Nutella stuffed dumplings | Nutella gujiya

This recipe of Nutella ( OMG ) stuffed dumplings is actually a continuation of my last post about Gujiya.

This dish is a wonderful example of fusion of conventional Gujiya with Nutella.

Everything in the recipe remains the same except for the filling which is nutella in this case. Hubby dearest calls these dumplings as Nutella Gujiya ( lol ).

Easy and fuss free to make ! A quick sweet for shining and colourful festivals like Diwali ,Christmas ,Holi etc .

Nutella Stuffed Dumplings

Recipe by Shivani Saxena

Prep time: 35 minutes
Cook time: 15 minutes
Yields : 20 to 22 dumplings



Ingredients
For pastry dough

• 2 cups All purpose flour
• 1/2 cup Vegetable oil
• pinch salt
• As required Water

For filling 

      2 cups Nutella 

• For frying Vegetable Oil

Cooking Directions

1. To make pastry dough
2. In a bowl , take all purpose flour , vegetable oil , salt. Start adding water to the flour but little at a time . We want a firm yet soft dough . Knead the dough well.
3. 
   
4. Once the dough is ready , let it rest for 25 minutes by covering it with damp cloth . 

1. Steps to make Dumplings
2. Make small balls of dough and cover them with damp cloth . Take one ball at a time . With the help of rolling pin , roll it into a circle of approxi mately 4 " t 5 " diameter .
3. Fill 1 tbsp Nutella inside the circle . Apply water on one half of the flattened ball and seal the sides properly.
4. Fold into pleats by pressing and folding it . Seal it properly to avoid tearing of dumpling while frying . Place dumpling below damp cloth to avoid drying .
5. Repeat the procedure and make remaining dumplings .
6. Now take vegeatble oil in a thick bottomed pan .Place it on low flame .
7. Place dumplings carefully in it . Add 2 -3 dumplings in hot oil at a time . Dont overcrowd the oil .
8. Fry the dumplings till outer crust is golden and crisp .
9. Take the dumpling out of oil and on absorbent paper . Once cold , dumplings can be stored in airtight container for approximately 1 week in refrigerator .

You may also like :

Bhapa Doi|Baked Sweet Curd , Carrot halwa | Gajar Halwa| How to make Carrot halwa , Churro bites | Eggless Churro bites

Mawa Gujiya recipe | Karanji recipe | Sweet dumplings recipe

              Light a lamp of love !
              Blast a chain of sorrow !
              Shoot a rocket of prosperity !
              Fire a flowerpot of happiness !
                                                       By Anonymous

Wishing you all a glowing Diwali and a glowing life !

Diwali....the light , the sparkle , the crackers . Sit quietly . Close your eyes . Withdraw the senses . Fix the mind on illumination of soul  and enjoy the true essence of diwali !

This gorgeous festival of snacks , sweets , crackers and feast ,where old and young meet each other with delight . This Diwali , I am presenting you with a conventional Diwali sweet called Gujiya.

Gujiyas are known by several names in different parts of India . Like Ghughra in Gujarat , Karanji in Maharashtra , Karachika in Tamil Nadu , and so on.
Recipe is almost  similar for all with slight variation as per the region.

Mawa Gujiya | Sweet dumplings

Recipe by Shivani Saxena

Prep time: 35 minutes
Cook time: 15 minutes
Yields : 20 to 22 Gujiya



Ingredients
For pastry dough

• 2 cups All purpose flour
  
• 1/2 cup Vegetable oil
  
• pinch salt
  
• As required Water
  

For Filling

• 2.5 cups Mawa / dried whole milk
  
• 1 cup dessicated coconut powder
• 1/2 cup sugar powdered sugar
  
• 1/2 cup  chopped raisins and cashew nuts
  
• 1/4 tsp cardamom powder
  

• For frying Vegetable Oil
  

Cooking Directions

1. To make pastry dough
   
   
2. In a bowl , take all purpose flour , vegetable oil , salt. Start adding water to the flour but little at a time . We want a firm yet soft dough . Knead the dough well.
3. 
   
