CARROT CAKE FOR EASTER
2 cups cake flour
2 teaspoons cinnamon
1 teaspoon salt
1 and a half cup oil
2 cups Sugar
2 teaspoons  Bi-Carb/ Koeksoda
4 eggs
3 cups grated carrots
half teaspoon vanilla
1 cup banana  mashed (mousse)

Sift all dry ingredients together.
Beat eggs and sugar well together.
Add oil slowly while beating.
Add dry ingredients and mix.
Add carrots and banana mousse and mix well.
Add vanilla.
Bake at 180°C for +-40-45 min, or until baked.

Icing:
Butter icing with a few spoons of cream cheese.
Recipe posted by Diane Roode Hancox
Photo: Diane Roode Hancox

MAGIC CUSTARD CAKE
4 eggs (whites separated from yolks), room temp
1 tsp vanilla extract
3/4 cup sugar
125 g butter, melted
3/4 cup All Purpose flour
2 cups milk, lukewarm
powdered sugar for dusting cake

Preheat oven to 160 degrees C. Grease and Line 8 inch x 8 inch baking dish with parchment.
Separate eggs and add the egg whites to a mixer and beat egg whites stiff. Place egg whites in a bowl and set aside.
Beat the egg yolks and sugar until light. Add butter and vanilla. Beat for two mins. Add the flour and mix it in until fully incorporated.
Slowly start adding the milk and beat until everything is well mixed together. Add the egg whites, a third at a time and gently fold them in using a spatula, repeat until all egg whites are folded in. Pour batter into baking dish and bake for approximately 60 minutes or until the top is lightly golden. Cool and dust heavily with powdered sugar.
Photo Marika Tegmann

KLAM SJOKOLADE KOEK MET MAYONNAISE
BAIE spesiale verjaarsdag koek aan ‘n baie spesiale vriendin vandag.
250 g (500 ml) koekmeel
60 g (150 ml) kakao
15 ml bakpoeier
5 ml koeksoda
3 ekstra groot eiers
300 g (375 ml) suiker (ek verkies altyd strooisuiker in gebak)
5 ml vanielje geursel
250 ml mayonnaise
250 ml sterk aangemaakte koffie

Ganache:
2 x 150 g donker sjokolade blokke in blokkies gebreek
250 ml vars room

Berei 2 x 20 cm panne voor (ek het my 23 cm los boom panne gebruik) deur met bakpapier uit te voer en met kleefvrye sproei te sproei.
Voorverhit oond tot 180°C.
Sif droë bestanddele saam en hou eenkant.
Klits eiers, suiker en vanielje geursel saam tot lig en romerig.
Meng die mayonnaise en koffie tot glad (ek wag nie eers vir die koffie om af te koel nie, meng makliker as dit nog warm is).
Meng nou die koffie, mayonnaise mengsel en die droë bestandele om die beurt by die eier mengsel in om ‘n gladde beslag te vorm (moenie te veel meng nie).
Skep die beslag in die panne, maak die bokante glad en bak vir ongeveer 35 min of tot toetspen skoon uitkom.
Laat die koeke in die panne afkoel voordat jy dit versier.

Ganache:
Smelt die sjokolade blokkies in glasbak oor kastrol met kokende water (water moet nie aan die onderkant van glasbak raak nie) terwyl die sjokolade met houtlepel geroer word.
Maak intussen so 100 ml van die room warm tot by kookpunt in mikrogolf.
Sodra al die sjokolade gesmelt het gooi die room by en roer om te meng.
Hier begin ek my balon whisk gebruik.
Roer tot die mengsel glad soos satyn en sonder enige klontjies is.
Sit die eerste laag koek op opdienbord en gooi die effens afgekoelde ganache stadig vanaf die middel in sirkel beweging al wyer na die buitenste kant van die koek sodat dit effens afdrup op die kante.
Sit die ander laag koek bo-op en doen presies dieselfde.
Jy kan ook met ‘n plat lem mes die ganache smeer maar ek vind as dit dun genoeg is versprei en drup dit maklik.
Hoe dunner jy die ganache wil hê hoe meer room sit jy by maar ek sal nooit meer room as sjokolade gebruik.
Jy kan die ganache weer effens warm maak as dit te veel afgekoel het en moeilik werk.
Hierdie versiersel stol maar word nie kliphard nie.
Garneer die koek soos verkies.
Ek het vars frambose, swart pitlose druiwekorrels, pers vye, en ‘n rol gedroogde bessiepulp wat baie dun gesny is met baie skerp gladde lem mes en in eetbare goue poeier gedruk is gebruik. Jy kan ook net sjokolade krulle met wit en donker sjokolade maak indien verkies.
Foto van Resep: Elsabie Templeton

