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Flames Tee Confectionaries II, Lagos (2026)

29/05/2026

Pink Velvet Cake Recipe

A soft, moist and fluffy pink velvet cake perfect for birthdays, celebrations, or cake sales.

Ingredients

Dry Ingredients
3 cups all-purpose flour
2½ tsp baking powder
½ tsp baking soda
½ tsp salt

Wet Ingredients
1 cup unsalted butter (or 250g baking margarine)
1½ cups sugar
4 large eggs
1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar/lemon juice)
1 tbsp vanilla flavor
1 tsp strawberry flavor (optional)
Pink food coloring (gel preferred)

Optional for Better Velvet Texture
1 tbsp cornflour
1 tsp white vinegar

Procedure

1. Preheat your oven to 170–175°C.

2. Grease and line your cake pans.

3. In a bowl, mix:
Flour
Baking powder
Baking soda
Salt
Cornflour (if using)

4. In another bowl, cream butter and sugar until light and fluffy.

5. Add eggs one at a time and mix well.

6. Add vanilla and strawberry flavor.

7. Add pink food coloring gradually until you get your desired shade of pink.

8. Alternately add the dry ingredients and buttermilk:

9. Dry → Milk → Dry → Milk → Dry

10. Add vinegar and gently fold.
Do not overmix. Mix only until combined.

11. Pour into pans and bake for:
8-inch pans: 30–40 minutes
Cupcakes: 18–22 minutes

12. Allow to cool completely before frosting.

Frosting Ideas

You can pair it with:
Vanilla buttercream
Cream cheese frosting
Strawberry buttercream
Whipped cream frosting

Tips for a Perfect Pink Velvet Cake

1. Use gel food color for a brighter pink without thinning the batter.
2. Do not overbake to keep the cake soft and moist.
3. Buttermilk gives the cake the classic velvet texture.
4. Sift dry ingredients for a smoother crumb.

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23/05/2026

Decadent Oreo Chocolate Cake Recipe 🍫🍪

A rich, moist chocolate cake loaded with Oreo flavor and covered in creamy Oreo frosting.

For the Chocolate Cake

Ingredients

2 cups all-purpose flour
¾ cup cocoa powder
1½ cups sugar
1 tsp baking powder
1½ tsp baking soda
½ tsp salt
2 eggs
1 cup milk
½ cup vegetable oil
1 tbsp vanilla extract
1 cup hot coffee or hot water
10 crushed Oreo cookies

For the Oreo Buttercream

250g butter or margarine
4–5 cups icing sugar
2 tbsp milk
1 tsp vanilla extract
8–10 crushed Oreos

For Chocolate Ganache

200g dark chocolate
150ml whipping cream

Method

Step 1: Prepare the Cake

1. Preheat oven to 170°C.
2. Grease and line two 8-inch cake pans.
3. In a bowl, mix flour, cocoa powder, sugar, baking powder, baking soda, and salt.
4. Add eggs, milk, oil, and vanilla. Mix until smooth.
5. Pour in the hot coffee or water and mix gently.
6. Fold in crushed Oreos.
7. Divide batter into pans and bake for 30–38 minutes or until a toothpick comes out clean.
8. Allow cakes to cool completely.

Step 2: Make the Oreo Buttercream

1. Beat butter until light and fluffy.
2. Add icing sugar gradually.
3. Add milk and vanilla.
4. Fold in crushed Oreos and mix well.

Step 3: Make the Ganache

1. Heat cream until hot (not boiling).
2. Pour over chopped chocolate.
3. Leave for 2 minutes, then stir until smooth.
4. Allow it to cool slightly before using.

Step 4: Assembly

1. Place first cake layer on cake board.
2. Spread Oreo buttercream.
3. Add second layer.
4. Crumb coat and chill for 15 minutes.
5. Frost the cake fully with Oreo buttercream.
6. Drip ganache around the edges.
7. Decorate with Oreos, chocolate shavings, or crushed cookies.

Tips for Extra Decadence

1. Use hot coffee instead of water to deepen the chocolate flavor.
2. Add chocolate chips to the batter for extra richness.
3. Chill the cake before slicing for cleaner layers.
4. Use both crushed and whole Oreos for decoration.

Optional Filling Upgrade

You can add:
1. Chocolate ganache between layers
2. Crushed Oreos mixed with whipped cream
3. Oreo crumbs + melted chocolate filling for a crunchy texture

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21/05/2026

Cream-Filled Doughnuts

Ingredients

For the Dough
• 4 cups all-purpose flour (500g)
• ¼ cup sugar (50g)
• 2 tsp instant yeast (6g)
• 1 tsp salt (5g)
• 1 cup warm milk (240ml)
• 2 eggs
• ¼ cup butter or margarine (60g)
• 1 tsp vanilla extract
• Oil for frying

For the Filling
• Whipped cream
• Chocolate spread or Nutella
• Caramel spread or Biscoff spread

Instructions

Mix warm milk, sugar, and yeast together. Leave for 5–10 minutes until foamy.

