Rainbow Cake

  • 2½ cups white granulated sugar
  • 1 cup butter, softened
  • 3 eggs
  • 1 tablespoon vanilla extract
  • 1 cup buttermilk
  • ¼ cup heavy whipping cream
  • 3 cups all purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • Food coloring: red, yellow, blue, green
  • 12 oz cream cheese, softened
  • 1½ cups butter, softened (do not melt)
  • 6 cups powdered sugar
  • 1 tablespoon vanilla extract

  1. Preheat oven to 325 F.
  2. Generously grease and flour 6 (9-inch cake pans.) I only had 3 pans so I had to bake in two rounds.
  3. In a large bowl cream together sugar and butter.
  4. Mix in eggs until thoroughly incorporated.
  5. Mix in vanilla extract, buttermilk and heavy cream.
  6. Mix in half of the flour, baking powder, and salt.
  7. When mixture is combined, mix in the rest of the flour.
  8. Divide the batter into six bowls (about 1 cup of batter per bowl)
  9. Add food coloring to each bowl to create a vibrant red, orange, yellow, green, blue, and violet. 
  10. Pour each colored batter into the prepared pans and spread out into an even layer. (layers will be thin)
  11. Bake for 10-15 minutes or until center is set. Do not overbake. Keep a close eye on them as some ovens run hotter and these are thin layers.
  12. Remove from oven and let cakes cool in the pan until pans are warm enough to touch.
  13. Run a spatula around the edges of the pans to loosen the cake and then very carefully remove the cakes from the pans.
  14. Place on a cooling rack and cool completely.
  15. Meanwhile make the cream cheese frosting by creaming together cream cheese and butter.
  16. Mix in powdered sugar and vanilla.
  17. Place the violet layer down first and frost. Followed by the blue layer, green layer, yellow layer, orange layer and finally the red layer. (frost between each layer)
  18. Place a thin coat of the icing on the cake to create a crumb coat. This will make the cake even all around and seal any loose crumbs.
  19. Once the crumb coat is set, finish frosting the cake.
  20. Slice & serve!
  21. (To create more defined layers of frosting between the colors, place the frosted cake in the fridge to allow the cream cheese frosting to firm up before slicing)

Basic meringues


  • 4 egg whites, at room temperature
  • Pinch of salt
  • 1 cup (220g) CSR Caster Sugar
  • 1/2 teaspoon vanilla essence


  • Step 1
    Preheat oven to 120°C. Line two baking trays with non-stick baking paper.
  • Step 2
    Use an electric mixer to whisk egg whites and salt until soft peaks form. Gradually add sugar, a tablespoon at a time, whisking well between each addition, until sugar dissolves.

  • Step 3
    Once all the sugar has been added, continue to whisk on high for 3 mins. Whisk in the vanilla essence.
  • Step 4
    Use two teaspoons to spoon meringue onto lined trays. Reduce the oven temperature to 90°C.
  • Step 5
    Bake meringues for 1 hour 30 mins. Turn oven off and leave meringues in the oven to cool completely. Store in an airtight container for up to 1 week.

Galletitas de manteca

Ingredientes 50 aprox.
  • 400 gr harina 0000
  • 280 gr manteca a temperatura ambiente
  • 160 gr azúcar impalpable
  • 3 yemas a temperatura ambiente
  • Esencia de vainilla
  1. Mezclar sobre la mesada la harina y el azúcar impalpable
  2. Agregar la manteca cortada en cubitos
  3. Amasar, uniendo y desintegrando la manteca con las manos.
  4. Batir las yemas con un chorrito de esencia de vainilla
  5. Hacer un agujero en nuestra mezcla e incorporar las yemas batidas.
  6. Amasar hasta conseguir un bollo liso. Envolver con film y llevar a heladera por 30 minutos a 1 hora
  7. Estirar la masa, cortar círculos (o la forma que prefieras). Llevar a una placa enmantecada en horno mínimo durante 10 min (o menos, controlar)
  8. Dejar enfriar en la placa 3 minutos y decorar

