Pinecrest Bakers

Pinecrest Bakers A retail business specializing in producing and selling cakes ,muffin, cupcakes, sponges as well as other baked goods.

🍌 Banana Caramel MilkshakeIngredients • 2 ripe bananas — about 200g • 1½ cups cold milk — 360ml • 1 cup vanilla ice crea...
19/08/2026

🍌 Banana Caramel Milkshake

Ingredients
• 2 ripe bananas — about 200g
• 1½ cups cold milk — 360ml
• 1 cup vanilla ice cream — about 150g
• 2 tablespoons caramel sauce — 40g
• 1 teaspoon vanilla extract — 5ml
• ½ cup whipped cream — about 60g
• 2 tablespoons chopped peanuts or toffee bits — 20g
• Banana slices, for garnish
• Extra caramel sauce, for drizzling

Method

Add the bananas, cold milk, vanilla ice cream, caramel sauce and vanilla extract to a blender.

Blend until completely smooth and creamy.

Drizzle caramel sauce around the inside of your serving glass.

Pour the milkshake into the prepared glass.

Top generously with whipped cream.

Drizzle more caramel sauce over the whipped cream and sprinkle with chopped peanuts or toffee bits.

Garnish with banana slices and serve immediately with a straw.

Tip: For an extra-thick milkshake, freeze the banana pieces before blending and reduce the milk slightly.

💙 Blue Velvet Cake RecipeIngredientsFor the cake • 2½ cups all-purpose flour — 313g • 1½ cups granulated sugar — 300g • ...
19/08/2026

💙 Blue Velvet Cake Recipe

Ingredients

For the cake
• 2½ cups all-purpose flour — 313g
• 1½ cups granulated sugar — 300g
• ½ cup unsalted butter — 113g
• ½ cup vegetable oil — 120ml
• 3 large eggs
• 1 cup buttermilk — 240ml
• 1 tsp vanilla extract — 5ml
• 1 tbsp cocoa powder — 8g
• 1 tbsp blue gel food colouring
• 1 tsp baking powder — 4g
• ½ tsp baking soda — 3g
• ½ tsp salt — 3g
• 1 tbsp white vinegar — 15ml

For the cream cheese frosting
• 1 cup unsalted butter — 227g
• 2 cups icing sugar — 240g
• 8 oz cream cheese — 227g
• 1 tsp vanilla extract — 5ml
• 2–3 tbsp heavy cream or milk — 30–45ml

Method

Preheat the oven to 170°C (340°F). Grease and line three 8-inch cake pans.

Whisk together the flour, cocoa powder, baking powder, baking soda and salt.

Cream the butter, oil and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.

Mix in the vanilla and blue food colouring.

Add the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients. Mix gently until just combined.

Add the vinegar and fold through briefly. Do not overmix.

Divide the batter evenly between the prepared pans and bake for about 25–30 minutes, or until a skewer inserted into the centre comes out clean.

Allow the cakes to cool in the pans briefly, then transfer to a wire rack to cool completely.

For the frosting, beat the butter until creamy. Gradually add the icing sugar, then beat in the cream cheese and vanilla. Add a little cream or milk if needed for a smooth spreading consistency.

Level the cake layers if necessary. Place one layer on a cake board, spread with frosting, and repeat with the remaining layers.

Apply a thin crumb coat and chill until firm. Cover the cake with the remaining frosting and smooth the sides.

Decorate the top with blue cake crumbs and piped white frosting around the edges. Add blue crumbs around the bottom if desired.

