Tuesday, November 20, 2012

Sunny's Strawberry Cake

Strawberry Cake 
by Sunny

Hello folks, how are you all doing? I got something yummy for you today.. strawberry cake, delicious cake just for yourself or for your family and friends too. It's a good cake with a tigght structure and you can really taste the strawberries with every bite.

Please follow the recipe carefully..


  • Cocos grates 50 grams
  • Strawberries 1 kg

For the base:

  • Butter 80 grams on roometemperature
  • Sugar 80 grams
  • 1 small package of vanilla powder
  • Salt (1 tea spoon)
  • 2 eggs
  • Flower 80 grams
  • Baking powder (1 tea spoon)
  • Milk (4 regular spoons)

For the glaze:

  • Sugar (3 regular spoons)
  • Water 500ml (warm)
  • Powder sugar 100 grams
  • Gelatin 1 small package
  • Strawberry juice (1 cup, can be from canned strawberries)

Oke here we go..
First prepare the baking cake-form by laying baking paper on it. Take a pan and heat the cocos up without any water or fat.. so it dries out good.

Starting with the base...
Take a bowl and add the 80grams of butter, 80grams of sugar, the vanilla powder and the salt. Mix this with the mixer until you get one smooth mixture.

Take a secondary bowl and mix there the eggs with the mixer.

Take a third bowl and add there the flower and the baking powder, mix them really good by hand. Add the cocos and mix it again by hand.

Now mix all the 3 bowls together in 1 bowl with the mixer on regular speed. Mix it for 3-4 minutes.

Now poor this mixture into the baking form and bake this in a pre-heated oven at 175 degrees celcius for 20 minutes.

Making the glaze...
Take all the strawberries and cut them into slices.
Take a bowl and put the strawberris in there, now add the 3 spoons of sugar.
Take strawberry juice and add the powder sugar in it, mix it with a spoon, add a bit of water into the mix if you feel like there is too much powder sugar compared to the juice.
Now put the gelatin in a cup with water, put this in the microwave for about 30sec and stear it up with a spoon. Let it rest for about 10minutes and mix it together with the strawberry juice.

This last mixture you should put in the fridge for 30 minutes, stear it up every 5 min while its in the fridge. You will see that its becoming to get jelly.

Finishing the cake...
Take the cake you baked and cover it all with strawberries, just like i did on the picture, there shouldn't be a open spot on the cake. Now carefully poor the gelatin mix all over the cake so it covers all strawberries, this will jelly them in place so your cake doesnt fall apart while serving etc.. also it looks much better this way.

If you have any cocos grates left you can sprinkle some cocos ontop of the cake again, if you don't have any it doesn't matter.

Put the cake in the fridge for another 1 hour. After that it's ready to serve!

Enjoy your Strawberry Cake.


Tuesday, November 13, 2012

Sunny's Easy Lemon Cheesecake

Easy Lemon Cheesecake
by Sunny

Hi friends! I am back again.. i had 3 very busy days at work and couldn't find enough time to write you another recipe, but dont worry here comes a new one.

If you like cheesecakes this one you are really going to love. It's a very light cheesecake and very fresh. It's really easy to make just stick by the recipe. 


  • Biscuites 300 grams (grated)
  • Butter 2 spoons (just melt a bit of butter in the microwave)
  • 2 Lemons
  • Bakery Cream 300ml (liquid)
  • Cream Cheese (plain) 300 grams
  • Powdered sugar 2 spoons
  • For decoration you can use other citrus fruits or just lemons again

Okay this is very simple, even a kid can do it if it knows how to read, lol.
Take the biscuites (already grated into nearly powder) and add the butter and mix that by hand or with a low speed mixer. Take (pref) a round cake form, not a big one and put this mixture as a bottom. Spread it equally and press it a bit so it sticks together.

Take the bakery cream and mix it with the cream cheese on high speed for atleast 2-3 minutes. Peel the lemons and use a grater to grate the peels into small pieces. Add those grates into the cream, add the sugar and mix this again. Now squeeze the lemon juice from the lemons you just had to peel and add the juice into the mixture. Continue mixing this for atleast another 2-3 minutes.

Now poor the cream mixture ontop of the bottom biscuit layer and let the cake cool in the fridge for about 4 hours. Decorate before serving.

Enjoy your Easy Lemon Cheesecake!

