Celebrations · Desserts · Oven Delights...

Red velvet cake with flour frosting

Red velvet has been a recent favorite of many. It’s a good blend of mild chocolate and vanilla flavor. The colour is what that is extremely tempting. It is traditionally frosted with flour based icing in the early years. But now cream cheese frosting is used widely.


2 1/2 cups sifted all-purpose flour
2 tablespoons cocoa
1/2 cup vegetable oil
1 1/2 cups white sugar + 2tbsp
1 teaspoon salt
2 eggs
4 tablespoons red food coloring
1 teaspoon vanilla extract
1 cup buttermilk
1 1/2 teaspoons baking soda
1 tablespoon distilled white vinegar


Step 1:
Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round pans.

Step 2:
Beat shortening and 1 1/2 cups sugar until very light and fluffy. Add eggs and beat well.

Step 3:
Make a paste of cocoa and red food coloring; add to creamed mixture.

Step 4:
Mix salt, 1 teaspoon vanilla, and buttermilk together. Add the flour to the batter, alternating with the milk mixture, mixing just until incorporated.

Step 5:
Mix soda and vinegar and gently fold into cake batter. Don’t beat or stir the batter after this point.

Step 6:
Pour batter into prepared pans. Bake in preheated oven until a toothpick inserted into the cake center comes out clean, about 30 minutes. Cool cakes completely on wire rack.

For the icing refer to my strawberry cake where I’ve used this same flour icing


Baking partners · Celebrations · Desserts · For Kids · Oven Delights...

Strawberry cake

Strawberry is a favorite fruit among many. When I was a child my dad would buy me small boxes of strawberries literally everyday. I just love the mild sweetness in these beautiful red fruits. I can keep eating them at anytime of the day or night. When I first came to India from Bahrain the first thing I was upset about was that strawberries are not fresh looking as u used to get back in Bahrain. The other thing was that they were soo expensive and half of them in the box are always spoilt and thrown out. So when ever I go to Bahrain the first thing I would ask my dad were strawberries.
When I was thinking about what cake I should make for my husband’s birthday the first thing that came to my mind was strawberry cake. U never find cakes made out of strawberry purée anywhere in the cake shops in chennai or as far as I know I never saw any. All u could find would be vanilla sponge sheet cakes layers with strawberry preserve filling in between the sponge layers.
This month we also had this as a challenge in baking partners. So I immediately grabbed this opportunity and for my husband’s birthday.

Ingredients :

For the cake:
2 3/4 cups sifted cake flour
2 1/2 teaspoons baking powder
2 cups white sugar
4 eggs (room temp)
1 cup whole milk (room temp)
1 package strawberry flavored Jelly
1 cup butter, (room temp)
1 tablespoon vanilla extract
1/2 cup strawberry puréed


Step 1
Preheat the oven to 180 degrees Celsius. Grease and flour two 9 inch round cake pans.

Step 2
In a large bowl beat the egg whites in a hand mixer or stand mixer with 1/2 cup sugar until stiff peaks and glossy. Set aside.

Step 3
In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy. Beat in egg yolks one at a time, mixing well after each.

Step 4
Combine the flour and baking powder and stir into the batter alternately with the milk. Blend in vanilla and strawberry puree.

Step 5
Divide the batter evenly between the prepared pans.
Bake for 25 to 30 minutes in the preheated oven, or until a small knife inserted into the center of the cake comes out clean. Cool the cakes well before removing from pan.<Preheat oven to 350F degrees. Butter & flour two 9 inch round cake pans, or use non-stick spray.

To Make flour Icing:

5 tablespoons all-purpose flour
1 cup milk
1 cup white sugar
1 cup butter, room temperature
1 teaspoon vanilla extract

Cook 5 tablespoons flour and milk over low heat till thick, stirring constantly. Cool it completely.

Beat 1 cup sugar, butter, and 1 teaspoon vanilla until light and fluffy.
Add cooled flour mixture and beat until frosting is a good spreading consistency.

After the cakes have cooled completely frost with this beautiful icing.


Baking partners · Celebrations · Desserts · Oven Delights...

