French Vanilla Cake with whipped cream frosting


On Aug 2nd itā€™s my daughter 15th b’ day šŸŽ‚Mostly on my daughter Birthdays we were celebrating somewhere far away from home. Her birthday is a pretty huge deal in our family.

So big and important that I was too petrified Ā to bake a homemade birthday cake for the first time in 15 years šŸ˜Š

Ā I thought that her special day required a gorgeous professionally decorated cake from the best local bakery.

From this year I started baking special occasion cake at home as my hubby bā€™ day Pineapple cake with whipped cream FrostingĀ 

our anniversary cakeĀ Chocolate cake with whipped cream cheese Frosting.

Due to co-vid 19, we cancelled our trip to Alaska during her bā€™ day. as we were celebrating bā€™day at home she wants me to bake a cake for her so, I tried my best to do at this at home with love and she really loved it.at last, I am adding a few pics of Her bday celebration šŸŽ‰

A french vanilla Cake with a Delicious frosting smothered between a soft layer of sponge cake and topped with strawberry pie filling.

Do check my other cake recipes hereĀ https://aayushimanish.wordpress.com/category/bakescakes/

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ingredients

1 packet French Vanilla Cake Mix

1 tin Strawberry pie fillingĀ 

Frosting

Whipped Cream

1 cup heavy whipping cream

3 tablespoons confectionersā€™ sugar

1 teaspoon vanilla extract

Preheat oven to 350Ā°. Grease two 9-in. baking pan. In a large bowl, combine cake mix and read instruction behind the box and Follow it. Transfer to prepared pan. Bake 30-35 minutes or until a toothpick inserted in centre comes out clean.Cool in pan on a wire rack.

In a bowl whip the 1-1/2 cups whipping cream with sugar and vanilla extract until stiff peak.

When it cool, cut your cake in two equal half, spread the strawberry pie filling on one, layer covered with whipped cream and Ā Cover with the other cake layer, and cover with cream all over.

using piping bag insert your decorative tip fill your frosting inside and you can Decorate cake.

chill And Serve Your Cake and Enjoy.

Orange Pound cake


Pound cakes are one of the easiest things to bake. It’s one of those cakes you can just whip together and impress people with. You don’t even need a recipe to make one because the recipe lies within the name.

it calls for a pound of flour, a pound of butter a pound of sugar and a pound of eggs. That’s it.If that sounds like a lot of cake, you can cut the ingredients in half — so long as the ratio remains the same, that’s all that matters.

ingredientsĀ 

All Purpose Ā flour 1 1/4 cupsĀ 

Softened Butter or olive oil – 1 1/4 cups

Castor sugar 1 1/4 cups

Eggs 4

Baking powder 1 tsp

Orange juice 1/4 cup

Orange zest 1 tbsp

Orange extract 1 tsp (optional )

Method

Preheat oven to 350 f/ 180Ā°C. Grease a loaf tin/bundt pan with some butter and dust with some flour.

Take butter in a mixing bowl and whisk with an electric beater till light. Add castor sugar gradually and whisk till fluffy.

Break in eggs, one at a time, and whisk. Add orange zest and orange extract / essence and whisk again.

Sift in the flour Ā stir and combine it into the batter.Add fresh squeezed Juice and incorporate.

Pour the batter into loaf tin or bundt pan and bake for 40 to 60 minutes or till toothpick or aĀ knife inserted comes out clean. If you notice it is browning too much on the top, cover with foil.

Slice and Serve .

tips :- if using self raising flour then skip adding baking powder.

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Pineapple Upside Down Cake


This recipe is a fuss-free version of the beloved classic that does not require making a caramel. It has the perfect sweetness, and a fluffy cake that oozes of pineapple flavor and fragrance, because the batter itself has some pineapple juice.

Adapted recipe of Nigella Lawson with little bit tweak.

Original Recipe

INGREDIENTS

butter (for greasing)

2 tablespoons sugar

6 slices canned pineapple in juice (plus 3 tablespoons of the juice)

6 Maraschino cherries

100 gm or 2/3 rd Cup all purpose flour

1 tsp baking powder

Ā¼ th tsp baking soda

100 grams or 1/2 cup butter, softened

100 gm or 1/2 cup Castor sugar

2 large eggs

METHOD

Preheat the oven to 200Ā°C/400ĀŗF. Sprinkle the 2 tbsp of sugar on top of the buttered base, and then arrange the pineapple slices to make a circular pattern.

Fill each pineapple ring with a Maraschino cherries,

Beat butter, sugar, and eggs. Sieve and add flour, baking soda & baking powder mixture

Either using a food processor or electric beater or hand whisk until the batter is smooth. Then pour in the 3 tablespoons juice to thin the batter a bit.

Pour this mixture carefully over the cherry-studded pineapple rings; it will only just cover it, so spread it out gently.

Bake for 30 minutes or till a toothpick come clean. then ease a spatula around the edge of the tin, place a plate on top and turn it upside-down.

Note:-

I have added 3 eggs and 1/2 cup oil.

Instead of all purpose flour, baking soda & powder.prepared batter using self-raising flour.