How To Bake Cakes Tutorials

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How To Bake Cakes Tutorials How to decorate cakes tutorials will help you learn baking and cake decorating for you family or eve

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Don’t throw away your naartjie / satsuma peels Make your own dried  naartjie peel for your koesisters, cakes  and biscui...

Don’t throw away your naartjie / satsuma peels

Make your own dried naartjie peel for your koesisters, cakes and biscuits.

Keep peels of your naartjies / satsumas. Dry in the oven on low heat 100-120 degrees Celsius until dry and crispy or just leave it in the sun on a windowsill for a few days. Cool down and grind into a powder.

Store in a airtight glass container for upto 2 months.

sugared donuts 🍩😍Ingredients:*For the mass16 g dry yeast250 ml of lukewarm milk100 ml of lukewarm water120 g butter at r...

sugared donuts 🍩😍
*For the mass
16 g dry yeast
250 ml of lukewarm milk
100 ml of lukewarm water
120 g butter at room temperature
580g of flour
3 eggs
30g of sugar
*To bathe the donuts
Sugar (amount needed)
ground cinnamon to taste
In a container, put the milk, water and add the yeast with 1 teaspoon of sugar, and let it rest for approximately 10 minutes (until it bubbles).
Separately, in a bowl and with the help of a spatula we are going to cream the butter and the sugar, then we add the eggs 1 by 1 to integrate very well, immediately we add the yeast mixture, little by little flour and knead until it has smooth and manageable consistency, we take out and knead on the work table for about 10 to 15 minutes.
Let rest in a bowl greased with oil for 30 minutes, put the dough in the center and cover with a cloth so that it doubles in volume.
Apart, in a bowl we are going to mix sugar and ground cinnamon, and reserve it.
After the rest time we are going to spread with the help of a rolling pin, and cut the donuts with an approximate thickness of 1 cm. We remove the centers. We are placing them on trays sprinkled with flour, we gather the leftovers and we extend them again to continue cutting more donuts.
We let them rest and double their volume, I have placed squares of baking paper on them to be able to handle them better when taking them to fry.
Before the end of the resting time, we bring a casserole with enough oil to the fire and let it heat to a medium temperature. When the donuts have doubled in size, we begin to place them one by one in the casserole with hot oil. With the help of some tongs or with sticks, turn it over and let it cook completely (remember if your oil is too hot, they will cook on the outside but they will remain raw on the inside). Remove and let the excess fat drain. Before they cool completely, cover them with the mixture of sugar and cinnamon and let them cool completely on a wire rack. With the rest of the dough that was left over I formed a small braid to take advantage of the dough

My daughter made this Philly Cheesesteak Quesadilla 😍 , y'all help me make her day with compliments ...Be kind ❤️INGREDI...

My daughter made this Philly Cheesesteak Quesadilla 😍 , y'all help me make her day with compliments ...Be kind ❤️
1 (1 pound) beef top sirloin, thinly sliced
2 small onions, sliced
2 green bell peppers, sliced
1 cup barbecue sauce (such as Bull’s-Eye(R) Texas-Style Bold Barbecue Sauce)
8 (10 inch) flour tortillas
2 cups shredded Cheddar cheese
-Preheat oven to 425 degrees F (220 degrees C).
-Heat a skillet over medium heat; cook and stir beef until browned, 5 to 7 minutes. Add onions and green bell peppers to beef; cook and stir until softened, 5 to 10 minutes. Pour barbecue sauce over beef mixture and simmer until sauce is slightly reduced, about 10 minutes.
-Lay 4 tortillas on a baking sheet and top each with beef mixture and Cheddar cheese. Top each Cheddar cheese layer with a tortilla.
-Bake in the preheated oven for 10 minutes; flip the quesadillas and cook until cheese is melted, about 5 minutes more.

ITALIAN CREAM STUFFED CANNONCINI (PUFF PASTRY HORNS)INGREDIENTS:YIELD: 12 cannonciniFor the custard cream (crema pastier...

YIELD: 12 cannoncini
For the custard cream (crema pastiera):
3 egg yolks
3 tablespoons (30 gr) of all-purpose flour
1/2 cup (100 gr) of sugar
1 teaspoon of vanilla extract
8 oz (235 ml) of milk
For the cannoncini:
1 sheet of puff pastry, defrosted (about 8 oz, 225 gr)
1/4 cup (50 gr) of sugar
1 egg (for egg wash)
powdered sugar to decorate
Start by preparing the custard cream (crema pastiera):
Warm up the milk until hot (not boiling).
In a medium-sized pan, whisk the egg yolks with the sugar, vanilla extract, and flour, until light and fluffy.
Add the milk some at a time while whisking, making sure there are no lumps.
Set the pan over mediocre heat and stir continuously until it reaches a slow boil. The cream will thicken, so be careful not to let it stick to the bottom. Lower the flame and cook for a couple of more minutes, until you reach the desired thickness.
Pour the cream into a glass bowl, cover with plastic wrap, and let it cool down. Chill for at least one hour.
For the pastry horns:
Preheat the furnace to 400°F (200°C).
Spray some sugar on the counter and on top of the puff pastry and roll it out to a rectangle about 9 by 12 inches.
Cut into 12 strips (about 1 inch thick). Easy way to do it: cut the pastry into three parts, and then each part into four strips.
Roll each strip onto a horn mold (conical in shape). The pastry has to overlap (about half of the length).
Place on a baking sheet lined with parchment paper with seem (end of the strip) side down.
Beat one egg with one tablespoon of water. Brush lightly each pastry cone with the egg wash.
Make sure you keep the egg wash away from the mold. It will make it harder to remove the pastry horn from the mold once baked.
Bake at 400°F (200°C) for about 15-20 minutes until golden on top.
Let them cool down for a couple of minutes and gently remove from the mold.
Follow our Page for more delicious recipes!🤤

