PK *Ob\_rels/PK *Ob\ docProps/PK *Ob\ppt/PK *Ob\ ppt/_rels/PK *Ob\ ppt/charts/PK *Ob\ppt/charts/_rels/PK *Ob\ppt/embeddings/PK *Ob\ ppt/media/PK *Ob\ppt/slideLayouts/PK *Ob\ppt/slideLayouts/_rels/PK *Ob\ppt/slideMasters/PK *Ob\ppt/slideMasters/_rels/PK *Ob\ ppt/slides/PK *Ob\ppt/slides/_rels/PK *Ob\ ppt/theme/PK *Ob\ppt/notesMasters/PK *Ob\ppt/notesMasters/_rels/PK *Ob\ppt/notesSlides/PK *Ob\ppt/notesSlides/_rels/PK *Ob\Im:g++[Content_Types].xml PK *Ob\]] _rels/.rels PK *Ob\!قoodocProps/app.xml 0 0 Microsoft Office PowerPoint On-screen Show (16:9) 0 11 11 0 0 false Fonts Used 2 Theme 1 Slide Titles 11 Arial Calibri Office Theme Slide 1Slide 2Slide 3Slide 4Slide 5Slide 6Slide 7Slide 8Slide 9Slide 10Slide 11 PptxGenJS false false false 16.0000 PK *Ob\DE(docProps/core.xml PptxGenJS Presentation PptxGenJS Presentation PptxGenJS PptxGenJS 1 2026-03-02T09:57:20Z 2026-03-02T09:57:20Z PK *Ob\]' ppt/_rels/presentation.xml.rels PK *Ob\Oݨ ppt/theme/theme1.xmlPK *Ob\. ppt/presentation.xml PK *Ob\Xppt/presProps.xml PK *Ob\ppt/tableStyles.xml PK *Ob\D >00ppt/viewProps.xml PK *Ob\H7t!ppt/slideLayouts/slideLayout1.xml PK *Ob\ђ77,ppt/slideLayouts/_rels/slideLayout1.xml.rels PK *Ob\j$ppt/slides/slide1.xml 🎂RECIPESFOR CAKE8 professional cake recipes with full beginner-friendly steps — each recipe explained clearly from start to finishCarrot · Vanilla · Red Velvet · Fruit · Coconut · Marble · Chocolate · Banana BreadEAW Baking & Cooking Essentials · Instructor: Ebere IrrechukwuPK *Ob\3 ppt/slides/_rels/slide1.xml.rels PK *Ob\.ppt/notesSlides/notesSlide1.xml 1PK *Ob\:A*ppt/notesSlides/_rels/notesSlide1.xml.rels PK *Ob\5 E??ppt/slides/slide2.xml BEFORE YOU BAKE — GOLDEN RULES FOR BEGINNERS🌡️Room temperature ingredientsTake butter, eggs and milk out of the fridge 30–60 minutes before baking. Cold ingredients don't mix evenly and cold butter won't cream properly.⚖️Always sieve your flourPour flour through a sieve into your bowl before measuring or mixing. It removes lumps and adds air — giving you a lighter, fluffier cake.🔥Preheat the ovenSwitch on your oven 10–15 minutes before you need it. Putting batter into a cold oven causes uneven rising and a dense, undercooked centre.🛢️Grease and flour the panBrush the inside of the pan with oil or butter, then dust lightly with flour, tapping out the excess. This creates a barrier so the cake releases cleanly.🥚Check each egg before addingCrack each egg individually into a small bowl before adding to the batter. One bad egg ruins the whole mixture. A fresh egg has a bright yellow yolk and clear, firm white.PK *Ob\2- ppt/slides/_rels/slide2.xml.rels PK *Ob\ppt/notesSlides/notesSlide2.xml 2PK *Ob\xշ*ppt/notesSlides/_rels/notesSlide2.xml.rels PK *Ob\RVVppt/slides/slide3.xml 🥕 Carrot Cake — Full Recipe & MethodSugar 230g · Oil 250ml · Flour 280g · Eggs 3 · Baking Soda 1tsp · Cinnamon 1tsp · Ginger 1tsp · Salt pinch · Browning 1tsp1Remove eggs and oil from the fridge 30 minutes ahead. Preheat oven to 180°C (350°F). Grease and flour your baking pan.2Sieve the flour into a bowl. Add baking soda, cinnamon, ginger and a pinch of salt. Mix these dry ingredients together with a spoon and set aside.3In a large mixing bowl, pour the oil and sugar. Whisk together for 2 minutes until combined and slightly lighter in colour.4Crack each egg one at a time into a small bowl first to check freshness. Add each egg to the oil-sugar mixture one at a time, whisking well after each addition.5Add the browning to the wet mixture and stir in. Browning adds colour and a slight caramel depth — do not skip it.6Gradually add the sieved dry ingredients into the wet mixture, about a third at a time. Fold in gently using a spatula or spoon — do not beat or over-mix, which makes the cake tough.7The batter should be smooth with no dry flour visible. Pour into your prepared pan and smooth the top with the back of a spoon.8Bake for 35–45 minutes. Do not open the oven in the first 25 minutes — the rush of cold air can make the cake sink. Test with a toothpick — it should come out clean. Cool in pan 10 min before turning out.