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FABulous

recipes collab

Over 250 talented bakers join hands to curate 450+ tried and tested recipes, to create a trusted keepsake for all foodies.

Abha Bajaj

The Sugar Petal New Delhi India

I have done engineering but am passionate about cake Art. I have taken work from home option , so I can focus on my passion as wel Read more

I have done engineering but am passionate about cake Art. I have taken work from home option , so I can focus on my passion as well. Read less

Cakes
  • Serves: 8-10
  • Prep time: 20 minutes
  • Baking time ,Temp: 180°C for 20-25 mins

1:

  • All Purpose flour160 gms
  • Powdered Sugar125 gms
  • Milk 100ml
  • Curd 80 gms
  • Baking Powder¾ tsp
  • Butter80 gms
  • Fab Premium Oil Soluble English Toffee Flavour½ tsp
  • Cocoa Powder1 tbsp

2: For Caramel Sauce

  • Castor Sugar100 gms
  • Amul cream100 gms
  • Salt pinch
  • Butter (Salted)1 tbsp

1:

  • Prepare 8 inch square tin with overhanging parchment paper Beat curd with electric beater in a mixing bowl.
  • Add butter (room temp), powdered sugar and essence/flavour and beat well.
  • Add Cocoa powder and beat little more Add Milk and Keep beating Sieve All-purpose flour and baking soda and mix well in wet ingredients using spatula and keep the mixture aside Prepare caramel sauce by heating sugar (on low to medium flame) till honey color and add cream, salt and butter into it and stir well.
  • Let it cool down for 2-3 mins Mix half of caramel mixture in brownie batter and fill the remaining caramel sauce in piping bag Pour the batter in tin / pan and pour remaining caramel sauce on top of it and spread it well Bake the brownies at 180 °C for 20-25 mins, until caramel on top is shiny.

Abha Bajaj

The Sugar Petal New Delhi India

I have done engineering but am passionate about cake Art. I have taken work from home option , so I can focus on my passion as wel Read more

I have done engineering but am passionate about cake Art. I have taken work from home option , so I can focus on my passion as well. Read less

Cakes
  • Serves: 8-10
  • Prep time: 20 minutes
  • Baking time ,Temp: 180°C for 20-25 mins

1:

  • All Purpose flour160 gms
  • Powdered Sugar125 gms
  • Milk 100ml
  • Curd 80 gms
  • Baking Powder¾ tsp
  • Butter80 gms
  • Fab Premium Oil Soluble English Toffee Flavour½ tsp
  • Cocoa Powder1 tbsp

2: For Caramel Sauce

  • Castor Sugar100 gms
  • Amul cream100 gms
  • Salt pinch
  • Butter (Salted)1 tbsp

1:

  • Prepare 8 inch square tin with overhanging parchment paper Beat curd with electric beater in a mixing bowl.
  • Add butter (room temp), powdered sugar and essence/flavour and beat well.
  • Add Cocoa powder and beat little more Add Milk and Keep beating Sieve All-purpose flour and baking soda and mix well in wet ingredients using spatula and keep the mixture aside Prepare caramel sauce by heating sugar (on low to medium flame) till honey color and add cream, salt and butter into it and stir well.
  • Let it cool down for 2-3 mins Mix half of caramel mixture in brownie batter and fill the remaining caramel sauce in piping bag Pour the batter in tin / pan and pour remaining caramel sauce on top of it and spread it well Bake the brownies at 180 °C for 20-25 mins, until caramel on top is shiny.

Ashwini Naik

Aarya’s Kitchen & Beyond Baking Mumbai India

Hello! This is Ashwini Naik, by profession was earlier working as a Sales Manager in Insurance and Financial Industry... The passi Read more

Hello! This is Ashwini Naik, by profession was earlier working as a Sales Manager in Insurance and Financial Industry... The passion for Baking and culinary has turned into profession and since last 6 years working as a full time Home baker and conduct workshops across the country in the field of Baking under brand name of "Aarya's Kitchen". Also recently have come up with the new brand in the kitty by the name of "Beyond Baking" Which is in it's infant stage. Being a facilitator for around 6 years I love to share my knowledge and spread happiness ... Have trained more than 1000+ students so far and still counting. Fab flavours are my all time favourites bez it gives a special touch to my bakes...excited to be a part of recipe collaboration with fab products Thank U so much hema nd gurnish sir for the appreciation and opportunity * honoured to be one of the finalists in ICA 2019 Cream Cake Awards category.Read less

Cakes
  • Serves: 6-8
  • Prep time: 25 min
  • Baking time ,Temp: 180°C for about 30 min

1:

  • All purpose flour1 cup
  • Butter3 Tbsp
  • Milk powder1 Tbsp
  • Condensed Milk200 mg
  • Baking powder1/2 Tsp
  • Milk 100 ml
  • Mava 50 gm
  • Fab Premium Oil Soluble Mawa flavour1/2 tsp
  • Pistachios -

1:

  • Take all dry ingredients all purpose flour, baking powder,milk powder sieve it and keep it aside In another bowl put butter ,condensed milk ,mava,FAB mawa flavour ,mix well Now add dry ingredients to the wet ingredients mix well and add Milk to make a ribbon flow consistency add pistachios.
  • Pour the batter in lined tin and bake it at 180°C for about 30 min or until toothpick comes out clean Note : this cake is less sweet cake ...so if u want u can add 2 tbsp powdered sugar for the sweetness Enjoy the yummy spongy and light fluffy cake with tea or coffee...Happy baking .

Ashwini Naik

Aarya’s Kitchen & Beyond Baking Mumbai India

Hello! This is Ashwini Naik, by profession was earlier working as a Sales Manager in Insurance and Financial Industry... The passi Read more

Hello! This is Ashwini Naik, by profession was earlier working as a Sales Manager in Insurance and Financial Industry... The passion for Baking and culinary has turned into profession and since last 6 years working as a full time Home baker and conduct workshops across the country in the field of Baking under brand name of "Aarya's Kitchen". Also recently have come up with the new brand in the kitty by the name of "Beyond Baking" Which is in it's infant stage. Being a facilitator for around 6 years I love to share my knowledge and spread happiness ... Have trained more than 1000+ students so far and still counting. Fab flavours are my all time favourites bez it gives a special touch to my bakes...excited to be a part of recipe collaboration with fab products Thank U so much hema nd gurnish sir for the appreciation and opportunity * honoured to be one of the finalists in ICA 2019 Cream Cake Awards category.Read less

Cakes
  • Serves: 6-8
  • Prep time: 25 min
  • Baking time ,Temp: 180°C for about 30 min

1:

  • All purpose flour1 cup
  • Butter3 Tbsp
  • Milk powder1 Tbsp
  • Condensed Milk200 mg
  • Baking powder1/2 Tsp
  • Milk 100 ml
  • Mava 50 gm
  • Fab Premium Oil Soluble Mawa flavour1/2 tsp
  • Pistachios -

1:

  • Take all dry ingredients all purpose flour, baking powder,milk powder sieve it and keep it aside In another bowl put butter ,condensed milk ,mava,FAB mawa flavour ,mix well Now add dry ingredients to the wet ingredients mix well and add Milk to make a ribbon flow consistency add pistachios.
  • Pour the batter in lined tin and bake it at 180°C for about 30 min or until toothpick comes out clean Note : this cake is less sweet cake ...so if u want u can add 2 tbsp powdered sugar for the sweetness Enjoy the yummy spongy and light fluffy cake with tea or coffee...Happy baking .

Ashwini Patil

California UNITED STATES OF AMERICA

I am a dentist by profession and did MS in healthcare administration. Cooking is my hobby. On my cooking journey I have learned a Read more

I am a dentist by profession and did MS in healthcare administration. Cooking is my hobby. On my cooking journey I have learned a lot of traditional cooking from my mom. I am a hobby baker. I started baking when I came to the US. I believe, cooking and baking is a never ending journey. Everyday I learn something new from various blogs, YouTube, facebook groups.Read less

Cakes
  • Serves: 6-8
  • Prep time: 40 min
  • Baking time ,Temp: 490 °F/250°C for 10 minutes only
  • Finishing Time: Refrigerate for 2-3 hours

1: For the roll

  • egg yolks3
  • sugar20 gm
  • vegetable oil15 ml
  • milk10 ml
  • Fab Premium Oil Soluble Fresh Passion Fruit Flavour1/4 teaspoon
  • All purpose flour35 gms
  • egg whites3
  • Sugar30g

2: Whipped Cream filling

  • Sugar15g
  • whipping cream150ml
  • Fab Premium Oil Soluble Alphonso Mango Flavour1/4 teaspoon

1:

  • All the ingredients should be at room temperature.
  • Preheat oven at 390°F/ 200°C. Whisk egg yolks and sugar together till sugar Add in the oil and milk till the mixture becomes homogenized.
  • Add in the passion fruit flavor and mix well.
  • Sift in the flour and whisk briefly until just mixed in, do not over-mix.
  • In a separate bowl, whisk the egg whites and sugar with an electric beater.
  • Whisk until stiff, glossy peaks form.
  • Add in half of the egg yolk mixture to the egg whites and whisk with the balloon mixer ( by hand).
  • Fold in remaining mixture in the similar fashion until the whole mixture is one even color.
  • Pour batter into a 12" x 8" pan lined with parchment paper.
  • Drop this pan on the table 2-3 times to release all the air bubbles. Bake at 490 °F/250°C for 10 minutes only.
  • Do not over-bake. Remove the pan and drop it 2-3 times to avoid further shrinkage.
  • Flip the pan on a parchment paper and peel off the attached parchment paper on the cake.
  • Let it cool.
  • Whip cream and sugar until soft peaks form.
  • Add in mango flavour and yellow food color.
  • Spread an even layer of whipped cream on the sheet cake.
  • Slowly roll the cake using the parchment paper.
  • Make sure the roll is tight.
  • Refrigerate it for 2-3 hours.
  • Trim the edges with the help of a serrated knife.
  • The basic recipe is adapted from Isamuel.
  • I tweaked it according to my taste.

Ashwini Patil

California UNITED STATES OF AMERICA

I am a dentist by profession and did MS in healthcare administration. Cooking is my hobby. On my cooking journey I have learned a Read more

I am a dentist by profession and did MS in healthcare administration. Cooking is my hobby. On my cooking journey I have learned a lot of traditional cooking from my mom. I am a hobby baker. I started baking when I came to the US. I believe, cooking and baking is a never ending journey. Everyday I learn something new from various blogs, YouTube, facebook groups.Read less

Cakes
  • Serves: 6-8
  • Prep time: 40 min
  • Baking time ,Temp: 490 °F/250°C for 10 minutes only
  • Finishing Time: Refrigerate for 2-3 hours

1: For the roll

  • egg yolks3
  • sugar20 gm
  • vegetable oil15 ml
  • milk10 ml
  • Fab Premium Oil Soluble Fresh Passion Fruit Flavour1/4 teaspoon
  • All purpose flour35 gms
  • egg whites3
  • Sugar30g

2: Whipped Cream filling

  • Sugar15g
  • whipping cream150ml
  • Fab Premium Oil Soluble Alphonso Mango Flavour1/4 teaspoon

1:

  • All the ingredients should be at room temperature.
  • Preheat oven at 390°F/ 200°C. Whisk egg yolks and sugar together till sugar Add in the oil and milk till the mixture becomes homogenized.
  • Add in the passion fruit flavor and mix well.
  • Sift in the flour and whisk briefly until just mixed in, do not over-mix.
  • In a separate bowl, whisk the egg whites and sugar with an electric beater.
  • Whisk until stiff, glossy peaks form.
  • Add in half of the egg yolk mixture to the egg whites and whisk with the balloon mixer ( by hand).
  • Fold in remaining mixture in the similar fashion until the whole mixture is one even color.
  • Pour batter into a 12" x 8" pan lined with parchment paper.
  • Drop this pan on the table 2-3 times to release all the air bubbles. Bake at 490 °F/250°C for 10 minutes only.
  • Do not over-bake. Remove the pan and drop it 2-3 times to avoid further shrinkage.
  • Flip the pan on a parchment paper and peel off the attached parchment paper on the cake.
  • Let it cool.
  • Whip cream and sugar until soft peaks form.
  • Add in mango flavour and yellow food color.
  • Spread an even layer of whipped cream on the sheet cake.
  • Slowly roll the cake using the parchment paper.
  • Make sure the roll is tight.
  • Refrigerate it for 2-3 hours.
  • Trim the edges with the help of a serrated knife.
  • The basic recipe is adapted from Isamuel.
  • I tweaked it according to my taste.

Avneet Kaur Anand

Sweets Sins By Avneet Anand NEW DELHI INDIA

I am a delhite by birth and a baker by heart, soul and choice. my love to experiment and create- be it with flavours or with desig Read more

I am a delhite by birth and a baker by heart, soul and choice. my love to experiment and create- be it with flavours or with designs or variety of colors has marked the beginning of my journey as a homebaker. my designer cookies and tea cakes are a treat to both eyes and taste buds. my solo venture Sweet Sins By Avneet Anand will give you the delicious baking experiments of tea cakes, cookies, chocolates, tarts and more...Read less

Cakes
  • Serves: 6-8
  • Prep time: 20-25 min
  • Baking time ,Temp: 180°C for 40- 45 min

1:

  • Maida¾ cup ( you can take ½ cup whole wheat and ¼ cup maida too)
  • Semolina¼ cup
  • Castor sugar¾ cup
  • Baking powder½ tsp
  • Baking soda¼ tsp
  • Cardamom powder½ tsp
  • Mawa ½ cup + 1/8 cup ( grated )
  • Butter½ cup unsalted
  • Amul cream2 tbsp
  • Full fat milk¼ cup
  • Curd1/8 cup
  • Fab Premium Oil Soluble Mawa flavourfew drops
  • Fab Premium Oil Soluble Cardamom Kochi flavourfew drops
  • Pistachios, cashews & almonds¼ cup grated

1:

  • In a large bowl mix sugar & butter, beat until light & fluffy.
  • Add cardamom powder.
  • Sieve two – three times semolina, maida, baking powder and baking soda.
  • Keep aside.
  • Add grated mawa to the butter & sugar mix.
  • Give a nice whisk, add curd , milk, Fab mawa essence/flavour, fab pistachio essence/flavour and cream.
  • Mix well.
  • Add flour mixture a little at a time.
  • Mix well.
  • Pour into greased and dusted loaf of round pan.
  • Sprinkle dry fruits on the top.
  • Tap properly.
  • Bake in preheated oven at 180°C for 40- 45 minutes.
  • Demould when cooled down, slice & serve.
  • If you want to make egg version remove curd and cream, add 1 egg and beat with sugar and butter after fluffing.

Avneet Kaur Anand

Sweets Sins By Avneet Anand NEW DELHI INDIA

I am a delhite by birth and a baker by heart, soul and choice. my love to experiment and create- be it with flavours or with desig Read more

I am a delhite by birth and a baker by heart, soul and choice. my love to experiment and create- be it with flavours or with designs or variety of colors has marked the beginning of my journey as a homebaker. my designer cookies and tea cakes are a treat to both eyes and taste buds. my solo venture Sweet Sins By Avneet Anand will give you the delicious baking experiments of tea cakes, cookies, chocolates, tarts and more...Read less

Cakes
  • Serves: 6-8
  • Prep time: 20-25 min
  • Baking time ,Temp: 180°C for 40- 45 min

1:

  • Maida¾ cup ( you can take ½ cup whole wheat and ¼ cup maida too)
  • Semolina¼ cup
  • Castor sugar¾ cup
  • Baking powder½ tsp
  • Baking soda¼ tsp
  • Cardamom powder½ tsp
  • Mawa ½ cup + 1/8 cup ( grated )
  • Butter½ cup unsalted
  • Amul cream2 tbsp
  • Full fat milk¼ cup
  • Curd1/8 cup
  • Fab Premium Oil Soluble Mawa flavourfew drops
  • Fab Premium Oil Soluble Cardamom Kochi flavourfew drops
  • Pistachios, cashews & almonds¼ cup grated

1:

  • In a large bowl mix sugar & butter, beat until light & fluffy.
  • Add cardamom powder.
  • Sieve two – three times semolina, maida, baking powder and baking soda.
  • Keep aside.
  • Add grated mawa to the butter & sugar mix.
  • Give a nice whisk, add curd , milk, Fab mawa essence/flavour, fab pistachio essence/flavour and cream.
  • Mix well.
  • Add flour mixture a little at a time.
  • Mix well.
  • Pour into greased and dusted loaf of round pan.
  • Sprinkle dry fruits on the top.
  • Tap properly.
  • Bake in preheated oven at 180°C for 40- 45 minutes.
  • Demould when cooled down, slice & serve.
  • If you want to make egg version remove curd and cream, add 1 egg and beat with sugar and butter after fluffing.

Bharath Kumar

www.wheatalicious.in BANGALORE INDIA

Baking cakes and cookies is a passion of mine that started when I was 11 years old. First thing that comes to my mind when I thin Read more

Baking cakes and cookies is a passion of mine that started when I was 11 years old. First thing that comes to my mind when I think of baking is Christmas festival during my school days ie 7th ,8th , 9th standard I used to try baking cakes and cookies. After which it was college n job. I restarted baking after I had a slice of healthy wheat flour ,jaggery sponge cake by my relative which was soft and tasty. This motivated me to try the recipe and first shot it turned out soft and tasty. I thought let me continue my passion for baking and I started regularly baking very often few recipes with only wheat flour initially it was difficult to understand the science behind baking. Started reading up on baking , the science behind it, tips and tricks and kept practicing it. I started sharing the pictures of my bakes in baking group and slowly some of them started asking for recipes which motivated me to post simple recipes and put some more time and effort into styling my bakes and photograph them. There is nothing more satisfying than creating delicious, healthy homemade goodies , you know exactly what went into it., a big thanks to fab flavours and fragrances for encouraging home bakers to bake and post healthy bakes with new awesome flavours in this platform ,develop great recipes , share secrets of successful baking. I am certainly not an expert, completely self taught. Once again thankyou very much FAB FLAVOURS & FRAGRANCES PVT LTD , HEMA CHHABRAJI n GURNISH SINGH CHHABRA JI for giving us a great platform to explore the exotic/fantastic flavours of Fab essences in our bakes.Read less

Cakes
  • Serves: 10-12
  • Prep time: 30-35 min
  • Baking time ,Temp: 150°C For 40-45 min

1:

  • Wheat flour175gms
  • Corn flour1tbsp
  • Ground almond70gms
  • Baking powder2tsp
  • Baking soda¼ tsp
  • Sugar 175gms
  • Pinch of salt-
  • Butter softened175gms
  • Curd 190ml
  • Red plums quartered/sliced and stoned3nos
  • Fab Premium Oil Soluble Rum Plum Cake Flavour7 to 8 drops
  • Fab Premium Oil Soluble Roasted Sweet Almond¼ tsp
  • Demerara sugar2tbsp
  • Chopped/flaked almonds3 tbsp

1:

  • Preheat the oven to 150°C.
  • Grease ,line, flour 9” X 12” Rectangular cake tin.
  • Sift the flour + corn flour + baking powder +baking soda + salt 3 to 4 times from a little height.
  • In a mixing bowl add butter + sugar and beat for a few minutes , now add curd + essences/flavours and mix until mixture is smooth.
  • Now add the dry ingredients to wet ingredients in 2 or 3 batches and just mix with balloon whisk along with ground almonds.
  • Don't over mix.
  • Spoon the mixture into prepared tin and smooth the surface with a palette knife.
  • Arrange the sliced plums, skin side down, over the mixture , without pressing them in, then scatter over the flaked/chopped almonds and demerara sugar.
  • Bake in preheated oven for 40 to 45 minutes/until risen and golden brown.
  • Kindly adjust the temperature/timer settings as per your oven since oven to oven the settings are different.
  • Cut into squares and serve warm with cream or yogurt.
  • Or cool completely and serve with hot cup of coffee/tea.

