Juan's Rainbow Cake

For cake batter

All purpose flour/maida-3cups

Baking powder-3tsp

Eggs-4

Powdered sugar-2cups

Butter -200gms

• Sift flour and baking powder together.
• Beat eggs and sugar until light and fluffy.
• Add melted butter and mix well.Add the flour to the mixture and use a wooden spoon to gently fold until just combined.Divide the mixture into 3 portions.keep aside.

For strawberry cake

Fresh strawberries-150gms

Sugar-1tbsp

Milk-1/4cup

Strawberry essence-1/2tsp optional

• Grind strawberries with 1 tbsp sugar until smooth.Add milk if needed.Strain the mixture through a sieve.keep aside.
• Preheat oven to 180 degree C or 350 F.
• Add strawberry puree and essence into the prepared batter and mix well.
• Bake for 35-40 minutes or a tooth pick inserted in the center comes out clean.Let cakes rest in pan for about 10 minutes and turn out onto wire racks. Let cakes cool completely (about 45 minutes).

For Pistachio cake

Pistachio-3/4cup

Milk-1/4cup

pistachio essence-1/2tsp (optional)

Green food color-2-3 drops

• Soak pistachio in milk for 2 hours.remove skin and grind it into a thick paste.
• Preheat oven to 180 degrees.
• Add pistachio paste ,essence and food color into the prepared batter and mix well.
• Bake for 35-40 minutes or a tooth pick inserted in the center comes out clean.Let cakes rest in pan for about 10 minutes and turn out onto wire racks. Let cakes cool completely (about 45 minutes).

Orange cake

Fresh orange juice-1/2cup

Orange peel (grated)-1tsp

Orange essense-1/2tsp 

orange food color-2-3 drops (optional)

• Preheat oven to 180 degrees.
• Add orange juice,essence, grated peel and food color into the prepared batter and mix well.
• Bake for 35-40 minutes or a tooth pick inserted in the center comes out clean.Let cakes rest in pan for about 10 minutes and turn out onto wire racks. Let cakes cool completely (about 45 minutes).

Assembling

For Wipped cream layer

Wipped cream powder-2 packets

milk-200ml

Confectioners sugar-3tbsp

• Chill electric beaters and mixing bowl.Beat cream powder and milk until it thickens slightly, gradually add confectioners' sugar and beat until thick enough to hold its shape. 
• place strawberry cake on the cake stand and spread a layer of cream.place pistatio cake and top with another layer of cream.Place orange cake and spread the remaining creme over the sides and top of the cake.Refrigerate for 2-3 hours.

For chocolate layer

Baking chocolate-300gms (chopped)

Fresh cream-1/4cup

• Place the chopped chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth.Keep aside to cool.
• Remove cake from the refrigerator and pour chocolate over the cake.Spread evenly over the sides and top.Decorate with chocolate flowers and fresh strawberries

Tutti frutti cake

Stage-1:Preparation of caramel syrup

Sugar-1/3cup
Water-1/3cup

• In a small pan heat 1/3 cup of sugar .Keep stirring until the color changes to dark brown.Turnoff heat and add 1/3cup water.Mix well and keep it aside.

Stage-2:Preparation of batter
1.All purpose flour-1&1/4cup
   Baking powder-1tsp
   Cardamom-2
   Cinnamon-1small piece
   Nutmeg-1/4tsp
   Cloves-1
Blend flour with baking powder and spices.Strain through a sieve.Keep aside.
2.Powdered Sugar-3/4cup
   Salt-1/8tsp
   Butter-125gms
3.Egg-2
5.Vanilla essence-1tsp
6.Tutti Frutti-1cup

• Preheat oven to 170 degree C.
• In a mixing bowl beat butter,vanilla extract and sugar until light and fluffy.Beat in the eggs one at a time.
• Add flour to the mixture alternately with caramel syrup .Stir until just blended.Gently fold in the tutti frutti with a spoon.
• Fill mold 3/4 full.Bake until dark brown and a toothpick inserted in the center comes out clean, about 50-60 minutes.

Cashewnut Basbousa / Hareesa (Cashewnut &Semolina Cake)

Semolina (rawa)-1cup(fried) 
Powdered cashewnuts-1/2 cup 
Baking powder-1/4 tsp 
Butter (melted)-1/4 cup 
Condensed milk-1/2 tin 
Milk-1/2cup 

for the sugar syrup 
Sugar-3/4 cup 
Water-1/2cup 
Cornflour-1/2tsp 
Rosewater-1tsp 
Lemon juice-1tbsp
Cashewnuts-for garnishing

• Preheat oven to 190 degree C
• Stir sugar,cornflour and water into a small sauce pan until sugar dissolved.Bring to boil.Reduce heat and allow to boil for 5 minutes.Add lemon juice and rose water.Set aside to cool.
• Mix semolina, cashew nut powder,baking powder,melted butter,condensed milk and milk in a bowl.Keep it aside for 10-15 minutes.If the mixture is too thick ,add a little milk.
• Spread in a greased baking tray and cut into diamond shapes.Place a cashew nut in the center of each diamonds.

