Glaze icings are a wonderful tool. They will convert your homemade cupcakes or cookies into something elegant that looks as if you brought it home from the store. And they are also very easy to make. Here the basic glaze icing has been flavored with coffee and chocolate, which would go well with a vanilla flavored cake. But always spread the icing with a damp palette knife for a better finish.

lemon pound cake recipe | Indian glazed lemon pound cake | lemon pound cake loaf | tea time pound cake | with 30 amazing images. lemon pound cake recipe | Indian glazed lemon pound cake | lemon pound cake loaf | tea time pound cake is a just perfect for anytime sweet craving. Learn how to make Indian glazed lemon pound cake. To make lemon pound cake, grease and dust the tin and keep it aside. In a deep bowl, add soft butter and whisk using a hand beater till it turns soft and fluffy. Add powdered sugar and beat using the hand beater for 1 more minute. Once the sugar and butter are creamed well, add the lemon juice, lemon zest, vanilla essence and yellow gel food colour and beat using the hand beater for 10 seconds. Add eggs one by one by while beating simultaneously. Sieve the plain flour, baking powder and baking soda in the same bowl and fold in using a spatula. Add the milk, gently fold in using a spatula and pour into the greased and dusted tin. Bake in a preheated oven at 180°C (360°F) for 30 to 40 minutes. Remove and keep aside to cool. Run knife around the sides and invert the cake carefully and demould it. For the glaze of Indian glazed lemon pound cake, in a bowl, add icing sugar. Add lemon juice and 1 tbsp milk. Mix well using whisk and keep aside. Finally drizzle the glaze over the cake and serve. Lemon pound cake loaf is a tea time cake which is perfect to be served in the dessert corner in any party too. Quite often this cake is made on the occasion of Easter and Christmas to be enjoyed with family and friends. Well presented here the Indian glazed lemon pound cake has been made in a Bundt mold. The tantalizing flavour and the perfect texture of this pound cake is sure to tease your taste buds in every mouthful. Close your eyes and roll a mouthful of this cake on your tongue and lose yourself in its rich taste. This tea time pound cake is the supreme delicacy for lemon lovers. Lemon zest and lemon juice are added to the cake batter, which adds a light whiff of lemon flavour. To add a pop of intense lemon taste with every bite, it is further drizzled with a lemon glaze and garnished with lemon zest. A finishing touch of edible flower makes this lemon pound cake all the more appealing. Tips to make lemon pound cake. 1. All the ingredients should be on room temperature. 2. Cool the cake completely after baking. 3. Do not prepare glaze beforehand otherwise it will harden. 4. If you don’t have a Bundt mold, you can also bake lemon pound cake loaf in a loaf tin. 5. Serve Indian glazed lemon pound cake as a tea time cake. Enjoy lemon pound cake recipe | Indian glazed lemon pound cake | lemon pound cake loaf | tea time pound cake | with step by step photos.

This is the perfect dessert for a romantic candlelight dinner or an elite gathering of adults. These exquisite Rum-Centered Chocolates have a melt-in-the-mouth texture and an intense flavour, resulting from the fusion of dark chocolate and rum. These chocolates have to be handled with care because they are fragile. You can store them only for two days, and that too refrigerated in an airtight container.

