https://www.facebook.com/109517548629035/

Kelechi Rose page, Aba (2026)

03/06/2026

Chocolate-Oreo Cake Layers

1 ¾ c (220 g) all-purpose flour

¾ c (65 g) Dutch cocoa powder

1 ¾ tsp baking powder • 1 tsp baking soda • ½ tsp salt

1 ¾ c granulated sugar

2 large eggs • ½ c neutral oil

1 c buttermilk (room temp)

1 tsp vanilla extract

¾ c hot coffee or water

1 c crushed Oreo crumbs (remove filling)

Instructions
Heat oven 350 °F/175 °C. Grease & line three 6-in pans.
Whisk dry ingredients (+ Oreo crumbs).
Whisk eggs, oil, buttermilk, vanilla; pour into dry.
Stream in hot coffee; batter will be thin.
Divide, bake 20–23 min. Cool completely, then level tops.

Fluffy Vanilla Cream Filling & Frosting

2 c cold heavy cream

8 oz (225 g) cream cheese, room temp

¾ c powdered sugar

2 tsp vanilla paste/extract

Beat cream cheese + sugar till smooth. Slowly pour in cream & vanilla; whip to stiff peaks. Chill.

Dark Chocolate Drip

1 c semi-sweet chips

½ c heavy cream

Microwave cream to simmer, pour over chips, rest 1 min, stir smooth. Cool to “runny honey” consistency.

Assembly
Layering – Cake ▸ ¾ c cream ▸ repeat. Press crumbs at edges for the “naked” look.

Chill 15 min.

Drip – Spoon ganache around rim, let it fall naturally; fill center with a thin pool.

Top décor – Pipe 8–10 cream rosettes, stand whole Oreos upright, dust with icing sugar. Scatter extra cookie rubble around base.

03/06/2026

Holiday Orange Fruit Cake recipe

Ingredients
• 2 cups (250g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon mixed spice or cinnamon
• ¾ cup (170g) unsalted butter or margarine, softened
• 1 cup (200g) brown sugar
• 3 large eggs, room temperature
• 1 tablespoon orange zest
• ¼ cup (60ml) fresh orange juice
• 1 teaspoon vanilla extract
• ¼ cup (60ml) milk
• 1½ cups (200g) mixed dried fruits (raisins, sultanas, cherries, candied peels)
• 2 tablespoons (25g) flour (for coating fruits)

Instructions

Preheat oven to 170°C (340°F). Grease and line an 8-inch round or square cake pan with parchment paper.

In a bowl, whisk together flour, baking powder, baking soda, salt, and mixed spice. Set aside.

In another bowl, beat butter and brown sugar until light and creamy. Add eggs one at a time, mixing well after each addition. Stir in orange zest, orange juice, and vanilla extract.

Toss the mixed fruits with 2 tablespoons of flour to prevent them from sinking.

Add the dry ingredients alternately with milk into the creamed mixture, stirring just until combined. Gently fold in the floured fruits.

Pour the batter into the prepared pan, smooth the top, and bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cake to cool completely before removing from the pan.

03/06/2026

Pineapple Upside-Down Cake

Ingredients

For the topping:
• ¼ cup (60g) unsalted butter
• ½ cup (100g) brown sugar
• 6–8 pineapple slices (fresh or canned)
• Maraschino cherries (optional, for center of each ring)

For the cake batter:
• 1¾ cups (220g) all-purpose flour
• 1½ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ½ cup (115g) unsalted butter, softened
• ¾ cup (150g) granulated sugar
• 2 large eggs
• ½ cup (120ml) pineapple juice or milk
• ¼ cup (60ml) yogurt or sour cream
• 1 tsp vanilla extract

Instructions

Preheat oven to 175°C (350°F).

Melt butter in the square pan over low heat (or in the oven). Sprinkle brown sugar evenly over the melted butter. Arrange pineapple slices neatly on top of the sugar mixture. Place a cherry in the center of each pineapple ring if desired, then set the pan aside.

In a bowl, whisk together flour, baking powder, baking soda, and salt.

In another bowl, beat softened butter and sugar until light and creamy. Add eggs one at a time, then mix in vanilla extract and yogurt (or sour cream). Gradually add the dry ingredients, alternating with pineapple juice (or milk), until you have a smooth batter.

Pour the batter gently over the arranged pineapples and spread evenly.

Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.

Allow the cake to cool in the pan for about 10 minutes, then place a plate over the pan and carefully invert it so the pineapples face up.

