Vanilla Cake


  • 125g butter
  • 185ml milk
  • 3 eggs
  • 1 tablespoon vanilla essence
  • 220g caster sugar
  • 225g self-raising flour


  1. Preheat the oven to 180 degrees centigrade. 
  2. Line the base and sides of a round cake tin with baking paper.
  3. Place the butter and milk in a small saucepan over medium heat.
  4. Stir constantly until the butter is melted.
  5. Remove from the heat and leave to cool to room temperature.
  6. Alternatively, place the butter and milk in a heatproof jug and microwave on high until the butter is melted. Leave to cool.
  7. Using electric beaters, beat the eggs and vanilla until thick and foamy.
  8. Gradually add the sugar, beating after each addition until the sugar has dissolved.
  9. Stir in half the flour, then half the cooled butter mixture.
  10. Repeat with the remaining ingredients.
  11. Pour into the prepared tine and bake for 45 minutes, or until a skewer inserted into the centre comes out clean.
  12. Allow to cool in the tin for 5 minutes before turning onto a wire rack to finish cooling.
  13. Remove the paper and place the cake on a board.

Clik here for the Vanilla Buttercream recipe.


Dark Chocolate Mud Cake


  • 250 grams Unsalted Butter
  • 250 grams dark chocolate
  • 8 tsp Instant Coffee
  • 180 ml Water
  • 150 grams Self-raising Flour
  • 150 grams Plain Flour
  • 60 grams Cocoa Powder
  • 1/2 tsp Bi-carbonate Soda
  • 550 grams Castor Sugar
  • 4 eggs (lightly beaten)
  • 8 tsp Vegetable Oil
  • 125 ml Buttermilk


  1. Preheat fan forced oven at 140 degrees centigrade
  2. Grease the tin and line with baking powder
  3. Place butter, coffee and water in a saucepan over medium heat until melted, turn off the heat and add chocolate, stir until the chocolate is melted and well combined. Leave to cool slightly
  4. Sift plain flour, cocoa, bi-carbonate soda and self-raising flour together into a bowl
  5. Add sugar and salt. Mix well
  6. Make a well in the center
  7. Pour over the chocolate mixture in the center and then add vegetable oil, buttermilk and egg
  8. Mix with a wooden spoon until well combined
  9. Pour over the mixture to the tin, tap the tin on the bench to remove any air bubbles
  10. Place in pre-heated oven and bake until skewer comes out clean when inserted in the middle
  11. Remove from the oven and allow to cool in the tin before removing from tin. Transfer to a wire rack to cool completely
  12. Store in an airtight container in the fridge for up to 1 week or wrap tightly in cling film and freeze for up to 1 month.

Caramel Mud Cake


  • Melted butter, to grease
  • 200g butter, cubed
  • 200g white chocolate (Nestle brand), chopped
  • 200g (1 cup, firmly packed) dark brown sugar
  • 180ml (3/4 cup) hot water
  • 1 tbs golden syrup
  • 2 tsp vanilla essence
  • 2 eggs, at room temperature
  • 150g (1 cup) plain flour
  • 150g (1 cup) self-raising flour


  1. Preheat oven to 160°C. Brush a round 22 cm (base measurement) cake pan with melted butter. Line base and side with non-stick baking paper.
  2. Place butter, chocolate, sugar, water, golden syrup and vanilla essence in a heavy-based saucepan. Stir over medium-low heat with a wooden spoon for 5 mins or until chocolate melts and mixture is smooth. Set aside for 20 mins to cool
  3. Add eggs, 1 at a time, beating well after each addition. Sift combined flours over chocolate mixture and stir with a wooden spoon until well combined.
  4. Pour mixture into pan and bake in preheated oven for 50-60 mins or until a skewer comes out almost clean. Stand cake for 20 mins before turning onto a wire rack to cool.

Best Ever White Chocolate Mud Cake

A subtle white chocolate flavour. Very easy to make, also makes excellent cupcakes (about 25). I got this recipe from They also provide a chart of ingredient quantities for different pan sizes which I have found invaluable for different size orders. I hope you use this recipe and enjoy!


  • 300g white chocolate
  • 200g butter
  • 250ml (1 cup) milk
  • 165g (3/4 cup) caster sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs, lightly beaten (eggs with a minimum weight of 59g)
  • 100g (2/3 cup) self-raising flour
  • 150g (1 cup) plain flour


  1. Preheat oven to 160 degrees Celsius (145 degrees fan-forced).
  2. Grease a 20cm square cake pan and line the base and sides of the pan with baking paper.
  3. Place chocolate, butter, milk and sugar in saucepan over a low heat, stirring occasionally. Remove from heat when chocolate and butter has melted, and stir until well combined. Allow to cool to room temperature.
  4. Add vanilla and eggs to chocolate mixture. Stir well.
  5. Stir flours together in a large bowl. Add one cup of chocolate mixture to the f;our and stir until a smooth paste forms. Repeat with another cup of the chocolate mixture. Add remaining chocolate mixture and stir until smooth.
  6. Pour mixture into prepared pan and bake for about 1 hour 10 minutes to 1 hour 20 minutes. When the cake is ready an inserted skewer should come out clean.


