Eggless Baking

Buttercream Flower Cake – Part 2 | Trending Cut Out Cake

August 24, 2019

This Buttercream Flower Cake is an easy floral design cake perfect for any occasion – Wedding, Birthday or Anniversary. Making buttercream flowers is easier than you think.

In this tutorial learn how to make this beautiful Cut-Out Cake decorated with hand-piped buttercream roses that cover the detailed tips and tricks on piping tips, buttercream frosting consistency and the one way to get it right EVERY SINGLE TIME!!!

This Buttercream Flower Cake Tutorial Breaks down into 3 steps:

Making Buttercream Roses
Layer, Fill and Frost the Cake
Decorate the cake with the trending CUT-OUT pattern

After going through the tutorial of this floral buttercream cake, I believe that you will become more confident with frosting the cake and trying the Watercolour Buttercream Technique, piping simple buttercream flowers and finally adding the magical touch to make your cake look straight out of the bakery or even better.

Even though I will be discussing a lot of factors in depth in this post, I would still recommend you to go through two of my earlier posts on the Buttercream Series which will help you even more namely:

Buttercream Frosting 101:

Now before you even start to make the frosting for making the cake, I would highly recommend you guys to check out my tips for how to make the perfect Buttercream Frosting. In this post, you will find answers to all your questions namely:

How to make buttercream frosting that is not overly sweet yet holds its shape perfectly well.
The buttercream frosting ingredients tips that ultimately results in the desired results.
5 important tips to help you perfect your Buttercream Icing
How to colour and stiffen your Buttercream
Troubleshooting Common Buttercream Frosting Problems
How to store and re-use them

How to make Buttercream Flowers on Cupcakes:

The major take-aways from this particular post will include:

The best buttercream for piping flowers.
Buttercream Consistency and Temperature
Buttercream Flower Tips – The basic piping tips you need to make buttercream icing flowers
How to make Cupcake Bouquet

Since I have covered the majority of the things in the two mentioned posts, I will not repeat all those points once again or else this post would become too long and it might happen that I might miss writing the other things you need to know or you are so bored by the length of the post that you just GO BACK!!!

So WAIT.. please don’t leave just go through this and I promise that you will find what you came looking for. 😀

STEP 1: Making Buttercream Roses

2 pointers to note before you start piping buttercream roses:

The stiffer the buttercream, piping buttercream flowers becomes so much easier. If you are planning to follow my favourite Buttercream recipe then I would suggest you guys use 1:3 butter to sugar ratio for making this buttercream rose cake.
Make sure you are working in a relatively cool area. Warm hands and ambient temperature would give you a tough time making buttercream flowers.

Here is a step by step guide to making the Buttercream Roses:

Things you will need:

Piping Bag fitted with Petal Nozzle like Tip 104
Buttercream Frosting that I have coloured in pink.
Flower Nail
Parchment paper cut into small squares.

With your frosting ready in the piping bag fitted with the petal nozzle start by squeezing just a bit of it directly on the flower nail. This would act as a glue for the parchment paper to stick on and won’t allow the paper to move while you are piping the buttercream flowers.

Start by piping a dollop of the prepared buttercream frosting in the centre of the nail to create a bud. This would just look like a blob at the centre.

Next, go a 360° round around the blob of frosting closing the inner blob to represent a bud.

The inner-circle should have exactly 3 petals. The technique of making the petal involves creating an arch from left to right overlapping the first arch.

The next circle should have 5 petals. The technique remains the same. And one more thing is that start by creating a smaller arch at the beginning and then increase the size as you finish the petal.

Let the flowers chill in the fridge until set.

Watch it in the video format would be even easier.

For the sake of decorating this Buttercream Flower Cake, I have just made roses of different sizes. The primary colours used in making the roses are pink, peach and yellow.

However please note that the video has 3 additional flower-making procedure which would be super helpful too. 😀

Piping tips for buttercream flowers:

As a beginner, it would totally stress you out when you just begin to make your first buttercream flower. Be patient here, with a little practise you will get there. And I promise by the end of making 5 flowers you will gain the speed you need.

But here are certain tips and pointers to keep in mind while making the roses. Not only roses this will work for other flowers too.

The warmness from your hands would surely soften the buttercream and you might find it difficult to pipe the petals. This can happen if the ambient temperature is also relatively hot. To avoid this chilling the buttercream for 5 mins every now and then totally helps.
Make use of small parchment paper squares and pipe the roses on it. The parchment paper makes it easier to handle the flowers.
Always chill the roses until the butter is set completely. That way it becomes so much easier to handle the flowers and place them on the cake.

Everything you need to know about Freezing Buttercream Flowers:

How to Freeze Buttercream Flowers:

Once you pipe the flowers you need just place the parchment paper squares on to the cookie tray. Place the tray in the freezer for 10 mins.

And when they are frozen (becomes super easy to handle), simply place them in an airtight container. You can even stack them one above the other.. Nothing will happen till they are in the freezer.

Once they are out of the freezer, make sure to separate the flowers as they tend to thaw pretty quick and would then stick to each other.

However, if you are planning to use the buttercream flowers on the same day itself then simply chill them in the fridge until set no need to freeze in that case.

How long can you freeze the Buttercream Flowers:

You can store the buttercream flowers in the freezer for up to a week. Nothing will happen if you store more than that but I haven’t tried storing beyond that point and so won’t recommend too.

Can you make the Buttercream Flowers ahead of time:

Yes definitely.

That’s the whole point of me writing this section and also mentioning to make this easy Buttercream Flowers right at the start.

Make the buttercream flowers 2 to 3 days prior and store them in the freezer as mentioned above.

Collective pointers to remember while making the Best Buttercream Flowers for a beginner:

Avoid working in a hot and humid condition.
Place the frosting in the fridge every now and then for 3 to 4 mins to avoid softening of the buttercream due to the warmness of your hands.
Make use of small parchment paper squares – makes it easier to handle the flowers.
Use stiff buttercream for piping the flowers. My go-to ratio is 1:3 butter to icing: sugar.
Always make the flowers ahead of time. Makes you feel relaxed while decorating the cake. Chilled buttercream flowers are easier to work with.
Pipe the flowers in odd numbers for the realistic look.

Step 2 – Buttercream Cake Tutorial/Watercolour Technique

For this Buttercream Flower Cake tutorial, I have made use of my go-to simple Vanilla Cake Recipe.

I have used 1.5 times of the recipe and baked it in 3, 6-inch cake tins for the same time interval.

Once cooled trimmed the top off and applied my simple syrup so that the cake remains moist all the time.

Filled with my all-time favourite smooth and not so sweet Vanilla Buttercream Frosting and Tutti Frutti and also frosted the cake with the same frosting just dyed it peach.

Watercolour Technique:

To give the watercolour technique simply take the frosting of your choice and colour it as you like. I have used pink and yellow colour.

Using a spatula apply the colours at random places on top of your cake. Once you are happy with the colouring, take a spatula and smoothen it out in one or two go maximum so that the colours remain distinct.

If you would go on smoothening the frosting then the colours would blend with each other and would not remain distinct.

Chill it for 10 to 15 mins makes it so much easier to work with while you reach the decorating part.

One major Tip:

Always make the frosting more than what you think would be needed.

Apart from the filling and frosting you also need frosting to make the flowers. So keeping that in mind make sure you always have excess in hand. I hate it when I am just about to finish the cake and realise that there are no more frosting left.

For this particular cake, I used nearly 600 gms of butter and 1500 gms of Icing sugar from start to finish.

Step 3 – Assembling the Buttercream Flower Cake/ Trending Cut-Out Cake:

Now that you have the required buttercream flowers ready and the cake is also chilled and ready and placed on the cake board of your choice, time to decorate the cake.

Using a sharp knife, (Insider’s Tip: I like to dip my knife in hot water before slicing any cake for clean cuts) cut the cake halfway keeping the end portion still intact. (Refer the video)

With the help of the spatula or a knife move the half slices to the edges of the cake board creating a centre gap.

Using the same frosting, frost the now exposed sides of the cake. This would also act as a medium or glue for our buttercream flowers to stick on.

Using a leaf tip and green coloured frosting make leaves on the centre end of the cake where the cake is still joint to each other.

Now look at your buttercream flower sizes and place them on the cake in the colour pattern you like or according to the space available.

Do not worry about the little gaps that you can see we will fill those up too.

So once you are happy with the placements of flowers, using tip 1M make hydrangea flowers on the gaps that are super evident.

Finally, add some leaves using the leaf tip to cover up any faults or still exposed cake parts.

To add the magical touch, place some butterflies on the cake, add edible gold glitter and sprinkles.

Voila, the most beautiful cake I have made until now. What do you all think?

Besides making the Cut-Out cake you could also have chosen to simply place the flowers on top of the cake to make a wreath design. Buttercream flower wreath cake is quite a popular cake design trend too.

Please Note:

While placing the roses on to the sides of the cake some of them might fall. Do not panic simply press the roses a little harder to the frosting and it will stick. If not add some frosting to the back of the rose and then place it.

I hope you guys found my detailed post on this Buttercream Flower Cake Tutorial helpful and you are now at least a tidbit confident about making a three-layer cake.

If so then definitely do share your thoughts with me on Facebook messenger or Instagram or Twitter. I would love to hear from you guys.

Pin this for later

I will see you soon with yet another recipe

Until then

Hugs

Sushma

Instant Pot Whole Wheat Pita Bread Recipe

April 11, 2019

I am sorry for making you addicted to bread baking at home, because once you make this soft and chewy Whole Wheat Pita Bread at home then there would be no looking back..

You would totally get addicted to its flavour and would keep coming back for more!!!

What can you expect from this Whole Wheat Pita Bread recipe post?

In this vegan pita bread post, I will cover details on:

A brief discussion on What is Pita bread and why to make it with whole wheat?
Answering questions from you guys from my earlier video on How to Make Pita Bread at home like a pro?
6 steps you need to know to make the best pita bread I mean Whole Wheat Pita Bread.
And on popular demand have included the recipe for falafel and hummus too. 😀

Now I would try to keep this post short and cut it down because all the tips and tricks and the methods that I have discussed in my Pita Bread post applies to this as well so I will try not to repeat the same and try to share few additional information instead.

And hence if you have not already gone through my earlier post I would highly recommend you guys to look into it now or maybe after you read through this recipe. Here is the link to that post.

Beginning with, What is a Pita Bread?

Pita Bread basically falls into the category of flatbreads from the Meditteranean Cuisine.

The pita bread dough has similar ingredients like other flatbreads such as pizza dough or a naan dough, the little techniques used to make this dough is what gives the Pita Bread that characteristic puff and that pockets is then used to fill hummus, veggie or meat filling, falafel and dipping sauce.

Stay tuned because the 6 steps and tricks mentioned in the post would definitely help you make a Pita Bread on your own.

If Pita bread itself is so amazing then why make it with whole wheat?

Why make Whole Wheat Pita Bread?

To be brutally honest with you, I have made this homemade pita bread just on the request you guys made on the video. I like to enjoy bread or cakes made of Plain Flour or Maida more than ones made using Whole Wheat.

However, I must respect your thoughts and opinion too right.. so if you ask for a whole wheat pita bread recipe I would definitely share it.

Moreover, whole wheat flour is easily digested by our body as compared to plain flour and also it is said that whole wheat flour has more iron and nutrients comparatively. Does that answer your question; is pita bread healthy or is whole wheat pita bread healthy?

Well, I for one do not believe that everything made using whole wheat is healthy. Let us not get into that debate as for now, but rather let us enjoy making pita bread at home.

