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“I’m surrounded by nothing but great people. I’ve been blessed with that, so really, I’ve got no choice but to be an all-around good person.”

Tim Duncan

And i am considering my self very lucky to have Meena Kumar Who Blogs at “elephants and the coconut trees”  in my friends circle. First of all i am grateful to Meena who has provided THE BEST guest post on Fresh cake . Not kidding friends, seriously you need to read this post.
Also! All of these beautiful pictures below are from my fabulous friend. She is a WONDERFUL photographer i must say….:) I would love for you to check out her work on her Blog and facebook page.

Over to Meena now…

Thank you so much for inviting me over to your lovely blog Ainy, I am a firm believer that friendship and food transcends borders and your mail just confirms it for me. I am so pleased to be your guest today.

Wish you and the blog all the very best in the days to come.

fresh fruit 1

Salaam lovely readers,

This is Meena Kumar, the hand behind the blog elephants and the coconut trees. I am from the Southernmost state of India currently living in the US with my family.

I am a foodie by choice and I am always on the look out for new recipes and cuisines to try. Cakes are my weakness but somehow I am more fond of the old fashioned, rustic looking ones than the sugar blanketed kind and summer here is a time when fruits are at over flowing so what better way to combine the two.

This cake is not too sweet ,it is soft and pillowy comes with the slight tartness of fruits.It can be served with fruit flavored chai.

fresh frit 2


All purpose flour- 11/2 cups

Eggs -2

Butter- 1/2 stick ( 4tbsp)

Sugar -3/4 th cup

Vanilla extract- 1 tsp

Baking powder- 1 tsp

Milk – few tbsps

Fruits used :

Strawberry- 3 quartered

Blueberry – 5-10

Apple-1/4 of 1

Cherries – pitted 7-8


Beat the eggs until it foams.

Cream the butter and sugar until the sugar is melted and well combined.

Sift the flour and baking powder together.

Combine the butter and egg gently and fold in the flour add one tbsp milk at a time the batter should be of falling consistency (add only as required)add the vanilla extract too.

Put a parchment paper in the loaf pan and grease it well now pour the batter into it and drop the fruit into it equally distributed.

Bake at 350 ° F for 20-25 minutes (until the a skewer comes out clean ) and the cake top is nice and golden brown.

Cool on a wire rack and slice with a very sharp knife or the fruits will fall off . Serve along with tea or coffee.

fresh fruit3


Since fresh fruit is used it is best to be consumed on the same day or Keep in the fridge and use within two days.
It u add too much fruit it will take longer to cook. Chances are the top of the cake may sink and inside may become soggy.

fresh fruit 4

Thank you for giving me an opportunity Ainy. Hope your readers enjoyed the virtual treat.

You can reach me through FACEBOOK and PINTEREST if you wish to.

Thank you Meena I am sure my readers will love this post.A big heartiest Thanks…:)


IMG_1004Covering Brownie with fondant was my experiment which came out in a very tempting and delicious shape. Monu , my adorable and amazing friend who blogs at “Recipes Passion”. She has one of the most beautiful blogs I’ve ever seen with even more amazing recipes.

When she asked me to write something for her i instantly decided to pass this recipe on. Interesting thing is, i have used Homemade Marshmallow Fondant to cover this brownie.You can check  the  recipe here:

And for recipe of brownie with fondant just click this:



So make sure to check it out, i know you will love her blog and recipe….:)


10312158_1441974676045651_1903988583_nFind something you’re passionate about and keep tremendously interested in it” – Julia Child

Hadi Malik is the one who is a super passionate home cook and i always admired her work.Her presentation of dishes and recipes are different and awesome.
Here it is her own tried and tested super easy recipe of cake:

Oil 1/2 cup
Sugar 1 cup grind it
Flour 1 cup
Cocoa powder 2 tbsp
Eggs 2
Baking powder 1 tbsp

Milk  2 tbsp
Cream 2 packets
Gelatin powder 3 tbsp
cold water 3 tbsp
Vanilla essence few drops


  • In oil add sugar and beat it well till creamy.
  • Add one egg and beat then add flour again beat well.Repeat this process again with second egg.
  • Add cocoa powder and beat then add remaining flour and milk.Beat it well and add backing powder.
  • Bake it at 180c.
  • Let it cool completely and cut in halves.
  • Beat cream with sugar and dissolve gelatin in cold water and then place on stove for few seconds mix in cream.
  • Place one half of cake in loose bottom tin and pour cream in it then place another half and pour cream on top.
  • Keep in fridge to set.
  • Decorate with chocolate triangles..

