Katrina De Silva

Biscoff cookies (300g) • Biscoff spread (350g) • chocolate (200g) • shredded coconut (170g) • white chocolate, cut into tiny pieces (100g) • condensed milk (160g) • Optional: almonds, toasted, to hide inside each truffles

Use two inch 7 inch (8cm) or 8 inch (20cm) cake pans • all-purpose flour • Sugar • medium eggs • lemon juice • Zest of 2 lemons • softened butter • salt • Baking powder • vanilla extract • Yellow and green gel food coloring • Apricot jam •

butter • semisweet chocolate chips • large eggs • all purpose flour • unsweetened cocoa powder • salt • sugar • chocolate 70% cocoa • Unsweetened coffee depending on your preference

Chocolate Cake: • all purpose flour/ cake mix (for a easier procedure) • granulated sugar • unsweetened natural cocoa powder • baking soda • salt • egg- at room temperature • buttermilk • vegetable oil (optional) • vanilla extract • hot or warm water (optional) • unsalted butter- softened to room temperature •

For the Red Velvet Cake • All purpose flour • Baking Soda • salt • Unsweetened Cocoa Powder • Sugar • Vegetable or canola oil • Unsalted butter, melted • large eggs • Buttermilk • vinegar • vanilla extract •

Flour • Baking Powder • Baking Soda • Salt • Butter, softened • Oil • Sugar • room temperature eggs • Buttermilk (more if needed) • vanilla extract • butter, softened • Heavy cream, cold •