Now that you know what is pita bread, time to look into the Whole Wheat Pita Bread ingredients – which includes the usual flour, yeast, salt, sugar and water.

I have already discussed each of them in detail in my previous post so skipping it now and moving on to the next step. In place of plain flour or maida mentioned in that post we are using whole wheat flour here.

So let us now have a look at:

6 steps to help you make the perfect Best Whole Wheat Pita Bread at home!!!

Like any other yeast-leavened bread, to make a soft Whole Wheat Pita Bread you will have to follow the same steps of bread making – Kneading, First Proofing, Shaping, Second Proofing and Cooking.

So that brings us to our first step.

Step 1: Kneading a Soft and Smooth Dough

Did you know each and every bread has an optimum temperature after kneading? And to get that optimum temperature we need to have the liquid required to make the dough at a specific temperature.

Pheww…

And the temperature of water for this Whole Wheat Pita Bread dough has to be around 90-100 degree Fahrenheit.

The second thing to note is that if you are using Active Dry Yeast in place of Instant Yeast then you need to activate it first before adding to your mixture.

To make this dough, we will add all our dry ingredients – flour, salt and sugar in a bowl and give a mix. Dissolve your yeast in the water and add this to the dry flour.

Combine together until all the flour is hydrated.

Dust your worktop with some dry flour. Transfer the dough to your worktop and start kneading.

This is going to be a really sticky mess to begin with but keep on dusting and keep on kneading. After about 10 mins add olive oil and kneed again. It took me around 25 mins and almost 1/2 cup of more wheat flour to get a soft, smooth and tacky dough.

Once again I would refer you guys to check my previous post on Pita Bread as to how to knead the dough right way!!

Step 2: First Proofing in an Instant Pot

Grease a bowl with oil. Transfer the dough into it and allow this to proof for 2 hours.

And this is where my new found love – Instant Pot comes in play. Instant Pot Bread is suddenly a rage now and I can totally see why.

So I allowed my bread to proof in Instant Pot for 1 hour. Yes, that is the advantage of using the magic pot it literally cuts down the proofing time by half. Super handy to make a no-knead bread.. no need to wait for 6 to 8 hours for it to proof.

Yea so if you have an Instant Pot then allow it proof in the pot for 1 hour in yogurt setting mode or else proof it for 2 hours.

Proofing in a Bowl : 2 hours

Proofing in Instant Pot : 1 hour

Next time I am gonna test the batch for 30 mins of proofing in Instant Pot.. Will test it and update the results with you guys 😀

Step 3: Shaping and Rolling the Dough

After the first proofing, gently deflate the dough, shape it into a log and divide it into 6 balls. Or you can also weigh them to be accurate. I weighed them this time and each ball was around 75 gms.

Take a ball, tuck the sides to the base and try to give them a round shape and place it on your worktop. Cover it with a tea towel and repeat the step with the remaining 5 balls and place it adjacent to the previous one.

Starting with the first dough that you shaped, flatten it out and using a rolling pin to roll it into a circle with around 6 inch diameter.

Points to note while rolling

The dough should be rolled thin.
I observed that trying to keep the diameter to 6 inches gives the dough the required thickness and also helps to maintain a uniform size for all the pitas.
Make sure to roll it evenly without any tears or cracks on the surface.

Don’t get me wrong again to understand the why and how’s just check that post..

Step 4: Second Proofing

Once you roll the dough out, place them on a baking tray lined with parchment paper or worktop dusted with flour. Cover with a tea towel so that it doesn’t dry out.

You need the parchment paper beneath because the dough on resting seems to get wet a bit and when you try to lift it up you might unknowingly cause it to tear and then the pitas won’t puff so it is important to place them on a parchment paper.

So once rolled out, allow the dough to rest a bit – second proofing for 30 mins so that the gluten gets time to relax.

Step 5: Cooking the Pitas

In whichever medium you choose to cook your pitas be it in an oven or a skillet make sure that it is super HOT.

The hot conditions of the oven are needed to quickly create steam which would eventually create the pockets. If the oven temperature is too low, the steam won’t cause the puff, and you’ll end up with thick pita bread.

Preheat the oven to max temperature with the baking stone inside so that the stone is also hot when you place the pitas. Within a matter of 3 to 5 mins, you will observe the pitas puffing up.

The same logic applies to cook it in the skillet too.

Apart from that, the other thing you need to note is to flip the pitas before cooking.

So the rolled portion which was the top portion would hit the skillet or baking stone first and would now be the bottom portion.

Step 6: The right way to store them

Simply place them in a tea towel stacked one above the other. This would keep them warm and soft. The tea towels would retain the moisture and at the same time letting the pitas to breathe.

Follow these 6 simple steps and I assure you that almost all of your pitas would puff.

I am saying almost because sometimes the pitas just don’t puff

Pitas that don’t Puff:

Yea even after following all the tips and steps sometime the pitas won’t puff. Don’t get disheartened.. It took me 2 attempts to perfect my pita making skills 😉

Even though it doesn’t puff the base would be still so soft that it makes an excellent base for pizzas. Or simply dip them in hummus and enjoy.

Or bake them again to make pita chips and enjoy with dip of your choice.

Frequently Asked Questions:

Now a heartfelt thank you to all of you who watched my Pita Bread Video and shared your thoughtful and meaningful comments on the same.

Even though I tried to reply to each of you, after a point it was just not possible, extremely sorry about that but definitely, I have read all your posts and few questions that were asked frequently in that video and that is what I would like to address in this one.

1. What is the flat surface that I am using to cook the Pita Bread?

It is called Tawa. Basically, it is an iron skillet that I got from India. I am pretty sure you can easily find it in any of the Indian stores near you or you can also choose to order it from Amazon.

2. How hot is my skillet?

So on a scale of 1 to 9 on my gas stove, I heat it on 7. After about 5 to 8 mins when I place my hand a few inches above the skillet I could feel the heat on my palms and that is when I reduce it to 5. And then start cooking my pitas.

You will have to initially test 1 or 2 pitas to understand your gas flame.

3. Do I use oil while cooking or do I oil the skillet?

I do not use oil while cooking the pitas.

And neither do I oil it separately.

What I mean is every time I wash the skillet, I put it back on the flame to dry it and once dried add in a tbsp or 2 of olive oil and using a paper towel simple spread it all over the skillet evenly and then heat it up until it smokes. Switch off the flame and store it once it is cool to touch.

Basically, that is how I store my iron vessels to avoid the formation of rust.

And that oil which is already present on the skillet is the only Oil I use apart from that I do not add any extra oil while cooking.

4. How to store the Pitas. Can you freeze it?

I will divide the section into three parts.

First, let us see how to store the pita bread dough?
Simply transfer the dough to an airtight container. Store it in the refrigerator for upto a week. Just pinch out 1 or 2 balls or depending upon how much ever you need for the day and proceed with the steps mentioned in the recipe.

How to store partially cooked pitas?

Well, I would not recommend this method, to begin with.. Because when you cook the pitas on one side and flip to the other side it automatically starts to puff immediately which means we would end up cooking it completely.

So I have not tried it successfully and hence would not recommend it.

How to store cooked pita bread?

You can store cooked pita bread in the freezer for up to 3 months.

Just place a parchment paper in between each pitas. Wrap it with an aluminium foil. Put it in a ziplock bag with correct labelling and then store it.

How do you revive Pita Bread?

I personally use the following method to revive my day old Pita’s.

Simply cut the pitas lengthwise like you normally do.. Then using wet hands just dab dab dab the water onto the pitas on both the sides. Place it on a microwave-safe plate and microwave for 10-15 seconds.. and you will have a perfect soft pita as fresh as new ones 😀

Since I just made a small batch of pitas the other day I could not film this portion using pita bread as nothing was left out. So I am using a regular Indian flatbread – Lachha paratha as an example here in the above pictures. Sorry about that guys.

How do you eat pita bread?

Due to the puffy pockets it gets while cooking or baking, it is usually used as a medium to stuff things in.. The common thing that you would find in all kind of stuffings is a salad.. Other than that you can use any filling like kebabs, falafel, eggs, the meat of your choice just anything you like..

Any sauce or condiments like a different flavour of hummus, tzatziki sauce, basically something to keep it moist.

You can also cut it into triangles add some spices, bake it until crispy to enjoy it like chips.

Can we add herbs or spices to flavour the dough?

Yes, you can add any dried herbs or spices to flavour the dough. Just add in along with the dry ingredients itself be it while making regular Pita Bread or this Whole Wheat Pita Bread.

With all those things in mind, let us see how to make Whole Wheat Pita Bread

5 from 2 votes

How to make Whole Wheat Pita Bread like a PRO!!

Prep Time

30 mins

Cook Time

5 mins

Proofing Time

1 hr 30 mins

Total Time

42 mins

Learn all the tips and tricks and the right steps needed to make Instant Pot whole wheat pita bread. And upon your suggestion find the recipes for hummus, falafel, balela salad and tzatziki sauce.

Course: Main Course

Cuisine: Mediterranean

Keyword: whole wheat pita bread

Servings: 6 pita bread

Author: sushma iyer

Ingredients

Pita Bread

2 cups Whole Wheat Flour/Atta
1 tsp Sugar
1/2 tsp Salt
200 ml Water
1 tsp Instant Yeast
1 tbsp Olive oil
+/- 1/2 cup whole wheat flour for dusting

Falafel

1/2 cup Chickpeas soaked overnight
1/4 cup chopped onion
2 garlic cloves
1/4 cup Coriander leaves
3/4 tsp Salt or to taste
1/2 tsp Black Pepper powder
1/2 tsp Cumin powder
1/4 tsp Coriander powder
1/4 tsp Baking Soda
1/2 tsp Flour
1 tsp Lemon Juice

Hummus

1/3 cup cooked chickpeas
1 tsp Garlic Powder
1/2 tbsp Sesame seeds
Salt to taste
1 tbsp Lemon Juice
2 tbsp Olive Oil
1/4 cup Sun dried Tomatoes

Balela Salad

1/2 cup Cooked Chickpeas
1/4 each of bell peppers, onions, cherry tomatoes, sundried tomatoes, cucumber
Olive oil, Lemon Juice, salt and pepper to taste

Tatziki Sauce

1/2 cup Greek yogurt
1/2 Cucumber grated
1/2 tsp Garlic Powder
1 tsp Lemon Juice
1 tbsp olive oil
handful of Dill leaves Chopped
Salt and Black Pepper to taste

Instructions

Pita Bread

Combine all the dry ingredients in a bowl and give a good mix.
Dissolve yeast in the water and add it to your dry ingredients and combine together until the flour is hydrated. Transfer to the worktop dusted with some whole wheat flour and then knead the dough
After about 10 mins of kneading add a tbsp of oil and knead again until you reach the soft, pliable and tacky dough stage which would take another 15 mins of kneading. You would have to approximately knead the dough for 25 mins in total. Add extra flour while rolling the dough as needed
Feel free to cut short the kneading time to 10-15 mins by choosing to knead the dough in a stand mixer.
Oil the bowl and allow the dough to proof in it for 2 hours or until doubled in size. Or cut short the time by proofing the dough in the Instant Pot.
Spray some oil to the base of the pot. Transfer the dough into it. Vent to sealing position. Use the yogurt setting and set the time to 1 hour.
After the timer beeps, take the dough out and divide it evenly into 6 balls of 75 gms each. Tuck the sides underneath to create a smooth round surface. Cover with a tea towel so that it doesn’t dry out.
Take the first dough that you weighed. Roll it out evenly into circles measuring 6 inch in diameter .
Place them on a baking tray that has been pre-lined with parchment paper.
Allow for second proofing - 30 mins.
Prereheat the oven to 230 degree Celsius with the baking stone inside. Right before baking flip the rolled out dough on to the stone and bake for 4-5 mins until it is nicely puffed up.
To make it on a stovetop make sure that the skillet is hot. Flip the rolled out dough and place it on the hot skillet. After about 20 sec flip the dough and you will observe that the dough puffs up like a balloon in minute's time. Flip it over again and cook on both sides.
Wrap it in a tea towel as soon as it comes out of the oven or skillet to keep it soft.
Pita bread tastes best when still warm.

