DALAH CAKES AND

CHOPS
TRAINING INSTITUE

STUDENT HAND-
OUT
 TABLE OF CONTENT
CAKES
 VANILLA BUTTER CAKE
 SPONGE CAKE (JELLY ROLL)
 CHOCOLATE BUTTER CAKE
 REDVELVET BUTTER CAKE
 RICH FRUIT CAKE
 MARBLE CAKE
 COCONUT CAKE
 CREAM CHEESE POUND CAKE
 CHOCOLATE OIL BASED CAKE
 REDVELVET OIL BASED CAKE
 CARROT CAKE

FROSTINGS
 AMERICAN BUTTER CREAM
 CHOCOLATE FROSTING
 CHOCOLATE BUTTER CREAM
 ROYAL ICING
 COOKIES AND CREAM BUTTER CREAM
 SWISS MERINGUE BUTTER CREAM
 FONDANT ICING AND GUM PASTE
 WHIPPED CREAM
 CREAM CHEESE FROSTING
SNACKS
 DOUGHNUTS
 MINCED PIE
 CHIN CHIN
 BUNS AND EGG BUNS
 SCOTCH EGG
 SAUSAGE ROLL
 PLANTAIN CHIPS
 BURGER
 COOKIES
 PUFF PUFF
 FISH ROLL

SMALL CHOPS
 SPRING ROLL
 SAMOSA
 MONEY BAG
 CHICKEN/MEAT/FISH IN BATTER
 MOSA
 PRAWN SPRING ROLL
 GIZZARD
 STICK MEAT

COCKTAILS
 CHAPMAN
 AMERICANO
 PINA COLADA
  WHISKEY SOUR
 FRUIT PUNCH
 CARROT JUICE
 CINDOLA DRINK
 ICE CREAM

TECHNIQUES
 FLORAL DESIGN (USE OF FLOWERS) TO BEUTIFY
 KNIFE PALETTING DESIGN ( USE OF PALETE KNIFE TO CREATE FLOWERS ON
CAKE)
 SUGAR GLASS AND GEODE DESIGN (USE OF GLUCOSE)
 SCRIPTED CAKE ( PRINTED PAPER PASTING ON CAKE)
 CHOCOLATE GANACHE
 CHOCOLATE SAIL
 DIRT CAKE
 FAULT LINE DESIGN
 WAFER PAPER
 RICE PAPER
 GOLD SPRAY
 CHOCOLATE MELTING AND MOULDING

VANILLA BUTTER CAKE

INGREDIENTS
 BUTTER 226G
  SUGAR 300G
 FLOUR 345G
 BAKING POWDER 1TBS
 SALT 1TSP
 MILK 1CUP
 EGG 4
 VANILLA EXTRACT 2TSP

PROCEDURE

 Cream butter until soft and creamy

 Gradually add suagar and beat until light and fluffy
 Add vanilla extract and mix
 Add one egg at a time, mixing well after each addition
 Sieve together flour, baking powder and salt, sieve like 2 or 3
times
 With the mixer on low speed, alternating milk and flour
 Starting and ending with flour
 Add to your cream batter mixing after each addition
 Bake for about 30 minutes

SPONGE CAKE
INGREDIENTS
  Caster sugar 100g
 Flour 100g
 Egg 4

INSTRUCTIONS
 Break eggs in a mixing bowl
 Add caster sugar and mix till its thick, pale in color
 Sieve flour over the mixture
 Fold in with spatula gently till it is incorporated

CHOCOLATE BUTTER CAKE

INGREDIENTS
 Butter 125g
  Sugar 250g
 Eggs 3
 Vanilla 1tsp
 Cocoa powder 40g
 Milk ½ cup
 Boiling water ½ cup
 Flour 260g
 ½ tsp of salt
 Baking soda 1tsp
 Baking powder 1tsp

PROCEDURE
 In a bowl of electric mixer, mix butter and sugar together till light
and fluffy
 Add eggs on at a time mixing well then add vanilla extract
 In a separate bowl, dissolve cocoa powder in boiling water and
add milk to it
 Sieve together dry ingredient flour, salt baking soda to get rid of
lumps and add air to the mix
 Stir gently, add a couple of spoonfuls of flour to cake mixture.
Then add a couple of spoonful of cocoa mixture.
 Continue alternating cocoa and flour until it is all stirred in.
 Bake at 180 degrees for about 40 to 45 minutes or until skewer comes out
clean.

