Glazed Chocolate Chip Cake

Ingredients for Glazed Chocolate Chip Cake:
For Cake:
Egg whites 4
Cream of tartar 1/4 teaspoon
Divided sugar 1-1/2 cups
Flour 2-1/2 cups
Baking powder 2 tsp
Baking soda 1-1/2 tsp
Salt 1 tsp
Buttermilk 1-1/2 cups
Oil 1/4 cups
Vanilla essence 1 tbsp
Mini chocolate chips 1/2 cup(s)

For Chocolate Drizzle:
Chocolate chips or chocolate chopped 1/3 cup
Milk 2 tbsp

Method:
Beat egg whites in a large bowl until foamy. 
Add cream of tartar, increase speed beat until soft peaks form. 
Gradually add 1/2 cup sugar, beating until stiff but not dry. 
Combine remaining 1 cup sugar, flour, baking powder, baking soda and salt in another large bowl. 
Beat in buttermilk, oil, vanilla and a heaping spoonful of whites with mixer on medium speed.
 Fold in remaining whites and chocolate chips with a whisk. 
Scrape batter into greased bundt pan, smoothing top. 
Bake cake at 180 degrees C until a skewer inserted in the center comes out clean, 40 to 50 minutes. 
Let cool in the pan on a wire rack for 10 minutes. Invert onto rack and let cool completely.

To make chocolate drizzle: 
Combine chocolate or chocolate chips and milk in a small saucepan. 
Heat over low heat, stirring, until chocolate is melted and mixture is smooth. 
Drizzle over cooled cake. 
Let stand for about 45 minutes before slicing.

Glazed Chocolate Chip Cake by Zarnak Sidhwa

Chocolate Coconut Cake

Ingredients for Chocolate Coconut Cake:
Boiling water 1/2 cup
Coarsely chopped chocolate 4 oz
Flour 2 cups
Cocoa 1/4 cup
Baking soda 1 tsp
Salt 1 tsp
Sugar 2 cups
Unsalted butter 1 cup
Separated eggs 4
Vanilla essence 1 tsp
Buttermilk 1 cup

For Frosting:
Sugar 1 cup
Evaporated milk 1 can (12-oz)
Unsalted butter 1/2 cup
Egg yolks of 3 eggs
Vanilla 1 tsp
Flaked coconut 2-1/3 cup
Chopped walnuts 1-1/2 cups

Method:
Melt chocolate and set aside. 
Combine flour, cocoa, baking soda, and salt. 
Set aside. 
Beat sugar and butter until very light. 
Add egg yolks, one at a time, until well incorporated. 
Add chocolate mixture, boiling water and vanilla. 
Add flour, alternating with buttermilk and ending with dry ingredients. 
Beat egg whites to soft peaks. 
Gently stir beaten whites into batter. 
Divide batter equally between greased and floured pans and spread evenly. 
Bake at 180 degrees C on middle rack of oven until a tester inserted in center comes out clean, 30 to 35 minutes. 
Cool in pans on a wire rack for 15 minutes. 
Use a knife to loosen cake from sides of pan and invert onto wire rack to cool completely. 
Place 1 layer on a cake plate and top with half the coconut-walnut filling. 
Repeat with layers and remaining filling.

For Frosting:
In a saucepan, combine the sugar, milk, butter, egg yolks, and vanilla. 
Cook over medium heat, stirring constantly, until thickened, about 10 minutes. 
Stir in coconut and walnuts. 
Transfer to a bowl and, stirring occasionally, allow to cool to room temperature before frosting the cake.

Chocolate Coconut Cake by Zarnak Sidhwa

Chocolate Cake

Ingredients for Chocolate Cake:
Sugar 1 cup
Flour 3/4 cup and 2 tbsp
Cocoa powder 1/4 cup and 2 tbsp
Baking soda 3/4 tsp
Baking powder 3/4 tsp
Salt 1/2 tsp
Egg 1
Milk 1/2 cup
Oil 1/4 cup
Vanilla essence 1 tsp
Boiling water 1/2 cup

For Frosting:
Butter 1/4 cup and 2 tbsp
Unsweetened cocoa powder 3/4 cup
Icing sugar 2-2/3 cups
Milk 1/3 cup
Vanilla essence 1/2 tsp

Method:

In a bowl, mix sugar, flour, cocoa, baking soda, baking powder and salt. 
Add the eggs, milk, oil and vanilla, beat. 
Stir in the boiling water by hand. 
Pour evenly into two greased tins. 
Bake for 30 to 35 minutes in the preheated oven at 175 degrees C till done until a toothpick inserted comes out clean. 
Cool for 10 minutes before removing from pans to cool completely. 