Falafel, Hummus, Salad and Tzatziki Sauce

Please refer the attached video in the recipe card for the exact steps.

Recipe Video

Recipe Notes

Please note I have used the Instant Pot only to proof the bread. Under normal conditions the first proofing takes 2 hours whereas Instant Pot cuts the time to 1 hour so note the time difference depending upon how you proof the dough.
If you are using any other variety of Yeast other than Instant make sure to activate the yeast first before proceeding with the recipe 🙂 The quantity remains the same.
The ideal water temperature for this recipe is 90 to 100 degree F.
Please refer the Frequently Asked Questions section right above the recipe card to get all your queries answered

Conclusion:

Whole Wheat Pita is considered to be a healthier version over its plain flour counter part.

To me in terms of taste and texture both the pitas were equal.. there was not much difference.. both were soft, chewy and flavourful.

Only thing is that I had to knead it for a longer time as compared to the plain flour ones.. but I would say that is a good exercise 😀

The homemade Whole Wheat Pita Bread paired with hummus, falafel, tzatziki sauce and balela salad was one flavourful combination.

Few other bread recipes that I think you might love:

If you thought that this post was informative then definitely let me know by tagging me, tweeting me or Instagram me. I would love to follow you and your posts.

Pin this to your Bread Board on Pinterest.

I will see you soon with yet another one.

Until then

Hugs

Sushma

How to make Number 3 Peppa Pig Birthday Cake

March 28, 2019

Peppa Pig Birthday Cake – a cake that would help you win over that cute, innocent and naughty little kiddo.

A step by step guide on how to make a number cake without any number tins or pans, rather made using a round cake which is then filled and frosted with whipped cream and decorated with Peppa pig cake toppers.

Raise your hands if your kids spend their evening time watching Peppa Pig on Youtube!!!

It is my daughter’s current favourite show so when it was time for her birthday, I had already known what was coming – A Peppa Pig Birthday Cake.

In this Peppa Pig Birthday Cake post you will learn:

How to layer and crumb coat a round cake.
Shape the round cake to make a number cake specifically number 3 cake. So this particular Number cake is made without using any number tins or number moulds.
What piping tips and nozzles to use to decorate the cake.
Links to making fondant Peppa Pig, Mummy and Daddy Pig cake toppers along with other cake toppers that I have included in this post.
Finally, I will also try to include details on covering your cake board with fondant.

So this year on Yoshana’s Birthday her cake has a little bit of everyone’s liking.

She wanted a Peppa Pig Cake – Check

Daddy wanted Pineapple Cake – Check

And mummy wanted to try a number cake – Check.

Haha.. yes a little bit of all our wishes are there in her cake.

Have used my evergreen Pineapple Cake recipe. A detailed recipe for all the components of pineapple cake has already been shared so you can check it out by clicking here.

For a better understanding of the assembly of this Number 3 Peppa Pig Birthday Cake, I have divided it into 6 steps which we will go through one by one in a detailed way.

Starting with the first step would be to actually bake the cake and layer it right.. 😀

Step 1 : Layering and Crumb coating

To make this Peppa Pig Cake, I have baked 2 “7 inch” pineapple cake.

Divided it into 3 layers each. So in total now I have 6 layers of cake.

Placed the base layer on the cake board. Then filled it with whipped cream, pineapple compote, tutti-fruity and choco chips. Place the second layer on top and repeated the steps until I reached the very top.

Using the same whipped cream that I used for filling I have now crumb coated the cake as well. Allow it to chill for a minimum of 30 mins.

All these steps are explained in a more detailed manner in Moist Eggless Pineapple Cake blog post. You can also find the detailed recipe from there.

However, the cake flavours totally depend upon your personal liking. You can also go for plain vanilla cake, chocolate cake or chocolate caramel cake etc or as per your client’s needs.

PRO TIP:

I would advise to place the 2 cakes side-by-side and do each step simultaneously. This would save a ton of your time.

Step 2: How to cover your cake board with Fondant?

These days home baking, cake baking and cake decorating has gained so much popularity and grown so much that there are new trends and techniques coming up every other day. Be it the cake popsicles or alphabet cake some trends have taken the internet by storm.

One such trend that I have been observing for a really long time has to be covering the cake board to match the colours, theme or decoration of your cake.

It was not very popular when I was a child. Growing up I have never seen this but now you can see it everywhere.

So for our Peppa Pig Birthday Cake, the concept that I choose was that the family goes to a park to feed the ducks and also sit and relax, play and eat together.

This is one activity that the three of us often do in fact every other weekend I must say.

For which the cake has to be green in colour with grass piping and hence I decided the base that is the cake board to be in sky blue colour with sun and clouds around.

And hence I rolled out blue fondant (or mix some blue food colour to your white fondant and use) to the size of my cake board.

So after rolling some portion of it on my worktop I placed the fondant on my cake board and rolled it over to adjust to its size tucking just a bit underneath the board so that I could also cover the sides of the cake board.

Alternatively, you can also choose a ribbon to tie on the sides of the board. Set this to dry overnight.

Step 3: Shaping the Round Cakes to form a Number 3 Cake

It is actually hard to explain the way to cut your cake in plain words.

So I have shown a diagrammatic representation of the same on a paper which I am attaching here for your reference. Or you can also refer the video below for an even better understanding.

Once you have cut the round cake as shown in the pictures simply place them on your blue cake board to form a number 3 shape.

Step 4: Decorating the Cake

As mentioned I wanted the cake to resemble a park set-up. And hence to pipe on the cake I used a grass tip. Wilton Nozzle no 233 to be precise.

Using my favourite stabilized whipped cream frosting coloured in green and flavoured with pineapple, I simply piped the grasses all over the cake.

However, it was difficult to reach the nooks and corners or to say the inside portion of the cake that is the curved part. So to cover that portion I used a piping bag fitted with a small round tip or nozzle and then simply do random piping all over.. Yes, it would look more like noodles than a grass effect 😉 but still will look good in the end 😀

Step 5: Creating a Lake effect or call it a Pond

You do not have to do this. In place of the water effect, you can also make a small puddle and place your pigs there if you wish.

But in this case for making the Peppa Pig Birthday Cake as per our theme or concept, what I did was, melted some white chocolate, add a drop of blue food colouring along with few drops of oil. Combine it all together. Transfer to a parchment paper cone and just make a random drawing of a lake or pond. Just become a child again.. hehe..

Another detailed video that you must check out has to be how to melt chocolate the right way.

Step 6: Fondant Placements

Now I do not consider myself an expert in making fondant designs yet so I have not included the steps or method for making all the cake toppers.

However, here are few Youtube links that I referred to make my cake toppers.

Not including any link for making the sun because it is so simple. Just cut out the round shape using a cookie cutter and thin strips for the rays.

And then place them on top of your cake. Place the sun and clouds on the cake board.

That’s it our Peppa Pig Birthday Cake is all done and dusted.

Here is the link to the Peppa Pig Birthday Cake video.

I won’t say this Peppa Pig Birthday Cake tutorial is a simple or easy recipe for that matter.

Yes, a bit time consuming and need some practice but totally worth the happiness on the face of your friends and family 🙂

This was a personal and special post for me.

Every year I look forward to this time to create something beautiful and special for my daughter believing it to stay as a fresh memory forever. On her first birthday, we did a Little Krishna Theme party. You can check all the details of the same from here.

Last year on her second birthday we were in India so I could not make anything special for her.

Hope I continue to create more beautiful memories for her through the medium of food.

And I also hope that you guys enjoyed the tutorial too. I know it is not a perfect cake but still a special one forever.

If you ever recreate this then do let me know by tagging me, tweeting me or instagram me. I would love to follow you and your posts..

Pin this Peppa Pig Birthday Cake tutorial to your cake decorating board

I will see you soon with yet another one

Until then

Hugs

Sushma.

How to make buttercream flowers on cupcakes – Part 1

March 19, 2019

Buttercream Flowers is one of the easiest and the prettiest way to decorate your cakes or cupcakes. In this post find the exact steps to make not 1 or 2 but 5 different buttercream flower cupcakes decoration in a step by step pictorial as well as video tutorial format.

overhead view of buttercream flowers arranged on a wooden board

This Buttercream Flowers tutorial breaks down into 3 simple steps:

The right consistency of buttercream
An idea about different Piping Tips
Patience, Practise and Perseverance.

For the ease of convenience, I have divided this flower making tutorial into two posts –

How to make Buttercream flowers on cupcakes. This post is just perfect for someone who is just entering into the field of cake decoration. Making it a perfect post – Buttercream flowers for beginners.
How to use Buttercream flowers for cake making or decorating – Once you get used to holding your hand steady and stiff with right consistency of buttercream this part would come naturally to you.

What type of buttercream works best for piping flowers?

The most common type of Buttercream that works best for making a buttercream flower cake or buttercream flowers cupcakes has to be the American Buttercream Frosting. I have shared a detailed post on how to make the perfect buttercream aka Buttercream 101 in a separate post. Definitely check it out before we start making the flowers.

Being sturdy enough to hold on the piped flowers, American Buttercream is most preferred frosting.

The other frosting that you could use can be Swiss meringue or Italian Meringue Buttercream.

However, I would like to bring your attention to my latest addiction – Condensed Milk Buttercream Frosting which is also known as Russian Buttercream Frosting. Oh my God!! If you haven’t tried it yet you should right away.. just 2 ingredients and it tastes so yum, silky smooth and just delicious.

This according to me is the best buttercream for piping flowers on a cupcake.

And the flowers that you make out of this are so smooth, silky and has an amazing shine to it. Also, it is subtly sweetened keeping the balance, unlike American buttercream which is just uber sweet and also has a crusting finish.

Other softened buttercreams like French is just not suitable for piping flowers.

Apart from buttercream, I have seen flower cupcakes made out of non-dairy whipping cream too. I have not tried it yet and also let us focus on buttercream frosting for today’s recipe keeping the whipped cream for some other day.

Buttercream Consistency and Temperature

If you were to use the buttercream for filling and frosting the cake you would prefer light and fluffy frosting that would melt in your mouth.

However, to make buttercream for flowers, you should have the cream to be little denser and stiff so that it holds the shape beautifully and does not fall off.

The denser consistency helps eliminate air bubbles and pipes thinner petals with really nice, crisp edges.

To achieve that a method similar to that of making Korean Buttercream Flowers is followed wherein the butter and meringue are cold and then whipped until smooth.

I am yet to try that method so for today we will stick to using room temperature butter and condensed milk to make this condensed milk buttercream frosting for cupcake decorations.

I will share the method of how to make buttercream roses step by step format using American Buttercream in my Part 2 series.

Coming to the consistency of our Condensed Milk Buttercream frosting it should be just smooth and silky, you absolutely don’t need to chill or refrigerate it.

A little about Piping Tips:

Now that you have made a perfect Buttercream that is smooth and glossy and you also have saved it from licking straight away from the bowl 😉

So now let us use this buttercream icing for piping.

And you would definitely need some piping tips for the same right!! So I have divided it into 3 categories – Basic, Ninja and Pro.

