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.

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.

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 .

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 .

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.

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.

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.

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.

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.

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.

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..

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..

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.

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.

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..

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..

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.

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.

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.

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.

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.

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.

1:

• Preheat oven to 180 °C and butter the bottom and sides of a loaf pan.
• In a separate bowl, whisk together flour, baking powder, salt, and lemon zest.
• Remove 1 tablespoon of flour mixture.
• Place the blueberries in a separate bowl and toss the berries with 1 tablespoon flour (this will help prevent the blueberries from sinking to the bottom of the pan during baking).
• In the bowl, beat the butter until softened (about 1 minute).
• Add sugar and continue to beat until light and fluffy (2-3 minutes).
• Add the eggs, one at a time, beating well after each addition.
• Scrape down sides of bowl as needed.
• Beat in the Fab Madagascar Vanilla and FAB Premium Oil Soluble Ripe Blueberry flavour.
• Add the flour mixture (in three additions) and milk (in two additions) alternately, starting and ending with the flour.
• Mix only until combined.
• Gently fold in the blueberries.
• Scrape batter into prepared pan and bake for about 55 to 65 minutes, or until bread is golden brown and a toothpick inserted in the center comes out clean..

1:

• Preheat oven to 180 °C and butter the bottom and sides of a loaf pan.
• In a separate bowl, whisk together flour, baking powder, salt, and lemon zest.
• Remove 1 tablespoon of flour mixture.
• Place the blueberries in a separate bowl and toss the berries with 1 tablespoon flour (this will help prevent the blueberries from sinking to the bottom of the pan during baking).
• In the bowl, beat the butter until softened (about 1 minute).
• Add sugar and continue to beat until light and fluffy (2-3 minutes).
• Add the eggs, one at a time, beating well after each addition.
• Scrape down sides of bowl as needed.
• Beat in the Fab Madagascar Vanilla and FAB Premium Oil Soluble Ripe Blueberry flavour.
• Add the flour mixture (in three additions) and milk (in two additions) alternately, starting and ending with the flour.
• Mix only until combined.
• Gently fold in the blueberries.
• Scrape batter into prepared pan and bake for about 55 to 65 minutes, or until bread is golden brown and a toothpick inserted in the center comes out clean..

1: Raspberry Jam

• In a small bowl stir the pectin into the sugar.
• Place the frozen unsweetened raspberries and the sugar mixture in a medium sized saucepan and bring to a boil, stirring frequently, over medium heat.
• When it's at a full boil, adjust the heat to keep the mixture at a full boil and, stirring frequently, cook for about five to six minutes.
• Do not let it burn.
• Cool down and add 1ml of Fab Fresh Raspberry flavor to use in the brownies..

2: Raspberry Brownies

• Preheat oven to 180 °C .
• Grease an 8 inch (20 cm) square baking pan, and line the bottom of the pan with parchment paper.
• Melt the chocolate and butter in a double boiler.
• Remove from heat and whisk in the cocoa powder and sugar.
• Next, whisk in the Fab Madagascar vanilla flavor and eggs, one at a time, beating well after each addition.
• Finally, stir in the flour and salt.Pour into the prepared pan, smoothing the top with the back of a spoon or a spatula.
• Place the raspberry jam in a piping bag and pipe 16 small dollops (4 rows with 4 dollops of jam in each row) evenly on top of the brownie batter.
• Run a knife or wooden skewer back and forth through the two batters until you have a marble effect.
• Bake for about 30 - 35 minutes, or until a toothpick inserted in the center comes out with a little batter and a few moist clumps clinging to it.
• Remove from oven and let cool on a wire rack for a few hours.
• Serve at room temperature or chilled.
• The brownies can be frozen..

1: Raspberry Jam

• In a small bowl stir the pectin into the sugar.
• Place the frozen unsweetened raspberries and the sugar mixture in a medium sized saucepan and bring to a boil, stirring frequently, over medium heat.
• When it's at a full boil, adjust the heat to keep the mixture at a full boil and, stirring frequently, cook for about five to six minutes.
• Do not let it burn.
• Cool down and add 1ml of Fab Fresh Raspberry flavor to use in the brownies..

