Baking mad

Baked goodies for all occasions and sharing tips and resources make sure to like and follow for more...




So obsessed with this. Churro cake loading!


Chanel back pack cake tutotrial


Basket weave piping with royal or buttercream icing


Candy Queen Bee Baker


Another Jajaja for my Queen Bee Bakers to enjoy.
But in all honesty this was so satisfying to watch! MinibunCafe is a genius when it comes to mini edible creations😍
Follow me on IG for more cake humor🤣


Competition: Super Extraordinary Cake Designer Celebrations won't be perfect enough if we don't approach our Super Extraordinary Cake Designers to design us some amazing cakes. :)


Photos from So. She Bakes?'s post


Mama's Guide Home

Click photo to read full baking instructions.


Livro de Receitas

Para receber mais receitas deliciosas, Clique e CURTA: Livro de Receitas .Gostou ?Então digite UP nos comentários e compartilhe para que mais pessoas possam ver essa maravilha.___Compartilhe essas receitas nos grupos que você participa no facebook❤


Gourmands de chocolat noir



Fazendo a Nossa Festa

Marque aquela sua amiga que vai te dar um desse nessa Páscoa ;) 🐰🐰
Quer uma linda caixinha para colocar o Ovo de Colher? Baixe no blog de graça:


Gourmands de chocolat noir



Gourmands de chocolat noir



Mama's Guide Home

Cupcakes Collections. Click picture to read recipe instructions.


Gloria Flour


3. Over mixing

It may seem most efficient to crank up the speed of your mixer or be**er, but it ends up over-mixing the dough, which activates the gluten and makes your cake batters too firm and chewy.
How To Fix It:
Slow down the speed of the mixer and, for most recipes, mix just until the batter is combined.


Valentine cake ideas


Timeline Photos


Marketing strategy


Joy Home


Great fondant figure work

Paw Patrol 1st Birthday Cake

A vanilla sponge, with vanilla buttercream and jam filling, covered in fondant, with fondants pieces.

I really enjoy making these, even if the figures are a bit of a challenge, lol!


Cake That and Party

70th Birthday Cake

A vanilla sponge with vanilla buttercream filling, covered with fondant, with fondant pieces.

I loved making this - I'm especially pleased with the flowerpots, the bench and the figure!!



this folder contains ideas and insiprations from the net and other bakers. let your mind explore and do not be limited to what you see on my page.


Candy Cake! (aka Chikenduza)
I have fond memories of this cake, and so do many other Zimbabweans in the diaspora. Unfortunately I have not been able to find anyone who has cracked this recipe so here goes my attempt, please try it and tell me what you think.

I am off to South Africa tomorrow and I have asked my mum to bring the original candy cake from home (We are meeting in South Africa for my brother’s wedding). I hope this one I have made will last long enough to make it to SA- we have already started to eat it! We will do a side by side taste test. My Tete who is visiting me today has tasted it too and she reckons the texture is right, just not enough sugar

The original Candy Cake was rather large, about the size of 2 muffins. Unfortunately I do not have container that size so I used a 15cm round tin, here is the recipe I conjured up

I used

1 1/2 teaspoons yeast
65g butter
1/4 teaspoon salt
75g sugar- I will double this in my next attempt
1 egg
300g plain flour
120ml warm milk (blood temperature)
2 teaspoons vanilla extract
I put all ingredients into a bowl and mixed for about 3 minutes using an electric mixer.
Once the batter was nice and smooth I covered in cling film and let the mixture double in size
I knocked the air out and poured batter into a greased lined 15cm (6 inch) round baking pan
I covered the mixture again and let it rise for about 30 minutes then baked at 170C fan
Glacé Icing
Mix together 85g icing sugar with 1 tablespoon water until smooth. Add food colouring (I added pink- memories!) and pour over the cake
Please do try it and welcome your feedback, I will carry on searching for the original recipe buy in the meantime let’s keep working on it


Fantastic does not begin to describe these buns we grew up eating back in Zimbabwe. They are best eaten fresh out of the oven. WARNING- They are highly addictive!!!!
Fast action yeast – 1 3/4 tsp
All purpose flour – 450g
Butter/ margarine – 50g
Egg – 1
Sugar – 3 tbs
Salt – 1 tsp
Skimmed milk powder – 2 tbs
Water – 225ml
Sugar – 2 tbs
Water – 2 tbs

If you have a bread machine, put all ingredients in the order specified by manufacturer and use the “dough” setting on your machine. When the dough is ready, go to step 8
If doing it by hand,melt butter in a small saucepan. Add water. You want this mixture to be blood temperature (warm to the touch not hot)
In a separate bowl mix together 350g flour, sugar, salt, yeast and milk powder.
Make a well in the centre and add in the egg and water/ butter mixture, stir well using a wooden spoon
Flour the wok surface using the remaining 100g of flour and knead until smooth (roughly 15 minutes- really good work out!!!)
When the dough is nice, smooth and elastic you know the gluten is developed
Place the dough in a bowl and cover loosely with cling film or a wet tea towel. This prevents your dough drying up. Leave the dough to rise until it has doubled in size (roughly an hour)
In the mean time, line a swissroll tin with baking parchment
When the dough is ready, lightly flour your work surface and knock the air out
Divide the dough into 12 equal portions (TIP- I use a knife to slice the dough into 2 equal halves, divide each half into 2 (giving 4 equal portions) then divide each quarter further into 3. This results in 12 evenly sized buns)
Arrange the dough in the pan spaced out evenly
Cover loosely with greased clingfilm and let rise for 30 to 40 minutes
Bake in a preheated oven (200 °C Fan/ 220°C Conventional) for 15 minutes
To make the glaze, mix sugar and water in a microwave safe bowl and heat for 20 seconds in the microwave (alternatively you can do this in a saucepan on the hob)
When the buns are cooked remove from the oven and brush with glaze
NB: If you are using a bread machine to make the dour remember to put all the flour (450g)


