Monday, 23 April 2012

Quick and Easy Dessert Cake made of Bananas

Summers are a time to relax and enjoy cool dishes and drinks with your family and friends. The good news is that you don't have to sweat for hours to cook cool summer dishes to take to the next pot luck party in preparing a dessert like banana cake recipe. Given below is a super tasty and super easy to prepare banana split cake recipe that you can prepare in no time and leave in the refrigerator to cool.

Items needed for the crust: 

- 32 graham crackers (you can substitute the crackers with Oreo cookies, vanilla wafers or almond flour, or any of your favorite crackers)

- 1/2 cup of melted butter

- 1/4 cup of sugar 

Items needed for the filling: 

- 1/2 cup of softened butter

- 2 cups of confectioner's sugar

- 1 tablespoon of milk

- 1 teaspoon of vanilla

- 2 kgs. of fresh strawberries

- 3 large ripe bananas

 - 2 cans of pineapple 

Items needed for the topping: 

- 2 cups of heavy whipping cream

- 2 cups of confectioner's sugar

- 1 1/2 cups of chopped walnuts



- Preheat the oven to 350F.

 - Finely blend the graham crackers in a mixer or food processor.

- Take the crushed graham crackers in a mixing bowl and add sugar to them.

- Mix well and pour in the melted butter.

- Use a wooden spatula to mix everything together to get a crumbly mix.

 - Line the crumbs on the base and edges of a 13 x 9 inch glass dish.

- Lightly press along the edges to achieve an even thickness.

- Bake the lined dish in the oven for about 5-8 minutes.

- Remove from the oven and cool.

To prepare the filling:

- In a bowl, cream the butter and sugar and whip up till fluffy.

- Add the vanilla and milk to the mix and whip some more to mix everything.

- Slice the ripe bananas in 1/4 inch thick discs.

 - Finely slice the fresh strawberries.

- Drain the pineapple and crush them coarsely.

- Fill the prepared filling in the baked crust.

- Refrigerate the filling for an hour.

- Top with crushed pineapples.

- Decorate the top with sliced round bananas.

 - Add the sliced strawberries.

To prepare the cream topping:

- In a bowl, whip the whipping cream to get soft peaks.

- Add the confectioner's sugar and beat to get hard peaks.

- Top the fruits with the whipped cream and cover on all sides.

 - Liberally sprinkle the chopped walnuts on the top.

- Chill in the fridge for about 4-5 hours before serving.

- Sliced strawberries can be replaced with strawberry glaze. 





Tuesday, 3 April 2012

Special Cake for your Special Someone on Valentine's Day

Red is the traditional and time honored Valentine's Day color and what better way to bake a delicious red velvet cake recipe to surprise your loved one on your anniversary or on Valentine's Day. Here is the red velvet cake recipe from scratch that turns out perfectly every time.

Items needed:

- 500 ml of beet juice
- 1 teaspoon of baking soda
- 1 tablespoon of vinegar
- 3 tablespoons of cocoa powder
- 115 grams of softened butter at room temperature
- 1 1/2 cups of granulated white sugar
- 2 large eggs
- 1 cup of buttermilk
- 2 1/4 cups of cake flour
- 1 teaspoon of salt
- 1 teaspoon of vanilla



- Grease and flour two 9-inch baking pans.
- Separate the egg whites and yolks in different mixing bowls.
- Preheat the oven to 350F.
- To the egg yolks, add the sugar and butter and beat them together to get a fluffy mix.
- Add the buttermilk to the mix and beat well so that the sugar dissolves.
- Stir in the beet juice and mix well.
- Sift the cocoa powder and blend the mix well to get a nice red color.
- In a separate bowl, beat the egg whites to form soft peaks. 
- Add vinegar and salt to the mix and beat some more.
- In another bowl, sift the cake flour and baking soda together.
- Add the flour mix to the red batter and mix well. You can use an electric blender for this process.
- Now add the egg white mix to the batter and mix with a wooden spoon. Do not over mix; just enough to blend everything.
- Pour the batter in the prepared cake pans.
- Bake them in the oven for 25-30 minutes at 350F.
- Remove from the pans and cool before cutting in slices to serve.


- You can use instant hot chocolate mix instead of cocoa powder.
- Use 1/2 cup Crisco instead of butter.
- Replace beet juice with 2 bottles of red food coloring.


