Category Archives: Cakes and Bakes

Braided Breadsticks

braided breadsticks

With the left over bread after baking a round sandwich bread, I baked these braided bread sticks.

The inspiration came from FoodiliciousNan. Hers look much more sleeker and better, where as mine is a bit on the thicker side. These are perfect suited for some mindless munching and pairs really well with soups of all kind.


Recipe Source: Any sandwich bread recipe, I have used King Arthur flour’s.


  1. Prepare the bread dough. After the first rise, punch it down gently and kneed for a minute.
  2. Preheat the oven to 200C.
  3. Pinch out three small balls from the dough. Roll each of them into pencil thin ropes of equal length. You can rub the dough between your palms for this. You can bake these just like this as well.
  4. For braided shape, take the three ropes, pinch the top together and braid them. Once you are done, pinch the other end together as well. Make more bread sticks the same way.
  5. Let it rest for 10 minutes and then bake for 25-30 minutes or until golden brown. Munch on!

You can sprinkle grated cheese on top before baking, or add herbs, sautéed onion etc to the dough to get a flavoured bread.


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Round Sandwich Bread


Inspiration comes in different ways. For me, it came in the form of a can.

A simple round can.

And this bread….it brought a smile in my face. And you need that smile to face this big world.

Happy baking everyone!


I had baked this bread for December month’s We Knead to Bake as an additional bread. Never got around posting it and it sees the light only now.

I used an empty Twister wafer cone can with lid to bake this bread. I am not sure whether it’s BPA free or not. So, try to get BPA free tins if you can.  Another option is baking in a steel container if you have one. I haven’t tried it personally, so not too sure about it. It’s a basic sandwich recipe, so you can bake it in a loaf tin as well.

You can look for coffee can breads here in this link.


Recipe Source: King Arthur Flour 

Step by step pictures here in their blog: King Arthur Flour

Makes: One large loaf


  • 4 cups all purpose flour
  • 2 1/4 tsp instant yeast
  • 1 tsp salt
  • 1 1/3 to 1 1/2 cups lukewarm milk
  • 1 tbsp honey
  • 2 tbsp butter, softened


  1. In a big bowl, whisk the flour, yeast, salt. Add the butter, honey and milk and kneed until you have a soft smooth dough. Add only as much milk as needed to form the dough, you may not end up using all the milk or you might need a little bit more. Adjust it accordingly to get a smooth ball of dough.
  2. Leave the dough in a well oiled covered bowl to rise until its puffed up and almost double in size. About 1-2 hours.
  3. Gently deflate the dough and shape it into a log (or a roll here) and place it in the greased pan in which you are going to bake.
  4. Let it rise until it rises 1 to 1.5 inch above the rim of the tin you are baking it on. About 1 hour or so. Here, I took off the excess and baked with the lid on.
  5. Pre heat the oven to 180C. Bake the bread for 30 to 40 minutes, covering with an aluminium foil half way through, if it browns too fast.
  6. Take it out when it’s golden brown and sounds hollow when you tap the bottom of the bread. If it doesn’t, put it back in the pan and bake again for another 5-10 minutes until its done.
  7. Brush the top with a cube of butter all over. Let the bread cool in a rack for at least 2 hours before cutting it.



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Lemon-Blueberry slices


Time doesn’t stop for anyone.

The sun rises every  morning and bids farewell in the evening. The weather changes (hot, hotter, hottest in Chennai), trees shed leaves, winter gets over and summer comes back. Children grow up to be adults and adults don’t stop growing with time.

Nothing stops.

Special days come in our lives making us extra happy that particular day. Birthdays come and leave us a year older.

My special day was spent in passport office and later in some grocery shopping. On our way back from all the shopping and stuff, the kid all of a sudden remembered and wished me. It was 4PM then. The man, who was behind the wheels, turned back and said,”hey, happy birthday” and continued driving.

Am I disappointed? A tiny bit, but not much. My man doesn’t remember my birthday or our wedding anniversary, but he has more love for me than I need. With him, everyday of my life is special. I am happy, and I am at peace with myself.

To add to all that, I am definitely going to make him pay for forgetting my birthday. So I am really at peace with myself.

Be happy, be loved, be peaceful and live a joyous life! Happy (belated) birthday to me :-).