Fluffy Chocolate Cake 🍰😍Ingredients:2 cups (240 grams/ 8Oz) all-purpose flour2 cups (200grams/ 7Oz) sugar3/4 cup (75gram...

Fluffy Chocolate Cake 🍰😍
2 cups (240 grams/ 8Oz) all-purpose flour
2 cups (200grams/ 7Oz) sugar
3/4 cup (75grams/ 2.6Oz) cocoa powder
2 tsp baking powder
1-1/2 tsp baking soda
1/2 tsp salt
1 tsp coffee powder
1 cup (235ml) milk
1/2 cup (118ml) canola oil
2 pcs eggs
1 tsp vanilla extract
1 cup (235ml) hot water (from boiling)


500grams/ 17.6Oz semi-sweet chocolate
2 tbsp (28grams/ 1 Oz) unsalted butter
1 (250 mL) pack of cream

Step By Step Instructions :

Preheat your oven to 350F then line a round cake tin with parchment paper. In a mixing bowl, add all-purpose flour, baking soda, baking powder, and sugar then give it a mix and set it aside.

Break the eggs into a small bowl and add oil then mix it in then add milk. The milk will make your cake taste creamier, lastly add vanilla extract for flavor then set it aside. Boil one cup of water then add instant coffee and whisk it. The coffee will help accentuate the cocoa powder to make the chocolate flavor more intense. Into the coffee mixture, add a pinch of salt and cocoa powder and mix until everything is combined.

Into the dry ingredients, add the egg mixture and mix just until almost combined then add the hot coffee mixture. You don’t want to overmix your batter, mix just until everything is combined and there are no lumps. Pour the batter into the prepared cake pan and pop it into the oven for 30 to 35 minutes. For the chocolate ganache, you will need three ingredients; chocolate, cream, and butter. Add the chocolate chips into a bigger bowl then add butter.

Heat up the cream, do not boil it, heat it just to a soft simmer then add it to the chocolate and butter mixture in the bowl. Give it a mix until it melts into a smooth chocolate ganache, once done, cover it with plastic wrap and set it aside. Do not put it in the refrigerator. Once the cake is baked, remove it from the pan and let it cool down completely.

You can slice the cake in half or graze it fully. This cake is super moist and it is perfectly balanced with the ganache. You can also change the dark chocolate to milk chocolate or white chocolate and it will still come out perfect. Enjoy.

Vanilla butterfly cupcakesThese delicious vanilla butterfly cupcakes are the perfect treat for anytime of the day. Ingre...

Vanilla butterfly cupcakes

These delicious vanilla butterfly cupcakes are the perfect treat for anytime of the day.


470g pkt Basco gluten free foods vanilla cupcakes (not available in all stores)

2 Coles brand free range eggs

2/3 cup milk

3 tbsp butter

300 ml thickened cream, whipped

1/4 cup Coles brand strawberry jam

Icing sugar, to dust

Step 1
Preheat oven 180°C or 160°C fan. Make the cupcakes using the cupcake mix, eggs, milk and butter, following packet directions.

Step 2
Use a sharp knife to cut a shallow v-shaped piece from the top of each cake, leaving a 1cm border. Cut each piece in half to form the wings.

Step 3
Pipe or spoon cream into the centre of each cake and arrange wings in cream. Top with a small spoonful of jam. Dust with icing sugar to serve.

Little lemon meringue kissesWhip up these bite-sized meringue kisses for a fun and fanciful after-dinner treat. Ingredie...

Little lemon meringue kisses

Whip up these bite-sized meringue kisses for a fun and fanciful after-dinner treat.


1 cup caster sugar

4 egg whites

1 tsp finely grated lemon rind

1 tsp lemon juice

Yellow gel food colouring

Step 1
Preheat oven to 200°C/180°C fan-forced. Grease and line 2 large baking trays with baking paper.

Step 2
Sprinkle sugar onto 1 prepared tray. Bake for 5 to 6 minutes or until the edge of the sugar just starts to melt. Remove from oven. Reduce oven temperature to 100°C/80°C fan-forced.

Step 3
Using an electric mixer, beat egg whites until soft peaks form. With motor running, gradually pour sugar into egg white in a slow, steady stream. Continue beating for 5 to 6 minutes �or until sugar is dissolved. Add lemon rind and juice. Beat to combine.

