1/2 cup
Butter 1/2 cup Baking powder 1 tsp Baking soda 1/2 tsp Vinegar 1 tsp Vanilla Essence 1 tsp Low fat milk 1/2 cup For Frosting Butter 1/2 cup White chocolate 1 cup Icing Sugar 1 & 1/2 cup Milk 1/3 cup Rose essence 1 tsp How to make? Preheat oven to 350 F (180 C) In a bowl, beat butter and condensed milk together for minute. Make sure, butter should be at room temperature. Add sugar in the mixture. Add vanilla extract, vinegar and mix it well. Add little milk at a time, beat it well. Then add rest of the milk and again blend. Milk should be at room temperature. Sift all the dry ingredients i.e flour, baking powder and baking soda. Now Add flour slowly at a time and blend well till lump free consistency. Grease baking pan with little butter. Pour the mixture into pan and spread it evenly. Bake for 30-35 minutes until inserted toothpick comes out clean. Mine took 35 minutes exactly. Let it sit for 4 minutes and gently invert on a wired rack and let it cool down See how pretty the texture is Cake is ready to serve !! White Chocolate Frosting Melt butter in a pan. Add white chocolates and combine well. Add icing sugar, milk and rose essence. Stir well for a minute till it reaches smooth creamy consistency. White chocolate frosting is ready. Trim the cake by sides using knife. Apply the frosting on the cake with knife or spatula. Spread it evenly and let it dry for some time. Sprinkle cocoa powder over the top and decorate with sprinkles.
With a perfectly light and tender cake crumb, this delicious made from scratch chocolatecake is finished with a scrumptious vanilla cream cheese frosting
In a separate large bowl, whisk the egg whites until frothy. Vanilla Chiffon Cakewith Nutella® Buttercream Frosting and Mint Chocolate GanacheIngredients Required
In another small bowl, mix the vanilla into the milk and set this aside as well. Pour ganache over the top of the cake and, with a cake spatula, smooth the top of the cake and allow ganache to spill over the sides
It is just a simple, elegant, one layer cakewith rich butter and whitechocolate icing. I topped mine with a few decorations but that was more to jazz it up a little to look more like a special birthday cake – they are certainly not necessary and the cake wouldn’t be left lacking if you decided to omit them
* First time I just added the dark brown sugar crystals directly in to the whipped butter cream (Stepwise Pic) and cream looked bit grainy so you can just melt the dark brown sugar along with butter scotch chips, that's what I did next time for the cupcakes
Add tofu, milk, hot coffee, oil and vanilla extract and mix thoroughly using wooden spatula. Grease your baking tin with butter and lightly dust with flour
Add the vanilla and the half of the vanilla bean (this was my first time using a vanilla bean and i realised that there are small black stuff in the cake batter
Frost cake top and sides and decorate with sprinkles. Make the cake. Fit parchment paper into the bottom of the pan, butter the parchment and pan sides and dust with flour
Make a well in the center of the bowl, pour in milk, melted butter and vanilla in it. As soon as i saw this, i ran into my kitchen and made this cake to celebrate this special moment
Basic VanillaCakewith Eggs. So i have started baking those cakes and will share it with you soon. Butter or oil a pan and dust it with flour and set aside
Beat in the cooled melted whitechocolate and the vanilla extract. Now beat in the sour cream, the eggs and the vanilla extract, a balloon whisk will do this best
For whiteFrosting. Then add vanilla essence to it and beat for two more mins. Apply this cream on cake completely and then decorate with cherries and chopped dark chocolates
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