Cake Step by Step

Cake Step by Step 👩‍🍳 Cooking the way mama taught us
🍲 Old recipes • home flavors • pure love
📖 Traditional meals you’ll never forget
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🍎 APPLE CHAI CRUMBLE BARSINGREDIENTSBase:- 180 g flour- 70 g brown sugar- 100 g cold butter- ½ tsp cinnamon- Pinch of sa...
09/29/2026

🍎 APPLE CHAI CRUMBLE BARS

INGREDIENTS

Base:

- 180 g flour
- 70 g brown sugar
- 100 g cold butter
- ½ tsp cinnamon
- Pinch of salt

Filling:

- 3 apples, peeled and diced
- 50 g brown sugar
- 1 tbsp cornstarch
- ½ tsp cinnamon
- ¼ tsp cardamom
- ¼ tsp ground ginger
- 1 tsp vanilla

Crumble:

- 70 g flour
- 50 g rolled oats
- 50 g brown sugar
- 50 g cold butter

METHOD

1. Mix base ingredients until crumbly. Press firmly into a lined 20 cm square pan.
2. Bake at 175°C for 12 minutes.
3. Toss apples with sugar, cornstarch, spices and vanilla.
4. Spread apple mixture over the warm base.
5. Rub crumble ingredients together and scatter evenly over the apples.
6. Bake at 175°C for 35–40 minutes, until golden and bubbling.
7. Cool in the pan for 1 hour.
8. Chill for 30 minutes, then cut into clean bars.

🍯 PISTACHIO HONEY KOUIGN-AMANNINGREDIENTSDough:- 250 g flour- 7 g instant yeast- 150 ml warm water- 25 g sugar- ½ tsp sa...
09/28/2026

🍯 PISTACHIO HONEY KOUIGN-AMANN

INGREDIENTS

Dough:

- 250 g flour
- 7 g instant yeast
- 150 ml warm water
- 25 g sugar
- ½ tsp salt
- 30 g softened butter

Folding:

- 120 g cold butter
- 70 g sugar
- 50 g chopped pistachios

Glaze:

- 2 tbsp honey
- 1 tbsp water

METHOD

1. Mix flour, yeast, sugar, salt and water. Knead for 6–8 minutes. Add softened butter and knead until smooth.
2. Cover and rise for 1 hour.
3. Roll dough into a rectangle. Place cold butter in the center, fold over and seal.
4. Roll and fold the dough 3 times, chilling 15 minutes between folds.
5. Roll into a rectangle, sprinkle generously with sugar and pistachios, then fold and roll once more.
6. Cut into 8 pieces and place in buttered muffin molds.
7. Proof for 30 minutes.
8. Bake at 190°C for 25–30 minutes, until deeply caramelized and golden.
9. Cool for 10 minutes, then brush lightly with warm honey glaze.

🍵 MATCHA WHITE CHOCOLATE MOCHI MUFFINSINGREDIENTS- 180 g sweet rice flour- 80 g sugar- 2 tbsp matcha powder- 1 tsp bakin...
09/26/2026

🍵 MATCHA WHITE CHOCOLATE MOCHI MUFFINS

INGREDIENTS

- 180 g sweet rice flour
- 80 g sugar
- 2 tbsp matcha powder
- 1 tsp baking powder
- 2 eggs
- 180 ml coconut milk
- 60 g melted butter
- 1 tsp vanilla
- 100 g white chocolate, chopped
- Pinch of salt

METHOD

1. Whisk eggs, sugar, coconut milk, melted butter and vanilla.
2. Mix sweet rice flour, matcha, baking powder and salt.
3. Fold dry ingredients into the wet mixture until smooth.
4. Fold in white chocolate.
5. Divide into a lined 12-cup muffin pan, filling each about ¾ full.
6. Bake at 175°C for 25–30 minutes, until the tops are lightly golden.
7. Cool in the pan for 10 minutes, then transfer to a rack.
8. Cool completely before serving for the best chewy texture.