4. Once the dough is ready , let it rest for 25 minutes by covering it with damp cloth . 
5. 
   
   
6. To make filling
   
   
7. In a thick bottomed pan , take dried whole milk ( mawa ) and cook for 3 to 5 minutes on medium flame till it changes colour to light brown.
   
   
8. Take mawa off heat and let it cool completely.
   
   
9. Add sugar , raisins and cahew nuts , dessicated coconut and cardamom powder to it . Mix well and your filling is ready .
   
   
10. 
    
11. Steps to make Gujiya
    
    
12. Make small balls of dough and cover them with damp cloth . Take one ball at a time . With the help of rolling pin , roll it into a circle of approxi mately 4 " t 5 " diameter .
    
    
13. Fill 1 tbsp filling inside the circle . Apply water on one half of the flattened ball and seal the sides properly.
    
    
14. Fold into pleats by pressing and folding it . Seal it properly to avoid tearing of Gujiya while frying . Place Gujiya below damp cloth toa void drying .
    
    
15. Repeat the procedure and make remaining Gujiya .
    
    
16. Now take vegeatble oil in athick bottomed pan .Place it on low flame .
    
    
17. Place Gujiya carefully in it . Add 2 -3 Gujiya in hot oil at a time . Dont overcrowd the oil .
    
    
18. Fry the Gujiya till outer crust is golden and crisp .
    
    
19. Take the Gujiya out of oil and on absorbent paper . Once cold , Gujiya can be stored in airtight container for approximately 1 week.
    

You may also like :

Bhapa Doi|Baked Sweet Curd , Carrot halwa | Gajar Halwa| How to make Carrot halwa , Churro bites | Eggless Churro bites

Churro bites | Eggless Churro bites

I couldnt blog regularly since some time. Guilty !! Reasons being hectic schedule in my dental clinic and my son's studies. But come Karwa chauth and I couldn't stop myself from posting an easy and yummy Spanish snack ....Churro bites. How long can I stay away from my passion FOOD !! 

Yes Churro bites....a quick and different version from original  big spiral Churros. 
Try out this Spanish street food as a Diwali snack along with all traditional sweets. I am sure your family and friends will love it. 

Last week I had a kitty party at my place. I was with my friends and doing what I love the most....cooking. A happy meal experience that it was! All aligned towards friends and food. And no it was no hashtag foodgasm. It was a true foodgasm ...a soulful experience of eating with friends. This experience was taken to another level by this Spanish Tapas / snack served by me.
It was sweet yummy easy to make and fancy too.

So friends ...go ahead make these Churro bites this season and enjoy !

Churro bites | Eggless Churro bites

Prep time: 20 minutes
Cook time: 25 minutes
Yield: for 3 to 5 people
Ingredients

• 
  1/2 cup
  Milk
  
• 
  3 tbsp
  butter( salted )
  
• 
  2 tsp
  sugar (regular table sugar in powder form )
  
• 
  1/4 tsp
  salt
  
• 
  1 tsp
  vanilla essence
  
• 
  1 cup
  all purpose flour
  
• 
  As required
  Vegetable Oil ( for frying )
  
• 
  As required
  Powdered sugar for dusting
  
• 
  As required
  Cinnamon powder for dusting( optional )
  

Cooking Directions

1. 
   Take a thick bottomed pan. Add milk, butter sugar and salt to it. Place it on medium heat and bring it to boil. Once it reaches boil, take it off heat .Add vanilla eassence and all purpose flour to it. Keep mixing with a spatula till you get a s,mooth mixture with no lumps. Take vegetable oil in a thick bottomed pan.Let it heat on medium flame. Transfer all Churro batter in a piping bag with a large open star tip.
   
   
2. 
   Pipe 1 to 1.5" dough out over hot oil and using scissors ,cut the dough so as to drop over the ocil. Remember to make churros in small batches to avoid burning. Allow churros to fry until golden brown by stirring occassionally. Then take them out of oil and place on absorbent paper to drain excess oil. Do this for the entire churro batter. In a small mixing bowl,add cinnamon powder and sugar together and mix well. Coat churros with this mix. Serve warm .