💡 If the top of your cake is browning too fast before it's cooked inside, loosely cover the pan with foil for the last 10 minutes of baking.PK *Ob\W/ ppt/slides/_rels/slide3.xml.rels PK *Ob\K |Őppt/notesSlides/notesSlide3.xml 3PK *Ob\9 Y*ppt/notesSlides/_rels/notesSlide3.xml.rels PK *Ob\CWWppt/slides/slide4.xml 🍦 Vanilla Cake — Full Recipe & MethodSugar 320g · Flour 400g · Butter 400g · Eggs 8 · Baking Powder 2tsp · Cake Softener 15g · Vanilla 1tsp1Remove butter and eggs from the fridge 1 hour before. Soft butter is essential — it should leave an indentation when pressed. Preheat oven to 180°C. Grease and flour your pan.2Sieve the flour into a large bowl. Add baking powder and cake softener. Mix together with a spoon and set aside.3Place the butter in your mixing bowl. Beat with a whisk or electric mixer for 2 minutes until it becomes pale and creamy — this step adds air which makes the cake light.4Add the sugar gradually (not all at once) to the butter, continuing to beat for 3–4 minutes. The mixture should become very pale and fluffy — this is called 'creaming'.5Crack each egg into a separate small bowl. Add eggs to the butter-sugar mixture one at a time, beating well after each one. If the mixture looks like it is curdling (separating), add 1 tbsp of flour and continue.6Add the vanilla flavour and stir in. Fold the sieved flour into the batter in three parts, using a large metal spoon or spatula to cut and fold — do not beat, just fold gently until just combined.7Pour batter into the prepared pan. Level the top with a spatula. Tap the pan gently on the counter once to remove air bubbles.8Bake for 35–45 minutes until golden and a toothpick inserted in the centre comes out clean. Leave to cool in the pan for 10 minutes before turning out onto a wire rack.💡 'Creaming' the butter and sugar properly (until pale and fluffy) is the most important step in this cake. Rushing it means a denser, less airy result.PK *Ob\` ppt/slides/_rels/slide4.xml.rels PK *Ob\vsppt/notesSlides/notesSlide4.xml 4PK *Ob\J *ppt/notesSlides/_rels/notesSlide4.xml.rels PK *Ob\ۆWWppt/slides/slide5.xml ❤️ Red Velvet Cake — Full Recipe & MethodFlour 400g · Sugar 350g · Cocoa 1.5tsp · Red colour 1tsp · Salt 1tsp · Yoghurt 250ml · Oil 250ml · Eggs 3 · Vanilla/pineapple 1 cup1Remove eggs, yoghurt and oil from the fridge 30 minutes ahead. Preheat oven to 180°C. Grease and flour your pan thoroughly — red velvet sticks more easily than regular cake.2Sieve flour into a bowl. Add cocoa powder and salt. Stir to combine. Note: use only 1.5 tsp cocoa — too much makes it taste like chocolate cake rather than red velvet.3In your large mixing bowl, combine oil, eggs, yoghurt and the flavour (vanilla or pineapple). Whisk together until fully blended and smooth.4Add the red food colouring to the wet mixture. Stir until the colour is evenly distributed and the mixture is bright red. Add more colouring if needed — the colour fades slightly when baked.5Gradually fold the dry ingredients into the wet mixture, about a third at a time. Mix for 25–30 minutes by hand (or 10 minutes with a mixer on medium speed) until the batter is completely smooth.6The batter should be smooth, glossy and deep red. It will be slightly thinner than a regular cake batter — this is normal.7Pour into your greased pan. Smooth the top. Place in preheated oven.8Bake for 40–45 minutes until firm and a toothpick comes out clean. Leave to cool completely before decorating. Red velvet is traditionally paired with cream cheese frosting — combine 200g cream cheese, 2 tbsp icing sugar and a little vanilla.