26 March 2011

Honey Comb Cake

Ever since I saw Ria's Honey Comb Cake, I have been thinking of attempting to make it. It really looks like a bee hive!! This cake looks stunning! I have not been able to get the 'Ria's cake look' but I am happy with my attempt. :)

This is one master piece cake you need to try. I was amazed at the way the cake looked once I removed the bubble wrap. Believe me... it feels GREAT!!!

Was a bit worried if it would come out proper but as I removed the wrap, I was actually admiring it. The only problem I faced was getting a good bubble wrap. May be I will try it again with a good one and you will get to see better pictures.

As of now enjoy this one...

Recipe Source: Ria's Collection (Do check this link for step by step method)

There are basically 4 steps to be followed to prepare this cake
1. Preparation of Vanilla cake
2. Chocolate butter cream icing
3. Preparing chocolate for bubble wrap decoration
4. Assembly.


Largely adapted from Fun and Food Blog

2 cups all-purpose flour (maida)
2 cups unsalted butter
2 cups sugar (powdered)
2 tsp vanilla essence
1/2 cup plain milk
2 tsp baking powder
2-3 eggs
1 tsp salt


Sift the cake flour, baking powder and salt in a mixing bowl.
Beat butter and sugar mixture well till thick and creamy.
Break the eggs in a separate bowl  and beat so that any spoiled eggs do not spoil the whole mix.
Pour the beaten eggs into the butter and sugar mixture. With a hand mixer blend everything well..
Add flour slowly while continuing to mix on low speed.
Beat until you see sharp peaks form in the mixture. Always mix in the same direction(clock wise or anti clock wise).
Add the vanilla essence and milk. Blend well. Do not over beat.
Pre-heat oven at 180°C for 10 minutes.
Coat a cake pan (9” round pan) with butter and sprinkle all purpose flour. Dust off the remaining powder.
Pour the cake mixture into the pan. Bake for 30- 40 minutes or till done. (Insert a wooden toothpick and check if it comes out clean). The edges of the cake will separate from the pan when done.
Let the cake cool in the pan for 10 minutes then invert and cool completely.


Recipe Source: Ria’s Collection

Icing sugar- 1 1/4 cup
Unsalted butter- 1cup
Milk- 1 tbsp +1 tsp
Cooking Chocolate- 6 oz
Vanilla essence- 1 tsp

Microwave the cooking chocolate till it melts (1 minute). Mix well and let it cool.
Microwave butter to make it soft (not melted) and beat it using a hand mixer till soft and creamy. (Almost 3 minutes)
Add milk and beat for 1 minute.
Add the melted and cooled chocolate and beat again till all ingredients are mixed well.
Add the vanilla essence.
Add the icing sugar and mix well with ladle till you get the right consistency.


Recipe Source: Ria’s Collection

Cooking Chocolate – 10 oz
Bubble wrap 1 (cut as per size of cake)

Cut the bubble wrap as per the size of cake.
Microwave the chocolate, mix well and let it cool to room temperature.
Place the bubble wrap on a plate and pour the chocolate over the bubble wrap and wait till it is half set.


Cut the vanilla cake into 2 layers.
Apply the butter cream icing between the layers, on the sides and on top.
Now invert the plate with the bubble wrap on to the cake slowly.
Remove the plate and press the bubble wrap slowly.
Place the cake with the bubble wrap in the freezer for 15 minutes.
Peel the bubble wrap carefully.
You can decorate the cake with the remaining icing as per your taste.

Please do check Ria's lovely blog for the actual  pictures of the cake. Its amazing!!

19 March 2011

Chocolate Frosting Chocolate Cake

Time for loads of chocolates….

It’s the time of the year when kids have their vacation. And I thought to give this treat for my son, Ashu, to begin the holiday season!! Yes, a luscious Chocolate Moist Cake. It definitely tastes as great as it looks. I owe my thanks to Susie Aunt for this recipe. It’s the best chocolate cakes I have had and gonna be on my list of favorite cakes.
I am the biggest chocolate dessert fan and think this one is for all the chocolate lovers.
So if you are craving for chocolate or having to impress your guests give this recipe a try. It works!!

