Cakesbydammie

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Cakesbydammie 🎂 Passionate Cake Decorator | 👩‍👧‍👦 Mother | 💍 Wife

Welcome to my page! Join me on this sweet and exciting journey full of creativity 💕
(2)

I share stunning cake decorations,travel vlogs, hilarious videos, motivational posts, and delicious recipes.

16/07/2025

Remember who stood by your side as you rebuilt yourself. Those are your people.

14/07/2025

🎉 Facebook recognized me as a top rising creator this week!

09/07/2025

I don’t measure a thing when I cook… I just sprinkle and add stuff until I hear the spirit of my ancestors whisper, 'That’s enough, child.'”

😁😁😁😁😁😁😁😁😁😁😁😁

08/07/2025

While my photos and videos are paused here, you can still find my cake videos on YouTube or IG. Just search ‘Cakesbydammie’ 🍰💜

Thank you 😊 🙏

07/07/2025

ULTIMATE OREO CHOCOLATE LAYER CAKE 🍫🍪

INGREDIENTS

For the Chocolate Cake

2 cups all-purpose flour

2 cups granulated sugar

¾ cup unsweetened cocoa powder

2 tsp baking powder

1½ tsp baking soda

1 tsp salt

1 cup buttermilk

½ cup vegetable oil

2 large eggs

2 tsp vanilla extract

1 cup hot water or coffee

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For the Oreo Buttercream

1½ cups unsalted butter, softened

4½ cups powdered sugar

½ cup crushed Oreo cookies (filling removed)

2 tbsp heavy cream

1 tsp vanilla extract

Pinch of salt

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Chocolate Ganache Drip

½ cup semi-sweet chocolate chips

¼ cup heavy cream

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Toppings

Whole Oreos

Chocolate truffles or balls

Crushed Oreos

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INSTRUCTIONS

1. Make the Chocolate Cake
Preheat oven to 350°F (175°C).
Grease and line three 8-inch cake pans.
In a large bowl, whisk flour, sugar, cocoa, baking powder, baking soda, and salt.
Add buttermilk, oil, eggs, and vanilla. Mix until smooth.
Slowly mix in hot water or coffee.
Divide into pans and bake 28–32 minutes. Let cool completely.

2. Make the Oreo Buttercream
Beat butter until fluffy. Gradually add powdered sugar.
Mix in vanilla, salt, cream, and crushed Oreos until fluffy and spreadable.

3. Assemble the Cake
Layer cakes with generous scoops of Oreo buttercream in between.
Crumb coat and chill for 30 minutes.
Frost the outside smoothly and chill again.

4. Add Chocolate Drip
Heat cream and pour over chocolate chips. Stir until smooth.
Cool slightly and drip down edges of chilled cake.

5. Decorate
Top with whole Oreos, chocolate truffles, and Oreo crumbs.

06/07/2025

Hi sweet friends! 💜 Just a quick heads-up—Facebook has temporarily restricted my page, so I can only post text until July 30th.

I’m still here, still baking, still cooking, and I miss sharing photos with you! Please don’t unfollow—I’ll be back with full recipes, pictures, and videos soon.

In the meantime, let’s chat! Drop a 💜 if you’re still here with me, and help keep this page alive. Thank you for your love and support—it means everything!

— Cakesbydammie

01/07/2025

Hello 👋

Happy new month

RED VELVET MOUSSE CAKE WITH GLAZE TOP 🍰❤️INGREDIENTSRed Velvet Sponge Layers1¼ cups (160g) all-purpose flour1 cup (200g)...
01/07/2025

RED VELVET MOUSSE CAKE WITH GLAZE TOP 🍰❤️

INGREDIENTS

Red Velvet Sponge Layers

1¼ cups (160g) all-purpose flour

1 cup (200g) sugar

1 tbsp cocoa powder

½ tsp baking soda

½ tsp salt

1 large egg

½ cup (120ml) buttermilk

½ cup (120ml) vegetable oil

1 tsp white vinegar

1 tsp vanilla extract

1 tbsp red food coloring

Cream Cheese Mousse

1¼ cups (300ml) heavy cream, cold

1 cup (225g) cream cheese, softened

½ cup (60g) powdered sugar

1 tsp vanilla extract

1 tbsp gelatin + 3 tbsp cold water

Red Mirror Glaze

½ cup (120ml) water

1 cup (200g) sugar

½ cup (150g) sweetened condensed milk

1 tbsp gelatin + 3 tbsp water

¾ cup (130g) white chocolate, chopped

Red gel food coloring

Decoration

White whipped cream rosettes

Dark chocolate shards

---

INSTRUCTIONS

1. Make the Red Velvet Sponge
Preheat oven to 350°F (175°C). Grease and line two 8-inch pans.
In a large bowl, whisk dry ingredients. Add egg, buttermilk, oil, vinegar, vanilla, and food coloring. Mix until smooth.
Divide into pans and bake for 20–25 minutes. Let cool completely and trim the tops flat.