Foto en aanpassing deur Roelien Botha:
Ek het in die laaste tyd 3 x Elsabie Templeton se resep gebruik. Ek het een van die 2 koppies meel met bruismeel vervang, 15 ml bakpoeier en 5 ml koeksoda. Die meel 2x gesif. Ek het net 1 x 23 cm pan gebruik, so dit is nogal ‘n hoë koek, en hy het glad nie ingesak in die middel nie.

WEDDING CAKES – DIFFERENT SIZES AND TIERS
The 6 inch cake:
3 egg(s), free range, large
225 g unrefined dark Muscovado sugar
225 g butter, unsalted, softened
175 g self-raising white flour
50 g cocoa powder
½ tsp baking powder
The 6 inch cake filling:
100 g butter, unsalted
300 g icing sugar
40 ml milk, whole
½ tsp vanilla extract (we like Nielsen Massey)

The 9 inch tier cake:
8 egg(s), free range, large
450 g unrefined dark Muscovado sugar (we like Billington’s)
450 g butter, unsalted, softened
400 g self-raising white flour
50 g cocoa powder
1 tsp baking powder
The 9 inch cake filling:
200 g butter, unsalted
600 g icing sugar
80 ml milk, whole
1 tsp vanilla extract (we like Nielsen Massey)

The 12 inch tier cake:
10 egg(s), free range, large
680 g unrefined dark Muscovado sugar (we like Billington’s)
680 g butter, unsalted, softened
600 g self-raising white flour
80g cocoa powder
1 ½ tsp baking powder
The 12 inch cake filling:
400 g butter, unsalted
1360 g icing sugar
160 ml milk, whole
1 ½ tsp vanilla extract (we like Nielsen Massey)
For the finishing touch:
1 bunch flowers
To dust: icing sugar
6″ / 8″ / 12″ cake boards
10 (minimum) cake dowels

Preheat the oven to 180°C (160°C fan, gas mark 4) Grease and line three 6 inch sandwich cake tins or one deep 6 inch cake tin.
For the 6 inch cake, cream together the butter and sugar until light and fluffy.
Add the eggs one by one, beating between each addition.
Mix together in a separate bowl the baking powder, flour and cocoa powder then gradually fold into the wet mix.
Pour the mixture into the tin or split between the three tins and bake until cooked throughout for approximately 30-35 minutes. Follow the same method for the 9″ and 12″ cakes, baking the 9” for 45-50 minutes and the 12” for 70-75 minutes. (Bake times may vary between ovens).
Leave to cool on a wire rack.

To make the buttercream, beat together the butter, icing sugar and vanilla extract then gradually add the milk to loosen.
Once the cakes are fully cooled, carefully slice them into 3 layers (if you baked in a deep cake tin) and sandwich them together with the vanilla buttercream. Place a small amount of buttercream on to a thin cardboard cake board (appropriate size for your cake) and secure the cake on top.

To assemble the cake, insert four or more dowels (you may want to use more on the bottom tier as it will be holding more weight) in to the centre of each cake, spaced evenly apart to distribute the weight of the cakes. Mark the dowel where it reaches the top of the cake and remove.
Carefully, cut the dowels so that they become the depth of the cake. Reinsert the dowels in the holes that you made in the cake.
When you are ready to assemble, place the 8” cake in the centre on top of the 12” cake, ensuring that the dowels are holding the weight.
When the cake is secured, stack the 6” cake on top of 8” cake.
Dust the sponges with icing sugar for the finishing touch and decorate as you wish with fresh flowers, berries and fruit or your own wedding cake topper.

