.
Drain:
Remove from oil and place on paper towels to drain excess oil.

25/07/2025