1. You will also like:
   
   

   Deep Fried poached eggs|How to m ake deep fried poached eggs,Plum and apple jam|How to make jam at home|Homemade jam,Paneer Manpasand recipe|How to make paneer manpasan,Baked Kaccha kela kabab| Baked Raw Banana Cutlet|How to make kaccha kela kabab,Stuffed Dough balls|How to make stuffed dough balls

8 dessert recipes|Sweet recipes|Friendship day

                          A true friend sees the pain
                                       in your eyes
                         when everyone believes 
                               that you are smiling!!

Check out the above dessert/sweet recipes and celebrate your friendship day with more fun and joy.

For chocolate eggless donuts check the recipe here

For carrot halwa check the recipe here

For pineapple coconut icebox pie check the recipe here

For earthquake cake check the recipe here

For baked sweet curd check the recipe here

For deep fried chocolate wontons check the recipe here


For nutella choco chip cookies check the recipe here

For biscuit cake check the recipe here

Have a great friendship day ahead!!!!!!

Pineapple Coconut icebox pie|Guest post

In last eight months of blogging ,I have assembled a treasure.

A treasure of recipes and friends!!!

And out of this treasure ,I introduce you to a very special friend who is also a co blogger:Amy Gramlich.

Her blog is calledThe Gifted gabber:The gab of a teacher mamma

Its a lifestyle blog:all about food,parenthood,fashion,bilingual parenting.

Amazing isnt it!!!

So go ahead ,check out her lovely blog.Even better will be to follow so that you can keep checking all lovely notifications.

Here on my blog,She has provided a lovely recipe of Pineapple Coconut icebox pie.Yummmy!!!Droolworthy!

And this is a FRIENDSHIP DAY GIFT for upcoming friendship day!Am I thankful?Well I am surely thankful but then I deserve this yummy pie as I am a lucky girl to have a friend like Amy.

Check out her recipe and her blog!!!

Title: Pineapple-Coconut Icebox Pie

I’m so excited to feature my pineapple-coconut icebox pie with graham cracker-coconut crust here this week on Veggie Bus on Simple Route! I wanted to make sure that the recipe I prepared would be appealing to readers from both the United States and India since Shivani likely has readers from both of these areas. I was happy to research and learn that pineapples are produced and consumed in India, which led to my decision to make this pineapple-coconut icebox pie. This guest blogging opportunity fits right in with my interest in interacting with and learning from other cultures.

Here in the southern part of the United States, tropical pies seem to entice me from everywhere I look during these hot summer months.  The variety of flavored tropical pies is surely one of the best things about summer. When making this pie, I went with what I had in my pantry to create my pie filling and crust combination.

For the Coconut Crust for Pineapple-Coconut Icebox Pie

(Adapted from Icebox Pies by Lauren Chattman )

1 1/3 cups graham crackers crumbs (or 11 full graham crackers, processed into crumbs)

5-6 tbsp butter

1 tsp coconut extract

1/8 tsp salt

1/3 cup coconut, not toasted

For the Filling for Pineapple-Coconut Icebox Pie

3/4 tub cool whip

1 1/2 blocks cream cheese, softened

10 oz crushed pineapple, drained (1/2 of a 20 oz can)

1/2 cup cream of coconut

3/4 cup coconut, toasted

I started by making the pie crust. In a medium sized mixing bowl, I mixed the graham cracker crumbs, the untoasted coconut and the salt. Next, I poured the extract into the melted butter and poured all of it into the graham cracker crumb mix. I mixed until the crumbs were well-blended. I patted the crumbs into a nine-inch pie pan, making sure to go up the sides of the pan, until the crust was even. The pie crust went into the oven for about 7 minutes at 350 degrees.

If you do not want to bake your own pie crust, you can easily use a store-bought pie crust or make a graham cracker crust that doesn’t require baking.

After I pulled the crust from the oven, I toasted my coconut in the oven. I spread ¾ cup of coconut on a baking sheet and baked for about 7 minutes until it was mostly browned. Toasting the coconut is not necessary but it does allow for a richer coconut flavor.

While the coconut was roasting, I prepared the pineapple coconut icebox pie filling. In the bowl of my mixer, I blended the cream cheese with the cream of coconut. Next, I added in the Cool Whip and mixed for about one minute. Afterward, I poured in the pineapple and continued mixing for about 30 seconds longer.

