Riot of Flavors

This cake is a true delight for the ones who want not just one but three flavours in a single cake..simply delightful...

Blueberry Cake with a Blackcurrant Twist...

Ingredients for the cake:

15 heaped spoons flour

2/3 cup oil

1 1/3 cup castor sugar

3 eggs

1 spoon baking powder

A pinch of baking soda

1/2 cup milk

3 spoons curd

1 spoon vanilla essence

Chocolate Truffle Cake-Ice Cream Cone Upside Down Design

This cake is a real fun to make, though the pictures posted here are not of the most perfect one that I made, because this was made in a little rush when my little one just wanted to have it then...Nevertheless do try it out, with or without the cone, its equally interesting..

Fresh Pineapple Cake

Well.. when I bake pineapple cake, I like using fresh pineapple in stead of the canned ones available in the market, though they may be softer and sweeter, but I like my pineapples in the natural way..the sweet and tangy taste of it..gives a fresh and refreshing feel to the cake.. you may opt for the canned ones if you like so.

Vanilla Cake with Vanilla Ice-cream topped with Black Currant Crush and Raisins

Ingredients for the cake:

12 heaped spoons flour
60 gms salted butter
1 cup castor sugar
3 eggs
1 spoon baking powder
A pinch of baking soda
3 spoons curd
1 spoon vanilla essence

Directions
Sieve together the flour, baking powder and baking soda. In another bowl, add sugar and butter and mix them well. Now add the dry ingredients to this wet mixture, put curd and vanilla essence, mix nicely. Add the eggs one by one to the mixture. Grease the cake tin and pour the mixture into it. Bake for 30-35 minutes at 170 degrees C or till the toothpick inserted comes out clean.
After the cake is done, let it cool for sometime, then remove and let it completely cool on a wire rack.

Other Ingredients 

3 tablespoons black currant crush

2 scoops vanilla ice-cream

handful of raisins

some coloured beads(edible)

Plating

Cut a slice of cake, put 2 scoops of vanilla ice-cream, with just a bit of it drooling on the top of the cake. Now take the black currant crush and drop dollops of it over the cake and the ice-cream. Sprinkle the raisins and some coloured beads and a finger licking good dessert is ready to serve.

Fish Shaped Cake with Strawberry Filling

Ingredients for the cake:
12 heaped spoons flour
1/2 cup oil
1 cup castor sugar
3 eggs
1 spoon baking powder
A pinch of baking soda
3 spoons curd
1 spoon vanilla essence

Directions
Sieve together the flour, baking powder and baking soda. In another bowl, add sugar and eggs and beat them lightly. Add oil to this mixture. Now add the dry ingredients to this wet mixture, put curd and vanilla essence, mix nicely. Grease the cake tin and pour the mixture into it. Bake for 30-35 minutes at 170 degrees C or till the toothpick inserted comes out clean.
After the cake is done, let it cool for sometime, then remove and let it completely cool on a wire rack.

Ingredients for the Icing:
1 1/2 cup whipped cream
1/2 cup strawberry crush
100 gms icing sugar
2-3 drops of blue gel colour
1 drop red gel colour

Directions
In a large bowl, whip the cream until soft peaks are formed. Add icing sugar and whip some more. Add 2 drops of blue gel colour Use the cream to do the base coating of the cake, for piping bag add another drop of colour in the raining cream to give it a little darker shade.

Arranging
Transfer the cooled cake to a turn table, cut a triangular piece to be used as a tail of the fish, and giving the cut a look of open fish mouth. Then cut the cake pieces in half from the centre. Moist the cake by sprinkling some water on it. Gently spread the strawberry crush over it and then spread the blue coloured whipped cream icing Cover the cake with the top piece and repeat the process. To decorate the cake fill in the piping bag with whipping cream of a slightly darker shade of blue and make wave patters on the fish cake. Position the tail piece carefully and place it next to the main cake. For the open mouth, take some red colour in your hand and softly dab it on the cream, to give it a red mouth feel. Sprinkle some coloured balls and its good to go.

