How to make icing

How to make icing

Take an egg while in a bowl. Add 250-300 gms of icing sugar and beat it. Remember to add sugar in small amounts slowly to the egg. If the mix appears too watery. Keep adding more icing sugar to it. Keep beating the mix until it appears to be glowing and becomes firm. Check by taking out some mix on the spoon. If you want to give your icing a flavor, you can add cocoa, coffee or vanilla powder

Chocolate mud cake

Chocolate mud cake
Ingredients for Chocolate mud cake:
220 gms unsalted butter, 220 gms dark chocolate, 6 tsp instant coffee granules, 160 ml water, 125 gms self-raising flour, 125 gms plain flour, 50 gms cocoa powder, ½ tsp bicarb soda, 480 gms castor sugar, 4 eggs, 7 tsp vegetable oil, 110 ml milk
Method for Chocolate mud cake:
Preheat the oven at 160 degree C. Put the butter chocolate, coffee and water in a pan and stir over low heat till melted. Remove from the heat. In a separate bowl, sift together the flour, cocoa, caster sugar and bicarb soda and beat until combined. Pour the cooled chocolate mixture into the eggs mixture and carefully whisk to combine. Grease and line your cake tin with non-sticking baking paper and make sure the collar for the side extends 2 cm above the cake tin. Slowly pour the chocolate mixture into the flour mixture. Mix well to combine and then carefully pour into the lined cake tin. Bake for about 45-55 minutes. Leave the cake in the tin until completely cooked. Spread the icing over the cooled cake. Leave to stand for 30 minutes until the icing is firm. Refrigerate and serve

Vanilla sponge cake

Vanilla sponge cake

Ingredients for Vanilla sponge cake:
4 eggs
200 gm white sugar
125 gms flour
¼ cup cold water
1 tsp baking powder
Method for Vanilla sponge cake:
Preheat the oven at 190 degree C. In a bowl beat the eggs and slowly add sugar to it and beat until smooth. Add the cold water, baking soda and vanilla essence to it. Sieve flour and gradually pour it into the mixture. Bake for about 30 – 40 minutes. In between, keep checking for the golden brown colour. Once baked, take the cake out and leave it in room temperature to cool down. Serve

Pineapple cake

Pineapple cake

Ingredients for Pineapple cake:
2 1/3 cup flour
3 ½ tsp baking powder
1 tsp salt
400 gms of crushed pineapple
1/3 cup of pineapple juice for icing
8-9 cut pineapple pieces
1 cup milk
2/3 cup butter
1 2/3 cup granulated sugar
3 eggs
1 tsp vanilla
Method for Pineapple cake:
Preheat oven at 190 degree C. Separate flour together with baking powder and salt and set aside. Add the pineapple juice with the milk. To the mixture, add crème butter and sugar and beat until smooth. Break the eggs into the batter slowly and add vanilla essence to it and beat till fluffy. Fold in the drained crushed pineapple. Pour the mixture into the cake tin and bake at and bake at 350 degree F in the oven for 30 - 45 minutes. Place the cake at room temperature. After the cake has cooled down. You can add the icing and the cut pineapple pieces. Refrigerate and serve

Oatmeal pancake

Oatmeal pancake
Ingredients
Egg whites: 4
Oatmeal: 1/3 cup
Protein powder: 10 gm and flavor of your choice
Golden banana ripe: ½ mashed
Cinnamon and honey as required

Method
Put all the ingredients together in a bowl and mix well
Lightly grease a frying pan and pour the mixture into it
Turn and cook on each side to make the pancake
Serve with a sprinkle of cinnamon and honey

Sticky Toffee Pudding

Sticky Toffee Pudding

Ingredients Sticky Toffee Pudding

225 gm dates, chopped
250 ml black tea, not very strong
100 gm unsalted butter, softened
175 gm of golden castor sugar
3 eggs
1 tsp mixed spice
1 tsp vanilla extract
225 gm self raising flour
¾ tsp bicarbonate of soda
Vanilla ice cream or whipped cream
20 cm in length spring form bottomed tin any square cake tin

For toffee sauce
Makes about 650 ml
Ingredients
110 gm butter
250 gm soft light brown sugar
275 gm golden syrup
225 ml double cream
½ tsp vanilla essence

DIRECTION FOR STICKY TOFFEE PUDDING:

Pre-heat the oven to 180 deg C. Moisture the tin can with some butter and dust with flour. Line the base with grease proof paper. Placed the chopped dates and tea in a saucepan and let it boil. Cook for a few min until the date is softened, then set aside. Beat the butter in a large bowl or an electric food mixer for softening. Add the sugar and beat until the mixer is pale and fluffy. Beat in the eggs, one at a time, then blend the mixed spice and vanilla essence. Fold in the date mixture. Sift the flour and bicarbonate of soda and fold in gently until mixed. Pour the mixture into the prepared tin and bake for about 45 min and a skewer inserted into the middle comes out clean. Allow the tin to cool for about 5 min and then placed it into a serving plate. Cut the cake into slices and serve with vanilla ice cream and fair amount of toffee sauce over the top

Orange Fruit Ring Cake

Orange Fruit Ring Cake

Ingredients Orange Fruit Ring Cake

125 gm margarine
250 gm sugar
2 eggs
280 gm plain flour
1 tsp baking powder
150 gm mixed dried fruit
2 tsp orange ring, grated
1 tsp bicarbonate soda
250 ml soured milk

For syrup
125 gm sugar
125 ml orange juice
30 ml lemon juice
5 ml grated orange rind

Direction for Orange Fruit Ring Cake

Cream margarine and sugar together. Add eggs and beat well until light and fluffy. Sift flour and baking powder and add to the creamed mixture. Add dried fruit and orange rind. Dissolve bicarbonate soda in soured milk and add to mixture. Lightly greased a 23 cm ring cake tin and bake in a pre-heated oven at 180 deg C for 45-50min

For syrup
Mix ingredients together and boil for 2 min. Remove cake from oven and spoon syrup over hot cake