Iyengar Bakery Honey Cake | Honey Cake

Iyengar bakery honey cake is quite popular in the south and everyone loves this cake. The cake base is quite simple, and it has a mixed fruit jam and desiccated coconut topping. I wanted to try this cake since long but didn't get a chance. Better late than never, so finally tried this out and all loved it. The cake is very simple to make but tastes delicious.

I have used the eggless vanilla cake recipe using condensed milk, but you can use any other eggless vanilla cake recipe. You can use a vanilla cake recipe with eggs too, but I prefer an eggless one for this recipe. Check it out !!

Watch the YouTube #shorts here.

Preparation time ~ 10 minutes

Baking time ~ 25–30 minutes

Serves ~ 8' cake (16 square honey cake pieces)

Author ~ Julie

Ingredients

for making cake

wheat flour 3/4 cup

all-purpose flour 3/4 cup

baking powder 1.5 tsp

baking soda 1/2 tsp

salt a good pinch or 1/4 tsp

vanilla extract 1.5 tsp

whole milk 1/2 -3/4 cup

condensed milk 1 cup

oil (any neutral) 1/2 cup

for topping

granulated sugar 1/4 cup

water 1/2 cup

honey 1/4 cup

mixed fruit jam 1/3 cup

honey 1 tsp

desiccated coconut 1/4 cup

Method

• Sift the dry ingredients twice and keep aside.
• Add the condensed milk to a bowl and add the oil, vanilla extract and mix. Add the dry ingredients in batches. Pour milk little by little and make a lump free smooth batter.
• Line a tray (8') with parchment paper on the bottom and sides. Pre-heat oven to 180 degrees C /350 degrees F for 10 minutes.
• Transfer the batter to the prepared tray and bake in pre-heated oven for 25–30 minutes.
• Cool on a wire rack and remove the cake from the tray.
• Heat the sugar and water in a pan until sugar is dissolved. Switch off and cool. Once cooled, add the honey and mix. Poke the cake on all sides using a skewer to pour the honey syrup. Add the sugar syrup to soak the cake.
• Then mix the jam with honey to a spreadable consistency. Spread this mix on top of the cake thickly, covering all edges. Finally, add desiccated coconut as topping.
• Refrigerate for 2 hours, cut and serve. Enjoy !!

NOTES

* If you use a vanilla cake recipe with butter, then upon refrigeration, the cake may turn hard. So using an eggless cake was good.

* You can use any jams of your choice, but mixed fruit jam is good.

* The eggless condensed cake is quite popular in my blog and so used that but you can use any other eggless vanilla cake too.

Strawberry Upside Down Cake ~ Easy Cake

When strawberries are in season, I can't resist trying out a few recipes, though am not a big fan of munching fresh strawberries. Last year I had made a batch of homemade strawberry crush and before that I have tried these recipes, do check out if you are interested in any-  strawberry pudding, strawberry rasam, strawberry apple milk shake, strawberry falooda, strawberry beet juice. 

Cakes are one of my first learnt bake lessons, and so I keep trying different types of cake with confidence. This is one such trial and error cake, which I initially tried as upside down muffins and then recreated this cake. The vibrant colour of the strawberries makes this cake stand out and so you don't need any additional frostings. You can always make this cake for small kitty parties or even serve as a dessert with a dollop of vanilla ice cream. So check it out !!

Preparation time ~ 10 minutes

Baking time ~ 35–40 minutes

Author ~ Julie

Serves ~ a 6' cake

Ingredients 

strawberry 1 pack (200g)

corn starch 1 tbsp

granulated sugar 1/4 cup

all-purpose flour(maida) 3/4 cup

baking powder 1/2 tsp

baking soda 1/4 tsp

salt 1/8 tsp

unsalted butter 55 g (1/2 stick)

granulated sugar 1/2 cup

egg 1

vanilla extract 1 tsp

milk 1/4-1/3 cup

Watch on YouTube -

Method

• Wash the strawberries by adding 1/2 tsp baking soda and 1 tsp vinegar. Add enough water and soak the strawberries for 15–20 minutes. Discard the dirty water and rinse the strawberries well. Drain water and hull the strawberries. Slice each strawberry in 3–4 slices and keep aside.
• Add 1. tbsp corn starch and sugar to the sliced strawberries. Mix and keep aside. The strawberries will ooze out liquid and sugar will dissolve. Keep aside.
• Pre heat oven to 350 degrees F or 180 degrees C for 10 minutes. Line a 6' tray with parchment paper at the bottom and apply oil on the sides and dust with flour. Keep aside.
• In a bowl, add the all-purpose flour(maida), baking soda, salt and baking powder. Give a thorough mix and keep aside.
• In another bowl, add the softened butter with granulated sugar and beat for a minute. Add the egg and vanilla extract. Beat until light and fluffy.
• To this, add the dry ingredients in batches and mix. Add milk as needed to loosen the batter. Get a ribbon consistency batter. I have used 1/4 cup + 1 tbsp milk.
• Spread the strawberries with the liquid in the base of the tray and then pour the prepared batter over it. Level it up with a spatula.
• Place the tray into the pre-heated oven and bake for 35–40 minutes. Remove from oven and cool in the tray for 15 minutes. Then invert the cake and leave to cool completely.
• Drizzle powdered sugar on top (optional step). Cool completely and then slice, enjoy !!

