No Bake Cheese Cake (blueberry topping/caramel topping/ blueberry glaze topping/both toppings together)

Cheese Cake with Caramel Topping

Cheese cake with blueberry flavoured glaze topping

Cheese Cake with blueberry topping

For the crust:

Digestive Biscuits : 1-1/2 cups 

Granulated sugar: 1/3 cup

Butter: 1/3 cup 

For the filling:

Unflavored gelatin: 2 tablespoons

 Water: 1/2 cup

Cream cheese: 1 225-gram bar

 Cream, cold: 200 ml

Condensed milk: 1 tin
Lime Juice: of 1 lime

For the topping:

1 cup blueberry pie filling, Or blueberry flavoured filling or caramel sauce

Caramel Sauce:

Sugar: 1/2 cup

Salt: a pinch

Fresh cream: 1 tub

Heat the sugar, salt and water till it is golden brown in color. Make sure it doesn't get too brown as it will turn bitter. Also, do not meddle with spoon- just swirl the pan. When it reaches golden brown color, switch off and add in fresh cream and mix well. Allow it to cool.

Method

Line the bottom of a nine-inch by three-inch high springform pan (with a removable bottom pan) with foil or wax paper.

For the crust, in a food processor, pulse the digestive biscuits, granulated sugar and butter. Pour into the prepared pan. Press on the bottom with a spoon.

For the filling, dissolve the gelatin in the water over a low fire. Set aside.

Put in a bowl and beat until creamy the cream cheese,  cream, and condensed milk. Add the lime juice, melted gelatin and beat at high speed until blended. Pour immediately into the pan. Level off. Refrigerate for atleast 6 hours or until ready to serve.

Cheesecake before adding the topping

Top with the blueberry filling or caramel filling or blueberry flavoured filling.

You can also do half the cake with blueberry topping and the other half with caramel topping

Another option is to divide the filling, to one portion beat in the blueberry filling. then pour the plain filling on top of the biscuit base, followed by the blueberry mixed filling and then allow to set.

here, half the filling is beaten with the blueberry filling and set as top layer.

Yummy Vanilla Cake

Maida: 2.5 cups

Granulated Sugar: 1 3/4 cups

Butter: 200 grams

Eggs: 3 large

Egg yolks: of 3 other eggs

Milk: 1 cup

Baking Powder: 2.5 tsp

Vanilla Essence: 2.5 tsp

Salt: 0.5 tsp

Nutmeg Powdered: 0.25 tsp (This is optional)

Preheat your oven to 180C/Gas mark 4

All your ingredients shoud be at room temperature.

Grease and dust a cake pan/ 2 cake pans and keep aside

Cream butter and sugar until pale and fluffy.

Add the eggs and egg yolks one by one and continue beating.

Add the vanilla essence and beat again

Add the flour mixture alternating with milk little at a time

 Fold in until incorporated.

If the batter is thick, add a few tbsp. of milk and make the batter thin (not too thin, but it should fall like a ribbon, or something like our dosa/Appam batter.

Bake in the prepared pans for 35 minutes (Oven temperatures vary, also it depends on the size of the pan- so keep an eye after 25 minutes)

Remove the cake from the oven and let it cool completely before taking it out of the pan.

Slice and Enjoy.

Recipe Source: Sumod Toms fav vanilla cake

Red Velvet CupCakes

Ive already posted Red Velvet cake before. This is the same. My family just cant get enough of this delicious melt in the mouth cake. So I keep making and thought will share the recipe for around 20 cupcakes.

Maida/All purpose Flour:  1 and 1/3 cups

Corn Flour: 1/4 cup

Eggs: 2

Cocoa Powder: 4 tsp

Baking Soda: 1/2 tsp

Salt: 1/4 tsp

Butter: 1/4 cup

Granulated Sugar: 1 cup

Veg Oil: 1/2 cup

Vanilla: 2 tsp

White Vinegar: 1/2 tsp

Liquid food coloring (I used tomato red food coloring for cakes) : 2 tbsp

Butter Milk: 1/2 cup (or you can use 2 tbsp milk and rest curd to make it 1/2 cup and whisk and use)

Preheat Oven 180C

Line 2 muffin pans with cupcake liners (this makes 22 cupcakes)

Sift the corn flour, all purpose flour, baking soda,salt and cocoa thrice. Keep aside

Beat the butter and sugar till they are mixed well.

