Showing posts with label Cakes. Show all posts
Showing posts with label Cakes. Show all posts
Showing posts with label Cakes. Show all posts
Showing posts with label Cakes. Show all posts

Eggless Gulkand Bundt Cake#BundtBakers

For this month the theme is "Flowers" Event for Bundt Bakers  our Host is Wendy Klik.  Made this cake for my friends birthday and frosted it with Gulkand Mousse.  This cake we had for dessert.

Ingredients
200 Grams All Purpose Flour
250 Ml Plain Yogurt
165  Grams Granulated Sugar 
1/2 tsp Baking soda 
1.1/4 tsp Baking powder
2 Tablespoons Heaped Gulkand
1 Tablespoon Rose Petals

125 Ml Vegetable Oil
1 Teaspoon Rose Essence

Method 
Preheat oven to 180 degrees C. 
Grease a bundt pan  well. Keep aside
Sieve flour and add the gulkand keep aside.
Add rose petals and mix well.
Cream sugar and curd until sugar completely dissolves. Add baking powder, baking soda to the creamed mixture and mix well.   Leave aside for 5 mins and you can see the bubbles appearing. Now add vanilla essence,cooking oil and mix well.

Slowly add flour little  at a time and blend with wet ingredients. Beat well with a whisk until creamy and thick.
Pour the batter to the  bundt pan and bake in preheated oven a for 30-35 minutes or till a tooth pick inserted into the center of the cake comes out clean. 
Allow the cake to cool down for 10 minutes, then invert.

For the Glukand Mousse check the recipe here , the only addition is 1 tablespoon  each of Gulkand and Rose Petals

Labels :  Bundt,  Cakes, Bundt Bakers, Flowers, Eggless, Gulkand, Rose Petals, Mousse


Almond Lavender Plum Bundt from Food Lust People Love
Chocolate Lavender Bundt from Sweet Sensations
Lemon & Lavender Ricotta Bundt Cakes from Living the Gourmet
Eggless Gulkand Bundt Cake from Sneha's Recipe
Elderflower Pound Cake with Lemon-Elderflower Glaze from The Queen of Scones
Hibiscus Tea Bundt Cake from Merce´s Cake
Karkadeh Bundt Cake with Mascarpone Lavender Filling from Katin Špajz
Lavender & Olive Oil Bundtlettes from I Love Bundt Cakes
Orange Blossom Bundt from A Day in the Life on the Farm
Roses and Pistachios Bundt Cake from Nunca es demasiado dulce
Strawberry Vanilla Bean Tea Cakes from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Violets Bundt Cake from Paty Co. Candy bar The Blurb Plain text: #BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. http://www.pinterest.com/flpl/bundtbakers/ We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page. http://www.foodlustpeoplelove.com/p/bundtbakers.html HTML: #BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.

Updated links for all of our past events and more information about BundtBakers, can be found on our home page

BundtBakers

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Dream Delight Cupcakes#BakingBloggers

Seriously, these wonderful cupcakes are super moist and have chocolate oozing out. These I, carried for a party with friends, made double this recipe and they were gone in a dream. So I called them dream delight cupcakes. I do not enjoy frosted cakes, very rarely frost my cakes. But if you wish you could always frost them with chocolate butter cream frosting.
Makes 12 Cupcakes
Ingredients
2 Cups Self-rising Flour 
1 Cup Heaped Caster Sugar 
2 Tablespoons Heaped Cocoa Powder 
1/8 Teaspoon Baking Soda
200 Grams Butter 
200 Ml Cola Drink 
100 Ml Buttermilk 
2 Eggs 
1½ Teaspoon  Chocolate or Vanilla Essence
100 Grams Milk Chocolate (chopped) 
 Method
Pre heat oven to 180 degrees.
Grease and line a cupcake  tray. 
Sieve together flour, baking soda and cocoa in a bowl then add in sugar and mix well. 
Melt the butter and cola drink gently in a pan. Heat it only till the butter melts.  When cooled, add the milk, eggs and  essence . Mix all the ingredients with beater on low speed.  
Stir well and immediately add this to the dry ingredients and again beat on low speed till mixed.  Pour a tablespoon of the batter in each cup cake liner. Place a piece of chocolate in it cover with another tablespoon of batter and  bake them for 18 to 20 mins. 
Lables : Cakes, Cupcakes, Chocolate, Kids delight, Baking Bloggers
These are going to our Baking Bloggers event the theme for the  month are Cupcakes.

