Rebecca Okuneva 2 (2024)

16/06/2023

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15/06/2023

Nutty Bubble Cake

Nutty Bubble Cake is a simple-to-make icing cake using sponge cake, whipping cream, nuts, white chocolate ganache and boost powder. The white chocolate ganache is dropped like bubbles on top and dusted with boost powder that gives the cake the bubble look.

Preparation time ~ 30 minutes
Baking time ~ 35 minutes
Serves ~ >1 kg (1200g) cake

Ingredients
to make sponge
all-purpose flour 1 cup (250 ml)
baking powder 1 tsp
baking soda 1/4 tsp
salt a pinch
powdered sugar 3/4 cup
vanilla essence 1 tsp
oil 1/4 cup
eggs 4
milk 1 tbsp

for whipped cream
whipping cream 1.5 cup

to soak
water 1 cup
condensed milk 3tbsp
boost powder 2 tsp

to chocolate ganache
white compound 50 gms
half cream 3 tbsp

for garnish
cashews 3tbsp
almonds 3 tbsp
dark chocolate chips 3 tbsp

Method
To make sponge cake
Powder the granulated sugar (1/2 cup) to get 3/4th cup. Prepare an 8' tray with parchment paper at the bottom and brush oil on the sides, dust the sides with flour.
In a bowl, sift the maida, baking powder, baking soda and salt twice. Keep aside.
In another bowl, beat the eggs until frothy. Add powdered sugar in batches and beat well until pale and creamy.
To this add the vanilla extract and oil, give a quick mix. Add the dry ingredients in batches and mix well (don't over mix the batter).
Pre-heat oven to 350 degrees F or 180 degrees C for 10 minutes.
Pour the batter in prepared tray and place in pre-heated oven. Bake in oven for 30-35 minutes, mine was done in 35 minutes.
Remove from oven and cool on a wire rack for 10 minutes and then remove from tray. Cool completely.

To make whipping cream
Chill the bowl and blades. Then add the whipping cream to the bowl and beat for 4-5 minutes with a be**er. The cream should get stiff peaks and when the bowl is tilted upside down, the cream shouldn't slide down. Cover and refrigerate until use.
To make soaking syrup
Boil a cup of water in a pan and add the boost powder. Mix well. To this add the condensed milk. Mix well and keep aside.
To prepare white chocolate ganache
Add the chopped white chocolate in a bowl and double boil the chocolate to melt.
To this, add the whipping cream and mix well until smooth. Keep aside.

Assembling
Cut the cooled sponge cake using a serrated knife in three equal parts.
Add a dollop of cream on the board and place the first layer.
Brush the soaking syrup all over the layer. Then pipe the whipping cream using a piping bag or just like that.
Add the second layer of cake and brush soaking syrup, add the cream.
Place the final layer and then brush soaking syrup. Add the whipped cream on top and sides to complete the crumb coat. Refrigerate this cake for minimum 30 minutes to 2 hours to set.
Finally, add the remaining layer of whipped cream to coat the cake nice and good.
Add the cashews, almonds and dark chocolate chips on sides.
In a piping bag, add the white chocolate ganache and cut a small hole. Pipe in small rounds on the top of the cake in different sizes. Finally, dust the cake with boost powder.
Pipe in a few smaller bubbles on top of the existing ones to highlight the bubbles a bit.
Chill the cake in refrigerator for 1 or 2 hours and enjoy !!!!
NOTES
* I have used a mix of boost powder and condensed milk to make soaking syrup, but you can add whole milk and boost with sugar. I have not added any extra sugar, as condensed milk had sugar.
* You can use any basic vanilla sponge cake to make this cake if you don't want to try this cake from scratch.

15/06/2023

Chocolate Crunchie Cake

We've given the classic chocolate cake a new twist with the addition of Crunchie chocolate bars. Combined with honey buttercream guests will love this decadent treat!

16 Ingredients
▪️250g butter, chopped
▪️1/2 cup milk
▪️1 1/2 cups caster sugar
▪️1/2 cup honey
▪️2 x 200g blocks dark chocolate, chopped
▪️1 1/2 cups self-raising flour
▪️1 cup plain flour
▪️1/4 cup cocoa powder
▪️2 eggs, lightly beaten
▪️1/3 cup thickened cream
▪️3 x 50g Crunchie chocolate bars, roughly chopped

Honey Buttercream
▪️250g unsalted butter, softened
▪️3 cups icing sugar mixture, sifted
▪️2 tbsp honey
▪️1 tbsp cocoa powder, sifted
▪️2 x 50g Crunchie chocolate bars, finely chopped

