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BETTER THAN S*X CAKE!
🍰 15.25 oz chocolate fudge cake mix
🍰 3.1 oz box chocolate pudding
🍰 1 cup whole milk
🍰 ½ cup vegetable oil
🍰 3 large eggs
🍰 14 oz can sweetened condensed milk
🍰 ¾ cup caramel sauce divided
🍰 8 oz tub whipped topping
🍰 ½ cup toffee bits
🍰 ½ cup chopped chocolate bar

Recipe: https://princesspinkygirl.com/better-than-sex-cake/

Classic Pancakes

Ingredients
• 2 cups all-purpose flour
• 2 tbsp sugar
• 2 tsp baking powder
• ¼ tsp salt
• 2 eggs
• 1½ cups milk
• ¼ cup melted butter or vegetable oil
• 1 tsp vanilla extract

Method
1. In a bowl, whisk together flour, sugar, baking powder, and salt.
2. In another bowl, whisk eggs, milk, melted butter, and vanilla.
3. Pour the wet ingredients into the dry ingredients and mix until just combined.
4. Heat a lightly greased pan over medium heat.
5. Pour about ¼ cup batter onto the pan for each pancake.
6. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
7. Serve warm with syrup, honey, fruits, or butter.

Vanilla Butter Cake

Ingredients

Cake Batter

250g unsalted butter, softened

250g caster sugar

5 large eggs

300g all-purpose flour

2 tsp baking powder

½ tsp salt

120ml milk

1 tbsp vanilla extract

Vanilla Buttercream

250g unsalted butter

500g icing sugar

2–3 tbsp milk

1 tsp vanilla extract

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Method

1. Prepare the Pans

Preheat oven to 170°C (340°F).

Grease and line two 8-inch round cake pans.

2. Cream Butter and Sugar

Beat butter and sugar for 5–7 minutes until pale and fluffy.

3. Add Eggs

Add eggs one at a time, beating well after each addition.

4. Add Flour and Milk

Sift flour, baking powder, and salt together.

Add dry ingredients alternately with milk.

Stir in vanilla.

5. Bake

Divide batter evenly between pans.

Bake for 30–35 minutes or until a skewer comes out clean.

6. Cool

Leave in pans for 10 minutes.

Transfer to a wire rack to cool completely.

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Buttercream

1. Beat butter until creamy.

2. Gradually add icing sugar.

3. Add vanilla and milk.

4. Beat for 5 minutes until light and fluffy.

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Assembly

1. Level cake layers if necessary.

2. Spread buttercream between layers.

3. Crumb-coat and chill for 15 minutes.

4. Apply a final smooth layer of buttercream.

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Professional Bakery Formula (by Weight)

Butter — 300g

Sugar — 300g

Eggs — 300g (about 6 eggs)

Flour — 300g

Baking Powder — 10g

Milk — 120g

Vanilla — 10g

This 1:1:1 ratio produces the soft, fine crumb and rich buttery texture shown in the picture.

Yield

One 8-inch, 2-layer cake

Serves 12–16 people

Pro Tip

For an extra moist bakery-style cake, brush each layer with a simple syrup made from:

100ml water

50g sugar

Boil, cool, and lightly brush onto the cake layers before filling with buttercream. This keeps the cake soft for several days.

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Butter Cookies

Ingredients
• 2 cups (250g) all-purpose flour
• 1 cup (230g) unsalted butter, softened (not melted)
• ¾ cup (90g) icing sugar or fine granulated sugar
• 1 large egg yolk (or 2 tbsp milk if egg-free)
• 1 tsp vanilla extract (optional: ½ tsp butter flavor)
• ¼ tsp salt

Instructions

Cream butter and sugar in a bowl until light, pale, and fluffy. Add egg yolk and vanilla, and mix until smooth.

Sift in flour and salt, then mix gently until a soft dough forms. Avoid overmixing to keep the cookies tender.

For different shapes:
• Round: Roll into a log, chill 30 minutes, then slice into rounds.
• Heart/Star: Roll out the dough to ½ inch thick and cut with cookie cutters.
• Piped (Rosette/Flower): Use a piping bag with a star nozzle and pipe onto a tray.