Recipe Source: The Family Baking Book, by America’s Test Kitchen


  • 3 cups all purpose flour (maida)
  • 1 cup sugar
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1.5 cups yogurt
  • 2 large eggs
  • 100 gms butter, melted and cooled
  • 1/2 tsp lemon zest
  • 1 cup blueberries, mixed with 1-2 tbsp flour


  1. Heat oven to 180C/350F. Grease and line a cake pan or a muffin tin.
  2. Whisk the dry ingredients (flour, sugar, baking powder, baking soda and salt) together in a large bowl.
  3. Whisk the yogurt, lemon zest and eggs together.
  4. Fold the yogurt mix into the dry ingredients. Once done, add the melted butter and fold gently again.
  5. Toss the blueberries in one or two tablespoons of flour separately. This prevents sinking of the berries to the bottom.
  6. Fold the blueberries into the batter.
  7. Pour the batter into the prepared pan and bake for 28-35 minutes, or until a skewer comes out with very few moist crumbs attached.
  8. Place the cake pan in a wire rack and let it cool for 5 minutes. Flip over, take out the cake and let it cool completely in the wire rack before serving.


  • These are basic muffin recipes. The lemon-blueberry is added flavour. Omit these and add your own flavour combinations. The book suggested some great combinations like mocha-chocolate chips, diced banana and walnuts, cranberries and walnut. You can come up with your own or serve these simple and plain.
  • If you are making muffins, then divide the batter evenly (1/3 cup) and bake in a muffin tray.



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Tutti Frutti Bread – Fruit Bread


“Raindrops on roses and whiskers on kittens
Bright copper kettles and warm woollen mittens
Brown paper packages tied up with strings
These are a few of my favourite things”

Those are Maria’s (Sound of Music) favourite things, not exactly mine.

These are mine, same tune as Maria’s song please!

“Sip-ups on small shops and white gas mittais (candies)
Bright orange candies and warm pazham pories
Brown paper packages of bakery bread
These are a few of my favourite things “


Those are the type of candies I grew up eating. There was a small round bright orange 10 paise mittai, which is not available any more. White translucent ‘gas mittai’ was another favourite. There was a 5paise ‘cigarette mittai’ which kind of looks like a chalk piece. I can’t even spot a picture these on-line.  You cannot even count the number of sip-ups (frozen juice in small plastic tube like packs) we have had from a shop near our school. Even those are not available now.

When we grew up, there was no camera, no mobile, no internet, no facebook/instagram. That’s why all these things, that brightened up our childhoods were not captured and recorded.


But there are things have stood the test of time and are still available in the market. Like the naranga mittai and jeera mittai. And the fruit bread. 

It’s nice to see some things being a part of my son’s childhood as much as it was a part of mine.

The tutti frutti bread available in the markets is my son’s favourite and mine. This is my trial to make it at home.

The bread came out fine, despite my mixing cold milk for making the dough. A slow rise in a warm oven helped the dough rise.

This bread was baked as part of Aparna’s We Knead to Bake bread baking group. For the month of February, the choice of bread was left to the members and this was mine :-). This is a basic fruit bread recipe changed to make my favourite tutti frutti bread.


Recipe adapted from : Couscous & Consciousness


  • Tutti frutti          :               1 cup (or mixed dry fruits)
  • Flour                     :              3 to 3.5 cups
  • Vital Wheat gluten :       1 tbsp (optional)
  • Instant yeast       :          2 tsp
  • Sugar                    :              1 tbsp
  • Salt                        :              1 tsp
  • Pinch of saffron threads (optional)
  • Warm milk         :               1 cup
  • Eggs                      :               2
  • Butter                   :              2 tbsp, softened + 1 tbsp for brushing the top


  1. I did the kneading in the food processor. This can be done by hand as well.
  2. If you are using saffron, I didn’t, add it to the warm milk and keep aside.
  3. Mix the flour, instant yeast, sugar, salt in the food processor bowl and pulse a couple of times for it to mix thoroughly. Start with 3 cups flour and then if required (the dough is too soft to handle, you can add the rest half cup in 2-3 batches).
  4. Add the soft butter, milk with saffron, eggs and process until its combined and you have a soft dough.
  5. Take it out and knead it for a bit, adding in the additional flour, if the dough is too sticky. Tip in the tutti frutti and knead again to distribute it evenly.
  6. Cover and leave the dough for an hour or so, until it is doubled in size, in a well oiled bowl.
  7. Once its doubled, knead again for a minute or two and shape it into a loaf and place inside a greased loaf pan. I used a pullman’s loaf pan. Let the dough raise till it reaches the rim, about 40 minutes under normal conditions (It took 2 hours in a warm oven for me, since I used cold milk for kneading the dough).
  8. Bake in a heated oven at 180C for about 40-50 minutes or until the top is golden brown and the bread sounds hollow when tapped at the bottom. Brush it with butter.
  9. Let it cool down completely before slicing it. Eat it plain or with jam, if feeling really indulgent.


