Gift Wrapped Chocolate cake with Butter cream Icing

Inviting all to join us and celebrate the special occasion!! Our blog now has 400 exciting recipes!!

Here is the small bundle of gift, yes.. Scrumptious Chocolate cake with creamy Buttercream icing, wrapped perfectly waiting for you. Thank you for all your love and support and stay tuned for more interesting recipes. Wish you all a Happy and Prosperous New Year!!!

I have used Basic Chocolate cake and Butter cream icing for preparing Gift wrap. For wrapping i used Normal decorating Red color ribbon.
And For the number i made simple Sugar cookies for the number 400  and decorated with Butter Cream Icing.

For Gift Wrap:

Ingredients:

Chocolate Cake                  - 1
Powdered Sugar                 - 1 cup
Butter                                 - 1/2 cup
Cold Milk                           - 2 tbsp
Vannila Essence                 - 1 tsp

Procedure:

• You can click for knowing How to prepare Simple Chocolate Cake?. I baked a cake and cut it into Big squares. Now over to Butter Cream Icing procedure.
• Keep the vessel in which you are going to prepare frosting and beaker hook in fridge for at-least an hour.
• 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. Whisk until it becomes creamy. 
• Take a big dollop of frosting and then spread it on cake top as well on sides. Then make it smooth!! If crumbs are seen, do a crumb coat.
• Take a plate in which you are going to serve the cake piece. Add frosting to the center. Place cut ribbons and now carefully transfer the cake with frosting to the center of ribbon and wrap it. Decorate it with Sugar Rice balls.
• Refrigerate the cake for some time and then serve. Your gift wrapped Cake is ready.

For Number ' 400':

Ingredients:

Sugar Cookies           

Butter Cream Icing

Procedure:

• Prepare Sugar cookies with number ' 400'. You can click here for knowing How to Prepare Sugar Cookies?.
• Prepare Buttercream icing as mentioned above. Add frosting to cookies using smallest pin and decorate it with sugar rice balls. Refrigerate cookies for some time and then serve the cookies.

Birthday Cake

Baked this yummy vanilla flavored cake with Buttercream frosting and topped with heart shaped fondant for my husband's birthday. There are three steps in this cake preparation. 1. Preparing Sponge For Cake. 2. Preparing Heart shaped Fondant. 3. Preparing Buttercream Frosting..

The recipe follows..

Ingredients:

For Cake Sponge:

Dry Ingredients:

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

Salt                         - a pinch

Others:

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

For Frosting:

Powdered Sugar           - 2 cups

Butter                              - 1/2 cup

Vegetable Shortening  - 1/2 cup

Vanilla Essence            - 1.5 tsp

Cold Milk                         - 4 tbsp

For Fondant Hearts:

Powdered Sugar           - 1 cup

Agar-Agar Powder        - 1/4 tbsp

Milk                               - 2 tbsp

Sugar Syrup                  - 1 tbsp

Shortening                     - 1/4 tsp

Vanilla Extract                - 1/4 tsp

Lemon Food Color         - as required

Procedures:

Procedure For Cake Sponge:

• Sieve all dry ingredients together. 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.
• Add cold milk and vanilla 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 at-least 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.

  
  

  
  

Procedure For Fondant:

• Sift (Sieve) powdered sugar. Take a pan. Boil milk in it. When its hot add Agar-Agar powder. Cook it for a minute or so, till agar- agar is mixed well.
• Now add half of the sugar, sugar syrup and vanilla essence to it. Mix it well.
• Start adding remaining sugar in small instances and knead the dough. Kneading process is the most difficult step in this. Keep on kneading the dough till it reaches tight consistency.Always grease the work place with vegetable shortening before kneading. You can also use Butter instead. Cover fondant with a cling wrap and set it aside for 10 hours. After 10 hours knead for some time.Take a little dough and expand it with a greased rolling pin. Cut it with a cookie cutter. Your heart shaped fondant is ready.
• This fondant dough stays good for many days at room temperature itself.

procedure For Butter Cream Frosting:

•  keep the vessel in which you are going to prepare frosting and beater  hook in fridge for at-least an hour.
• Powder sugar.
• After an hour take out vessel, hook and start whipping the Butter and Vegetable shortening. You can find vegetable shortening in most of the super markets. You can also replace shortening with butter by adding a total of 1 cup of Butter. Adding vegetable shortening gives smoothness to the frosting.  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.
• Take the cake sponge 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.. 
• Now place heart shaped fondants where ever you wish. I added lemon food color to frosting and used it for writing on the cake. I also used Grated White chocolate and sugar balls for decorating. Your yummy Birthday cake is ready!!