                                         

NOTES

* You can omit adding the powdered sugar at the end as topping. The toping is thick and juicy, so you can skip the powdered sugar.

* You can use oil instead of butter. Use 1/4 cup oil for this measure.

                                          

Orange Fruit Cake

Oranges are in season and mostly during this time, I try baking a cake with the fresh oranges. This time kinnow were in good sale and so grabbed a few of them. I personally don't tolerate these citrus fruits, but kids love them. Kinnow are good for baking as they impart a beautiful colour and are juicier compared to the regular oranges. What do you say about the colour of this cake? I am in love with this colour, looks and tastes exactly like the Britannia fruit cake.

The ingredients are all natural and no added colours and preservatives. Isn't it good to bake this soft, moist cake ? The amount of sugar can be adjusted as per the sweetness of the oranges. I have used kinnow oranges which are more on the sour side so added 1 & 1/4 cup sugar which was correct. Though this cake can be made with regular oranges, I prefer to use the sour kind or kinnow variety as it helps to soften the cake than the regular orange cake. I have already posted an Orange Cake (Eggless) long back, check that out if interested. Do give this a try and enjoy the slice with a cup of black coffee !!

Preparation time ~ 15 minutes

Baking time ~ 1 hour

Author ~ Julie

Serves ~ a big loaf (9*5*3)

Ingredients

all-purpose flour (maida) 1 & 3/4 cup

baking powder 2 tsp

salt 1/2 tsp

eggs 3

granulated sugar 1 & 1/4 cup

orange juice 1/2 cup

veg oil 1/4 cup

unsalted butter, melted 1/4 cup

vanilla extract 1 tsp

orange zest 1 tbsp

tutti frutti 1/4 cup

milk 1/4- 1/2 cup

Watch on YouTube -

Method

• Wash and cut the oranges, squeeze out the juices. Strain the juice and keep aside.
• Sift the flour, baking powder and salt twice. Keep aside.
• Add the eggs one by one in a bowl. Add the granulated sugar and beat the egg with sugar. Beat the mix for 3–4 minutes, or until the eggs turn pale and fluffy.
• Pour the orange juice followed by veg oil and melted butter along with vanilla extract.
• To this, add the dry ingredients mix in batches. Mix and fold without deflating the air much.
• Finally, add the orange zest. Mix a tsp of flour to the tutti frutti (prevents sinking of tutti frutti) and add to the batter.
• Pre heat oven to 350 degrees F or 180 degrees C for 10 minutes. Line a tray 9*5*3 with parchment paper at the bottom and brush oil on the sides. Dust with flour and shake off excess.
• Add milk to the batter to adjust the consistency (I added 1/4 cup milk, add more or less to get the ribbon consistency). 
• Pour in the prepared tray and pop the air bubbles using a skewer. Place in pre-heated oven and bake for 50–60 minutes (Mine was baked in 60 minutes). I gave the top rod heat in the oven for the last 3 minutes to get the golden shade which can be reduced to 1.5 minutes as this cake, the top changed colour and so removed immediately. Keep a close watch when you give the top rod.
• Cool on a wire rack for 10 minutes and then remove from the tray. Cool completely and then cut in slices. Store in sir tight containers at room temperature for 4–5 days, refrigerate thereafter. 

NOTES

* The amount of sugar can be adjusted as per the sweetness of the oranges. I have used kinnow oranges which are more on the sour side so added 1 & 1/4 cup sugar which was correct.

* Though this cake can be made with regular oranges, it's better to use sour kind as it helps to soften the cake.

* I used 2 kinnow oranges to extract 1/2 cup orange juice. Adjust the number of oranges to get 1/2 cup juice.

* The poured batter reaches almost to the full of the tray but don't worry. The batter doesn't flow out when baking.

* The slices taste best the next day. Check that and let me know too.

* You can add chopped nuts or dry fruits intead of tutti frutti. Or you can bake the cake plain too.

* This cake can be baked in a square tray 8' size too.

RELATED POSTS

* Fresh Orange Halwa

* Orange Chicken

* Citrus Pudding

* Orange Cake (Eggless)

Hot Milk Cake (No Beater Cake, Simple & Quick)

Vanilla cake can be made in a number of ways, and I have tried many versions so far. Have you tried my eggless condensed milk cake (a popular hit in my space)? This is another quick, simple cake that tastes so good and delicious. Another delicious cake that can be made in a jiffy is this atta cake.

The cake is soft melt in mouth, moist and tender with crumbs. Tastes just like the store bought Britannia vanilla cake. The best part of this cake is that this cake doesn't need expertize or any fancy tools, not even hand beater. I used my mixer to beat the eggs and sugar, which also can be done with a hand whisk. This cake can be baked on stove top too by placing the pan in another covered pan, the bake time almost same like oven. Check this out and try !!

