CAKES

Christmas Chaos Cake

Serves: 12 | Prep time: 45 mins | Bake time: 30-45 mins

Ingredients

For the Spiced Cake Base:

• 2 cups All-purpose flour

• 1 ½ tsp Baking powder & ½ tsp Baking soda

• ½ tsp Salt

• 1 tsp Cinnamon & ½ tsp Nutmeg

• 1 cup Granulated sugar & ½ cup Light brown sugar (packed)

• ¾ cup Unsalted butter (softened)

• 3 large Eggs (room temperature)

• 1 tsp Vanilla extract

• ½ cup Sour cream & ½ cup Buttermilk

The “Chaos” Mix-ins:

• ½ cup each: Chopped pecans, shredded coconut, mini chocolate chips, and chopped dried cranberries

• ¼ cup Crushed candy canes (optional)

• Optional: Red and green gel food coloring for a marbled look.

For the Cream Cheese Frosting:

• 8 oz Cream cheese (softened)

• ½ cup Unsalted butter (softened)

• 3 cups Powdered sugar

• 1 tsp Vanilla extract

• 1–2 tbsp Heavy cream (for consistency)

Step-by-Step Instructions

1. Preparation

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch pan for a sheet cake or two 9-inch round pans for a layered look.

2. Mix Dry and Wet Bases

• Dry: Whisk together the flour, baking powder, soda, salt, cinnamon, and nutmeg.

• Creaming: In a large bowl, beat the butter and both sugars until light and fluffy (about 2–3 minutes).

• Wet: Beat in the eggs one at a time, then mix in the vanilla and sour cream until smooth.

3. Combine and Fold

Gradually add the dry ingredients and the buttermilk to the butter mixture, alternating between them. Mix just until combined—do not overmix. Fold in the pecans, coconut, chocolate chips, cranberries, and candy canes.

• Pro Tip: If you want the marbled look mentioned in the story, divide the batter before adding mix-ins and tint portions with red and green gel coloring.

4. Bake and Cool

Pour the batter into your prepared pan. Bake for 40–45 minutes (for a 9×13 pan) or until a toothpick comes out clean. Let it cool in the pan for 15 minutes, then move to a wire rack to cool completely.

5. Frost and Decorate

Beat the cream cheese and butter until creamy, then gradually add powdered sugar, vanilla, and heavy cream until fluffy. Spread generously over the cooled cake. Top with extra sprinkles, chocolate drizzle, or more crushed candy canes to lean into the “chaos”.

Chef’s Storage & Serving Tips

• Make-Ahead: You can bake the cake layers 1–2 days in advance; just wrap them tightly in plastic at room temperature until you are ready to frost.

• Storage: Store leftovers covered at room temperature for 2 days or in the fridge for up to 5 days.

• Pairing: This festive dessert pairs beautifully with hot cocoa, eggnog, or a peppermint latte.

Welcome to Chef Emma’s kitchen, where elegance meets simplicity! This delight is a true showstopper, perfect for any gathering or a sweet weekend treat. Layers of fluffy sponge cake, sweet strawberry jam, fresh vibrant strawberries, and luscious whipped cream come together in a symphony of flavors and textures that will tantalize your taste buds. It’s a dessert that not only looks incredible but is also incredibly easy to assemble, making you look like a culinary genius with minimal effort!

📜 Ingredients

2 pounds fresh ripe strawberries, hulled and sliced (reserve some whole for garnish)

1/4 cup granulated sugar

1 tablespoon fresh lemon juice (optional, enhances strawberry flavor)

1 pound vanilla sponge cake or pound cake, store-bought or homemade, cut into 1-inch cubes

1 cup good-quality strawberry jam or preserves

2 cups heavy cream, very cold

1/2 cup powdered sugar (confectioners’ sugar)

