SKILLS ACADEMY

Cake & pastry booklet

Motto: Crafting the way to a better future

Instructor: Ms. Amanda
 Table Of Contents
Cheesescones………………………………………………….......................................................3

Coconut Buns………………………………………………….......................................................4

Shortcrust Pastry………………………………………………………..........................................5

Cheesestraw………………………………………………….…………………………………....6

Choux Pastry………………………………………………………………………………………7

Eclairs…………………………………………………………………..........................................8

Yum Yums………………………………………………………………………………………...9

Upside down Pineapple Cake……………………………………………………………………10

Red Velvet Cake…………………………………………………………………………………11

Chocolate Cake………………………………………………………..........................................12

Sponge Cake ………………………………………………………………………………...…..13

Fruit Cake …………………………………………………………………………………..........14

Cinnamon Roll ………………………………………………………,………………………….15

Cheese Pie ………………………..……………….......................................................................16

Chicken Puff ……………………………………………………………………………….........17

Patties …………………………………………………………………………………................18

Cheese Roll …………………………………………………………………………..……….....19

Salara ………………………………………………………………………………………….…20

Pine tart/ red cake ………….……………………………………….............................................22

Pastry Cream/ Custard Filling ……………………………..……...…………………………......23

Eggless Cake ……………...……………………………………………………………………..24

Cheese Scones
Ingredients

4 oz. Flour

½ tsp cream of tartar or 1 tsp baking powder

¼ tsp bicarbonate of soda

1 oz. margarine

2 oz. cheese, grated

¼ tsp salt

½ tsp mustard

4 tbsp. milk

Beaten egg to glaze (optional)

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.

Bake in a hot oven, 450°F, for 10 minutes.

Coconut Buns
Ingredients:

8 oz. margarine

8 oz. sugar

1 cup evaporated milk

1 tbsp mixed essence

1 tsp nutmeg

1 tsp cinnamon powder

12 oz. flour

2 tsp baking powder

1 large coconut, grated.

Method:

In a bowl cream margarine and sugar together.

Beat in the eggs along with the almond essence.

Cut in flour and baking powder.

Add grated coconut. Mix to a soft dropping consistency.

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.

Add the water, sprinkling over the surface of the flour.

Draw together with fingertips.

By hand, bring dough together to form a ball.

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 lb. cheese, grated.

1 tbsp mustard

¼ tsp wiri wiri pepper, minced

1 clove garlic, grated.

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.

 When cool, break into required lengths.

 Choux Pastry
Ingredients

1 cup water

1/2 cup butter

1 cup all-purpose flour

3 to 4 eggs (depending on the size)

1 tsp sugar

Method

Place butter, water, sugar to boil in a saucepan.

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.

Remove the pan from the heat and allow it to cool.

. Add eggs one at a time to the mixture, mixing thoroughly.

Pipe mixture onto a baking pan line with parchment paper

Eclairs
Ingredients

8 oz. choux pastry

For glazing;

2 oz. cocoa/ chocolate powder

8 oz. icing sugar

½ tsp vanilla essence

2 tbsp. evaporated milk

For Filling

Use pastry cream/ custard filling pg 22

Method

Prepare the choux pastry and place into a piping bag with a plain ½ inch tube.

Pipe into 3 inch lengths on a lightly greased baking sheet.

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.

Cut one side lengthways with a sharp knife.

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.

Dip eclairs into chocolate mixture to glaze the top.

Leave to set.
 Yum-Yums
Ingredients

4 oz. short crust pastry

1tbsp. jam

4 oz. margarine

4 oz. sugar

2 eggs

4 oz. flour

½ tsp baking powder

Grated rind of 1 lemon or 1 tsp vanilla essence

Icing sugar or dredging

Method

Lay out thinly rolled pastry in 10 or 12 patty tins.

Put a little jam in each.

Prepare the cake mixture by the creaming method. Add lemon rind or vanilla essence.

