Angela gee

29/12/2023

02/11/2023

Celebrating my 2nd year on Facebook. Thank you for your continuing support. I could never have made it without you. 🙏🤗🎉

07/08/2023

Fruit cake rasvika zvaro pa ruzevha kumbofadza nyakubereka. Home sweet home

16/03/2023

Buttermilk Loaf

Ingredients
1 & 1/2 cups flour ( all purpose or cake )
1/2 cup white sugar
1/2 cup unsalted butter (softened)
1/2 cup buttermilk
2 eggs
1 tsp vanilla essence
1 & 1/2 tsp baking powder
1/4 tsp salt

Instructions
1. In a large bowl cream butter and sugar until light and fluffy.

2. Add vanilla then mix in one egg at a time. Then add buttermilk and gently mix.

3. Sift in flour, salt and baking powder. Mix gently. DO NOT OVER MIX .

4. Pour the batter ( mixture) in a prepared baking pan.

5. Bake in a preheated oven at 180 Degrees Celsius for 35 minutes or until well baked.

Note: *If you are using salted butter, don’t add salt.

16/03/2023

500g plain flour/4cups
250 ml milk
1 tsp salt
7g yeast/2 & quarter tsp
1 egg
50g butter
3Tbsp sugar

Method
Mix milk and butter and warm on the stove but do not boil the milk
Sift the flour and salt into a bowl and make a well in the middle.
Put the yeast and egg in the well.
Then sprinkle the sugar on the flour.
Pour the milk mixture into the well and mix thoroughly,it shouldn’t runny
Knead the dough and put in an oiled bowl cover with a wet dish towel or plastic wrap.
Leave to rise until double in size
Knead aging to knock the air out of the dough
after the first rise cut into smaller pieces and roll into balls and place on a baking tray cover the tray with a wet cloth or plastic wrap
Let it rise again
When it doubles again in size bake in a preheated Oven . I ALWAYS BAKE MINE AT 180° FOR 25 MINS

For the glaze
Mix 2 x2 tablespoon of sugar and one tablespoon water microwave for 20 sec.

22/02/2023

crustless?

For a crustless lemon cheesecake, simply omit the crust.

Ingredients
1 8-inch pie crust * See notes
2 1/2 cups cream cheese softened
1 cup powdered sugar
1 1/4 cups heavy cream
1/4 cup + 1 tablespoon lemon juice
1-2 drops yellow food coloring optional
1 cup lemon curd optional
Instructions
Prepare your cheesecake crust and refrigerate until ready to fill.
In a mixing bowl with a be**er attached, add your softened cream cheese and powdered sugar, and beat until smooth. Add the double cream, lemon juice, and yellow food coloring and beat until smooth and thick.
Transfer the mixture onto the prepared pie crust. Refrigerate overnight.
Remove from the refrigerator and if desired, top with a thick layer of lemon curd.
Notes
*Either a homemade crust or store bought one.

21/02/2023

Milk, dry yeast, sugar, flour, butter and 1 egg. These are irresistible and super easy to make! Here's how 👉

INGREDIENTS:

250ml (1 cup) milk
7g dry yeast
1 egg
30g (2 tbsp) sugar
450g (3 ¼ cups) flour
1 tsp salt
50g (3 tbsp) butter
Granulated sugar for coating

METHOD:

In a bowl mix together almond milk with sugar, yeast, and egg. Add in flour and salt. Cover for 20 minutes.

Mix in butter and let it rise for 1 hour.

Roll out the dough and divide it into 12 pieces, roll the ends and seal them.

Cover for 15 minutes and fry in the hot oil until golden brown.

Cover with sugar.