Add oil and beat again till everything is mixed.

Add the eggs and vanilla and beat again till everything is creamy.

Beat in the vinegar and food coloring and beat for a few minutes.

Now add the dry ingredients and buttermilk alternately and beat on low till everyhting is mixed well.

Spoon the batter into cupcake liners filling 2/3 of the way full.

Bake till done  (15 to 20 mts depending on ur oven) till a toothpick inserted comes out clean.

Make sure you dont overbake as these cakes dry out fast.

Allow to cool completely before frosting.

Cream Cheese Frosting:

Butter: 1/4 cup

Cream Cheese: 200 gms

Icing Sugar: 2 cups

Vanilla: 1 tsp

Beat the cream cheese, butter, vanilla and sugar till smooth.

Beat on high for 2 minutes.

Frost cooled cupcakes with a star tip.

You wont get a star finish as the frosting is a little thin.

Recipe Courtesy: Sallys Baking Addiction

Red Velvet Cake with Cream Cheese Frosting

Happy Mothers Day to all the lovely mothers out there. This one is specially for you and believe me when I say, this is the BEST EVER RED VELVET CAKE!!!!!! You are gonna love me for this recipe.....

For the cake:

Cake Flour: 3 cups (or 2 and 2/3Cups All purpose Flour ad 1/3 cup corn flour)
Baking Soda/Cooking Soda: 1 tsp
Cocoa Powder: 2 tbsp
Salt: 1/2 tsp
Butter: 100 grams
Sugar: 2 cups granulated
Oil: 1 cup
Eggs: 4
Vanilla essence: 1 1/2 tbsp
Vinegar: 1 tsp
Red Food coloring (I used liquid coloring for cakes, tomato red color): 3 1/2 tbsp
Butter Milk: 1 cup (3/4 cup curd and 1/4 cup milk whisked together)

Preheat oven for 10 mts at 180C
Grease and dust 2 cake pans
Sieve together the Corn flour, Maida, Baking Soda, Cocoa powder and salt thrice.
Keep aside.
Separate the egg yolk and whites and beat the whites till stiff
Beat butter and sugar.
Add oil to it and beat again.
Add the yolks and vanilla essence and beat everything for a few minutes.
Now add the vinegar and food color and beat again.
Now fold in the flour and buttermilk alternately till everything is mixed well.
Lastly fold in the egg whites.
Bake for 30 minutes or till done.
Let it cool.

Cream Cheese Frosting

Cream Cheese; 400 grams
Butter: 200 grams
Icing sugar: 4 cups
Vanilla essence: 2 tsp

Beat all the ingredients on high for about 2 minutes. Make sure the cream cheese and butter are cold from the fridge. Halve the frosting recipe for semi naked cake.

Assembling
Slice the cake horizontally and on the bottom half, spoon a generous amount of cream cheese and spread. Keep the top half on it (so it is sandwiched) and now apply the rest of the cream cheese generously all over.

I got 2 cakes like this with the quantity mentioned

Recipe Courtesy: Sallys Baking Addiction

Apple Cake

Apples: 3, peeled cored and chopped finely

Butter: 1 cup or 200 grams melted

Sugar: 1 3/4 cups

Eggs: 3

All Purpose Flour: 2 cups

Baking Powder: 1 1/4 tsp

Salt: 1 tsp

All Spice: 1 tsp

Grease and flour a baking dish.

Preheat oven 180C

In a bowl, beat the sugar, butter and eggs till well combined.

Sift the four, baking powder, salt and all spice and add to the sugar mix.

beat again till everything is blended.

Fold in the apples.

Bake for 45 minutes or till a toothpick inserted comes out clean.

Serve warm or at room temperature.

Chocolate Cake (eggless and butterless)

Happy Friendship day to all my lovely readers out there!!!!!A guilt free chocolate cake to celebrate this day.

Recipe Source: Sharmis Passions

All Purpose Flour: 1 1/2 cups

Cocoa Powder: 3 tbsp

Baking powder: 1 teaspoon

Salt: 1/4 tsp

Chocolate chips: 2 tbsp

Water: 250 ml

Oil: 60 ml

Vanilla Essence: 1/2 tbsp

Lime juice: 1 tbsp

Sugar: 1 cup

Sieve the flour, cocoa powder, baking powder and salt twice.

