WHITE COCONUT CAKE WITH CHOCOLATE GANACHE

If you like coconut, you're gonna love this cake! It's perfect for any occasion, any time of the year. Very easy to make and delicious. And because it's Cat Day today, I made it look like a white cat ;)

Ingredients for the cake :

• 4 egg whites
• 120 g sugar
• 120 g flour
• 30 g coconut oil (or butter)
• 40 ml milk
• 1 tsp vanilla extract
• 2 tsp baking powder
• pinch of salt
• 40 g coconut flakes

Beat the egg whites till soft peaks, then start adding the sugar one tbsp at a time with a pinch of salt, and beat for abour 5 minutes for the sugar to dissolve. Sieve in the flour and baking powder and mix into the egg whites on low speed for few seconds. Melt the coconat oil if you have it initially set (or butter) and let it cool slightly, then mix the oil with milk and vanilla extract and fold it into the mixture gently. Next add the coconut flakes and fold till combined.

Grease and line the bottom of a 23 cm baking pan and spread the batter evenly. Bake at 180°C (350°F) for 20 - 25 minutes. Let cool to room temperaturę before decorating.

Ingredients for the white chocolate ganache :

• 300 g white chocolate
• 100 ml whipping cream

Chop the chocolate into small pieces. Heat the cream till hot and pour over the chocolate. Let it sit for a minute then stirr to dissolve the chocolate. To help it dissolve you can place the ganache in a microwave for 20-30 seconds. Let the ganache cool completly and place it in a freezer for 15 minutes. Whip the ganache with a hand mixer till pale and fluffy.

I have cut out some shapes using white chocolate to make the cake look like a cat. Happy Cat Day! :)

BANANA & CHOCOLATE CHIP CUPCAKES

The perfect combination of banana and chocolate make these cupcakes one of a kind. Add caramel buttercream and drizzle and it becomes a masterpiece :)

Ingredients for 12 cupcakes :

• 125 g soft butter
• 140 g flour
• 125 g sugar
• 2 eggs
• 0,5 tsp baking powder
• 125 g mashed ripe bananas
• 1 tbsp milk
• 0,5 tsp vanilla extract
• 50 g dark chocolate

Sieve the flour, sugar and baking powder into a bowl. Add the soft butter and eggs and mix on medium/high speed for 2 minutes.

In a seperate small bowl, mix the mashed bananas with milk and vanilla extract and add it to the mixture. Mix on high speed for 1 minute.

Chop the chocolate into small pieces and fold into the mixture.

Fill in 12 cupcake inserts 2/3 of the way. Bake at 170°C (340°F) for 20 - 24 minutes. Let the cupcakes cool completly before adding the buttercream.

Ingredients for the caramel buttercream :

• 200 g soft butter
• 320 g icing sugar
• 4 - 5 tbsp caramel

Beat the butter on high speed for 5 minutes. Add the icing sugar in two stages and beat for 3 minutes. Add the caramel and mix for a minute to combine.

To give these cupcakes even more flavor I have drizzled some caramel on top and sprinkled them with chopped chocolate :)

BANANA & CARAMEL PIE (NO-BAKE)

This amazing pie is super easy to make and doesn't require baking. Crunchy biscuit bottom is topped with sweet caramel, bananas and fluffy whipping cream. This dessert is heaven :)

Ingredients for the crust :

• 350 g biscuits
• 100 g butter
• 1,5 tbsp cocoa powder

Place the biscuits in a food procesor and grind till it looks like fine sand. Add the melted butter and cocoa powder and mix in well.

Distribute the mixture on a 23 cm baking pan, pushing it against the sides. Refrigerate for 30 minutes.

Ingredients for the filling :

• 1 can caramelised condensed milk
• 2 big bananas (or 4 small)
• 400 ml whipping cream
• 1 tbsp icing sugar (optional)

Spread the caramel over the cooled crust (you can leave some for later decoration). Slice the bananas into thin slices and arrange them evenly on the caramel. Whip the cream till stiff (here you can add the icing sugar if you want it to be sweeter) and spread it over the bananas. Refrigerate before serving.

And there you have a quick and easy, heavenly delicious dessert, enjoy :)

WHITE CAKE WITH A HIDDEN HEART

White cake is nothing else than sponge cake, just without egg yolks. It's very fluffy, moist and delicious. From this recipe you can learn how to make a cake with an adorable surprise inside :)

Ingredienst for the hidden heart :

• 2 egg whites
• 60 g sugar
• 60 g flour
• 15 g butter
• 20 ml milk
• 1 tsp baking powder
• 0,5 tsp almond or vanilla extract
• pink gel food coloring
• pinch of salt

Beat the egg whites till soft peaks, then start adding the sugar one tbsp at a time with a pinch of salt, and beat for abour 5 minutes for the sugar to dissolve. Sieve in the flour and baking powder and mix into the egg whites on low speed for few seconds. Melt the butter and let it cool slightly, then mix the butter with milk, extract and food coloring and fold it into the mixture gently.

Grease and line the bottom of a 23 cm baking pan and spread the batter evenly. Bake at 180°C (350°F) for 15 minutes.