2: Raspberry Brownies

• Preheat oven to 180 °C .
• Grease an 8 inch (20 cm) square baking pan, and line the bottom of the pan with parchment paper.
• Melt the chocolate and butter in a double boiler.
• Remove from heat and whisk in the cocoa powder and sugar.
• Next, whisk in the Fab Madagascar vanilla flavor and eggs, one at a time, beating well after each addition.
• Finally, stir in the flour and salt.Pour into the prepared pan, smoothing the top with the back of a spoon or a spatula.
• Place the raspberry jam in a piping bag and pipe 16 small dollops (4 rows with 4 dollops of jam in each row) evenly on top of the brownie batter.
• Run a knife or wooden skewer back and forth through the two batters until you have a marble effect.
• Bake for about 30 - 35 minutes, or until a toothpick inserted in the center comes out with a little batter and a few moist clumps clinging to it.
• Remove from oven and let cool on a wire rack for a few hours.
• Serve at room temperature or chilled.
• The brownies can be frozen..

1:

• Mix whole wheat +cocoa powder + baking powder (sift and keep aside ) Melt chocolate +add butter mix well + add egg one by one+ whisk (hand blender /stand mixer ) Add dry ingredients mix (do not over mix) Batter consistency will be thick.
• Prepare a 9 inches square pan , spread batter evenly .
• Bake in a 180 °C preheated oven for 45 mins.
• Cut into desired shapes..

1:

• Mix whole wheat +cocoa powder + baking powder (sift and keep aside ) Melt chocolate +add butter mix well + add egg one by one+ whisk (hand blender /stand mixer ) Add dry ingredients mix (do not over mix) Batter consistency will be thick.
• Prepare a 9 inches square pan , spread batter evenly .
• Bake in a 180 °C preheated oven for 45 mins.
• Cut into desired shapes..

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.

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.

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.

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.

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 .

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 .

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 !! .

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 !! .

1: Preparation

• Wash and Cut the strawberries into half, keep aside.
• Sieve together flour and baking powder 3 times and keep aside.
• Prepare a 9 inch tin by first greasing with butter then dusting with flour.
• Preheat the oven at 180 °C for a minimum of 10 minutes..

2: Method

• Whisk together soft butter and castor sugar until creamy and well combined using electric whip.
• Add eggs one by one and whisk nicely.
• Add Fab Premium Oil Soluble Strawberry Flavour and again whisk.
• Fold sifted flour and milk little by little in 3-4 lots .
• Now add curd and fold it in batter nicely.
• Transfer the batter into prepared tin and tap it nicely to remove air bubbles if any.
• Now place the strawberries (skin side up) very near to each other covering the whole batter .
• Do not push the strawberries down in the batter only place them on top of batter.
• Now take 3-4 tsp icing sugar in a small sieve and dust the icing sugar over the strawberries.
• Now place the tin in the preheated oven and bake the cake for 50 minutes (only lower rod on) Check it with a skewer Sometimes it takes 1 hr for the recipe to bake..

1: Preparation

• Wash and Cut the strawberries into half, keep aside.
• Sieve together flour and baking powder 3 times and keep aside.
• Prepare a 9 inch tin by first greasing with butter then dusting with flour.
• Preheat the oven at 180 °C for a minimum of 10 minutes..

2: Method

• Whisk together soft butter and castor sugar until creamy and well combined using electric whip.
• Add eggs one by one and whisk nicely.
• Add Fab Premium Oil Soluble Strawberry Flavour and again whisk.
• Fold sifted flour and milk little by little in 3-4 lots .
• Now add curd and fold it in batter nicely.
• Transfer the batter into prepared tin and tap it nicely to remove air bubbles if any.
• Now place the strawberries (skin side up) very near to each other covering the whole batter .
• Do not push the strawberries down in the batter only place them on top of batter.
• Now take 3-4 tsp icing sugar in a small sieve and dust the icing sugar over the strawberries.
• Now place the tin in the preheated oven and bake the cake for 50 minutes (only lower rod on) Check it with a skewer Sometimes it takes 1 hr for the recipe to bake..

