Best Cake Maker, Artist and Event Planner in Nigeria

Are you in Nigeria ?
Are you in Rivers State?


If yes, you just have to give MM's Cakes and Events a call for that wow factor touch for your special occasion.
They are available for travel.

They also have whatsapp online classes for a fee.

Nigerians and Non-Nigerians are free to whatsapp for online classes for a fee.

Contact on whatsapp +2348038823171.

Preview below... Check out the link below...

https://youtu.be/4pesXG0jrZw

Thank you.

Protein Brownies

Makes 12

 2/3 cup almond flour
 1 scoop Whey Protein, chocolate flavor
 1 ½ cups chocolate chips, divided
½ cup coconut oil
2/3 cup coconut sugar
2 eggs
½ teaspoon vanilla extract cooking spray

 Preheat the oven to 350 degrees. Line an 8”x8” square pan with foil and coat with cooking spray. In a medium bowl, mix together the almond flour and protein powder. Place1 cup of the chocolate chips and the coconut oil in a bowl and microwave for 30 second increments until melted. Stir until smooth. Add the coconut sugar to the chocolate mixture and stir until combined. Add the eggs and vanilla to the chocolate mixture and stir until smooth. Fold the almond flour mixture into the chocolate mixture until thoroughly incorporated. Pour the batter into the prepared pan and sprinkle the remaining ½ cup chocolate chips over the top. Bake for 25-30 minutes or until a toothpick comes out clean. Cool, then cut into squares and serve.

Healthy Nutella Fudge

(gluten-free and no-bake!) .
1/4 cup coconut butter, melted 1/4 cup chocolate hazelnut spread or Homemade Healthy Nutella 1-2 tsp cocoa powder or cacao powder 65g very ripe banana – about 1/4 a large banana 1/8 tsp salt sugar or sweetener of choice, if desired (Some people want it; others don’t)

Healthy Nutella Fudge Recipe: Combine all ingredients in a food processor or blender. (It’s best if the coconut butter is not solid, and if you use a frozen banana be sure to thaw so it doesn’t harden the coconut butter.) After blending, taste to see if you’d like to add any sweetener. Scoop into a container or even a little pie pan, and put in the fridge or freezer so it will firm up. (Alternatively, you can eat it soft, like frosting!) If desired, top with chocolate chips and extra Healthier Nutella (recipe linked above) like I did in the top two photos. This is freezer fudge, so it needs to be kept cold. It makes a small serving, but feel free to double or triple the recipe!

Almond Butter Stuffed Chocolate Chip Cookies

Ingredients:
-1 cup oat flour (grind oats into flour)
-pinch of salt -pinch of baking soda
-1/3 cup coconut palm sugar
-1 tbsp agave nectar
-1/4 cup almond milk
-1 tbsp coconut oil
-1/3 cup cacao nibs
-1 tsp vanilla extract
-6 seperate tsp almond butter

Mix dry ingredients in a bowl. Mix wet ingredients in a bowl. Add wet ingredients to dry ingredients and mix. Scoop a heaped tbsp of batter and place onto lined baking sheet. Spread apart with your fingers into a large thin disk. Place 1 tsp of almond butter in center. Fold up the sides to the middle and press to make sure it's closed. It looks like a cookie dumpling. Repeat and make 6 cookies. Bake for 15 min at 350'.

Fit Brownie

1 cup almond flour
2 eggs
2 eggwhites
40 gr dark chocolate ( melted)
3 tbsp Cocoa ( powder)
2 tbsp natural peanut butter
1 tsp baking powder
1/3 cup water
Sweeteness to taste
1 tsp vanilla ( opcional)

1.Mix all ingredients together, add nuts ( if you want)
2.- bake it for 20-25 minutes ( medium size mold) 190 Celsius

Lemon Poppyseed Greek Yogurt Muffins

Ingredients:
muffins
1⅓ cups flour
½ teaspoon baking soda
½ teaspoon salt
¼ cup butter (4 tablespoons)
¾ cup sugar
2 eggs
1 teaspoon vanilla (or almond) extract
zest of 2 small lemons (or 1 large lemon - about 2 tablespoons)
1 tablespoon fresh lemon juice
¾ cup plain fat free greek yogurt
1 tablespoon poppyseeds
icing
2 tablespoons butter, softened
2 ounces cream cheese, softened
3-4 cups powdered sugar
1-2 teaspoons fresh lemon juice