💡 All ingredients MUST be at room temperature for red velvet — cold yoghurt or eggs cause the batter to curdle and result in a dense, uneven cake.PK *Ob\5 ppt/slides/_rels/slide5.xml.rels PK *Ob\W8ppt/notesSlides/notesSlide5.xml 5PK *Ob\Qe*ppt/notesSlides/_rels/notesSlide5.xml.rels PK *Ob\5D%W%Wppt/slides/slide6.xml 🍒 Fruit Cake — Full Recipe & MethodFlour 400g · Oil 400g · Sugar 300g · Baking Powder 2tsp · Cinnamon 1tbsp · Eggs 9 · Pineapple flavour 2tsp · Raisins/dry fruits 2 cups1One day ahead (ideal) or at least 2–4 hours before: wash raisins or dried fruits in warm water. Drain and soak them in brandy or pineapple juice overnight. This plumps them and adds deep flavour.2Preheat oven to 160°C (lower temperature than usual — fruit cake needs a slow, even bake to prevent burning). Grease and line your pan with baking paper.3Sieve flour into a bowl. Add baking powder and cinnamon. Mix together and set aside.4In your large mixing bowl, pour the oil. Crack each egg into a separate bowl first, then add to the oil one at a time, whisking after each addition until fully combined.5Add the pineapple flavour to the wet mixture. Stir in.6Gradually fold the dry ingredients into the wet mixture, about a quarter at a time. Stir gently after each addition. Mix for 30 minutes until smooth and well-combined.7Drain any excess liquid from the soaked fruits. Fold the fruits into the batter last — do not beat them in, or they will break up and the colour will bleed into the batter.8Pour into prepared pan. Bake at 160°C for 60–75 minutes. After 30 minutes, loosely cover the top with foil to prevent over-browning. Test with toothpick — fruit cake takes longer than regular cake. Cool completely before cutting.💡 Soaking the fruits in advance is what separates a dry, ordinary fruit cake from a moist, luxurious one. Do not skip this step.PK *Ob\ج+ ppt/slides/_rels/slide6.xml.rels PK *Ob\zppt/notesSlides/notesSlide6.xml 6PK *Ob\=|*ppt/notesSlides/_rels/notesSlide6.xml.rels PK *Ob\c<*iWiWppt/slides/slide7.xml 🥥 Coconut Cake — Full Recipe & MethodSugar 440g · Butter 530g · Flour 540g · Eggs 10 · Baking Powder 2tsp · Cake Softener 20g · Coconut Flavour 2 cups1Make fresh coconut flakes (optional but highly recommended): buy 2 coconuts. Crack open by striking on a hard surface. Drain the coconut water. Wash the white flesh, cut into pieces, then blend until finely shredded. Place in a dry frying pan on medium heat and stir for 8–10 minutes until lightly toasted and dry. Set aside.2Remove butter and eggs from fridge 1 hour before. Preheat oven to 180°C. Grease and flour your pan well — this is a large, heavy cake.3Sieve flour into a bowl. Add baking powder and cake softener. Stir together and set aside.4In your large mixing bowl, beat the butter for 2–3 minutes until pale and creamy. Add the sugar gradually and continue beating for 4–5 minutes until very pale and fluffy.5Add eggs one at a time, beating well after each. With 10 eggs, this step takes time — be patient. If mixture begins to curdle, add 1 tbsp flour and continue.6Add the coconut flavour to the mixture. Stir in.7Fold in the dry ingredients in three or four additions, mixing gently each time until just combined. Do not over-mix.8Fold in the fresh toasted coconut flakes (or store-bought desiccated coconut). Pour into prepared pan. Bake for 45–55 minutes until golden on top and a toothpick comes out clean. Cool in pan 15 minutes before turning out.