7 Delicious Cake Recipes to Make Your Mum’s Day

For Crust

• For the crust, separate 12 Oreo cookies from the filling layer.
• Pulverise Oreo biscuits in a Ziplock bag or food processor.
• Melt butter and add into the crushed Oreos. Stir well to combine.
• Line the bottom of a spring-form pan with the Oreo crust mixture and lightly pat down with the back of a spoon until smooth.
• Refrigerate.

For Filling

• Mix gelatine and some hot water. Stir until gelatine dissolves.
• Add softened cream cheese into a bowl along with the Oreo filling from earlier and incorporate well with the back of a wooden spoon.
• Stir in the caster sugar, vanilla essence, bloomed gelatine and lemon juice.
• Break 6 Oreo cookies (filing intact) into small bite-sized pieces and add into batter. Stir well.
• Pour into the prepared spring-form pan and tap lightly on work surface to remove air bubbles.

For Topping

• Crush 12 more Oreo cookies (filing removed) and sprinkle onto the surface of the cheesecake.
•  Refrigerate overnight until set.

Cake

• Add butter and milk into a measuring cup and heat in a double boiler.
• Sift cocoa powder into the milk-butter mixture and stir well.
• In a bowl, whip egg whites with some sugar until soft peaks form, making sure to add a little at a time.
• Whisk in the four egg yolks one by one.
• Sift the flour bit by bit and fold in gently.
• Mix a small portion (about 3 tablespoons) of the white batter in with the chocolate mixture from earlier and stir well.
• Add that mixture to the rest of the white batter. Fold gently to incorporate.
• Pour into a 7 inch baking tin lined with parchment and greased with butter.
• Tap bottom of baking tin against worksurface to release any air bubbles.
• Bake in preheated oven at 170°Cfor 35 to 40 minutes. Set aside and leave to cool.

Chocolate Ganache

• In a saucepan, heat the milk, butter, and caster sugar under low heat. Stir until butter is dissolved.
• Take off the heat and pour into a separate bowl. Add the dark chocolate. Stir and let cool until it thickens.

Assembly

• Cut cake into three separate slices.
• Spread each slice with the chocolate ganache and strawberry jam.
• Stack the slices on top of each other and ice entire cake with the remainder of the chocolate ganache.
• Top with sliced strawberries and serve.

Cake

• Sift flour, baking powder, baking soda, cinnamon powder and salt into a large mixing bowl.
• In a separate bowl, beat eggs with caster sugar, grated carrots, pineapples and oil.
• Mix dry ingredients with wet and whisk well to incorporate.
• Add the walnuts and mix once more.
• Pour into a greased, parchment-lined pan and bake at 175°C for 50 to 60 minutes.

Icing

• Whisk together cream cheese and condensed milk in a bowl or stand mixer until soft peaks form.
• Allow cake to cool before icing and serving.

• Cream butter and sugar together in a stand mixer until smooth and fluffy. Be sure to use the lowest setting.
• Whisk in eggs one by one.
• Add in vanilla essence, lemon juice and zest. Stir well to combine.
• Add in self-rising flour and milk a bit at a time, alternating between each ingredient. Avoid overmixing at this point to avoid making a dense cake.
• Pour into an 8 inch greased, parchment-lined baking dish.
• If you wish, decorate with lemon slice.
• Bake in a preheated oven at 160°Cfor 45 to 50 minutes.
• To make the glaze, mix lemon juice and icing sugar.
• Pour over cooled cake and serve.

• In a stand mixer whisk together eggs, cake flour, sugar, water, ovalette, salt, vanilla essence and baking powder. Be sure to avoid over mixing.
• Split batter equally into 6 portions (70 g per cake).
• To dye, mix 10ml of corn oil for each layer along with the dye color of your choice. Preferably red, orange, yellow, green, blue and purple.
• Bake each cake color in a 6 inch round pan in a preheated oven at 150°C for10 to 12 minutes.
• To make the icing, combine whipping cream and cream cheese until fluffy.
• To assemble cake, spread icing in between each layer before stacking them on top of each other.
• Cover entire cake in the icing, making sure to smooth the edges.
• Refrigerate to set and serve.

Cake

• In a bowl, whisk together sugar, egg yolks, milk and corn oil in a bowl.
• Sift in cocoa powder and flour and continue hand whisking until well incorporated.
• Whisk egg whites with sugar a bit at a time until soft peaks form.
• Mix 1/3 of the meringue with the chocolate mixture.
• Transfer this to the rest of the meringue and continue mixing until well incorporated.
• Pour into a 9 inch round cake tin and gently tap bottom on work surface to release air bubbles.
• Bake in a preheated oven at 140°C for 50 minutes.  Then continue baking at 160°C for an additional 10 minutes.

Filling

• Simmer cherries with water and caster sugar for 5 to 7 minutes until tender.
• Add instant jelly powder and the red wine (optional).
• Divide cherry pilling equally into two 8 inch round cake tins and leave to set.

Frosting

• Whip some cream into soft peaks.
• Bloom gelatin with water and allow to dissolve. Mix with some of the whipped cream before adding it back in.
• Melt the chocolate and add it into the whipped cream. Fold to incorporate.

Rum Syrup

• Combine the boiling water, sugar and rum together and stir until the sugar dissolves.

Assembly

• With a brush, sprinkle some of the rum syrup on the cake allowing it to soak.
• Cut cake into three equal slices and spread the frosting on one side, followed by the cherry filling and another layer of chocolate frosting.
• Stack the second slice of cake on top of the other and repeat process for the third layer.
• Decorate with the leftover frosting and cherry filing. Serve.

• Separate eggs into whites and yolks.
• Whisk yolks with sugar, oil and milk.
• Sift in the flour and whisk to combine. Set aside for now.
• Whisk egg whites with the sugar a bit at a time until stiff peaks form.
• Mix 1/3 of the meringue into the batter and hand whisk until fluffy.
• Fold in the rest of the meringue until well incorporated.
• Pour into a greased 8 inch round cake tin.
• Tap bottom onto work surface to release air bubbles
• Bake in a preheated oven at 140°C for 50 minutes. Continue baking at 160°C for an additional 10 minutes.
• Allow cake to cool before slicing into 3 equal slices.

Filling

• Combine frozen mixed berries with water and sugar in a saucepan. Simmer for 15 to 20 minutes until tender.
• Mix corn flour with water and stir to combine.
• Add the lemon juice and corn flour/water mixture, and continue stirring until thickened. Set aside to cool.

Assembly

• Whip cream with sugar until soft peaks form.
• Assemble cake by alternating whipped and berry filling between each slice. Stack each layer on top the other.
• Cover entire cake with remaining whipped cream and decorate with piping bag.
• Mix remainder of berry filling with gelatin to thicken. Pour on top of cake and allow to set.
• Decorate with slice strawberries and serve.