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Flames Tee Confectionaries II, Lagos (2026)

30/08/2026

Creamy Biscoff Ice Cream (No Ice Cream Machine Needed)

Ingredients
2 cups (480 ml) heavy whipping cream, chilled
1 can (14 oz / 397 g) sweetened condensed milk
1 cup (250 g) Biscoff cookie butter (Lotus Biscoff spread)
1 tsp vanilla extract
Pinch of salt
8–10 Biscoff cookies, crushed (optional, for texture)

Instructions

1. Warm the Biscoff spread in the microwave for 15–20 seconds so it's easier to mix.

2. In a large bowl, whisk together the condensed milk, warmed Biscoff spread, vanilla, and salt until smooth.

3. In a separate bowl, whip the cold heavy cream until stiff peaks form.

4. Gently fold the whipped cream into the Biscoff mixture in 2–3 additions, being careful not to deflate it.

5. Fold in the crushed Biscoff cookies if using.
Pour into a freezer-safe container.

6. Drizzle a little extra melted Biscoff spread on top and swirl with a knife for a ripple effect.

7. Cover and freeze for 6–8 hours, or overnight.

To Serve
1. Let the ice cream sit at room temperature for 5–10 minutes before scooping.
2. Garnish with crushed Biscoff cookies or an extra drizzle of melted cookie butter.

Tips
1. For a richer flavor, add an extra 2–3 tablespoons of Biscoff spread.
2. If you prefer a smoother ice cream, skip the crushed cookies.
3. Store in an airtight container in the freezer for up to 2 weeks.

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30/08/2026

Here's a classic British-style Scotch egg recipe with a crisp, golden coating and a juicy sausage layer.

Classic Scotch Eggs (Makes 4)

Ingredients
4 large eggs, plus 1 extra for coating
450 g (1 lb) good-quality pork sausage meat
1 tsp Dijon or English mustard (optional)
1 tsp chopped fresh sage or parsley (optional)
Salt and freshly ground black pepper
50 g (½ cup) plain (all-purpose) flour
100 g (1½ cups) breadcrumbs (preferably panko for extra crunch)
Vegetable oil, for deep frying

Instructions

1. Cook the eggs
1. Bring a saucepan of water to a boil.
2. Carefully lower in the 4 eggs and cook for:
6½ minutes for a slightly runny yolk
8 minutes for a jammy yolk
10 minutes for a fully set yolk
3. Transfer immediately to ice water to stop the cooking.
4. Peel the eggs once cool.

2. Prepare the sausage
1. Mix the sausage meat with the mustard, herbs (if using), and a little black pepper.
2. Divide into 4 equal portions.
3. Flatten each portion into a thin patty large enough to wrap around an egg.

3. Wrap the eggs
1. Dust each peeled egg lightly with flour.
2. Wrap a sausage patty evenly around each egg, sealing any gaps.

4. Bread the eggs
1. Place flour, beaten egg, and breadcrumbs in three separate bowls.
2. Roll each sausage-covered egg in flour, then beaten egg, then breadcrumbs.
3. For an extra-crispy coating, dip again in egg and breadcrumbs.

5. Fry
1. Heat oil to 170°C (340°F).
2. Fry the Scotch eggs for 6–8 minutes, turning occasionally, until golden brown and the sausage reaches an internal temperature of 71°C (160°F).

Tips
1. Chilling the wrapped eggs for 15–20 minutes before breading helps them hold their shape.
2. If you're nervous about deep frying, brown the Scotch eggs in a skillet for 2–3 minutes, then finish them in a 190°C (375°F) oven for about 15–20 minutes.

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29/08/2026

Moist Lemon Cupcakes (12 Cupcakes)

Ingredients
200 g all-purpose flour
200 g granulated sugar
200 g unsalted butter (softened)
3 large eggs
2 tsp baking powder
¼ tsp salt
2 tbsp fresh lemon juice
Zest of 1–2 lemons
1 tsp vanilla extract
2–3 tbsp milk (if needed)

Instructions

1. Preheat your oven to 175°C (350°F) and line a 12-cup muffin tray with cupcake liners.

2. Cream the butter and sugar until light and fluffy (3–5 minutes).

3. Beat in the eggs one at a time.

4. Add the vanilla extract, lemon zest, and lemon juice.

5. In a separate bowl, whisk together the flour, baking powder, and salt.

6. Gradually fold the dry ingredients into the wet ingredients.

7. Add the milk if the batter seems too thick.

8. Fill each cupcake liner about ⅔ full.

9. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.

10. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Lemon Buttercream Frosting

Ingredients
250 g unsalted butter, softened
500 g icing sugar
2 tbsp fresh lemon juice
1 tsp lemon zest
1 tsp vanilla extract
1–2 tbsp milk (if needed)

Method
1. Beat the butter until creamy.
2. Gradually add the icing sugar.
3. Add the lemon juice, lemon zest, and vanilla.
4. Beat for 3–5 minutes until light and fluffy.
5. Add a little milk if needed to achieve your desired piping consistency.

Tip: For a brighter yellow color, add a tiny drop of yellow food coloring. Garnish with a little grated lemon zest or a thin slice of lemon for a beautiful finish.

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27/08/2026

Moist Carrot Cake Recipe (8-inch Round Cake)

Ingredients

Dry Ingredients
250 g (2 cups) all-purpose flour
2 tsp baking powder
1 tsp baking soda
½ tsp salt
2 tsp ground cinnamon
½ tsp ground nutmeg (optional)

Wet Ingredients
200 g (1 cup) granulated sugar
100 g (½ cup) brown sugar
180 ml (¾ cup) vegetable oil
3 large eggs
1 tsp vanilla extract

Add-ins
250 g (about 2½ cups) finely grated carrots
100 g (1 cup) chopped walnuts or pecans (optional)
80 g (½ cup) raisins (optional)

Instructions

1. Preheat the oven to 175°C (350°F). Grease and line an 8-inch round cake pan.

2. In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

3. In another bowl, whisk the granulated sugar, brown sugar, oil, eggs, and vanilla until well combined.

4. Gradually add the dry ingredients to the wet ingredients and mix just until combined.

5. Fold in the grated carrots, nuts, and raisins.

6. Pour the batter into the prepared pan and smooth the top.

7. Bake for 40–50 minutes, or until a skewer inserted into the center comes out clean.

8. Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

Cream Cheese Frosting

Ingredients
250 g cream cheese, softened
100 g unsalted butter, softened
500 g icing sugar
1 tsp vanilla extract

Method
1. Beat the butter and cream cheese until smooth.
2. Gradually add the icing sugar.
3. Add the vanilla extract and beat until light and fluffy.
4. Chill for 15–20 minutes if needed before frosting the cake.

Tips
1. Use freshly grated carrots instead of pre-shredded ones for a moister cake.
2. Avoid overmixing the batter to keep the cake soft.
3.For extra flavor, add ½ cup crushed pineapple (well drained) or ½ cup shredded coconut.

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27/08/2026

Classic Fruitcake Recipe

Save this recipe, Christmas is in 3 months time
Here’s a classic moist fruitcake that’s rich, spiced, and packed with dried fruit.

Ingredients
2 cups (300 g) mixed dried fruit — raisins, currants, cranberries, chopped dates, etc.
½ cup (75 g) candied cherries, chopped
½ cup (60 g) chopped walnuts or pecans
½ cup (120 ml) orange juice, apple juice, rum, or brandy
½ cup (115 g) butter, softened
¾ cup (150 g) brown sugar
2 large eggs
1 tsp vanilla extract
1½ cups (190 g) all-purpose flour
1 tsp baking powder
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp ground cloves
¼ tsp salt
Zest of 1 orange

Method

1. Soak the fruit:
Combine dried fruit and cherries with the juice, rum, or brandy. Leave for at least 1 hour, or preferably overnight.