Chill before slicing, then serve and enjoy! 💙🍰

🍓 White Chocolate & Berry Layered Mousse CakeIngredientsFor the chocolate biscuit crust • 2 cups chocolate cookie crumbs...
19/08/2026

🍓 White Chocolate & Berry Layered Mousse Cake

Ingredients

For the chocolate biscuit crust
• 2 cups chocolate cookie crumbs — 200g
• ⅓ cup melted butter — 75g

For the pink berry mousse
• 1½ cups whipping cream — 360ml
• ½ cup berry purée — 120g
• ½ cup white chocolate, melted — 90g
• ¼ cup icing sugar — 30g
• 1 teaspoon gelatin — 3g
• 2 tablespoons cold water — 30ml

For the berry jelly
• 1½ cups mixed berry/raspberry purée — 360g
• ¼ cup sugar — 50g
• 1 tablespoon lemon juice — 15ml
• 2 teaspoons gelatin — 6g
• 2 tablespoons cold water — 30ml

For the white chocolate mousse
• 2 cups whipping cream — 480ml
• 1½ cups white chocolate — 250g
• ½ cup milk — 120ml
• 1 teaspoon vanilla — 5ml
• 1½ teaspoons gelatin — 4.5g
• 2 tablespoons cold water — 30ml

For decoration
• Fresh raspberries
• Fresh blackberries
• White chocolate curls
• Freeze-dried berry powder or crushed berries
• Whipped cream

Method

Mix the chocolate cookie crumbs with melted butter and press firmly into the bottom of a lined square cake pan. Chill until firm.

Bloom the gelatin in cold water for about 5 minutes. Warm the berry purée gently, dissolve the gelatin into it, then allow it to cool slightly.

Whip the cream with icing sugar until soft peaks form. Fold in the cooled berry mixture and melted white chocolate gently. Spread over the chilled crust and refrigerate until set.

For the berry jelly, heat the berry purée, sugar and lemon juice. Add the bloomed gelatin and stir until completely dissolved. Cool slightly, pour over the pink mousse and chill until firm.

For the white chocolate mousse, bloom the gelatin. Heat the milk and dissolve the gelatin in it. Pour over the white chocolate and stir until smooth. Allow it to cool.

Whip the cream to soft peaks and gently fold in the cooled white chocolate mixture. Pour over the berry layer and smooth the surface.

Repeat the berry and white chocolate layers if you want the same dramatic striped appearance as the picture.

Mint Chocolate Oreo Cake 🍃🍫🍪IngredientsFor the chocolate cake2 cups flour — 250g¾ cup cocoa powder — 65g1½ cups sugar — ...
17/08/2026

Mint Chocolate Oreo Cake 🍃🍫🍪

Ingredients

For the chocolate cake

2 cups flour — 250g

¾ cup cocoa powder — 65g

1½ cups sugar — 300g

1½ tsp baking powder — 6g

1½ tsp baking soda — 7g

½ tsp salt — 3g

3 large eggs

1 cup buttermilk — 240ml

½ cup vegetable oil — 120ml

1 tsp vanilla extract — 5ml

1 cup hot water or hot coffee — 240ml

For the mint cream

2 cups whipping cream — 480ml

½ cup icing sugar — 60g

1 tsp vanilla extract — 5ml

½–1 tsp peppermint or mint flavor

A few drops green food coloring

½ cup crushed Oreo cookies — about 50g

For the chocolate ganache

½ cup chocolate — 85g

¼ cup whipping cream — 60ml

For decoration

Oreo cookies

Fresh mint leaves

Extra crushed Oreos

Method

Combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt in a bowl.

Add the eggs, buttermilk, oil, and vanilla. Mix until smooth. Gradually add the hot water or coffee and mix until you have a fairly thin batter.

Divide the batter between two greased and lined cake pans.

Bake at 170°C (340°F) for about 25–35 minutes, or until a skewer inserted in the center comes out clean. Allow the cakes to cool completely.

For the mint cream, whip the cold whipping cream with icing sugar and vanilla until fluffy and firm. Add the mint flavor and a little green food coloring. Fold in the crushed Oreos gently.

Level the cooled cake layers if necessary. Place one layer on a cake board and spread a generous amount of mint cream over it. Sprinkle with crushed Oreos.

Place the second cake layer on top and repeat the mint cream and Oreo layers. Continue until all the layers are stacked.

Cover the entire cake with the remaining mint cream and smooth the sides and top. Chill the cake until firm.

