Showing posts with label Baking. Show all posts
Showing posts with label Baking. Show all posts

Millie's Cookies



Ingredients
125g butter, softened
100g light brown soft sugar
125g caster sugar
1 egg, lightly beaten
1 tsp vanilla extract
225g self-raising flour
½ tsp salt
200g chocolate chips
Method
Preheat the oven to 180°C, gas mark 4
Cream butter and sugars, once creamed, combine in the egg and vanilla.
Sift in the flour and salt, then the chocolate chips.
Roll into walnut size balls, for a more homemade look, or roll into a long, thick sausage shape and slice to make neater looking cookies.
Place on ungreased baking paper. If you want to have the real Millies experience then bake for just 7 minutes, till the cookies are just setting - the cookies will be really doughy and delicious. Otherwise cook for 10 minutes until just golden round the edges.
Take out of the oven and leave to harden for a minute before transferring to a wire cooling rack. These are great warm, and they also store well, if they don't all get eaten straight away!


Hummingbird cake



Ingredients
3/4 cup plain flour
3/4 cup self-raising flour
1/2 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
1 cup firmly packed brown sugar
450g can crushed pineapple in juice, drained, reserving 1/3 cup juice
1/2 cup desiccated coconut
1 cup mashed banana
2 eggs, lightly beaten
1/2 cup extra light olive oil
1/2 cup walnuts, chopped
Cream cheese frosting
125g cream cheese, softened
1 1/2 cups icing sugar mixture
Select all ingredients
Method
Step 1
Preheat oven to 180°C/160°C fan-forced. Grease 23cm square cake pan. Line base and sides with baking paper.
Step 2
Sift flours, soda, cinnamon and sugar into a large bowl. Stir in pineapple, reserved juice, coconut, banana, egg, oil and 1/4 cup cold water. Pour into prepared pan.
Step 3
Bake for 45 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack to cool.
Step 4
Make cream cheese frosting: Using an electric mixer, beat cream cheese until light and fluffy. Gradually add icing sugar. Beat until smooth. Spread frosting over top of cake. Sprinkle with walnuts. Serve.

FRY DOUGHNUTS



INGREDIENTS
1 1/2 cups flour (maida)
3/4 cup sugar
1/4 teaspoon salt
1 large egg
1 1/2 teaspoons baking powder
1 tablespoon butter or 1 tablespoon oil
1/2 cup powdered milk
1/2 teaspoon vanilla
oil (for deep frying)
1 tablespoon icing sugar
warm water, as needed
Method
* In a bowl beat egg,sugar,vanilla and butter with the help of an electric beater.If u donot have an electric beater then u may use a whisk or spoon.
* Now in another bowl take flour and add baking powder,salt,Powder milk.Mix well with the help of ur hands.
* Add the egg mixture in flour.Knead with the help of ur hands.
* U will not be able to make a dough, so for kneading dough add a bit of warm water.Keep on adding warm water until u get a dough.The dough should not be very soft or very hard.
* Make 4-6 small balls out of this dough.
* Take a ball on ur palm, flatten it a bit , insert ur fingure in the middle and rotate it.Mke a hole in the middle not so big , not so small.OR Cut it with a doughnut cutters.
* Heat oil, and when oil is heated well then fry the Dough nuts (Not all at a time).Fry two or one dough nuts at one time.Be careful about the flame of ur stove it should not be so large.The flame should be medium while frying.
* When the Dough nuts will become brown in colour, Take in a serving dish and sprinkle some icing sugar on it.Donot spread so much icing sugar that they become white.Just sprinkle a pinch of icing sugar on each doughnut.

SUGAR FREE NAN KHATAI



Ingredients
Butter = 6 ounce ,150 gms (at room temp)
whole wheat flour = 8 ounce , 200 gms
Gram flour (Besan) = 3 ounce ,6 tb
Semolina ( Sooji) = 1 tb
Sweetner = 5 tb heaped ( if you like more sweetened you can add till 6 tb)
Cardamom powder = 1 tsp
baking powder = 1/2 tsp
Directions
Sift wheat flour + besan + baking powder then mix semolina & keep aside.
Beat butter & sweetner till creamy white.Add cardamom powder & beat again till one minute.Add flour mixture & beat on very slow speed.The mixture will become crumbley.Now stop beating.Rub this mixture with the palm of your hand untill become smooth dough.now keep it in fridge for 20 minutes.Now roll the dough cut with cutter.Do eggs wash & bake on 170 'C for 20 to 25 minutes.