Chocolate Buttermilk Cake

  • 1 cup butter
  • 1/3 cup unsweetened cocoa
  • 1 cup water
  • 1/2 cup buttermilk
  • 2 large eggs
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 2 cups sugar
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  1. Preheat oven to 350 degrees and grease a 9X13-inch pan.
  2. Combine 1 cup butter, 1/3 cup cocoa, and 1 cup water in a small saucepan and heat over low heat, stirring constantly, until butter is fully melted. You can cut the butter into pieces to speed up the process. Remove from heat.
  3. Using an electric mixer, beat buttermilk, eggs, baking soda, and vanilla extract until smooth.
  4. Gradually add melted butter mixture, beating until mixed.
  5. In a medium bowl, combine sugar, flour, and salt. Add to buttermilk mixture and beat until blended. Pour batter into prepared pan. Bake for 30 to 35 minutes, or until set in the middle.

Strawberry chocolate cake

Ingredients For the Cake:
  • 2 cups granulated sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs, at room temperature
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
For the Ganache:
  • 3/4 cup semi-sweet chocolate chips or chopped chocolate
  • 3/4 cup heavy cream
  • Strawberries
  • Chocolates


  1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
  2. In the bowl of a stand mixer, stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
  3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
  4. While the cake is cooling, make the frosting. In the bowl of stand mixer, beat the butter on medium speed until light and fluffy, about 2-3 minutes. Gradually add the powdered sugar and mix until the frosting is smooth, about 3-4 minutes. Mix in the vanilla. Drizzle in the cooled melted chocolate and beat on medium speed until the frosting is smooth and creamy. Set aside while you make the ganache.
  5. To make the chocolate ganache, add the chocolate to a medium bowl. Heat the cream in a small saucepan over medium heat just until it bubbles around the edges or you can heat it in the microwave. Pour cream over the chocolate chips. Let the mixture stand for 30 seconds, then stir until the chocolate melts and a smooth ganache comes together, about 1-2 minutes. Let the ganache cool for about 5 minutes. Stir again.
  6. To assemble the cake, place one cake on a cake stand or serving platter. Spread frosting over the bottom layer of the cake. You want a thick layer of frosting. Next, slice 1 cup of strawberries lengthwise and place them on top of the frosting. Carefully place the second cake on top of the strawberries and gently press down to help set the cake.
  7. Pour the chocolate ganache over the top of the cake, letting it drip down the sides of the cake. Wait for the ganache to set, about 15 minutes. Remove the stems from 10 pretty strawberries and place them stem side down on the top of the cake. Gently pressing them into the ganache so they will stand up. Cut into slices and serve!

Balaboosta Persian cake for Pesach Pesaj

  • 3 1/2 cups almond meal
  • 3/4 cup demarara sugar
  • 3/4 cup Gewurzhaus cardamom pistachio sugar, plus extra to serve (or substitute with 1/2 cup raw sugar, 1 tspn ground cardamom and 1/4 cup crushed pistachios)
  • 120g butter, at room temperature
  • 2 eggs
  • 250g natural yoghurt, plus extra to serve – about another cup
  • 1/2 tspn ground nutmeg
  • 1 tspn ground cardamom
  • Zest of one orange
  • 50g raw pistachios, chopped or slivered
  • Icing sugar and dried rose petals to serve

  1. Preheat oven to 180C.
  2. Grease and line a 20 or 22cm round cake tin.
  3. In a food processor, pulse together the almond meal, sugars, butter and a pinch of salt until it resembles coarse breadcrumbs.
  4. Spoon half the mixture into the prepared cake tin and press down to form an even base.
  5. To the remaining mixture, add eggs, yoghurt, half the orange zest and the spices and pulse until smooth and creamy. Pour over the base and shake gently to ensure mixture is even in the tin.
  6. Scatter the top with chopped pistachios and bake for 40-50 minutes or until the cake is golden.
  7. Cool in the tin on a wire rack.
  8. To serve, dust the cake with icing sugar and scatter over rose petals and extra pistachios. Mix together extra yoghurt with leftover orange zest and little cardamon pistachio sugar and serve alongside the cake.