Credit: owner

27/01/2023

Ingredients:
6 cups grated carrots
1 cup brown sugar
1 cup raisins
4 eggs
1 1/2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
1 cup crushed pineapple, drained
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
4 teaspoons ground cinnamon
1 cup chopped walnuts





Directions:

1. In a medium bowl, combine grated carrots and brown sugar.
Set aside for 60 minutes, then stir in raisins.
2. Preheat oven to 350 degrees F (175 degrees C). Grease and
flour two 10 inch cake pans.
3. In a large bowl, beat eggs until light. Gradually beat in the
white sugar, oil and vanilla. Stir in the pineapple. Combine the
flour, baking soda, salt and cinnamon, stir into the wet mixture
until absorbed. Finally stir in the carrot mixture and the walnuts.
Pour evenly into the prepared pans.
4. Bake for 45 to 50 minutes in the preheated oven, until cake
tests done with a toothpick.
5. Cool for 10 minutes before removing from pan. When
completely cooled, frost with cream cheese frosting.
If you love this recipe please enjoy and share

25/01/2023

Yummy Sponge Vanilla Cake
Ingredients :

(+) 1 cup cake flour
(+) 3 eggs
(+) 1/2 cup white sugar
(+) 2 Tablespoons milk
(+) 2 Tablespoons vegetable oil
(+) 1/2 tsp baking powder
(+) 1/2 tsp white vinegar
(+) 3 tsp vanilla essence

(*) Milk and eggs should be at room temperature. Don’t use while cold .

Instructions :

1.) Separate the egg whites from the egg yolks .
Add the egg whites in a large bowl, then add vinegar.

2.) Beat for 2 minutes then gradually add sugar . Don’t add all the sugar at once . Add it into 4 divisions. Beat until you get a white stiff consistency. ( It takes 10-12 minutes using an electric mixer).

3.) When the egg whites have formed a stiff consistency. Mix in one egg yolk at a time .Then add vanilla, oil and milk and mix .

4.) Sift in flour and baking powder. Then gently fold . Use a silicone spatula or hand whisk . Don’t use an electric mixer for this stage .

5.) Pour the batter (mixture) in a prepared baking pan . I used 8 inch pan but I recommend 6 inch pan .

6.) Bake in a preheated oven at 160 Degrees Celsius for 35 minutes.

(*) Do not open the oven while the cake is not fully baked otherwise it will collapse in the middle.

17/01/2023

20 g butter
1 Tbsp milk
90 g cake flour
3 eggs
90 g sugar
1 tsp vanilla extract
Instructions

Preheat the oven to 350 F (180 C) at least 20 minutes before. Line a 7″ cake pan with parchment paper (bottom and side). Put butter and milk In a small bowl and microwave until the butter melts. In another bowl, sift the cake flour 2 times. Set aside.
In a bowl of a stand mixer, add eggs and sugar. Over a double boiler (placing the bowl over a pot with simmering water on low heat), whisk the egg mixture until it becomes lukewarm (until the sugar dissolves). Then set the bowl on the stand mixer, and whip the egg mixture until very thick (watch video to see the texture). Add vanilla and mix.
Add sifted cake flour in 3 parts. Fold in the first one-third of the flour by hand with a spatula (not with the mixer). After the flour is incorporated, add the next part of flour and again fold in with the spatula. Repeat. Next, add the mixture of melted butter and milk and fold in with the spatula.
Put the batter in the prepared pan. Bake for 20-25 minutes.
Take the cake out from the oven and leave for 15 minutes. Finally, remove the cake from the cake pan.

21/12/2022

Ingredients

1/2x
1x
2x
Red Velvet Cake
▢2¼ cups (275 g) flour - regular all purpose (see note 3 if you want to use cake flour)
▢3 tbsp (18 g) cornflour - also known as cornstarch
▢3 tbsp (14 g) cocoa powder - unsweetened
▢½ tsp baking soda
▢1 tsp baking powder
▢½ tsp salt - omit if using salted butter
▢6 tbsp (86 g) unsalted butter - room temperature
▢¾ cup (141 g) unflavoured vegetable oil - I use canola
▢1¾ cups (344 g) white sugar
▢3 large eggs - room temperature
▢1 tbsp (12 g) vanilla essence/extract
▢1½ tsp white vinegar
▢3½ tbsp (38 g) red liquid food colouring
▢¾ cup (158 g) buttermilk - room temperature
Cream Cheese Buttercream
▢1 batch of my cream cheese buttercream frosting recipe - see note 4 if piping rosettes around the cake like I have