Garlic Bread



INGREDIENTS
15 - 20 chopped garlic
2 tbsp butter
1 tblsp chopped parsley
½ french loaf
PROCESS
Chop the loaf in thin pieces and roast them from one side.
In a bowl take garlic,butter and mix well. Now apply this paste on the toasts and put them on a griller in microwave.
Once butter has melted take them out, garnish with parsley and serve.

WHITE FOREST CAKE



Ingredients
1 C. of All Purpose Flour (Maida)
1/2 C. of Sugar
1 tsp. of Backing Powder
A pinch of salt
1 tsp. of Vanilla essence or rooh kewera
2 oz. of heavy whipping Cream and 1/4th cup sugar
1/2 C. of Milk
4 Tbs. of Whipped butter
1/2 C. Of cherry & strawberry jam
White chocolate to shred for garnish
2-3 Tbs. of oil
5-6 whole decorative cherries
2. Take a big bowl. Mix flour, sugar, backing powder,and salt together.
3. Take another big bowl. Add butter and vanilla essence (rooh kewara)and whip them.
4. Add flour mix, milk and 1/2 jam in it and mix well.
5. Add oil and mix well.
6. Greese the cake tray with oil and pour cake batter into it.
7. Bake for around 25-30 mins.
8. Let it get completely cool at room temperature.
9. Take heavy whipped cream and 1/4th cup of sugar in a big bowl and whip it until it forms the texture of cream.
10. Cut the cake horizontally in two equal pieces.
11. Spread leftover jam on both the pieces.
12. Cover one piece completely with whipped cream and put second piece of cake on it.
13. Now, cover complete cake with whipped cream.
14. Shred the white chocolate with the help of opposite side of knife.
15. Cover all sides of cake with shredded chocolate. Make any design u love of the cake. Like I make heart shape cake . Use a piping bag to make small icing swirls on top and put cherries on top of swirls

Mini Lemon Basil Bundt Cakes



Ingredients
1 cup sugar
½ cup butter
1 egg
1 teaspoon vanilla
5 tablespoons lemon juice
¾ cup milk
1 teaspoon lemon extract
1 teaspoon grated lemon rind
1 tablespoon (6 leaves) fresh chopped basil
1½ cups flour
1½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
Instructions
Beat butter and sugar, add in eggs and vanilla. Measure out milk and place lemon juice on top of milk and let it sour the milk (2 minutes), then add to it the lemon extract, rind and basil. Add that alternating with flour mixed with baking powder, baking soda and salt to the butter and sugar mixture, until all combined.
Place 6 tablespoons batter into mini bundt pans and bake at 375 degrees for 20 minutes.
Lemon Icing: 1 cup powdered sugar, 1 tablespoon water, 1 teaspoon lemon extract. Mix until smooth and pipe onto cooled cakes.

Banana Cream Pie Cupcakes



Ingredients for Pudding
1 cup milk
1/4 cup sugar
2 tbsp. Corn Flour
1/2 tsp. Vanilla Essence
1-1/2 tsp. Butter
Ingredients for Cupcakes
1 1/2 cup Flour
1/2 tsp. Baking soda
1/3 cup Unsalted butter, softened
1/4 cup Sugar
2 Eggs
1/2 tsp. Vanilla Essence
3/4 cup Banana, mashed
1/2 cup Sour cream
Ingredients for Frosting
1 cup Whipping cream
3 tbsp. Powdered sugar
Method In a pan heat milk. In the meantime combine sugar with cornflour. Add slowly to the milk and whisk vigorously. Remove from heat when it will become thick. Add vanilla essence and butter. Combine well. Cool off completely. You can also put in the fridge to speed up the cooling time.
Method for Cupcakes: Preheat oven to 350 F. Prepare muffin baking pan with liners.In a medium bowl combine flour and baking soda. Set aside.In a separate bowl beat butter with sugar until smooth with electric mixer . Add eggs, one at a time and mix. Add vanilla essence , mashed banana and sour cream. Mix everything just to combine.
Add dry ingredients to the wet batter and just mix all ingredients until well combined. Pour the batter into the prepared cupcakes
Bake at 180 C for 20 - 25 minutes until inserted toothpick will come out clean.
Remove from oven and cool off on wire rack.
Method for Frosting : Beat bowl mix whipping cream until soft peak with electric mixer .
Add powdered sugar.
TO serve:
Pour about 1 Tbsp. pudding on the top of each cupcake. And finish frosting with whipped cream.

