Vanilla Pound Cake With Butter Cream Frosting

Vanilla Pound Cake With Butter Cream Frosting

Prepared this cake for one of my dear friend's Birthday.. This Butter Cream Frosting is best frosting to begin with. You just need Butter, Sugar and Milk.. Its very easy to prepare..

Here goes the recipe..

Ingredients:

Vanilla Pound Cake - 1

Sugar                       - 2 cups

Butter                       - 1 cup

Vanilla Essence       - 1.5 tsp

Cold Milk                - 4 tbsp

Red Food Color       - 1/2 tsp

Procedure: 

•  keep the vessel in which you are going to prepare frosting and beater  hook in fridge for atleast an hour.
• Powder sugar.
• After an hour take out vessel, hook and start whipping the Butter. And when its fluffy add Powdered sugar and vanilla Essence.
• Whisk well.. After some five minutes, add cold milk and start whisking again. 
• The frosting should be of free flowing consistency. If the frosting is too thick, add in 2 tbsp of cold milk or more. Adding milk is purely optional. Frosting should be easily spreadable. If the frosting is too thin, it won't stay on cakes. So be careful, while adding milk.
• Since i wanted to prepare Rose color frosting, i have added little Red Color
• Take the Vanilla Pound Cake in a plate. Cut the cake into two layers horizontally. Rotating the plate while cutting helps in correct partitioning of cake.
• Take a plate in which you are going to serve cake. Add frosting to the center. Place the bottom sponge layer to it. This is done to prevent the cake from moving
• Spread a good ½ inch layer of  frosting to it. 
• Now the second layer, keep it upside down .Take a big dollop of  frosting and then spread it on top as well on sides. Then make it smooth! If crumbs are seen, do a crumb coat.
• Keep the cake in freezer for 10 mins. 
• Now add the remaining cream to a piping bag fitted with a star nozzle. Pipe in circular motion to make rosettes.
• Freeze the cake for some time and serve after the frosting has been completely set.

Vanilla Pound Cake

Vanilla Pound Cake

Here is another easy cake recipe. This is the cake which you can do in minutes. This is one of the perfect cakes for beginners. Here is the recipe..

Ingredients:

Dry Ingredients:

All Purpose Flour.   - 1cup (Maida)
Baking Powder.      - 3/4 tsp

Salt                         - a pinch

Others:

Sugar.                    - little more than 1/2 cup
Cold Milk.               -1/4 cup
Egg.                       - 2
Butter.                    -1/2 cup
Vannila essence.    - 1/4 tsp

Procedure:

• Sieve all dry ingredients together. . Powder sugar.  Separate  egg yolks.
• Take a bowl. Add white yolk. Whisk for some time. When it becomes fluffy add half of the sugar. Continue whisking for 3-4 minutes till it become very fluffy.
• Take another bowl.. add yellow yolk.. whisk it until it become pale. After that add remaining sugar.. continue whisking till the sugar gets dissolved. .
• After the sugar gets dissolved, add Butter and continue whisking.
• Now add 1/3 rd of white mix to the yellow mix followed by flour. Mix it well with spatula. . Don't overbeat.. just rotate your hand with a spatula.Add cold milk and vannila essence. Stir the batter.
• Repeat the above process for another 2 times.
• Preheat oven to 180 degree celsius.
• Apply butter to cake pan. Dust it with flour. Remove the excess., add batter to pan. Bake it for 25-30 minutes. 
• Insert a toothpick in the cake. If it comes out clearly, your cake is ready!!!
  

  
  

  Quick Tips:

  
  

  1. The fluffiness of the cake depends on the time you beat egg.. so beat it well
  2. Eggs should be in room temperature. . So take  the egg out from fridge atleast before 30 minutes.
  3. And the bowl and the blender should be very clean. It shouldn't have any butter or fat. Otherwise egg white won't fluff.

Lemon Chiffon Cake With Lemon Butter Cream Frosting (With Step-Wise Pictures)

Lemon Chiffon Cake With Lemon Butter Cream Frosting

This is one of the perfect cakes for celebration. I have already posted on Lemon Chiffon Cake.. I used lemon butter cream frosting for this cake.  Here goes the recipe..

