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Red Velvet Cake Recipe / Cooker Cake / Eggless Baking Without Oven

Hey, How’re you doing?

Around a month back on 23rd June, I made a red velvet for celebrating the day CS was born.. And since then, the requests for it has doubled..

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So, no more looking around, here I’ve got the recipe for you 🙂


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Red Velvet Cake Recipe / Cooker Cake / Eggless Baking Without Oven
 
Ingredients
  • Sifted Dry Mix : (Plain Flour / Maida - 1½ Cups, Cocoa Powder - ½ Tbsp, Baking Powder - ¾ Tsp, Baking Soda - ½ Tsp)
  • Oil - ⅓ Cup {Flavorless / I used Canola}
  • MIlk - ¾ Cup
  • Powdered Sugar - ½ Cup
  • Condensed Milk - ¾ Cup
  • Red Food Color - 1 Tsp (Powder / If using liquid adjust add upto 1½ Tsp)
  • Vanilla Essence - 1 Tsp
  • Salt - 2 Cups {For Baking}
  • For Frosting : Butter - ⅓ Cup
  • Powdered Sugar - 1½ Cups {or icing sugar}
  • Cream Cheese : ½ Cup
  • Whipping Cream - 2 Cups
  • Vanilla Essence - 1 Tsp
  • Other : Sugar Syrup - ¼ Cup (Mix 2 tb water and sugar)
Instructions
  1. For Baking in cooker, add the 2 cups salt in your idli cooker / pressure cooker and place a wire stand and a perforated plate. Cover and remove whistle if using pressure cooker. Heat in medium flame. For Baking in oven ; simply preheat your oven to 180 C.
  2. In a mixing bowl, add the oil and sugar and whip until smooth. Pour in the condensed milk and whip till fluffy and it starts leaving sides.
  3. Add half of the milk and vanilla and stir well, now add half of the sifted flour mixture and stir well.
  4. Add the remaining flour mixture and whip. To the remaining milk, add the red food color and stir, and pour in the batter and give it a good mix.
  5. Pour the batter to a 7" cake tin which is greased with butter and lined with butter paper.
  6. Tap once and place the cake tin in the cooker and cover quickly and then in medium-low flame bake for 35 -40 mins. You can also bake in a oven at 180 C for the same time.
  7. Test whether the cake is done after 35 mins with a toothpick if it comes out clean, its ready if not bake for another 3-4 mins. Once baked, take the cake out and let it come down to room temp, then freeze for 4 hours.
  8. For Frosting : In a mixing bowl, add the butter and beat till fluffy and then add a portion of powder sugar(we'll add sugar in 5 portions), whip till fluffy and creamy, then add the next portion and continue till all finishes. Make sure to scrape the sides in between.
  9. Whip for 5 minutes in high speed then add the cream cheese and vanilla essence then whip for another 3-4 minutes. Cream Cheese Frosting is ready, you can use it as it is or make it creamier and delicious-er by incorporating whipped cream to it.
  10. Whip 2 cups of whipping cream to stiff peaks, add half of it to the frosting and mix then add the remaining whipped cream and then whip the mixture till stiff. Whipped Cream Cheese Frosting is ready.
  11. Let's Assemble : Place a big plate over a couple of bowls or in a turntable place the cake and slice up the uneven top and then slice it horizontally into three layers and keep aside. Trim off brown edges if any.
  12. In the turn table, apply a little bit of cream and place the first layer of cake then smear the sugar syrup. Add a big dollop of frosting and spread.
  13. Place the second layer and repeat, then place the third layer upside down and smear syrup then take a dollop of cream in a offset spatula / any long knife / pallete knife and cover the sides of the assembled cake roughly then the top. Make sure the layer is thin, as its a crumb coat. Freeze the cake for 30 minutes, then make a good layer of the frosting in the cake as shown in the video.
  14. Powder trimmings of the cake and sprinkle over the cake. Using leftover frosting make rosettes by adding the frosting to a piping bag with star tip and then piping in circular motion. Refrigerate and enjoy. 🙂
Notes
Sad to say but my cake was a wee bit over-baked, hence some extra browning in the sides and bottom.. :/ But was extremely soft and heavenly.. 🙂
Feel free to use only the frosting or with whipped cream..