Bharath Kumar

www.wheatalicious.in BANGALORE INDIA

Baking cakes and cookies is a passion of mine that started when I was 11 years old. First thing that comes to my mind when I thin Read more

Baking cakes and cookies is a passion of mine that started when I was 11 years old. First thing that comes to my mind when I think of baking is Christmas festival during my school days ie 7th ,8th , 9th standard I used to try baking cakes and cookies. After which it was college n job. I restarted baking after I had a slice of healthy wheat flour ,jaggery sponge cake by my relative which was soft and tasty. This motivated me to try the recipe and first shot it turned out soft and tasty. I thought let me continue my passion for baking and I started regularly baking very often few recipes with only wheat flour initially it was difficult to understand the science behind baking. Started reading up on baking , the science behind it, tips and tricks and kept practicing it. I started sharing the pictures of my bakes in baking group and slowly some of them started asking for recipes which motivated me to post simple recipes and put some more time and effort into styling my bakes and photograph them. There is nothing more satisfying than creating delicious, healthy homemade goodies , you know exactly what went into it., a big thanks to fab flavours and fragrances for encouraging home bakers to bake and post healthy bakes with new awesome flavours in this platform ,develop great recipes , share secrets of successful baking. I am certainly not an expert, completely self taught. Once again thankyou very much FAB FLAVOURS & FRAGRANCES PVT LTD , HEMA CHHABRAJI n GURNISH SINGH CHHABRA JI for giving us a great platform to explore the exotic/fantastic flavours of Fab essences in our bakes.Read less

Cakes
  • Serves: 10-12
  • Prep time: 30-35 min
  • Baking time ,Temp: 150°C For 40-45 min

1:

  • Wheat flour175gms
  • Corn flour1tbsp
  • Ground almond70gms
  • Baking powder2tsp
  • Baking soda¼ tsp
  • Sugar 175gms
  • Pinch of salt-
  • Butter softened175gms
  • Curd 190ml
  • Red plums quartered/sliced and stoned3nos
  • Fab Premium Oil Soluble Rum Plum Cake Flavour7 to 8 drops
  • Fab Premium Oil Soluble Roasted Sweet Almond¼ tsp
  • Demerara sugar2tbsp
  • Chopped/flaked almonds3 tbsp

1:

  • Preheat the oven to 150°C.
  • Grease ,line, flour 9” X 12” Rectangular cake tin.
  • Sift the flour + corn flour + baking powder +baking soda + salt 3 to 4 times from a little height.
  • In a mixing bowl add butter + sugar and beat for a few minutes , now add curd + essences/flavours and mix until mixture is smooth.
  • Now add the dry ingredients to wet ingredients in 2 or 3 batches and just mix with balloon whisk along with ground almonds.
  • Don't over mix.
  • Spoon the mixture into prepared tin and smooth the surface with a palette knife.
  • Arrange the sliced plums, skin side down, over the mixture , without pressing them in, then scatter over the flaked/chopped almonds and demerara sugar.
  • Bake in preheated oven for 40 to 45 minutes/until risen and golden brown.
  • Kindly adjust the temperature/timer settings as per your oven since oven to oven the settings are different.
  • Cut into squares and serve warm with cream or yogurt.
  • Or cool completely and serve with hot cup of coffee/tea.

Bharath Kumar

www.wheatalicious.in BANGALORE INDIA

Baking cakes and cookies is a passion of mine that started when I was 11 years old. First thing that comes to my mind when I thin Read more

Baking cakes and cookies is a passion of mine that started when I was 11 years old. First thing that comes to my mind when I think of baking is Christmas festival during my school days ie 7th ,8th , 9th standard I used to try baking cakes and cookies. After which it was college n job. I restarted baking after I had a slice of healthy wheat flour ,jaggery sponge cake by my relative which was soft and tasty. This motivated me to try the recipe and first shot it turned out soft and tasty. I thought let me continue my passion for baking and I started regularly baking very often few recipes with only wheat flour initially it was difficult to understand the science behind baking. Started reading up on baking , the science behind it, tips and tricks and kept practicing it. I started sharing the pictures of my bakes in baking group and slowly some of them started asking for recipes which motivated me to post simple recipes and put some more time and effort into styling my bakes and photograph them. There is nothing more satisfying than creating delicious, healthy homemade goodies , you know exactly what went into it., a big thanks to fab flavours and fragrances for encouraging home bakers to bake and post healthy bakes with new awesome flavours in this platform ,develop great recipes , share secrets of successful baking. I am certainly not an expert, completely self taught. Once again thankyou very much FAB FLAVOURS & FRAGRANCES PVT LTD , HEMA CHHABRAJI n GURNISH SINGH CHHABRA JI for giving us a great platform to explore the exotic/fantastic flavours of Fab essences in our bakes.Read less

Cakes
  • Serves: 6-8
  • Prep time: 30-35 MIN
  • Baking time ,Temp: 155°C For 30 min

1:

  • Wheat flour1 ½ cups
  • Cornflour 1tbsp
  • Baking powder1tsp
  • Baking soda 1tsp
  • Pinch of salt-
  • Cinnamon powder½ tps
  • Sugar ½ cup
  • Oil¼ cup
  • Melted butter¼ cup
  • Mashed banana (2 large)1 cup
  • Lemon juice1tsp
  • Fab Premium Oil Soluble Madagascar Vanilla Flavour½ tsp
  • Fab Premium Oil Soluble Mixed Spice Plum Cake Flavour10 drops
  • Walnuts chopped½ cup

1:

  • Preheat the oven to 155°C , grease and flour 8”x 8” Square cake pan or 9 inches round pan and line with baking paper/butter paper.
  • In a large bowl beat together mashed banana and sugar, add oil + melted butter + lemon juice and just mix.
  • Sift together wheat flour + corn flour +baking powder + baking soda + cinnamon powder + salt 3 to 4 times from a little height and fold into the banana mixture.
  • Stir in walnuts + essences/flavours, do not over mix.
  • Spoon the mixture into prepared tin and bake in preheated oven for 30 minutes(Kindly adjust the temperature and timer as per your oven settings ) or until golden brown and firm to the touch.
  • Leave to cool in the tin for 5 minutes, then turn out onto a wire rack to cool completely.
  • Serve the spicy banana cake for tea/ dessert.

Bharath Kumar

www.wheatalicious.in BANGALORE INDIA

Baking cakes and cookies is a passion of mine that started when I was 11 years old. First thing that comes to my mind when I thin Read more

Baking cakes and cookies is a passion of mine that started when I was 11 years old. First thing that comes to my mind when I think of baking is Christmas festival during my school days ie 7th ,8th , 9th standard I used to try baking cakes and cookies. After which it was college n job. I restarted baking after I had a slice of healthy wheat flour ,jaggery sponge cake by my relative which was soft and tasty. This motivated me to try the recipe and first shot it turned out soft and tasty. I thought let me continue my passion for baking and I started regularly baking very often few recipes with only wheat flour initially it was difficult to understand the science behind baking. Started reading up on baking , the science behind it, tips and tricks and kept practicing it. I started sharing the pictures of my bakes in baking group and slowly some of them started asking for recipes which motivated me to post simple recipes and put some more time and effort into styling my bakes and photograph them. There is nothing more satisfying than creating delicious, healthy homemade goodies , you know exactly what went into it., a big thanks to fab flavours and fragrances for encouraging home bakers to bake and post healthy bakes with new awesome flavours in this platform ,develop great recipes , share secrets of successful baking. I am certainly not an expert, completely self taught. Once again thankyou very much FAB FLAVOURS & FRAGRANCES PVT LTD , HEMA CHHABRAJI n GURNISH SINGH CHHABRA JI for giving us a great platform to explore the exotic/fantastic flavours of Fab essences in our bakes.Read less

Cakes
  • Serves: 6-8
  • Prep time: 30-35 MIN
  • Baking time ,Temp: 155°C For 30 min

1:

  • Wheat flour1 ½ cups
  • Cornflour 1tbsp
  • Baking powder1tsp
  • Baking soda 1tsp
  • Pinch of salt-
  • Cinnamon powder½ tps
  • Sugar ½ cup
  • Oil¼ cup
  • Melted butter¼ cup
  • Mashed banana (2 large)1 cup
  • Lemon juice1tsp
  • Fab Premium Oil Soluble Madagascar Vanilla Flavour½ tsp
  • Fab Premium Oil Soluble Mixed Spice Plum Cake Flavour10 drops
  • Walnuts chopped½ cup

1:

  • Preheat the oven to 155°C , grease and flour 8”x 8” Square cake pan or 9 inches round pan and line with baking paper/butter paper.
  • In a large bowl beat together mashed banana and sugar, add oil + melted butter + lemon juice and just mix.
  • Sift together wheat flour + corn flour +baking powder + baking soda + cinnamon powder + salt 3 to 4 times from a little height and fold into the banana mixture.
  • Stir in walnuts + essences/flavours, do not over mix.
  • Spoon the mixture into prepared tin and bake in preheated oven for 30 minutes(Kindly adjust the temperature and timer as per your oven settings ) or until golden brown and firm to the touch.
  • Leave to cool in the tin for 5 minutes, then turn out onto a wire rack to cool completely.
  • Serve the spicy banana cake for tea/ dessert.

Bhavika Rawlyani

R S CAKES & CHOCOLATES. HYDERABAD INDIA

Hi, Glad to introduce myself, Bhavika Home baker, Recipe developer,& chef at R S CAKES & CHOCOLATES. Right from my teenage years, Read more

Hi, Glad to introduce myself, Bhavika Home baker, Recipe developer,& chef at R S CAKES & CHOCOLATES. Right from my teenage years, I have been passionate about baking and trying out new flavours and ingredients to get something different and out of the box Flavour which would stand out from the regular recipes. I started my journey of baking during my teens, Learnt Professional Baking from a Reputed Institute and developed my knowledge from different courses which helped me to start my own business . Initially ,I started making and crafting cakes, cupcakes, cookies & chocolates for my friends & by word of mouth in friend circles. Later I started my own page on Facebook and Instagram namely- R S Cakes and Chocolates . With the support of my family, I was able to expand my business and I started giving classes, and conducting events and workshops to all different age groups and communities. It was a very great experience for me when I conducted class of Eggless Baking at The Baker’s Technology Fair and was overwhelmed when I was rewarded for the same. I specialize in pure veg baking -Birthday cakes, Cup Cakes, Brownies, Cookies, Desserts, Healthy Bakes and Varieties of Chocolates . Lastly, FAB FLAVOURS has been a Great Support to me and the Association has definitely taught me a lot of new innovative ideas and concepts to be done with the flavours . It is like a boon to all the Bakers , to get so many excellent and extraordinary Flavours . With so many different variants of flavours , one can excel in all kinds of baking and cooking. It is giving us the opportunity to understand the use of flavours in all different categories of cooking and baking etc. The outcome of the flavours and combinations are really very extra-ordinarily amazing and excellent . It has been a very good experience with FAB FLAVOURS for me and very glad to have it . I thank Hema for giving me an opportunity to showcase my work using Fab Flavours.Read less

Cakes
  • Serves: 8-10
  • Prep time: 30 min
  • Baking time ,Temp: 160 °C for 30-40 minutes

1:

  • Gluten free Flour150 g
  • Oats Powder22 g
  • Cane Sugar 200 g
  • Thick Soya Yogurt1 Cup
  • Vegan Milk (Example : Soya Milk)4 Tablespoon
  • Baking Soda3.5g
  • Baking Powder6.25 g
  • Oil80 g
  • Cardamom4
  • Pista¼ Cup
  • Thandai Powder¼ Cup
  • Rose petals¼ Cup
  • Fab Premium Oil Soluble Kashmiri Saffron Flavour½ Tea spoon

1:

  • First whisk flour and sugar and keep it aside.
  • The next step would be whisking curd and milk, add the thandai powder and cardamom powder to this mixture.
  • Later, add baking powder and baking soda.
  • Leave the mixture to rest for three minutes approx.
  • After the batter is settled, add oil and dry ingredients (Flour+Sugar) and Pista with the Fab Premium Oil Soluble Kashmiri Saffron Flavour.
  • Once the mixture is ready, grease and lines the baking pan for the batter.
  • Pour the batter in the greased pan with some garnish of rose petals and almonds/Pista/ cashew.
  • Bake the batter at 160 °C for 30-40 minutes.
  • Once the cake has been baked let it cool for 8 hours.

Bhavika Rawlyani

R S CAKES & CHOCOLATES. HYDERABAD INDIA

Hi, Glad to introduce myself, Bhavika Home baker, Recipe developer,& chef at R S CAKES & CHOCOLATES. Right from my teenage years, Read more

Hi, Glad to introduce myself, Bhavika Home baker, Recipe developer,& chef at R S CAKES & CHOCOLATES. Right from my teenage years, I have been passionate about baking and trying out new flavours and ingredients to get something different and out of the box Flavour which would stand out from the regular recipes. I started my journey of baking during my teens, Learnt Professional Baking from a Reputed Institute and developed my knowledge from different courses which helped me to start my own business . Initially ,I started making and crafting cakes, cupcakes, cookies & chocolates for my friends & by word of mouth in friend circles. Later I started my own page on Facebook and Instagram namely- R S Cakes and Chocolates . With the support of my family, I was able to expand my business and I started giving classes, and conducting events and workshops to all different age groups and communities. It was a very great experience for me when I conducted class of Eggless Baking at The Baker’s Technology Fair and was overwhelmed when I was rewarded for the same. I specialize in pure veg baking -Birthday cakes, Cup Cakes, Brownies, Cookies, Desserts, Healthy Bakes and Varieties of Chocolates . Lastly, FAB FLAVOURS has been a Great Support to me and the Association has definitely taught me a lot of new innovative ideas and concepts to be done with the flavours . It is like a boon to all the Bakers , to get so many excellent and extraordinary Flavours . With so many different variants of flavours , one can excel in all kinds of baking and cooking. It is giving us the opportunity to understand the use of flavours in all different categories of cooking and baking etc. The outcome of the flavours and combinations are really very extra-ordinarily amazing and excellent . It has been a very good experience with FAB FLAVOURS for me and very glad to have it . I thank Hema for giving me an opportunity to showcase my work using Fab Flavours.Read less

Cakes
  • Serves: 8-10
  • Prep time: 30 min
  • Baking time ,Temp: 160 °C for 30-40 minutes

1:

  • Gluten free Flour150 g
  • Oats Powder22 g
  • Cane Sugar 200 g
  • Thick Soya Yogurt1 Cup
  • Vegan Milk (Example : Soya Milk)4 Tablespoon
  • Baking Soda3.5g
  • Baking Powder6.25 g
  • Oil80 g
  • Cardamom4
  • Pista¼ Cup
  • Thandai Powder¼ Cup
  • Rose petals¼ Cup
  • Fab Premium Oil Soluble Kashmiri Saffron Flavour½ Tea spoon

1:

  • First whisk flour and sugar and keep it aside.
  • The next step would be whisking curd and milk, add the thandai powder and cardamom powder to this mixture.
  • Later, add baking powder and baking soda.
  • Leave the mixture to rest for three minutes approx.
  • After the batter is settled, add oil and dry ingredients (Flour+Sugar) and Pista with the Fab Premium Oil Soluble Kashmiri Saffron Flavour.
  • Once the mixture is ready, grease and lines the baking pan for the batter.
  • Pour the batter in the greased pan with some garnish of rose petals and almonds/Pista/ cashew.
  • Bake the batter at 160 °C for 30-40 minutes.
  • Once the cake has been baked let it cool for 8 hours.

Chaitali Deshmukh

Colors of Cake Mumbai India

Hello I am Chaitali Deshmukh From kharghar Navi Mumbai. Basically I am A theater artist because of my son's health issues I switc Read more

Hello I am Chaitali Deshmukh From kharghar Navi Mumbai. Basically I am A theater artist because of my son's health issues I switched my profession, I started baking from 2015 as a hobby home Baker but now I'm a Professional Homebaker. I was always passionate about baking. Usually I bake for my family and friends and their review boosted my confidence. Slowly orders started coming through friends and they all encouraged me to start professionally. Nowadays I'm taking workshops too... I have learned everything through my trials and errors.Read less

Cakes
  • Serves: 6-8
  • Prep time: 15 min
  • Baking time ,Temp: 170 °C for 35-40 min

1:

  • all purpose flour100 gm
  • baking powder1/2 tsp
  • condensed milk150 gm
  • Butter75 gm
  • White chocolate200 gm
  • milk 30 ml
  • red gel colors5-6 drops
  • And magical ingredient Fab Premium Oil Soluble Red Wine flavour1/2 tsp
  • Tip. You can add fresh or dried strawberry slices on top before baking.-

1:

  • In bowl take butter and chopped white chocolate and microwave for 30-50 seconds take them out mix well now add Fab Premium Oil Soluble Red Wine flavour red gel color and condensed milk mix well.
  • Now add flour and baking powder mix well now slowly add 30 ml milk mix well and your batter is ready now take 7×7 inches square cake tin line with parchment paper transfer all batter in tin.
  • Preheat oven on 170°C for 10 min.
  • Bake Blondies on 170 °C for 35-40 min.

Chaitali Deshmukh

Colors of Cake Mumbai India

Hello I am Chaitali Deshmukh From kharghar Navi Mumbai. Basically I am A theater artist because of my son's health issues I switc Read more

Hello I am Chaitali Deshmukh From kharghar Navi Mumbai. Basically I am A theater artist because of my son's health issues I switched my profession, I started baking from 2015 as a hobby home Baker but now I'm a Professional Homebaker. I was always passionate about baking. Usually I bake for my family and friends and their review boosted my confidence. Slowly orders started coming through friends and they all encouraged me to start professionally. Nowadays I'm taking workshops too... I have learned everything through my trials and errors.Read less

Cakes
  • Serves: 6-8
  • Prep time: 15 min
  • Baking time ,Temp: 170 °C for 35-40 min

1:

  • all purpose flour100 gm
  • baking powder1/2 tsp
  • condensed milk150 gm
  • Butter75 gm
  • White chocolate200 gm
  • milk 30 ml
  • red gel colors5-6 drops
  • And magical ingredient Fab Premium Oil Soluble Red Wine flavour1/2 tsp
  • Tip. You can add fresh or dried strawberry slices on top before baking.-

1:

  • In bowl take butter and chopped white chocolate and microwave for 30-50 seconds take them out mix well now add Fab Premium Oil Soluble Red Wine flavour red gel color and condensed milk mix well.
  • Now add flour and baking powder mix well now slowly add 30 ml milk mix well and your batter is ready now take 7×7 inches square cake tin line with parchment paper transfer all batter in tin.
  • Preheat oven on 170°C for 10 min.
  • Bake Blondies on 170 °C for 35-40 min.

Amrita varun malhotra

Amrita's Cakery PUNE INDIA

“Once a baker by hobby never imagined that one day I will evolve as a professional bake artist. Hobby has turned into a passion Read more

“Once a baker by hobby never imagined that one day I will evolve as a professional bake artist. Hobby has turned into a passion which is now run by Amrita's cakery. My journey which started 3 years ago in Mumbai as an amateur learner has transformed to a next level where I am taking baking workshops for cake decorating , cupcakes, Cafe style bakes and cookies in Hyderabad. Amrita's Cakery caters to regular clientele of different age, even including corporates. Awesome, Fabulous, wonderful scrumptious, delicious, delectable, creative, unbelievable are just a few of expressions of happy customers who savour my eateries.” I am recently shifted to pune and here is the start of my journey in a new city.... I feel working is different city itself is a great learning experience.. Looking forward to it…Read less

Cakes
  • Serves: 6-8
  • Prep time: 20 min
  • Baking time ,Temp: 180°C for 40 min

1:

  • All purpose flour200gms
  • Baking powder1 tsp
  • Baking soda1/2 tsp
  • Butter 180gms
  • Milkmaid 380gms
  • FAB PREMIUM OIL SOLUBLE PISTACHIO flavour1/2 tsp
  • Pistachio powder1/2 cup
  • Soda 150gm

2: BERRY CHEESE CREAM FROSTING

  • Cheese cream1 cup
  • Berry marmalade2 tsp
  • Whipped cream1/2 cup
  • FAB PREMIUM OIL SOLUBLE BERRY BLAST flavour 1/4 tsp

1:

  • Preheat oven at 180°C Mix all dry ingredients all purpose flour Baking soda, baking powder, pistachio powder Beat butter and add in milkmaid.
  • Add FAB pistachio flavour and mix.
  • Fold dry mix into wet mix and adjust the ribbon consistency with soda Pour the batter in mold and bake for 40 min.
  • Frosting: BERRY CHEESE CREAM FROSTING Whip some cheese cream and add berry marmalade and FAB berry blast essence/flavour.
  • Whip cream to soft peaks and fold in the cream cheese marmalade mix in it.

