CHOCOLATY ROSE CAKE STICKS

Valentine’s Day is dedicated to love, but for me, every day is Valentine’s day with the love of my life. And every day I try to do something special to make my family happy.

1518548837374

Love is a big part of me, my life and my cooking.And here I present chocolate rose cake sticks.I got the idea for the same from my Facebook group member Kruti Bipin.Thanks dear.

1518548971558
I am addicted o red color which is the color of love and Valentine’s is the perfect time for making this. This would make a healthy and great dessert for parties.

1518578708758

INGREDIENTS:

Maida –  11/4 cups
Baking Soda –  1/2 tsp
Baking Powder – 1/2 tsp
Powdered Sugar – 1 cup
Butter –  softened 1/2 cup
Yogurt –  1/2 cup room temp
Hot Milk –  1/4 cup
rose Essence –  1/4 Tsp
Chopped almonds cashews and tutee fruity 1 tbsp.
Red gel color 1/4 tsp or 4to 5drops.
Dark chocolate 1cup
sprinkles
sate sticks

INSTRUCTIONS 

  1. Preheat the oven @ 180 C, 10 minutes before baking.
  2. Sift together maida, baking powder & soda bicarbonate.
  3. Beat softened butter, powdered sugar, hot milk, yogurt, and vanilla essence till light & fluffy.
  4. Fold in the sifted flour.
  5. Grease and Dust the cake mold … the 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. 1518548104734
  6. Tap the pan on the back and dust off the excess flour  1518548177746
  7. Pour the batter into it.1518548177746
  8. Bake the cake in the preheated oven for 18 to 20 mins or until the toothpick inserted comes out clean.1518548312083Assembly 
  9. When the cakes get cooled completely, take it out of the mold.1518548387592
  10. Pierce sate sticks/lolly sticks in them.1518548515188
  11. Take a tray and cover it with butter paper.
  12. Dip the cake sticks in melted chocolate and decorate with rainbow sprinkles.1518548790344
  13. Keep on butter paper tray and refrigerate for 5-10 minutes.
    Yippee!Your cake sticks are ready.1518548927280

NOTES

 You may use any mold of your choice.
you can make chocolate and vanilla flavor too

Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 

Hate to miss a recipe? Like my Facebook to stay updated!

Astha’s Kitchen on Facebook

Like share and spread your love ❤

Advertisements

EGGLESS ALPHABET CREAM CAKE -THE MOST TRENDY

The best time of the year for me was, is and will be-One and only:9th February…my birthday.
Party, celebration, gifts, and sweets add to it.Yet every birthday, every celebration ends with something sweet, a cake.

img_6250
I am lovin’ this cake.

This fresh and fruity cake has gone viral over the Internet and I decided to try it out.
I made this beautiful “A” cake, styled after the cakes trending all over social media. A really unique and yummy treat that has endless possibilities of personalization. I have used fresh fruits, organic flowers, and chocolates.

1518276722608
Beautiful it is!

And Oh what a beautiful dessert it turned out to be…so much that I couldn’t resist myself from taking a picture with it.

img_6249
picture perfect

I tried it with my all-time eggless vanilla cake recipe.You can use any chocolate or tart cake recipe too.

INGREDIENTS:
Cake Base
Malai   1/2 cup
Sugar 1/2cup
Refined flour (maida) 1cup
Milk powder 1/2 cup
Baking soda 1/2 Tsp
Baking powder 3/4tsp
Salt to taste
Milk 1/2cup
Vanilla essence 1/4 tsp
lemon juice 1/2tsp
1and 1/2tbsp curd
1.5 cups Whipping Cream
1/2 cup sugar syrup for soaking

Decorations
Fresh Berries, chocolates, and Fresh Flowers.

INSTRUCTIONS:
Cake base

  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.
  5. Gradually and alternatively finish the mixture and keep stirring.
    The mixture should be of the pouring consistency.
  6. Now add the vanilla essence and lightly stir again once.
  7. I didn’t have such type of pan so used a simple hack of baking it in my regular steel plate.☺
  8. Grease the plate and sprinkle little maida into it.
  9. Pour the batter into it and bake in a pre-heated cooker or oven for 20 to 25  minutes.
  10. Remove and cool.
  11. When the cake gets cool, cut it into the desired alphabet shape using butter paper stencil.1518276053273
  12. For this cake, you will require 2 such cake shapes.
  13. cake alphabets are ready …time for assembling.

    Assembly:

 

  1. Take a Cake base.1518276129277
  2. Apply sugar syrup over it.
  3. Pipe the prepared cream like the french kiss.1518276235873
  4. Place the other cake on top of it and press gently, then repeat step 2.
  5. Once again pipe the cream on top and garnish with chopped strawberries, flowers and chocolates.1518276649520

NOTES:

1.You can print your template from the net. Just search for alphabet cake stencils on google, download it, get it onto word or page document adjust the size and print.
2. Feel free to use any eggless cake as the base like my vanilla or chocolate cake.
3. Any filling of choice can be used too.
4.I am in a hurry so used plain whipped cream you may use buttercream, cream cheese frosting or custard feelings.

 Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 

Hate to miss a recipe? Like my Facebook to stay updated!

