Red Velvet Cake

METHOD

Cake:

1/2 cup shortening

1 1/2 cups white sugar

2 eggs

2 tablespoons cocoa

4 tablespoons red food coloring

1 teaspoon salt

1 teaspoon vanilla extract

1 cup buttermilk

2 1/2 cups sifted all-purpose flour

1 1/2 teaspoons baking soda

1 tablespoon distilled white vinegar

Icing:

5 tablespoons all-purpose flour

1 cup milk

1 cup white sugar

1 cup butter, room temperature

1 teaspoon vanilla extract

METHOD

Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round pans.

Beat shortening and 1 1/2 cups sugar until very light and fluffy. Add eggs and beat well.

Make a paste of cocoa and red food coloring; add to creamed mixture. Mix salt, 1 teaspoon vanilla, and buttermilk together.

Add the flour to the batter, alternating with the buttermilk mixture, mixing just until incorporated. Mix soda and vinegar and gently fold into cake batter. Don’t beat or stir the batter after this point.

Pour batter into prepared pans. Bake in preheated oven until a tester inserted into the cake comes out clean, about 30 minutes. Cool cakes completely on wire rack.

To Make Icing: Cook 5 tablespoons flour and milk over low heat till thick, stirring constantly. Let cool completely! While mixture is cooling, beat 1 cup sugar, butter, and 1 teaspoon vanilla until light and fluffy. Add cooled flour mixture and beat until frosting is a good spreading consistency.

Frost cake layers when completely cool.

CONTACT US

+91-8527-160-944

tsilove@thatsecretingredient.com

C-389, 2nd Floor, Sector 10,

Noida (Uttar Pradesh) 201301

http://thatsecretingredient.com/

Choco Lava Cake

Ingredients

1/4 cup semi sweet choco chip

1/4 cup unsalted butter

1/2 cup powdered sugar

1 whole egg

3 tbsp all purpose flour (Maida)

Butter for greasing baking bowl

Method

Preheat oven for 420 deg .

Take a bowl, add in choco chip and butter. Microwave it for 1 minute.

Mix the melted choco chip and butter using fork/spoon.

Add powdered sugar and mix well.

Add eggs in it and beat nicely.

Finally add all purpose flour, mix it without lumps.

Grease the baking bowl with butter, pour the batter in it.

Bake for 12 minutes and let it cool for sometime.

Run knife around the edges of the bowl , place a plate on the top and flip it carefully.

CONTACT US

+91-8527160944

tsilove@thatsecretingredient.com

C-389, 2nd Floor, Sector 10,

Noida (Uttar Pradesh) 201301

http://thatsecretingredient.com/

https://www.facebook.com/thatsecretingredientstore

Caramel Macchiato Jelly Shots

Your favorite coffee  has now become a delicious, triple-layered spiked jelly shot.

INGREDIENTS

1 1/2 cups hot brewed dark roast coffee or espresso, divided

6 tablespoons sugar, divided

3 envelopes plain gelatin

3/4 cup caramel vodka, divided

1/2 cup cream, divided (for jelly shots)

1/2 cup heavy whipping cream, whipped, or canned whipped cream (for topping)

3 tablespoons caramel ice cream topping

1/2 teaspoon cinnamon

DIRECTIONS

In a medium bowl, whisk together 1/4 cup hot coffee, 2 tablespoons sugar, 1 packet of gelatin, and 1/4 cup caramel vodka.

Whisk together until gelatin is fully dissolved.

 Whisk in 5 tablespoons of cream.

Pour into the bottoms of 10 to 12 plastic mini espresso cups. Refrigerate until firm.

In a medium bowl, mix together 1/2 cup hot coffee, 2 tablespoons sugar, 1 packet of gelatin, and 1/4 cup caramel vodka.

Mix together until gelatin is fully dissolved. Whisk in 3 tablespoons cream. Pour on top of the first layer in the mini espresso plastic cups. Refrigerate until firm.

In a medium bowl, Mix 1/2 cup hot coffee, 2 tablespoons sugar, 1 packet of gelatin, and 1/4 cup caramel vodka

Mix until gelatin is fully dissolved. Whisk in 1 tablespoon cream. Pour on top of the second layer in the mini espresso plastic cups. Refrigerate until firm.

Just before serving, top each jelly shot with whipped cream, a drizzle of caramel, and a sprinkle of cinnamon.

CONTACT US

+91-8527160944

tsilove@thatsecretingredient.com

C-389, 2nd Floor, Sector 10,

Noida (Uttar Pradesh) 201301

http://thatsecretingredient.com/

https://www.facebook.com/thatsecretingredientstore

https://thatsecretingredient.wordpress.com/

How to Make Choco Lava

INGREDIENTS

150 gms semisweet baking chocolate, chopped

2 tablespoons unsalted butter

2 tablespoons sugar

2 large eggs

2 tablespoons all-purpose flour

1/8 teaspoon salt

PREPARATION

1. Preheat oven to 300°F, and grease two custard cups with butter.

Put a small spoonful of sugar in each cup, then turn the cup sideways and rotate it so that the sugar is coating the butter all around. Greased cups on a baking sheet or oven safe dish.

2. Put the chopped chocolate in a microwave-safe bowl. Microwave it on high for 30 seconds, take it out and stir it, then microwave it for another 30 seconds and stir it again.Completely melt it.

3. In a medium mixing bowl, mix butter and the sugar with a spatula. The mixture should be thoroughly combined, smooth, and paste-like, not lumpy.

4. Add the two eggs to the butter and sugar, and beat it until everything is combined and the mixture is starting to foam, about a minute. Add the flour and salt, and again beat everything with the mixer until it’s thoroughly mixed.

5. Add about 1/3 of the melted chocolate to the mixture in the mixing bowl, then use a spatula to gently fold it in. Add the rest of the chocolate mixture, and fold together until you have a uniform batter with no streaks.

6. Divide the batter evenly between the two greased custard cups, then bake the cakes in the preheated oven until the tops are just set but the cakes still jiggle slightly when you shake them, about 11 minutes.

7. Let the finished cakes sit in cups for five minutes when they’re finished baking. Then, flip each cup over on a dessert plate, and tap the bottoms of the cups so that the cakes fall out.

8. Serve immediately.

CONTACT US

+91-8527-160-944

tsilove@thatsecretingredient.com

C-389, 2nd Floor, Sector 10,

Noida (Uttar Pradesh) 201301

http://thatsecretingredient.com/