Saturday, November 10, 2012

Sunny's Crown Cake

Crown Cake
by Sunny

Hi there, its me again. Blogging kind of late today, but thats because we were making this really big wedding cake at work today and it had to be finished, so unfortunatelly overtime for me, hehe.

The cake you see in the picture i call my Crown Cake, i really have no idea how i came up with this name as believe me this ain't one of the toughest cakes to make, far from it.



  • Biscuites 1 big package (plain ones, no flavor)
  • Butter 100 grams (roomtemperature)
  • 1 teacup of honey
  • 500 grams of Youghurt (get one as thick as possible)
  • Quark (curd) 300 grams
  • Oat Flakes 200 grams
  • 220 ml of hot water
  • 100 grams of raspberries
  • 50 grams of blueberries or blackberries
  • Cocos scrapes 4 spoons

The the hot water and put the cocos scrapes and the oat flakes in it. Let this sit until the oat flakes absorb all the water and become soft.

Take a bowl and mix the yoghurt, the quark and the honey with a mixer on normal speed.

Take the biscuites and brake them all to crumbs, mix them in another bowl with the butter. Now add the oat flakes into this bowl and mix them by hand further.

Take a small baking tin or a small cake form and spread it with the oat flakes mix, this will be your base/layer. Now smear upon this layer with 1/2 the yoghurt cream we just made.
Put some of the fruit ontop of that cream.
Repeat this process 2 times until you get 3 layers of oat flakes and 2 layers of cream.

Decorate the top of the cake with more fruit and sprinkle some cocos on it like i did on the picture. Put the cake in the fridge for 3 hours to harden.

This cake  suits best with a nice Cup of Cappucino or a Latte Machiato.

Enjoy your cake!

Friday, November 9, 2012

Sunny's Red Suede Cake

Red Suede Cake
by Sunny

Hello everybody! Another day, another recipe.
I named this cake myself, you might wander why 'suede'? Well its because the cream texture of this cake gets so smooth, its almost unreal.

It ain't one of my easiest cakes but if you follow the recipe correctly i can guarantee you can make it. Lets get started shall we...


  • Flower 250 grams
  • Salt 1/2 spoon (half a spoon)
  • Cacao powder 2 spoons
  • Butter 115 grams (must be salt-free butter on roomtemperature)
  • Sugar 300 grams
  • Eggs 2 bigones
  • Vanilla powder 1/2 spoon
  • Buttermilk 240 ml
  • Red foodpaint for pastry (dry)
  • Vinegar 1/2 spoon (pref. white types of vinegar)
  • Baking soda 1 spoon
  • Bakery Cream 360 ml (liquid)
  • Cream Cheese 200 grams (the same type as Philadelphia)
  • Cheese 250 grams (the Mascarpone type of cheese, google it)
  • Vanilla Extract 1/4 teaspoon (one fourth of a tea spoon)
  • Powder Sugar 1 teacup

Okay lets do this.
Take a big bowl and add there the flower, the cacao, the salt and the foodpaint. Mix this good by hand for a few minutes.

Take another bowl and add there the butter and the 300 grams of sugar (regular sugar). Mix this with a mixer for a bit. Now add the eggs and the vanilla powder into the mixture while continueing mixing. Now add the buttermilk and continue mixing.
Slowly start adding the flower-mix you made in the first step into this mixture.. do this slowly (add a bit at the time, not everything at once).

Mix in a empty teacup the vinegar with the baking soda, after that add this into the mixture above and mix for another 1-2 minutes.

Take 2 cake forms (shapes) not too large ones, 20cm diameter is perfect. Poor the mixture into two equally filled forms (those will be your 2 layers) and bake them at 175 degrees celcius for about 30 minutes (pre-heated oven). Don't forget to lay baking paper or butter the cake forms first. After you are done baking put them both in the fridge for about 20 minutes to cool off completely.

Now for the cream take another bowl. Use the mixer at low speed to mix the 2 type's of cheese with the powder sugar. In another bowl mix the bakery cream on high speed and then add it to the bowl above. Continue mixing everything for atleast a minute or 2 on normal speed. If you have any foodpaint left you might add a bit into this mix, this will give the topping of the cake a nice pink color like the one on my picture. When you are done, put this creamy mixture into the fridge to cool for about 10 minutes.

Now take the layers of the cake. Smear one of them with the creamy mixture and place the other one ontop of that. Smear the whole upper side of the cake with the rest of the cream. Decorate the cake with whatever you want,  i used a few cherries and some sweets you can buy in practicly any food store.

