I’m super excited today for, it’s my 200 th post.When it comes to celebration I always prefer baking cakes.I had so many recipes on my list for my 200th post but finally chose this cake.1511533632598.jpg

For Astha’s Kitchen 200th post, I’d like to direct the attention to my chose this post dedicated to everyone and anyone who has stopped by to say hello on my little internet space.

I started this blog without much of ambition but just to share few simple culinary creations of mine. I didn’t have the rarest idea where it would take me!Previously my photos were not good but slowly I learned how to improve, still, I have to improve a lot. When someone appreciates my works that gives me so much of energy to work on my next post, and today I am posting my 200th recipe. This is really a big achievement for me.

Now after completing the journey of 200 posts, I just can’t describe how I am feeling inside. It has been an amazing journey so far and I still have a very long way to go!


If I am truly honest with you, I never ever want this journey to end!
The journey by far has been the most amazing one, the blog has given me everything I could have ever desired for.
This blog has gifted an entire world to me.
I hope to continue to learn more about blogging and to keep creating new content for my blog.  I’m excited to see what the future holds for Astha’s Kitchen.

Thank you so much…do keep supporting and visit my space n share your thoughts…I should also thank you, My lovable Husband, Tarun and my adorable daughters Nirali &Niyati for their help n encouragement…they never get bored or tried to taste my newly tried recipes.

Every now and then, you email, tweet, message, or post photos of my recipes that you have made yourself. I can’t tell you how HAPPY it makes me see that my recipes are being made by you!  It’s truly the reason why I love blogging so much – to share my love for cooking with others.
My dear readers! Thank you for being there and motivate me to reach this milestone today! It could not have been possible without your encouragement and appreciation and I can’t thank you enough for this!

Thanks for Visiting Astha’s Kitchen

I am so excited about this and so stretched the write up ‘a bit'(lol!)

Now, let’s start my cake Recipe with you all.Hope you all like it.

Malai  1 cup
Sugar 1 cup
Refined flour (maida) 2cups
Milk powder 1 cup
Baking soda a 3/4spoon
Baking powder 1 1/2 teaspoon
Salt to taste
Milk 1 cup
Vanilla essence 1/2 tsp
lemon juice 1 Tsp
1and 1/2tsp curd
Red food color 3,4 drops
edible sketch pan
cookie cutter

For Decoration :
whipped cream
Red fondant
dark chocolate 1/2 cup
sate sticks
heart shaped sprinkles


  1. Preheat the oven to 180°C.
  2. Combine the malai and sugar lemon juice and curd in a bowl and whisk well.
    Keep aside.
  3. Combine the plain flour, baking powder and baking soda and sieve 2-3 times and keep aside.
  4. Add the milk and milk powder and maida mixture to the malai gradually and keep stirring.1511520332133
  5. Gradually and alternatively finish the mixture and keep stirring.
  6. The mixture should be of the pouring consistency.
  7. Now add the vanilla essence and lightly stir again once.
  8. Grease the cake mold and sprinkle little maida into it.
  9. Divide batter into 2 equal portions.
  10. Take one portion and add red color.1511520531003

For making the red cake:

  1. Preheat oven to 180 degrees and grease a loaf pan preferably a 9inch.
  2. Pour red batter into the loaf tin and bake for about 40-45 minutes until a toothpick inserted comes out clean.1511520642009
  3. Cool in tin for 10 minutes, invert on the wire rack and cool further.
  4. Put this cake in the fridge on cooling for few minutes to minimise crumbs when we cut into it later
  5. When sufficiently cooled, just before starting the white vanilla cake, slice the red loaf in 200.
  6. For this, I used edible sketch pen for making a 2 and cookie cutter for zero.

For White vanilla cake:

  1. Preheat oven to 180 degrees and grease the loaf tin.
  2. Pour 1/3 batter into the loaf tin and smooth out with a spatula.
  3. Arrange 200’s  shape over the 1/3 batter in the tin.
  4. Pour the remaining cake batter around and over these 200 shape to have them completely covered.1511520727476
  5. Bake for 40-45 minute until a toothpick inserted comes out clean.
  6. Cool cake completely before slicing with a sharp knife


  1. first, apply whipped cream all over the cake.
  2. then cover with red colored fondant here’s the link How To Cover Cake With Fondant
  3. take some whipped cream into a piping bag using star Nozal and make a border around the cake …

Chocolate toppers…

  1. put some melted chocolate into the piping bag .draw 200 design on butter paper and trace with chocolate.
  2. Attach it with the help of a stick on the cake.
  3. Put some edible hearts on it.1511520892794

taddaaaaaaa  the cake is ready …
when my daughters cut it they were flabbergasted to see the cake with 200 inside


