Research "Ek Khoj"

INGREDIENTS

Maida 175 gm
Powdered sugar 100 gm
Cocoa powder 25 gm
Chocolate essence 1 tsp.
Soda 1 tsp.
Refined oil cup
Salt a pinch
Curd 1 cup

FILLING

Arrowroot biscuits 8 pc
Mix fruit jam 2 tbsp.
Sugar 1 tbsp.
Refined oil 1 tbsp.

METHOD FOR PREPARING THE FILLING

Mix biscuit powder, jam, sugar and refined oil and warm it slightly.

METHOD FOR MAKING CAKE

Sieve maida, powdered sugar and soda together at-least three times. Add refined oil, curd and essence and mix it well. Beat it in one direction for 15 minutes. Keep this batter aside. Take a cake tin and grease it with butter. Put butter paper according to its size and dust with flour. Now put the batter in the cake tin and bake it in a preheated oven at 180C/350F for 45 minutes.

INGREDIENTS FOR ICING

Icing sugar 200 gm
White butter (home-made)100 gm
Drinking chocolate 100 gm

METHOD FOR ICING

After one hour of removing it from the oven, cut the cake horizontally through the center. Take the first part and put the filling and keep the second part over it. Keep little plain butter aside. Beat the butter and icing sugar till soft. Add chocolate powder and mix it well. Spread the mixture equally on all sides. Decorate it with plain butter.

Makes : cake of approx. 1 pounds

Ingridents:-

½ cup unfiltered apple juice
2 cups unbleached white flour
1 cup whole-wheat pastry flour
1 Tbs. baking powder
1 cup unsweetened cocoa powder
2 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. salt
1 ½ cups soy milk
1 ¼ cups maple syrup
¾ cup canola oil
2 Tbs. vanilla extract
1 Tbs. cider vinegar

Method:-

Preheat oven to 350.
In a large bowl combine both flours, cocoa powder, baking powder, baking soda, cinnamon, and salt.
Place apple juice in a blender.
Add soy milk, maple syrup, canola oil, vanilla extract, and vinegar and blend thoroughly.
Gradually add this mixture to flour mixture and mix well with a rubber spatula.
Pour batter into 9 x 13 in. cake pan.
Bake until cake pulls away from sides and is firm with a little spring to the touch—about 25 to 30 minutes.
Once cake is cool, cover with chocolate icing.

Ingredients:-

For Cake:-

2(18 ¼ ounce) boxes white cake mix
2 pints raspberry-chocolate chip ice cream, melted
1 condensed milk

For Chambord Glaze:-

½ cup seedless raspberry preserves
2 tablespoons Chambord raspberry liquor
For Chocolate Glaze:-
2 bittersweet chocolate squares
2 tablespoons butter

For fondant:-

41/2 ounces prepared rolled fondant (Wilton skin color)
For Raspberry Cream Cheese Frosting:-
2(8 ounce) cream cheese, room temperature
8 ounces unsalted butter, softened
8 ounces vegetable shortening
4 lbs powdered sugar, sifted
½ cup seedless raspberry preserves
4 tablespoons Chambord raspberry liquor

For Garnishing:-

1 pint fresh raspberries
Fresh edible flowers (and decorative ducks, teddy bears, baby rattles)

Method:-

For Cake:-

Preheat oven to 350 degrees.
Coat a 14 x 2 inch round cake pan with butter the dust with flour, shake out excess.
With electric mixer, beat 1 box cake mix, and 1/2 melted ice cream & condensed milk in a bowl for 3 minutes on medium speed.
Scrape into a large measuring bowl.
Repeat with the remaining and scrape in the pan with the rest.
Be sure not to put more then 10 cups of prepared cake mix.
(Unless you have an industrial mixer you can mix all in one step, or if you are cutting the recipe in half one step is all you need).
Bake at 350 degrees for 60 minutes (be sure to turn pan for even baking) or until tooth pick comes out clean.
Cool pan on wire rack 20 minutes.
Cut 2 small triangles (2 x 3 1/2 x 4 inches this 4 inch side will have a rounded edge) out of cake along side the neck.
Take note of picture.
Save cut pieces for hubby since he won’t be going to the shower.

For Chambord Glaze:-

Melt preserves and Chambord just till soft and mix thoroughly.
Pierce wholes throughout cake with a fork and spread chambord mixture over cake.
Chill in refrigerator.

For Chocolate glaze:-

Melt chocolate and butter in microwave just till melted and mix to blend.
Spread a thin layer on over the chilled raspberry glaze, chill.

For Fondant:-

Roll the fondant into a circle and place where the neck would be.

For Frosting:-

In a large bowl, beat cream cheese, butter, shortening & liqueur on medium speed until light & creamy (2 min or so).
On low speed, gradually beat in confectioner’s sugar, about 1 to 2 minutes.
Remove some to pipe stars over the section as shown in picture.
To the rest of the frosting add the raspberry preserves and chambord.
Mix in food coloring of choice into the frosting.
Add a light pink food coloring to all and set aside a 1/3.
Add a brighter pink to the remaining frosting and remove 1/2 set aside, and with the last add a vibrant pink or just more drops of pink.
With color you will least use.
Using tip # 7 along the outer top rim of cake where the ruffle will go pipe a row of icing so the ruffle will be supported.
Using color of your choice.
Using tip # 125 or 127 start at the base a ruffle around the side of cake making row, around and overlapping slightly an other row, ending with a top ruffle which is piped over the row of icing and coming over the cake edges.
Trim the boarder of the ruffle where it meets the piped stars, and trim between piped stars and fondant, and along the bottom of cake where sides meet the cake dish with color of choice.
Using the same color make the bow.
With fat side of tip #104 down at cake holding the bag sideways.
Decorate cake with things of your choice (flowers, bottle, ducks, teddy bears, clowns) Dot the bow with frosting using tip # 2.
Garnish with fresh raspberries. Refrigerate until ready to serve.
Bake 350 degree oven for 45 minutes till done, but don't over bake.
Cool and frost.