Preparation time ~ 10 minutes

Cooking time ~ 35 minutes

Author ~  Julie

Serves ~ a loaf

Ingredients

all-purpose flour 1 cup (120 g)

baking powder 1 tsp (4.8g)

salt a pinch

granulated sugar 3/4 cup(150gm)

eggs 2

vanilla essence 1 tsp

veg oil 1/4 cup

unsalted butter, 3 tbsp (approx 45g)

milk 1/2 cup (approx 120 ml)

Watch on YouTube -

Method

• Beat the eggs with granulated sugar until sugar is completely dissolved.
• Sift the all-purpose flour, baking powder and salt in a bowl.
• In a bowl, add the egg-sugar mixture. Add vanilla essence and give a quick mix. Add the dry ingredients in batches, add oil. 
• Pre-heat oven to 350 degrees F or 180 degrees C. Line a bread tray with parchment paper at the bottom. Brush oil on the sides of the pan and dust flour.
• Heat a pan and add the butter. When melted, add the milk to warm it up. Switch off the flame and pour this in the batter. Give a quick mix, the batter will be looser than ribbon consistency.
• Pour the batter in the prepared tin and bake in pre-heated oven for 35–40 minutes. Check with a toothpick for done ness.
• Cover with an aluminium foil paper and leave for 10–15 minutes. De mould then and cool on wire rack completely. Cut in slices and enjoy.
• Store in airtight containers and enjoy at room temperature for 4–5 days.

 NOTES

* You can store this cake at room temperature for 4–5 days. Tastes best the next day after baking.

* If the granulated sugar is more of a crystal, then powder the sugar first and then add eggs so that eggs don't get heated up.

* If using salted butter, omit adding salt in the dry ingredients.

* This cake can be baked on stove top too by placing the pan in a pan, the bake time almost same like oven.

Dates Carrot Cake (Bakery Style)

Wishing all my readers a blessed & happy Christmas !!

Have you tried a dates cake? Am sure most of you must have baked one if you are a baker. But this cake is something that we loved a lot, carrot and dates. This cake is an eggless, butterless version but is a super moist, delicious cake.This cake tastes best the next day after baking. I have tried baking this cake quite a few times now, and each time I have fallen in love with the texture of the cake. The carrot speckles in the cake are so evident and the beautiful dark colour compliments well with the Christmas theme cakes like plum cake. I would say if you plan to bake something in the last minute, then this is a great choice as all the ingredients are readily available and there is no use of beater. Do share the pics and feedback too if you try this out this Christmas season. Enjoy !!

Preparation time ~ 15 minutes

Baking time ~ 35-40 minutes

Author ~ Julie

Serves ~ a 6' cake 

Ingredients

all-purpose flour (maida) 1 1/4 cups

baking powder1/2 tsp

baking soda 3/4 tsp

dates 13-15

milk 1/2 cup+ 1/4 cup

carrot 3/4 cup grated or two medium-sized

veg oil 1/2 cup

sugar 1/2 cup granulated 

cinnamon 1' piece

nutmeg 1/2 tsp

cloves 4

almond chopped 1/4 cup

Watch on YouTube -

 

Method

• Add the deseeded dates in warm milk
• Sift the flour, baking powder baking soda and salt twice.
• Add the granulated sugar, cinnamon, cloves and nutmeg. Powder till smooth. Keep aside.
• Peel and grated the carrots. Add 2 tbsp flour to the grated carrots, mix and keep aside.
• Pre-heat oven to 350 degrees F or 180 degrees C and line a tray with parchment paper and apply oil, dust with flour. Keep aside.
• Add the dates soaked in milk and grind smoothly to a fine paste.
• Add the paste to a bowl, add oil. Mix well. To this, add the flour mix in batches.
• Slide in the flour mixed grated carrots. Add the remaining 1/4 cup milk in batches.
• Add the batter to the prepared cake tin. Garnish with chopped almonds.
• Bake in preheated oven for 35-45 minutes (mine was done in 35 minutes). I gave the top rod in the last 3 minutes.
• Remove to wire rack when done. Cool completely before cutting in slices. This cake tastes best the next day. Enjoy !!

NOTES

* You can add 1/2 tsp vanilla extract.

* You can add 1/4 cup chopped almonds or cashews too in the cake.

RELATED POSTS

* Dates Walnut Banana Cake

* Carrot Dates Pudding Cake

* Dates Walnut Coffee Muffins

* Dates Cakes (Eggless & Butterless)

Nutty Bubble Cake

Nutty Bubble Cake is a simple-to-make icing cake using sponge cake, whipping cream, nuts, white chocolate ganache and boost powder. The white chocolate ganache is dropped like bubbles on top and dusted with boost powder that gives the cake the bubble look. 

I prepared the cake from scratch by making a basic vanilla sponge cake. I soaked the cake in boost mixed condensed milk syrup. To this I added whipped cream in the layers and covered the sides of the cake with cashews, almonds and dark chocolate chips. Finally, topped the cake with bubbles made from white chocolate ganache ad dusted with boost powder. The cake is very soft, delicious and melt in mouth. Do give this a try and enjoy !!

