Cake Cream

8/12/2019 Cake Cream

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Classic Vanilla Buttercream Frosting:Classic American Buttercream frosting. This recipe uses powdered sugar, butter,vanilla and milk. This is a great recipe for decorating and piping on cupcakes and cake.Ingredients:1 cup unsalted butter (2 sticks or 1/2 pound), softened (but not melted!) Idealtexture should be like ice cream.3-4 cups confectioners (powdered) sugar, SIFTED1/4 teaspoon table salt1 tablespoon vanilla extractup to 4 tablespoons milk or heavy creamInstructions:Beat butter for a few minutes with a mixer with the paddle attachment on mediumspeed. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (sothe sugar doesnt blow everywhere) until the sugar has been incorporated with thebutter. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.----------------------------------Ingredients for Egg less Chocolate Cake

All Purpose flour 3 cups

Castor Sugar 2 cupsCocoa Powder 1/2 cupBaking Powder 2 tspSalt 1 tspOil 3/4 cupVinegar 2 tspVanilla extract 1 tspCold water 2 cups

If u don't have castor sugar simply put the granulated sugar in blender n use.

MethodPreheat oven to 350 degree F and grease two 9 inch pans with butter or baking spray and keep aside.Take a large mixing bowl,sift all the dry ingredients(flour,cocoa,baking powder,salt,sugar) together in to the bowl and mix well.Then add oil to the dry ingredients and mix well (using large whisk).After that add vanilla,vinegar and mix well.Now add cold water slowly and keep stirring .Mix everything well ,make sure theres no lumps in the batter and pour into the g

reased cake pans .Bake for 35-40 minutes.(check by inserting a toothpick or knife,inserted knife should come out clean).After that remove from the oven,wait for sometime and allow to cool on rack.when it cool down completely , slice it n enjoy with or without icing.For chocolate icing the recipe follows:

Ingredients for Chocolate butter cream IcingButter 1/2 cup


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Vegetable Shortening 1/2 cupCocoa powder 3/4 cupVanilla extract 1 tspMilk 3-4 tbspconfectioner's sugar 3 cups (or more to ur taste)MethodTake a mixing bowl,cream the butter nad shortening using electric mixer till itget creamy n fluffy.Then add cocoa and vanilla and beat in medium for few seconds.and add sugar 1/2-1 cup at a time and beat thoroughly.After adding all the sugar ,icing will be dry ..now add milk and beat well tillu get creamy n fluffy icing.You can add more or less milk to get your desired consistency.You can also avoid shortening and do with full butter with the same other remaining ingredients.

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Ingredients

Serves: 82 cups Maida1 tsp Baking Powder1/2 tsp Soda

1 cup Cotted Cream (Malai)1 cup Sugar powder1 cup Milk Powder1 cup Milk1 tsp Ghee1 Pinch Salt4-5 drops Lemon juice1 Tsp Tutti Fruti (Optional)2 tsp Coco Powder4 tsp Choclate Powder1 tsp Bournvita

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Chocolate cake without eggIngredients

Serves: 82 cups Maida1 tsp Baking Powder1/2 tsp Soda1 cup Cotted Cream (Malai)1 cup Sugar powder1 cup Milk Powder1 cup Milk1 tsp Ghee1 Pinch Salt

4-5 drops Lemon juice1 Tsp Tutti Fruti (Optional)2 tsp Coco Powder4 tsp Choclate Powder1 tsp Bournvita

Directions

Prep:15min Cook:1hr Ready in:1hr15min1.In a large bowl sift together the flour, baking powder, baking soda & Mix Well


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.2.In a separate bowl take all remaining ingredients and mix well or grind in grinder.3.Now Batter is Prepared . Now Gradually add these maida mixture and tutti frutiand mix well in one direction.4.Preheat the oven at 350F/180C for 15 minutes. Lightly grease a 913 inch pan5.Pour the batter in the prepared pan and tap the pan to even it out and break the air bubbles if any.6.Bake it for 25-35 minutes. The first time I baked this eggless cake I checkedit for doneness after 30 minutes and felt that I could have taken it out 2-3 minutes earlier.7.The bottom had started to brown more than it is required to. So I did that thenext time and took the pan out the oven after 27 minutes itself and the cake turned out to be perfect.8.Transfer the pan to a cooling rack and remove the cake after 15-20 minutes. Place the cake on the rack for it to cool down completely before slicing it.--------------------Made this Egg less vanilla cake few days back for our Wedding Anniversary.This vanilla cake recipe is very simple and taste delicious.This cake is perfect to dolayers and cream frosting.I have already shared a post about how to make fondant roses and i used those roses for deco.If you have any idea to make a cakes forvalentines day do try this cake with simple rose deco on topLets Proceed with the recipe.

