Posts Tagged ‘Birthday cake’

Almond cake with Almond Sweet Icing (Happy Bday my dear Hubby!!)

23 Nov

Almond Cake with Coffee Butter cream Frosting & Almond Sweet Icing.

Yet again, a special day in our Family. Its Birthday time !!! We celebrated Kesav’s  Birthday yesterday with this Gorgeous Almond Cake. This time too I want to make a special cake for my hubby dear, something completely different from what I have done before. Really, baking a cake and icing it, is an experience in itself.  I wanted to tryout something unique this time..something of my own… so I tried this almond cake with home made almond icing and butter cream frosting. Well, the name icing and frosting is often used interchangbely, there is not much difference. Ok…If you wonder if this is  Operah Cake?. Though this one also has almond as a main ingredient, the method and frosting for an Operah Cake is different. I will try out the Operah cake some othertime.

I would like to call my customized Almond icing on top of cake as Indian flavored Marzipan. It has less stability in making intricate designs, but tastes so much better. The traditional Marzipan is made of Almond flour and raw Egg whites. It has very good stability in making figurines. But we liked the Indian style a bit better.


For Almond Cake

  1. Whole Almonds – 200gms
  2. Milk – 2 cups
  3. White Flour – 1 1/2 cup
  4. Butter – 200gms
  5. Sugar – 2 cups
  6. Egg – 6
  7. Baking Powder – 2 1/2 tsp
  8. Vanilla Essence – few drops

Almond Sweet

The recipe for Almond Sweet is here .  Instead of Rose essence, I have added  powdered Cardamom 1/2 tsp to the almond dough.

Coffee Butter Cream Icing

  1. Coffee – 2 Tbs
  2. Sugar – 100gms
  3. Butter – 50 gms


For Almond Cake

1. Blanch Almonds in hot water for 15 min and remove the skin.

2. Add the blanched almonds in milk in a blender and grind it to a smooth paste.( this yields 2 cups)

3. Add Butter and Sugar in a bowl and beat it with hand mixer.

4. Beat the egg in another bowl and the essence.  Now add the rest of the ingredients slowly one by one by beating it with hand mixer.

5. Preheat the oven to 180 C and bake it for 25 mins at 180 C.

For Butter Cream Icing

1. Add Butter in a bowl and cream it with mixer.

2. Add Sugar to it and mix it well.

3. Add 1 Tbs of hot water to instant coffee and  let it cool.

4. Add this with Sugar and Butter mixture.

Layering the Cake

1. Cut the cake horizontally in to two layers.

2. Fill Coffee butter cream icing in between the layer.

3. Roll the almond sweet dough in to a thin layer with Rolling pin and cover the cake. (Add your favorite colors as you like)

4. Add sugar decorative on top to be more attractive.


Posted in Cake, others


Birthday cake at midnight….

23 Nov

Yesterday was a great day and We celebrated my Hubby’s B’day. Every year I would like to bake a different cake and suprise him with gifts at 12 in the midnight. This year I started baking bit late in the evening after he went to bed. It continued and was only ready little late in midnight. This was a different experience and even a little sound that comes out of kitchen will be noisy. So I did take care that, no one is disturbed in my cake making process. This time he did the cake cutting on his B’day evening.

He took a day off from his office and we went to test drive a car for our next renewal. The decision has not been arrived so far. Then, later we went to an Indian Restaurant. It was a fulfilling day for us. Riya wanted to wear a party dress to her KG for her dad’s B’day. She joinned us in the afternoon and grew curious to pull out one of the rose from cake.

The cake is a two layered cake with one layer is sponge cake and the other layer is Chocolate cake with a Fondant icing. Unusually this time I tried painting(with food colors) on the cake. It did work and would like to do it better next time.

Here is the recipe..

Sponge cake Ingredients:

1. Egg – 7 eggs
2. Corn starch – 1/2 cup
3. All Purpose flour – 1 cup
4. Powdered Sugar – 1 cup
5. Butter melted – 1/2 cup
6. vanilla essence – a little more than usual.
Sponge cake  Method:
1. Whisk Egg whites and Yellow in a separate bowl until frothy.
2. Now mix all the ingredients one by one gently.
3. Sift the flour and corn starch on the egg mixture slowly and mix it gently.
(The egg is the only raising agent. No Baking soda or Baking powder in this cake.)
4. Preheat the oven and bake it at 170 C for 30 minutes.
Chocolate cake Ingredients:
1. All purpose flour – 2 cups
2. Corn starch – 1 cup
3. Egg – 2
4. Cocoa – 1/2 cup
5. Warm Milk – 2 cups
6. Sugar – 2 cups
7. Butter – 1/2 cup
8. Sunflower oil – 1/2 cup
9. Baking soda – 1 1/2 tsp
Chocolate cake Method:
1. Whisk Butter and sugar first and then add eggs one be one and whisk it.
2. Add the rest of the ingredients one by one and bring it to a smooth batter consistency.
3. Preheat the oven and bake this mixture for 40 minutes at 160- 170 C.
Fondant icing and painting Ingredients
1. Marshmallows – 300gm
2. water – 3 Tbs
3. Sugar powdered – 500 gm
4. food colors – choose your favourite colours
Fondant icing and paintingMethod:
1. Add the marshamallows in a bowl and microwave high for 2 minutes by mixing it couple of times in between.
2. Now add the powdered sugar little at a time and mix it well.
3. Dust a little of sugar on the working area and knead this dough well by adding powdered sugar.
4. Now roll it with rolling pin in to thin layer of 2 mm thickness and spread it over the cake and cut the remaining if any.
5. Take a clean brush and dip the colors of your choice and paint your favourite design and enjoy the cake.


Posted in Cake