Celebration Cakes!!!

Hi all,

Sharing couple of celebration cakes which I made this week for Cake Walk :)

The first one is a gorgeous ruffle cake. The cake is pineapple sponge cake with fresh cream icing. I was so happy with this cake, it looked absolutely stunning!

A closer look at the ruffles :)

The second cake was requested by Jalapa who wanted a Eggless Pineapple Kiwi Fresh Cream cake for her husband's birthday and I came up with below version :)

Hope you guys enjoyed the pics as much as enjoyed making these :)

Pineapple Kiwi Fresh Cream Cake

Dear All,

Firstly a heart felt thank you to all of you for all your best wishes on my Cake Walk post! Last couple of days were quite hectic as had back to back orders for cakes!

Made a Pineapple Kiwi Fresh Cream cake for a birthday and this is one of my favorite combos! Adapted from my Pineapple Fresh Cream Cake recipe.

Sharing couple of pics with you all and hope you like it! Please leave your comments below.

Have few recipes in draft so stay tuned for some mouth watering delicacies coming up shortly!

Pineapple Cake with Fresh Cream

Pineapple Cake with fresh cream icing

 
 

Baking cakes has always been my passion ever since i baked my first cake. From a very long time I wanted to make something very refreshing and nothing is more refreshing than fresh cream cake with pineapple flavor. So when I got an opportunity to make this cake, I just grabbed it. I made this cake for a friend's birthday. The cake came out nice and moist and extremely tasty. The recipe below makes one 6 inch round cake, I have doubled the recipe and made 2 cakes.

Recipe for cake: 3 eggs 100 gms All purpose flour 100 gms powdered sugar 60 gms unsalted melted butter 1 tsp vanilla essence 1 tsp pineapple essence 1 tsp baking powder Recipe for Fresh cream icing: 200 ml heavy whipping cream 50 gms powdered sugar 1 tsp vanilla essence 2 cups pineapple pieces finely cut Almond flakes for decoration Pineapple sugar syrup: Half cup pineapple juice (I used out of carton) 2 tbsp sugar Procedure for Cake:

• Preheat the oven at 200 degree C for about 15 mins.
• Sieve all purpose flour and baking powder together.
• In a seperate bowl beat melted butter and sugar for a min, beat in the eggs one by one.
• Beat this mixture for about 10 mins or until it hold soft peaks.


Fold in the all purpose flour mixture in the egg mixture and beat on slow for a min.
Add in the vanilla and pineapple essence.
Grease a 6inch round baking tin and gently fold the batter into it and bake for about 30 to 35 mins.
You can test the cake by inserting a sharp knife, if the knife comes out clean, its done.




Remove the cake from the tin and let it cool for 10 mins.
Once completely cooled, cut the cake into 3 horizontal layers.

Procedure for Icing:

• Beat the heavy whipping cream and sugar together for 15 - 20 mins until it doubles in volume and stiff peaks form.


Place the bottom layer of the cake, sprinkle some pineapple sugar syrup(Prepare pineapple sugar syrup by mixing pineapple juice and sugar). This gives nice pineapple taste and moistens the cake well.




Spread fresh cream and top it with pineapple pieces.
Put the second layer of the cake on this and repeat the procedure.




Frost the top and sides of the cake with the remaining fresh cream.




I have used almond flakes and pineapple pieces on the sides of the cake.
Pipe a border on the top of the cake and decorate with pineapple pieces.

Chill for minimum 5 to 6 hours before serving.