Baking time: 25-30 minsBaking temp:180 degree CelsiusBaking tin size:7Heart shape tinIngredients:

1 cup Plain Flour

1/2 cup Sugar1 tsp Baking powder1/2 tsp Baking sodaA pinch Salt1/4 cup melted butter/Oil1 and 1/2 tsp Vanilla extract1/2 cup Milk

1 tbsp any vinegar

For Frosting:


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2 cups Non Diary Whipping Cream1/2 cup icing sugar

Method:

Pre heat the oven.Shift the Plain flour,baking powder,baking soda and add it in alarge mixing bowl.Add in the milk,salt and sugar,mix well till the sugar dissolves completely.Add in the melted butter.Finally add the vinegar and mix well.Grease the pan and transfer the cake mix.Bake it at 180 degree Celsius for about25-30 minutes.Once done remove it from the oven and cool down.

Remove the grease paper and cool the cake completely before frosting.Mean whilebeat the whipping cream with icing sugar.Layer the cake into 2 and apply the frosting all over the cake.Pipe the sides and corners of the cake.Arrange the roses at one heart and then pipe the leaf deco at the corners of theroses.On the other heart i wrote the Anniversary wordings.You can change and write your own wordings

Here is the basic vanilla cake with cream frosting is ready to taste

My Notes:1. If the consistency of this cake batter is too thick then add a tbsp of milk and mix well.Dont add water it makes your cake to break.2. Instead of butter you can use any odorless oil.3.For Eggless chocolate cake you should replace 1/3 cup of flour into cocoa powder,shift it and then add it.4.If you want to make it in vegan version then you can replace the milk into almond milk or soy milk.----------------------

Ingredients:

1 cup All purpose Flour / Maida1/4 cup Oil1/3 cup Sugar3 tbsp unsweetened Cocoa Powder3/4 cup hot water1/4 tsp Baking Soda1/2 tsp Baking Powder1 tbsp Lemon Juice1/4 tsp Vanilla Essence


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MethodMix together Oil, Sugar, water and vanilla essence in mixing bowl.Stir in all wet ingredients well until sugar is dissolved.Sift all dry ingredients maida, cocoa powder, baking powder, baking soda, in wetingredients.Mix dry ingredients well with wet ingredients.Preheat pressure cooker over medium heat for 5 mts.Grease cake tin well using cooking oil.In a cake mixture add lime juice, mix and immediately pour cake mixture in bakingtin.First put one empty pot in a pressure cooker and on the to of empty pot put caketin.Make sure that cake tin doesn't touch the bottom of the cooker.Cover with the lid without putting whistle on.Bake on medium heat for first 5 mts.Lower down the heat to low to medium and cook for 30 to 35 mts.After 30 mts leave the cake in hot cooker for 5 more minutes.After 5 mts insert a tooth pick in the middle of the cake, if it comes out clearthat means cake is done.If some batter sticks to the toothpick then continue to bake cake for 10 more minutes.Allow the cake to cool down for 10 minutes.After 10 minute run the knife around the edges of cake tin.

Pu one dish on the top of cake tin and flip this over.The cake should come out without sticking to the bottom of cake tin.Allow it to cool down on cooling rack before putting icing on cake.Serve just as it is or with dollop of cream or ice cream!TipsIf you are using thick bottom pressure cooker, in that case bake the cake over medium high heat only.Cooking time may vary depending on thickness of pressure cooker, temperature settings of stove.------------------------

Black Forest Cake Eggless Baking Without Oven

Prep time: 2 hours

Cook time: 30 mins

Total time: 2 hours 30 mins

Print

IngredientsDry Ingredients: All Purpose Flour 1 CupCocoa Powder 3-4 TbspPowdered Sugar CupBaking Soda Tsp


