19 TYPE PROFESSIONAL CAKE MAKING RECIPES (HOME MADE)
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PROFESSIONAL CAKE MAKING RECIPES
-By NAIMUDDIN SHAIKH
+917407555780
CAKE WORKSHOP RECIPES
- CHOCOLATE CAKE (EGGLESS)
Ingredients:-
• All-purpose Flour - 1 Cup.
• Cocoa Powder - 3 Tablespoon.
• Condensed Milk - ½ Tin or 200 gms.
• Powdered Sugar - 3 Tablespoon.
• Softened Butter - 100 gms. / ½ Cup Rice Bran Oil.
• Baking Powder - 1 Teaspoon.
• Baking Soda - ½ Teaspoon.
• Vanilla / Chocolate Essence - 1 Teaspoon.
• Water - ½ Cup (1 Cup if using microwave oven).
Method:-
• Sieve flour, baking powder, baking soda and cocoa powder.
• Beat butter and powdered sugar (sieved) slowly, add milkmaid to it
and beat till fluffy.
• Mix dry ingredients to the wet mixture using electric blender.
• Add vanilla essence to water and add to the mixture and blend
well.
• Pour mixture into baking tray greased and lined with butter paper.
The level of batter should
be
a little more than half way up the tray level, by gentle tapping.
• For Microwave oven: set your microwave on high (100%) and bake
for 6 mins. Then preheat
the
oven at 180 degree Celsius and bake it at 180 degree Celsius for 30-
40 mins or till cake passes
the
toothpick test.
• Let the cake rest in the dish for 5-10 mins and then invert on a wire
rack to cool.
Greasing:-
Brush butter and sprinkle flour or brush butter and line with butter
paper, put some butter and
sprinkle and Maida.
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- FRUIT CAKE
Method:-
Make a basic sponge cake by replacing 3 tablespoon cocoa powder
with ¼ cup flour in the
chocolate
cake recipe.
Sugar Syrup:-
Heat 1 tablespoon sugar with 1 cup water until sugar dissolves. Take
off from heat and cool.
Moisturize the sponge cake using this syrup or fruit juice.
**PROFESSIONAL CAKE MAKING RECIPES **
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- RAINBOW THE DYE CAKE
Method:-
Make a basic vanilla sponge cake batter and divide the batter into 5-
7 equal parts as desired.
Mix
different colours in each part. Pour 1 tablespoon of each part one
over other to form concrete
circles
for frosting. - TRUFFLE CAKE
Ingredients:-
• Chopped Dark Chocolate – 200 gms.
• Fresh Cream – 150 gms.
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• Milk – 50 gms.
Method:-
Dump all ingredients in a microwave dish until a smooth mix is
formed. Make a basic chocolate /
cola
sponge cake and frost with chocolate truffle sauce as illustrated in
class.
PROFESSIONAL CAKE MAKING RECIPES
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- BARBIE CAKE
Method:-
Use a dome shaped cake and a round sponge cake. With the help of
a cookie cutter, cut the
centre.
Fill the layers with icing cream. Insert a barbie in the centre. Now
decorate the cake as
illustrated. - COLA CAKE
Method:-
Replace water with cola in the basic chocolate cake recipe. - CHOCOLATE FUDGE CAKE
Ingredients:-
• Cooking Chocolate (Morde, Selbourne, Callebaut, Cadbury) – 1 Slab
/ 150 gms.
• Milk – 3 Tablespoon.
Method No 1:-
Break up the slab of chocolate into pieces and put in a glass bowl and
add milk. Melt carefully in
PROFESSIONAL CAKE MAKING RECIPES
the
microwave for approx. 15-30 sec.
Or use a double boiler, mix well, it should be the consistency of a
white sauce.
Method No 2:-
Take same amount of chocolate but double the quantity of milk. In a
pan, heat until it becomes
like
thinnish thick sauce, keep stirring. Let it cool. It should now be
thicker, pour over the cake and
spread
evenly. - CHOCOLATE GLAZE
Ingredients:-
• Dark Chocolate – 100 gms.
• Soft Butter – 50 gms.
• Golden Syrup / Glucose Syrup – ½ Tablespoon.