For the ganache, gently heat the whipping cream and pour it over the chocolate. Leave for a minute, then stir until smooth and glossy. Allow it to cool slightly.

Pour the ganache over the chilled cake, allowing it to drip naturally down the sides.

Decorate with mint

🍩 Soft Sugar-Coated DoughnutsIngredients • 4 cups all-purpose flour — 500g • ½ cup granulated sugar — 100g • 2¼ teaspoon...
12/08/2026

🍩 Soft Sugar-Coated Doughnuts

Ingredients
• 4 cups all-purpose flour — 500g
• ½ cup granulated sugar — 100g
• 2¼ teaspoons instant yeast — 7g
• ½ teaspoon salt — 3g
• 1 cup warm milk — 240ml
• 1 large egg
• ¼ cup butter, softened — 57g
• 1 teaspoon vanilla extract
• Vegetable oil, for frying
• 1 cup granulated sugar — 200g, for coating

Instructions

Combine the flour, sugar, yeast and salt in a large bowl.

Add the warm milk, egg and vanilla. Mix until a soft dough forms.

Add the softened butter and knead for about 8–10 minutes until the dough becomes smooth, soft and elastic.

Cover the dough and allow it to rise in a warm place for about 1 hour, or until doubled in size.

Roll the dough out on a lightly floured surface to about 1–1.5 cm thick.

Cut into doughnut shapes using a doughnut cutter or two round cutters.

Place the doughnuts on a lightly floured tray, cover and allow them to rise again for about 30–45 minutes.

Heat vegetable oil over medium heat. Fry the doughnuts in batches, turning them until both sides are evenly golden brown.

Remove and drain on paper towels.

While still slightly warm, roll each doughnut generously in granulated sugar.

Serve fresh and enjoy your soft, fluffy, sugar-coated doughnuts! 🍩✨

Marble Cake (Vanilla & Chocolate Swirl Loaf) RecipeIngredients • 250g all-purpose flour (about 2 cups) • 200g sugar (1 c...
03/08/2026

Marble Cake (Vanilla & Chocolate Swirl Loaf) Recipe

Ingredients
• 250g all-purpose flour (about 2 cups)
• 200g sugar (1 cup)
• 200g butter or margarine (¾–1 cup), softened
• 4 large eggs
• 120ml milk (½ cup)
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 3 tablespoons cocoa powder
• ¼ teaspoon salt

Method
1. Prepare the pan
• Grease and line a loaf pan with baking paper.
• Preheat oven to 170°C (340°F).
2. Cream butter and sugar
• Beat softened butter and sugar together until light and fluffy.
• Add eggs one at a time, mixing well after each addition.
• Add vanilla extract.
3. Add dry ingredients
• Mix flour, baking powder, and salt together.
• Gradually add the flour mixture into the batter, alternating with milk.
• Mix until smooth. Do not overmix.
4. Create the marble effect
• Divide the batter into two equal parts.
• Add cocoa powder to one half and mix until chocolate-colored.
• Spoon vanilla and chocolate batter alternately into the loaf pan.
• Use a skewer or knife to gently swirl the batter to create the marble pattern.
5. Bake
• Bake for 45–55 minutes or until a toothpick inserted in the center comes out clean.
6. Cool and serve
• Allow the cake to cool for 10–15 minutes before removing from the pan.
• Slice and enjoy your soft, moist marble loaf cake.

Baking tip: For a richer chocolate swirl, dissolve the cocoa powder with 1 tablespoon of warm milk before adding it to the batter.

🍦 Homemade Vanilla Ice Cream Recipe (with Crunchy Crumble)Ingredients • 2 cups heavy whipping cream (500ml) • 1 cup full...
01/08/2026

🍦 Homemade Vanilla Ice Cream Recipe (with Crunchy Crumble)

Ingredients
• 2 cups heavy whipping cream (500ml)
• 1 cup full cream milk (250ml)
• ¾ cup sugar (150g)
• 4 egg yolks (optional for richer custard-style ice cream)
• 2 teaspoons vanilla extract
• 1 vanilla pod (optional)
• ¼ teaspoon salt
• ½ cup crushed nuts or biscuit crumble (optional)

Instructions

1. Prepare the base
• In a saucepan, warm the milk, cream, sugar, and salt over medium heat until the sugar dissolves. Do not boil.
• If using a vanilla pod, slice it open and add it while heating.