Pineapple Cheesecake



Ingredients
2 cups all-purpose flour, sifted
1/2 cup sugar
3/4 cup (1-1/2 sticks) unsalted butter
2 egg yolks, lightly beaten
1 teaspoon vanilla extract
Pineapple Filling:
3 tablespoons sugar
1 tablespoon cornstarch
one 5 ounce can crushed pineapple in juice, not drained
Cheesecake Filling:
5 8 ounce packages cream cheese, softened
1 3/4 cups sugar
3 tablespoons flour
1 teaspoon vanilla
5 eggs
2 egg yolks
1/4 cup heavy cream
1 1/4 cups sour cream
1 5 ounce can pineapple slices, drained
Directions
1. Heat oven to 400 degrees F.
Crust:
1. Combine flour and sugar in a large bowl. Cut in butter with a pastry blender until mixture is crumbly. Add yolks and vanilla; stir until dough holds together; chill for 30 minutes.
2. Pat one-third of dough evenly over the bottom of a 10-inch springform pan.
3. Bake at 400 degrees F for 8 minutes or until crust is lightly browned; cool on wire rack. Pat remaining dough evenly onto side of pan; chill while preparing fillings.
Pineapple Filling
1. Stir sugar and cornstarch in a saucepan. Place over medium-high heat. Slowly stir in pineapple. Bring to a boil and cook, stirring constantly, for 3 minutes. Set aside.
Cheesecake Filling:
1. Reset oven to 475 degrees F. Beat cream cheese, sugar, flour and vanilla in a large bowl with mixer until light and fluffy. Beat in eggs and yolks, one at a time, blending well after each addition. Stir in heavy cream.
2. Spoon Pineapple Filling evenly onto crust, then pour cheese mixture over it, being careful not to overfill (you may have a little extra batter).
3. Bake at 475 degrees F for 12 minutes. Reduce temperature to 250 degrees F; bake 1 hour and 15 minutes. Spread sour cream evenly on top. Bake 15 more minutes. Turn oven off and let cake remain in oven for 1 hour. Remove from oven and cool on a wire rack. Release and remove side of pan.
4. Arrange pineapple slices on top of cake; refrigerate until serving.

Bread Pudding



INGREDIENTS
2 eggs
2 Tbsp sugar
1 tsp vanilla essence
1 to 1 1/12 cup milk
Raisins
Cherries
4-5 bread slices, cut in cubes
2 -3 tsp marmalade
METHOD
Break two eggs in a bowl.
Whisk them till they are nice and fluffy.
Add the sugar.
Add essence and milk.
Mix well.
Sprinkle some raisins and cherries
Line a steaming dish with bread slices cut in cubes.
Pour the mixture over the bread.
Glaze it with some marmalade.
Now put the plate onto a steamer and place it in boiling water for about 10 minutes.
Alternatively you can bake it also bake it for 5-7 minutes.

Bread Sticks



Ingredients
250 g flour
1 tbsp yeast
½ tsp salt
2 tbsp oil
Water to knead
Method
1. Combine the flour, yeast, salt and oil in a bowl and knead the dough properly.
2. Now leave aside until its volume doubles.
3. Make bread sticks and bake it a preheated oven at 180C for 10 minutes.

