Eggless Cakes Shilpa Creations | Vegan & Whole Wheat Recipes

Sometimes the cake you choose may include a pattern design which must be decorated on the cake. To do this, you need to transfer the pattern to your iced cake, so you can follow the lines as you decorate. This can be done easily by using Piping Gel. Steps step 1 Tape pattern to flat surface, such as a cake circle or the back of a cookie sheet or counter top. Place Parchment Paper over pattern. step 2 Using Disposable Decorating Bag or parchment bag filled with Piping Gel and tip 1, trace over pattern. step 3 Turn Parchment Paper over and position pattern on iced cake that has crusted. Using a Decorator Brush, gently trace over gel lines. When completed, lift paper. Pattern will be transferred to cake.

Give your cake a dramatic look by placing it on a base board covered with fondant. Cut cake boards 2 in. larger in diameter than your cake, unless otherwise directed, then roll out fondant about 1 in. larger than board size. Wrap board with foil. Steps step 1 - coat board Lightly coat foil-wrapped board with piping gel to help the fondant stick to the foil. step 2 - roll & drape fondant Roll out fondant to desired size, 1/4 in. thick. Position over board using a rolling pin, draping fondant over edge. step 3 - smooth top & sides Trim excess fondant from edges under bottom of board. Smooth top and sides with Easy-Glide Smoother.

How do you cover a cake with fondant that's perfectly smooth, without wrinkles or air bubbles? The flexibility of fondant is your secret weapon. Just follow our instructions for the right ways to knead, roll out and lift the fondant, and you'll find that covering a cake is easy. Steps step 1 Prepare cake by lightly covering with buttercream icing.Fondant amounts to cover cakes step 2 Before rolling out fondant, knead it until it is a workable consistency. If fondant is sticky, knead in a little confectioners' sugar. Lightly dust your smooth work surface or the Roll & Cut Mat and your rolling pin with confectioners' sugar to prevent sticking. Roll out fondant sized to your cake. To keep fondant from sticking, lift and move as you roll. Add more confectioners' sugar if needed. step 3 Gently lift fondant over rolling pin or slip cake circle under fondant to move; position on cake. step 4 Shape fond...

Make a special event truly memorable by serving this dessert, which not only tastes amazing but also looks spectacular and is easy to make. Preparation Time: 5 mins   Cooking Time: 10 mins 8 pieces readymade brownie 3/4 cup chocolate truffle 2 tbsp grated chocolate mango pieces and mint sprigs plastic wrap 4 glass bowls Method Crumble the brownie to a powder. Add 2-3 tbsp of the chocolate truffle, mix well and divide the mixture into 6 equal portions. Line the glass bowls with plastic wraps. Using one portion of the cake mixture line a 50 mm. (2”) diameter greased glass bowl at the base and the sides with your fingers leaving a 37 mm. (1½ ”) hollow in the centre. The thickness of the lining should be around 12 mm. (½“). Repeat with 3 portions of the cake mixture to line 3 more glass bowls. Keep the remaining 2 portions of the brownie mixture aside. Refrigerate for 20 minutes to set. Spoon out 2 tbsp of ...

White sponge soaked in orange syrup, filled with fresh seasonal fruits and topped with Chantilly cream-this dessert is sure to wow our guests! Garnished with delicious chocolate curls and fresh fruit, it looks absolutely stunning and delectable! Ingredients 1 white sponge (50 mm.(6") diameter) For the  cream 2 cups (250 grams)    fresh cream 1/4 cup    powdered sugar 1 tsp    vanilla essence To be mixed into a soaking syrup 2 tbsp    sugar 2 tbsp    orange squash 1/4 cup     water For the filling  1 cup    sliced mixed fruits For the garnish a few fruit slices dark Chocolate Curls Method For the cream Combine the cream, sugar and vanilla essence in a clean and dry bowl and whisk till soft peaks form. Keep refrigerated till required. How to proceed Slice the cake horizontally into 2 equal layers and divide the cream into 2 equal portion...

Chocolate garnishes are extensively used in cakes, and also easy to make. Here are a few easy garnishes. Preparation Time: 10 mins Ingredients Dark chocolate slab You Will Need grater knife butter paper toothpick cookie cutter paper piping bag leaves Method  For Grated chocolate:Chill the chocolate and hold it with a piece of folded paper towel to prevent the heat of your hand from melting it. Hold a grater over a large plate or butter paper and grate the chocolate. For Chocolate curls: Bring a thick piece or bar of chocolate to room temperature (chocolate which is too warm will slice and that which is too cold will grate). To make the curls, use a sharp knife or a vegetable peeler firmly along the edge of the chocolate to produce long or short curls. Use a skewer or toothpick to transfer the curls to the dessert or cake you wish to garnish or grate it directly on top of the cake. For Chocolate scrol...