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