Red velvet cakes are traditionally served with cream cheese frosting but you can also try it with:

- Chocolate frosting or a glaze.
- Fluffy white frosting with toasted coconut.

Here is the recipe for making toasted coconut:

- Line a baking sheet with foil.
- Spread 1 1/2 cups of sweetened and shredded coconut over it in a fine layer.
- Bake for about 6-8 minutes at 350F. Toss the coconut in between for even cooking.
- Remove from the oven and cool.
- Sprinkle on the frosted cake to cover from all sides.

To prepare red velvet cupcakes:

- Grease and flour 24 cupcake molds.
- Pour the batter in the molds and bake at 350F for 10-15 minutes.


Wednesday, 21 March 2012

Do-it-Yourself Sugar free cake with carrots

I was reading "Little Women" the other day where the family maid, Hannah, was preparing a cake recipe made from really obsolete ingredients. Afterwards, there was a scene where the four sisters: Meg, Jo, Beth and Amy were all tending their respective plots in their tiny garden of their small rented house. My train of thought switched over to my own garden in Castleville (a Zynga game) and I remembered the withered plants I had forgotten to harvest. Most of them were carrots, which are truly worth their weight in gold in terms of health and nutrition. So then, you guessed it, I had this craving for a carrot cake recipe. I am not enamored with carrots, I must admit, but I've always been curious about them. And you know what, this sugar free carrot cake recipe actually turned out to be fantastic!


- Cake flour - 2 cups
- Cinnamon - 1 teaspoon
- Baking soda - 1 teaspoon
- Salt - 1/2 teaspoon
- Baking powder - 1 teaspoon


- Using a strainer, sieve together all the ingredients in a bowl. Set aside.

Carrot Mixture:

- Grated carrots - 2 cups
- Crushed and drained pineapple - 1 cup
- Finely chopped cashew nuts - 1/2 cup
- Sesame seeds - 1/4 cup
- Pure coconut milk - 1 cup


- Combine all the carrot mixture ingredients in a bowl and mix well until thoroughly incorporated. Set aside.

Egg Mixture:

- Eggs - 3
- Canola oil - 1/2 cup
- Pure orange juice - 1/2 cup
- Cold water - 1/2 cup


- Set your oven to 350°F. Spray with non-stick oil or brush lightly with melted butter a 9-inch baking pan.
- In a large mixing bowl, use a fork and beat the eggs until frothy.
- Add in the oil, orange juice and water.
- Switch to a hand mixer and beat on low speed.
- Add the carrot mixture next while still beating at low speed.
- Follow with the sieved dry ingredients, one tablespoon at a time, and switch the mixer to medium speed.
- Pour into the baking pan and bake for 45 minutes or until the cake springs back when lightly touched.
- Remove the pan from the oven and cool for about 10 to 15 minutes.
- Remove the cake from the pan and cool on a wire rack.
- Serve with your favorite Barnes and Noble classic such as "Little Women".

Thursday, 15 March 2012

Delicious and Healthy Carrots in a Mouth-watering Dessert

Yummy desserts mark the perfect end to a tasty meal. However, it is not always necessary for the dessert to be sweet and fattening. The combination of healthy and yummy is easily possible. Carrot cake recipe are a great healthy option that you can prepare at home and serve with delicious frosting. Here is a delicious and healthy carrot cake recipe for you.

Items needed:

- 3 eggs at room temperature
- 175 grams of unrefined sugar
- 175 grams of olive oil
- 100 grams of dried figs (chopped)
- Grated orange zest of one orange
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- 175 grams of wholemeal flour
- 1 teaspoon of cinnamon
- 2 grated carrots


To prepare:

- Grease and flour a 9-inch cake pan and set aside.
- Preheat the oven to 180C.
- Beat the eggs, sugar and olive oil in a bowl to get a smooth emulsion.
- In a separate bowl, sift the flour, baking powder, baking soda, cinnamon and orange zest.
- Add this mix to the egg mix slowly and blend well after each addition.
- Add the dried figs and mix.
- Now add the grated carrots to the mix and fold gently.
- Pour the prepared batter in the greased cake pan.
- Bake on 180C for about 35-40 minutes.
- Remove from the oven and cool before cutting in slices to serve.