Cook Mode
Prevent your screen from going dark
Instructions
Preheat oven to 160 °C with the fan on and grease and/or line two 8 inch cake tins (I use my homemade cake release).
In a bowl, sift together your flour, cornflour, cocoa powder, baking soda, baking powder and salt. Using a whisk or fork, mix until well combined. Set aside.
In another bowl, add in your butter, vegetable oil and sugar. Using an electric mixer (hand or stand mixer are both fine - see note 6), cream together for 2-3 minutes until light and creamy.
Add in eggs one by one, mixing well in between each addition (about 10-15 seconds between eggs).
Add in your vanilla, vinegar and red liquid food colour, and mix until well combined. Now set your mixer aside as the remainder of the batter will be finished by hand.
Finish off by adding in half of your premixed dry ingredients to your wet mixture, and gently fold it in with a spatula until just combined. Then add in all of your buttermilk, and fold it in until just combined. Lastly, add in the remaining dry ingredients and gently fold it into the mixture until just combined. Do not overmix (see note 1).
Distribute the batter evenly into the two 8 inch cake tins, and bake for 30 minutes or until a toothpick comes out clean. Be careful not to open the oven door too early otherwise this can cause the cake layers to sink (see note 2). Also avoid overbaking the cake layers otherwise they will dry out.
Once baked, allow them to cool in the cake tins for about 15-20 minutes, and then turn them out onto a wire rack to completely cool before frosting with my cream cheese buttercream frosting. For tips on how to frost your cake, check out the blog post above where I walk you through how I decorated mine with pictures, or watch my YouTube video below 🙂

15/12/2022

Funfetti Layer Cake | Full Recipe
Ingredients:

For Cake

3 cups cake flour
2 1/2 cups granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, softened and cut into cubes
1 1/4 cup whole buttermilk, divided
5 large eggs
2 teaspoons vanilla extract
1 cup confetti quin sprinkles

For Frosting:

2 cups (4 sticks) unsalted butter, room temperature
3 3/4 cups powdered sugar
1/4 cup heavy cream, more or less as needed
1 vanilla bean, seeded
food coloring (optional)

Directions:

Preheat oven to 350 degrees F. Butter the bottoms and sides of three 9-inch round cake pans. Line with parchment paper; butter parchment.

In a large mixing bowl or the bowl of a stand mixer, combine flour, sugar, baking powder, and salt.

Mix to combine. Add butter and 1 cup of buttermilk. Mix on low speed until flour is evenly moistened, then increase speed to medium-high and beat until light and fluffy, 1 to 2 minutes, scraping down the sides of the bowl as needed.

In a small bowl, beat remaining 1/4 cup buttermilk with eggs and vanilla. Add to the batter mixture one-third at a time, mixing well after each addition. Stir in sprinkles. Divide batter evenly among prepared pans.

Bake for 35 to 45 minutes (about 25 to 30 minutes for 6? pans), rotating pans halfway through baking, until tops are lightly golden on the edges and a toothpick inserted near the center comes out clean. Transfer pans to a wire cooling rack to cool completely, about 1 hour. Run a knife or thin spatula around the edge of the pan, then invert the cake onto wire rack.

It should come out easily and cleanly. Remove parchment from the bottom. At this point the cakes can be wrapped tightly in a double layer of plastic wrap and frozen until ready to use (in fact, I recommend you freeze the cakes overnight, as the frozen cakes will be easier to level and frost later.)

To prepare frosting, in a large mixing bowl, beat butter on medium-high speed until smooth and fluffy, 2 to 3 minutes. Add powdered sugar, 1/2 cup at a time, mixing well after each addition. As frosting thickens, add a few tablespoons of cream as needed.