Basic Tips: Tip 103 and 68 and Tip 1M

Basic as in the tips that you must own for making basic and simple buttercream flowers like Tip No 103. This is the most commonly used tip for making roses especially. With this same tip, you can make so many flower designs.. I have shared two today but this is one of the basic versatile tips that you need.

The other basic tip to include in your collection is Tip 68 – Leaf Tip.

I agree that buttercream cupcake flowers on its own look beautiful but with a little accent of leaves here and there it looks even more realistic.

Tip 1M is one of my go-to tips for cake decoration. It is just perfect to pipe Buttercream Hydrangea.

Ninja Tips: Tip 120 and 349

Coming to the Ninja category would be Tip no 120 or Tip No.122 These are similar to the 103 tips just that it is curved and that one is straight.

So this is a perfect tip to make a closed bud for rose flowers or even peony.

Another tip that I would include in the Ninja Category would be Tip 349. This is a variation of leaf petal tip that looks so pretty when piped <3

PRO TIps: Tip 81 and 352

Now, these are not must-haves in your collection but with these, you can try different flowers other than the rose like CHRYSANTHEMUM or Dahlia.

Again let me clarify I have not categorized these on the skill levels but actually on the must-have basic tips to some which you can buy at a later stage too.

Please Note:

All these tips number are from Wilton range of piping tips. However, I do not own Wilton piping nozzles whereas mine is a collection of 24 nozzles set from a nearby local store. That means even you do not need to buy branded nozzles, to begin with 🙂

Colouring your Buttercream

To make realistic and beautiful looking simple Buttercream Flowers I like to go with lighter tones of rose pink, yellow or simply white.

The ones that you actually get in the bakery is actually too dramatic unless that is what you want to make like a really white cake and red rose – perfect for Valentine’s but otherwise I would prefer light or the ever trending pastel shades.

When it comes to colouring less is more. So always start with a drop of buttercream or simply dip a toothpick in the colour of your choice and transfer that to the buttercream and mix well.

The main reason to do this is that when it comes to colouring buttercream or any frosting for that matter, the colour darkens upon standing. So no matter what shade you begin with the next day the flowers would look a shade darker than what you actually started with.

I have always used Gel Food Colours to colour my buttercream and I would recommend the same to you. The advantage of using gel food colours is that Gels are usually water-based which makes them a bit softer and being softer consistency makes them easier to measure in specific amounts like for example you can squeeze out one drop at a time.

Here is a list of things you would need to make Buttercream Flowers of Cupcakes:

Cupcakes, I know it is an obvious thing. But listing has to look professional right 😉
Buttercream Frosting of your choice – I have used Condensed Milk Buttercream Frosting here.
Piping Tips – 103, 27, 1M, 81, 68.
Colours of your choice – pink, yellow, purple etc
Other miscellaneous items like Piping Bags, Paper Towels, Couplers, Small spatula, cupcake holders

So finally, let’s get started with buttercream flowers tutorial

1. Sunflower Cupcakes

Tip No: 27
Buttercream Colour: Yellow and Brown

Start by applying a base coat of yellow colour onto the sides of your cupcakes.

Holding the piping bag at an angle say around 30 degrees to the cupcake, apply some pressure to release the buttercream, leave the pressure while dragging the piping bag towards you at the same time to a height that you are satisfied with to create a pointed end. Repeat the process to complete one circle of petals on all around the cupcake.

Holding the piping bag at an angle would give the petals a lifted look. You will be applying this little trick to all the other cupcake flowers too.

To create the second layer of petals, the starting point would be the centre of two petals. Refer the attached pic below for clear understanding. Again this would be the same trick for all the other flowers too.

Repeat the above step to create this inner circle of petals.

PRO TIP: Reserve some yellow colour buttercream to make the pollens inside. Isn’t that supposed to be brown?? Ya simply add brown colour to it rather than making a separate one from scratch. I found this trick also helps reduce wastage. 🙂

So for piping the pollens we would use a small star tip say Tip No 13 and simply pipe the centre of the cupcake.

And there you have it beautiful Sunflower Cupcake.

2. Hydrangea Cupcakes

This is one of the easiest and my personal favourite way of decorating with buttercream. Looks so intricate and complicated right with the purple petals and simple while centre but you will be surprised to learn how easy it is to make one.

Tip No : 1M
Buttercream Colour: Purple and White or plain

To a piping bag fitted with your nozzle add in the purple buttercream. With the back of your spoon spread the buttercream onto the sides of your piping bag creating a hollow centre.

Fill in the hollow centre with plain or white coloured buttercream.

PRO TIP: In your mixing bowl squeeze out a bit of the buttercream until you actually start seeing two-toned colour coming out.

And then to make the flower pattern on the cupcake, simply apply pressure to release the buttercream. In this case, there is no need to drag them.

Just like magic, you would get that purple petals and white centred effect.

Feel free to combine any colour of your choice 😀

3. Petal Flower Cupcake

Not sure what these flowers are called since we are using petal tip I have named them so.

Tip No: 103
Buttercream Colour: Rose Pink

Pro Tip: When you reach the inner circle make sure to pipe in odd numbers by counting to exactly 5 or 7 petals.

To pipe this petal flower cupcake we need to follow an inverted “U” shape pattern. So starting from the left-hand side apply pressure to make an arch coming to right-hand side creating an inverted U shape. Continue the same pattern throughout the circle.

Make 3 circles in total.

In the inner circle make sure to count to 5 or 7 and then just pipe the bud using the same nozzle

I had also used this method to make a pattern on the entire cake once while I was making a Pineapple Cake for a friend. Attaching the picture of it for you guys..

4. Buttercream Chrysanthemum

Tip No : 81
Buttercream Colour: Purple

For making this particular flower you will have to start by applying pressure drag upwards but while releasing, release it in a curved motion so that it stands upright..

Repeat the entire circle until you reach right to the centre.

Please remember to change the angle with each inner circle so that by the time you reach the centre it is almost 90 degrees to the cupcake.

5. Buttercream Roses

Tip No: 103
Buttercream Colour: Rose Pink

Start by piping a dollop in the centre to create a bud.

The first inner circle has to have 3 petals. The technique is like creating an arch from left to right overlapping the first arch.

Likewise, the next circle needs to have 5 petals. Create small petals in the beginning and as you reach the very end the petal size increases.

And that was the 5 different Buttercream Flowers that we were trying to learn today.

5 from 1 vote

How to make Buttercream Flowers

Prep Time

10 mins

A step by step pictorial and video tutorial to making different types of BUTTERCREAM FLOWERS for cupcakes and cakes using tips and techniques that is perfect for beginners.

Course: Dessert

Cuisine: American

Keyword: Buttercream flowers

Servings: 24 cupcakes

Author: sushma iyer

Ingredients

24 chocolate cupcakes
500 gms Unsalted Butter softened
1 tin (400 gms) Condensed Milk
1 tsp Vanilla essence
few drops of food colouring of your choice

Instructions

Beat the softened butter until smooth creamy and paler in colour. Add in the condensed milk and beat until stiff.
Next in goes the vanilla essence. Beat that well too. Your condensed milk buttercream frosting is ready.
Divide it into separate bowls and colour it as per your needs by just adding a drop at a time.
Make flower patterns following the step by step method as mentioned in the paragraphs above using the specific tips or nozzles or you can also follow the video tutorial attached to the recipe card.

Recipe Video

Recipe Notes

I have used my favourite vegan cupcakes recipe as the base. You can also choose to use milk in place of water in that recipe to get a more moist and soft cupcake as I did in this recipe.

Find a detailed recipe of BUTTERCREAM 101 by clicking here.

Practise is the key to pipe beautiful flowers on a cupcake. So don't feel bad if you could not make it in the first go, practise and practise until you perfect the art.

How to make Cupcake Flower Bouquet?

One of the best things to make with buttercream flower cupcakes is a bouquet.

Start by covering the cake board with fondant.

The pattern to arrange the cupcake flowers is 2-3-2. That is first place 2 cupcakes, then 3 cupcakes below them and then 2 cupcakes to create a circle of 6 cupcakes with 1 cupcake in the centre.

Roll the green fondant to create stems.

Cut out green fondant using leaf cutter to make leaves or simply pipe using a leaf tip.

Gift to your mother this mother's day and make her feel special

I hope you found this tutorial post helpful.

If you recreate any of these flowers or if you found these instructions informative then definitely let me know by tagging me, tweeting me or Instagram me. I would love to follow you and your posts.

Pin this to your cake decorating board

I will see you soon with yet another one

Until then

Hugs

Sushma.

Eggless Gulab Jamun Cake Recipe

March 8, 2019

A decadent Indian dessert or to say Indian sweets inspired cake; this Gulab Jamun Cake is literally going to sweep you off your feet. Completely Egg-Free this moist, sweet, light and fluffy fusion Gulab Jamun Cake is what you need to make any occasion special.

Gulab Jamun Cake is something that I am really gonna hold close to my heart.

You know why? (How would you.. so stupid of me 😛 )

That is because I baked this cake for my daughter who turned 3 last week. It is truly said with kids days are longer and years are shorter. How I wish to go back to the day when I held her for the first time <3

Awwww… I know right!!

Well, recently I got an opportunity to bake this for a client and I was so so impressed with the gulab jamun decoration that I had to recreate the exact same design for my daughter. Not only that but also I wished to share with you all because IMO it is one of the beautiful cakes I have made so far.

In this post, you can find details on

What is Gulab Jamun Cake
Tips to Make Gulab Jamun Cake at home
How to serve the cake

Indian inspired cupcakes and cakes are taking over the market these days..

On my last visit to India, each and every bakery shop that I visited had some or the other kinds of fusion cake in the display. The most popular one was, of course, Rasmalai Cake. (Let me know if you would like to have a video post on Rasmalai Cake since it is such a common cake I am not sure of making it anytime sooner.)

I also had the chance to taste Kaju Katli Cake which was pretty good too.

Now there are two kinds of people – One who likes fusion cake and ones who are totally against it… Which category do you belong to?

To make Gulab Jamun Cake you would, of course, need some gulab jamuns.

What is Gulab Jamun?

Gulab jamun is a milk-solid based sweet from the Indian subcontinent.

These milk solids, known as khoya, are kneaded into a dough, with a small amount of flour (maida), and then shaped into small balls and deep-fried at a low temperature. The balls are then soaked in a light sugar syrup flavoured with cardamom and rose water or saffron.

Then what is Gulab Jamun Cake?

It is basically a variation of my Eggless Vanilla Cake recipe or to be precise Eggless Fruit Cake recipe.

So instead of vanilla or fruit essence, I have used Rabdi Essence in this recipe.

It is a rabdi flavoured cake, the even light and fluffy layers of cake with soft crumbs are then drenched in the sugar syrup that is scented with rose and saffron, layered with the smoothest cloud-like whipped cream frosting sandwiched with bits and pieces of soft gulab jamun that literally melts in your mouth which is then dressed up in the most amazing silky smooth whipped cream frosting.

A slice of this cake would surely make you close your eyes and enter into the state of nirvana 😀

No no no I am not at all exaggerating here; since everything is made fresh and at home, including the gulab jamuns which are totally homemade you get the best experience ever.

I always prefer to make homemade Rasmalai and homemade Kaju Katli or any Indian sweet like, in this case, homemade gulab jamun for all the fusion cakes, the final outcome has to be impressive.

Surely I would share a detailed post on how to make gulab jamun at home for you guys.

Gulab Jamun Cake ingredients:

1. Cake Base:

Haha.. sounds silly right.. so obviously you would need a cake base for which I have used the same base recipe from my Fresh Fruit Cake post except that in this case substituted the fruit essence with Rabdi Essence.