Keep this cake on a cool place so it dont fall apart.

Enjoy your Red Suede Cake!

Thursday, November 8, 2012

Sunny's Famous Raspberry Cake

Famous Raspberry Cake
by Sunny

Now this cake is one of my favorites. Altho i make this one pretty often at work, it doesn't matter.

making this one ain't gonna be cheap because you really need a lot of raspberries.

Anyhow.. its worth making it because it's delicious!


For the base
  • Flower 320 grams
  • Butter 160 grams
  • Sugar 100 grams
  • Eggs 2
  • Baking powder 1 spoon
  • Vanilla powder 1 spoon
  • Almonds 200 grams

For the glaze
  • 1,5 kg of raspberries (3.30 pounds)
  • Yoghurt 500 grams
  • Bakery Cream 250 grams (liquid)
  • 1 teacup of sugar
  • Gelatin 2 small packages
  • Raspberry Jam 

Now for this cake you need 3 cake forms (shapes) because you are going to bake 3 layers of cake. First take a bowl and add the eggs and the sugar, mix them good with a mixer.
Now start adding the flower, baking powder and the butter into the mixture and continue mixing until you get a nice smooth mixture. Take the almonds and smash them into grates and add them to the mixture, continue mixing on high speed for another minute.

Take the 3 baking forms and lay baking paper in each one of them. Fill them with the mixture and bake them at regular temperature (175 degrees celcius) for about 30 minutes.

Take 4/5th the raspberries and steam them together with 1/2 cup of sugar until they got so steamed that they start falling apart and get really soft. The other 1/5th of the raspberries you will keep to decorate the cake later.

Take the steamed raspberries and put them in a strainer. Try putting some pressure on them so you can remove the seeds with the strainer. Take another bowl and add there the yoghurt, the rest of the sugar (1/2 cup) and 3/4 of the raspberry jam. Add the strained raspberries into the same bowl and mix it on high speed until you get a very smooth mixture.

Take the gelatin and heat it up with a little bit of water then add it to the mixture above.

Now take the bakery cream and mix it too on high speed, after that add it to the mixture above and continue mixing the whole thing for atleast another 2-3 minutes.

Take the first layer of cake and smear it all with 1/3 of the cream. Then put this same layer on a cool place for atleast 10 minutes. After that lay the second layer ontop of the first layer and repeat the smearing. Let this rest for 10 minutes aswell.

At the end you put the 3d and last layer and smear this with a thin layer of the raspberry cream. Take the rest of the raspberry jam and thin it out with a bit if yoghurt with a mixer, add a bit of gelatin into the mixture and warm the whole mixture up a bit (you can also use microware aslong as you stear it up often).

Cover the very top of the cake with this last mixture we made.
Decorate the cake with the rest of the raspberry's and if you feel like it you can add a bit of mint here and there (like i did on the picture). Put the cake in a cool place for atleast 5 hours before serving.

Enjoy your cake! You know it was worth it.

Wednesday, November 7, 2012

Sunny's Tropical Cake

Tropical Cake
by Sunny

Now i must admit this cake looks really good.
It's a true eye catcher among the cake world and its not that hard to make.

Please follow the recipe carefully to get this right at once.


  • 200 grams of sugar
  • 3 eggs in 2 seperate bowls, 1 bowl with only the egg yellows and 1 with only the egg whites
  • 200 grams of flower
  • 1 spoon of baking powder
  • 3 apples grated (grated means cut up to a mosh)
  • 1 spoon of vanilla powder
  • 1 spoon of rum
  • 300 grams of pastry cream (liquid)
  • 4 kiwi's cut in slices
  • 6-8 strawberries cut in slices
  • 100 grams of cocos (the one you see on the side of the cake)
  • red/pink food color decoration

First take a bowl and put there the flowe and the baking soda and mix it good by hand.
Take a second bowl where you put the egg yellows and mix them with the sugar.
Now mix the two mixtures together with a kitchen mixer.

Keep mixing while slowly adding the apple grates, the vanilla and the spoon of rum into the mixture. Mix this for atleast 2 minutes then add the egg whites and continue mixing for another minute at slow speed.

Take a cake form (pref round) and lay some baking paper on it. Poor the mixture into the cake form and put it in the pre-heated oven (175 degrees celcius) for about 20-30 minutes, keep an eye on it you will notice when its ready. Poking it with a wooden stick can also help doing the trick.