6 Method Steps

Step 1
Preheat oven to 160C/140C fan-forced. Grease two, 6cm-deep, 20cm round cake pans. Line bases and sides with 2 layers of baking paper.
Step 2
Place butter, milk, sugar, honey, 200g chocolate and 1 cup water in a saucepan over medium heat. Cook, stirring occasionally, for 8 to 10 minutes or until smooth and combined. Transfer to a large heatproof bowl. Set aside for 20 minutes to cool.
Step 3
Sift flours and cocoa over chocolate mixture. Whisk to combine. Add egg. Whisk until smooth and combined. Divide mixture evenly between prepared pans. Bake for 1 hour or until a skewer inserted in centre of cakes comes out clean. Cool cakes in pans.
Step 4
Place thickened cream and remaining chocolate in a microwave-safe bowl. Microwave on HIGH (100%) for 1 minute, stirring halfway with a metal spoon, or until melted and smooth. Set ganache aside for 1 hour or until mixture has thickened slightly.
Step 5
Meanwhile, make Honey Buttercream. Using an electric mixer, beat butter until pale. Gradually add icing sugar mixture, beating constantly until combined. Beat in honey and cocoa. Stir in half the finely chopped Crunchie bar.
Step 6
Cut each cake in half horizontally. Place a cake base on a serving plate. Spread with 1/3 buttercream mixture. Sprinkle with a little of the remaining finely chopped Crunchie bar. Top with second layer of cake, half the remaining buttercream mixture and a little of the finely chopped Crunchie bar. Continue layering with remaining cake, buttercream mixture and finely chopped Crunchie bar, finishing with cake. Spoon over ganache. Top with roughly chopped Crunchie bar. Serve.

14/06/2023

OLD-FASHIONED CREAM CHEESE POUND CAKE

Looking for the perfect dessert? Look no further! This Old-Fashioned Cream Cheese Pound Cake is ideal for ANY occasion!

INGREDIENTS
1 package (8 oz.) Challenge Cream Cheese, at room temperature
1-1/2 cups Challenge Butter, softened
3 cups granulated sugar
6 large eggs, at room temperature
3 cups cake flour
2 teaspoons vanilla extract
Powdered sugar, for dusting (optional)
Fresh whipped cream, for garnish (optional)
Fresh berries, for garnish (optional)

INSTRUCTIONS
Preheat oven to 325°F. Grease and flour a bundt pan and set aside.
With an electric stand mixer, cream butter, and cream cheese until smooth. Add sugar gradually and beat until fluffy.
Add eggs one at a time and make sure each one is completely mixed in before adding the next, beating well with each addition. Add the flour all at once and mix until well combined. Add vanilla and mix thoroughly.
Pour into prepared pan and bake for 1 hour and 20 minutes. Start checking for doneness at 1 hour by inserting a toothpick near the center of the cake. When it comes out clean, the cake is done.
Allow cake to cool in pan 10 minutes before turning out onto a cooling rack to cool completely.
To serve, slice cake and garnish with a sprinkle of powdered sugar, a dollop of freshly whipped cream and fresh berries.

14/06/2023

Daffodil Cake Recipe

Ingredients
CAKE
1 c. cake flour
1 1/2 c. plus 2 tbsp. granulated sugar
1 1/4 c. egg whites (from about 10 large eggs), room temperature
1/4 tsp. salt
1 1/2 tsp. cream of tartar
1/2 tsp. vanilla extract
4 large egg yolks, room temperature
1 tsp. finely grated orange zest plus more for garnish
2 tbsp. orange juice
GLAZE
1 1/2 c. confectioners’ sugar, sifted
3 tbsp. orange juice
1 tbsp. butter, melted

Directions
Step 1
Prepare Cake: Preheat oven to 375°F. Sift flour with 1/2 cup sugar.
Step 2
In large bowl, with mixer at high speed, beat egg whites with salt, cream of tartar and vanilla until soft peaks form. With mixer at same speed, beat in 1 cup sugar, sprinkling 1⁄4 cup at a time over egg whites. Beat until sugar is just blended.
Step 3
With rubber spatula, gently fold in flour mixture by fourths until fully incorporated.
Step 4
In another bowl, with mixer at high speed, beat egg yolks with orange zest and juice and remaining 2 tablespoons sugar until thickened and pale. Fold in one-third of white batter.
Step 5
In ungreased 4-inch-deep 10-inch tube pan, alternate yellow and white batters to give marbleized effect, with white batter on top. Bake 35 to 40 minutes or until cake tester inserted in center comes out clean.
Step 6
To cool cake, invert in tube pan and let hang until cooled completely, resting pan on center tube or placing tube over funnel or neck of bottle. (Cake will shrink if removed from pan while warm.)
Step 7
To remove cooled cake, use thin bladed knife or spatula to loosen cake all around side and tube. Invert cake onto wire rack and lift off pan.
Step 8
Prepare Glaze: In small bowl, mix confectioners’ sugar, orange juice and butter until smooth. Brush all over cooled cake and let sit until somewhat set. Garnish cake with orange zest.