Feel free to use any of your favourite cake recipes or check out this simple eggless vanilla cake recipe made without condensed milk that is perfect for beginners.

2. Gulab Jamuns

You can make your own gulab jamun mix using mtr gulab jamun, gits gulab jamun or any gulab jamun packet for that matter.

Or make gulab jamun from scratch like I did, using mawa.

Simply just refer google for gulab jamun near me and just buy it from there. 😉

You would need 10 pieces of gulab jamuns for this cake.

3. Whipped Cream

The only type of cream that is available to me here is non-dairy whipping cream so that is what I use to fill my cakes most of the time.

Since it is not as stable as the non-dairy whipping cream that is available back in India, I often make a Stabilized Whipped Cream and use it for frosting my cakes.

Have also used Pistachios and Rose Petals as garnish.

Actually have added some pistachios along with gulab jamuns in the filling so I think this cake can pass out as being named: gulab jamun pistachio cake 😉

Tips for making Gulab Jamun Cake:

I feel that the gulab jamuns make this cake pretty heavy so I would advise you to work with chilled cake as far as possible.
Always soak the cake to keep it moist for 3-4 days. Soaking with the syrup that came along with gulab jamuns is just ideal for this cake
Use an ice-cream scoop or ladle to add even layers of cream as part of filling. This is a useful tip especially if you are a beginner.
Make sure to chop your pistachios and also gulab jamuns to bite size pieces.
Always place the gulab jamuns on top of your cake as part of decoration right before delivery as the gulab jamuns is heavy there are possibilities that it might slide down with the passage of time. Though mine stayed firm throughtout the travelling and reaching the client’s house just a precautionary step is what I wanted to tell you.

[click_to_tweet tweet=”5 tips to make the best ever decadent Gulab Jamun Cake. #snf #indiandesserts #indianinspiredcake” quote=”5 tips to make the best ever decadent Gulab Jamun Cake.” theme=”style5″]

How to serve Gulab Jamun Cake?

Well, this technique is not only applicable to this cake but for all the cakes that you would cut and serve going forward.

Instead of making a regular triange slice on cakes like we usually do while cutting it, we should cut it into rectangles for serving.

What I mean is make horizontal and vertical cuts like rows and columns and then serve them to your guests.

If you were to cut a triangle slice the max pieces that you would get is 8 in any cake whereas if follow the method of cutting the cake in rows and columns it would serve a large number of guests.

This is exactly what a catering guy would do while serving wedding cakes.

Makes sense right!!

[click_to_tweet tweet=”4 simple steps is all you need to make this luscious Gulab Jamun Cake #snf” quote=”4 simple steps is all you need to make this luscious Gulab Jamun Cake #snf” theme=”style5″]

Finally, let us see how to make Gulab Jamun Cake at home from scratch

5 from 1 vote

Eggless Gulab Jamun Cake Recipe

Prep Time

15 mins

Cook Time

45 mins

Filling and Frosting

45 mins

Total Time

1 hr

A decadent Indian desserts or to say Indian sweets inspired cake; this Gulab Jamun Cake is literally going to swipe you off your feet. Completely Egg-Free this moist, sweet, light and fluffy fusion Gulab Jamun Cake is what you need to any occasion special.

Course: Dessert

Cuisine: Indian

Keyword: eggless gulab jamun cake, gulab jamun cake

Servings: 1 6 inch cake

Author: sushma iyer

Ingredients

For the Cake Base

1.5 cups All purpose Flour/Maida
1.5 tsp Baking Powder
1/2 tsp Baking Soda
pinch Salt
1 Cup Sugar
3/4 cup Milk
1/2 cup Yogurt
1/2 cup Oil
1/2 tsp Rabdi Essence refer notes

Sugar Syrup

Syrup that came along with Gulab Jamuns

Cream Filling

175 gms Whipping Cream
44 gms Icing Sugar
1/4 tsp Rabdi Essence

Gulab Jamun Filling

4 nos gulab jamuns
2 tbsp slivered pistachios

Cream Frosting

53 gms Cream Cheese refer notes
225 gms Whipping Cream
56 gms Icing Sugar
1/4 tsp Rabdi Essence
1/4 tsp Vanilla Essence

Instructions

Step 1 - For the Cake Base

Sift together the dry ingredients - Flour, Baking powder, Baking Soda, Salt and Sugar and keep aside.
Mix sugar and milk in a bowl until homogenous. Whisking continuously add the oil to help it emulsify. Next, add the yogurt and essence and combine together.
Add the sifted dry ingredients into the wet in two batches. Combine to form a smooth batter
Divide the batter evenly between three 6 inch pans that have been greased with butter and lined with parchment paper. Approximately 275 gms in each tin.
Bake in a preheated oven of 180°C for 35-45 mins or until a skewer inserted in the centre comes out clean.

Step 2 - Cream Filling

Take the measured out whipping cream, icing sugar and essence in a bowl.
Whip until stiff peaks form and it is ready to use.

Chop the gulab jamuns into bite size pieces

Step 3 - Cream Frosting

Whip the cream cheese until it is creamy
Whipping continuously add the whipping cream little by little. Scrape the bowl using a spatula and then add icing sugar and fruit essence. Whip until stiff peaks form.

Step 4 - To Assemble

Layer the cake onto a cake board. Trim off the top to even the cake.
Soak the cake with the sugar syrup that came along with the gulab jamuns
Add half of the cream filling and spread it out evenly.
Top with half of the bite size gulab jamuns and slivered pistachios.
Place the other cake layer on top and repeat the steps.
Crumb coat the cake with the leftover cream filling and let it chill for 30 mins.
After 30 mins frost the cake completely with the stabilized whipped cream frosting till you get a smooth finish on the sides and top. Refer the video on how to frost your cake for a better understanding.
Let it chill once again for 30 mins.
And the decorate the gulab jamun the way you like. I have used a total of 10 gulab jamuns to fill and frost the cake.

Recipe Video

Recipe Notes

If you do not have radbi essence, (though I would highly recommend using it as it is easily available also these days) you can flavour the cake with cardamom powder.
And for the cream, you can use any other essence like almond or even rose water or rose essence.
Simply follow my stabilized Whipped Cream frosting recipe for a much detailed recipe step to get the perfect smooth frosting.
If you liked the writing on top of the cake and you would want to master the art of writing on cakes? Then definitely check out my post for the 6 tips that would help you master it.
Allow the cake to chill for a few minutes between crumb coating, frosting and decorating stage.
Feel free to use saffron strands, rose petals, edible silver foil and some more slivered pistachios as part of the decoration.

Conclusion:

In all get away from your regular baked gulab jamun cheesecake or no bake gulab jamun cheesecake and give this interesting Eggless Gulab Jamun Cake recipe a try.

This Cake is

Light with soft crumbs

Moist

Delicious filling

Soft gulab jamuns

Looks so good; Ain’t it?

And if you try this recipe then do let me know by tagging me, tweeting me or Instagram me. I would love to follow you and your posts.

Pin this to your Baking board

I will see you soon with yet another one

Until then

Hugs

Sushma

Panini Bread Recipe – Best Bread for Sandwiches

February 21, 2019

Drooling over your favourite Panera Bread Sandwich and wondering how on earth do they make it?? Well, this Panini Bread Recipe is surely gonna blow your mind then..

Soft and Chewy bread customised to your favourite fillings, grilled to perfection and that too right at the comfort of your home. What more could you ask for?

What is a Panini?

Panini is basically a sandwich but is made with not the regular bread recipe. A panino or panini is a sandwich made using Italian bread.

Off lately, it has gained popularity in bakeries across the country.

And one such bakery that we all know is the Panera Bread. The sandwiches that they sell are so good and trust me with this panini bread recipe you can totally crack it at home.

A classic recipe that uses leftover meat or salad leaves as a filling and is usually pressed in a panini maker and served hot. A great filling sandwich perfect for your lunch.

The crispy grilled bread with your favourite filling and the melting goey cheese – oh my gosh I am sorted for my lunch this weekend. What are your plans?

The secret to making Bakery style Panini Bread

There is a reason why I am claiming this as the best bread for panini. You can make the best panini using this secret bakery style recipe.

And this is also the trick that I use to make the best Bakery Style Pizza Dough as well.

Won’t keep you waiting for long and that secret thing is to make the “BIGA” or the starter before actually making the dough.

What is Biga?

Biga is basically a starter culture or you may say a pre-ferment made from flour and yeast.

Advantages of using Biga:

It helps to increase the enzyme activity that is the yeast activity of panini dough. Not only panini but all yeast bread recipes.
Also imparts a beautiful flavour and aroma to the baked bread.

Apart from the Biga the other panini bread ingredients include:

The usual Flour, Yeast, Salt and Oil.

Other than that

Maltexo : It does the work of adding sugar or food to the yeast. But I did not want to make a round to the stores to buy something that I am sure would be lying on one corner of my pantry unless I dig in to find ways to use it ;)So instead I have substituted it with honey which is a common ingredient in our pantry 😀
Sun-Dried Tomatoes: It imparts an amazing flavour to the Panini bread recipe but of course you can skip it if it is not handy or not available in the place where you live 🙂

[click_to_tweet tweet=”Find the secret trick to make the best bread for Panini. ” quote=”Find the secret trick to make the best bread for Panini. ” theme=”style5″]

6 steps to help you master making your own homemade Panini Bread?

Step 1: Making the Biga

The night before just combine the flour, yeast and water until it comes together as a dough. There is absolutely no need to knead the dough.

Cling wrap and let it ferment overnight.

Step 2: How to make the Panini Bread Dough

Just combine all the ingredients – flour, salt, olive oil, honey, yeast dissolved in water into a stand mixer along with the biga that is the starter that you made on the previous night. Knead it in the stand mixer for 8 mins.

Add in the sun-dried tomatoes and mix for 30 sec until it gets incorporated.

A stand mixer really makes your life easier right!!

But if you do not have a stand mixer you can still knead this bread manually. Knead it for 15-20 mins until you get a soft dough.

This dough is not as tacky as the ones we made for Pita Bread but instead is a soft dough similar to our regular Indian chapati dough.

Step 3: First Proofing

Lightly oil the bowl in which you mixed the dough with some olive oil and spread all around.

Place the dough in it and coat it with oil so that it does not dry out, cover it with a tea towel or cling wrap and then allow it for first proofing – 40 mins.

Step 4 : Scaling and Shaping

After 40 mins take the dough out onto your work top. Scale and divide the dough into 100 gms each.

You would get 12 roundels from this recipe.

Lightly tuck the sides of each dough to the bottom and give it a round shape. Check this video on how to shape the bread into roundels. Super helpful for beginners.

Cover the roundels with tea towel and allow an intermediate proofing of 10 mins.

[click_to_tweet tweet=”Beginner’s Tip: Always keep your bread dough covered so that it does not dry out. #snf” quote=”Beginner’s Tip: Always keep your bread dough covered so that it does not dry out. #snf” theme=”style5″]

Shaping

Take the roundel that you had done first.

Flatten it out.

Take the top portion of the dough and bring it to the centre and press well so that it sticks to the centre really well.

Repeat the same on the bottom side. Take the bottom side and bring it to the centre such that it overlaps the first fold. Seal well.

Turn around and roll it forwards and backwards such that you get two narrow ends and a broad centre. This shape is called “Torpedo shape” in culinary terms.

Shape all the roundels in the same manner.

Using a rolling pin roll the torpedo’s to get an elongated oval shape.

Let it proof for 10-12 mins before hitting the oven.

Step 5: Baking

Bake them in a preheated oven of 160°C for 14-18 mins.

