Red velvet vanilla swirled marble cake !

Serves - 6
Prep time- 40 min

Ingredients
1.Eggs - 2
2.Unsalted butter -100 g
3.Confectioners sugar- 120 g
4.All purpose flour - 100 g
5.Buttermilk - 50 ml
6.Cocoa powder- 1 tbsp
7.Red food colouring - 1 tsp
8.Baking powder- 1/2 tsp

Procedure 
1.In a large bowl whisk the eggs and sugar together.

2.Add the butter and blend the mixture till smooth.

3.Add 40ml of buttermilk and all purpose flour in an alternating fashion , starting and ending with the flour.

4.Add the baking powder and blend the mixture on high speed for 2 min.
5.In a separate bowl take two large scoops of batter and add the cocoa powder and red food colouring and the remaining buttermilk and mix until smooth.

6.Now in a greased bread loaf pan place the red batter and the plain batter in an alternating fashion and swirl in a zig zag manner until to get the "marbled effect" and bake it in a preheated oven at 160 c for 22 min .

7.When you insert a toothpick and if it comes out clean , your cake is ready !


                                                   

 

                                              

 

You can do a rainbow swirled marble cake by mixing equal amounts(1 large scoop) of batter with different colours like i have done below 

How to season garlic bread ?

Serves - 4 

Prep time- 15 min

Ingredients

1.One big loaf of garlic bread

2.Garlic cloves- 12 

3.Butter- 100 g

4.Olive oil- 2 tsp

5.Salt- 1/2 tsp

6.A bunch of coriander leaves  

7.Ginger garlic paste- 2 tsp

Procedure 

1.In a pan combine the butter and olive oil and bring to heat.

2. Cut the garlic cloves into really small pieces and place them on the centre of the pan containing hot oil and butter.

3.Put the heat on sim and wait bathe the cloves in the oil-butter mixture and let the cloves infuse the oil 

4.Add the ginger garlic paste and salt and mix for a minute (Be careful to avoid burning of the cloves)

5.Now cut the garlic bread loaf into 4 large pieces and brush the above mixture onto the pieces with a pastry brush making sure that you covered every part of the bread piece.

6.Now place them in a pan and bake in a preheated oven at 170 c for 10 min.

7.When your bread turns golden brown , decorate your bread with coriander leaves and onions ( I decorated mine with mutton kheema and fried egg !) and enjoy !

Super moist chocolate cake topped with ganache !

Serves 6
Prep time - 60 min

Ingredients
1.Eggs- 2(large)
2.Unsalted butter - 100 g
3.Vegetable oil - 1/4 cup
4.All purpose flour -1 cup(divided into 3 parts)
5.Milk - 1 cup
6.Baking powder - 1/4 tsp
7.Baking powder- 1/2 tsp
8. Sugar - 250 g
9.Strong coffee - 50 ml (hot)
10. Cocoa powder - 1/2 cup.

Procedure

1. Heat together milk , half of the cocoa powder and oil until well combined and keep aside .

2. In a separate bowl beat the eggs for a minute and add in sugar and butter and blend well.

3.Dissolve the remaining cocoa powder into the strong coffee and add to the above mixture.
4. Now add the milk- cocoa-butter-oil mixture and mix till well incorporated.

5.Add in the all purpose flour part by part making sure that it has been well blended after each part.
6.Add the baking powder and baking soda and blend the mixture on high speed for 2 min.
7.Pour half the batter into a 8"x8" pan and bake in a pre-heated oven at 160 c for 22 min.

8.Repeat the process for the other half of the batter.

Layering the cake
9.In a separate clean pan , combine 1/4 of water and 1/4 cup of sugar and heat it till the sugar gets completely dissolved in water.
10.After both the cakes are cooled , brush the sugar syrup made above onto the cakes with the help of a pastry brush.

11.Add a layer of chocolate ganache onto on of the cakes.
12. Place the other cake onto the cake with the ganache and cover the entire layer cake with the ganache.

13. Keep the cake in the fridge for at least 2 hours before you serve :)

Magic cake ;)

Prep time -80 min

Serves - 8

Ingredients

1.Eggs- 4 (separated)

2.Sugar- 150 g

3.Unsalted butter- 125 g

4.All purpose flour - 115 g 

5.Milk - 500 ml (warm)

6.Vanilla essence - 2tsp.

Procedure

1. Beat the egg whites till you get stiff peaks

2. In a separate bowl , add the butter , sugar and egg yolks and beat for 2 minutes and then add the flour and beat for a minute .

3.Add the milk and mix until well incorporated.

