Vanilla and Butterscotch Cake !!!

DSC_1780

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 .

DSC_1789

Advertisements

Classic Chocolate Cake with Sesame Shards !!!

DSC_1755

Baking a cake is the first step and baking a chocolate cake is a mandatory step. I completely have fetish for chocolate …. the cocoa smell itself ignites the craving within . Now to bake a chocolate cake is traditional but to improvise it with different elements just adds on the X factor . Hungerstruck is not a brand yet but I have few ardent followers in my friend circle who are always looking to give me business …love you guys . There was a party organised within office to bid adieu to our dear boss . Now who was the bake chef …..tadddaaaa ….Hungerstruck ! I slogged for like 3 to 4 hours after work and tonnes of passing worksheets plus long travelling hours and still  managed to finish my first official cake order. Phewww ….I am not done yet ! Do enjoy reading the recipes and my teeny weeny little Hungerstruck stories ….there will be more of such stories in future …Amen !

Ingredients :

For the base cake :  1 & 3/4 th cup of refined flour , 1/4 cup cocoa powder, 1 teaspoon baking soda , 1 teaspoon baking powder, 1 cup powdered sugar , 150 g of unsalted butter, three eggs , 1 teaspoon vanilla essence .

For icing and decoration : 200ml fresh cream , 50 g unsalted butter ,  2 & 1/2 cups of grated dark cooking chocolate , roasted sesame seeds , dark big size grapes to decorate .

DSC_1754

Servings : 2 pound , 8 large slices .

Method : Baking cake is simple just whip the room temperature butter with sugar till its light and frothy . Add the eggs and vanilla essence to the mixture and beat it till volume turns out double . Mix the dry ingredients with this mixture and if its thick to smooth-en it add a bit of milk . Pre-heat the oven at 180 degrees centigrade and grease the baking dish . Add in the batter , dab it to even and bake for 30 to 35 minutes approx . Once baked wait to prepare the icing until cake is at room temperature .

For icing you just need to heat butter and chocolate in a double boiler and once melted add in the cream to it  set aside until it solidifies as butter consistency in room temperature. Melt some dark chocolate separately and add roasted sesame seeds to it . Take butter paper and with a big spatula take out a portion and spread unevenly . refrigerate it for 10 minutes and the chocolate shards are ready . Now take a cake base cut out keep the cake on top spread the chocolate cream evenly on all sides . With a finger create a swirl to give a look to the cake spread out the grapes as you like it and also re -arrange the shard pieces accordingly . Cake is ready to be sliced .

🙂

DSC_1765

Brown Marble Cake !!!

DSC_1714

Marble cakes reminds me of my childhood when my mum used to bake a cake without a oven that to in pressure cooker . They were the fluffiest , softest , yummiest cakes from my memory lane . I learnt cooking from her and still call her to take tips . She still thinks I need a lot of lessons but when she hears about my blog from my friends and family I know she is always proud within . This marble cake recipe is from my mums kitchen , I always feel her cakes were best but I still try to match up with her . CHEERS to my Mum !

Ingredients : 1 & 1/4 cup refined flour, 100 g unsalted butter , 1 & 1/4 cup powdered brown sugar, 2 tablespoon cocoa powder, 1 teaspoon vanilla essence , 2 large eggs , 1 teaspoon baking powder, 1 teaspoon baking soda . https://nishachakraborty.files.wordpress.com/2015/08/dsc_1715.jpg

Servings :  8 slices .

DSC_1715

Method :  firstly beat the eggs sugar and butter together till they are soft and fluffy with light texture, add in the vanilla essence and mix gently . Divide the refined flour baking powder and baking soda into two portions . Mix cocoa powder in one refined flour portion. dry stuffs are ready . Now divide the butter, brown sugar and egg mixture into two equal portions and mix separately with refined flour mixture. This is the only hectic part. Once the batter is ready just grease the baking dish with butter thoroughly and dust it with refined flour . Preheat the oven at 170 degrees for 10 minutes. Now layer by layer pour in the batter on the baking tray. Trick is to pour in the white batter first and then chocolate cake batter next . Once the pouring is complete level up the baking tray and with help of finger just make a swirl on top to get a marble effect better  . Bake the cake till 25 to 30 minutes. After cooling the cake a bit after baking cut into large slices and serve .

Note : If you feel your batter is slightly dry please add in a bit of milk to have a smooth flour in the batter. Be careful while adding the milk. Usage of brown sugar will give the brown texture to the brown marble cake !

DSC_1736

Cinnamon Cake with Caramel Sauce Topping !!!

new cake

There is no stopping once you feel confident in some task. Baking a cake was a nightmare few months ago but now its  a Cakewalk…..irony. I try to use a basic recipe and add on a different ingredient every time. And i succeeded in all those experiments. Yesterday I was wondering what new , when I realized  I had bought cinnamon powder for some recipe earlier and can use that as a flavour in a cake. It turned out to be a nice dish out dessert for dinner. I so love baking now. I will try more hard recipes now once I get hold of basic ones.

Thank you kitchen for being the best friend . 

Ingredients : 1 cup all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon bicarbonate of soda, 1& 1/4 cup sugar, 1 cup butter, 1/2 cup rum , 1 & 1/2 teaspoon of cinnamon powder, 1 cup assorted nuts crushed, 3 eggs, 1 teaspoon vanilla extract.

For Caramel Sauce: 1/2 cup brown sugar, 1 tablespoon butter, 1 cup fresh cream.

Servings : 2 pound , comes to 8 large pieces.