I poured the entire concoction into one cooled pie shell. This made for a tall pie. I could have possibly stretched the mixture into two smaller pies, if desired.

I sprinkled on the toasted coconut and placed in the fridge to cool for about four hours.

Oh, my goodness! Summer party in the mouth!

I hope you all enjoy this delightful coconut-pineapple icebox pie, and many thanks to Shivani for featuring me here this week!

XOXO, Amy

Earthquake cake|Earthquake cake recipe

Rumble...a tempting Earthquake Cake is here.Eathquake cake is named so because the cake is irregular on top when done.So dont worry when you see them,it is supposed to be like that.

Hold on to your seats because things are gonna rumble as this is Earthquake cake!!!Yippee...My son is shouting as he is enjoying this Chocolate and cream cheese Divine mix.

I first came across this cake when a friend of mine who stays in Goa kept praising about it.I googled and started trying out this cake with local ingredients available.And here after 15 trials I hqve my version of Earthquake cake,eggless,no walnuts and with cheese spread instead of cream cheese.

Lets tighten our seat belts and enjoy the roller coaster to reach this delicious destination called Earthquake cake.

Preparation time:20 minutes

Baking time :40 to 45 minutes

Serves:Only 1(meeeeeeeeeeee)

Ingredients:

1. 1 cup dessicated coconut
2. 1/2 cup chopped cashewnuts
3. 1 package(200 gm)dark chocolate cake
4. 6 heaped tbsp cheese spread
5. 2 cups icing sugar
6. 2 tbsp butter
7. 1 tsp vanilla essence
8. 1/2 cup chocolate chips/shavings
9. Milk as required for packaged dark chocolate cake

RECIPE:

1. Preheat oven to 170 degree celsius.
2. Take a baking pan of 6'' by 8" .Layer it with dessicated coconut and cashewnuts followed by chocolate chips.
3. Prepare cake mix with the help of milk by following package instructions .Pour this cake mix over coconut and cashewnuts.
4. Cake mix should completely cover the base layer.
5. Take a saucepan.Melt butter,cheese spread,icing sugar,vanilla essence in it.Whisk it well till you get a uniform liquid.Pour it over cake mix.Swirl into this cake using a knife so as to get both cheesy and chocolaty layers on top.
6. Bake in preheated oven for 40 to 45 minutes.The cake is ready when it doesnt wobble iin the pan if you shake it.The toothpick test doesnt work because cake should be a bit gooey in nature.
7. Enjoy this simple cake which has blast of both chocolate and cheese at once.

1. You will also like:
   
   

   Deep Fried poached eggs|How to m ake deep fried poached eggs,Plum and apple jam|How to make jam at home|Homemade jam,Paneer Manpasand recipe|How to make paneer manpasand,
   

   
   

   Sago pudding|Sabudana kheer|How to make sabudana kheer

    

   ,Baked Kaccha kela kabab| Baked Raw Banana Cutlet|How to make kaccha kela kabab,Stuffed Dough balls|How to make stuffed dough balls

Bhapa Doi|Baked Sweet Curd

Bhapa Doi ,a refreshing summer dessert,is very much sought after in my house hold.

Consuming Bhapa Doi doesnt remain confined to my house in sunny season only.Instead it is eaten all year long.And specially on demand on festivities.

Making this Bengali dessert is so easy that even my five year old can make it.It is basically assembling of a few ingredients and putting them in oven or pressure cooker or steam boiler.
My mouth is already watering so lets stop chatting and lets start cooking.

Preparation time:5 minutes
Cooking time:30 minutes
Freezing time:6 hours
Serves:4

Ingredients:

1. 2 cups condensed milk
2. 1 cup curd/yogurt(I have used curd)
3. 1 cup toned milk
4. Handful of crushed cashewnuts and raisins
5. 4 tbsp brown sugar for garnish

RECIPE:

1. Take a microwave safe borosil or pyrex bowl.Add condensed milk,curd,toned milk and dry fruits in it.whisk it well to remove lumps.
2. Preheat oven to 170 degree celsius.Fill  a baking tray with water.Put the baking dish in middle rack.Place the bowl with all ingredients in the centre of baking tray.Water is added to the tray so as to avoid burning of milk.Bake this for 30 minutes.
3. After 30 minutes,put a toothpick in the centre of Doi.Toothpick should come out clean.Remove the bowl out of oven and let it cool for 10 minutes.
4. Now place Doi in freezer for 6 hours or overnight so as to set completely.
5. Garnish with brown sugar.Caramalize sugar with blow torch.Serve it cold and enjoy summers!

