Ingredients

• Milk – 2 ltr
• Lemon juice – 3 tsp
• Powdered Sugar – 200g
• Semolina – 60g
• Raisins – 50g
• Almonds – 50g
• Cashewnuts – 100g
• Pista – 3
• Cardomom powder – 1/2 tsp
• Ghee – 60ml

How to Prepare

Total Preparation Time: 20-30 minutes

1. Take a cake pan, grise it with ghee then cover it with butter paper and keep aside
2. Take cooker, add 500g sand and place metal vessel stand at the center and place a cooker plate/any plate over it
3. Close the cooker lid and preheat it for 20 minutes
4. Heat the milk in medium for 5 minutes then add lemon juice
5. After milk curdling completely, filter the milk cheese into a bowl and allow them cool and also keep the water aside
6. Take a milk cheese bowl, add semolina, sugar and mix them well
7. Then add raisins, breaked almonds, breaked cashewnuts, pista, cardomon power, ghee and mix it well using your hand
8. After that add 50ml cheese water into it and mix it well, should not be smooth
9. Now transfer the cheese batter into the cake pan and flattern the surface
10. Now open the cooker lid and place cake pan over the cooker pan, close the lid
11. And allow them for 45-50 minutes in medium flame, if you use oven, bake the cake for 30 minutes in 320 Fahrenheit
12. After that open the lid and check the cake with toothpick or a thin rode, if cake is sticky and close the bake for another 5 minutes
13. Turn off the flame, open lid and trasfer the cake on the wide plate
14. Finally, the traditional Chhena Poda is ready to serve

Ingredients

• All Purpose Flour – 250g
• Powdered Sugar – 250g
• Buttermilk – 125ml
• Water – 125ml
• Vanilla Essence – 3/4 tsp
• Vegetable Oil – 50ml
• Baking Soda – 1 tsp
• Baking Powder – 1/4 tsp
• Salt – 1/4 tsp
• Eggs – 5
• – Required butter
• – For Frosting
• Ricotta Cheese – 250g
• Sugar – 125g
• Chocolate chips – 125g
• Heavy whipping cream – 125ml
• Unsalted Butter – 50g
• Corn Syrup – 1 tbsp
• Butter – 60g
• Cinnamon Powder – 1/4 tsp
• Vanilla Extract – 1/2 tsp
• Orange – 1/2
• Orange zest – 1 tsp
• large frozon chocolate – 2

How to Prepare

Total Preparation Time: 20-30 minutes

1. Take a cake plate, grise it with butter then add coca powder and make them to cover the plate completely, finally tap out the excess powder and keep aside
2. Now take cooker, add 500g sand and place metal vessel stand at the center and place a cooker plate/any plate over it
3. Close the cooker lid and heat it for 20 minutes
4. In the mean time, take a bowl, add all purpose flour make sure flour is sifted finely, then add sugar, cocoa powder, buttermilk and mix them well, you can stand mixer as you need
5. After that add baking soda, baking powder, vanilla essance, vegeable oil, fresh eggs, salt and mix it well
6. Boil the water for 5 minutes in low flame and add it into the cake mixer and mix it well for 15 minutes till it become smooth batter
7. Take the grised cake plate, fill 3/4 of the plate with cake batter and make them to settle thoroughly
8. Now open the cooker lid and plate cake plate over the cooker plate, close the lid
9. And allow them for 45-50 minutes in medium flame, if you use oven, bake the cake for 30 minutes in 320 Fahrenheit
10. After that open the lid and check the cake with toothpick or a thin rode, if cake is sticky and close the bake for another 5 minutes
11. Turn off the flame, open lid and trasfer the cake on the wide plate
12. Take a bowl, add Ricotta Cheese beat it well then add sugar and mix it well till the sugar dissolved and mixed completely
13. Then add cinnamon powder and mix it well, then add vanilla extract, orange zest and mix them well for 5 minutes
14. Keep the cheese frost into the refrigirator
15. Now we have to prepare the sugar syrup for weting cake, add 100g sugar, 60ml water in a seperate pan, dissolve it in medium heat, then add orange juice and keep aside
16. After that take a bowl, add chocolate followed by 1/4 tsp vanilla extract, 1 tbsp corn syrup, 60g butter, heavy whipping cream, and boil them in low flame
17. Once the chocolate and butter is melted formed like a thick paste, turn off the flame and make it cool
18. Cut the cake into 2 layers then brush the sugar syrup over the cake and frost the first layer by cheese cream completely
19. Then place the other layer, finally pour chocolate butter frost over the cake.
20. Finally, the delicious Cassata cake is ready to serve