Strudel de manzana

  • 4 manzanas de la variedad que más te gusten
  • 1 paquete de masa filo (8 hojas)
  • 30 gr de nueces
  • 2 cucharadas de azúcar negro
  • 40 gr de mantequilla.
  • Canela en polvo.
  • Azúcar glass (para decorar).

  1. Pela las manzanas y pártelas en dados pequeños.
  2. En una sartén echa un poco de mantequilla y pon el fuego a temperatura media. Deja que se derrita, e incorpora los trocitos de manzana. Remueve bien y deja que la manzana se vaya quedando blandita.
  3. Agrega el azúcar moreno y una cucharadita de canela, revuelve bien y a continuación añade un poquito de agua (1/4 taza). Remueve para que la manzana se caramelice durante 5 minutos más. Reserva y deja enfriar.
  4. Precalienta el horno durante unos 10 minutos a 200ºC.
  5. Introduce el resto de la mantequilla en un vaso, y éste en el microondas hasta que se derrita. 
  6. Saca una lámina de la pasta filo y extiéndela. Píntala con un poco de mantequilla y coloca encima otra lámina. 
  7. Coloca el relleno de manzana encima y enrollar
  8. Pinta por encima con un poco de mantequilla y déjalos en una bandeja forrada con papel manteca
  9. Hornea hasta que se hayan dorado.
  10. Sácalos del horno y déjalos reposar apenas 5 minutos, ya que se toman templados. Colócalos en el plato en el que los vayas a servir, y espolvorea con azúcar glas por encima.

Korean BBQ

  • 1 1/2 k Asado
  • 1/2 cup soy sauce
  • 2 tablespoon Rice Vinegar
  • tablespoon Sesame oil
  • 2 tablespoon Red Pepper powder
  • 8 cloves garlic
  • 1 tablespoon grated ginger
  • 1 cup onions
  • 1/4 cup honey

  1. Combine everything (but not the honey) and marinate the asado 
  2. Leave it in the fridge for 4 hr
  3. Bake it
  4. Boil the rest of the mixture with the honey and add to the asado for serving

Lemon & Almond Muffins


  • 1/2 cups self raising flour
  • 100g almond meal
  • 3/4 cup caster sugar
  • 3 eggs
  • 1/2 cup olive oil
  • 2 lemons rind and juice
  • 1/4 cup blanched almonds


  1. Preheat oven to 180C
  2. Combine flour, almond meal and sugar in a large bowl. 
  3. Beat eggs, oil, lemon rind and 1/2 cup lemon juice
  4. Add to flour mixture and stir until well combined. 
  5. Pour mixture into muffin pan. 
  6. Arrange blanched almonds on top.
  7. Bake cake for 20 minutes or until a skewer inserted into the centre comes out clean.

Upside-down peach cake


  • 1 3/4 cups (385g) caster sugar
  • 4 peaches, peeled, stoned, each cut into 6 wedges
  • 250g unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (225g) plain flour
  • 3 teaspoons baking powder
  • 1/2 cup (60g) ground almonds
  • 6 eggs
  1. Preheat oven to 170°C. 
  2. Grease and line base of a 24cm springform tin with baking paper. Place 3/4 cup sugar and 1/2 cup water in a small, heavy-based saucepan. Stir over medium heat until sugar dissolves. Bring to the boil. Simmer until a dark caramel forms. Immediately pour caramel into base of tin, then top with peach wedges, skin-side down.
  3. Place butter, vanilla and remaining 1 cup sugar in the bowl of an electric mixer. Beat until light and fluffy. 
  4. Sift flour, baking powder, ground almonds and 1/2 teaspoon salt over butter mixture. 
  5. Add all eggs then beat on low speed until mixture is smooth and just combined.
  6. Spoon batter over peaches then level. 
  7. Bake for 30 minutes. Cover top with baking paper to prevent over-browning, then bake for a further 45 minutes or until a skewer inserted into the centre comes out clean. 
  8. Stand in tin for 10 minutes. 
  9. Release side of pan then place a plate over top. Invert cake on to plate. Remove base and paper.