Step 4
Run a skewer dipped into food colouring down the sides of a piping bag fitted with a 1cm plain nozzle to form 6 stripes. Spoon half the meringue mixture into piping bag. Pipe mixture (about 4cm in diameter), 2cm apart, onto remaining prepared tray. Repeat with more food colouring, reapplying stripes in piping bag, and remaining mixture.
Step 5
Bake for 45 minutes or until just firm to touch. Turn off oven. Cool completely in oven with door closed. Serve.

Be careful not to overbeat your meringue when adding flavourings and colours. Overbeating will remove the air and your meringue mixture will become runny.

German Chocolate Brownies 😘Try a unique version of a popular traditional chocolate treat with these homemade German Choc...

German Chocolate Brownies 😘

Try a unique version of a popular traditional chocolate treat with these homemade German Chocolate Brownies. They’re ooey, gooey, and loaded with the perfect combination of coconut, pecans, and chocolate!

1 cup salted butter cut into tablespoons
4 ounce German chocolate baking bar
2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
1/2 teaspoon fine sea salt
1 cup all-purpose flour sifted
For the topping:
1 cup granulated sugar
1 cup evaporated milk
1/2 cup salted butter cut into tablespoons
3 large egg yolks
1 & 1/2 cups toasted coconut
1 cup toasted chopped pecans
2 teaspoons vanilla extract
Melted chocolate melting wafers for garnish optional

Preheat the oven to 350°F. Line a 9x13 baking dish with parchment paper and spray with cooking spray, set aside.
Place the cut butter into a large pot or dutch oven, begin to melt the butter over medium-low heat.
Break up the chocolate bar into squares and add them to the pot, stirring occasionally, melt the chocolate with the butter until smooth.
Take off the heat and whisk in the sugar until smooth. Add the eggs one at a time and whisk them in fully before adding the next.
Whisk in the vanilla and salt. Add the flour and stir it in until fully combined with no dry patches.
Pour into the prepared baking dish. Bake for 35-38 minutes until a toothpick inserted into the center comes out mostly clean.
Place on a wire rack to cool completely.
Once the brownies are cool, make the topping. Place the sugar, evaporated milk, butter, and egg yolks into a medium-sized saucepot.
Place over medium-low heat and stir together. Stir occasionally until the butter has melted.
Bring the mixture to a simmer while still stirring occasionally so nothing sticks to the bottom. Once it hits a simmer and thickens slightly take it off the heat, about 12 minutes.
Add the coconut, pecans, and vanilla. Stir it in to combine. Continue to stir until it becomes thickened and spreadable, about 5 minutes.
Pour the frosting on top of the brownies and smooth it out. Let it cool completely.
Cut into bars and drizzle with melted chocolate if using, serve immediately.

OREO AND CHOCOLATE TRUFFLES 😋 Ingredients: 14 ears 100g (3 tablespoons) cream cheese Melted chocolate chopped hazelnuts ...


14 ears 100g (3 tablespoons) cream cheese
Melted chocolate chopped hazelnuts


1. In a blender, mix the oreo cookies and cream cheese.

2. Make balls. Dip the balls into the melted chocolate.

3. Decorate with chopped hazelnuts. Serve

Red Velvet OreosIngredientsCookies1 1/2 cups all-purpose flour2 Tbsp unsweetened cocoa powder1 tsp baking soda1/4 tsp ba...

Red Velvet Oreos

1 1/2 cups all-purpose flour
2 Tbsp unsweetened cocoa powder
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 cup granulated sugar
1/2 cup unsalted butter , softened
1 large egg
1 Tbsp liquid red food coloring
2 cups powdered sugar
1/2 cup vegetable shortening
1/2 cup unsalted butter , softened
1 Tbsp hot water
1/2 tsp vanilla extract

For the cookies:

*Position oven racks in the upper and lower thirds of the oven, preheat oven to 375 degrees. Line two cookie sheets with Silpat liners or parchment paper.

*In a mixing bowl whisk together flour, cocoa powder, baking soda, baking powder and salt to combine. In the bowl of an electric stand mixer fitted with the paddle attachment beat together butter and sugar until pale and fluffy. Mix in egg and food coloring. With mixer set on low speed add dry ingredients and mix until combined.

*Shape the dough into balls, about 1 slightly heaping tablespoon each, and place the dough balls 3-inches apart on prepared baking sheets. Using your fingers lying flat (or the bottom of a drinking glass if it's not too sticky for you), evenly flatten the dough balls slightly. Bake until edges start setting, about 7 - 8 minutes. Cool on baking sheet several minutes then transfer to a wire rack to cool completely.

*To make the filling:

*In the bowl of an electric stand mixer fitted with the paddle attachment, beat together powdered sugar, shortening, butter, water and vanilla until light and fluffy.

*Place the filling in a pastry bag fitted with 1/2-inch round tip. Turn half of the cookies over with bottoms facing upright and pipe about 1 Tbsp of the filling over cookies. Place remaining 1/2 of cookies over frosted cookies to sandwich cookies together. Store in an airtight container.



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