REDVELVET BUTTER CAKE

INGREDIENTS
  Butter 113g
 Sugar 300g
 Cocoa powder 2tbs( optional)
 Red food color 2tbs(for liquid), for powder 1tsp
 Flour 250g
 Butter milk 1 cup
 Vanilla extract 1tsp
 Baking soda 1tsp
 Eggs 2
 Vinegar 1tsp
 ½ tsp of salt

PROCEDURE
 In a bowl of electric mixer
 Beat butter until soft , add sugar and beat until light and fluffy
 Add egg one at a time beating well after each addition
 Add in vanilla extract and beat until combined
 In a measuring Whisk the buttermilk with the red food coloring.
Also add cocoa powder, baking powder and salt into the flour.
With the mixer on low speed, alternating flour and buttermilk to
the butter mixture. In 3 additions, beginning and ending with flour
 Working quickly, pour batter into pan and bake for 25-30 minutes or till toothpick comes
out clean.

MARBLE CAKE
INGREDIENTS
 Bitter sweet or semi- sweet chocolate 140g
 Brewed coffee 1tbs (optional)
 Flour 295g
 Baking powder 2 ½ tsp
 Baking soda ¼ tsp
 Salt ½ tsp
 Butter 170g
 Sugar 250g
 Egg 3
 Vanilla 1 ½ tsp
 Sour cream or yogurt 1/3 cup
 Milk ½ cup

PROCEDURE
 In a heat proof bowl, place over a sauce pan of simmering
water, melt chocolate with coffee. Remove from heat and
set aside to cool to room temperature
 Meanwhile, in a separate bowl, whisk together flour, baking
powder ,baking soda and salt
 Add eggs one at a time, beating well after each addition. Mix
in vanilla extract and sour cream/ yogurt
  With the mixer on low speed, alternately add flour mixture
and milk to batter, in three additions, beginning and ending
with flour. Remove a little more than half of batter and place
in a separate bowl. To the remaining batter, stir in melted
chocolate. Place batter into prepared pan by alternating
spoonfuls of vanilla batter with chocolate batter. Then with
the end of skewer or knife gently make swirls through batter
to marbleize it but don over mix.

COCONUT CAKE
INGREDIENTS
 Flour 275g
 Butter 150g
 Oil 50g
 Egg 4
 Sugar 200g
 Coconut essence 1tsp
  Desiccated coconut 1cup
 Milk 1cup
 Baking powder 2tsp
 Browning (optional)

PROCEDURE
 Mix all dry ingredients. Flour and baking powder together.
 Beat butter, oil and sugar till light and fluffy.
 Add eggs one at a time.
 Alternate milk and flour in batter.
 Fold in desiccated coconut.
 Add browning of desired.

CREAM CHEESE POUND CAKE

INGREDIENT
 Flour 290g
 Baking powder 1 tsp
 Baking soda ¼ tsp
 Salt ½ tsp
 Butter 340g
 Cream cheese 226g
 Sugar 550g
  Vanilla extract 2 ½ tsp
 Zest of one lemon or orange
 Egg 6

PROCEDURE

 In a large bowl, sieve together the flour, baking soda, baking

powder and salt.
 Beat together butter and cream cheese until smooth, gradually
add in the sugar and beat until light and fluffy
 Add vanilla and lemon zest and beat until incorporated
 Add the eggs one at a time mixing well after each addition
 Add the flour mixture, in three addition and mix just until
incorporated
 Bake for 55-70 minutes or until cake is golden brown and a
toothpick inserted in the center comes out clean.