White Forest Cake

White Forest Cake at home?? yes you can easily prepare this amazing recipe at home.. I have given a very detailed recipe so that even a beginner can prepare this cake easily. Over to the recipe..

Ingredients:

For sponge  base:

Dry Ingredients:

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

Salt                         - a pinch

Others:

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

For Icing and Filling:

Whipping Cream                          - 550 -600 ml

Powdered Sugar                          - 5 tbsp

Canned Red Cherries                  -  1/4 cup

Syrup from cherry tin                    - 1/4 cup 

For Decoration:

Whole Red cherries                      - 8 - 10

White Chocolate Gratings              - As required

Alternative ingredients:

If you are in India, you would be facing problem finding canned cherries and whipping cream. Click here for alternatives for Canned Cherries. Chop cherries. Whipping Cream can be easily prepared at home with Fresh Cream. Click here for home made Whipping Cream. You can also use usual sugar syrup instead of cherry syrup.  For sugar syrup take 4 tbsp sugar in a pan.Add enough water just to soak it. You will probably need 2 tbsp of water. .Cook in a medium flame till sugar dissolves.

Things Needed:

1.Convection Oven.
2.Cake Blender
3.Cake Pan

Method:

For Sponge:

1. Sieve well  All purpose flour, baking powder n salt.
2.  Separate  egg yolks.
3. 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.
4. Take another bowl.. add yellow yolk.. whisk it until it become pale. After that add remaining sugar.. continue whisking till the sugar gets dissolved. .
5. After the sugar gets dissolved, add Butter and continue whisking.
6. 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.
7. Add cold milk and vannila essence. Stir the batter.
8. Repeat the above process for another 2 times.
9. Preheat oven to 180 degree celsius.
10. Apply butter to cake pan. Dust it with flour. Remove the excess., add batter to pan. Bake it for 25-30 minutes. Let the cake cool.
11. Place the cake in a plate. Cut the cake into three layers horizontally. Rotating the plate while cutting helps in correct partitioning of cake.
12. Grate the white chocolate using a peeler and keep it aside. Just take chocolate from fridge only when you are about to grate it. This helps in easy grating of chocolates.

For Whipping Cream Frosting:

• Take a bowl. Add Whipping Cream to it. Beat it for some time until it doubles in its quantity. Now add powdered sugar to it. Beat it till cream reaches needed consistency. When you take whipping cream  in a spoon, it shouldn't fall down. That is the needed consistency. Your frosting is now ready. 
•  keep the vessel in which you are going to prepare frosting and beater  hook in fridge for at-least an hour. This helps to prepare frosting easily.

Assembling:

1. Take a plate in which you are going to serve cake. Add whipping cream to the center. Place the bottom sponge layer to it. This is done to prevent the cake from moving
2. Spread 3-4 tbsp of Cherry syrup or sugar  syrup to it. Spread a good ½ inch layer of  whipping cream to it. Then some chopped cherries. Now the middle layer, syrup, cream and cherries
3. Now the final layer, keep it upside down and then spread syrup!Take a big dollop of  cream and then spread it on top as well on sides. Then make it smooth! If crumbs are seen, do a crumb coat.
4. Keep the cake in fridge for 10 mins. 
5. Now add the remaining cream to a piping bag fitted with a star nozzle. Pipe with circular motion on top which makes rosettes. ( you can even use ketchup bottle if you could not find piping bag in India)
6. Sprinkle chocolate shavings all over sides and top.
7. Place a cherry on the top of each rosette.
8. Your interesting Cake is ready

Honey Cake

Honey Cake

I would call this cake as 'Thanks Giving Cake'. This original recipe uses real honey, and thus  making this cake much more different and tastier. Wanna thank someone?? Why don't you give a piece of this Honey Cake along?? 

Here is the recipe..

Ingredients:

Dry Ingredients:

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

Baking Soda           - 1/2 tsp

Salt                         - a pinch

Others:

Powdered Sugar.   - 1/2 cup

Vegetable Oil         - 3 tbsp

Honey                    - 2 tbsp
Egg.                       - 2
Vannila essence.    - 1 tsp

Procedure:

• Sieve all dry ingredients together. . Separate  egg yolks.
• Take a bowl. Add white yolk. Whisk for some time. 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 sugar.. continue whisking till the sugar gets dissolved. .
• After the sugar gets dissolved, add oil and continue whisking.
• Add Honey and vannila essence and whisk a little.
• Now add 1/3 of the white mix to the yellow mix followed by flour. Mix it well with a spatula. Don't overbeat. Just rotateyour hand with a spatula.
• 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.