Ingredients

• All Purpose Flour – 250g
• Powdered Sugar – 200g
• Milk – 120ml
• Butter – 250g
• Vanilla Essence – 2 tsp
• Baking Powder – 1 tsp
• Baking Powder – 1 tsp
• Baking Soda – 1/2 tsp
• Carrot – 300g
• Orange zest – 1 tsp
• Orange – 1/2
• Salt – 1/4 tsp
• Eggs – 4
• Raisins – 2 tsp

How to Prepare

Total Preparation Time: 20-30 minutes

1. Take a cake plate, grise it with butter and keep aside
2. Now take cooker, add 500g sand and place metal vessel stand at the center and place a cooker plate/any plate over it
3. Close the cooker lid and heat it for 20 minutes
4. In the mean time, take a bowl, add powdered sugar and butter, use stand mixer and mix well for 10 minutes in low to medium speed till it become fluffy and pale
5. After that add milk and mix it well for 10 minutes
6. Then add eggs one by one till it become smooth white paste, this will take 30 minutes
7. Take a bowl and add all purpose flour, baking powder, baking soda, salt and mix them well and sift them twice to avoid lumps while making cake
8. Finally add 300g of finely grated carrots, 1 tsp vanilla essance, orange zest, orange juice and mix it well for 5 minutes till it combined well
9. Take the grised cake plate, cover the bottom with a cake paper then fill 3/4 of the plate with cake batter and tap them to settle thoroughly
10. Now open the cooker lid and place the cake plate over the cooker plate, close the lid
11. And allow them for 50-60 minutes in medium flame, if you use oven, bake the cake for 45 minutes in 350 Fahrenheit
12. After that open the lid and check the cake with toothpick or a thin rode, if cake is sticky and close the bake for another 5 minutes and bake till the surface become golden
13. Turn off the flame, open lid and transfer the cake on the wide plate and make it cool
14. And for frosting, take a bowl, add 250g butter, 250g fresh cheese, 1 tsp vanilla essence, 500g powdered sugar, 75ml milk and beat them well for 10 minutes by stand mixer till it reaches thick smooth soft peak and keep aside
15. Use a plate knife, and apply the frosting at all over the cake thoroughly and decor the cake with cherry toppings
16. Now, the Healthy Carrot cake is ready to serve

Ingredients

• All Purpose Flour – 250g
• Powdered Sugar – 250g
• Cocoa Powder – 125g
• Buttermilk – 125ml
• Water – 125ml
• Vanilla Essence – 3/4 tsp
• Vegetable Oil – 50ml
• Baking Soda – 1 tsp
• Baking Powder – 1/4 tsp
• Salt – 1/4 tsp
• Eggs – 2
• Butter – Required

How to Prepare

Total Preparation Time: 20-30 minutes

1. Take a cake plate, grise it with butter then add coca powder and make them to cover the plate completely, finally tap out the excess powder and keep aside
2. Now take cooker, add 500g sand and place metal vessel stand at the center and place a cooker plate/any plate over it
3. Close the cooker lid and heat it for 20 minutes
4. In the mean time, take a bowl, add all purpose flour make sure flour is sifted finely, then add sugar, cocoa powder, buttermilk and mix them well, you can stand mixer as you need
5. After that add baking soda, baking powder, vanilla essance, vegeable oil, fresh eggs, salt and mix it well
6. Boil the water for 5 minutes in low flame and add it into the cake mixer and mix it well for 15 minutes till it become smooth batter
7. Take the grised cake plate, fill 3/4 of the plate with cake batter and make them to settle thoroughly
8. Now open the cooker lid and plate cake plate over the cooker plate, close the lid
9. And allow them for 45-50 minutes in medium flame, if you use oven, bake the cake for 30 minutes in 320 Fahrenheit
10. After that open the lid and check the cake with toothpick or a thin rode, if cake is sticky and close the bake for another 5 minutes
11. Turn off the flame, open lid and trasfer the cake on the wide plate
12. Cut the cake into two pieces vertically for butterfly wings, take a cake chart and draw half wings of a butterfly and cut the inner as per your butterfly
13. Place chart over the semi half of the cake and cut the edges as per the chart and do the same for another half
14. Connect the both halves like a butterfly wings, cut the each half into 3 layers and now the cake is ready, let us move on to the frosting
15. And for frosting, take a bowl, add 250g butter, 250g fresh cheese, 1 tsp vanilla essence, 500g powdered sugar, 75ml milk and mix them well for 20minutes by stand mixer till it become thick paste
16. Use a plate knife, and apply the frosting at all over the cake
17. And draw the butterfly wings as you wish anyother colour frosts
18. Finally, the colourful butterfly cake is ready to serve

