Cappucino Cake

Chocolate Marble Cake

Ingredients:

Ingredients:

250g softened butter

280g self-raising flour
250g golden caster sugar
tsp baking powder
4 egg
150ml pot natural yogurt
1 tsp vanilla extract
1 tbsp cocoa powder, plus extra to dust
100ml strong coffee (we made it with 2 tbsp
coffee granules)

Procedure:
1. Heat oven to 180C/160C fan/gas 4. Grease a 20
x 30cm baking or roasting tin and line with
baking parchment. To make the sponge batter,
beat the butter, flour, sugar, baking powder,
eggs, yogurt, vanilla, cocoa and half the coffee in
a large bowl with an electric whisk until lumpfree. Spoon into the tin, then bake for 25-30
mins until golden and risen and a skewer poked
in comes out clean. Drizzle with some of the
remaining coffee.
2. Cool in the tin while you stir the icing sugar into
the mascarpone. Spread over the cooled cake,
dust with a little cocoa and scatter with the
coffee beans.

225g butter,softened
225g caster sugar
4 eggs
225g self-raising flour
3 tbsp milk
1 tsp vanilla extract
2 tbsp cocoa powder

Procedure:
1.

Heat oven to 180C/gas 160C/gas 4. Grease a

20cm cake tin and line the bottom with a circle
of greaseproof paper. Put all the ingredients
(except the cocoa powder) into a food processor
and whizz for 1-2 mins until smooth. If you
prefer to mix by hand, beat the butter and sugar
together, then add the eggs, one at a time,
mixing well after each addition. Fold through the
flour, milk and vanilla extract until the mixture
is smooth.
2. Divide the mixture between 2 bowls. Stir the
cocoa powder into the mixture in one of the
bowls. Take 2 spoons and use them to dollop the
chocolate and vanilla cake mixes into the tin
alternately.
3. Bake the cake for 45-55 mins until a skewer
inserted into the centre comes out clean. Turn
out onto a cooling rack and leave to cool. Will
keep for 3 days in an airtight container or freeze
for up to 3 months.

Chocolate Cupcakes

Peanut Butter Cookies

Ingredients:

Ingredients:

Procedure:
1.

300g dark chocolate, broken into chunks - don't

use one with a high cocoa content
200g self-raising flour
200g light muscovado sugar, plus 3 tbsp extra
6 tbsp cocoa
150ml sunflower oil
284ml pot soured cream
2 egg
1 tsp vanilla extract

Heat oven to 180C/fan 160C/gas 4 and line a 10hole muffin tin with paper cases. Whizz the
chocolate into small pieces in a food processor.
In the largest mixing bowl you have, tip in the
flour, sugar, cocoa, oil, 100ml soured cream,
eggs, vanilla and 100ml water. Whisk everything
together with electric beaters until smooth, then
quickly stir in 100g of the whizzed-up chocolate
bits. Divide between the 10 cases, then bake for
20 mins until a skewer inserted comes out clean
(make sure you dont poke it into a chocolate
chip bit). Cool on a wire rack.
2. To make the icing, put the remaining chocolate
bits, soured cream and 3 tbsp sugar in a small
saucepan. Heat gently, stirring, until the
chocolate is melted and you have a smooth icing.
Chill in the fridge until firm enough to swirl on
top of the muffins, then tuck in.

2 cups peanut butter

2 cups white sugar
2 eggs
2 teaspoons baking soda
1 pinch salt
1 teaspoon vanilla extract

Procedure:
1.

Preheat oven to 350 degrees F (175 degrees C).

Grease cookie sheets.
2. In a medium bowl, stir peanut butter and sugar
together until smooth. Beat in the eggs, one at a
time, then stir in the baking soda, salt, and
vanilla. Roll dough into 1 inch balls and place
them 2 inches apart onto the prepared cookie
sheets. Press a criss-cross into the top using the
back of a fork.
3. Bake for 8 to 10 minutes in the preheated oven.
Allow cookies to cool on baking sheet for 5
minutes before removing to a wire rack to cool
completely.

Chocolate Fudge Cookies

Ingredients:

1 package devils food cake mix

2 eggs
cup vegetable oil
1 cup semi sweet chocolate chips

Procedure:
1.

Preheat oven to 350 degrees F (175 degrees C).

Grease cookie sheets.

2. In a medium bowl, stir together the cake mix,

eggs and oil until well blended. Fold in the
chocolate chips. Roll the dough into walnut sized
balls. Place the cookies 2 inches apart on the
cookie sheet.
3. Bake for 8 to 10 minutes in the preheated oven.
Allow cookies to cool on baking sheet for 5
minutes before removing to a wire rack to cool
completely.

