Honey Cake(yumm,indian bakery style)

This is an easy-to-make recipe, and it tastes great. It's a simple cake made from scratch, flavored with honey and Jam.

Dry ingredients:
All purpose flour-1 cup
Powdered sugar- 3/4 cup
Baking powder- 1/2 tbsp
Orange/lemon yellow color-a pinch
Wet ingredients:
Butter/oil- 1 cup
large eggs- 2
Milk-2.5 tsp
Vanilla essence-¼ tsp
Honey syrup:
Honey:4 tbsp, sugar:3 tbsp, water-80 ml
Jam spread:
mixed/strawberry Jam:4 tbsp, sugar:1 tbsp, water:1 tbsp
Desiccated coconut(for sprinkling as per your taste)
Process:
1)In a bowl sift all the dry ingredients.
2)In another bowl add all the wet ingredients and beat them thoroughly.

3)Now,add all the dry ingredients slowly into wet mixture until the batter is well combined.

4)Place the cake batter into prepared cake pan.Bake the cake and let it cool.
5)Meanwhile when its cooling,prepare honey syrup and jam spread.In a pan add honey,sugar and water.Heat until sugar is dissolved, till it forms a thick syrup.

6)Once the syrup is done you can shift it to a small bowl and prepare jam spread in the same pan.Heat sugar,water and jam until sugar is dissolved completely till it reaches a spreading consistency.

7) Cake,desiccated coconut,honey syrup and Jam spread-keep all of them ready.
8) Pour honey syrup over the cake and spread the prepared 'Jam spread' all over the cake and sprinkle some desiccated coconut as per your taste.
     **let the cake sit for an hour or so after pouring honey syrup and before spreading Jam so that the cake absorbs all the honey syrup and becomes moist.

Yummy Honey cake is ready..!!

Cake measurements: Above measurements are good for a 8-inch loaf pan/double your measurements for a 9 inch cake.
Oven temperature: 350 deg F, for 30 min/until toothpick inserted at the center comes out clean.
Storage: Store it in refrigerator and re-heat them for for few seconds before eating.

Marble Cake(vanilla and chocolate cake mix)

Confused to eat vanilla or chocolate cake?Then this is for you..!!
This cake looks complicated but it's actually one batter divided into two portions and then melted chocolate is added to one portion.

Ingredients:
Dry ingredients:

• semisweet chocolate chopped/chocochips -1/3 cup
• all purpose flour-1 cup+2 tbsp
• granulated white sugar- 1/2 cup+2 tbsp
• baking powder- 1 1/4 tsp
• baking soda-1/4 tsp
• salt- 1/4 tsp

Wet ingredients:

• unsalted butter/oil-0.4 cup
• eggs- 2 large (room temperature)
• vanilla extract- 3/4 tsp
• plain yogurt-3 tbsp(room temperature)
• milk- 1/4 cup(room temperature)

Process:

1) Keep all the ingredients ready at room temperature.

2) In a bowl beat butter/oil and sugar until well combined. Now add eggs one after another and beat thoroughly. Add all the dry ingredients(except chocolate) into wet mixture and mix the batter well.

3)Now melt the chocolate using double boiler method/in microwave.
4)Remove a little more than half of the batter and place into a separate bowl. To the remaining batter stir, or beat, in the melted chocolate.

Now, you have vanilla and chocolate cake batters.

5)Place the batters into the prepared cake pan by alternating spoonfuls of vanilla batter with the chocolate batter.

6) Then, with the end of a knife, gently draw swirls through the batter to marbleize it. 

           Don't over mix.

7) Bake the cake and let it cool.

You can just enjoy the cake as it/dust it with some powdered sugar/chocolate ganache.

Cake measurements: Above measurements are good for a 8-inch cake pan.

Oven temperature: 350 deg F, for 30 min/until toothpick inserted at the center comes out clean.

Storage:You can store it at room temperature for 3-4 days/in refrigerator if you want to store them for a week or so. Re-heat them for for few seconds before eating. 

