Birthday Cake In Mumbai Sunflower chocolate cake

Sunflower chocolate cake

Ingredients

• 340g packet chocolate butter cake mix
• 1 quantity chocolate ganache 
• 1 Wagon Wheel
• 1 teaspoon chocolate sprinkles
• pure icing sugar, sifted
• 350g packet ready-made white soft icing 
• yellow food coloring 

Method

1. Step 1
   Grease and line a 6cm deep, 20cm (base) round cake pan. Prepare and bake cake following packet directions.
2. Step 2
   Stand in pan for 10 minutes. Turn onto a wire rack to cool completely.
3. Step 3
   Position cake on cake board. Set aside 1 teaspoon of ganache. Spread remaining ganache over top and sides of cake.
4. Step 4
   Lightly spread top and sides of Wagon Wheel with reserved ganache. Scatter chocolate sprinkles over centre. Place onto cake. Stand at room temperature for 1 to 2 hours or until ganache is firm.
5. Step 5
   Dust a flat surface and your hands with icing sugar. Knead soft icing until smooth and pliable, adding more icing sugar if it feels sticky. Use your thumb to push a small depression into icing. Place a few drops of food colouring into depression. Knead until colour is evenly distributed. Add more colouring if necessary, but don't add too much or icing will become sticky. Wrap in plastic wrap. Keep your hands well dusted with icing sugar.
6. Step 6
   Make outer petals: Take 3 teaspoons yellow icing (about the size of a walnut). Roll into a 1cm-thick, 10cm-long sausage shape. Roll out between 2 sheets of baking paper to form a 13cm-long oval shape. Peel away top paper. Loosen icing by sliding a sharp knife under it. Gently pinch both ends to form a petal shape. Cut shape in half to form 2 outer petals (see notes for picture 1). Place onto cake (see notes for picture 2). Repeat to form 14 petals.
7. Step 7
   Make middle petals: Take 1 teaspoon yellow icing. Follow outer petal method, rolling out to form a 7cm-long oval shape. Pinch both ends. Trim 5mm from 1 end. Place onto cake. Repeat to form 12 petals.
8. Step 8
   Make inner petals: Take 3/4 teaspoon yellow icing (about the size of a hazelnut). Follow method for outer petals, rolling out to form a 5cm-long oval shape. Gently pinch both ends. Place onto cake. Repeat 11 times to form 12 petals.
9. Step 9
   Make edging: Shape remaining icing into pea-sized balls. Place around base of cake.

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Strawberry Cake Recipe

Ingredients

• 1 package white cake mix (regular size)
• 1 package (3 ounces) strawberry gelatin
• 1 cup water
• 1/2 cup canola oil
• 4 egg whites
• 1/2 cup mashed unsweetened strawberries
• Whipped cream or frosting for your choice

• Directions

  1. In a large bowl, combine the dry cake mix, gelatin powder, water and oil. Beat on low speed for 1 minute or until moistened; beat on medium for 4 minutes.
  2. In a small bowl with clean beaters, beat egg whites on high speed until stiff peaks form. Fold egg whites and mash strawberries into cake batter.
  3. Pour into three greased and floured 8-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  4. Spread whipped cream or frosting between layers and over top and sides of cake. If frosted with whipped cream, store in the refrigerator. Yield: 12-16 servings.
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Birthday Cake In Mumbai

Lemon Curd Layer Cake with White Chocolate Buttercream.

SERVES 8-10

INGREDIENTS

FOR THE CAKE:
16 tbsp. unsalted butter, softened, plus more for pans
2½ cups cake flour, sifted, plus more for pans
2½ tsp. baking powder
1 tsp. kosher salt
½ cup milk
1 tsp. vanilla extract
1½ cups sugar
2 tbsp. lemon zest, plus 2 tbsp. juice
4 eggs

FOR THE CURD:
½ cup sugar
1 tbsp. lemon zest, plus ⅓ cup juice
3 eggs
8 tbsp. unsalted butter, cubed and chilled

FOR THE BUTTERCREAM AND GARNISH:
¾ cup sugar
3 egg whites
20 tbsp. unsalted butter, softened, plus 4 tbsp., melted
2 oz. white chocolate, melted and cooled
1 tsp. vanilla extract
⅛ tsp. kosher salt
¾ cup finely ground graham crackers
Candied lemon slices, to garnish (optional)

INSTRUCTIONS

1. Make the cake: Heat oven to 350°. Butter and flour two 9" round cake pans and set aside. Whisk flour, baking powder, and salt in a bowl; set aside. Whisk milk and vanilla in a bowl; set aside. In the bowl of a stand mixer fitted with a paddle, cream butter, sugar, zest, and juice on medium-high speed until fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. On low speed, alternately add dry ingredients in 3 batches and wet ingredients in 2 batches. Increase speed to high and beat until batter is smooth, about 5 seconds. Divide batter between prepared pans, and smooth tops with a rubber spatula; drop pans lightly on a counter to expel any large air bubbles. Bake until a toothpick inserted in middle comes out clean, 25–30 minutes. Let cakes cool for 20 minutes in pans; invert onto wire racks, and let cool to room temperature. Using a serrated knife, halve each cake horizontally to produce four layers.

2. Make the curd: Whisk sugar, zest, juice, and eggs in a 4-qt. saucepan until smooth. Place saucepan over medium heat; cook, stirring, until mixture thickens to the consistency of loose pudding, about 10 minutes. Remove from heat and slowly whisk in butter until melted and smooth. Pour curd through a fine-mesh strainer into a bowl and chill until ready to use.

3. Make the buttercream: Place sugar and egg whites in the bowl of a stand mixer and set it over a saucepan of simmering water; stir mixture until egg whites register 140° on an instant-read thermometer. Remove bowl from saucepan and place on stand mixer fitted with a whisk; beat on high speed until meringue is cooled and stiff peaks form. Replace whisk with paddle and add softened butter to meringue; beat until smooth. Stir in white chocolate, vanilla, and salt.

4. To assemble, place one cake layer on a cake stand and spread with ⅓ cup curd; repeat with remaining layers and curd, ending with a cake layer. Cover top and sides with ¾ of the buttercream. Place remaining buttercream in a pastry bag fitted with a plain ½" tip; pipe 1" mounds along the top edge of cake. Mix graham crackers and 4 tbsp. melted butter in a bowl and sprinkle along bottom edge of cake. Garnish the top of the cake with candied lemon slices, if you like, and chill cake to firm frosting. Serve at room temperature.

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Birthday Cake in Mumbai

Happy Birthday To You & Your Dear Ones & Near Ones.
Let us celebrate this Very Special Day of our every bodies life by cutting a Cake.
Now to order the cake Any Time, Any where, Any Day you just need to pick up a phone and say hello I need a cake.
We make the Delicious and yummy cakes for your birthday.

So call us for placing the order.  9146292883