Ingredients:-

1 cup sugar
½ cup butter (soft)
1(10 ¾ ounce) can tomato soup
2 condensed milk (slightly beaten)
1 tablespoon water
2 cups flour
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon baking soda
½ cup chopped walnuts
1 cup raisins

Method:-

Cream the sugar and butter; add the soup.
Add the condensed milk and water.
Add the flour, cinnamon, nutmeg, cloves, and baking soda.
Mix well scraping the bowl.
Add the nuts and raisins.
Put into a greased tube pan.
Bake 350 degree oven for 45 minutes till done, but don't over bake.
Cool and frost.

Ingredients:-

For the cake:-

2 cups white self-raising flour
1/2 cup castor sugar
3/4 cup butter
1/2 cup yoghurt
2 medium bananas
1/2 cup chopped walnuts
2 passion fruit

Passion fruit icing:-

2 cups icing sugar
1 teaspoon soft butter
2 passion fruit

Method:-

Preheat the oven to 180C/350F/gas mark 4
Use a 20cm/8 inch deep round cake tin.
Grease and line the cake tin.
Cream the butter and sugar until light and fluffy.
Mash the bananas and take the pulp out of the passion fruit.
Stir in with the walnuts, the yoghurt, and the sifted flour.
Spread the mixture into the prepared tin and bake for about 1 hour.
Test with a warm knife.
Cool for 10 minutes before turning on to wire rack to cool.
Icing stir icing sugar into small heat proof bowl, stir in butter and enough passion fruit pulp to make a stiff paste.
Stir over hot water until the icing is spread able.
Spread over the cooled cake.

Ingredients:-

2 cups whole meal self-raising flour
2 tablespoons Soya flour
1 teaspoon baking powder
1 teaspoon mixed spice
4 tablespoons soft brown sugar
1/2 cup soft vegetable margarine
1/2 cup Soya milk
1 medium banana
1 medium carrot
2 tablespoons sesame seeds

Method:-

Preheat the oven to 180C/350F/gas mark 4
Use a 900g/2 lb loaf tin.
Sieve together the flours, baking powder and mixed spice.
Add any separated bran back to the mixture.
Cream the margarine and sugar together.
Stir in the Soya milk, mashed banana and grated carrot, and fold this mixture into the sieved flour.
Beat together and then place the mixture into the greased loaf tin.
Sprinkle the sesame seeds on top.
Bake for about I hour.
Test with a warm knife.
Turn out on a wire rack to cool.

Ingredients:-

1 cup sugar
3/4 cup powdered chocolate
1/2 cup whipping cream
1/4 cup unsalted butter

Method:-

Put all ingredients in a solid sauce-pan, mix while bringing slowly to the boil.
Boil gently.
After two minutes you will have a wonderful icing for cakes, and a sauce for icecream.
After six minutes (or a little longer if you want your truffles harder) take sauce-panoff heat and allow the mixture to cool slightly.
At this point you can add dark rum or any other liqueur if you wish.
Cool in the refrigerator for about one hour.
Form into balls about the size of large marbles and roll them in powdered chocolate.
Cool to room temperature, or chill.

Ingredients:-

Maida 2 cups
grounded sugar 1 1/2
cupmalai 1 cup
vanilla essence 1 tsp
lemon yellow color (optional) few drops.
Baking powder 1 tsp
soda 1/4 tsp
cold milk 1 1/2 - 2 cups (for pouring consistency)

Method:-

Take malai and grounded sugar in a bowl and mix well with light hand or else the butter
would come out of the malai.
Sieve the maida baking powder and the soda 2-3 times and keep aside.
Now slowly and little milk and the maida mixture and keep stirring.
Gradually and alternatively finish the mixture and keep stirring.
The mixture should be of the pouring consistency.
Now add the vanilla essence and the color and lightly stir again once.
Grease the cake mould and sprinkle little maida into it.
Pour the batter into it.
Now take a pressure cooker and pre heat it for 5min on high flame.
Now keep a small bowl in the cooker and over it place the cake mould and place the lid over the cooker.
Bake the cake for 5 min on high flame and then simmer it for 45 to 50 min.
Delicious cake is ready

Ingredients:-

4 oz unsalted butter
1 tin condensed milk
3/4 cup water or orange juice
5 tsp plain yogurt
3/4 tsp baking soda
1 tsp baking powder
2 tsp vanilla essence
2 cups baking flour
3/4 cup chopped mixed nuts & raisins (optional)
a dash of cinnamon powder (optional)

Method:-

Take a mixing bowl, put in the butter and condensed milk mix well till the butter is blended
in, add all the other ingredients and beat well till there are no lumps.
Take a baking dish, grease it and pour in the cake mix, bake it in a preheated oven at 300degrees, for about 45 minutes bake at 180’c.
If you want a chocolate cake add 4 tbsp of cocoa powder to the above recipe