Egg Puff

 Try this simple,quick and yummy egg puff. This tastes much great than store bought puffs.

Ingredients:

•  Tomato Onion curry  Click here for recipe (add less water, it should be dry)
•  Puff pastry sheets-available at Indian grocery store in the frozen section( i know about united states,not sure of other countries but you can check out in frozen section). 
•  Boiled eggs cut into half

Process:

1) Puff pastry sheets look as shown below.

2) Prepare onion tomato curry and keep it at room temperature.

 3)You can cut the pastry sheet into half/use as it. I prefer small puffs anytime so i cut them into half

 4) Put some tomato curry on the pastry sheet and place egg on it.

 5) Seal it well,use water so that the edges stick well.

 6) Use a fork to seal it completely.

 7) Bake them.

 In the main pic, i have sealed in such a way egg is visible(you can do like that if you are interested,but they tend to go apart very easily so i would prefer using above sealing method).

Storage: Leftovers can be stored in fridge for a day or so.

Oven temp:For about 25-30 min/until they turn golden brown color all over.

Icecream cone cakes(with egg,eggless,quick,great for parties,kids)

    If you are bored of eating cupcakes/regular cakes you can try this.I made these for some of my friends, not only kids we all enjoyed them..!! :)
Ingredients:

• Any cake batter of your choice
•  Ice Cream cups(easily available in any super store,  click here to see what are those )
•  Butter cream icing (optional,you can enjoy them as is / click here to see the recipe for butter  cream icing )

Process:

 1) Prepare any cake batter of your choice(eggless /with egg).

2) Place the ice cream cups in a cupcake tray as below and fill 3/4 of  them with cake batter using a ice cream scoop/any spoon that's available in the kitchen. (I made few cupcakes and few ice cream cone cakes at a time).

     Also I have used some rainbow sprinkles in some just to have different varieties of them. :)

 3) Bake them.Be careful when you are placing them in the oven.They tend to move easily since base of ice cream cup is smaller than the cupcake tray base.

Note: Don't over fill them and also make sure your batter doesn't touch the edges of ice cream cup.If you do so it looks like below, overflowing and burnt on the edges.

Oven temp:350 deg F

Time:15-17 min/until they are golden brown on the top.Keep an eye after 15 min.

Storage: You can store them in air tight container like any other cake.

Almond Cake(easy,quick and yumm.. )

              This cake is very simple and quick.If you are a almond lover you are gonna love it even if you are not try this recipe, its little different from other cakes we eat. :)

Dry ingredients:
Almond meal - 1 1/4 cup (check ** to make your own almond meal)
sugar- 0.5 cup
pinch of salt
Wet ingredients:
unsalted butter- 1/4 cup(at room temp)
eggs-2 large
baking powder-1.5 tsp
vanilla essence- 0.5 tsp

   ** To make your own almond meal place 1 cup sliced [blanched (skins off) or natural (skins on)] almonds with 1 tablespoon granulated white sugar in a blender or food processor and process until finely ground.  Sugar or flour is added to the almonds to prevent clumping as it absorbs the oil exuded from the almonds.  Toasting the almonds first dries them which also helps to prevent clumping.

Process:
1) In a large bowl beat butter and sugar until well combined.Now add eggs one after another and beat the mixture.
2) Add all the dry ingredients into wet mixture in small proportions and pour the batter into prepared cake pan.

Icing: Butter cream icing and handmade chocolate decorations on the side.
          Sprinkled powdered sugar on the top.
Handmade Chocolate decorations:
     http://pravvuskitchen.blogspot.com/2016/03/handmade-chocolate-decorations.html

Cake size: above measurements are good for 6 or 7 inch cake pan
Oven Temp: 350 deg F
Time: 25-30 min or until a toothpick inserted comes out clean
Makes: 6-8 pieces
Storage: You can store it at room temperature in a air tight container for 3-4 days. If you want to keep it for a week or so you can store them in refrigerator and microwave it for few sec before enjoying it.