RVCEBWO1

 

This just melts in the mouth, and you know what? Whoever tasted it asked how it’s made and can you make one for me on my budday.. Supa happy 😀

Thanks for stopping by,

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Black Forest Ice Cream Cake | 10000+ Subscribers Celebration | Eggless Baking Without Oven

Thank You so so so much! We’re now a family of over 11,000+ People.. Kuch meetha ho jaye(Lets have something sweet) 😉

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After thinking a lot whether a 10,000 shaped cake or cookies I finally had to make this Black Forest Ice Cream Cake which is spectacular cause the cutters for cookies were’nt available and the 10,000 carved cake would be huge!

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This was irresistible, I mean it! You just cant stop eating this! Why not, its a amazing combination of a pastry and ice cream! Lets get CookingShooking!

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Black Forest Ice Cream Cake
 
Ingredients
  • For Sponge Cake: Plain Flour - 1¼ Cup
  • Powdered Sugar - 1 Cup
  • Oil - 5 Tbsp
  • Milk - 1 Cup
  • Lemon Juice - 1¼ Tbsp
  • Cocoa Powder - 2½ Tbsp
  • Corn Flour - 1½ Tbsp
  • Baking Soda - ½ Tsp
  • Instant Coffee - ¼ Tsp [Dissolved in 1 Tbsp Hot Water}
  • Vanilla Essence - ½ Tsp
  • For Ice Cream: Whipping Cream - 1¼ Cup
  • Milk - ¾ Cup
  • Condensed Milk - ¾ Cup
  • Powdered Sugar - ½ Cup
  • Vanilla Essence - Few Drops
  • Other Ingredients: Whipped Cream - 1 Cup
  • Dark Chocolate - 25 Gm
  • White Chocolate Ganache - ½ Cup
  • Red Cherries - Few
  • Melted Chocolate for Lace: 50 gm Optional
Instructions
  1. For Cake: Preheat your oven to 180 C.
  2. In a mixing bowl, add in the plain flour/maida, sugar, cocoa powder, corn flour, baking soda and mix well.
  3. In another bowl, add the oil, milk, instant coffee, vanilla essence, lemon juice and mix well.
  4. Add the wet mix to the dry and give it a whiz. Now transfer this to a 7" Greased Cake tin and bake for 30-35 mins in a preheated oven at 180 C.
  5. For Ice Cream: In a bowl add the cream and whip it to stiff peaks, now add the condensed milk and whip well then goes in the powdered sugar and mix well.
  6. Add the milk and vanilla and make sure everything is well mixed, pop this in the freezer for 5 hours.
  7. Take the cake out of the tin and slice it into 3 layers also level the top using a long serrated knife.
  8. Place some cling wrap or aluminium foil at the bottom try of Spring Form Tin/Loose Bottom Tin. Now keep the first slice of the cake then ⅓ of the semi frozen ice cream, then cherries..Place the second layer and repeat the process.
  9. Now comes the third layer after the third layer add the remaning ice cream and pop this back in the freezer for a minimum of 6 hours.
  10. After its frozen hard loosen the ice cream cake from the tin using a knife and take it out on a turn table or a plate.
  11. Now spread whipped cream all over the cake, be quick! Sprinkle the choco shavings.
  12. Pop back in the freezer for 30 mins then take it out and spread more cream to cover the chocolate shavings.
  13. For lace, take a butter paper and cut it in the appropriate size of the sides of the cake tin. Now make any design on that using melted chocolate.
  14. Take it and place it on the sides of the cake. Now peel the butter paper.
  15. Pipe border in the bottom. And place a edible sheet or sprinkle more chocolate on top and make a border on top as well.
  16. Freeze for another 2-3 hours and enjoy!
Notes
For White Chocolate Ganache: Take 200gm Chocolate and keep it in a bowl. Heat 100ml cream and add the cream to the chocolate and leave it for one minute. Now stir well. Once all combined and smooth, cover and refrigerate for 4 hours. Now take out and whip it, transfer to piping bag and use!

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This is will you go gaga over it! When two amazing desserts come together something exotic happens!

Why not give it a try? I’m sure you’d love it!

That’s it for today!

Hope to hear from you soon :)

Thanks for stopping by,

CookingShooking is on YouTube, Facebook, Google+, Twitter!

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Sponge Cake Recipe

Hie Friends,

Long time, No Eggless Baking Without Oven Recipe

😛 Sponge cake is a base cake for numerous pastries, cakes..

vlcsnap-2014-02-07-14h13m12s80

Here it is, Eggless Sponge Cake, Using Oil and Milk, Made in a pressure cooker.. So lets make it..