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When life gives you many reasons to celebrate…..smile, pray and make a SWEET.PicsArt_10-15-11.29.28.jpg

Diwali is coming and so I remain very busy with the preparations. It is quite a tiring task with all the Deepawali cleaning, blog writing, cooking, shopping, get-togethers, and much more.In all these tiring tasks baking acts as a stress buster for me …
So, I made these red velvet Diwali special cupcakes with chocolate toppers.PicsArt_10-15-12.20.11.jpg

This makes 1 cake or 14 regular cupcakes or 30 mini cupcakes.Kids enjoyed the cupcakes.

Kids enjoyed the cupcakes.
You all can make for(maybe) a Diwali party or get together
Enjoy and a very happy Diwali.


Recipe courtesy …vibha bhutada

1 and a half cup Maida
1 tbsp cocoa powder
1 tsp red food color
1 cup powdered sugar
1 tsp baking powder
Half tsp baking soda
A pinch of salt
1 cup milk (warm)
1 tbsp vinegar
1/3rd cup melted butter or oil
2 tsp vanilla essence



  1. Preheat the oven to 180°C for 10 minutes.
  2. Mix the milk with vinegar and keep aside for 5 minutes. The milk will curdle to form buttermilk. This makes the cake spongy.1508001766867
  3. In a mixing bowl sieve all the dry ingredients together – maida, sugar, red food color, cocoa powder, salt, baking powder and baking soda.Mix them well.1508001855107
  4. Separately whisk the wet ingredients – prepared buttermilk, melted butter or oil, and vanilla essence.1508001926838
  5. Add it to the dry ingredients and mix well with a spatula till there are no lumps. You can add more sugar according to your preference.1508002001473
  6.  Now pour the batter into a cupcake mold and bake at 180°C for about 20 minutes or until done. Remove and cool


  1. melt white chocolate.
  2. put in 2  separate bowls and add blue and orange color .
  3. Draw diya designs on a butter paper, use the piping bag filled with chocolate and trace diya designs.1508002086202
  4. decorate with sprinkles. your chocolate diyas are ready …
  5. make some swirl on the top of the cupcake and put this chocolate diyas.

cupcakes ready to enjoy…HAPPY DIWALIPicsArt_10-15-09.37.11.jpg

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Its base has a Rose and cardamom flavor. It is layered with motichoor and cream and topped with motichoor laddoos. PicsArt_09-15-06.36.10

I made this cake for the birthday of my daughter’s friend. Nowadays all her friends demand cake from my kitchen as a birthday gift.

I feel happy to bake for her friends  ..she describes the choice of her friends. This time she said, her friend loves ladoo, hence I made this fusion cake …

everyone liked and appreciate it. This laddo cake idea was super hit in her party.

For this recipe, I used my fav eggless malai vanilla cake idea.I replaced vanilla with rose and cardamom powder.

I got this idea from my facebook group.Thanks, Deeksha Pathak ji for this wonderful idea.



Malai  1/2 cup
Sugar 1/2cup
Refined flour (maida) 1cup
Milk powder 1/2 cup
Baking soda a 1/2
Baking powder 3/4tsp
Salt to taste
Milk 1/2cup
lemon juice 1/2tsp
1tbsp curd
Rose essence (for flavor) 1/2tsp
Cardamom powder 1tsp
Motichoor ladoo 500 gm
Whipped cream, tutti fruity



  1. Preheat the oven at 180°C.
  2. Keep your baking tin ready by greasing and dusting. (I used 6inch tin )
  3. Combine the malai and sugar lemon juice and curd in a bowl and whisk well.Keep aside.
  4. Combine the plain flour, baking powder and baking soda and sieve 2-3 times and keep aside.1505441638174-1
  5. Add the milk and milk powder and maida mixture to the malai gradually and keep stirring.1505441472045
  6. Gradually and alternatively finish the mixture and keep stirring.
  7. The mixture should be of the pouring consistency.
  8. Now add the rose essence and lightly stir again once.
  9. Grease the cake mold and sprinkle little maida into it.
  10. Pour the batter into it and bake in a pre-heated cooker or oven for40-45 minutes.
  11. After 5/10 minutes shift the cake on a cooling rack.1505441590533
  12. Once the cake is completely cooled down, wrap it in cling wrap and keep in the fridge for one hour.1505443369800-1
  13. Prepare whipping cream.(You may add color and saffron )
  14. Take out the cake from the fridge,  cut the layers, soak with sugar syrup and cardamom powder and cream with1505443587300 sprinkle crushed boondi laddoo.
  15. Do crumb coat for the whole cake and again on the sides of the cake apply boondi.
  16. On top, in the middle put some ladoos and make whipping cream roses all around. Or you can go with your choice of decoration.
  17. Enjoy this Indo western fusion cake with beautiful flavors of rose. PicsArt_09-15-06.37.11