Lemon Chiffon Cake With Lemon Butter Cream Frosting

Ingredients:

Lemon Chiffon Cake

Butter                       - 1 cup

Lemon Zest              - 2 tbsp (Grated Lemon Peel)

Powdered Sugar       - 3.5 cups

Lemon Juice             - 3 tbsp 

Cold Milk                 - 2 tbsp (Optional)

Procedure:

•  keep the vessel in which you are going to prepare frosting and beater  hook in fridge for 4 - 6 hours.
• Keep the vessel in which you are going to whip the cream in a pot of ice and start the procedure.

• Whisk butter and lemon zest together.
• When its fluffy, add powdered sugar and lemon juice.
• Whisk it well , till it reaches free flowing consistency.
• If the frosting is too thick, add in 2 tbsp of cold milk or more. Adding milk is purely optional. Frosting should be easily spreadable. If the frosting is too thin, it won't stay on cakes. So be careful, while adding milk.
• Take the Lemon Chiffon Cake in a plate. Cut the cake into two layers horizontally. Rotating the plate while cutting helps in correct partitioning of cake.
• Take a plate in which you are going to serve cake. Add frosting to the center. Place the bottom sponge layer to it. This is done to prevent the cake from moving
• Spread a good ½ inch layer of  frosting to it. 

• Now the second layer, keep it upside down .Take a big dollop of  frosting and then spread it on top as well on sides. Then make it smooth! If crumbs are seen, do a crumb coat.

• Decorate as you wish.. I have added Rice Krispies..

• Keep the cake in Refrigerator. Serve the cake after the frosting has settled completely. 

Lemon Chiffon Cake (With step-Wise pictures)

Lemon Chiffon Cake   (No Butter Recipe)

Chiffon cake is a light airy cake which is traditionally prepared only with oil. This cake will stay soft even after a day. Here i am preparing Lemon Chiffon cake.. This cake won't be much sweeter. Lemon juice and lemon zest added to it gives the perfect tanginess to the cake. Here goes the recipe...

 

Ingredients:

All Purpose Flour ( Maida)                                - 1 cup

Baking Powder                                                  -  1.5 tsp

Salt                                                                    - 1/2 tsp

Powdered Sugar                                               - 1/3 cup + 1/3 cup

Vegetable Oil                                                     - Little less than 1/4 cup

Egg                                                                    -3

Water                                                                 - Little Less than 1/4 cup

Lemon Juice                                                       - 5 tsp

Lemon Zest                                                        - From 1 full lemon peel

Things Needed:

• Hand Blender
• Electric Oven
• Cake Pan

Procedure:

Sieve All purpose flour, Baking powder and salt together. . Powder sugar.  Separate yolks in eggs. Grate a full lemon to obtain lemon zest.

Take a bowl. Add white yolk. Whisk for some time. When it becomes fluffy add 1/3 of the sugar. Continue whisking for 3-4 minutes till it become very fluffy.

Take another bowl.. add yellow yolk.. whisk it. After some time add remaining  1/3 of sugar.. continue till the sugar gets dissolved. .

After the sugar dissolves add vegetable oil.

After whisking for some time, add water and lemon juice.

Whisk everything well..

After everything has blended, slowly add in the sieved flour.  Whisk until the flour has been blended well.

Add the lemon zest and whisk for 1 time.

Now add 1/3 rd of white mix to the yellow. Mix it well with spatula. . Don't overbeat.. just rotate your hand.

Repeat the above process for another 2 times.

Preheat oven to 180 degree celsius.

Apply butter to cake pan. Dust it with flour. Remove the excess., add batter to pan. Bake it for 25-30 minutes. 

And your cake is ready!!!

Quick Tips:

1. The fluffiness of the cake depends on the time you beat egg.. so beat it well
2. Eggs should be in room temperature. . So take  the egg out from fridge atleast before 30 minutes.
3. And the bowl and the blender should be very clean. It shouldn't have any butter or fat. Otherwise egg white won't fluff.

Simple chocolate cake

Simple Chocolate Cake

Its a very very simple cake.. A basic chocolate cake.. Doesn't any special skill for it.. Just mix everything in a bowl and bake it.. Best start for beginners!!! 

Today i helped my friend #Athiya for baking this cake.. She wanted to be very simple.. So we did only the sponge.. and  topped it with icing sugar..  If you want to bake a cake in no time, n if you are a first time baker, this would be the best option.

