Professional Documents
Culture Documents
Cake and Pastry Recipe Booklet
Cake and Pastry Recipe Booklet
Coconut Buns………………………………………………….......................................................4
Shortcrust Pastry………………………………………………………..........................................5
Cheesestraw………………………………………………….…………………………………....6
Choux Pastry………………………………………………………………………………………7
Eclairs…………………………………………………………………..........................................8
Yum Yums………………………………………………………………………………………...9
Chocolate Cake………………………………………………………..........................................12
Patties …………………………………………………………………………………................18
Salara ………………………………………………………………………………………….…20
Cheese Scones
Ingredients
4 oz. Flour
1 oz. margarine
¼ tsp salt
½ tsp mustard
4 tbsp. milk
Method
Sieve together flour, cream of tartar and soda. Rub in the fat. Add cheese, the salt, some pepper,
and the mustard and mix to a soft dough with the milk.
Turn on to a floured board, knead lightly to remove any cracks and roll or pat into a roundabout
½ - ¾ inch thick. Cut into triangles, place on a greased baking sheet, and glaze with beaten egg
or milk.
Coconut Buns
Ingredients:
8 oz. margarine
8 oz. sugar
1 tsp nutmeg
12 oz. flour
Method:
Put into queen cake tins and bake in a hot oven, 425°F, for 20-30 minutes.
Short Crust Pastry
Ingredients
2 lb. flour
1 tsp salt
4 oz. margarine
4 oz. lard
Iced water.
Method
Sieve the flour and salt together.
Rub in fat using fingertips, incorporating as much air as possible. Mixture should look like fine
breadcrumbs.
Roll out, turning the pastry round to maintain the shape. Bake in a hot oven, 400°F.
Cheese Straw
Ingredients
1 lb. margarine
1¾ lb. flour
1 tbsp mustard
Method
Add grated cheese, clove, mustard, pepper, margarine and mix until combined.
Using a piping bag and star tube or the star disc and a cookie biscuit maker, pipe on to baking
sheets and bake in a hot oven, 400°F, for 25-30 minutes.
1 cup water
1 tsp sugar
Method
Remove the pan from the heat and add the flour, mixing with a wooden spoon.
Replace the pan over the heat and stir continuously until the mixture leaves the sides of the pan
clean.
Eclairs
Ingredients
For glazing;
For Filling
Method
Prepare the choux pastry and place into a piping bag with a plain ½ inch tube.
Bake at the top of an oven at 400°F for 30- 35 minutes until the pastry is firm and crisp and a
light brown color.
Leave to cool.
Fill the cases with the custard using a piping and a ¼ inch plain tube.
Mix cocoa, icing sugar, vanilla essence and milk. Beat thoroughly.
Leave to set.
Yum-Yums
Ingredients
1tbsp. jam
4 oz. margarine
4 oz. sugar
2 eggs
4 oz. flour
Method
Prepare the cake mixture by the creaming method. Add lemon rind or vanilla essence.
1 lb. butter
Red cherries
5 eggs
1½ cups flour
Method
Add 1/4 cup melted butter, along with 1/2 cup brown sugar and mix. Place mixture into a 9"
baking pan line with parchment paper. Add the pineapple and cherries to the bottom and set
aside.
In a large bowl cream, the butter and sugar with an electric mixer for 10 mins, or until light and
fluffy.
Add eggs one at a time and mix properly then add the essence.
Add flour to the butter and sugar mixture and mix until fully combined, then add the pineapple
juice and cinnamon powder.
Red Velvet Cake
Ingredients:
2 Eggs
Butter milk substitute (1 cup milk + 2tablespoon vinegar, lime, or lemon juice = buttermilk)
Method
2. In a large bowl sift flour, cocoa powder, baking soda and salt. Stir and set aside.
3. In a separate large bowl, beat butter and sugar until smooth. Add eggs one at the time, beating
until combined after each addition. Add vinegar, mixed essence, buttermilk and beat until
combined. Gradually add the dry and wet ingredients and mix after each addition until well
combined. Add food coloring and mix.