Preparation time ~ 30 minutes

Baking time ~ 35 minutes

Author ~ Julie

Serves ~ >1 kg (1200g) cake

Ingredients 

to make sponge

all-purpose flour 1 cup (250 ml)

baking powder 1 tsp

baking soda 1/4 tsp

salt a pinch

powdered sugar 3/4 cup 

vanilla essence 1 tsp

oil 1/4 cup 

eggs 4

milk 1 tbsp

for whipped cream

whipping cream 1.5 cup

to soak

water 1 cup

condensed milk 3tbsp

boost powder 2 tsp

to chocolate ganache

white compound 50 gms

half cream 3 tbsp

for garnish 

cashews 3tbsp

almonds 3 tbsp

dark chocolate chips 3 tbsp

                                                  

Watch on YouTube -

Method

To make sponge cake

• Powder the granulated sugar (1/2 cup) to get 3/4th cup. Prepare an 8' tray with parchment paper at the bottom and brush oil on the sides, dust the sides with flour. 
• In a bowl, sift the maida, baking powder, baking soda and salt twice. Keep aside.
• In another bowl, beat the eggs until frothy. Add powdered sugar in batches and beat well until pale and creamy.
• To this add the vanilla extract and oil, give a quick mix. Add the dry ingredients in batches and mix well (don't over mix the batter).
• Pre-heat oven to 350 degrees F or 180 degrees C for 10 minutes.
• Pour the batter in prepared tray and place in pre-heated oven. Bake in oven for 30-35 minutes, mine was done in 35 minutes.
• Remove from oven and cool on a wire rack for 10 minutes and then remove from tray. Cool completely.

To make whipping cream

• Chill the bowl and blades. Then add the whipping cream to the bowl and beat for 4-5 minutes with a beater. The cream should get stiff peaks and when the bowl is tilted upside down, the cream shouldn't slide down. Cover and refrigerate until use.

To make soaking syrup

• Boil a cup of water in a pan and add the boost powder. Mix well. To this add the condensed milk. Mix well and keep aside.

To prepare white chocolate ganache

• Add the chopped white chocolate in a bowl and double boil the chocolate to melt.
• To this, add the whipping cream and mix well until smooth. Keep aside.

 

                                         

Assembling

• Cut the cooled sponge cake using a serrated knife in three equal parts.
• Add a dollop of cream on the board and place the first layer. 
• Brush the soaking syrup all over the layer. Then pipe the whipping cream using a piping bag or just like that.
• Add the second layer of cake and brush soaking syrup, add the cream. 
• Place the final layer and then brush soaking syrup. Add the whipped cream on top and sides to complete the crumb coat. Refrigerate this cake for minimum 30 minutes to 2 hours to set.
• Finally, add the remaining layer of whipped cream to coat the cake nice and good.
• Add the cashews, almonds and dark chocolate chips on sides. 
• In a piping bag, add the white chocolate ganache and cut a small hole. Pipe in small rounds on the top of the cake in different sizes. Finally, dust the cake with boost powder.
• Pipe in a few smaller bubbles on top of the existing ones to highlight the bubbles a bit.
• Chill the cake in refrigerator for 1 or 2 hours and enjoy !!!!

NOTES

* I have used a mix of boost powder and condensed milk to make soaking syrup, but you can add whole milk and boost with sugar. I have not added any extra sugar, as condensed milk had sugar.    

* You can use any basic vanilla sponge cake to make this cake if you don't want to try this cake from scratch.

                                    

Few of my frosting creations that may be helpful for any occasions. Am not a pro in frosting, but you'll definitely get ideas -

* Coffee Cake with Homemade Coffee Sauce
* Fondant Cake

* Spanish Delight Cake (San Marcos Cake)

* Opera Cake

* Chocolate almond Cake(Julia Child's Cake)

* Baby Shower Cake

* Black Forest Cake

* White Forest Cake

* Pineapple Pastry

* Red Velvet Cake

* Marble Cake with Butter Cream Frosting & Ganache

* Joan's Rainbow Cake

* Neapolitan Christmas Cake

* Pull me Up Cake

* Vancho Cake 

Coffee Cake with Homemade Coffee Sauce & Coffee Whipped Cream Frosting (VIDEO)

How often do you make frosting cakes at home?? Am not talking about home bakers and professional bakers, but who otherwise are passionate of frosting cakes and pastries. I do a lot of baking at home, but I hardly do frosting unless it's a family member's birthday or on any special occasions. Last month it was my elder son's 15th birthday, and he wanted a simple frosted cake as always. The flavour was his choice and I decided to give the coffee cake a try. 

I had to make everything from scratch, right from the cake bake to homemade coffee caramel sauce(the recipe of which is posted here). But I totally enjoyed the process of making this cake as there was enough time for me to bake the cake, prepare coffee sugar syrup, coffee sauce and coffee whipped cream. I was a little apprehensive about the coffee flavours as everything had coffee in it, but to my surprise all was perfect and right. We totally loved the cake on the second day than first as the cake was super moist and full of flavours. If you are looking for any good coffee frosting cakes, then bookmark this up and give it a try. The video link is shared below too. 

