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Oreo Espresso Cupcake

Oreo Espresso Cupcake

Moist chocolatey espresso cupcake with chewy Oreo pieces
#baking #dessert

Ingredients

  • 240g butter room temperature
  • 480g sugar
  • 720g flour
  • 10g baking powder
  • 4 eggs
  • 120ml espresso
  • 80g chocolate or cocoa powder
  • 5g salt
  • 10 pieces of Oreo cookies

Directions

  1. Make a cup of hot espresso and add in chocolate powder, wait until cool completely.
  2. Add 240g soft butter into Ventray stand mixer bowl; beat over medium speed until fluffy, then add sugar and eggs in batches.
  3. Beat ingredients until evenly mixed, then add espresso mixture into Ventray stand mixer bowl and beat evenly.
  4. Add in flour and baking powder, beat until batter forms.
  5. Add in Oreo pieces (break them into small chunks first) and blend into batter.
  6. Pure batter into baking cup lined in cupcake baking trays.

Oven Directions

  1. Preheat oven to 350 degree
  2. Bake cupcakes for 12-15 minutes, or until toothpick comes out clean when inserted in the centre

Equipments

  1. cupcake paper cups
  2. cupcake baking tray
  3. Mixer

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Strawberry Trifle Cake

Strawberry Trifle Cake

Fluffy cake truly taste bubbly, even the whipped cream is infused with champagne!
#cake #baking #holiday

Ingredients

  • 1 box vanilla cake mix
  • 1 ¼ champagne, room temperature
  • ½ cup melted butter
  • 1 lb strawberries, sliced

  • Whipped cream
  • 1 ½ cup champagne
  • 4 cup heavy cream
  • 2/3 cup powdered sugar

Directions

  1. In Ventray stand mixer, add cake mix, champagne, melted butter, and egg whites. Don’t over beat the cake batter. Pour into baking pan, bake according to instruction on box (approximately 25mins).
  2. While baking, make the champagne syrup. In small saucepan over medium heat simmer champagne until reduced to about ¼ cup (dense and thick with fragrant smell). Set aside and cool completely,
  3. In Ventray stand mixer, beat heavy cream and powdered sugar until soft peak forms, add in champagne syrup and beat until stiff peak forms.
  4. Assemble trifle: Cut cake into large cubes, spoon thin layer of whipped cream into bottom of trifle dish top with layer of cake then strawberries and whipped cream. Repeat step, crumble left over cake on top and garnish with preferred fruits, chocolate or shaped cookie.

Oven Directions

  1. Preheat oven to 350F, line baking sheet with parchment paper
  2. Bake according cake mix direction, about 25 minutes

Equipments

  1. Mixer
  2. 9 x 13′ baking sheet
  3. parchment paper
  4. Trifle dish

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Coconut Cake

Coconut Cake

Super easy most basic decadent classic new york style cheesecake
#Cake #Baking

Ingredients

  • 3 sticks of unsalted butter, softened
  • 2 cups of sugar
  • 5 extra-large eggs at room temperature
  • 1½ tsp pure vanilla extract
  • 1½ tsp pure almond extract
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp kosher salt
  • 1 cup of milk
  • 4 ounces of sweetened shredded coconut

If you’re home looking for things to do for your family, you must take a look at this recipe. My goal is to help you get inspired everyday!

This coconut cake recipe is one of my favourite recipes for years and one of the softest cakes I’ve ever made, I can’t wait to share it with you. To make this coconut cake, I always make sure the coconut remains the star. And it pairs perfectly with coconut meringue buttercream frosting. I’m not exaggerating. It tastes just like heaven!

I’ll bet it will remind you of the cake you ate at your childhood birthday parties. Sharing this white and snowy looking cake with your friends and family. Giving other people some memorable memory to remember to.

The classics are often the best. Just try this recipe, and you’ll see what I mean.

Directions

  1. In Ventray stand mixer bowl, mix butter and sugar together at speed 3 with a flat beater for 3-5 minutes, until fluffy
  2. Add eggs one at a time, mix at speed 3. Scrap bowl occasionally.
  3. Add vanilla, almond extracts beat for 2 minutes, mix well.
  4. In a separate bowl, sift together flour, baking powder, baking soda and salt
  5. Add dry ingredients, and milk to batter in 3 parts, mix at speed 3
  6. Fold in the 4 ounces of coconut at speed 2 for 2 minutes until evenly combined

Oven Directions

  1. Pre-heat oven to 350°F
  2. Grease two 9-inch round cake pans, line pan with parchment paper, grease lightly and dust with flour
  3. Pour batter evenly into 2 pans, smooth the top with a knife
  4. Bake for about 45-55 minutes until top are browned, test with a toothpick
  5. Cool on baking rack for 30minutes, turn cake upside down onto the rack for another 10 minutes

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Classic New York Cheesecake

Classic New York Cheesecake

Super easy most basic decadent classic new york style cheesecake
#Cake #Baking

Ingredients

  • 12 graham crackers
  • ¼ cup granulated sugar
  • ¼ tsp salt
  • 4 tbsp unsalted butter (melted)