Layered Chocolate cake(simple,quick,yummy,butter less)

      This cake is very simple,quick and tasty.Plain chocolate cake wouldn't take more than 15 min of your time.If you are patient enough you can layer it with frosting for best taste or plain cake tastes great as is.

Dry ingredients:

All purpose flour- 1 3/4 cups

granulated white sugar- 2 cups

unsweetened cocoa powder-3/4 cup

baking powder- 1.5 tsp

baking soda-1.5 tsp

salt- 1/2 tsp

Wet ingredients:

eggs -2 large (at room temperature)

warm water-1 cup (add a tsp of instant coffee powder in the water if u like coffee flavor)

milk- 1 cup(room temperature)

oil- 1/2 cup (any flavor less oil like canola,vegetable,sunflower,corn,light olive oil...)

vanilla extract- 1.5 tsp

Chocolate Ganache Frosting:
   http://pravvuskitchen.blogspot.com/2016/03/chocolate-ganache.html

   

Layered with whipped cream:

  http://pravvuskitchen.blogspot.com/2016/03/whipping-cream.html

Process:

 1) Sift all the dry ingredients in a large bowl.(this step is very important for a chocolate cake because cocoa powder will have some lumps)

2) In another bowl mix all the wet ingredients thoroughly until well combined.(first beat the eggs and add rest of the wet ingredients)

3) Now add the wet mixture to dry mixture and mix them well.

4) Pour the cake batter into prepared pans.You would need two 8 inch cake pans for this recipe.

5) Enjoy the cake as it/it tastes the best with frosting.

Cake size: Above measurements are for a layered chocolate cake. You need two 8-inch cake pans.

Oven Temp: 350 deg F

Time: 30 min/until a toothpick inserted in center comes out clean

Makes: 12 pieces

Storage:
      Cake without frosting - You can store it at room temperature in an air tight container for 3-4 days.If you want to keep it for a week or so you can store them in refrigerator and microwave it for few sec before enjoying it.
      Cake with frosting-store them in refrigerator and keep it out for sometime on the kitchen counter until it reaches room temperature before enjoying it.

Pineapple Upside down Cake(with egg,very yummm...!!)

 Whenever I listen/see "Pineapple upside down cake" my mouth starts watering.If you are a caramel and pineapple lover you are gonna love this cake.If you are trying this cake for the first time I strongly suggest you to have a look on the video link mentioned in this post because this cake is prepared little differently unlike others.

Caramel sauce:
 Brown sugar- 3/4 cup
 butter- 1/4 cup
Dry ingredients:
Maida/all purpose flour - 1.5 cup
sugar-1 cup
baking powder- 2 tsp
Pinch of salt
Wet ingredients:
 eggs-2 large
 butter-½ cup(at room temp)
 milk-½ cup(at room temp)
 vanilla extract- 1 tsp
 1 canned pineapple/fresh pineapple 5-6 slices
 few glazed cherries(optional)

Process:
1) Prepare caramel sauce by heating brown sugar and butter in a saucepan. Heat this on a medium flame until bubbles just start to appear around the outside edges of the mixture. Now pour this into your prepared cake pan evenly arranging the fresh pineapple slices on top of caramel and can garnish with cherries(if using).
2) In a large bowl beat butter and sugar.Now add eggs one after another and beat them.
3)Add vanilla extract and milk to the egg mixture and beat again.
4)Now add all the sifted dry ingredients in wet mixture in small proportions.Mix them until well combined.
5) Now pour this mixture into prepared cake pan on the caramel sauce smoothing the top.Bake the cake and enjoy when its hot/warm.
**If you want the cake to eat like pudding add 1.5 tbsp of pineapple chunks otherwise you can omit it to eat it cakey(but do try at least once adding chunks if you are a pudding fan).

Cake size: Above measurements are for a 9 inch cake.
Oven Temp: 350 deg F
Time: 30 min or until a toothpick inserted in center comes out clean/until cake is golden brown on the top
Makes: 10 pieces(these are light so one can have easily two slices)
Storage: Store the left over cake in airtight container and keep it in refrigerator(not on the kitchen counter).Usually it will be good for 2 days in refrigerator but trust me you will finish it on the same day/next day you prepared.
 Note: Microwave it for few sec before enjoying it. This cake tastes best when its hot/warm.