For Hadi’s more recipe pics scroll down please..:)

10269973_1441974669378985_225045812_n 10327225_1441974666045652_2118661781_n 10322948_1441650186078100_2060439143_n









Mrs Rizwan your work is awesome…:)


IMG_0476There is no love greater then a mother’s love to her children.A mother is someone who loves her children unconditionally and more than life itself.On my son ALI REHMAN’S 6th Birthday i am dedicating this poem to him.(this post i supposed to publish on 19th April, but because of Cooking Expert Sara Riaz’s Sudden death i am posting this now)

© Amy R. Campbell
Oh how the years go by,
Oh how time can certainly fly.
From once just a thought in far away dreams,
now into my arms and in my eyes gleam
the presence of you.
Your laughter and smiles
which go on for miles,
warms my heart and soul.
You’re growing up so fast,
as I wish each moment with you to last forever.
My little boy will someday be a man
and right by your side I will forever stand.
I will pick up the pieces when you fall,
I will hold your hand and help you stand tall.
And when the day comes when you are on your own,
never feel that you are alone.
No matter how near or far apart
I am always right there in your heart.
Always remember whatever you go through
that no matter what, I will always love you.

My dearest Son You have brought me nothing but pure joy since that very first time when i hold you in my arms. Watching you grow, absorbing the world around you, inquisitive and delighted to learn, I’m reminded each day of the treasure you bring into my world.

As all mothers do, I have goals, dreams and wishes for you. I have, as you can imagine, dozens of them…But top of all.
May Allah Give you health and success in your life. AMEEN.
Thank you My son for completing my life.I love you my Son….:)






Caster sugar8 oz
Cocoa2 oz
Plain flour2 oz
Chocolate curls to decorateas needed
Powder gelatin 2 tbsp
Double cream1 packet
Liquid glucose1 tbsp
Chocolate broken into pieces10 oz



  • Preheat the oven to 180c.Grease and line a Swiss Roll tin (optional).
  • Whisk together eggs and sugar until pale and thick. Sift cocoa and flour and fold in.
  • Pour into the pan and bake for 20 minutes until springy to the touch.
  • Leave to cool.Turn out.
  • Place 8inches shallow cake tin (loose bottom pan) on top on cake and cut just inside the line, to make a circle to fit in the tin.
  • Soak the gelatine in 4 tbsp cold water.Whip the double cream until peaks forms.
  • Place the glucose in a pan with 50 ml water and bring to the boil.Cool slightly.
  • Add the gelatin and chocolate and beat with whisk until smooth.Leave to cool.
  • Fold the chocolate mixture into the cream.Pour into the cake tin.
  • Keep it in fridge for 2-3 hours until set.
  • I kept it over night and next day it was set beautifully.
  • Remove the dessert from tin and decorate with white and dark chocolate curls and dust cocoa.
  • Serve and enjoy..:)

Dulce de leche is a Caramelized milk in which sugar has been slowly cooked and producing a thick, creamy texture. This you can very easily make at home. A simple, safe way to make it is by baking or cooking condense milk on stove top, in a water bath .
This creamy yummy caramel is extremely versatile and can be used as a topping on cakes, ice creams, cupcakes, cookies or can be a dip for fruits and interesting thing is, i am using this in custard and kheer making.


Condensed milk can1


  • Open the half lid of condense milk can and cover with Aluminum foil.
  • Fill  water in a deep pan till half way of the can.
  • Place this can in water and on low flame cook it.
  • It will take 3 hours approx you can peek in by removing foil from one side.If it is not yet Carmel brown in color then cover again and cook of few more minutes.
  • You will get a beautiful brown thick caramel in the end.
  • You can bake in the same way , place Can in a water bath and bake for 1 hour or so at 180c.
  • Check it when brown color appear take it out.
  • Let it cool down completely and whisk it for a smooth texture.