Let it cool slightly before slicing.

02/06/2026

Chocolate Vanilla Ice Cream Bars

Ingredients
For the Ice Cream
• 2 cups whipping cream (480ml)
• 1 cup condensed milk (300g)
• 1 tsp vanilla extract

For the Chocolate Coating
• 2 cups milk chocolate or dark chocolate (300g)
• 3 tbsp vegetable oil or coconut oil
• ½ cup chopped almonds or peanuts

Instructions
• In a bowl, whip the whipping cream until fluffy and slightly stiff.
• Add condensed milk and vanilla extract, then fold gently until smooth.
• Pour the mixture into popsicle molds or small paper cups.
• Insert wooden sticks and freeze for 6–8 hours or overnight.
• Melt the chocolate with vegetable oil until smooth.
• Stir in chopped nuts.
• Remove the frozen ice cream bars from the molds.
• Dip each bar into the melted chocolate mixture.
• Allow excess chocolate to drip off.
• Place on parchment paper and freeze again for 10 minutes.

Serve chilled and enjoy your homemade creamy chocolate ice cream bars. 🍫🍦

02/06/2026

Mini Chinese Sponge Cake Muffins

Ingredients
• 1 cup (125g) all-purpose flour
• 2 tablespoons (15g) cornstarch
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• 3 large eggs, room temperature
• ½ cup (100g) granulated sugar
• 2 tablespoons (30ml) vegetable oil (or melted butter)
• 2 tablespoons (30ml) milk
• 1 teaspoon vanilla extract
• 1 teaspoon honey (optional, for a warm aroma)

Instructions
Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a bowl, sift together flour, cornstarch, baking powder, and baking soda. Set aside.
In another bowl, beat eggs and sugar with a hand mixer until pale, thick, and fluffy (about 4–5 minutes).
Gently fold in the dry mixture in two additions, alternating with milk and oil. Add vanilla (and honey if using).
Spoon batter into liners, filling about ¾ full.
Bake for 12–15 minutes, or until tops are lightly golden and spring back when touched.

02/06/2026

Light Fruit Cake recipe

Ingredients:
• All-purpose flour – 2 cups (250g)
• Baking powder – 1½ tsp
• Salt – ¼ tsp
• Unsalted butter – 1 cup (225g), softened
• Granulated sugar – ¾ cup (150g)
• Eggs – 4 large
• Vanilla extract – 1 tsp
• Mixed fruit (raisins, sultanas, cherries, etc.) – 1½ cups (200g)
• Mixed peel – ¼ cup (40g)
• Milk – ¼ cup (60ml)
• Lemon zest or orange zest – 1 tsp (optional)
• Rum or fruit juice – 2 tbsp (for soaking fruits)

Instructions:
Soak the mixed fruits and peel in rum or fruit juice for at least 30 minutes (or overnight for deeper flavor). Preheat oven to 170°C (340°F) and grease or line your loaf pan with parchment paper.

In a bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla extract and citrus zest. Sift in flour, baking powder, and salt. Fold gently until combined. Add milk and soaked fruits (with a little of the soaking liquid) and fold evenly into the batter.

Pour the batter into the prepared loaf pan and smooth the top. Bake for 55–65 minutes or until golden and a toothpick inserted in the center comes out clean.

Cool in the pan for 10 minutes before transferring to a wire rack. Brush the top with a little warm syrup or rum for extra shine and flavor if desired.

01/06/2026

Eggless Banana Cake Recipe

This yummy, delicious eggless banana cake will be your new addiction with a cup of tea. It is an extremely simple cake to make with three simple steps.

Ingredients;
1/2 tin (200 gms)Nestlé Milkmaid( Substitute with sweetened condensed milk)

1/2 cup (75 ml) Curd

50 (grams) Softened Butter

2 cups (200 g) All-Purpose Flour

1 tsp baking powder

1/2 tsp baking Soda

2 Mashed Bananas

1 tsp Vanilla Essence

01/06/2026

Old-Fashioned Molasses Fruit Cake recipe

Ingredients
Dry Ingredients
2½ cups all-purpose flour (315 g)
1 teaspoon baking soda (5 g)
½ teaspoon baking powder (2 g)
1 teaspoon ground cinnamon (2 g)
½ teaspoon ground nutmeg (1 g)
½ teaspoon ground cloves (1 g)
½ teaspoon salt (3 g)

