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Crispy Fish Batter RecipeIngredientsFor the Fish1kg fish fillets or fish pieces1 teaspoon salt1 teaspoon black pepper1 t...
16/05/2026

Crispy Fish Batter Recipe

Ingredients

For the Fish

1kg fish fillets or fish pieces

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon paprika

1 teaspoon garlic powder

1 tablespoon lemon juice

For the Batter

2 cups all-purpose flour (250g)

½ cup cornstarch (60g)

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon paprika

½ teaspoon black pepper

1 teaspoon garlic powder

1 egg

1½ cups cold water or cold milk (375ml)

1 tablespoon vegetable oil

Instructions

Wash and pat the fish dry.

Season the fish with salt, black pepper, paprika, garlic powder, and lemon juice. Leave for 10–15 minutes.

In a bowl, combine flour, cornstarch, baking powder, salt, paprika, black pepper, and garlic powder.

In another bowl, whisk egg, cold water, and oil together.

Pour the wet mixture into the dry ingredients and mix lightly until smooth.

Dip each fish piece into the batter and coat properly.

Fry in hot oil on medium heat until golden brown and crispy.

Remove and place on paper towel to drain excess oil.

Serve hot with chips, ketchup, or pepper sauce.

Moist Chocolate Cake Slice RecipeIngredientsFor the Cake2 cups all-purpose flour (250g)¾ cup cocoa powder (75g)2 cups su...
16/05/2026

Moist Chocolate Cake Slice Recipe

Ingredients

For the Cake

2 cups all-purpose flour (250g)

¾ cup cocoa powder (75g)

2 cups sugar (400g)

1 tsp baking powder (5g)

2 tsp baking soda (10g)

½ tsp salt (3g)

2 eggs

1 cup milk (250ml)

½ cup vegetable oil (120ml)

1 tbsp vanilla extract (15ml)

1 cup hot coffee or hot water (250ml)

For the Chocolate Frosting

1 cup butter (227g)

3½ cups icing sugar (440g)

½ cup cocoa powder (50g)

3–4 tbsp milk (45–60ml)

1 tsp vanilla extract (5ml)

Instructions

Preheat oven to 175°C. Grease and line two cake pans.

In a bowl, mix flour, cocoa powder, sugar, baking powder, baking soda, and salt.

Add eggs, milk, oil, and vanilla. Mix until smooth.

Pour in the hot coffee or hot water and stir gently. The batter will be thin.

Divide batter into pans and bake for 30–35 minutes or until a toothpick comes out clean.

Allow cakes to cool completely.

For the frosting, beat butter until creamy. Add icing sugar and cocoa powder gradually. Pour in milk and vanilla, then whip until fluffy.

Layer and frost the cake. Chill slightly before slicing into snack-size portions and packing into containers like the picture.

15/05/2026

🎂 5 Tricks To Trim Square Cakes Like A Pro
1. Chill your cake first
A cold cake is firmer and easier to trim without breaking or crumbling.
2. Use a long serrated knife
Short knives create uneven cuts. A long bread knife gives smoother, straighter edges.
3. Trim little by little
Don’t cut too deep at once. Small trims help you maintain sharp square edges.
4. Mark your guide lines first
Use a ruler or scraper to lightly mark where you want to cut before trimming.
5. Clean your knife after every cut
Wiping your knife between cuts keeps the edges neat and professional-looking.

Chocolate Vanilla Swirl CupcakesIngredientsChocolate Cupcakes • 1 1/2 cups all-purpose flour (188g) • 1/2 cup cocoa powd...
15/05/2026

Chocolate Vanilla Swirl Cupcakes

Ingredients

Chocolate Cupcakes
• 1 1/2 cups all-purpose flour (188g)
• 1/2 cup cocoa powder (50g)
• 1 cup sugar (200g)
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 2 eggs
• 1/2 cup vegetable oil (120ml)
• 1 cup milk (240ml)
• 1 tsp vanilla extract
• 1/2 cup hot coffee or hot water (120ml)

Vanilla Buttercream
• 1 cup butter (226g)
• 3 cups icing sugar (375g)
• 2 tbsp milk (30ml)
• 1 tsp vanilla extract

Chocolate Buttercream
• 1/2 cup butter (113g)
• 1 1/2 cups icing sugar (188g)
• 1/4 cup cocoa powder (25g)
• 2 tbsp milk (30ml)
• 1 tsp vanilla extract

Instructions

Preheat oven to 175°C (350°F). Line a cupcake tray with cupcake liners.