🥥 BROWN BUTTER COCONUT MACAROONSINGREDIENTS- 200 g sweetened shredded coconut- 60 g browned butter, cooled- 80 g sugar- ...
09/25/2026

🥥 BROWN BUTTER COCONUT MACAROONS

INGREDIENTS

- 200 g sweetened shredded coconut
- 60 g browned butter, cooled
- 80 g sugar
- 2 egg whites
- 1 tsp vanilla
- ½ tsp almond extract
- 30 g flour
- ¼ tsp salt
- 100 g dark chocolate, melted

METHOD

1. Mix coconut, sugar, flour and salt.
2. Whisk egg whites, vanilla and almond extract until foamy.
3. Fold into the coconut mixture, then add browned butter.
4. Chill for 20 minutes.
5. Scoop into compact mounds on a lined tray.
6. Bake at 175°C for 14–17 minutes, until golden around the edges.
7. Cool on the tray for 10 minutes, then transfer to a rack.
8. Dip the bottoms in melted dark chocolate and place on parchment.
9. Chill for 15 minutes until the chocolate sets.

☕ COFFEE WALNUT PROFITEROLE STACKINGREDIENTSChoux:- 125 ml water- 60 g butter- 75 g flour- 2 eggs- 1 tbsp sugar- Pinch o...
09/24/2026

☕ COFFEE WALNUT PROFITEROLE STACK

INGREDIENTS

Choux:

- 125 ml water
- 60 g butter
- 75 g flour
- 2 eggs
- 1 tbsp sugar
- Pinch of salt

Coffee Cream:

- 250 ml heavy cream
- 40 g powdered sugar
- 1½ tsp instant espresso powder
- 1 tsp vanilla

Walnut Crunch:

- 70 g walnuts, chopped
- 50 g sugar
- Pinch of salt

Finish:

- 80 g dark chocolate, melted
- Chopped walnuts

METHOD

1. Heat water, butter, sugar and salt until boiling.
2. Add flour all at once and stir until a smooth dough forms. Cool for 5 minutes.
3. Beat in eggs one at a time until glossy.
4. Pipe small rounds onto a lined tray.
5. Bake at 190°C for 15 minutes, then reduce to 170°C for 10–12 minutes. Cool completely.
6. Melt sugar in a pan until amber. Stir in walnuts and salt. Cool, then crush into a crunchy praline.
7. Whip cream with powdered sugar, espresso and vanilla until firm.
8. Cut each profiterole and fill with coffee cream and walnut crunch.
9. Stack into a small tower, drizzle with melted chocolate and finish with walnuts.

🍫 CHOCOLATE HAZELNUT SABLE DOMESINGREDIENTSSablé Dough:- 180 g flour- 30 g cocoa powder- 100 g cold butter- 70 g powdere...
09/24/2026

🍫 CHOCOLATE HAZELNUT SABLE DOMES

INGREDIENTS

Sablé Dough:

- 180 g flour
- 30 g cocoa powder
- 100 g cold butter
- 70 g powdered sugar
- 1 egg yolk
- 1 tsp vanilla
- Pinch of salt

Filling:

- 120 g hazelnut praline paste
- 50 g mascarpone
- 40 g toasted hazelnuts, finely chopped

Coating:

- 150 g dark chocolate
- 1 tsp coconut oil
- 40 g chopped hazelnuts

METHOD

1. Mix flour, cocoa, powdered sugar and salt. Rub in cold butter until sandy.
2. Add egg yolk and vanilla. Form a dough and chill for 30 minutes.
3. Roll to 4 mm thickness and cut into small circles.
4. Bake at 175°C for 9–11 minutes. Cool completely.
5. Mix praline paste, mascarpone and chopped hazelnuts.
6. Pipe small domes of filling onto half the biscuits. Top with the remaining biscuits.
7. Chill for 20 minutes.
8. Melt dark chocolate with coconut oil and dip each dome halfway.
9. Sprinkle with chopped hazelnuts before the chocolate sets.
10. Chill for 30 minutes, then serve.

