Tag Archives: eggless-cakes

First 500 Likes!

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Its just been a little under two months when I published my first post on ‘A Homemaker’s World’ and I proudly mention the first 500 likes on my blog.

Thank you all for appreciating and encouraging me with your compliments every time I post on the blog.

This means a lot to me and will definitely take my zest for writing more interesting posts and articles one step ahead.

Hugs!!

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When You Don’t Wish to Bake, Try this Biscuit Cake!

There are so many times when the whole process of baking a cake can feel so lengthy and tedious. Even when some guests are coming over lunch or dinner at a short notice, we are usually on the lookout for desserts that are quick to make and scrumptious at the same time.

So if you wish to make an easy, quick, delectable, chocolaty cake, without getting into the hassle of baking, do try the super easy biscuit cake.

When I tried this for the first time, it took me just 10 minutes to make the cake mix. After setting it in the refrigerator for a couple of hours, the biscuit cake was ready to be served.

I would personally recommend this to all chocolate cake lovers. My family swoons over the idea of having a biscuit cake, especially on a summer afternoon when a cold and chocolaty dessert feels like heaven on earth.

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Yummy, Gooey and Chocolaty No Bake Biscuit Cake

Do try making it for your family and friends as well. It’s so easy, even your kids can make this no bake cake. Here’s the recipe:

Ingredients:

  • 1 cup milk
  • 2 tbsp cocoa powder/2-3 cubes of chocolate
  • 2 tbsp of vegetable oil/2 cubes of butter
  • 2 packets of Marie biscuits/Cracker biscuits
  • 3-4 tbsp sugar
  • 1 tsp Vanilla Essence
  • Dry fruits (roasted/non-roasted)

For setting the cake:

  • Cling Wrap
  • Tray/Aluminium Container (can be used alternately as cake setting bases)

Method:

  • Put oil/butter, vanilla essence and sugar in a bowl and mix well
  • Heat the milk slightly and add chocolate. Allow the chocolate to melt in case using chocolate cubes
  • Pour the milk and chocolate mix over the oil/butter, vanilla essence and sugar mixture. Mix well
  • Add crushed biscuits and keep turning the mixture so that all the mixture gets absorbed by the biscuits
  • Keep adding biscuits until you get a thick mixture
  • Add the dry fruits to the mix. I used roasted cashews, almonds and pistachios
  • Now place a cling wrap on the kitchen counter and transfer the cake mix on it
  • Wrap in a shape you wish to set the cake in (round, square or oval)
  • After wrapping in the cling film I place the cake in a 5” round cake container to get the perfect round cake shape
    • You can even directly place the cling wrapped cake on a tray
  • Set in the refrigerator for 1.5 to 2 hrs

Tip: Some people love the crispiness of the biscuits in the cake, while some do not. For those who love the crispiness, 2 hrs setting time is enough. For those who like their cake all soft and gooey, refrigerate the cake overnight, the biscuits will absorb more moisture and become softer.

Hope you will try making and enjoy having this no bake cake. 🙂

Icing on the Cake, Literally!!

Hi there!

This is in continuation to my post yesterday, wherein I shared the recipe for making an Eggless Chocolate Cake and all my hard work paid off when the resulting cake was fabulously fluffed and spongy.

The whiff in the air that a freshly baked cake leaves is absolutely irresistible. I just always want to cut the warm cake into slices, put some Hershey’s chocolate sauce and roasted nuts and eat it to get that melt-in-the-mouth feeling….mmmmm..:)

But, I had different plans that required the entire cake to be ‘saved’ and put aside to be cooled down. Then I started making the frosting for the cake.

As some of us were discussing yesterday, patience is the key to the frosting part, be it waiting for the cake to cool down to giving the final touches while icing the cake (an attempt to make a neatly wrapped delicious looking cake :)).

Usually I use a chocolate butter cream frosting for all my cakes because everyone at my home loves chocolate like mad ;). But this time I wished to make a contrasting frosting, as in white on chocolate brown, to make it look visually more appealing. I personally love the look of the white vanilla frosting placed neatly in the layers of the chocolate cake when sliced. 🙂

The final look of my vanilla butter cream frosting wrapped eggless chocolate cake (wow…sounds to tempting) is here for you. After wrapping this cake in the frosting, I dusted some grated Dairy Milk Chocolate on the top and sides of the cake and then to give a little colour to the too plain look of the cake, I decorated it with some Cadbury Gems on the circumference.

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Vanilla Buttercream Frosting on Eggless Chocolate Cake

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Vanilla Buttercream Frosting on Eggless Chocolate Cake

And for those of you who wished to see the sponginess of the cake from the inside, here’s the pic of the sliced cake. The contrasting frosting sits pretty in between the layers, making me happy with the final outcome.

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Yummy….Lip smacking 😉

Hope you like this.

For more visit my page Cakes with a Green Dot

You can also follow me on Pinterest and Twitter

Cakes with a Green Dot: Chocolate Cake

My love for baking cakes keeps growing and I desperately wait for the next birthday or another celebratory day in my family, when I can bake my next cake.

I personally believe that eggless cakes when compared with the egg based ones are spongier, rise higher, and are absolutely scrumptious. My family drools over the cakes I bake, so I have lots of testimony vouching for Cakes with a Green Dot. 🙂

Today I am going to share with you my recipe for a basic eggless chocolate cake.

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Freshly Baked Chocolate Cake: Fabulously Risen, Spongy and Smells of Chocolate and Vanilla All Around

Ingredients:

  • 1 tin condensed milk
  • 2 ½ cups plain flour
  • ½ tsp baking powder
  • 1 tsp baking soda
  • ½ or ¼ cup vegetable oil
  • 1 tsp vanilla extract
  • 1 cup warm water
  • 1-2 tbsp sugar
  • 1 heaped tbsp cocoa powder
  • Pinch of salt

Initial Preparations:

  • Warm Water in a Vessel
  • Grease the baking tin and dust with plain flour
  • Preheat the oven at 180⁰ C

Method:

  • Put condensed milk, oil, sugar and vanilla essence in a pan
  • Mix/blend the ingredients to ensure all the ingredients are combined well
  • Sieve a mix of plain flour, baking powder, baking soda, and cocoa powder a few times, to ensure all the dry ingredients are mixed well
  • Slowly put the dry ingredients in the condensed milk, sugar, oil and vanilla mix
  • Add a tbsp of warm water to allow the mixture to blend well
  • Use the conventional cut and fold method to ensure creation of vacuum in the batter
  • Add a pinch of salt and mix again
  • Pour the batter in the dusted tin pan and place in the preheated oven
  • This cake takes around 45 mins to 1 hour to bake
  • Insert a toothpick or knife to check, if it comes out completely clean the cake is baked. If not, bake for 5-10 more mins

The cake is ready. Let it cool in order to proceed to the icing part. 🙂

Its just the beginning

Hi there, all you homemakers, glad to have you here!

So here I am; after all these years of running around for studies, corporate life, challenges of the personal life; taking an altogether different route to connect back with my long lost friends, family, make new friends and share loads of stuff that forms an integral part of a homemaker’s life.

This is a platform for all the working/non-working, married/single women to share their thoughts, experiences, expertise and hobbies, speak their hearts out, share their daily challenges and their ways of dealing with them.

Check this space for cooking, home décor, fashion, beauty, DIY projects and much more. And not to forget sharing lots of personal daily life experiences, funny or emotional, with all you readers out there.