Eggless Cakes Shilpa Creations | Vegan & Whole Wheat Recipes

 My all time favorite homemade pizza dough recipe. My family now likes homemade pizza better than take out. We are pizza loving family. And for years I searched and searched for the perfect pizza dough recipe. I tried dozens or more. And while some were good, none of them were that recipe that would make me stop trying all of  the others. The secret to the best homemade pizza dough. The secret is in how much flour you add to the dough. This is where I get a little unconventional, because the ingredients are all pretty normal. But my one thing that I think many times people fail and end up with dry, dense bread because they are adding too much flour. I thought about how about wet that dough was, and how I never questioned it because I always did the ingredients by weight and just trusted. So where this recipe differs from most is the amount of flour and the consistency of the dough. The most important step is to not keep adding flour until the dough is no...

The traditional choice for flavor and versatility. Buttercream is softer and more spreadable than most icings. Use for icing cakes, piping borders, writing, flowers, etc. Buttercream can also be prepared with all shortening, resulting in a pure white icing. Ingredients 1/2 cup    solid vegetable shortening 1/2 cup (1 stick)    butter or margarine softened 1 teaspoon    clear vanilla extract 4 cups      sifted confectioners' sugar 2 tablespoons      milk Makes About 2 1/4 cups of icing. Instructions : Step 1 In large bowl, beat shortening and butter with electric mixer until light and fluffy. Beat in vanilla. Step 2 Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Step 3 Gradually add milk; beat at medium speed until light and fluffy. Step 4 For thin (spreading) consi...

Chocolate ganache is nothing but pure chocolate melted with a generous amount of boiling fresh cream. This smooth airless  chocolate cream makes a lot of things possible. A benefit of chocolate ganache is that the high content of chocolate preserves the fresh cream. So the final product can last in room temperature for a few days before events are celebrated. If freshly mixed, while still in a liquid form,it can be used for pouring on cakes for coating or decorating etc., After a few hours of resting it will set in the perfect working condition  for masking, sandwiching, piping and decorating cakes. If refrigerated, ganache will set hard like butter. This provides a good condition to coat cakes with rolling fondant. Chocolate ganache can also be whipped to increase its volume and create milky, lighter color for truffle cream. Whipping ganache can also reduce heaviness of a cake. Ingredients: Dark chocolate chopped......1000 gms  Butter..........

Modeling chocolate, also known as candy clay or chocolate clay, is so easy to make and can be used to sculpt shapes, cover cakes, or decorate treats. Although the modeling chocolate recipe is simple, there are some tips and tricks you need to know in order to make smooth and creamy modeling chocolate every time. Modeling Chocolate: 16 ounces white chocolate 1/3 cup light corn syrup add more if needed* Dark Modeling Chocolate: 16 ounces semisweet chocolate 1/2 cup light corn syrup add more if needed* Milk Modeling Chocolate: 16 ounces milk chocolate 1/3 cup light corn syrup add more if needed* Melt chocolate in a double boiler.  Allow the chocolate to cool to about 91 degrees Fahrenheit, stirring often. If you add the corn syrup when the chocolate is too hot, the cocoa butter or oil will rise to the surface and you will have a greasy mess.  If you don't have a thermometer, test the temperature of the melted chocolate by puttin...

Ingredients  Wholewheat flour........ 1 cup Baking powder...... 1/2 tsp Baking soda ............ 1/2 tsp Coconut powder.......... 1/4 cup Jaggery powder...... 1/2 cup...... Tightly filled Oil............ 1/4 cup Milk........  1/2 cup Vanilla essence............ 1/2 tsp Water ...... .... 1/8 cup Method Preheat the oven at 175°c for 10mins. In a bowl sieve flour, bakong powder, baking soda, three times. In other big bowl add warm milk, Jaggery , oil, vanilla essence, mix well till the Jaggery dissolve. Now into this mixture add flour and coconut powder. Fold  slowly, mix until it become smooth creamy texture. Dont mix too fast, and for too much time. Of you mix  for too much time tge batter will become heavy and it will not come fluffy. Now kerp ready muffin tray, line the liner into it,  and pour the batter with spoon. Mine 7 muffins came.  Keep it in preheated oven for 20mins at 175 °...

Honey cake that I remember eating for only very few times from local Indian bakery – Eggless Honey Cake with Orange Sponge A soft, eggless cake soaked in honey-jam syrup and topped with coconut. Perfect for kids and Indian bakery lovers — made at home with simple ingredients.  I’ve been wanting to try this honey cake for years. When I finally found a recipe online, I loved the idea of the syrup, jam, and coconut topping. You can use your favourite basic vanilla cake as the base, but I chose an orange cake because my kid loves the flavour. Once I made it and tasted it, I was so happy to finally enjoy my favourite bakery cake, homemade. Watch the full recipe video below, then follow the step-by-step instructions: Ingredients: For the cake base:1 batch of your favourite eggless orange sponge cake, baked and cooled. Tip: You can use vanilla or plain eggless cake if you prefer. For the honey syrup: For the Orange Sponge Cake (8-inch square tin): All-purpose flour: 1 ¼ cup C...

Learn How to Ganache a Cake   A question I’ve been asked several times since posting some of my cake recipes is how I get my ganached cakes so straight and the edges so sharp, so I thought I would put together a little tutorial on how I do it. The way I do it is sort of a combination of the three, using two boards to ensure perfectly straight sides, and then flipping the cake over to get a perfectly level cake with a sharp top edge. There is no right or wrong way to ganache a cake, you just need to find the way that works for you! there are two keys to successfully (and easily) ganaching a cake. The first is to use a second cake board on top of your cake while you ganache the sides. This ensures the sides will be perfectly straight, and will help you get a nice sharp top edge when you flip the cake over after ganaching the top. The second key is to get your ganache to the right Consistency.  Once you’ve done a few cakes you will work out what the perfect...