Pull Me Up Cake#Foodieextravaganza

Pull Me Up Cake is also famously known as a Tsunami cake. The pulling of the sheet and chocolate falling upon the cake in slow motion makes you want to dig into it instantly. The fascination is all about the tickle and tumbles effect of frosting over the cake. 

That’s the reason my hubby wanted this cake, he is a chocolate lover. Which chocolate lover wouldn't want to have a pull me up cake for a birthday celebration. This cake made him so happy and it's vegan, used non dairy whipping cream.

Ingredients 
For the Cake Batter
1½ Cup All purpose Flour
¼ Cup Dark Cocoa powder
1 Teaspoon Baking powder
1 Teaspoon Baking soda
1 Cup Water - Lightly warm ( or a tablespoon or two more)
½ Cup Vegetable oil
¾ Cup Caster Sugar
½ Teaspoon Vanilla powder
For Moistening The Cake / Simple Syrup
¼ ​Cup Sugar 2 Tablespoon Water
For The Cream Filling
¾ Cup Whipping Cream - whip till stiff peaks
For the Lava/Ganache
250 Grams Dark Chocolate - chop finely
250 Ml Whipping Cream 
½ ​Cup Milk - I have used soy milk
Method
Grease and line the bottom of a 5" tall round cake tin and dust the pan with flour. Keep the pan aside.

Sieve all the dry ingredients. In a bowl add the water oil and sugar, whisk well, till the sugar is melted , then add in the the dry ingredients in batches, alternating with the water , whisking it lightly with a whisk so that no lumps are formed, till all the flour and water is incorporated. The batter should be ribbon consistency. Pour the batter in the prepared cake pan. Bake it in a pre heated oven at 170°C for 30 - 35 minutes or till a skewers comes out clean. Cool the cake overnight.

The next day un mold the cake and remove the parchment paper and cut it into three layers.
For the Simple Syrup

Add the sugar and water in a sauce. Mix it well at low heat. Make a slurry that is not too thick nor too runny. You will need to cook it for at least 4 - 5 minutes or till the sugar is completely melted .

For the Lava/Ganache
Heat cream and milk stirring on medium heat till it starts to scald take off flame, add the chocolate and mix well till it melts. Let it cool it will thicken.

Moisten the first layer of the  cake with simple syrup.
Fill a piping bag with whipped cream. Place one layer and drench it with simple syrup then 

pipe it on the cake one centimeter away from the edge with whipped cream then place second layer on the top part and again pipe it with whipped cream, 

now place the third cake layer and on that do not add cream. Now lift the cake into a deep edge platter. 

Tent the cake all round with a acetate sheet / transparent plastic sheet and create a boundary/wall around the cake. Basically, the sheet should cover or enclose the cake properly/tightly. Seal the edges with tape.
Slightly warm the lava and pour over the cake inside the sheet. Do it slowly and gradually. 

Pull the sheet up and tada-tada!!! Your pull up cake fantasy/tsunami cake sweetly comes true!!

Dust it with cocoa powder.

Enjoy!!

Labels: Eggless, Healthy, Foodie Extravaganza Party, Cakes, Chocolate, Whipping Cream, Birthday cake, Pull Me Up, Vegan

Foodie Extravaganza Party - January 2022

Food Lust People Love: ​​Cheesy Creamed Leeks 
Karen's Kitchen Stories: Chocolate Truffle Cakes with Cappuccino Whipped Cream

Palatable Pastime: Havarti, Egg & Dill Breakfast Quiche
Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice: Oven-Baked Au Gratin Potatoes in a Pie Dish
Sneha's Recipe: Pull Me Up Cake
A Day in the Life on the Farm: Raspberry Parfait
Pandemonium Noshery : Vintage Icebox Cake

Fruity Birthday Cake#SundayFunday

This is my hubby birthday cake. A Sponge Cake with tinned fruit cocktail and mango chocolate ganache. A soft and delicious birthday cake. This is a fatless sponge cake, contains no butter or oil.

Ingredients 
2 Large Eggs 
50 Grams All Purpose Flour 
50 Grams Caster Sugar 
½ Teaspoon Vanilla Essence 
½ Teaspoon Baking Powder 
For Assembling The Cake  
1 Tin Fruit Cocktail 
1 Cup Whipping Cream  
For The Mango Ganache 
100 Grams Mango Chocolate 
100 Grams Heavy Cream

Method

Beat eggs and sugar till light, fluffy, it should triple in volume and become pale in color. Now add essence and lightly mix it.
Add in the sieved flour and baking powder, gently fold in the egg mixture with a spatula lightly.
Spread mixture in 6" loose bottom pan that is well greased and lined the base with parchment paper.

Bake in a pre heated oven for 20 - 25 minutes on 180°C or until a skewer comes out clean. Cool the cake overnight.

For Assembling The Cake

Open the fruit cocktail tin and strain the fruit in a strainer till all the syrup is drained. Keep the water and fruits aside in seperate bowls.

Whip the cream till stiff peaks are formed. Keep this in the refrigerator till ready to use.