Instructions
Preheat oven to 450 and grease a muffin pan. In a medium bowl whisk together flour, baking soda, and salt.
In a large bowl cream together butter, sugar, eggs, vanilla extract, lemon zest and juice, and greek yogurt. Add dry ingredients to wet ingredients and mix until combined. Stir in poppyseeds.
Fill muffin tins about ⅔ full with muffin batter. Bake for 12-16 minutes until an inserted toothpick comes out clean. Allow to cool on a wire rack.
To make the icing cream melted butter and cream cheese for 2 minutes until very fluffy. Add powdered sugar and lemon juice and mix well. Taste and add more lemon juice if desired. Drizzle icing over cooled muffins. (If icing is too thick you can warm it up in the microwave for a few seconds ) Serve immediately or store at room temperature in an airtight container for up to 3-5 days.

Gluten Free, Dairy Free, Refined Sugar Free Moist Banana Bread

Ingredients (Makes one 5 x 9 inch loaf):
1 1/2 cups gluten-free flour
4 very ripe large bananas, mashed
2 organic eggs
1/2 cup coconut oil
2 tbsp almond milk
1/2 cup raw honey
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt

Directions:
1) Preheat your oven to 325 degrees.
2) In a large bowl mix together the flour, baking soda, nutmeg, cinnamon and salt. Now in a separate bowl mix together the mashed bananas, eggs, almond milk, coconut oil and honey. Combine the wet ingredients into the dry ingredients then mix the batter together with a spoon or a hand mixer.
3) Grease a 5 x 9 inch bread pan, pour in the batter then bake for 60 mins. Allow the banana bread to cool for 15 mins once out of the oven. Remove the banana bread from the dish and slice into pieces. Serve warm. Enjoy!

Lemon Berry Donuts with Orange Lemon Glaze

What you need:
.
¼ cup coconut oil, melted
¼ cup grapeseed oil
2/3 cup organic cane sugar
2 large free range eggs
2 tsp pure vanilla extract
2 tbsp lemon juice
2 tsp. orange zest
1 unsweetened almond milk
2⅔ gluten free oat flour
1 ½ tsp baking powder
¼ tsp baking soda
½ tsp sea salt
1/2 cup fresh blueberries
1/2 cup fresh raspberries
Glaze:
1 cup organic powdered sugar
6 tbsp unsweetened almond milk
2 tbsp lemon juice
1 tsp orange zests
.
How you make it:
.
Preheat oven to 425°F and grease your doughnut pans with coconut oil non-stick spray, preferably coconut oil spray.
In a large bowl, combine oils and sugar and whisk until smooth and fluffy, about 2 minutes.
Add in eggs, vanilla, orange zest, lemon juice and almond milk and whisk until smooth.
Add flour, baking powder, baking soda and sea salt, and whisk just until combined. Stir in blueberries and raspberries.
Spoon batter into the doughnut pan leaving about half an inch at the top.
Bake for 8-10 minutes until a toothpick inserted comes out clean. Let cool 20-25 minutes before removing from the doughnut pan to cool completely.
To make the glaze, combine all glaze ingredients in a medium bowl. Use a pastry brush and lightly brush the glaze on the donuts individually.
Enjoy when ready!

Skinny Banana Chocolate Chip Muffins

Almost fat free, healthy banana muffins with chocolate chips for a little indulgence. The greek yogurt adds protein and keeps the muffins moist. You'll love these!
Ingredients
1 1/2 cups whole wheat pastry flour or white whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
3 bananas
1/4 cup honey
1 tablespoon vanilla
1 tablespoon olive or coconut oil
1 egg
1/2 cup nonfat plain greek yogurt
1 tablespoon unsweetened almond milk
1/2 cup chocolate chips
Instructions
Preheat oven to 350 degrees F. Spray 12 cup muffin tin with nonstick cooking spray. In a medium bowl, whisk together flour, baking soda and salt.
Add bananas, honey, vanilla, oil, egg, milk and yogurt to a blender. Blend on high for 1 minute or until well combined, smooth and creamy. Add wet ingredients to dry ingredients and mix until just combined. Gently fold in chocolate chips.
Divide batter evenly into muffin tin and bake for 20-25 minutes or until tooth pick comes out clean or with just a few crumbs attached. Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling. Muffins are best served warm and even better the next day.

