Tuesday, 12 August 2014

Khara Biscuit



Khara Biscuit (Spicy wheat cookies) have always been one of my favorite cookies since childhood. This cookie is available in almost all bakeries in India. The iyenger bakeries in India are very famous for their spicy cookies. In the past I have baked these biscuits using all purpose flour * they have turned out very good. However this time I wanted to make them a little healthier, so that I would eat more:). These whole wheat cookies are very very tasty. This is a keeper & will definitely make them often. This is how I made them.




Makes: 20 medium size cookie
Making time: 20 mins
Baking time: 15 mins
Freeze time : 1 hour

Ingredients:
  • 2 cups whole wheat flour (Pastry flour & not the atta flour)
  • 1 tspn Baking powder
  • 1/2 tspn baking soda
  • 1/2 tspn salt
  • 1/4 cup sugar
  • 1 stick Butter (113 gms)
  • Handful of chopped curry leaves
  • 2 tspn Chili powder
  • 1 Tspn cumin seeds
  • 1 green chili finely chopped
  • 1/2 cup ice cold water
  • some flour for dusting
Method:
  1. Sieve the flour, baking powder, soda & set aside. Cut the cold Butter into small cubes
  2. In a bowl add in sifted flour along with salt, sugar, chili powder, curry leaves & green chilis.
  3. Now ad din the cold butter cubes to this flour mixture & massage it with your fingers. The butter has to get well mixed with the flour & should looks like bread crumbs.
  4. Now add in cold water little by little to form a dough. Once the dough is formed, wrap it with a cling wrap & freeze it in the freezer for an hour.
  5. After an hour, remove the dough out & roll it to 2 inch thickness. Now cut it with a cookie cutter to any shape you want. You might need to dust the surface with some flour before rolling the dough.
  6. Now line the cookies on a parchment paper & bake it in a preheated oven at 350 F for about 10 - 15 mins. Some ovens might take 20 mins.
  7. Once they are baked remove them & allow them to cool down.
  8. Once cooled, store it in a air tight container or bottle.


Note:

  1. The wheat flour used here is a pastry flour & not the chapathi atta. I brought a whole wheat flour from HEB. This flour is not as smooth as the plain flour. This coarseness in the flour makes the cookie crispy & gives a great texture.
  2. Local Bakeries generally add a lot of green chilies but I have used very few & compensated it with chili powder. If you want you can add more green chili's.
  3. My cookies were not very spicy but just the way I wanted.
  4. Don't over bake your cookies. 15 mins is more than enough. The cookie will be still soft to the touch but will harden up once its cooled. Just incase you feel you have under baked your cookies, don't panic! Just put them again in the oven for another 5 mins & they are done.
  5. These cookies are not gooey chewy like chocolate chip cookies. The texture is more or less like a sugar cookie

Thursday, 24 July 2014

Eggless Chocolate 7 up Cake



We have a big Indian Girls group here in Austin & I am happy to be part of this group. Whatsup keeps us connected for planning events, chitchat etc....  Most of the girls in this group are vegetarians & don't even eat eggs. I am now kind of an official baker for all celebrations. I made this eggless Chocolate cake for one of the friends B day celebration. This recipe is slightly different from the regular eggless recipe I follow.  The cake turned out very good & had a good spongy texture. This is how I made it.



Baking time: 40 mins
Making time: 60 mins
Makes: 2, 9 inch round cakes. Or 1 tall 9 inch cake.

Ingredients:

  • Cake flour - 2 cup
  • 1 can/tin Milkmaid (Condensed milk) 
  • Sugar -1/4 cup (1 cup if you want it very sweet)
  • 1/2 cup coco powder
  • Baking Powder - 1 tsp
  • Baking soda - 1/2 tsp
  • Butter- 120 gms
  • Vanilla essence -1tsp
  • Pinch of salt
  • 1 cup 7 up or sprite
Method:
  1. Pre heat the oven for 10 minutes. Grease and flour 2, 9 inch cake pan 
  2. Sieve Flour, cocoa powder, salt, baking powder, soda and keep it aside.
  3. Cream the Butter, sugar &  condensed milk with a electric beater for 3 minutes.
  4. Now add the dry ingredients to the above wet mixture & beat for another 1 minutes until well mixed. 
  5. Now pour 1 cup of 7 up & beat the batter on high speed for about a minute.  
  6. Pour the cake batter equally in 2, 9 inch cake pans & bake it for about 25- 30 mins at 350 Degree F.
  7. Once the cakes are done, allow them to cool down for about 10 mins & then remove them from the Pan. All the cake to cool completely on a rack/plate before cutting or decorating.
Note:

