Turn into Robots

OMG 😱! My banana convert in to a robot 😳
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OMG 😱 my Hair clip converted into a robot snake in a second
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OMG 😱! My Ipod converted into a Small robot scorpion 🦂
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🥑 Avocado Cake (Soft & Moist)

Ingredients

* 2 ripe avocados (well mashed)
* 1 cup sugar
* 2 eggs
* ½ cup vegetable oil (or melted butter)
* 1 tsp vanilla extract
* 1½ cups all-purpose flour
* 1 tsp baking powder
* ½ tsp baking soda
* ¼ tsp salt
* ½ cup milk

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Method

1. Prep
* Preheat oven to 180°C
* Grease and line a cake tin
2. Make avocado base
* Mash avocados until smooth (no lumps)
* Mix with sugar until creamy
3. Wet ingredients
* Add eggs one at a time, mix well
* Add oil and vanilla, mix until smooth
4. Dry mix
* In another bowl, sift flour, baking powder, baking soda, and salt
5. Combine
* Add dry ingredients into wet mixture gradually
* Add milk and mix gently (don’t overmix)
6. Bake
* Pour into cake tin
* Bake for 35–45 minutes
* Check with a toothpick (should come out clean)
7. Cool & serve
* Let it cool before slicing

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Optional Add-ons

* Add lemon zest for freshness
* Add chocolate chips for richer taste
* Top with cream cheese frosting or simple whipped cream

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🍊 Orange Cream Cake

1. Sponge Cake Base

Ingredients:

* 4 eggs (room temperature)
* 120g sugar
* 120g all-purpose flour
* 1 tsp baking powder
* 40ml fresh orange juice
* 1 tbsp orange zest
* 40ml vegetable oil
* 1 tsp vanilla

Method:

1. Preheat oven to 170°C. Grease and line a cake tin.
2. Beat eggs + sugar until thick, pale, and ribbon stage.
3. Fold in sifted flour + baking powder gently.
4. Add orange juice, zest, oil, and vanilla. Fold carefully (don’t deflate).
5. Pour into tin and bake 25–30 minutes.
6. Cool completely before cutting.

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2. Orange Syrup (for moistening)

Ingredients:

* 100ml orange juice
* 2 tbsp sugar

Method:

* Heat until sugar dissolves. Cool.

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3. Orange Cream Filling

Ingredients:

* 250ml whipping cream (chilled)
* 3 tbsp icing sugar
* 2 tbsp orange juice
* 1 tsp orange zest

Method:

1. Whip cream to soft peaks.
2. Add icing sugar, then orange juice + zest.
3. Whip to medium peaks (not too stiff).

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4. Assembly

1. Slice cake into 2–3 layers.
2. Brush each layer with orange syrup.
3. Spread orange cream evenly.
4. Stack layers and cover entire cake with cream.
5. Chill 1–2 hours before serving.

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5. Garnish Ideas (professional touch)

* Orange slices or candied peel
* White chocolate shavings
* Light zest dusting

Prep & Details

• Prep time: 20 mins
• Bake time: 45–55 mins
• Temperature: 170°C (340°F)
• Pan: 8-inch round cake tin

Ingredients

For the Cake:

• 250g Unsalted butter (softened at room temperature)
• 200g Granulated sugar (fine)
• 4 Large eggs (room temperature)
• 250g All-purpose flour
• 1 tsp Baking powder
• 1/4 tsp Salt
• 60ml Full-fat milk
• 1 tsp Vanilla extract

For the Buttercream Frosting:

• 150g Softened butter
• 300g Powdered sugar (sifted)
• 1–2 tbsp Milk or heavy cream
• Fresh berries (for garnish)

Instructions

1. Cream the Base: In a large bowl, beat the softened butter and sugar together until the mixture is pale, light, and fluffy. This step is crucial for a soft texture.
2. Incorporate Eggs: Add eggs one at a time, beating well after each addition. If the mixture looks like it's curdling, add a tablespoon of your measured flour.
3. Dry & Wet Fold: Sift the flour, baking powder, and salt together. Gently fold half of the dry ingredients into the butter mixture, followed by the milk and vanilla, then the remaining flour. Do not overmix.
4. Bake: Pour the batter into a greased and lined tin. Bake at 170°C for 45–55 minutes, or until a skewer inserted into the center comes out clean.
5. Cool: Let the cake sit in the tin for 10 minutes before transferring it to a wire rack to cool completely.
6. Frost: Whip the frosting ingredients together until smooth. Spread generously over the cooled cake and top with fresh raspberries and blueberries as seen in the image.

Pro Tips for Success

• Room Temp Matters: Ensure your eggs and milk aren't cold; otherwise, the butter will seize, and the cake won't rise evenly.
• Sifting: Always sift your flour and powdered sugar to avoid lumps and ensure a professional, smooth finish.

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