Astha’s Kitchen on Facebook

Like share and spread your love ❤

EGGLESS CUTE CHRISTMAS TREE CUPCAKES

Easy to make holiday cupcakes that look like snow-covered Christmas trees!
Every year I try and make something special for Christmas as my girls get into the festive theme.

picsart_12-22-05295800975.jpg

Both my daughters love Christmas and every year they decorate the Christmas tree beautifully, so this time I decided why not gift them their own edible Christmas tree.🎄🌲
I searched the Internet for this, And I got this idea.What could be better than these little Christmas tree cupcakes? I think they look pretty good but the surprising part was HOW EASY it was to make them.picsart_12-22-052003735513.jpg

One more honorable thing I would like to share with all of you.My cupcakes featured in daily Hindi newspaper ‘Patrika’.A really proud moment for me.

picsart_12-21-08217455794.jpg

Serve this snowy dessert this holiday season. Cupcakes are shaped like trees, covered with snowy frosting, and sprinkled with edible stars.


Prep Time 25 minutes Cook Time 30 minutes Total Time 55 minutes

Servings 12 big cupcakes

INGREDIENTS :
For the frosting and Christmas trees
12 sugar cones
2 lbs confectioners’ sugar plus more for dusting
2 cup whipped cream
20 drops green food coloring
Star-shaped sprinkles
multicolour sprinkles
fondant blue and red for gift
Desiccated coconut shreds
Small closed star piping tip
Piping bags
Small sharp knife
Large plain round piping tip

For the cupcakes
2 cup whole wheat flour
1/2 cup oats
1 1/2 tsp baking powder
3/4 tsp soda-bi-carb
1 cup butter
1 cup powdered sugar
6 tbsp orange squash
2 tbsp cashew nuts-chopped
2 tbsp raisins (kishmish)

INSTRUCTIONS:
For the Cake

  1. Pre-heat oven to 350F. Add paper liners to cupcake tin.
  2. Sieve the whole wheat flour, baking powder, and the soda -bicarb.
  3. Cream the butter and sugar until light and fluffy.1513923220478
  4. Add the flour mixture, oats, milk and orange squash.Mix well.
  5. Put into the paper cup molds.1513923297318
  6. sprinkle nuts and raisins on top.
  7. Bake at 180℃ /350°F for 20-25 minute.

    For the Frosting

  8. Take whipped cream In a separate bowl add about half of the frosting and add the green food coloring. mix until combined.

    For the Assembly

  9. Cover the cupcake with white frosting. It doesn’t have to be smooth, a bit of texture will make it look more like snow. 1513923460671
  10. Dip and gently roll the top of your cupcake in a bowl full of desiccated coconut for a fake snow look. Set aside.1513923507703
    Tip: If you want to add a touch of sparkle to your cupcake then shake some white edible luster dust in with the coconut. For a touch of whimsy, you can even tint your coconut with edible blossom dust too
  11. Take your sugar waffle ice cream cone and trim it down gently. (They can be crumbly, so use a sharp knife and carefully saw pieces away.) You don’t want your cone to cover the entire surface of the cupcake, otherwise, it’ll hide your layer of coconut snow.15139231532541513923628911
  12. Gently nestle your trimmed ice cream cones into the center of your cream piped cupcake, making sure not to press too hard.1513923700172
  13. With a piping bag fitted with a closed star tip (though you can use a leaf tip or even a grass piping nozzle) and filled with green-tinted whipped cream, begin adding in the leaves of your tree. Start at the very bottom and work your way around to the top so that the buttercream “foliage” layers over each row as you work upward.15139268403001513926895246
  14. At this point, you can add any decorations you like to the top of your piped Christmas trees, like cute gingerbread star cookies or even small fondant angels.1513926957470
  15. I used some shimmering sprinkles and sugar pearls to stud each tree and give them a lovely frosty look.1513927016374
  16. You can even make tiny fondant presents in the tree to add a little more detail to each cupcake.picsart_12-22-051041600671.jpg

 

Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 

Hate to miss a recipe? Like my Facebook to stay updated!
                                                    Like share and spread your love ❤️

CELEBRATING 200TH POST WITH EGGLESS VANILLA SURPRISE INSIDE CAKE WITH CHOCOLATE TOPPERS

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!

PicsArt_11-24-05.10.56.jpg

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.

INGREDIENTS :
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

INSTRUCTIONS:

  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

DECORATION:

  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
woahhh!

PicsArt_11-24-05.11.56.jpg

Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 

Hate to miss a recipe? Like my Facebook to stay updated!

Astha’s Kitchen on Facebook

                                                      Like share and spread your love ❤️

 

EGGLESS REDVELVET CUPCAKES WITH CHOCOLATE TOPPERS

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

INGREDIENTS:
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

 

INSTRUCTIONS:

  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

DECORATION:

  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

  • Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 

    Hate to miss a recipe? Like my Facebook to stay updated!
                                                Like share and spread your love ❤️

 

MOTICHOOR CAKE (INFUSED WITH ROSE FLAVOUR )

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.

 

INGREDIENTS :

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

 

INSTRUCTIONS :

  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

 

Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 

Hate to miss a recipe? Like my Facebook to stay updated!
Like share and spread your love ❤️