Ingredients

• All Purpose Flour – 250g
• Powdered Sugar – 250g
• Milk – 125ml
• Butter – 125g
• Vanilla Essence – 1 tsp
• Vegetable Oil – 50ml
• Baking Soda – 1 tsp
• Baking Powder – 1/4 tsp
• Salt – 1/4 tsp
• Eggs – 1

How to Prepare

Total Preparation Time: 20-30 minutes

1. Take a bundt pan/flower tube pan, grise it with butter and keep aside
2. Now take cooker, add 500g sand and place metal vessel stand at the center and place a cooker plate/any plate over it
3. Close the cooker lid and heat it for 20 minutes
4. In the mean time, take a bowl, add milk and butter mix it well after that add sugar, use stand mixer and mix well it till become pure white ribbon consistency, it may take 20-30 minutes
5. After that take a flour wire, sift and add all purpose flour, then add baking soda, baking powder, vanilla essance, vegeable oil, fresh eggs, salt and mix it well till it become smooth batter
6. Take the grised cake plate, fill 3/4 of the plate with cake batter and make them to settle thoroughly
7. Now open the cooker lid and place the bundt pan over the cooker plate, close the lid
8. And allow them for 45-50 minutes in medium flame, if you use oven, bake the cake for 30 minutes in 350 Fahrenheit till the cake become golden brown
9. After that open the lid and check the cake with toothpick or a thin rode, if cake is sticky and close the bake for another 5 minutes
10. Turn off the flame, open lid and trasfer the cake on the wide plate
11. And for liquid frosting, take a bowl, add 250g butter, 250g fresh cheese, 1 tsp vanilla essence, 500g powdered sugar, 125ml milk and mix them well for 10 minutes by stand mixer till it become thick paste not foam and refrigate for 2 hours
12. Apply the frosting at all over the cake
13. Finally, the delicious Bundt cake is ready to serve

Ingredients

• All Purpose Flour – 200g
• Powdered Sugar – 400g
• Brazil Nuts – 400g
• Cherries – 200g
• Almonds – 100g
• Butter – 125g
• Vanilla Essence – 1 tsp
• Baking Powder – 1 tsp
• Milk – 100g
• Salt – 1/4 tsp
• Eggs – 3

How to Prepare

Total Preparation Time: 20-30 minutes

1. Take a cake plates, grise it with butter and keep aside
2. Now take cooker, add 500g sand and place metal vessel stand at the center and place a cooker plate/any plate over it
3. Close the cooker lid and preheat it for 20 minutes
4. Chop brazil nuts, almonds, cherries and keep aside
5. Then take a bowl, add powdered sugar and butter, use stand mixer and mix well for 10 minutes in low to medium speed
6. After that add milk and mix it well for 10 minutes
7. Then add eggs one by one till it become smooth white paste, this will take 30 minutes
8. Take a bowl and add all purpose flour, baking powder, baking soda, salt and mix them well and sift them twice to avoid lumps while making cake
9. Finally add melted sugar, vanilla essance and mix it well for 5 minutes then add brazil nuts, almonds, cherries and mix them well
10. Take the grised cake plate, cover the bottom with a cake paper then fill 3/4 of the plate with cake batter and tap them to settle thoroughly
11. Now open the cooker lid and place the cake plate over the cooker plate, close the lid
12. And allow them for 70-80 minutes in medium flame, if you use oven, bake the cake for 70 minutes in 350 Fahrenheit
13. After that open the lid and check the cake with toothpick or a thin rode, if cake is sticky and close the bake for another 5 minutes
14. Turn off the flame, open lid and transfer the cake on the wide plate and make it cool
15. And for frosting, take a bowl, add 400g butter, 125g fresh cheese, 2 tsp vanilla essence, 500g powdered sugar and beat them well for 10 minutes by stand mixer till it reaches thick smooth soft peak and keep aside
16. Using a plate knife, frost the cake layer by layer and apply the frosting at all over the cake thoroughly.
17. Now, the healthy Brazilnut cake is ready to serve