Devil's Chocolate Truffle Cake

A simply delicious and finger looking good cake especially for chocolate lovers, its filled with caramel crunch and topped with chocolate ganache and white chocolate dribble. You just cannot ignore it..!!


Ingredients:


10 heaped spoons flour

1/2 cup oil

1 cup castor sugar

3 eggs

1 spoon baking powder

a pinch of baking soda

3 table spoons milk

3 table spoons cocoa powder


1 spoon vanilla essence


Directions:

·      Sieve together the flour, cocoa powder, baking powder and baking soda.

·      In another bowl, add sugar and eggs and beat them till pale in colour and fluffy.

·      Add oil to this mixture followed by vanilla essence, beat a little more.

·      Now gently fold in the flour and cocoa cake mix in this batter.

·      Line a 10 inch cake tin with baking sheet and pour the mixture into it, spread it out evenly using a spatula and then tap it against the stand to release any air bubbles.

·      Bake for 30-35 minutes at 170 degrees C or till the toothpick inserted comes out clean.

·      After the cake is done, let it cool for sometime, then remove and let it completely cool on a wire rack.

Ingredients for filling:


Sugar 75 gms


Directions:

·      Add sugar in a pan, and on a medium heat melt to caramelize it.

·      Remove it from heat when the sugar is all melted and you see a dark brown colour, but more not to burn the sugar.


·      Take a piece of foil paper or parchment sheet, grease it and pour the caramelized sugar over it.

·      Let it cool to harden.

·      Once the sugar is hardened, remove it from the foil paper, fold it in a newspaper and press it hard with a rolling pin to crush it in small pieces. It should be coarsely grinder with small chunks of caramel( not too fine and not too big either)


Ingredients for icing:

200ml fresh cream


200 gms dark chocolate

50 gms white chocolate


3 table spoons strawberry crush

Some raisins

Directions:

•  Using a double boiler or microwave, melt the dark chocolate. 

•  In a pan, take 200 ml fresh cream and bring it to a boil. 

•  Add this cream in the melted chocolate and keep folding till it becomes a thick dropping consistency mixture. 

•  Let it cool a bit.

Arranging:

·      Transfer the cooled cake to a turntable and cut in two equal parts from the centre.

·      Moist the cake with sprinkling some water on it. 

·      Now spread the strawberries crush on the bottom half of the cake, then generously spread dark chocolate ganache on it and sprinkle raisins and the crushed caramelized sugar all over it. 

·      Keep the top layer on cake and moist it once again with water, now cover the layer generously with chocolate ganache covering the sides as well. 

·      Melt the white chocolate and dribble all over the cake...feel free to garnish with some chocolate sprinklers..

Blueberry Cream Cake

Ingredients for the cake:
10 heaped spoons flour
1/2 cup oil
1 cup castor sugar
3 eggs
1 spoon baking powder
A pinch of baking soda
3 spoons curd
1 spoon vanilla essence

Directions
Sieve together the flour, baking powder and baking soda. In another bowl, add sugar and eggs and beat them lightly. Add oil to this mixture. Now add the dry ingredients to this wet mixture, put curd and vanilla essence, mix nicely. Grease the cake tin and pour the mixture into it. Bake for 30-35 minutes at 170 degrees C or till the toothpick inserted comes out clean.
After the cake is done, let it cool for sometime, then remove and let it completely cool on a wire rack.

Ingredients for the Icing:
1 1/2 cup whipped cream
1/2 cup blueberry crush
100 gms icing sugar

Directions
In a large bowl, whip the cream until soft peaks are formed. Add icing sugar and whip some more. Then add the blueberry crush and whip till firm peaks are formed.

Arranging
Transfer the cooled cake to a turn table, cut it in half from the centre. Moist the cake with sprinkling some water on it. Gently spread the blueberry icing over it and cover the cake with top piece. Spread the remaining cream on the top of the cake and fully cover it. Add some cream to a piping bag and decorate your cake as desired.