  • I decorated the cake with Dairy whipping cream & filled it with chocolate whipping cream.
  • I used the big star tip to get this Rosette pattern.
  • I have used around 4 cups of whipping cream for this cake.
  • This cake is a 3 layered cake. The above recipe will make 2, 9 inch cake. If you want another layer, Just half the recipe & bake another 9 inch cake.
  • Whipping cream is very light & can get smutched off easily. The high heat also melt off the cake. Generally I add gelatin in my whipping cream recipe to stabilize the cream. Since this cake was a vegetarian cake, I dint use whipping cream.
 






 

Tuesday, 15 July 2014

Beetroot Velvet Cup cake


Being a mother, feeding my son veggies is always my top priority, My lill one loves cup cakes & that too if its chocolate. I made some Beetroot velvet cup cakes for him yesterday & he loved it. I also iced some of these with Cream cheese frosting & they tasted out of this world! My lil one doesn't like icing & he loves to eat them just plain. My hubby & myself couldn't stop licking the icing. I topped these cup cakes with Strawberry to make it look beautiful. The Strawberries & this cream cheese frosting is like match made in heaven. I would have eaten more than 5 Strawberries dipping in the frosting in a minute (lol). This Cream cheese frosting is different compared to the regular cream cheese frosting & a must try.

There is so much craze these days for colored cakes & the Red Velvet cake is the most wanted ones. When it comes to coloring the cakes or icing I feel not so good. But these colored cakes are consumed once in a while, hence its fine if you are having occasionally. We all know that anything artificial is not good for our body. The velvet cake is not about the color but its about the texture of the cake, You can make velvet cakes even without any color. The magic for making cakes velvety, is the  combination of baking soda & sour ingredient, In this recipe its sour cream. There are recipes that use vinegar as well, but I love the flavor of sour cream & hence use it.



Makes: 15 cup cakes
Bake time: 25 mins
Making time: 45 mins

Ingredients:
  • 1.5 cups cake flour
  • 1.2 cup sugar  (powdered)
  • 1 stick Butter (115 gms/8 Tbspn)
  • 2 eggs at room temperature
  • Pinch of salt
  • 1 tspn Vanilla extract
  • 1 medium size beetroot grated
  • 1/2 Tspn Baking powder
  • 3/4 tspn Baking Soda
  • 4 tbspn Sour cream
  • 1 cup water.
  • 3Tbspn Coco Powder
Method:
  1. In a sauce pan add 1 cup of water, grated beetroot & cook this on medium flame for about 5 to 8 minutes. Until the water is drained off.
  2. Once the Beetroot mixture is cooled, put it in the blender & puree it. Now sieve this mixture to remove any lumps & set aside
  3. Cream the butter & sugar until fluffy.
  4. Add eggs & sour cream one at a time & beat it with a electric mixture until its light & fluffy,
  5. Sieve the dry ingredients & set aside
  6. Now add in dry ingredients, Beetroot Puree & water little by little, while continue beating the mixture with the electric beater.
  7. Once all the dry ingredients, Beet puree & water is added, mix the mixture for another 2 minutes until everything is well mixed.
  8. Line the cup cake liner & pour the batter upto 3/4th. Bake this in a pre heated oven for about 25 to 30mins in a 350 F oven.

Cream cheese mixture:
This cream cheese mixture is out of the world. This is so tempting that this frosting can be had with fruits too. It was super yum with fresh Strawberries. The frosting is not very thick like other frostings. Its very light & soft.

Ingredients:
  • 200gms Cream cheese (Philadelphia)
  • 1 cup whipped cream or topping. (I used cool whip)
  • 1/2 cup icing sugar
  • 1 tspn Vanilla extract
Method:
  1. Whip the cream cheese, Vanilla extract & icing sugar until light & fluffy.
  2. Now fold in the whipped cream into cream cheese mixture
  3. The frosting is ready.

Note:
  • Since Beetroot has a very strong raw smell, I decided to boil it before I pureed it. if you like them raw, then you can make a raw puree.
  • If you want your cup cakes to look red color, then reduce the amount of cocoa powder.
  • This icing is a soft icing, if you want it more stiff you may add in stiff whipping cream . I used the ready to use cool whip, which was very light & soft.