💡 If using store-bought coconut flakes, lightly toast them in a dry pan for 3–4 minutes first — toasting brings out the natural coconut oil and gives a much better flavour.PK *Ob\F ppt/slides/_rels/slide7.xml.rels PK *Ob\)lppt/notesSlides/notesSlide7.xml 7PK *Ob\|g*ppt/notesSlides/_rels/notesSlide7.xml.rels PK *Ob\E?W?Wppt/slides/slide8.xml 🌀 Marble Cake — Full Recipe & MethodButter 250g · Flour 250g · Sugar 250g · Eggs 4 · Milk 3tsp · Cocoa 3tsp · Vanilla 1tsp · Baking Soda 1tsp1Remove butter and eggs from fridge 1 hour before. Preheat oven to 180°C. Grease and flour your loaf tin or round pan.2Sieve flour into a bowl. Add baking soda and mix. Set aside.3In your mixing bowl, beat butter for 2 minutes until pale. Add sugar and beat together for 3–4 minutes until very light and fluffy.4Crack eggs one at a time into a small bowl, then add one by one to the butter-sugar mixture, beating well after each. Add the milk and vanilla extract. Mix in.5Fold the sieved flour into the butter mixture gradually until you have a smooth, even batter.6Divide the batter roughly in half — put half in a separate bowl. Add the cocoa powder to one half and stir in until fully combined. You now have a plain batter and a chocolate batter.7Creating the marble effect: drop alternating spoonfuls of plain and chocolate batter into the pan — no need to smooth them flat. Once all batter is in the pan, use a skewer or knife tip and drag it through the batter in a figure-eight or swirling S-shape 3–4 times. Do not over-swirl or the colours will blend entirely.8Bake for 40–50 minutes until a toothpick inserted in the centre comes out clean. Cool in pan for 10 minutes before turning out. Every slice should reveal a beautiful swirl of vanilla and chocolate.💡 Less swirling creates better marble. Over-mixing the two batters together = brown sludge, not marble. 3–4 gentle figure-eights is all you need.PK *Ob\6 ppt/slides/_rels/slide8.xml.rels PK *Ob\iސppt/notesSlides/notesSlide8.xml 8PK *Ob\pO*ppt/notesSlides/_rels/notesSlide8.xml.rels PK *Ob\(2WWppt/slides/slide9.xml 🍫 Chocolate Cake — Full Recipe & MethodFlour 240g · Cocoa 20g · Sugar 340g · Baking Soda 3tsp · Salt 1tsp · Eggs 3 · Olive Oil 200ml · Vanilla 1tsp1Remove eggs from fridge 30 minutes before. Preheat oven to 175°C. Grease and flour your pan — use a little cocoa powder instead of flour to dust the pan for a cleaner-looking cake.2Sieve flour into a large bowl. Add cocoa powder, sugar, baking soda and salt. Stir all dry ingredients together until evenly combined — the mixture should be a uniform brown colour with no streaks.3In a separate bowl, crack each egg one at a time into a small bowl, then add all to a medium bowl. Add the olive oil and vanilla. Whisk together until fully combined.4Make a well in the centre of the dry ingredients. Pour the wet mixture into the well.5Stir from the centre outward, gradually incorporating the dry ingredients into the wet mixture until you have a smooth, pourable batter. Do not over-mix — stop as soon as no dry flour is visible.6Note: this batter will be thinner than most cake batters — this is normal. The olive oil creates an incredibly moist crumb.7Pour the batter into your prepared pan. Tap the pan gently on the counter once to release air bubbles.8Bake for 35–40 minutes. Test with a toothpick at 35 minutes. This cake stays moist in the centre even when fully baked — a few moist crumbs on the toothpick is fine, wet batter is not. Cool completely before cutting — chocolate cake improves significantly as it cools.