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!!

Coffee Cake With Butter Cream Frosting

Its celebration time at BusyAtIndianKitchen. We have reached 300 tasty and healthy  recipes!!!  A big Thanks to all.. It wouldn't have happened without all your support and well wishes.. Exciting road ahead..Stay tuned for more interesting recipes..  In the mean time have a piece of cake!!!

Here we go!!!

Ingredients:

For Cake Sponge:

All Purpose Flour ( Maida)     - 1 cup

Powdered Sugar                    - 1 cup

Butter                                      - 1 cup

Baking Powder                       -  1 tsp

Egg                                         - 4

Salt                                         - a pinch

Instant Coffee Powder           - 4 tsp

Hot Water                               - 1 tbsp

For Frosting:

Powdered Sugar                    - 1 cup
Butter                                      - 1/2 cup
Cold Milk                                 - 2 tbsp
Vannila essence                      - 1/2 tsp (Optional)

Things Needed:

• Hand Blender
• Electric Oven
• Cake Pan

Method:

For preparing cake sponge:

1. Sieve well Maida ,Baking powder and salt.  I always use powdered sugar for baking cakes. Just powder usual sugar and use 1 cup of powdered sugar for this recipe. Butter should be at room temperature when you are about to whisk it. So take butter from fridge and keep it out for 2 hours before you are going to prepare the cake. There should be some chillness in eggs when you are whisking it. So take the eggs out from fridge just before 30 minutes.
2. Beat Egg in a deep pan. 
3. Once it gets fluffy add butter and blend well.. 
4. After butter has melted and mixed well with egg add powdered sugar. Whisk till it dissolves. The batter would be very creamy and silky as of now.
5. To the above, add dry ingredients which we have sieved before in small quantities and mix them well with a spatula 
6. Add 1 tbsp of hot water to instant coffee powder. Mix it well and add it to the cake batter . Fold it well. The batter consistency should be free flowing just like Dosa batter. The consistency should be good if you are strictly following this recipe. If you couldn't achieve the consistency, add little amount (about 1 -2 tbsp) of hot water to the batter. 
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 25 - 30 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. Now our cake sponge is ready. I have did icing only on the top of the cake. If you wish you can divide  the cake  into two and do icing in between too.

For Frosting:

•  keep the vessel in which you are going to prepare frosting and beater  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 plate in which you are going to serve cake. Add frosting to the center. Place the cake on it. This is done to prevent the cake from moving
• 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.
• Keep the cake in fridge for about 20 minutes. 
• Add the remaining frosting  to a piping bag fitted with a star nozzle. Pipe in circular motion to make rosettes in the top.
• And i used edible sugar rose flowers  and rice krispies which are available in stores.
• I mixed 2 tbsp of hot water to 2 tsp of instant powder and added it to the frosting. I used it for writing on the cake. This is just the way i decorated the cake. You can decorate as you wish.
• Keep the cake in fridge for some time and serve after the frosting has been completely set. Here is the piece of cake after its cut

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.

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.