Wet Ingredients
1 cup unsalted butter, softened (227 g)
1 cup dark brown sugar, packed (200 g)
1 cup unsulphured molasses (240 ml / 340 g)
4 large eggs
½ cup buttermilk (120 ml)
1 teaspoon vanilla extract (5 ml)

Fruit & Nuts
1½ cups raisins (225 g)
1 cup chopped dates (150 g)
1 cup mixed candied fruit (150 g)
1 cup chopped walnuts or pecans (120 g)
½ cup orange juice (120 ml) – for soaking fruit

Instructions

Begin by placing the raisins, chopped dates, and candied fruit in a bowl. Pour the orange juice over them and let them soak for at least 30 minutes so they plump up and become tender.

Preheat your oven to 325°F (165°C). Grease and line a 9-inch round cake pan or loaf pan with parchment paper.

In a bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until evenly combined.

In a large mixing bowl, cream the softened butter and brown sugar together until light and fluffy. Add the molasses and mix until smooth and rich in color. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Add the dry ingredients in batches, alternating with the buttermilk, mixing gently just until combined. Avoid overmixing.

Drain any excess juice from the soaked fruit, then fold the fruit and chopped nuts into the batter until evenly distributed.

Pour the thick batter into the prepared pan and smooth the top. Bake for 60–75 minutes, or until a skewer inserted into the center comes out clean.

Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack. Once fully cooled, you can wrap it tightly and let it rest for a day or two — the flavor deepens beautifully over time.

01/06/2026

Best 2-Layer Chocolate Cake recipe

Ingredients
For the Cake
• 1 ¾ cups (220g) all-purpose flour
• ¾ cup (65g) unsweetened cocoa powder
• 2 cups (400g) granulated sugar
• 2 teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 1 cup (240ml) buttermilk (or milk + 1 tsp vinegar/lemon juice)
• ½ cup (120ml) vegetable oil
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 cup (240ml) hot coffee (or hot water for milder flavor)

For the Chocolate Frosting
• 1 cup (230g) unsalted butter, softened
• 3 ½ cups (440g) powdered sugar
• 1 cup (100g) unsweetened cocoa powder
• ½ teaspoon salt
• ½ cup (120ml) heavy cream (or milk, adjust as needed)
• 2 teaspoons vanilla extract

Instructions

Chocolate Cake
• Preheat oven to 350°F (175°C). Grease and line two 8-inch (20cm) round 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.
• Slowly stir in hot coffee — the batter will be thin (this makes it extra moist).
• Divide evenly into prepared pans.
• Bake 30–35 minutes, or until a toothpick inserted in the center comes out clean.
• Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

Frosting
• Beat butter until light and fluffy.
• Sift in powdered sugar, cocoa, and salt. Mix well.
• Add vanilla and cream gradually, whipping until smooth and spreadable.

Assemble
• Place one cake layer on a serving plate, spread frosting on top.
• Place the second layer, then cover top and sides with frosting.
• Decorate with chocolate shavings, sprinkles, or drizzle of ganache.

01/06/2026

🍫 Chocolate Raspberry Truffle Cake ❤️

Ingredients:

Cake:
1 1/2 cups all-purpose flour
1/2 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup sugar
2 eggs
1 cup buttermilk
1 tsp vanilla extract

Raspberry Filling:
1 1/2 cups fresh raspberries
1/4 cup sugar
1 tbsp lemon juice

Chocolate Truffle Ganache:
1 1/2 cups dark chocolate chips
3/4 cup heavy cream
2 tbsp butter

Instructions:
Preheat oven to 350°F (175°C). Grease and line three 7-inch cake pans.

Mix flour, cocoa, baking soda, and salt. In another bowl, beat butter and sugar, then add eggs, buttermilk, and vanilla. Combine wet and dry ingredients.

Divide batter into pans and bake for 30-35 minutes. Cool completely.

Simmer raspberries, sugar, and lemon juice until thickened. Let cool.

Heat heavy cream, pour over chocolate chips, stir until smooth, then mix in butter.

Spread raspberry filling between cake layers, then pour ganache over the cake.

Chill before serving for a rich, truffle-like texture.

Kelechi Rose page

03/06/2026

03/06/2026

03/06/2026

02/06/2026

02/06/2026

02/06/2026

01/06/2026

01/06/2026

01/06/2026

01/06/2026

Address

Website

Alerts

Contact The Business

Shortcuts

Share

Category