Method:-
Dump all ingredients together to microwave until chocolate melts.
Let it cool to room
temperature
and pour over cake as glaze. Never pour hot mixture on the cake, it
will melt the frosting.
PROFESSIONAL CAKE MAKING RECIPES - CHOCOLATE GANACHE
Ingredients:-
• Grated Dark Chocolate – 340 gms.
• Heavy Whipping Cream – 235 gms / 1 Cup.
Method:-
Place grated chocolate in a large bowl. Heat cream on a medium high
until it comes to boil.
Remove
from heat and immediately pour over chocolate and stir until
completely mixed and glossy.
Allow the ganache to come to room temperature before pouring
over cake as a glaze. The
longer you
allow the ganache to cool, the thicker it will set up. When you are
able to spoon the ganache
and it can
hold its texture, it is ready for piping. - CHOCOLATE FROSTING
Ingredients:-
• Butter – 100 gms.
• Icing Sugar – 400 gms.
• Milk – 3 to 4 Tablespoon.
• Cocoa Powder – According to Taste.
Method:-
Beat butter until slightly pale in colour, mix 3-4 tablespoon sugar at a
time. Add cocoa powder
and
milk to get desired taste and consistency.
- BLACK FOREST CAKE
Method:-
• Layer a chocolate sponge cake into 3 to 4 slices.
• In a pan, prepare chocolate syrup by adding 2 tablespoon of cocoa
powder and 1 cup of water.
Boil and cool.
• Place the first layer of chocolate sponge on the board on which the
cake will be served.
• Soak the bottom layer of the sponge with 1/3rd of the chocolate
syrup. Spread a medium layer
of
whipped cream on the sponge, with chopped cherries.
• Repeat with the second layer as well.
• Place 3rd layer on the top and soak with chocolate syrup and cover
the entire cake with
whipped
cream on the sides and top. Level top and sides with a board knife
dipped in chilled water.
• Make a border on the edge by closely piping swirls of cream from
icing gun. Use star nozzle.
• Put cherry on it, and swirl and grated chocolate in the centre.
• You can also make a chocolate colour and wrap it around .
- ORANGE CAKE
Method:-
• Replace water with orange juice / squash in the basic sponge cake
recipe.
• Add 1 tablespoon of orange essence.
• Add 1 tablespoon of orange food colour. - OREO CAKE
Ingredients:-
• Oreo Biscuits – 19 pieces.
• Eno – ¾ Tablespoon / 1 Power Pack.
• Milk – 1 Cup.
• Powdered Sugar – 3 Tablespoon.
Method:-
• Put the biscuits in a plastic packet and beat it with a rolling pin to
crush.
• Add sugar and milk and blend it with electric blender.
• Grease a microwave safe dish liberally with butter, oil or ghee.
PROFESSIONAL CAKE MAKING RECIPES BOOK
• Add Eno into the batter and mix well.• Transfer the cake batter
into the dish and level it. Microwave for 5 mins. - MARBLE CAKE
Method:-
• Make a basic sponge batter, divide into two halves, mix 1
tablespoon of cocoa powder with one
of the batter.
• Follow the class for preparing the cake tin. - CAKE POPS
Ingredients:-
• One 8 inch square / round cake base / sponge.
• Melted Chocolate – 1 and ½ Cup (dark or white).
• Sprinklers for decoration.
• Lollypop sticks.
Method:-
• Crumb the cake sponge to make a soft dough.
• Make small lemon size balls and freeze it for 10-15 mins. Melt the
chocolate. Keep the
sprinklers
ready.
• Bring out the cake balls from fridge and dip the pop-sticks in
melted chocolate and push it into
the balls.
• Dip the pops in melted chocolate and sprinkler.
• Freeze till served. - CHOCOLATE MOUSSE CAKE
Ingredients:-
• Whipped Cream – 2 and ½ Cup.
• Icing Sugar – 6 Tablespoon.
• Melted Chocolate – 200 gms.
• Oreo Biscuit – 1 Packet (15 pieces).
• Butter Melted – 40 gms.
• Coffee Essence – 2 Teaspoon.
