Yellow cake with pineapple filling!

yellow cake from fondbites:
Ingredients:

Unsalted butter – 1/2 cup
Sugar – 1 cup
Eggs – 2
Egg Yolks – 2
Vanilla Extract – 1 1/2 teaspoon
All-purpose flour – 1 1/2 cup
Baking powder – 1 1/2 teaspoon
Salt – 1/2 teaspoon
Buttermilk – 1 cup

Method:

1. Pre-heat oven to 170 degree C. I used a ring mould. You can dust a 9 inch round cake pan with butter and dust it with flour.

2. Sift together flour, baking powder and salt. Keep aside.

3. Add butter into your bowl of your electric beater. Beat on medium speed until butter becomes soft. Increase speed to high and beat for about 2 minutes until butter becomes fluffy.

4. Add sugar into the butter and beat on medium speed until sugar combines well with the butter. Then increase speed to high and keep beating for about 5 to 7 minutes until the mixture becomes creamy, pale and fluffy.

5. Add both the eggs one by one and beat for about 1 minute on medium speed after addition of each of the egg.

6. Add the yolks one by one and beat for about 1 minute after the addition of each yolk

7. Add vanilla extract and beat for 1 minute until the extract combines well into the batter.

8. Divide the flour into 3 parts. Add the first part of the flour and beat on slow speed just until the flour combines into the batter. Do not over beat

9. Divide buttermilk into 2 parts. Add first part of the butter milk and beat on slow speed just until incorporated. Do not overbeat.

10. Add second part of the flour and beat on slow speed just until incorporated. Do not over beat.

11. Now add final part of buttermilk and beat on slow speed just until incorporated. Do not over beat.

12. Now add the final portion of the flour and beat on slow speed just until the flour has been incorporated. Do not over beat

13. Pour the batter into the prepared baking pan. Bake in pre-heated oven for 30 to 40 minutes at 170 degree C, or until a tooth pick inserted into the center of the cake comes out clean.

14. Cool on wire rack. Run a knife through the sides of the cake. Invert pan and let cool completely.

You can serve them warm or if you choose to use them for cake decoration, cling wrap the cakes once completely cooled and freeze them until use.

caramelized pineapple filling:
1 small pineapple, peeled, cored & diced
56 g butter, melted
1/4 cup firmly packed dark brown sugar
1 teaspoon vanilla extract

melt the butter
add sugar & diced pineapple & vanilla extract
cook together until pineapple dice are tender and caramelized
if you want to make it a little thick, add cornflour

use red non stick pans.
make 2 layers
remaining put in the tube pan

buy pineapple juice, pineapple
don't colour whipping cream, leave it white
pipe yellow border and top with small pieces of pineapple
write on the whipping cream with some melted chocolate or dark chocolate ganache
Friends Forever
or leave it simple and write on fondant banner
focus on neat cake
straight borders
levelled top edge
simple border

Eggless Red Velvet Cupcakes

Eggless Red velvet cupcakes from Priyanka Arora Nayak

150 g flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 cup castor sugar
1/4 cup butter
1 tsp vanilla essence
1 tbsp cocoa powder
1 tsp red food coloring
1 cup buttermilk

Preheat oven
Line pan with liners
Whisk flour, bp, bs & salt
Beat together butter & sugar until light.
Add vanilla.
Sift in the cocoa powder to the butter+sugar mixture
Add red food colouring
Mix until well combined on low speed
Add half the flour, half the buttermilk
Mix well.
Add half of the remaining flour, all the buttermilk.
Add the remaining flour.
Mix until just combined and no dry streaks of ingredients are seen
Divide equally into prepared liners
Bake for 25 minutes until done.

Cream cheese frosting
1/2 cup cream cheese
1/2 cup unsalted butter
1 tsp vanilla
1 cup icing sugar

Beat together cream cheese, butter & vanilla.
Gradually add all icing sugar until smooth and creamy.