Ingredients:

Dry Ingredients:

All Purpose Flour ( Maida)                                - 1 cup

Sugar                                                                - 1 cup

Cocoa Powder                                                  - 1/3 cup

Baking Powder                                                  - 1/2 tsp

Baking Soda                                                      - 1/4 tsp

Wet Ingredients:

Butter                                                                  -  1/3 cup

Egg                                                                     - 2

Vannila Essence                                                 - 1/4 tsp

Milk                                                                      - 1/2 cup

Method:

1. Sieve well maida, cocoa powder, baking powder n baking soda. Powder sugar.
2. Beat Egg in a deep pan. 
3. Once it gets fluffy add butter and blend well..
4. Then add powdered sugar and vannila extract
5. To the above, add dry ingredients which we have sieved before in small quantities.
6. Atlast add  milk.  
7. Grease the 6 " or 7 " pan.
8. Pour the batter and bake in the preheated convection oven for 180 degree celsius..
9. .Bake for 15 - 20 minutes  Insert a toothpick in the cake. If it comes out clearly (ie no wet pieces of cake should come with it) , you can take the cake from oven.. Let it cool
10. After it cools down ,top with dusting sugar or do icing as you wish..

Mini Chocolate Croissants (with step-wise pictures and videos)

Mini Chocolate Croissants

This is my kid's favorite croissant... Its similar to usual butter croissant but has chocolate stuffing inside.. It differs only in the last two steps.. Here is the recipe!!

Ingredients: (Yields 64 mini croissants)

All Purpose Flour ( Maida)      - 3 and 3/4 cups

Cold Milk                                 - 1 cup

Boiling Water                           - 1/2 cup

Yeast                                         - 1 tbsp

Sugar                                         - 1/4 cup

Salt                                            - 1 tsp

Butter                                        - 1 cup and 2 tbsp

Egg                                            - 1

Cooking Dark Chocolate           - 1 tsp

Procedure:

Take Butter from Refrigerator and keep it out.

Add Cold milk and Boiling water in  a bowl.. Add sugar and dry yeast to it.. Blend it well and leave for 5 minutes.

After 5 minutes, add in sieved flour and salt.. Knead well.. The dough will be sticky only..

Wrap it in cling wrap in  rectangle shape  and keep it in fridge for 1 hour..

Now take butter and grate it. Place it in a shape of small rectangle in a cling wrap.. Keep it also in fridge..

Take out the fridge after 1 hour.. See how the dough looks like!!! The yeast effect!!

Add flour to the surface.. and roll out the dough using a rolling pin.. Add flour for easy rolling.. Roll out side wards.. After you roll, the dough should look like below.

Now lets learn about two techniques.. ' Fold' and 'Roll'

Following video explains what is 'Fold'

'Roll' is  Nothing but, rolling out the dough.. similar to rolling a chapathi dough.

Okay!! Learnt the techniques!!
Take out the Butter and keep the butter in the rolled out dough and do the 'wrap'..

Seal the dough ends so that butter doesn't come out..

Now do 'Roll' and again 'wrap'..

Place the wrapped dough in a cling wrap and keep it in fridge for 1 hour..

After 1 hour, take out the dough.. Do the 'Roll' and then 'wrap' .. Place the wrapped dough  in cling wrap and keep it in fridge for 1 hour..

Repeat the above step for 3 more times.. After complete three turns the dough looks like below..

Cut the dough in to 4 equal parts..

wrap each separately in cling wrap and keep it in fridge for 8-10 hours..

Now the dough is ready!!!

Take 1 portion of the dough after 8-10 hours from the fridge and roll it again.. Cut into 8 squares as below..

Cut each square in diagonal resulting in 16 triangles..

Keep triangles in fridge.. Take out 1 at a time..
Place the triangle in upward direction and slightly extend it all sides.

Slit a little in the bottom with a knife.

Chop cooking chocolate.. Place the chopped chocolate in the dough

and roll out like in the video follows..

Place it on a greased baking paper and keep it in a cool place for 2- 3 hours..

After 2-3 hours,  Beat an egg and grease the croissants with the help of a pastry brush.. Throw some Sesame seeds...

Pre-heat oven to 220 degree celsius..
When you are placing the baking tray, reduce the temperature to 200 degree celsius.
After 10 minutes, reduce temperature to 180 degree celsius. Bake it for 10 minutes..
Enjoy freshly baked croissants!!!

