Microwave Cake!

50 gms butter
2 eggs
1 pkt baking pwd
1 1/4 th cup all purpose flour
1 cup of sugar
2 tbp of coco pwd
1 tbp of Rum essence (Optional)
1/4 th cup of hot milk

Method:

•  Add butter n sugar and mix it properly. Now add 2 eggs and beat in high speed.
• Add all purpose flour, baking pwd n coco pwd using a net (put it in a net n stir it. This is done to avoid lumps.)
• Add rum essence and beat it in high speed for 1 min.
• Now add hot milk and beat it once again.
• Grease a microwave safe bowl and put this batter and microwave it for 5mts in High.

Remove it and check it in the middle if the knife comes out clean its done. Run a knife along the sides n transfer it to a greased plate by inverting it. Do it in less than 5 mts after u remove it form the microwave.

Buttercream icing!

1 cup (250gms) unsalted butter, softened to room temperature
6 cups confectioners sugar (Pwd)
1/2 cup milk
2 teaspoons vanilla extract
Food coloring (optional)


Method:

• In the bowl add butter, 4 cups of sugar, milk, and vanilla.
• Set timer to 5 minutes. Using electric mixer, whip it on medium speed beat until smooth and creamy.
• Add remaining sugar 1 cup at a time and beat well after adding each cup. Set timer to 2 minutes before each addition. Add more sugar for thicker consistency.
• Add a few drops of food coloring to get desired color and beat until color is mixed in. With rubber spatula, fold icing over a few times to make sure the color is mixed in thoroughly.

Tip:

• Place in an airtight container at room temperature or in a refrigerator for up to 3 days.

Fresh cream icing!

250 ml of Whipping cream refrigerated

50 gms of Pwd sugar (optional)

Whisk

Some ice cubes

Method:

• Pour the Cream into the smaller bowl and add sugar. Place it into the bigger bowl and fill it with ice cubes.
• Whisk whisk whisk... to incorporate air into it.
• Whisk till you see soft peaks on the cream and your whipped cream is ready to be used.

Tips:

• It is easier to whip cream at cold temperatures.
• I don't add pwd sugar generally.You can also add few drops of color if you wish to it in the beginning.
• If you have an hand-held electric whisk it is always better. Else you will have a very good exercise for your arms ;-)

Chocolate icing!

250gms Cooking chocolate bar

50-100ml Milk

Using Microwave:

• Cut the bar in cubes and microwave it in low heat for 30 secs. Remove it and mix it and again heat it for 30 secs. Continue doing it till the chocolate melts.
• After all the chocolate melts keep adding 1 tbp of milk at a time and mix it. Check the consistency how you want it to be. Don't make it too thin.

Tips:

• If you heat the chocolate continuously for more than 1 min it will burn. So be patient when you are doing it.
• If you add the whole milk at once it will break or separate.
• Once you start to add the milk please don't over mix it. The more you mix after adding milk the more it tends to separate.

Using regular stove:

• Take a large cooking pot and fill it half with water. Take another small vessel which fits into this. Here you are creating a double boil method.
• Add the chocolate cubes to this small vessel and keep string it continuously till the choco melts.
• Now add milk 1 tbp at a time and mix it gently. Once the desired consistency is reached stop adding milk.

Tips:

• If you add the whole milk at once it will break or separate. 
• Once you start to add the milk please don't over mix it. The more you mix after adding milk the more it tends to separate.

I prefer to use regular stove rather than microwave.

Egg less Microwave cake!

1 cup Sugar     
1 cup Whole Milk  

1 n 1/2 cups All purpose flour (Maida)   

3 tbp Coco Pwd                      

1/2 tsp Backing powder              

1/4 tsp Baking soda          

1/2 tsp Vanilla essence                

3 tbsp (optional) Sunflower oil                      

1 tbsp Lemon juice                       

Method:

• Add sugar and milk and whisk until the sugar is dissolved well in milk.
• Add all purpose flour, baking pwd, baking soda n coco pwd using a net (put it in a net n stir it. This is done to avoid lumps.)
• Mix milk and all the dry ingredients together to form a batter.
• Add vanilla essence n oil and mix well.
• Add lemon juice at the end and mix it quickly.
• Grease a microwave safe bowl and transfer this batter and microwave it for 5mts in High.

Remove it n check it in the middle if the knife comes out clean its done. Run a knife along the sides n transfer it to a greased plate by inverting it. Do it in less than 5 mts after u remove it form the microwave.


Tip:

• You can also replace oil with 100 gms of unsalted n melted butter.
• Adding lemon juice will react with the baking pwd n baking soda and create bubbles.
• Make sure in your microwave safe bowl there is enough place for the batter to become double. Don't fill more than half.
• Once you transfer in to the microwave safe bowl give it a tap twice so that there are no air bubbles in between.