whipped cream from Amul fresh cream recipe | Indian whipped cream using 25% milk fat cream | whipped cream from low fat cream | with 26 amazing images. whipped cream from Amul fresh cream recipe | Indian whipped cream using 25% milk fat cream | whipped cream from low fat cream is a simple recipe which is ready within 15 minutes. Learn how to make Indian whipped cream using 25% milk fat cream. To make whipped cream from Amul fresh cream, freeze the fresh cream tetra pack without opening the seal for at least 4 hours as the cream has to be very cold for whipping. Take a big steel bowl, add water to it and freeze it for 4 to 6 hours or till it sets and forms ice. Freeze another small steel bowl and blades of an electric beater in the freezer for at least 1 hour. Remove the fresh cream from the freezer and cut the tetra pack with a pair of scissors. Remove and put only the top thick fresh cream into the chilled small steel bowl. You can use the thin cream left at the bottom in a sabzi. Then to make Indian whipped cream using 25% milk fat cream, remove the big steel bowl with ice from the freezer and add 15 to 20 ice cubes into it. Place the small bowl with fresh cream on the ice cubes in the big bowl. Beat the cream on slow speed for 2 minutes. The cream will thicken slightly. Add 2 tbsp of icing sugar and beat it on a slow speed for another 2 minutes. Again add 1 tbsp of icing sugar and beat it on a slow speed for 7 to 8 minutes. The cream will form soft peaks. Refrigerate this cream for half an hour. Also refrigerate the blades of the beater and keep the bowl with ice cubes in the freezer. Remove the cream from the refrigerator and blades of beater from the freezer and beat it for another 4 to 5 minutes vigorously on high speed or till it forms stiff peaks. Whipped cream using fresh cream is ready. Serve with any dessert or use it to make mousse, pudding, ice-cream, jar cakes etc. Whipped cream is the one of the fundamental ingredient in making desserts. Whipping cream and toppings are often beaten till stiff peaks and used in cake and mousse decorations. Here we present to you how to make whipped cream from Amul fresh cream which is very easily available in super market. Whipped cream from low fat cream is milky and rich in taste. It has low fat content and thus whipping it isn't easy. Here while whipping we have added icing sugar to Amul cream which helps to lends a stabilizing effect. With that said, you need to follow the instructions of chilling and beating speed to the T to get the perfect consistency of whipped cream. It's preferable to start with chilled Amul fresh cream because the fat globules emulsify faster and stay emulsified longer when cold. For an even more efficient whipping, you need to start with a chilled mixing bowl and chilled electric beater blades. This Indian whipped cream using 25% milk fat cream is best used within half an hour. Always keep the whipped cream refrigerated when not in use. Use it to make mousse, jar cakes, ice creams or for making softy. Tips to make whipped cream from Amul fresh cream. 1. Do not freeze Amul fresh cream for long hours as it might harden up thus making whipping difficult. 2. The temperature of the ice bath has to be maintained continuously for the cream to whip well. So we have used the double ice method. This method is best during summer when the temperature is hot outside. 3. It is necessary to freeze small bowl and blades of the beater in the freezer for at least 1 hour to ensure that no heat is passed to the cream. 4. While beating it on high speed, ensure you beat it vigorously to get the perfect consistency. 5. Also if you feel the beater has heated up while whipping, you can rest it for 30 seconds and again start beating. 6. Do not overbeat the cream, else its volume will decrease and you might get a watery whipped cream. 7. This cream forms stiff peaks but it has to be used within ½ hour, else it might lose its required texture. 8. We recommend the use of this whipped cream using Amul fresh cream only for mousse, pudding, ice-cream, jar cakes etc. This cream though can be piped using a piping bag and nozzle, but is not suitable for icing on cakes and decorating purposes. Enjoy whipped cream from Amul fresh cream recipe | Indian whipped cream using 25% milk fat cream | whipped cream from low fat cream | with step by step photos.

A soufflé is a classic French dessert that is rich, creamy and unbelievably light. While the traditional recipes are egg-based, we reproduce the same light-as-air experience without using eggs. Veg gelatin powder helps us in this task! This Eggless Mango Soufflé combines the divine flavour of mangoes with the ethereal texture of soufflés to give your palate a treat that is par comparison. Finish your party menu with crowd-pleasing desserts like Thandai Souffle , Chocolate Banana Mousse , Apple Crisp Pudding , Chocolate Cheese Tart and Tiramisu Sundaé .

