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Hello folks! Hope you’ve all had a happy and delicious Easter Sunday with loads of special dishes on your brunch table. Though Easter meals are a rather grand feast on their own with carefully planned courses including standard stuff like hot cross buns, kids and grown ups both get way more excited over the fun of Easter egg hunting. While everyone else must have been running around to collect chocolate eggs and candies hidden around their homes and gardens, I sat back to enjoy my all-time favorite Cadbury Crème which brings back fond childhood memories. Because my Cadbury egg is [definitely] not meant for sharing, I had to bake something for the rest of the family. This yummy chocolate and almond cake, from, with its little nest of chocolate curls and mini Kinder Eggs was again ‘too cute to be shared’ but then I had to get over my guilt feeling of going over the top with all that chocolate.



For the Chocolate Cake

1 cup firmly packed brown sugar

1/2 cup cocoa powder, sifted

125g unsalted butter, softened

4 eggs, room temperature

3/4 cup almond meal, toasted

1 1/4 cup all purpose flour

2 teaspoons coffee granules

1 tablespoon boiling hot water

For the Chocolate Icing & Topping

200g dark chocolate, broken into pieces

50g unsalted butter, room temperature

100g white cooking chocolate, melted

100g milk cooking chocolate, melted

Mini Easter eggs, to decorate


  • Preheat oven to 160C. Grease and line base and side of a 20cm base measurement round cake pan.
  • Combine sugar and cocoa powder in a large bowl. Melt butter in a small saucepan over a low heat.

  • Add hot melted butter to sugar mixture and stir until well combined. Stir in the eggs one at a time.
  • Stir in coffee, hot water, almond meal and flour until combined. Spoon mixture into pan and level.

  • Bake for 45 minutes until edges are firm to touch and centre is moist. Cool cake completely in pan.
  • To make shards, spread white and milk chocolate separately over base of 2 baking trays, 1 cm thick.

  • Allow to set firm. Carefully run knife at an angle down the length of chocolate to form curly shards.
  • Make the icing by melting the chocolate and the butter together in a small saucepan over low heat.

  • Cool in pan for 4-5 minutes then spread over top of cooled cake. Leave the icing to cool completely.
  • Carefully pile the chocolate curls at centre of cake to form nest and place mini Easter eggs in nest.

Happy Easter Holidays!

Happy V-Day folks! Whether you are in love or not, you really have to make this one. If you are looking for a special last-minute homemade dessert to impress the man/woman of your life, I think you can safely bet on this molten chocolate cake from Hershey Kitchen. With its molten chocolate centre, this decadent treat oozes love with every bite.



For the Frozen Chocolate

1 cup dark chocolate chips

1 teaspoon powdered instant coffee

3/4 cup heavy cream

2 tablespoons light corn syrup

1 teaspoon vanilla extract

For the Chocolate Cake

2 teaspoons powdered instant coffee

1/4 cup lukewarm water

1 cup all-purpose flour

1/2 cup plus 1 tablespoon cocoa powder

1/8 teaspoon kitchen salt

3/4 cup plus 2 tablespoons butter, softened

1 cup granulated sugar, divided

2 teaspoons vanilla extract

3 eggs, room temperature

For the Mocha Cream

1 cup (1/2 pt.) whipping cream

3 tablespoons powdered sugar

1 tablespoon cocoa powder

2 teaspoons powdered instant coffee

1 teaspoon vanilla extract


  • To make the frozen chocolate, place the dark chocolate chips and instant coffee in medium mixing bowl.
  • Stir together cream and corn syrup in medium saucepan and cook over medium heat, stirring constantly.

  • Heat till mixture comes to a boil. Pour hot cream over chocolate chips and let mixture stand 30 seconds.
  • Stir until chocolate is melted and mixture is smooth. Stir in vanilla. Pour mixture in shallow bowl or dish.

  • Cool slightly, then freeze mixture for at least 3 to 4 hours. For the chocolate cake, preheat oven to 425°F.
  • Butter sides and bottom of four (6-oz.) ramekins. Place on baking sheet. Dissolve instant coffee in water.