Baking Bloggers

Cupcakes

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Baked New York Style Cheese Cake #Bakingbloggers

The first attempt I, made this cheesecake, the base was the same quantity but filling I, doubled and made it in 6.1/2 inch loose bottom pan. This cake was wet in the center and the sides were perfect. Even after keeping it for an hour an a half, it was still very wet in the center. That was because the pan was small and the height of the cheesecake was way too much.
The next time I made the base same and the filling as given below. Made this for my friends birthday which we our trekking  group celebrated on Yeor Hills. They loved this cheesecake it was absolutely fantastic. Very soft, cheesy and mouth melting.
If you plan to make this filling in double quantity then use a 10 inch loose bottom pan..
Ingredients
For the Base
200 Grams Digestive biscuits
3 Tablespoon Caster Sugar
100 Grams Butter - melted

For the Filling
3 Small Eggs
200 Grams Cream cheese -Philadelphia
1/2 Cup Caster Sugar
1/2 Cup Heavy Cream
1 Teaspoon Vanilla Essence
1 Teaspoon Heaped All Purpose Flour

One (6.1/2 to 7 Inch )  Loose Bottom tin lined well from outside with aluminium foil till the top rim. Grease the pan well from inside. 

Method

For the Base
Crush biscuits finely, mix in the caster sugar and melted butter, put in pan, spread the sides first, pressing it very firmly, spread biscuit on the base and level very well,by making a indent in the center it should be like it pie crust at sides. Cover the outside of pan with foil so water can’t go inside. Keep this tin in the refrigerator till the filling is ready.

For the  Filling

Beat the cream cheese well add sugar and continue whisking till well incorporated.
In a another bowl Beat 3 eggs very well, add essence , and whisk.  

Add in eggs in the cream cheese along with the flour and continue beating, add in the heavy cream and continue beating, for about a minute or two. 

Pour this  mixture in prepared pan, put to bake over water bath ( bain marie (ban mah-ree,  is the fancy term for a hot water bath) and steam bake for 45 to 50 minutes at 180 degree. 
This cake when you remove from the oven it will be wobbly in the center but not to worry, when it cools it will set, if you bake it too much then it will harden then you will not get the exact taste of a cheese cake it will be hard when completely cooled.  When still hot take a knife run it around the sides of the pan  - to looseen the sides of the cake. 
Place the cooled cheesecake in the refrigerator covered with a cling film  overnight.    
The next day  spread with any pie filling of your choice.  I used my Homemade Strawberry Crush ( which I, thickened a little more ).  
Slice,  serve.. enjoy..

Labels : Strawberry Pie Filling, Cheesecake, New York Style Cheese Cake, Cakes, , Sweets & Desserts , Cream Cheese, Digestive Biscuits, Heavy Cream, Baking Bloggers 

Sending this to Baking Bloggers, our theme for the month is Cheesecakes .

Here are some of the different Cheesecakes prepared.