CHOCOLATE OIL BASED CAKE

INGREDIENT
 Oil ½ cup
 Sugar 400g
 Eggs 2
 Vanilla extract ½ tsp
 Cocoa powder 75g
 Coffee 1 cup
 Milk 1 cup
  Flour 275g
 Baking soda ½ tsp
 Baking powder ½ tsp
 Salt ½ tsp

PROCEDURE
 In a large bowl whisk all the dry ingredient (flour, sugar,
cocoa powder, baking soda, baking powder and salt)
 Add 1 tsp dry coffee in 1 cup of boiling water
 In another bowl, mix together the wet ingredients(eggs
coffee, oil, milk and vanilla extract)
 Make a hole in the center of the dry ingredient and pour in
the wet ingredients.
 Whisk until incorporated

RED VELVET OIL BASED CAKE

INGREDIENTS
 Flour 250g
 Baking powder 1tsp
 Cocoa powder 2tsbs
 Salt 1tsp
 Oil 173g
 Red food coloring 2tsp
 Eggs 2
 Sugar 300g
 Butter milk 1cup
 Baking soda 1tsp
 Vinegar 1tsp

PROCEDURE
 Mix flour, baking soda, baking powder in a separate bowl.
 Mix sugar, eggs and measure oil in a separate bowl.
 Add vanilla extract.
 Whisk the sugar mixture until fully combined.
 Prepare butter milk.
 Alternate the flour mixture and butter milk into flour
mixture, whisk till fully combined.
 Bake until skewer comes out clean.

CARROT CAKE
INGREDIENTS
 Raw carrot finely grated 340g
 Pecans or walnut 100g
 All purpose flour 260g
 Baking soda 1tsp
 Salt ½ tsp
 Ground cinnamon 1½ tsp
 Large eggs 3
 Sugar 300g
 Oil 240ml
  Vanilla extract 2tsp

PROCEDURE
 Toast the pecans or walnuts for about 8 minutes or until lightly
browned and fragrant. Let cool and chop coarsely.
 Peel and finely grate the carrots.
 In a separate bowl, whisk together the flour, baking soda, baking
powder, salt and ground cinnamon.
 In a bowl of electric mixer beat the eggs until frothy and gradually
add the sugar and beat until the batter is thick and light colored.
 Add the oil in a steady stream, and then beat in the vanilla
extract.
 Add the flour mix and heat just until incorporated with a rubber spatula fold in the grated
carrots and chopped nuts. Every distribute into your pan and bake for 25 to 30 minutes.
 FROSTINGS

AMERICAN BUTTERCREAM
INGREDIENTS
 Butter 227g
 Icing sugar 450g
  Salt ¼
 Vanilla flavor 1tbs
 Milk or heavy cream 14tbs

PROCEDURE
 Beat butter till it is light and fluffy
 Add icing sugar gradually
 Once icing sugar is added, add milk in little quantity till the
consistency is okay.

CHOCOLATE FROSTING
INGREDIENTS
 Butter 75g
 Icing sugar 345g
 Cocoa powder 50g
 Milk ¼ cup
 Vanilla 1tsp

PROCEDURE
  In a mixing bowl beat butter till light and fluffy
 Start adding the icing sugar, cocoa powder and milk alternately
 Add in vanilla extract
 If butter cream is too soft, add more icing sugar and if it’s
 too hard add milk and keep mixing till you get the right
consistency

CHOCOLATE BUTTERCREAM
INGREDIENTS
 Butter 227
 Icing sugar 400g
 Cocoa powder ½ cup
 Salt ½ tsp
 Vanilla 2tsp
 Milk or heavy cream 4tbs
PROCEDURE
 Cream the butter at medium speed. Turn off mixer and sift 3 cups
of powdered sugar and cocoa into the mixing bowl. Turn mixer on
low speed so the dry ingredient won’t blow around until sugar
and cocoa are absorbed by the butter. Increase mixer speed to
medium and add vanilla extract, salt and milk and mix for 3 mins.
If more consistency is needed, add more icing sugar and if you
want to thin out add milk, one tbs at a time.