Preparation time ~ 20 minutes

Baking time ~ 25-30 minutes

Serves ~ 1 kg cake 

Author ~ Julie

Ingredients

for cake

all-purpose flour (maida) 1 cup

baking powder 1 tsp

baking soda 1/4 tsp

cocoa powder  1 tbsp

salt 1/8 tsp

powdered sugar 3/4 cup 

eggs 3

any neutral oil 1/2 cup + 2tbsp

vanilla essence 1 tsp

instant coffee powder 1/2 tsp

milk 2-3 tbsp 

vinegar 1/2 tsp

for coffee syrup

water 1.5 cups

instant coffee powder 2 tsp

sugar 6 tbsp 

for coffee whipping cream

whipping cream, 2 cups

coffee sauce 3 tbsp

assembling

prepared coffee sauce 6 -7  tbsp

prepared cake cut in three layers

prepared coffee whipped cream

prepared coffee sugar syrup

Method

VIDEO 

BAKING THE CAKE

• To warm milk(2 tbsp), add coffee powder and mix till coffee powder is completely dissolved.
• Sift the flour, baking powder, baking soda, cocoa powder and salt twice. Keep aside.
• Beat three egg in a glass bowl using a beater and add powdered sugar in batches till the mixture looks creamy and pale.
• Then, add in the oil and mix well. Add vanilla essence and the coffee milk mix, give a quick stir. Add the dry ingredients in three batches.
• Pre-heat oven to 180 degrees F and line a 7' or 8' tray with parchment paper and dusted with flour on the sides. 
• The batter should be of ribbon consistency , to adjust that add 1 or 2 tbsp milk as needed.
• Transfer to the prepared pan and bake in pre-heated oven for 25-30 minutes.
• Remove from oven and cool on a wire rack. Remove the cake from cake pan and cool completely before wrapping in cling wrap till use.

PREPARING COFFEE SYRUP(for soaking cake)

• Add the water in a pan and bring to a boil. To this add the sugar and coffee syrup. Mix well until the sugar and coffee powder is completely dissolved. Switch off flame and leave to cool. If preparing earlier, then refrigerate till use.

PREPARING COFFEE WHIPPED CREAM

• Beat the whipping cream with a beater until soft peaks. To this add, the coffee sauce(3 tbsp) and beat again until stiff peaks(takes about 4-5  minutes). Tilt the bowl upside down and check if cream is flowing down, if it stays like that, then it's ready. Refrigerate covered until use.

ASSEMBLING

• Cut the cake in three thin layers or two as per your likes using a serrated knife.
• Place the first layer of cake after placing a dollop of cream. 
• Then soak the cake nicely using the prepared coffee syrup. Then add the coffee whipped cream using a piping bag and level this up with a spatula. Finally, add the coffee sauce on top (about 1.5 tbsp). Spread using a spatula.
• Then, place the second layer and soak the cake followed by coffee whipped cream and coffee sauce (1.5 tbsp).
• Then finally place the top layer, soak the cake nicely. Add the coffee whipped cream on the top and sides to give a nice crumb coat. Refrigerate at least half an hour before you apply the final coat.
• Apply the final coat of whipped cream and using a scraper draw a pattern on the sides. Pour the coffee sauce on the sides, using a small piping bag to dribble down through the sides.
• Also, pour the coffee sauce on top and spread evenly using an offset spatula. Then add the coffee whipped cream in a piping bag with star nozzle, draw designs on the upper border and lower borders. Finally, I placed a few chocolate chips on the sides and chocolate designs on top to finish the cake. Refrigerate until the cake is set (about 2 hours) and enjoy !!

NOTES

* You can use espresso coffee powder too when making this cake. I have used instant coffee powder.

* I have added only 6 tbsp sugar for making coffee sugar syrup, which was good enough with the caramel coffee sauce and whipped cream. But you can add 2 more tbsp if you need more sweet. Also, I have added 3/4 cup powdered sugar in the cake, which you can increase upto 1 cup. This cake is moderately sweet.

Few of my frosting creations that may be helpful for any occasions. Am not a pro in frosting, but you'll definitely get ideas -
* Fondant Cake

* Spanish Delight Cake(San Marcos Cake)

* Opera Cake

* Chocolate almond Cake(Julia Child's Cake)

* Baby Shower Cake

* Black Forest Cake

* White Forest Cake

* Pineapple Pastry

* Red Velvet Cake

* Marble Cake with Butter Cream Frosting & Ganache

* Joan's Rainbow Cake

* Neapolitan Christmas Cake

* Pull me Up Cake

* Vancho Cake 

                                             

Cakesicles (Step by Step Pics)

Cakesicles, anyone ?? 😀 Cake Pops or Cakesicles? 

So what's the big difference between cake pops and cakesicles? Cakesicles are a twist on the traditional cake pops, a little bigger and shaped like a popsicle, or you may call it a 'cake pop popsicle'.