eggless chocolate fudge cake recipe | chocolate fudge cake recipe | Indian style easy chocolate fudge cake | with amazing 26 images. chocolate fudge cake with its chewy feel and deeply chocolaty taste, always holds a special place in the minds of kids—and elders too. We have made this chocolate fudge cake good for vegetarians as its an eggless chocolate fudge cake recipe. You can cook these eggless chocolate fudge cake recipe with your kids – you will find that they will enjoy both cooking and munching on the self-made treat. It is a nice way to spend time with them during the vacations. You can also make Indian style easy chocolate fudge cake for kids’ parties, so your children can show off their culinary skills to their friends. chocolate fudge cake is super easy and quick to make. The ingredients that we have used are easily available in the Indian market and would also be available at your house if you like baking. Basic ingredients yet the outcome is finger-licking good. To make eggless chocolate fudge cake, grease a 150 mm (6”) diameter baking tin with butter and keep aside. Preheat the oven to 180°c. In a small bowl, mix curd, baking soda and baking powder. Keep it aside. Put a sieve over a bowl and sieve the plain flour and cocoa power together with the help of a spoon.Take a large bowl and put the melted butter, powdered sugar, curd mixture, vanilla essence and plain flour- cocoa powder mixture. Mix well with the help of a spatula. Add the chopped walnuts and mix well. Pour this mixture into the greased baking tin. Bake at 180 c for 40 to 45 minutes. Demould the cake and place it upside down on a plate. Let the eggless chocolate fudge cake cool down completely. To make the icing, mix the cocoa powder, corn flour and water to make a thick paste. Make the icing after the cake has cooled as the icing hardens quickly. Pour over the chocolate fudge cake and decorate with walnuts. You can also try cooking other recipes with your kids, like Jam Tarts and Banana Walnut Muffins. For kids who love all things sweet check our collection of recipes for Kids Sweet Treats. Enjoy eggless chocolate fudge cake recipe | chocolate fudge cake recipe | Indian style easy chocolate fudge cake | with detailed step by step photos below.

A masterpiece that combines the joy of a fruit salad with the classic appeal of a Bengali delicacy, the Layered Fruit Sandesh is an eye-catching dessert in which layers of sweetened and spiced paneer alternate between layers of fruits like pomegranate, kiwi, apple and pineapple. The juiciness and naturally vibrant flavours and textures of the fruits contrast beautifully with the mild-sweetness and succulence of the Sandesh. This dainty dessert is also a pretty sight, because of the contrasting colours of the fruits and the paneer. After arranging the ingredients in glasses, refrigerate them for an hour to allow the layers to set, and then serve immediately. If you don't like the flavour of kewda, try other flavours like Orange Sandesh or Rose Sandesh .

chocolate glaze icing for cakes, desserts | Indian style chocolate glaze icing | eggless icing | with 10 amazing images. The softest of sponge cake needs a pretty décor on top to attract attention to it. And, nothing can serve the purpose better than smooth and creamy chocolate glaze icing. Our Indian style chocolate glaze icing is made for the population of Indian vegetarians as it is an eggless icing. Mostly icings are made with egg whites but ours is an eggless chocolate glaze icing. Indian style chocolate glaze icing is made from 4 simple ingredients, icing sugar, cocoa powder, chocolate powder and butter. Draw a pretty bow, a lovely heart, or leave it plain – children and elders will love to poke their finger into this chocolate glaze icing for cakes, desserts. Always spread the chocolate glaze icing with a damp palette knife for a better finish. We have used the Chocolate Glaze Icing in recipes like Strawberry Cream Puffs, Swiss Fingers. Also do try our other glaze icing recipes like Coffee Glaze Icing, Orange Glaze Icing, Mocha Glaze Icing and Lemon Glaze Icing and also butter icing recipes like Vanilla Butter Icing, Rum Butter Icing , Chocolate Butter Icing, Lemon Butter Icing and Coffee Butter Icing. Enjoy how to make chocolate glaze icing for cakes, desserts | Indian style chocolate glaze icing | eggless icing | with detailed step by step photos below.

Rich and luscious, the Royal Icing is perfect for decorating your favourite cookies. The use of eggs gives this icing a glimmering finish, which is perfect to to draw pretty smileys on dark chocolate cookies, or Santa’s cap on ginger bread cookies. Let your imagination run wild, and deck up your cookies for Christmas , Children's Day , Birthday Party or any special occasions.

An icing made primarily from soft butter, the Butter Cream Icing for Cakes and Pastries has a buttery flavour and luscious mouth-feel that make it stand out from the crowd of regular cream-based icings. The fluffed-up butter, sweetened with icing sugar and flavoured mildly with vanilla essence, is noticeably special and is sure to be enjoyed to the hilt. Make it your first choice for cakes and pastries made for celebrations involving children. We have used it in our Swiss Roll recipe.