  • 4 bricks (1000g) Philadelphia original cream cheese (room temperature)
  • 4 eggs (room temperature)
  • 1 cup granulated sugar
  • ¼ cup all purpose flour
  • 1 tbsp vanilla extract
  • lemon zest (optional)

  • fresh strawberries, sliced

Directions

  1. Break graham crackers until fine crumbs forms. blend in sugar and salt
  2. Add melted butter, evenly mix, then press crumb mixture into bottom of springform pan, press hard
  3. Wrap pan with aluminum foil paper, and bake
  4. Add cream cheese to Ventray stand mixer bowl, beat on low speed until fluffy
  5. Gradually add in sifted flour and sugar, while continue to beat at low speed
  6. Use spatula to scrap sides of the bowl, add in vanilla extract
  7. Add in eggs one at a time, beat until just mixed. Do not over blend
  8. Tap your filling a few times to get rid of excess air bubbles, pour into springform pan

Oven Directions

  1. Preheat oven to 350°
  2. Bake crust for about 12-15 minutes
  3. Bake cheesecake for about 45-50 minutes or until the centre is set
  4. Set aside your cheesecake and cool on wire rack, refrigerate overnight uncovered

Tips

  1. Do not over beat, overbeating creates too much air causing the cake to increase in volume leading them to crack
  2. Important to have all your ingredients at room temperature before you start making your cheese cake
  3. Tap your pan a few times before baking, this can help to release any air bubbles
  4. Use hair dryer blow around the exterior of the springform for easy clean release of the cheese cake

Equipments

  1. 9 inch springform pan
  2. aluminum foil paper
  3. Mixer

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Peanut butter filling chocolate cupcake

Peanut butter filling chocolate cupcake

Moist rich chocolate cupcake with creamy smooth peanut buttercream filling.
#baking

Ingredients

  • 3 tbsp cocoa powder
  • 1/2 cup unsalted butter at room temperature
  • 3/4 cup sugar
  • 1 1/4 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 eggs
  • 1 tsp pure vanilla extract
  • 1/2 cup buttermilk
  • 1 cup milk chocolate chips

  1. 4oz cream cheese at room temperature
  2. 1/2 cup peanut butter
  3. 1 cup confectioners’ sugar
  4. 1/4 cup heavy cream (add a tbsp at a time)

Directions

  1. Sift together flour, baking powder, baking soda, salt
  2. In Ventray Stand Mixer bowl, cream butter and sugar together over medium speed until light and fluffy
  3. Add in eggs one at a time, mix after adding each egg
  4. Mix in vanilla extract, add half of the flour first and mix over medium low speed
  5. Add half of the butter milk and mix
  6. Add the remaining half of flour followed by buttermilk
  7. Add in chocolate chip fold it in with a spatula.
  8. scoop cupcake batter into lined baking tray until 2/3 full
  9. In mixing bowl, cream together cream cheese and peanut butter, then add in confectioners’ sugar
  10. Add in heavy cream one tbsp at a time, mix until smooth and creamy
  11. Once cupcake is cooled, use a corer to remove middle of each cupcake
  12. Pipe peanut butter filling into each hole to fill and pipe swirls on top of the cupcake

Oven Directions

  1. Preheat oven to 350F, bake for 15-20 minutes until toothpick inserted in the centre of a cupcake comes out clean
  2. Remove from oven, set aside and cool completely before filling and pipping icing

Equipments

  1. cupcake paper cups
  2. cupcake baking tray
  3. Mixer

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Pink Baby Shower Cupcake

Pink Baby Shower Cupcake

pink cupcakes are the perfect dessert for baby showers, engagement parties
#baking

Ingredients

  • 1 ¼ cups flour
  • ¾ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ½ cup sugar
  • ½ cup cold butter in chunks
  • 2 eggs
  • 1 tsp vanilla bourbon extract
  • ½ cup buttermilk
  • 6 drops of pink food colouring (or more as you like)

  • add pink food colouring as you like
  1. Sift flour, baking powder, soda, salt, and sugar into Ventray Stand Mixer
  2. Mix butter into flour over low speed until crumbs form and butter pieces are smaller than a pea size
  3. Add in eggs one at a time into Ventray Stand Mixer, mix after each addition
  4. Add in vanilla and buttermilk, stir until combined
  5. Add pink food colouring, stir until well distributed
  6. Scoop batter into cupcake cup to about 2/3 full, bake for 15-20mins until ready
  7. Remove from oven, set aside until cooled completely before pipping frosting

Oven Directions

Preheat oven to 350F, line cupcake paper cups in baking tray

Equipments

  1. cupcake paper cups
  2. cupcake baking tray
  3. Mixer

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Berry Pavlova Valentine’s Day Recipe

Berry Pavlova Valentine's Day Recipe

This elegant dessert with a crisp white meringue layer filled with fresh fruits of your choice and whipped cream
#baking #dessert #cake