Wednesday, 25 June 2014

Coorgi Pork Curry

 
 
Most of my readers must have thought that I have taken a long break or vanished from blogging:). Yes, you are kind of right. I have got my driving license here & have been driving now for over a month now. Earlier I had to depend on my hubby for all my outdoor activities. Shopping was strictly for weekends & that too with the little one, it was kind of impossible then. Now I have all the luxury to go out any time I want during the weekdays:) I cant tell you how happy I am; being so independent & doing all the window shopping alone.  Along with my daily chores, I hardly got time to blog or I just got a little lazy I guess. Today some how finding some time to publish a most awaited recipe post.



Todays Recipe is the most wanted recipe by many of my friends. This is a Coorg Pork curry recipe. (Pandi Curry). Any one who tastes this dish will never forget it in their lives. I wouldn't be wrong if I said that this is the best Pork preparation in the world. What makes this dish very unique is the Black Fruit Vinegar called as "Kachampuli" in Coorgi language. This savory Black vinegar gives that color & a unique taste to the dish. This Vinegar/ sauce is available only in Coorg. You can still make this dish without this sauce & it will still taste good. Back in Coorg my Pappa used to buy Pork in large quantity (Like 3 to 5 kgs) My mom used to cook in in a big Kadai (Pan). The older the curry got the tastier it used to be. The Pork curry used to last for 4 to 5 days & we used to have it for Breakfast, lunch & dinner . We Coorg people never get tired of Pork. This curry goes very well with Akki Roti & Kadambittu. The recipe for Rotti & Kdambittu will be uploaded soon :) This is how my Mom makes this dish .

Ingredients:

  • 1 kg pork. (1/4 kg fat+1/4kg ribs+1/2 kg Loin (boneless)
  • 3-4 Tbspn Pork Masala
  • Salt as per taste
  • 1/4 Cup roughly chopped ginger
  • 1/4 cup roughly chopped Garlic pods
  • 1 Large onions roughly chopped
  • 1/2 Tsp. Turmeric powder
  • 1.5 tbsp. Red chili powder
  • 5 green chili
  • 1 tsp fresh ground pepper powder
  • 2 Tspn Kachampuli or 2 Tbsp. Lemon juice/ Malt vinegar
  • Handful of chopped coriander leaves

Pork Masala for 1 kg Pork
  • 2.5 tbsp. Coriander seeds
  • 2 tbsp. Black peppercorn
  • 1 tsp. Cumin seeds
  • 3/4 tsp. mustard seeds
  • 1/4 tsp Fenugreek seeds
  • 2 inch cinnamon
  • 8 Cloves
  • 1 Cardamom Pod
(Dry roast all of the above starting with Black pepper corns. Allow the pepper corn to crackle & then add in the rest of the ingredients. Once its dry roasted grind it to a smooth powder)

Method:

  1. Cut Pork into small pieces, wash the Pork well & set aside.
  2.  In a Heavy Bottom Pan/Kadai add just the Pork belly piece which has fat & keep sautéing for about 5 to 7 minutes. This process will release some amount of fat/oil from the Pork & this fat is just enough to cook the pork.
  3. Now add in rest of the pieces into the pan along with ginger, garlic & onions. Give this a good mix, close a lid & cook for another 5 to 10 minutes sautéing in between.
  4. At this stage you will see that the water is slowly draining off, so add in about 2 cups of water, Pork Masala, chili powder, turmeric powder close lid & slow cook for about 35 to 40 mins or until the Pork is cooked.
  5. Make sure the water is all dried off & the pork is cooked well.
  6. Garnish the dish with Coriander leaves & its ready to serve.


Note:
  • You have to use Pork belly fat pieces for Coorgi Pork dish, if not this dish will not taste as good as its suppose to.
  • In case you are using Boneless pieces only, then make sure you add a Tbsp. of cooking oil to sauté the meat.
  • Kachampuli is available only in Coorg. If you don't have it you can replace it with 1/2 tsp.  Tamarind Extract or squeeze in lemon juice just before serving the dish.
  • In the U.S you get Pork in different parts & I take 1/2 of fat & 1/2 of boneless pieces.
  • There might be many versions of Coorgi Pork curry recipes on the net but trust me, This recipe is the best & my Mom is the greatest chef I have known:)
 

Friday, 9 May 2014

Banana Carrot Cake


My laptop is not working well & it has been very very slow. Its been close to 2 months since I blogged. Nevertheless my kitchen has been busy as usual & I have been trying out so many new dishes. I cant tell you how desperate I have been to get back to blogging & share my recipes. However I have been active on facebook & have been replying to all Korporate2kitchen fans:).