Arrange cookies on a parchment-lined baking tray. Chill for 10–15 minutes before baking (helps hold the shape).

Bake in a preheated oven at 170°C (340°F) for 12–15 minutes or until the edges are lightly golden.

Cool completely on a rack. Once cooled, they’ll be crisp, buttery, and perfect for packaging.

Purple Velvet Cake

Ingredients

For the Purple Velvet Cake
• 2½ cups all-purpose flour (313g)
• 2 cups granulated sugar (400g)
• 1 cup vegetable oil (240ml)
• 1 cup buttermilk (240ml)
• 3 large eggs (150g)
• 1 tablespoon purple food coloring
• 1 teaspoon vanilla extract (5ml)
• 1 teaspoon white vinegar (5ml)
• 1 teaspoon baking soda (5g)
• 1 teaspoon baking powder (4g)
• ½ teaspoon salt (3g)

For the Cream Filling
• 1 cup heavy whipping cream (240ml)
• ½ cup cream cheese, softened (113g)
• ¼ cup icing sugar (30g)
• 1 teaspoon vanilla extract (5ml)

For the Purple Buttercream Frosting
• 1 cup unsalted butter, softened (227g)
• 4 cups icing sugar (500g)
• 2–4 tablespoons milk (30–60ml)
• 1 teaspoon vanilla extract (5ml)
• Purple food coloring as needed

Instructions

Purple Velvet Cake

Preheat the oven to 175°C (350°F). Grease and line two 8-inch cake pans.

Whisk together the flour, baking powder, baking soda, and salt.

In a large bowl, beat the sugar and oil together. Add the eggs one at a time, then mix in the vanilla, purple food coloring, and vinegar.

Alternate adding the flour mixture and buttermilk, mixing until smooth.

Divide the batter evenly between the prepared pans.

Bake for 30–35 minutes or until a skewer inserted in the center comes out clean.

Allow the cakes to cool completely before assembling.

Cream Filling

Beat the cream cheese until smooth.

Add the icing sugar and vanilla extract.

In a separate bowl, whip the heavy cream until stiff peaks form.

Fold the whipped cream into the cream cheese mixture until light and fluffy.

Chill until ready to use.

Purple Buttercream Frosting

Beat the butter until pale and creamy.

Gradually add the icing sugar.

Mix in the vanilla extract and enough milk to achieve a smooth consistency.

Add purple food coloring and beat until evenly colored.

Assembly

Place one cake layer on a cake board or serving plate.

Spread the cream filling evenly over the top.

Place the second cake layer on top.

Apply a thin crumb coat of purple buttercream and chill for 20 minutes.

Cover the entire cake with the remaining purple buttercream and smooth the sides.

Decorate with buttercream swirls, sprinkles, edible pearls, or fresh berries if desired.

Yield

One 8-inch, 2-layer cake (12–14 servings)

Beef Curry Pie 😋

Ingredients:

For the filling:

500g beef stew meat (e.g., chuck or blade)
30ml vegetable oil
1 large onion, chopped
3 cloves garlic, minced
15ml curry powder
5ml ground cumin
5ml turmeric
1 teaspoon paprika
Salt and pepper to taste
250ml beef stock
125ml coconut milk (or fresh cream)

For the pastry:

250g self-raising flour
5ml salt
125g cold butter, diced
60ml ice-cold water
FuII Recıpe in Fırsτ Coʍmеոτ 👇
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Basic Vanilla Muffins

Ingredients

2 cups all-purpose flour

¾ cup sugar

2 teaspoons baking powder

¼ teaspoon salt

2 eggs

½ cup vegetable oil (or melted butter)

1 cup milk

1 teaspoon vanilla flavor

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Grandma’s 5-Minute Cake Recipe – Easy No-Scale Chocolate Coffee Cake

Looking for a quick and easy homemade cake recipe without complicated measurements? This Grandma’s 5-Minute Cake is soft, fluffy, moist, and packed with delicious coffee and chocolate flavor. Best of all, you don’t need a kitchen scale — just simple ingredients and a few minutes of preparation.

FuII Recıpe in Fırsτ Coʍmеոτ 👇
Enjoy ❤️👇