It’s Semi Naked and Drizzling – 2017 Cake Trend.


pumpkin cake pops - blog post (1)


Hey caking folks, this month I will talk about 2 hot cake trends that have taken the cake world by storm and which all cakers are raving about! I found every order I make being either a drizzling cake or a naked cake and for now a little bit of geode mirror glazed which I will give a full detail on how to make them in our December issue. Come December, you will definitely wow your family and guest this festive season. We can relax our shoulders and biceps for now, no more fondant rolling.

Now we will create the most popular and amazing style… It’s semi naked and it’s drizzling! Let’s assume you have baked your favourite cake and you have cooled it off.

Making icing is the first step in order to sandwich the cake and coat it. Personally, cream cheese icing does it for me and my much love coating finish is ganache. I find it easy to work with and gives that super flawless, fine finish. The picture attached, I have used cream cheese to sandwich the cake and white chocolate to drizzle.


How to make Icing

For a 20 cm cake

  • 100g softened butter
  • 200g plain cream cheese or mascarpone cheese
  • 1 egg yolk
  • 20ml vanilla extract
  • 4 cups of icing sugar.


Place butter, sugar, egg yolk and cream cheese into a mixer bowl.

Beat with an electric mixer until soft and fluffy. If it’s a bit hard you can add a bit of warm milk.

Using a sharp pastry knife, cut your cake into half.

Scoop a generous portion of icing into a piping bag.

From the edge of the cake leave about 1 cm and start piping your cake all round inwardly. This is called (damming method).


You don’t want too much icing oozing out. After finishing sandwiching your cake. Using a palate knife, start crumb coating your cake. Cool in fridge for 30 minutes.


Have a bowl of boiled water ready. Take the cake out of the fridge and ice it again with your preferred icing. This time it becomes easy to apply a second layer of icing and the finish is smooth. As you ice the cake all around, you also dip you knife into boiled water in order to achieve that super fine smooth finish.

When you are happy with your presentation of your iced cake, cool the cake in fridge and prepare your ganache.


  • 200g white chocolate
  • 60 ml fresh cream
  • 30ml butter
  • Pinch of orange or lemon zest (optional)


Place chocolate, butter and fresh cream into a stainless steel bowl.

In medium low heat, add water into a sauce pan and place chocolate filled bowl onto water bath.

Make sure you don’t burn your chocolate, when touching the bowl, it must not burn your hands.

Stir the chocolate until it melts. Your ganache is ready.

Drizzling the cake

Take out your cake form the fridge

Gently pour the ganache aiming the centre of the cake. The ganache will slowly spread out and start drizzling beautifully all around the cake. You can use a spatula to assist in oozing out the ganache. Be gentle here, as you spread out the ganache from the centre of the cake to all directions, you don’t want the cake to be covered by ganache. Remember, we are creating rainy effect.

Decorating the cake

I have use a plethora of decorating stuff in all my cakes, ranging from meringues, fresh flowers, berries, piped icing, candy, chocolates, broken chocolate collar, petals, edible silver or gold leaves, sprinkles, macaroons, Oreos, wafer biscuits and lollies. It really depends on how far you want to go and honouring the theme of the cake.

In the picture attached, I have dusted the strawberries with gold lustre. Fresh roses and meringues are also used.

Joliluv Social Media 13 -24 Nov (1)


Nutella Stuffed Chocolate Chip Muffins


Nutella stuffed

These muffins are soft and moist on the inside, with a golden brown top. The Nutella on the inside adds to the richness of the mini chocolate chips that are layered all throughout the muffins.

Simply put – they are delicious!

So how do you get the Nutella on the inside?

  • You just lay spoonfuls of the hazelnut goodness onto a wax paper lined baking sheet then pop it in the freezer.
  • Once they have hardened, stick them right in the center of the muffin batter!


  • Nutella
  • 3 cups flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 10 tbsp butter, softened
  • 1 1/4 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 3/4 cup Greek Vanilla Yogurt
  • 3/4 cup Vanilla Yogurt
  • 1 cup + 2 tbsp mini chocolate chips
  • 2 tbsp turbinado sugar


  • On a wax paper lined baking sheet, drop 15 round teaspoonfuls of Nutella (making sure they do not touch).
  • Place the baking sheet in the freezer for at least 2-3 hours, or until the Nutella is frozen solid.
  • Preheat oven to 180 degrees C.
  • Line 15 muffin cups with paper or foil liners and set aside.
  • In a large bowl combine the flour, baking powder, baking soda and salt.
  • Whisk to combine, set aside.
  • Cream the butter and sugar in the bowl of your stand mixer until light and fluffy (2 min).
  • Beat in one egg at a time, then add the vanilla.
  • Scrap down the sides of the bowl.
  • Alternate adding the flour mixture and the yogurts to the butter mixture. (Batter will be really thick)
  • Add the cup of mini chocolate chips, and stir them in.
  • Divide the mixture evenly into the prepared muffin tin (note: fill above the top of the cup).
  • Remove the Nutella from the freezer and quickly push the frozen Nutella into the center of the muffins.
  • Then sprinkle each muffin with the remaining chocolate chips and turbinado sugar.
  • Bake for 20-25 minutes or until the tops are golden brown.


baking tips chocolate



Welcome October with this really cute, quick bake. Halloween is upon us and why not brighten things up with this really easy and quick Pumpkin Cake Pops recipe. Pumpkin Cake Pops are adorable, moist bites of cake on a stick decorated to look like pumpkins. However, you are allowed to be creative with how you decorate yours but before that, here is our quick recipe you can try out.