Banana cupcakes



Ingredients
3/4 cup plain flour
1 1/2 teaspoons baking powder
1/4 teaspoon bicarbonate of soda
1/2 cup banana, mashed
9 thin slices banana
3/4 cup caster sugar
60g butter, room temperature, chopped
1/4 cup buttermilk
1 egg
Select all ingredients
Method
Step 1
Preheat oven to 180C or 160C fan-forced. Line 9 x 1/3-cup holes of a muffin pan with paper cases.
Step 2
Sift together flour, baking powder and bicarb.
Step 3
Place bananas, sugar and egg into a food processor. Process until smooth. Add butter and process until mixture is creamy. Add buttermilk and pulse until just combined. Add flour mixture and pulse until batter just comes together, do not over mix. Transfer to a bowl.
Step 4
Using a 1/4 cup measurement, fill prepared muffin pan. Top each cup cake with a slice of banana. Bake for 20-25 mins until they spring back when touched. Cool in pan.

Cinnamon Butter Cookies



INGREDIENTS
1 cup whole wheat flour / atta
1/2 cup maida / flour
3/4 cup powdered sugar(icing sugar)
1 tsp cinnamon powder
1/2 cup softened butter (Use normally available butter. In case you are using unsalted butter add 1/2 tsp salt to the dough)
1 tsp vanilla essence
2 Tbsp cold milk
METHOD
Mix together: Atta, maida, powdered sugar, cinnamon powder.
Add: Butter and vanilla essence.
Knead the dough together with milk till it sticks together.
Roll out the dough to a 1/2 cm thickness. With a small katori or a cookie cutter, cut out rounds.

APPLE DATE BUNDT CAKE



INGREDIENTS
2 3/4 cups (330 grams) all-purpose flour, lightly sprinkled into a measuring cups
* 1/2 teaspoon salt
* 1 teaspoon baking soda
* 1 tablespoon cinnamon
* 3/4 cup chopped dates (not pre-chopped)
* 3/4 cup walnuts, coarsely chopped
* 2 2/3 cups sugar
* 2 large eggs, at room temperature
* 2 large egg whites, at room temperature
* 1/3 cup canola oil
* 1 tablespoon vanilla extract
* 2 medium apples, preferably Fuji
* 1 tablespoon fresh lemon juice

METHOD
1. Preheat the oven to 325oF, with a rack in the middle of the oven. Spray-grease a 12-cup fluted tube pan (Bundt pan).
2. In a bowl, sift together the flour, salt, baking soda, and cinnamon. Stir in the dates, nuts, and sugar.
3. In a large mixer bowl, beat the eggs, egg whites, oil, and vanilla until well blended.
4. Peel, core and chop the apples into 1/8-inch dice, sprinkling with lemon juice as you cut them (to keep them from turning brown).
5. Stir the flour mixture into the eggs. The batter will be extremely thick. Stir in the apples.
6. Spoon the batter into the prepared pan and bake for 65 to 75 minutes or until a toothpick inserted into the center of the cake comes out with no moist crumbs attached.
7. Cool on a rack for 20 minutes and then invert.

BUTTERSCOTCH FUDGE CAKE



INGREDIENTS
100 gms. dark dessert chocolate
50 ml. Sunflower oil
150 ml. water
100 gms. margarine
225 gms. castor Sugar
300 gms. self raising flour
For Frosting
100 gms. Butter
100 gms. soft Brown sugar
3 tbsp. Milk
1 tsp. vanilla essence
350 gms. icing sugar, sieved
Cocoa powder for sprinkling
HOW TO MAKE BUTTERSCOTCH FUDGE CAKE
Break the chocolate into a bowl, add the oil, water and margarine and heat on full power for 4 minutes, stirring every minute
Beat the remaining ingredients until the mixture is smooth. Turn into a medium lined souffle dish and cook on low power for about 20 mins
Leave to stand for 10 minutes, turn onto a rack and cool
For the frosting, put the batter into a microwave-proof bowl with the sugar and cook on full power for 3 minutes, stirring every minute
Stir in the milk and vanilla essence, then microwave on full for 1 minute
Beat in the icing sugar and continue beating until thickened
Split the cake in half and sandwich the layers together with a layer of the frosting
Cover the cake with the remainder of frosting, swirling it with a knife blade
Dust the top with cocoa powder