4.Fold the egg whites with a spatula carefully into the above mixture.

5.Pour the mixture into a 8 inch 8 inch baking dish and bake in a preheated oven at 160 c for 60 min or until the top is golden.

6.Chill for at least 3 hours before serving .

White cupcakes

Prep time - 20min
Serves - 20

Ingredients
For the cake
1. Egg yolk - 1
2. Egg whites - 3
3. Confectioners sugar - 1 cup
4. Unsalted butter - 1/2 cup
5. All purpose flour - 1 1/2 cup
6. Milk - 1/2 cup
7. Vanilla essence - 1 tsp
8. Baking powder - 1 tsp
9. Baking soda - 1/4 tsp

For the icing
1. Whipping cream ( chilled ) - 1 cup
2. Icing sugar - 3 tbsp
3. Vanilla essence - 1 tsp

Procedure

1. Beat the egg whites in a bowl until fluffy
2. Add the sugar and mix it until the sugar is well incorporated .
3. Now add the egg yolk making sure that the yolk gets blended well into the mixture.

                                                       

4. Add the essence and butter.
5. Add the flour alternating with the milk making sure that you start and end with adding the flour .

                                                        

6. Add the baking powder and soda and mix the batter at high speed for 3 min .

7. Preheat your oven at 170 ° c.
8. Place the cupcake liners into the cupcake mould and fill 3/4 with the batter and bake for 20 min .

9. Your cupcakes are ready when a tester inserted into them comes out clean ! 

10. Let the cupcakes cool on a wire rack .
11. Now for the icing , whip the cream until you get soft peaks and add the icing sugar and essence .
12. I added 1 tbsp of blackcurrant concentrate for some flavour .
13. Decorate your cupcakes with the icing!!

Plum cake :)

Serves- 8

Prep time- 1 hr 30 min 

Ingredients 

Raisins to be soaked

1.Currents- 100 g

2.Figs - 60 g

3.Cashew nuts- 60 g

4.Dates - 40 g

5.Rum -250 ml

6.Red wine-300 ml 

For the cake 

1.Unsalted butter - 200 g

2.Brown sugar-200 g

3.Eggs - 4 

4.All purpose flour-200 g

5.Vanilla essence-1 tsp

6.Baking powder-1 tsp

For the caramel 

1.Sugar-3 tbsp

2.Hot water - 60 ml

Procedure :

1. Soak the raisins in the rum and red wine for at least 2 weeks before you start baking the cake .

2.For the caramel , caramelize the sugar on a pan and add hot water to obtain camel syrup. Cool and keep it aside.

3.Beat the eggs in a large bowl with an electric mixer till they are fluffy .

4.Add the brown sugar and vanilla and beat the mixture until well blended .

5. Add the butter and blend the mixture well.

6. Add the caramel to this mixture .

7.Add the flour and baking powder and blend the mixture on high speed for 3 min.

8.Now line the a loaf tin with parchment paper and fill it with the cake batter .

9.Now take the soaked raisins a plate and coat them with some all purpose flour ( this makes sure that the raisins do not sink to the bottom of the cane tin.)

10.Place the coated raisins on the batter and lightly cover them with some batter . 

11.Bake at 160 °c  for 1 hr .

12. You will know that your cake is done when a toothpick inserted into the cake comes out clean .

Mocha cupcakes !!

Prep time - 25 min
Serves - 24 
Ingredients
1.Eggs- 2 (large)
2.Unsalted butter- 1/2 cup
3.Confectioners sugar- 1 1/2 cup
4.All purpose flour- 2 1/4 cups
5.Strong decoction- 3/4 cup
6.Instant coffee powder- 1 tbsp
7.Cocoa powder- 3 tbsp
8.Sour cream -1/2 cup
9.Baking soda- 1 tbsp
10.Salt- 1/2 tsp
11.Vanilla essence- 1 tsp
12.Chocolate ganache(for frosting)

Procedure
1.Preheat oven at 200 degrees c .
2.In a bowl , blend butter , eggs, and sugar until smooth.

3.In the 3/4 cup of espresso, add in the 1 tbsp of instant coffee powder and cocoa powder and add it to the batter.
4.Divide the flour into two halves and add it to the above mixture , alternating it with the sour cream.

5.Add the vanilla , baking soda and whisk the batter on high speed for two minutes.
6.Line the cupcake moulds with cupcake liners and distribute the batter evenly into the moulds and bake for 22 min.

7.When the cake tester comes out clean when inserted into the cupcake , your cupcakes are ready to be frosted.

8.Top your cupcakes with the ganache and decorate 'em with sprinkles as seen below :