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Birthdays are a time for celebrating…you, your family members, and your friends!
You can make the cake and do it yourself…yes, you can and it doesn’t have to be perfect.because you’re celebrating someone and their birthday, that’s the most important part to remember.A perfectionist at heart, it’s hard to let go of perfection.

I have always wanted to make a rainbow cake. Since I have seen this one, I have always wanted to do it…like seriously on my baking bucket list.And my husband’s birthday is the most awaited and special day ..so I decided to try this …PicsArt_07-21-07.31.22


I like to use my homemade Eggless malai vanilla cake for this recipe. Most recipes I’ve seen online for rainbow cakes use a couple of box cake mixes to make the process easier.  I’m not knocking the box cakes at all honey if that’s your thing, do what you gotta do! It’s hard out here!

Let me tell you right now – this cake is DELICIOUS! The concentrated gel colors have no effect on the flavor – a yummy vanilla cake sandwiched together with gorgeous whipped cream and ganache frosting! Soooo good!

It was so much fun and hopefully, with my straightforward photos and steps, you can do it too! It will be perfect for your next birthday celebration. You can do it…if I can…you can too!

I am happy and excited.I nailed it beautifully.My hubby darling loved it.



For the cake
Malai  1 cup +1/2 cup
Sugar 1 cup +1/2cup
Refined flour (maida) 2cups+ 1cup
Milk powder 1 cup+ 1/2 cup
Baking soda 1tsp
Baking powder 2tsp
Salt to taste
Milk 1 cup+1/2cup
Vanilla essence 3/4 Tsp
lemon juice 1 tsp +1/2tsp
curd 2tsp
Gel colors (purple, blue, green, red, orange, yellow)

For the frosting
Whipped cream 3cups

For Ganache 
200 ml Amul cream
200 gms white chocolate
Chocolate colours
1tbsp butter



  1. Preheat the oven at 180°C.
  2. Combine the Malai and sugar lemon juice and curd in a bowl and whisk well.
  3. Keep aside.
  4. Combine the plain flour, baking powder and baking soda and sieve 2-3 times and keep aside.
  5. Add the milk and milk powder and maida mixture to the malai gradually and keep stirring.
  6. Gradually and alternatively finish the mixture and keep stirring.PicsArt_07-25-01.29.49
  7. The mixture should be of the pouring consistency.
  8. Now add the vanilla essence and lightly stir again once and used a ladle to separate it as evenly as possible into six bowls. (There will be six layers to the cake, hence the six bowls.)



I used my gel colors to dye each bowl to my desired color.
Add food coloring to each bowl to create a vibrant red, orange, yellow, green, blue, and violet.PicsArt_07-25-01.39.00



  1. I greased two 6″ heart-shaped baking pans.Pour each colored batter into the prepared pans and spread out into an even layer. (layers will be thin)
  2. Bake for 25-30 minutes or until center is set.
  3. Repeat the same process with rest of the batter and bake all 6 layers.Allow the cake pans to cool a little bit and then wash them. Bake and cool remaining 3 cake layers.PicsArt_07-25-01.44.51
  4. Remove from oven and let cakes cool in the pan until pans are warm enough to touch.
  5. Run a spatula around the edges of the pans to loosen the cake and then very carefully remove the cakes from the pans.
  6. Place on a cooling rack and cool completely.PicsArt_07-25-01.45.57



  1. Put a little of the cream cheese frosting on the plate or cake stand you’ll be using to adhere the first layer of cake. Pop it onto the center of the plate, and then frost and put on the next layer.PicsArt_07-25-01.46.39
  2. Place the violet layer down first and frost.
  3. Followed by the blue layer, green layer, yellow layer, orange layer and finally the red layer. (Frost between each layer).PicsArt_07-25-01.49.20
  4. Place a thin coat of the icing on the cake to create a crumb coat. This will make the cake even all around and seal any loose crumbs.PicsArt_07-25-02.21.25
  5. Once the crumb coat is set, finish frosting the cake.PicsArt_07-25-02.22.39


At this point, I was feeling so accomplished. Ignore the mess behind the cake…this is what happens when you’re making a birthday cake…and it’s okay!

Almost done!