Happy October!

Pumpkin Cake Pops

Duration: Total of 2 hr 30 min

  • Prep: 40 min
  • Inactive: 1 hr 10 min
  • Bake: 40 min

Yield: 6 dozen pops

Level: Intermediate




Unflavoured non-stick cooking spray

2 cups all-purpose flour

1 tablespoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon kosher salt

2 1/2 teaspoons pumpkin pie spice

2 large eggs

3/4 cup dark brown sugar

1/4 cup granulated sugar

3/4 cup non-fat milk

1 teaspoon vanilla extract

1/2 cup vegetable oil

1 cup canned pumpkin puree

1 cup pecan halves, for decorating



227 grams of cream cheese, at room temperature

1 cube of unsalted butter, at room temperature

453 grams of confectioners’ sugar

1 ½ packet of finely chopped white chocolate (or two 311 grams bags white chocolate chips)

1/4 cup vegetable shortening




  • Preheat the oven to 190 degrees C.

For the cake:

  1. Lightly coat a 297cm baking dish with non-stick spray and set aside.
  2. Whisk the flour, baking powder, baking soda, salt and pumpkin pie spice together in a large bowl and set aside.
  3. In a medium bowl, whisk the eggs and sugars together.
  4. Stir in the milk and vanilla, and then add the oil. Whisk in the pumpkin puree and pour the liquid mixture over the dry mixture.
  5. Use a wooden spoon to stir the batter together, and then switch to a whisk and give the batter a good 3 or 4 beats before pouring it into the prepared baking dish.
  6. Use a rubber spatula to smooth out the batter and place it in the oven until the cake is golden and springs back to light pressure, 25 to 28 minutes.
  7. Remove from the oven and set aside to cool completely. Meanwhile, place the pecans on a rimmed baking sheet and toast them until fragrant, about 5 minutes.
  8. Transfer the nuts to a large plate to cool, then transfer to a cutting board and finely chop.
  9. Place the nuts in a medium bowl and set aside.
  10. Divide the cake into quarters and crumble it into a large bowl.
  11. Once all of the cake is crumbled, drag 2 forks through the cake in opposite directions to crumble it into a very fine crumb (you can also use a food processor to pulse the cake into fine crumbs).
  12. Set aside.


For the frosting:

  1. Line a rimmed baking sheet with parchment or waxed paper and set aside.
  2. Using a stand mixer fitted with a whisk attachment, beat the cream cheese and butter together on medium speed until airy, about 3 minutes.
  3. Add the confectioners’ sugar and beat until combined.
  4. Increase the speed to medium-high and beat until fluffy, about 5 minutes.
  5. Stir the cream cheese frosting into the cake crumbs and, once the mixture looks like wet graham crackers crumbs, roll it into ping pong-size balls.
  6. Place the cake balls on the prepared baking sheet and freeze for 1 hour.
  7. Place the chocolate in a medium microwave-safe bowl and melt at 50-percent power, stirring every 30 seconds until the chocolate is completely melted, 2 to 2 1/2 minutes (or melt the chocolate over a double boiler, stirring often, until the chocolate is melted).
  8. Remove the cake balls from the freezer and insert a lollypop stick or small appetizer-length skewer into the top of each one (stick it in far enough so it is more than halfway through but doesn’t puncture the other side of the ball).
  9. Dip each ball into the white chocolate, using a spoon to help coat the underside.
  10. Tap the stick against the side of the bowl a few times and swirl the stick to encourage the excess chocolate to drip back into the bowl.
  11. Dip the top of the ball into the nuts, and then place the cake pop back on the parchment paper-lined baking sheet, nut-side down (so the stick points straight up).
  12. Repeat with the remaining cake balls. Let the cake pops stand at room temperature for 10 minutes before serving.
  13. Serve that day or refrigerate for up to 3 days and then serve.


Joliluv Blog Picture

These cake pops are sure to surprise and delight for Halloween parties or any festive occasion!

Easy Homemade Savoury Waffles

Chai Spice Loaf

Spring has sprung and September being an official month to enjoy our heritage, we focus on light nutritious baked treats and embracing South African family favourites.

Another joyful season is finally upon us and we all agree that there will never be a dull moment in the kitchen.