The bread would be pale in colour even after baking. Do not worry that is how it should be. Soft and pale.

Once the bread is cooled completely make a slit in the centre fill in with your favourite filling and then grill in a panini press or panini sandwich maker until crispy and toasted. Enjoy your toasted panini warm 🙂

Which is the best Panini Maker to own?

Cuisinart panini press and Breville panini press are a really good ones to own.

Can I make this easy panini bread recipe without panini maker?

Yes, of course, you can. Even I used my sandwich grill maker for the same. And it turned out absolutely amazing in it.

How to store the Panini Breads?

Cling wrap the panini bread individually and then store it at room temperature for 2 days or in the freezer for upto a month.

When needed let it thaw to room temperature and then slice, fill, grill and enjoy.

And here is how to make panini bread at home?

5 from 1 vote

Panini Bread Recipe

Prep Time

15 mins

Cook Time

18 mins

Proofing Time

1 hr 10 mins

Total Time

33 mins

The only 6 simple steps to make your own Panera Bread Style Homemade Panini Bread. This soft and chewy bread is the best bread to make panini, sandwiches; when filled with olive oil tomato mozzarella red peppers and grilled to perfection makes an ideal lunch or dinner.

Course: Main Course

Cuisine: American

Keyword: panini bread, panini bread recipe

Servings: 12 breads

Author: sushma iyer

Ingredients

Biga/Starter

2 gms Yeast
250 gms Flour
140 ml Water

Panini Bread Dough

500 gms Flour
10 gms Salt
25 gms Olive Oil
10 gms Honey
12 gms Yeast
300 ml Water
50 gms Sun dried Tomato

Instructions

Start by making the biga or starter culture. Mix everything mentioned under the Biga Ingredients and combine to form a dough. No need to knead the dough here. Just mix to form a dough. Cling wrap and let it ferment overnight or a minimum of 8 hours.
Next day to make the dough, take the flour, salt, olive oil, honey and the biga in the stand mixer. Dissolve the yeast in the water and add to the stand mixer. Knead the dough for 8 mins.
After 8 mins add the sun-dried tomato and mix for another 30 sec.
Lightly oil the bowl and transfer the dough into it and allow it to proof for 40 mins.
After 40 mins, scale and round the dough to 100 gms each and allow an intermediate proofing of 10 mins.
Then take a roundel, flatten it and give it a torpedo shape. (Refer the above paragraph for a pictorial representation or check out the video) Using a rolling pin just flatten them to give an oval shape the size of your palm.
Line it on a baking tray that has been pre-lined with parchment paper. Allow it to proof for 10 mins and then bake in a preheated oven of 160°C for 14-18 mins.
Allow it to cool completely before slicing, filling and grilling your favourite sandwich

Recipe Video

Recipe Notes

Since I am using the Instant variety of yeast there is no need to activate it. Please keep in mind that if you use any other variety make sure to activate it before use.
Please refer the video tutorial for a clear understanding of shaping your bread dough.
The panini bread once baked is pale in colour as compared to other bread. Do not panic that is how it is supposed to be.
These are a really soft bread however once grilled it becomes so crispy and so tasty with the filling inside enhancing the flavour quotient of the bread.

Now instead of looking for where to get panini bread, make your own with this Panera bread copycat recipes.

If you are someone who truly enjoys good panini bread then definitely try this out yourself and if you do then let me know by tagging me, tweeting me or Instagram me. I would love to connect with you.

Pin this to your Bread Board

I will see you soon with yet another recipe

Until then

Hugs

Sushma

How to make Christmas Tree Cupcakes

December 4, 2018

Christmas Tree Cupcakes is a fun, decorative and unique festive cupcake perfectly apt for this season!!!

Merry Christmas everyone.. 😀

Christmas Tree Cupcakes using ice cream cones is an ingenious idea that screams Christmas!!

Basically, it is just a plain vanilla cupcake frosted with buttercream on top.

You can also use chocolate cupcake as the base to resemble the bark of the cupcake tree.

Since I have already shared the recipe for the same a couple of times, I thought of using vanilla cupcake as the base for our cupcake Christmas tree decorations.

I just cannot believe we are towards the end of another year.

Time just flies..

It seems the year just started with me turning 29 and now its already Christmas and New Year’s Eve.

So why am I blabbering all of this now?? Hint Hint.. I am turning 30 in a month’s time and can’t be more excited than this..

Yay!!!!

I would definitely be making my Birthday Cake, but for now, let’s talk about these easy Christmas cupcakes – Christmas Tree Cupcakes.

These simple Christmas cupcakes are definitely a show stealer.

The Christmas Tree Cupcakes with ice cream cone is what makes these so easy to recreate.

Definitely, the trees are the highlight of this cupcake. But how to make trees out of icing?

Using a simple buttercream recipe all you need to do is pipe on Ice-Cream cones.
For piping we will use a smaller size open star tip – say Tip 30

If you want you can first start by adding a thin layer of buttercream on top of ice-cream cones. However, I felt there is no need for the same as leaves cover up the entire cone.

Basically just use a green coloured buttercream in a piping bag and holding it at 90 degrees to your cone all you have to do is just apply some pressure and then pull the bag towards you.

The more you pull the bigger the leaves would be. The choice is up to you to at which point you need to stop the length of the leaves.

Cover the entire cone in a circular motion till the tip of the cone to get the desired effect.

Making buttercream Christmas tree would be a breeze to make once you just get a hang of making it. With just one cone you would understand about the length that I am talking about.

There is one more way of making these easy Christmas cupcakes design (trees) – Chocolate covered pretzel tree.
For this use a pretzel stick and place it on a parchment paper. Using white melted chocolate go to and fro over the stick and try to give a tree shape. Then place this on top of your cupcake once the chocolate is set.

How to make Christmas Tree Cupcakes?
Now that you have made the tree cones, your job is super simplified.

Bake a chocolate or vanilla cupcake. Slather some frosting on top and just mess around it for once 😉

Add some desiccated coconut on top for texture and place this cone on top.

How easy it is to make this Christmas cupcake decorations!!!

Christmas is around the corner. And one flavour that dominates this season be it for Christmas cupcake flavors or cookie flavours has to be Peppermint and Ginger.

Today I am using a simple vanilla flavour.

However, you can flavour the cupcake with peppermint and buttercream with ginger if you want to.

Other festive Christmas cupcakes or holiday cupcake ideas apart from these Christmas Tree Cupcakes could be
1. Christmas lights cupcakes
2. Christmas wreath cupcakes
3. Snowman cupcakes using marshmallows
4. Forest cupcakes

OR you make a tree shape using cupcakes, that is, arrange the cupcakes in a triangle shape to make a Christmas tree cupcakes cake. These days pull apart cupcakes cake are a huge trend.

So let us see how to make Christmas cupcakes from scratch

straight view of christmas tree cupcakes

Christmas Tree Cupcakes Recipe

Prep Time

30 mins

Cook Time

15 mins

Total Time

45 mins

Christmas Tree Cupcakes - An easy diy AWESOME holiday cupcakes ideas that look like snow-covered Christmas trees made using ice-cream cone and simple buttercream frosting would make your holiday baking so fun!!

Course: Dessert

Cuisine: American

Keyword: christmas cupcakes, christmas tree cupcakes

Servings: 12 cupcakes

Author: sushma iyer

Ingredients

For the Cupcake

Dry Ingredients

1 and 3/4 cup Plain Flour / Maida
1 tsp Baking Soda
1/2 tsp Salt
1 cup Sugar

Wet Ingredients

1 cup Warm Milk
1 tsp Vinegar
1/2 cup Oil
1/2 tsp Vanilla extract

12 cupcake liners

For Buttercream

1 cup Butter (softened)
2 cups Icing Sugar
1 tbsp + 1tsp Cream
1 tsp Vanilla Essence
Green gel food colour

Instructions

For Cupcakes

To the warm milk add vinegar. Give it a stir and set it aside for 5 mins. This is your process to make homemade buttermilk.
In a bowl, sift together maida, baking soda and salt.
Give a mix with spatula and add all the wet ingredients one at a time, including homemade buttermilk.
Combine gently to a cake batter like consistency. Do not overmix.
Using an ice cream scoop or ladle pour equal amounts into a muffin tray that has been pre-lined with cupcake liners.
Bake in a preheated oven of 180°C for 15-18 mins or until a skewer inserted in the centre comes out clean.

For Buttercream

Using the paddle attachment of a stand mixer beat the softened butter until creamy say about 5-7 mins
Meanwhile in a separate bowl sift the icing sugar atleast 2 times and keep ready.
Once the butter is pale in colour and cream, start adding 1/3 cup sugar at a time an beat for not more than 1 min.
Scrape the bowl and add the second set of sugar and repeat the process until all the sugar is mixed into the butter.
Scrape the bowl down and add 1 tbsp of cream and beat together. Scrape the bowl down and add a tsp of cream more at a time until the desired consistency is achieved which is spreadable and also pipeable.
Finally add the vanilla extract and beat until mixed.
Take it out of the stand and add a thin layer of frosting on top of the cupcake and spread all around using a small palette knife. Be as messy as you can as this would resemble snow.
To make it more pop up and to give a texture add in some desiccated coconut on top.
To the rest of the buttercream add in the green food colour and beat for one last time until it is evenly mixed.
Transfer the buttercream to a piping bag fitted with small open star nozzle - Nozzle no 30.
Place the cone on top of the cupcake. If you want you can also fill the cone with candies for added surprise.
Holding the piping bag at 90 degrees to the cone start piping the branches. Apply some pressure and then pull towards you. The more you pull towards you larger the size of the leaves would be. So depending upon how big or small you want it to look keep applying pressure and pulling towards you.
Repeat the step to cover the entire cone completely till you reach the very tip of the cone.
To give the added snowy effect dust some icing sugar on top of the cone.

Recipe Video

Recipe Notes

1. The recipe for buttercream mentioned here would make 3-5 tree cupcakes depending upon how big or small you pipe the leaves. You can easily double or triple the quantity to cover the entire 12 cupcakes.

2. While making the buttercream, milk or water can also be used in place of cream.

One of the best Christmas cupcakes that you can make this season has to be this Christmas Tree Cupcakes.

Apart from making these cupcakes using ice-cream cone, there are many different ways in which you can make. For eg:
1. Rice Krispies: Add some condensed milk to the rice Krispy so that it sticks around when you press them together. You can also add some green food colour if you wish to.

Then take a big chunk in your hand and press it to give a tree shape. Decorate with red and green M and M’s

2. Pretzel Trees:
Lay out the pretzel stick on a parchment. Use melted white chocolate or colour it green; transfer to a parchment paper cone and then going to and fro motion on top of the stick make a triangle shape to resemble a tree.

Allow to cool completely and you have your pretzel trees ready.

Before the chocolate cools completely you can decorate it as per your need with sprinkles or M and M’s.

3. Chocolate:
Using the run-outs method that I have shared a couple of times on the blog; just trace out the tree shape using a reference image and place it on your Christmas tree cupcake platter to finish the look.

Just to let you know peanut butter cups are your best friend to use as a tree trunk.

I hope you enjoyed this Christmas Tree Cupcakes recipes and also the other Christmas cupcake ideas along with the Christmas cupcake toppers that I have mentioned in this post.

If you did then do let me know by tagging me, tweeting me or Instagram me. I would love to follow you and your posts.

Hope you enjoy this holidays with holiday cupcakes and holiday cookies.

By the way, you can also follow my Christmas board on Pinterest for more ideas and inspirations for Christmas or I also have this Holidays Recipes board if you want to check it out.