Time really flies & I cant believe its already 6 months since we moved here to Austin. We still haven't explored much in this city & we need to start doing that soon. All these while our weekends have been just shopping, taking zion to parks & house parties. You already know how much I love cooking for others. Last Friday we had a great time with our new friends here in Austin. It was our Anniversary last week, so celebrated with friends on Friday at our home. Well the menu was Malai chicken Kebab, Stewed Pork ribs, Chicken Dum Biriyani, Stuffed Mushrooms & Orange cheese cake.



Well today I will be sharing a very healthy & tasty cake recipe. Mom's are always finding ways to incorporate beggies in theirs childs diet & here is the great way to do it. The good news is this is a no butter cake & really tasty moist cake. I am sure you will love it & also your kids will eat them without any fuss. So here you go "Banana  carrot cake"



serves: 25 pieces
Making time: 1 hours
Baking time: 30 mins
13*18 inch rectangular sheet Pan

Ingredients:
  • 4 medium size carrots grated
  • 3 over riped Bananas mashed with a fork
  • 2 cups of all purpose flour
  • 1. 5 cups of powdered sugar
  • 3 eggs
  • 1 tbspn Vanilla extract
  • 1.5 tspb baking powder
  • 1 tspn baking soda
  • 1/2 cup of cooking oil (vegetable/sunflower/ canola)
  • 1 tspn salt
  • 1 tspn Cinnamon powder
  • 1/4 tspn nutmeg powder
  • 3/4th cup heavy whipping cream or milk
Direction:
  1. Pre heat the oven to 180 degree c. Grease a rectangular sheet Pan & line it with parchment paper.
  2. Sift in the dry ingredients & set aside.
  3. In a mixing bowl beat the eggs, oil & sugar for about 5 to 8 minutes, until it looks like pale white Mayonnaise mixture.
  4. Mix in the whipping cream into the wet mixture & add in the dry ingredients little by little wishing in between. Once all the dry ingredients in mixed in, beat it on a electric beater for about a minute until its well mixed.
  5. Finally add in the grated carrots & mashed bananas & give it a good mix with a hand whisk or spoon,
  6. Pour this batter into the sheet pan & bake it for about 30 to 40 minutes or until tooth pick insert comes out clean.
 
Cream cheese frosting recipe

Ingredients:
  • 250 gms cream cheese softened
  • 1 stick butter(120 gms)
  • 1 tsp Vanilla extract
  • 4 cups sifted icing sugar
Direction:
  1. Beat the cream cheese, butter & Vanilla extract together with an electric beater or stand mixer for a minute.
  2. Now start adding icing sugar 1 cup at a time & keep beating until the icing is light & fluffy. This process will take about 5 to 8 minutes.
  3. Now the icing is ready & fill it in a piping bag & decorate the way your want or just spread it on top of the cooled cake with a spatula.

     

     

Wednesday, 2 April 2014

Orange Chicken


I can never get tired with chicken & there are so many ways to cook them. They are so versatile & tastes good even with just some salt & pepper. My freezer always has some chicken in stock. I probably cook chicken at least 3 to 4 times a week. Yes you heard me right... we are big time chicken eaters:) I cant think of a week without having them. The only time I hated it was when I was pregnant. I just couldn't stand the name, smell nor picture of a chicken dish. I don't know what that pregnancy harmone had done to me, that I hated to eat non veg & specially chicken. Well now coming back to today's post, this is a very simple chicken recipe which is very similar to many Indian Chinese chicken recipes. This is how I made it.


Serves: 4 people
Making time: 30-40 minutes

Ingredients
  • 300 gms Boneless Chicken (Thigh)
  • 1/2 cup All-purpose flour
  • 3 Tbsp. Corn flour
  • 1 egg slightly beaten
  • 1.5 Tsp. Chilli Powder
  • 3 Tbsp. Light Soya Sauce
  • 2 tbspn chili sauce
  • 1 Tsp. black Pepper
  • 2 Green Chili Chopped
  • 2 Tbsp Garlic minced
  • 1 Tbsp minced Ginger
  • Juice of 1 orange (1/4 cup)
  • zest of two orange (4 Tbspn)
  • Salt as per taste
  • Less than 1/4 cup water
  • hand full of chopped spring onions to garnish
  • Cooking Oil for Frying
Method:
  1. Make a semi thick batter with all-purpose flour, corn flour, eggs, salt & water. 
  2. Dip the boneless chicken in this batter & fry it in hot oil for 3-5 mins. Remove them when they are cooked & set aside.
  3. In a wok/ Pan add 2 tbspn of oil, fry ginger, garlic, green chili for a 30 seconds
  4. Now add in all the sauces, Chili powder, pepper powder & fry for 1/2 a minute. 
  5. Add orange juice,  the chicken toss well & fry this till all the sauces are blended well to the chicken.
  6. Finally add in the grated orange zest &  chopped spring onions give it a good mix.
  7. Serve this hot as appetisers or along with Fried Rice, steamed rice or anything that you wish to have:)