Depending on the temperature and consistency of your frosting, continue alternating additions of cream and powdered sugar, until frosting is light and fluffy. Add vanilla bean seeds and food coloring and beat until evenly incorporated.
To assemble, level each cake layer by cutting of the domed top with a long serrated knife.

Place one layer, flat side down, on a cake stand or serving platter. Spread on about 1/2 cup of frosting onto cake using an offset spatula.

Position second layer on top and press to adhere. Repeat with another 1/2 cup of frosting, and then position final cake layer, flat side up.

Cover the entire cake with a thin layer of frosting. This “crumb coat” will keep the stray crumbs in place and make frosting the cake easier. Refrigerate for about 15 minutes to allow this crumb coat to set, then spread with remaining frosting, reserving some frosting for piping decorative details and borders

12/12/2022

Lemon Muffin
Ingredients
➡½ cup butter, (or margarine), softened
➡½ cup sugar
➡zest of 1 lemon (about 1 tablespoon), grated
➡2 tablespoons milk
➡2 eggs, separated
➡3 tablespoons lemon juice, (about 1 lemon)
➡1 cup all-purpose flour
➡1 teaspoon baking powder
➡¼ teaspoon salt

Instructions
➡Preheat the oven to 375°F.
➡Cream the butter, sugar, lemon peel, milk, and egg yolks in a mixing bowl until light and fluffy. Beat in the lemon juice.
➡Combine the flour, baking powder, and salt in a separate bowl. Add to batter and mix just until blended.
➡Beat the egg whites until soft peaks form, then fold them into the batter. Stir the batter only until the egg whites are just mixed with the rest of the muffin batter.
➡Spoon into 12 greased muffin pan cups.
➡Bake at 375°F 15 to 20 minutes, or until a toothpick or other tester inserted into the muffins comes out clean.

09/12/2022

Ingredients

To make this Orange cake easy recipe, you will need :

1¾ cup (265g) all-purpose flour
1½ tsp baking powder
¾ tsp baking soda
1¼ sticks butter (2/3 cup/141g) (softened)
¾ cup (165g) sugar
3 large eggs
½ cup (120ml) milk
3 oz (90ml) orange juice
Zest from 1 orange

Orange Cake Easy Recipe Instructions :

Grease and flour an 8-in x 4-in loaf pan or 8-inch baking tin. Preheat oven to 350°F (180°C).

Sift all-purpose flour, baking powder, baking soda into a medium-sized bowl.

Cream butter and sugar in a large bowl until light and fluffy. This will take about 2 to 3 minutes.

Beat in eggs, one at a time until combined.

Add half the flour mixture, half of the milk, and half of the orange juice. Beat at low speed. Then add remaining flour mixture, milk, and orange juice. Continue to beat until combine.

Fold in orange zest.

Pour batter into prepared pan.

Bake for 55 minutes or until wooden pick inserted in the center comes out clean.

Cool in the pan for 10 minutes, remove and cool on wire rack.

Enjoy your Orange Cake Easy Recipe.

09/12/2022

Sponge vanilla cake

Ingredients
1 cup cake flour
3 eggs
1/2 cup white sugar
2 Tablespoons milk
2 Tablespoons vegetable oil
1/2 tsp baking powder
1/2 tsp white vinegar
3 tsp vanilla essence

* Milk and eggs should be at room temperature. Don’t use while cold .

Instructions
1. Separate the egg whites from the egg yolks .
Add the egg whites in a large bowl, then add vinegar.

2. Beat for 2 minutes then gradually add sugar . Don’t add all the sugar at once . Add it into 4 divisions. Beat until you get a white stiff consistency. ( It takes 10-12 minutes using an electric mixer).

3. When the egg whites have formed a stiff consistency. Mix in one egg yolk at a time .Then add vanilla, oil and milk and mix .

4. Sift in flour and baking powder. Then gently fold . Use a silicone spatula or hand whisk . Don’t use an electric mixer for this stage .