IMG_1004 Last post about Fondant was liked by all and i know you are waiting for this post. I will explain how to make ROSES and how to make a cake.


  • Take a small portion of dough and roll it in a cylinder form.
  • Cut equal pieces and make balls ,make a long strip from one piece.
  • Take a plastic sheet and place all pieces on sheet and cover it.
  • Now press with your thumb to form a thin irregular circles.
  • Now roll long strip with finger tips and make inner Petal of flower.
  • Now arrange all three petals with inner one and turn edges outside with finger.
  • Cut the excess portion from bottom of flower.
  • Your rose is ready.



  • Roll dough and cut flowers with cutter.
  • With the back of knife give impression on petals.


  • Roll the dough as thin as you can.
  • Prepare butter cream. Now cover the cake with very thin layer of butter cream.
  • Cover the cake with rolled dough and cut extra edges and corners of dough.
  • With a flat knife or spatula remove air from covered dough .
  • With the back of the knife give marks on fondant.
  • Arrange flowers, bow or any thing of your choice.But before placing flowers or bow spread butter cream on the bottom.

Hope you all liked my ideas and will try soon. I would love to hear from you. Cake recipe i will post soon…:)


IMG_0883MAINBreaking News…!!!! I have a super easy and tasty fondant recipe to share with you all. I must say Fondant with mallows is far easier then other method.Just three ingredients and thats it..:)


Mini Marshmallows 4 cups
Icing sugar4 cups + extra for kneading
Food colorany
Food flavorany
Water2 tsp


  • Assemble all required ingredients on the working place.
  • Grease your rubber spatula with butter. Mallows after melting will be very sticky so you need to grease your spoon.You can use wooden spoon also.
  • Place marshmallows in a large microwave safe bowl and damp these with water .(I have used marshmallows of above brand).
  • Microwave them for 10 seconds.Check them they will pop up and bubbly in texture. Again give 10 seconds. Take them out.
  • With spatula mix them, liquid will form.
  • Add food color ,flavoring and icing sugar , mix.
  • Add more icing sugar till mixture stiff and form a dough shape.
  • Now transfer this to a working area and dust icing sugar on the surface, start kneading. Add sugar when ever required.
  • Use you palms to rub the dough .
  • Now wrap it in a cling wrap and press with hands to remove air from dough,  store it in a cool place if not using it.
  • When needed take it out  roll it again with wet hands and use .
  • In my next post i will tell you to make flowers and other uses of Marshmallows.


  • You can reduce the quantity of ingredients.
  • Use toothpick for adding color in the dough ,do not drop directly.
  • Check mallows expiry date, because it happened with me i microwaved them and they turned into brown color instead of melting..lolzz
  • Cover your dough properly ,otherwise it will become hard.
  • Make flowers and store in an air tight box ,when needed take out and decorate..:)
  • And all Muslim Brothers and Sisters please check Halal product before purchasing.(Thanks to Adan Fatima for mentioning this)

freezer binsHow about freezing your baked goods in freezer.Here i will tell you about few things which you can freeze for few weeks or months.My own experience…:)

  • PIZZA DOUGH: You can freeze pizza base in freezer for a month, just half bake the dough and let it cool completely then seal in zip lock bag. Freeze it. Before use thaw it on room temperature and use it.
  • CUPCAKES AND BROWNIES: Without frosting and cutting store brownies in an air tight container or Zip lock bag. Do the same with cupcakes. Before use thaw it and then microwave it for 1 minute.Now do frosting and serve.
  • PUFF PASTRY: You can store puff pastry for a year ,when needed thaw it and use it.
  • COOKIE DOUGH: You can freeze cookie dough in airtight box for a month when want to use, thaw it and roll again with flour and cut it in shapes and bake.
  • PIE SHELLS: Bake pie shells and then let them cool completely, now freeze them for few hours. When they will become hard store them in zip lock double wrap. Thaw on room temperature and use.