All seasons bring us their best eating moments and experiences. We can’t be shy about it; food is fantastic, it brings families and friends together. It’s time to enjoy fresh flavours and new tastes of the season. I am proud to brag that my herb garden served us all we wanted; fresh parsley, baby onions, radishes and cocktail tomatoes; joys of farm life.

My sons and I went easy this morning on the very first Sunday of Spring. We made scrumptious savoury waffles. The voting system booted me out, I wanted us to use bran based flour but as you know with kids ‘white’ is cool. Nevertheless, what a classic way to kick off spring. The nice thing about this recipe, you can use any vegetables in your garden or fridge. I am firm believer in using items lying in the pantry, baking can’t be a bank breaker and yet I want to demystify the notion that baking is difficult. All you need is the drive to learn and a knee-jerk to fear not. See, not bad…

Let’s go and see what is in the pantry?  This easy and yet characteristic dish will blow your socks off.

Good Food! Happy Family! Happy Nation!

Duration: 20 – 30 Minutes  Level: Easy  Portions: 2 per person (4 individuals)


250g of cake flour

3 free range eggs

250 ml milk

1 spoon brown sugar

100g softened butter

10ml baking powder

½ tsp salt

1 medium red onion or 1 stalk of leek

Handful finely chopped parsley

80g grated Parmesan cheese

Any herbs and veg of your choice will do, indeed there are no limitations.


Using spray and bake, grease waffle skillet and put aside.

Sift dry ingredients together.

Separate eggs yolks from whites. With an electric hand mixer, beat egg whites until stiff.

In a separate bowl, add milk, yolks, butter and using a whisk beat together until well combined.

Slowly add flour and stir together. Add all vegetables and cheese and incorporate. Fold in egg whites until well combined.

Heat the skillet.

Pour 2 spoonful of batter on both sides into greased hot waffle skillet.

Cook for 2 minutes on each side.

Once well-cooked transfer onto serving plates.

Serve warm and put fillings of your choice.

We enjoyed ours with slowly oven cooked fluffy scrambled eggs filled with sauté leeks and mushrooms.

For lunch desserts, we welcomed spring embracing one of our own South Africa’s home brewed dishes; peppermint tart in edible pot plants. Look out for the recipe in our next issue.

Baking tips 2


Easy Homemade Winter Treats


Winter is the perfect time to dig into our favourite sweet yummy treats. Great news! Our home grocery cupboards are packed with all the baking ingredients we need to whip up those old, much-loved recipes. Take a look now… yeah I am right!






In this chilly weather, no need to take that dreadful trip to the grocery store. All the ingredients are at our fingertips. Let’s bake that luscious tea/coffee cake; my newly found tea time favourite. Chai spice doesn’t taste great but contains a lot of health benefits too. Have a cup of it every day with no sugar added. The dough can be made and stored in the fridge for up to 6 weeks. You can bake these and freeze them for two months and they will still taste as good as the day they were baked.                                                                               

DURATION: 1 Hour LEVEL: Easy  YIELD: 1 Loaf


2 cups of flour

3 free range eggs

100 ml butter milk or double cream plain yoghurt

1 cup castor sugar. I reduce mine to half cup

125 g butter or margarine

1 chai spice tea bag

2 spoons hot chocolate powder

10ml baking powder

½ Tsp salt



Using spray and bake, grease cake loaf pan and set aside

Preheat oven to 180 degrees.

Boil half a cup of water, pour water into a mug and add hot chocolate powder. Stir until you see no lumps. In the same water, place the tea bag and set aside to cool. When the tea has cooled, mix tea with buttermilk or yoghurt.

Sift dry ingredients together.

In a separate stainless steel bowl, using an electric mixer at high speed beat together sugar and butter until pale and fluffy. Add eggs one by one and beat until well incorporated.

Now reduce speed to 1 and add a spoonful of dry ingredients into butter mixture and alternate it with buttermilk, or yoghurt mixture until well combined. Always finish with flour. By now you will have a nice creamy batter.

Pour batter into greased cake loaf pan

Bake for 45 minutes

Don’t take out loaf immediately, cool for 15 minutes and transfer on to wire rack and cool completely.

Enjoy with a steaming cup of your favourite hot beverage. I enjoy mine with my sinful Red Velvet Latte, and boy it’s pretty easy to make. Because I am generous, I will share with you so you can indulge with me.


Red Velvet Latte


250 ml full cream steamed milk

1 spoon of dark chocolate chips

1 teaspoon of red food colouring gel

1 teaspoon cocoa powder

Drop of vanilla extract

1 teaspoon good quality coffee beans or good quality instant coffee if you don’t have a coffee grinder

For garnish, you can top your latte with whipped cream and chocolate shavings.


Steam 50 ml of milk

Make a chocolate paste by melting dark chocolate, vanilla extract, red food gel and cocoa powder.

Add ground beans / instant coffee  into chocolate paste and mix

Pour the steamed milk into the chocolate coffee mixture.

Top with whipped cream and chocolate shavings (Optional)