🎂 Pretoria, South Africa

Carmen's
Cakes

Baked with Love 🩷

A qualified chef's baking journal — documenting everything on my Whisk List and everything I simply Knead to make. From classic French pastry to South African favourites.

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Every baker has a bucket list of recipes they've been meaning to try. This is mine — from dreamy pavlovas to technically daunting choux pastry. Ticking them off one by one.
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Featured Recipe

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📋 Whisk List #1
📋 Carmen's Whisk List
Classic French Profiteroles with Dark Chocolate Ganache
Choux pastry has always slightly intimidated me — it sounds so French, so fancy, so difficult. Turns out it's pure magic. Filled with fresh whipped cream and dipped in glossy dark chocolate.
⏱ 90 mins👤 Serves 20⭐ Intermediate
Read Recipe
📋 Whisk List
⏱ 2 hrs👤 8 servings
Poppy Seed Pavlova with Granadilla Curd
Crispy outside, pillowy inside. Topped with fresh granadilla curd and whipped cream.
DessertSouth African
→
😄 Kneads This
⏱ 1 hr👤 10 slices
Lemon Poppy Seed Loaf with Lemon Drizzle
I Kneaded this the moment I saw it. Perfectly moist with a zingy lemon drizzle.
LoafCitrus
→
📋 Whisk List
⏱ 2 hrs👤 12 servings
Chocolate Fudge Cake with Fresh Strawberries
Life is too short to say no to cake. Rich chocolate layers with silky fudge frosting.
CakeChocolate
→
Carmen

Hi, I'm Carmen! 🩷

I'm a qualified chef based in Pretoria who has been baking her way through life for years. This blog is my space to document everything on my Whisk List and everything I simply Knead to make.

Everything here is made from scratch, with real ingredients and a whole lot of heart. Baking is my love language. Custom cake orders coming soon! 🎂

👩‍🍳 Qualified Chef 📍 Pretoria, SA 🎂 Custom Cakes Coming Soon
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📋 Whisk List #1

Classic French Profiteroles

with Dark Chocolate Ganache & Fresh Whipped Cream

Prep Time
45 min
Cook Time
25 min
Servings
20 pcs
Level
Intermediate

Choux pastry has always slightly intimidated me — it sounds incredibly French and fancy and difficult. And honestly? It kind of is. But also kind of isn't. The moment those little puffs came out of the oven, golden and hollow and perfect, I finally understood why this has been on my Whisk List for so long.

Ingredients

125mlWater
60gButter, cubed
75gPlain flour, sifted
2Large eggs, beaten
PinchSalt
300mlFresh cream
200gDark chocolate (70%)
150mlFresh cream (ganache)
1 tspVanilla extract
1 tbspIcing sugar

Method

1
Preheat your oven to 200°C. Line two baking trays with parchment paper.
2
Bring water and butter to a rolling boil, ensuring butter is fully melted first.
3
Off heat, add flour and salt all at once. Beat vigorously until the dough forms a smooth ball and leaves the sides of the pan.
4
Cool 5 minutes then gradually beat in eggs — a little at a time — until glossy and thick.
5
Pipe 3cm rounds onto trays. Smooth peaks with a damp finger.
6
Bake 22–25 min — do NOT open oven. Pierce each puff immediately after baking. Cool completely.
7
Make ganache: pour hot cream over chopped chocolate, rest 2 min, stir until glossy.
8
Whip cream with vanilla and icing sugar to stiff peaks. Pipe into each puff.
9
Dip in ganache or drizzle generously. Serve immediately or refrigerate up to 2 hours.
Carmen's Tip 🩷Add eggs slowly — rushing splits the dough. It's ready when it falls off the spoon in a slow, thick ribbon.
Make Ahead ✨Unfilled puffs keep for 1 day. Re-crisp at 180°C for 5 minutes before filling.

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