Method:-
• Grease a bottom open cake tin / line cake tin with cling wrap.
• Crash the Oreo biscuits, add melted butter to it.
• Press it down at the bottom of the cake tin. Freeze for 15 mins.
• Whip the cream until soft peaks, add icing sugar and coffee
essence to it.
• Add the melted chocolate and fold until all ingredients mixed
smoothly.
• Put it into / over the Oreo biscuits and level it flat.
• Freeze for 10 mins.
• Pour ½ inch thick chocolate.
• Sauce / chocolate fudge over the mousse.
• Freeze for at least 4 hours. - RED VELVET CAKE
Ingredients:-
• Sugar – 320 gms.
• Oil – 170 gms.
• Yogurt – 200 gms.
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• Eggs – 4 pieces.
• Flours – 300 gms.
• Baking Powder – 2 Teaspoon.
• Baking Soda – 1 Teaspoon.
• Red Food Colour – 1 Teaspoon.
• Cocoa Powder – ½ Tablespoon.
Method:-
Beat the sugar and oil little. Add egg one by one. Beat for 3 to 4 mins.
Add vanilla essence,
yogurt
and beat up to 2 mins. Now add cocoa powder, food colour and mix
well. At the end, add baking
powder,
soda and flour and mix up to 2 to 3 mins. Now bake it at 180 to 200
degree Celsius up to 35 to
40 mins.
PROFESSIONAL CAKE MAKING RECIPES BOOK - BASIC CHOCOLATE CAKE
Ingredients:-
• Eggs – 2 pieces.
• Sugar Powder – 1 Cup.
• Oil – ½ Cup.
• Milk – ½ Cup.
• Chocolate / Vanilla Essence – 1 Teaspoon.
• Flour – 1 Cup.
• Cocoa Powder – 3 Tablespoon.
• Baking Powder – 1 Teaspoon.
• Baking Soda – ½ Teaspoon.
Method:-
• Sieve flour, baking powder, baking soda and cocoa powder.
• Beat eggs till fluffy, beat sugar with eggs.
• Add oil and beat again.
• Add milk, beat well and add essence.
• Mix dry ingredients with the wet mixture and beat.
• Pour mixture to the baking tray greased and lined with butter
paper.
• Preheat the oven at 180 degree Celsius and bake it at 180 degree
Celsius for 30 to 40 mins.
• Let the cake rest in dish for 5 to 10 mins, then invert on a wire rack
to cool. - ANY NORMAL CAKE
Ingredients:-
Nozzle No and Type:-
10 No – Leaves Nozzle
17 No – Leaves Nozzle
15 No – Sunflower
R-11 No – Rose Petal
11 No – Rose Petal
N1 No – Rose Nozzle
8 No – Star Nozzle
13 No – Star Nozzle
5 No – Star (For Barbie Top Dress)
34 No – Basket
2 No – For Writing Names
NA – Grass Nozzle
• Egg – 1 piece.
• Sugar Powder – ½ Cup.
• Flour – ½ Cup and Half of ¼ Cup.
• Milk – ¼ Cup.
• Oil – ¼ Cup.
• Baking Powder – ½ Teaspoon.
PROFESSIONAL CAKE MAKING RECIPES BOOK
• Baking Soda – 1/8 Teaspoon.
• Essence (Any) – 1/2 Teaspoon.
• Food Colour – 1/2 Teaspoon.
Method:-
Same as basic chocolate cake
USEFUL INFORMATION
Ingredients and Tools required:-
- Cup Set
- Spoon Set
- Turning Table
- Piping Bag
- Food Colour
- Essence
- Oil Brush
- Palette Knife
- Different types of Nozzle
- Plastic Scrapers
- Mould
- Base
- Box
- Spatula
- Neutral Gel
- Baking Soda
- Baking Powder
- Bread Knife
- Cocoa Powder
- Toothpick
- Cream
- Choco Chips
- Choco Rice
- Chocolates (Dark / Milk / White)
- Hand Mixer
THANK YOU!
Thank you
5 No – Star (For Barbie
Top Dress)
34 No – Basket
2 No – For Writing
Names
NA – Grass Nozzle
BY NAIMUDDIN SHAIKH