Let there be cake! Familiar flavours can trigger a warm feeling of nostalgia and transport you back to a fond memory. While many of you wait until we can be reunited in the Indian Ocean, we wanted to help you experience a little sweet taste of Constance at home. Whether you have a serious sweet tooth or you’re just looking to get your creative juices flowing, why not try baking one of these unusual delicious cakes? You butter be ready as you knead to try these tasty recipes!
Coconut Cake Recipe from Constance Tsarabanjina
- 250 g grated coconut
- 250 g of butter
- 4 eggs
- 75 g caster sugar
- 1 Can of concentrated milk
- 1 stem of vanilla
Firstly make the butter in ointment and whisk with the sugar. Then, break the eggs and separate the whites from the yolks. Pour the egg yolks one by one and add the grated coconut, the flour and the concentrated milk into the butter and sugar mixture. Then mix well.
Line the round or sponge cake mould (12 cm in diameter) with aluminium foil and butter the bottom and sides.
Pour in the dough and bake. Cook for one hour at a temperature of 150 °. Check the cooking with the tip of a knife, the blade should remain clean.
Take out the cake and let cool completely before unmolding. Serve the cake with a scoop of vanilla ice cream or cinnamon.
Red Velvet Ghost cake recipe from Constance Prince Maurice
- 345gm cake flour
- 3gm baking soda
- 10gm cocoa powder
- 2gm salt
- 400gm sugar
- 115gm butter
- 240gm vegetable oil
- 4pcs eggs
- 10gm white vinegar
- 240ml milk
- Food colouring
Firstly mix butter and sugar until it smoothens. Then, add yolk and oil. Mix white vinegar, milk and food colouring.
Add the flour, cocoa powder, baking soda and salt. At the end, whip the white eggs then add to the mix.
Mould in the tin, bake at 170°C for 40 minutes and decorate with icing sugar
Jack-o-lantern Cake from Constance Moofushi
Butter vanilla cake
- 500 g butter
- 500 g sugar
- 10 no eggs
- 550 g flour
- 01 orange zest
- Vanilla essence
- 100 g egg white
- 200 g sugar
- 300 g soft butter
- 30 g water
For the butter cake, mix butter and sugar together until it turns pale white. Then, add eggs 3 times until the sugar has dissolved.
Add orange zest and vanilla, mix with flour and then bake 180 Celsius for 45 min
For buttercream boil the sugar with water until the bubble stage. While the mixture is boiling, whisk the egg white firmly, ad boiled syrup make a meringue
When it’s become cool add soft butter and beat until creamy
Halloween Cake from Constance Halaveli
- 800 grams of flour
- 370 grams of sugar
- 45 grams of baking powder
- 0.5 grams of baking soda
- 370 grams of eggs
- 43o ml of cooking oil
- 370 ml of water
- 10 ml of vanilla essence
- 500 grams of cream cheese
- 300 grams of icing sugar
First mix all the ingredients together including the vanilla essence. Be sure to mix this well.
Bake at 160 degrees Celsius for approximately one hour depending on the size of the cake mould used. Small mold takes lesser baking time.
For the frosting, using a hand mixer, mix the cream cheese and the icing sugar until steep, add preferred food coloring.
Cover the cake by the frosting as desired!
Spider Sponge Cake – Constance Ephelia
80g cocoa powder
40g almond powder
120g sunflower oil
Take the sugar and egg and put both into the bowl mixer. Then, mix until the consistency is very fluffy. After this, add the flour, cocoa powder, almond powder into the mix and fold it until you don’t see the flour. Lastly, add the sunflower oil with some vanilla essence.
- 1liter cream
- 500g chocolate
- 150g sugar
Take the liquid cream and place it into a mixing bowl. Add sugar and whip the mixture. Once this is done, melt your chocolate and add in your whipped cream, fold it together.
Chocolate sugar dough:
- 400g butter
- 400g icing sugar
- 4pcs eggs
- 900g white flour
- 93g cocoa powder
Add the butter and icing sugar into a mixing bowl and mix until it becomes white. Once this is done, add the eggs little by little and add flour and cocoa powder. Lastly, separate by forming small round dough balls and chill.
- 1kg icing sugar
- 6pcs Gelatin leave (put in cold water, squeeze to remove water, melt with glucose syrup)
- 70g cornflour
- 60g water
- 100g Glucose syrup
- 10g Lemon jus
- Mix all together to make a dough
How to assemble the cake:
Once your sponge has been made, let it cool down. Once it has cooled, cut your sponge into 3 layers. Then take your chocolate cream and soak your sponge with some syrup.
Layer your bakes, putting one soaked sponge, then add the cream. Continue this step until all layers are added.
Take the cream and ice the entire cake to cover the sponge. Chill this for a while. Then, make the fondant and roll until it become a thin level.
Take the fondant cake cover and place on top very nicely. Lastly, take the sugar dough stretching it a little to make it longer and decoratee as per the picture.
Which one of these cakes would you like to try? Will you be making one of these cake?
Tell us in the comments below!
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