💡 Add ½ cup of hot water or strong coffee to the wet ingredients for an even richer, deeper chocolate flavour — the batter will look very thin but will bake beautifully.PK *Ob\>$ ppt/slides/_rels/slide9.xml.rels PK *Ob\qppt/notesSlides/notesSlide9.xml 9PK *Ob\1*ppt/notesSlides/_rels/notesSlide9.xml.rels PK *Ob\` X Xppt/slides/slide10.xml 🍌 Banana Bread — Full Recipe & MethodButter 100g · Sugar 125g · Vanilla 1tsp · Eggs 2 · Flour 170g · Bananas 3 (ripe) · Milk 40ml1Use very ripe bananas — the skin should be mostly black. The riper the banana, the sweeter and more flavourful the bread. If your bananas are not ripe enough, place unpeeled bananas in a 180°C oven for 15 minutes until they turn black.2Remove butter and eggs from the fridge 30 minutes before. Preheat oven to 180°C. Grease a standard loaf tin (approximately 23cm x 13cm). A loaf tin is important — the shape helps the bread rise evenly.3Peel and place the bananas in a bowl. Mash with a fork until completely smooth with no large lumps. The texture should resemble thick porridge.4In your mixing bowl, combine butter, sugar and vanilla. Beat together until pale and creamy — about 2 minutes.5Crack each egg into a separate bowl. Add eggs one at a time to the butter-sugar mixture, mixing well after each. Add the milk and stir in.6Add the mashed banana to the wet mixture. Stir to combine — the mixture will look lumpy and curdled at this point. This is normal.7Sieve the flour into the bowl. Fold in gently using a spatula or large spoon — do not beat. Fold just until the flour is incorporated and no dry patches remain. Over-mixing makes banana bread tough.8Pour into the prepared loaf tin. Bake for 45–55 minutes. At 45 minutes, insert a toothpick in the centre — it should come out clean. If it comes out wet, bake for 10 more minutes. Cool in the tin for 10 minutes, then turn out. Banana bread slices better when fully cooled.💡 Banana bread is very forgiving — it's one of the best recipes for absolute beginners. Even if slightly over or underbaked, it still tastes good. Don't be afraid to try it first.PK *Ob\Ѳ!ppt/slides/_rels/slide10.xml.rels PK *Ob\O ppt/notesSlides/notesSlide10.xml 10PK *Ob\T+ppt/notesSlides/_rels/notesSlide10.xml.rels PK *Ob\d0YXYXppt/slides/slide11.xml 🍰 Sponge Cake — Full Recipe & MethodFlour 200g · Sugar 150g · Eggs 10 · Butter 100g (melted) · Baking Soda 2tsp · Salt pinch · Vanilla 1tsp1Remove eggs from fridge 1 hour before — room temperature eggs whisk to a much greater volume. Melt butter and leave to cool to room temperature. Preheat oven to 175°C. Grease and flour two round pans.2Sieve flour, baking soda and salt together into a bowl. Set aside.3Crack all 10 eggs into your large mixing bowl. Add the sugar. This is the most critical step: using a whisk (or electric hand mixer), whisk the eggs and sugar together for 8–10 full minutes until the mixture has tripled in volume, turned pale yellow, and is thick enough to fall from the whisk in a ribbon that holds its shape for 3 seconds. This step is what makes sponge cake light.4Add the vanilla extract and the cooled melted butter. Fold in very gently using a large metal spoon — a cutting and folding motion, not stirring. You want to keep all the air you just whisked in.5Add the sieved flour in three additions, folding gently each time. Work quickly but carefully — every fold deflates the batter slightly. Stop folding as soon as the flour disappears.6Immediately divide the batter evenly between your two prepared pans. Do not let it sit — the longer it waits, the more air escapes.7Bake for 25–30 minutes. Do NOT open the oven for the first 20 minutes. The cake is done when it springs back when lightly pressed in the centre and has pulled away from the sides of the pan.8Cool in pans for 5 minutes, then turn out onto wire racks. Once completely cool, sandwich layers with jam and whipped cream, or decorate as desired.💡 The whisking of eggs and sugar (Step 3) is everything in sponge cake. Under-whisking = flat, dense cake. 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