Tuesday, January 14, 2014

Fondant Recipe


4 cups mini marshmallows (half of a 16 oz. bag)
4 cups powdered sugar- plus a little for dusting.
2 tsp water
1/2 teaspoon of clear vanilla
gel colors to color fondant as desired

Place your mini marshmallows and water into a large mixing bowl and microwave on high for
about one minute- until they are puffy and melted.

Stir them together with a rubber spatula until they are completely smooth (if not melted completely, put them back in the microwave on high for 5-10 seconds).

Add clear vanilla and mix well.

Add about 1/4 of the powdered sugar, stir until smooth, add another 1/4 and stir. It will become difficult to stir and very sticky.

Pour the rest of the powdered sugar onto a clean counter or cutting board.

Scrape the sticky fondant mixture out of the bowl and onto the powdered sugar and begin to
knead it together with clean (powder sugar coated!) hands. It will gradually become like a smooth clay consistency.

Use a metal scraper to keep it from sticking to the counter/ board. This can now be colored with gel, rolled out and cut, or stored (tightly wrapped) in the fridge for
Refrigerate it overnight before use.
about one week.

Monday, January 13, 2014

Vegan Chocolate Cake


2 &1/2 cups self raising whole wheat flour
1/2 cup cocoa powder
3 tbsp baking powder
1&1/4 cups sugar
few drops of vanilla extract
9 tbsp sunflower oil
1&1/2 cups water
1/4 cup chopped nuts to decorate

For chocolate fudge
1/4 cup soy margarine
3 tbsp water
2 cups confectioners sugar
2 tbsp cocoa powder
1-2 tbsp hot water


  1. Preheat oven to 325 degree F. Grease a deep 8 inch round cake pan, line with baking parchment and grease the paper lightly with a little sunflower oil.
  2. Sift the flour, cocoa and baking powder. Add the sugar and vanilla, then gradually beat in the sunflower oil. Add water in the same way, beating constantly to get a smooth mixture.
  3. Pour the the cake mixture into the prepared pan and smooth the surface with the back of a spoon.
  4. Bake the cake for about 45 minutes until the toothpick inserted in the centre of the cake comes out clean. Remove from oven, leave in the pan for about 5 minutes before turning over onto a wire rack and let it cool. Cut the cake in half to make 2 equal layers.
  5. To make chocolate fudge, place the margarine and water in a pan and heat until the margarine has melted. Remove from heat and add the sifted confectioners' sugar and cocoa powder beating shiny, adding more hot water if needed. Pour into a bowl and cool until firm enough to spread and pipe.
  6. Place the bottom layer of the cake onto serving plate and spread on 2/3 rd of the chocolate fudge mixture. Top with the other layer. Decorate with stars with the help of a piping bag filled with remaining fudge. Sprinkle with sifted cocoa powder and chopped nuts.

Tuesday, June 26, 2012



1/2 cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 cup chocolate chips

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
  • In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. 
  • Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan. 
  • Now add 1/2 cup chocolate chips and mix gently.
  • Bake in preheated oven for 25 to 30 minutes. 

Tuesday, June 19, 2012

Cake Pan Size Conversions

I always go through the problem of not having the specified cake pan size and would let go off the recipe. Until I found this valuable information !

If you have an unusual pan size and would like to figure out its capacity, measure the amount of water it takes to fill the pan.
  • Compare that measurement to the volumes in our chart (or the cake pan size listed in your recipe) to determine how much batter you'll need.
  • To ensure a cake rises evenly, you should only fill your pans to the half-way mark.
  • The baking time may change as well, so it is imperative that you keep a watchful eye on your cake, and check for doneness using your preferred method.
  • It's always better to have a little extra batter, rather than not enough. Once you've filled the pans half-full, use any remaining batter to bake a few cupcakes.