5. Pour the batter (mixture) in a prepared baking pan . I used 8 inch pan but I recommend 6 inch pan .

6. Bake in a preheated oven at 160 Degrees Celsius for 35 minutes.

*Do not open the oven while the cake is not fully baked otherwise it will collapse in the middle.

Credit: Heba’s Treats

09/12/2022

Description:
The Best Red Velvet Cake recipe you will ever make! A family favorite!

Ingredients:
1 1/2 cups vegetable oil
2 eggs
1 cup buttermilk
1 Tablespoon vinegar
1 teaspoon vanilla
2 cups granulated sugar
1 tablespoon unsweetened cocoa powder
1 teaspoon salt
1 teaspoon baking soda
2 1/2 cups all-purpose flour
1 oz. red food coloring
Instructions
Preheat oven to 350°F. Coat 3, 8-inch round pans with nonstick spray. Cut parchment rounds to fit in the bottom of the pans. Place the parchment rounds in the pans and coat again with nonstick spray. Set aside.
In the bowl of your stand mixer fitted with the whisk attachment add the oil, eggs, buttermilk, vinegar, and vanilla. Mix at medium speed until combined. Add in the sugar and mix until incorporated.
Next add the cocoa powder, salt, and baking soda, mixing on medium speed for 30 seconds, or until no lumps remain in the cocoa powder.
Turn mixer to low and add in the flour and red food coloring. Mix until smooth, 30 seconds – 1 minute, scraping the sides of the bowl as necessary.
Divide the batter equally into the 3 prepared pans.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Cool in pan for 10 minutes and then turn the cakes out onto a wire rack to cool completely.
Frost as desired.

09/12/2022

Ingredients
INGREDIENTS:
For the Cake:
▢½ cup butter 113 grams, room temperature,
▢2 tsp vanilla extract 10mL
▢1 cup buttermilk 240ml, room temperature
▢1 tbsp vinegar 15mL
▢2 eggs room temperature
▢3 tbsp cocoa powder 15g
▢2 ½ cups flour 300g
▢1 ½ cups granulated sugar 300g
▢2 tsp powdered red food coloring
▢1 tsp kosher salt 6g
▢1 tsp baking soda 6g
For the Cream Cheese Frosting:
▢3 sticks butter 340g, room temperature unsalted
▢1 ½ lb confectioners sugar 550g, sifted
▢16 oz cream cheese 455g, room temperature
▢1 tsp vanilla extract 5mL
▢1 pinch kosher salt
For the American Buttercream:
▢1/2 cup unsalted butter 113g, room temperature
▢1 ½ cups Confectioners sugar 550g, sifted
▢1/2 tsp rose water 2mL
▢pink, yellow, orange food coloring
▢matcha powder
Instructions
INSTRUCTIONS:
For the Cake:
Preheat the oven to 350 degrees F. Butter and cocoa powder three 6-inch cake pans.
In a standing mixer fitted with a paddle attachment, cream your room temperature butter. Add in sugar and mix on medium until combined.
Add eggs in one at a time and beat. Add vanilla extract.
Add red food coloring and vinegar to the buttermilk.
Sift in cocoa powder to the butter mixture.
In a large bowl, sift the dry ingredients together.
Add ½ of the dry and ½ of the wet to the butter mixture until combined.
Add the red buttermilk mixture and mix until combined.
Pour the batter into three prepared pans. Add any extra batter to a cupcake paper. This will be used for the crumble. Add damp baking strips.
Bake for about 30-35 minutes or until the centers are springy to the touch. When done, let them cool in their pans for about 5 minutes, then dump them out onto a wire rack.
Bake the crumble cupcake for about 15-20 minutes.
For the Cream Cheese Frosting:
Cream the butter. Sift confectioners sugar into a large bowl.
Add room temperature cream cheese to the creamed butter. Add vanilla and a pinch of salt. Beat together.
Add the confectioner's sugar in cups. Mix until combined. If you’re wanting a stronger buttercream, keep adding more sifted confectioners sugar until it’s stiff. Transfer buttercream to a piping bag and snip off the tip.
For the American Buttercream:
In a stand mixer fitted with a paddle attachment, cream the room temperature butter until smooth.
Sift in the confectioner’s sugar. You can add the sugar in two batches.
Beat until you get to the desired consistency. Add a few drops of rose water. Make sure the buttercream is thick.
Dye a few batches yellow, soft pink, and pink. Use some matcha powder to create a natural leaf color. Transfer the green buttercream to a bag fitted with a 68 tip.
Transfer buttercream to a piping bag fitted with a 120 and 127 tip to make the petals.
Cut a square of parchment paper. Use a tiny bit of buttercream to glue down the paper onto a piping nail.
For the roses, place a small cone of very thick buttercream in the middle of the square.
Add bits of yellow in the middle for added dimension. Pipe the petals using a 120 and 127 tip.
For the Assembly:
To create the crumbs, you can either break up the cupcake by hand or use a cheese grater. I find that using the grater gives you a more consistent crumb for decorating.
Pipe a thick layer of cream cheese frosting between each layer. Cover the cake with the frosting.
Use a bench scraper and offset spatula to smooth out the cake. Transfer to the fridge to chill for about 10 minutes or until the frosting is a bit set. If you’re in a warm climate, let your cake chill for even longer!
Using your hand, scoop crumbs onto the side and top of the cake until it’s completely covered.
Arrange the flowers on top of the cake. Pipe in leaves using the green buttercream.