2. Prepare Cream Cheese Mousse
Sprinkle gelatin over 3 tbsp cold water, let bloom 5 min. Heat gently until melted.
Whip cream cheese, powdered sugar, and vanilla until smooth.
Whip cold heavy cream in a separate bowl to soft peaks.
Mix gelatin into cream cheese mixture, then gently fold in whipped cream. Chill 10 min.

3. Assemble the Cake in a Mousse Ring
Line a mousse ring or springform pan with acetate.
Layer red velvet sponge at the bottom.
Pour in half the mousse.
Add second sponge layer and top with remaining mousse.
Smooth top and refrigerate at least 4 hours or overnight.

4. Make Mirror Glaze
Bloom gelatin in 3 tbsp water.
Heat water, sugar, and condensed milk until steaming.
Remove from heat, add chocolate and bloomed gelatin.
Blend with an immersion blender and tint red.
Let cool to about 90°F (32°C) before pouring.

5. Finish and Decorate
Unmold chilled cake. Pour red glaze over the top and let drip slightly.
Pipe whipped cream rosettes and add chocolate shards on top.

CHOCOLATE STRAWBERRY LAYER CAKE 🍓🍫INGREDIENTSFor the Chocolate Cake2 cups (250g) all-purpose flour¾ cup (75g) unsweetene...
01/07/2025

CHOCOLATE STRAWBERRY LAYER CAKE 🍓🍫

INGREDIENTS

For the Chocolate Cake

2 cups (250g) all-purpose flour

¾ cup (75g) unsweetened cocoa powder

2 cups (400g) granulated sugar

1½ tsp baking soda

1½ tsp baking powder

1 tsp salt

2 large eggs

1 cup (240ml) buttermilk

½ cup (120ml) vegetable oil

2 tsp vanilla extract

1 cup (240ml) hot coffee or hot water

For the Strawberry Filling

2½ cups fresh strawberries, hulled and sliced

2 tbsp sugar

1 tsp lemon juice

Optional: 2 tsp cornstarch + 2 tbsp water (for thickening)

For the Chocolate Ganache

1½ cups (260g) dark chocolate chips or chunks

¾ cup (180ml) heavy cream

To Assemble

Fresh halved strawberries

Chocolate chunks or shavings

---

INSTRUCTIONS

1. Bake the Chocolate Cakes
Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans.
In a large bowl, whisk flour, cocoa, sugar, baking powder, baking soda, and salt.
Add eggs, buttermilk, oil, and vanilla. Mix until smooth.
Gradually add hot coffee/water and stir to combine (batter will be thin).
Divide into pans and bake 30–35 minutes. Let cool completely.

2. Make the Strawberry Filling
In a saucepan, cook strawberries, sugar, and lemon juice over medium heat until soft and syrupy.
(If using cornstarch, dissolve in water and stir in to thicken). Let cool.

3. Prepare Chocolate Ganache
Heat cream until steaming. Pour over chocolate chips. Let sit 2 minutes, then stir until glossy and smooth. Let cool slightly.

4. Assemble the Cake
Trim cake layers flat if needed.
Layer chocolate cake, spread strawberry filling, and repeat until stacked.
Drizzle ganache over the top and sides.

5. Decorate
Top with halved strawberries and chocolate chunks. Chill until set, then serve.

PURPLE BLACKBERRY SWISS ROLL CAKE 💜🍇INGREDIENTSFor the Purple Sponge Cake4 large eggs½ cup (100g) granulated sugar1 tsp ...
30/06/2025

PURPLE BLACKBERRY SWISS ROLL CAKE 💜🍇

INGREDIENTS

For the Purple Sponge Cake

4 large eggs

½ cup (100g) granulated sugar

1 tsp vanilla extract

⅔ cup (85g) all-purpose flour

½ tsp baking powder

¼ tsp salt

Purple gel food coloring

For the Cream Filling

1 cup (240ml) heavy whipping cream

¼ cup (30g) powdered sugar

1 tsp vanilla extract

½ cup (120g) blackberry jam or puree (optional, folded in)

For the Purple Glaze

1 cup (175g) white chocolate chips

½ cup (120ml) heavy cream

Purple food coloring

To Decorate

Fresh blackberries

Whipped cream

Edible purple flowers (like pansies or violets)

Mint leaves

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INSTRUCTIONS

1. Make the Cake
Preheat oven to 350°F (175°C). Line a 10x15 inch jelly roll pan with parchment.
Beat eggs and sugar on high for 5 minutes until fluffy. Add vanilla and purple coloring.
Sift in flour, baking powder, and salt. Gently fold in.
Spread batter evenly in pan and bake 10–12 mins.
Immediately roll cake (with parchment) into a log. Let cool completely.

