Goa, India

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Day: July 31, 2015

Blueberry Cheese Cake

Blueberry Cheese Cake

Posted on by Aditi Malhotra
Ingredients:
1 Packet cracker biscuits
30 gms Butter
80 gms Cream cheese
1 spoon Gelatin powder
1 cup Whipped cream 
1/2 cup Icing sugar
1 cup Blueberry crush

Directions
In a blender, blend the cracker biscuits till you get a fine crumb. Add melted butter to the crumbs. Line a ring base with this crumb mixture and refrigerate it for half an hour.
Till the time the biscuits get set, in a bowl take the whipping cream and whip for 5 minutes. To this whipping cream add softened cream cheese and icing sugar and beat a little more. In a small bowl, dissolve gelatine powder with hot water and add to the cream. Whip till firm peaks are formed.
Spread this cream on top of your biscuit mixture and let it set in fridge for 4-5 hours. After 5 hours, spread blueberry crush on top of the cream and refrigerate again for 4-5 hours, overnight works best.
After it sets, remove the ring and serve your yummy blueberry cheese cake.

Blueberry Cream Cake

Blueberry Cream Cake

Posted on by Aditi Malhotra
Ingredients for the cake:
10 heaped spoons flour
1/2 cup oil
1 cup castor sugar
3 eggs
1 spoon baking powder
A pinch of baking soda
3 spoons curd
1 spoon vanilla essence

Directions
Sieve together the flour, baking powder and baking soda. In another bowl, add sugar and eggs and beat them lightly. Add oil to this mixture. Now add the dry ingredients to this wet mixture, put curd and vanilla essence, mix nicely. Grease the cake tin and pour the mixture into it. Bake for 30-35 minutes at 170 degrees C or till the toothpick inserted comes out clean.
After the cake is done, let it cool for sometime, then remove and let it completely cool on a wire rack.

Ingredients for the Icing:
1 1/2 cup whipped cream
1/2 cup blueberry crush
100 gms icing sugar

Directions
In a large bowl, whip the cream until soft peaks are formed. Add icing sugar and whip some more. Then add the blueberry crush and whip till firm peaks are formed.

Arranging
Transfer the cooled cake to a turn table, cut it in half from the centre. Moist the cake with sprinkling some water on it. Gently spread the blueberry icing over it and cover the cake with top piece. Spread the remaining cream on the top of the cake and fully cover it. Add some cream to a piping bag and decorate your cake as desired.


Chocolate Cupcakes with Buttercream Icing

Chocolate Cupcakes with Buttercream Icing

Posted on by Aditi Malhotra
Ingredients for the Cup Cakes:
    1 1/3 cups all-purpose flour 
    1/4 teaspoon baking soda 
    2 teaspoons baking powder 
    3/4 cup unsweetened cocoa powder 
    1/8 teaspoon salt 
    3 tablespoons butter, softened 
    1 1/2 cups white sugar 
    
2 eggs 
    
3/4 teaspoon vanilla extract
    
1 cup milk 

    Directions
    Preheat oven to 175 degrees C. Line a muffin pan with paper or foil liners.
    Sift together the flour, baking powder, baking soda, cocoa powder and salt.
    Set aside.
    In a large bowl, cream together the butter and sugar until its light and fluffy. Add the eggs, beating it will and then stir in the vanilla. Add the flour mixture alternately with milk and beat well. Fill the muffin cups 3/4 full. Bake for 15-17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.
Ingredients for Buttercream Icing
1/2 cup unsalted softened butter
4 cups icing sugar
1/2 cup cocoa powder
1 1/2 spoon vanilla essence
4-5 spoons milk

Directions
In a large bowl, beat butter until creamy, add icing sugar, cocoa powder and vanilla essence. Add milk slowly and keep beating until desired consistency is achieved.
Add this icing in piping bag and decorate your cupcakes as desired.



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