  1. Check out this video from Vah Chef for tutti frutti bread.
  2. The milk should be warm, not hot and definitely not cold.
  3. If you are using active dry yeast, then ‘proof’ it separately with sugar and milk before adding it to the flour.
  4. Once cool, cover the bread, don’t leave it open. Store it in an airtight container.

fruitbread (2)


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A Couple Cake


We are nine years into our marriage and I am already looking forward to our tenth anniversary which is in November. A decade together is an absolute achievement.

My parents’ anniversary was in Jan and it was their 40th wedding anniversary. Now, that is much more special.

They are in Bangalore right now, with my elder brother. My younger one flew all the way from U.S. for a week-long vacation during this time. And my family travelled from Chennai to Bangalore to spend this day with everyone.

And of course, there was a cake to mark the occasion!


The night I reached Bangalore, I finished making the fondant toppers (appa is totally bald and wears dhoti, so that’s him there)  and the ganache. There was no cake pan at my brother’s place, so we ended up buying a ready-made 6″ cake.

The new pair of dress that my parents wore for the day turned out to be the same colour as the fondant toppers, there was no pre-planning there. I was quite thrilled by that fact.

We left soon after the cake was cut, our trip was quite short (<20 hours with family), but very satisfying.

Wondering how the two of us will be for our 40th! Food for thought…or rather, cake for thought!

Check out the dark chocolate ganache recipe used for frosting and filling this cake.



  • Dark Chocolate :      400 gms (I used morde chocolate compound)
  • Cream                    :      200 ml


  1. The chocolate should be at room temperature.
  2. Chop it into small pieces of same size. Put it in a microwave safe bowl.
  3. Add the cream to it.
  4. Microwave for 30 seconds. Take out and give a good stir.
  5. Microwave for another 30 seconds. Stir to ensure that there are no lumps and you have a rich smooth chocolate mix.
  6. If there are lumps, microwave for another burst of 10 seconds until its all smooth, stirring after each 10 second intervals.
  7. Stop when you have a smooth and creamy mix. In my microwave it took a little over one minute.
  8. Let the ganache set overnight or at least for 3 hours. Whisk nicely the next day morning and use for filling, frosting or piping as desired.



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Eggless Vanilla Cake


Cakes make great gifts.

It’s a great welcome gift, a must for a birthday party, a perfect Valentine gift and a beautiful farewell gift as well.

This cake was a farewell gift for an elderly couple (not that elderly, but still older than us :) ). It’s another thing that a bunch of us went in for the farewell and there was hardly any cake left for them by the time all of us left.

Let’s just say that the gesture matters more than the cake and I am sure that the couple will agree with me there :-).

So the next time you want to express something to someone, bake a cake!  And if it’s going to be an eggless vanilla cake, you are absolutely on the right place!

Scroll down for the recipe and the step by step pictures.


Recipe Source: 


For the Cake:

  • All purpose flour       :   1 1/2 cups
  • Plain yogurt                 :  1 cup (ready made if possible)
  • Granulated Sugar      :  3/4 cup
  • Baking soda                 :   1/2 tsp
  • Baking powder           : 1 1/4 tsp
  • Cooking oil                  : 1/2 cup (I used sunflower)
  • Vanilla essence          : 1 1/2 tsp

For Decoration:

  • Some chocolate curls, shaved off a chocolate slab using vegetable peeler
  • Candies (Gems)


I wanted a big cake, so I doubled the recipe and made a 9″ and a 6″ cake.

Get all the stuff for the cake together. Heat the oven to 180C/350F. Grease and line an 8″ pan and keep aside.


Sieve the flour two times. Keep aside.


In another mixing bowl, add the yogurt, sugar and whisk until the sugar has melted completely. If you are using home-made yogurt, make sure that it is not sour. If it is sour, the taste will be prominent in the final cake as well.


Once the sugar is dissolved, add the baking powder and baking soda. Mix well and set aside for 5 minutes.