Amrita varun malhotra

Amrita's Cakery PUNE INDIA

“Once a baker by hobby never imagined that one day I will evolve as a professional bake artist. Hobby has turned into a passion Read more

“Once a baker by hobby never imagined that one day I will evolve as a professional bake artist. Hobby has turned into a passion which is now run by Amrita's cakery. My journey which started 3 years ago in Mumbai as an amateur learner has transformed to a next level where I am taking baking workshops for cake decorating , cupcakes, Cafe style bakes and cookies in Hyderabad. Amrita's Cakery caters to regular clientele of different age, even including corporates. Awesome, Fabulous, wonderful scrumptious, delicious, delectable, creative, unbelievable are just a few of expressions of happy customers who savour my eateries.” I am recently shifted to pune and here is the start of my journey in a new city.... I feel working is different city itself is a great learning experience.. Looking forward to it…Read less

Cakes
  • Serves: 6-8
  • Prep time: 20 min
  • Baking time ,Temp: 180°C for 40 min

1:

  • All purpose flour200gms
  • Baking powder1 tsp
  • Baking soda1/2 tsp
  • Butter 180gms
  • Milkmaid 380gms
  • FAB PREMIUM OIL SOLUBLE PISTACHIO flavour1/2 tsp
  • Pistachio powder1/2 cup
  • Soda 150gm

2: BERRY CHEESE CREAM FROSTING

  • Cheese cream1 cup
  • Berry marmalade2 tsp
  • Whipped cream1/2 cup
  • FAB PREMIUM OIL SOLUBLE BERRY BLAST flavour 1/4 tsp

1:

  • Preheat oven at 180°C Mix all dry ingredients all purpose flour Baking soda, baking powder, pistachio powder Beat butter and add in milkmaid.
  • Add FAB pistachio flavour and mix.
  • Fold dry mix into wet mix and adjust the ribbon consistency with soda Pour the batter in mold and bake for 40 min.
  • Frosting: BERRY CHEESE CREAM FROSTING Whip some cheese cream and add berry marmalade and FAB berry blast essence/flavour.
  • Whip cream to soft peaks and fold in the cream cheese marmalade mix in it.

Bhakti Ritwij Mahant

Treat Street by Bhakti Mumbai India

After spending more than 12 yrs in the Insurance sector, Bhakti called it quits as she wanted to spend more time with her two chil Read more

After spending more than 12 yrs in the Insurance sector, Bhakti called it quits as she wanted to spend more time with her two children. With more time in hand, she attended a basic baking course to learn the art to be able to make goodies for her little ones without the fear of chemicals and preservatives that store-bought ones had. Before she knew it, she was attending advanced baking classes as the art fascinated her. She kept working towards honing her skills and thought to take it up part time. It was when her friends tasted the goodies baked by her, they suggested that she should start doing it professionally. The first order had her apprehensive, but it was only the beginning. Thus began her beautiful journey as a baker. She now takes orders for customised cakes, tea cakes, cupcakes, cakesicles, dessert jars, brownies and healthy cookies and also conducts regular baking classes under her venture Treat Street by Bhakti.Read less

Cakes
  • Serves: 6-8
  • Prep time: 45 min
  • Baking time ,Temp: 180°C for 45 minutes
  • Finishing Time: Chill 30 min after crumb coat

1: Sponge

  • All-purpose Flour 200 gms (Remove 2 tbsp and replace with cornflour)
  • Sugar 160 gms
  • Desiccated Coconut40 gms
  • Baking Soda1 tsp
  • Salt 1/2
  • Oil 1/3 cup
  • Water Mixed with ginger lemongrass concoction1 cup (Ginger-Lemongrass Concoction – 6tbsp)
  • Vinegar 1 tablespoon
  • Fab Premium Oil Soluble Toasted Coconut Flavourfew drops

2: Lemongrass Filling

  • Coconut Cream/ Milk50 gms
  • White Compound50 gms
  • Fresh Lemongrass10 stalks finely chopped
  • Whipped Cream120 gms

3: Frosting

  • Whipped Cream As requred-

4: Ginger-Lemongrass concoction

  • Ginger (grated/chopped)20 gms
  • Fresh LemonGrass (Chopped)30 gms
  • Sugar150 gms
  • Water 2 cups

1: For baking Sponge

  • Preheat Oven at 180°C.
  • Grease and dust a 6 inch pan.
  • Shift and mix dry ingredients (All-purpose flour, Cornflour, Baking Soda).
  • Add desiccated coconut and keep aside.
  • In another bowl mix water and sugar until the sugar dissolves.
  • Add oil, Fab Premium Oil Soluble Toasted Coconut Flavour and mix well.
  • Make a well in the dry ingredients and add the wet mix.
  • Whisk to form a smooth batter.
  • Add vinegar and fold in the batter.
  • Pour batter into prepared pan.
  • Bake at 180°C for 45 minutes until toothpick inserted comes out clean.
  • Rest the cake in tin for 10 mins and then remove on wire rack.
  • Let it cool completely.

2: Ginger-Lemongrass concoction

  • Method: Mix all and boil till you get a thick liquid.
  • Strain and use.

3: Lemongrass Filling

  • Add chopped lemongrass to coconut milk and give a single boil.
  • Switch off and let the mixture rest for 1 hour.
  • After an hour strain the milk , heat it to make it warm , remove from heat and add chopped white chocolate.
  • Let the ganache rest for few hours.
  • Add whipped cream , 4-5 drops of lemon grass flavour and mix well .

4: To Assemble

  • Using a serrated knife cut sponge in three layers.
  • Reserve the flat bottom layer for the top of cake.
  • Place another layer on a cake board and soak with plain boiled water.
  • Add a dollop of Lemongrass filling using a spatula, spread into an even layer.
  • Repeat .
  • Repeat with the next layer.
  • Place the reserved flat bottom layer upside down in the end.
  • Crumb coat and rest it in the fridge for 30 mins.
  • Take out and frost with regular whipped cream.

Bhakti Ritwij Mahant

Treat Street by Bhakti Mumbai India

After spending more than 12 yrs in the Insurance sector, Bhakti called it quits as she wanted to spend more time with her two chil Read more

After spending more than 12 yrs in the Insurance sector, Bhakti called it quits as she wanted to spend more time with her two children. With more time in hand, she attended a basic baking course to learn the art to be able to make goodies for her little ones without the fear of chemicals and preservatives that store-bought ones had. Before she knew it, she was attending advanced baking classes as the art fascinated her. She kept working towards honing her skills and thought to take it up part time. It was when her friends tasted the goodies baked by her, they suggested that she should start doing it professionally. The first order had her apprehensive, but it was only the beginning. Thus began her beautiful journey as a baker. She now takes orders for customised cakes, tea cakes, cupcakes, cakesicles, dessert jars, brownies and healthy cookies and also conducts regular baking classes under her venture Treat Street by Bhakti.Read less

Cakes
  • Serves: 6-8
  • Prep time: 45 min
  • Baking time ,Temp: 180°C for 45 minutes
  • Finishing Time: Chill 30 min after crumb coat

1: Sponge

  • All-purpose Flour 200 gms (Remove 2 tbsp and replace with cornflour)
  • Sugar 160 gms
  • Desiccated Coconut40 gms
  • Baking Soda1 tsp
  • Salt 1/2
  • Oil 1/3 cup
  • Water Mixed with ginger lemongrass concoction1 cup (Ginger-Lemongrass Concoction – 6tbsp)
  • Vinegar 1 tablespoon
  • Fab Premium Oil Soluble Toasted Coconut Flavourfew drops

2: Lemongrass Filling

  • Coconut Cream/ Milk50 gms
  • White Compound50 gms
  • Fresh Lemongrass10 stalks finely chopped
  • Whipped Cream120 gms

3: Frosting

  • Whipped Cream As requred-

4: Ginger-Lemongrass concoction

  • Ginger (grated/chopped)20 gms
  • Fresh LemonGrass (Chopped)30 gms
  • Sugar150 gms
  • Water 2 cups

1: For baking Sponge

  • Preheat Oven at 180°C.
  • Grease and dust a 6 inch pan.
  • Shift and mix dry ingredients (All-purpose flour, Cornflour, Baking Soda).
  • Add desiccated coconut and keep aside.
  • In another bowl mix water and sugar until the sugar dissolves.
  • Add oil, Fab Premium Oil Soluble Toasted Coconut Flavour and mix well.
  • Make a well in the dry ingredients and add the wet mix.
  • Whisk to form a smooth batter.
  • Add vinegar and fold in the batter.
  • Pour batter into prepared pan.
  • Bake at 180°C for 45 minutes until toothpick inserted comes out clean.
  • Rest the cake in tin for 10 mins and then remove on wire rack.
  • Let it cool completely.

2: Ginger-Lemongrass concoction

  • Method: Mix all and boil till you get a thick liquid.
  • Strain and use.

3: Lemongrass Filling

  • Add chopped lemongrass to coconut milk and give a single boil.
  • Switch off and let the mixture rest for 1 hour.
  • After an hour strain the milk , heat it to make it warm , remove from heat and add chopped white chocolate.
  • Let the ganache rest for few hours.
  • Add whipped cream , 4-5 drops of lemon grass flavour and mix well .

4: To Assemble

  • Using a serrated knife cut sponge in three layers.
  • Reserve the flat bottom layer for the top of cake.
  • Place another layer on a cake board and soak with plain boiled water.
  • Add a dollop of Lemongrass filling using a spatula, spread into an even layer.
  • Repeat .
  • Repeat with the next layer.
  • Place the reserved flat bottom layer upside down in the end.
  • Crumb coat and rest it in the fridge for 30 mins.
  • Take out and frost with regular whipped cream.

Anjali Kejriwal

Zestful Flavours by Anjali Kejriwal (2014- present day) Kolkata INDIA

A graduate in B.Sc Food Science and Nutrition Management and a holder of Diploma in Bakery and Pastry from Lavonne Academy, Bangal Read more

A graduate in B.Sc Food Science and Nutrition Management and a holder of Diploma in Bakery and Pastry from Lavonne Academy, Bangalore, it was my good fortune to have received a gold medal and best student performance for both courses. I have interned at renowned properties such as Hyatt Regency, Taj Bengal and few standalone restaurants in various kitchen departments. We started conducting classes in cooking in 2014, free of cost and 100% profits were utilized for social welfare purposes for first 3 years. We have conducted classes in many renowned schools and colleges in the city and now have opened a studio for exclusive hands on and demonstration classes in bakery and confectionery in Kolkata, all of which is pure vegetarian. We specialize in custom made hampers, eggless croissants, bread and bakery.Read less

Cakes
  • Serves: 4-6
  • Prep time: 1 HOUR
  • Baking time ,Temp: 180°C FOR 25 MIN PLUS 160°C FOR 10 MIN
  • Finishing Time: CHILL 2-3 HOURS

1: For the Chocolate sponge

  • all purpose flour125 gm
  • sugar 125 gm
  • butter (room temp)125 gm
  • eggs2
  • baking powder ½ tsp
  • cocoa powder 1/4th cup
  • Fab 100% Natural Orange Extract & Fab Premium Oil Soluble Bitter Chocolate Flavourfew drops of each

2: For the Mousse

  • dark chocolate 100 gm
  • fresh cream60 ml
  • whipping cream100 ml
  • Fab Premium Oil Soluble Orange Rind Flavour1 Tsp

3: For the crunch

  • sliced toasted almonds 50 gm
  • chopped almonds100 gm
  • butter 20 gm
  • Fab Premium Oil Soluble Orange Rind Flavour1 Tsp
  • Fab Premium Oil Soluble Sweet Almond Flavour1 Tsp

1: For the Chocolate sponge-

  • Grease a round tin and preheat your oven to 180°C.
  • Beat the butter till soft and add sugar till pale and creamy.
  • Add eggs one by one and beat till combined.Sift flour and baking powder together.
  • Fold in wet ingredients, cocoa and add Fab flavours.Pour in greased tin and bake at 180 °C till skewer inserted comes out clean.
  • Let it cool completely.

2: For the Mousse

  • Warm the cream till before boiling and add in the chopped chocolate.
  • Stir well till combined and uniform.
  • Add the flavours and let cool completely.
  • Whip cream to stiff peaks and add chocolate mix.
  • Fill in a piping bag.

3: For the crunch

  • Melt butter and mix all ingredients well.
  • Bake it for 10 minutes at 160°C.

4: Presentation

  • Slice the cake and layer it with orange rind mousse.
  • Place a generous helping of the crunch in each layer.
  • Set it in fridge for 2-3 hours.
  • Glaze it with some warm ganache.
  • And garnish with macaron, edible butterflies, basil flowers and miniature orange.
  • The macaron has Fab Premium Oil Soluble Orange Blossom Flavour mousse as filling .

Anjali Kejriwal

Zestful Flavours by Anjali Kejriwal (2014- present day) Kolkata INDIA

A graduate in B.Sc Food Science and Nutrition Management and a holder of Diploma in Bakery and Pastry from Lavonne Academy, Bangal Read more

A graduate in B.Sc Food Science and Nutrition Management and a holder of Diploma in Bakery and Pastry from Lavonne Academy, Bangalore, it was my good fortune to have received a gold medal and best student performance for both courses. I have interned at renowned properties such as Hyatt Regency, Taj Bengal and few standalone restaurants in various kitchen departments. We started conducting classes in cooking in 2014, free of cost and 100% profits were utilized for social welfare purposes for first 3 years. We have conducted classes in many renowned schools and colleges in the city and now have opened a studio for exclusive hands on and demonstration classes in bakery and confectionery in Kolkata, all of which is pure vegetarian. We specialize in custom made hampers, eggless croissants, bread and bakery.Read less

Cakes
  • Serves: 4-6
  • Prep time: 1 HOUR
  • Baking time ,Temp: 180°C FOR 25 MIN PLUS 160°C FOR 10 MIN
  • Finishing Time: CHILL 2-3 HOURS

1: For the Chocolate sponge

  • all purpose flour125 gm
  • sugar 125 gm
  • butter (room temp)125 gm
  • eggs2
  • baking powder ½ tsp
  • cocoa powder 1/4th cup
  • Fab 100% Natural Orange Extract & Fab Premium Oil Soluble Bitter Chocolate Flavourfew drops of each

2: For the Mousse

  • dark chocolate 100 gm
  • fresh cream60 ml
  • whipping cream100 ml
  • Fab Premium Oil Soluble Orange Rind Flavour1 Tsp

3: For the crunch

  • sliced toasted almonds 50 gm
  • chopped almonds100 gm
  • butter 20 gm
  • Fab Premium Oil Soluble Orange Rind Flavour1 Tsp
  • Fab Premium Oil Soluble Sweet Almond Flavour1 Tsp

1: For the Chocolate sponge-

  • Grease a round tin and preheat your oven to 180°C.
  • Beat the butter till soft and add sugar till pale and creamy.
  • Add eggs one by one and beat till combined.Sift flour and baking powder together.
  • Fold in wet ingredients, cocoa and add Fab flavours.Pour in greased tin and bake at 180 °C till skewer inserted comes out clean.
  • Let it cool completely.

2: For the Mousse

  • Warm the cream till before boiling and add in the chopped chocolate.
  • Stir well till combined and uniform.
  • Add the flavours and let cool completely.
  • Whip cream to stiff peaks and add chocolate mix.
  • Fill in a piping bag.

3: For the crunch

  • Melt butter and mix all ingredients well.
  • Bake it for 10 minutes at 160°C.

4: Presentation

  • Slice the cake and layer it with orange rind mousse.
  • Place a generous helping of the crunch in each layer.
  • Set it in fridge for 2-3 hours.
  • Glaze it with some warm ganache.
  • And garnish with macaron, edible butterflies, basil flowers and miniature orange.
  • The macaron has Fab Premium Oil Soluble Orange Blossom Flavour mousse as filling .

Fatema Yusuf

The Fat Baker Coimbatore India

I professionally learned to bake during my time at Manipal University. Although back then I did not really care to much towards ba Read more

I professionally learned to bake during my time at Manipal University. Although back then I did not really care to much towards baking, but in the three years there I grew dramatically closer towards baking and to what would ultimately be my bread winner. (Pun totally unintended by the way) Over the years I was fortunate enough to improve my skills while interning and working for Bombay Canteen - Mumbai and later Omni Resorts - Orlando respectively. The Fat Baker is a prologue to a brand new beginning which I guarantee is gonna be a very colorful story with Strawberry reds and Lemon yellows while at the same time remaining monochrome with Chocolate blacks and Vanilla whites. Baking is where my aptitude lies, this was started as a passion project. In a way I’m lucky to have my passion as my business.Read less

Cakes
  • Serves: 4-6
  • Prep time: 15 min
  • Baking time ,Temp: 180°C for 40 mins

1:

  • Eggs 2 no.
  • Sugar 3/4th cup
  • Chocolate1/4th cup
  • Olive oil 10tbsp
  • Cocoa powder3/4th cup
  • Sea saltpinch
  • Flour 1/2cup
  • Vanilla extract ½ tsp
  • Fab 100% Natural Oil Soluble Rosemary Extract1tsp
  • Freshly chopped rosemary for decor! -

1:

  • Melt the chocolate.
  • Beat sugar and eggs until fluffy, add the vanilla and rosemary essence.
  • Sift the dry ingredients together.
  • Add all together and mix well.
  • Add oil at this stage.
  • Add some sea salt and tap the pan for the crinkle on the top.
  • Bake for 180°C for 40 mins and serve hot !! .

Fatema Yusuf

The Fat Baker Coimbatore India

I professionally learned to bake during my time at Manipal University. Although back then I did not really care to much towards ba Read more

I professionally learned to bake during my time at Manipal University. Although back then I did not really care to much towards baking, but in the three years there I grew dramatically closer towards baking and to what would ultimately be my bread winner. (Pun totally unintended by the way) Over the years I was fortunate enough to improve my skills while interning and working for Bombay Canteen - Mumbai and later Omni Resorts - Orlando respectively. The Fat Baker is a prologue to a brand new beginning which I guarantee is gonna be a very colorful story with Strawberry reds and Lemon yellows while at the same time remaining monochrome with Chocolate blacks and Vanilla whites. Baking is where my aptitude lies, this was started as a passion project. In a way I’m lucky to have my passion as my business.Read less

Cakes
  • Serves: 4-6
  • Prep time: 15 min
  • Baking time ,Temp: 180°C for 40 mins

1:

  • Eggs 2 no.
  • Sugar 3/4th cup
  • Chocolate1/4th cup
  • Olive oil 10tbsp
  • Cocoa powder3/4th cup
  • Sea saltpinch
  • Flour 1/2cup
  • Vanilla extract ½ tsp
  • Fab 100% Natural Oil Soluble Rosemary Extract1tsp
  • Freshly chopped rosemary for decor! -

1:

  • Melt the chocolate.
  • Beat sugar and eggs until fluffy, add the vanilla and rosemary essence.
  • Sift the dry ingredients together.
  • Add all together and mix well.
  • Add oil at this stage.
  • Add some sea salt and tap the pan for the crinkle on the top.
  • Bake for 180°C for 40 mins and serve hot !! .

Anjali Kejriwal

Zestful Flavours by Anjali Kejriwal (2014- present day) Kolkata INDIA

A graduate in B.Sc Food Science and Nutrition Management and a holder of Diploma in Bakery and Pastry from Lavonne Academy, Bangal Read more

A graduate in B.Sc Food Science and Nutrition Management and a holder of Diploma in Bakery and Pastry from Lavonne Academy, Bangalore, it was my good fortune to have received a gold medal and best student performance for both courses. I have interned at renowned properties such as Hyatt Regency, Taj Bengal and few standalone restaurants in various kitchen departments. We started conducting classes in cooking in 2014, free of cost and 100% profits were utilized for social welfare purposes for first 3 years. We have conducted classes in many renowned schools and colleges in the city and now have opened a studio for exclusive hands on and demonstration classes in bakery and confectionery in Kolkata, all of which is pure vegetarian. We specialize in custom made hampers, eggless croissants, bread and bakery.Read less

Cakes
  • Serves: 4-6
  • Prep time: 1 HOUR 25 MIN
  • Baking time ,Temp: 180°C FOR 25 MIN
  • Finishing Time: CHILL 2-3 HOURS

1: For the sponge

  • all purpose flour125 gm
  • sugar 125 gm
  • butter (room temp)125 gm
  • eggs2
  • baking powder ½ tsp
  • FAB Premium Oil Soluble Filter Coffee Flavourfew drops of each
  • FAB Premium Oil Soluble Butter Vanilla Flavourfew drops of each

2: For the Center filling

  • dark chocolate 100 gm
  • fresh cream60 ml
  • Fab Premium Oil Soluble Tiramisu flavour1 tsp
  • Fab Premium Oil Soluble Intense Irish Cream flavour1 tsp

3: For the soaking syrup

  • water 100 ml
  • sugar 50 gm
  • Fab Premium Oil Soluble Intense Irish Cream flavour1 tsp

4: For the Glaze

  • dark chocolate 200 gm
  • butter 1 tbsp
  • Fab Premium Oil Soluble Tiramisu flavour1 tsp

1: For the sponge

  • Grease a loaf tin and preheat your oven to 180°C.
  • Beat the butter till soft and add sugar till pale and creamy.
  • Add eggs one by one and beat till combined.
  • Sift the flour and baking powder together.
  • Fold in wet ingredients and add Fab flavours.Pour in greased tin and bake at 180 °C till skewer inserted comes out clean.
  • Let it cool completely..