My kids love cakesicles and cake pops a lot than the actual frosted cakes. So whenever there are cake crumbs from the frosted cakes, I do end up making cake pops or cakesicles.  Cake pops are already on the blog. Cake Pops or Cakesicles add an extra highlight to the party theme cakes. 

These cakesicles were made when I made the vancho cake. I had both vanilla and chocolate layer of the cake crumbs, and so these cakesicles had both flavours. I did have left over dark chocolate ganache too when I prepared the chocolate whipped cream layer in the vancho cake and so used that in making these cakesicles. All that I needed extra was the melted milk chocolate compound and white chocolate compound to dip the cakesicles. Do give these a try with your kids, it's a fun project, and they will surely enjoy !!

Preparation time ~ 10 mins

Cooking time ~ 3 minutes

Serves ~ 7-8 cakesicles

Author ~ Julie

Ingredients

crumbled cake, both vanilla and chocolate 2 cups

dark chocolate ganache 1/3 cup

white chocolate compound 100gms

milk chocolate compound 100 gms

Sprinkles to garnish

ice cream sticks 8-10

Method

• Crumble the cake pieces to coarse grainy form. To this add melted dark chocolate ganache. Mix this well. 
• Now, scoop out small portions of this mixture and make popsicle shapes. Flatten the cylindrical mix to place on the tray like the shape of popsicles. Refrigerate the prepared for half an hour to set.

                                       

• Melt the white and dark chocolate compound separately in two bowls by double boiling method. 
• Remove the prepared cakesicles from fridge. Dip the ice cream stick in white chocolate and insert in each of the prepared cakesicles. Now set again for 5 minutes in refrigerator.
• Then, dip each of the prepared cakesicles in white or milk chocolate completely or pour using a spoon to cover all sides. Shake off excess and add sprinkles to decorate. Place in a tray with thermocol to stand, or place in a glass to set. If refrigerating, do only for 5 minutes, else the chocolate sweats or condenses on it (I left a little longer and so you can see condensation in pics). 

NOTES

* You can prepare any box cake recipes and try these out if you don't have any cake crumbs like I tried with leftovers.

* You can use white chocolate compound alone to make cakesicles or use all kinds of chocolate compound, whichever is feasible.

* You can try different variations, you may add condensed milk instead of ganache too.

RELATED POSTS

* Cake Pops

* Homemade Bounty Bars

A glimpse inside-

Vancho Cake ~ Merry Christmas 2021!!

Wishing all a very Merry Christmas !!

Hope all are enjoying the holidays with your dear ones.

As a child, Christmas is the time when I waited to have my mom's freshly baked plum cake. And mom used to bake so many cakes that I actually had it for my birthday too, which falls in January. Just recollecting those fond memories and those days cakes were very special because we got to see plum cakes only once a year, especially if you stay in a place away from Kerala. These days, cakes are so easily baked at home, available in bakeries and served, that you get to devour plum cake every other day if you wish to. Did you bake your plum cakes this year? My elder one is not a big fan of plum cake, and so I always bake lighter fruit cakes for him. He does have a piece of plum cake just for the namesake. 

Do you wish to try something different this Christmas than plum cake? Then, this is the best choice to try out-Vancho cake. 'VAN' refers to vanilla and 'CHO' refers to chocolate. This is the new super hit at home as you get to taste both chocolate and vanilla flavours infused in one cake topped with both white chocolate and dark chocolate ganache. This is a simple cake to frost as it involves pouring of the chocolate ganache on top and doesn't require many expert hands to pipe out designs, especially to people like me 😛 (am a novice in piping out patterns). I just created few patterns using dark and white chocolate, broke in pieces and decorated the top design. Placed a few wafer sticks to add on to the deco. I have used the same vanilla sponge recipe that I used to make the white chocolate cake and chiffon cake recipe to bake the chocolate sponge, so I haven't shared the step by step pics here as it's already listed in the respective posts already. I have shared the making of ganache and assembling of the cake in step by step pics. Do give this simple cake a try and enjoy!!

Preparation time ~ 20 minutes

Baking time ~ 1 hour for 2 cakes

Author ~ Julie

Serves ~ 1200 gm cake

Ingredients

for sponge cake

all-purpose flour (maida) 3/4 cup

corn flour 1 tbsp

baking powder 3/4 tsp

baking soda 1/4 tsp

salt a pinch

powdered sugar 3/4 cup

eggs 3

vanilla essence 1 tsp

any neutral oil 2 tbsp

for chocolate cake

cake flour 3/4 cup

cocoa powder 1.5 tbsp

baking powder 3/4 tsp

baking soda, a pinch

salt 1/8 tsp

vanilla extract 3/4 tsp

eggs  3

brewed coffee  2 tbsp

oil 1tbsp

for sugar syrup

granulated sugar 1/2 cup

water 1 cup

for frosting

whipping cream, 2 cups

for ganache

white chocolate compound 150 gms

dark chocolate compound 100 gms

fresh cream 1 cup(used 2/3 for white and 1/3 for dark)

Method

How to make the sponge cake ? Refer the detailed pics here in this post on sponge cake.