Ingredients

  • 4 egg whites
  • 1 ¼ cups white sugar
  • 1 tsp vanilla extract
  • 1 tsp lemon juice
  • 2 tsp cornstarch
  • 1 pint heavy cream
  • 10-12 Strawberries
  • Handful of fresh blue berries

Directions

  1. In Ventray stand mixer, beat 4ggwhites until stiff peak. Gradually add in sugar 1 tbsp at a time, beating well after each addition. Beat until meringue thick and glossy.
  2. Gentle fold in vanilla extract, lemon juice and cornstarch with a spatula.
  3. Spoon mixture into the drawn circle on parchment paper working from centre and spread out.
  4. In clean Ventray stand mixer bowl, beat heavy cream until stiff peaks form, place meringue on flat serving plate, fill with whipped cream and fruit slices
 

Oven Directions

  1. Preheat oven to 300F, line baking sheet with parchment paper
  2. Draw large circle on the parchment paper
  3. Bake for 1 hr, cool on wire rack.

Tips

Do not overbeat egg white to avoid volume loss.
When beat in sugar, add 1 tbsp at a time 
Make sure you have pure egg whites, and with clean grease free stand mixer.
Substitute berries with mango, pineapple, kiwi.

Equipments

  1. baking sheet
  2. parchment paper
  3. Mixer

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Cacao Cookies with Hazelnut

Cacao Cookies with Hazelnut

These round decadent cookies are the ultimate baked goods to serve during this year’s holiday season.
#Baking  #Holiday

Ingredients

  • ½ cup packed pitted dates
  • 2 cups ground hazelnuts
  • 1½ cups wholemeal flour
  • ¼ chia saeed
  • 1 tsp ground cinnamon
  • ¼ cup virgin coconut oil
  • ½ cup honey or maple syrup
  • 1 egg
  • 2 tsp vanila extract
  • ½ cup cacao nibs

Directions

  1. Add dates and hazelnuts to Ventray Blender, blend using dry grind mode
  2. Add all dry ingredients into Ventray Stand Mixer, using flat beater over low speed combine for 30 seconds
  3. Add in all other ingredients, turn on medium speed and blend until well combined
 

Oven Directions

  1. Preheat oven to 350° F, line baking tray wth parchment paper
  2. Bake cookies for 10 minutes or until cookies won’t break when gently pushed
  3. Set aside and let it cool completely

Equipments

  1. Baking tray
  2. parchment paper
  3. Mixer

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Chocolate Nut Cluster Brookies

Chocolate Nut Cluster Brookies

Say “I’m nuts about you” with these Chocolate chip cookie meet nut brownie, bring the best flavours into one tasty treat.
#baking #dessert #chocolate #cookie

Ingredients

  • ¾ cup unsalted butter at room temperature divided
  • 1 cup sugar
  • 2 eggs divided
  • 1 ½ cup all-purpose flour divided
  • ½ cup cocoa powder
  • ½ tsp salt divided
  • 1/3 cup firmly packed light brown sugar
  • 1/3 cup agave nectar
  • ½ tsp pure vanilla extract
  • ½ tsp baking soda
  • 1 ¼ cups chopped milk chocolate pecan caramel clusters
  • 1/3 cup butter

Directions

  1. Melt ¾ cup butter, let it cool
  2. In Ventray Stand mixer bowl, beat together sugar, melted butter over medium low speed, gradually add in 1 egg, ½ cup flour, cocoa powder and ¼ tsp salt. Mix until ingredients well combined, scrap batter into baking pan
  3. Clean and dry Ventray stand mixer bowl, beat together 1/3 cup butter, brown sugar, agave nectar, egg and vanilla extract. Then add in 1 cup flour, baking soda, and ¼ tsp salt
  4. Fold in ¾ cup chocolate nut pieces
  5. Pour nut cluster butter over cookie layer in baking pan, spread evenly
  6. Sprinkle remainder nut cluster pieces
  7. Once baked, cool on wire rack, slice into squares.

Oven Directions

  1. Preheat oven to 350F, line baking pan with parchment paper allow extra to overhang for easy removal
  2. Bake for 40-45mins covering with foil after first 15mins

Tips

This recipe makes about 24 squares

Equipments

  1. 13 x 9′ baking pan
  2. parchment paper
  3. Mixer

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Blender Blackberry Buttercream

Blender Blackberry Buttercream

The must try buttercream recipe
#dessert #cake

Ingredients

  • 1 cup fresh blackberries
  • 2 cups unsalted butter, softened
  • 1 tsp vanilla extract
  • Dash salt
  • 7 cups confectioner’s sugar

Directions

One of the prettiest dark pink velvty buttercream frosting. Perfect for valentine’s day or birthday cake (cupcakes) decor. A perfect pair with lemon strawberry cakes.

  1. Place blackberries in a blender, puree until smooth. Pour and press mixture against a strainer into a bowl, discard saeed
  2. In Ventray Stand Mixer, beat butter until creamy, beat in vanilla salt, gradually beat in confectioner’s sugar until smooth
  3. Add in blackberry puree beat until blended

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