2: For the Center filling

  • Warm the cream till before boiling and add in the chopped chocolate.
  • Stir well till combined and uniform.
  • Add the flavours and let cool completely.
  • Use this for layering or for a center filled tea cake if you have a cavity..

3: For the soaking syrup

  • Dissolve the sugar completely in water and flavor it.
  • Soak the cake well in this..

4: For the Glaze

  • Melt the chocolate and add butter to it.
  • Mix well till combined.
  • Add tiramisu essence and mix.
  • Pour on cake and let it set.
  • Cool completely in the refrigerator and garnish it..

5: Presentation

  • Pipe small rosettes of coffee flavoured whipping cream (with FAB Premium Oil Soluble Filter Coffee flavour).
  • Garnish with coffee beans and pipette with coffee..

Anjali Kejriwal

Zestful Flavours by Anjali Kejriwal (2014- present day) Kolkata INDIA

A graduate in B.Sc Food Science and Nutrition Management and a holder of Diploma in Bakery and Pastry from Lavonne Academy, Bangal Read more

A graduate in B.Sc Food Science and Nutrition Management and a holder of Diploma in Bakery and Pastry from Lavonne Academy, Bangalore, it was my good fortune to have received a gold medal and best student performance for both courses. I have interned at renowned properties such as Hyatt Regency, Taj Bengal and few standalone restaurants in various kitchen departments. We started conducting classes in cooking in 2014, free of cost and 100% profits were utilized for social welfare purposes for first 3 years. We have conducted classes in many renowned schools and colleges in the city and now have opened a studio for exclusive hands on and demonstration classes in bakery and confectionery in Kolkata, all of which is pure vegetarian. We specialize in custom made hampers, eggless croissants, bread and bakery.Read less

Cakes
  • Serves: 4-6
  • Prep time: 1 HOUR 25 MIN
  • Baking time ,Temp: 180°C FOR 25 MIN
  • Finishing Time: CHILL 2-3 HOURS

1: For the sponge

  • all purpose flour125 gm
  • sugar 125 gm
  • butter (room temp)125 gm
  • eggs2
  • baking powder ½ tsp
  • FAB Premium Oil Soluble Filter Coffee Flavourfew drops of each
  • FAB Premium Oil Soluble Butter Vanilla Flavourfew drops of each

2: For the Center filling

  • dark chocolate 100 gm
  • fresh cream60 ml
  • Fab Premium Oil Soluble Tiramisu flavour1 tsp
  • Fab Premium Oil Soluble Intense Irish Cream flavour1 tsp

3: For the soaking syrup

  • water 100 ml
  • sugar 50 gm
  • Fab Premium Oil Soluble Intense Irish Cream flavour1 tsp

4: For the Glaze

  • dark chocolate 200 gm
  • butter 1 tbsp
  • Fab Premium Oil Soluble Tiramisu flavour1 tsp

1: For the sponge

  • Grease a loaf tin and preheat your oven to 180°C.
  • Beat the butter till soft and add sugar till pale and creamy.
  • Add eggs one by one and beat till combined.
  • Sift the flour and baking powder together.
  • Fold in wet ingredients and add Fab flavours.Pour in greased tin and bake at 180 °C till skewer inserted comes out clean.
  • Let it cool completely..

2: For the Center filling

  • Warm the cream till before boiling and add in the chopped chocolate.
  • Stir well till combined and uniform.
  • Add the flavours and let cool completely.
  • Use this for layering or for a center filled tea cake if you have a cavity..

3: For the soaking syrup

  • Dissolve the sugar completely in water and flavor it.
  • Soak the cake well in this..

4: For the Glaze

  • Melt the chocolate and add butter to it.
  • Mix well till combined.
  • Add tiramisu essence and mix.
  • Pour on cake and let it set.
  • Cool completely in the refrigerator and garnish it..

5: Presentation

  • Pipe small rosettes of coffee flavoured whipping cream (with FAB Premium Oil Soluble Filter Coffee flavour).
  • Garnish with coffee beans and pipette with coffee..

Charmaine Saldanha

Charms home made goodness Bangalore India

Baking is my calling in life. 6 years ago, I gave up my long Corporate career and become a full time Home Baker. I started with ba Read more

Baking is my calling in life. 6 years ago, I gave up my long Corporate career and become a full time Home Baker. I started with baking Christmas cakes, using my Grandmother’s recipe and from there I moved on to tea cakes, healthy cakes and decorated cakes. I soon began to get inspiration from things around me and began to create my own flavour combinations and my own recipes using alternative flours and fresh fruit, wherever possible. It has been a fun journey and successful cake trials and some experiments that had to be binned. Nothing gives me as much joy as cake baking and decorating.Read less

Cakes
  • Serves: 12-14
  • Prep time: 30 min plus 1 hour (for buttercream) plus 1 ½ to 2 hours for marmalade (to be made at least a day ahead )
  • Baking time ,Temp: 170°C For 35 Min
  • Finishing Time: chill for a few hours to set

Orange has a citrusy lightness that makes it a delicious tea cake. The lightness of the orange pairs beautifully with the earthiness of walnuts to make this a premium dessert cake. The sugar levels have deliberately been kept low so that the delicate orange and walnut flavours shine through in this delicious moist sponge. Ideally, this is made as a naked cake so that the orange, walnut and hops flavours are the heroes rather than getting overpowered by icing. And yes this non-alcoholic cake is special because it has the underlying flavour of hops in the form of FAB Bourbon Whiskey. There are just 3 elements in this cake but some good techniques to learn here.

1:

  • All Purpose Flour205 gms
  • Sugar200 gms
  • Baking Soda 1/2 tsp
  • Baking Powder1 tsp
  • Butter, room temperature100 gms
  • Eggs2
  • Yoghurt150 gms
  • Milk150 ml
  • Fab Premium Oil Soluble Orange Rind Flavour3 tsp
  • Chopped Walnuts50 gms
  • 10” cake pans 2 nos
  • Bake at 170°C

2: SWISS MERINGUE BUTTERCREAM

  • Egg Whites, large2
  • Granulated Sugar135 gms
  • Water40 ml
  • Butter, cubed225 gms
  • Cream of Tartara pinch
  • Fab Premium Oil Soluble Bourbon Whiskey JD1 tsp

3: WHISKEY MARMALADE

  • Oranges1 kg
  • Water ( For Syrup)75gms
  • Lime Juice4 tbsp
  • Citric Acid1 tsp
  • Gelatine2 tsp
  • Water ( For Gelatine)100 ml
  • Granulated sugar200 gms
  • Fab Premium Oil Soluble Bourbon Whiskey JD Flavour2 tsp

1:

  • Sift the dry ingredients, including sugar.
  • Add 50 gms chopped walnuts.
  • Set aside Mix the wet ingredients well. Add wet ingredients to dry ingredients and mix until well incorporated Divide the batter equally between the 2 prepared tins. Bake at 170C for about 35 mins till the cake is coming away from the sides of the tin. Leave the baked cakes in the tins, for 10-15 minutes. Then turn the cakes out onto a wire rack for cooling..

2: SWISS MERINGUE BUTTERCREAM

  • Put the sugar in a saucepan.
  • Add water.
  • Cook the syrup, swirling the pan occasionally to ensure that the syrup forms evenly.
  • Continue cooking the syrup until it reaches string stage 115°C (235-240F).
  • Meanwhile whisk the separated egg whites, with a pinch of cream of tartar, till they are frothy.
  • With the beaters on, drizzle the hot sugar syrup gradually, to prevent the egg whites from cooking.
  • Continue beating the meringue until it comes to room temperature.
  • Add cold cubed butter a cube at a time, constantly whisking the meringue.
  • The mixture may turn soupy towards the end.
  • Continue whisking till it comes together into a lovely creamy icing.
  • Add a tsp of Fab Premium Oil Soluble Bourbon Whiskey flavour to give the icing a light flavour of hops.

3: WHISKEY MARMALADE

  • To make the crystallised orange rind.
  • Soak the orange peel, from 3 oranges, in water for about half an hour Scrape off the white pith from the inner surface of the skin.
  • Cut the rind into thin strips.
  • Boil the rind in salt water for 5 mins.
  • Strain.
  • Boil the rind in plain water for 5 mins.
  • Make a thick sugar syrup with about 200 gms of sugar and 75 gms of water Add the prepared rind to the sugar syrup and mix well.
  • To Make the marmalade jam.
  • Halve the oranges and squeeze out the juice.
  • Strain the juice to get a clear marmalade.
  • Weigh the orange juice and add 90% sugar to the juice.
  • Boil the orange juice and sugar together till it coats the back of a wooden spoon and leaves a clear line when a finger is run across it.
  • Periodically remove the scum that comes to the top.
  • Once the orange syrup has reached the right consistency, add the lime juice and stir.
  • Add the citric acid and immediately switch off the stove.
  • The citric acid helps to clear the marmalade.
  • Add the crystallised orange peel.
  • Bloom gelatin in 100 ml of water and add it to the hot marmalade.
  • (gelatine is not normally used in marmalade.
  • But I used it in this case because I wanted the marmalade to set) Stir well Add the essence to taste.
  • But be careful not to drown the flavour of the orange with the flavour of Hops.
  • The marmalade should have just a subtle flavour of hops.

4: Assembly

  • Spread a little icing on your cake board and fix the lower layer of cooled Orange walnut sponge.
  • Spread a thin layer of icing on the top of the cake.
  • This will prevent the marmalade from soaking into the cake.
  • Make a ring of icing on the outer circumference of the sponge.
  • Take care that there should be no gaps in the icing.
  • Spoon in your Whiskey marmalade onto the cake, within the ring of icing.
  • Spread it out evenly.
  • Carefully place the second layer of cake.
  • Once again Spread a thin layer of icing on the top of the cake.
  • Pipe a decorative ring of icing on the circumference of the top cake layer.
  • Take care that there should be no gaps in the icing.
  • Spoon the whiskey marmalade on to the cake and spread it evenly.
  • Refrigerate for a couple of hours.
  • Remove the cake from the fridge a couple of hours before serving so that it comes to room temperature.
  • Sprinkle 20 gms of chopped walnuts on the top of the cake.

Charmaine Saldanha

Charms home made goodness Bangalore India

Baking is my calling in life. 6 years ago, I gave up my long Corporate career and become a full time Home Baker. I started with ba Read more

Baking is my calling in life. 6 years ago, I gave up my long Corporate career and become a full time Home Baker. I started with baking Christmas cakes, using my Grandmother’s recipe and from there I moved on to tea cakes, healthy cakes and decorated cakes. I soon began to get inspiration from things around me and began to create my own flavour combinations and my own recipes using alternative flours and fresh fruit, wherever possible. It has been a fun journey and successful cake trials and some experiments that had to be binned. Nothing gives me as much joy as cake baking and decorating.Read less

Cakes
  • Serves: 12-14
  • Prep time: 30 min plus 1 hour (for buttercream) plus 1 ½ to 2 hours for marmalade (to be made at least a day ahead )
  • Baking time ,Temp: 170°C For 35 Min
  • Finishing Time: chill for a few hours to set

Orange has a citrusy lightness that makes it a delicious tea cake. The lightness of the orange pairs beautifully with the earthiness of walnuts to make this a premium dessert cake. The sugar levels have deliberately been kept low so that the delicate orange and walnut flavours shine through in this delicious moist sponge. Ideally, this is made as a naked cake so that the orange, walnut and hops flavours are the heroes rather than getting overpowered by icing. And yes this non-alcoholic cake is special because it has the underlying flavour of hops in the form of FAB Bourbon Whiskey. There are just 3 elements in this cake but some good techniques to learn here.

1:

  • All Purpose Flour205 gms
  • Sugar200 gms
  • Baking Soda 1/2 tsp
  • Baking Powder1 tsp
  • Butter, room temperature100 gms
  • Eggs2
  • Yoghurt150 gms
  • Milk150 ml
  • Fab Premium Oil Soluble Orange Rind Flavour3 tsp
  • Chopped Walnuts50 gms
  • 10” cake pans 2 nos
  • Bake at 170°C

2: SWISS MERINGUE BUTTERCREAM

  • Egg Whites, large2
  • Granulated Sugar135 gms
  • Water40 ml
  • Butter, cubed225 gms
  • Cream of Tartara pinch
  • Fab Premium Oil Soluble Bourbon Whiskey JD1 tsp

3: WHISKEY MARMALADE

  • Oranges1 kg
  • Water ( For Syrup)75gms
  • Lime Juice4 tbsp
  • Citric Acid1 tsp
  • Gelatine2 tsp
  • Water ( For Gelatine)100 ml
  • Granulated sugar200 gms
  • Fab Premium Oil Soluble Bourbon Whiskey JD Flavour2 tsp

1:

  • Sift the dry ingredients, including sugar.
  • Add 50 gms chopped walnuts.
  • Set aside Mix the wet ingredients well. Add wet ingredients to dry ingredients and mix until well incorporated Divide the batter equally between the 2 prepared tins. Bake at 170C for about 35 mins till the cake is coming away from the sides of the tin. Leave the baked cakes in the tins, for 10-15 minutes. Then turn the cakes out onto a wire rack for cooling..

2: SWISS MERINGUE BUTTERCREAM

  • Put the sugar in a saucepan.
  • Add water.
  • Cook the syrup, swirling the pan occasionally to ensure that the syrup forms evenly.
  • Continue cooking the syrup until it reaches string stage 115°C (235-240F).
  • Meanwhile whisk the separated egg whites, with a pinch of cream of tartar, till they are frothy.
  • With the beaters on, drizzle the hot sugar syrup gradually, to prevent the egg whites from cooking.
  • Continue beating the meringue until it comes to room temperature.
  • Add cold cubed butter a cube at a time, constantly whisking the meringue.
  • The mixture may turn soupy towards the end.
  • Continue whisking till it comes together into a lovely creamy icing.
  • Add a tsp of Fab Premium Oil Soluble Bourbon Whiskey flavour to give the icing a light flavour of hops.

3: WHISKEY MARMALADE

  • To make the crystallised orange rind.
  • Soak the orange peel, from 3 oranges, in water for about half an hour Scrape off the white pith from the inner surface of the skin.
  • Cut the rind into thin strips.
  • Boil the rind in salt water for 5 mins.
  • Strain.
  • Boil the rind in plain water for 5 mins.
  • Make a thick sugar syrup with about 200 gms of sugar and 75 gms of water Add the prepared rind to the sugar syrup and mix well.
  • To Make the marmalade jam.
  • Halve the oranges and squeeze out the juice.
  • Strain the juice to get a clear marmalade.
  • Weigh the orange juice and add 90% sugar to the juice.
  • Boil the orange juice and sugar together till it coats the back of a wooden spoon and leaves a clear line when a finger is run across it.
  • Periodically remove the scum that comes to the top.
  • Once the orange syrup has reached the right consistency, add the lime juice and stir.
  • Add the citric acid and immediately switch off the stove.
  • The citric acid helps to clear the marmalade.
  • Add the crystallised orange peel.
  • Bloom gelatin in 100 ml of water and add it to the hot marmalade.
  • (gelatine is not normally used in marmalade.
  • But I used it in this case because I wanted the marmalade to set) Stir well Add the essence to taste.
  • But be careful not to drown the flavour of the orange with the flavour of Hops.
  • The marmalade should have just a subtle flavour of hops.

4: Assembly

  • Spread a little icing on your cake board and fix the lower layer of cooled Orange walnut sponge.
  • Spread a thin layer of icing on the top of the cake.
  • This will prevent the marmalade from soaking into the cake.
  • Make a ring of icing on the outer circumference of the sponge.
  • Take care that there should be no gaps in the icing.
  • Spoon in your Whiskey marmalade onto the cake, within the ring of icing.
  • Spread it out evenly.
  • Carefully place the second layer of cake.
  • Once again Spread a thin layer of icing on the top of the cake.
  • Pipe a decorative ring of icing on the circumference of the top cake layer.
  • Take care that there should be no gaps in the icing.
  • Spoon the whiskey marmalade on to the cake and spread it evenly.
  • Refrigerate for a couple of hours.
  • Remove the cake from the fridge a couple of hours before serving so that it comes to room temperature.
  • Sprinkle 20 gms of chopped walnuts on the top of the cake.

Charmaine Saldanha

Charms home made goodness Bangalore India

Baking is my calling in life. 6 years ago, I gave up my long Corporate career and become a full time Home Baker. I started with ba Read more

Baking is my calling in life. 6 years ago, I gave up my long Corporate career and become a full time Home Baker. I started with baking Christmas cakes, using my Grandmother’s recipe and from there I moved on to tea cakes, healthy cakes and decorated cakes. I soon began to get inspiration from things around me and began to create my own flavour combinations and my own recipes using alternative flours and fresh fruit, wherever possible. It has been a fun journey and successful cake trials and some experiments that had to be binned. Nothing gives me as much joy as cake baking and decorating.Read less

Cakes
  • Serves: 12-14
  • Prep time: 2 hours
  • Baking time ,Temp: 170°C for about 40 min
  • Finishing Time: chill 30 min after crumb coating plus a few hours after finishing to set

Chocolate is a universal favourite, across ages, in different forms. This cake was inspired by the famous Bounty chocolate. The flavours of chocolate and this cake was enhanced by the amazing FAB flavours – Bitter Chocolate & Toasted Coconut. There are six different elements to be prepared and then brought together to assemble this special cake

1: Grandma’s chocolate cake

  • All Purpose Flour200 gms
  • Sugar, powdered285 gms
  • Baking Soda10 gms
  • Eggs2
  • Cocoa40 gms
  • Hot Water170 ml
  • Oil, odourless120 ml
  • Buttermilk170 ml
  • Vanilla essence1 tsp
  • Salt½ tsp
  • Fab Premium Oil Soluble Bitter Chocolate Flavour1 tsp
  • 10” cake pans 3 nos
  • Bake at170°C

2: GANACHE

  • Dark Chocolate Compound250 gms
  • Dairy Cream125 gms
  • Butter1 tbsp

3: COCONUT ICING

  • white chocolate, chopped30 gms
  • mascarpone cheese50 gms
  • cream2 tbsp
  • whipping cream100 gms
  • dessicated coconut30 gms

4: CARAMEL SAUCE

  • sugar175 gms
  • salted butter45 gms
  • Cream60 ml
  • pinch of salt-
  • pinch of salt-
  • cream60 ml

5: SOAKING SYRUP

  • Granulated Sugar2 tbsp
  • Water½ cup
  • Fab Premium Oil Soluble Toasted Coconut Flavour1 tsp

1: Grandma’s chocolate cake

  • Mix the cocoa and hot water in a bowl and set aside to cool.
  • In a separate bowl, sieve app purpose flour, powdered sugar, salt and baking soda.
  • Set aside.
  • Add the oil to the cocoa mixture and whisk well.
  • Add the eggs, one at a time, whisking after each addition Add Fab Bitter Chocolate Essence/Flavour Add 1/3 of the flour mixture and ½ of the butter milk.
  • Whisk till well combined Add 1/3 of the flour mixture and ½ the milk and whisk Add remaining flour mixture.
  • Pour into prepared cake pans and bake at 170°C for about 40 mins.
  • Cool in tins and then turn out onto a cooling rack to cool completely.

2: GANACHE

  • Chop the chocolate and put it into a double boiler.
  • Heat the cream and pour it over the chocolate.
  • Stir till you get a smooth ganache.
  • While it is still warm, add a tablespoon of butter and stir until it is well incorporated.
  • Whisk the ganache to give it a better texture.
  • Ideally the ganache should be made a day in advance.

3: COCONUT ICING

  • Place the chopped chocolate and cream in a microwave safe.
  • Run it on a medium setting for 20 seconds at a time, stirring between microwave bursts to ensure that the white chocolate has melted evenly.
  • Whip the marscapone cheese till it is smooth.
  • Fold in the dessicated coconut.
  • Add the melted white chocolate.
  • Meanwhile whip the whipping cream to soft peaks.
  • Add 1/3 of the cream into the chocolate ganache.
  • Fold in gently Fold in the rest of the cream.
  • Cover with cling film and refrigerate for at least a couple of hours before use.

4: CARAMEL SAUCE

  • Pour the sugar into a heavy bottomed saucepan.
  • Heat it on a low flame till all the sugar has caramelized and become a gorgeous golden colour.
  • Stir often to ensure that the sugar caramelizes evenly.
  • Take the pan off the heat and add cream, butter and salt.
  • Stir well to ensure a uniform caramel sauce.
  • Allow it to cool before you put it into an airtight container.
  • Store in the refrigerator.

5: TOASTED COCONUT FLAKES

  • Grate the flesh of a coconut.
  • Spread it out on a parchment paper lined baking tray.
  • Bake it for about 45 mins in an oven set at 150 °C.
  • Every 15 mins toss the shredded coconut coconut around so that it roasts evenly and gets a golden brown colour.
  • These toasted coconut flakes can be stored in a dry airtight container for over a month .

6: SOAKING SYRUP

  • Pour boiling water over sugar and still till the sugar has dissolved.
  • Add FAB Premium Oil Soluble Toasted Coconut flavour and mix well.
  • The essence gives the cake a delicious deep flavour.

7: Assembly

  • Spread a little ganache on the cake board and center your first layer of cake to the cake board.
  • The ganache helps to anchor the cake in place.
  • Sprinkle a little of the soaking syrup over the cake.
  • Put a generous layer of coconut icing, spread to almost the edges of the cake.
  • Place the second layer of cake, sprinkled with soaking syrup and then the coconut icing.
  • Finally place the third layer of cake and sprinkle sugar syrup.
  • Press the layers of cake to ensure that the surface is straight.
  • Crumb coat the cake with ganache and refrigerate for 30 mins.
  • Put the final coat of ganache on the cake and spread it over the top and the sides.
  • Spread and inch wide band of coconut flakes on the base of the cake.
  • Fill the salted caramel into an icing bag and create the drip effect on the sides of the cake.

Charmaine Saldanha

Charms home made goodness Bangalore India

Baking is my calling in life. 6 years ago, I gave up my long Corporate career and become a full time Home Baker. I started with ba Read more

Baking is my calling in life. 6 years ago, I gave up my long Corporate career and become a full time Home Baker. I started with baking Christmas cakes, using my Grandmother’s recipe and from there I moved on to tea cakes, healthy cakes and decorated cakes. I soon began to get inspiration from things around me and began to create my own flavour combinations and my own recipes using alternative flours and fresh fruit, wherever possible. It has been a fun journey and successful cake trials and some experiments that had to be binned. Nothing gives me as much joy as cake baking and decorating.Read less

Cakes
  • Serves: 12-14
  • Prep time: 2 hours
  • Baking time ,Temp: 170°C for about 40 min
  • Finishing Time: chill 30 min after crumb coating plus a few hours after finishing to set

Chocolate is a universal favourite, across ages, in different forms. This cake was inspired by the famous Bounty chocolate. The flavours of chocolate and this cake was enhanced by the amazing FAB flavours – Bitter Chocolate & Toasted Coconut. There are six different elements to be prepared and then brought together to assemble this special cake

1: Grandma’s chocolate cake

  • All Purpose Flour200 gms
  • Sugar, powdered285 gms
  • Baking Soda10 gms
  • Eggs2
  • Cocoa40 gms
  • Hot Water170 ml
  • Oil, odourless120 ml
  • Buttermilk170 ml
  • Vanilla essence1 tsp
  • Salt½ tsp
  • Fab Premium Oil Soluble Bitter Chocolate Flavour1 tsp
  • 10” cake pans 3 nos
  • Bake at170°C

2: GANACHE

  • Dark Chocolate Compound250 gms
  • Dairy Cream125 gms
  • Butter1 tbsp

3: COCONUT ICING

  • white chocolate, chopped30 gms
  • mascarpone cheese50 gms
  • cream2 tbsp
  • whipping cream100 gms
  • dessicated coconut30 gms

4: CARAMEL SAUCE

  • sugar175 gms
  • salted butter45 gms
  • Cream60 ml
  • pinch of salt-
  • pinch of salt-
  • cream60 ml

5: SOAKING SYRUP

  • Granulated Sugar2 tbsp
  • Water½ cup
  • Fab Premium Oil Soluble Toasted Coconut Flavour1 tsp

1: Grandma’s chocolate cake

  • Mix the cocoa and hot water in a bowl and set aside to cool.
  • In a separate bowl, sieve app purpose flour, powdered sugar, salt and baking soda.
  • Set aside.
  • Add the oil to the cocoa mixture and whisk well.
  • Add the eggs, one at a time, whisking after each addition Add Fab Bitter Chocolate Essence/Flavour Add 1/3 of the flour mixture and ½ of the butter milk.
  • Whisk till well combined Add 1/3 of the flour mixture and ½ the milk and whisk Add remaining flour mixture.
  • Pour into prepared cake pans and bake at 170°C for about 40 mins.
  • Cool in tins and then turn out onto a cooling rack to cool completely.

2: GANACHE

  • Chop the chocolate and put it into a double boiler.
  • Heat the cream and pour it over the chocolate.
  • Stir till you get a smooth ganache.
  • While it is still warm, add a tablespoon of butter and stir until it is well incorporated.
  • Whisk the ganache to give it a better texture.
  • Ideally the ganache should be made a day in advance.

3: COCONUT ICING

  • Place the chopped chocolate and cream in a microwave safe.
  • Run it on a medium setting for 20 seconds at a time, stirring between microwave bursts to ensure that the white chocolate has melted evenly.
  • Whip the marscapone cheese till it is smooth.
  • Fold in the dessicated coconut.
  • Add the melted white chocolate.
  • Meanwhile whip the whipping cream to soft peaks.
  • Add 1/3 of the cream into the chocolate ganache.
  • Fold in gently Fold in the rest of the cream.
  • Cover with cling film and refrigerate for at least a couple of hours before use.

4: CARAMEL SAUCE

  • Pour the sugar into a heavy bottomed saucepan.
  • Heat it on a low flame till all the sugar has caramelized and become a gorgeous golden colour.
  • Stir often to ensure that the sugar caramelizes evenly.
  • Take the pan off the heat and add cream, butter and salt.
  • Stir well to ensure a uniform caramel sauce.
  • Allow it to cool before you put it into an airtight container.
  • Store in the refrigerator.

5: TOASTED COCONUT FLAKES

  • Grate the flesh of a coconut.
  • Spread it out on a parchment paper lined baking tray.
  • Bake it for about 45 mins in an oven set at 150 °C.
  • Every 15 mins toss the shredded coconut coconut around so that it roasts evenly and gets a golden brown colour.
  • These toasted coconut flakes can be stored in a dry airtight container for over a month .

6: SOAKING SYRUP

  • Pour boiling water over sugar and still till the sugar has dissolved.
  • Add FAB Premium Oil Soluble Toasted Coconut flavour and mix well.
  • The essence gives the cake a delicious deep flavour.

7: Assembly

  • Spread a little ganache on the cake board and center your first layer of cake to the cake board.
  • The ganache helps to anchor the cake in place.
  • Sprinkle a little of the soaking syrup over the cake.
  • Put a generous layer of coconut icing, spread to almost the edges of the cake.
  • Place the second layer of cake, sprinkled with soaking syrup and then the coconut icing.
  • Finally place the third layer of cake and sprinkle sugar syrup.
  • Press the layers of cake to ensure that the surface is straight.
  • Crumb coat the cake with ganache and refrigerate for 30 mins.
  • Put the final coat of ganache on the cake and spread it over the top and the sides.
  • Spread and inch wide band of coconut flakes on the base of the cake.
  • Fill the salted caramel into an icing bag and create the drip effect on the sides of the cake.

Gina Maya Chatterjee Iyer

Gina's Kitchen Mumbai India

Baker and comedian .. feed you till the gills and then make you laugh till your belly hurts that's her moto !.. Teaches Basic Baki Read more

Baker and comedian .. feed you till the gills and then make you laugh till your belly hurts that's her moto !.. Teaches Basic Baking every Sunday online and loves every moment of what she does !! Brands name.Gina's Online classes from Gina's Kitchen !Read less

Cakes
  • Serves: 10-12
  • Prep time: 30 min
  • Baking time ,Temp: 180 °C for 50-55 min

1: CAKE

  • brewed coffee ( I used heavy filter coffee decoction)1 cup (227g)
  • butter1 cup (227g)
  • Dutch-process cocoa.. preferred3/4 cup (64g)
  • sugar2 cups (397g)
  • baking powder3/4 teaspoon
  • baking soda1/4 teaspoon
  • salt3/4 teaspoon
  • flour2 cups (241g)
  • Fab Premium Oil Soluble Intense Irish Cream Flavour 3 teaspoons
  • Eggs at room temperature2 large eggs
  • sour cream or yogurt (regular or Greek), at room temperature1/2 cup (113g)

2: ICING

  • chopped bittersweet or semisweet chocolate, or chocolate chips2/3 cup (113g)
  • Fab Premium Oil Soluble Intense Irish Cream Flavour 1 tsp
  • heavy cream ( I used Amul)1/4 cup (57g)

1: To make the Cake

  • Preheat the oven to 180 °C.
  • Place the coffee, butter, and cocoa in a small saucepan or microwave-safe bowl.
  • Heat, stirring, until the butter melts.
  • Remove from the heat, and whisk until smooth.
  • Let the mixture cool for 10 minutes.
  • While the chocolate is cooling, put the sugar, baking powder, baking soda, salt, and flour into a mixing bowl, whisking to combine.
  • Pour the cooled chocolate mixture into the bowl with the dry ingredients, and mix until thoroughly combined.
  • Scrape the bottom and sides of the bowl, and mix again to incorporate any residue.
  • In a separate bowl, whisk together Fab intense irish cream flavour, eggs, and sour cream or yogurt.
  • Mix into the chocolate batter, stirring until thoroughly combined.
  • Thoroughly grease a 10- to 12-cup Bundt pan, preferably non-stick.
  • I ofcourse use my Nordic ( because I collect them ...don't judge me) Pour batter into prepared pan.
  • Bake the cake for 50 to 55 minutes, until a long toothpick or skewer inserted into the center comes out clean.
  • Remove the cake from the oven, wait 5 minutes, and turn the pan over onto a cooling rack.
  • After 5 more minutes, lift the pan off the cake.
  • Let the cake cool completely before icing..

2: To make the icing

  • Combine the chocolate and cream in a microwave-safe bowl, or in a saucepan set over medium heat.
  • Heat until the cream starts to bubble around the edges.
  • Remove from the heat, and stir until the chocolate melts and the mixture is smooth.
  • Spoon the icing over the top of the cake, letting it drip down the sides..

Gina Maya Chatterjee Iyer

Gina's Kitchen Mumbai India

Baker and comedian .. feed you till the gills and then make you laugh till your belly hurts that's her moto !.. Teaches Basic Baki Read more

Baker and comedian .. feed you till the gills and then make you laugh till your belly hurts that's her moto !.. Teaches Basic Baking every Sunday online and loves every moment of what she does !! Brands name.Gina's Online classes from Gina's Kitchen !Read less

Cakes
  • Serves: 10-12
  • Prep time: 30 min
  • Baking time ,Temp: 180 °C for 50-55 min

1: CAKE

  • brewed coffee ( I used heavy filter coffee decoction)1 cup (227g)
  • butter1 cup (227g)
  • Dutch-process cocoa.. preferred3/4 cup (64g)
  • sugar2 cups (397g)
  • baking powder3/4 teaspoon
  • baking soda1/4 teaspoon
  • salt3/4 teaspoon
  • flour2 cups (241g)
  • Fab Premium Oil Soluble Intense Irish Cream Flavour 3 teaspoons
  • Eggs at room temperature2 large eggs
  • sour cream or yogurt (regular or Greek), at room temperature1/2 cup (113g)

2: ICING

  • chopped bittersweet or semisweet chocolate, or chocolate chips2/3 cup (113g)
  • Fab Premium Oil Soluble Intense Irish Cream Flavour 1 tsp
  • heavy cream ( I used Amul)1/4 cup (57g)

1: To make the Cake

  • Preheat the oven to 180 °C.
  • Place the coffee, butter, and cocoa in a small saucepan or microwave-safe bowl.
  • Heat, stirring, until the butter melts.
  • Remove from the heat, and whisk until smooth.
  • Let the mixture cool for 10 minutes.
  • While the chocolate is cooling, put the sugar, baking powder, baking soda, salt, and flour into a mixing bowl, whisking to combine.
  • Pour the cooled chocolate mixture into the bowl with the dry ingredients, and mix until thoroughly combined.
  • Scrape the bottom and sides of the bowl, and mix again to incorporate any residue.
  • In a separate bowl, whisk together Fab intense irish cream flavour, eggs, and sour cream or yogurt.
  • Mix into the chocolate batter, stirring until thoroughly combined.
  • Thoroughly grease a 10- to 12-cup Bundt pan, preferably non-stick.
  • I ofcourse use my Nordic ( because I collect them ...don't judge me) Pour batter into prepared pan.
  • Bake the cake for 50 to 55 minutes, until a long toothpick or skewer inserted into the center comes out clean.
  • Remove the cake from the oven, wait 5 minutes, and turn the pan over onto a cooling rack.
  • After 5 more minutes, lift the pan off the cake.
  • Let the cake cool completely before icing..

2: To make the icing

  • Combine the chocolate and cream in a microwave-safe bowl, or in a saucepan set over medium heat.
  • Heat until the cream starts to bubble around the edges.
  • Remove from the heat, and stir until the chocolate melts and the mixture is smooth.
  • Spoon the icing over the top of the cake, letting it drip down the sides..

Girija Gunjkar

Bakeroma Foods Mumbai India

I am a bean-to-bar chocolate maker and baker and my brand is called The Dark Side. The Dark Side specializes in chocolates made wi Read more

I am a bean-to-bar chocolate maker and baker and my brand is called The Dark Side. The Dark Side specializes in chocolates made without any refined sugar. We use only Indian cocoa beans and cocoa butter. Our use of natural sweeteners like Jaggery makes our chocolate healthy across all age groups. We also make sugar free chocolates using stevia and erythritol, thus making them diabetic friendly and ideal for all kinds of specialized diets. Our products have been approved by nutritionists and diabetologists. Our chocolates can be used by bakers and chocolatiers to make their own products. Read less

Cakes
  • Serves: 10-12
  • Prep time: 30 min
  • Baking time ,Temp: 170 °C for 55-65 min

1:

  • butter175 grams
  • cocoa powder85 grams
  • brewed strong coffee1.5 cups
  • single malt whiskey (Glenlivet/Glenfiddich/Amrut/Rampur)1/2 cup
  • caster sugar200 grams
  • brown sugar156 grams
  • all-purpose flour300 grams
  • of baking soda1.5 tsp
  • salt¾ tsp
  • ground cloves1/8 tsp
  • eggs3
  • Fab Premium Oil Soluble Malt Whiskey Flavour 2 tsp

1:

  • Preheat oven to 170 °C.
  • Butter a 9 1/2” bundt pan and dust with 2 tablespoons cocoa powder.
  • In a medium saucepan over low heat, warm coffee, single malt whiskey, butter and remaining cocoa powder.
  • Whisk occasionally until butter is melted.
  • Whisk in sugar until dissolved.
  • Remove from heat and cool completely.
  • In a bowl, whisk together flour, baking soda, salt, pepper and cloves.
  • In another bowl, whisk the eggs and slowly whisk egg mixture into the chocolate mixture.
  • Add dry ingredients and whisk to combine.
  • Pour batter into prepared pan.
  • Transfer to oven and bake until a toothpick inserted in the center emerges clean, 55 to 65 minutes.
  • Let cool on a wire rack and then turn the cake on the wire rack.
  • Dust with powdered sugar before serving, or drizzle a decadent warm chocolate ganache, if you like..

Girija Gunjkar

Bakeroma Foods Mumbai India

I am a bean-to-bar chocolate maker and baker and my brand is called The Dark Side. The Dark Side specializes in chocolates made wi Read more

I am a bean-to-bar chocolate maker and baker and my brand is called The Dark Side. The Dark Side specializes in chocolates made without any refined sugar. We use only Indian cocoa beans and cocoa butter. Our use of natural sweeteners like Jaggery makes our chocolate healthy across all age groups. We also make sugar free chocolates using stevia and erythritol, thus making them diabetic friendly and ideal for all kinds of specialized diets. Our products have been approved by nutritionists and diabetologists. Our chocolates can be used by bakers and chocolatiers to make their own products. Read less

Cakes
  • Serves: 10-12
  • Prep time: 30 min
  • Baking time ,Temp: 170 °C for 55-65 min

1:

  • butter175 grams
  • cocoa powder85 grams
  • brewed strong coffee1.5 cups
  • single malt whiskey (Glenlivet/Glenfiddich/Amrut/Rampur)1/2 cup
  • caster sugar200 grams
  • brown sugar156 grams
  • all-purpose flour300 grams
  • of baking soda1.5 tsp
  • salt¾ tsp
  • ground cloves1/8 tsp
  • eggs3
  • Fab Premium Oil Soluble Malt Whiskey Flavour 2 tsp

1:

  • Preheat oven to 170 °C.
  • Butter a 9 1/2” bundt pan and dust with 2 tablespoons cocoa powder.
  • In a medium saucepan over low heat, warm coffee, single malt whiskey, butter and remaining cocoa powder.
  • Whisk occasionally until butter is melted.
  • Whisk in sugar until dissolved.
  • Remove from heat and cool completely.
  • In a bowl, whisk together flour, baking soda, salt, pepper and cloves.
  • In another bowl, whisk the eggs and slowly whisk egg mixture into the chocolate mixture.
  • Add dry ingredients and whisk to combine.
  • Pour batter into prepared pan.
  • Transfer to oven and bake until a toothpick inserted in the center emerges clean, 55 to 65 minutes.
  • Let cool on a wire rack and then turn the cake on the wire rack.
  • Dust with powdered sugar before serving, or drizzle a decadent warm chocolate ganache, if you like..

Anna Gigi Joseph

Miracles on Cakes by Anna Kochi, Kerala India

I am a Cake artist who has been professionally following my passion for 11 years. Like most of us, I started baking for my friends Read more

I am a Cake artist who has been professionally following my passion for 11 years. Like most of us, I started baking for my friends and kids and soon realized this is the path I want to follow.Read less

Cakes
  • Serves: 8-10
  • Prep time: 1 HOUR
  • Baking time ,Temp: 180 °C FOR 25-30 MIN
  • Finishing Time: CHILL FOR 30 MIN PLUS 20 MIN

Here I am presenting the recipe for Boston Crème Pie, which is a classic dessert and a crowd pleaser. I always have incorporated this recipe in many of my cakes and always got good reviews. The reason I chose this recipe for the collab is because my brother lives in Boston, USA and I want to dedicate this to his family

1: For Vanilla cake

  • unsalted butter113 grams
  • powdered sugar1 ½ cups
  • Fab Premium Oil Soluble Madagascar Vanilla1 tsp
  • Eggs3 – Eggs
  • all-purpose flour2 cups
  • baking powder1 Tbsp
  • milk1 cup

2: For Filling

  • Egg yolks3
  • sugar½ cup
  • Corn Flour3 ½ Tbsp
  • A pinch of sal-
  • milk1 1/2 cups
  • Fab Premium Oil Soluble Madagascar Vanilla1 tsp

3: For the Glaze

  • semi sweet chocolate (chopped)100 ml
  • fresh cream½ cup

1: To make cake

  • Preheat oven to 180 °C.
  • Line a 9” pan with parchment paper.
  • Sift together flour and baking powder and keep aside.
  • Beat butter and powdered sugar with Fab Premium Madagascar Vanilla in medium speed.
  • Add eggs one at a time.
  • Reduce speed and add flour then half cup milk, then flour, then milk, ending with flour.
  • Pour into prepared pan and bake for 25 to 30 minutes at 180 °C.
  • Transfer to a wire rack to cool completely..

2: To make filling

  • Prepare an ice – water bath.
  • In a large bowl, whisk the egg yolks and keep aside.
  • In a medium saucepan, combine sugar, corn flour and salt.
  • Gradually stir in milk.
  • Cook over medium heat, stirring constantly, until mixture thickens and begins to bubble.
  • The mixture should come to a boil.
  • Remove from heat.
  • Whisking constantly, slowly pour the hot mixture into egg yolks.
  • Return the mixture to the saucepan.
  • Cook over medium heat, stirring constantly, until it bubbles.
  • Remove from heat and stir in Fab Premium Oil Soluble Madagascar Vanilla.
  • Transfer filling into a medium bowl and place over the ice water bath.
  • Stir from time to time until mixture cools.
  • Cover with plastic wrap, pressing wrap against the filling to prevent a skin from forming.
  • This mixture can be refrigerated or it is ready to use.

3: To make glaze and assemble the cake

  • Torte /split the cake into two layers.
  • Spread the bottom half with the filling.
  • Place in refrigerator for 30 minutes to set.
  • In a medium saucepan, simmer the cream, remove from heat and add chopped chocolate.
  • Stir until the chocolate melts and keep aside to cool.
  • Remove cake from the refrigerator.
  • Top with the reserved layer.
  • Transfer the cake to a serving plate and pour chocolate glaze over top.
  • Allow to set 20 minutes before serving.