The mixture will foam and you will be able to see bubbles on top.


Add the  vanilla essence and oil, whisk again until blended well.


Now add the flour in 3 or 4 batches, mixing well after each time.


Once all the flour is used up, give a good stir to ensure that no dry lumps remain. Transfer the batter into the greased tin.


Bake for 35-40 minutes or until a skewer comes free of crumbs when inserted in the middle of the cake. Baking time differ from oven to oven, so start checking when it’s about 30 minutes itself. Let it rest in the pan for about 10 minutes.


Invert the cake into a wire rack and peel off the butter paper.


Let the cake cool completely and then proceed with the frosting.


For the Frosting:

  • Whipping cream       :    1.5 cups
  • Cocoa powder          :     1.5 tbsp
  • Instant coffee pwd :     1/2 tsp
  • Vanilla essence        :      1 tsp
  • Powdered Sugar      :      3-4 tbsp (adjust per taste)

I forgot to take pictures of each step. Will upload it if I do it again.

  1. The cream should be cold. Keep the blades of the hand mixer or whisk and the bowl for whipping also in the fridge for at least 20-30 minutes.
  2. In the cooled bowl, add the vanilla essence, cocoa powder, instant coffee powder and sugar. Add about 2 tbsp of whipping cream. Make a thick paste so that there won’t be any lumps later in the frosting.
  3. Add the rest of the cream and beat well using an electric mixer until stiff peaks form.
  4. Frost the two layers of the cake and stack the small one of top of the other one.

For Chocolate Glaze:

  • Butter                      : 2 tbsp
  • Cocoa                      : 2 tbsp
  • Water                      : 2 tbsp
  • Powdered Sugar : 1 cup
  • Vanilla Extract    : 1/2 tsp


  1. Melt butter in a pan over low heat. Add cocoa and water and cook till smooth and slightly thick. Don’t let it come to a boil.
  2. Take off the heat and add the sugar, vanilla extract and mix until smooth and shiny.
  3. Spoon over the cooled cake and refrigerate until ready to serve.

For assembling:

  • After frosting both the cakes, stack the smaller one on top of the other.
  • Let the glaze cool a little bit. Spoon it on the top and bottom layer cakes and let it fall down on its own.
  • For the chocolate curls, the chocolate slab should be at room temperature. Using a vegetable peeler or a sharp knife, peel off the chocolate and you will get chocolate curls. Decorate as you like.
  • I liked the chocolate look a lot, but then on a whim went on to add the gems candies (Indian version of M&M candies) on top and all over the bottom layer. I liked this look even better!


The cake before adding the Gems, that looks good as well, right?

The cake is on its way to the following events:



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Simple Snack Cake


The man whispered to me: “Are you doing something important?”

“No”, I replied.

“Is the kid around?”

“No”, I replied again.

The man took off his shirt and went to the bedroom.

“Come here honey.” He said.

The man is heavily into sports. And this happens after all the testosterone ridden games.

“I pulled my back again while playing, can you massage it please?”


So much for my romance in life!! But then life always gets better when you serve a slice of cake.

Celebrate your Valentine’s day with an easy to make cake with a simple decoration.


  • Butter                         :     3/4 cup, softened
  • Sugar                          :      1 1/4 cup
  • Eggs                            :      2
  • Vanilla extract       :     1 tsp
  • All purpose flour  :     1.5 cups
  • Cocoa powder       :      1/2 cup
  • Baking soda            :      1/2 tsp
  • Baking powder      :      1 tsp
  • Salt                             :     a pinch
  • Butterscotch chips :    1/2 cup (optional)
  • Chocolate chips       :    1/2 cup (optional)
  • Milk                               :   2 tbsp or more as required
  • Powdered sugar       :   <1 tsp for decoration


  1. Heat oven to 180C/350F. Grease an 8″ square pan.
  2. Whisk flour,cocoa powder, baking powder, baking soda and salt in a mixing bowl. Beat the softened butter and sugar till pale and creamy in a bigger bowl. Add eggs, vanilla and beat well.
  3. Add the flour mix into the butter mix. Mix well. Stir the butterscotch and chocolate chips, if using.If you find that the batter is dry, you can add milk in tablespoons till it forms a batter.
  4. Spread into the cake pan and bake for 30 – 35 minutes or until a skewer comes free when inserted in the middle of the cake.
  5. Let the cake sit in the pan for 5 minutes and then move to a wire rack to cool completely.
  6. For decoration, cut out a heart from a piece of paper.Cut a smaller heart from the one you have. You now have a ring kind of heart stencil. Keep this on top of the cake and dust icing sugar on top. Remove the paper carefully and you get the pattern on the cake.

