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Wednesday, February 23, 2011

CAKES

RUSTIC APPLE CAKE
MICROWAVED SPONGE CAKE
CARROT CAKE
VANILLA BARS

BANANA DATES WALNUT CAKE
SPONGE CAKE ROLLS
BANANA CASHEW CAKE
EGGLESS ORANGE CAKE
VANILLA CAKE WITH TUTTY FRUITY
POUND CAKE

BUTTER CAKE (old fashioned)


CHOCOLATE CAKE ROLLS
EGGLESS MANGO CAKE










STEAMED BANANA CAKE
EGGLESS CHOCOLATE CAKE
TUTTY FRUITY CAKE

EGGLESS DATES CAKE

BERRY SHORT CAKE

KERALA PLUM CAKE
EGGLESS MARBLE CAKE
APPLE UPSIDE DOWN CAKE

CHOCOLATE BEETS CAKE


SAVORY SEMOLINA CAKE
EGGLESS VANILLA CAKE













PASTRIES,FROSTING CAKES
FONDANT BABY SHOWER CAKE

JOAN'S RAINBOW CAKE

RED VELVET CAKE
CHOCOLATE CHIFFON CAKE




PINEAPPLE PASTRY(eggless)



CHOCOLATE ALMOND CAKE(julia child)















NEAPOLITAN CHRISTMAS CAKE

BLACK FOREST CAKE
FIRST FONDANT CAKE



MARBLE CAKE
 
OPERA CAKE



These are the few measures that I have frequently used in the recipes.Please refer this page whenever you bake cakes-

1 cup = 48 teaspoons
1 cup = 16 tablespoons
1/2 cup = 8tbsp
1/3 cup = 5tbsp + 1tsp
1/4 cup = 4tbsp
8 fluid ounces (fl oz) = 1 cup
1 pint (pt) = 2 cups
1 quart (qt) = 2 pints
4 cups = 1 quart

1 stick of butter is 113gm or 8tbsp
1cup of flour is 125 gms
1 cup of sugar is 100gms






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