Aeshafairybakery

14/07/2025

Chocolate Buttermilk Cake

Ingredients

All-purpose flour – 2 cups (250g)

Unsweetened cocoa powder – ¾ cup (75g)

Baking soda – 1½ tsp

Baking powder – 1 tsp

Salt – ½ tsp

Granulated sugar – 1½ cups (300g)

Eggs – 2 large

Vegetable oil – ½ cup (120ml)

Buttermilk – 1 cup (240ml)

Hot water – ½ cup (120ml)

Vanilla extract – 2 tsp

Instructions

Preheat your oven to 175°C (350°F) and grease and line two 8-inch round cake pans or a 9x13-inch rectangular pan. In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt to remove any lumps.

In another bowl, whisk the sugar, eggs, and oil until light and smooth. Stir in the buttermilk and vanilla extract. Slowly add the dry ingredients into the wet mixture, mixing until just combined.

Pour in the hot water and stir gently until the batter is smooth and thin. Divide the batter evenly into the prepared pans. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.

Let the cake cool in the pan for 10 minutes before transferring to a wire rack. Once completely cool, you can frost it with chocolate ganache, buttercream, or serve plain with a dusting of powdered sugar.

03/07/2025

🎂✨ Aesha Fairy Bakery Holiday Cake & Snacks Training! ✨🎂

This holiday season, Aesha Fairy Bakery invites you to join our special training program designed for aspiring bakers, home cooks, and anyone passionate about creating delicious memories!

🍰 What You’ll Learn:
✅ Professional cake baking and decoration techniques
✅ How to make mouth-watering pastries and snacks
✅ Simple recipes you can recreate at home
✅ Packaging ideas for gifting or selling your creations

🎁 Why Join Us?
✨ Hands-on practical sessions
✨ Expert guidance from our experienced instructors
✨ All training materials provided
✨ Certificate of participation upon completion

📅 Date: [August]
🕒 Time: [10am to 6pm]
📍 Venue: Aesha Fairy Bakery Training Studio, behind zahina primary school]

Limited slots available!

📞 To register or inquire, call/09061519891

26/06/2025

AESHA FAIRY BAKERY

24/06/2025

Throwback

24/06/2025

Redvelvet cake

24/06/2025

Samosa

24/06/2025

Small chops

24/06/2025

Yummy

16/06/2025

My signature small chops

12/11/2024

10/11/2024

Homemade peanut butter recipe

Ingredients
- 2 cups roasted peanuts (unsalted)
- 1-2 tablespoons honey or sugar (optional)
- 1/2 teaspoon salt (optional)
- 1-2 tablespoons peanut oil (optional, for a creamier texture)

Instructions
If your peanuts aren't already roasted, you can roast them in the oven at 350°F (175°C) for about 10-15 minutes, stirring occasionally, until they are golden brown.

Place the roasted peanuts in a food processor. Blend for about 5-10 minutes, stopping occasionally to scrape down the sides. The peanuts will go through several stages: from crumbs to a thick paste, and finally to a creamy consistency.

If you like your peanut butter sweet or salty, add honey, sugar, and salt to taste. Blend again to incorporate.

If you prefer a creamier texture, add peanut oil one tablespoon at a time while blending until you reach the desired consistency.

Transfer the peanut butter to an airtight container and store it in the refrigerator. It will keep for several weeks.

Enjoy

09/11/2024

Moist white velvet cake recipe

Ingredients
For the Cake
- 2 1/2 cups cake flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups granulated sugar
- 1 cup buttermilk (room temperature)
- 1/2 cup unsalted butter (softened)
- 1/2 cup vegetable oil
- 5 large egg whites (room temperature)
- 2 tsp vanilla extract
- 1/2 tsp almond extract (optional, for a subtle almond flavor)

For the Frosting
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar (sifted)
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- Pinch of salt

Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, beat the butter and granulated sugar together until light and fluffy, about 3-4 minutes.

Add the vegetable oil, egg whites, vanilla extract, and almond extract (if using) to the butter mixture. Beat until well combined.

Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined. Do not overmix.

Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

In a large bowl, beat the softened butter until smooth and creamy.

Gradually add the powdered sugar, one cup at a time, beating well after each addition.

Add the heavy cream, vanilla extract, and a pinch of salt. Beat until the frosting is light and fluffy. If the frosting is too thick, add a little more cream; if it’s too thin, add more powdered sugar.

Place one cake layer on a serving plate. Spread a layer of frosting over the top. Place the second cake layer on top and frost the top and sides of the cake.

Decorate as desired with sprinkles, fresh berries, or your favorite decorations.
Aeshafairybakery