Ingredients

• All Purpose Flour – 250g
• Powdered Sugar – 400g
• Cocoa powder – 125g
• Buttermilk – 250ml
• Butter at room temperature – 125g
• Vanilla Essence – 1 tsp
• Baking Powder – 1 tsp
• Baking Soda – 1/2 tsp
• Bittersweet chocolate – 250g
• Salt – 1/4 tsp
• Eggs – 3

How to Prepare

Total Preparation Time: 20-30 minutes

1. Take a cake plates, grise it with butter and keep aside
2. Now take cooker, add 500g sand and place metal vessel stand at the center and place a cooker plate/any plate over it
3. Close the cooker lid and preheat it for 20 minutes
4. In the mean time, melt the bittersweet chocolate in a pan and keep aside
5. Then take a bowl, add powdered sugar and butter, use stand mixer and mix well for 10 minutes in low to medium speed
6. After that add buttermilk and mix it well for 10 minutes
7. Then add eggs one by one till it become smooth white paste, this will take 30 minutes
8. Take a bowl and add all purpose flour, cocoa powder baking powder, baking soda, salt and mix them well and sift them twice to avoid lumps while making cake
9. Finally add melted sugar, vanilla essance and mix it well for 5 minutes
10. Take the grised cake plate, cover the bottom with a cake paper then fill 3/4 of the plate with cake batter and tap them to settle thoroughly
11. Now open the cooker lid and place the cake plate over the cooker plate, close the lid
12. And allow them for 70-80 minutes in medium flame, if you use oven, bake the cake for 70 minutes in 350 Fahrenheit
13. After that open the lid and check the cake with toothpick or a thin rode, if cake is sticky and close the bake for another 5 minutes
14. Turn off the flame, open lid and transfer the cake on the wide plate and make it cool
15. And for frosting, take a bowl, add 400g butter, 125g fresh cheese, 2 tsp vanilla essence, 500g powdered sugar, 150g melted sugar and beat them well for 10 minutes by stand mixer till it reaches thick smooth soft peak and keep aside
16. Before frosting cut the cake horizontally into 5 layers
17. Using a plate knife, frost the cake layer by layer and apply the frosting at all over the cake thoroughly.
18. Now, the amazing Blackout cake is ready to serve

Ingredients

• Chocolate Milk Powder (Milo) – 250g
• Condensed Milk – 400ml
• Sugar – 250g
• Cocoa Powder – 200g
• Butter – 250g
• Vanilla Extract – 1 tbsp
• Eggs – 2
• Almonds – 6
• Mariegold Biscuits – 14

How to Prepare

Total Preparation Time: 20-30 minutes

1. Crush biscuits into 4 pieces
2. Take a bowl and beat eggs into think white foam.
3. Take a pan, melt butter then add condensed milk and stir them for 5-10 minutes
4. Now add cocoa powder, chocolate milk powder and mix them well
5. Then add beatened eggs and mix it continuosly and allow them to cook in medium flame for 5 minutes
6. After that add vanilla essance, sugar and mix it well till it reaches think liquid consistency
7. Then add marie gold biscuit and mix it well without breaking it
8. Turn off the flame and fill the butter greased cake pan into the biscuit batter, flattern the top portion then garinsh with shredded almonds
9. Allow them to refrigirate for 8 hours
10. Transfer the cake into a plate, cut them vertically
11. Now, the crunchy Batik cake is ready to serve

Ingredients

• Cake Flour – 200g
• Powdered Sugar – 350g
• Almond Essence – 1 tsp
• Salt – 1/4 tsp
• Eggs (only Whites) – 14
• Cream of Tartar – 2 tsp
• Lemon Juice – 1 tsp