Date Mamoul



For dough
Melted butter = 150 gms ,
Plain flour (Maida)= 175 gms Or ( 1 cup + 2/3 cup )
Fine semolina (Sojji) = 2tb
Caster sugar = 100 gms or 1/2 cup
Baking powder = 1/2 tsp
Beaten egg = 1
Orange blossom water = 1 tsp (If you don’t have blossom water,don’t worry you can use vanilla essence)
Almond & pistachio = 2 ,2 tb (Crushed) for topping
For filling
Soft pitted dates = 2 cups
Oil = 1 tb
Cardamon powder = 1/2 tsP
Method for filling
Fine choperized dates in a chopper with 1 tb of oil & 1/2 tsp of cardamom powder.Now make equal size flat balls..cover with cling & keep aside.your filling is ready
Method for dough:-
In a big bowl sieve flour with baking powder,add semolina & caster sugar.Now add melted butter & blossom water.Rub with your finger tips till this mixture become crumbly.Now gradually add an egg(beaten) & knead a dough.Do not over knead,cover & leave this dough for 10 minutes.
Now make equal size balls from this dough, flatten each ball on palm of your hand & make a hollow keep date ball inside & close the edges properly.Do the same with each ball.(Or you can use date mamoul cookie mold)
Now do egg wash ,sprinkle nuts & bake on 180’C for 12 to 15 min or till golden

Dinner Rolls



Ingredients
1/4 сuр wаrm water (115 dеgrееѕ)
2 расkеtѕ (1/4 ounce еасh) асtivе dry yeast
1 1/2 сuрѕ wаrm whоlе milk (115 dеgrееѕ)
1/2 cup (1 stick) unѕаltеd buttеr, mеltеd, plus mоrе fоr bоwl and раnѕ
1/4 сuр sugar
2 1/4 teaspoons ѕаlt
3 lаrgе еggѕ
6 to 6 1/2 cups all-purpose flоur (ѕрооnеd аnd leveled), plus mоrе fоr work ѕurfасе
Inѕtruсtiоnѕ
Plасе water in a small bowl; ѕрrinklе with уеаѕt, and let ѕtаnd until foamy, about 5 minutеѕ. In a lаrgе bоwl, whisk tоgеthеr milk, butter, ѕugаr, salt, and 2 eggs. Whiѕk in уеаѕt mixturе.
Using a wооdеn ѕрооn, ѕtir in 6 сuрѕ flоur, 1 сuр at a timе, until уоu have a soft, shaggy dough (if nесеѕѕаrу, аdd up to 1/2 cup mоrе flоur). Turn dough оut onto a floured wоrk ѕurfасе; knеаd until ѕmооth аnd еlаѕtiс, 5 tо 10 minutеѕ. Buttеr thе inѕidе of a lаrgе bowl; рlасе dоugh in bоwl, turning tо coat. Cоvеr bоwl with plastic wrap; lеt stand in a wаrm spot until dоugh hаѕ dоublеd in ѕizе, about 1 1/4 hours.
Butter two 13-by-9-inch baking раnѕ. Dividе dоugh in hаlf. Roll еасh hаlf into a 15-inсh rоре; сut еасh rope into 15 1-inсh рiесеѕ. Press еасh piece intо a diѕk, then shape intо a bаll. Arrange dоugh bаllѕ in prepared раnѕ. (Tо make аhеаd: Wrap раnѕ wеll, аnd freeze, up tо 2 mоnthѕ.) Cоvеr раnѕ lооѕеlу with plastic; lеt stand in a warm spot until rolls have dоublеd in ѕizе, about 1 1/4 hours (2 hours mоrе if frozen).
Prеhеаt оvеn to 375 degrees, with racks in upper аnd lоwеr thirdѕ. In a ѕmаll bowl, bеаt remaining еgg until blеndеd; bruѕh onto rolls. Bake until golden brown, about 20 minutеѕ, rоtаting раnѕ back tо front аnd tор tо bоttоm hаlfwау through. Let rolls сооl 15 minutes bеfоrе serving.