2. Make it creamy
• Whisk egg yolks in a bowl.
• Slowly pour some warm cream mixture into the yolks while whisking.
• Return everything to the saucepan and cook on low heat until slightly thickened (it should coat the back of a spoon).

3. Add flavor
• Remove from heat and stir in vanilla extract.
• Allow the mixture to cool completely.

4. Freeze
• Pour into an ice cream container.
• Freeze for 4–6 hours or overnight.
• For a smoother texture, stir every 30–45 minutes during the first 2 hours of freezing.

5. Finish
• Scoop into a glass bowl.
• Add crushed nuts, caramel pieces, or biscuit crumble on top.

🍨 Result:

Rich, creamy homemade vanilla ice cream with a smooth texture and delicious crunchy bites.

BLACK FOREST CAKECake IngredientsAll-purpose flour – 3 cups (375g)Granulated sugar – 2½ cups (500g)Unsweetened cocoa pow...
25/07/2026

BLACK FOREST CAKE

Cake Ingredients

All-purpose flour – 3 cups (375g)
Granulated sugar – 2½ cups (500g)
Unsweetened cocoa powder – 1 cup (90g)
Baking powder – 2½ teaspoons
Baking soda – 2 teaspoons
Salt – 1 teaspoon
Eggs – 6 large
Vegetable oil – 1¼ cups (300ml)
Buttermilk – 1½ cups (360ml)
Hot coffee or hot water – 1½ cups (360ml)
Vanilla extract – 2 teaspoons

Chocolate Cake Preparation

Preheat oven to 170°C. Grease and line three 8-inch cake pans.
Mix flour, cocoa powder, baking powder, baking soda, salt, and sugar in a large bowl.
Whisk eggs, oil, buttermilk, and vanilla in another bowl.
Add wet ingredients to dry ingredients and mix until smooth.
Slowly stir in hot coffee or water. Batter will be thin.
Divide batter evenly into prepared pans.
Bake for 30–35 minutes or until a toothpick comes out clean.
Allow cakes to cool completely before assembling.

Cherry Filling

Pitted cherries – 3 cups (450g)
Sugar – ½ cup (100g)
Cornstarch – 2 tablespoons
Water – ¼ cup (60ml)
Cherry syrup or juice – ¼ cup (60ml)

Cook cherries, sugar, water, and cherry juice on medium heat.
Mix cornstarch with a little water and add to cherries.
Cook until thick and glossy.
Cool completely before use.

Whipped Cream Frosting

Cold whipping cream – 4 cups (960ml)
Powdered sugar – 1 cup (120g)
Vanilla extract – 2 teaspoons

Whip cream until soft peaks form.
Add powdered sugar and vanilla, then whip to stiff peaks.
Keep chilled until needed.

Chocolate Shavings (Optional)

Dark chocolate – 200g

Grate or shave chocolate using a peeler and set aside.

Assembly

Place first cake layer on cake board.
Brush lightly with cherry syrup if desired.
Spread whipped cream, then add cherry filling.
Place second layer and repeat filling.
Top with third layer and frost entire cake with whipped cream.
Decorate with chocolate shavings and cherries.

Funfetti CakeIngredientsFor the Cake • 450g all-purpose flour • 20g baking powder • ½ tsp salt • 300g unsalted butter, s...
22/07/2026

Funfetti Cake

Ingredients

For the Cake
• 450g all-purpose flour
• 20g baking powder
• ½ tsp salt
• 300g unsalted butter, softened
• 400g granulated sugar
• 6 large eggs
• 2 tbsp vanilla extract
• 360ml whole milk
• 120g rainbow sprinkles (jimmies)

For the Vanilla Buttercream
• 500g unsalted butter, softened
• 1kg icing sugar, sifted
• 2 tbsp vanilla extract
• 4–6 tbsp milk or cream
• Pinch of salt

For Decoration
• Extra rainbow sprinkles
• Funfetti crumbs (optional)

Method

Grease and line three 8-inch cake pans. Preheat oven to 175°C.