13/06/2023

Indulge yourself with this beautifully made 2-layered Stracciatella Maqui Berry And White Chocolate Cheesecake 🤤💜

13/06/2023

Best Lemon Cake Recipe!!! There's no shortage of citrus flavor in this pretty dessert.

Ingredients
FOR THE CAKE:
2 1/2 c. all-purpose flour
1 3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. kosher salt
1 stick salted butter (1/2 cup), melted and cooled to room temperature
1/2 c. olive oil
1 3/4 c. granulated sugar
3 large eggs, room temperature
2 tsp. vanilla extract
1 c. buttermilk, room temperature
2 tbsp. lemon zest (from 2 lemons)
1/3 c. fresh lemon juice (from 2 to 3 lemons)
Nonstick baking spray with flour
FOR THE LEMON BUTTERCREAM:
1 c. salted butter, room temperature
4 oz. cream cheese, room temperature
1 tbsp. lemon zest (from 1 lemon)
5 1/2 c. confectioner's sugar
3 tbsp. fresh lemon juice (from 1 lemon)
3 to 4 drops yellow food coloring, optional
TO ASSEMBLE:
White chocolate curls, and/or edible flowers

Directions
1. For the cake: Preheat the oven to 350º.
2. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
3. Whisk together the butter, olive oil, and sugar in a large bowl until combined. Add the eggs and whisk for 1 to 2 minutes, until lightened in color. Add the vanilla, buttermilk, lemon zest and juice, and whisk to combine. Add the flour mixture and whisk to combine.
4. Spray 2 8-inch round cake pans with baking spray with flour. (Alternatively: butter and flour the pans). Divide the batter evenly between the prepared pans. Tap the pans a few times each on a kitchen towel on your counter-top to level the surface and remove air bubbles from within the batter.
5. Bake for 28 to 32 minutes or until toothpick inserted into the center comes out with only a few crumbs. Transfer to a cooling rack. Let cool in the pans for 10 minutes, then turn out onto a cooling rack to cool completely, about 1 1/2 hours.
6. For the frosting: Add the butter, cream cheese, and lemon zest to the bowl of an electric stand mixer fitted with the paddle attachment and beat on medium speed until creamy, about 2 minutes. Add the powdered sugar. Beat on low speed until combined. Increase the speed to medium and beat until smooth, about 1 minute. Scrape down the sides and bottom of the bowl. Add the lemon juice and yellow food coloring, if using. Beat until light and smooth, about 2 more minutes.
7. To assemble: Trim the cake layers to make the tops flat and even, as needed. Place 1 cake layer on a cake plate. Spread 1 cup of buttercream over top. Top with the second cake layer and spread buttercream all over the top and sides of the cake.
8. Garnish with white chocolate curls, lemon slices, and/or edible flowers, if you like.

12/06/2023

Succulent cake

Succulent and terrarium cakes are blowing up on Instagram and for good reason. Search the hashtag and kiss your to-do list goodbye, because you’re in for hours of scrolling pleasure.

These mesmerizingly intricate cakes resemble lush desert gardens and are almost too pretty to eat.

12/06/2023

APPLE KALE CAKE WITH APPLE ICING

Kale cake? Yes! You can't taste the kale in this delicious vegetable cake, but it gives this cake a bright green color and leaves some goodness behind.

I know, you're thinking kale? In cake? But trust me. It's awesome.

INGREDIENTS:
Kale - get fresh, bright green kale and discard the woody stems.
Eggs - to help bind the cake.
Vegetable oil - go for a neutral-tasting oil like sunflower or canola.
Vanilla extract - adds richness and sweetness.
Applesauce - replaces half the oil for a healthier cake.
Sugar - white granulated sugar.
Apples - any apples will do, but I usually go for sweet eating apples.
Flour - plain, all-purpose flour.
Baking powder - to help the cake to rise.
Salt - to balance the flavors.

STEP-BY-STEP TUTORIAL
Wondering how to make this kale cake recipe? It's easy! Just follow this step-by-step photo tutorial. Then, scroll down for the recipe card for the full ingredients list and recipe method.

1. Rinsing steamed kale. Steam the kale for a few minutes until soft, then rinse in cold water and drain.
2. Add the kale to a blender (or a large bowl and use a stick blender) with the eggs, oil, vanilla, applesauce and sugar.
3. Blend until it's smooth.
4. Pour the blended kale mixture into a mixing bowl and stir in the grated apple.
Tip: be sure to squeeze excess moisture out of the grated apple.
5. Sift in the flour, baking powder and salt and gently combine
6. Pour into the prepared pans and bake for 20-25 minutes or until an inserted toothpick comes out clean.

26/11/2021

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