23/09/2022

Dinner Rolls Recipe

Ingredients
1/4 tsp active dried yeast
1/3 cup lukewarm water
1 cup lukewarm milk
3 tbsp melted butter slightly cooled
1/4 cup sugar
4 cups flour
1 tsp salt
1 egg

Recipe : https://recipelogy.com/?s=dinner+rolls+recipe

07/09/2022

Lemon Cream Cheese Pound Cake

My homemade Lemon Pound Cake with Lemon is dense but moist and full of vanilla flavor,

�To make this cake, I’ll need the following ingredients:

6 large eggs, beaten.
2 cups brown sugar.
1 cup butter, room temperature.
2 cups softened cream cheese.
4 tsp lemon zest.
1/2 cup lemon juice.
2 cups cake flour.
A pinch of salt.

For the Glaze I used :

2 tsp butter.
1 cup powdered sugar.
1/2 cup lemon juice.

INSTRUCTIONS :

I preheated oven to 350 degrees F And greased a tube pan using cooking spray.
I mixed flour and salt in a mixing bowl.

Then I used an electric mixer and using its bowl, I beat butter with cream cheese and brown sugar, I added eggs yolks and beat for another 3 minutes.

I added zest and lemon juice and stir occasionally.�

In a separate bowl, I beat egg whites until soft and I added to the cake batter.

I poured the batter into a greased pan and baked for 1 hour.

I removed it from oven and let it cool, meanwhile I made the glaze by melting butter in the microwave, I added powdered sugar and lemon juice and stirring, until glaze is a good consistency for drizzling.

I drizzled the glaze over the cake and let it in the fridge for 1 hour.

SERVE IT AND ENJOY!!

07/09/2022

ORANGE JUICE CAKE
🍊🍊🍊🍊🍊🍊🍊🍊🍊🍊

Ingredients
1 ½ cups sugar
1 cup vegetable oil
4 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
3 t baking powder
1 t salt
½ cup orange juice
1 T orange zest

Instructions
In a mixing bowl, whisk sugar with vegetable oil and eggs. Mix in vanilla extract.
Add flour, baking powder, and salt. Add the orange zest and whisk the batter until everything is just combined.
Add orange juice and give the batter a quick mix.
Pour batter into a prepared cake pan, and bake at 356°F (180°C) for 50 minutes or until a toothpick comes out clean.