Thursday, 20 March 2014

Vanilla Chocolate Marble Pound cake


I am so happy that my lill one (ZB) is slowly getting to like cakes & asking for it more often. Cherry & I love cakes. We both can never say no to baking/eating:) Now the lill one also has joined the club I must say. Well my hubby loves to eat the batter which I don't & I recently figured out that ZB also loves doing it. 



You must have recently seen my recipe post on Pound cake & this post gave a lot of traffic to my blog which I am very happy. Daily I could see around 2000 odd visitors in my space. This cake indeed is now a favourite one at home. Yesterday ZB started asking for cake early in the morning. He was like... I want cake, i want cake, Mamma I wanna eat a cake in his American accent:). Now, that was all enough for me to get baking. Initially thought will bake some cup cakes, then the Pound cake craving in my head kept popping up. Instead of making the same plain one, thought will make a marble cake with chocolate combination. I followed the same recipe as my earlier Pound cake recipe with just by adding some coco powder. 





Serves: 25- 30 pieces
Making time: 30 minutes
Baking time: 1:30minutes
9.5 inch Non stick Bunt cake pan

Ingredients:
  • 2 sticks (220 gms) salted butter, softened, plus additional for buttering pan
  • 3 cups sifted cake flour (not self-rising; sift before measuring) plus additional for dusting
  • 3/4 teaspoon salt
  • 2.5 cups sugar (powder it)
  • 7 large eggs, at room temperature
  • 2 teaspoons vanilla
  • 1 cup Milk/ heavy cream or whipping cream
  • 1 Tspn lemon zest
  • Special equipment: a 10-inch tube pan (4 1/2 inches deep; not with a removable bottom) or a 9.6 - 10-inch bunt pan (3 1/4 inches deep; 3-qt capacity)
  • 4 Tbspn Coco Powder

Direction:
  1. Put oven rack in middle position, preheat oven for 10 mins
  2. Generously butter pan and dust with flour, knocking out excess flour.
  3. Sift together sifted flour (3 cups) and salt into a bowl. Repeat sifting into another bowl (flour will have been sifted 3 times total).
  4. Beat together butter (2 sticks) and sugar in a large bowl with an electric handheld beater at medium high speed until pale and fluffy, about 8 minutes.
  5. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low and add half of flour, then all of cream, then remaining flour, mixing well after each addition. Scrape down side of bowl, then beat at medium-high speed 5 minutes. Batter will become creamier and satiny
  6. Now Remove 1.5 cup of batter into a bowl & mix in the sifted coco powder into it. Mix it well with a spoon or hand whisk to ensure the batter is smooth.  Keep this chocolate batter aside.
  7. Now spoon the half of plain batter into pan and tap pan against work surface once or twice to eliminate air bubbles. 
  8. Now fill the chocolate batter in a piping bag & fill it on top of the plain batter around equally. Tap pan against the work surface again once or twice. 
  9. Finally add in the remaining plain batter equally on top of the chocolate batter. 
  10. Place pan in oven and turn oven temperature to 350°F. Bake until golden and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs adhering, 1 to 1 1/2 hours or a little longer depending on your oven.
  11. Cool cake in pan on a rack 30 minutes. Run a thin knife around inner and outer edges of cake, then invert rack over pan and invert cake onto rack to cool completely.


Notes:

  • I used the piping bag to spread the chocolate batter because I wanted the batter to spread evenly. You can also use a spoon which can be a little messy. 
  • There is no levelling agent used in this cake as the eggs do the job. This cake might have some eggy smell so if you don't like the strong smell, I suggest you add some extra Vanilla essence or any other you may like.
  • I made my own cake flour. 1 Cup all purpose flour minus- 2 tbsp flour + 2 tbsp corn flour makes 1 cup of cake flour.
  • Since I am new to my oven in  my new home, I am still experimenting on the temperature. I kept my cake at 220 degree & I felt my oven's 350 was very high. So if you are friends with your oven you already know how she works:) If not, you might need to talk to her & experiment:)
  • I love the texture & taste of the cake. I am sure this is the cake you will fall in love with.
  • Since I dint have whipping cream, I used milk this time in my recipe. I could see the light difference in taste nevertheless this was also good. If you are looking for super tasty cake then go for whipping cream only:) Which I will do it again all the time. 