For now, pin this Christmas Tree Cupcakes recipe to your Christmas board

I will see you soon with yet another one

Until then

Hugs
Sushma

The Best Apple Crisp Recipe | Apple Crumble

October 25, 2018

Apple Crisp Recipe – warm and soft baked apples topped with crispy crumbly topping; flavoured with cinnamon screams Fall in every bite!!! The only delicious apple crisp recipe you need this season..

Apple Crisp Recipe is one of those classic American desserts that you might find being made in every American household by their grandmothers and mothers; just like how Gulab Jamun is made in every Indian household since ages.

Honestly, I had never heard this dessert back in India not a common dessert there. But the world is so small that many a time you tend to adapt and acknowledge the beauty of other cuisines from all around the world.

Be it the silky smooth pannacotta from Italy, the amazingly moist Tres-Leches Cake from Mexico (videshi version of Rasmalai Cake) or this classic Apple Crisp Recipe from America – I am naturally pulled towards deserts of all kinds.

I am sure some of you are not familiar with this old-fashioned apple crisp recipe. So for those of you wondering WHAT IS APPLE CRISP? let me tell you it is a pretty basic dessert made using cooking apples.

Basically, juicy tart apples are coated with sugar and cinnamon, cooked until soft, layered with crispy crumbly topping and baked to golden.

Served warm with chilled ice-cream on top.

Imagine yourself sitting with your family watching your favourite show on Netflix on a cold Christmas or holiday evening with a warm bowl of baked apples that are soft yet having a bite perfectly sweetened and flavoured with cinnamon topped with a crumbly crispy topping adding a beautiful texture and a caramel flavoured cheesecake ice-cream or a plain vanilla ice-cream.

That’s an explosion of flavour bomb in your mouth.

I absolutely love the idea of warm dessert in this cold evening. And that is why choco lava cake is also my all-time favourite during this time of the year.

And you know what is the best part of this easy Apple Crisp recipe – It can be made ahead of time and kept, can be made for single or two serving or for a crowd. Perfect for your next fall or Thanksgiving party.

Bonus – your house would smell so heavenly you won’t need any candles to brighten the mood of the evening. 😉

You guys might have noticed that I am talking a lot about the crispy crumbly topping.. Gosh I just can’t get over it.. It is so full of texture.. Ok sush, stop diverting and concentrate.. damn meee..

So what was I saying, ya the crumbly topping!!

What is that crumb topping? How do you make a crumb topping? And How do you make crumb topping for apple crisp specifically? OR How do you make the crumble for apple crumble?

Firstly do not get confused with the terms apple crisp and apple crumble. Both of it means the same. Just that this recipe is popularly known as Apple Crisp in the US but in Aussie and NZ it is commonly known as Apple Crumble.

But it is NOT the same as an apple cobbler or an apple pie. Cobblers usually have a biscuit-like topping. And a pie will have a flaky pastry crust.

So both of them means the same and if you notice me swatching the use of the two here and there never mind.

A basic crumble topping is just flour, sugar and butter rubbed together to resemble sand-like texture. Upon baking the butter and flour crisps up adding a crispy texture whereas the sugar lends it the required sweetness.

To make the easy apple crisp topping we have just added additional cinnamon powder because apples, cinnamon and Fall are a match made in heaven. Don’t you agree?

In this recipe, I have shared a different variation of making the crumble topping as compared to the one that we used while making the Apple Crumble Cake recipe.

By sharing both the methods I just wanted you guys to opt to whichever way you are comfortable with. Texture and Taste-wise there is absolutely no difference. 🙂

What kind of apples do you use for Apple Crisp recipe?
Since we would be cooking the apples first and then baking it, you really need a variety that would retain its shape throughout.

I have used the Granny Smith variety here because they’re so firm and they hold up well for baking without turning to mush.

So if you are wondering What kind of apples make the best apple crisp – Granny Smith Apples is your go to. However, you can also try Empire or Honey Crisp… or mix all three. Totally up to you.

Also to peel or not to peel apples is again totally up to you.

Now is the time when you might be having an abundant stock of apples growing in your gardens or you might have handpicked them or you just happen to see fresh in the market; this is the perfect way to use them all up.

Because the Apple Crisp Recipe calls for a lot of apples; yes it might seem a lot while chopping them into even sizes but trust me they would wilt a little while cooking them down. So you definitely need a lot, to begin with.

Today I am sharing with you all the ultimate apple crisp without oats.

But generally, you will find easy apple crisp with oats or to say apple crumble with oats. Adding oats would definitely add an additional texture.

I am sometimes like this horse with the blind shutter on. While I was learning bakery in school here, we had been taught the crumble topping without oats so that is what I am following till now.

However, if you like oats you can definitely make this apple crisp with quick oats or apple crisp recipe with cooking oats or apple crisp with old-fashioned oats. The oatmeal crumb topping for apple crisp would definitely lend its own unique taste.

I think I have already talked enough for now, let us see How do you make easy apple crisp now and then I will share few tips on how you can make it ahead of time for parties, how to store them, Can you freeze apple crisp? etc.

How to make homemade apple crisp?

5 from 1 vote

apple crisp served in a bowl showing the texture of apple crumble

Best Apple Crisp Recipe

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

The ultimate combination of baked apples and the crispy crumble topping with a punch of cinnamon - this Best Apple Crisp Recipe screams Fall in every bite.

Course: Dessert

Cuisine: American

Keyword: apple crisp recipe, apple crumble recipe

Servings: 6 people

Ingredients

For Crumble Topping

1+1/4 cups Plain Flour
1/2 cup Brown Sugar
1/4 tsp Salt
1/2 tsp Cinnamon Powder
1/2 cup (113 gms) Butter

Apple Crisp Recipe

6 Granny Smith Apples peeled
1/3 cup Brown Sugar
2 tbsp Cornstarch
1/2 tsp Cinnamon powder
1/2 tsp Cardamom powder optional
1 tbsp lemon juice
1/4 tsp Salt

Instructions

Crumble topping

Start by preparing the crumble topping. In a bowl, combine together flour, sugar, salt and cinnamon.
Melt the butter in a cast iron pan and once melted add it to the flour mixture. Using a fork just mix everything together and keep aside.
For the apples: Start by chopping them into even thickness. Add it to the same pan in which you had melted the butter.
Top with everything else - sugar, cornstarch, cinnamon, cardamom, salt and lemon juice. Mix well and put it over med-low heat.
Combine everything until it thickens a bit around 5-6 mins. You still want the apples to retain their shape.
Top with the prepared crumble topping generously and put it in a preheated oven of 180°C for 20-25 mins until the crumble crisps up and turns golden brown.
Serve warm with ice-cream or whipped cream

Notes:

1. You need not worry about melting down the butter and then mixing. You can also follow the method that I have mentioned in the Apple Crumble Cake recipe and choose whichever way you find it easy.
2. Do not have an iron skillet. No worries you can make it in any pan. Just transfer the apples to a bake safe bigger size ramekin, top it with crumble topping and bake.

Are you thinking How to serve Apple Crisp?

You can enjoy it warm or cold. But trust me it tastes heavenly when warm. I assure you this would be the best apple crisp you’ll ever have.

I like to take out a generous amount of it into a bowl and also like to add some caramel flavoured ice-cream on top. However, you can also choose to have plain vanilla ice-cream with some caramel sauce (I have a super easy recipe for homemade caramel sauce with all tips and tricks) drizzled on top. That would taste heavenly too.

Or simply go for a simple whipped cream topping.

Can you freeze apple crumble?
Follow the easy apple crisp recipe. Once done let it cool completely, then cover it with a double layer of aluminium foil.

You can then freeze this up to 3 months. Thaw overnight in the refrigerator, then warm in a 350°F oven for 20-25 minutes alert…l heated through.

For a single serving you can also choose to microwave it for 30-40 sec. Microwave apple crisp tastes so fresh and warm.

Just an alert.. I find that frozen apple crisp or refrigerated apple crisp are not as crispy as the fresh ones.

How do you store apple crumble?
To store, let cool to room temperature, gently place a paper towel on top of the crisp to absorb condensation. Cover tightly with foil, plastic wrap, or a lid.

Follow the reheating steps mentioned above to enjoy it warm.

How do you make this Apple Crisp Recipe ahead of time for a party or for a crowd?
You follow the exact steps mentioned in the recipe to make the crumble topping and making apple crisp.

However, you do not combine the two.

Instead make your crumble topping; add it to a zip lock bag and store in refrigerator.

Prepare your apples and once it cools completely transfer it to a bigger size ramekin and place that in the refrigerator too.

Just 30 mins prior to serving, add the crumble topping on top of the apples in the ramekin place in the preheated oven of 180°C for 20-25 mins until crisp and serve warm 🙂

I hope you enjoyed this recipe to make apple crisp. If you did then do let me know by tagging me, tweeting me or instagram me. I would love to follow you and your posts.

Pin this to your desserts or winter board

I will see you soon in my next one.

Until then
Hugs
Sushma

Eggless Leftover Chapati Cake | Eggless Atta Cake

August 8, 2018

Atta Cake aka whole wheat chocolate cake made using leftover chapatis or leftover roti – Are you kidding me??

Well, if you are looking for some healthy dessert recipes then this Whole Wheat and Jaggery Cake is all you need. Slash some whipped cream and ganache on top and guess what you have a perfect healthy birthday cake recipe for you!!

Atta Cake is one of those easy healthy cake recipe idea that you can adapt to either making a tea time cake or turn it into a full-fledged birthday cake or just serve it as healthy desserts with some cream on side.

Why do I call this Eggless Atta Cake healthy? Probably the right term here would be healthier and that is because:
A. This cake calls for Whole Wheat Flour or Atta (obviously right!!) instead of APF that is maida
B. No refined sugar. To sweeten this cake we are gonna use jaggery. Well I won’t get into the details of why jaggery is a healthy alternative instead you can check it from here.
C. In place of butter we are using oil here and that too olive oil.

And apart from all this mentioned above, this is the best leftover chapati recipe or to say leftover roti recipe that one could ever think of making.

I am awestruck by the deliciousness of this recipe. I am not surprised to say, this is the best chocolate cake recipe ever.

The other day my husband went with his colleagues for lunch which means his dabba got back home. Well, that gave me the best opportunity to try this Eggless Atta Cake.

It is not that I came up with this ingenious idea of using a chapati in a cake. I first saw this whole wheat cake here on Youtube. And then I adapted this idea to come with a healthy whole wheat cake recipe for you guys.

Healthy Cake or healthy dessert recipes are quite a rage these days. With the changing mindset and the idea of sticking to a healthy lifestyle, people are growing a little more conscious about the calories that they are consuming each day.

If you ask me I am not someone who follows it; you know it from this little space where each week I post, baking and dessert recipes which means I absolutely taste whatever I share with you. I would have been happy if it were just limited to tasting which is not the case. Usually, end up having half the cake myself..

Sigh!! some disadvantages of being a Food Blogger… 😀

We all have our very own favourite chocolate cake recipe right!! Well, this is just healthy chocolate cake recipe for you guys or should I say healthier for that matter.

Coming to the texture and flavour of this Eggless Atta Cake:
It is definitely chocolaty in taste and you won’t miss the sweetness too. Yes, it tastes different than a regular chocolate cake as the jaggery adds its own taste to this cake.

Texture wise it has soft crumbs but is definitely on the denser side. But its one moist cake you guys, all thanks to the oil.

And since I had added cardamom and saffron for flavouring this cake was a real festive treat.

However, if you consider the cake in itself it is not at all sweet so if you wish to make it into a tea time loaf cake recipe or a breakfast cake then there are few alterations that you must consider about which I have talked in the notes section below the recipe card.

