baking

Christmas Fruit Cake Dark Rum Flavour

Christmas Fruit Cake Dark Rum Flavour

Christmas is right around the corner, it’s the perfect time to soak up those fruits in preparation for this tasty fruit cake.
#Holiday #Cake #Baking

Ingredients

  • 2 tbsp chopped cherries
  • 2 tbsp chopped dried mango
  • ¼ cup cranberries
  • 2 tbsp dried currants
  • 2 tbsp candied citron
  • ¼ cup dark rum
  • 1 orange zest& juice

  • 1/2 cup butter
  • 1/4 cup packed brown sugar
  • 1 egg
  • 1 1/2 cup all purpose flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • ¼ tsp ground cinnamon
  • ¼ cup unsulfured molasses
  • 2 tbsp milk
  • ¼ cup chopped pecans
  • ¼ cup dark rum divided

Directions

  1. Soak all fruit ingredients in ¼ cup rum, juice and zest of 1 orange for 2 days, cover tightly and store in fridge. Prior to use, bring it to room temperature.
  2. In Ventray Stand mixer bowl, cream together butter and brown sugar until light and fluffy. Beat in egg, whisk together flour, baking soda, salt and cinnamon
  3. Add mixture into butter in 3 batches, alternating with molasses and milk
  4. Stir in soaked fruit and chopped nuts, scrape batter into prepped pan

Oven Directions

  1. Preheat oven to 325F, line parchment paper for a loaf pan
  2. Bake for 40-45min, remove from oven to cool for 10 mins

Tips

You can substitute the fruits in this recipe with other ingredients such as raisin, dates etc
You can add other nuts you prefer, such as almond, walnut etc.
You can substitute rum with brandy or other alcohol you prefer as well.

Equipments

  1. Mixer
  2. Loaf pan

Make This Recipe With

Our Recipes

Pumpkin Cheese Cake

Pumpkin Cheese Cake

Switch up your traditional pumpkin pie Thanksgiving dessert with Ventray’s Pumpkin Cheesecake recipe.
#Cake #Holiday #Holiday-baking #baking

Ingredients

  • 1 ½ cup graham cracker crumbs
  • ¼ cup sugar
  • 1/3 cup butter melted
  • 1 tsp pumpkin pie spice

  • 3 package (250g) cream cheese (room temperature)
  • 1 cup brown sugar
  • 1 can (15 ounces) pumpkin
  • 1/3 cup heavy cream
  • 1 tsp vanilla extract
  • 1 ¼ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 3 large eggs

Directions

  1. Combine graham cracker crumbs with pumpkin spice, sugar and butter, mix well and press onto bottom of 9-inch springform pan
  2. In Ventray Stand Mixer, beat cream cheese with brown sugar until smooth
  3. Beat in pumpkin, spice, cream, until just combined over low speed
  4. Add in eggs one at a time beat over low speed until just mixed.
  5. Tap Ventray mixing bowl a few times to release any air bubbles

Oven Directions

  1. Preheat oven to 350° F
  2. Bake cheesecake crust for 7-10 minutes until set
  3. Set aside cool for 10-15 minutes while you make your cheesecake filling
  4. Bake cheesecake for 50 minutes or until centre is set
  5. Remove cheesecake from oven and let it cool for 1.5-2hr, refrigerate over night

Equipments

  1. Mixer
  2. 9-inch springform pan

Make This Recipe With

Our Recipes

Ferrero Rocher Holiday Chocolate Cake

Ferrero Rocher Holiday Chocolate Cake

This hazelnut chocolate cake is to die for, layered sponge cake sandwich with Nutella butter cream and some wafers for the extra crunch. This cake will be the show stopper at any Holiday Dinner Gathering and Family dinner parties
#Baking #Holiday #Chocolate #Cake

Ingredients

  • 7 large free range eggs, room temperature
  • ½ cup granulated sugar
  • 2 cups finely ground hazelnuts or hazelnut flour
  • 3 tbsp all purpose flour
  • 3 tbsp cocoa powder
  • 3 tsp baking powder
  • ¼ cup wafers crushed
  • Nutella Buttercream 
  • 10 Ferrero Rocher Chocolates
  • ¾ cup hazelnuts, chopped
  • ¾ cups wafers crushed

