Welcome Baker's

13/08/2026

HOMEMADE POCKY STICKY

Ingredients:
* ½ cup (113g) salted butter, softened
* ½ cup icing sugar
* ½ tsp vanilla extract
* 1 cup all-purpose flour
* ½ cup melted dark chocolate

Method:
* Cream the butter and icing sugar until pale and fluffy.
* Mix in the vanilla extract and all-purpose flour. Bring the dough together using a spatula until no dry pockets remain.
* Wrap the dough in cling film and chill in the freezer for 20–30 minutes until firm.
* Divide the dough into equal portions and roll them on the counter into long, thin sticks. Use a bench scraper on parchment paper to help shape them evenly.
* Place the dough sticks on a baking tray lined with a silicone mat or parchment paper.
* Bake at 180°C (350°F) for 12 minutes. Allow the biscuit sticks to cool completely.
* Pour melted dark chocolate into a tall glass. Dip each cooled stick to coat about ⅔ of its length.
* Place on parchment paper and let the chocolate set completely before serving. Store in an airtight container for up to a week!

11/08/2026

05/08/2026

MOCHA MILK CAKE IN MICROWAVE

INGREDIENTS
For the cake
1 cup milk
2 tsp vinegar
3/4 cup sugar
1/2 cup oil
1 cup all purpose flour
1/2 cup cocoa powder
1 tsp baking powder
1 tsp baking soda
1 tbsp instant coffee powder

For the soak
2 cups warm milk
1/2 cup condensed milk
2 tbsp instant coffee powder

For the ganache
1 cup dark chocolate
1 cup fresh cream
1 tbsp instant coffee powder
1/2 cup peanuts, chopped

INSTRUCTIONS
1. In a bowl, mix the milk and vinegar to form the buttermilk.
2. Once the milk curdles, add in the sugar and oil. Whisk well.
3. To this, add the all purpose flour, cocoa powder, baking powder, baking soda and instant coffee powder. Whisk to form a smooth and lump-free batter.
4. Transfer the batter to a greased microwave safe dish and bake in the microwave for 5 minutes on regular heating mode.
5. For the soak, combine the warm milk, condensed milk and instant coffee powder till smooth.
6. Poke holes in the cake using a skewer. Pour the soak gradually over the warm cake till it is completely absorbed.
7. For the ganache, add the chocolate and cream to a microwave safe bowl and microwave till the chocolate melts in 30 second intervals.
8. Once the chocolate has completely melted, add in the instant coffee powder and chopped peanuts. Mix everything together to form a glossy ganache.
9. Spread the ganache over the cooled cake. Let it rest in the fridge and chill for 30-40 minutes before serving.