Let the cake cool, then cut out the hearts.

Ingredients for the white cake :

• 4 egg whites
• 120 g sugar
• 120 g flour
• 30 g butter
• 40 ml milk
• 1 tsp almond or vanilla extract
• 2 tsp baking powder
• pinch of salt

Repeat the same steps as in the hidden heart recipe, but this time without adding food coloring.
Grease and line the bottom of a 20 x 11 cm rectangle baking pan. Fill the pan 1/3 of the way with the white cake batter. Place the heart cut outs vertically in a round along the center. Place the remaining white cake batter on top and smooth it out.

Bake in 180°C (350°F) for 25-30 minutes.

It's a beautiful way to suprise your loved one with a dessert, it has the looks, it has the taste and it has the heart :)

WHITE CHOCOLATE & STRAWBERRY MUD CAKE

If you are a lover of white chocolate, then you will love this cake! It is dense and rich in flavor, layered with strawberry jam and coated in white chocolate ganache. Pure perfection :)

Ingredients :

• 250 g butter
• 200 g white chocolate
• 200 g sugar
• 180 ml milk
• 260 g flour
• 3 eggs
• 1 tsp baking powder

Place the butter, milk, white chocolate and sugar in a sauce pan and heat it up on low heat. Stir all the time till all is melted and combined, then let the mixture cool for 10 minutes.

Sieve the flour and baking powder into the mixture and mix gently with a whisk. Lightly beat the eggs and whisk them gently into the mixture.

Pour the batter into a 23 cm baking pan and bake at 180°C (350°F) for 1 hour and 10 minutes. The time may vary so check the cake with a skewer after an hour. Let the cake cool completly before decorating.

White chocolate ganache :

• 300 g white chocolate
• 100 ml whipping cream
• pink gel food coloring (optional)

Chop the chocolate into small pieces. Heat the cream till hot and pour over the chocolate. Let it sit for a minute then stirr to dissolve the chocolate and add the food coloring. To help it dissolve you can place the ganache into a microwave for 20-30 seconds. Let the ganache cool completly and place it in a freezer for 15 minutes. Whip the ganache with a hand mixer till pale and fluffy.

Cut the cake in half (here you can also cut out a desired shape). Spread some ganache on the bottom layer, then a few tbsp of strawberry jam on top and cover it with the second layer of the cake. Cover the whole cake in the ganache.

So easy and so tasty! Perfect cake :)

MUG CAKES

Mug cake is the easiest and quickest way to treat yourself with a delicious cake. It takes only seconds to make and doesn't require many ingredients, all you need is a microwave. Here I have made three flavors : vanilla, chocolate brownie and red velvet :) 

WARNING : Only use microwave safe mugs!

Vanilla Mug Cake (makes two cakes) :

• 60 g melted butter
• 1 egg
• 3 tbsp milk
• 100 g cake flour
• 100 g sugar
• 1 tsp vanilla extract
• 1/8 tsp baking powder
• pinch of salt

(Make sure all the ingredients are at room temperature)

Mix the butter, milk, egg, vanilla extract and sugar in a medium bowl using a whisk. Sieve the flour, baking powder and salt into the mixture and whisk till all ingredients are combined.

Seperate the mixture equally between two 250 ml mugs and microwave for 1 minute 30 seconds.

Chocolate Brownie Mug Cake (makes two cakes) :

• 80 g cake flour
• 100 g sugar
• 2 tbsp cocoa powder
• 150 ml milk
• 4 tbsp vegetable oil

Sieve the flour and cocoa powder into a medium bowl, add the sugar and whisk together. Add the milk and oil and whisk till all the ingredients are combined.

Seperate the mixture equally between two 250 ml mugs and microwave for 1 minute 30 seconds.

Red Velvet Mug Cake (makes two cakes) :

• 80 g cake flour
• 100 g sugar
• 1,5 tbsp cocoa powder
• 3 tbsp vegetable oil
• 2 tbsp buttermilk
• 1 egg
• 1 tsp vanilla extract
• 0,5 tsp red gel food coloring
• 1/8 tsp baking powder
• pinch of salt

In a medium bowl mix the oil, buttermilk, egg, vanilla extract and red food coloring using a whisk. Sieve in the flour, cocoa powder, baking powder, sugar and salt and whisk till all the ingredients are combined.

Seperate the mixture equally between two 250 ml mugs and microwave for 1 minute 30 seconds.

Depending on the microwave power the cooking time may vary. You can check the cake after 1 minute with a skewer, if it doesn't come out clean then microwave it for another 30 seconds.

These adorable cakes are so satisfying, in only seconds you can have any cake you desire. Enjoy! :)

SPONGE CAKE HEARTS

Everyone loves vanilla sponge cake and there is a variety of ways to use it. Here I have created mini heart cakes covered in chocolate. Perfect little treat :)

Ingredients :

• 4 eggs
• 120 g cake flour
• 120 g sugar
• 30 g butter
• 40 ml milk
• 1 tsp baking powder
• 1 tsp vanilla extract
• 0,5 tsp salt
• food coloring (optional)
• chocolate of choice

Beat the egg whites till soft peaks, then start adding one tsp of sugar at a time and mix on high speed till stiff.

