Every Slice Tells a Story

pass refined flour baking soda and baking powder through a seive and set it aside in a seperate bowl whip the butter until smooth . gradually add sugar in two batches beating until its creamy . blend in mashed banana adding milk bit by bit. stir in vanilla extract until well combined gently fold in the dry flour mixture a little at a time using a spoon or spatula . toss chocolate chip with a bit of flour then stir them into the batter mix the vinegar thoroughly.

Beat the cream cheese and mascaporne cheese until sugar dissolves, then add the ingredients and mix well, finally adding the cornstarch and combining it well. Pour into a 4-5 inch lined mold and bake at 200 degrees for 25-30 minutes with the bottom rod on and the last 10 minutes with the top rod on. Allow it to cool down and break it before molding.

Base: Take crushed Oreo cookies, add melted butter, mix well, and layer a 6-inch cake tin with it. Keep aside. Start making the filling: Beat cream cheese in a bowl, add caster sugar, and beat again. Add the rest of the ingredients and mix well to combine. Finally, add the cornstarch slurry and mix again. Pour the batter in the tin and prepare it for a water bath baking. Bake at 180 degrees for 45 minutes with the bottom rod on. Pro tip: While adding cocoa powder in the batter, make sure to sift it to get a smooth mixer. Once baked, allow it to cool down and keep it in the refrigerator to chill before demolding. Top it up with couverture ganache.

Sift flour ,cocoa powder baking powder, baking soda, and salt into a bowl. in a larger bowl mix together curd milk vanilla oil and sugar whisking until the sugar is dissolved combine the wet mixture with the sifted dry ingredients evenly fill 6-8 cupcake liner with the batter adding your choice of chunks or toppings between layers bake in oven let them cool at room temperature before adding the milk chocolate filling with a piping bag.

Sift together the refined flour,baking powder,baking soda and salt in a bowl in a separate larger bowl combine the curd milk melted butter vanilla and sugar . whisk them until the sugar is completely dissolved . dissolve with any one wet ingredients. gradually combine wet ingredients with dry ingredients evenly distribute the batter among 6-8 cupcake liner layering with your chosen chunks or toppings . let them cool at room temperature before filling them with milk chocolate filing using a piping bag .

whisk flour , baking powder ,baking soda salt ,in a seperate bowl combine milk butter curd sugar vanilla mix wet and dry.

Preheat at 180 and bake for 45 minutes. line and Greece 6 inch round cake in keep aside in a bowl combine all the liquid ingredients give a good makes now one by one shift in your dry ingredients combine everything together until a light portable batter formed make sure that you don't over mix divide the better between the patterns back in the oven until a toothpick inserted into the centre come out clean

Base: take crushed LOTUS BISCOFF COOKIE in a bowl, add melted BUTTER to it, mix well and layer a 4.5 inch cheesecake tin with it, keep aside. Filling: beat CREAM CHEESE in a bowl, add rest of the ingredients and beat well to mix. Pour the batter in the tin and tap well. Set it overnight for best result. Top it up with LOTUS BISCOFF SPREAD, decorate with crushed cookies or desired. Pro tip: set for minimum 8 hours for best result, if it's for overnight, you can use a dryer to heat before molding, or run through a sharp knife along the edges to assure best deal molding.

Whisk together yogurt ,oil, vanilla ,extract and sugar in a bowl in another bowl sift together dry ingredient (baking powder,baking soda, all purpose flour) prepare a mixture of water and coffee seperately (brew an expresso shot) alternate adding the dry ingredient and coffee mixture into the wet ingredients whisking well after each addition. transfer the batter into a bake and serve dish , sprinkle chopped almonds on top and then bake .

To make the base, take crust cookies and add melted butter to it. Make a well and layer it. Keep it aside. Start mixing the cream cheese, then add heavy cream and beat again. Add the rest of the ingredients and mix well until combined. Lastly, add the corn starch and mix again. Pour the mixture into a 4-inch tin covered with parchment paper and aluminium foil. Place it in a water bath and bake at 180 degrees for 45 minutes. Allow it to cool down and keep it in the refrigerator to chill before molding. Top it up with strawberry compote.

Freshly baked to order. Ask about custom flavours and designs.

Start by sieving the refined flour, baking powder and baking soda into a bowl and set it to one side. In another bowl, combine the milk, vinegar and 2 teaspoon of cocoa powder, mix well. In a different bowl, cream the room temperature butter, sugar and oil together with an electric mixer until the mixture is light. Mix in the condensed milk and continue to beat for a short period. Still, add half of the milk vinegar mixture and well combine. Gently mix in half of the dry ingredients with the mixer on a low speed and till just combined. Then, add the remaining dry ingredients and milk mixture until the batter is smooth. Add a few drops of red colour to the batter. Pour the batter into a greased baking mould and bake at 180 degree Celsius for 40 minutes.

MELT BUTTER AND DARK COMPOUND TOGETHER . BEAT EGG SUGAR AND BROWN SUGAR AND VANILLA ESSENCE TOGETHER . ADD IN THE MELTED BUTTER AND CHOCOLATE MIXTURE TOGETHER MIX ALL THE DRY INGREDIENTS TOGETHER AND THEN ADD IN PARTS TO THE BEATEN EGGS AND MIX IN TOGETHER ...MAKE SURE NOT TO OVER MIX THE MIXTURE . ADD IN FEW MILK CHOCOLATE CHUNKS TO THE MIXTURE.AND POUR IT IN THE BUTTER PAPER LINER TRAY

* combine the refine flour, baking powder ,baking soda in a bowl. *in another bowl beat the yoghurt with icing sugar unit smooth *stir in the melted butter and vanilla mixing thoroughly *gradually mix the dry ingredients into the yogurt mixture *pour in the milk and then the hot water whisking well top make a smooth batter *pour the batter into a cake tin and bake until skewer comes out clean *let the cupcake cool fully and then chill in the fridge for a few hours before using it.