The Giant Cupcake 🙌🏽

After a long and super busy break at home, I’m finally back to resume my baking😌

whats better than a cupcake? A mega sized cupcake of course!😂
This is also the cake featured on my logo!
When I saw the giant cupcake tin at the shop, I seriously couldn’t resist getting one (even though I remember my mom clearly telling me to stop piling up things while I’m still a student because I’ll have a hard time shifting everything). But this had to be bought!!

I used the Classic Chocolate Cake with Nutella Buttercream recipe. you can use the Nutella buttercream for the inside filling of the cake and for the rest of it i used the Pink Buttercream Frosting 💟( if you don’t want  to make two separate frostings, put a layer of simple buttercream inside it and layer it up with some Nutella spread) I covered the lower part of the cake with fondant (not my best attempt at fondant, but practice will make it perfect one day 😉 )​

​This was made for my cousin more like sister’s birthday which is why it had to be pink 💟
you can go for any colouring in the buttercream you like🙃

Happy Baking
xx

#makecakesnotwar #amarbakes

 

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Classic Chocolate Cake with Nutella ButterCream

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One can instantly divert people’s attention just by uttering the word Nutella!

This has been one of my most used recipes for birthday cakes and you’ll be seeing a lot more cakes on my blogs with the same recipe but a different decorating style each time!

I made this cake for my cousin’s 19th birthday and I decided to top the cake with a beautiful chocolate bow. It was the first time I experimented with a chocolate bow but it turned out just what I had in mind! I used the chocolate transfer sheets for it, which has to be one of the most creative things for baking! (more details on it follows in this post)

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CHOCOLATE CAKE

Ingredients:

  • 2 cups Granulated Sugar
  • 1 cup Buttermilk
  • 2/3 cup Vegetable Oil
  • 1 tsp. Instant Espresso Powder
  • 1 cup Water
  • ½ tsp. Vanilla Extract
  • 3 Eggs
  • 2 cups Flour
  • 1/2 tsp. Salt
  • 1 tsp. Baking Soda
  • ½ tsp. Baking Powder
  • ¾ cup Unsweetened Cocoa Powder

Directions:

1) Preheat the oven to 350 degrees Fahrenheit (177 degrees Celcius) . Grease 2 – 9”cake pans, line the bottom with parchment paper and set aside.

2) Mix the instant espresso powder in the water and give it a stir. Set aside.

3) In a large bowl, using an electric mixer combine the sugar, buttermilk, oil, espresso water, vanilla extract and eggs. Whisk well to combine.

4) Add the dry ingredients flour, cocoa powder, salt, baking powder and baking soda. Mix together just to combine but do not over mix it.

5) Divide the cake batter evenly between the 2 greased/lined cake pans. Bake in your preheated oven for 30-35 minutes or until a toothpick inserted in the middle of the cake comes out clean.

6) Allow the cakes to cool completely before frosting it (at least 40 mins)

NUTELLA BUTTERCREAM:

You can’t go wrong with Nutella! This recipe won’t let you down!

Ingredients:

  • 1/2cup unsalted butter, softened
  • 2/3 cup Nutella
  • 1 tsp. pure vanilla extract
  • 2 1/2 cups confectioners’ sugar
  • 4 tablespoons heavy cream

Directions:

1) In a medium bowl, with an electric hand mixer, cream the butter and Nutella until fully combined.

2) Add in the vanilla extract, confectioners’ sugar and heavy cream and mix on low speed until all sugar is incorporated.

3) Turn mixer to medium-high speed and beat the frosting for about two minutes or until the frosting turns out to be smooth, creamy and thick!

4) Spread a good amount of frosting between the two cake layers before covering the whole cake!

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CHOCOLATE BOW

Chocolate transfer sheets is basically embossed with cocoa butter on one side. All you have to do is spread melted chocolate over it. Once it comes in contact with the melted chocolate the pattern is transferred onto the chocolate itself and you can peel off the sheet once the chocolate sets!

you’ll be able to find chocolate transfer sheets on Amazon or eBay at very reasonable prices. However, it is not a necessity! you can easily use a normal parchment paper for the bow as well!

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For the chocolate bow, I used the directions provided by ‘Sweet Dreams’:
http://www.sweetdreamscakeapp.com/2013/02/06/the-gift-of-cake-creating-a-chocolate-bow/

It takes you step by step from cutting the paper strips to making the perfect loop!
bear in mind, it takes a lot of patience to work with melted chocolate, but I promise it pays off beautifully!

I’ll be posting some other of my favourite versions of this cake very soon!