Note: I forgot to add the butterscotch chips into the batter and finally scattered them on top right before baking. The chips melted because of the heat, so please add them while you are mixing the batter itself.


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Teddy Bear Cake


All sweets are special.

Cakes are much more special.

But this cake, is really really special.

It was baked for a 6-year-old with the sweetest smile ever!

And it is the first (and only) order I have taken.


The mother gave me a free hand. An egg-less cake to feed 10 kids was what she wanted.

So a chocolate cake with chocolate ganache was what I zeroed on.

And some fondant topper, of course!!


I made a small pink bow, used a cookie cutter to write ’6′ and made a teddy… all set for her party…with a cake and tea-pot and some sandwiches. I wanted the teddy to sit in a carpet in the middle of the cake, but somehow ended up doing this way.

I didn’t want to write on the cake, so went ahead with a birthday note stuck to a skewer.


Recipe Source for the Cake: My Kitchen Trials 



  • Milk Chocolate compound                     :          500 g
  • Cream (I used 25% fat)                            :          200 ml


  1. Chop the chocolate into even sized small bits. The chocolate should be at room temperature for this.
  2. Transfer the chopped chocolate to a microwave safe bowl. Add the cream to it.
  3. Microwave for 30 sec and take out. Give it a good stir.
  4. Microwave for another 30 sec and again, take out and stir.
  5. Microwave power varies and so, after stirring if it’s still not come together (it will be like melted chocolate), give it another 10 or 20 seconds. It took only one minute in mine.
  6. Once all the chocolate has melted and you have your rich ganache in your bowl, leave it aside for a couple of hours at least. You can leave it overnight as well.

Assembling the cake:

  1. Take out the cake and attach it to the cake board using a bit of ganache.
  2. I find a turn table very convenient for decorating. Transfer the cake to the turn table and cut it into two pieces carefully. Keep the top layer aside in a plate.
  3. Whip the ganache up to get a smooth texture and apply some of it as the filling, leaving a border all around. Else when you keep the top layer, the filling will squash.
  4. Once you have filled the cake, place the top layer of the cake back in place.
  5. Crumb coat the cake with ganache on all sides and leave it in the fridge for 20-30 minutes.
  6. Take out and the coat again with ganache all over. Pipe designs around and decorate as you like.
  7. I placed the fondant toppers on the cake and kept the birthday message as well.

For step by step tutorial for making teddy bear, check this link.

Check here for tea pot tutorial and here for mini party food tutorial.

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Fish Cake


One of the many joys of living in India is that you get to celebrate your birthday twice!

I am not sure about the Northern parts of India, but here in the South, most states follow a regional calendar as well. When a child is born, the star under which the baby is born and the month is noted as per calendar. In the subsequent years, the day in which the star falls on that particular month is celebrated as star birthday.

So that means in addition to the English calendar birthday, you get one more chance to celebrate your birthday.

And that automatically means….one more cake!


My MIL had told my son when his star birthday was coming and the kid was doing a count down for the same. Being the forgetful and the non-traditional person that I am, I totally forgot about it!

And can you guess how guilty you feel when the child tells you,”Mommy, do you know what day it is?”

And you go,”It’s Monday, sweetie”

And he replies,”Yes, but it’s my Birthday as well!!”

I am still living with the guilt, but the cake did make things easy a bit :)…


Recipe Source: Snack Cake recipe from America’s Test Kitchen’s Family Baking Book  


  • Boiling water                         :     3/4 cup
  • Cocoa powder                       :    1/2 cup
  • Vegetable Oil                         :    1/3 cup (I used sunflower oil)
  • Egg                                             :     1
  • Vanilla Extract                     :     1 tsp
  • All purpose flour                 :     1.5 cups
  • Sugar                                         :    1 cup
  • Baking powder                      :   1/2 tsp
  • Baking soda                             :    1/2 tsp
  • Instant coffee pwd               :     1/2 tsp(optional)
  • Salt                                              :      a pinch
  • Butter cream                           :    1/2 cup (add colour of your choice)
  • Gems/M&M (colourful chocolate candies), as needed