Videolink:
                https://www.youtube.com/watch?v=GgHpZf7MeWc

Funfetti Cake(with egg,kids will love,colorful)

  These cupcakes are simple,colorful and tasty.Kids are gonna love this.

Dry ingredients:
All purpose flour/maida - 3/4 cup
sugar - 1/3 cup
baking powder - 3/4 tsp
rainbow sprinkles-2 tbsp(you can add little less/more as per your taste)
salt- a pinch
Wet ingredients:
unsalted butter- 1/4 cup (at room temp)
milk- half of 1/4 cup- 30 ml (adjust as per the consistency)
eggs- 2 (at room temp)
pure vanilla extract- 1/2 tsp

Process:
1)Sift all the dry ingredients.
2) In a bowl first beat butter(or oil) and sugar then add eggs one after another.
3) Add all the sifted dry ingredients(except sprinkles) into the wet mixture slowly and beat them. Add milk in between in smaller portions.
4)Add rainbow sprinkles and mix the batter again.Now pour the prepared batter into cupcake liners and bake them in cupcake pan.
5)You can decorate it with buttercream icing and more sprinkles/they taste great as is.

Cake size: 6-cup cupcake pan
Oven Temp: 350 deg F
Time: 12-14 min or until a toothpick inserted comes out clean
Makes: 6 cupcakes

Storage: You can store them at room temperature in an air tight container for 3-4 days.If you want to keep it for a week or so you can store them in refrigerator and microwave it for few sec before enjoying it.

Lemon Poppy Seeds muffin (moist,quick,yummm..!!)

These cupcakes are simple,tasty and soft.One of my favorite cupcakes/muffins.I am sure you will love.Try them.. :)

Dry ingredients:

•          All purpose flour- 1 1/4 cup
•          sugar- 1/2 cup
•          baking powder-3/4 tsp
•          baking soda-1/4 tsp
•          black poppy seeds- 1.5 tbsp
•          pinch of salt

Wet ingredients:

•             unsalted butter- 1/4 cup melted and cooled/any flavor less oil
•           whole milk -30 ml/half of 1/4 cup(at room temp)
•              lemon juice- 30 ml/half of 1/4 cup(at room temp)
•              egg-1 large(at room temp)
•            one large lemon zest-3/4 tsp(we need only outer yellow part- it gives sour taste if you peel deep)  

                        Click here to see what's lemon zest
                 

Process:
1) In a large bowl sift all the dry ingredients(except poppy seeds).
2) In another bowl add all the wet ingredients and beat them until well combined
 **You might notice that the batter splits when you are mixing,don't worry it will be fine once you add them to dry mixture.
3) Add wet mixture into dry ingredients slowly and mix them well. Now add poppy seeds and mix them one more time.
 4) Pour the prepared batter into cupcake liners and bake them in cupcake pan.

Cake size: 6-cup cupcake pan
Oven Temp: 350 deg F
Time: 18-20 min or until a toothpick inserted comes out clean
Makes: 6 cupcakes
Storage: You can store it at room temperature in an air tight container for 3-4  days. If you want to keep it for a week or so you can store them in refrigerator and microwave it for few sec before enjoying it.

Note: You might notice that wet ingredients mixture splits when you are beating them,don't worry it will be fine once you add them to dry mixture.

Tresleches cake(with egg,must try for milk lovers)

If you are a milk lover you should try this recipe/you are not a milk lover you should try this recipe too you might change your opinion. :) You should try this recipe once in your life its worth the effort.
  (wish i would have taken pic of first piece and not the leftover piece ;) )

Dry ingredients:
All purpose flour-1-¾ cup
Granulated Sugar-¾ cup
Baking Powder-1 tsp
Salt-½ tsp
Wet ingredients:
Unsalted Butter -½ cup (at room temp)
Eggs - 5 separated
Whole Milk-¾ cup
Vanilla Extract-1 tsp

For the 3 Milk Mixture:
Whole Milk-1/4 cup
14 oz can of Sweetened Condensed Milk-1
12 oz can of Evaporated Milk-1
For the Frosting(optional)
1 ½ cup of Heavy Whipping Cream+4 Tbsp of Powdered Sugar/
you can get ready to use whipping cream.

