Cake step by Step

🍑 Peach Crumble Muffins

soft, fluffy, and filled with juicy peaches
topped with a buttery cinnamon crumble

Ingredients:

- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ½ cup granulated sugar
- 2 eggs
- ½ cup vegetable oil
- ¾ cup milk
- 1 tsp vanilla extract
- 1½ cups diced peaches

For the Crumble:

- ⅓ cup all-purpose flour
- ¼ cup brown sugar
- ½ tsp ground cinnamon
- 3 tbsp melted butter

Procedure:

- Preheat the oven to 180°C (350°F) and line a 12-cup muffin pan with paper liners.
- Whisk together the flour, baking powder, and salt.
- In another bowl, whisk the sugar, eggs, oil, milk, and vanilla until smooth.
- Fold the wet ingredients into the dry ingredients until just combined.
- Gently fold in the diced peaches.
- Mix the crumble ingredients until crumbly.
- Fill each muffin cup about ¾ full and sprinkle the crumble evenly on top.
- Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool for 5 minutes before transferring to a wire rack.

🍐 Cinnamon Pear Cake

soft, tender, and filled with juicy pear slices
warm cinnamon flavor in every bite

Ingredients:

- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- ½ cup milk
- 2 ripe pears, peeled and diced

Procedure:

- Preheat the oven to 180°C (350°F). Grease and line an 8-inch round cake pan.
- Whisk together the flour, baking powder, salt, and cinnamon.
- Beat the butter and sugar until light and fluffy.
- Add the eggs one at a time, then mix in the vanilla.
- Alternate adding the dry ingredients and milk, mixing until just combined.
- Fold in the diced pears.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool for 15 minutes before slicing and serving.

🍋 LAVENDER LEMON TEA CAKE

soft, fragrant & bakery-style 🤤

fresh lemon zest 🍋
delicate floral notes 🌸

Ingredients

🌾 250 g all-purpose flour
🍬 170 g granulated sugar
🧈 120 g unsalted butter, softened
🥚 2 large eggs
🥛 120 ml whole milk
🍋 zest of 2 lemons
🍋 50 ml fresh lemon juice
🌼 1 tsp vanilla extract
🌸 1 tsp culinary dried lavender
🧁 2 tsp baking powder
🧂 ¼ tsp salt

For the Lemon Glaze

🍬 150 g powdered sugar
🍋 2 tbsp fresh lemon juice
🌸 ½ tsp culinary dried lavender

Procedure

Preheat the oven to 175°C.

Grease and line a loaf pan with parchment paper.

Whisk together the flour, baking powder, salt and dried lavender.

Beat the butter and sugar until light and fluffy.

Add the eggs one at a time.

Mix in the vanilla, lemon zest and lemon juice.

Alternate adding the dry ingredients and the milk until just combined.

Pour the batter into the prepared loaf pan.

Bake for 50–55 minutes until golden brown and a toothpick inserted into the center comes out clean.

Cool in the pan for 10 minutes.

Transfer to a wire rack.

Whisk together the powdered sugar and lemon juice.

Drizzle the glaze over the cooled cake.

Sprinkle with a little dried lavender before serving.

🍪 CHAI SPICE SHORTBREAD COOKIES

buttery, crisp & bakery-style 🤤

warm chai spices ☕
melt-in-your-mouth texture ✨

Ingredients

🌾 250 g all-purpose flour
🧈 200 g unsalted butter, softened
🍬 90 g powdered sugar
🌼 1 tsp vanilla extract
🧂 ¼ tsp salt
☕ 1 tsp ground cinnamon
✨ ½ tsp ground cardamom
🌿 ¼ tsp ground ginger
🌰 ¼ tsp ground cloves
🥜 2 tbsp finely chopped pistachios (optional)

Procedure

Preheat the oven to 170°C.

Line a baking tray with parchment paper.

Beat the butter and powdered sugar until light and creamy.

Mix in the vanilla extract.

Whisk together the flour, salt and spices.

Gradually add the dry ingredients to the butter mixture.

Mix until a soft dough forms.

Fold in the chopped pistachios if using.

Wrap the dough and chill for 30 minutes.

Roll the dough to about 1 cm thick.

Cut into rounds or rectangles.

Arrange on the prepared baking tray.

Bake for 14–16 minutes until the edges are just lightly golden.

Cool on the tray for 5 minutes.

Transfer to a wire rack to cool completely.