To make the frosting:
Cream butter until light and fluffy. 
Stir in the cocoa and icing sugar alternately with the milk and vanilla. 
Beat to a spreading consistency. 
Cover the top of each layer with frosting, and then stack them onto a serving plate. Frost the outside of the cake.

Chocolate Cake by Zarnak Sidhwa

Orange Cupcakes

Ingredients for Orange Cupcakes:
Unsalted butter 1/2 cup
Caster sugar 2/3 cup
Eggs 3
Vanilla essence 1-1/2 tsp
Orange essence 1/2 tsp
Orange zest of 1 orange
Flour 1-1/2 cups
Baking powder 1-1/2 tsp
Salt ¼ tsp
Milk 1/4 cup

For Cream Cheese Frosting:
Cream cheese 8 ounces
Butter 3 tbsp
Vanilla essence 1 tsp
Icing sugar sifted 1-1/2 cup

Method:
Place the sugar and orange zest into the bowl of your mixer and blend until moist and fragrant. 
Add in butter and beat until light and fluffy. 
Add the eggs, one at a time, beating well after each addition. 
Beat in the vanilla and orange essences. 
In a separate bowl whisk together the flour, baking powder and salt. 
Alternately add the flour mixture and milk, Evenly fill the cupcakes cases with the batter and bake for about 18-20 minutes at 180 degrees C or until nicely browned and a toothpick inserted into a cupcake comes out clean. 
Remove from oven and place on a wire rack to cool. 
Once the cupcakes have completely cooled, frost with icing.

For Cream Cheese icing:
Beat cream cheese and butter until smooth, creamy and well blended. 
Blend in the vanilla essence. 
Gradually add the icing sugar until you reach the desired consistency.

Banana Cupcakes

Ingredients for Banana Cupcakes:
Unsalted butter 8 oz
Caster sugar 8 oz
Flour 8 oz
Baking powder 1 tbsp
Eggs 4
Nutmeg ¼ tsp
Mashed ripe bananas icing 8 oz

For the cream cheese icing:
Cream cheese 7 oz
Icing sugar 6 oz
Lemon juice 1 tbsp
Vanilla essence 1 tsp
Banana (thinly sliced) 1

Method:
Beat butter and sugar till creamy. 
Add in eggs one at a time. 
Fold in flour and nutmeg. 
Add in the mashed bananas. 
Spoon batter in cupcake cases. 
Bake at 175 degrees C for 20 minutes. Cool well and then ice. 

For the icing,
Beat cream cheese, add in sieved icing sugar, vanilla essence, lemon juice, till smooth, pipe over cupcakes and then top with a thinly sliced banana.

Banana Cupcakes by Zarnak Sidhwa

2014 cupcakes

Ingredients for 2014 Cupcakes:
Flour 8 oz
Baking powder 1 tbsp
Brown sugar 8 oz
Unsalted butter 8 oz
Eggs (separated) 2
Chocolate 100 gm
Vanilla essence 1 tsp
Milk 4 fl oz or 1/2 cup

For Icing:
Unsalted butter 4 oz
Milk 1 tbsp
Melted chocolate 4 oz
Vanilla essence 1 tsp
Icing sugar, sieved 4 oz

Method:
Beat butter and brown sugar, add egg yolks, melted chocolate and vanilla essence. Add flour and baking powder and milk alternately, beat egg whites separately and fold in batter. 
Pour batter in the cupcake cases and bake at 180 degrees C for 15-20 minutes. Remove and cool. 
For icing, beat butter add melted chocolate, milk, icing sugar, essence till smooth. Pipe or spread over the cupcakes. 
Decorate with fondant or any sprinkles.

2014 cupcakes by Zarnak Sidhwa

Carrot Cake with Butterscotch Sauce and Cream Cheese Frosting

Ingredients for Carrot Cake:
Flour 2 cups
Baking soda 2 tsp
Salt 1 ½ tsp
Ground cinnamon 1 tbsp
Ground ginger 1 tsp
Caster sugar 2 cups
Eggs 4
Oil 1-¼ cups
Grated carrots 3 cups
Chopped toasted walnuts 1 cup

Ingredients for Cream Cheese Frosting:
Cream cheese 10 oz
Unsalted butter ¾ cup
Icing sugar 3 cups
Maple syrup 1/3 cup
Salt ½ tsp

Ingredients for Butterscotch Sauce:
Light brown sugar 1 ½ cups
Thick cream 1 cup
Unsalted butter ¼ cup
Vanilla essence 1 tsp
Salt 1 tsp
Walnut halves to decorate
Marzipan carrots to decorate

Method:
Whisk sugar and oil together add in eggs, add flour, baking soda, salt, cinnamon and ginger. 
Mix well. 
Add in carrots and walnuts. 
Divide batter between 2 greased and lined 9”pans and bake at 180 degrees C for 35 minutes or till a skewer inserted in centre comes out clean. 
Let cakes cool completely. 
Brush cake with the warm butterscotch sauce. 
Spread a thick layer of cream cheese frosting on one cake sandwich with the other cake, ice the top and sides and serve with some butterscotch sauce on the side. 

