Eggless Cakes Shilpa Creations | Vegan & Whole Wheat Recipes

Quick-Pour Fondant Icing is a great choice for covering cakes, cupcakes, cookies or petits fours with a dazzling silky finish. Place lightly iced cakes, cupcakes (narrow end up) or petits fours on cooling grid above a drip pan before pouring. Ingredients 6 cups    sifted confectioners' sugar (about 1 1/2 lbs.) 1/2 cup     water 2 tablespoons     light corn syrup 1 teaspoon  no-color almond extract Icing Colors, if desired Makes About 2 1/2 cups of icing. Instructions : step 1 Cover cupcakes lightly with buttercream icing. Let set 15 minutes. step 2 Place sugar in saucepan. Combine water and corn syrup; add to sugar and stir until well-mixed. Cook over low heat. Don't allow temperature of mixture to exceed 100°F. Remove from heat; stir in extract and icing color. step 3 Place cooled cupcakes or mini cakes on cooling grid positioned over cookie sheet or pan to catch excess icing. Cupcakes which will be covered com...

Fondant should be handled and stored with care. Keep in mind the following hints to ensure your fondant will be soft, flexible and clean when you’re ready to work with it. Fondant dries out quickly. Keep it covered or wrapped in plastic wrap and stored in a plastic bag when not being used. Knead fondant until it’s soft and pliable before rolling. If fondant becomes too soft or sticky to roll, knead in a little confectioner’s sugar. To prevent sticking when rolling, prepare your surface with solid vegetable shortening or a dusting pouch filled with equal parts cornstarch and confectioner’s sugar. To prevent fondant from sticking to hands, rub a thin coat of solid vegetable shortening on your hands or wear disposable Gloves. Fondant picks up dirt and lint easily. Be sure your hands are clean when handling and avoid wearing fuzzy sweaters during fondant decorating. After decorating, store leftover fondant carefully. Roll into a ball or log shape, coat with a thin film of ...

Ingredients

Ingredients

Ingredients

Ingredients  1/2 lits         full cream milk 1 1/2 tbs      GMS powder 1/8 tsp         CMC powder 1 1/2 tbs      cornflour 6 tbsp          Sugar 1/4 cup        milkpowder 1/4 tsp         lemon color 1/4 tsp         kesar essence 1/2 cup     pista Pinch kesar Directions For base Bring Milk to room temp.Add sugar, GMS, cournflour, CMC to milk bring it slowly to boil.Keep stirring. Once it boiled leave for 10 mins on low flame. The consistency will become thick. As you can see in video. Take off from heat. Once the mixture cools down, strain in airtight container and freeze it in freezer for 5 to 6 hours. For flavors : When the base is ready, cut small small pieces now  add milk powder, lemon color, kesar essence, pista and pinch kesar to it and whip it till it mixes well...

This is just what you need to jazz up your cakes with a dark chocolaty topping. Preparation Time: 5 mins   Cooking Time: 5 mins Ingredients 1 1/2 cups roughly chopped dark chocolate 1 cup fresh cream Method Heat the cream in a non-stick pan and bring it to boil. Remove from the flame, add the chocolate and mix well to get a smooth mixture. Cool to room temperature while whisking continuously. Use as required or shape them into small round balls. Handy tip : To make milk chocolate truffle, substitute dark chocolate with the same quantity of roughly chopped milk chocolate. The same applies for white chocolate.RECIPE SOURCE : Cakes and Pastries

Classic dessert of chocolate sponge cake layered with cream and cherries. Preparation Time: 15 mins