Note: This recipe uses olive oil to keep it dairy free, but you can use butter in place of oil.

Frosting Recipes

Butter Cream Frosting

Items needed:

- 1/4 cup of melted butter
- 2 cups of powdered sugar
- 3 tablespoons of cream
- 1 teaspoon of vanilla
- 3-4 drops of pink food coloring

To prepare:

- Blend the butter and powdered sugar in a bowl.
- Add the cream and mix to get a smooth frosting.
- Add the vanilla and pink food coloring and mix.
- Spread a thick layer of frosting on the cake and cool before serving.

Toasted Coconut Cream Cheese Frosting

Items needed:

- 1/2 cup of butter at room temperature
- 1 cup of cream cheese
- 1 cup of confectioner's sugar
- 1 teaspoon of vanilla extract
- 2/3 cups of toasted coconut shavings (you can prepare these at home by roasting grated coconut at 110C for about 15-20 minutes)

To prepare:

- Beat the butter, cream cheese and confectioner's sugar to get a fluffy smooth mix.
- Add the vanilla extract and toasted coconut.
- Spread the frosting on top of the cake and decorate with toasted macadamia nuts and crystalized ginger before serving.

Wednesday, 29 February 2012

Dessert Cake in Mixed Fruits with Vegetables and Nuts

Among the many edible root crops, the most versatile by far is the carrot. Unbeknownst to many, it comes in a variety of colors such as purple, red, white and yellow. The most common, of course, is the orange variety. A lot of cake recipes include the carrot because it is incredibly easy and fun not just to cook and bake, but also to savor and digest. Not to mention the nutritional value of carrots carrot cake recipe is exceptional. The truly amazing thing, though, is that the beta carotene in carrot is further increased when cooked or baked rather than when eaten raw! Carrots are usually used in bread, juices, puddings, soup, jams; it is also a staple ingredient to stir fried vegetables, most stews and a wide array of food, including the following healthy carrot cake recipe. Treat yourself to this veritable treasure trove of health.


- Whole wheat flour - 3/4 cup
- Cake flour - 3/4 cup
- Packed brown sugar - 1/2 cup
- Cinnamon powder - 1 tablespoon
- Baking powder - 1 teaspoon
- Baking soda - 1 teaspoon
- Salt - 1/2 teaspoon
- Molasses - 1 1/2 tablespoons (optional)
- Canola oil - 1/4 cup
- Eggs - 2
- Medium-sized orange, juiced - 1 piece
- Orange zest - 1 tablespoon
- Lemon zest - 1 teaspoon
- Raisins - 1/2 cup
- Dried figs, chopped - 5 pieces
- Sesame seeds - 2 tablespoons
- Grated carrots - 2 cups
- Chopped cashew nuts - 1/4 cup



- Preheat the oven to 350 degrees F or 175 degrees C. 
- Grease spray a 9-inch Bundt pan.
- In a large mixing bowl, sift together the whole wheat flour, cake flour, brown sugar, cinnamon, baking powder, baking soda and salt. 
- Dig a hole in the center of the dry ingredients and pour in the molasses (if you will), canola oil, eggs and orange juice. 
- Mix until the dry ingredients are thoroughly blended then stir in the orange zest, lemon zest, raisins, dried figs, sesame seeds, carrots and cashew nuts until all are incorporated.
- Pour into the greased baking pan.
- Bake for approximately 1 hour or until a toothpick inserted into the center of the cake comes out clean. Another indication that the cake is done if the cake springs back once it is lightly touched.
- Remove from the oven and allow to cool for a few minutes.
- Remove from the baking pan using a spatula to ease around the edges of the cake.
- Gently transfer to a wire rack to cool completely before slicing.


Tuesday, 28 February 2012

Beautiful Mermaid Cake in Chocolate Flavor

First birthday chocolate cake recipe just need to be special to attract the attention of young eyes. Here is a fantastic mermaid first birthday cake recipes that you can make at home and surprise your little guests.