Melt the mango chocolate and cream, whisk it well, pour this in the piping bag. Keep this aside.

Slice the cake into two parts.

Take one part and brush the top with fruit cocktail syrup. Pipe the whipped cream and evenly spread it with a offset knife. Drizzle little of the mango ganache and top it with fruit cocktail. Now place the other part of the cake on top. 

Lightly press it and again moisten the top with fruit cocktail syrup. Pipe the cake top and sides with the whipped cream. Drizzle the mango ganache on top and the sides of the cake. Pipe flowers and press in edible colored beads. Refrigerate it for at least 2 hours.

Slice and Enjoy!! 
Labels: Birthday cake, Fruit Cocktail, Sunday Funday, Cakes

Sunday Funday

A Midsummer Night's Dream:

Faerie Recipes as a Tribute to Oberon & Titania

• • • • • Blueberry Lavender Mini Cheesecakes by Making Miracles
        • Beetroot & Chocolate Mini Muffins by Mayuri's Jikoni
        • Butterfly Cupcakes by Amy's Cooking Adventures
        • Chocolate Pixies by Food Lust People Love
        • Fruity Birthday Cake by Sneha's Recipe
        • Magical Cookie Bars by A Day in the Life on the Farm 
        • Magical Meringue Mushrooms: Queen Mab's Dining Table by Culinary Adventures with Camilla
        • Pixie Stix Candy Straws by Palatable Pastime 

Eggless Red Velvet Cake With Whipped Cream Frosting#FantasticalFood

Made this Eggless Red Velvet Cake for my hubby's birthday.   
Makes One 6" Round Tin Sponge
Ingredients
For The Red Velvet Sponge
100 Grams All Purpose Flour
1 Teaspoon Cocoa Powder
¼ Teaspoon Salt
½ Teaspoon Baking Powder
½ Teaspoon Baking Soda
150 Grams Condensed Milk
80 Grams Butter
50 Ml Milk
75 Ml Water
1 Teaspoons White vinegar
1 Teaspoon vanilla essence
1–2 Tablespoon Red Gel Color or to achieve desired  color

For The Frosting
2 Cups Whipped Cream
Method  
For The Red Velvet Sponge

Sift the flour, cocoa powder, baking powder and baking soda well. Keep aside.

Grease and line a 6" round tin. Preheat the oven to 175°C.

Mix the milk , vinegar and water .

In another large bowl cream the butter and condensed milk. Add vanilla essence and mix well. Now fold in the flour mixture a litter at a time alternating with milk mix.

Pour this batter into the prepared tin and bake for 30 to 35 minutes or unless a toothpick inserted comes out clean. 

Allow the cake for cool down in the tin for 10 minutes. De-mold and cool overnight on a the rack.
For The Frosting

Beat the cream till stiff peaks.

Cut the cake into 2 parts and wet it with water or sugar syrup.

On one layer spread a good amount of whipped cream.  

Keep the other layer on top of this a lightly press it. Sprinkle sugar syrup on it and crumb the top  and sides with whipped cream.  Keep this in the refrigerator to set.  

Fill a piping bag with whipped cream and with a star nozzle pipe flowers .  

Decorate it with chocolate garnish and some cake crumbs,  chill it in the refrigerator.  

Slice

Enjoy.  

Labels : Cake, Red Velvet , Whipping Cream, Birthday cake, Eggless, Delicious, Fantastical Food Fight 

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Vegan Birthday Chocolate Cake With Coconut Cream Frosting #Choctoberfest

Made this super-amazing, chocolate cake for my vegan daughter's birthday. She was absolutely floored and couldn't believe looking at this vegan decadent frosted birthday cake!

It’s rich, fluffy, moist and very easy to make and moist and even without the use of eggs the rise was excellent and the taste was superb. It’s also a perfect vegan birthday cake! 

I served this cake as a dessert after the dinner party.

Ingredients
300 Ml Vegan Almond Vanilla Milk or Soy, etc
A juice of one Lemon
150 Ml  Virgin Coconut Oil
3 Tablespoons Heaped Agave syrup
1 Teaspoon  Instant Coffee powder
275 Grams  Self Raising Flour
175 Grams Caster Sugar
4 Tablespoons Unsweetened Cocoa powder
1 Teaspoon Level Baking soda
1/4 Teaspoon Level Sea Salt  

Vegan Fluffy Coconut Cream Frosting- see recipe below

Method

Preheat the oven to 180° C. Lightly grease and line two 8 or 9 inch round sandwich baking pans.

Stir the lemon juice into the almond milk and set aside.

In a pan over a medium heat, the virgin coconut oil, syrup and coffee together. Set aside to cool slightly.

Sieve the flour, cocoa, sugar, salt and baking soda into a large mixing bowl. Keep aside

Mix the almond  milk in the virgin coconut oil and coffee mix well.  Now mix in the flour mixture and stir well until it becomes a smooth batter. 

Divide the mixture between the two prepared pans and evenly spread them. bake for 25-30 minutes or until an inserted skewer comes out clean.

Allow the cakes to cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.