IMG_0928Make you own perfect whipped cream by following these steps, Its not at all difficult.I am using packet cream for icing which is a bit hard to beat but here is my method of whipping cream.

  • Transfer cream in a large bowl from packet. Bowl should be large because after whipping, cream will be double in volume. Keep this bowl in fridge till completely chilled. You can keep ice water under the bowl. Cream will give fast response when chilled.
  • Keep the speed of your beater, medium, It will allow air to get into the cream and make it fluffy. Switch the directions during whipping.
  • When cream starts to thicken then add icing sugar and beat again. Peaks will start to form. Too much beating after peaks formation will change your cream into butter…so be careful on this stage.
  • Keep it in Fridge for few minutes.
  • Keep your cake in a cool place also.Icing of cake required patience and peace of mind.
  • Gather all the things on working place and then take out cake and cream .
  • Make a sugar syrup (1 cup water+ 1/2 cup sugar) and let it cool in fridge then drizzle it on both halves.
  • Spread a layer of cream on cake then place second half of cake. Cover cake with a thin layer of cream and then spread cream with a flat spatula knife.
  • Now create your own designs on cake….:D

Make this quick pudding with few ingredients in few minutes.I have posted Magical Microwave Brownie Cake and Nutella Walnut Lava Mug cake recipes before, now here it is another easy but stylish recipe in microwave. Serve with ice cream and enjoy the combination of hot and cold desserts.


Butter125 g
Caster sugar125 g
Plain flour125 g
Dark/ normal Cocoa75 g
Baking powder2 tsp
Butter2 oz (for sauce)
Chocolate chopped100 g
Golden Syrup1 tbsp
Cream2 tbsp


  • Grease a pudding basin and line with butter paper.
  • In a food processor , whiz the butter, sugar, flour, cocoa and baking powder.
  • With the motor running,add eggs, one at a time.
  • Turn into basin, spread level, cover with cling film and microwave for 6 minutes.
  • Meanwhile, place the butter, chocolate and golden syrup in a heatproof bowl and set over a pan of hot water until melted.
  • Stir in the cream to thicken the sauce, pour before serving.
  • Serve with any ice cream flavor.

This sponge recipe is a basic recipe for any layered cake.This recipe i have learned from my family friend and trust me this is very easy and successful recipe.
I am posting a video of another method of sponge recipe. My method is different but the method below is authentic one.






Eggs2 nos
Plain Flour1 cup
Sugar3/4 cup (grind it)
Baking powder1 tsp
Oil1/4 cup
Vanilla essence1/2 tsp
Milk2 tbsp


  • Preheat oven at 180c and grease baking pan.
  • Line pan with a paper.I highly recommend to do that.
  • Beat eggs and sugar till creamy for 10-15 minutes.
  • Add flour and baking powder , beat again.
  • Mix vanilla essence , oil and milk. Now mix and pour in pan.
  • Bake it for 30 minutes and when done, let it cool and then divide in halves.
  • Sponge is ready to treat….:) Cut the uneven surface and edges if required.
  • If you are not making cake on the same day then cover with cling wrap and keep in fridge.



These tips from John Barricelli will help you with all the baking basics.

  • Proper measuring equipment:

Measure liquids in a clear measuring cup, which allows you to read measurements at eye level. Measure dry and semi-solid ingredients in graduated dry measuring cups — they allow you to level ingredients with a straightedge.

  • Measuring flour:

Sift flour and other dry ingredients only when called for specifically in the recipe. Use the dip and sweep method to ensure you’ve measured the proper amount.

  • Unsalted butter:

Always use unsalted butter; this will allow you to control the amount of salt in the recipe.

  • Eggs:

To bring eggs to room temperature quickly, soak them in warm water for 15 minutes.

  • Rolling out pastry and dough:

Use only a small amount of bench flour when rolling out dough; too much flour will cause the pastry or dough to become dry and stiff.

  • Testing for doneness:

To test for doneness, use a toothpick or wooden skewer inserted into the center of the cake — it should come out clean. The cake should spring back when lightly touched, and should be just pulling away from the sides of the pan.

  • Proper cooling:

Cakes should be cooled for 15 minutes in the pan before un moulding and transferring to a wire rack to cool completely.