How to Prepare

Total Preparation Time: 20-30 minutes

1. Take cooker, add 500g sand and place metal vessel stand at the center and place a cooker plate/any plate over it
2. Close the cooker lid and pre heat it for 20 minutes
3. Spread the whites from the egg and keep aside at room temperature
4. Take a bowl (should well cleaned and dried), add egg whites, use stand mixer (should well cleaned and dried) and beat them well for five minutes
5. Then add salt, lemon juice, cream of tarter and beat them well till the egg become soft and foamy
6. Add 170g of sugar graually, spoon by spoon and beat them in high speed
7. Once the egg batter become creamy, turn off the mixer and keep aside
8. Take a bowl and add cake flour, 180g sugar, salt and mix them well and thrice them twice to avoid lumps for perfect angle cake
9. Add this flour gradually, and carefully fold them into the egg cream till th floor incorporated
10. Take the tube cake pan which should be ungreased, fill the pan with cake batter and tap them to settle thoroughly
11. Now open the cooker lid and place the cake pan over the cooker plate, close the lid
12. And allow them for 50-60 minutes in medium flame, if you use oven, bake the cake for 45 minutes in 350 Fahrenheit
13. After that open the lid and check the cake with toothpick or a thin rode, if cake is sticky and close the bake for another 5 minutes till cake top become golden brown
14. Turn off the flame, open lid and transfer the cake on the wide plate and make it cool
15. Garnish the cake with fresh cherries, strawberries
16. Now, the amazing Angel cake is ready to serve

Ingredients

• All Purpose Flour – 250g
• Powdered Sugar – 200g
• Milk – 120ml
• Butter – 125g
• Vanilla Essence – 1 tsp
• Apple Essence – 1 tsp
• Baking Powder – 1 tsp
• Baking Soda – 1/2 tsp
• Salt – 1/4 tsp
• Eggs – 3
• Apple Sauce – 125g
• Cinnamon – 4
• Cloves – 2
• Raisens – 60g
• Almonds – 60g
• Cashewnuts – 60g

How to Prepare

Total Preparation Time: 20-30 minutes

1. Take a cake plate, grise it with butter and keep aside
2. Now take cooker, add 500g sand and place metal vessel stand at the center and place a cooker plate/any plate over it
3. Close the cooker lid and heat it for 20 minutes
4. Chop almnds, cashewnuts, ground cinnamon, cloves keep aside, refrigrate apple sauce and make it chill
5. In the mean time, take a bowl, add powdered sugar and butter, use stand mixer and mix well for 10 minutes in low to medium speed
6. After that add milk and mix it well for 10 minutes
7. Then add eggs one by one till it become smooth white paste, this will take 30 minutes
8. Take a bowl and add all purpose flour, baking powder, baking soda, salt and mix them well and sift them twice to avoid lumps while making cake
9. Finally add chilled apple sauce, vanilla essance, grounded cinnamon, cloves and mix it well for 5 minutes and add almonds, raisins, cashewnuts make them combined well
10. Take the grised cake plate, cover the bottom with a cake paper then fill 3/4 of the plate with cake batter and tap them to settle thoroughly
11. Now open the cooker lid and place the cake plate over the cooker plate, close the lid
12. And allow them for 50-60 minutes in medium flame, if you use oven, bake the cake for 45 minutes in 350 Fahrenheit
13. After that open the lid and check the cake with toothpick or a thin rode, if cake is sticky and close the bake for another 5 minutes
14. Turn off the flame, open lid and transfer the cake on the wide plate and make it cool
15. And for frosting, take a bowl, add 250g butter, 250g fresh cheese, 1 tsp vanilla essence, a pinch cinnamon power, 500g powdered sugar, 75ml milk and beat them well for 10 minutes by stand mixer till it reaches thick smooth soft peak and keep aside
16. Use a plate knife, and apply the frosting at all over the cake thoroughly.
17. Now, the delicious Applesauce cake is ready to serve

Ingredients

• All Purpose Flour – 250g
• Powdered Sugar – 200g
• Milk – 120ml
• Butter – 250g
• Vanilla Essence – 1 tsp
• Apple Essence – 1 tsp
• Baking Powder – 1 tsp
• Baking Soda – 1/2 tsp
• Salt – 1/4 tsp
• Eggs – 3
• Medium Apple – 2
• Breaked cashewnuts – 100g