In a bowl, take the water, oil, vanilla essence, lime juice and sugar.

Mix till the sugar dissolves.

Now add the flour mix and mix gently till you get a smooth runny batter.

Aadd the choco chips and mix again.

Preheat oven 180C

Grease a regular loaf pan with butter and dust flour.

Pour the batter to it and bake for 40 minutes or till done.

Hurry Up Cake

This is the easiest cake you can ever bake. Hurry up cake by Mrs B.F Varghese and this was baked by my 6 year old. Ofcourse, I had to help her with the measurements. 

So if you want to involve your kids, Try this first, coz it will be fun for them and easy and ofcourse, since this doesnt involve any separating egg whites, or beating till stiff or even folding in..... it will be like they are making it, you can just sit with your legs up and play head chef giving instructions.

and personally, I preferred the cake with a ganache topping. So I went ahead with that too....

For the Cake:

Flour: 1 3/4 cups

Baking Powder: 13/4 tsp

Slat: 1/4 tsp

Powdered Sugar: 1 cup

Eggs: 2

Butter: 1/2 cup

Milk: 1/2 cup

Vanilla Essence: 1 tsp

Sift together the flour, baking powder, salt and powdered sugar. This is done, so that it all mixes together. My lil girl just mixed everything, she didnt sift!!!!

Now add the eggs, milk, butter and vanilla essence and beat everthing with a rotary beater for 3 minutes.

Yes, u r done with the mixing.... :) :) :)\

Now preheat your oven 180C

Bake till done.You can frost it with chocolate ganache or any topping of your choice.

Banana Cake

This is one cake that got good reviews when I baked and served to my extended family. Banana lovers will love the flavour and with the mild taste of cinnamon, this is for sure a crowd pleaser. So if you love bananas, go ahead and try this.

Ripe Bananas: 4 medium sized (mash it properly)

Sugar: 1 1/2 Cups

Butter: 125 gm

Eggs: 2

All Purpose Flour: 250 gm

Baking Powder: 1 tsp

Cinnamon: 1/2 tsp

Milk: 1/2 cup

Lemon Juice: 1 tbsp

Preheat Oven 180C.

Grease and flour your baking tin.

Sift the flour, baking powder and cinnamon powder twice.

Cream butter and sugar till light and fluffy.

Add the eggs to it and beat properly.

To this add the mashed bananas and work your mixer on speed 1 and beat till everything is mixed.

Now add the flour and milk alternately and work your mixer on speed 1 till everything is mixed. Do not over beat.

Pour the batter 3/4 th full to the tin and bake for 30 minutes (might take more time if all the batter is baked in one tin)

. Slice and enjoy!!!!

Orange Sandwich cake

I don't know what is it about Orange cakes, I  can never get enough of it. Store-bought, homemade, mom or mom-in-law made, neighbour made, someone made, even enemy made (not that I have enemies) I just heart orange cakes in any form- eggless or with egg or butterless or even flourless... phew!!! This is another orange cake that my Mommy-in-law made that we just finished in like a few minutes. This is Mrs B.F Varghese's recipe that she followed and I shamelessly took photos of and proudly uploading.

For the Cake:

Butter: 1/2 kg

Sugar: 1/2 kg powdered

Eggs: 1/2 kg

Flour: 1/2 kg

Baking Powder: 4 tsp

Rind of 2 limes

Boiling Water: 4 1/2 dsp

Grease and flour a baking tin. Grate the Lemon rind. Sift the flour with the baking powder. Cream the butter, sugar and the lemon rind until light and fluffy. Add one egg at a time to the mixture gradually beating all the time. Fold in the sifted flour, add hot water and bake at 180C . Allow to cool completely.

For the Filling:
corn flour: 8 dsp
Orange Juice: 3 cups
Rind of 2 oranges
Sugar: 1/2 kg
Lime Juice: 4 dsp
Butter: 4 dsp

Grate the orange rind. Add the sugar, orange juice, lime juice and cornflour and place on fire. Keep stirring, cook until thick.

then add butter and remove from fire and allow it to cool.

Cut cake into two like in the picture below.

 Spread with Custard properly.

  Sandwich together.

Slice and Enjoy.

Black Forest for my Son's 8th Birthday

 This is one of my favourite cakes and one of the simplest cakes to bake. But ofcourse theicing/decorating needs patience which I dont have and that can be clearly seen. But whatever, the cake tastes sooooooo yum-o yum!!!!