Directions

  1. sift flour, cocoa, baking powder into Ventray Standmixer bowl, stir in hazelnut flour
  2. beat in eggs on high speed until frothy; gradually add in sugar and continue blending until volume tripped
  3. carefully fold dry ingredients into the egg mixture in 3 additions
  4. divide batter evenly between two baking pan
  5. Split each cake sponge into 2 even layers (4 layers in total)
  6. place a small dab of frosting onto the centre of your cake board to hold the cake in place
  7. Put the 1st layer of the cake onto the cake board, top with ¼ of the frosting and spread evenly; add crushed wafers; repeat this step until all layers are stacked up
  8. Place cake on turn table, using a spatula cover the cake with frosting
  9. pipe stars or flowers on the top of the cake, place Ferrero Rocher chocolate on top of the pipped décor
  10. sprinkle hazelnut and wafer pieces as you like

Oven Directions

  1. Preheat oven to 350F, line two 8-inch round pans with baking sheet , flour and dust the side of the non-stick pan
  2. bake for about 45 minutes or until toothpick comes out clean when after inserted in the centre of the cake
  3. remove the cake from oven and leave it on rack to cool before decorating; you can also refrigerate the cake sponge and assemble the cake at a later time

Equipments

  1. Mixer
  2. 8-inch baking pan
  3. baking sheet

Make This Recipe With

Our Recipes

Chocolate Bundt Cake

Chocolate Bundt Cake

The deep richness of this chocolate bundt cake is the perfect dessert for chocolate lovers
#Baking #Cake #Holiday #Holiday-baking

Ingredients

  • 2 sticks unsalted butter (room temperature)
  • ¾ cup unsweetened cocoa powder
  • 1 tsp salt
  • ½ cup sour cream
  • 4 large eggs
  • 2½ cup all-purpose flour
  • 1 tsp baking soda
  • ½ cup milk
  • 1½ cups sugar
  • 1 tsp vanilla extract

Now we have lots more time at home. It is the best timing to make some cake with family and have fun. I’ll show you how to make the best chocolate bundt cake with this recipe.

Making this chocolate bundt cake couldn’t be any easier, it needs much less work than a layer cake. It’s moist, delicious, and fluffy with just the right of sweetness. Topped with rich ganache or chocolate glaze, it makes all chocoholic’s dream come true.

It serves for any occasion. Whether you’re hosting a party, celebrate a birthday or Valentine’s day, or want more fun in the kitchen, this is the cake for you.

Let’s see how it’s done.

Directions

  1. Whisk together all the dry ingredients, combine milk and sour cream, set aside.
  2. Turn Ventray stand mixer to medium speed, beat together butter, sugar for about 5 minutes until fluffy
  3. Add in eggs one at a time, beat well.
  4. Turn Ventray mixer to low speed, add in dry ingredients in batches, alternating with liquid ingredients (milk and sour cream mixture)
  5. Beat until just combined, do not over mix.
  6. Pour batter into Bundt pan

Oven Directions

  1. Preheat oven to 350°F, butter and flour your Bundt cake pan
  2. Bake cake for about 45-55 minutes, test it with a toothpick
  3. Set aside and cool for 10-15 minutes, transfer wire rack to cool completely

Make This Recipe With

Our Recipes

Lemon Bundt Cake

Lemon Bundt Cake

Try this rich, moist, bundt cake, top it with fresh fruits, icing or ganache
#Baking #Cake

Ingredients

  • 2¼ cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • ¾ cup unsalted butter (room temperature)
  • 1¾ cups sugar
  • 2 lemon zest
  • 3 eggs
  • ½ cup lemon juice
  • ½ cup buttermilk

If you are ever in the mood of trying something new in the kitchen, surely you can give this recipe a try. It may become your new favourite!

This lemon bundt cake combines rich flavour and wonderfully moist texture. It is deliciously sweet, fluffy, and buttery. You’re going to love how tasty this homemade lemon bundt cake is. Top with your made-in-advance fresh fruits, icing or ganache when it’s done baking, it’s a new way to satisfy your craving for lemon flavour.