Chocolate Frosting Chocolate Cake
Recipe Source : Susie Aunt (Ria's Mom)

Chocolate Cake
2 cups
1 ¾ cups
¾ cup
Baking Powder
1 ½ tsp
Baking Soda
1 ½ tsp
1 tsp
1 cup
Vegetable Oil
½ cup
Vanilla Essence
2 tsp
Boiling Water
1 cup

Chocolate Frosting
100 g
2/3 cup
Powdered sugar
3 cup
1/3 cup
Vanilla Essence
1 tsp


Chocolate Cake

Mix the dry ingredients with a ladle i.e. flour, sugar, cocoa in a bowl.
Mix baking powder, baking soda, salt separately and add to the other dry ingredients.
Add eggs,milk, oil and vanilla essence and beat well for 2-3 minutes.
Preheat oven for 10 minutes.
Boil water and add slowly to the mixture. Now mix it with a spatula.
Pour into a greased cake tin. A rectangular flat cake tin(13x9x2) is preferred.
Bake for 35- 40 minutes.
Check if it’s cooked by inserting a toothpick. It should come out clean.
Remove from oven and let it cool.
Once cooled invert it on to a plate and let it cool.

Chocolate Frosting

Melt butter in a microwave.
Add the cocoa powder. It should be very dark cocoa for best results.
Alternately add sugar and milk.
Beat till you reach a creamy consistency. Add vanilla essence and mix well.
Spread it over the cake. Add 1-2 teaspoon milk if frosting is not of spreadable consistency.

Its a must to use parchment or butter paper to line the bottom of the cake for this recipe.

If you are using 9'' round pan then divide the mixture into 2 and bake separately. Else it will not cook in the center / will take a long time. In that case bake for 30- 35 minutes.

To make 3 layer cake grease and flour three 8'' baking pan. Bake for 30 - 35 minutes.

You can make cup cakes too using this batter. Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes. 

16 March 2011

Healthy Oil Free Vegetable Biriyani

Oil Free Vegetable Biriyani
Recipe adapted from Sanjeev Kapoor's Khana Khazana

Biriyani is one of India's flavourful and favorite dish. Usually lots of oil and ghee goes into its preparation which makes it high in calories. This one is a healthy, quick and easy recipe for those who love Biriyani's but avoid it due to its calories


Basmati Rice
1 ½ cup
Green Cardamom
Black Cardamom
1 ½’ stick
Bay Leaf
Caraway Seeds(Shahi Jeera)
½ tsp
2 medium
Carrot(1/2’ pieces)
2 medium
French Beans
12 florets
Green Peas( shelled)
1 cup
Ginger Garlic paste
1 ½ tbsp
Turmeric Powder
1 tsp
Red Chilly Powder
1 tbsp
Coriander Powder
1 tbsp
½ cup
Rose Water
½ tsp
Tomato Puree
1 cup
Garam Masala Powder
1 tsp
Corriander Leaves
2 tbsp
Mint Leaves
2 tbsp
To taste

Soak rice for ½ an hour.
Boil 4 cups of water. Add salt, 2 green cardamom, 5 cloves, ½ ‘  cinnamon and rice.
Cook till half done and strain.
Heat a non stick Kadai or pan. When heated add remaining green cardamom, black cardamom, clove, cinnamon, bay leaf and caraway seeds. Roast for 5 seconds.
Add diced onions, carrot, French beans, cauliflower florets and salt.
After 2 minutes add green peas and stir well. Cover and cook on medium flame for some time.
Add ginger garlic paste with  little water and stir well.
Add turmeric, red chilly and coriander powder. Stir and cook well. Remove the bay leaf.
In a small bowl, whisk yoghurt well with rose water and little water.
Add tomato puree along with ½ tsp garam masala and simmer for 2 minutes.
In a microwave safe deep bowl arrange a layer of rice. Pour half the vegetable mixture.
Lay another thin layer of rice and top it with garam masala, coriander and mint leaves, half of the yoghurt mixture.
Repeat the procedure.
Cover and cook in microwave on High 100% for 4-5 minutes and let it stand for 5- 10 minutes.
Serve hot with raita and chutney.