For the Cake:
Powdered Sugar: 2 cups
Maida/All Purpose Flour: 1 3/4 cups and a tbsp more
Cocoa Powder: 3/4 cup
Baking Powder: 3 tsp
Salt: 1/2 tsp
Eggs: 2
Milk: 1 cup
Butter: 1/2 cup or 1 stick
Boiling water: 1 cup

For the topping

Whipping cream: 3-4 cups

Canned Cherries: 1 cup

Cherry syrup: as needed

Chocolate Shavings: 1 cup

I used 45% cocoa dark chocolate. You can make the shavings by using a vegetable peeler. just peel the chocolate (which has been kept at room temperature-summer in India). Once you peel, keep it in the fridge, or it will melt....

(For this Blackforest cake, I used Bluebird whipping cream that we get here in India. I whipped the powder with very cold water. The only thing you have to be careful here is never/ overbeat the whipping cream. if u do it, the cream will separate as the fat content is high. and in that case, all u can do is throw away the cream and start fresh... o yes it has happened to me once long back while i was making a tiramisu)

Once you whip the cream, keep it back in the fridge till ready to be used. (Atleast for 15-20 minutes)

Chop a few cherries ad keep aside. Reserve whole cherries too for the topping.

Even the cherries, you get very costly imported stuff and even Indian tinned cherries. Belive me, the Indian ones too tastes as good. But make sure you buy the fresh canned ones and not the dried ones u get in local shops.

Baking the Cake

Preheat oven 180C

Seive the dry ingredients, maida, cocoa powder, salt, baking powder and sugar. Mix everything properly.

Add the eggs, milk, butter to it beat it in low speed till everything is well mixed.

Mix in the boiling water and you will get a thin mix.

Grease and flour a cake tin, pour the batter to it and bake till it is done.

For the layering

Cool the cake completely.

Now cut the cake horizontally and you will get two halves (you can even make it 3 cakes, but i did it just once)

On the first half, pour the cherry syrup 

(in case you dont like that cherry syrup, you can boil sugar and water in equal quantities and when it boils, take off fire and let it cool and use it instead of the cherry syrup)

Now spread some of the shipping cream on top pf the bottom layer, place the chopped cherries generously all over it.

On top of it, place the top part of the cake, again pour the cherry or sugar syrup. Again spread the cream generously all over it.

It wont look good, dont worry, just keep it in the fridge for sometime. Keep the rest of the whipped cream also inside.

After an hour or two, take both out and again spread the rest of the whipped cream all over.

Place the whole cherries wherever you want.

Now dab the chocolate curls all over with a spatula or even your clean hands.

Keep it back in the fridge for some more time till ready to be used.

Moist Dark Chocolate cake with ganache

It cant get better than this!!!!! Love both butter cream  frosting and ganache but the ganache takes this cake to another level!!!

Sugar: 2 cups
Flour: 1 3/4 cups
Cocoa: 3/4 cup
Baking Powder: 1 1/2 tsp
Baking Soda: 1 1/2 tsp
Salt: 1 tsp
Eggs: 2
Milk: 1 Cup
Veg Oil: 1/2 Cup
Vanilla: 2 tsp
Boiling Water: 1 cup

Heat oven 180 C
Grease and flour a cake tin
Mix together the dry ingredients after sifting
Add all liquid ingredients except water and beat for 2 minutes
Stir in water until mixed and you will have a thin batter.
Pour the batter into the pan
Bake for 35 minutes or till done.
Spread cakes with butter cream frosting or pour the ganache on top.

Butter Cream Frosting

Butter:  200 grams
Icing Sugar: 300 grams
Cocoa powder: 50 grams
Milk: 1 or 2 tbsp
Vanilla: 1 tsp

Beat cold butter until creamy
Add powdered sugar in batches and beat till creamy.
Add cocoa and milk (adding of milk is to give a smooth icing-)
Beat well after each addition blend in vanilla
If frosting is thick, add extra milk.
Beat after each addition.





GANACHE

Dark chocolate: 200 gms
Fresh Cream: 200 gms

Chop the chocolate to small pieces.
Heat the fresh cream in a sauce pan. It just needs to be hot, no need to boil the cream.
Take off fire and mix in the chopped chocolate. Let it sit for a minute. Stir it.
Pour over the cooled cake.