Single serving Homemade Oreo Cookies

Ingredients

  • ¾ (107g/ 3 ¾ oz) cups all-purpose flour
  • ¼ (25g/ ⅞ oz) cup unsweetened cocoa
  • ½ teaspoon baking soda
  •  teaspoon baking powder
  •  teaspoon salt
  • ¾ (167g/ 5 ⅞ oz) cups sugar
  • 5 Tablespoons (73g /2 ⅝ oz) cold butter
  • 3 Tablespoons. large egg*
  • Buttercream Frosting

Sugar Cookies

Ingredients

FOR THE COOKIE DOUGH
  • 3 c. all-purpose flour, plus more for surface
  • 1 tsp. baking powder
  • 1/2 tsp. kosher salt
  • 1 c. (2 sticks) butter, softened
  • 1 c. granulated sugar
  • 1 large egg
  • 1 tsp. pure vanilla extract
  • 1 tbsp. milk
FOR THE BUTTERCREAM FROSTING
  • 1 c. (2 sticks) butter, softened
  • 5 c. powdered sugar
  • 1/4 c. heavy cream
  • 1/2 tsp. pure almond extract
  • 1/4 tsp. kosher salt
  • Food coloring

Rubix Cube Illusion Cake

Ingredients

For the Cake
  • 1.05kg Butter (Unsalted, Softened)
  • 1.05kg Unrefined Golden Caster Sugar
  • 1.05kg Self-Raising White Flour
  • 18 Eggs (Free Range, Large)
  • 525g Plain White Flour
  • 3 tbsp Vanilla Extract
For the Buttercream
  • 500g Buttler (Unsalted, Softened)
  • 1kg Icing Sugar
  • 2 tbsp Vanilla Bean Paste
For the Decoration
  • 2kg Black Fondant Icing
  • 200g Red Fondant Icing
  • 200g Yellow Fondant Icing
  • 200g Blue Fondant Icing
  • 200g Green Fondant Icing
  • 200g Orange Fondant Icing
  • 200g White Fondant Icing

Millionaire’s Sponge Cake

Ingredients

For the Cake
  • 400g Unsalted Butter
  • 400g Light Brown Soft Sugar
  • 8 Medium Free Range Eggs
  • 400g Self-Raising White Flour (We use Allinson)
  • 2tsp Baking Powder
For the Chocolate Buttercream
  • 175g Unsalted Butter (Softened)
  • 325g Icing Sugar (We use Silver Spoon)
  • 40g Cocoa Powder
For the Decoration
  • A Drizzle Treat Toffee Sauce
  • 6 Millionaire’s Shortbread Bites
  • 5 Lotus Biscuits (Crushed)

Easter Lemon Cake

Ingredients

For the 6″ Cake
  • 100g Butter (Unsalted) (Softened )
  • 100g Unrefined Golden Caster Sugar
  • 2 Egg(s) (Free Range) (Large)
  • 100g Self-Raising White Flour
  • 1 tsp Baking Powder
  • 1 Lemon Zest (Finely grated)
For the 8″ Cake
  • 175g Butter (Unsalted) (Softened )
  • 175g Unrefined Golden Caster Sugar
  • 3 Egg(s) (Free Range) (Large)
  • 175g Self-Raising White Flour
  • 1½ tsp Baking Powder
  • 2 Lemon Zest
For the Buttercream
  • 500g Icing Sugar
  • 120g Butter (Unsalted, Softened)
  • 30ml Lemon Juice (Fresh)
  • 1 tsp Lemon Zest
  • 2 tbsp Milk

Christmas Reindeer Cake

Ingredients

For the Cake
  • 6 Free Range Large Eggs
  • 350g Self-Raising White Flour
  • 350g Unrefined Dark Muscovado Sugar
  • 350g Unsalted Butter (Softened)
  • 3 tsp Baking Powder
  • 80g Cocoa Powder
  • 10 tbsp Water (Boiling)
    For the Buttercream
  • 1kg Icing Sugar
  • 320g Unsalted Butter (Softened)
  • 50g Cocoa Powder
  • 100ml Whole Milk

For the Decoration

  • 100g Red Fondant Icing
  • 100g Chocolate Fondant Icing
  • 100g White Fondant Icing
  • 1 Gold Lustre Spray
  • 1 Festive Cake Decorations
For the Icing
  • 100g Icing Sugar
  • 1 Black Food Colouring

Snickerdoodles

Ingredients

  • 1/2 cup butter, softened
  • 1 cup plus 2 tablespoons sugar, divided
  • 1 large egg, room temperature
  • 1/2 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon ground cinnamon

Directions

  1. Preheat oven to 375°. Cream butter and 1 cup sugar until light and fluffy; beat in egg and vanilla. In another bowl, whisk together flour, baking soda and cream of tartar; gradually beat into creamed mixture.
  2. In a small bowl, mix cinnamon and remaining sugar. Shape dough into 1-in. balls; roll in cinnamon sugar. Place 2 in. apart on ungreased baking sheets.
  3. Bake until light brown, 10-12 minutes. Remove from pans to wire racks to cool.