Process:
1) In a large bowl first beat butter and sugar then add egg yolks one after another.
2) Beat egg whites separately in another bowl until stiff peaks are formed.
3) Add all the sifted dry ingredients into the wet mixture slowly. Add milk in between in smaller portions.
4) Now fold the egg whites into this mixture very gently.Don't over mix. Now pour the patter into prepared cake pan and bake it.
5) Meanwhile in another bowl add whole milk,condensed milk,evaporated milk and whisk them until well combined.
5)Once the cake is cooled completely pierce some holes all over the cake using fork and pour the milk mixture on top of the cake.Holes them to absorb the milk fast.Cover the cake with some plastic wrap and store it in refrigerator for min of 2 hrs/overnight would be great if you have time.
6) Put some whipping cream on top of the cake and enjoy it/eat as is.

Cake size: above measurements are for 13*9 inch cake pan(you can change the quantities half/double as per your requirement).
Oven Temp: 350 deg F
Time: 30-35 min or until a toothpick inserted comes out clean
Makes: 20-25 pieces
Storage: Store them only in refrigerator covering it with plastic wrap.

Cake pops(without egg & with egg)

    If you have kids you should try this recipe they will enjoy/for their birthday party :)
Make it egg less-Use egg less sponge cake
Make it with egg-use sponge cake with egg
 

Ingredients:

• sponge Cake- you can do eggless/with egg(i used 6 inch cake)
• Vanilla  Frosting(recipe under Icing tab) - you will need less than 1/2 cup (so change your       measurements accordingly)
• Shortening/Flavorless-1 tbsp
• Lollipop Sticks
• Candy Melts 
• Styrofoam/thermocol sheet (for drying cake pops)

Process:
1)In a large bowl, crumble the cake into small crumbs using hand/food processor and mix the crumbled cake with the prepared vanilla frosting.

2) Using a spoon/with your hand, stir in just enough frosting to hold the mixture together. If you add too much frosting the cake balls will be soggy. Too little frosting and the cake balls will fall apart, especially when dipped. So add the frosting gradually and really work into into the cake crumbs, as the amount you need totally depends on the type and texture of your cake.

3)Prepare all the cake balls and refrigerate them for 15-20 min(cover it with a plastic wrap).

4)Now melt the candy melts in the microwave or in a heatproof bowl placed over a saucepan of simmering water. If the melted candy is too thick, gradually stir in about 1/2 - 1 tbsp flavorless oil(olive/vegetable/canola) into the melted candy coating until smooth and fluid. You want it to flow easily from your spoon.

5) Take the cake balls from refrigerator dip the lollipop sticks about into the melted candy and then insert about halfway into the cold cake balls- the melted candy acts like a glue to stick to cake ball.

6) Now dip this into prepared candy melts and stick them on thermocol sheet until they get dry.You can sprinkle it with colored sugar/any colored candy melts to make it look more colorful. :)

Cake Pops : Usually I do this with the leftover sponge cake at my home, if you use one full 9 inch cake it gives around 50 cake pops.
Vanilla Frosting: It depends on how many you want to do and also on the texture of the cake, i usually use < 1/2 cup of frosting for 6 inch cake.
Makes: 20-22 cake pops(for 6 inch cake)
Storage: You can store it at room temperature for 3-4days. If you want to keep it for a week or so you can store them in refrigerator and keep them aside for few hours before enjoying it.

Note: If it is your first time, i suggest you to check the below link once before your start.I followed this recipe.

     http://www.joyofbaking.com/cupcakes/CakePopsRecipe.html