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Easy Plum Cake #BakingBloggers

This is a moist cake, with a tangy taste of fresh juicy plums.  Do try this cake when plums are in season.
Ingredients
3 large Eggs
1 Cup Granulated Sugar
1 Teaspoon Vanilla essence
1/3 Cup Vegetable oil (I used olive oil)
1 ¼ cups All Purpose Flour
1 ¼ Teaspoons Baking powder
8 Fresh Plums - pitted and halved
2 Tablespoons Brown sugar

Method

Preheat oven to 180 deg C, lightly grease and line a pan with parchment paper.
In a mixing bowl,  whisk eggs and sugar until sugar almost dissolved. Add in vanilla essence and oil, mix well. 
Sieve over flour and baking powder, whisk till the flour mixture is fully incorporated and the batter becomes smooth. 
Pour half of batter into the prepared pan and arrange the plums cut side down, sprinkle with brown sugar.
  Pour the remaining batter , tap the pan lightly and bake for 45 to 50  minutes, or until golden brown and skewer inserted come out clean.
My hubby and friends simply loved this oozy plum cake. It is so moist and soft,  try it and Enjoy!!!

Sending these to Baking Bloggers, theme for the month is 

Filled Cakes, Host is Sau.


Labels : Cakes, Fresh Plums Cake, Easy, Healthy, Baking Bloggers
Check the bakes of our fellow baker's.

Bûche de Noël by Palatable Pastime
Chocolate Cherry Jelly Roll by A Day in the Life on the Farm
Chocolate Mint Torte by Karen's Kitchen Stories
Easy Plum Cake by Sneha's Recipe
Espresso Chocolate Cream Cake Roll by Cindy's Recipes and Writings
Triple Layer Chocolate Mousse Cake by Hardly A Goddess
Twinkie Bundt Cake by Making Miracles

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Orange Chocolate Bundt Brownies #BundtBakers

These are such quick easy and delicious brownies. When the theme "Orange" Bundt Cakes, event for Bundt Bakers  by our host  Felice Geoghegan. This brownies came to my mind. Searched on line for a square bundt pan, could not find one. Gave up the idea of making this. Then one day while surfacing online found a site where they gave a tutorial how to make your own bundt pan.
I made this for our sangeet practice.  Used a square ring mold and sealed with 3 layers of  aluminium foil, placed a small turnover mold in the center, covered it with a aluminium foil and ta da my square bundt pan was ready to use.
These brownies vanished in a jiffy hot from the oven.
Ingredients

150 Grams Butter 

¾  Cup Chopped Chocolate
3 Eggs

1.1/4  Cup Caster sugar
Just 2 drops Orange essence 

1 Tablespoon Orange zest
100 Grams Flour
1 Teaspoon Baking powder 

½  Cup Orange juice 

Method
Mix all together in a bowl beat for 3 minutes, pour in a greased 8*8 inches square pan, line it and bake on 180 degrees for 25 minutes.  Cool, cut it and enjoy.
These are a divine treat, just be careful while adding orange essence since it is strong and if added more it gives a bitter taste.
Labels :  Cakes, Bundt Bakers, Bundt, Orange, Brownies


 
Bundt Bakers Orange Bundts #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: Felice; Host blog: All That’s Left Are The Crumbs (http://allthatsleftarethecrumbs.blogspot.com/) 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 bakers have baked this month:
Autumn Spiced Carrot Bundt Cake by Tartacadabra
Butternut Chai Bundt Cake by ;All That's Left Are The Crumbs
Chocolate Orange Marble Bundt by The Crumby Kitchen
Creamsicle Bundt Cake with Orange Cocoa Glaze by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Halloween Bundt by La mejor manera de hacer
Individual Chocolate Orange Bundts by A Day in the Life on the Farm
Orange & Chocolate Bundt Cake by I Love Bundt Cakes
Orange Chocolate Bundt Brownies by Sneha's Recipe
Orange–Chocolate Bundt Cake with Sour Cream Glaze by Katin špajz
Orange Crunch Bundt Cake by The Queen of Scones
Orange Marmalade Bundt Cake by Patty's Cake
Orange Pound Cake by Making Miracles
Orange Sponge Bundt Cake by Basic N Delicious
Spicy Orange Bundt Cake by Bizcocheando
Sweet Potato Bundt with Apricot Brandy Glaze by Sweet Sensations