1. You will also like:
   
   

   Deep Fried poached eggs|How to m ake deep fried poached eggs,Plum and apple jam|How to make jam at home|Homemade jam,Paneer Manpasand recipe|How to make paneer manpasand,
   

   Sago pudding|Sabudana kheer|How to make sabudana kheer

   ,Baked Kaccha kela kabab| Baked Raw Banana Cutlet|How to make kaccha kela kabab,Stuffed Dough balls|How to make stuffed dough balls

Sago pudding|Sabudana kheer|How to make sabudana kheer

Sabudana kheer is one dessert which takes me back to my childhood instantly.

My mother and grandmother used to make this kheer every thursday(as they used to fast on thursdays).And me the little greedy girl,used to wait for thursday to come.

I used to attack this kheer with all my might and not even bothered to keep fasting food satvik or pure.Obviously my mom and grandmom never minded.And the result is that I am still super crazy for this kheer.

Sabudana kheer is also a great #babyfood as it is very soft on stomach and filling.

Preparation time:2 to 3 hours to  soak and store drained sago pearls
Cooking time:15 minutes
Serves:3 to 4

Ingredients:

1. 1 cup sago pearls
2. 2 cups water(for soaking sago)
3. 3 cups toned milk
4. 5 tbsp sugar
5. Pinch of saffron strands(optional)

RECIPE:

1. Soak sago pearls in water ,drain the water and keep wet pearls stored in a bowl covered with lid.
2. Take a thick bottomed pan.Add milk in it .Let the milk come to boil.Now add swollen sago pearls to the pan.Let this cook on low heat for 8 to 10 minutes.
3. Once the milk has reduced to half of its original quantity,add sugar.Let this cook on low heat for 5 minutes.Stir well.
4. At the end add saffron strands,stir once again and take it off heat.Serve hot and relish this simple dessert!

You will also like:

Deep Fried poached eggs|How to m ake deep fried poached eggs,Plum and apple jam|How to make jam at home|Homemade jam,Paneer Manpasand recipe|How to make paneer manpasand,Vanilla Cupcake| Basic Cupcake recipe| How to make Cupcake recipes,Baked Kaccha kela kabab| Baked Raw Banana Cutlet|How to make kaccha kela kabab,Stuffed Dough balls|How to make stuffed dough balls

Deep fried chocolate wontons

These crunchy chocolate filled wontons are easily the most lovable dessert recipe.

Ready in less than 20 minutes,these wontons can increase the taste quotient of any dinner table.I first had them in a local chinese restaurant.Their taste made me crave for more and that led to making these wontons at home.I am sure this fast and fuss free recipe will win your hearts too.

Preparation time:5 minutes
Cooking time:10minutes
Yields:10 wontons

Ingredients:

1. 1 cup crushed chocolate(I used Dairy milk)
2. 10 wonton wrappers(eggless)/samosa wrappers
3. Water for brushing wontons
4. Icing sugar for dusting
5. Vegetable oil for frying

RECIPE:

1. Lay out five wonton wrappers on work surface at a time.Now place 1/2 tsp of chocolate in the centre of top half of each wonton,keeping chocolate about 1/2 inch from edge.
2. Lightly brush all four edges of wrapper with water.Now lift up lower edge to touch top edge forming a triangle.Seal well removing all air from pocket.
3. Take oil in a thick bottomed pan.Heat on medium flame.Carefully place five wontons one after another in oil.Fry till they are light golden brown.Take the wontons out of oil and on kitchen paper towels.Repeat this for remaining wontons.
4. Sift icing sugar on wontons and serve with readymade chocolate syrup or with vanilla ice cream.