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Sponge Cake Recipe
 
Ingredients
  • Flour/Maida - 1 Cup
  • Baking Powder - ½ Tsp
  • Baking Soda - ½ Tsp
  • Salt - ¼ Tsp
  • Sugar - 1 Cup
  • Milk - ½ Cup
  • Vanilla - 1 Tsp
  • Lemon Juice - 2 Tsp
  • Oil - ¼ Cup
Instructions
  1. Take a pressure cooker, The bigger cooker the better. Add in 2 cups of salt to it. Now place a wire stand and close it WITHOUT WHISTLE. And Heat in medium flame.
  2. Take the room temperature milk and mix in the lemon and keep aside.
  3. Sift the Baking Powder,Baking Soda, Flour, Salt, Sugar twice.
  4. After 4-5 mins the milk would have thickened, now pour in the oil, vanilla and mix really well.
  5. Combine the wet mix with the dry, and mix well.
  6. Take a 7" cake tin or any utensil of such diameter and grease well with oil/butter and line butter paper at the bottom.
  7. Add in the cake batter to the utensil and tap twice.
  8. Now bake the cake in our pressure cooker for 30 mins covered but without whistle in low-med flame.
  9. Garnish with chocolate and almonds or eat just like that and enjoy.

All the cake was finished in one go.. So make and enjoy 🙂

Watch me making this awesome cake:

Until Next time, Take Care.

Thanks, Have a great time!

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Black Forest Cake, Eggless Without Condensed Milk, Without Curd

Hiya!

This is our first recipe in 2014.. Happy New Year Friends!

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Black Forest Cake, eggless chocolate sponge cake, whipped cream and cherries layered alternatively.. This time, I used buttermilk(milk+vinegar) as a egg alternative in this cake and the cake came out perfect! In case, you dont get whipping cream, you can use low fat amul cream 25% for making whipped cream. Click Me

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Lets start making the cake!

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Ingredients
  • Maida/Plain Flour - 1¼ Cup
  • Cocoa Powder - ¼ Cup
  • Baking Soda - ½ Tsp
  • Baking Powder - ¾ Tsp
  • Sugar - 1¼ Cup
  • Butter - ½ Cup
  • Milk - 1¼ Cup
  • Vinegar - 1 Tsp
  • Vanilla - 1 Tsp
  • For Icing: Whipping Cream: 500-550 ml
  • Sugar: 4 Tbsp
  • For Completing Cake: Canned Cherries: ¾ Cup
  • Compound Chocolate: 75 gms/As desired
  • Syrup from cherry tin: ½ Cup
Instructions
  1. Start by preheating oven to 180 C. Now add in the vinegar to the milk. Sift together-Maida, Baking Soda, Baking Powder, and Cocoa twice.
  2. In a mixing bowl, beat the butter and sugar until creamed well. Now add in the vanilla. Beat well. Add in half of the buttermilk{milk+vinegar}, and half of the flour mix. Mix well, now add rest of the buttermilk and rest flour and mix well.
  3. Grease a 7" cake tin, and line it with butterpaper. Add the cake batter to it and bake it for 35 mins in the preheated oven.
  4. After the cake is baked, let the cake cool to room temp, then refrigerate overnight or for atleast 4 hrs.
  5. Once the cake is chilled, let it come to room temp.
  6. For Icing: In a bowl, add the cream and beat it using mixer/whisk until soft peaks. Now add in the sugar, and then whip until stiff peaks.
  7. For completing cake: Take ½ cup cherries and remove the seed of it.
  8. Peel the chocolate using a peeler to make the shavings. Then refrigerate until use.
  9. Take the sponge and level the top. Now cut the cake into 3 layers using a big knife/serrated knife. Transfer the layers to a plate.
  10. Place some bowls below a plate or simple use a turn table. Touch the table with a bit of cream.
  11. Now place the bottom most layer, spread syrup, now make a thick layer of whipped cream, now some cherries(without seed ones). Place the second layer and repeat the steps of syrup, cream, cherries, another layer, and again syrup!
  12. Now take a big dollop of cream and place on top..Now spread the cream using a big knife/palette knife. As shown in video.
  13. For Crumb Coat: After spreading the cream on top, spread some cream in sides using the big knife and then freeze the cake for 30 mins.
  14. Now for the final icing: take a big dollop of cream and spread it on top as well as on sides using a big knife/palette knife.
  15. Add the remaining cream in a piping bag, make rosettes in top.. And also make a border in the edge..
  16. Sprinkle chocolate in sides as well as in top..
  17. Put the remaining cherries in the top.
  18. Refrigerate and enjoy!

