Learn to Make Trendy 2025 Cakes Easily

To begin, preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit). In a mixing bowl, combine the ground pistachios and flour. Set aside. In another bowl, whisk together the honey, yogurt, egg, and baking powder until well combined. Slowly fold in the dry ingredients until just mixed.

Pour the batter into a greased cake tin and bake for 30-35 minutes. To check doneness, insert a toothpick—if it comes out clean, the cake is ready. Let it cool before removing from the tin.

For the Coffee Tres Leches, start by brewing your coffee and letting it cool. In a mixing bowl, combine the evaporated milk and sweetened condensed milk. Whisk until smooth. Once your cake is cooled, cut it into squares and carefully soak each piece in the coffee mixture.

Allow the cake to absorb the liquid for at least 30 minutes before serving to enhance its flavor.

Begin by whipping the egg whites in a clean bowl until stiff peaks form. Gradually add sugar while continuing to whip until glossy. Stir in the vinegar. Spread the meringue on a baking sheet lined with parchment paper, making a circular layer.

Bake at a low temperature (120 degrees Celsius or 250 degrees Fahrenheit) for 1.5 hours or until the pavlova is crisp. Once cooled, top with whipped cream and scatter your mixed red berries over the top.

To create the Cocoa Banana Crisp, first mash the ripe bananas in a bowl until smooth. Add the cocoa powder and mix well. Gently fold in the crisp rice cereal until evenly coated.

Drop spoonfuls of the mixture onto a lined baking sheet and bake at 180 degrees Celsius (350 degrees Fahrenheit) for about 15-20 minutes until crispy. Allow to cool before serving to keep the crunch.