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Is this to serve cold or you just meant to chill cake to sturdy structure then bring to room temperature when you are ready to serve?

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Ingredients: The sponge cake (15cm/6in) • 3 eggs • 1 tsp vanilla extract • 80g sugar • 90g cake flour • 20g butter • 20g milk • bake at 170C for 40 minutes Blueberry jam • 200g blueberry • 2 tbsp water (30ml) • 40g sugar • 4g cornstarch • 2 tsp lemon juice • a pinch of salt White chocolate cream • 100g couverture white chocolate • 100g warm heavy cream • 420g cold heavy • Sugar syrup • 75ml water • 30g sugar

Ingredients: 500 Ml Cream 150 Ml Condensed Milk Fresh Fruit Instructions: Add 500 Ml Cream into a bowl Stir for 2 minutes Add 150 condensed milk to the bowl Stir for 2 min Add fresh fruit to the mixture Freeze for 2 Hours Enjoy Your Homemade Ice-Cream

Ingredients • 2 tsp baking powder • 1/8 tsp baking soda • 170g fresh strawberry • 85g white chocolate For strawberry jam topping: • 25g sugar • 170g fresh strawberry • 1 tbsp lemon juice • 1 tbsp water For crumble topping: • 72g all- purpose flour • 50g sated butter melted • 30g brown sugar • 50g granulated sugar Instructions: Bake them at 425F for 12 minutes, then reduced to 360F and bake them for 13 minutes or until a toothpick inserted in the center come out clean Enjoy!

Ingredients : • 2 large eggs • 3/4 cup sour cream (170g) • 1/2 cup milk (120ml) • 2 teaspoons vanilla extract (10ml) • 1-3/4 cups all-purpose flour (210g) • 2/3 cup unsweetened cocoa powder (60g) • 1 cup granulated sugar (200g) • 1 1/2 teaspoons baking powder • 1 teaspoon baking soda • 3/4 teaspoon salt • 2 cup semi-sweet chocolate chips • 1/2 cup vegetable oil (120ml)

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Yummy ❤😊

Ingredients: • 8 oz cream cheese, softened • 1/2 cup sugar • 1 teaspoon vanilla extract • 1/2 cup graham cracker crumbs Instructions: 1. In a mixing bowl, beat the cream cheese until smooth. 2. Gradually add in the sugar and vanilla extract, and continue to mix until well combined. 3. Using a small cookie scoop or a spoon, form the mixture into small balls and place them on a plate or baking sheet. 4. Place the graham cracker crumbs in a shallow dish. 5. Roll the cheesecake balls in the graham cracker crumbs until they are coated. 6. Place the cheesecake bites in the fridge for at least 1 hour to chill and set. 7. Serve chilled and enjoy! Note: You can also experiment with different coatings for the cheesecake bites, such as chocolate or crushed nuts.

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Ingredients: For the cake: • 2 1/4 cups all-purpose flour • 2 tsp baking powder • 1/2 tsp baking soda • 1/2 tsp salt • 1 cup unsalted butter, softened • 1 1/2 cups granulated sugar • 3 large eggs • 2 tbsp lemon zest • 1/4 cup fresh lemon juice • 1 cup milk • 1 1/2 cups fresh blackberries For the lemon curd: • 3 large eggs • 3/4 cup granulated sugar • 1/2 cup fresh lemon juice • 1/2 cup unsalted butter, melted For the whipped cream frosting: • 2 cups heavy cream • 1/4 cup powdered sugar • 1 tsp vanilla extract • 1 tsp lemon zest Instructions: 1. Preheat the oven to 350°F (180°C). Grease two 9-inch round cake pans with butter and dust with flour. 2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. 3. In a large bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy. 4. Add the eggs one at a time, beating well after each addition. 5. Beat in the lemon zest and lemon juice. 6. Gradually add the flour mixture to the butter mixture, alternating with the milk, and beat until just combined. 7. Fold in the blackberries. 8. Divide the batter evenly between the prepared pans and smooth the tops with a spatula. 9. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. 10. Remove the cakes from the oven and let them cool in the pans for 10 minutes, then remove them from the pans and let them cool completely on wire racks. 11. To make the lemon curd, whisk the eggs and sugar in a medium saucepan until smooth. 12. Stir in the lemon juice and melted butter. 13. Cook the mixture over medium heat, whisking constantly, until it thickens and coats the back of a spoon, about 10-12 minutes. 14. Remove the lemon curd from the heat and let it cool to room temperature. 15. To make the whipped cream frosting, combine the heavy cream, powdered sugar, vanilla extract, and lemon zest in a large bowl. Beat with an electric mixer on high speed until stiff peaks form. 16. To assemble the cake, place one cake layer on a cake plate or stand. Spread a layer of lemon curd over the top of the cake. 17. Top with the second cake layer, then frost the entire cake with the whipped cream frosting. 18. Sprinkle with lemon zest and fresh blackberries for garnish. 19. Chill the cake in the refrigerator for at least 1 hour before serving. Enjoy!