1 teaspoon pure vanilla extract

Fresh mint leaves for garnish

📝 Instructions

1. In a medium bowl, combine the sliced strawberries with the granulated sugar and lemon juice (if using). Gently stir and let them sit for at least 15-20 minutes to macerate, releasing their delicious juices.
2. While the strawberries are macerating, prepare your whipped cream. In a large, chilled bowl using an electric mixer with a whisk attachment (or a hand whisk), beat the very cold heavy cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form. Be careful not to overbeat, or it will turn grainy.
3. To assemble the trifle, choose a large, clear glass trifle bowl (about 3-4 quart capacity) for best presentation.
4. Start by arranging a layer of half the sponge cake cubes at the bottom of the bowl. Gently press them down to create an even base.
5. Spoon half of the strawberry jam over the cake layer, spreading it evenly.
6. Next, spoon half of the macerated strawberries (including their juices) over the jam.
7. Top with a generous layer of half of the freshly whipped cream, spreading it to cover the strawberries.
8. Repeat the layers: add the remaining cake cubes, followed by the rest of the strawberry jam, then the remaining macerated strawberries.
9. Finish with the remaining whipped cream, creating beautiful swirls or peaks on top.
10. Garnish the trifle spectacularly with the reserved whole strawberries (and any extra sliced ones) and fresh mint leaves for a pop of color.
11. Refrigerate the trifle for at least 2-4 hours, or preferably overnight, to allow the flavors to meld and the cake to soak up all the delicious juices. Serve chilled.

💡 Chef’s Tips

• Make Ahead Magic: This trifle is even better when made a day in advance! The flavors deepen, and the cake becomes wonderfully moist. Just add the final mint garnish just before serving.
• Berry Bliss: Feel free to mix and match your berries! Raspberries or blueberries would be a fantastic addition alongside or instead of strawberries for a mixed berry trifle.

10-Minute No-Bake Chocolate Cheesecake

Ingredients

The Base:

• 200 g Biscuits (Digestives, Graham crackers, or Oreo-style cookies), finely crushed

• 1 tbsp Bitter cocoa powder

• 100 g Unsalted butter, melted

The Chocolate Cream:

• 600 g Spreadable cream cheese or Mascarpone (at room temperature)

• 100 g Dark chocolate, melted and slightly cooled

• 80 g Powdered sugar (adjust to taste)

• 1 tsp Vanilla extract

• Optional: 200 ml heavy whipping cream (if you want a lighter, fluffier texture)

Topping:

• Grated dark chocolate or chocolate shavings

Instructions

1. Prepare the Base: In a medium bowl, mix the crushed biscuits with the cocoa powder. Pour in the melted butter and stir until it looks like wet sand.

2. Press the Crust: Press the mixture firmly into the bottom of a 20 cm (8-inch) springform pan lined with parchment paper. Use the back of a spoon to level it. Pop it in the freezer for 5 minutes while you make the filling.

3. Mix the Cream: In a large bowl, beat the cream cheese (or mascarpone) with the powdered sugar and vanilla until smooth.

4. Add Chocolate: Slowly pour the melted chocolate into the cream cheese mixture while whisking constantly to prevent lumps. Note: If using heavy cream, whip it separately to soft peaks and fold it in now.

5. Assemble: Pour the chocolate cream over the chilled biscuit base and smooth the top with a spatula.

6. Chill: Though the prep takes 10 minutes, let it set in the fridge for at least 4 hours (or 1 hour in the freezer if you are in a rush) to ensure clean slices.

7. Serve: Finish with a generous layer of grated chocolate shavings before serving.

Creamy Pineapple Pastry Cake

Ingredients

The Pastry:

• 500 g Puff pastry dough (store-bought or homemade)

• 3 tbsp Sugar (for sprinkling)

• Powdered sugar (for dusting)

The Filling:

• 300 g Canned pineapple, drained and chopped into small cubes

• 500 ml Whole milk

• 4 Egg yolks

• 100 g Sugar

• 40 g Cornstarch

• 1 tsp Vanilla extract or cinnamon (to match your “Cinnamon Twists” theme)

• Optional: 100 g whipped cream (to fold into the custard for a lighter “Diplomat Cream”)

Instructions

1. Bake the Pastry Layers

• Preheat your oven to 200°C (400°F).

• Roll out the puff pastry and cut two circles (or squares) to fit your pan.

• Place them on a baking sheet lined with parchment paper. Prick one layer thoroughly with a fork (this will be the bottom).

• For the top layer, score it lightly into portions (like the diamonds seen in the photo) to make it easier to cut later. Sprinkle with 3 tbsp of sugar.

• Bake for 15–20 minutes until golden brown and puffed. Let cool completely.