2. Heat oven to 325°F (165°C). Grease and line an 8-inch (20-cm) round cake pan or standard loaf pan with parchment.

3. Cream butter and brown sugar until fluffy. Beat in the eggs one at a time, then add vanilla and orange zest.

4. In another bowl, combine flour, baking powder, spices, and salt.

5. Fold the dry ingredients into the butter mixture. Stir in the soaked fruit, any remaining
soaking liquid, and nuts.

6. Spoon into the pan and smooth the top.

7. Bake for about 1¼–1½ hours, until a skewer inserted into the center comes out without wet batter. If the top browns too quickly, loosely cover it with foil.

8. Cool completely before slicing. The flavor is even better the following day.

For a traditional boozy fruitcake, brush the cooled cake with 1–2 tablespoons of rum or brandy and wrap it tightly.

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21/08/2026

🌈 Pastel Rainbow Layer Cake

Ingredients

For the cake
• 2 cups (250g) all-purpose flour
• 1 cup (200g) granulated sugar
• ½ cup (115g) butter, softened
• 3 large eggs
• ½ cup (120ml) milk
• 1 teaspoon vanilla extract
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• Pink, purple and blue/teal food colouring

For the buttercream
• 1 cup (225g) butter, softened
• 3 cups (360g) icing sugar
• 2–4 tablespoons (30–60ml) milk
• 1 teaspoon vanilla extract
• A pinch of salt
• Pink food colouring

For decoration
• Rainbow sprinkles

Instructions

Cream the softened butter and sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Add the vanilla.

Sift together the flour, baking powder and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix just until combined.

Divide the batter into separate bowls and colour each portion pink, purple and teal/blue.

Pour the coloured batters into greased and lined cake pans. Bake at 170°C (340°F) for about 20–25 minutes, or until a toothpick inserted in the centre comes out clean.

Allow the cakes to cool completely before assembling.

For the buttercream, beat the butter until smooth and fluffy. Gradually add the icing sugar, then add vanilla, salt and enough milk to achieve a smooth spreading consistency. Colour the buttercream pink.

Place the cake layers on top of one another, spreading a thin layer of buttercream between each layer.

Cover the entire cake with pink buttercream and smooth the sides and top.

Decorate generously with rainbow sprinkles.

Chill the cake briefly, then slice and serve to reveal the beautiful pastel layers. 🌈🍰

21/08/2026

Coconut Flakes Recipe

Here's a simple and delicious homemade coconut flakes (sweet toasted coconut chips) recipe.

Ingredients
2 mature coconuts
2 tablespoons sugar (optional, for sweet flakes)
¼ teaspoon salt (optional)
1 teaspoon vanilla extract (optional)
1 tablespoon melted butter or coconut oil (optional, for extra flavor)

Instructions

1. Break the coconuts, remove the flesh, and peel off the brown skin if you prefer white flakes.

2. Wash and pat the coconut dry.

3. Use a vegetable peeler or grater to shave the coconut into thin flakes.

4. In a bowl, mix the flakes with the sugar, salt, vanilla, and melted butter or coconut oil if using.

5. Spread the flakes in a single layer on a baking tray.

6. Bake at 150°C (300°F) for 10–20 minutes, stirring every 5 minutes until lightly golden.

7. Watch carefully—they brown quickly.

Without an oven:

5. Toast in a dry frying pan over low heat, stirring constantly until golden.

6. Allow the flakes to cool completely. They will become crisp as they cool.

Storage:

7. Store in an airtight container at room temperature for up to 2 weeks.

8. For longer storage, refrigerate for up to 1 month or freeze for up to 3 months.

These coconut flakes are great for topping cakes, cupcakes, yogurt, cereal, smoothie bowls, or eating as a snack.

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21/08/2026

Classic Vanilla Pudding (Homemade)

Makes: 4 servings
Prep time: 10 minutes
Cook time: 10 minutes
Chill time: 2 hours

Ingredients
2 cups (480 ml) whole milk
½ cup (100 g) granulated sugar
3 tablespoons cornstarch
¼ teaspoon salt
2 large egg yolks
2 tablespoons unsalted butter
2 teaspoons vanilla extract (or 1 teaspoon vanilla bean paste)

Instructions

1. In a medium saucepan, whisk together the sugar, cornstarch, and salt.

2. Gradually whisk in the milk until smooth.

3. In a small bowl, lightly beat the egg yolks.

4. Cook the milk mixture over medium heat, whisking constantly, until it begins to thicken (about 5–7 minutes).

5. Slowly whisk a few spoonfuls of the hot mixture into the egg yolks to temper them.

6. Pour the tempered egg mixture back into the saucepan and cook for 1–2 more minutes, whisking constantly, until thick and just beginning to bubble.