In a bowl, whisk together flour, baking powder, and salt.

In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Mix in vanilla extract.

Add the flour mixture and milk alternately, beginning and ending with the flour mixture. Mix until just combined.

Gently fold in the rainbow sprinkles.

Divide the batter evenly among the prepared pans and bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.

Allow cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

For the buttercream, beat butter until creamy. Gradually add icing sugar, then vanilla, salt, and enough milk to achieve a smooth, spreadable consistency.

Place one cake layer on a cake board and spread a layer of buttercream. Repeat with the second layer and top with the third layer.

Apply a thin crumb coat and chill for 20 minutes. Cover the cake with the remaining buttercream and smooth the sides.

Decorate with rainbow sprinkles around the sides and top.

Yield: One 8-inch, 3-layer cake (12–16 servings).

Luxury Oreo Cupcakes 🖤Rich dark chocolate cupcakes filled with crushed Oreos, topped with the smoothest Oreo vanilla but...
18/07/2026

Luxury Oreo Cupcakes 🖤

Rich dark chocolate cupcakes filled with crushed Oreos, topped with the smoothest Oreo vanilla buttercream… soft, moist, bakery-style and absolutely addictive.

Makes 12–14 cupcakes.

For the Chocolate Oreo Cupcakes

Ingredients

* 180g all-purpose flour
* 60g dark cocoa powder
* 180g granulated sugar
* 80g brown sugar
* 1 tsp baking soda
* ½ tsp baking powder
* ½ tsp salt
* 2 large eggs
* 120ml vegetable oil
* 180ml buttermilk
* 120ml hot coffee (or hot water)
* 1 tsp vanilla extract
* 10 Oreo cookies, roughly crushed

Method

1. Preheat oven to 170°C. Line cupcake tray with liners.
2. In a bowl, whisk together:
flour, cocoa powder, sugars, baking soda, baking powder and salt.
3. Add eggs, oil, buttermilk and vanilla. Mix until smooth.
4. Pour in hot coffee slowly and mix gently. Batter will be slightly thin.
5. Fold in crushed Oreos.
6. Fill cupcake liners ¾ full.
7. Bake for 18–22 minutes or until a toothpick comes out with a few moist crumbs.
8. Let cool completely before frosting.

Luxury Oreo Buttercream 🤍

Ingredients

* 250g unsalted butter (soft but cool)
* 450g icing sugar, sifted
* 2 tbsp heavy cream or whipping cream
* 1 tsp vanilla extract
* 8–10 Oreo cookies, finely crushed
* Tiny pinch of salt

Method

1. Beat butter for 5–7 minutes until very pale and fluffy.
2. Add icing sugar gradually.
3. Add cream, vanilla and salt.
4. Beat another 3–5 minutes until silky smooth.
5. Fold in finely crushed Oreos.

For the Luxury Finish

Top with:

* Mini Oreos
* Oreo crumbs
* Chocolate drizzle
* Crushed dark chocolate
* Gold sprinkles if you want extra luxury vibes

Pro Bakery Tips 👩🏽‍🍳

* Use dark cocoa for that deep Oreo flavor.
* Hot coffee enhances the chocolate taste without making it taste like coffee.
* Don’t overcrush the Oreos in the buttercream or piping becomes difficult.
* Chill frosted cupcakes for 10 minutes before serving for a firmer luxury finish.

Address

Kamagut
Nairobi

Opening Hours

Monday 09:00 - 17:00
Tuesday 09:00 - 17:00
Wednesday 09:00 - 17:00
Thursday 09:00 - 17:00
Friday 09:00 - 17:00
Saturday 09:00 - 17:00

Telephone

+254705745722

Website

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