2. Prepare the Custard (Pastry Cream)

• In a saucepan, heat the milk and vanilla (or a cinnamon stick) until it just begins to simmer.

• In a separate bowl, whisk the egg yolks, sugar, and cornstarch until pale.

• Slowly pour half of the hot milk into the egg mixture while whisking constantly to temper the eggs.

• Pour the mixture back into the saucepan with the remaining milk. Cook over medium heat, stirring constantly, until it thickens into a thick custard.

• Remove from heat, stir in the chopped pineapples, and let it cool completely. (Fold in whipped cream now if using).

3. Assembly

• Place the flat pastry layer at the bottom of a springform pan.

• Pour the pineapple custard mixture over the base and smooth it out.

• Place the pre-scored pastry layer on top.

• Refrigerate for at least 4 hours to allow the cream to set firmly.

4. Finishing Touches

• Dust the top generously with powdered sugar before serving.

• Serve alongside Rose-Infused Tea: Simply steep your favorite black or green tea with dried culinary rosebuds for 3–5 minutes.

Lemon & Cheese Fridge Tart

A creamy, tangy, no-bake layered dessert.

Ingredients

• Base & Middle Layer: 1 packet (200g) Tennis Biscuits (or Graham crackers/Digestives if Tennis Biscuits are unavailable)

• The Cream:

  • 397g (1 tin) Sweetened Condensed Milk

  • 280g Full Fat Soft Cheese (e.g., Philadelphia) or Smooth Cottage Cheese

  • 300ml Double Cream (Heavy Cream)

  • Juice of 2 fresh Lemons (adjust to taste for tanginess)

  • ½ tsp Vanilla Extract

• Topping: Glacé cherries (as pictured) or crushed biscuit crumbs

Instructions

1. Prepare the Filling:

   • In a large mixing bowl, whisk together the condensed milk and the soft cheese until the mixture is completely smooth and no lumps remain.

   • Pour in the double cream. Whisk steadily until the mixture begins to thicken.

   • Add the vanilla extract and the lemon juice. Whisk again briefly. The acidity in the lemon juice will react with the condensed milk to help set the tart.

   • Tip: Stop whisking as soon as it reaches a thick, spreadable consistency. Over-whisking will cause the cream to separate and become buttery.

2. Layer the Tart:

   • Line the bottom of a square or rectangular glass dish with a single layer of Tennis Biscuits. You may need to break some to fit the corners.

   • Carefully spread half of the cream mixture over the biscuits, smoothing it out to the edges.

   • Add a second layer of Tennis Biscuits on top of the cream.

   • Spread the remaining half of the cream mixture over the second layer of biscuits.

3. Decorate:

   • Place glacé cherries on top in a grid pattern (as seen in your photo) so each square slice gets a cherry.

4. Chill and Set:

   • For a quick set, place the tart in the freezer for 1 hour.

   • Transfer to the fridge for at least 4 hours (overnight is best) to allow the biscuits to soften slightly and the flavors to meld.

Simple 10-Minute Prep Apple Sponge Cake

This recipe is prized for its “high rise” and the way the sugar creates a slightly crunchy meringue-like top.

Ingredients

• Apples: 3–4 large (Tart varieties like Granny Smith or Honeycrisp work best)

• Eggs: 3 large

• Sugar: 200 g

• Butter: 120 g (melted and slightly cooled)

• All-Purpose Flour: 200 g

• Baking Powder: 1 tsp

• Vanilla Extract: 1 tsp

• Cinnamon: 1 tsp (optional, for tossing with apples)

• Pinch of salt

Instructions

1. Prepare the Oven and Pan: Preheat your oven to 180°C (350°F). Line a baking pan (approx. 9×9 inch or similar) with parchment paper, just like in your photo.

2. Prepare the Apples: Core and slice the apples into bite-sized chunks or thin wedges. Spread them evenly across the bottom of the lined baking pan. If you like extra flavor, toss them with a little cinnamon beforehand.

3. Mix the Batter:

   • In a large bowl, beat the eggs and sugar together with a mixer for about 3–5 minutes until the mixture is pale, thick, and has doubled in volume. This is the secret to the “husband-approved” fluffiness!

   • Slowly pour in the melted butter and vanilla, whisking gently.