Chocolate Pudding Fudge

Cake

Ingredients:

1 package devils food cake mix

1 package instant chocolate pudding mix
1 cup sour cream
1 cup milk
cup vegetable oil
cup water
4 eggs
2 cups semisweet chocolate chips
6 tablespoons butter
1 cup semisweet chocolate chips

Procedure:
1.

Preheat oven to 350 degrees F (175 degrees C).

Grease and flour a 10 inch Bundt pan.

2. In a large bowl, combine cake mix, pudding mix,

sour cream, milk, oil, water and eggs. Beat for 4
minutes, then mix in 2 cups chocolate chips.
3. Pour batter into prepared pan. Bake in the
preheated oven for 40 to 50 minutes, or until a
toothpick inserted into the center of the cake
comes out clean. Cool 10 minutes in the pan,
then turn out onto a wire rack and cool
completely.
4. To make the glaze: Melt the butter and 1 cup
chocolate chips in a double boiler or microwave
oven. Stir until smooth and drizzle over cake.

Black Forest Cake

Ingredients:

1 package devils food cake mix

3 eggs
1 tablespoon almond extract
1 can cherry pie filling
1 cups semisweet chocolate chips
1 tablespoon butter
2 tablespoons milk
cup confectioners sugar

Procedure:
1.

Preheat oven to 350 degrees F (175 degrees C).

2. Mix together: cake mix, beaten eggs, almond

extract, cherry pie filling and 1 cup semisweet
chocolate chips. Stir until just combined. Pour
batter into a greased 9x13 inch pan.
3. Bake in a 350 degree F (175 degree C) oven for
45 to 50 minutes or until a toothpick inserted in
the center comes out clean. Remove cake from
oven and let cool.
4. To Make Glaze: Heat 1/2 cup semisweet
chocolate chips, butter or margarine, and milk in
a saucepan over medium high heat. Once
semisweet chocolate chips are melted and
mixture is combined stir in confectioners' sugar.
5.

Spread glaze over cooled cake. Serve cake as is or

with whipped cream and a cherry.

Creamy Orange Cake

Ingredients:

1 package orange cake mix

1 package orange flavoured Jell-O mix
1 cup boiling water
1 package instant vanilla pudding mix
1 cup milk
1 teaspoon vanilla extract
1 teaspoon orange extract
1 container frozen whip

Procedure:
1.

Prepare and bake cake mix according to package

directions for a 9x13 inch pan. Poke holes in
cake while still hot with the round handle of a
wooden spoon.

2. In a medium bowl, make gelatin with only 1 cup

of boiling water. Pour liquid gelatin over cake
while hot. Cool cake completely.
3. In a medium bowl, make vanilla instant pudding
with only 1 cup of milk. Stir in vanilla and orange
extract. Fold in whipped topping. Spread evenly
over cake. Refrigerate cake for 1 hour before
serving.

Creamy Lemon Cake

Jam Filled Cream Cheese

Cookies

Ingredients:

1 package lemon cake mix

1 package lemon flavoured Jell-O mix
1 cup boiling water
1 container frozen whip
1 package instant lemon pudding mix
1 teaspoon vanilla extract
1 cup milk

Ingredients:

8 ounces bar cream cheese

cup unsalted butter
1/3 cup sugar
2 cups all purpose flour
teaspoon salt
1 egg yolk
1 cups jam,jelly

Procedure:
1.

Prepare and bake cake mix according to package

directions for a 9x13 inch pan. Poke holes in
cake while still hot with the round handle of a
wooden spoon. Make gelatin with only 1 cup of
boiling water. Pour liquid gelatin over cake while
hot. Cool cake completely.

2. Beat together whipped topping, pudding mix,

milk and vanilla extract. Pour mixture over
cooled cake and refrigerate until ready to serve.

Procedure:
1.
2.
3.
4.
5.

6.

7.

Cream butter and cream cheese. Add sugar and

vanilla and mix until mix in completely. Add flour.
Split the dough in 2 parts, wrap in saran wrap and
refrigerate for a few hours or a couple of days.
Microwave your jam/jelly/preserves for 45
seconds to 1 minute then let cool.
Preheat oven to 350.
Roll out out dough until about 1/8 inch thick. You
can use powdered sugar instead of flour to dust
the rolling pin and pastry board.
Cut into 1.5 inch by 1.5 inch squares. Move
squares to an ungreased cookie sheet or cookie
sheet with silpat. Add approx. 1/4-1/2 tsp of jam
to the center and pinch the opposite corners
together.
Bake for 11-13 minutes depending on how thin you
rolled out the dough and how crispy you like your
cookies. Let cookies cool then light dust with
confectioners sugar.