Made this cake for my neighbor, they loved it..  You also make this and  enjoy 🙂

Video Recipe for easy explanation:

 

Until Next time, Take Care.

Thanks, Have a great time!

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Pineapple Cake | Cooker Cake | Eggless Baking without Oven

Hey Foodies,

Can you resist over this luscious Pineapple Cake? I cant! No! It is ought to be one of my favorite things!

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Haven’t you checked out our Black Forest Cake without oven? Check it out! Click me!

What about a White Forest Cake, eggless, without condensed milk, and made in cooker.. Click me!

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Check out the list of stores where you can get baking supplies in India: http://cookingshooking.in/baking-supplies-in-india-most-cities-and-online-stores/

That lace in pineapple cake looks good isn’t it? I know its not even! :p

Let us have a look at the simple recipe of this extremely luscious Pineapple Cream Cake which is ofcourse eggless and made without oven!

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Pineapple Cake | Cooker Cake | Eggless Baking without Oven
 
Ingredients
  • Dry Ingredients: All Purpose Flour - 1 Cup
  • Powdered Sugar - ¼ Cup
  • Baking Soda - ¼ Tsp
  • Baking Powder - ½ Tsp
  • Salt - Tiny Pinch
  • Wet Ingredients: Butter - ¼ Cup
  • Condensed Milk - ½ Cup
  • Vanilla Extract OR Pineapple Essence - 1 Tsp
  • Water - 50ml/3Tbsp
  • Salt - 1-2 Cup
  • Icing: Whipping Cream - 550-600ml
  • Powder Sugar - 5-6 Tbsp
  • Vanilla - If desired
  • Filing: Canned Pineapple Slices - Finely Chopped - ¼ Cup
  • Syrup: Syrup from tin - ½ Cup
  • For Lace: Melted Chocolate: 75ml or as required
  • Pineapple Slices/Wedges - 5 or as desired
Instructions
  1. Sponge: Add the salt to a cooker, use a idli cooker or a normal cooker(without whistle). Then keep a rack, cover and heat in low flame!
  2. Take a bowl and add in the room temp. butter, beat it. Then add the sugar and cream until light and fluffy. Takes 2-3 mins! Now add condensed milk, whisk for good 3-5 mins.
  3. Take a sieve and sift in the flour, baking powder, baking soda. Fold the flour into the wet ingredients using a spatula or a spoon.
  4. Tip in the water and make thick and creamy cake batter.
  5. Apply butter to a cake tin of 6"(depending upon height required) or a steel/aluminium container of such diameter. Then a butter paper(for smooth, perfect, cake!) in the bottom and again butter it.
  6. Add the batter to the cake tin and then tap it twice!
  7. Keep the tin in the cooker which must be preheated by now, Cover it and make sure its in low flame!
  8. Bake for 25-30 mins*. Check after 25 mins with a toothpick, if the toothpick comes out clean, cake is ready! If not, bake for another 5 mins.
  9. After cake is baked, take it out and let it cool for 10 mins. Loosen the sides with a knife and then transfer the cake into a plate then a cooling rack!
  10. Our Sponge Cake is ready.
  11. Icing: Make sure the cream is chilled!
  12. Add the chilled cream to the bowl and whisk until soft peaks! Add the sugar, and beat until stiff peaks. Refrigerate until you are ready to use it. Whipped Cream is ready!
  13. Lets Assemble: Take 3-5 bowls and keep a plate over it. Or simply use a turn table!
  14. Cut cake into three layer horizontally by turning the table. Transfer the layers to a plate.
  15. Touch the turn table with cream to ensure safe decoration and then add the bottom sponge layer to it.
  16. Spread 3-4 tbsp of syrup to it. Spread a good ½ inch layer of cream to it. Then some Chopped pineapple. Now the middle layer, syrup, cream and pineapple.
  17. Now the final layer, keep it upside down and then spread syrup!Take a big dollop of stiff cream and then spread it on top as well on sides. Then make it smooth! If crumbs are seen, do a crumb coat!
  18. Keep the cake in freezer for 10 mins(optional). Makes easier to transfer to serving base!
  19. Transfer the cake to Cake base using palette knife. Be careful!
  20. Lace: Melt some chocolate over a bowl and then transfer to a piping bag. Cut a Butterpaper/Parchment Paper in the size of the cake's circumference. And then make some design in the sheet. Let it dry for 2 mins and then stick in the cake.
  21. Transfer the cake to the freezer for 5 mins and then peel the butterpaper.
  22. Now add the remaining cream to a piping bag fitted with a star nozzle. Make some shell design as shown in video.
  23. Decorate with pinepple slices or as you wish.
  24. Enjoy!!
Notes
For Electric Oven: Bake at 180 C for 25-40mins!
The tin i used is a spring form tin of 17 cm diameter. I wanted some more height in my cake so i multiplied the sponge recipe by 1.5. That is increased the ingredients by 1.5. Like 1.5 cup maida and so on!
Baking time: As i made a little bigger cake it took 40 mins to bake!
Over baking can yield to a hard cake. So as soon as the toothpick comes out clean, switch it off and take it out!
I've made a lace of chocolate and applied for a different look in the simple looking cake. If you wish to skip it, you can ofcourse skip!
 