For the Butterscotch Sauce:
Combine butter, cream, sugar, vanilla essence and salt in a pan and stir on low heat till sugar is dissolved. 
Let boil but keep stirring. 
Let cool and use to serve the cake with. 

For the Cream Cheese Frosting:
Beat cream cheese and butter. 
Add icing sugar and beat well. 
Mix in the maple syrup and the salt and set aside to frost cake.

Carrot Cake with Butterscotch Sauce and Cream Cheese Frosting by Zarnak Sidhwa

Coffee Walnut Cupcakes

24+ cupcakes can be made with this recipe.

Coffee Walnut Cupcakes by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Mingle Mangle.

Coffee Walnut Cupcakes

24+ cupcakes can be made with this recipe.

Coffee Walnut Cupcakes by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Mingle Mangle.

Marzipan Chocolates

Ingredients:
Marzipan as required
Chopped dark or milk chocolate
Flaked almonds

Method:

Roll marzipan into balls and then dip in melted chocolate, place a flaked almond on top and let set when set serve chilled.

Marzipan Chocolates by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Mingle Mangle.

Marzipan

Ingredients:

Icing sugar (sifted) 1 3/4th cup 

Blanched and ground almonds sieve before using 100gm

Cashew nuts ground into powder 100gm

Egg whites (add gradually) 1/4

Almond essence 1/4 to 1/2 tsp

Lemon juice 1/2 lemon

Milk 2-3 tbsp 

Method:

Mix icing sugar, blanched and ground almonds, Cashew nuts powder, 1/4th tsp almond essence and 2 Tbsp milk.

Add egg white, juice of 1/2 a small lemon and 1 Tbsp milk. 

Mix with a spoon first and then knead with hands to form a stiff paste. 

Can use a bit more icing sugar if the mixture stays a bit sticky. 

Make it into a ball, wrap in cling and store in fridge.

Note: Can keep stored in fridge for a long time.

Marzipan by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Mingle Mangle.

Chocolate Cake

Ingredients:
Sugar 2 cups
Flour 1-3/4 cups
Cocoa powder 3/4 cup
Baking Soda 1-1/2 tsp
Baking powder 1-1/2 tsp
Salt 1 tsp
Eggs 2
Milk 1 cup
Oil 1/2
Vanilla essence 2 tsp
Boiling water 1 cup

Frosting:
Butter 3/4 cup
Cocoa powder 1-1/2 cups
Icing sugar 5-1/3 cups
Milk 2/3 cup
Vanilla essence 1 tsp

Method:
In a bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix. 
Stir in the boiling water by hand. 
Pour evenly into the two prepared pans. 
Bake for 30 to 35 minutes at 175 degrees C, until a toothpick inserted comes out clean. 
Cool for 10 minutes before removing from pans to cool completely. 

To make the frosting, cream butter until light and fluffy. 
Stir in the cocoa and icing sugar alternately with the milk and vanilla. 
Beat to a spreading consistency. 
Split the layers of cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. 
Frost the outside of the cake if desired.

Zarnak's wardrobe for this episode was sponsored by Ateeqa's Couture.

Orange Marmalade Cake

Ingredients For Orange Marmalade Cake:
Orange juice 1/4 cup
Orange rind, grated 2 tsp
Orange marmalade 1/2 cup
Flour 2 1/2 cups
Baking powder 2 1/2 tsp
Butter 150 gm
Sugar 3/4 cup
Eggs, separated 3
Tutti fruti 1/3 cup
Milk 1/2 cup

For Icing:
Orange rind, grated 2 tsp
Orange juice 1 tbsp
Butter 60 gm
Powdered sugar 1/2 cup

Method:
Preheat the oven to 150 Degree C grease and line an eight inch square cake tin.
Sift the flour and baking powder together.
Cream the butter, orange rind, sugar and egg yolks in a small bowl with an electric mixer on medium speed, or with a whisk until light fluffy.
Stir in the marmalade and tutti fruti.
Fold in sifted flour alternately with the milk and orange juice.
Beat the egg whites until they form firm peaks and fold gently into the cake mixture.
Pour the batter into the prepared tin and bake in the preheated oven for thirty five minutes.
Remove from the oven transfer to a wire rack to cool.