Notes:
Before you put your fondant on, make sure it is completely cooled off. I leave it for about 20 min …. always crumb your cake first and then leave to dry, then only do you apply your bottom layer before layering you thinly as possible rolled out fondant.
It is important you use the vanilla extract and not the essence.
Photo’s and recipe by CA Klopper

VANILLA CAKE WITH RUM AND CREAM
Cake
2¾ cups all purpose flour
1 ½ teaspoons baking powder
1 level teaspoon coarse salt
1 cup unsalted butter,at room temperature
1 cup granulated sugar
4 large eggs, beaten lightly
1 teaspoon vanilla extract
1 ½ teaspoons white rum
¾ cup milk, room temperature
¼ cup  cream, room temperature

Glaze
½ cup confectioners’ sugar
2 Tablespoons white rum
*Note you can play with these two proportions to find the creaminess that you like.

Preheat oven to 325ºF. (180 ºC)
In a medium size bowl, whisk together the flour, baking powder, and salt. Set aside.
In a new bowl, stir together the milk and cream.
In the large bowl of your mixer, on medium speed, beat the butter for about 30 seconds, just until smooth and creamy.
Gradually add in the granulated sugar, still on medium speed;
Beat until fluffy (about 5 minutes) scraping down the sides when needed.
Add in the eggs one at a time, beating well after each one, scraping periodically.
Pour in the vanilla and white rum, and beat for about 1 minute, until combined.
On low speed, add in 1/3 of the flour alternately with the 1/2 the milk.
Mix only until just combined, and scrape the bowl when needed.
Add the next 1/3 of the flour, and then the rest of the milk.
The final thing to add will be the last 1/3 of your flour mixture.
Scrape the bowl down as needed.
Use a spoon to transfer the batter into the pan.
Using the back of your spoon, to gently push the batter up the inner and outer sides of the pan.
Bake the cake on the rack set in the lower third of the oven, for about 45 -55 minutes, until a toothpick inserted in the center comes out clean, and the cake looks like it’s beginning to pull away from the sides of the pan.
(No peeking by opening the oven before 40 minutes!)
Transfer the pan to a cooling rack and let the cake cool for 15 minutes only.
Pick up the pan by its edges and, still holding it upright, tap it firmly against a hard surface.
This will loosen your cake.
Hold the cooling rack over the pan and flip.
Carefully lift the pan off of your cake, and let it finish cooling on the rack.

Glaze:
In a small bowl, stir together the confectioners’ sugar and the rum, adding the liquid in slowly until the glaze is the texture you prefer; add more sugar if needed to thicken it.
Stir until no lumps at all remain.
Set the cake on its rack atop a sheet pan, and drizzle the glaze over the almost-cooled cake.
Let the glaze set before slicing and serving the cake.
Recipe posted by Madeleine Potgieter

BEETKOEK MET DADELS, BOSBESSIES EN KLAPPER
Droë Bestanddele:
3 koppies koekmeel
350 g bruinsuiker
100 g klapper
3 teelepels Mixed Spice
3 eetlepel kakao
2 teelepels koeksoda
120 g gemengde neute, grof gekap
120 g versnipperde dadels
120 g gedroogde cranberries (Bosbessies)
± 450 g grof gerasperde rou beet

Nat Bestanddele:
5 medium eiers
1.5 koppies olie
2 eetlepel vanilla
Sap van 2 suurlemoene en 2 lemoene

Skil van 1 suurlemoen en 1 lemoen met aartappel skiller VLAK afgesny, en in ±50 ml olie grof geblits
Meng alles deeglik en bak teen LAE temperatuur tot toetspen skoon uitkom – Low & slow!
Myne het gebak teen ±140ºC vir 2 h 15 min in thermofan oond.
Laat behoorlik afkoel voordat dit uit bak gehaal word.

Versiering:
250 g roomkaas
250 g wit margarine
300 g versiersuiker, gesif
5 ml vanilla
4 eetlepels beetsap
4 eetlepels klapper

Klits alles deeglik saam en versier koek sodra deeglik afgekoel het.
Sprinkel gekapte neute en/of klapper opsioneel bo-oor.
Versiering kan halveer word, want dit is nogals baie!
Resep geplaas deur Meyer Combrinck
Foto: Meyer Combrinck

SJOKOLADE PLAATKOEK
750 ml koekmeel
20 ml bakpoeier
500 ml suiker
5 ml koeksoda
80 ml kakao
knippie sout
500 ml kookwater
250 ml olie
10 ml vanilla
50 ml wit asyn