Rainbow cake for Diya

Orange & Strawberry Cake
White Chocolate & Strawberry Filling
Buttercream frosting

1 1/2 cups flour
3/4 cup sugar
1 1/2 tsp baking powder
3/4 tsp baking soda
1/2 cup oil
1/2 cup or 125 ml strawberry yoghurt
1/2 cup or 125 ml regular yoghurt
1 tsp vanilla extract
1 tsp zest from an orange

Cream yoghurt, zest and sugar until well blended
Add the baking powder and bakind soda and mix once
While it bubbles up, sieve the flour 2 to 3 times from a height.
Add the oil & vanilla extract to the yoghurt-sugar mixture and combine to form an emulsion
Fold in the flour

Split into 3 4" cake pans

Bake for about 15 to 20 minutes at 180 degrees

Use remaining batter for mini cupcakes

White Chocolate Mousse

White Chocolate-175 gm
Amul Low Fat Cream-200 ml
Cold Fresh Cream ( whipping cream)-250 ml
1 tsp zest from an orange
Veg gelatine / Agar Agar Powder-1/2 tsp
Cold Water-1/8 cup

Procedure:

Mix veg gelatine to cold water and set aside for 5 minutes.
Chop room temperature chocolate and place it in a bowl. Heat 100 ml amul cream and when it starts boiling pour it on the chocolate.
Mix until the chocolate has melted. Allow it to cool.
Add the bloomed gelatine mixture to the remaining amul cream.
Heat it. At first it will be very thick and jelly like.
When it starts heating it will start thinning.
When it starts boiling, add it to the melted chocolate and mix well.
Mix.
Keep on mixing until it is completely incorporated. Place it in fridge until cool.
Whip the cold fresh cream until soft peaks form.
Add a portion of the whipped cream to the cooled chocolate mixture and mix until incorporated.
Now add this back to the whipped cream.
Using a spatula, gently fold the chocolate into the cream without deflating it.
Refrigerate for atleast one hour.
It is so light and delicious.

Vanilla Buttercream:
Salted Butter – 150 g, at room temperature, but a little firm
Icing Sugar – 300 g
Fresh cream – almost 1/3 cup
Vanilla extract – 1 teaspoon

Method:

1. Sift icing sugar a couple of times.  Keep aside.

2. Add the fresh cream into the bowl of your electric mixer. Into that add 1/2 of the icing sugar and beat on low speed until the icing sugar has been incorporated. Beat for one minute, and then add the remaining icing sugar and beat on medium high speed for 3 to 5 minutes until most of the icing sugar has been dissolved in the cream.

3. Add vanilla extract and beat until combined.

4. Add butter a little at a time while beating and beat on medium speed just until all butter has been used up.

5. Now beat just for a minute or two until the frosting becomes creamy and stiff.

6. Do not over beat after this stage or the frosting might curdle.

To assemble the cake

Pick a cake board
Stick a blob of buttercream
Place bottom most layer on top
Brush with sugar syrup
Pipe a dam of buttercream
Fill inside dam with strawberry pie filling and to that with white chocolate mousse
Place second layer of cake
Brush with sugar syrup
Pipe a dam of buttercream
Fill inside dam with strawberry pie filling and to that with white chocolate mousse
Place third layer of cake
Brush sugar syrup
Frost sides with large tip
Scrape most of the buttercream away to create a very thin buttercream coat.
Refrigerate this for at least an hour's time
Tint buttercream in 5 colours
Elect Orange, Electric Yellow, Electric Green, ELectric Blue, Electric Pink
Place each colour in a different tumbler in the order in which you wish to use them
Keep paper towels handy
Keep a couple of spoons of the same size handy
Go around the frosted cake with a toothpick and mark out the center of the cake, height wise
Pipe two dots above the centre, one on the centre and two below
Count 1,2, 3 release pressure and pull the tip away after you stop releasing pressure.
Count rhythymically
Pipe a few rows and keep checking whether the spaces are all alligned
Leave the last row of dots as is, that will be the back of the cake.
Finish the sides, put the cake in the fridge for 15 minutes.
Take the cake out, Pipe the top row in alternate colours and so on until you reach the center of the cake.
http://thecakeblog.com/2013/07/diy-rainbow-petal-cake.html

Inspiration cake from Linu's rainbow petals cake: