Rose milk cake


For the Cake:

  1. 1 cup all-purpose flour
  2. 1+1/2 tsp baking powder
  3. 1/4 salt
  4. 5 eggs separated
  5. 1 cup sugar
  6. 1/3 cup milk
  7. 1 tsp vanilla essence
  8. 1 tsp rose water
  9. Pink food coloring
  10. 50 grams butter

For the milk glaze:

  1. 1 can evaporated milk (340 grams)
  2. 1 can sweetened condensed milk (396 grams)
  3. 1 cup fresh/heavy cream
  4. 2 tbsp rose water

For the topping:

  1. 2 cups whipping cream
  2. 2 tbsp icing sugar
  3. 1 tsp rose water


For the sponge:

  1. Preheat oven to 180 C. 
  2. Combine flour, baking powder & salt in a bowl. 
  3. In a separate bowl, Beat egg yolks & sugar until pale yellow. To this, add melted butter, milk, vanilla essence, food color and rose water
  4. Gradually add the flour mixture into the egg yolks mix. Stir gently until just combined. Do not over mix.
  5. In another clean bowl beat egg whites on high speed and continue to beat until stiff peaks
  6. Fold the egg whites into the batter gently
  7. Pour the batter into a pan and bake it for 30-40 mins
  8. Remove cake from the oven and let it cool completely

For the milk glaze:

  1. Whisk all the ingredients mentioned above in a bowl
  2. Keep aside a little bit of glaze to pour on cake while serving
  3. Poke holes all over the cool cake and pour the glaze all over the cake including the edges
  4. Refrigerate the cake overnight

For the topping:

  1. Whip the cream, icing sugar and rose water till it forms stiff peaks
  2. Spread the whipped cream over the cake and refrigerate till serving
  3. Pour the remaining milk glaze and serve. Enjoy!

Cupcake Bouquet

This might look like an ordinary bouquet, but actually, its a cupcake bouquet!
It took a while to make and perfect but I’m happy with the results.

Things you’ll need

  1. 45 mini cupcakes
  2. One small pot
  3. Toothpicks
  4. Green crepe paper
  5. Ribbon (color of your choice)
  6. Icing (color of your choice)
  7. 2D nozzle for the frosting
  8. Styrofoam ball 6″
  9. Selotape


  1. Tie the ribbon around the pot and make a bow.
  2. Secure the styrofoam ball in the pot with the help of some sellotape
  3. Insert 2 toothpicks per cupcake. Start from the bottom of the styrofoam balls and make your way to the top.
  4. Fill in the icing with the 2D nozzle in it and frost the cupcakes from bottom to top.
  5. Once all the cupcakes are frosted refrigerate the cupcake bouquet for half an hour.
  6. Then, cut small squares of the green crepe paper and crumble and stuff it in between the gaps of the cupcakes.
  7. You can also place a message card on top with the help of a skewer.

Toblerone cheesecake


For the biscuit base
1. Digestive biscuit – 1cup(powdered)
2. Powdered sugar – 1tbsp
3. Unsalted butter – 5 tbsp
For the cheese cake layer
1. Toblerone – 150gm
2. Fresh cream – 1/4 cup
3. Cream cheese – 230gm
4. Condensedilk – 1/4 cup
5. Powdered sugar – 1/4 cup
6. Vanilla essence – 1/2tsp
7. Gelatin powder – 2tsp
8. Water – 2tsp
9. Hazelnut -3tbsp
For the topping
1. Whip cream- 1/2 cup
2. Toblerone


The biscuit base
1. Combine the powdered biscuits, melted butter and sugar.
2. Butter the sides of the cake pan
3. Press down the ingredients to the pan
4. Freeze this mixture for 30-40minutes.
The cheese cake layer
1. Microwave the fresh cream for 30sec. Pour it to the chopped toblerone and mix until well combined and leave it to cool for 5minutes.
2. In a bowl, beat cream cheese, condensed milk, powdered sugar and vanilla essence with a beater
3. To this add the melted toblerone and beat it well until well combined.
4. Mix gelatin in water and microwave for 10seconds. Stir well until well combined. Let it sit for a few seconds to cool. Add this to the cream cheese mixture and combine well.
5. Add the chopped hazelnut and mix well. Pour this to the biscuit mixture and refrigerate for 4 hours
The Topping
1. Whip the cream until soft peaks form
2. Decorate according to your wish and add toblerone.


Race track cake

This is a custom made cake with a racing inspired theme.


Glazed fruit cake


For the cake

  1. Sugar- 1 cup
  2. Yogurt – 1 ¼ cup
  3. Milk- 2 tbsp
  4. Baking powder – 1 TSP
  5. Baking soda – 1/2 TSP
  6. All purpose flour – 1 ¾ cup
  7. Vanilla essence – 1 TSP
  8. Vegetable oil- 1/2 cup

For the sugar syrup

  1. Sugar – 3 TBSP
  2. Water – ¼ cup

For the Icing

  1. Heavy whipping cream-2 cups
  2. Vanilla essence-1/2 TSP
  3. Icing sugar- 2-3 tbsp (or adjust accordingly)

For the Decoration

  1. Almond flakes
  2. Kiwi
  3. apricot
  4. Strawberry
  5. Grapes or Fruits of your option.
  6. Orange juice -1/2 cup
  7. Corn flour – 1 tbsp
  8. Sugar – ¼ cup


  1. Grease a cake tin and place a parchment paper in it. Preheat the oven to 190°C
  2. Blend together yogurt and sifted sugar, to this add the baking powder and baking soda and keep it aside for 10 minutes.
  3. Next, add the flour and vegetable oil simultaneously. Finally add the vanilla essence and mix well
  4. Pour the batter into the cake tray and bake it for 35-40 minutes (or until a toothpick pierced, comes out clean).
  5. After taking the cake out, brush the milk evenly using a baking brush. Cool the cake for 10-15 minutes, then carefully remove it from the cake tin.

Making the Sugar syrup

  1. Bring the sugar and water to boil, then remove it from.the flame and let it cool.
  2. Cut the cake in half and pour the sugar syrup into both slices using a squeeze bottle or simply using a spoon.
  3. Keep this aside to soak.

Making the icing

  1. Make sure to place the mixing blade and bowl at least 15 minutes in the freezer before whipping.
  2. Take another bowl and fill it with ice cubes. Now put the bowl from the freezer on top of this and pour 2 cups of heavy whipping cream and beat from slow to high speed until soft peaks.
  3. To this add the sifted icing sugar and vanilla essence and mix well.
  4. Keep it covered in the fridge.

Making the decoration

  1. Roast some almond flakes in 1 tbsp butter and let it cool.
  2. Cut the fruits into thin slices and dry it completely, keep few fruits cut into small pieces for the inside part.

Putting it all together

  1. Now take out the whipped cream and put some in the middle of the cake and spread evenly. Sprinkle some fruits on top and place the other half of the cake
  2. Now cover the cake with the icing and keep it in the fridge to cool for some time.
  3. Meanwhile prepare the glaze for the fruits.
  4. Boil the orange juice, corn flour and sugar and reduce it until it becomes a thick consistency.
  5. Switch off the flame and let it cool down.
  6. Now take the cake and cover the side with the roasted almonds.
  7. Decorate the top with the sliced fruits. Finally brush the fruits with the prepared glaze and let it



Oreo Nutella cheesecake

Who doesn’t like Oreo, Nutella and cheesecakes? It gets even better when you combine all three to make a cheesecake that is not only easy to make, but also tastes absolutely delicious.