Meanwhile, to let's make the icing - see recipe and method below 

When the cakes are completely cold (frosted them the next day). On turntable  place one cake and spread the frosting on it.

Sandwich together with half of the frosting. 

Spread the remaining frosting over the top this. 

 Vegan Birthday Chocolate Cake  is ready.. superb!!

Place it in the back of your fridge at least 4 to 6 hours or overnight. It needs to get cold but not frozen.

After its chilled 

For the Vegan Fluffy Coconut Cream Frosting

This is a delicious frosting recipe, taste yum!! It’s not only  absolutely delicious,but,  gluten-free, vegan!
Ingredients 

14 Oz One Tin  Coconut cream (cream NOT milk ).
1/4 Cup  Melted Chocolate2 Tablespoons Cocoa powder 

Method

Chill the coconut cream can for at least 24 hrs  in fridge or overnight in the freezer. 

In a microwavable bowl, add the chocolate chips and melt until you have a smooth mixture. Allow it to cool down but make sure it doesn't harden.

Once chilled pour the hardened cream mixture into a bowl. Discard the water portion. 
In a microwavable bowl, add the chocolate chips and melt until you have a smooth mixture. Allow it to cool down but make sure it doesn't harden. 

Add the melted chocolate and cocoa powder and mix until everything is thoroughly combined. Cover the bowl with cling wrap and chill the frosting for 2-3 hours until it firms up. 

Then, remove the bowl of frosting from the fridge and whip it until it becomes fluffy.  And it's  done.  

A super easy frosting Use this  frosting  to frost your cake! 

My Notes 

Frosted cakes should be kept in the fridge since they can easily melt in the heat.
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Dream White Cake#BundtBakers

This cake is soft, delicate and beautiful. This is my hubby's birthday cake. He was so delighted to see this cake.

Ingredients

For the Cake  
1.1/4 Cup All Purpose Flour
1/4 Cup Cornflour 

3/4 Teaspoon Vanilla Powder 
 1/4 Teaspoon  Salt 

1/2 Tablespoon Baking powder 
113 Grams Unsalted butter
1 Cup Caster Sugar 
1/2 Cup Milk  
3 Egg Whites at room temperature

For Butter Cream
100 Grams Unsalted white butter, at room temperature 
1/2 Teaspoon Vanilla powder 
A Pinch of Salt
3 - 3.1/2 Cups Icing sugar 
1 Tablespoon or more Milk

Method
Seperate the eggwhites into a big bowl.

In a sauce pan heat butter and milk till the butter just melts.

Grease a 6.1/2 inch loose bottom bundt pan.
Preheat the oven to 170°C.
For the Cake

Whisk the egg whites till they start  to double in volume and  become stiff. Gradually add the sugar and beat it till the mixture turns white and silky.

In an other bowl sieve all purpose flour, corn flour, vanilla powder, baking powder and salt together. 

To this add hotmilk and butter mixture and  mix it well. 

To this add egg white mixture in parts and fold in using a spatula. 

Do not overmix.

Pour  the batter into the bundt pan  and bake for 25 to 30 minutes. 

Once baked  then transfer it onto a cooling rack. Cool it completely. Then remove it from the pan.  Keep it overnight to cool. 

When cooled cut  the brown top of the cake. Slice into two parts.

For butter cream frosting
The butter should be at room temperature and completely soft.
Combine the butter, vanilla and salt in a large bowl using a hand mixer or a stand mixer. Add the sieved icing  sugar 1/2 cup at a time.

Beat till the mixture gets smooth and fluffy. If it gets a little thick only then add a little milk  to get the right consistency. In case it gets liquidy, add more icing sugar.

To Assemble the Cake

Place one layer of the cake on a cake stand. Scoop in as much buttercream as you desire on it and spread it evenly using a spatula. Place the other layer over it. Now scoop in some more buttercream on top and spread it.

To get a good finish on top. Spread a thin layer of buttercream and place the cake in the fridge for 15 minutes. This ensures that the buttercream layer firm's up. This will help to spread the last layer easily and evenly. Spread one more layer of buttercream and refrigerate again.

Place your spatula in hot water. Remove the cake from fridge and smoothen the top using the spatula dipped in hot water. Wipe the spatula before smoothing. This will give a smooth finish to the cream. 

Here the Dream White Cake is ready.

Slice it and enjoy with family and friends.
Labels : Bundts, Bundt Bakers, Dream White Cake, Buttercream frosting,Birthday Cake 

 

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. Host: Nichole Little. You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page. And don’t forget to take a peek at what other talented Bundt Bakers who have baked White Bundts this month: 

Almond Wedding Cake  Food Lust People Love
White Chocolate Mud Bundt Cake  All That’s Left are the Crumbs
Yolks Bundt Cake  Merce’s Cake
Dream White Cake  Sneha’s Recipe
Kentucky Bourbon Butter Cake  Cookaholic Wife
Coconut and White Chocolate Bundt Cake  Patyco Candybar
White Chocolate Bundt with Apple Cider Glaze  Sweet Sensations
White Chocolate Bundt  A Day in the Life on the Farm