Red Velvet Cupcakes


2 cups all-purpose flour
1 teaspoon of baking soda
1 teaspoon of baking powder
1/2 teaspoon of salt
2 Tablespoons unsweetened, cocoa powder
2 cups sugar (or slightly less if preferred)
1/2 cup vegetable oil and ½ cup butter mixed
2 eggs
1 cup buttermilk
2 teaspoons of vanilla extract
1 teaspoon red food coloring (or more for deeper colour)
1 teaspoon of white distilled vinegar
½ cup of prepared plain hot coffee (don’t skip this ingredient)


  • Preheat oven to 325 (175 degrees celsius)
  • In a medium bowl, whisk together flour, baking powder, cocoa powder and salt. Set aside.
  • In a large bowl, beat together the sugar and butter and vegetable oil and vanilla.
  • Mix in the eggs then beat.
  • Mix buttermilk and red food coloring until combined.
  • Stir in the coffee.
  • Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, just until combined.
  • Finally add in baking soda and vinegar mixed together.
  • Put batter into cupcake cases. Fill three quarters full. Should make 24.
  • Bake in the middle rack for 15-20 minutes, or until a toothpick inserted in center comes out clean. Do not over bake as cupcakes will continue to cook as they cool.
  • Once cooked let the cupcakes cool in tin for 3-4 minutes then cool on racks.
  • Frost the cupcakes with cream cheese frosting when they have cooled completely. (See separate frosting recipe).


Cream Cheese Icing


250 g cream cheese, softened
2 Tablespoons butter
2-3 cups icing sugar
1-2 Tablespoons milk
1 teaspoon vanilla extract


  • Beat cream cheese and butter for 1-2 minutes.Add vanilla, icing sugar and milk.
  • Beat until fluffy and light – 3-4 minutes.
  • If you want a sweeter frosting add all of the icing sugar and milk.
  • For more of the cream cheese taste, add less sugar and milk (to taste).

This icing is particularly nice with red velvet cake or cupcakes and carrot cake.


Chocolate Ganache

Dark Chocolate Ganache


600 g dark chocolate (or mix of dark and milk if preferred)

300 mls cream


Bring the cream to a boil.

Remove from heat.

Add in the chopped chocolate.

Rest for 3-4 minutes.

Stir until the chocolate and cream are mixed.

Ganache should be smooth and glossy.

Stand overnight to firm up and use as a filling or icing.


White Chocolate Ganache


650 g white chocolate

225 mls cream

Method as above for Dark Chocolate Ganache

To make whipped ganache:
Simply use a whisk and beat the pre-made chocolate ganache until it becomes paler in colour and more stiff. This can be used to pipe ganache roses onto a cake.


Ghughra / Gujiya / Kadubu



1 ½ cups coarse semolina/rava

1 ½ cups coarsely ground almonds

1 cup dessicated coconut

2 ½ cups sugar (half brown sugar, half raw sugar)

¾ cup ghee

2-3 teaspoons fennel seeds

2 teaspoons cardamom powder (or to taste)

1 teaspoon nutmeg powder (or to taste)

½ cup milk


2 cups plain flour

2 Tablespoons cornflour

pinch baking powder

pinch salt

2 teaspoons ghee

1 teaspoon oil

boiling water to form semi-soft dough (approximately 1 cup)



Place ghee in large pan.

Cook almonds on low-medium heat for 10-15 minutes.

Add semolina and cook a further 10 minutes.

Add coconut, fennel seeds and sugar.

Cook further 5 minutes.

Add in cardamom and nutmeg.

Lastly add milk and mix well.

Cool before filling


Mix all dry ingredients.

Add in ghee and oil

Add in hot water slowly and bind to a semi-soft dough.

(Slightly stiff dough is good).

Roll out into small rounds and fill with the filling (approximately 1 teaspoon).

Wet the dough and fold over to seal.

Press with a fork or pinch and fold to form a sealed design along the edge

Fry ghughra in hot oil over a low-medium heat for around 15 minutes until lightly golden and crisp.


Savoury Ajwain Shakarpara


2 cups plain flour

½ cup cornflour (or ½ cup more flour)

1 teaspoon salt

2 teaspoons ajwain seeds

1 teaspoon jeera seeds

pinch baking powder

2 Tablespoons butter

1 teaspoon oil

Boiling water to mix to a dough (¾ – 1 cup)



Sift all dry ingredients together.

Add in the butter and oil and mix well.

Add boiling water to mix to a semi soft dough.

Dough should not bee too soft.

A stiffer dough means the shakarpara will not hold oil when fried.

Roll out pieces of the dough to a thin roti.

Cut into diamonds.

Deep fry in hot oil 8-10 minutes until golden brown and crispy.

Be careful not to over-cook or the shakarpara will be hard rather than crisp.



Nan Khatai (Cardamom Spiced Shortbread Biscuits)


1 cup ghee

1 cup caster sugar

2 cups plain flour

pinch baking powder

1 Tablespoon custard powder

1 Tablespoon semolina

cardamoms and nutmeg for flavour

(1-2 teaspoons)



Beat ghee and caster sugar together until white and stiff (3-4 minutes).

Stand for 5 minutes.

Add rest of ingredients all sifted together.

Knead well.

Rest in fridge for 10-15 minutes if dough is too soft.

Roll into small balls and put on tray lined with baking paper.

Bake in moderate oven (180 degrees celsius) for 15-20 minutes depending on size.

Don’t brown, these biscuits should be a very light golden colour and still mostly white.