Here’s a slice for you!

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Isn’t the recipe so easy? So what are you waiting for? Make this and enjoy! Oh

yes, dont forget to send us the pic of the cake you made! We’ll be really really happy!

 

Thanks,

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Video Recipe:

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Black Forest Cake – Eggless Baking Without Oven

Hie Foodies..

Here we have Black Forest Cake.. Its everyone’s favorite isn’t it?? Black-Forest

After reading the title, you know its baked without oven.. Yes it is.. Now whether you have a oven at your home or not.. It won’t stop you to make the best cake of your life!

This black forest is chocolaty, creamy, juicy, moist, cherry(ish), and also has a bite from chocolate shavings!! Awesomeness!! After tasting this, i forgot that Crowne Plaza’s Cake’s which used to ring in my mind since years!! They make tremendous cakes, but homemade is the best…

If you follow the exact same recipe, you’ll get a stupendous look and scrumptious taste! Believe me, the cake was finished within 30 mins!

PS: Check out my list for baking supplies in India. Click here

White Forest Cake, Eggless, made without condensed milk, made in cooker.. Click me
[widget id=”text-5″] Get your ingredients ready!!

Black Forest Cake - Eggless Baking Without Oven
Serves: 6
 
Ingredients
  • Dry Ingredients: All Purpose Flour - 1 Cup
  • Cocoa Powder - 3-4 Tbsp
  • Powdered Sugar - ¼ Cup
  • Baking Soda - ¼ Tsp
  • Baking Powder - ½ Tsp
  • Wet Ingredients: Butter - ⅓ Cup
  • Condensed Milk - ½ Cup
  • Vanilla Extract - 1 Tsp
  • Milk/Hotwater - As required
  • Salt - 1-2 Cup
  • Icing: Whipping Cream - 550-600ml
  • Powder Sugar - 5-6 Tbsp
  • Vanilla - If desired
  • Filing: Red Cherries - ¼ Cup
  • Syrup: Syrup from Cherry tin - ½ Cup
  • Sugar - 4 Tbsp
  • Shavings: Chocolate Bar - As required
  • Red Cherries for top - 8-10
Instructions
  1. Sponge: Add the salt to a cooker, use a idli cooker or a normal cooker(without whistle). Then keep a rack, cover and heat in low flame!
  2. Take a bowl and add in the room temp. butter, beat it. Then add the sugar and cream until light and fluffy. Takes 2-3 mins! Now add condensed milk, whisk for good 3-5 mins.
  3. Take a sieve and sift in the flour, cocoa, baking powder, baking soda. Fold the flour into the wet ingredients using a spatula or a spoon.
  4. Slowly add in Milk or hot water and make a smooth dropping consistency batter.
  5. Apply butter to a cake tin preferably a 6" or 7"(depending upon height required) or a steel/aluminium container of such diameter. Then a butter paper(for smooth, perfect, cake!) in the bottom and again butter it.
  6. Add the batter to the cake tin and then tap it twice!
  7. Keep the tin in the cooker which must be preheated by now, Cover it and make sure its in low flame!
  8. Bake for 25-30 mins*. Check after 25 mins with a toothpick, if the toothpick comes out clean, cake is ready! If not, bake for another 5 mins.
  9. After cake is baked, take it out and let it cool for 10 mins. Loosen the sides with a knife and then transfer the cake into a plate then a cooling rack!
  10. Chocolate Sponge is ready.
  11. Icing: Chill a stainless steel bowl and a wire whisk in freezer for about 15-30 mins. Also make sure the cream is chilled!
  12. Add the chilled cream, powdered sugar and vanilla(i don't prefer) to the chilled bowl and whisk until soft peaks! Then keep the cream in the fridge for another 15-20 mins and then beat for 3-5 mins or until stiff peaks!
  13. Whipped Cream is ready!
  14. Filling: Take the cherries and crush them lightly to take the seed out!