1: For Cake

• Preheat the oven at 180°C and line a 13×9inch tray with parchment paper or grease it.
• In a large bowl whisk together all purpose flour, baking soda and spice mix.
• Using an electric mixer, beat eggs until frothy.
• Beat in oil, sugar and vanilla .
• Turn off the mixer and gently fold in grated zucchini and toasted walnuts Pour batter into a greased lined pan and bake for 35 to 40 mins or till the skewer inserted comes out clean..

2:Cream Cheese Frosting

• In a large bowl beat butter until soft Beat in cream cheese Add cream cheese flavour and sugar until well combined.

3: Assembling

• Cut circle of cake around 3 inches with a cookie cutter.
• Take three cake circles and pipe cream cheese frosting in between and garnish with walnuts or as desired.
• These bite size baby cakes tastes heavenly giving you perfect blend of spices and crunch of walnuts in between layers of cream cheese frosting.

1: For Cake

• Preheat the oven at 180°C and line a 13×9inch tray with parchment paper or grease it.
• In a large bowl whisk together all purpose flour, baking soda and spice mix.
• Using an electric mixer, beat eggs until frothy.
• Beat in oil, sugar and vanilla .
• Turn off the mixer and gently fold in grated zucchini and toasted walnuts Pour batter into a greased lined pan and bake for 35 to 40 mins or till the skewer inserted comes out clean..

2:Cream Cheese Frosting

• In a large bowl beat butter until soft Beat in cream cheese Add cream cheese flavour and sugar until well combined.

3: Assembling

• Cut circle of cake around 3 inches with a cookie cutter.
• Take three cake circles and pipe cream cheese frosting in between and garnish with walnuts or as desired.
• These bite size baby cakes tastes heavenly giving you perfect blend of spices and crunch of walnuts in between layers of cream cheese frosting.

1:

• In a large mixing bowl whisk together butter and sugar till light and fluffy Add curd ,extract and essences , cardamom seeds and saffron strands In a separate bowl mix almond flour, corn flour and baking soda Slowly add the dry ingredients to the liquid ingredients and mix till there are no lumps Add grated zucchini and mix Cover with a cling wrap or a plate and let it mature in refrigerator for at least 6 hours Grease the madeleines’ tray generously and add the batter (1 1/2 tablespoons) to each groove Bake at 200°C for 10 to 12 minutes or till done (they should become a little brown from the edges) Unmould, dust with icing sugar and serve with a warm cup of tea..

1:

• In a large mixing bowl whisk together butter and sugar till light and fluffy Add curd ,extract and essences , cardamom seeds and saffron strands In a separate bowl mix almond flour, corn flour and baking soda Slowly add the dry ingredients to the liquid ingredients and mix till there are no lumps Add grated zucchini and mix Cover with a cling wrap or a plate and let it mature in refrigerator for at least 6 hours Grease the madeleines’ tray generously and add the batter (1 1/2 tablespoons) to each groove Bake at 200°C for 10 to 12 minutes or till done (they should become a little brown from the edges) Unmould, dust with icing sugar and serve with a warm cup of tea..

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..

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..

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.

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.

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.

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.

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..

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..

1:

• Sift together flour, baking powder, salt Beat eggs , oil , yogurt , sour cream , sugar and vanilla flavour, until combined.
• Fold in the dry ingredients in the above mix Pour the batter in a greased pan and bake at 180 °C for 35-40 min .

1:

• Sift together flour, baking powder, salt Beat eggs , oil , yogurt , sour cream , sugar and vanilla flavour, until combined.
• Fold in the dry ingredients in the above mix Pour the batter in a greased pan and bake at 180 °C for 35-40 min .