In a bowl, combine flour, cocoa powder, sugar, baking soda, baking powder, and salt. Add eggs, oil, milk, and vanilla extract. Mix until smooth. Stir in hot coffee or water.

Fill cupcake liners halfway and bake for 18–22 minutes or until a toothpick inserted comes out clean. Allow to cool completely.

For the vanilla buttercream, beat butter until creamy. Add icing sugar, milk, and vanilla extract and whip until light and fluffy.

For the chocolate buttercream, beat butter, icing sugar, cocoa powder, milk, and vanilla extract until smooth and fluffy.

Place both frostings side by side in a piping bag fitted with a large star tip to create the swirl effect. Pipe onto cooled cupcakes and serve.

15/05/2026

Christmas Funfetti Quick Bread

Ingredients

Dry Ingredients
• All-purpose flour – 2 cups (250g)
• Baking powder – 2 tsp
• Baking soda – ¼ tsp
• Salt – ¼ tsp

Wet Ingredients
• Granulated sugar – 1 cup (200g)
• Unsalted butter – ½ cup (115g), melted or very soft
• Eggs – 2 large
• Vanilla extract – 1 tbsp
• Milk – ¾ cup (180ml)
• Sour cream or plain yogurt – ½ cup (120g)

Funfetti Mix-in
• Christmas sprinkles (red + green jimmies) – ½ cup (80g)

Optional Topping
• 2 tbsp sugar or coarse sugar for a crunchy top
• Extra sprinkles

Instructions

Preheat the oven to 170°C (340°F) and line a loaf pan with parchment paper.
Whisk the melted butter and sugar together until smooth.
Add the eggs, milk, sour cream or yogurt, and vanilla extract, mixing until creamy.
In another bowl, mix the flour, baking powder, baking soda, and salt.
Add the dry ingredients to the wet mixture and stir gently until just combined.
Fold in the Christmas sprinkles carefully to avoid color bleeding.
Pour the batter into the prepared loaf pan and smooth the top.
Sprinkle extra sugar and sprinkles on top if desired.
Bake for 45–55 minutes, until golden and a skewer inserted comes out clean.
Let the bread cool fully before slicing for clean cuts and intact sprinkles.

Triple Chocolate SconesIngredients • 2 cups all-purpose flour (250g) • 1/4 cup cocoa powder (25g) • 1/3 cup sugar (67g) ...
15/05/2026

Triple Chocolate Scones

Ingredients
• 2 cups all-purpose flour (250g)
• 1/4 cup cocoa powder (25g)
• 1/3 cup sugar (67g)
• 1 tbsp baking powder
• 1/4 tsp salt
• 1/2 cup cold butter, cubed (113g)
• 1/2 cup milk (120ml)
• 1/4 cup heavy cream (60ml)
• 1 egg
• 1 tsp vanilla extract
• 1/2 cup milk chocolate chips (90g)
• 1/2 cup dark chocolate chips (90g)
• 1/4 cup white chocolate chips (45g)

Chocolate Drizzle (Optional)
• 1/2 cup melted chocolate (90g)
• 1 tbsp cream or milk (15ml)

Instructions

Preheat oven to 200°C (400°F). Line a baking tray with parchment paper.

In a large bowl, combine flour, cocoa powder, sugar, baking powder, and salt. Rub in the cold butter until the mixture looks like coarse crumbs.

In another bowl, whisk together milk, cream, egg, and vanilla extract. Pour into the dry ingredients and mix gently until just combined. Fold in all three chocolate chips.

Turn dough onto a lightly floured surface and shape into a thick rectangle disc. Cut into 8 wedges.

Place on the prepared tray and bake for 15–18 minutes until firm and slightly crisp on the edges.

Allow to cool slightly, then drizzle with melted chocolate if desired. Serve warm or at room temperature.

Chocolate Chip Cookie Brownies (Brookies)IngredientsBrownie Layer • 1/2 cup butter (113g) • 1 cup sugar (200g) • 2 eggs ...
15/05/2026

Chocolate Chip Cookie Brownies (Brookies)

Ingredients

Brownie Layer
• 1/2 cup butter (113g)
• 1 cup sugar (200g)
• 2 eggs
• 1 tsp vanilla extract
• 1/3 cup cocoa powder (35g)
• 1/2 cup all-purpose flour (63g)
• 1/4 tsp salt
• 1/4 tsp baking powder
• 1/2 cup chocolate chips (90g)

Cookie Layer
• 1/2 cup butter, softened (113g)
• 1/2 cup brown sugar (100g)
• 1/4 cup sugar (50g)
• 1 egg
• 1 tsp vanilla extract
• 1 1/4 cups all-purpose flour (156g)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup chocolate chips (135g)

Instructions

Preheat oven to 175°C (350°F). Grease and line an 8x8-inch baking pan with parchment paper.