How to Prepare

Total Preparation Time: 20-30 minutes

1. Take a cake plate, grise it with butter and keep aside
2. Now take cooker, add 500g sand and place metal vessel stand at the center and place a cooker plate/any plate over it
3. Close the cooker lid and heat it for 20 minutes
4. Shred apples in a fine shredder, add 100g powdered sugar, mix it well and refrigirate for 30 minutes an keep aside
5. In the mean time, take a bowl, add powdered sugar and butter, use stand mixer and mix well for 10 minutes in low to medium speed
6. After that add milk and mix it well for 10 minutes
7. Then add eggs one by one till it become smooth white paste, this will take 30 minutes
8. Take a bowl and add all purpose flour, baking powder, baking soda, salt and mix them well and sift them twice to avoid lumps while making cake
9. Finally add shredded apple, vanilla essance and mix it well for 5 minutes and add breaked almonds, walnuts make them combined well
10. Take the grised cake plate, cover the bottom with a cake paper then fill 3/4 of the plate with cake batter and tap them to settle thoroughly
11. Now open the cooker lid and place the cake plate over the cooker plate, close the lid
12. And allow them for 50-60 minutes in medium flame, if you use oven, bake the cake for 45 minutes in 350 Fahrenheit
13. After that open the lid and check the cake with toothpick or a thin rode, if cake is sticky and close the bake for another 5 minutes
14. Turn off the flame, open lid and transfer the cake on the wide plate and make it cool
15. And for frosting, take a bowl, add 250g butter, 250g fresh cheese, 1 tsp apple essence, 1 tsp vanilla essence, 500g powdered sugar, 75ml milk and beat them well for 10 minutes by stand mixer till it reaches thick smooth soft peak and keep aside
16. Use a plate knife, and apply the frosting at all over the cake thoroughly.
17. Now, the Sweet Coconut cake is ready to serve

Ingredients

• All Purpose Flour – 250g
• Powdered Sugar – 200g
• Milk – 120ml
• Butter – 250g
• Vanilla Essence – 1 tsp
• Baking Soda – 1 tsp
• Salt – 1/4 tsp
• Eggs – 3
• Pineapple – 1
• Tutti fruity – 125g

How to Prepare

Total Preparation Time: 20-30 minutes

1. Take a cake plate, grise it with butter and keep aside
2. Now take cooker, add 500g sand and place metal vessel stand at the center and place a cooker plate/any plate over it
3. Close the cooker lid and heat it for 20 minutes
4. Remove skin and greens, chop them and blend them 50 ml water and refrigirate for 30 minutes an keep aside
5. In the mean time, take a bowl, add powdered sugar and butter, use stand mixer and mix well for 10 minutes in low to medium speed
6. After that add milk and mix it well for 10 minutes
7. Then add eggs one by one till it become smooth white paste, this will take 30 minutes
8. Take a bowl and add all purpose flour, baking powder, baking soda, salt and mix them well and sift them twice to avoid lumps while making cake
9. Finally add pineapple juice, vanilla essance and mix it well for 5 minutes and add tutti fruiti make them combined well
10. Take the grised cake plate, cover the bottom with a cake paper then fill 3/4 of the plate with cake batter and tap them to settle thoroughly
11. Now open the cooker lid and place the cake plate over the cooker plate, close the lid
12. And allow them for 50-60 minutes in medium flame, if you use oven, bake the cake for 45 minutes in 350 Fahrenheit
13. After that open the lid and check the cake with toothpick or a thin rode, if cake is sticky and close the bake for another 5 minutes
14. Turn off the flame, open lid and transfer the cake on the wide plate and make it cool
15. And for frosting, take a bowl, add 250g butter, 250g fresh cheese, 100ml pineapple juice, 1 tsp vanilla essence, 500g powdered sugar, 75ml milk and beat them well for 10 minutes by stand mixer till it reaches thick smooth soft peak and keep aside
16. Use a plate knife, and apply the frosting at all over the cake thoroughly
17. Now, the Tasty Pineapple cake is ready to serve