Items needed:

- 600 grams of white chocolate (any brand you like)
- 400 grams of unsalted butter at room temperature
- 500 ml of milk
- 2 teaspoons of salt
- 330 grams of castor sugar
- 4 teaspoons of vanilla extract
- 4 large eggs
- 200 grams of self raising flour
- 300 grams of plain flour

For the decorations:

- 3 cups of grated white chocolate
- 1 toy mermaid
- 3 jelly pipes
- 1 packet of blueberry jelly
- 1/2 cup of chocolate chips
- 1/2 cup of chocolate shavings
- 1 cup of jelly beans


- Preheat the oven to 160 degrees Celsius.
- Grease and flour two cake pans: One 19cm round and one 23cm round.
- In a heavy bottom saucepan, take the milk, butter, sugar, salt and chocolate and heat at very low heat. Stir continuously to get a smooth mix.
- Remove from heat and cool for 15-20 minutes.
- In a separate bowl, whisk the eggs till they are slightly fluffy and add the vanilla extract.
- Pour the chocolate mixture in the eggs and stir continuously to avoid any lumps.
- Sift the flours together and add them to the chocolate-egg mix. Add a small amount at a time and mix well. This will ensure even mixing and there will be no lumps in the batter.
- Pour the batter in the prepared pans.
- Bake the cakes for 1 hour and 15 minutes. Insert a knife in the middle of the cake and if it comes out without any batter on it the cake is done.
- Take the cake out of the oven and let it cool.
- Prepare the blueberry jelly according to the packet instructions but only use 2/3 the amount of water that is mentioned. Let the jelly cool but not set.
- Place the big cake on a cake stand.
- Make a 3-inch hole in the center of the smaller cake and place the cake on the big cake.
- Melt the white chocolate on a double boiler and pour it over the cakes covering from all sides.
- Let the chocolate set.
- Pour the cooled jelly in the cavity and insert the jelly pipes.
- Seat the toy mermaid on the edge of the pool.
- Decorate the sides of the cake with chocolate chips, chocolate shavings and jelly beans.

Eye-Catching Carrot Cake - Made Healthy

What's not to love about apple sauce? It's sweet and fruity and even darkly exotic. But, wait... mix that with carrots in a carrot cake recipe and you have the perfect aphrodisiac to a droll day or week with this Vegan Carrot Cake Recipe.


- Apple sauce - 1/4 cup
- Vanilla flavor extract - 1 teaspoon
- Softened margarine - 1/2 cup
- Iodized salt - 1 teaspoon
- Baking powder - 1 1/2 teaspoons
- Cinnamon powder - 2 teaspoons
- 1st class white sugar - 1 cup
- High-grade cake flour - 1 1/4 cups
- Soya cultured milk - 1/4 cup
- Grated carrots - 1 cup (about 2 large pieces)
- Finely chopped cashew nuts - 1 cup


- Start off by pre-heating the oven to 325°F. 
- Follow this by spraying a 9-inch square baking pan with non-stick oil.
- Continue by combining the apple sauce, vanilla flavor extract, (vegan) margarine, salt, baking powder, cinnamon, sugar, flour and soy milk in a large mixing bowl until the batter is well mixed.
- Finish off by adding the grated carrots and the cashew nuts.
- Make sure all the ingredients are well incorporated.
- Pour the batter evenly into the baking pan. Bake for an estimated 30 to 45 minutes or until a toothpick comes out clean after inserting it into the cake. Another indication is if the cake springs back once it is lightly touched.
- Allow to cool for approximately 10 to 15 minutes.
- Spread with Cool Vegan Frosting.

Cool Vegan Frosting


- Room temperature vegan margarine - 1 cup
- Vegan powdered sugar - 2 cups
- Salt - 2 to 3 pinches
- Vanilla extract - 2 tablespoons
- Liquid non-dairy milk - 4 tablespoons
- Finely mashed and strained avocado - 1/2 cup 
- 1 small jar of stemmed red cherries


- In a medium-sized bowl, cream the margarine until it is semi-liquefied.
- Gradually add the vegan powdered sugar and beat with a hand mixer on low speed for a full minute.
- Add the salt, vanilla extract, milk and avocado.
- Mix well until all the frosting ingredients are well incorporated.
- Increase the speed to medium and continue to beat for about 3 to 5 minutes more, or until the consistency is thick enough to spread conveniently. This will only be spread on top of the cake to show off the contrasting orange color.
- Spread the green frosting with a spatula over the Vegan Carrot Cake.
- Chill for about 1 minute, then add another layer of frosting for a thicker icing.
- Top with the long stemmed cherries to complete the look. Bon appetit!