Red Velvet Cake

Ingredients:

• Cake:
• Shortening - 1/2 cup
• Sugar - 1 1/2 cup
• Eggs - 2
• Cocoa - 2 tablespoons
• Red food coloring - 4 tablespoons
• Salt - 1 teaspoon
• Vanilla Extract - 1 teaspoon
• Buttermilk - 1 cup
• All Purpose flour - 2 1/2 cups
• Baking Soda - 1 1/2 teaspoons
• Distilled white vinegar - 1 tablespoon
• Icing: 
• All Purpose flour - 5 tablespoons
• Milk - 1 cup 
• Sugar - 1 cup
• Butter (room temperature) - 1 cup
• Vanilla Extract - 1 teaspoon

Steps: 

1. Preheat the oven to 350 degrees F/175 degrees C. Grease two cake pans with oil or butter and lightly sprinkle some all purpose flour on top.
2. Mix the shortening and 1 1/2 cups sugar until it turns very light and fluffy. Then add the eggs and mix again.
3. Make a paste of the cocoa and red food coloring and add it into the mixture.
4. Mix salt, 1 teaspoon of vanilla extract, and buttermilk together. 
5. Add the all purpose flour to the batter, alternating with the milk mixture. Mix well.
6. Now, mix the soda and vinegar and gently fold into the cake batter. Do not mix the batter anymore after this point.
7. Pour the batter into the prepared cake pans. Bake them in the preheated oven for about 20-30 minutes. To check if it is done, insert a toothpick into the center of the cake and check to see if it comes out clean.
8. Icing: Cook 5 tablespoons of flour and milk on low heat, until it turns thick. Stir constantly. Now let  it cool completely. While this mixture is cooling, mix 1 cup of sugar, butter, and 1 teaspoon of vanilla extract until it turns light and fluffy. Add the cooled flour mixture and mix until the frosting has a good spreading consistency. 
9. Now, take one of the cakes and spread a layer of frosting and then top it off with the other layer of cake.
10. After you have layered the cakes, you may now start spreading the frosting over the entire cake and start decorating.

Mawa Cake

Ingredients:

• Mawa (khoya) - 100 grams
• Butter - 200 grams
• Sugar - 250 grams
• Beaten Eggs - 6
• All purpose Flour - 300 grams
• Baking powder - 5 grams
• Milk - as needed

Steps:

1. Preheat the oven to 350 degrees F. 
2. Line the cake moulds with the paper cups.
3. Mix butter and sugar in a bowl and mix it together until it turns light and creamy. 
4. Add the beaten eggs in a bowl and whisk them until they turn frothy.
5. Add mawa to the butter mixture and continue to mix it.
6. Sift the all-purpose flour and baking powder into the butter mixture. 
7. Add the egg mixture and mix. Add a little milk to get the correct consistency.
8. Pour the batter into the cake moulds and place them into the preheated oven.
9. Bake for about 20-25 minutes.
10. After they are baked, let the cakes cool before serving them.

Black Forest Cake

Ingredients:

• For the Cake:
• Sugar - 2 cups
• All Purpose flour - 1 3/4 cups
• Cocoa Powder - 3/4 cup
• Baking Powder - 1 1/2 teaspoons
• Baking Soda - 1 1/2 teaspoons
• Salt - 1 teaspoon
• Eggs - 2
• Whole milk - 1 cup
• Vegetable Oil - 1/2 cup
• Vanilla extract - 2 teaspoons
• Boiling water - 1 cup
• For the Cherries:
• Drained Cherries - 1 can(20 ounces)
• Kirsch - 1/4 cup
• For the Whipped Cream:
• Chilled heavy cream - 1 1/2 cups
• Powdered Sugar - 1/2 cup

Steps:

1. Preheat the oven to 350 degrees F. Grease two cake pans with butter or oil. Sprinkle some flour on both cake pans, over the butter/oil.
2. Mix sugar, flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. 
3. Now, add the eggs, milk, oil, and vanilla extract. Mix well, for about 2-3 minutes. Then, stir in boiling water, until the batter becomes thin.
4. Divide the batter between the two cake pans and pour it in them.
5. Bake the cakes for about 30-35 minutes or until a toothpick inserted into the center comes out clean.
6. Take the cakes out after letting the sit outside the oven for 2-3 minutes and remove them from their pans. Now, cool the cakes on a wired rack for about 10-15 minutes
7. Keep 12 cherries for decorating. Mix the remaining cherries and the Kirsch. Put them them to the side for now.
8. For the whipped cream, mix the heavy cream, powdered sugar, and vanilla extract until it turns soft and almost-stiff peaks form. Refrigerate the whipped cream until it is ready to use.
9. After the cakes cool off completely, level the tops and put one layer on a serving platter.
10. Using a slotted spoon, remove the cherries and place on the cake layer.
11. Top the cake with about 1/2 to 3/4 cup whipped cream, spreading over the cherries.
12. Place the second layer on top, and frost the entire cake with the remaining whipped cream.
13. Decorate the cake the way you want it at the end.

Carrot Cake

Ingredients:

• Coarsely grated carrots - 2 cups
• Eggs - 3
• Sugar - 1/2 cup
• Whole wheat flour - 3/4 cup
• Cinnamon powder - 1/2 Teaspoon
• Salt - 1/4 Teaspoon
• Baking powder - 1/4 Teaspoon
• Baking Soda - 1/2 Teaspoon
• Oil - 2 Tablespoons

Steps:

1. Preheat the oven to 350°F/180°C.
2. Break the eggs into a bowl, add sugar and mix with a hand blender, until it turns light and fluffy.
3. Sift the whole wheat flour, cinnamon powder, salt, baking powder, and baking soda into the bowl and mix.
4. Add the coarsely grated carrots and mix. Then add the oil and mix it again.
5. Pour the batter into a cake pan, which is greased with oil or butter and lightly sprinkled with all-purpose flour. 
6. Bake in the preheated oven for about 40-45 minutes. 
7. Insert a toothpick to see if the cake is done. Take the cake out of the oven and put it on a cooling rack. 
8. After it completely cools off, you may start decorating.