Brownie-Stuffed Cookies

Ingredients:

1 box brownie mix

1 roll refrigerated cookie dough

Procedure:
1. Preheat oven to 350 degrees F.
2. Scoop 1-tablespoon-sized balls of cookie dough
from the roll. Split each ball and form into two
bowls, indenting the centers so that they can
hold the brownie batter.
3. Mix the brownie batter according to package
instructions.
4. Spoon one 1/2 teaspoon each of brownie batter
into half of the cookie dough bowls, as shown
above. Cover with the remaining (unfilled)
cookie dough balls, pinching lightly at the seam
to seal the edges.
5. Bake at 350 degrees F for 12 to 14 minutes, or
until lightly browned. Move cookies to rack to
cool.

Chocolate Chip Cookies

Ingredients:

225g (8oz) butter, softened

110g (4oz) Caster sugar
275g (10oz) Plain flour
Optional
Add one teaspoon of spices (cinnamon, mixed
spice, ginger, etc)
75g White or Milk chocolate chips

Procedure:
1.

Preheat the oven at 170oC (375oF) or gas mark

3.
2. Cream the butter in a large bowl or in a food
mixer until it is soft. Add the sugar and beat
until the mixture is light and fluffy.
3. Sift the flour into the mixture and add optional
ingredients. Bring the mixture together in a
figure of eight until it forms a dough.
4. Using your hands, make walnut sized balls and
place them slightly apart from eachother on a
tray (You don't need to grease or line a tray).
Flatten the balls with the back of a fork and bake
them in the oven for around 15 mins until they
are golden brown and slightly firm on top.
5. Place the cookies onto a cooling rack and leave
them there for around 15 mins. Once cool serve.

Basic Muffin Recipe

Rainbow Cookies

Ingredients:

Ingredients:

2 medium eggs
125ml vegetable oil
250ml semi-skimmed milk
200g golden caster sugar
400g self-raising flour (or same quantity plain
flour and 3 tsp baking powder)
1 tsp salt
100g chocolate chips (see tip) or dried fruit such
as sultanas or dried cherries (optional)

Procedure:
1.

Heat oven to 200C/180C fan/gas 6. Line 2

muffin trays with paper muffin cases. In a large
bowl beat the eggs lightly with a handheld
electric mixer for 1 min. Add the oil and milk
and beat until just combined then add the sugar
and whisk until you have a smooth batter. Sift in
the flour and salt (and baking powder if using)
then mix until just smooth. Be careful not to
over-mix the batter as this will make the muffins
tough. Stir in the chocolate chips or dried fruit if
using.
2. Fill muffin cases two-thirds full and bake for 2025 mins, until risen, firm to the touch and a
skewer inserted in the middle comes out clean. If
the trays will not fit on 1 shelf, swap the shelves
around after 15 mins of cooking. Leave the
muffins in the tin to cool for a few mins and
transfer to a wire rack to cool completely.

175g softened butter

50g golden caster sugar
50g icing sugar
2 egg yolks
2 tsp vanilla extract
300g plain flour
zest and juice 1 orange
140g icing sugar, sifted
sprinkles, to decorate

Procedure:
1.

Heat oven to 200C/180C fan/gas 6. Mix the

butter, sugars, egg yolks and vanilla with a
wooden spoon until creamy, then mix in the
flour in 2 batches. Stir in the orange zest. Roll
the dough into about 22 walnut-size balls and sit
on baking sheets. Bake for 15 mins until golden,
then leave to cool.
2. Meanwhile, mix the icing sugar with enough
orange juice to make a thick, runny icing. Dip
each biscuit half into the icing, then straight into
the sprinkles. Dry on a wire rack.

Mango Crunch Cookies

Fruity Cookies
Ingredients:
Ingredients:

200g butter
175g soft brown sugar
2 tbsp thin-cut marmalade
2 tsp ground mixed spice
1 tsp ground cinnamon
1 tsp ground ginger
175g porridge oats
200g self-raising flour
2 tsp baking powder
175g dried fruit - try chopped glac cherries,
apricots and sultanas
100g nuts, chopped

Procedure:
1.