Check out following recipes too:

Deep Fried poached eggs|How to m ake deep fried poached eggs,Plum and apple jam|How to make jam at home|Homemade jam,Paneer Manpasand recipe|How to make paneer manpasand,Vanilla Cupcake| Basic Cupcake recipe| How to make Cupcake recipes,Baked Kaccha kela kabab| Baked Raw Banana Cutlet|How to make kaccha kela kabab,Stuffed Dough balls|How to make stuffed dough balls

Donuts|Eggless Donuts|How to make Eggless donuts

Crusty,puffy eggless donuts are great evening snacks!

My four year old loves to pick up a donut as a treat once he finishes his homework.And its divine taste is  a true reward for him.

You all can prepare them at home with this easy and addictive recipe.

Preparation time:25 minutes
Cooking time:12 minutes
Resting time:1.5 hours(for dough)
Yields:11 to 12 donuts

Ingredients:

1. 2 cups all purpose flour and additional flour for dusting while rolling
2. 3/4 cup milk
3. 1/4 cup butter
4. 1/2 cup castor sugar
5. 2 tbsp dry active yeast
6. 1 cup warm water for yeast
7. 1 tsp sugar for yeast
8. 1/2 tsp salt
9. Vegetable oil for frying

For glazing:

Chocolate buttercream frosting

1. 3 cups icing sugar
2. 1 cup butter
3. 1/2 cup cocoa powder
4. 2 tsp vanilla essence
5. 3 tbsp low fat cream
6. 3 to 4 Tbsp of lukewarm milk till you get desired flowy consistency

For decorating:

Rainbow sprinkles/cake sprinkles/coloured gems

RECIPE:

1. Add warm water and sugar to yeast and let it stand undisturbed for 10 to 15 minutes.
2. Heat milk ,castor sugar and butter in a pan till its lukewarm.
3. Take a bowl.Add flour,salt and yeast mix to it.Now slowly pour milk mix in the bowl and start whisking.
4. Beat well everytime you add milk mix.After a while you will have to use your hands to start kneading the dough.Knead the dough well for 5 minutes till it is soft.
5. Let this dough rest in a greased bowl for 1.5 hours.Cover the bowl with dry kitchen towel.
6. The dough will rise after1.5 hours.Dust some flour on kitchen counter.Start rolling the dough till you get a sheet of 1" thickness.
7. Cut this sheet with donut cutter or with two bottle caps till you get desired shape.
8. Heat vegetable oil in a thick bottomed pan on medium heat.Start frying 2 to 3 donuts at a time in the oil.Donuts should be thoroughly cooked from inside too.Once they are golden brown in colour,take them out of pan and onto the absorbent paper.Fry all donuts in the same way.
9. To make frosting,take a bowl.Beat butter and icing sugar together till mixed well.Add cocoa powder till its absorbed well.Now add vanilla essence,cream ,lukewarm milk till you get flowin g consistency.
10. Now for glazing,dip cooled donuts in frosting and place them on wire rack for drying.Simultaneously spraed rainbow sprinkles on wet donuts so that they stick well.
11. Serve the donuts hot.You can store unglazed donuts in fridge for 2 to 3 days.

Check out following recipes too:

Deep Fried poached eggs|How to m ake deep fried poached eggs,Plum and apple jam|How to make jam at home|Homemade jam,Paneer Manpasand recipe|How to make paneer manpasand,Vanilla Cupcake| Basic Cupcake recipe| How to make Cupcake recipes,Baked Kaccha kela kabab| Baked Raw Banana Cutlet|How to make kaccha kela kabab

Basic fondant cake

I am a home baker.I love making both sponge cakes and  fondant cakes. This basic fondant cake is being put on my blog because it was demanded by some foodies. Enjoy my basic fondant cake !!!!All working women and teenagers,this cake is not 100% fuss free but it is a hit in parties and super yummy....so try it for sure.))))))

Preparation time:no specific preparation time as it all depends on things available with you and your skills of fondant moulding.