  • Preparing a cake pan or muffin tin:

When prepping a cake pan or muffin tin, a pastry brush can help with the hard-to-reach spots. Brushing the surface between cups will prevent muffin tops from sticking to the pan. Use softened butter rather than melted butter.

  • Creaming butter and sugar:

Creaming butter and sugar is necessary to achieve full volume; be sure to take the time indicated in the recipe.

  • Soft cookies:

If you prefer soft cookies, slightly under bake them. In most instances, simply substituting brown sugar for some or all of the granulated sugar in the recipe will produce softer cookies because it contains more moisture.

  • Crisp cookies:

If you prefer crisp cookies, try using egg whites in place of some of the whole eggs called for in the recipe. You can restore the crisp texture of a cookie that may have softened by heating at 300 degrees for about 10 minutes.



“I think a great chef is defined by his ingredients and his team, his ability, his ability to lead, his ability to train, his ability to mentor, his ability to hire, to be able to give his team all the tools that they need to execute at a very high level because, if you have the ingredients and you have the execution, you’re going to be a better chef.”
Thomas Keller

These culinary artists paint their canvas with sweet and savory ingredients. For me they are artists of their field.

I am considering myself very fortunate that I met a Pastry Chef, who has all qualities mentioned above. He contacted me after reading my recipe of “DATE CUPCAKES”, he gave me a lot of variations and tips related to baking. I requested him to give me and my readers this opportunity to learn from his experiences in my Baking class.

He is such a humble and down to earth boy. He is just 27 years old but I am highly impressed with his culinary skills. One more thing I am grateful to him for giving me so much respect, whenever he calls me Baji, I feel so proud and honored.

As many home cooks, I absolutely love baking – especially baking sweet treats, cakes and tarts. Creating sweet treats that everyone loves definitely seems like a dream job… 🙂

So, let’s dive into the world of pastry and ask PASTRY CHEF NAVGEET SINGH about his experiences.

Q. Tell my readers about your journey to becoming the Pastry chef.

Chef Navgeet: I always had my interest in food, especially in pastry & confectionary which took me to start my journey on this path, I graduated in 2007 from the National Council of Hotel Management & Catering Technology, Delhi, India, under which there are over 25 colleges all over India. I got selected for management training for Taj group of Hotels, where I had my 2 years of extensive training, after training I became Chef de Partie (manager level) and I worked in India till Sep 2010.
I came in New Zealand in Sep 2010 for higher education in Culinary (Patisserie). Over the time I worked in very popular Brazilian restaurant in downtown Auckland, and then I worked for Australia’s and New Zealand’s largest bakery chain ” Baker’s Delight ” for 1 year just to get more extensive baking experience, currently I am working at Skycity Hotel , a branch of skycity group of entertainment, in the pastry section which is one of the largest pastry kitchen in NZ.
I am always learning new things, new technique, methods, explore new ingredients which makes a lot of difference to the same product if used in correct method.

Every day is a new learning experience … if u really wants to learn.

Q. What are the most difficult ingredients or recipe you have ever had to work with?

Chef Navgeet: Every ingredient has unique properties which if u knows how to use them you will never face a problem.
For me when I started working I used to get really frustrated while making meringue (egg white with sugar whisked together till desired consistency), because its takes patience to make and over the time u learn how to control it.

Q. What is your favorite ingredient and dish?

Chef Navgeet: My favorite ingredient is Egg, it is so versatile,, that u can use it in many ways:

  • to give body in the dessert,. eg chocolate fondant, commonly ( choco lawa)
  •   provides smooth texture, eg.. Mousse,
  •   provides volume, eg, sponge cake
  •   provides moisture, eg macaroon
  •   used to give nice finish ( egg wash while baking scone , breads or cheese sticks)
  • use as a garnish itself. (egg white )

Different consistency of egg whites can be used as secondary ingredient in many delicious recipes.

My favorite recipe is homemade rich fruit cake.