Moroccan Citrus Cake



Ingredients
Bread Crumbs 100 gm
Baking Powder 1 ½ tsp
Sugar 1 ½ cup
Walnuts ½ cup
Eggs 2
Mandarin Peels ½ cup
Lemon Peels ½ cup
Cinnamon Powder ½ tsp
Dalda Cooking Oil ½ cup
Directions
Wash and cut the lemon and orange peels into thin strips, add them to boiling water for 3 – 4 minutes and strain with a sieve.
Combine ½ cup of sugar and 4 cups or water in a pan and cook till it thickens. Add in the boiled peels and cook for a further 2 – 3 minutes, remove from heat and let it cool.
Add the bread crumbs, sugar, chopped walnuts, baking powder and cinnamon to the pan.
In a separate bowl beat the eggs and Dalda Cooking Oil with an electric beater and fold in the bread crumb mixture.
Grease a cake tin and line with butter paper, pour the prepared mixture into it and bake in a preheated oven at 180 degrees centigrade for 1 hour. Let it cool and remove from the cake tin.
For making the syrup, simmer the lemon and orange juice, sugar and cloves. Cook for a further 2 – 3 minutes till the sugar dissolves completely.

VANILLA BISCUITS



Ingredients
Filling

Whole milk- 1 1/2cup
Vanilla essence- 1 tsp
Egg yolks- 3
Sugar- 1/2 cup
Corn starch - 2tbs
Unsalted butter- 1 tbs
Éclair’s Pastry
Water- 1 cup
8 tablespoons (1 stick) unsalted butter
Salt- 1/2 tsp
Sugar- 1 1/2 tsp
All purpose flour- 1 cup
Egg-3
Chocolate Glaze
Heavy cream- 1/2 cup
Dark chocolate- 4 ounce
To make the filling
In a medium saucepan, bring milk to a boil. Switch off the flame and let it cool down a bit. In a bowl, whisk the egg yolks and sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk and whisk until incorporated. Whisk in the remaining hot milk mixture, reserving the saucepan. Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve.
To make the pastry
Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper. If you wish you can mark a 6 or 7 template and set aside.
In a large saucepan, bring the water, butter, salt and sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add the flour and stir hard until all the flour is incorporated, and there is no lumps. Return to the heat and cook, stirring,continuously till it leaves the sides of the pan. It will be greasy to touch but should not stick to your hands. Scrape the mixture into a mixer fitted with a paddle attachment (or use a hand mixer). Mix at medium speed. With the mixer running, add 3 eggs, 1 egg at a time. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining 1 egg and mix until incorporated.
Using a pastry bag fitted with a large plain tip, pipe fat lengths of dough onto the lined baking sheet, leaving 2 inches of space between them. Use your fingers to smooth out any bumps of points of dough that remain on the surface. Bake 15 minutes, then reduce the heat to 325 degrees and bake until puffed up and light golden brown, about 25 minutes more.Let cool in the oven by keeping the over door ajar for 20 minutes
To pipe in the filling use a plain pastry tip. Cut one side open and pipe the custard filling or make a hole in the end of each eclair (or just use your fingertip). Using a pastry bag gently pipe the custard into the eclairs, using only just enough to fill the inside.
To make the glaze
In a small saucepan, heat the cream over medium heat just until it boils. Immediately turn off the heat. Put the chocolate in a medium bowl. Pour the hot cream over the chocolate and whisk until melted and smooth. Set aside and keep warm.
Dip the tops of the eclairs in the warm chocolate glaze and set on a sheet pan. Chill, uncovered, at least 1 hour to set the glaze. Serve chilled.

Lemon Coconut Cake



Ingredients
175gm butter
3 eggs
250gm condensed milk
40gm dessicated coconut
Zest and juice of 1 lemon
175gm self raising flour
1 tsp baking powder
Icing
Juice and zest of 1 lemon
100gm icing sugar
Cooking Instructions
Beat butter and eggs, add in the condensed milk, desiccated coconut, zest and juice of lemon, fold in self raising flour and baking powder.
Pour in a greased and lined loaf pan and baked at 170 degrees C for 40 minutes or until a skewer inserted in centre comes out clean.
Cool on a wire rack and then ice.
Mix lemon juice with icing sugar till a thick pouring consistency and drizzle over the cake.
Sprinkle lemon zest over.
 
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