   • Sift in the flour, baking powder, and salt. Fold gently with a spatula until just combined so you don’t deflate the eggs.

4. Bake: Pour the batter over the apples (as shown in your image), ensuring it seeps down into the gaps. Bake for 30–40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.

5. Serve: Let it cool for at least 10 minutes before slicing. It is excellent served warm with a scoop of vanilla ice cream.

Dreamy Cream Cheese Chocolate Pound Cake

This recipe creates a dense, velvety crumb thanks to the cream cheese, and using a high-quality dark chocolate makes all the difference in the depth of flavor.

Ingredients

For the Cake:

• Dark Chocolate: 2 ounces, chopped

• Flour: 3/4 cup (105 g) all-purpose gluten-free flour

• Xanthan Gum: 1/2 teaspoon (omit if your blend has it)

• Cornstarch: 1/4 cup (36 g)

• Cocoa Powder: 1/2 cup Dutch-processed cocoa

• Baking Powder & Salt: 1/2 tsp baking powder + 1/4 tsp salt

• Butter: 1/2 cup (1 stick) unsalted, softened

• Cream Cheese: 4 ounces, softened

• Sugar: 1 1/4 cups granulated sugar

• Eggs: 3 large, room temperature

• Vanilla: 1 teaspoon vanilla extract

For the Chocolate Glaze:

• 4 ounces dark chocolate, chopped

• 1/2 cup heavy cream

Instructions

1. Prep: Preheat your oven to 325°F (165°C). Grease and flour a standard loaf pan (approximately 9×5 inches).

2. Melt Chocolate: Melt the 2 ounces of chopped chocolate in the microwave in 20-second bursts, stirring until smooth. Set aside to cool slightly.

3. Dry Ingredients: In a medium bowl, whisk together the flour, xanthan gum, cornstarch, cocoa powder, baking powder, and salt.

4. Cream Butter & Cheese: In a large bowl or stand mixer, beat the softened butter and cream cheese together until smooth. Add the sugar and beat on high speed for about 3–4 minutes until very light and fluffy.

5. Add Eggs: Add eggs one at a time, beating well after each addition. Mix in the melted chocolate and vanilla extract.

6. Combine: Turn the mixer to low and gradually add the dry ingredients. Mix just until combined—do not overmix, or the cake may become too dense.

7. Bake: Pour the batter into the prepared pan. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean (or with just a few moist crumbs).

8. Cool: Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.

9. Glaze: Heat the heavy cream until simmering, then pour it over the 4 ounces of chopped chocolate. Let it sit for 2 minutes, then stir until glossy. Pour over the cooled cake.

Easy & Healthy Oatmeal Apple Loaf

No Refined Sugar • No White Flour • Naturally Sweetened

This wholesome oatmeal apple loaf is soft, moist, and naturally sweet from fruits alone. It’s perfect for breakfast, tea time, or a healthy snack. Packed with oats, apples, bananas, dried fruits, and nuts, it’s both nourishing and satisfying.

🥧 Ingredients

• 1 cup fine rolled oats (or oat flour)

• 3 medium apples, peeled and grated or finely chopped

• ½ cup water

• 1 ripe banana, mashed

• 3.5 oz (100 g) dried blueberries

• 3.5 oz (100 g) raisins

• 2 large eggs

• 1 teaspoon baking powder

• 1 teaspoon cinnamon powder (optional, for warmth and flavor)

• ½ cup mixed nuts, chopped (almonds, walnuts, or your choice)

🥣 Instructions

1. Prepare the Oats
   If using rolled oats, blend them into a fine flour using a blender or food processor. Set aside.

2. Cook the Apples
   Add the grated apples and water to a saucepan. Cook on medium heat for 5–7 minutes until soft and slightly thick. Remove from heat and let cool slightly.

3. Mix Wet Ingredients
   In a large bowl, mash the banana. Add the eggs and whisk well. Stir in the cooked apples.

4. Combine Dry Ingredients
   Add oat flour, baking powder, cinnamon, dried blueberries, raisins, and chopped nuts to the wet mixture. Mix until fully combined.

5. Prepare for Baking
   Line or lightly grease a loaf pan. Pour in the batter and smooth the top. Sprinkle extra nuts on top if desired.