Sweet Potato Brownie

Ingredients :
2 1/2 cups sweet potatoes (peeled, cut into cubes then steamed)
2 eggs
1/2 cup coconut oil
1/3 cup maple syrup
1 teaspoon vanilla extract
1/2 cup cocoa powder
2 tablespoons coconut flour
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
Process
1. Preheat oven to 350 and set aside an 8x8" square pan. Lined with parchment paper and greased.
2. In a large food processor, blend together sweet potato and all wet ingredients.
3. In a medium- large mixing bowl, combine all dry ingredients
4. Add dry batter to the wet mixture in the food processor and process until smooth.
5. Add batter to baking pan and smooth over with a fork.
6. Bake 20-25 minutes and let cool.
7. Top with melted dark chocolate chips and whipped cream or ice cream

Lemon Protein Squares

Crust:
4 graham crackers (finely crushed)
1 1/2 tbsp melted coconut oil

Mix and press into the bottom of a greased loaf pan.

Filling:

3/4 cup almond flour
2 eggs
2 egg whites
3 tsp lemon extract
1 tbsp plain Greek yogurt
2 tbsp vanilla protein powder
1 tbsp melted coconut oil
4 drops liquid stevia
3 tbsp almond milk

Whisk the eggs together for about 3 mins so they're nice and fluffy. Mix with other ingredients and pour into the loaf pan on top of graham cracker crust.

Bake for 21-23 mins at 350F.
Let cool for 10 mins before removing from pan.

Icing:
3 tbsp plain Greek yogurt
1 tsp lemon extract
2 packets of granulated stevia
Mix and spread over the top of the cooled loaf.
Some of the graham cracker will fall if the bottom, I was going to change the recipe around so that didn't happen but then I realized I could just pick up the crumbs and throw them on top, looks nice and tastes fab.

Healthy Chocolate Cake

3 bananas
12 fresh dates
3 eggs
1/2 cup almond meal
2 scoops protein superfood
3 tbsp cocoa powder
1 tsp baking powder
3 tbsp coconut oil

Combine all cake ingredients in a food processor and blend well. Bake at 180C for 30 minutes.

Healthy Chocolate Chip Cookies

1/2 cup coconut oil
3/4 cup coconut sugar
1 egg
1 tbsp vanilla
1 1/2 cups whole wheat flour
2 tsp baking powder
1/2 cup dark chocolate chips

Preheat the oven to 350 degrees F. Whisk together coconut oil with coconut sugar. Add egg and vanilla and mix together. Mix in the remaining ingredients except for the chocolate chips. Fold in chocolate chips. Roll into balls with your hands - balls will be oily but cookie come out not oily. Place balls of cookie dough on lined baking sheet and bake for about 12-13 minutes or until golden brown.

Healthy Blueberry Muffin

What you need:
.
Cooking spray
½ cup whole wheat flour
½ cup all purpose flour
1 and ½ cups rolled oats (quick oats also work)
½ cup sugar substitute
¼ tsp kosher salt
1 tbsp baking powder
1 cup milk
1 egg
2 tbsp canola oil
2 tsp vanilla extract
1 cup of blueberries, fresh or frozen
2 tbsp coarse sugar
.
How you make it:
.
Preheat oven to 400 degrees.
Spray 12 cup muffin tin with cooking spray.
Combine all dry ingredients in a large bowl.
In a separate bowl whisk together the milk, egg, oil and vanilla.
Add the wet ingredients to the dry ingredients. Stir just until all of the ingredients are combined.
Gently fold in the blueberries.
Divide the batter evenly between the muffin cups.
Bake for approximately 20 minutes until muffins are lightly browned and a toothpick comes out clean.