7. Remove from the heat and stir in the butter and vanilla until smooth.

8. Divide into serving dishes. Press plastic wrap directly onto the surface if you want to prevent a skin from forming.

9. Refrigerate for at least 2 hours before serving.

Optional Toppings

1. Whipped cream
2. Fresh berries or sliced bananas
3. Crushed vanilla wafers
4. Chocolate shavings
5. A sprinkle of cinnamon or nutmeg

Tips
👌For an extra-rich pudding, replace ½ cup of the milk with heavy cream.
👌If the pudding develops lumps, strain it through a fine-mesh sieve before chilling.
👌Store covered in the refrigerator for up to 3 days.

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20/08/2026

Classic Butter Cookies

Here's a classic butter cookie recipe that's crisp on the edges, tender in the center, and perfect for tea or coffee.

Ingredients
1 cup (227 g) unsalted butter, softened
¾ cup (150 g) granulated sugar
1 large egg
1 teaspoon vanilla extract
2½ cups (315 g) all-purpose flour
¼ teaspoon salt
Optional:
1 teaspoon almond extract (for extra flavor)
Colored sprinkles or coarse sugar for decoration

Instructions

1. Preheat your oven to 350°F (175°C). Line a baking tray with parchment paper.
2. In a large bowl, beat the softened butter and sugar until light and fluffy (about 2–3 minutes).
3. Mix in the egg and vanilla extract until well combined.
4. Add the flour and salt gradually, mixing until a soft dough forms.
5. Fill a piping bag fitted with a large star tip and pipe swirls or desired shapes onto the prepared baking tray. (If the dough is too firm to pipe, let it sit at room temperature for a few minutes.)
6. If desired, decorate with sprinkles or coarse sugar.
7. Bake for 10–12 minutes, or until the edges are lightly golden.
8. Let the cookies cool on the baking tray for 5 minutes, then transfer to a wire rack to cool completely.

Tips

1. For richer flavor, use high-quality butter.
2. Chill the shaped cookies for 10–15 minutes before baking to help them hold their shape.
3. Store in an airtight container for up to 1 week, or freeze for up to 3 months.

Enjoy your homemade butter cookies! 🍪

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14/08/2026

Oreo Cake

Here's a simple and delicious homemade Oreo cake recipe.

Serves: 8–10
Prep time: 20 minutes
Bake time: 30–35 minutes

Ingredients

For the cake
2 cups all-purpose flour
1½ tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter (softened)
1 cup sugar
2 eggs
1 tsp vanilla extract
1 cup milk
10 Oreo cookies, crushed

For the frosting
1 cup heavy whipping cream (chilled)
3 tbsp powdered sugar
8–10 Oreo cookies, finely crushed

Instructions

1. Preheat the oven to 180°C (350°F). Grease and line an 8-inch cake pan.
2. In a bowl, mix the flour, baking powder, baking soda, and salt.
3. In another bowl, beat the butter and sugar until light and fluffy.
4. Add the eggs one at a time, then mix in the vanilla.
5. Gradually add the dry ingredients, alternating with the milk. Mix until just combined.
6. Fold in the crushed Oreo cookies.
7. Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the cake cool completely.

Make the frosting
1. Whip the chilled heavy cream with powdered sugar until stiff peaks form.
2. Fold in the crushed Oreo cookies.

Assemble
1. Spread the frosting over the cooled cake.
2. Decorate with extra Oreo cookies, cookie crumbs, or chocolate shavings.

Tips
For a richer chocolate flavor, replace ¼ cup of the flour with cocoa powder.
Keep the cake refrigerated if using whipped cream frosting.
Serve chilled for the best Oreo flavor.
Enjoy your homemade Oreo cake! 🍰

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Flames Tee Confectionaries II

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