You will need:

1. One medium size rolling pin
2. Brush(for dusting off cornflour)
3. Small brush(for applying fondant glue)
4. Home made fondant glue(a small ball of fondant in warm water,let it melt and mix and cool down)
5. Pizza cutter
6. Fondant of colour of your choice(store bought)
7. One blunt knife
8. One sharp knife

Ingredients:

1. Cake (in this case I have taken two 10" eggless vanilla sponge cakes)  
2. Icing(i have taken buttercream icing)
3. Cornflour(for dusting)
4. 1 tsp butter

PROCEDURE:

1. Take both the cakes and prepare them by removing a small part of  the upper dome of cake.You will get a flat surface.
2. Start applying icing on one cake with the help of blunt knife.You can put as much icing as you want.
3. After the first cake is covered with icing,place the second cake on it .Cover this cake with icing too.
4. Now add icing on all exposed surfaces of cakes.Make the icing as smooth as possible as you dont want an uneven fondant surface.
5. Now chill the cake for half an hour in fridge.
6. Start kneading the fondant by applying little butter on your hands.If your fondant has hardened then put it in a bowl in a microwave for 10 to 30 sec.Keep an eye on fondant otherwise it might burn in microwave.
7. Fondant should be well kneaded before rolling.
8. Spread cornflour on your kitchen platform and start rolling the fondant with rolling pin.
9. Fondant should be around double the diameter as compared to your cake and should be around 15"thick after rolling.Brush off all the cornflour from fondant before placing it on cake.
10. Either lift the entire fondant or roll the fondant on rolling pin and place it over the cake.
11. You need to smooth out the top of cake .Donot press very hard.Fondant should not be uneven in any area.If you see folds repeat step8.
12. Once all sides are covered with fondant smoothly,remove the excess from bottom edge  of cake with pizza cutter.
13. Cake is ready for decoration.It is all up to you.I created this cake for my hubby as valentines day is approaching.So I kept it simple with stars and cake sprinkles.
14. Cookie cutters work awesome for fondant!They come in all shapes and sizes.So buy some nice metal cookie cutters and stick the decorations on cake with homemade fondant glue.Have fun decorating your own cake.

Cake recipe:

http://veggiebusonsimpleroute.blogspot.com/2015/02/eggless-vanilla-sponge-cakehow-to-make.html

Buttercream icing recipe:

http://veggiebusonsimpleroute.blogspot.com/2014/12/vanilla-cupcake-basic-cupcake-recipe.html

Eggless Vanilla Sponge Cake|How to make basic eggless sponge cake

My blog is going to be three month old on 9th feb 2015.So I thought of some early celebration by making something sweet.

What better than a classic Vanilla Sponge Cake. Ohhh yes....this is eggless, quick to make and as always fuss free.

This Cake is often used as base for pasteries. Just stick to the recipe and you will get a soft airy sponge cake. The amount of sugar mentioned in recipe is as per pastry base, if this cake is to be eaten on its own then sugar can be increased.

Preparation Time: 10 minutes
Cooking Time (baking ) : 35 minutes

Ingredients:

1. 1 1/2 cup all purpose flour
2. 1 cup curd (beaten)
3. 2 tsp baking powder
4. 1 tsp baking soda
5. 4 tbsp melted butter
6. 10 tbsp milk or till you get dropping consistency of batter
7. 1/2 cup castor sugar
8. 1 tsp Vanilla essence
9. plain all purpose flour for dusting
10. melted butter for greasing

RECIPE:

1. Take a bowl and add curd, baking powder and baking soda in it. Mix them and let the mix stand for 5 to 8 minutes undisturbed . This mix will swell and show bubbles.
2. Take  another  bowl and sieve flour in it.Keep aside.
3. Add butter, castor sugar , vanilla essence and milk in third bowl.
4. Add curd mix to this bowl .Now add  seived flour to this mix . Start mixing. Donot whisk. Just fold the mixture gently. We dont want to loose air bubbles. The ready batter should be of dropping consistency.
5. Take a 7"cake tin. Grease it with butter and sift flour over it. Pour the batter in this tin.
6. Place the tin in a preheated oven(180 degree celsius) for 35 minutes.
7. Cake is ready when a toothpick is poked and it comes out clean. Also the cake leaves the sides of tin.
8. Remove the tin from oven and let it cool on a wire rack.
9. Once it cools, invert the tin and give it a sharp tap. Cake comes out easily. Serve as it is or with chocolate syrup. Enjoy!

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