Voorverhit oond tot 180 ºC en spuit of smeer pan.
Sif al die droë bestanddele saam.
Meng res van die bestanddele saam in beker en giet egalig oor die droë bestanddele.
Klits met ‘n vurk om te meng.
Skep in ‘n voorbereide pan.
Bak 20 – 25 min of tot gaar.
Versier volgens keuse.
Ek het die volgende sousie oorgesit, net
½ koppie water
½ koppie suiker
1 eetlepel kakao
Meng saam  en kookvinnig.
Paar gaatjies in koek gedruk en oorgeskep.
Resep en foto: Elize Senior Wolvaardt

CHOCOLATE DREAM CAKE
6 eggs
400 ml sugar
120 ml cocoa
200 ml lukewarm water
120 ml oil
500 ml of cake flour
4 ml salt
20 ml baking powder

Beat eggs and sugar.
Mix the cocoa with water and oil and add to egg mixture.
Add the rest of sifted dry ingredients.
Bake at 180 degrees Celsius for 30 minutes.
I made one large cake and cut in half. Or you can divide batter in 2.
As soon as cake is baked, make a syrup by boiling together:-
1 and 1/2 cups sugar
1 and 1/2 cups water
15 ml coffee powder (I prefer Nescafe)
10 ml vanilla essence
Pour over warm cake.

Make a topping by whipping together
1 fresh cream
1 can of caramel
Simply break a flake on top and enjoy.
Photo and Ricipe: Yasmeen Ibrahim

Cecilia Swanepoel ….my resep lees
6 eiers
2 koppies suiker
2 koppies bruismeel
4 t bakpoeier
1 koppie olie
1/2 (half) koppie kakao
1 koppie warmwater
1 t vanieljegeursel
Knippie sout
Sous: 1 en 1/2 koppie suiker
1 en 1/2 koppie water
3 opgehoopte eetlepels koffie en teelepel vanielje geursel

Bak vir 45 min @180 gr C
Gooi my beslag gewoonlik in oondpan en keer uit op skinkbord maar kan in 2 panne ook gebak word.

MILKTART CAKE
Basic vanilla cake:
150 g soft margarine
3 XL eggs
200 ml milk
5 ml vanilla essence
500 ml cake flour
12 ml baking powder
pinch salt
250 ml caster sugar

Preheat oven to 180°C.
Place margarine, eggs, milk and vanilla essence in large mixing bowl and beat well.
Sift flour, baking powder, salt and caster sugar over the margarine mixture in the bowl. Beat with an electric beater for 1 minute.
Divide batter between 2 cake tins and bake in preheated oven for 30 minutes.
While cake is cooling make you milk tart filling.

My recipe:
Beat together 1 tablespoons custard powder, 2 eggs and 3 tablespoons maizena.
Pour into 1 litre milk and stir well. Add half to 1 cup sugar (depends on taste) and 1 t vanilla essence.
Microwave until mixture is thick enough (I stir every 2 minutes).
Let mixture cool slightly as it then thickens a bit more.
Spread half the mixture on the cake and then place 2nd cake on top and put remainder of mixture on top of cake. Sprinkle cinnamon over.
Photo and recipe: Zelda Ellis

PIRATE CAKE
200 g sugar
4 large eggs
250 g cake flour
15 ml baking powder
3 ml salt
125 ml boiling water
125 ml oil
5 ml vanilla

Whip eggs and sugar till fluffy.
Sift dry ingredients together.
Mix oil, boiling water and vanilla together.
Add half each dry ingredients and oil mixture to eggs. Mix till just combined. Repeat with remaining wet and dry ingredients.
Bake at 180°C for 25-30 mins.

For chocolate cake, add 60 ml cocoa powder to oil/water mixture. Leave vanilla out. Decrease flour to 230 g.
You can also add about 60 ml instant coffee powder to boiling water before you add the oil. This will result in a richer texture.
NotaL
Vir die bottom tier het ek die resep 2 1/2 keer aan gemaak. Boonste tier een keer. Alles eetbaar behalwe swaard. KitKats gebruik om skatkis mee te bou. Die koek bord en onderste koek het ek “geverf met powdered food coloring ” sommer ‘n nuwe make-up sponsie gebruik.
Resep en foto: Linda Wessels