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Persimmon Pudding Cake #BundtBakers

This is a Japanese Persimmon fruit, it also grows in India and it's called by different names here some call it Japani, and some Amarphal or a wild ripe mango, Aambarella. In India this fruit is mostly used for medicinal purpose in Ayurveda and many do not think that this an edible or tasty fruit.
 Persimmon is a delicious and pulpy fruit. We enjoy  eating this fruit. 
I made this delicious pudding cake with it. The fruit was very sweet hence the cake too became a little more sweet, if you are planning to make this Persimmon Pudding Cake then I, would suggest you reduce the sugar by 1/4 Cup each that is 3/4 Cup each brown and white sugar, as the pudding cake cools it tends to become even more sweeter.
Sent part of this cake to my friend too next day, who felt that it was too sweet. My husband and daughter simply enjoyed this pudding cake and were asking for more. Will definitely make it again.
 This pudding cake freezes well , pack it in pieces that you would like to have at a time, in zip lock bags. To reheat it place it in the microwave for a minute on high power and you can enjoy a fresh cake. 

Our host for this month’s Bundt Bakers is Wendy of A Day in the Life on the Farm . The theme is ‘Back to School Bundts ’ where in she asked us to bake a bundt that is easy to slice and freeze, perfect to take along for lunches throughout the month. This pudding cake fits perfectly into today’s theme.


Ingredients
1.1/2 Cups Persimmon Pulp 
60 Grams  Butter -  melted  - I used salted
2 Large Eggs 
1 Cup White Sugar 
1 Cup Brown sugar 
1 Teaspoon Vanilla essence
220 Grams  All  Purpose Flour 
2 Teaspoons Baking powder  
1 Teaspoon Cinnamon powder -  
1 Cup Chopped Mixed Nuts - (optional) . 

Method 

Preheat oven to 180 degrees and grease a bundt  mold. 

Melt the butter and keep it aside to cool.
Pulse the persimmon pulp  in a blender, along with the skin for just a minute.  Measure 1.1/2 cups.  Do not over puree it.
Sift flour, baking powder and cinnamon into a large bowl. Set aside. 
In a  bowl, whisk together the fruit pulp, butter, eggs, sugars and vanilla. Slowly add to dry ingredients and mix until just combined. Gently fold in nuts. 
Spread onto prepared bundt pan and bake for 55- 60 minutes or until a toothpick inserted into the center comes  with some crumbs.  This is a pudding cake so it well be slightly wet in the center. When cooled  un-mold and dust it with icing sugar.
Enjoy with a scoop of vanilla ice cream or whipped cream. We had with none, just enjoyed it plain.

My Notes

If you are using unsalted butter then add a pinch of  salt.

For the mixed nuts,  I, used walnuts, cashewnuts and almonds.  You can use any one nut.  That's your choice.

Labels :  Persimmon Fruit, Pudding cake, Cakes, Cinnamon, Cashewnuts, Almond, Walnuts, Bundt Bakers

Check out all of the recipes our Bundt Bakers are sharing today.

Applesauce Bundt Cake from I love bundt cakes
Autumn Honey Apple Bake & Slice Bundt Cake from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Brown Sugar Banana Bundt Cake from Food Lust People Love
Hummingbird Bundt Cake with Cream Cheese Glaze from Love and Confections
Morning Glory Bundt Cake with Yogurt & Granola Topping from All That's Left Are The Crumbs
Peanut Butter and Jam Bundt Cake from The Queen of Scones
Persimmon Pudding Cake from Sneha's Recipe
Pistachios, Blueberries and White Chocolate Bundt Cake from Bizcocheando
Sesame Seed Bundt Cake from Katin špajz
Twinkie Bundt Cake from A Day in the Life on the Farm
Zebra Bundt Cake from Patty's 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. 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.
BundtBakers

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