COOKIES AND CREAM BUTTERCREAM

INGREDIENTS
 Butter 227
 Icing sugar 3 cups
 1tsp vanilla
 2tbs milk or heavy cream
 10 Oreos cookies
PROCEDURE
 Blend the Oreos to powder and set aside
 Mix butter and icing sugar
 Add vanilla and heavy cream and mix well
 Add crushed Oreos and blend well

FONDANT ICING
INGREDIENTS
 Gelatin 1tbs
 Glucose 100g
 CMC ½ tbs (leveled)
 Icing sugar 1kg
 Water 50g

PROCEDURE
 Take gelatin in a separate bowl and dissolve with water
 Measure glucose
  Put both inside hot water for 10-15mins
 Portion icing sugar into half, add glucose and gelatin into the first
portion
 Use mixer or hand mix
 Then add the second portion in bits into mixture until desired
quantity is reached
 Transfer to table and pour the rest of powdered icing sugar on
table and fold with the solidifying icing to prevent sticking. Do not
stretch. just knead
 When icing is semi soft, add CMC
 Once hard, add water to achieve desired texture

CHARACTERISTICS OF A GOOD FONDANT

When it cuts, it doesn’t stick to the knife. Best prepare a day before

STEPS OF COVERING FONDANT

 LAYERING
 STACKING
 TRIMMING
 CVRUMBCOATING
 COVERING ( DRAPE OR PANNEL METHOD)
 DOWELLING
 ROYAL ICING
INGREDIENTS
 3 egg whites
 4 cups of powdered sugar
 1/2tsp cream of tartar

PROCEDURE
 Make sure your eggs are at room temp before starting
 Place egg whites, powdered sugar and cream of tartar in clean
bowl, beat all at low speed till it’s combined.
 Stop mixer and beat at medium speed until very thick, shinny, stiff
and white.
 If you want a stiffer icing, add powdered sugar.
THINNING: TO thin for pouring, add one tsp water per cup of royal
icing. Use grease free spoon or spatula to stir slowly. Add ½ tsp water at
a time until you reach proper consistency.

WHIPPED CREAM FROSTING

INGREDIENT
(USING MIXER) COLD WATER
Whipping cream 100g

Chilled water 150g

PROCEDURE

 CHILL stainless bowl and whisk attachment for 10 minutes in

freezer
 Add whipping cream and chilled water and mix at medium speed
for 4-5mins
 Cold cake should be used
 Once you’re done decorating, refrigerate cake till it’s ready for
delivery.
ROOM TEMP
Whipping cream 100g

Water 100g

Procedure
 Add WC and water and mix at mid speed for 5-7mins until stiff
 Should not stay more than 6-7hrs in room temp
 Can last for 6-7hrs outside fridge
 WITHOUT MIXER (WHISK)
Wc 100g
Water 100g

Same procedure
TIPS
 Work with cold cake, helps whipped cream hold shape for a long
time
 Cold milk can be used in place of cold water but liquid milk not
evaporated
 With layered cake, always use a dowel rod or skewer so layers can
stay intact
 If working with room temp, make sure cakes don’t stay on the
shelf for than 5-6 hrs to consumption.
 For long distance delivery, chill hours before delivery so it remains
stable even in hot weather.
  Always use a board about 3-4 inches bigger than cake.
 When working with colored whipped cream, it’s better to work
with paste instead of powdered color
 To re use leftover whipped cream, allow it defrost and re whip
again.