Take the cake out and leave it for another 15 minutes to cool. Then cut the cake horizontally into 2 layers.

Take the pastry cream and mix it with the mixer on high speed, adding a bit of sugar to it (like 1 spoon) wouldnt hurt.

Now take the upper layer off and smear the lower layer with cream, place some kiwi slices on it then place the second layer ontop again.

Smear all the cake with cream. Use the foodpaint all over the cake (if you couldnt find any its not a problem). Now take the cocos and cover the whole cake with it.
Use your imagination and decorate the whole top of the cake with fruits.

Let the cake rest for another 10-15 minutes.

Enjoy your cake!

Sunny's Easy Blueberry Cake

Easy Blackberry Cake
by Sunny

Hi all! Its me Sunny again.. today at work i was requested to put together a Blackberry cake for a client that needed it in less then 3 hours.

I didn't have any time to make something complicated so here's what i've put together thanks to my years of pastry experiance and a little imagination. (see pic)


  • 3 cake layers (the ones you buy in the store)
  • Bakery Cream 400 ml
  • 2 jars of Blackberry Jam (marmalade could work too/blueberry works also)
  • 2 spoons of honey
  • 120 ml of water
  • 2-3 spoons of Blueberry Juice

Now first you need to heat up the water and add the honey to it, stear it with a wooden spoon so the honey dissolves completely into the water. After that let the water cool off a bit but not completely.

Now take the cream into a bowl and add the Blackberry Juice to it and mix it with the mixer on low speed. You will notice that the cream will get a nice light purple to pink color (like the one on the picture between the layers).

Take the first cake layer and put it into a cake form. 
Sip 1/3 of the honeywater all over the layer so it gets a bit soaky. After that smear the upper side of that same layer with 1/3 of the pinky cream you just made. Then smear the same layer (yes upon the cream) with Blackberry Jam.
Rise and repeat with the next 2 layers.

Now that you got the base done you should smear the whole top with the rest of the pinky cream. Thin out the rest of the Blackberry Jam with a bit of water (few spoons) so it spreads better and smear a thick layer all over the cake.

If you got any cream left you can decorate the outskirts of the cake like i did on the picture, if you dont its not a problem. Leave the cake in the fridge for atleast 2 hours before serving.

If you are quick enough this cake can be made within 10-15 minutes, thats why i call it my Easy Blackberry Cake.

Enjoy your cake!

Sunny's Red Cake with Cocos

Red Cocos Cake
by Sunny

As you see on the picture this cake is something different. The cherry on the top is just a decoration made by choice, feel free to miss that one out or replace it wit anything you like. 
The cake has a nice smooth flavor and its not too heavy for the stomache, its a nice cake to present to your friends or family.


For the base
  • 1 tea cup of milk
  • 2 and a half teacups of flower
  • 1 and a half teacups of sugar
  • 1 tea spoon of baking soda
  • 1 tea spoon of salt
  • 1 tea spoon of cacao powder
  • 1 teacup of cream (room teperature)
  • 2 eggs (room temperature)
  • 1 red food paint (like easteregg paint is good)
  • 1 tea spoon vinegar
  • 1 tea spoon of vanilla powder
  • 60 grams of cocos

For the glaze
  • 450 grams of cream cheese
  • 4 teacups of powder sugar
  • 220 grams of butter (room temperature)
  • 4 teaspoons of vanilla sugar

First you are going to prepare the cream for the cake. Mix the 1 cup of cream with the eggs, food paint, the vinegar and the vanilla powder, mix this into a smooth mixture.

Prepare a round baking forms (you need atleast 2 in order to have layers) for the cake, lay a layer of baking paper on it or butter it if you dont have any baking paper around.

Take a big bowl, add all the flower,the 1 and a half cup of sugar,  the baking soda, the salt, the cacao and the cocos. Start mixing that on low speed with the mixer.

Now mix the cream mixture with the flower mixture together and continue mixing it for another minute or two.

Sip the mix into the prepared baking forms and put them in the oven for 30 minutes at 175 degrees celcius (pre-heated). After the baking you need to let the layers cool out, just put them on the table for 30 minutes approx to rest.

Now for the glaze you need to mix all the ingridients together with the mixer by starting at slow speed for a minute or 2.. then you put the mixer on maximum speed for atleast 5 minutes, this is very important because the cream cheese will need time to mix with the butter smoothly.