The best part about this lemon bundt cake is that it is suitable for lots of events no matter it’s brunch, birthday, holiday, BBQ, or picnic. It’s super easy to make, just follow the steps in this recipe, the result will speak for itself.

Give it a try and prepare yourself to make the best lemon bundt cake!

Directions

  1. Combined all dry ingredients.
  2. In ventray stand mixer, cream together butter, sugar, lemon zest over medium speed.
  3. Add in eggs one at a time, beat until smooth.
  4. Turn Ventray stand mixer to low speed, add in dry ingredients alternating with lemon juice and buttermilk. Blend until just mixed
  5. Pour batter into prepared pan.

Oven Directions

  1. Preheat oven to 350°F, butter and flour Bundt cake pan
  2. Bake cake for 45-50 mins, test with toothpick
  3. Remove from oven and cool for 15mins, remove cake and set aside to cool completely on wire rack

Equipments

  1. Mixer
  2. Bundt cake pan

Make This Recipe With

Our Recipes

St.Patrick’s Day Guinness Brownie

St.Patrick's Day Guinness Brownie

Beer and brownie? Oh YES!
#baking #holiday #cake #holiday-baking

Ingredients

  • 360g butter room tem
  • 360g dark unsweetened chocolate
  • 400g sugar
  • 6 free range eggs
  • 60g flour
  • 210g crushed walnuts
  • 50ml Guinness
  • 4g baking powder
  • 60g cocoa powder

  • 75g butter room temperature
  • 50g Guinness beer
  • 2g salt
  • 195g dark chocolate

Directions

  1. Using a double boiler, combine butter and chocolate, melt and mix together
  2. Add 6 eggs to Ventray Stand Mixer, beat at low speed gradually mix in sugar
  3. Then add melted butter and chocolate mixture into Ventray Stand Mixer gradually, beat over low speed until well combined.
  4. Add in Guinness beer, beat and mix well. Then add in flour, cocoa powder, baking powder and walnut. Mix well.
  5. For the Guinness Ganache, using double boiler melt chocolate and butter mix well
  6. Add in salt and Guinness, whisk slowly until well mixed
  7. Pour over completely cooled brownie, chill before serving.

Oven Directions

  1. Preheat oven to 350°F, pour brownie batter into loaf pan, tap a few times to release extra air bubbles.
  2. Bake for 25-30 minutes until tooth pick can come out clean when inserted in the centre

Make This Recipe With

Our Recipes

Carrot Cupcakes

Carrot Cupcakes

A great way to eat more carrots!
#Cake #Baking #Snack #Healthy

Ingredients

  • 2 large eggs, lightly beaten
  • 1 1/8 cups of white sugar
  • 1/3 cup of brown sugar
  • ½ cup of melted butter
  • 1 tsp of vanilla extract
  • 2 cups shredded carrots
  • 1½ cups of all-purpose flour
  • 1¼ tsp baking soda
  • ½ tsp of salt
  • 1½ tsp of ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp of ground ginger
  • 1 cup chopped walnuts

Directions

  1. Add eggs, white sugar, brown sugar into Ventray Stand Mixer‘s mixing bowl, beat with flat beater at speed 2 for 1 minute
  2. Add in butter, vanilla, and carrots, beat for 1-2 minutes
  3. In separate bowl, sift together flour, baking soda, salt, cinnamon, nutmeg, ginger,
  4. Add flour mixtures into carrot mixtures, beat at speed 3 until fully smooth
  5. Fold in ½ cup of chopped walnut at a time, beat at speed 2 until all walnuts are well incorporated in the mixture

Oven Directions

  1. Pre-heat oven to 350°F, lightly grease 12 muffin or cupcake cups
  2. Scoop batter into prepared muffin cups, bake for 25 minutes or until a toothpick comes out clean
  3. Remove from oven, set aside and cool for 15 minutes; remove and cool on wire rack for 15 minutes

Make This Recipe With

Our Recipes

Peanut Butter Cookie Recipe

Peanut Butter Cookie Recipe

Classic peanut butter cookie with the signature fort mark
#Cookies #Baking #Snack 

Ingredients

  • 1 cup unsalted butter
  • 1 cup of creamy peanut butter
  • 1 cup of white sugar
  • 1 cup packed down brown sugar
  • 2 eggs
  • 2 cups of all-purpose flour
  • 1 tsp of baking powder
  • ½ tsp of salt
  • 1½ tsp of baking soda

As COVID-19 spreads, we should stay at home and prevent further spread of the coronavirus. Meaning it is time to make your treats right at home!