Put some cake mixture in each tin.

Bake for about 20 minutes in a moderate oven, 370°F.

Dredge with icing sugar when cooked

 Upside down Pineapple Cake
Ingredients

1 lb. butter

1 cup white sugar

½ cup brown sugar

1 tin slice pineapple in juice

Red cherries

5 eggs

1½ cups flour

1 teaspoon cinnamon powder

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 cups (310g) all-purpose flour

2 tablespoons (16g) Cocoa powder

1 teaspoon baking soda

1½ cups (300g) Sugar

1 cup (240ml) buttermilk

1 teaspoon white Vinegar

2 Eggs

1/2 cup (115g) butter, room temperature

1-2 tablespoons red food coloring

1 table spoon mixed essence.

Butter milk substitute (1 cup milk + 2tablespoon vinegar, lime, or lemon juice = buttermilk)

Method

1. Preheat oven to 350F (175C).

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 all-purpose flour

2 cups sugar

1/4 cup cocoa powder

1 tsp baking powder

1 tsp of salt

2 tsp baking soda

1 cup butter milk

1 cup hot water

1/4 cup oil

1 tbsp. mixed essence

3 eggs

Method

1. Preheat oven to 350F (175C).

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

1 cup white sugar

5 eggs

1 tbsp mixed essence

1 tbsp almond essence

1 ½ cups self-rising flour

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

2 cups brown sugar

10 eggs

1 tbsp. essence each (Mixed and Pear)

½ cup fruits

1 tbsp cinnamon

¼ tsp nutmeg

3 cups flour (self-raising)

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 fruits with cinnamon and nutmeg.

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 ½ cup milk/ Evaporated Milk

1 egg

1 tbsp mustard

4 cups cheese, grated

2 tbsp flour

1 tsp wiri wiri pepper

2 tsp salt

½ tsp black pepper

Sweet pepper

Celery

Method

Whisk egg and milk until combined.

Add remaining ingredients and mix thoroughly.

 Chicken puff
Ingredients

8 oz. choux pastry

1lb chicken breast (boiled with onion and seasoning)

1/4 cup mayonnaise (if mixture is dry add more)

1/2 tbsp all-purpose seasoning

1/4 tbsp onion powder

1/4 tbsp garlic powder

Celery

Sweet pepper

1 small tin corn

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.

Note add all-purpose seasoning based on your desire taste.

 Patties
Note: Use the short crust pastry recipe from Page 5

Filling

Ingredients

½ lb mince beef/chicken

1 cup corn

¼ cup carrot, shredded

¼ sweet peppers, diced

2 tbsp onion

1 tsp garlic
Celery

1 tsp wiri wiri pepper

2 tbsp oil

2 tbsp sugar

4 cubes

Method

In a pan, add oil, onion, garlic, and minced beef.

Cook beef until all excess liquid (blood water) has been completely gone.

Add vegetables, cubes, and sugar to enhance flavor.

Let cool before filling pastry crust.

Cheese Roll
Note short crust pastry pg 5

For Filling:

Ingredients

1 ½ lb cheese, shredded

¼ cup mustard

2 tsp wiri wiri pepper, minced

¼ cup butter

Method

Combine all ingredients in a bowl and mix well.

Red Cake/ Salara

White Bread Recipe For Filling:

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.

Cut into smaller rectangles or desired shape.

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

1 large Pineapple, peeled, grated/blended.

1 ½ cups brown sugar (add according to your taste)

2 cinnamon sticks/ 1 tsp cinnamon powder

3 cloves

¼ tsp nutmeg

1 tbsp mixed essence

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.

Cool before filling pastry crust.

Pastry Cream/ Custard Filling

3 egg yolks
¼ cup white sugar

2 tbsp cornstarch

2 tbsp butter

½ tbsp vanilla essence

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

2 cup self-rising flour

1 cup milk

1tablespoon mixed essence

1 tablespoon almond 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.