  Recipe Calls For Volume   Use Instead
 1 (8-inch) round cake pan 4 cups1 (8 x 4)-inch loaf pan, or
1 (9-inch) round cake pan, or
1 (9-inch) pie plate
 2 (8-inch) round cake pans 8 cups2 (8 x 4-inch) loaf pans
1 (9-inch) tube pan
2 (9-inch) round cake pans
1 (10-inch) Bundt pan
1 (11 x 7-inch) baking dish
1 (10-inch) springform pan
 1 (9-inch) round cake pan 6 cups1 (8-inch) round cake pan
1 (8 x 4-inch) loaf pan
1 (11 x 7-inch) baking dish
 2 (9-inch) round cake pans12 cups2 (8 x 4-inch) loaf pans
1 (9-inch) tube pan
2 (8-inch) round cake pans
1 (10-inch) Bundt pan
2 (11 x 7-inch) baking dishes
1 (10-inch) springform pan
 1 (10-inch) round cake pan11 cups2 (8-inch) round cake pans
1 (9-inch) tube pan
1 (10-inch) springform pan
 2 (10-inch) round cake pans22 cups5 (8-inch) round cake pans
3 or 4 (9-inch) round cake pans
2 (10-inch) springform pans
 9-inch tube pan12 cups2 (9-inch) round cake pans
2 (8-inch) round cake pans
1 (10-inch) Bundt pan
 10-inch tube pan 16 cups3 (9-inch) round cake pans
2 (10-inch) pie plates
2 (9-inch) deep dish pie plates
4 (8-inch) pie plates
2 (9x5-inch) loaf pans
2 (8-inch) square baking dishes
2 (9-inch) square baking dishes
 10-inch Bundt pan 12 cups1 (9x13-inch) baking dish
2 (9-inch) round cake pans
2 (8-inch) round cake pans
1 (9-inch) tube pan
2 (11x7-inch) baking dishes
1 (10-inch) springform pan
 11 x 7 x 2-inch baking dish 6 cups1 (8-inch) square baking dish
1 (9-inch) square baking dish
1 (9-inch) round cake pan
 9 x 13 x 2-inch baking dish 15 cups1 (10-inch) Bundt cake pan
2 (9-inch) round cake pans
3 (8-inch) round cake pans
1 (10 x 15-inch) jellyroll pan
 10 x 15 x 1-inch jellyroll pan 15 cups1 (10-inch) Bundt pan
2 (9-inch) round cake pans
2 (8-inch) round cake pans
1 (9 x 13-inch) baking dish
 9 x 5-inch loaf pan  8 cups1 (9 x 2-inch) deep dish pie plate
1 (10-inch) pie plate
1 (8-inch) square baking dish
1 (9-inch) square baking dish
 8 x 4-inch loaf pan 6 cups1 (8-inch) round cake pan
1 (11 x 7-inch) baking dish
 9-inch springform pan 10 cups1 (10-inch) round cake pan
1 (10-inch) springform pan
2 (8-inch) round cake pans
2 (9-inch) round cake pans
 10-inch springform pan 12 cups2 (8 x 4-inch) loaf pans
1 (9-inch) tube pan
2 (9-inch) round cake pans
1 (10-inch) Bundt pan
2 (11 x 7-inch) baking dishes
2 (8-inch) round cake pans
 8-inch square baking dish 8 cups1 (9 x 2-inch) deep dish pie plate
1 (9 x 5-inch) loaf pan
2 (8-inch) pie plates
 9-inch square baking dish 8 cups1 (11 x 7-inch) baking dish
1 (9 x 2-inch) deep dish pie plate
1 (9 x 5-inch) loaf pan
2 (8-inch) pie plates

Courtesy : allrecipes.com

Monday, June 18, 2012

Spongy Choco Cake

I couldn't believe when I found that this recipe has no butter or oil at all. And it comes out so soft and spongy. Amazing!

Top this chocolate sponge cake with a simple glaze or fluffy frosting.


1 cup sifted cake flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1 1/2 cups granulated sugar, divided
6 large eggs, separated
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1/4 cup water
1 1/2 teaspoons vanilla extract


  • Heat oven to 375°.
  • Sift together the cake flour, cocoa, baking powder, and 1 cup of the sugar.
  • In a mixing bowl, beat the egg whites with salt and cream of tartar until stiff, but not dry. Gradually add the remaining 1/2 cup of sugar; beat until very stiff.
  • Whisk together the egg yolks, water, and vanilla; add to the dry mixture and beat just until blended. Gently fold the egg yolk mixture into the stiff egg white mixture.
  • Spoon into an ungreased 10-inch tube cake pan and bake for about 35 minutes. Cool in pan. Remove from the pan and top with the glaze of your choice or dust with powdered sugar. 
For substitute of cream of tartar you could check out the following link.
Substitutions for Ingredients

Saturday, June 16, 2012

French Toast

This recipe definitely gives you crisp as well as soft delicious french toast that you can enjoy!


1/4 cup all-purpose flour
1 cup milk
1 pinch salt
3 eggs
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 tablespoon white sugar
12 thick slices bread   
  • Measure flour into a large mixing bowl. Slowly whisk in the milk. 
  • Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.
  • Heat a lightly oiled griddle or frying pan over medium heat.
  • Soak bread slices in mixture until saturated.
  •  Cook bread on each side until golden brown. 
  • Serve hot with fresh strawberries or just plain maple syrup.

Thursday, June 14, 2012

Pinwheel cookies

These come out very impressive ! Definitely worth a try.


225 gms butter
2/3 cup superfine sugar
2&1/3 cups all-purpose flour
1 tbsp unsweetened cocoa
1 tsp vanilla extract


  • Grease 2-3 baking sheets with little butter. Beat the butter and sugar together until light and fluffy. 
  • Beat the butter and sugar together until light and fluffy. Transfer half the mixture to a separate bowl and 1 cup of the flour and all of the cocoa.
  • Stir the vanilla extract into the other half of the mixture and sift in the remaining flour.
  • Stir both mixtures to make firm dough. Roll out each piece of dough on a floured counter into a rectangle.
  • Place the chocolate dough on a large sheet of waxed paper and carefully place the vanilla dough on top.
  • Roll up firmly from one long side. Wrap the roll in the paper and let it chill in the refrigerator for at least 1 hour.
  • Preheat the oven to 350 degree F / 180 degree C. Unwrap the dough and cut into thin slices. 
  • Place the cookies on the prepared baking sheets and bake in the oven for 10-15 minutes.
  • Let cool on the baking sheets for 2 minutes, then transfer to wire racks to cool completely before serving.

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