A cake without baking? why not? here is a fruity creation with layers of biscuits and sweetened fresh cream interspersed with loads of pineapples or oranges, and garnished with chocolates. It is so easy to prepare, you can make it any time your sweet tooth craves for something nice.

eggless gingerbread cookies recipe | gingerbread man | classic tasty gingerbread cookies | eggless Indian gingerbread cookies | with 22 amazing images. eggless gingerbread cookies is a classic easy Christmas recipe which is made eggless for the millions of Indian vegetarians. Learn how to make eggless Indian gingerbread cookies. To make eggless gingerbread cookies, combine the butter, brown sugar and honey in a deep bowl and mix well using a whisk for 1 to 2 minutes. Add the baking powder, baking soda, dried ginger powder, cinnamon powder, cloves powder and nutmeg powder and mix well using a whisk. Add the plain flour, mix well and knead it into a dough. Do not add any water. Cover it with a lid and refrigerate it for 30 minutes. Place the dough on a flat, dry surface dusted with plain flour and roll into a 200 mm. (8") diameter circle. Cut it using a cookie cutter, in desired shape. Keep doing till the dough is over and you get 26 cookies in total. Place 13 cookies on a baking tray and bake it in a pre-heated oven at 180°C (360°F) for 12 minutes. Cool completely. Keep aside. Then make the icing and decorate the gingerbread cookies. Gingerbread cookies, which remind children of the “Gingerbread Man” they have read in their fairy tales books, is a must-bake recipe for Christmas. With the zesty flavour of ginger and spices, these cookies are just right for the winter season. They leave a warm flavour lingering on your palate, and a comforting warmth in your heart too! You can make the cookies in any shape you desire, but to match the original classic tasty gingerbread cookies, cut them in the shape of small gingerbread men (you get readymade cookie cutters in this shape), and let your kids make the icing in the form of eyes, nose, collar and buttons on the figure after the cookies are baked! Lots of good fun and a memorable flavour make the eggless gingerbread cookie an all-time favourite across the world. This eggless version has the perfect texture and colour though devoid of eggs and the use of perfect proportions of spice powders. It isn’t very difficult to create this magic for a Christmas eve! Tips for eggless gingerbread cookies. 1. Remember you do not have to add water to knead the mixture into a dough. 2. Use baking powder from a packet which is unopened or recently opened for best cookies. 3. Since the baking time may vary from oven to oven, we suggest that you cook for 10 minutes and check them once. Enjoy eggless gingerbread cookies recipe | gingerbread man | classic tasty gingerbread cookies | eggless Indian gingerbread cookies | with step by step photos and video below.

eggless lemon cupcakes recipe | lemon cupcake with cream cheese frosting | lemon muffins | with 30 amazing images. These easy lemon Cupcakes with butter cream cheese frosting have the perfect balance of sweet and tanginess and are perfect to serve for parties, picnic and get togethers. Learn how to make eggless lemon cupcakes recipe | lemon cupcake with cream cheese frosting | lemon muffins | These eggless lemon cupcakes are moist, fluffy, zingy and topped with an incredible lemon butter-cream cheese that's a lemon-lover's dream! These are one of my favorite cupcake recipes. You will love the fluffy, moist crumb with that tongue-tickling citrus frosting. Serve these lemon cupcake with cream cheese frosting at a party, carry them along on a trip, or simple relish them. Tips to make lemon cupcakes: 1. Do not over beat the frosting or else the fats and milk residues will split and the frosting will get spoilt. 2. Make sure to use fresh lemons for fresh citrus flavour. 3. Instead of cream cheese you can use beaten whipped cream. Enjoy eggless lemon cupcakes recipe | lemon cupcake with cream cheese frosting | lemon muffins | with detailed step by step.

Oreo is a household name all over the world—and these chocolaty, chocolaty biscuits are now commonly available in india too. This treat combines a rich, velvety chocolate cupcake with a yummy, buttery icing that comprises coarsely-powdered oreo biscuits as a key ingredient. It is a perfect choice for birthday parties, kitty parties and high-teas.