The PARTAAAYYYYY!!!!!

Hey guys!

The party was great!! My mom was in tears at the sight of all her good friends who had joined in for her surprise party! Everyone, including my mom, was stunned at the beautiful layers of the cake. And not only that, it also tasted great!

Here are a few pics of the cake :

Thanks for seeing!

Rainbow Regards,


Shreya xx

My Favourite Eggless Chocolate Sponge

Hey guys!

Today's recipe is gonna be an eggless chocolate cake that will LITERALLY melt in your mouth! The tofu has an amazing effect on this cake! Let's see what we need.

Ingredients :

2 Cups All Purpose Flour

1 Teaspoon Salt

1 Teaspoon Baking Powder

2 Teaspoons Baking Soda

3/4 Cup Unsweetened Cocoa Powder

2 Cups Granulated Sugar 

1 Cup Vegetable Oil 

1 Cup Hot Coffee (I Mixed 1.25 Teaspoons Of Instant 

Coffee Powder With 1 Cup Of Hot Water)

1 Cup Milk 

1/2 Cup Silken Tofu Pureed 

1 Teaspoon Vanilla Extract

Method :

1. Preheat the oven to 325F (160C) for 15 minutes.
2. Grease and flour (I used cocoa powder to flour the base of the pan because it’s a chocolate cake) two 9-inch cake pans.
3. Sift together the flour, salt, baking powder, baking soda, cocoa and sugar into a large mixing bowl.
4. Make a well. Add the canola oil. Then the hot coffee decoction
5. Add milk.
6. Add the pureed tofu. (Remove the silken tofu from the packet using a spoon add it to the blender and puree it to a creamy mixture)
7. And a couple of drops of vanilla essence.
8. With an electric mixer, beat at medium speed for 2-3 minutes.
9. Pour the batter evenly into both 9-inch cake pans. (or fill 6 muffin cups halfway with batter and divide the remaining batter between both 8-inch pans).
10. Bake for 25 to 30 minutes, until a wooden tooth pick inserted into the center of the cake comes out clean. (Check the cupcakes after 15 minutes). I placed 1 pan in the middle shelf and the another in the bottom shelf and set the timer for 25 minutes and switched the pans around 12 minutes. Switching the pan means moving the pan from the middle shelf to the bottom and the bottom shelf pan to the top. This is done to ensure even baking of both the cakes. One of my make was done exactly at 25 minutes and the other one took 30 minutes.
11. Let the cakes cool completely before removing them from the pans. The time mentioned in the original recipe was 15 minutes and so I tried to transfer the cake to a wire rack after 20 minutes and it was little messy. So I left the other cake in the pan itself for quite some time. Maybe after an hour I touched the bottom of that pan and found that it had cooled completely and so transferred it to the wire rack.
12. Let the cakes cool completely before removing them from the pans. The time mentioned in the original recipe was 15 minutes and so I tried to transfer the cake to a wire rack after 20 minutes and it was little messy. So I left the other cake in the pan itself for quite some time. Maybe after an hour I touched the bottom of that pan and found that it had cooled completely and so transferred it to the wire rack.

Here's how my cake looked like :

Hope you like it and try it out!

Hakuna Matata!

Shreya xx

Rainbow Cake

Hey guys!

Am back! Today's recipe will be about : A rainbow cake! I made this for my mom's birthday as a surprise, and I hope she likes it! The party's on Sunday, so I made it today (Friday). 

Ingredients:

2 boxes WHITE  cake mix (I used Betty Crocker Supermoist)

6 different colours of food colouring (I used blue, yellow, green, pink, purple, orange and red.)

450g cream cheese

Half-a-stick unsalted butter

2 1/2 cups of icing/confectioner's sugar

1 teaspoon vanilla extract

Method:

1. Take one box of your cake mix and prepare it according to the instructions given on the box. Separate it equally into 3 bowls i.e. there should be 3 bowls with equal amounts of cake mix. 

2. Put purple food colour into one bowl and mix it, and do the same for the colours pink and green.

3. Bake the cakes 1/3 of the given time i.e. if your cake mix mentions 30 minutes, bake it for only 10 minutes.

4. Repeat these steps for the other cake mix and create colours yellow, orange and red.

5. Take your butter at room temperature and put it in a large bowl. Take your cream cheese, vanilla extract and sugar into the butter and beat together with an electric mixer for 2 minutes. You may wish to put a different colour into your icing to make it colourful (I used the blue.)

6. Once all the cakes are cool, stack them up using the cream cheese frosting WITHOUT LEVELING IT or else you will not have any cake left because the cakes are really thin. 

7. Freeze it until you want to use it.

8. TA-DA! Your fab cake is ready!

(Make it the at least 2 days in advance.)

Here is the picture:

I know it is kinda shaky, but yea, this was how the final piece looked like.

Hope you guys try it!

Shreya xx

Me!

Hello everyone!

I am Shreya, and I love cooking! In my spare time, I love to find out new dishes and try them too! 

In my blog, I will be posting different recipes that I have found and tried. If I haven't tried it, I wouldn't put that recipe up! 

One more thing : FEEL FREE TO POST A RECIPE IN THE COMMENT BOX! YOU NEVER KNOW, IT WILL BE THERE NEXT!

You can reach me on cookbookofathirteenyearold@gmail.com, or simply leave a comment for me to see!

Thanks!

Recipe Wishes,

Shreya