• Sift the flours with baking powder, baking soda, salt thrice and keep aside. In another bowl, add the eggs and powdered sugar, beat until creamy and pale (may take around 5 minutes). Add in the oil and vanilla essence, mix well.
• Pre-heat oven to 325 degrees F and line a 6' tray with parchment paper and oil the sides, dust with flour and keep ready.
• To this add the sifted flour mixture in three to four batches and combine well using a spatula without much deflating the air from beaten egg mixture. 

• Transfer the batter to the prepared cake tin and tap the cake tin several times(20-25) to release the trapped air bubbles. Then place in oven and bake for 25-30 minutes. Insert a tooth pick in the centre of the pan and check if done (Mine was done in 25 minutes, I pre-heat the oven by using the both rods on. Initial bake time was changed to lower rod along for 5 minutes and then changed back to both rods on).
• Cool the cake on a wire rack and transfer out from the pan. Cover with a parchment paper once cooled completely and then wrap with a cling wrap or aluminium foil. I left overnight before frosting.

How to make chocolate sponge cake ? Refer to detailed recipe here on step by step pics.

• Separate the egg yolk and egg whites in two bowls when cold. Leave at room temperature for 30 minutes.
• Preheat oven to 325 degrees F and line a round 9" cake pan(I used Wilton's  6' cake pan as I halved the original recipe) with parchment paper at the bottom and lightly butter the sides. Ideally a tube pan should be used for chiffon type cakes as the cake needs to be inverted soon after bake when hot as the cake tends to shrink and lose its volume when cooled, but a round pan also worked fine.
• Sift the cake flour in a bowl and then measure 3/4 cup (If making cake flour by substituting, then add 2 tbsp of corn flour in a cup and then add the rest all-purpose flour to fill one cup).
• Sift together cake flour, cocoa, baking powder, baking soda, granulated white sugar and salt twice in a bowl. Beat the egg yolk in a bowl using a hand whisk. Add in the oil, vanilla extract. Mix well. Pour the brewed coffee and stir well.
• Add this mixture to the sifted flour mix and gently stir using a wire whisk to combine well. Add a tbsp more coffee according to the consistency of the batter so that it's well combined, don't get it watery as when we add the meringue the consistency will thin out and be correct.
• In the meantime, beat the egg whites in a grease free oil free bowl using an electric hand whisker or stand mixer. Beat until soft peaks form or when you see streaks with your whisker. Gradually add in the granulated white sugar and beat until almost stiff peaks form. Fold in this meringue in the combined batter using a wire whisk or spatula until just blended(don't over mix to deflate the batter).
• Pour the batter in the prepared pan and run a knife through the batter to get rid of air bubbles. I gently tapped the tray on the table 2-3 times to get rid of the air bubbles. Place in oven and bake for 30-32 minutes or until when the skewer inserted in the centre comes out clean.
• Immediately after removing the cake from the oven, run a knife through the sides and invert the cake on a buttered wire rack. Remove the parchment paper and leave to cool completely before frosting the cake or serving.

How to make ganache?

• Heat the cream in a pan and don't boil. Chop the dark compound in small bits and keep in a bowl. Similarly, add the white chocolate compound to another bowl. Divide the cream mixture in 2/3 and 1/3. Add 2/3rd mixture to white chocolate and 1/3rd to dark chocolate. Let it stand for 5 minutes and then mix to a smooth ganache. Cover and keep aside till use.

How to make whipped cream and chocolate cream? I have shared the detailed step by step pics of making whipping cream here in this recipe, pls refer.

• I chilled the beater blades and bowl in the fridge overnight and thawed the cream in the fridge overnight(earlier it was in the freezer). Remove the blades, bowl and cream from the fridge. Pour the cream to the bowl. 
• With the beater blades attached, beat the cream for 4-5 minutes until it turns stiff peaks (Remove 1/3rd of the cream when there are soft peaks to mix with 2tbsp of chocolate ganache. Incorporate the dark chocolate ganache in the whipping cream first and then beat. Beat this mix separately in another bowl). Both creams should be beaten to stiff peaks. The test to make sure it's done is by tilting the bowl upside down and find that the cream doesn't move at all and stays stiff. Immediately transfer the cream to the refrigerator till use by covering with a lid or cling wrap.

How to make sugar syrup?

• Make a sugar syrup using 1/2 cup sugar and 1 cup water. Put this on a stove and heat till the sugar is dissolved. Put off stove and leave to cool completely.

How to assemble the cake?

• Once the cake is cooled, the cake can be cut in two or three layers as per the height of the cake. My cake was best for a two layer cake, but my kids wanted to make it a three layer, so I somehow managed to cut it in three. Use a serrated bread knife or twine to cut the layers. I used a serrated knife. Be very careful when you cut the cake in layers, as the cake is very soft and delicate.
• Then place a dollop of cream on the cake base and place the base on the turn table. Place the first layer of the cake. Add pieces of parchment paper over the sides of the cake all around to get a neat finish at the end. Add sugar syrup on the first layer and then place the chocolate whipped cream on top of this layer and spread using an offset spatula. 