  1. Preheat the oven to 180C/350F. Grease and line an 8″ square pan (I used a round pan instead).
  2. Boil 1 cup water. Remove from heat and measure out 3/4 cup in a bowl. Whisk the cocoa into it and let the mix cool a bit.
  3. In a large bowl, whisk flour, sugar, baking pwd, baking soda, salt and instant coffee powder.
  4. In a smaller bowl, whisk oil, vanilla essence, egg and the cooled cocoa mix.
  5. Stir the oil mix into the flour mix and whisk/mix until smooth.
  6. Pour this batter into the greased pan and smooth the top. Bake for 30-35 minutes or until a skewer comes free of crumbs when inserted in the middle.
  7. Let the cake cool completely in the pan, for about 1-2 hours.
  8. For decorating, ensure that the cake is completely cool. Once its cool, cut out a small ‘V’ shape for the fish’s mouth from one side and attach it at the opposite end, using a little bit of butter cream, to get the tail.
  9. I decorated the top and sides with butter cream and arranged the colourful candies as in the picture to get a ‘fish’ look!

Note: I decorated the cake before it was completely cool and so the butter cream melted a bit. So it would be a good idea to make the cake ahead and then frost once its totally cool.

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Pizza Cake – Vanilla cake with Oil


There was some left over frosting, and there was a birthday to celebrate.

So the plan was to bake a simple cake with a simple decoration. The pizza cake fitted the bill perfectly.

And so here it is, decorated with chocolate and delivered with love.



Recipe Source: Vanilla Cake with Oil: Spoonful ; Pizza Cake Decorations: Taste of Home

Please don’t use a chocolate cake for pizza cakes. The rim and the bottom will be brown in colour. If you are using a chocolate cake, you will have to frost the sides using a ‘sandy’ colour.


For the Cake:

  • 2.5 cups All Purpose Flour
  • 2 1/4 tsp Baking powder
  • 2 cups Sugar
  • 4 eggs ( I used ready-made egg replacer – brand Ener-G)
  • 1 cup Milk
  • 3/4 cup Vegetable Oil
  • 1 tsp Vanilla

For the decoration:

  • Buttercream or Dulce De Leche icing       :     3/4 cup or more
  • Red food colouring for the pizza sauce
  • Grated white chocolate for cheese
  • A bit of Black fondant for olives
  • A bit of Red fondant for tomatoes
  • A bit of green fondant for capsicum/peppers


  1. Preheat the oven to 180C. Grease and line two 9″ pans with butter paper. Mine was two 6″ pans.
  2. Whisk the baking powder and flour in a small bowl.
  3. If using egg replacer, follow the package instructions and prepare.
  4. Beat the eggs/egg replacer and sugar using a hand mixer for a minute or two. Add the oil, vanilla and beat again until its all incorporated.
  5. Tip in the dry ingredients into the wet and beat again for a minute. The batter should be smooth and creamy, without any dry lumps.
  6. Pour the batter into the prepared tins. Bake for 30-40 minutes or until a skewer comes out free when inserted in the middle.
  7. Once its baked, take it off the oven and let it cool in the pan for 5 minutes. Turn it out into a wire rack for cooling further and peel off the butter paper. Once it’s completely cool, decorate it.

For the decoration:

  1. Add red food colouring to the frosting and apply on top of the cake, leaving 1/2 ” all around for the rim.
  2. I used the leftover dulce de leche icing, which is sandy in colour. I used it as a border all around. You don’t have to use it, the cake itself can be the ‘pizza rim’.
  3. Sprinkle grated white chocolate for cheese.
  4. For olives, take a small piece of fondant. Make a ball and flatten it a bit. Using a big piping nozzle cut out a circle. Using a smaller piping nozzle, cut out an inner circle, leaving a ring. Use this as olive. Make more of these and place as you need in the ‘pizza’.
  5. For tomatoes, make a ball of a small piece of red fondant. Flatten it and place where you want it.
  6. For green peppers/capsicum, take a bit of green fondant and shape into small bits.
  7. Now, arrange your olives, tomatoes and green peppers wherever you want them and you are done!!


The cake was soft and fluffy on the day I baked, but it was a bit dense the next day. Not sure whether it’s because of the egg replacer or the recipe itself.

This is the set up for the above photo. The cake is placed on a wooden box which I got from the supermarket near by. They get vegetables in these kind of boxes. It’s not of high-grade quality, but this will do for taking pictures.

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