For the brownie layer, melt butter and mix with sugar. Add eggs and vanilla extract. Stir in cocoa powder, flour, salt, and baking powder until combined. Fold in chocolate chips and spread into the prepared pan.

For the cookie layer, cream butter, brown sugar, and sugar until light. Add egg and vanilla extract. Mix in flour, baking soda, and salt. Fold in chocolate chips.

Drop spoonfuls of cookie dough over the brownie batter and gently spread slightly.

Bake for 30–35 minutes or until the top is golden and a toothpick inserted comes out with a few moist crumbs.

Allow to cool completely before slicing into squares.

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15/05/2026

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Caramel Swiss Roll CakeIngredientsFor the Sponge Cake • 4 large eggs • ½ cup granulated sugar (100g) • 1 cup all-purpose...
15/05/2026

Caramel Swiss Roll Cake

Ingredients

For the Sponge Cake
• 4 large eggs
• ½ cup granulated sugar (100g)
• 1 cup all-purpose flour (125g)
• 1 tsp baking powder
• ¼ cup milk (60ml)
• 2 tbsp vegetable oil
• 1 tsp vanilla extract

For the Caramel Filling
• 1 cup caramel sauce or dulce de leche (300g)
• ½ cup whipping cream (120ml)

For the Caramel Ganache Topping
• 1 cup caramel chocolate or dulce de leche spread (250g)
• ½ cup heavy cream (120ml)

Instructions

Preheat oven to 170°C (340°F). Line a flat baking tray or swiss roll pan with parchment paper.

In a bowl, whisk eggs and sugar until pale, thick, and fluffy. Add vanilla extract.

Sift in flour and baking powder, then gently fold into the egg mixture. Add milk and oil and mix lightly until smooth.

Pour batter into the prepared tray and spread evenly. Bake for 10–12 minutes or until soft and lightly golden.

Place a clean towel or parchment paper on the cake, turn it out immediately, and roll gently while still warm. Leave to cool.

Whip the cream until slightly thick, then mix with caramel sauce.

Unroll the cooled cake carefully and spread the caramel filling evenly. Roll the cake back tightly.

Heat the cream slightly and mix with caramel chocolate or spread until smooth and glossy. Pour over the swiss roll.

Pipe extra caramel cream on top for decoration and chill before slicing.

15/05/2026

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Vanilla Layer Cake with Vanilla ButtercreamIngredients (Vanilla Cake – makes 3 layers, 8-inch)All-purpose flour – 2½ cup...
14/05/2026

Vanilla Layer Cake with Vanilla Buttercream

Ingredients (Vanilla Cake – makes 3 layers, 8-inch)
All-purpose flour – 2½ cups (310g)
Baking powder – 2½ teaspoons
Salt – ½ teaspoon
Unsalted butter – 1 cup (226g)
Granulated sugar – 1¾ cups (350g)
Eggs – 4 large
Full cream milk – 1 cup (240ml)
Vanilla extract – 2 teaspoons
Ingredients (Vanilla Buttercream)
Unsalted butter – 1½ cups (340g)
Icing sugar – 5–6 cups (600–720g)
Milk or whipping cream – 3–5 tablespoons
Vanilla extract – 2 teaspoons
Salt – a pinch

Instructions (Cake)
Preheat oven to 170°C / 340°F. Grease and line three 8-inch cake pans.
Whisk flour, baking powder, and salt together and set aside.
Cream butter and sugar until very light and fluffy. This step is important for a soft crumb.
Add eggs one at a time, mixing well after each addition. Stir in vanilla.
Add the flour mixture and milk alternately, starting and ending with flour. Mix gently until smooth.
Divide batter evenly into pans and level the tops.
Bake for 25–30 minutes until golden and a skewer comes out clean.
Allow cakes to cool for 10 minutes in pans, then turn out onto a rack to cool completely.

Instructions (Buttercream)
Beat butter until pale and creamy.
Add icing sugar gradually, mixing on low speed.
Add vanilla, salt, and milk a little at a time until smooth, fluffy, and spreadable.
Beat for 3–5 minutes for a light bakery-style finish.

Assembly
Level cake layers if needed.
Spread an even layer of buttercream between each cake layer.
Stack gently, keeping the cake straight.
Chill for 20–30 minutes before final decoration or covering.

Address

Ekpoma

Telephone

+2347067205155

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