CREAM CHEESE FROSTING

INGREDIENTS
 Butter 57g
 Cream cheese 227g
 1tsp vanilla
 1tsp finely grated lemon zest

PROCEDURE
 Combine butter with cream cheese and add lemon zest and
vanilla extract
SNACKS
 DOUGHNUTS
INGREDIENT
 Flour 500g
 Sugar 100g
 Egg 2
 Butter 50g
 Yeast 1 tbs
 Water 1 cup

PROCEDURE
 Measure all ingredient and combine all ingredient into a bowl
 Measure half of the butter(50g), which is 25g, then add the 25g
butter into the bowl, then mix and combine thoroughly
 Transfer to a work surface and knead properly
  Then add the remaining 25g of butter to the dough on the surface
and knead thoroughly
 After kneading, beat the dough for up to 10 mins on the work
then add flour when sticky
 Knead well and keep beating the dough then cut a piece and
stretch if it tears easily, keep kneading until it stretches and
doesn’t tear then it’s done.

TYPES
 Round doughnut
 Ring doughnut

BUNS AND EGGBUNS

 Flour 1 Congo
 Butter 100g
 Egg 1
 Baking powder 4 leveled spoon
 Pinch of salt
 Sugar 1 ½ cup
 Vegetable oil
 SCOTCH EGG
 Satis
 Egg
 Magi
 Flour
 Boiled egg
 Bread crumbs

Procedure
 Mix satis with seasoning and small quantity of flour and
coat the boiled egg with satis mixed and bread crumbs.
 MINCED PIE
 Potato
 Minced meat
 Seasoning
 Salt
 Carrot
 Green pepper
 Spring onions
 Flour
 Butter

PROCEDURE

PASTRY

 Flour 1 Congo
 Butter 500g
 Salt 1tsp
  Baking powder 1 heap spoon
 Egg wash pastry

FILLING

 Boil minced meat and add all seasoning

 Boil potato and when it’s done steam carrots
 Add the meat to the potato and allow it to steam
 Cool before molding pies

SAUSAGE
SAME MEASUREMENT FOR PIE PASTRY
FILLING
 Mix satis with egg
 Roll out sausage pastry
 Fill with satis
 Fold and cut into desired lengths
 Egg-wash and bake

PUFF-PUFF
 One Congo of flour
 Handful of yeast
 Little salt
 1 leveled teaspoon of baking powder
  2 cups of sugar

PROCEDURE IS COVERED IN PRACTICALS

BURGER
BREAD ROLL
 1kg flour
 100g flour
 10g yeast
 2 eggs
 Milk is optional
 Flavor is optional
 Pinch of salt

PROCEDURE
 Sieve flour into a bowl add butter and mix
 Add water to soften
 Remove from bowl and knead
 Leave for some minutes and knead again
 Leave in oven to rise
 Egg wash and bake
FILLINGS
 Carrot, Green pepper, All purpose seasoning, Lettuce, Cucumber,
Tomato, Minced meat, Bread crumbs, Salad cream, Salt, veg oil,
dry pepper, ginger and garlic

PROCEDURE

 Add vegetables (Carrot, Green pepper, All purpose seasoning,

Minced meat, Bread crumbs, , Salt, veg oil, dry pepper, ginger and
garlic) in sauce pan to steam.
 Cut bread in two
 Rub with salad cream
 Arrange beef patty with lettuce, onions, tomato, cucumber and
cover.

PLANTAIN CHIPS AND POTATO CHIPS

 Plantain or potato
 Vegetable oil
 Sugar
 Salt

Slice , fry and season.

 CHIN-CHIN
 One Congo of flour
 125g of butter
 1 ½ cups of sugar
 2 eggs
 4 level teaspoon of baking powder
 Nutmeg, cinnamon flavor
 Mixed spices

Add all, knead properly, cut into desired shape and fry in vegetable oil

COOKIES
 FISH ROLL
 1 Congo of flour
 100g of butter
 4 leveled tsp of baking powder
 Pinch of salt
 1 cup of sugar
 Milk is optional
 1 large egg
 Little yeast

