Welcome to this online class. I pray that this class will help you in your cake journey. May it add to your offering and most importantly, may you enjoy making and eating what we have prepared for you in this class. There’s thousands of cake recipes. Some are ideal as dessert cakes, some are great for carving for character or novelty cakes. Please note that not every cake(recipe) is ideal for character or novelty cakes. The cakes we make in this class are perfect for celebration cakes like weddings, birthdays, baby showers etc…Please note that these are not dessert cakes. These are more suited for celebration cakes. So you can use them in buttericing, ganache and fondant cakes. These cakes are also great for stacked cakes. Please also note that ovens differ. 2 ovens can be for example at 180 degrees, but not have the same heat. Please make use of the oven thermometer to get accurate results. If the recipe calls for 180 degrees for example and your cake come out with a dome on top. Try reducing the heat to 170 and even 160 to get a more flat cake on top, but please note that the baking time with increase. Please note that there’s water based and oil based essences. Normally water based essences are the ones you find in normal supermakets like pic n pay, checkers, spar etc. oil based essences are normally found in cake shops or online shops. Water based essences are weaker than oil based essences, so you will normally put more when using water based essences than when you are using oil baked essences. In this class I use for example Moir’s vanilla essence, Robertsons lemon essence. These are water based. All the flavour nation essences are oil based. And then there are pastes which also work as an essence.

Sponge cake recipe (This recipe makes 1 (20cm pan) or 2 (15cm pans)) This is the recipe we used to make the first 7 cake flavours.

NB: I have found that I get best results with this recipe with the following baking powders as baking powders react differently to different recipes.

1. Robertsons baking powder, Snowflake baking powder

Prep time: 25minutes

Baking time: 45-60 minutes can be more depending on your stove and size of your pan. Please note that the baking time
Will increase if you are not baking at 180 degrees.


1 ¼ cup sugar
5 extra large eggs
2 ½ cup of flour
¼ teaspoon salt
2 ½ teaspoon baking powder
1 cup (250 ml) tab water (room temperature)
1 cup (250 ml) vegetable oil, sunflower oil, canola oil
1 Tablespoon (15ml) vanilla essence if the essence is water based
*Please note to only put drops if the essence is oil based or concentrated. These you normally get them in cake shops*


  • Preheat oven to 180 degrees Celsius.
    (You can also put on 170 or 160 degrees to get a flat cake on top. Test your oven to see which heat works well for you)
  • Grease the whole pan with butter and cover the bottom pan with wax paper or baking paper
  • In a large mixing bowl, with an electric mixer, beat sugar and eggs together until creamy and runny – about 3-5
    minutes. It should have the texture of a milkshake
  • Add water, oil and vanilla essence(or any desired essence) and beat for about 10 seconds
  • Add all the sifted dry ingredients (flour, baking powder, pinch of salt) bit by bit while the machine is running on
    low speed, then beat the machine on high speed for about 3 seconds. Don’t overbeat.
  • At this stage you should have a runny and creamy mixture. Pour the mixture into the prepared baking pans.
  • Remove any bubble in your mixture by beating the pan or using wooden stick to remove the bubbles (this
    prevents your cake from having holes when it’s baked inside.
  • Bake in preheated oven for 45-60 minutes or until the cake is nicely baked. You can use a wooden stick to check
    if your cake is ready. Insert the stick into the centre of your cake. If it comes out clean, then your cake is ready
  • Loosen the sides of the cake from the pan with a thin knife or spatula/palette knife, then turn out onto an iron
    rack. Let cool completely.
  • You can also leave the cake overnight into a pan. Or take it out, when cool cover it with plastic and work on it
    the following day. It is much better to work on a cake that was baked the previous day. It’s moist and easy to
    work with.
  • It’s also much easier to work on a cold cake. Please note this works best when you want to close the cake with
    butter icing or if you want to ganache the cake (not butter icing, then put on fondant)
  • Peel off the bottom paper and ice the cake as desired.

You can add variation to the recipe by adding

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**Remember the function of the essence OR paste is to kill the smell of the egg and to give the cake a flavour.
**You can also use the same recipe to make cupcakes

  1. lemon essence – to make lemon cake
    (add 1 or 2 tablespoon lemon essence) I use the Robertsons brand
    (add edible yellow colour if you want your lemon cake to be more yellow in colour)
    I use the cake flora lemon yellow gel colour found in cake shops
    (add 1 teaspoon grated lemon zest if you want a more natural lemon taste)
  2. . lemon essence and poppy seeds – to make lemon poppy seed cake
    (add 1 or 2 tablespoon lemon essence) I use the Robertsons brand
    (add edible yellow colour if you want your lemon cake to be more yellow in colour)
    I use the cake flora lemon yellow gel colour found in cake shops
    (add 1 teaspoon grated lemon zest if you want a more natural lemon taste)
    Add 2 tablespoons or more poppy seeds
  3. vanilla essence – to make vanilla cake
    (add 1 tablespoon vanilla essence) I use the MOIRS brand
    Add a few drops of lemon essence not more than ¼ of teaspoon (I use the Robertsons brand)
    This makes your vanilla cake more nicer
  4. Cocoa and vanilla essence – to make chocolate cake
    (add 30-60ml of dark cocoa and 1 tablespoon vanilla essence)
    I use normal dark chocolate from the cake shops, not the too dark one that looks black
  5. Blueberry paste – to make Blueberry sponge cake
    (add 2-4 tablespoon blueberry paste) I use the chipkins pastarom blueberry classic
  6. Amarula – to make Amarula sponge cake
    (add 1 teaspoon Marula essence) I use the flavour nation essence
    I use ivory colour to make the cake look like amarula. Remember people eat with their eyes
  7. Marble Cake – to make a marble cake of vanilla and choc mint
    Divide your mixture into 2
    add 30ml of dark cocoa and ½ teaspoon choc mint to make chocolate mint cake
    I use flavour nation choc mint. Please put more mint essence if it’s not oil based (concentrated)
    add 1 tablespoon vanilla essence to make vanilla cake
    alternate the pouring of the mixture into the pans to make a marble cake

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