• Bake for 30-35 minutes or until golden.

• Pour cooled syrup over the cake.Let it cool completely. Cut into diamond shapes and serve.

Marble Cupcake with Vanilla Buttercream Frosting

• All purpose flour-1&1/4cup
• Baking Powder-1tsp
• Salt-a pinch
• Eggs-2
• Powdered Sugar-3/4cup
• Vanilla essence-1tsp
• Refined oil-1/2cup
• Yoghurt-1/3cup
• Cocoa powder-1tbsp

• Preheat oven to 160 degree C.
• Sift flour, salt and baking powder.
• Preheat oven to 170 degree C.
• In a large mixing bowl beat eggs and sugar until light and fluffy.Add oil  and beat for 2 minutes.stir in the Vanilla essence.Add flour alternately with milk.Stir until just blended.
• Pour half of the batter into another bowl.Add cocoa powder and stir well.
• Put one tbsp of each mix into each cupcake mould. To create marbling, run a wooden skewer through the batters in a swirling motion.
• Bake 20-22 minutes or until a tooth pick inserted in the centers comes out clean.
• Leave to cool for 20-25 minutes.

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For Vanilla Butter Cream Froasting

Butter-1/2cup

Confectioners Sugar-1&1/2cup

Cream-1tbsp

• In a small bowl, beat together butter, sugar, vanilla, and cream until light and fluffy.
• Spoon the icing into a piping bag with a star nozzle and pipe the icing using a spiralling motion onto the cup cakes .
  
  
  
  
  
  
  
  
  
  
  
  

3 Minute Chocolate Cake

1.All purpose flour-4tbsp
   Cocoa Powder-2tsp
   Baking powder-a pinch
2.Sugar-3tbsp
3.Egg-1
4.Refined oil/butter-2tbsp
5.Milk-3tbsp
6. Vanilla essence-1/4tsp

• Place all the ingredients in a bowl and mix everything together.
• Grease a microwave safe bowl, and pour in this mixture.

• Microwave on 100% power for 1  - 3 minutes,until toothpick inserted in the middle comes out clean. .(Time may vary depending on your microwave)

• Allow to cool a little and serve.

Butter less Zebra cake (300th Post)

1.All purpose flour-1&1/2cup
   Baking Powder-1tsp
   Salt-a pinch
2.Eggs-3
   Powdered Sugar-3/4cup
   Vanilla essence-1tsp
3.Refined oil-2/3cup
4.Cocoa powder-1tbsp
5.Milk-1/2cup

• Sift flour, salt and baking powder.
• Preheat oven to 170 degree C.
• In a large mixing bowl beat eggs and sugar until light and fluffy.Add oil  and beat for 2 minutes.stir in the Vanilla essence.Add flour alternately with milk.Stir until just blended.
• Pour half of the batter into another bowl.Add cocoa powder and stir well.

• Pour a tbsp of the white cake batter onto the center of the pan. Then, pour a spoonful of the chocolate batter directly at the center of the white cake batter. Repeat until all the cake batter has been poured into the pan.

• Bake the cake until a toothpick inserted at the center comes out clean. (40-45 minutes)

Pineapple Upside Down Cake

For topping

Pineapple slices (Canned/fresh)-10

Butter-2tbsp

Light Brown sugar-1/2cup

For the batter

1.All purpose flour-1& 1/4 cup

   Baking powder-1tsp

2.Sugar-1cup

   Butter-125gms

3.Egg-2

4.Pineapple juice-1/2cup

• Preheat oven to 170 degrees.
• Cook butter & brown sugar till it caramelize.Pour into a greased cake pan.
• Arrange pineapple slices over brown sugar mixture in bottom of pan

• Combine flour, salt  and  baking powder.
• In a mixing bowl beat butter and sugar until light and fluffy.Add eggs one bye one and beat well.Add dry ingredients to the mixture alternately with pineapple juice.Stir until just blended.
• Pour the mixture on the top of pineapple slices.
• Bake for 40-45minutes, or until a toothpick inserted in the center of the cake comes out clean.
• Invert the cake on to a serving plate.

Oatmeal Blueberry Muffins

1.Powdered oats-1/2cup
   All purpose flour-3/4cup
   Baking Powder-1tsp
   Salt-a pinch
2.Butter-125gms
   Powdered sugar-3/4-1cup
   Vanilla essence-1tsp
3.Eggs-2
4.Milk-1/4cup
5.Blueberries-3/4cup/1 package

• Combine oats, flour, baking powder and salt.
• preheat oven to 165 degrees.
• In a large bowl,with an electric mixer ,beat butter and sugar until light and fluffy.add eggs,one at a time,beating well after each addition.Beat in the vanilla essence.Add dry ingredients alternately with milk.Stir until just blended.Gently fold blueberries with a spoon.
• Fill muffin cups 3/4 full.

• Bake until golden or a tooth pick inserted in the centre comes out clean(about 22-26minutes)