Tuesday, 11 March 2014

Red Velvet cake



I am not sure if I have said this earlier that how sensitive my stomach is! If I eat anything that is stale or bad, I immediately fall sick. After coming to Austin this was the first time I had food Poisoning which happened mainly because of my carelessness, or call it laziness. This was a day before Valentine's day, when I was too lazy to cook a full meal. Since I had some leftover Roti's I decided to make enchiladas. I used some left over Canned tomato Puree that was lying in the fridge. This puree had some blackishness around & I was too lazy to open a new can; so just used it. This caused a very bad stomach pain & diarrhea:( The whole night, I spent in the bathroom & regretted for using that can of tomato puree. The next day went to the doc & I was admitted for 3 hours . I was given IV & some medicines. So my valentines day was a disaster & it was spent in the hospital. 



So I had made this cake on 13th morning & I decided to refrigerate it. Since I was sick & had aversion towards food, I dint want to cook nor eat anything for few days. After 4 days I decided to decorate this cake. I went ahead with a simple decor as I dint wanted too much icing in the cake. Well this was a tall cake & I sent almost 70% of it to my hubby's office. My hubby told me that the cake got over within minutes:) I was very happy that the cake got over fast or else I will end up eating a lot & put on weight:(. This was the easiest & tastiest red velvet cake I have eaten. This cake is very moist & yummy. I got this recipe from Mccormick site. I just copy pasted the recipe & the result was just amazing. This is how I made the cake. 




Serves: 45- 30 people
Making time: 30 minutes
Decoration: 30 minutes
Need 2 9 inch Pan (I used use & throw silver foil pans)
Recipe: mccormick

Ingredients:

  • 2.5 cups Plain flour
  • 1/2 cup unsweetened coco powder
  • 2 cups sugar (powdered)
  • 1 tsp Baking soda
  • 1/2 tsp salt
  • 2 sticks Butter (226 gms)
  • 4 eggs
  • 1 cup sour cream
  • 1/2 cup milk
  • 2 tsp Vanilla extract
  • 1 Tbsp food color Red (I used wilton gel paste)

Directions:


  1. Preheat Oven to 350* F. For the cake, grease & flour 2 (9 inch) round cake pans. 
  2. Sift flour, cocoa powder, baking soda & salt. set aside.
  3. Beat Butter & powdered sugar in a large bowl with an electric mixer on medium speed 5 minutes or until light & fluffy. Beat in eggs one at a time. 
  4. Mix Sour cream, color, milk & vanilla in a separate small bowl. Now add in this mixture into the bowl butter sugar egg mixture. 
  5. Gradually beat in flour mixture on low speed until just blended. Do not over beat. Pour the batter in the prepared Pans.
  6. Bake for about 35 to 45 minutes or until tooth pick inserted in the centre comes out clean. 
  7. Cool in pan for 10 mins, remove from Pan & cool completely on wire rack. 


Vanilla Butter cream:
  • 350 gms salted Butter
  • 8- 10 Cups sifted Icing sugar
  • 6 Tbsp Whipping cream
  • 1 Tspn Vanilla Essence
  • Pinch of salt
  • 10 Strawberries to decorate. 
Directions:

    • Make sure butter is at room temperature & not very soft.
    • In the bowl cream butter until smooth and creamy, 2 to 3 minutes with an electric beater on medium speed.
    • Add 9-10 cups icing sugar one cup at a time. Once the icing sugar is well mixed add whipping cream and vanilla; mix until light and fluffy. This should take about 6 to 8 minutes. If if you feel the frosting consistency is not right, then add in some more icing sugar. 





    Here are the step by step picture collage. 


    If you don't like so many layers, you need not cut the cake into half. You can just have one layer of icing in the middle. I made 3 layers of icing coz it looks good. 




    Notes:

    • It is always better to cut the cake cold. So refrigerate the cake before you ice it. Make sure you bring the cake to room temperature before you eat it.
    • Once you ice the full cake, keep the cake in the fridge. Make sure you have a big cake box.
    • Cut the cake while it is still cold to get the perfect slices.