Add the egg yolks and whisk gently till combined.

Sieve in the flour and baking powder in 3 parts, whisking gently after every addition. Melt the butter and let it cool to room temp. Add the butter, milk, salt, vanilla extract and food coloring of choice to the mixture and whisk till combined.

Grease a 25 x 30 cm baking pan and line the bottom with baking paper. Spread the batter evenly. Bake at 180°C (350°F) for 15 - 20 minutes. Let it cool to room temperature.
Use heart shape cutters to cut out the shapes from the cake.

Melt the chocolate in the microwave and coat the cakes. Place the cakes in the fridge for atleast 20 minutes to firm.

You can also make cute heart cake pops by inserting a cake pop stick half way into the cakes and then coating them with chocolate.

The end result is adorable and delicious, enjoy :)

VANILLA RASPBERRY CUPCAKES

Cupcakes are a simple but very satisfying treat. These adorable vanilla cupcakes with raspberry buttercream will make a perfect dessert for the upcoming valentines day. They taste so good, I truly am in love with them ;)

Ingredients (makes 12 cupcakes) :

• 120 g cake flour
• 120 g sugar
• 1 tsp baking powder
• 120 g soft butter
• 2 eggs
• 1,5 tbsp milk
• 1 tsp vanilla extract
• pink gel food coloring (optional)

Sieve the flour, baking powder and sugar into a large bowl.

Add the butter and eggs and mix on low then high speed till combined. Add in the milk, vanilla extract and pink food coloring and mix on medium speed for another minute.

Fill in the cupcake liners two-thirds full, bake at 180°C (350°F) for 20 minutes. Let the cupcakes cool before adding the buttercream.

Ingredients for the raspberry buttercream :

120 g softened butter

180 g icing sugar

0,5 cup mashed raspberries

If you are using frozen raspberries, make sure they warm up to room temperature before using.

Beat the butter on high speed for minimum of 5 minutes.

Start adding the icing sugar 1 tbsp at a time. Add the raspberries and mix till well combined.

Now it's time to decorate and share with your friends and family or just your loved one on Valentine's Day ;)

MINI CHOCOLATE RASPBERRY CAKE

Moist and rich chocolate cake with raspberry buttercream... Can it get any better? For the upcoming Valentine's Day I think this cake i a must bake! This recipe is for a mini cake, but if you want to make it bigger just double the ingredients :)

Ingredients for the cake :

2 eggs

60 g sugar

45 g cake flour

20 g cocoa powder

0,5 tsp baking powder

10 ml vegetable oil

15 ml milk

0,5 tsp vanilla extract

Beat the egg whites till soft peaks, start adding the sugar 1 tsp at a time till all is incorporated. Add the egg yolks and whisk gently till combined. Add the oil, milk and vanilla extract and whisk gently. Sieve the flour, cocoa powder and baking powder and whisk till combined.

Devide the batter equally between 10 cm baking pans, depending on how many layers you prefer. Bake every layer at 180°C (350°F) for 30 minutes. Let the cakes cool before adding the buttercream.

Ingredients for the raspberry buttercream :

• 120 g softened butter
• 180 g icing sugar
• 0,5 cup mashed raspberries

If you are using frozen raspberries, make sure they warm up to room temperature before using.

Beat the butter on high speed for minimum of 5 minutes.

Start adding the icing sugar 1 tbsp at a time. Add the raspberries and mix till well combined.

Layer and decorate this amazing cake as you wish. Enjoy! :)

STRAWBERRY CREPE CAKE

For the upcomming Valentine's Day, I have decided to make a ombre strawberry Crepe cake. It's layered with strawberry jam and whipped cream. Not too sweet, perfect for dessert or breakfast. It's very simple to make and the end result is fantastic! :)

Ingredients :

• 700 ml milk
• 50 g melted butter
• 6 eggs
• 350 g flour (all purpose)
• 100 g sugar
• 1 tsp vanilla extract
• pink or red gel food coloring (optional)
• coconut or vegetable oil

For the filling :

• 500 g strawberry jam
• 500 ml whipping cream

Sieve the flour and sugar into a bowl and mix it together.

In a seperate bowl place the milk, eggs, melted butter and vanilla extract and whisk till combined (make sure the butter is not hot).

Start adding the flour and sugar into the milk mixture in parts and whisk to combine.

To get the ombre effect, seperate the batter between four bowls in equal amounts. Add the food coloring to receive four shades, from dark to light.

Place a frying pan over low/medium heat and grease the pan with a tiny bit of oil. Pour a small amount of batter onto the pan to get a thin layer (about 2-3 tbsp for one layer). I have recived 23 layers with this recipe. Next let the layers cool down completly.

Whip the cream on high speed till stiff. Layer the cake by spreading first the jam then the cream on top. Repeat for every layer. Refrigerate over night.

This is such a beautiful and delicious dessert, you won't be able to stop eating ;)