2. Prepare Filling
Whip cream, powdered sugar, and vanilla to stiff peaks.
(Optional) Fold in blackberry jam or swirl it in lightly.

3. Assemble
Unroll cooled cake, spread cream filling evenly, then gently roll it back. Chill 30–60 mins.

4. Purple Glaze
Heat cream until steaming, pour over chocolate chips. Let sit 2 mins, then stir smooth.
Add food coloring. Let cool slightly before pouring over chilled roll.

5. Decorate
Pipe whipped cream rosettes, add fresh berries, mint, and edible flowers.

BERRY VANILLA DRIP CAKE 🍓🍰INGREDIENTSVanilla Cake Layers2½ cups (312g) all-purpose flour2½ tsp baking powder½ tsp salt¾ ...
30/06/2025

BERRY VANILLA DRIP CAKE 🍓🍰

INGREDIENTS

Vanilla Cake Layers

2½ cups (312g) all-purpose flour

2½ tsp baking powder

½ tsp salt

¾ cup (170g) unsalted butter, room temp

1¾ cups (350g) granulated sugar

4 large eggs

1 tbsp vanilla extract

1 cup (240ml) whole milk

Whipped Vanilla Cream Frosting

2 cups (480ml) heavy whipping cream

½ cup (60g) powdered sugar

1½ tsp vanilla extract

Berry Drip Sauce

1½ cups mixed berries (strawberries, raspberries, red currants)

½ cup (100g) sugar

2 tbsp lemon juice

1 tbsp cornstarch + 2 tbsp water (slurry)

Topping & Decor

Fresh strawberries, raspberries, red currants

Mint leaves

Powdered sugar for dusting

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INSTRUCTIONS

1. Make the Cake
Preheat oven to 350°F (175°C). Grease and flour two 8-inch round pans.
Whisk flour, baking powder, and salt.
Cream butter and sugar until light and fluffy. Add eggs one at a time. Mix in vanilla.
Alternate adding flour mixture and milk, beginning and ending with flour.
Divide into pans, bake 25–30 mins. Cool completely.

2. Whipped Frosting
Beat chilled heavy cream, powdered sugar, and vanilla until stiff peaks form. Keep chilled.

3. Berry Drip Sauce
Cook berries, sugar, and lemon juice over medium heat until berries break down.
Add slurry and simmer until thickened. Let cool slightly.

4. Assemble
Layer cakes with whipped cream. Frost outside with more cream. Chill.
Spoon berry sauce around edges to drip. Top with piped cream, fresh berries, mint, and a dusting of powdered sugar.

ORANGE DREAM CHEESECAKE BARS 🍊🍰INGREDIENTSGraham Crust1½ cups (150g) graham cracker crumbs¼ cup (50g) brown sugar6 tbsp ...
30/06/2025

ORANGE DREAM CHEESECAKE BARS 🍊🍰

INGREDIENTS

Graham Crust

1½ cups (150g) graham cracker crumbs

¼ cup (50g) brown sugar

6 tbsp (85g) unsalted butter, melted

Orange Cheesecake Filling

3 blocks (24 oz / 675g) cream cheese, softened

¾ cup (150g) sugar

½ cup (120ml) sour cream

2 tbsp cornstarch

2 tsp vanilla extract

½ cup (120ml) fresh orange juice

2 tsp orange zest

3 large eggs

Orange Glaze

½ cup (120ml) orange juice

1 tbsp cornstarch

2 tbsp sugar

1 tsp lemon juice

Topping

Fresh orange or mandarin segments

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INSTRUCTIONS

1. Crust
Preheat oven to 325°F (160°C). Line a 9×9 inch pan with parchment.
Mix crumbs, sugar, and melted butter. Press into pan. Bake for 10 mins. Let cool.

2. Cheesecake Filling
Beat cream cheese until smooth. Add sugar, cornstarch, and sour cream. Mix well.
Add vanilla, juice, and zest. Beat in eggs one at a time just until combined.
Pour over cooled crust. Bake 40–45 mins or until center is just set. Cool and refrigerate 4 hours or overnight.

3. Orange Glaze
In a small saucepan, whisk juice, sugar, and cornstarch. Heat over medium, stirring until thick and glossy. Add lemon juice. Cool completely.

4. Assemble
Spread glaze over chilled cheesecake. Top with orange segments. Slice into bars and serve.

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