Ingredients: • 1 box chocolate cake mix, prepared according to package instructions • 1.5 quarts mint chocolate chip ice cream • 1 cup heavy cream • 12 oz semi-sweet chocolate chips • 1/4 cup unsalted butter, at room temperature • 1 teaspoon vanilla extract • 1/2 cup mini chocolate chips Instructions: 1. Preheat the oven to 350°F. Grease and line the bottom of two 9-inch cake pans with parchment paper. 2. Prepare the chocolate cake mix according to package instructions. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. 3. Allow the cakes to cool completely. Once cooled, remove the cakes from the pans and place them in the freezer for at least 1 hour. 4. Remove the ice cream from the freezer and let it soften for a few minutes until it's spreadable. 5. Place one of the chocolate cakes on a serving plate. Spread a layer of ice cream over the top of the cake, smoothing it out into an even layer. Place the other chocolate cake on top of the ice cream and press down gently. 6. Return the cake to the freezer while you make the chocolate ganache. 7. In a medium saucepan, heat the heavy cream until it begins to simmer. Remove from heat and stir in the chocolate chips, butter, and vanilla extract until smooth. 8. Let the ganache cool for 5-10 minutes until it thickens slightly. Remove the cake from the freezer and pour the ganache over the top, letting it drip down the sides. 9. Return the cake to the freezer for at least 30 minutes to set the ganache. 10. Before serving, remove the cake from the freezer and let it sit at room temperature for 5-10 minutes to soften slightly. Top the cake with a layer of whipped cream and sprinkle with mini chocolate chips. Serve immediately and enjoy!

Ingredients: • 1 package instant pudding mix (any flavor you like) • 2 cups milk • Popsicle molds • Popsicle sticks Instructions: 1. In a medium bowl, whisk together the instant pudding mix and milk until smooth. 2. Pour the pudding mixture into the popsicle molds, leaving a little bit of space at the top. 3. Insert the popsicle sticks into the molds and freeze for at least 4 hours, or until solid. 4. Once the popsicles are frozen, remove them from the molds by running them under warm water for a few seconds. 5. Serve and enjoy your delicious homemade pudding popsicles! Optional: You can also add in chopped fruit, crushed cookies, or other mix-ins to the pudding mixture before pouring it into the molds.

Ingredients: 2 cups granulated sugar 1/2 cup unsweetened cocoa powder 1/2 cup unsalted butter 1/2 cup milk 3 cups old-fashioned rolled oats 1/2 cup creamy peanut butter 1 teaspoon vanilla extract Directions: In a medium saucepan, combine the sugar, cocoa powder, butter, and milk. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Let the mixture boil for 1 minute, then remove from the heat. Stir in the oats, peanut butter, and vanilla extract until well combined. Line a baking sheet with wax paper or parchment paper. Using a cookie scoop or spoon, drop the mixture onto the lined baking sheet, spacing them about 2 inches apart. Let the cookies cool at room temperature until set, about 30 minutes. You can also speed up the process by placing them in the refrigerator. Store the cookies in an airtight container at room temperature for up to 1 week.