Add flour, salt, eggs, vanilla, and butter. Mix into a soft dough.

Knead for 10–15 minutes until smooth and elastic.

Cover and allow to rise for 1 hour or until doubled in size.

Roll out the dough to medium thickness and cut into round shapes using a cutter or cup.

Arrange on a tray, cover, and let rise again for 30–40 minutes.

Heat oil on medium-low heat and fry doughnuts until golden brown on both sides. Avoid high heat so the inside cooks properly.

Allow to cool slightly.

Slice the side of each doughnut and pipe in whipped cream, chocolate spread, or caramel filling.

Serve soft and fresh.

Tips
• Do not overcrowd the oil while frying.
• Fry on low-medium heat for soft fluffy doughnuts.
• Chill whipped cream before piping for a firmer filling.
• Dust with icing sugar if desired.

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21/05/2026

Chicken Peri Peri Pie Recipe

Credit to Laina's Baked Creations

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20/05/2026

Simple Butter Cookie Recipe

Butter cookie are rich, crisp-yet-tender cookies made with lots of butter, sugar, and flour. They’re often piped into swirls or rings and have a delicate melt-in-your-mouth texture.

Ingredients
1 cup (226 g) unsalted butter, softened
2/3 cup sugar
1 egg yolk
1 tsp vanilla extract
2 cups all-purpose flour
1/4 tsp salt

Instructions

1. Heat oven to 350°F (175°C).

2. Cream butter and sugar until light and fluffy.

3. Mix in egg yolk and vanilla.

4. Add flour and salt; mix until dough forms.

5. Pipe or shape cookies onto a baking sheet.

6. Bake 10–14 minutes until edges are lightly golden.

7. Cool before serving.

Popular Variations
Chocolate-dipped
Almond butter cookies
Spritz cookies
Jam-filled butter cookies
They pair especially well with coffee or tea.

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20/05/2026

Coconut Cookies Recipe

Coconut cookie are crunchy on the outside, slightly soft inside, and have a rich coconut flavor that’s perfect for snacks or tea time.

Ingredients
250 g all-purpose flour (about 2 cups)
100 g butter or margarine
100 g sugar
1 egg
1 cup desiccated coconut
1 tsp baking powder
1/2 tsp vanilla flavor
Pinch of salt
2–4 tbsp milk (if needed)

Method

1. Cream butter and sugar until light.

2. Add egg and vanilla, then mix well.

3. Add flour, baking powder, salt, and desiccated coconut.

4. Mix into a soft dough. Add a little milk if the dough feels too dry.

5. Scoop or roll small balls and place on a baking tray.

6. Flatten slightly with a fork.

7. Bake at 170–180°C for 12–18 minutes or until golden brown.

8. Allow to cool completely so the cookies become crisp.

Tips

Toast the coconut slightly before mixing for a stronger coconut flavor.

For extra richness, add a little powdered milk.

Store in an airtight container to keep them crunchy.

For More Crunchy Cookies
Reduce the egg slightly or bake a few minutes longer at low heat.

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20/05/2026

Red Velvet Muffins With Cream Cheese Filling

Ingredients

For the muffins

2 cups all-purpose flour

1 tbsp cocoa powder

1 tsp baking soda

1/2 tsp salt

3/4 cup granulated sugar

1/2 cup brown sugar

2 large eggs

3/4 cup buttermilk

1/2 cup vegetable oil

1 tsp vanilla extract

1 tsp white vinegar

1 tbsp red food coloring

For the cream cheese filling

8 oz (225 g) cream cheese, softened

1/4 cup sugar

1 tsp vanilla extract

Optional:

Chocolate chips

Crushed red velvet crumbs on top

Instructions

1. Prepare the filling

Mix:

cream cheese

sugar

vanilla

until smooth. Chill while making the batter.

2. Make the muffin batter

1. Heat oven to 375°F (190°C).

2. Line a muffin tray with paper liners.

3. Whisk flour, cocoa powder, baking soda, and salt.

4. In another bowl, whisk sugars, eggs, buttermilk, oil, vanilla, vinegar, and food coloring.

5. Combine wet and dry ingredients just until mixed.

Do not overmix — it keeps the muffins tender.

3. Fill the muffins

Add batter halfway into each cup.

Spoon about 1 tbsp cream cheese filling into the center.

Cover with more batter until about 3/4 full.

4. Bake

Bake for 18–22 minutes until the tops spring back lightly.

Cool 10 minutes before serving.

Tips

Use gel food coloring for deeper red color.

Chill the cream cheese filling so it stays centered.

For extra bakery-style tops, sprinkle coarse sugar before baking.