Can I make eggless Atta Cake in Cooker?
Yes, definitely you can make this cake in cooker. I have already shared how to make rava cake in cooker. You can follow the exact steps for this cake.

Just that this cake would take anywhere between 35-45 mins to bake.

How to make this Leftover Chapati cake in kadai?
Well, all the steps remains the same. Like adding salt, stand, pre-heating and then placing the cake pan.

This is a forgiving recipe you can absolutely bake it in any medium.

Can I make this Atta Cake with egg?
Yes, in place of yogurt you can definitely use 2 eggs.

5 from 1 vote

pin image of eggless atta cake made using leftover chapati recipe

Eggless Leftover Chapati Cake | Atta Cake

Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

A perfectly delicious healthy baking recipes idea coming up your way!! Yes this easy Eggless Atta Cake aka Whole Wheat Chocolate Cake made using a secret ingredient is perfect as a breakfast loaf or slash some whipped cream and choco chips and turn it into a healthy birthday cake recipe. This cake made using leftover chapati, yogurt, oil without butter is perfect for your girls parties or Christmas or simple healthy desserts ideas.

Course: Dessert

Cuisine: Indian

Keyword: atta cake, eggless leftover chapati cake

Servings: 7 inch cake

Author: sushma iyer

Ingredients

Dry Ingredients

5 Leftover Chapatis
1/2 cup Whole Wheat Flour (Atta)
1/4 cup Cocoa Powder
1/2 tsp Baking Soda
1 tsp Baking Powder
1/2 tsp Cardamom Powder

Wet Ingredients

3/4 cup Grated Jaggery
1/2 cup Olive Oil
1/2 cup Curd
1/2 cup Milk

Whipped Cream

1 cup Whipping Cream
3/4 cup Icing Sugar
1/2 tsp Kesar (saffron) essence

Milk Chocolate Ganache

1/4 cup Cream
1/2 cup Milk Chocolate

Instructions

Atta Cake

Tear apart the leftover chapatis to small pieces. Add it to a blender jar and using the pulse mode function just grind them to a coarse powder. Transfer it to a bowl. (Mine measured out to be heaped 1 cup of chapati flour)
Sieve the rest of the dry ingredients together and add it to the chapati flour. Mix and keep it aside while we start working with the wet ingredients.
Cream the curd and grated jaggery until all the jaggery is dissolved and everything is combined well. It took me 5-7 mins to whisk it all together using a manual whisk. (I would also recommend you guys to grate the jaggery finely as smaller the pieces quicker it would combine with the curd)
Next, whisking continuously add your oil little by little to the curd mixture. This way the oil would completely emulsify with the curd mixture.
Now our wet and dry ingredients are ready. Time to combine them together. So add one portion of dry ingredients to wet. Mix. Add 1/2 of the measured out milk. Mix. Likewise alternate between dry ingredients and milk starting and ending with dry ingredients until you reach the cake batter like consisteny. Do not over mix.
Transfer the batter to the prepared cake pan and bake in a preheated oven of 180°C for 30-40 mins. It took me 36 mins to bake this cake.

Whipped Cream

Take the whipping cream and the kesar essence in a bowl.
Whipping continuously add the icing sugar little by little until you reach stiff peak stage.

Milk Chocolate Ganache

Heat the cream until it starts simmering.
Add the hot cream on top of the chocolate chips. Cover with a lid and let it stand for 2 mins. After 2 mins stir the mixture to dissolve the chocolate completely.

To Assemble

Once the Atta Cake cools completely divide it into 2
Add some whipped cream and spread it out evenly.
Some choco chips for texture.
And place the cake layer on top. Crumb coat with the remaining cream. Let it chill in the refrigerator for 15 mins.
Then add the ganache on top and allow some of it to drip creating the drip effect.

Notes:
1. The cake on its own is not sweet at all. Only the addition of cream and ganache makes the cake a perfect healthy birthday cake recipe.
2. I choose to go for the naked cake look but you can frost the cake completely as per your needs.
3. Since this is really a soft and moist cake I would not recommend this for a tier cake. The maximum you can go for is 2 or 3 layers.

Can I bake it into a tea time loaf cake or how to change it to a breakfast cake recipe?
Like I mentioned since this cake is not at all sweet. I would recommend adding 1 cup of Grated Jaggery in place of 3/4 cup mentioned in the recipe.
Secondly reduce the amount of oil to 1/3 cup instead of 1/2 cup.
Finally add some chopped nuts like almonds, pistachios, walnuts, raisins etc as per your choice to make it wholesome.

Why do we have to alternate between the dry ingredients and milk while making this Eggless Atta Cake?
The main reason why do we do this in making any regular cake be it a easy sponge cake recipe or any regular vanilla or chocolate cake is to avoid over-mixing of the batter.

The second main reason is also to avoid curdling of the batter. Yes too much liquid at once can cause the cake batter to curdle so alternating this way makes sure that the batter is not curdled 🙂

How long can I store Eggless Atta Cake?
It stayed soft and moist for 3 days in my refrigerator. So I guess 3 days is perfect as its so delicious I bet it would be finished off immediately 🙂

Why didn’t you add sugar syrup to your layers?
This cake already is so moist that you do not need sugar syrup moreover since its a soft cake and if you are planning to layer it up; I am guessing that it won’t be able to hold the additional weight of syrup.

Oh since you liked this cake I am pretty sure you would love this Eggless Whole Wheat Dates Cake that is also on the healthier side with no maida and no refined sugar.

And if you liked my today’s recipe post then definitely let me know by tagging me, tweeting me or instagram me. I would love to hear from you.

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I will see you soon with yet another recipe

Until then
Hugs
Sushma

Vegan Chocolate Cupcakes | Best Chocolate Cupcakes

July 12, 2018

Vegan Chocolate Cupcakes – I bet you this is the easiest cupcake recipe you will ever make yet are the best chocolate cupcakes you will ever have!!

Soft, Moist, Simple, Chocolaty and Easy cupcake recipe that you need to have in your books. No Eggs, No Curd, No Butter, No Condensed Milk or Milk Powder. You will be surprised to learn these cupcakes uses basic ingredients you probably have at all times in your pantry!!

Vegan Chocolate Cupcakes are a very basic cupcake recipe that every baker needs to know. In fact, there are few selected recipes that you need to have in your books if you are just starting to bake or even if you are a pro as you can use these basic cake recipes and then modify it to get any flavour of your choice.

I highly recommend having:
1. Vanilla Cake recipe (with and without eggs)
2. Chocolate Cake recipe (with/out eggs)
3. Basic Muffins recipe
4. Vanilla Cupcake recipe
5. Chocolate Cupcake recipe
6. Hand selected cookie recipe like this and this.
7. Some tea time cake recipe like this or this.
8. And basic frosting recipe in your collection.

If I am claiming it to be the best chocolate cupcake recipe ever then trust me on this and give it a shot for yourself and then let me know your thoughts on it.

Wondering what so special that makes it the best cupcake recipe?
A. It’s an ultra easy cupcakes to make. All you have to do is sieve together the dry ingredients. Add wet on top it, mix and bake that’s it. No fancy equipment or ingredients needed.

B. This is also a super moist chocolate cupcake recipe. What makes it so moist?
Oil!! yes, oil is that secret ingredient which makes these the best vegan cupcake recipe.

However, there is also another secret ingredient that would take these basic chocolate cupcake recipe to another level and that particular ingredient is buttermilk. Since we are making Vegan Chocolate Cupcakes today I am using water but if you include dairy products in your routine then definitely try this recipe with buttermilk too, you will love it.

Find the details for making your own buttermilk at home in the notes section below.

C. Apart from that, these vegan cupcakes are also light, soft and fluffy. Tastes so rich and chocolaty because of the good amount of cocoa powder that we are using.

D. You can use this same recipe to make a chocolate cake. In fact, I have already shared the chocolate cake with whipped cream frosting recipe on the blog before. Linking it up here do check it out.

E. Also, you can use the same recipe to make a red velvet cake.

That’s the advantage of having basic cake recipe because we can definitely modify it and make whole new recipes out of it.

This Vegan Chocolate Cupcakes recipe is adapted or I must a continuation of the chocolate cake recipe without milk that I have shared previously.

Sorry if you guys thought that this is a repetitive post but like I said earlier I am just trying to compile a list of recipes that a baker must have in their books.

Neither do we have eggs nor do we have curd (yogurt) in this recipe. Then what makes this cake rise and hold its shape and at the same time give us a perfect light and fluffy texture?

It’s nothing but the reaction between the raising agent – soda and vinegar which creates lovely air bubbles or air pockets in the cake making it light and fluffy.

One more ingredient that keeps it moist and fresh for one whole week; yes that long is Oil. Since oil does not solidify at room temperature unlike butter; this cake stays moist and soft throughout the week.

I will share a secret with you. If you have been watching my vlogs on Youtube you know that I generally shoot my videos on Saturdays. So just like any other Saturday I shot a video for this recipe as well on Saturday.

But when I sat down to edit the video on Tuesday night I realized that I do not have a shot of the sliced cupcake to show you guys the texture within. Luckily I had two of these vegan chocolate cupcakes that were left. So on Wednesday morning, I shot the sequence to show you guys the texture which you can check out in the video for yourself.

Five days up and still moist and soft ready to be consumed. Can you believe that?

Here is a detailed recipe on how to make chocolate cupcakes

Vegan Chocolate Cupcakes

Prep Time

5 mins

Cook Time

20 mins

Total Time

25 mins

Soft and fluffy, rich, chocolaty, moist, simple and easy to make from scratch these perfect eggless chocolate cupcakes are a keeper’s recipe.

Course: Dessert

Cuisine: American

Servings: 12 cupcakes

Author: sushma iyer

Ingredients

Dry Ingredients

1.5 cups All Purpose Flour/Maida
1/2 cup Cocoa Powder
1 tsp Baking Soda
1/2 tsp Salt
1 Cup Sugar

Wet Ingredients

6 tbsp Oil
1 tsp Vinegar (refer notes)
1 tsp Vanilla Essence
1 Cup Water

Instructions

Sieve the dry ingredients mentioned above into a bowl.
Make three wells in it and add vinegar, vanilla and oil in each well or depression.
Finally add water all over and combine to get a cake batter like consistency
Divide the batter evenly between the cupcake lines in the muffin tin filling upto 2/3 or 3/4 the total height.
Bake in a preheated oven of 180°C for 18-22 mins or until a toothpick inserted in the centre comes out clean.

Notes:

1. You can use lemon juice in place of vinegar whichever is available handy at the moment.
2. Use Milk in place of water for even moister cake.

By the way, guys I have used this mind-blowing and perfectly smooth chocolate whipped cream frosting to decorate the cupcake. Since it is not vegan I have not included it here in this post rather made a separate post for the frosting because it is definitely a must try recipe. Definitely check it out here.

If you are looking for some vegan frosting to decorate the cake then definitely check it out here or here.

If you like my today’s post then definitely let me know by tagging me, tweeting me or instagram me. I would love to follow you and your posts.

Conclusion:

Can any recipe get simpler than this? I hope you enjoyed this simple homemade chocolate cupcakes recipe.

Perfectly soft and moist cupcakes made without using any dairy products is surely gonna impress everyone.
Which is that one basic recipe that you absolutely love and have it in your records for years? Do share with me in the comment section below.

Enjoy these Vegan Chocolate Cupcakes with a big dollop of frosting or enjoy it plain as a tea time cake. Either way it is one keeper’s recipe.

Pin it for later:

I will see you soon with yet another recipe

Until then
Hugs
Sushma