4. Bake 25-35 minutes, or until a toothpick inserted into the center comes out clean.
Chocolate Cake Recipe
Ingredients
2 cups sugar
1 tsp of salt
3 eggs
Method
2. In a large bowl sift flour, cocoa powder, baking soda and salt. Stir and set aside. To the flour
mixture add the buttermilk, essence, oil, and eggs mixed until fully combine. While stirring
slowly add the hot water to the batter. Mixture will be runny. Grease and flour a cake pan and
lined it with baking paper.
4. Bake 30-45 minutes, or until a toothpick inserted into the center comes out clean
Sponge Cake
Ingredients
½ lb. butter
5 eggs
Method
In a large bowl cream, the butter and sugar with an electric mixer for 10 mins, or until light and
fluffy.
Add eggs one at a time and mix properly then add the essence.
Add flour to the butter and sugar mixture and mix until fully combined.
Fruit Cake
Ingredients
2 cups butter
10 eggs
½ cup fruits
1 tbsp cinnamon
¼ tsp nutmeg
Method
In a large bowl cream, the butter and sugar with an electric mixer for 10 mins, or until light and
fluffy.
Add eggs one at a time and mix properly then add the essence.
Add flour to the butter and sugar mixture and mix until fully combined.
Cinnamon roll
Ingredients
1 Package of Dry Yeast 1 Egg
¾ cup of Whole Milk 1 tsp of Salt
¼ cup of Granulated Sugar ¼ cup of Unsalted Butter, melted
¼ cup of Water, warmed up to 115 degrees 4 cups of All Purpose Flour
¼ tsp of Vanilla Extract ¼ cup of Melted Butter, to brush over the top before baking
For the Filling,1/3 cup of Unsalted Butter, at room temperature¾ cup of Brown Sugar¼ cup of
Granulated Sugar1 1/2 Tbsp of Ground Cinnamon
For the Glaze, ¼ cup of Cream Cheese, at room temperature1 Tbsp of Butter, at room
temperature1 1/4 cups of Powdered Sugar½ tsp of Vanilla Extract 3 to 4 Tbsp of Warm Milk
Method
1) In a small bowl, combine the warm water and 1 tsp of the granulated sugar, sprinkle the yeast
over the top and let it sit for about 5 minutes.
2) In the bowl of a standing mixer fitted with a dough hook, mix the egg, milk, salt, sugar and
melted butter. Add 2 cups of the flour and the water, vanilla, and yeast mixture, mix until it’s all
incorporated and slowly add about 2 more cups of flour. Turn the speed up to medium and let it
mix for about 5 to 7 minutes or until you have a smooth dough.
3) Oil a large bowl with some vegetable oil and set aside. Take the dough out of the mixer and
pull it together with your hands to form a ball. Place it in the oiled bowl and oil the top of the
dough with a little vegetable oil. Cover with plastic wrap and place it in a warm spot to rise for
about 2 hours.
4) In a small bowl, mix the brown sugar, granulated sugar and cinnamon for the filling, set aside.
5) When doubled in size, punch the dough down and roll it out onto a floured surface into a
15x9” rectangle. Spread the soft butter over the top and sprinkle evenly over the sugar and
cinnamon mixture. Starting from one of the long ends, tightly roll the dough into a jelly roll
form. Cut into 14 to 16 slices (make sure they are even) and place them cut side down in a well
buttered 9x13 baking pan. Cover with plastic wrap and let put them back into a warm spot to rise
for another 1 ½ hours.
6) Meanwhile preheat your oven to 350 degrees.
7) Once risen, brush them with some melted butter and bake them for about 30 minutes or until
golden brown.
8) While the cinnamon rolls cool for a few minutes make the glaze. Mix all the ingredients of the
glaze in a bowl except for the milk, once the cream cheese is all mixed, slowly add the milk until
you get a runny glaze consistency. Immediately pour the glaze over the cinnamon rolls and
enjoy!