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17/05/2026

Chocolate Strawberry Layer Cake

Ingredients

For the Chocolate Cake
• 3 cups all-purpose flour (375g)
• 1 cup cocoa powder (100g)
• 2½ cups sugar (500g)
• 1 tbsp baking powder (12g)
• 1½ tsp baking soda (8g)
• 1 tsp salt (5g)
• 1 cup vegetable oil (240ml)
• 1 cup buttermilk (240ml)
• 1 cup hot coffee or hot water (240ml)
• 4 large eggs
• 1 tbsp vanilla extract (15ml)

Strawberry Filling
• 2 cups fresh strawberries, chopped (300g)
• ⅓ cup sugar (67g)
• 1 tbsp cornstarch (8g)
• 2 tbsp water (30ml)

Strawberry Buttercream
• 2 cups unsalted butter (454g)
• 6 cups icing sugar (720g)
• ¼ cup strawberry puree (60ml)
• 1 tsp vanilla extract (5ml)
• Pinch of salt

Chocolate Ganache
• 1 cup dark chocolate (170g)
• ½ cup heavy cream (120ml)

Instructions

Chocolate Cake
• Preheat oven to 170°C.
• Grease and line three 8-inch cake pans.
• In a bowl, combine flour, cocoa powder, sugar, baking powder, baking soda, and salt.
• Add oil, buttermilk, eggs, and vanilla extract.
• Mix until smooth.
• Pour in hot coffee or water and mix gently.
• Divide batter into pans and bake for 30–35 minutes.
• Allow cakes to cool completely.

Strawberry Filling
• Add strawberries and sugar into a saucepan.
• Cook on medium heat until juicy.
• Mix cornstarch with water and add into strawberries.
• Stir until thickened.
• Cool completely before use.

Strawberry Buttercream
• Beat butter until fluffy.
• Add icing sugar gradually.
• Mix in strawberry puree, vanilla, and salt.
• Beat until smooth and creamy.

Ganache
• Heat cream until warm.
• Pour over chocolate and allow to sit for 1 minute.
• Stir until glossy.

Assembly
• Place first cake layer on board.
• Pipe buttercream around edges.
• Add strawberry filling in the center.
• Repeat layers.
• Cover cake with strawberry buttercream.
• Drip ganache around the cake edges.
• Chill before slicing.

Result: Moist rich chocolate cake layered with creamy strawberry frosting and juicy strawberry filling just like the picture.

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17/05/2026

Vanilla Custard Cake

Ingredients
For the Cake:
2½ cups (312g) all-purpose flour
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
¾ cup (170g) unsalted butter, softened
1¾ cups (350g) granulated sugar
4 large eggs
1 tbsp vanilla extract
1 cup (240ml) whole milk
½ cup (120ml) custard (thick, cooked and cooled)
For the Buttercream Frosting:
1 cup (226g) unsalted butter, room temperature
4 cups (480g) powdered sugar
2–3 tbsp milk or heavy cream
1 tsp vanilla extract
Pinch of salt

Instructions
Preheat your oven to 175°C (350°F). Grease and line three 8-inch round cake pans with parchment paper. In a medium bowl, sift together the flour, baking powder, baking soda, and salt.

In a large bowl, beat the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each. Stir in the vanilla extract.

Add the dry ingredients to the wet mixture in three parts, alternating with milk and ending with dry ingredients. Mix until just combined. Fold in the cooled custard gently to avoid overmixing.

Divide the batter evenly among the three prepared pans. Bake for 22–25 minutes or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

For the frosting, beat the butter until creamy. Gradually add powdered sugar, then the vanilla and a pinch of salt. Add milk a tablespoon at a time until you reach a spreadable consistency.

Once the cakes are completely cool, spread buttercream between the layers, then frost the top and sides. Smooth the surface or decorate as desired.

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15/05/2026

🍫 Nutella Brownies Recipe

🕒 Prep Time: 10 mins
🕒 Bake Time: 20–25 mins
🍽 Yield: 9–12 brownies

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Ingredients

1 cup (280 g) Nutella

2 large eggs

½ cup (65 g) all-purpose flour

¼ cup (50 g) sugar (optional, for extra sweetness)

¼ teaspoon salt

1 teaspoon vanilla extract (optional)

Optional Add-ins:

¼ cup chocolate chips or chunks

A handful of crushed nuts (e.g., hazelnuts or walnuts)

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Instructions

1. Preheat oven to 175°C (350°F).
Line a square baking pan (8x8 inch) with parchment paper or lightly grease it.

2. Mix wet ingredients:
In a mixing bowl, whisk together Nutella and eggs until smooth and shiny.

3. Add dry ingredients:
Stir in flour, salt, and sugar (if using). Mix until just combined — don’t overmix.

4. Add extras (optional):
Fold in chocolate chips or nuts for extra texture.

5. Bake:
Pour the batter into the prepared pan and spread evenly.
Bake for 20–25 minutes or until the edges are set but the center is slightly soft.

6. Cool and serve:
Let it cool completely before cutting into squares for that fudgy texture.

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💡 Tips

For extra fudgy brownies, bake closer to 20 minutes.

For cakier brownies, bake a few minutes longer.

Drizzle extra warm Nutella on top after baking for a glossy finish.

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Flames Tee Confectionaries II

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