Heat oven to 160C/140C fan/gas 3. Cream the

butter and sugar until light and fluffy. Mix the
marmalade with 2 tbsp boiling water. Stir into
the creamed mix, then add the spices, oats, flour
and baking powder. Mix in the fruit and nuts.
2. Dust your hands and surface with flour and roll
the dough into a long sausage shape. Cut into
about 20 discs. Place on a baking tray lined with
baking parchment, spaced out as they will
spread. Bake for about 25 mins until golden
brown.

140g butter
50g golden caster sugar
1 egg yolk
1 tsp vanilla extract
1 tbsp maple syrup
100g dried mango, roughly chopped
175g plain flour, plus extra for dusting

Procedure:
1.

Heat the oven to 180C/160C fan/gas 4. Place the

butter and sugar in a food processor and blitz
until smooth and creamy. Add the egg yolk,
vanilla, maple syrup and mango. Whizz to blend
in and chop the mango a little more finely. Add
the flour and briefly blitz to form a soft dough.
Turn out onto a floured surface and shape into a
ball. Chill for 20 mins.
2. Using a rolling pin, roll the cookie dough to the
thickness of a 1 coin on a lightly floured
surface, then cut out biscuit shapes with a 10cm
cutter for large, or a 5cm cutter for smaller
cookies.
3. Transfer to a baking tray lined with baking
parchment, and cook for 12-15 mins or until
lightly golden and firm. Remove and leave to
cool on a wire rack.

Fruity Sponge Cake

Ingredients:

butter
50g plain flour
3 tbsp cornflour
1 tsp baking powder
4 egg
175g caster sugar
295g can mandarin segment, drained
200g tub low-fat fromage frais
icing sugar, for dusting

Procedure:
1.

Heat oven to 180C/fan 160C/gas 4. Grease then

line the base and sides of 2 x 20cm sandwich
tins with greaseproof paper. Sieve the flours and
baking powder together.
2. Use electric hand beaters to whisk the egg whites
until stiff, then briefly whisk in the sugar. Beat
the egg yolks quickly, then whisk into the whites.
Fold in the dry ingredients using a large metal
spoon, then spoon the mixture into the tins and
level the tops. Bake for 18-20 mins until risen,
light golden and a skewer inserted into the
middle comes out clean. Cool in the tins for 10
mins, then gently remove and leave to cool
completely.
3. Mix the mandarins and fromage frais together.
Peel away the greaseproof paper, sandwich the
cakes with the mandarin mix, then dust with the
icing sugar to serve. Best eaten on the day its
made.

Banana Cake
Ingredients:

125g butter and dash of vanilla essence

cup castor sugar
2 eggs
3 ripe bananas use 4 if you like it really
banana-y
200g light sour cream
2 cups self raising flour
tsp bicarbonate soda
1 tsp allspice
1 tsp nutmeg

Procedure:
1.

Cream butter, vanilla and sugar.Add eggs and

mix.
2. Mash bananas and mix in sour cream. Add to
rest of mixture.
3. Add all dry ingredients to banana mixture. Mix
slowly.
4. Bake at 180C for 45 minutes.

Butter Cake

Ingredients:

250 g butter (room temperature)

250 g caster sugar
1 tsp vanilla bean paste
4 eggs
250 g self-raising flour
1 cup raspberries

Procedure:
Preheat oven to 180C (160C fan-forced) and
lightly grease a 20cm springform cake tin.
2. Cream butter and sugar together until pale and
fluffy. Add the vanilla and then the eggs, one at a
time, beating well between each addition.
3. Fold through the flour and finally the
raspberries.
4. Bake for about 35 minutes. It will be ready when
the sides of the cake are just beginning to pull
away from the cake tin and a skewer inserted in
the middle comes out clean.
5. Allow to cool on a wire rack.

Carrot Cake

Ingredients:

1 cup of flour
tsp baking soda
1tsp baking powder
tsp cinnamon
tsp nutmeg
salt
2 eggs
cup raw sugar
cup cold-pressed rice bran oil
200g crushed pineapple, drained
1 cup of grated carrot
cup chopped walnuts

1.

Procedure:
1. Preheat oven to 180C.
2. Mix all the ingredients together except the
carrots, pineapple and walnuts.
3. Once these ingredients are combined, fold in the
remaining ingredients.
4. Pour mix into a lined loaf tin and bake for 45 50 minutes.

Submitted by:
Jonnah Christa T. Bibal

Submitted to:
Mrs. Venus L. Soriano

COMPILATION OF
BAKING
RECIPES