Eggless Cakes Shilpa Creations | Vegan & Whole Wheat Recipes

Will any dessert ever be complete without the use of sugar syrup? use good quality sugar, and keep skimming the syrup to remove all the impurities. Sugar syrup is one of the most important ingredients in cake making and hence its quality speaks for the quality of the cake. If sugar syrup is used, the sponge becomes moist and tasty to eat, else it becomes dry and unappetising! Preparation Time: 2 mins     Cooking Time: 8 mins    Makes 2.5 cups  Ingredients 2 1/2  Tablespoon sugar 2 cups water Method Put the sugar in a saucepan with the water and dissolve slowly over a low heat. Allow to simmer till it thickens slightly. Keep skimming the impurities from the top using a perforted spoon as and when they come. Cool and store in bottle. Use as required.

Covering cakes is the first step of decorating or frosting the cake. In order to obtain the perfect finishing, it is necessary to ensure that the following method is followed.

Follow the baking instructions for time and temperature as specified in the recipe; it is necessary to ensure that the cake is uniformly cooked before removing from the oven. Often the cake may rise evenly and seem brown from the outside but may be uncooked inside due to some fault or low baking time. Hence, it is necessary to ensure that the inside of the cake is done, and there are ways to do this without slicing the cake Preparation Time: 5 mins     Makes 1 cake Ingredients cake toothpick wire cooling rack Method The cake would have pulled away from the sides of the pan and the top will spring back when touched lightly in the centre. When a toothpick or knife is inserted into the centre of the cake, it will come out clean. Removing the cake from the tin Let cake cool for about 10 minutes before removing from the baking tin. Invert the wire cooling rack over the cake and flip over. Tap the inverted tin with a knife or spoon to release the c...

Piping is one of the prettiest ways to decorate cakes, and is really an art form in its own right. Piping bags are used for decorating and icing the cake. Disposable piping bags are readily available. They can also be made of canvas with a plastic lining or with butter paper.

Cakes look better and the layers stack better when they are flat and uniform, hence it is important to cut the layers properly. Preparation Time: 10 mins    Makes 1 cake Ingredients cake sharp serrated knife turntable Method Let the cake cool for at least one hour before layering. Place your cake layer on a flat surface. The first step before layering is levelling the cake to remove the hard dome-shaped crust. If using a knife, start by placing one hand flat on top of the cake to hold it and apply a light pressure. With your other hand, place the knife where you want to start, and move the knife back and forth across the top of the cake in a sawing motion to remove the top. If cutting multiple layers from one sponge cake, start from the top to make the first cut, removing it as you finish cutting. Then, progress to the next layer down. To remove, carefully slide the knife out with the layer in place. Another ...

How to line a cake tin with baking parchment   To line a square tin 1. Cut a piece of baking parchment (silicone paper) by first measuring the length and width of the tin and then adding twice its depth. Centre the tin on the sheet of paper, then make four cuts from the paper’s edge right up to the corners of the tin.   2. Grease the tin and fit the baking parchment inside, folding and overlapping it at the corners. For the base paper, cut a square out, again using the tin as a template and fit it in the base.   To line a round tin  1. Grease the cake tin, cut a strip of baking parchment slightly longer than the circumference of the tin and 3 inches (7.5 cm) higher. Fold it back about 1 inch (2.5cm) along its length, then snip it at an angle at intervals up to the fold.   2. Now press the paper around the sides – the snipped edge will overlap on the base of the tin for a snug fit. Finally, cut a circle out – ...