Best Fudgy Cocoa Brownies

Serves: 16
Ingredients:
½ cup pure organic butter or coconut oil, melted
1⅛ cup coconut sugar
2 large eggs
2 teaspoons pure vanilla extract
½ cup whole wheat flour
½ cup unsweetened cocoa powder
¼ teaspoon salt
Instructions:
Preheat oven to 350°F.
Lightly grease an 8-inch square baking pan with cooking oil spray. Line with parchment paper (or baking paper); set aside.
Combine melted butter or oil and sugar together in a medium-sized bowl. Whisk well for about a minute. Add the eggs and vanilla; beat until lighter in colour (another minute).
Add flour, cocoa powder and salt, gently stirring the dry ingredients through the wet, until JUST combined (do NOT over beat as doing so well affect the texture of your brownies).
Pour batter into prepared pan, smoothing the top out evenly.
Bake for 20-25 minutes, or until the centre of the brownies in the pan no longer jiggles and is just set to the touch (the brownies will keep baking in the hot pan out of the oven). If testing with a toothpick, the toothpick should come out dirty for fudge-textured brownies.
Remove and allow to cool to room temperature before slicing into 16 brownies.

Chocolate Muffin

250 grams of cottage cheese
1 egg
1 banana
100 g of oat flour
Baking powder
20 g of dark chocolate

The consistency of the dough should be like thick cream ; mix the cottage cheese with banana, add egg,combine the mixture and add the flour with baking powder. Chocolate chips on top ... and 20-25 minutes in the oven.

Chocolate Cake

1/2 cup oat flour
1/4 cup cacao powder
1/4 cup buckwheat flour
1 scoop of chocolate protein
1/2 cup coconut sugar
3 eggs
1/4 melted coconut oil
1 tsp baking powder
1 pinch salt
Dark chocolate

Blend all ingredients in a food processor until smooth. Still through chocolate. Pour into silicon mould and bake in 180C.

Banana Bread Chocolate Muffins

INGREDIENTS:
1 1/2 cups whole wheat pastry flour
1/2 cup cacao powder
1/3 cup coconut sugar
3 ripe bananas, mashed
1/3 cup Greek yogurt
2 eggs
1/3 cup coconut oil, melted
2 tsp vanilla extract
2 tsp aluminum free baking soda .
Topping

1 cup dark chocolate chips
1 tbs coconut oil .

DIRECTIONS:
Preheat oven to 350 F. Line a Jumbo muffin pan with muffin liners and set aside.

In a mixing bowl or a stand mixer add the bananas, vanilla, eggs, coconut oil and sugar. Combine until you obtain a homogenus mixture.

Add the flour, cacao powder and baking soda and combine with the wet ingredients.

Bake in the preheated oven for 30-35 minutes or until a tester comes out clean. If you do regular size muffins the baking time would be less. Maybe about 20 minutes! Remove muffins from the baking pan and transfer them to a cooling rack. Cool completely.

On a save microwave bowl melt the chocolate chips and coconut oil. Dip each muffin in the melted chocolate mixture and top with nuts, shredded coconut, cacao nibs or whatever you like.

NOTE: You can use a regular muffin pan and obtain about 10-12 muffins instead.

Carrot Muffins

Sweet revenge for vegetable shunners, these muffins — made exceptionally chewy and delicious with golden raisins and rolled oats — serve up your yellows without turning you green. Every mouthwatering morsel also packs in baby-friendly whole grains and mom-friendly fiber.

INGREDIENTS
1 cup whole-wheat flour
¼ cup ground flaxseed or wheat germ
¼ cup rolled oats
1 tsp baking soda
¾ cup chopped walnuts
2/3 cup golden raisins
1 cup white grape juice concentrate
2 large eggs, lightly beaten
¼ cup canola oil
1 tsp vanilla extract
2 tsp minced peeled fresh ginger
1 cup grated carrots

INSTRUCTIONS
Preheat the oven to 375F. Line a standard-sized muffin tin with paper liners.
In large bowl, combine the whole-wheat flour, flaxseed, oats, and baking soda. Stir in nuts and raisins.
In medium bowl, combine juice concentrate, eggs, oil, vanilla, and ginger. Whisk to blend. Add the juice mixture to the flour mixture and stir gently just until the batter is smooth and well blended; do not overmix.
Gently fold in carrots. Spoon batter evenly into prepared muffin tin. Bake about 20 minutes, until a toothpick inserted into the center comes out clean.
Transfer to a wire rack and let cool 10 minutes. Remove muffins from tin; let cool completely. Muffins can be stored in an airtight container for 3 days or individually wrapped in plastic wrap (and then in an airtight container or freezer bag) and frozen for a month.

Not so funny!

Someone ordered for two identical cakes. Write Happy birthday on both of them and this is what she gets. Seriously!