So exciting!

Refrigerated the cake for at least 2 hours or overnight before cutting.



  1. Place chocolate in a medium heatproof bowl; set aside.
  2. Place cream in a small saucepan over medium heat and bring to a simmer.
  3. Pour over chocolate and let stand until chocolate has softened about 5 minutes.
  4. Add butter and stir until smooth. Let cool slightly before using.
  5. Divide ganache between 6 bowls. Color each bowl of ganache using candy coloring creating a purple, blue, green, red, yellow and orange.
  6. Start at one end of the cake and pour a spoonful of purple ganache over the top edge allowing it to drip down the sides of the cake.
  7. Next, to the purple add a spoonful of blue, then green, yellow, orange, red, If desired, swirl the colors on the top of the cake.
  8. If the ganache becomes too thick, heat it in the microwave for about 10 seconds to thin it out.

Finish cake border with whipped cream frosting and silver lace.PicsArt_07-25-02.25.45

Done! I felt so accomplished and excited!
And I held my breath when I cut into it…PicsArt_07-21-07.09.38

And literally squealed with excitement! I couldn’t believe I did it…I was so excited and seriously, the gorgeous colors, it made me smile the entire day!PicsArt_07-21-07.05.47

Now I’m more excited to try different color combinations.


you may adjust the size of cake layers.

you may make more or fewer layers.


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A warm welcome to you all on my blog…..
Let’s begin our journey on a healthy note. It’s a time for celebration in my family.My elder daughter got the first position in her class (7th).I always congratulate her with my astha’s kitchen style. It’s a proud feeling always to see your kids succeed. Without cake /cupcake celebration is not complete.
This time I thought of some healthy celebration and here I share the recipe of whole wheat oats cupcakes with chocolate ganache.

I love to bake cakes/cupcakes with whole wheat flour, oats, millet flour and other food grains rather than maida/all purpose flour because frequently I made cakes for my kids.

This whole wheat oats chocolate Cupcakes were moist, soft, lightly sweet and delicious with chocolate ganache topping. Once you measure all the ingredients and keep it ready, it is just a matter of few minutes to make this cake.PicsArt_07-07-07.02.20


Prep Time: 10 mins
Cook Time: 25 mins
12 cupcakes(medium size )
24 cupcakes (small size )

recipe courtesy- yummytalesoftummy


Dry ingredients
Whole Wheat flour – 1 cup
Oats – 1/2 cup
Baking Powder – 1 tsp
Baking soda – 1/4tsp
Brown Sugar – 1 cup +2tbs
Wet Ingredients
Oil – 1/2 cup olive oil /any flavorless oil
Milk – 1 cup
Vanilla essence – 1 tsp
desiccated coconut 2 tbsp

Oil – 1 tsp for greasing cake tin
Wheat flour – 1 tsp for dusting
Cupcake molds with liners

For ganache
200ml cream
300gm white chocolate
1tbsp butter
red gel color 2,3 drops
silver ballsPicsArt_07-07-06.38.44



  1. Chop the chocolate into tiny pieces. Make sure the chopped pieces are all of the same sizes so that it will all melt at the same time.
  2. Heat the cream in a saucepan or a microwave until you see tiny bubbles appearing around the edges. If using the microwave, as a general rule, keep for 30 seconds.
    Once you see the bubbles, remove from heat (otherwise the cream will bubble up and overflow) and pour over the chopped chocolate.
  3. Submerge all the chocolate pieces and let it stand for 5 minutes.
  4. After 5 minutes, start mixing the chocolate and cream together. Add the butter. Keep mixing until it all comes together as a smooth mixture.
  5. If there are pieces that have not melted, put it back in the microwave for 30 seconds and mix again until it is smooth.
  6. Once cool, use it if using for the glaze. Otherwise, cover it with a cling film and keep it refrigerated until it sets well and uses as needed.
  7. If refrigerating, bring it to room temperature before using.



