Baby shower Cake

I made this cake for my friend's baby shower. It's a egg-less chocolate cake with buttercream icing on it. Love the booties on the cake :-)

Sprouted Moong Dal Tadka!

Sprouted Moongdal is very healthy to our body. It's healthy practice to include sprouts in our regular diet. This is a simple recipe which I learnt watching my mom.

• 2 Cups of Sprouted Green Moongdal
• 1 tsp Oil
• 1/2 tsp Jeera/Cumin Seeds
• 1/2 tsp Mustard Seeds
• 1 Red Chili Whole
• 1 tsp Urad dal
• A few Curry Leaves
• Green Chili's to taste
• salt to taste
• Grated Coconut for Garnishing (optional)

In a pan add oil and once it is heated add in the jeera. Then add mustard seeds and red chili. Add the urad dal. Once it becomes light brown in color add in the curry leaves n green chili. Now add the sprouts, salt and give it a nice mix. Add a little water and cook for few minutes.Once it is cooked nicely garnish with grated coconut for additional flavor. Serve hot.

Chocolate Chips Cup Cake!

This cup cake is one of my favorites.  My 19 months old baby loves this. This is a very easy to make but still delicious in taste. Here is the recipe,

• 1 and 1/2 cups Maida
• 1 cup of Sugar
• 3 Tbsp Unsweetened Cocoa powder
• 1 tsp Baking Soda 
• 1/2 tsp Salt
• 5 Tbsp Vegetable Oil
• 1 Tsp Vanilla Extract
• 1 Tbsp Vinegar
• 1 cup Cold Water
• 1/2 cup semi-sweet Chocolate Chips

In a mixing bowl, sift maida, cocoa powder and add sugar, baking soda and salt. Mix well and add oil, vanilla extract & vinegar. Now add cold water and beat well until there are no lumps. Add the chocolate chips and pour the batter into cupcake pan. Bake in 350degree F (make sure oven is preheated) for 33 to 40 minutes, until a toothpick inserted in center comes out clean! Let it cool completely before serving. 

Wilton's Buttercream Icing Recipe!

Cake decoration is my new passion. I'm taking the Wilton's cake decor classes, which makes these things pretty easier. So thanks to them. Here is the recipe of Wilton's buttercream icing,

• 1cup solid vegetable shortening (Crisco)
• 1 Tsp Wilton's Vanilla flavor
• 7-8 Tsp of Water
• 1 lb. pure confectioner's sugar (Domino)
• 1 Tbsp Meringue Powder (optional)
• Pinch of salt (optional)

Add the ingredients and mix on medium speed using a hand blender until all the ingredients have been thoroughly mixed together. Makes 2 and 1/2 cups of Icing. For a chocolate buttercream add 3/4 cup of cocoa powder and an additional 1 to 2 tsp of water. Mix until well blended.

1. Stiff Consistency buttercream icing-This is the stiff consistency of buttercream icing. These are mainly used for decorating flowers.
2. Medium Consistency buttercream icing-Add 1 tsp of water for each cup of stiff consistency icing. Mix well. This will make the medium consistency of buttercream icing. This is used to create stars, decorating borders, etc
3. Thin Consistency buttercream icing-Add 2 tsp of water for each cup of stiff consistency icing. Mix well until blended. Thin consistency used for writing, leaves, icing a cake.