  • Stir together flour, cocoa and salt; set aside. Beat butter in bowl with electric mixer until light and fluffy.
  • Set aside 1 tablespoon granulated sugar; gradually beat in remaining granulated sugar, vanilla and coffee.

  • Separate egg yolks from whites. One at a time, add yolks to butter mixture, beat well after each addition.
  • In clean bowl, beat egg whites with remaining sugar, gradually increase to high speed till stiff peaks form.

  • Fold cocoa mixture and egg whites into the butter mixture. Spoon about 2/3 cup batter into each ramekin.
  • Place one heaping teaspoon of frozen chocolate mixture in the center of each cake batter-filled ramekins.

  • Spoon about 1/4 cup of remaining cake batter over the frozen chocolate making sure to cover completely.
  • Bake 15 to 20 minutes until tops have started to crack. While they bake, reheat remaining frozen chocolate.

  • To make mocha cream, Beat cream, powdered sugar, cocoa, instant coffee and vanilla in small mixer bowl.
  • Beat until cream starts to thicken but is still pourable. To serve, carefully invert cakes on large dinner plate.

  • Spoon mocha cream around base of cake; dust with powdered sugar. Garnish with berries/chocolate curls.
  • Serve immediately with a generous drizzle of the warmed chocolate sauce. Makes 4 individual (6-oz.) cakes.

Happy V-Day!

HAPPY NEW YEAR 2016 to the lovely members of the Daring Kitchen. Hope you have a year of complete Baking and Culinary bliss! Let 2016 unleash your unbound creativity and raise the bar of this platform. This month’s challenge is hosted by Shillpa Bhaambri from Cakeline the Journey, a Baker and Cake designer living in Mumbai, India. She runs a cakery, aptly called Cakeline that specializes in customized cakes and desserts. Cake designing is an extension of baking. It is a surging craft, hobby or profession in today’s times. Making plain cakes look visually stunning has become a unique artistry and a professional baker who specializes in making and decorating cakes is called a cake artist.

In this challenge Shillpa explains in detail about some edible mediums used in cake decoration, including “edible clays” like Fondant; Modeling paste, Gum paste and Modeling chocolate. They are used by cake designers to recreate mind blowing concepts and themes on cakes. Fondant in cake designing context, refers to rolled fondant or sugar paste, which is primarily used to cover cakes and boards. This is soft sugar dough that cuts through instantly with a knife. It easily rolls out and is quite malleable. Fondant stays fairly soft, even after it has been shaped. Designing cakes with it gives them a smooth and polished finish, and it can be colored or flavored to taste.



800g / 6 2/5 cups icing sugar, unsifted

100g / 7 tablespoons white butter or shortening

1 tablespoon powdered gelatin or agar agar

30ml / 2 tablespoons cold water

100g / 1/3 cup liquid glucose

15ml / 1 tablespoon glycerin

Large pinch of kitchen salt

5ml / 1 teaspoon clear vanilla extract

7g / 1/2 tablespoon white butter or shortening


  • Measure all the ingredients and set aside. Sieve the icing sugar and keep 300gms / 2 2/5 cups of it aside.

  • Soak the gelatin in the cold water and melt it in a microwave or double boiler. Melt the butter/shortening.

  • Mix butter/shortening into gelatin. Add liquid glucose and glycerin and mix well. Warm it for 20 seconds.

  • You can do this in a microwave oven. Add clear vanilla extract and salt. Take 500gm icing sugar in a bowl.

  • Stir in the liquid mixture, a little at a time. Keep blending and adding the liquid, slowly to the icing sugar.

  • To make colored fondant, add the required amount of edible gel color to warmed gelatin glucose liquid.

  • Move mixture onto a smooth kitchen counter. Keep kneading gently and adding the reserved icing sugar.

  • Add as much icing sugar the dough can take in to make a pliable texture. It should not stick to your hands.

  • Lastly smear 7g / 1/2 tablespoon butter or shortening onto the counter. Knead gently to absorb all the fat.

  • Roll and shape the fondant into an oblong. Wrap fondant tightly with cling film.  Makes about 1kg fondant.

Fondant Icing from Scratch

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