I have very fond memories of queen cakes growing up back home.It was a distinct bright yellow cake, not too sweet with a fluffy texture. I have been trying to replicate them for a little while and finally got a thumbs upfrommy biggest critique a.k.a my husband Sydney

Butter/ margarine – 100g
Caster Sugar – 110g
Egg – 1
Self Raising Flour – 250g
Milk – 240ml
Vanilla Extract – 1 tsp
Egg Yellow food colouring (optional) – 1 tsp

Queen Cakes
Preheat oven to 150C fan/170C conventional. Prepare muffin pan with liners
Cream butter and sugar until light and fluffy. Add egg and mix well.
Add vanilla extract (if using egg yellow colour add at this stage)
Stir in flour alternating with the milk. Do not over mix as you will end up with tough cakes
Spoon into prepared tins and bake for 20 to 25 minutes. Tops should be lightly golden and a skewer inserted into the centre should comeout clean


Ngôi nhà Chích Bông

Học mà chơi - Chơi mà học. Cùng làm đất nặn với bé.



Ending the month of March, Kurume, Mbimbitho 2014 with this simple to follow Vanilla Cake recipe (10-12 SERVINGS, 40-45MIN);

200g margarine
200g brown sugar
400g cake flour
2 tsp baking powder
1 tsp Vanilla essence
1 tsp salt
1 cup fresh milk
3 eggs

1- Get you ingredients ready. Preheat oven to 160 Degrees Celsius/380 degrees F/ gas mark 6. Grease 9″ cake tin and dust it lightly with flour then set-aside. Put sieve over bowl, measure flour and put it into sieve, and add salt.
2- Add baking powder to the flour, sift the dry ingredients and set aside. Take another mixing bowl and put margarine
3- Add sugar to the margarine and mix until light and fluffy. Add eggs one at a time and three table spoons of flour after each egg and mix. Repeat process until all the eggs are finished.
4- Add the rest of the flour bit-by-bit simultaneously with the milk until both flour and milk are finished. Check consistency. Remove electric hand mixer and replace with wooden spoon then add Vanilla essence. Mix well.
5- Pour batter into set-aside greased cake tin. Put in pre-heat oven and bake for 45 minutes. After 45 minutes use skewer to test if cake is ready or if cake is well down. Skewer should come out clean when poked into the cake. Put on cooling rack.
6- Cake is ready. Decorate the cake with butter cream icing as I did here or fresh cream icing, whatever tickles your fancy.


Gloria Flour

Have fun baking with Gloria
Try this One - Two - Three - Four Cake recipe

Ingredients Edit and Save

1 cup butter
2 cups white sugar, divided
3 cups Gloria Cake flour
4 egg yolks, room temperature
4 egg whites, room temperature
2 teaspoons baking powder
1 cup milk, room temperature
1 teaspoon vanilla extract


1.Preheat oven to 175 degrees C. Grease and flour three 9-inch round pans.
2.Beat butter and 1 cup of sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color.
3.In a separate bowl, beat egg yolks well, then add to butter mixture.
4.Sift together flour and baking powder. Add alternately with the milk to the butter-sugar mixture. Beat well. Add vanilla.
5.Beat egg whites until stiff but not dry. Add 1 cup sugar to the egg whites. Fold into cake batter.
6.Divide evenly into three prepared 9 inch round pans. Bake at 175 degrees C for 25 minutes.


I love this....


Estrele Cakes


Yummies - Cakes & Special Treats

Hi Veena, Not sure if I particularly have a style. Lots of people just say my style is clean and neat, but I don't really think I can claim that as a style, lol. I love to do all types of cakes but seem to be known for my cakes that are made to resemble real like items. I take real satisfaction when people mistake the cake or the photo of the cake as the real life item. These are just some of the ones I have done in this style please pop by my page Yummies - Cakes & Special Treats if you want to see more :) Jayne xx


Way Beyond Cakes by Mayen

Blast from the past! Sharing with you the most liked tutorial from this year ... (* thank you to my pals who have shared their most loved cakes, I am totally inspired by it !)
This tutorial shows you simple steps in making a pleated look for your tier.

Step 1. Create even strips of fondant or gumpaste - if you have a pasta roller, use it.

Step 2 . What I found so helpful here is having the same angle on the bottom for all my strips. I made one template and made sure other strips have the same angle or cut.

Step 3-4 . Notice the red arrows here, the cuts we made previously will flush exactly on the bottom of the tier. This takes away the uncertainty when attaching the next strip and will serve as a guide.

Step 5. Attach the rest of the strips with just a light brushing of edible glue .

Step 6. You may notice my strips did not go all the way to the center of the cake- because I did not need them to . I had a circle guide in the ,middle to show me the size of the tier I will put on it, and made sure the strips covered up to that part. Here I had the 6 inch cake pan as a guide to the size I need.

Step 7. I used a cutter to take away the excess fondant . Since we did not glue the whole strips top each other , it is easy to take away the excess here.

Step 8. This will show you the empty circle in the middle that will expose my ganached cake underneath that is still firm. Put dowels in and place your tier on it.

Last photo shows my cake still in parts but shows you what it looks like after I airbrushed that pleated tier and added two more tiers on top of it .

I hope you enjoy this short tutorial !Please feel free to share it if you think it will be useful to your friends --Mayen

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