Eggless Cakes Shilpa Creations | Vegan & Whole Wheat Recipes

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         Pineapple  essence 1  medium     sliced Pineapple 3/4 cup        sugar Directions For base Bring Milk to room temp.Add sugar, GMS, cournflour, CMC to milk bring it slowly to boil. Keep stirring.Take off from heat after 5 minuts.Once the mixture cools down, freeze it in freezer for 5 to 6 hours. For flavors : When the base is ready, cut small small pieces now  add milk powder and Pineapple  essence and pineapple crushed  to it and whip it till it mixes well.  You have to use electric beater.(we can use any flavour in place of vanilla such as B...

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         Mango  essence 3 to 4        Appoos Mango 3 tbsp       sugar Directions For base Bring Milk to room temp.Add sugar, GMS, cournflour, CMC to milk bring it slowly to boil. Keep stirring.Take off from heat after 5 minuts.Once the mixture cools down, freeze it in freezer for 5 to 6 hours. For flavors : When the base is ready, cut small small pieces now  add milk powder and mango essence  and mango crushedto it and whip it till it mixes well.  You have to use electric beater.(we can use any flavour in place of vanilla such as BUTTER SCOTCH ,STRABERRY etc...

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         Strawberry  essence 3    Strawberry crushed  (1/4 cup) 3 tbsp    sugar 1/4 tsp    red color Directions For base Bring Milk to room temp.Add sugar, GMS, cournflour, CMC to milk bring it slowly to boil. Keep stirring.Take off from heat after 5 minuts.Once the mixture cools down, freeze it in freezer for 5 to 6 hours. For flavors : When the base is ready, cut small small pieces now  add milk powder and vanilla essence to it and whip it till it mixes well.  You have to use electric beater.(we can use any flavour in place of vanilla such as BUTTER SCOTCH ...

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       milk powder 3 tbsp     sugar 1    Fresh  Anjeer crushed 1/4 tsp    red color Directions For base Bring Milk to room temp.Add sugar, GMS, cournflour, CMC to milk bring it slowly to boil.Keep stirring. Take off from heat after 5 minuts.Once the mixture cools down, freeze it in freezer for 5 to 6 hours. For flavors : When the base is ready, cut small small pieces now  add milk powder, red color and fresh anjeer crushed to it and whip it till it mixes well. You have to use electric beater.(we can use any flavour in place of vanilla such as BUTTER SCOTCH ,STRABERRY etc). Set this mixture again in freezer in icecream cups. After 1 or 2  hours a s...

Melting and Piping Chocolate Here's the equipment you will need to melt and then pipe chocolate: cutting board paring knife glass measuring cup small saucepan rubber spatula small zipper-style plastic food storage bag kitchen scissors Unsweetened, semisweet or milk chocolate (squares or bars) Place chocolate on cutting board; shave it into small pieces with paring knife. Be sure to use a sharp knife that won't catch or slip. Place shavings in measuring cup. Fill a saucepan one-quarter full (about 1 inch deep) with warm (not hot) water. Place measuring cup in water to melt chocolate, stirring frequently with rubber spatula until smooth. (Be careful not to get any water into chocolate.) Remove measuring cup from saucepan. Let chocolate cool slightly. Fill plastic bag about half full with melted chocolate. Seal bag securely. Use care when pouring melted chocolate into plastic bag. Cut off very tiny corner of bag with scissors. Start with the t...

Here are some  tips for   baking muffins . If you bake them right, there's nothing like a fresh-baked muffin! The recipes included here use a 12–cup muffin pan, each cup having a capacity of about 1/3 cup. This has become a standard size for the new, non-stick muffin pans and most aluminum pans for sale. If your pan has larger or smaller cups, adjust the baking time by about five minutes more for the larger muffins, five minutes less for the smaller ones. If muffins in the small cups get too brown, reduce the oven temperature to 375°F. Most muffin recipes offer dire warnings: Don't overmix! Fill muffin cups only a fraction of the way—from 1/2 to 2/3. Ignore all this and use common sense. Don't be afraid to stir the ingredients together until they look like batter. Just remember not to use an electric mixer, since beating the batter will produce hockey pucks. And fill the cups as much as you want to. The idea is to bake some muffins, not worry about what fraction of...

Eggless Carrot Cake - Ingredients Maida - 3/4 cup (135 gms) Wheat flour - 1/4 cup (35 gms) Grated carrot - 1/2 cup heaped Curd - 3/4 cups (200 ml) Olive oil - 1/4 cup (60 ml) Milk - 2.5 tbsp Granulated Sugar -1/2 cup (110 gms) Vanilla essence - 1/2 tsp  Cinnamon powder - 1/4 tsp (optional) Baking powder - 1/2 tsp Baking Soda - 1/2 tsp Salt -1/4 tsp Walnuts, chopped - handful Method: 1.Grate carrots finely and keep aside. Sieve maida,wheat flour with baking soda and baking powder, set aside. In a mixing bowl add curd, sugar, milk and olive oil. Mix well until sugar completely dissolves. 2.Then add cinnamon powder, vanilla  essence  and give a quick stir. Finally fold in carrots then add maida+wheat flour mixture. 3.Whisk it well to form a smooth creamy flowing batter. You can fold in chopped walnuts into the batter itself. I forgot to add it and remembered only after I added the batter to the tin so just sprinkled on the top :)  Pr...