Anna Gigi Joseph

Miracles on Cakes by Anna Kochi, Kerala India

I am a Cake artist who has been professionally following my passion for 11 years. Like most of us, I started baking for my friends Read more

I am a Cake artist who has been professionally following my passion for 11 years. Like most of us, I started baking for my friends and kids and soon realized this is the path I want to follow.Read less

Cakes
  • Serves: 8-10
  • Prep time: 1 HOUR
  • Baking time ,Temp: 180 °C FOR 25-30 MIN
  • Finishing Time: CHILL FOR 30 MIN PLUS 20 MIN

Here I am presenting the recipe for Boston Crème Pie, which is a classic dessert and a crowd pleaser. I always have incorporated this recipe in many of my cakes and always got good reviews. The reason I chose this recipe for the collab is because my brother lives in Boston, USA and I want to dedicate this to his family

1: For Vanilla cake

  • unsalted butter113 grams
  • powdered sugar1 ½ cups
  • Fab Premium Oil Soluble Madagascar Vanilla1 tsp
  • Eggs3 – Eggs
  • all-purpose flour2 cups
  • baking powder1 Tbsp
  • milk1 cup

2: For Filling

  • Egg yolks3
  • sugar½ cup
  • Corn Flour3 ½ Tbsp
  • A pinch of sal-
  • milk1 1/2 cups
  • Fab Premium Oil Soluble Madagascar Vanilla1 tsp

3: For the Glaze

  • semi sweet chocolate (chopped)100 ml
  • fresh cream½ cup

1: To make cake

  • Preheat oven to 180 °C.
  • Line a 9” pan with parchment paper.
  • Sift together flour and baking powder and keep aside.
  • Beat butter and powdered sugar with Fab Premium Madagascar Vanilla in medium speed.
  • Add eggs one at a time.
  • Reduce speed and add flour then half cup milk, then flour, then milk, ending with flour.
  • Pour into prepared pan and bake for 25 to 30 minutes at 180 °C.
  • Transfer to a wire rack to cool completely..

2: To make filling

  • Prepare an ice – water bath.
  • In a large bowl, whisk the egg yolks and keep aside.
  • In a medium saucepan, combine sugar, corn flour and salt.
  • Gradually stir in milk.
  • Cook over medium heat, stirring constantly, until mixture thickens and begins to bubble.
  • The mixture should come to a boil.
  • Remove from heat.
  • Whisking constantly, slowly pour the hot mixture into egg yolks.
  • Return the mixture to the saucepan.
  • Cook over medium heat, stirring constantly, until it bubbles.
  • Remove from heat and stir in Fab Premium Oil Soluble Madagascar Vanilla.
  • Transfer filling into a medium bowl and place over the ice water bath.
  • Stir from time to time until mixture cools.
  • Cover with plastic wrap, pressing wrap against the filling to prevent a skin from forming.
  • This mixture can be refrigerated or it is ready to use.

3: To make glaze and assemble the cake

  • Torte /split the cake into two layers.
  • Spread the bottom half with the filling.
  • Place in refrigerator for 30 minutes to set.
  • In a medium saucepan, simmer the cream, remove from heat and add chopped chocolate.
  • Stir until the chocolate melts and keep aside to cool.
  • Remove cake from the refrigerator.
  • Top with the reserved layer.
  • Transfer the cake to a serving plate and pour chocolate glaze over top.
  • Allow to set 20 minutes before serving.

Cindana Manickavel

Sugar Monkeys Chennai INDIA

Cindana is Professional tennis player turned into a homebaker who loves the sweet rush in life. She has successfully run sugarmonk Read more

Cindana is Professional tennis player turned into a homebaker who loves the sweet rush in life. She has successfully run sugarmonkeys for 6years now and runs an event management company in chennai called centre court events. A fitness enthusiast who is constantly looking to innovate healthy dessert options. Looking to start my own little baking outlet in the future.Read less

Cakes
  • Serves: 10-12
  • Prep time: 30 min plus decorating time
  • Baking time ,Temp: 350°F/180 °C for 50 min

1: Rose Milk Sponge

  • butter3/4 cup (170 grams)
  • sugar1 cup (240 grams)
  • vanilla Flavour1 teaspoon (5 grams)
  • eggs3
  • vegetable oil3 1/2 tablespoons (50 ml)
  • milk3/4 cup + 2 tablespoons (200 ml)
  • flour2 1/2 cups (300 grams)
  • Fab Premium Oil Soluble White Rose Flavour1 tsp
  • baking powder1 tablespoon (15 grams)

2: Rose infused French Buttercream

  • Egg yolk 5
  • Sugar255gms
  • Butter455gms
  • Water 65 ml
  • Salt 1 tsp
  • Fab Premium Oil Soluble White Rose Flavour1 tsp
  • Rose petals10 gms if needed for the filling

1: Rose Milk Sponge

  • Preheat oven to 350°F/180 °C.
  • Grease and flour a 9" (24 centimeter) spring-form cake pan.
  • In a medium bowl cream butter and sugar, then add eggs one at a time, mix well, then add oil, vanilla and milk and beat till smooth.
  • In a small bowl whisk together flour, baking powder and the Fab Premium Oil Soluble White Rose Flavour, add to batter and beat on medium until smooth.
  • Spoon batter into prepared cake pan.
  • Bake for approximately 50-60 minutes or until toothpick comes out clean.
  • Let cool or serve warm.

2: Rose infused French Buttercream

  • In a stand mixer whip the egg yolks at high speed until it forms stiff peaks.
  • Cook the sugar along with the water in a deep pan until the sugar reaches 115°C/240 °F.Use a candy thermometer to get an accurate reading.
  • Now add the sugar syrup to the egg white mix.
  • Add it in slowly and allow it to whip until the cream completely cools down Switch to a paddle blade and then add the butter little by little.
  • Mix for about 4 to 5 mins on medium speed until the buttercream is ready.
  • Add salt and Fab Premium Oil Soluble White Rose Flavour and candy pink food color in the end.

Cindana Manickavel

Sugar Monkeys Chennai INDIA

Cindana is Professional tennis player turned into a homebaker who loves the sweet rush in life. She has successfully run sugarmonk Read more

Cindana is Professional tennis player turned into a homebaker who loves the sweet rush in life. She has successfully run sugarmonkeys for 6years now and runs an event management company in chennai called centre court events. A fitness enthusiast who is constantly looking to innovate healthy dessert options. Looking to start my own little baking outlet in the future.Read less

Cakes
  • Serves: 10-12
  • Prep time: 30 min plus decorating time
  • Baking time ,Temp: 350°F/180 °C for 50 min

1: Rose Milk Sponge

  • butter3/4 cup (170 grams)
  • sugar1 cup (240 grams)
  • vanilla Flavour1 teaspoon (5 grams)
  • eggs3
  • vegetable oil3 1/2 tablespoons (50 ml)
  • milk3/4 cup + 2 tablespoons (200 ml)
  • flour2 1/2 cups (300 grams)
  • Fab Premium Oil Soluble White Rose Flavour1 tsp
  • baking powder1 tablespoon (15 grams)

2: Rose infused French Buttercream

  • Egg yolk 5
  • Sugar255gms
  • Butter455gms
  • Water 65 ml
  • Salt 1 tsp
  • Fab Premium Oil Soluble White Rose Flavour1 tsp
  • Rose petals10 gms if needed for the filling

1: Rose Milk Sponge

  • Preheat oven to 350°F/180 °C.
  • Grease and flour a 9" (24 centimeter) spring-form cake pan.
  • In a medium bowl cream butter and sugar, then add eggs one at a time, mix well, then add oil, vanilla and milk and beat till smooth.
  • In a small bowl whisk together flour, baking powder and the Fab Premium Oil Soluble White Rose Flavour, add to batter and beat on medium until smooth.
  • Spoon batter into prepared cake pan.
  • Bake for approximately 50-60 minutes or until toothpick comes out clean.
  • Let cool or serve warm.

2: Rose infused French Buttercream

  • In a stand mixer whip the egg yolks at high speed until it forms stiff peaks.
  • Cook the sugar along with the water in a deep pan until the sugar reaches 115°C/240 °F.Use a candy thermometer to get an accurate reading.
  • Now add the sugar syrup to the egg white mix.
  • Add it in slowly and allow it to whip until the cream completely cools down Switch to a paddle blade and then add the butter little by little.
  • Mix for about 4 to 5 mins on medium speed until the buttercream is ready.
  • Add salt and Fab Premium Oil Soluble White Rose Flavour and candy pink food color in the end.

Anna Gigi Joseph

Miracles on Cakes by Anna Kochi, Kerala India

I am a Cake artist who has been professionally following my passion for 11 years. Like most of us, I started baking for my friends Read more

I am a Cake artist who has been professionally following my passion for 11 years. Like most of us, I started baking for my friends and kids and soon realized this is the path I want to follow.Read less

Cakes
  • Serves: 6-8
  • Prep time: 20 min
  • Baking time ,Temp: 180°C for 40-45 min

Here I am presenting the recipe for Lemon – Lavender Tea cake. I always liked to experiment unusual combinations of flavours and Fab just have the variety of flavours you could think of. This is best enjoyed with a cup of hot tea.

1: For cake

  • unsalted butter100gms
  • powdered sugar220 gms
  • FAB Premium Oil Soluble Madagascar Vanilla½ tsp
  • FAB Premium Oil Soluble Lavender flavour 1/8 th tsp
  • Egg separated and beat egg white1
  • All-purpose flour260gms
  • Baking powder1 tsp
  • baking soda¼ tsp
  • salt¼ tsp
  • plain yogurt250 gms
  • Juice from lemons2
  • lemon rind1 tsp

2: FOR GLAZE

  • Icing sugar50 gms
  • water1 tsp
  • Fab Premium Madagascar Vanilla flavour 1/4th tsp
  • FAB Premium Oil Soluble Lavender flavourFew drops
  • Lemon juice1 tsp

1:

  • Preheat oven to 180 °C.
  • Grease pan and set aside.
  • Sift flour, baking powder, baking soda and salt and set aside.
  • Beat butter, sugar, – Fab Premium Madagascar Vanilla, – Fab Premium Lavender essence and Lemon juice at medium speed.
  • Add egg yolk and egg white.
  • Add flour then add yogurt, then flour then yogurt, ending with flour.
  • Pour onto greased pan and bake for 40 to 45 minutes at 180 °C.
  • Transfer to a wire rack to cool completely.
  • Stir together all ingredients for glaze in a small bowl.
  • Spread the glaze over the cooled cake and serve.

Anna Gigi Joseph

Miracles on Cakes by Anna Kochi, Kerala India

I am a Cake artist who has been professionally following my passion for 11 years. Like most of us, I started baking for my friends Read more

I am a Cake artist who has been professionally following my passion for 11 years. Like most of us, I started baking for my friends and kids and soon realized this is the path I want to follow.Read less

Cakes
  • Serves: 6-8
  • Prep time: 20 min
  • Baking time ,Temp: 180°C for 40-45 min

Here I am presenting the recipe for Lemon – Lavender Tea cake. I always liked to experiment unusual combinations of flavours and Fab just have the variety of flavours you could think of. This is best enjoyed with a cup of hot tea.

1: For cake

  • unsalted butter100gms
  • powdered sugar220 gms
  • FAB Premium Oil Soluble Madagascar Vanilla½ tsp
  • FAB Premium Oil Soluble Lavender flavour 1/8 th tsp
  • Egg separated and beat egg white1
  • All-purpose flour260gms
  • Baking powder1 tsp
  • baking soda¼ tsp
  • salt¼ tsp
  • plain yogurt250 gms
  • Juice from lemons2
  • lemon rind1 tsp

2: FOR GLAZE

  • Icing sugar50 gms
  • water1 tsp
  • Fab Premium Madagascar Vanilla flavour 1/4th tsp
  • FAB Premium Oil Soluble Lavender flavourFew drops
  • Lemon juice1 tsp

1:

  • Preheat oven to 180 °C.
  • Grease pan and set aside.
  • Sift flour, baking powder, baking soda and salt and set aside.
  • Beat butter, sugar, – Fab Premium Madagascar Vanilla, – Fab Premium Lavender essence and Lemon juice at medium speed.
  • Add egg yolk and egg white.
  • Add flour then add yogurt, then flour then yogurt, ending with flour.
  • Pour onto greased pan and bake for 40 to 45 minutes at 180 °C.
  • Transfer to a wire rack to cool completely.
  • Stir together all ingredients for glaze in a small bowl.
  • Spread the glaze over the cooled cake and serve.

Ankita Sinha

Mummalicious Bangalore India

Mummalicious started as a mother's quest for the perfect cake for her daughter's birthday 7 years back. Finding no viable option A Read more

Mummalicious started as a mother's quest for the perfect cake for her daughter's birthday 7 years back. Finding no viable option Ankita , learned the art of sugarcraft aka fondant art and created a dazzling cake in theme of pirates and fairies. This lead to friends and family demanding for similar themed cakes. The cakes and subsequently themed desserts were very well received. This morphed into a business now ably assisted by 5 employees mostly in house trained. Do check out our Facebook/ Instagram handle: mummalicious.bites for our latest creations...Read less

Cakes
  • Serves: 6-8
  • Prep time: 25 min
  • Baking time ,Temp: 350°F/175°C for 20-25 min

The "bacon cheese muffin" has its origin in desire to get flavours of cheese and bacon in a savoury. The key to this delicious recipe apart from the fabulous "fab" essences is the bacon drippings incorporated in the batter. A must try for all bacon lovers... Oink oink...

1:

  • lean bacon, thick sliced4-6 slices
  • butter2 tablespoons
  • all-purpose flour2 cups
  • baking powder2 teaspoons
  • sugar2 tablespoons
  • eggs2
  • milk1 cup
  • FAB 100% Natural Oil Soluble Rosemary Extract 1 tablespoons
  • FAB Premium Oil Soluble Parmesan Cheese flavour1 tablespoons
  • bacon drippings (optional)1/2 Cup
  • rosemary coarsely chopped1/4 Cup
  • Salt1/2 tsp
  • parmesan cheese, shredded3/4 cup

1:

  • Cook bacon until crisp.
  • Cool and crumble.
  • Set aside.
  • Strain and reserve bacon drippings.
  • Preheat oven to 350°F/175°C .
  • Prepare muffin tin by spraying with vegetable oil spray.
  • Melt butter over medium heat in a small skillet.
  • Remove from heat and add rosemary and rosemary essence.
  • Cool to room temperature.
  • Add bacon drippings.
  • In a medium bowl combine eggs and milk using a whisk.
  • Add butter/rosemary mixture, and crumbled bacon.
  • Mix well.
  • In a small bowl, combine flour, baking powder, salt and sugar.
  • Stir to mix.
  • Add to egg mixture, stirring only until blended thoroughly.
  • Mix cheese and cheese essence.
  • Spoon mixture into prepared muffin cups, filling about 2/3 full.
  • Top up with bacon bits, rosemary and cheese strings.
  • (An ice cream scooper is a great tool for this purpose.) Bake 20- 25 minutes, or until muffin tops just begin to brown.
  • Remove from oven and remove muffins from tin.
  • Cool them on a wire rack.

Ankita Sinha

Mummalicious Bangalore India

Mummalicious started as a mother's quest for the perfect cake for her daughter's birthday 7 years back. Finding no viable option A Read more

Mummalicious started as a mother's quest for the perfect cake for her daughter's birthday 7 years back. Finding no viable option Ankita , learned the art of sugarcraft aka fondant art and created a dazzling cake in theme of pirates and fairies. This lead to friends and family demanding for similar themed cakes. The cakes and subsequently themed desserts were very well received. This morphed into a business now ably assisted by 5 employees mostly in house trained. Do check out our Facebook/ Instagram handle: mummalicious.bites for our latest creations...Read less

Cakes
  • Serves: 6-8
  • Prep time: 25 min
  • Baking time ,Temp: 350°F/175°C for 20-25 min

The "bacon cheese muffin" has its origin in desire to get flavours of cheese and bacon in a savoury. The key to this delicious recipe apart from the fabulous "fab" essences is the bacon drippings incorporated in the batter. A must try for all bacon lovers... Oink oink...

1:

  • lean bacon, thick sliced4-6 slices
  • butter2 tablespoons
  • all-purpose flour2 cups
  • baking powder2 teaspoons
  • sugar2 tablespoons
  • eggs2
  • milk1 cup
  • FAB 100% Natural Oil Soluble Rosemary Extract 1 tablespoons
  • FAB Premium Oil Soluble Parmesan Cheese flavour1 tablespoons
  • bacon drippings (optional)1/2 Cup
  • rosemary coarsely chopped1/4 Cup
  • Salt1/2 tsp
  • parmesan cheese, shredded3/4 cup

1:

  • Cook bacon until crisp.
  • Cool and crumble.
  • Set aside.
  • Strain and reserve bacon drippings.
  • Preheat oven to 350°F/175°C .
  • Prepare muffin tin by spraying with vegetable oil spray.
  • Melt butter over medium heat in a small skillet.
  • Remove from heat and add rosemary and rosemary essence.
  • Cool to room temperature.
  • Add bacon drippings.
  • In a medium bowl combine eggs and milk using a whisk.
  • Add butter/rosemary mixture, and crumbled bacon.
  • Mix well.
  • In a small bowl, combine flour, baking powder, salt and sugar.
  • Stir to mix.
  • Add to egg mixture, stirring only until blended thoroughly.
  • Mix cheese and cheese essence.
  • Spoon mixture into prepared muffin cups, filling about 2/3 full.
  • Top up with bacon bits, rosemary and cheese strings.
  • (An ice cream scooper is a great tool for this purpose.) Bake 20- 25 minutes, or until muffin tops just begin to brown.
  • Remove from oven and remove muffins from tin.
  • Cool them on a wire rack.

Deepa Jha

Dee’s Bakecraft Ahmedabad India

Based in Ahmedabad, India, Deepa Jha from Dee’s Bakecraft has been in the field of baking for more than 22 years. What started a Read more

Based in Ahmedabad, India, Deepa Jha from Dee’s Bakecraft has been in the field of baking for more than 22 years. What started as a childhood hobby, has now become a profession for her. Being self taught posed many challenges along the way, but as they say, experience is the best teacher. She has been conducting pure vegetarian baking classes (Online too) for almost 10 years now and has a list of more than 5000 students, from India and abroad, who are very satisfied with her teaching. Many of them come back for multiple classes. Interaction during the class and lifetime support after the class is a very important factor. Her USP? Only a handful of students in each class so that everyone can get personal attention.Read less

Cakes
  • Serves: 7-8
  • Prep time: 1 hour plus chill time for lemon curd
  • Baking time ,Temp: 180°C for 25-30 min

1: Cake Base

  • All Purpose Flour150gm
  • Baking Powder1 tsp
  • Butter100 gm
  • Castor Sugar75 gm
  • Condensed Milk50 gm
  • FAB Premium Oil Soluble White Rum flavour1.5 tsp
  • Milkas required

2: Butter cream

  • Unsalted Butter¼ cup
  • Icing Sugar½ cup
  • FAB Oil Soluble Mint Flavour½ tsp
  • green colorFew drops

3: Lemon Curd

  • Lemon Juice20 gm
  • Butter15 gm
  • Water20 gm
  • Caster Sugar 35 gm
  • Cornflour2 tsp
  • Fab 100% Natural Oil Soluble Lemon Extract¼ tsp
  • yellow color2 drops

4: Syrup

  • Water1/2 cup
  • FAB Premium Oil Soluble White Rum flavour1/4 drops
  • Sugar1 tbsp

1: Cake Base

  • Mix together flour and baking powder.
  • Keep aside.
  • In another bowl whisk the butter and sugar until light and fluffy.
  • Add condensed milk and mix.
  • Then add about ¼ cup milk and essence/flavour and mix again.
  • Lastly fold in the maida and make a smooth batter.
  • If the mixture is thick, add some more milk to make dropping consistency.
  • Pour the batter in a lined square 6 or 7 inch tin.
  • Bake in a preheated oven at 180°C for 25 to 30 minutes until a skewer inserted comes out clean.
  • Cool the cake completely on a wire rack.
  • Trim edges from all 4 sides and remove the top crust.
  • Cut into 6 pieces.

2: Butter cream

  • Beat the butter until smooth.
  • Add icing sugar, little by little and mix until it becomes smooth.
  • Add essence/flavour and color.

3: Lemon Curd

  • In a pan combine lemon juice, water, sugar and cornflour.
  • Turn on the heat to medium.
  • Stir until the sugar dissolves.
  • Boil on slow flame for a minute.
  • Turn off the heat.
  • Add the butter, essence and yellow color.
  • Mix properly.
  • Chill in the refrigerator for a while before using.