Q. What is your specialty?
Chef Navgeet: There is nothing like specialty, it’s about getting excellence in your product, I make with my heart. I love baking

Q. Describe your pastry style in 3 words.

Chef Navgeet: Clean, flavorful and exciting

Q. What are your top three backing tips?

Chef Navgeet:
• Have confidence in yourself.
• Mistakes are the stepping stones to success, so if u make mistake, don’t panic… ask yourself, where it went wrong.
• Judge yourself, if it’s good for you then yes, if it’s ok then it’s a NO….

Be honest with what you are doing.

10011151_10152760167059745_1106891051_ndown                                                                                Apple and nuts Tart.

Happy Baking

Thank you Navjeet for giving your precious time to me and my reader.



Yes friends! Chef Navgeet will answer all your questions, queries and will give you tips about Baking. Throughout this week.
So be ready because you have a golden chance to learn from a professional Chef. From 14- 19 April 2014.
Leave your question here:
He will answer you, thou he is a busy chef but he will reply your mails as soon as he gets time.


I met Shazzy through Rafeeda’s blog where i guest posted one year ago and i loved Shazzy’s Blue velvet cupcakes.I decided to invite her for a guest post she is running her blog SEASONED WITH SHAZZY ,you can visit her for more delicious recipes . A very nice person and a professional cook. I am very thankful to her for giving me her precious time.




Now over to Shazana Abd Karim:
Salam and good day lovelies, recently I have received an invitation message by Mrs. Ainy. I basically don’t know Ainy that well but thank you Ainy for inviting me as one of your guest post. I was looking through all the recipes I’ve and think which one would be a perfect guest post..

Well, finally found this perfect delicious treats perfect for everyone!

Uhmm..Yes, it’s totally YUM! Every bite is just to the perfection..I love this cake so much because it have the combination of sweet and sour  oh yes, it’s perfect!

Look at the picture?! Is just scrumptious  and it called Strawberry Cake.

I don’t usually share my cake or cupcakes recipes on the blog but I’m starting after I’m back from my long holiday sooner.

Strawberry Cake


2 1/2 cup all purpose flour
1 1/4 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
3/4 cups butter, softened
1 1/2 cups brown sugar
2 tablespoons sugar
1 cup strawberry
4 eggs
3/4 teaspoons vanilla extract
1/2 cups buttermilk
1 3/4 cups heavy cream
1 1/2 pints strawberries, hulled


Bake the cake: Preheat oven to 350 degrees F. Line two 9-inch cake pans with parchment paper. Lightly coat the pan with butter, dust with flour, and tap out excess. Set aside. Sift the flour, baking powder, salt, and baking soda together and set aside. Cream the butter and 1 1/2 cups sugar until light and fluffy in a large bowl using a mixer set at medium-high speed. Add 3/4 cup strawberry and the eggs, one at a time, blending each addition thoroughly. Scrape down sides of bowl and beat in vanilla extract. Reduce mixer speed to low and add the flour mixture by thirds, alternating with the buttermilk and ending with a final addition of the dry ingredients. Divide the batter equally between the pans and spread evenly. Bake on the middle rack of oven until a tester inserted in the center of each cake layer comes out clean — about 20 to 30 minutes. Cool completely on a wire rack.
Assemble the cake: Beat the cream and remaining sugar to soft peaks and spread over the top of one layer. Top with strawberries. Serve immediately.

Assemble the cake: Beat the cream and remaining sugar to soft peaks and spread over the top of one layer. Top with strawberries. Serve immediately.

And now you can have a slice nom nom…

Tip: if you want it to have a pink colour, you can add a little pink colour in the mixture.


Thanks Shazzy for this wonderful recipe….:)


Today is my niece Aizah Noor’s second birthday.Right from the very first time we held her in our arms, we knew she is special. Today we find ourselves really happy to see her grown up so beautifully. Happy Birthday to our little princess.

Of all that makes you YOU.
Count a blessing for each candle
Have your cake and eat it too!
Unwrap this day and savor it
And all the love that’s there
Send a dream-wish straight to
Heaven on the wings of prayer
Remember what a blessing you are
Even after this day is gone.
You’re a gem, a priceless treasure
Let yourself shine on! Happy Birthday!

Thou we are far from you but you are in our hearts sweetie….Your Aunt is sending a lot of wishes to you…. health, success and lots of happiness. And you will have all the good in the world and all your dreams will come true. INSHALLH…:)

For my special niece a special cake ,a special dedication on her special occasion. A home version Devil’s Food Cake with a cream topping.



Plain flour1 1/2 cups
Powdered sugar1 1/2 cups
eggs2 nos
Baking soda1 1/4 tsp
Buttermilk3/4 cup
Warm Coffee1/2 cup
Vegetable oil1/3 cup
Cocoa powder 1/2 cup
Salt1/2 tsp
Vanilla essencefew drops


  • Sieve flour,baking powder and cocoa powder and then mix salt and sugar in it.
  • In a bowl  whisk eggs, butter milk ,oil and vanilla essence  then add flour in this batter and mix well.Pour coffee in it and mix.
  • Pour in a 9 inch greased pan and bake at 180c for 25 minutes.
  • When cool, divide in halves.
  • Soak cake with cherry syrup ,you can soak with sugar syrup too.
  • Ready for icing…:)



Cherries (canned/fresh/frozen)3 cups
Sugar1/2 cup
Water2 tbsp
Fresh Cream 2 packets
Icing sugarto taste
Pink/red food colorfew drops
Corn starch (for thickening cherry filling)1 tbsp



  • Whip cream by adding icing sugar and few drops of red color in it.
  • In a small pan add cherries , sugar and 2 tbsp water cook till sugar dissolve then add cornstarch(dissolved in 2tbsp water).
  • This filling will be  thick .Let it cool down completely.



  • Spread cream on first half of cake and then topping of cherry then again cake ,repeat  this till the last layer and cover with cream and decorate with cherries.

This is the easiest , yummiest and quickest recipe of brownie i ever made.When i need to bake a treat on moment’s notice, this is the recipe i reach for without any hesitation. A big thanks to Maria Raheel, my very good friend who gave me this recipe. A lot of love for you Maria…:)


Plain flour1 cup
Brown sugar1 cup
Vegetable Oil1/2 cup
Cocoa powder1/2 cup
Baking powder1 1/2 tbsp level
Milk1 cup
Walnuts chopped1/2 cup (optional)


  • In a bowl mix egg and sugar with a whisk till its creamy.
  • Mix dry ingredients (flour, backing powder and cocoa powder ) and start adding in egg mixture .Mixture will become dry so add milk also, mix constantly with hand whisk in the end add oil and pour this mixture in greased Microwave safe dish.
  • Place in microwave for 3 minutes first then check it and again bake for 2 minutes.
  • My microwave takes 6 minutes, check it with knife if done then take it out and let it cool down for few minutes.
  • Now pour chocolate ganache and decorate .



A perfect cake for Celebrations and this is an original version of black forest gateau, not only easy but delicious.


Butter unsalted1/4 cup
Plain flour1/2 cup and 2 tbsp
Corn flour/ corn starch2 tbsp
Cocoa powder1/4 cup
Caster sugar1/2 cup
Baking powder1/2 tsp
Cherries ,pitted15 oz
Arrowroot 1 tbsp
sugar syrup3-4 tbsp
Whipped Cream2 cups
Chocolate curlsas needed
Cherriesfor garnishing


  • Sift the flour,corn starch,baking powder and cocoa ,twice.Set aside.
  • Beat eggs and sugar until pale and thick now add soften butter and flour gently in egg mixture.A little at a time.
  • Pour in a baking pan and bake it at 180c for 25 minutes.
  • Cool it down and then split in half.
  • Drain the liquid from cherries tin and make up the liquid to 150ml or 2/3 cup with water if necessary .Mix arrowroot in a little amount of liquid and dissolve it then add in remaining liquid.
  • Transfer to a saucepan and boil till thickened and clear , stir in cherries and let it cool .
  • Sprinkle the sponge with sugar syrup and then spread  whipped cream and then cherries mixture .Place other half of sponge on top and then spread cream around the sides of cake.
  • Decorate with cherries and chocolate curls….
  • Serve chill.I prefer to keep it in refrigerator  for 4-5 hours before serving.

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