• Add the second layer and pour sugar syrup on this layer. Add the plain whipped cream and  finally place the third layer, add the sugar syrup and spread the cream on the sides. Spread gently because you may get crumbs on the offset spatula. 
• Once you have finished a crumb coat, refrigerate the cake for half to an hour before you add more layers of frosting.

• Add more whipping cream to give the finished look, make designs on the side. Pour the white chocolate ganache on top. Then pipe the dark chocolate ganache on half side of the cake and using a tooth pick make designs. Then added chocolate wafers and chocolate designs(that I made earlier but forgot to click pics, will share sometime later) on top with a cake topper. Refrigerate to two hours to set and enjoy !!

NOTES
*  If making cake flour by substituting, then add 2 TBS of corn flour in a cup and then add the rest all-purpose flour to fill one cup.

* I used whipping cream to make ganache too so didn't add any sugar to the cream but if using fresh cream add powdered sugar or icing sugar.

Few of my frosting creations that may be helpful for any occasions. Am not a pro in frosting, but you'll definitely get ideas -
* Fondant Cake

* Spanish Delight Cake(San Marcos Cake)

* Opera Cake

* Chocolate almond Cake(Julia Child's Cake)

* Baby Shower Cake

* Black Forest Cake

* White Forest Cake

* Pineapple Pastry

* Red Velvet Cake

* Marble Cake with Butter Cream Frosting & Ganache

* Joan's Rainbow Cake

* Neapolitan Christmas Cake

* Pull me Up Cake

Light Fruit Cake (VIDEO)

 As the name suggests, this is a light fruit cake made with dry fruits. This cake has no fuss of caramelizing sugars and no wait time to serve the cake. The best part of this cake is that you can enjoy this cake the same day. This light fruit cake can be made not just for Christmas season but all throughout the year. This cake is light, tender, moist and buttery. You can even mix the dry fruits mixed in alcohol if you like that version, but I have skipped adding alcohol. The cake is loaded with dry fruits that you get to bite in every bite.

This cake is  totally dedicated to people who don't like the Traditional Plum Cake. It has candied cherries, candied cranberries and tutti fruity. This cake is a rework of my tutty fruity cake that I posted a long time back. I have made that cake with wheat flour alone and that's a little denser compared to this one, also it has only tutti fruity whereas this cake has candied cherries, has custard powder which gives that yellow hue and lighter texture to the cake. Do give this a try if you don't want to make the elaborate traditional Kerala style Plum Cake with spice mix and caramelized sugar. Enjoy !!

Preparation time ~ 20 minutes

Baking time ~ 30-40 minutes

Author ~ Julie

Serves ~ 2 round cakes of 450 gms each

Ingredients

dry ingredients

wheat flour 2 cups

custard powder 3 tbsp

baking powder 2 tsp

salt a pinch

wet ingredients

milk 3/4 cup 

butter 150 gms (10 tbsp)

powdered sugar 1 cup

pineapple essence 1 tsp

eggs 3

tutty fruity 1/2 cup

candied cranberry 1/4 cup
candied cherries 1/4 cup

Method

• Sift the dry flours- wheat flour, baking powder, baking soda and salt twice or thrice. Keep aside.
• Take the dry fruit mix in a bowl, chop any dry fruits as needed. Reserve about 2 tbsp of dry fruits for garnish and add a tbsp of flour to the remaining dry fruit mix (I used candied cherry and tutty fruity). Give a quick mix and keep ready.
• In another bowl, beat the butter until creamy and pale. To this, add the powdered sugar and mix using a spatula to combine so that the sugar doesn't fly out. Then beat again with a hand beater.
• Break the egg and add one by one till creamy. The mixture may look creamy and curdled. Now add pineapple essence. Combine well.

• Pre-heat oven to 325 degrees F or 170 degrees C and line two trays of 6' or 5' rounds with parchment paper and apply butter on the sides. Dust with flour and shake off excess. Keep ready.
• Finally, start adding the flour mix little by little and mix using a spatula. Add milk by little and flour, mix alternatively till you finish mixing the batter. The batter looks thick, add milk to adjust consistency. Add the dry fruit mix coated with flour. Mix everything to combine.
• Garnish with the reserved dry fruit mix. Place in oven and bake for 30-40 mins(Mine was baked at 35 minutes).
• Remove from oven and cool on a wire rack. Cool completely, cut in slices and enjoy !!

NOTES

* The cake is moderately sweet, but if you like it very sweet, then go upto 1 1/4 cup.

* I have used wheat flour, but if you like it lighter texture then go with all-purpose flour(maida). The measures remain the same except that you may need a little less milk than with wheat flour. So add mik little by little and check consistency.

* I have used vanilla custard powder, but you can use any flavour custard powder. Also, can use corn starch alone too, but you may not get that yellow hue of vanilla custard powder.

* You can even add chopped almonds and cashews or any nuts chopped. Also add candied pineapple, black raisins.

RELATED POSTS

* Traditional Plum Cake

* Whole Wheat Plum Cake

* Eggless Plum Cake

* Eggless Tutti Fruity Cake

* Wheat flour Tutti Fruity Cake