Bake My Day

16/06/2026

🌹Red Velvet Cake with Raspberry Filling

Cake layers:
6 eggs
240 g sugar
205 g flour
120 ml milk
83ml vegetable oil
23 g Cocoa powder
10 g Baking powder
Red food colouring

Raspberry filling:
350 g raspberries
70 g sugar
40 g cornflour (cornstarch)
40–50 ml cold water

Cook the raspberries with the sugar. Mix the cornflour with cold water until smooth, then add it to the raspberries while stirring constantly. Cook until thickened and leave to cool completely.

Cut the sponge into 4 layers. Set one layer aside for crumbs and use the remaining three layers to assemble the cake, alternating the cake layers with cream and raspberry filling.

Cover the cake with cream or ganache and finish with the cake crumbs.

White Chocolate Ganache Cream

250g White chocolate
250g Heavy cream (at least 33% fat content)
370g Philadelphia cream cheese
Instructions:
1. Heat the heavy cream and add it to the white chocolate.
2. Blend with an immersion blender and leave covered with plastic wrap (touching the surface) in the refrigerator for 9–15 hours.
3. Whip the stabilized ganache, then add the Philadelphia cream cheese and combine.

A classic combination of soft red velvet sponge, cream cheese frosting and homemade raspberry filling.

14/05/2026

🍰Vanilla cake sponge
3 eggs
90 g sugar
78 g flour
A pinch of salt
1 tsp baking powder
18 g pudding powder or cornstarch

Beat the eggs until thick and fluffy, about 15 minutes.
Sift the dry ingredients and add them to the egg mixture in 2–3 stages. Mix well until there are no lumps left.

Bake at 170°C (338°F) for about 50 minutes, or until a skewer comes out clean.

11/05/2026

🍦 Homemade Ice Cream (No Ice Cream Maker)

Ingredients:

* 200 g milk chocolate
* 300 ml double cream (30–36%)
* 100 g sweetened condensed milk
* 8 Oreo cookies
1. Put 3–4 chocolate cubes into each small bag and place them in hot water for about 15 minutes to melt.
2. Meanwhile, lightly whip the double cream. Do not overwhip — it should stay soft and slightly runny.
3. Add the condensed milk to the cream and mix well.
4. Crush the Oreo cookies into crumbs and add them to the mixture.
5. Mix everything again until smooth and evenly combined.
6. Pour the mixture into the bags (it should still be soft enough to pipe or pour easily — avoid whipping it too stiff).
7. Freeze for 3–4 hours.

Enjoy 🍦
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08/05/2026

06/05/2026