Tip: All flours should be sifted before use. When sifting Golden Cloud Brown Bread Flour and Krackley Wheat, tip the bran left in the sieve back into the flour. Sifting works air into the flour which results in lighter and fluffier baking results.

Golden Cloud Flours:

Golden Cloud Cake Flour:

This is a versatile refined flour that can be used for delicate cakes, pastries, biscuits, light-textured breads and rolls.

Golden Cloud Self-raising Flour:

This is Golden Cloud Cake Flour ready mixed with the correct measurement of raising agents. Golden  Cloud Self-raising Flour is suitable for quick mixes such as scones, muffins, quick breads, crumpets and waffles.

Golden Cloud White Bread Flour:

Golden Cloud White Bread Flour is not as refined as cake flour and can be used in breads, scones, muffins and fruit type cakes. The flavour and texture of breads and foods baked with Golden Cloud White Bread Flour will be slightly more chewy or elastic to those baked with cake flour.

Golden Cloud Brown Bread Flour:

This is Golden Cloud White Bread Flour mixed with fine wheat bran. This flour has a coarser texture than Golden Cloud White Bread Flour and is used in breads, rolls, scones and muffins. Add Golden Cloud Brown Bread Flour to savoury tart pastries for a crispier result.

Golden Cloud Krakley Wheat:

This is bread flour mixed with crushed wheat. This flour is great to use in rusks and breads. Mix Golden Cloud Krakley Wheat with a half or quarter of Golden Cloud Cake or White Bread Flour to ensure lightness and moist baking results.

Golden Cloud Semolina:

Golden Cloud Semolina is a granular wheat. It can be used as a breakfast porridge, and it adds great texture and flavour to biscuits, breads, desserts, tarts and pie fillings. It is a wonderful thickening agent too.

Golden Cloud Ready Mixes:

Golden Cloud ready Mixes are the quick & easy, affordable, and flop proof way to get that delicious homemade taste – and get it right every time. They are so versatile, and you can really get creative with them if you feel like adding your personal touch.

Golden Cloud Pancake Mix:

This convenient mix is extremely economical. One cup (140 g) makes up to 10 pancakes.
Golden Cloud Pancake Mix comes in a 1 kg pack and yields around 70 pancakes depending on size. The pancake is delicious served with sweet and savoury fillings alike.

Golden Cloud Cape Style Bread Mix:

This mix creates a very moist loaf with little effort and is filled with sunflower seeds. Serve with pâtés, jams or your favourite soup or stew.  You can choose to bake a large loaf or small individual loaves – a single 1kg packet makes 2 large loaves.

Golden Cloud Scone Mix:

The Golden Cloud Scone Mix comes in a 1kg pack and makes two batches of 12 scones.  The fluffy and light scones can be prepared in no time at all. Serve with butter, jam, cream, grated cheese or pâté.

Golden Cloud Muffin Mixes:

Golden Cloud offers a range of muffin ready mixes for home baked convenience: Bran, Vanilla, Chocolate and Savoury, which is suitable for every occasion. Golden Cloud Muffin Mixes come in 1kg packs and make 24 muffins.

Golden Cloud Vetkoek Mix:

Golden Cloud Vetkoek Mix comes in a 1kg pack and makes two batches of 15 vetkoek each. Vetkoek has never been this easy.

Golden Cloud Cookie Mix:

This easy to use Golden Cloud Cookie Mix produces scrumptious buttery cookies, which can be rolled in a log and sliced into round biscuits or rolled out and cut with shaped cookie cutters. A 1kg pack yields two batches of 50 cookies each.

Golden Cloud Cake Mixes:

Golden Cloud offers easy to prepare Vanilla and Chocolate Cake Mixes. Each pack makes a 20 cm double layer cake, and icing sugar is included to make butter icing for the cake.  Golden Cloud Cake Mixes are suitable for baking for every occasion.
Baking Powder
Baking powder is a commercial mixture of cream of tartar and sodium bicarbonate. Baking powder creates a chemical reaction with the heat and moisture which releases bubbles in the batter when baking. This causes the cake to rise and gives it a light and fluffy texture.


Eggs determine the colour, flavour, lightness and binding of the cake mixture. Use eggs at room temperature since they can be beaten to a greater volume and give cakes lighter texture. Recipes in this book were tested with extra-large eggs that weighed 60 g in the shell.

When creaming eggs and sugar together, beat the eggs until light yellow in colour before gradually adding the sugar. Always add the sugar just a spoon at a time; beating well after each addition. This will ensure that the sugar dissolves.
Fat/ Shortening


Butter is the best to use in terms of flavour for almost all kinds of baking. Margarine can also be used but does not give comparable taste results. When using margarine for baking, always use brick margarine and not tub margarine. Tub margarine has a higher water content and will result in texture problems with your baking. 

Salted Butter – Salted butter can be used in most recipes when baking.
Unsalted Butter – Most recipes use salted butter but when a recipe specifically requests unsalted butter to be used it should not be replaced by salted butter as this affects the taste of the food. Unsalted butter is used in delicate flavoured desserts and specialised cakes.


Some recipes require oil instead of butter or margarine. Use sunflower oil unless otherwise stated.


When a recipe refers to sugar it is usually white granulated sugar. Should it be brown sugar, soft brown sugar or castor sugar, the recipe will specifically ask for it. Brown sugar adds a caramel flavour and darker colour to baking, while castor sugar dissolves easier than granulated sugar, which results in finer textured baking results.

When creaming eggs or butter with the sugar, ensure that the sugar is dissolved completely before adding the remaining ingredients. Cream the butter and sugar until light and creamy. Add spoonfuls of sugar at a time beating vigorously between each addition. Un-dissolved sugar can cause a cake to form speckles on its surface or go crusty on the outside when baked.


Use all liquids – such as milk, fruit juice, water or wine; at room temperature. The liquid binds the ingredients but also acts as a raising agent. The steam that is caused by the liquid whilst baking helps the raising agent with the chemical reaction that causes baked goods to rise.

When adding the liquid to the dry ingredients in bread, scone or muffin recipes, only add two thirds of the liquid at first. The age of the flour will determine the amount of liquid that is required. Should the mixture require more liquid, add the remaining third of the liquid to the dry ingredients.