FILLING
 Fish
 Onions
 Curry
 Pepper
 Seasoning

To be fried or baked
SMALL CHOPS
 GENERAL SMALL CHOPS INGREDIENTS
 Soy sauce
 Sesame oil
 Cabbage
 Spring onions
 Carrot
 Spring onions
 Pepper
 Chicken
 Mined meat
 Ginger and garlic
 Flour
 Seasoning
 Turmeric

PASTRY/SKIN
 Flour
 Water
  Salt

SPRING ROLL
 Boil chicken and debone
 Soak cabbage in chicken stock to soften
 Drain stock from cabbage and set aside
 In a pan, add sesame oil and stir fry carrots, green pepper, onions
and spring onions, seasoning until golden brown
 Add chopped chicken
 Remove from fire and add sesame oil
 Cool off and wrap
 Fry

SAMOSA
 in sauce pan add oil, minced meat and stir till it cooks
 add shredded carrot and diced onions
 add all spices
 add soy sauce and stir
 remove from fire and allow cool before wrapping
 fry

MEATBALL
 minced meat in bowl
  break eggs, add flour, baking powder, seasoning and spices
 add soy sauce
 mould into small balls and fry

CHICKEN/MEAT/BEEF-IN- BATTER
 Add corn flour
 Break eggs
 Add flour
 Add seasoning, spices and marsh together
 Marinate for 30minutes
 Dust with corn flour and fry

PEPPERED MEAT/GIZZARD/CHICKEN
 Boil meat/gizzard or chicken
 Blend rodo and onions together
 Place vegetable oil and fry
 Add pepper and onions
 Add salt
 Stir and allow cool and fry.

MOSA
 Mash banana an ripe plantain in bowl
 Add baking powder, flour, corn flour, spices, onions
 Fry
MONEY BAG
 Using samosa sauce, just blend in ground nuts
 Add spring onions
 Wrap and fry

SHAWARMA
 Debone chicken
 Shred all vegetables like cabbage, carrots, green pepper, spring
onions
 Mix all in sauce pan , add black pepper, grinded pepper, lemon
juice and fry in oil
 Pour in the chicken
 Mix on low heat
 Leave to steam
 Place in oven to cook
 To make the cream without shawarma cream, add ketchup and
mayonnaise in bowl and add to the prepare stuffing.
 Wrap in bread and put on pan to co ok for a while

ALL WILL BE SHOWN IN PRACTICAL

COCKTAILS
 CHAPMAN
 3 liters of boom
 2 big bottles of orange and pine apple
 One medium bottle of black currant
 Little apperito or campari
 ¼ cup of grenadine
 Add lime
 Drops of bitters
 Add water
 Serve with ice

AMERICANO
 Campari wine
 Coca cola
 Matari rosco
 Ice cubes
 Put ice cubes in cup
 Add mature rosco
 Add campari
 Add coke

PINA COLADA
 Rum flavor
 Pineapple fruit or juice
  Coconut cream
 Ice cube

PROCEDURE

 Add ice in cup

 Add pine apple juice
 Add coconut juice
 Add rum flavor

WHISKEY SOUR
 Whiskey
 Lemon juice
 Ice cubes

PROCEDURE
 mix whiskey and lemon juice
 Add ice

FRUIT PUNCH
 1grenaldine
 Orange juice
 Grape juice

Procedure

 Mix lemon juice and grenadine

 Cut lemon in circles, add ice and serve
CARROT JUICE
  Blend carrot
 Add nutmeg
 Add almond or butterscotch flavor
 Blend and sieve
 Serve chilled

CINDOLA DRINK
 Pour powdered milk in bottle and add water
 Pour 4 bottles of Coca-Cola in
 Add together
 Serve with cucumber

ICE CREAM
 400ml condensed milk
 2 cups of whipped cream
 2 cups of milk
 2 tsp of vanilla flavor
 ½ cup of sugar
 Add flavor of choice

PROCEDURE
 Chill condensed milk
 Beat cold heavy cream on mid speed
 Add condensed milk in whipped cream
 Add vanilla
 Add flavor of choice
 Pack in container and freeze overnight or at least 6hrs