Ingredients: • 2 cups all-purpose flour • 1 teaspoon baking powder • 1/2 teaspoon baking soda • 1/4 teaspoon salt • 1 cup unsalted butter, at room temperature • 1 1/2 cups granulated sugar • 3 large eggs • 1 teaspoon vanilla extract • 1/4 cup dark rum • 1 cup crushed pineapple, drained • 1/2 cup sweetened shredded coconut Coconut Frosting: • 1 cup unsalted butter, at room temperature • 3 cups powdered sugar • 1/4 cup coconut milk • 1/2 teaspoon vanilla extract • 1/2 cup sweetened shredded coconut, toasted • Caramel sauce, for garnish (optional) Instructions: 1. Preheat the oven to 350°F. Grease and flour two 9-inch cake pans. 2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. 3. In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and rum. 4. Gradually add the dry ingredients to the butter mixture, mixing until just combined. Fold in the crushed pineapple and sweetened shredded coconut. 5. Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. 6. Allow the cakes to cool in the pans for 10 minutes before removing them from the pans and placing them on a wire rack to cool completely. 7. To make the coconut frosting, beat the butter in a large mixing bowl until light and fluffy. Gradually add the powdered sugar and beat until smooth. Stir in the coconut milk and vanilla extract until well combined. 8. To assemble the cake, place one cake layer on a serving plate. Spread a layer of coconut frosting over the top of the cake, then add a layer of crushed pineapple. Top with the second cake layer and frost the entire cake with the remaining coconut frosting. 9. Sprinkle the toasted shredded coconut over the top of the cake, and drizzle caramel sauce over it, if desired. 10. Chill the cake in the refrigerator for at least 30 minutes before serving. Enjoy this tropical treat!

Ingredients: • 2 cups all-purpose flour • 2 teaspoons baking powder • 1/4 teaspoon baking soda • 1/4 teaspoon salt • 3/4 cup unsalted butter, softened • 1 1/2 cups granulated sugar • 3 large eggs • 1 tablespoon vanilla extract • 1 cup whole milk • 2 cups diced peaches (fresh or canned) • 1/4 cup raspberry preserves • 1/2 cup unsalted butter, softened • 4 cups powdered sugar • 1/4 cup heavy cream • 1/2 teaspoon raspberry extract • Fresh raspberries, for decoration • Raspberry sauce, for decoration Instructions: 1. Preheat your oven to 350°F (180°C). Grease and flour two 9-inch cake pans. 2. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside. 3. In a large mixing bowl, cream together the butter and sugar until light and fluffy. 4. Beat in the eggs, one at a time, followed by the vanilla extract. 5. Add the flour mixture to the butter mixture in three parts, alternating with the milk and beginning and ending with the flour mixture. 6. Fold in the diced peaches and mix until just combined. 7. Divide the batter evenly between the prepared pans and smooth the tops with a spatula. 8. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. 9. Let the cakes cool in the pans for 10 minutes before removing them from the pans and placing them on a wire rack to cool completely. 10. While the cakes are cooling, prepare the frosting by beating the softened butter in a large mixing bowl until light and fluffy. 11. Gradually add the powdered sugar, one cup at a time, and beat until fully incorporated. 12. Add the heavy cream and raspberry extract and beat until the frosting is light and fluffy. 13. Once the cakes are completely cool, spread the raspberry preserves over the top of one of the cakes. 14. Place the other cake on top of the preserves, making sure the cakes are level. 15. Spread the raspberry frosting over the top and sides of the cake using a spatula. 16. Decorate the top of the cake with fresh raspberries and drizzle with raspberry sauce. 17. Chill the cake in the refrigerator for at least 30 minutes before serving. Slice and enjoy your Peach Melba Cake!

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