Carrot cake with cream cheese frosting

Carrot cakes are very rich and moist cake that I make quite often in the form of cupcakes. It’s can be made in the form on cupcakes, layers or even in loaf. Normally walnuts, pineapple chunks are added to enhance the flavor and taste. It’s usually topped with cream cheese frosting or just dusted with icing sugar.
This month my challenge from baking partners was to bake either chocolate babka muffins or carrot cake. I did both. Thanks to Swathi Iyer and Tammy for these beautiful recipes


For the cake:

300 grams self-raising flour
¼ teaspoon baking powder
¼ teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon nutmeg (grated)
1 pinch of salt
4 eggs
335 ml sunflower oil
450 grams sugar
125 grams carrots (grated)
140 grams walnuts (chopped)
2 tablespoons boiling water

For the icing:

175 grams unsalted butter
200 grams cream cheese (full fat, softened)
215 grams icing sugar (sifted)


Step 1

Sift the dry indredients and set aside. Separate the egg whites and yolks. Grate the carrots.

Step 2

Beat the egg whites until stiff peaks in a stand mixer fitted with whisk attachment. Beat the egg yolks and sugar and vanilla until pale and fluffy and till the ribbon stage has been attained. Beat in the oil until well mixed.

Step 3

Add the dry ingredients and mix just until well mixed. Don’t over mix the batter.
Mix the egg whites into the batter with a spatula using cut and fold method. Do not over mix as the batter will deflate.
Stir in the nuts, pineapple chunks and shredded carrots

Step 4

Bake in a pre heated oven at 180 degree using two 6′ round cake tins For about 30 mins or until a tooth pick inserted into the center of the cake comes out clean.

Step 5

Make the cream cheese frosting by beating in the cream cheese , butter and powdered sugar and finally vanilla and decorate it to your choice.



This cake must be refrigerated as it’s frosted with cream cheese.
U can use either brown sugar or normal caster sugar to make the batter. It’s up to once choice.
I used Swiss meringue butter cream to decorate the outer of my cake.

Celebrations · Desserts

Red velvet cake with white chocolate buttercream frosting


Having a wonderful and loving husband how can one be without treating him on that special day. Although we love and cherish each others love all through the year, some special days like our wedding day and valentine’s day remaining a special day for celebrating our love and togetherness. This year my husband surprised me by getting me a pretty piece of antique jewellery,  so how could i not make his day special!!! I got him a t.shirt from his favourite brand and made him a lovely heart shaped red velvet cake. I decorated it with fondant and some heart. My elder daughter was very excited about his surprise gift. She helped me with the dress selection and gave me ideas for decorating the cake. Although her ideas were too kiddish i followed it so that she could go about telling her father how great her ideas were. She was full of happiness and excitement and that made my our day.
Lets get started with the cake.



2 1/2 cups all purpose flour
2 cups sugar
1 Tablespoon cocoa
1 teaspoon salt
1 teaspoon baking soda
2 eggs
1 1/2 cups oil
1 cup buttermilk
1 Tablespoon vinegar
1 teaspoon vanilla
2tbsp rasberry red food coloring


Preheat the oven to 180°C
In a food processor beat in the eggs, sugar, oil, buttermilk, vinegar, vanilla, food coloring.
In a bowl, mix all the dry ingredients together.
Mix it to the wet ingredients just until combined.
Fill two 8′ heart shaped cake pans and bake it for 25 – 30mins and until a toothpick inserted into center comes out clean.
Cool the cakes in a wire rack

For white chocolate buttercream frosting:

2 cups butter
2 cups white chocolate chips
1tsp vanilla

In a medium saucepan combine butter and white chocolate chips.
Melt together over low heat, stirring. The butter and white chocolate will separate.
When everything is melted remove from heat, add in the vanilla and allow to sit for about 15 mins. Refrigerate until the mixture becomes solid for about 3 hours.
When you’re ready to prepare the frosting, remove from fridge and let it sit out at room temperature for 30 mins
Beat with hand mixer or a stand mixer for 2-3 minutes until frosting becomes light and fluffy.
U can add powder sugar and milk to adjust the consistency.

Sugar syrup:
1/4 cup sugar

Boil the two in a heavy bottom saucepan until the sugar dissolves and let it cool.

Assembling the cake

Chill the cake in a refrigerator for about 2 hrs.
Brush the cake with sugar syrup to moisten and  spread the frosting in the centre and sides
Roll the fondant and decorate it to your choice.



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