Eggless Cakes Shilpa Creations | Vegan & Whole Wheat Recipes

To make Chocolate Cigar, spread 1/4 cup of tempered chocolate in a thin layer on a clean granite or marble surface using a palate knife. With a firm grip on the palate knife and employing a steady amount of pressure slowly draw the knife in a straight line down the layer of chocolate. You can use free hand to help form the chocolate into a nice curl. Make 3-4 such surls and keep aside, or as much you want you can.

Measure the Flour Properly Spoon flour into a dry measuring cup, then sweep off the excess with a knife. Don’t scoop it directly from the bag with a measuring cup. The flour will become compacted, and you’ll get more than you need for the recipe. Use a Pastry Brush to Butter the Pans You’ll get better coverage than with a piece of butter in paper—plus, it makes buttering parchment a breeze. Simply swipe the brush over a tablespoon of very soft butter, then onto the pan or paper.   Position the Pans as Close to the Center of the Oven as Possible They shouldn’t touch each other or the oven walls. If your oven isn’t wide enough to put pans side by side, place them on different racks and slightly offset, to allow for air circulation. Cool Cakes Upside Down This will flatten out the tops, creating easy-to-stack disks for layer cakes. If the top of a cake is still too rounded, slice it off with a serrated knife. Rotate the Pans Dur...

These two cupcakes were baked with the same amount of batter. Not all batters are alike and sometimes I have had a hard time with lighter batters that want to sink or overflow without doming up. All it takes is heating the oven up to 204 degree and putting the cupcakes in the center. They will cook for less time but the higher temp causes them to rise up faster. I have also lowered the temperature (after about 8 minutes of baking) back down to 170 degree and that works well too. Watch them well the first time you try this to determine how your oven bakes them. Why does this happen?? Over-beating the batter:  By doing so, it can cause too much air to get into the batter. The air then collapses, along with your cupcakes. Oven temperature:  If your oven temp is too high, this can cause the cake to rise too rapidly. A good idea is to buy an oven thermometer and keep an eye on it. Opening the door:  In the early stages of baking, opening the door to check on...

Perfect Chocolate Buttercream Frosting This Chocolate Buttercream is perfection! It is light and fluffy and has the perfect chocolate touch!  It is my go-to chocolate frosting recipe! Ingredients 1 cup butter, softened 4½ to 5 cups powdered sugar 4 Tablespoon cocoa 1 teaspoons vanilla 5 Tablespoons heavy cream or milk,  I prefer heavy cream ¼ teaspoon salt Instructions In a medium bowl combine butter, powdered sugar, cocoa, vanilla, cream/milk, and salt and beat for 5-7 minutes until light and fluffy. Add more powdered sugar to thicken and stiffen up frosting or more cream/milk to thin frosting out depending on use. If you are frosting cookies or a cake use less powdered sugar. Notes If you are using the frosting to decorate, use more powdered sugar for a stiffer frosting.

Winter means orange season, and what better way to enjoy it than with this Eggless Milkmaid Orange Sponge Cake? It’s light, fluffy, and bursting with fresh orange flavour. Made with condensed milk and Eno, this cake needs no eggs or curd and comes together in under an hour. Soft and spongy eggless orange cake made with condensed milk and fresh orange juice. No eggs, no curd. Perfect winter bake. Eggless Milkmaid Orange Sponge Cake Prep Time: 10 mins Bake Time: 40-45 mins at 180°C Tin Size: 7-inch round Ingredients: Condensed Milk (Milkmaid) ....   1/2 tin - All-purpose flour (Maida): 1 1/2 cup - Butter: 50 g, melted - Orange juice: 3/4 cup, fresh - Baking powder: 1 tsp - Baking soda: 1/4 tsp - Eno fruit salt: 1/4 tsp - Orange food colour: few drops, optional - Powdered sugar: 2 tbsp, optional Method: 1. Preheat oven to 180°C for 10 mins. Grease and dust a 7-inch cake tin. 2. Sift flour, baking powder, and baking soda together twice. Keep aside. 3. In a blender, mix co...

Piping Gel That Works Ingredients 1/3 cup sugar 1 Tbsp. cornstarch (cornflour) 1/4 cup lemon juice 1/4 cup water Instructions Whisk sugar and cornstarch (cornflour) in a small saucepan.Gradually add juice and then the water. Make sure there are no lumps.Stir over medium/high heat until mixture boils and thickens.Color as desired.Will last about a month or so in the ‘fridge.

Soft, creamy Eggless Blueberry Cheesecake with no baking + no gelatine! This no-bake cheesecake sets perfectly with agar and tastes just like bakery style. Made with paneer + condensed milk for Indian kitchens. Learn easy eggless no-bake blueberry cheesecake recipe with agar. No oven, no gelatine. Creamy paneer cheesecake perfect for Indian kitchens. Step by step  Perfect for birthdays, parties, or when you want a fancy dessert without oven. **Prep Time**: 30 min | **Setting Time**: 3-4 hrs | **Total Time**: 4 hrs | **Serves**: 8 INGREDIENTS: For Biscuit Base: - Digestive Biscuits: 24 pieces, crushed - Melted Butter: ½ cup For Cheesecake Filling: - Condensed Milk: 1 tin / 400g - Fresh Cream: 200ml, chilled - Paneer / Chenna: 200g, grated smooth - Blueberry: 400g + extra for topping - Agar: 2 tbsp + ½ cup water [75ml] - Whipped cream: for decoration METHOD - STEP BY STEP : STEP 1: Biscuit Base 1. Grind digestive biscuits to fine powder in mixer. 2. Mix with melted butter till it ...