Now smear the upper side of the first layer with the glaze mixture (dont use all of it), then place the second layer upon it and smear the whole top of the cake with the rest of the glaze. Decorate with cheerrys or anything you like for a topping.

Let the cake rest for another 15 minutes, after that enjoy your delicious Red Cake.
tip: don't keep this cake in the refrigiator.

Tuesday, November 6, 2012

Sunny's Banana-Choco-Cake

by Sunny

In the world of pastery the best chef's like to experiment a lot with different falvors and products. 
I like to experiment a lot with the combination of fruit and chocolate or fruit and caramel.

This time we will be making a cake with Banana's and Chocolate. And if you like to decorate this with anything that comes to your mind, feel free to do so..



For the base:
  • 5 eggs
  • 1 tea cup of sugar
  • 1 tea cup of flower
  • 1 small pack of vanilla powder (if you can't find it, no problem, its not essential)

For the glaze:
  • Cream 300-400 grams
  • Nutella Chocolate Spread 200 grams
  • 2 tea cups of milk
  • 3 bananas

Seperate the egg yellow from the egg white, don't throw anything away just seperate them. Mix all the yellows with half a cup of sugar. Mix the egg whites with the other half of the cup of sugar. Still keep them seperated!
Now take the flower into a bowl and mix it with the egg yellows. Slowly start adding the mixture of the egg whites into the bowl while mixing. Add the vanilla powder and keep mixing until you get a very fine structure.

Prepare a small baking tin and lay a layer of baking paper on it. Now sip all of the mixture you just made into the tin. Put this into the pre-heated oven at 180 degrees celcius (356 F) and take it out when it gets a golden color. Once you got it out let it sit for a while after that cut it in 2 pieces (horizontally) trough the middle.

Heat up 1 cup of milk and add 3-5 spoons of sugar in it. Now remove the upper layer of the cake (remember you just cut them in 2) and soak the lower layer with the milk, be carefull you dont want it to be really wet, just a little soaked.

Take a new bowl and mix the cream with the chocolate with a mixer.
Smear the layer with this mixture and place cut banana slices all over it.

Now place the second layer of cake ontop of that and repeat the last few steps (the milk soakng, smearing with chocolate cream). If you want you can decorate the cake with some M&M's or something like that. 

Now let the cake rest for 20-30 minutes and after that enjoy your banana-choco cake!

Sunny's Peach&Cream Cake

Peach & Cream Cake
by Sunny

I personally love cakes with real fruit on or inside them, for this recipe i will be showing you how to make a delicious cake with cream and peaches, but don't be affraid to decorate it with any other fruits you like.

The structure of the cake is  really soft with a mild creamy taste and you taste the fruit right away, if i must describe the cake with one word i'd be "fresh".


  • 2 cake layers you can buy in the shop (pref. white ones)
  • 1 can of peach slices in juice (you will only need the juice from this product)
  • 5 peaches 
  • 300-400 ml of cream (sweet pastery cream, not > the cooking cream/creme fraiche)
  • Butter 200 gram (0,44 pound)
  • Gelatin 1 small pack
  • Any other fruit to your taste (like strawberries, kiwi etc)
  • Powdered Sugar

First mix the cream good for about 2-3 minutes with the mixer. In a seperate bowl mix the butter with 2 spoons of powdered suger. After that continue mixing the cream again while slowly adding the sugary butter into the mix.

Peel the peaches and remove the pit,  cut the peaches into thin equal pieces (moon shapes is good). Open the can of peaches and throw out the peaches but keep the sirup. Split the sirup into 2 glasses. In one of those glasses you add the gelatin and give it a good mix with a tea spoon, after that you leave this glass to rest.

Now place the first cake layer into the cake form. Use 1/2 the glass of sirup (the one without the gelatin) and slowly sip it all over the layer so it gets a bit soaky. 
Smear the upper side of the same cake layer with cream.
Place pieces of peach randomly on that layer upon the cream.

Place the second layer and use the 1/2 glass of sirup to soak it up like you did on the first layer. Smear the whole layer with cream and place the rest of the fruit like you want it all decorated. When you have done that place the cake as it is in the refridgiator for 20-30 minutes.

The second glass of sirup (with the gelatin in it) will become 1 big jello by now. You need to warm this up a bit so it becomes liquid.
Take the cake out and bring in a thin layer of liquid gelatin on it with a brush, this will give it a nice glaze and will keep the decorations in place.

Enjoy you delicious peach cake.