Vanilla and Butterscotch Cake !!!

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Again with a cake recipe . Often my readers ask me I don’t give them a egg less cake recipe . In my defence I say to them ….I don’t know how to bake them …lol….but baking with eggs always gives cakes it extra fluffiness …in my opinion . I surely have substitutes for egg and once I only used yoghurt and refined oil instead of eggs & butter but eggs always give edge to the softness of cake . My third cake order was a butterscotch cake . And I hate this flavour . But order is a order and I have to respect individual choices. But I was stubborn to bake a vanilla base and top it up with whipped cream and tossed it up with butterscotch syrup which was freshly prepared by me . Ha ha ha …and it was loved by all who ate it . Late in the night my cellphone rang and it was a thank you call . Phewwww…. what a relief ! The moral of the story is if you love something to eat you will automatically make it as per your choice and taste  and it will reflect the essence of your individuality …and that’s where you develop a niche ….a difference in approach and create wonders . I tried keeping the demand in order and priority but also created something different  not likely the old fashioned butterscotch cake . Keep trying ….keep innovating !!!

Ingredients : Vanilla cake base : 2 eggs, 1 cup refined flour, 1 cup powdered white sugar, 1 teaspoon vanilla extract , 1 cup butter , 1 teaspoon baking powder, 1/2 teaspoon baking soda.

Butterscotch Syrup : 50 g butter , 1 cup brown sugar powdered, 1 cup fresh cream .

Cake Icing : butterscotch sprinklers, Whipped cream as per requirement .

Servings : 6 to 7 pieces,

Method : Beat up butter sugar and egg till it doubles it volume and lighter in texture. add in vanilla extract . now mix all the dry ingredients for cake base and cut and fold to a smooth batter. grease a round baking tin and pour in the batter evenly. In a preheated oven bake the cake at 170 degrees centigrade for 25 to 30 minutes. Once baked take it out and cool it till it is okay to cut it . Preferably bake the cake one day before icing so that it doesn’t crumble on the day of icing.

For butterscotch syrup just heat butter and brown sugar together and melt them until it a thick dense liquid . Add in the fresh cream and whip it continuously to have a smooth syrup. It will be done after 5 minutes . Consistency should be smooth pouring .

Whip the cream in a cool room at the time of icing only .

Cut the cake into two halves but horizontally . top one base with whipped. put up the other base and slowly with help of a knife and smoother plate top it up with whipped cream and get a smooth layer on top. Use decorative nozzles to create fizz up and pour in the cooled syrup still flowing though on top and sprinkle butterscotch sprinklers . Cake is ready .

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Chocolate Fudge Cake !!!

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Today is a very special day …its my husbands birthday and i was quiet worried about baking a cake for him . It was 5 o’clock in the evening and I was still stuck in office. I thought I would never be able to make it , but destiny has its call …I somehow managed to reach home by 6 .30 pm  with all the ingredients in my hand . Now major thing was assembling ,baking and then icing. Gosh I should faint ….that’s what I felt that very moment. My mother-in -law came for the rescue and she helped me in assembling the things i need to bake. Then there was no stopping I just did it again. I love my family and their small little gestures to help me in time of crisis. They all settle with ease when I loose my temper I owe them a lot. So dear all…..I could finally manage for a midnight surprise the way I wanted for my Best Man ….Love you . Though we fight a lot we have our reasons to do so ….but we still Rock…!!!

Ingredients : 1 and 1/4 cup of refined flour, 1 &1/4 teaspoon of baking powder, 1/2 teaspoon of bicarbonate of soda,  3 cups  of grated dark chocolate, 1& 1/4 cup of unsalted butter, 1 cup of brown sugar, 3 eggs, 1 teaspoon of vanilla essence, whipping cream  1 cup, 200 ml fresh cream, Choco-chips, 1 cup chocolate syrup.

Servings : 2 Pound Cake. comes to 8 large pieces.

Method :  Its a step by step process follow the steps and its a dam easy job to bake this. Firstly sieve the refined flour and baking powder and baking soda and keep in aside. Now Melt the dark chocolate in a double boiler and keep it aside. With a electric beater firstly beat sugar and butter till it lightens up. Now beat the eggs till it develops soft peaks and just raises it volume to double. Add a bit of vanilla essence to it  and beat for 5 seconds again. Now mix sugar , butter and half of the melted dark chocolate together with light hands and later mix the beaten eggs to it gently. Slowly add on the baking powder, soda and refined flour mixture to it and cut and fold. Once the batter is ready Preheat the oven for 10 minutes in 170 degree centigrade and bake the cake for 30 to 35 minutes.  For icing prepare chocolate gnash by just mixing rest of the melted chocolate and 200 ml of fresh cream . Once the cake is baked cool it in room temperature and ice it with chocolate gnash. Use any decorative icing nozzle and decorate it with whipped cream and chocolate syrup mixture in the way you want. Top it with choco-chips.

Whoof …..hard work pays…!!!