4: Syrup

  • Take ¼ cup water in a pan.
  • Add 1 tbsp sugar and boil until sugar dissolves.
  • Add ¼ tsp FAB Premium Oil Soluble White Rum flavour.
  • Cool..

5: Assembling

  • Take 2 piping bags.
  • Fill one with cooled lemon curd.
  • Fit the other bag with a star nozzle and fill with butter cream.
  • Arrange the cake pieces in a tray.
  • Soak a bit with the syrup.
  • Pipe a diagonal line with the butter cream.
  • Cut a small hole in the piping bag with lemon curd.
  • Pipe it in between the buttercream.
  • Your delicious and non-alcoholic pastries are ready to serve.
  • Can be stored for upto 2 days at room temperature..

Deepa Jha

Dee’s Bakecraft Ahmedabad India

Based in Ahmedabad, India, Deepa Jha from Dee’s Bakecraft has been in the field of baking for more than 22 years. What started a Read more

Based in Ahmedabad, India, Deepa Jha from Dee’s Bakecraft has been in the field of baking for more than 22 years. What started as a childhood hobby, has now become a profession for her. Being self taught posed many challenges along the way, but as they say, experience is the best teacher. She has been conducting pure vegetarian baking classes (Online too) for almost 10 years now and has a list of more than 5000 students, from India and abroad, who are very satisfied with her teaching. Many of them come back for multiple classes. Interaction during the class and lifetime support after the class is a very important factor. Her USP? Only a handful of students in each class so that everyone can get personal attention.Read less

Cakes
  • Serves: 7-8
  • Prep time: 1 hour plus chill time for lemon curd
  • Baking time ,Temp: 180°C for 25-30 min

1: Cake Base

  • All Purpose Flour150gm
  • Baking Powder1 tsp
  • Butter100 gm
  • Castor Sugar75 gm
  • Condensed Milk50 gm
  • FAB Premium Oil Soluble White Rum flavour1.5 tsp
  • Milkas required

2: Butter cream

  • Unsalted Butter¼ cup
  • Icing Sugar½ cup
  • FAB Oil Soluble Mint Flavour½ tsp
  • green colorFew drops

3: Lemon Curd

  • Lemon Juice20 gm
  • Butter15 gm
  • Water20 gm
  • Caster Sugar 35 gm
  • Cornflour2 tsp
  • Fab 100% Natural Oil Soluble Lemon Extract¼ tsp
  • yellow color2 drops

4: Syrup

  • Water1/2 cup
  • FAB Premium Oil Soluble White Rum flavour1/4 drops
  • Sugar1 tbsp

1: Cake Base

  • Mix together flour and baking powder.
  • Keep aside.
  • In another bowl whisk the butter and sugar until light and fluffy.
  • Add condensed milk and mix.
  • Then add about ¼ cup milk and essence/flavour and mix again.
  • Lastly fold in the maida and make a smooth batter.
  • If the mixture is thick, add some more milk to make dropping consistency.
  • Pour the batter in a lined square 6 or 7 inch tin.
  • Bake in a preheated oven at 180°C for 25 to 30 minutes until a skewer inserted comes out clean.
  • Cool the cake completely on a wire rack.
  • Trim edges from all 4 sides and remove the top crust.
  • Cut into 6 pieces.

2: Butter cream

  • Beat the butter until smooth.
  • Add icing sugar, little by little and mix until it becomes smooth.
  • Add essence/flavour and color.

3: Lemon Curd

  • In a pan combine lemon juice, water, sugar and cornflour.
  • Turn on the heat to medium.
  • Stir until the sugar dissolves.
  • Boil on slow flame for a minute.
  • Turn off the heat.
  • Add the butter, essence and yellow color.
  • Mix properly.
  • Chill in the refrigerator for a while before using.

4: Syrup

  • Take ¼ cup water in a pan.
  • Add 1 tbsp sugar and boil until sugar dissolves.
  • Add ¼ tsp FAB Premium Oil Soluble White Rum flavour.
  • Cool..

5: Assembling

  • Take 2 piping bags.
  • Fill one with cooled lemon curd.
  • Fit the other bag with a star nozzle and fill with butter cream.
  • Arrange the cake pieces in a tray.
  • Soak a bit with the syrup.
  • Pipe a diagonal line with the butter cream.
  • Cut a small hole in the piping bag with lemon curd.
  • Pipe it in between the buttercream.
  • Your delicious and non-alcoholic pastries are ready to serve.
  • Can be stored for upto 2 days at room temperature..

Deepthi Reddy

FROSTINGZ Hyderabad India

Hello , My Name is Deepthi Reddy..Am from Hyderabad.My Baking journey started unexpectedly,I have always had a passion for baking Read more

Hello , My Name is Deepthi Reddy..Am from Hyderabad.My Baking journey started unexpectedly,I have always had a passion for baking but it took into shape only because of my Family and Friends because of their immense strength and support. When I got married and moved to the USA I saw “Duff goldman”for the first time in 2003 on Television and got so inspired by him looking at his work..But never got a chance to learn back then and then got busy with my kids and then in 2016 when two kids started to go fulltime to school with my Husbands inspiration took my baking classes from Nimmy Raghu,Prasanna DVL n Maaria kulsum Tanveer..Especially Prasanna is a great mentor in very good friend..With these ppl giving me immense strength I could start my baking n today I have enough clients and orders n makes me happy every time I bake n bring a smile on clients face.” Her success mantra is “Passion gives u 100% success”Read less

Cakes
  • Serves: 8-10
  • Prep time: 30 min
  • Baking time ,Temp: 350 °F/176°C for 50 min

1:

  • Bananas 2
  • Eggs2
  • Vanilla bean paste1tbsp
  • Baking soda1 1/2 tsp
  • Powdered Sugar1 cup
  • All purpose flour1 1/2 cup
  • Salt1/2 tsp
  • Sugar1/2 cup
  • Butter1/2 cup
  • Sour cream1/2 cup
  • FAB Oil Soluble Premium Bourbon Whiskey JD Flavour 1tsp
  • FAB Premium Oil Soluble Cinnamon Fab flavour1tsp

2: For Bourbon glaze

  • Bourbon4tbsp
  • Confect sugar1 cup
  • Milk required to thin-

1:

  • Preheat oven to 350 °F/176°C.
  • Spray oil to the loaf pan n place the parchment paper on it.
  • Beat the butter and sugar and add eggs one at a time and add bourbon flavour and vanilla bean paste in FAB Cinnamon essence and beat well Then add dry ingredients flour,baking soda and salt.
  • Blend bananas and sour cream together.
  • Then add this mixture to the batter and combine well.
  • Put the batter into the loaf pan n bake for 50 mins n let it cool Glaze: Mix together sugar,bourbon with lil milk to make a glaze..
  • Pour the glaze onto the bread.
  • Tadaaaaaa Yummy Yummy Cinnamon Banana Bread is ready!!!!!.

Deepthi Reddy

FROSTINGZ Hyderabad India

Hello , My Name is Deepthi Reddy..Am from Hyderabad.My Baking journey started unexpectedly,I have always had a passion for baking Read more

Hello , My Name is Deepthi Reddy..Am from Hyderabad.My Baking journey started unexpectedly,I have always had a passion for baking but it took into shape only because of my Family and Friends because of their immense strength and support. When I got married and moved to the USA I saw “Duff goldman”for the first time in 2003 on Television and got so inspired by him looking at his work..But never got a chance to learn back then and then got busy with my kids and then in 2016 when two kids started to go fulltime to school with my Husbands inspiration took my baking classes from Nimmy Raghu,Prasanna DVL n Maaria kulsum Tanveer..Especially Prasanna is a great mentor in very good friend..With these ppl giving me immense strength I could start my baking n today I have enough clients and orders n makes me happy every time I bake n bring a smile on clients face.” Her success mantra is “Passion gives u 100% success”Read less

Cakes
  • Serves: 8-10
  • Prep time: 30 min
  • Baking time ,Temp: 350 °F/176°C for 50 min

1:

  • Bananas 2
  • Eggs2
  • Vanilla bean paste1tbsp
  • Baking soda1 1/2 tsp
  • Powdered Sugar1 cup
  • All purpose flour1 1/2 cup
  • Salt1/2 tsp
  • Sugar1/2 cup
  • Butter1/2 cup
  • Sour cream1/2 cup
  • FAB Oil Soluble Premium Bourbon Whiskey JD Flavour 1tsp
  • FAB Premium Oil Soluble Cinnamon Fab flavour1tsp

2: For Bourbon glaze

  • Bourbon4tbsp
  • Confect sugar1 cup
  • Milk required to thin-

1:

  • Preheat oven to 350 °F/176°C.
  • Spray oil to the loaf pan n place the parchment paper on it.
  • Beat the butter and sugar and add eggs one at a time and add bourbon flavour and vanilla bean paste in FAB Cinnamon essence and beat well Then add dry ingredients flour,baking soda and salt.
  • Blend bananas and sour cream together.
  • Then add this mixture to the batter and combine well.
  • Put the batter into the loaf pan n bake for 50 mins n let it cool Glaze: Mix together sugar,bourbon with lil milk to make a glaze..
  • Pour the glaze onto the bread.
  • Tadaaaaaa Yummy Yummy Cinnamon Banana Bread is ready!!!!!.

Deepti Dhawan

Dee'delights HYDERABAD INDIA

I am a baker driven by passion. As it's rightly said that one needs to find something you are passionate about and keep tremendous Read more

I am a baker driven by passion. As it's rightly said that one needs to find something you are passionate about and keep tremendous interest in it, I too started baking at home and for friends which then drove me to start "Dee'delights"after receiving constant appreciation from family and friends. It's been 2 years since I have been working as a professional Home Baker. I love to play around with different flavours and techniques. For me every cake is a learning experience. I am a self taught baker with a constant hunger to learn more.Read less

Cakes
  • Serves: 6-8
  • Prep time: 35 min
  • Baking time ,Temp: 170° C for 15-20 min

These delicious treats are individual cakes flavoured with almond and coconut extracts. The cupcake is light and fluffy, fatless and enriched with almond flour. The frosting is a creamy combination of white chocolate, cream cheese and coconut milk.

1: Cupcakes

  • Eggs3
  • Salt A pinch
  • Sugar 1/2 cup (100gms)
  • FAB Premium Oil Soluble Sweet Almond flavour1/2 tsp
  • Almond flour1/2 cup (50gms)
  • All purpose flour 1/2 cup (62.5gms)

2: FROSTING

  • White chocolate50gms
  • Coconut milk1 Tbsp
  • Cream cheese62.5 gms
  • Whipping cream125 gms
  • FAB Premium Oil Soluble Toasted Coconut Flavour1/2 tsp

1: Cupcakes

  • Preheat oven to 170° C.
  • Separate egg whites from yolks.
  • Add a pinch of salt to it and start whipping it.
  • Gradually add sugar and continue whipping until stiff peaks form.
  • Add beaten egg yolks and FAB Premium Oil Soluble Sweet Almond Flavour and fold in very gently.
  • Gradually add almond flour and all purpose flour.
  • Use only spatula to fold in and incorporate the flour into the mix.
  • Be very gentle.
  • Fill in two thirds of the cupcake liners.
  • Bake for 15-20 mind or until done..

2: FROSTING

  • Melt white chocolate along with coconut milk Whip cream till stiff peaks and fold in cream cheese Add whipped cream/ cream cheese mix into the white chocolate and fold in.
  • Incorporate FAB Premium Oil Soluble Toasted Coconut Flavour..

3: ASSEMBLING

  • Fill in a piping bag with the prepare frosting.
  • Use 1M or plain tip nozzle.
  • Pipe swirls over the cupcakes Decorate with shredded coconut, almond flakes, white chocolate curls and Raffaello halves.
  • Enjoy the cuppies at teatime or as a dessert..

Deepti Dhawan

Dee'delights HYDERABAD INDIA

I am a baker driven by passion. As it's rightly said that one needs to find something you are passionate about and keep tremendous Read more

I am a baker driven by passion. As it's rightly said that one needs to find something you are passionate about and keep tremendous interest in it, I too started baking at home and for friends which then drove me to start "Dee'delights"after receiving constant appreciation from family and friends. It's been 2 years since I have been working as a professional Home Baker. I love to play around with different flavours and techniques. For me every cake is a learning experience. I am a self taught baker with a constant hunger to learn more.Read less

Cakes
  • Serves: 6-8
  • Prep time: 35 min
  • Baking time ,Temp: 170° C for 15-20 min

These delicious treats are individual cakes flavoured with almond and coconut extracts. The cupcake is light and fluffy, fatless and enriched with almond flour. The frosting is a creamy combination of white chocolate, cream cheese and coconut milk.

1: Cupcakes

  • Eggs3
  • Salt A pinch
  • Sugar 1/2 cup (100gms)
  • FAB Premium Oil Soluble Sweet Almond flavour1/2 tsp
  • Almond flour1/2 cup (50gms)
  • All purpose flour 1/2 cup (62.5gms)

2: FROSTING

  • White chocolate50gms
  • Coconut milk1 Tbsp
  • Cream cheese62.5 gms
  • Whipping cream125 gms
  • FAB Premium Oil Soluble Toasted Coconut Flavour1/2 tsp

1: Cupcakes

  • Preheat oven to 170° C.
  • Separate egg whites from yolks.
  • Add a pinch of salt to it and start whipping it.
  • Gradually add sugar and continue whipping until stiff peaks form.
  • Add beaten egg yolks and FAB Premium Oil Soluble Sweet Almond Flavour and fold in very gently.
  • Gradually add almond flour and all purpose flour.
  • Use only spatula to fold in and incorporate the flour into the mix.
  • Be very gentle.
  • Fill in two thirds of the cupcake liners.
  • Bake for 15-20 mind or until done..

2: FROSTING

  • Melt white chocolate along with coconut milk Whip cream till stiff peaks and fold in cream cheese Add whipped cream/ cream cheese mix into the white chocolate and fold in.
  • Incorporate FAB Premium Oil Soluble Toasted Coconut Flavour..

3: ASSEMBLING

  • Fill in a piping bag with the prepare frosting.
  • Use 1M or plain tip nozzle.
  • Pipe swirls over the cupcakes Decorate with shredded coconut, almond flakes, white chocolate curls and Raffaello halves.
  • Enjoy the cuppies at teatime or as a dessert..

Medha Agarwal

My Dessert Bar Delhi INDIA

I'm Medha Agarwal from Kanpur. I have learnt baking from my Bua who used to bring Cakes for me whenever she came to our place.Soon Read more

I'm Medha Agarwal from Kanpur. I have learnt baking from my Bua who used to bring Cakes for me whenever she came to our place.Soon I learnt from her the basic baking and now after shifting to Delhi I got to know Latha di and Smriti.Learnt some different variety of desserts from them and today with various platforms we all stand together as a family. Read less

Cakes
  • Serves: 10-12
  • Prep time: 20 min
  • Baking time ,Temp: 200°C for 40 min

1:

  • bananas2 ripe
  • All Purpose Flour3 cups
  • Baking powder2 teaspoons
  • salt1/2 teaspoon
  • vegetable oil3/4cup
  • castor sugar1.5 cups
  • Greek yogurt1.5 cups
  • milk3/4cup
  • walnuts1/4 crush
  • chips1/4 Chocolate
  • Fab Premium Oil Soluble Mixed Spice Plum Cake Flavour1 tsp

2: Drizzle- Ingredients

  • Fab 100% Natural Oil Soluble Lemon Extract2 tsp
  • White Chocolate75gms

1:

  • Preheat the oven to 200°C.Line a baking pan, I have Nordicware bundt pan. Place 2 bananas on the baking tray and cook them in the oven for 10-15 minutes or until their skin turns black.
  • Mash and let them cool. In a bowl,whisk together flour,salt and baking powder. In a large bowl,beat sugar and oil until the mixture becomes pale.Beat in the Greek Yogurt and bananas.Add in theFab Premium Oil Soluble Mixed Spice Plum Cake Flavour Fold in flour mixture in two batches, alternating with milk.Fold in the crushed walnuts and Chocolate chips. Pour batter into prepared cake tin and bake for 40 minutes.Let it cool completely..

2: Drizzle

  • Melt the white chocolate and let it cool a bit. Add in Fab 100% natural Oil Soluble Lemon Extract and mix gently. Drizzle this Lemon White Chocolate on the cake and serve warm!.

Medha Agarwal

My Dessert Bar Delhi INDIA

I'm Medha Agarwal from Kanpur. I have learnt baking from my Bua who used to bring Cakes for me whenever she came to our place.Soon Read more

I'm Medha Agarwal from Kanpur. I have learnt baking from my Bua who used to bring Cakes for me whenever she came to our place.Soon I learnt from her the basic baking and now after shifting to Delhi I got to know Latha di and Smriti.Learnt some different variety of desserts from them and today with various platforms we all stand together as a family. Read less

Cakes
  • Serves: 10-12
  • Prep time: 20 min
  • Baking time ,Temp: 200°C for 40 min

1:

  • bananas2 ripe
  • All Purpose Flour3 cups
  • Baking powder2 teaspoons
  • salt1/2 teaspoon
  • vegetable oil3/4cup
  • castor sugar1.5 cups
  • Greek yogurt1.5 cups
  • milk3/4cup
  • walnuts1/4 crush
  • chips1/4 Chocolate
  • Fab Premium Oil Soluble Mixed Spice Plum Cake Flavour1 tsp

2: Drizzle- Ingredients

  • Fab 100% Natural Oil Soluble Lemon Extract2 tsp
  • White Chocolate75gms

1:

  • Preheat the oven to 200°C.Line a baking pan, I have Nordicware bundt pan. Place 2 bananas on the baking tray and cook them in the oven for 10-15 minutes or until their skin turns black.
  • Mash and let them cool. In a bowl,whisk together flour,salt and baking powder. In a large bowl,beat sugar and oil until the mixture becomes pale.Beat in the Greek Yogurt and bananas.Add in theFab Premium Oil Soluble Mixed Spice Plum Cake Flavour Fold in flour mixture in two batches, alternating with milk.Fold in the crushed walnuts and Chocolate chips. Pour batter into prepared cake tin and bake for 40 minutes.Let it cool completely..

2: Drizzle

  • Melt the white chocolate and let it cool a bit. Add in Fab 100% natural Oil Soluble Lemon Extract and mix gently. Drizzle this Lemon White Chocolate on the cake and serve warm!.

Divya Goel

The Sweet Drizzle Cakery Gurgaon India

Since childhood baking cakes intrigued me. As my 12th birthday gift mom and dad got me my first OTG (till date it has been a loyal Read more

Since childhood baking cakes intrigued me. As my 12th birthday gift mom and dad got me my first OTG (till date it has been a loyal companion). Since cooking was not considered an ideal career choice by family, it always remained as a beloved hobby. Marriage brought me to a new city and introduced me to a cake baking and decorating class that was happening in the vicinity. This rekindled my love for baking and introduced me to the intriguing world of cake decoration. And hence, I started my journey as a Home-Baker and a Designer cake artist doing theme based dessert tables, wedding and fully customized designer cakes.Read less

Cakes
  • Serves: 10-12
  • Prep time: 20 min
  • Baking time ,Temp: 180°C for 20-25 minutes

1:

  • White Chocolate100g
  • Unsalted Butter¼ cup
  • Condensed milk¼ cup
  • Rasmalai with milk½ cup
  • Castor sugar3 tbs
  • All-purpose Flour ¾ cup
  • Baking powder¼ tsp
  • Fab Premium Oil Soluble Rasmalai Flavour ½ tsp
  • Chopped Pistachios3 tbs

1:

  • Preheat oven at 180°C Line a 7” square baking pan with parchment paper and brush slightly with butter Chop the white chocolate and melt it along with butter using a double boiler or microwave it in bouts of 20 seconds until melted completely.
  • Mix and keep it aside to cool slightly.
  • Sieve all-purpose flour and baking powder in another bowl.
  • Take rasmalai along with the rabri milk and grind it to a fine mixture.
  • Add this along with condensed milk and castor sugar to the chocolate mixture.
  • Mix well.
  • Fold the flour gently into the white chocolate and rasmalai mixture.
  • Add FAB RASMALAI ESSENCE/FLAVOUR.
  • Also add half of chopped pistachios and combine.
  • Do not overmix.
  • Pour mixture into the baking pan and add remaining pistachios on the top.
  • Bake at 180°C for 20-25 minutes.
  • Cool the blondies on the cooling rack for 10 minutes and demould it.
  • Allow it to cool completely before slicing in order to get fine and neat slices..