6. Bake
   Bake in a preheated oven at 180°C (350°F) for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool & Serve
   Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack. Slice and enjoy!

🍽 Serving Suggestions

• Serve warm with yogurt and fresh blueberries

• Enjoy plain with tea or coffee

• Store in the refrigerator for up to 5 days

Easy Strawberry Slab Pie (Perfect for a Crowd)

Introduction

This easy strawberry slab pie is the perfect dessert when you need something delicious, beautiful, and made for sharing. Baked in a large pan and sliced into neat squares, this pie is ideal for parties, picnics, family gatherings, and summer celebrations. With juicy strawberries and a buttery crust, it delivers classic pie flavor with much less effort than a traditional round pie.

Whether you’re a beginner baker or an experienced home cook, this strawberry slab pie recipe walks you through every step for reliable, bakery-style results.

Why You’ll Love This Recipe

• Crowd-friendly: Feeds many people with minimal effort

• Easy to make: Uses simple ingredients and a pre-made crust option

• Customizable: Gluten-free, vegan, and low-sugar adaptations included

• Year-round option: Works with fresh or frozen strawberries

• Perfect texture: Juicy filling with a golden, flaky crust

This dessert is light, fruity, and satisfying without being overly sweet—making it a favorite for all ages.

Ingredients

For the Strawberry Filling

• 6–7 cups fresh strawberries, hulled and sliced

• ¾ cup granulated sugar (adjust to taste)

• ¼ cup cornstarch

• 1 tablespoon lemon juice

• 1 teaspoon vanilla extract

For the Crust

• 1 pre-made slab pie crust or enough pie dough for a 9×13-inch pan

Optional Toppings

• Crumb topping

• Whipped cream

• Vanilla ice cream

Dietary swaps:

• Use a gluten-free pie crust if needed

• Choose plant-based butter and vegan crust for a dairy-free version

• Reduce sugar or use monk fruit sweetener for a lower-sugar option

Step-by-Step Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking pan.

2. Prepare the strawberries: wash, hull, and slice them evenly.

3. Make the filling: In a large bowl, gently toss strawberries with sugar, cornstarch, lemon juice, and vanilla extract until evenly coated.

4. Prepare the crust: Roll out the dough and press it into the bottom and slightly up the sides of the pan.

5. Add the filling: Pour the strawberry mixture over the crust and spread evenly.

6. Optional topping: Add a crumb topping or lattice crust if desired.

7. Bake: Place in the oven and bake for 40–45 minutes, or until the crust is golden and the filling is bubbling.

8. Cool completely: Let the pie cool before slicing so the filling sets properly.

Pro Tips for Best Results

• Use ripe, sweet strawberries for maximum flavor

• If berries are very juicy, add 1 extra tablespoon cornstarch

• For a crisp bottom crust, blind bake the crust for 10 minutes before filling

• Always cool fully before cutting for clean slices

Variations & Substitutions

• Mixed Berry Slab Pie: Replace half the strawberries with blueberries or raspberries

• Graham Cracker Crust: For a cheesecake-style base

• Puff Pastry Version: Light, flaky, and elegant

• Spiced Filling: Add a pinch of cinnamon or nutmeg

• Nutty Crunch: Sprinkle chopped almonds or pecans on top

Serving Suggestions

Serve strawberry slab pie with:

• Freshly whipped cream

• Vanilla ice cream

• Mint leaves for garnish

• A drizzle of balsamic reduction for a gourmet touch

Pair it with iced tea, lemonade, or fruit-infused drinks for a refreshing finish.

Frequently Asked Questions

Can I use frozen strawberries?
Yes. Thaw them completely and drain excess liquid before use.

How do I make it lower in sugar?
Reduce sugar or substitute with stevia or monk fruit sweetener.

Can I freeze strawberry slab pie?
Absolutely. Wrap tightly and freeze for up to 2 months. Thaw in the refrigerator before serving.

Final Thoughts

This easy strawberry slab pie is a reliable, versatile dessert that combines simplicity with irresistible flavor. Whether you’re baking for a crowd or prepping ahead for a special occasion, this recipe delivers consistent results every time. With flexible ingredients and endless variations, it’s a dessert you’ll return to again and again.