Cheese Pie
Note: Use the short crust pastry recipe pg 5
Filling
Ingredients
1 egg
1 tbsp mustard
2 tbsp flour
2 tsp salt
Sweet pepper
Celery
Method
Celery
Sweet pepper
Method
Prepare the choux pastry and place into a piping bag with a plain ½ inch tube.
Pipe into 3 inch circle on a baking sheet line with baking paper.
Bake at the top of an oven at 400°F for 30- 35 minutes until the pastry is firm and crisp and a
light brown color.
Leave to cool.
Add the boiled chicken into a bowl and pull it apart into small pieces, then mix in the all-purpose
seasoning, garlic powder and onion powder. Add some oil to a pan and fry up the shallot, celery
and sweet pepper, place the chicken into the pan and cook for 5 minutes. Remove from heat and
add the corn and mayonnaise and set aside.
Cut one side lengthways with a sharp knife. Fill the cases with the chicken using a tablespoon
and place piece lettuce and tomato to garnish.
Filling
Ingredients
½ lb mince beef/chicken
1 cup corn
2 tbsp onion
1 tsp garlic
Celery
2 tbsp oil
2 tbsp sugar
4 cubes
Method
Cook beef until all excess liquid (blood water) has been completely gone.
Cheese Roll
Note short crust pastry pg 5
For Filling:
Ingredients
1 ½ lb cheese, shredded
¼ cup mustard
¼ cup butter
Method
Ingredients
2 coconut, grated
Ingredients
2 tsp sugar
Warm water
1 oz yeast
4 lb flour
4 tsp salt
4 oz shortening
Method
Dissolve sugar in a little warm water then sprinkle yeast on top and allow it to rise.
Sift flour and salt and add about a quarter of the total amount of flour to the yeast mixture. Cover
and leave in a warm place, to set the sponge (that is, until mixture is bubbly) - about 1 hour.
If shortening is used, rub it into the remainder of the flour, using fingertips or fork.
Add flour to yeast mixture and knead well until smooth elastic dough is formed. Add some more
warm water if necessary, as hard dry dough does not rise well.
Put dough in a greased or floured bowl, cover and leave to rise until twice its size.
Knead lightly to avoid bursting any bubbles and without using extra flour if possible. Roll into
large rectangular shape, spread filling over the top and fold.
Cover and prove (that is, put to rise again for 20-30 minutes).
Bake in a hot oven, 400 °F, for 60-75 minutes until thoroughly cooked. Serve cool.
Pine tart
Note: short crust pastry pg 5
For Filling:
Ingredients
3 cloves
¼ tsp nutmeg
Method
Grate/blend pineapple and add into a saucepan with the spice, essence, and sugar.
Cook pineapple on low heat and bring it to a boil until the sugar melts, keep stirring to allow the
pineapple to cook with the sugar on medium flame until it thickens. After a few minutes bubbles
will be seen around the pan, this indicates that the jam is finish.
2 tbsp cornstarch
2 tbsp butter
1 cup milk
Method
In a saucepan add milk, egg yolks, sugar and cornstarch and mix altogether till there is no lumps.
Add the milk and mix till combined.
Cook mixture over low heat with continuous stirring. When mixture starts to thicken turn heat to
the lowest setting and stir vigorously to avoid scorching especially at the bottom and side of the
pan.
Turn the heat off when mixture is already smooth. While mixture is hot stir in butter. Continue
stirring till butter is completely dissolved. Add the essence and stir.
Transfer pastry cream to a bowl cover with cling wrap to avoid kin from forming and place in the
fridge for 1 hour.
Note: pastry cream will be thicker as it cools down, if it’s too thick just mix it for a few minutes
to be lighter.
Eggless cake
Ingredients
1/2 cup butter
1 cup sugar
1 cup milk
1tablespoon mixed essence
Method
Cream butter and sugar for 10mins or until light and fluffy.
Add 1 cup flour and 1/2 cup milk and mixed till fully combine. Then add the remaining flour and
milk along with the essence and mix well.