Divya Goel

The Sweet Drizzle Cakery Gurgaon India

Since childhood baking cakes intrigued me. As my 12th birthday gift mom and dad got me my first OTG (till date it has been a loyal Read more

Since childhood baking cakes intrigued me. As my 12th birthday gift mom and dad got me my first OTG (till date it has been a loyal companion). Since cooking was not considered an ideal career choice by family, it always remained as a beloved hobby. Marriage brought me to a new city and introduced me to a cake baking and decorating class that was happening in the vicinity. This rekindled my love for baking and introduced me to the intriguing world of cake decoration. And hence, I started my journey as a Home-Baker and a Designer cake artist doing theme based dessert tables, wedding and fully customized designer cakes.Read less

Cakes
  • Serves: 10-12
  • Prep time: 20 min
  • Baking time ,Temp: 180°C for 20-25 minutes

1:

  • White Chocolate100g
  • Unsalted Butter¼ cup
  • Condensed milk¼ cup
  • Rasmalai with milk½ cup
  • Castor sugar3 tbs
  • All-purpose Flour ¾ cup
  • Baking powder¼ tsp
  • Fab Premium Oil Soluble Rasmalai Flavour ½ tsp
  • Chopped Pistachios3 tbs

1:

  • Preheat oven at 180°C Line a 7” square baking pan with parchment paper and brush slightly with butter Chop the white chocolate and melt it along with butter using a double boiler or microwave it in bouts of 20 seconds until melted completely.
  • Mix and keep it aside to cool slightly.
  • Sieve all-purpose flour and baking powder in another bowl.
  • Take rasmalai along with the rabri milk and grind it to a fine mixture.
  • Add this along with condensed milk and castor sugar to the chocolate mixture.
  • Mix well.
  • Fold the flour gently into the white chocolate and rasmalai mixture.
  • Add FAB RASMALAI ESSENCE/FLAVOUR.
  • Also add half of chopped pistachios and combine.
  • Do not overmix.
  • Pour mixture into the baking pan and add remaining pistachios on the top.
  • Bake at 180°C for 20-25 minutes.
  • Cool the blondies on the cooling rack for 10 minutes and demould it.
  • Allow it to cool completely before slicing in order to get fine and neat slices..

Divya Gupta

Chocazure NEW DELHI INDIA

Divya has a passion for desserts. She started her journey making cakes for friends and family. Soon the orders flowed in and after Read more

Divya has a passion for desserts. She started her journey making cakes for friends and family. Soon the orders flowed in and after receiving great feedback from her customers, she decided to turn her passion into a full-time career. Thus, Chocazure - a home bakery, specialising in customized cakes, desserts and hand crafted chocolates. She combines her Indian roots with worldly influence, hence creating a global taste that appeals to all. Her flavours range from red velvet to gulkand, from tiramisu to elaichi. Understanding the Indian ethos, all her desserts are egg-less, and fat-free. Divya is an engineer-cum-MBA by education, who left the corporate world in pursuit of her first love of baking.Read less

Cakes
  • Serves: 8-10
  • Prep time: 25 min
  • Baking time ,Temp: 180°C For 25 min

1:

  • Butter 140gm
  • Caster Sugar150gm
  • Mawa/Khoya130gm
  • Flour 260gm
  • Baking powder1tsp
  • Baking soda1/2tsp
  • Cardamom Powder1 tsp
  • Milk 300ml
  • Fab Premium Oil Soluble Mawa Flavourfew drops
  • Almonds/Pistachio/Cashew Nuts (For Garnish)-

1:

  • Cream together butter and sugar until fluffy.
  • Add mawa and beat well until creamy.
  • Add a few drops of Fab Premium Oil Soluble Mawa Flavour.
  • In another bowl mix together flour, baking powder, baking soda and cardamom powder Add milk to the butter mixture and mix well.
  • The mixture may seem grainy and as if splitting at this stage.
  • Add the flour mixture and gently fold in until all the flour is incorporated.
  • Preheat oven to 180degC.
  • Grease and dust an 8 round pan or loaf pan .
  • Pour the prepared batter into the pan, decorate it with nuts.
  • Bake in the oven for 25min, or unlit a toothpick when inserted, comes out clean.
  • Remove from oven and allow it to cool for 10 minutes.
  • Flip the cake onto a wire rack and allow it to cool completely.
  • Slice it up and enjoy!!.

Divya Gupta

Chocazure NEW DELHI INDIA

Divya has a passion for desserts. She started her journey making cakes for friends and family. Soon the orders flowed in and after Read more

Divya has a passion for desserts. She started her journey making cakes for friends and family. Soon the orders flowed in and after receiving great feedback from her customers, she decided to turn her passion into a full-time career. Thus, Chocazure - a home bakery, specialising in customized cakes, desserts and hand crafted chocolates. She combines her Indian roots with worldly influence, hence creating a global taste that appeals to all. Her flavours range from red velvet to gulkand, from tiramisu to elaichi. Understanding the Indian ethos, all her desserts are egg-less, and fat-free. Divya is an engineer-cum-MBA by education, who left the corporate world in pursuit of her first love of baking.Read less

Cakes
  • Serves: 8-10
  • Prep time: 25 min
  • Baking time ,Temp: 180°C For 25 min

1:

  • Butter 140gm
  • Caster Sugar150gm
  • Mawa/Khoya130gm
  • Flour 260gm
  • Baking powder1tsp
  • Baking soda1/2tsp
  • Cardamom Powder1 tsp
  • Milk 300ml
  • Fab Premium Oil Soluble Mawa Flavourfew drops
  • Almonds/Pistachio/Cashew Nuts (For Garnish)-

1:

  • Cream together butter and sugar until fluffy.
  • Add mawa and beat well until creamy.
  • Add a few drops of Fab Premium Oil Soluble Mawa Flavour.
  • In another bowl mix together flour, baking powder, baking soda and cardamom powder Add milk to the butter mixture and mix well.
  • The mixture may seem grainy and as if splitting at this stage.
  • Add the flour mixture and gently fold in until all the flour is incorporated.
  • Preheat oven to 180degC.
  • Grease and dust an 8 round pan or loaf pan .
  • Pour the prepared batter into the pan, decorate it with nuts.
  • Bake in the oven for 25min, or unlit a toothpick when inserted, comes out clean.
  • Remove from oven and allow it to cool for 10 minutes.
  • Flip the cake onto a wire rack and allow it to cool completely.
  • Slice it up and enjoy!!.

Megha Kwatra Madan

Cake ‘O’ Luv Noida India

Megha Kwatra Madan, a dentist turned cake artist is a proud owner of Studio Cake ‘O’ Luv, which is a well recognised studio si Read more

Megha Kwatra Madan, a dentist turned cake artist is a proud owner of Studio Cake ‘O’ Luv, which is a well recognised studio situated in Noida for offering beautiful customised cakes and classes. Studio cake O'Luv also hosts the workshops of various indian and international cake artists in different cities of India. Megha strives to inspire aspiring bakers to indulge in the "beautiful world of baking in a best possible way".Read less

Cakes
  • Serves: 8-10
  • Prep time: 30 min
  • Baking time ,Temp: 180°C for 35-40 mins

1:

  • Granulated sugar250gms
  • Softened unsalted butter85gms
  • Vegetable oil60ml
  • Zest of 2 lemons
  • 2 large eggs-
  • Lemon juice60ml
  • Fab 100% Natural Oil Soluble Lemon Extract5ml
  • Flour283gm
  • Baking powder6gm
  • Baking soda3gm
  • Salt½ tsp
  • Poppy seeds2tbsp
  • Buttermilk250ml

2: For Glaze

  • Powdered sugar125gm
  • Lemon juice20ml To 30ml

1:

  • In a bowl mix all the dry ingredients flour, baking soda , baking powder & salt.
  • In a large bowl add granulated sugar and zest of lemon and rub these with your finger tips.
  • Then add butter and oil and beat till it becomes light thick batter .
  • Then add Lemon juice and Fab 100% Natural Oil Soluble Lemon Extract.Beat again.
  • Then add eggs one by one and beat again.
  • Then add all the dry ingredients .
  • Then add buttermilk in the batter.
  • At last add poppy seeds in the batter.
  • Pour the batter in greased baking pan and bake it for 180°C for 35-40 mins or until it comes out clean.
  • Take out the cake from the oven and let it Cool down for a few minutes.
  • For glazing, In a bowl add powdered sugar and mix small portion of lemon juice until it becomes light ribbon consistency .Then spread the glaze onto the cake and decorate it with desired buttercream..

Megha Kwatra Madan

Cake ‘O’ Luv Noida India

Megha Kwatra Madan, a dentist turned cake artist is a proud owner of Studio Cake ‘O’ Luv, which is a well recognised studio si Read more

Megha Kwatra Madan, a dentist turned cake artist is a proud owner of Studio Cake ‘O’ Luv, which is a well recognised studio situated in Noida for offering beautiful customised cakes and classes. Studio cake O'Luv also hosts the workshops of various indian and international cake artists in different cities of India. Megha strives to inspire aspiring bakers to indulge in the "beautiful world of baking in a best possible way".Read less

Cakes
  • Serves: 8-10
  • Prep time: 30 min
  • Baking time ,Temp: 180°C for 35-40 mins

1:

  • Granulated sugar250gms
  • Softened unsalted butter85gms
  • Vegetable oil60ml
  • Zest of 2 lemons
  • 2 large eggs-
  • Lemon juice60ml
  • Fab 100% Natural Oil Soluble Lemon Extract5ml
  • Flour283gm
  • Baking powder6gm
  • Baking soda3gm
  • Salt½ tsp
  • Poppy seeds2tbsp
  • Buttermilk250ml

2: For Glaze

  • Powdered sugar125gm
  • Lemon juice20ml To 30ml

1:

  • In a bowl mix all the dry ingredients flour, baking soda , baking powder & salt.
  • In a large bowl add granulated sugar and zest of lemon and rub these with your finger tips.
  • Then add butter and oil and beat till it becomes light thick batter .
  • Then add Lemon juice and Fab 100% Natural Oil Soluble Lemon Extract.Beat again.
  • Then add eggs one by one and beat again.
  • Then add all the dry ingredients .
  • Then add buttermilk in the batter.
  • At last add poppy seeds in the batter.
  • Pour the batter in greased baking pan and bake it for 180°C for 35-40 mins or until it comes out clean.
  • Take out the cake from the oven and let it Cool down for a few minutes.
  • For glazing, In a bowl add powdered sugar and mix small portion of lemon juice until it becomes light ribbon consistency .Then spread the glaze onto the cake and decorate it with desired buttercream..

Ekta & Nekta Bagai

Authentique Bites Bakery Studio Civil Lines, Delhi INDIA

Ekta & Nekta Bagai are Chef Owners, Cake Artist & Founders of Authentique Bites Bakery Studio situated in Civil Lines, Delhi. Fo Read more

Ekta & Nekta Bagai are Chef Owners, Cake Artist & Founders of Authentique Bites Bakery Studio situated in Civil Lines, Delhi. Founded and operational since 2010, its today amongst the reputed award winning Patisseries in Delhi. With a Professional Educational background in Baking & Confectionery craft and a rich experience of 9 years we have been making, teaching and selling Bespoke Bakery products with a client base spread across India & Abroad. Having worked with ITC Maurya, The Surya Hotel Delhi and with internationally trained chefs ,we ensure high quality of ingredients & taste combined with Innovative techniques ,outstanding designs & fine workmanship.Read less

Cakes
  • Serves: 10-12
  • Prep time: 25 min
  • Baking time ,Temp: 20 mins at 180°C

1: For Red Wine Brownies

  • All Purpose Flour100 gms
  • Salted Butter40 gms
  • Castor Sugar50 gms
  • Yogurt68 gms
  • Condensed Milk76gms
  • Semi Sweet Chocolate50 gms
  • Baking Powder1/2 tsp
  • Cocoa Powder1 tbsp
  • Vanilla Extract1/2 tsp
  • Red Food Color1/2 tsp
  • White Vinegar1/4 tsp
  • FAB Premium Oil Soluble Red Wine flavour30 drops

2: For the Parmesan Cheese Frosting

  • Heavy Cream 50 gms
  • White Chocolate75 gms
  • Condensed Milk1 tbsp
  • FAB Premium Oil Soluble Parmesan Cheese Flavour5-6 drops

1: Red Wine Brownies

  • Mix together Flour, Baking Powder, Cocoa Powder, and sieve it well 2 to 3 times and keep it in a bowl(Dry Ingredients).
  • Melt butter and chocolate in another bowl.
  • Add sugar to the melted butter & Chocolate mixture .Mix till it fully combines.
  • Mix Vanilla Extract with condensed milk and add it to Butter, Chocolate & Sugar mixture and mix till it fully combines.
  • To this mixture, add the dry ingredients in small batches alternating it with yogurt and whisk till fully combined.
  • Add Food colour and Vinegar and whisk.
  • At this stage add around 30 drops of FAB Premium Oil Soluble Red Wine flavour to the mixture and mix till it gets fully combined.
  • Line a 8 x 6 Baking tray with parchment paper, and pour the batter into it.
  • Bake for about 20 min in a preheated oven at 180 degC.
  • Once baked, let it cool down completely before topping it with the frosting..

2: Parmesan Cheese Frosting

  • Finely chop White chocolate and put it in a bowl.
  • Heat Heavy cream in a Pan or Microwave and bring it to a boil.
  • Pour the Heavy cream into the White chocolate bowl and mix until fully combined.
  • Add condensed milk to this mixture.
  • Add 5-6 drops of FAB Premium Oil Soluble Parmesan Cheese Flavour and mix.
  • Let the mixture cool down.
  • Once cool, pour a part of it in a Piping bag and swiggle on top of the Brownie ..

Ekta & Nekta Bagai

Authentique Bites Bakery Studio Civil Lines, Delhi INDIA

Ekta & Nekta Bagai are Chef Owners, Cake Artist & Founders of Authentique Bites Bakery Studio situated in Civil Lines, Delhi. Fo Read more

Ekta & Nekta Bagai are Chef Owners, Cake Artist & Founders of Authentique Bites Bakery Studio situated in Civil Lines, Delhi. Founded and operational since 2010, its today amongst the reputed award winning Patisseries in Delhi. With a Professional Educational background in Baking & Confectionery craft and a rich experience of 9 years we have been making, teaching and selling Bespoke Bakery products with a client base spread across India & Abroad. Having worked with ITC Maurya, The Surya Hotel Delhi and with internationally trained chefs ,we ensure high quality of ingredients & taste combined with Innovative techniques ,outstanding designs & fine workmanship.Read less

Cakes
  • Serves: 10-12
  • Prep time: 25 min
  • Baking time ,Temp: 20 mins at 180°C

1: For Red Wine Brownies

  • All Purpose Flour100 gms
  • Salted Butter40 gms
  • Castor Sugar50 gms
  • Yogurt68 gms
  • Condensed Milk76gms
  • Semi Sweet Chocolate50 gms
  • Baking Powder1/2 tsp
  • Cocoa Powder1 tbsp
  • Vanilla Extract1/2 tsp
  • Red Food Color1/2 tsp
  • White Vinegar1/4 tsp
  • FAB Premium Oil Soluble Red Wine flavour30 drops

2: For the Parmesan Cheese Frosting

  • Heavy Cream 50 gms
  • White Chocolate75 gms
  • Condensed Milk1 tbsp
  • FAB Premium Oil Soluble Parmesan Cheese Flavour5-6 drops

1: Red Wine Brownies

  • Mix together Flour, Baking Powder, Cocoa Powder, and sieve it well 2 to 3 times and keep it in a bowl(Dry Ingredients).
  • Melt butter and chocolate in another bowl.
  • Add sugar to the melted butter & Chocolate mixture .Mix till it fully combines.
  • Mix Vanilla Extract with condensed milk and add it to Butter, Chocolate & Sugar mixture and mix till it fully combines.
  • To this mixture, add the dry ingredients in small batches alternating it with yogurt and whisk till fully combined.
  • Add Food colour and Vinegar and whisk.
  • At this stage add around 30 drops of FAB Premium Oil Soluble Red Wine flavour to the mixture and mix till it gets fully combined.
  • Line a 8 x 6 Baking tray with parchment paper, and pour the batter into it.
  • Bake for about 20 min in a preheated oven at 180 degC.
  • Once baked, let it cool down completely before topping it with the frosting..

2: Parmesan Cheese Frosting

  • Finely chop White chocolate and put it in a bowl.
  • Heat Heavy cream in a Pan or Microwave and bring it to a boil.
  • Pour the Heavy cream into the White chocolate bowl and mix until fully combined.
  • Add condensed milk to this mixture.
  • Add 5-6 drops of FAB Premium Oil Soluble Parmesan Cheese Flavour and mix.
  • Let the mixture cool down.
  • Once cool, pour a part of it in a Piping bag and swiggle on top of the Brownie ..

Meghana Devabakthuni

Batter’s Magic Hyderabad India

Hi, I’m Meghana and my passion towards baking developed two years ago . Initially, I was working as a network engineer for 5 yea Read more

Hi, I’m Meghana and my passion towards baking developed two years ago . Initially, I was working as a network engineer for 5 years which all of a sudden made me to choose home baking as a career after my kid. So, that’s where my journey started. My signature bakes are chocolate truffle cakes & whipped cream cakes. Our baking workshop got telecasted in one of the local tv channels( sakshi) under the name of Sumeru Creations. Proud to be one of the selected contestants among top ten for a baking contest conducted by Whitecaps academy, Banglore. Worked with Fab Flavours & essences as a team for the flavour tasting stall held at Bakery biz Exhibition, Hyderabad in July 2019. Our motto is to deliver smiles with our home-made delights You think, We Bake. You ask, We Make.Read less

Cakes
  • Serves: 8-10
  • Prep time: 15 Min
  • Baking time ,Temp: 180°C/160°C Fan/Gas 4 for 35 min

1:

  • butter225g
  • cocoa powder100g
  • large free-range eggs4
  • caster sugar450g
  • self-raising flour, sifted150g
  • level tbsp crushed dried chillies1
  • Icing sugar for dusting-
  • Fab 100% Natural Oil Soluble Chilli Extract2 tsp

1:

  • Pre-heat the oven to 180°C/160°C Fan/Gas 4.
  • Grease a 4cm-deep rectangular tin, 28cm x 19cm, and line with baking paper.
  • Melt the butter in a small pan.
  • Remove from the heat and stir in the cocoa.
  • Set aside for 10 minutes.
  • Whisk the eggs, sugar and vanilla together in a large bowl until pale and foamy.
  • Stir in the cocoa mixture, flour and chillies.
  • Turn into the tin and bake for 35 minutes or until the top is firm but the middle is soft.
  • Cool for 10 minutes, then turn out onto a wire rack.
  • When cold, cut into squares and dust with icing sugar..

Meghana Devabakthuni

Batter’s Magic Hyderabad India

Hi, I’m Meghana and my passion towards baking developed two years ago . Initially, I was working as a network engineer for 5 yea Read more

Hi, I’m Meghana and my passion towards baking developed two years ago . Initially, I was working as a network engineer for 5 years which all of a sudden made me to choose home baking as a career after my kid. So, that’s where my journey started. My signature bakes are chocolate truffle cakes & whipped cream cakes. Our baking workshop got telecasted in one of the local tv channels( sakshi) under the name of Sumeru Creations. Proud to be one of the selected contestants among top ten for a baking contest conducted by Whitecaps academy, Banglore. Worked with Fab Flavours & essences as a team for the flavour tasting stall held at Bakery biz Exhibition, Hyderabad in July 2019. Our motto is to deliver smiles with our home-made delights You think, We Bake. You ask, We Make.Read less

Cakes
  • Serves: 8-10
  • Prep time: 15 Min
  • Baking time ,Temp: 180°C/160°C Fan/Gas 4 for 35 min

1:

  • butter225g
  • cocoa powder100g
  • large free-range eggs4
  • caster sugar450g
  • self-raising flour, sifted150g
  • level tbsp crushed dried chillies1
  • Icing sugar for dusting-
  • Fab 100% Natural Oil Soluble Chilli Extract2 tsp

1:

  • Pre-heat the oven to 180°C/160°C Fan/Gas 4.
  • Grease a 4cm-deep rectangular tin, 28cm x 19cm, and line with baking paper.
  • Melt the butter in a small pan.
  • Remove from the heat and stir in the cocoa.
  • Set aside for 10 minutes.
  • Whisk the eggs, sugar and vanilla together in a large bowl until pale and foamy.
  • Stir in the cocoa mixture, flour and chillies.
  • Turn into the tin and bake for 35 minutes or until the top is firm but the middle is soft.
  • Cool for 10 minutes, then turn out onto a wire rack.
  • When cold, cut into squares and dust with icing sugar..

THE END