🌴 DATE CARDAMOM BLONDIE BARSINGREDIENTS- 150 g melted butter- 150 g brown sugar- 2 eggs- 1 tsp vanilla- 160 g flour- ½ t...
09/23/2026

🌴 DATE CARDAMOM BLONDIE BARS

INGREDIENTS

- 150 g melted butter
- 150 g brown sugar
- 2 eggs
- 1 tsp vanilla
- 160 g flour
- ½ tsp baking powder
- ½ tsp ground cardamom
- ¼ tsp salt
- 120 g soft dates, finely chopped
- 70 g toasted walnuts, chopped
- 50 g white chocolate, chopped

FINISH

- 30 g white chocolate, melted
- Chopped walnuts
- Pinch of cardamom

METHOD

1. Whisk melted butter and brown sugar until glossy.
2. Add eggs and vanilla, then whisk until smooth.
3. Fold in flour, baking powder, cardamom and salt.
4. Stir in dates, walnuts and white chocolate.
5. Spread into a lined 20 cm square pan and smooth the top.
6. Bake at 175°C for 25–30 minutes, until golden around the edges and slightly soft in the center.
7. Cool completely in the pan for 30 minutes before cutting.
8. Drizzle with melted white chocolate and sprinkle with walnuts and cardamom.
9. Let the topping set, then cut into clean bars.

🍯 HONEY FIG PHYLLO ROLLSINGREDIENTSFilling:- 180 g dried figs, finely chopped- 70 g walnuts, finely chopped- 40 g brown ...
09/22/2026

🍯 HONEY FIG PHYLLO ROLLS

INGREDIENTS

Filling:

- 180 g dried figs, finely chopped
- 70 g walnuts, finely chopped
- 40 g brown sugar
- 1 tsp cinnamon
- Zest of 1 orange
- 2 tbsp honey
- 2 tbsp orange juice

Pastry:

- 8 sheets phyllo dough
- 70 g melted butter
- 2 tbsp sesame seeds

Honey Syrup:

- 80 g honey
- 40 ml water
- 1 tsp lemon juice
- ½ tsp orange blossom water

METHOD

1. Mix chopped figs, walnuts, brown sugar, cinnamon, orange zest, honey and orange juice.
2. Place one phyllo sheet on a clean surface and brush lightly with melted butter.
3. Layer another sheet on top and butter again.
4. Spread a narrow line of fig filling along one edge, then roll tightly into a log.
5. Cut the log into 5–6 cm pieces and place seam-side down on a lined baking tray.
6. Brush with remaining butter and sprinkle with sesame seeds.
7. Bake at 180°C for 25–30 minutes, until crisp and deeply golden.
8. Simmer honey, water and lemon juice for 2 minutes. Remove from heat and stir in orange blossom water.
9. Pour the warm syrup lightly over the hot rolls.
10. Rest for 10 minutes before serving.

🍫 CHOCOLATE RUGELACHDOUGH- 200g flour- 120g cream cheese- 100g butter, softened- 30g sugar- 1 tsp vanilla- Pinch of salt...
09/18/2026

🍫 CHOCOLATE RUGELACH

DOUGH

- 200g flour
- 120g cream cheese
- 100g butter, softened
- 30g sugar
- 1 tsp vanilla
- Pinch of salt

FILLING

- 80g dark chocolate, finely chopped
- 40g sugar
- 1 tsp cinnamon
- 30g melted butter

METHOD

1. Beat cream cheese, butter, and sugar until smooth.
2. Add flour, vanilla, and salt; mix into a soft dough.
3. Divide into 2 discs and chill for 1 hour.
4. Roll each disc into a thin circle.
5. Brush with melted butter and sprinkle with chocolate, sugar, and cinnamon.
6. Cut each circle into 8 triangles.
7. Roll each triangle tightly from the wide end.
8. Bake at 180°C for 18–22 min until golden.
9. Cool slightly and dust with powdered sugar.

PISTACHIO COCONUT MACARON SQUARESINGREDIENTS- 180g shredded coconut- 80g ground pistachios- 100g sugar- 2 egg whites- 1 ...
09/17/2026

PISTACHIO COCONUT MACARON SQUARES

INGREDIENTS

- 180g shredded coconut
- 80g ground pistachios
- 100g sugar
- 2 egg whites
- 1 tsp vanilla
- 30g melted butter
- Pinch of salt
- 100g white chocolate

METHOD

1. Mix coconut, pistachios, sugar, and salt.
2. Add egg whites, vanilla, and melted butter.
3. Stir until a thick, sticky mixture forms.
4. Press evenly into a lined 20cm square pan.
5. Bake at 175°C for 18–22 min until golden.
6. Cool completely before cutting.
7. Melt the white chocolate gently.
8. Drizzle over the surface and sprinkle with chopped pistachios.
9. Chill for 20 minutes, then cut into neat squares.

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