 

Ice Cream Cake

Ingredients:

• All Purpose flour- 1/2 cup
• Cornstarch - 1/2 cup
• Seperated Eggs - 4
• Vanilla Extract - 1/2 teaspoon
• Sugar - 3/4 cup
• Ice Cream - 2 pints
• Plain Gelatin - 1 1/4 teaspoons
• Heavy Whipping Cream - 2 cups
• Powdered Sugar - 1/2 cup

Making the Cake

1. Preheat the oven to 350 degrees.
2. Grease a cake pan with oil or butter and sprinkle some flour on top.
3. Sift the dry ingredients into a bowl and stir them together.
• For a chocolate ice cream cake, add 1/2 cup cocoa powder to the mixture.
• For a spice cake, add 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1/4 teaspoon ground cloves.
4. In a large mixing bowl, beat the egg yolks, vanilla extract, and 1/.2 cup sugar. Keep mixing until the mixture becomes thick and fluffy. It takes about 4-5 minutes.
5. Put the egg whites and a pinch of salt in a mixing bowl. Use a whisk to beat the whites until they form soft peaks. Keep beating the mixture and add the remaining 1/4 cup sugar. Keep beating until the egg whites become soft and glossy.
6. Mix the egg white mixture and the egg yolk mixture. Then mix the flour mixture with the egg mixtures. Keep mixing until they are combined.
7. Pour the batter in the cake pan. Spread the batter evenly in the pan.
8. Put the cake in the oven for 35 minutes, until a toothpick inserted in the middle comes out clean.
9. Let the cake cool down completely.
10. Slice the cake, so you have two thin discs of cake. wrap each of them in plastic wrap and place them in the freezer for several hours.

Layering the Ice Cream

1. Let the ice cream sit out for a few minutes. It will be easier to handle if it is soft.
2. While the ice cream is softening, take the cake halves out of the freezer. Unwrap one half and place it on a cake plate. Set the other half aside for now.
3. Spread a pint of ice cream over the first cake. You should have a thick, solid layer of ice cream. Put the second layer of cake over the ice cream layer. Spread the second pint of ice cream on top of the cake.
4. Freeze the cake for about 2-4 hours.

Finishing Touches

1. Pour one tablespoon of cold water over the gelatin and let it sit for a few minutes to soften. Stir it until the gelatin is completely dissolved. In a mixing bowl, pour the cream and beat it with a hand mixer until soft peaks begin to form. Add the gelatin and sugar, and continue beating until the topping becomes stiff.

• Do not over beat the topping or it will turn to butter.
• You can add  a few drops of food coloring to the whipped cream so that it matches your ice cream.

     2.  Remove the cake from the freezer. Spread the whipped topping on the cake.

     3.  Place the cake back in  the freezer to let the topping harden. The cake will be ready to serve when the topping is stiff.

Eggless Sponge Cake

Ingredients:

• Refined Flour - 1 cup
• Baking Soda - 1 1/2 teaspoons
• Baking Powder - 1 1/2 teaspoonsUnsalted Butter - 55 grams
• Sweetened Condensed Milk - 1/2 tin
• Milk - 1 cup
• Vanilla Extract - 2 teaspoons

Steps

1. Preheat your oven to 350 degrees F/ 180 degrees C.
2. Grease your cake pan with butter and lightly dust the butter with refined flour.
3.  Sift the refined flour with baking soda and baking powder. 
4. Cream together the sugar and butter, until it turns light and fluffy. Add the sweetened condensed milk and beat well. Stir in the milk and vanilla extract. Gradually add the flour, mixing well after each addition. Mix well for three to four minutes until the mixture is smooth and light. 
5. Pour the batter into the prepared tin and bake for about thirty to thirty five minutes in a preheated oven.
6. Remove from the oven and turn out onto a wire rack and leave to cool completely. To check if it is completely done, insert a toothpick in the center of the cake and see if it comes out clean.
7. After the cake is cooled down, you may add icing / frosting and decorate it the way you prefer it.

Sponge Cake

Ingredients:

• Eggs – 4
• Sugar – 2 cups
• Vanilla Extract – 1 teaspoon
• Whole Milk – 1 cup
• Butter – ¼ cups
• All-purpose flour – 2 cups
• Baking powder – 2 teaspoons
• Salt – ¼ teaspoons

Steps:

1. Beat eggs in a large mixing bowl. A whisk may be used during this step. Use the whisk for about 3-4 minutes.
2. Add sugar, and continue beating for another 4-5 minutes until it is light and fluffy. Then add the vanilla extract and stir with a whisk until everything is combined.
3. In a separate bowl, mix all the dry ingredients. Then add the dry ingredients to the eggs and sugar and mix it with the whisk again.
4. In a saucepan, heat milk and butter on low heat, until butter is melted. Add to the batter, then mix until everything is combined well.
5. Pour the batter into a greased and floured cake pan.
6. Bake at 325 degrees until a toothpick inserted comes out clean. Let the cake cool in the pan for 5-10 minutes. Then turn it out onto a wired cooling rack and let it completely cool down.
7. After the cake is cooled, you may eat it as it is, or you may eat it as it is or you may decorate it.