Our peanut butter cookies recipe is incredibly quick and easy. It is no exaggeration that you can make these cookies faster at home than you can get from the store.

Most importantly, peanut butter cookies made by our recipe is surprisingly healthy. (Healthy cookies?) Yes! You heard it right. Our peanut butter cookies made with unsalted peanut butter and only good-for-you ingredients. Just one bite and you’d never suspect it’s the softest and best peanut butter cookies you’ll ever have.

Home cooking is the best thing you can do for your health during this harsh time. Let’s make it at home and share them with your family.

You can see the full list of Peanut Butter Cookies recipe below!

Directions

  1. Cream butter, peanut butter and sugar together in Ventray Stand Mixer mixing bowl, beat with flat beater at speed 1 for 1 minute
  2. Increase to speed 2 and beat for another minute
  3. Beat in eggs for one minute at speed 3
  4. In a separate bowl, sift flour, baking powder, baking soda, salt, then add to butter mixture
  5. Using speed 3 beat for about 2 minutes, increase to speed 4 and beat until well mixed

Oven Directions

  1. Pre-heat oven to 375°F
  2. Roll dough into 1 inch balls on baking sheet
  3. Flatten each ball with a fork
  4. Bake for 8-10 minutes, remove from oven, cool on wire rack

Make This Recipe With

Our Recipes

Whoopie Pies

Whoopie Pies

Is this a pie or a cookie? Enjoy the creamy filling in these small sandwich cake-like cookies
#cookies #baking #holiday-baking

Ingredients

  • ½ cup butter (room temperature)
  • 1 cup sugar
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tbsp cocoa powder
  • 2 cups all purpose flour
  • ½ cup buttermilk

Directions

  1. In Ventray stand mixer turn on medium speed and beat butter for 30 seconds
  2. Add in sugar, baking soda, salt, beat until well combined
  3. Add in egg, vanilla, cocoa mix until just combined
  4. Turn your Ventray stand mixer to medium low speed, add in flour and buttermilk alternatively

Oven Directions

  1. Preheat oven to 375°F, flour and grease whoopie pie mould
  2. Scoop batter into pie mould, bake for 8-10 minutes or until edges are set
  3. Cool completely before adding filling

Make This Recipe With

Our Recipes

Red Velvet Cake

Red Velvet Cake

Layer this with our cream cheese frosting. Perfect for birthday or celebratory occasions.
#Cake #Baking #Holiday

Ingredients

  • 2½ cups of all-purpose flour
  • 1½ cups of sugar
  • 1 tsp of baking soda
  • 1 tsp of salt
  • 1 tsp cocoa powder
  • 1½ cups of vegetable oil
  • 2 large eggs
  • 1 tsp of vanilla extract
  • 1 cup of buttermilk at room temperature
  • 2 tbsp red food colouring
  • 1 tsp white distilled vinegar

Directions

  1. In a large bowl, sift together flour, sugar, baking soda, salt, and cocoa powder
  2. In Ventray Stand Mixer‘s stainless-steel bowl, whisk together oil, buttermilk, eggs, food colouring, vinegar, and vanilla at speed 2
  3. Add all remaining dry ingredients into stainless-steel bowl, attach flat beater to Ventray Stand Mixer
  4. Mix until batter formed and thickened at speed 2 for 1 minute

Oven Directions

  1. Pre-heat oven to 350°F
  2. Lightly coat two 9-inch round cake pans with vegetable oil
  3. Divide cake batter evenly in cake pans, place pans in oven evenly spaced apart
  4. Bake for 30 minutes or until toothpick comes out clean
  5. Remove from oven, cool for 10 minutes, remove cake from pan cool on wire rack for another 10-15 minutes

Make This Recipe With

Our Recipes