  1. Preheat oven for 10 minutes at 180°C.
  2. Grease the baking tin with a tsp of oil, dust wheat flour all over and tap the cake tin so that it is evenly dusted with flour. Keep it aside.9 if making cake)
  3. In a bowl, add whole wheat flour and oats. Add baking soda and baking powder and desiccated coconut mix everything together.PicsArt_07-07-06.42.07
  4. In a separate bowl, mix oil and brown sugar. Add vanilla essence and milk to the sugar + oil mixture.PicsArt_07-07-06.40.09
  5. Add the dry ingredients kept aside, little at a time to the wet mixture and mix well without lumps.PicsArt_07-07-06.44.39
  6. Now our cake batter and the greased cup cake molds are kept ready.
    Transfer the batter to the mold. I used small cupcake molds.PicsArt_07-07-06.45.30
  7. You can use any baking tin but make sure that you leave enough space for the cake to rise. Do not fill the batter up to the brim.PicsArt_07-07-06.46.45
  8. Bake the cupcakes in a preheated oven for 20-25 minutes or until a toothpick inserted in the center of the cupcakes comes out clean.PicsArt_07-07-06.47.51
  9. Once the cupcakes cool a little, place it on a wire rack, then transfer to a plate.
  10. when cupcakes are fully cooled, make a swirl with ganache, a and decorate with silver balls.

yiepeeeeee cupcakes are  ready to impress Nirali (my daughter)

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Hi, this is my anniversary cake. This time I made bounty cake.I got this idea from my dear friend anubhuti .she is also a good cook and tries new dishes. She made this cake and it was really liked by me and my daughters. The taste is superb with the coconut enhancing the flavor of the cake.
Bounty chocolates are favorites of those who love the combination of chocolate and coconut.  This time I  made this eggless chocolate cake recipe combining some of my recipes.PicsArt_1492226077605


All purpose flour (maida)1Cup
Butter 1/4cup
Milk powder 1/2 cup
Powdered sugar 1/2 Cup
Cocoa powder 1 tbsp
Baking powder coated tsp
Baking soda 1/2tsp
coffee powder (heaped)1/8tsp
Milk 1/2 cup
Curd 1/4 cup
Water 1/4 cup
Vanilla essence 1/4 tsp
Whipped cream for decoration
small star nozzle
piping bag
Heart shape chocolates and sprinkles


  1. Grease and Dust the cake tin…. process of applying a thin layer of butter to the tin and then coat it with Maida is called grease and dust. This process ensures easy removal of cake.
  2. Take a heart shape pan, apply butter all over the inside part of it, sprinkle Maida (I used the maida and cocoa mix) and rotate the pan as you rotate a steering wheel when you drive a car. Tap the pan on the back and dust off the excess flour.
  3. Mix flour with baking powder, soda, coffee and cocoa powder and sieve it thrice.
    Why thrice?
    One, by sieving thrice all ingredient will mix together nicely.
    Two, sieving will incorporate air to the maida.
  4. Take a bowl, add soften butter and sugar, beat until light.
  5. Now add milk powder and curd beat thoroughly. Add essence.
  6. Add Sieved flour (with baking powder and soda, coffee and cocoa) gradually with milk and water and fold the batter with the help of a spatula.PicsArt_1486380883585
  7. Do not beat much at this point. Pour this batter into a greased cake tin and tap the pan twice on your kitchen counter to release air pockets. picsart_14863809162801
  8. Preheat the oven at 180*, bake it for 30-35 minutes.  To check, insert a toothpick in the middle of the cake if it comes out clean, it is done.
  9. Take it out from the oven, let it cool for 8-10 minutes in the pan and then invert it on the wire rack for about one hour and let it cool complete.


  2. 4tablespoons of desiccated coconut
  3. 3 tbsp milkmaid
  4. Mix the coconut with the milkmaid to make into a smooth spreadable paste. Keep aside. If it thickens a bit you can add some more milkmaid to get it into the spreadable consistency.
  5. So, we have our perfectly baked chocolate cake! Let it cool completely (this is VERY IMPORTANT) and once it’s cooled, keep it in the fridge for a few hours.
  6. Since this is a very soft and moist cake, if we do not keep it in the fridge it will not cut nicely.
  7. Once it is in the fridge and cool cut in in half with a serrated knife.
  8. On one-half spread the coconut mixture and then put the other layer of cake on it pressing it gently.PicsArt_1492603863873
  9. Spread the whipped cream on the top and the sides. Cover the cake with whipped cream.
  10. make the border with a star nozzle and decorate with chocolates and heart shaped sprinkles.
  11. dust the cake with red color spray color.Here the picture I have used.PicsArt_1492603765059
  12. Now time for fondant decoration.I used blue color fondant.First, roll the fondant with rolling pin.cut the heart shapes with fondant tools.
  13. Make lock with a cookie cutter.Take some rolled fondant and make the key impressions.
  14. Arrange lock and key on the cake .write message.PicsArt_1492226106020
  15. Your “bounty” cake is now ready to be eaten!! You will love the light texture of the cake combined with the sweet coconut filling.NOTES:

    For best results, the cake needs to be refrigerated for a few hours before you slice it to sandwich it with the smooth and sweet coconut filling.

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