  15. Syrup: Take out syrup from cherry tins. Add sugar to it and then heat until sugar melts! Don't over heat, just until sugar melts.
  16. Shavings: Take dark compound chocolate bar and peel it with a peeler! After peeling, freeze for 10 mins or more so that they get stiff and its easy to crush and apply!
  17. Lets Assemble: Take 3-5 bowls and keep a plate over it. Or simply use a turn table!
  18. Cut cake into three layer horizontally by turning the table. Transfer the layers to a plate.
  19. Touch the turn table with cream to ensure safe decoration and then add the bottom sponge layer to it.
  20. Spread 3-4 tbsp of syrup to it. Spread a good ½ inch layer of cream to it. Then some cherries. Now the middle layer, syrup, cream and cherries.
  21. Now the final layer, keep it upside down and then spread syrup!Take a big dollop of stiff cream and then spread it on top as well on sides. Then make it smooth! If crumbs are seen, do a crumb coat!
  22. Keep the cake in freezer for 10 mins(optional). Makes easier to transfer to serving base!
  23. Transfer the cake to Cake base using palette knife. Be careful!
  24. Now add the remaining cream to a piping bag fitted with a star nozzle. Pipe with circular motion on top which makes rosettes.
  25. And pipe and lift on bottom.
  26. Sprinkle chocolate shavings all over sides and top.
  27. A cherry on the top of each rosette!
  28. Its ready!
Notes
Cocoa Powder Quantity: It depends upon quality. I would recommend to use 3.5 tbsp!
Milk/Hot water: You can use either one. I prefer both. About 2-3 Tbsp Milk and rest hot water. Using only milk can produce a milk chocolate type of taste!
Baking Time: It depends upon the stove.. It can take upto 45 mins.. But dont overbake.. Once the toothpick comes out clear, switch off the flame and take it out! Overbaking can result into hard cake!
Usually Kirsch(Cherry Rum) is used in this cake as a syrup. We are making at home, so we'll use the cherry syrup from tin!
You can use any of red cherries, black cherries, maraschino cherries. They are available in tins!
 

Black-Forest

Chill and serve. I found that the taste enhances and the flavors of cherry is intense, sponge is soft and overall is deliciously delicious after 12 hours!

Enjoy..  Such an easy recipe, and its without oven.. Why are you hesitating? Very easy to make too.. And it tastes better than bakeries.. Also the comfort of making at home, Bake it.. I am sure you’ll love it.. And you will always make cakes at home from now on.. No excuses, Just make it!

Feel free to ask any queries! I will be very happy to answer them!

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Aashika's-CakeBlack Forest Cake by Aashika! 🙂

One of our viewer, made this Black Forest Cake following our recipe and sent this picture! Thanks Aashika.

Guys, feel free to send the pictures of the dishes you made following our recipe to us at yaman@cookingshooking.in 🙂

 

 

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Eggless Baking Without Oven!!!!!!

Hie Foodies!!

Most of the Indian homes, dont have oven and baking supplies.. We wonder, how do they make these cakes, cookies, cupcakes, breads, and etc etc… Making these are very very easy, if we have the right equipment or the supplies, but getting supplies is also a problem..

So, thinking all of these, I am here with Eggless Baking without oven series.. I’ll cover everything in it and yes, with easily available equipment’s..

And yes, we’ll have a list of the stores where we can get supplies in most cities of India! Stay Tuned!!

From Black Forest Cake to Brownies! Everything!!

A few Images of my experiments and recipes:

Black-forest Experiment  Tricolor Cake Black-Forest-Coming-up-soon!

 

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