These are the recipes the Clover Mamas Afrika tried and tested at the Beginners Cooking & Baking course.

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875ml cake flour
30ml baking powder
2ml salt
500ml water
150ml sunflower oil
150ml cacao
6 eggs, room temperature
750ml sugar
30ml Clover Mooi River Salted Butter, melted

Makes: One Large Cake

1. Preheat oven to 180°C
2. Line a beer box with foil and grease with the butter
3. Sift the flour, baking powder and salt together and set aside
4. Heat the water, oil and cacao together in a heavy-based saucepan. Bring to the boil and allow to cool to room temperature
5. Beat the eggs and sugar together until light and creamy. Gradually add the dry ingredients and mix through. Add the water mixture and mix through
6. Pour into the lined and greased box and bake for 35-40 minutes or until a skewer comes out clean when inserted
7. Allow cake to cool and decorated with icing of choice

Makes: One Large Cake

125ml Clover Mooi River Salted Butter
250ml sugar (200g)
2 eggs, room temperature
500ml cake flour (280g)
5ml baking powder
250ml fruit cake mix (150g)
10 ml grated orange rind
5ml bicarbonate of soda
250ml Clover Danone Inkomazi

125ml sugar (100g)
125ml Clover Krush 100% Orange Fruit Juice blend
30ml lemon juice
5ml grated orange rind

1. Preheat oven to 180°C.
2. Cream the butter and sugar together. Add the eggs one at a time, beating well after each addition, until light and fluffy.
3. Sift the flour and baking powder together and gradually add to the egg mixture. Add the fruit cake mix and orange rind.
4. Mix the bicarbonate of soda into the Inkomazi and add to the batter.
5. Spoon mixture into a greased 22cm ring cake tin and bake for 45-50 minutes or until a skewer comes out clean when inserted.
6. For the syrup: mix all the ingredients together in a heavy-based saucepan. Bring to the boil and boil for 2 minutes
7. Remove cake from oven and spoon syrup over hot cake.
8. Decorate with extra grated lemon rind

Makes: One Large Cake

250ml cake flour
15ml baking powder pinch of salt
30ml cocoa
200ml sugar
125ml sunflower oil
125ml water
5ml vanilla essence
3 ex-large eggs, separated

100g white / dark / milk chocolate or cooking chocolate
25ml cream or Clover Full Cream fresh milk
Hundreds and thousands 

1. Pre-heat oven to 190°C
2. Sift all the dry ingredients together
3. Add the oil, water and essence and beat until smooth
4. Beat in the egg yolks until just mixed through
5. Beat the egg whites until soft peaks form. Lightly fold into the batter until mixed through
6. Line a medium loaf tin (280 mm X 110mm X 65mm OR 225mm X 125mm X 80mm) with greaseproof paper. Or grease a 220-260mm springform cake tin with butter
7. Pour the batter into the loaf or springform tin and bake for 35 minutes or until skewer comes out clean when tested
8. Switch off the oven and allow cake to cool in oven for 5 minutes. Remove from oven and cool in tin for a further 5 minutes
9. Loosen the sides of cake and turn out onto a wire rack. Remove paper and allow to cool completely
10. For the topping: Place the broken chocolate and cream / milk in a double boiler or a glass bowl over boiling water. (make sure that the container or glass bowl does not touch the water!) Heat mixture stirring continuously until softened. Beat with a whisk until a smooth mixture and pour over the cake. Spread evenly over the top with a spatula and allow streaks to run down the sides. Sprinkle with hundreds and thousands. 

Makes: 1 double layer cake

3 eggs
250ml sugar
5ml vanilla essence
400ml cake flour
2ml salt
12,5ml baking powder
37,5ml Clover Mooi River Salted Butter
150ml Clover Full Cream fresh milk

1. Preheat oven to 200°C.
2. Beat eggs, sugar and vanilla together.
3. Sift the flour, salt and baking powder together. Add to egg mixture.
4. Heat butter and milk in a heavy-based saucepan until butter melts. Add to flour mixture and mix well.
5. Divide batter between 2 greased 20cm cake tins. Bake for 20 minutes until cake springs back.
6. Allow cake to cool in tins before turning out onto a wire rack.
7. Decorate with icing of choice (see below)

Makes: 1 cake

175ml Clover Danone Smooth Yoghurt
175ml sunflower oil
350ml sugar
525ml cake flour
7ml baking powder
3 eggs
pinch of salt

1. Preheat oven to 160°C
2. Measure all ingredients into a large mixing bowl. Beat with an electric beater on medium speed for 3 minutes
3. Pour mixture into a greased deep 20 cm baking tin
4. Bake for 50-60 minutes. Allow to cool slightly before turning out onto a wire rack to cool completely
5. Dust with icing sugar or top with glacé icing (see below)

Makes: 24 cup cakes

125g Clover Mooi River Salted Butter
200ml castor sugar (170g)
5ml vanilla essence
2 eggs
500ml self-raising flour (280g)
2ml salt
200ml Clover Full Cream fresh milk 

1. Place 24 paper cookie cases on a baking sheet or in muffin tins
2. Cream butter and sugar until smooth and creamy. Add essence and eggs, beating well after each addition. Fold in sifted flour and salt alternately with milk
3. Spoon into paper cases until three-quarters full. Bake in a preheated oven at 200°C for 12-15 minutes
4. Allow to cool completely and decorate with one of the icings below

Granadilla Icing

12ml soft Clover Mooi River Salted Butter
310ml icing sugar
60g granadilla pulp

1. Cream butter, icing sugar and granadilla pulp until light and creamy, and of a spreadable consistency
2. Spread icing in an even layer on top of cup cakes

Orange Icing

30ml Clover Mooi River Salted Butter
250ml icing sugar
2ml grated orange rind
25ml orange juice

1. Cream butter, icing sugar and rind together. Add enough juice to make mixture light and creamy, and of a spreadable consistency
2. Spread icing in an even layer on top of cup cake