Method :

For cinnamon Cake :  Sieve the flour baking powder and soda and keep aside. Sieving brings in aeration which adds on extra softness. Mix butter and sugar until it light in volume .   Add on eggs and beat it with a beater (Electric one would quicken your job ) till egg double its volume, add vanilla essence cinnamon powder and mix with a wooden spatula gently. Add in the rum and assorted nuts with sieved flour mixture and gently cut and fold until a smooth batter is formed. you may also soak the assorted nuts in rum before mixing. It will be much better for flavouring. Preheat the oven in 170 degree centigrade and bake it for 30 minutes approx. Cool it at room temperature  once you are done with done baking.

For Caramel sauce : Melt butter and sugar until a solution in a pan bring it to a boil and add fresh cream. continuously stir the sauce until it becomes thick and brown in colour. Pour in hot sauce while serving the cake slices. You will just add the chef quotient to the over all look of the dish.

Chocolate Fudge Cake !!!

11110455_1028941503802141_8310135517688601135_n

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…!!!

Cappuccino Cup Cakes !!!

DSC_0878

Another baking session and I am getting better and better. This time to break the monotony i tried my favourite flavour coffee. I baked Cappuccino Cup cakes by just adding a teaspoon of coffee and practiced few icing techniques. Trust me ….I love myself after that. I am finally getting the feeling of overcoming my fear of baking and spoiling tonnes of butter and refined flour. After all practice makes the man perfect (as my Dad always said)….and I now understand what you meant Papa….I will never give up baking now ….yippeeeee!!!!

Ingredients : 1 cup (Measuring cup) refined flour, 1 cup sugar, 100 g unsalted butter , 2 eggs, bicarbonate of soda 1 teaspoon, Baking powder 1 teaspoon ,  1 teaspoon vanilla essence , 1 tablespoon coffee powder (Instant coffee ), 1/2 a cup milk if required to loosen the batter a bit.

Whipped cream for Icing.

Servings : 10 to 15 mini cup cakes

Method : Firstly  mix butter and sugar until mixture gets fluffy. We need to whip it thoroughly to get the fluffiness . Once achieved that (I am making this sound like science lab experiment  …ha ha ha ) add in eggs and vanilla essence whip the batter for 5 minutes until the mixture becomes lighter . Once done add refined flour , baking powder, bicarbonate of soda and coffee powder mixture which is sieved together before adding in the final batter. mix the batter using cut and fold technique and if you feel the batter is little thick try and add a bit of milk gradually to change the thickness a bit loose. Take greased cup cake mould I used silicon moulds you may use your regular cup cake moulds . with the help of two spoons just pour in a spoon full of batter in the moulds giving it enough space to fluff up. Preheat the oven for 10 minutes at 170 degrees centigrade. Once preheated bake the cup cakes for 22 minutes. Once ready cool it off and decorate it with available chocolates or biscuits along with whipped cream.

Happy Baking !!!

Strawberry Mousse Pasteries !!!

DSC_1247

As I earlier mentioned I am not a baker kind ….but I always try to make an honest effort to make things work out while I try n bake. I have always tasted strawberry mousse with a white base cake but I tried chocolate base with my new strawberry mousse pastry recipe. Its simple to bake the cake and chocolate tastes heaven with strawberries. This attempt was made to impress my husband on Valentines day … this recipe was dedicated to the man I love ….<3 and guess what he loved It ….woohooooo!!!!

Ingredients : For Eggless Chocolate cake :1 cup refined Flour , Baking Soda 1/2 teaspoon, Baking Powder 1 teaspoon, Sugar (Icing ) 2 Tablespoon, Cocoa powder 2 and half tablespoon, Vanilla essence 1 teaspoon, 100 g unsalted butter, Condensed milk 200 ml, half cup milk to smooth-en the batter (If required), Vinegar 1/2 a teaspoon (It softens the cake ).

For Strawberry Mousse: 1 cup finely chopped fresh strawberries, 2 cups of whipped cream, 2 tablespoon Icing sugar, 1 /2 cup strawberry crush, 1 teaspoon gelatin soaked in warm water until its dissolved (Soak the gelatin in warm water at the time of making mousse).

Choco-chip and halved strawberries for decoration

Servings : 8 to 10 pieces

Method :  For Sponge Cake : 

Firstly Mix the butter and sugar , till fluffy. Then add baking powder, Baking soda and milk maid and whip. Now add the chocolate powder and vanilla essence. MIx well . Lastly add Refined flower, vinegar and milk(If required).

Now grease the cake tin and dust it with flour. Pour the batter neatly in the tin. Now preheat the oven for 10 minutes at 140 degrees. Then put the cake in it for 30 to 40 minutes . Let the cake cool before unmoulding it .

For Strawberry Mousse : 

Heat strawberries and icing sugar in a non stick pan on medium flame and add the strawberry crush after 2 minutes once the sugar dissolves. Bring this to a thick consistency and the off the flame. Once done cool it off . Add warm water to the gelatin and dissolve it in water with double boil technique or microwave it for 10 seconds. Add the gelatin to the strawberry sauce and whip it vigourously. Add whip crream to this sauce and cut and fold to mix it. Keep this in a air tight container and refrigerate it without opening the fridge during that time.

Assembling of the pastries. :

Take a mold where you can fit it the sponge cake and spread the mousse on top of it evenly with a help of a flat spatula. Set this for 2 hours in refrigerator and once its holding the mousse well you can take out the mold slowly and neatly dress the sides and cut it into square shape pastries. Top it with strawberry halves and choco-chips.