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Baking Powder TspWet Ingredients: Butter ? CupCondensed Milk CupVanilla Extract 1 TspMilk/Hotwater As requiredSalt 1-2 CupIcing: Whipping Cream 550-600mlPowder Sugar 5-6 TbspVanilla If desiredFiling: Red Cherries CupSyrup: Syrup from Cherry tin CupSugar 4 TbspShavings: Chocolate Bar As requiredRed Cherries for top 8-10

Instructions1.Sponge: Add the salt to a cooker, use a idli cooker or a normal cooker(without whistle). Then keep a rack, cover and heat in low flame!2.Take a bowl and add in the room temp. butter, beat it. Then add the sugar andcream until light and fluffy. Takes 2-3 mins! Now add condensed milk, whisk forgood 3-5 mins.

3.Take a sieve and sift in the flour, cocoa, baking powder, baking soda. Fold the flour into the wet ingredients using a spatula or a spoon.4.Slowly add in Milk or hot water and make a smooth dropping consistency batter.5.Apply butter to a cake tin preferably a 6? or 7?(depending upon height required) or a steel/aluminium container of such diameter. Then a butter paper(for smooth, perfect, cake!) in the bottom and again butter it.6.Add the batter to the cake tin and then tap it twice!7.Keep the tin in the cooker which must be preheated by now, Cover it and makesure its in low flame!8.Bake for 25-30 mins*. Check after 25 mins with a toothpick, if the toothpickcomes out clean, cake is ready! If not, bake for another 5 mins.9.After cake is baked, take it out and let it cool for 10 mins. Loosen the side

s with a knife and then transfer the cake into a plate then a cooling rack!10.Chocolate Sponge is ready.11.Icing: Chill a stainless steel bowl and a wire whisk in freezer for about 15-30 mins. Also make sure the cream is chilled!12.Add the chilled cream, powdered sugar and vanilla(i dont prefer) to the chilled bowl and whisk until soft peaks! Then keep the cream in the fridge for another 15-20 mins and then beat for 3-5 mins or until stiff peaks!13.Whipped Cream is ready!14.Filling: Take the cherries and crush them lightly to take the seed out!15.Syrup: Take out syrup from cherry tins. Add sugar to it and then heat untilsugar melts! Dont over heat, just until sugar melts.16.Shavings: Take dark compound chocolate bar and peel it with a peeler! Afterpeeling, freeze for 10 mins or more so that they get stiff and its easy to crush

and apply!17.Lets Assemble: Take 3-5 bowls and keep a plate over it. Or simply use a turntable!18.Cut cake into three layer horizontally by turning the table. Transfer the layers to a plate.19.Touch the turn table with cream to ensure safe decoration and then add the bottom sponge layer to it.20.Spread 3-4 tbsp of syrup to it. Spread a good inch layer of cream to it. Then some cherries. Now the middle layer, syrup, cream and cherries.21.Now the final layer, keep it upside down and then spread syrup!Take a big do


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llop of stiff cream and then spread it on top as well on sides. Then make it smooth! If crumbs are seen, do a crumb coat!22.Keep the cake in freezer for 10 mins(optional). Makes easier to transfer toserving base!23.Transfer the cake to Cake base using palette knife. Be careful!24.Now add the remaining cream to a piping bag fitted with a star nozzle. Pipewith circular motion on top which makes rosettes.25.And pipe and lift on bottom.26.Sprinkle chocolate shavings all over sides and top.27.A cherry on the top of each rosette!28.Its ready!

NotesCocoa Powder Quantity: It depends upon quality. I would recommend to use 3.5 tbsp!Milk/Hot water: You can use either one. I prefer both. About 2-3 Tbsp Milk and rest hot water. Using only milk can produce a milk chocolate type of taste!Baking Time: It depends upon the stove.. It can take upto 45 mins.. But dont overbake.. Once the toothpick comes out clear, switch off the flame and take it out! Overbaking can result into hard cake!

Usually Kirsch(Cherry Rum) is used in this cake as a syrup. We are making at home, so well use the cherry syrup from tin!You can use any of red cherries, black cherries, maraschino cherries. They are available in tins!----------

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Cake Cream