Easy baking recipes: Maria Goretti shares delicious recipes for ghost cake, lentil bread and vegetarian mini pizza


Have you ever tried baking? Baking is not only enjoyable, but it also gives you a feeling of victory when your cake turns out just perfect. Baking is an art and you can discover the joy of cooking with the three simple yet delicious recipes shared with us by Maria Goretti, who will appear on I want to cook for free to Live foods in December. We are sure your kids will love these dishes. Here are the recipes for Ghost Cake, Lentil Bread and Mini Veggie Pizza. (ALSO READ Snacks for Kids: 5 Healthy After-School Snacks Your Kids Will Love).Also Read – Andhra family treats their future son-in-law with 365 different types of food on Makar Sankranti

Ghost Cake (Strawberry Buttercream Frosting) (Fudge)

Ghost Cake

Ingredients for the sponges Also read – Viral video: Baby tries pizza for the first time, her epic reaction is pure joy | look

450 g butter or margarine, softened at room temperature Also Read – 5 Delicious Almond Recipes You Must Try This Christmas

450g / 1lb caster sugar

8 medium free-range eggs

4 teaspoons vanilla extract

450g/1lb self-rising flour

milk, to loosen

Ingredients for the buttercream

280g/10oz butter, softened

560g/1lb 4oz icing sugar

2-4 tablespoons of milk

Ingredients to decorate:

1.2 kg/2 lb 12 oz white fondant icing

Apricot jam, sifted

Black fondant icing

Hershey’s Strawberry Flavored Syrup


Preheat the oven to 180C/160C Hot Fan/Gas 4. Grease and flour the half-sphere cake mold or the bowl. Grease 3 7-inch/18 cm cake pans and line with parchment paper.

Cream the butter and sugar together in a large bowl until pale and fluffy. Gradually add the eggs and incorporate the vanilla extract.

Stir in the flour, adding a little extra milk if necessary, to create a dough with a soft consistency. Divide the mixture into the cake tins and gently spread with a spatula.

Bake for 20 to 25 minutes, or until the top is golden brown and a knife inserted in the middle comes out clean. Remove from the oven and let rest for 5 minutes, then remove from the molds and peel off the paper. Place on a wire rack and let cool.

Meanwhile, for the buttercream, beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth. Add the remaining icing sugar and 2 tablespoons milk and beat the mixture until creamy and smooth. Stir in more milk, if needed, to loosen the mixture.

Once the cookies have cooled, assemble the cake. Place one of the regular sponges on a round cake board and pour the buttercream over it, top with another sponge and continue with layers of buttercream and the remaining sponges, ending with the hemisphere sponge. Then, carefully smooth the remaining buttercream all over the cake (the white fondant will be draped over the cake so the buttercream doesn’t have to be perfect!).

Roll the white fondant into a large circle large enough to cover the entire cake. Spoon the white fondant over the cake, making sure it evenly coats the cake. Then press down on the fondant to hold it in place.

Use the black fondant to make eyes and a mouth and stick them on the cake with a little apricot jam.

Lentil bread

Lentil bread

Lentil bread


1.5 cups urad dal (split and peeled black gram)

3 tablespoons cornstarch or tapioca starch

1.5 tsp baking powder

2 teaspoons flax or psyllium flour

¼ teaspoon cumin seeds

1 teaspoon of salt

¼ teaspoon black pepper

1 teaspoon lemon juice

1 tablespoon oil


Soak the urad dal overnight. Drain and add to food processor. Process the dal until it is slightly grainy. Leave on for 30 to 45 seconds then move the dal with a spatula. It will take 3-4 minutes to break down the lentils into a batter-like consistency. Just add a little water (3 to 6 tablespoons) to facilitate processing. Add the rest of the ingredients and stir for a minute to combine. Check the aeration of the dough. (drop half a teaspoon of batter into a cup of water. The batter should float on top). If not well aerated, transfer the thick batter to a bowl and whisk several times with a large spoon, then check again. The batter should be thick and pasty but also slightly bubbly.

Place the dough in a loaf pan lined with parchment paper. Spray oil on top and even it out with a light hand so that the air in the batter is not forced out. (ALSO READ Snack recipes: 3 easy-to-prepare Indian snack recipes for your children).

Preheat oven to 395 degrees F. Bake for 45 minutes. Cover the bread with another parchment after the first 15-20 minutes by placing the parchment on the bread pan. Reduce temperature to 375 degrees F after 45 minutes, remove parchment paper and bake an additional 10 to 15 minutes or until it sounds hollow when tapped.

Cool completely before slicing. (Approximatly one hour). Bread slices easier the next day. Refrigerate bread for up to 5 days in an airtight container. The bread crust is crisp on the first day and softens as it rests due to the humidity. Humidity in the storage container after one day is normal. You can use bread with chutney toppings or simple sandwiches.

Mini vegetarian pizza

Mini vegetarian pizza

Mini vegetarian pizza

Ingredients for pizza dough

150g wholemeal spelled flour

350g strong white flour

1 ½ teaspoon fast-acting dry yeast

½ teaspoon of salt

1 tablespoon olive oil

Ingredients for the tomato sauce

1 can of crushed tomatoes

1 small clove of garlic

Pinch of dried thyme

Ingredients for the fillings

160 g grated cheddar and mozzarella cheese

1 red bell pepper cut into strips

1 yellow bell pepper cut into strips

1 zucchini, sliced ​​or spiralized

1 small package of cherry tomatoes, halved

A handful of pitted olives

1 can unsalted sweet corn, drained


To make the dough, put the two flours in a large bowl, then stir in the yeast and salt. Make a well, pour 400 ml of lukewarm water and olive oil into it and mix with a wooden spoon until you obtain a soft and fairly moist dough. Mix with light kneading in the bowl, then turn out onto a lightly floured surface and knead for 5 minutes until smooth. Cover with a tea towel and set aside. Let the dough rise if you have time but it is not essential for a thin dough.

To make the sauce, combine the tomatoes, garlic and thyme and some seasoning, either in a food processor or using a hand blender.

Heat the oven to 240C/220C fan/gas 8. Prepare the toppings in bowls so your kids can decorate their own.

If the dough has had time to rise, knead it a little in the bowl, then divide it into four balls. On a floured surface, roll out two of the balls into wide circles using a rolling pin. The dough must be very thin because it will rise in the oven. Lift them onto two floured baking sheets or pizza pans.

Smooth the sauce over the bases with a spoon. Sprinkle with cheese, then start making the faces. Zucchini rings make great eyes or cheeks, halved zucchini rings can be used for ears and spiralized zucchini for hair. Pepper strips are good for eyebrows and mouth while olives and halved cherry tomatoes make great eyes or earrings. Sweet corn can be used for teeth or freckles. Let their imaginations run wild.

Bake for about 10-15 minutes until crispy. You will want to swap out the pizzas on a lower shelf halfway through the cooking time.

Repeat for the second two pizzas or freeze the dough balls in two separate freezer bags, along with any remaining sauce in a sealed container.


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