I baked only very few croissants.. I froze remaining shaped - up croissants.. These frozen croissants stay fresh for even 3 months.. You need to take it out from freezer and keep in the normal chilling compartment for at-least 10 hours ahead of the time you want to bake it.. Thats it!!

And i used only one quarter of the dough.. Froze remaining dough too so that i can use dough  after some time...

Quick Tips:

• Milk should be cold only..
• Butter should have been outside for only 20 -30 minutes for easy grating..
• Use flour for rolling..

Mini French Butter Croissants (with step-wise pictures and videos)

Mini French Butter Croissant

Wow!!! Croissants!!! We love croissants a lot.. We used to go to Bakery just for buying it..  Was thinking to try this recipe for a long time.. The preparation took hours actually days ,  but worth trying it..

I wanted to have croissants for today's breakfast.. Believe me.. I started preparing from last Afternoon!! . But i must have hardly spent, only one hour at the kitchen.. Remaining time is waiting time only.. This is the dish which has to be prepared with much patience.. But in the end.. everyone loved it!! 'Anything For A Yummy Croissant'..  Here goes the recipe!!

Ingredients: (Yields 64 mini croissants)

All Purpose Flour ( Maida)      - 3 and 3/4 cups

Cold Milk                                 - 1 cup

Boiling Water                           - 1/2 cup

Yeast                                         - 1 tbsp

Sugar                                         - 1/4 cup

Salt                                            - 1 tsp

Butter                                        - 1 cup and 2 tbsp

Egg                                            - 1

Sesame Seeds                            - 1 tsp

Procedure:

Take Butter from Refrigerator and keep it out.

Add Cold milk and Boiling water in  a bowl.. Add sugar and dry yeast to it.. Blend it well and leave for 5 minutes.

After 5 minutes, add in sieved flour and salt.. Knead well.. The dough will be sticky only..

Wrap it in cling wrap in  rectangle shape  and keep it in fridge for 1 hour..

Now take butter and grate it. Place it in a shape of small rectangle in a cling wrap.. Keep it also in fridge..

Take out the fridge after 1 hour.. See how the dough looks like!!! The yeast effect!!

Add flour to the surface.. and roll out the dough using a rolling pin.. Add flour for easy rolling.. Roll out side wards.. After you roll, the dough should look like below.

Now lets learn about two techniques.. ' Fold' and 'Roll'

Following video explains what is 'Fold'

'Roll' is  Nothing but, rolling out the dough.. similar to rolling a chapathi dough.

Okay!! Learnt the techniques!!
Take out the Butter and keep the butter in the rolled out dough and do the 'wrap'..

Seal the dough ends so that butter doesn't come out..

Now do 'Roll' and again 'wrap'..

Place the wrapped dough in a cling wrap and keep it in fridge for 1 hour..

After 1 hour, take out the dough.. Do the 'Roll' and then 'wrap' .. Place the wrapped dough  in cling wrap and keep it in fridge for 1 hour..

Repeat the above step for 3 more times.. After complete three turns the dough looks like below..

Cut the dough in to 4 equal parts..

wrap each separately in cling wrap and keep it in fridge for 8-10 hours..

Now the dough is ready!!!

Take 1 portion of the dough after 8-10 hours from the fridge and roll it again.. Cut into 8 squares as below..

Cut each square in diagonal resulting in 16 triangles..

Keep triangles in fridge.. Take out 1 at a time..
Place the triangle in upward direction and slightly extend it all sides.

Slit a little in the bottom with a knife.

and roll out like in the video follows..

Place it on a greased baking paper and keep it in a cool place for 2- 3 hours..

After 2-3 hours,  Beat an egg and grease the croissants with the help of a pastry brush.. Throw some Sesame seeds...

Pre-heat oven to 220 degree celsius..
When you are placing the baking tray, reduce the temperature to 200 degree celsius.
After 10 minutes, reduce temperature to 180 degree celsius. Bake it for 10 minutes..

Enjoy freshly baked croissants!!!

I baked only very few croissants.. I froze remaining shaped - up croissants.. These frozen croissants stay fresh for even 3 months.. You need to take it out from freezer and keep in the normal chilling compartment for at-least 10 hours ahead of the time you want to bake it.. Thats it!!

And i used only one quarter of the dough.. Froze remaining dough too so that i can use dough  after some time...

Quick Tips:

• Milk should be cold only..
• Butter should have been outside for only 20 -30 minutes for easy grating..
• Use flour for rolling..