To make the orange icing, put 60 gm butter and 2 tsp grated Orange rind in a bowl and beat well till creamy.

Gradually add in 1 Tbsp orange juice and 1/2 cup sifted powdered sugar.

Keep beating while adding the juice and the sugar.

Spread the icing over the cooled cake.
Cut into slices and serve.

Buttercream Rossettes cake

Ingredients For Butter Cream Icing:

Butter 250 gm
Vanilla powder 1 tsp
Icing sugar 400 gm

Method:

Beat butter and gradually add icing sugar.
Add vanilla powder and beat.
Divide the butter cream into 2 portions and mix in different colours in both.
Fill in 2 disposable piping bags with 2 coloured icings without nozzle fitted.
Cut about 1/2 inch at the end of the piping bag.
In the 3 rd piping bag fit in the nozzle 1M/ 2D.
Fit in the 1 st two piping bags to create a partition between 2 colours.
1st crumb coat the cake and then pipe rosettes over it.

Buttercream Rossettes cake by Anam Masood

Zarnak's wardrobe for this episode was sponsored by Mingle Mangle.

Barbie Doll Cake

Fondant Doll Cake

1. Bake a cake in a Barbie doll cake pan.
2. Apply butter cream icing over the cake.
3. Colour the fondant with your desired colour.
4. Roll fondant round big enough to cover the entire doll’s lower body.
5. Create flares by tugging tissues under the fondant.
6. Fix in the doll in the centre.
7. Dress the doll’s upper body.
8. Decorate the Doll with you desired decorations.

Barbie Doll Cake by Anam Masood

Pink Lemonade Rainbow Cake

Ingredients For Pink Lemonade Rainbow Cake:
Flour 2-1/4 cups
Baking powder 1 tbsp
Salt 1/2 tsp
Butter milk 1-1/4 cups
Egg whites 4
Sugar 1-1/2 cups
Grated lemon zest 2 tsp
Unsalted butter 8 tbsp
Lemon juice 1/2 tsp
Vanilla essence 1/2 tsp
Pink or red food colour few drops

Method:
Prepare 4 cake tins of 5 inches rings.
Preheat oven at 350 F Sift together flour, baking powder, salt.
In another bowl whisk together egg white and buttermilk.
Cream together butter, sugar, lemon juice, zest and vanilla essence until light and fluffy.
Beat in half the egg white & buttermilk mixture, add the flour mixture.
Repeat this with the remaining egg white/buttermilk mixture and flour mixture.
Whisk together to ensure all are incorporated.
Divide the batter amongst 4 bowls and add a few drops of pink colour in each to give different shades.
Divide the batter among the prepared cake pans.
Bake for about 30 minutes.

Lemonade Butter Cream Frosting:
In a large bowl beat butter, lemonade and zest at medium speed until combined.
Gradually add powdered sugar beating until smooth.
If you would like, add a drop of pink/ red food coloring to make the frosting pink as well.

Pink Lemonade Rainbow Cake by Kausar Z. Ahmed

The guest Kausar Z Ahmed is the owner of Kitchen Craft Studios.

Zarnak's wardrobe for this episode was sponsored by Mingle Mangle. 

Caramel Cake

Caramel Cake

Ingredients

Milk 1 cup
Egg whites 4
Vanilla essence 2 tsp
Flour 3 cups
Corn flour 2 tbsp
Caster sugar 1 ½ cup
Baking powder 4 tsp
Salt ¾ tsp
Unsalted butter ¾ cup
Cream ¾ cup

Ingredients for Icing
Icing sugar 3 cups
Light corn syrup 3 tbsp
Milk 1 ½ cup
Unsalted butter ½ cup
Vanilla essence 1 tsp
Cream ½ cup

Method

In a bowl, mix 1/4 cup of the milk with the egg whites and vanilla essence. 

Mix the flour and corn flour with the sugar, baking powder and salt. 

Add the butter and the remaining 3/4 cup of milk. 

Beat until blended. 

Beat in the egg white mixture in batches. 

Beat the cream until soft peaks form. 

Stir a little of the whipped cream into the batter, then fold in the rest. 

Divide the batter between the 3 greased and lined pans and smooth the tops. 

Bake at 180 degrees C for 25 minutes, until a toothpick inserted in the center comes out clean. Let the cakes cool on a rack for 10 minutes. 

For the icing, in a saucepan, stir 2 1/2 cups of the icing sugar with the corn syrup and milk. 

Cook over moderate heat, stirring until the sugar dissolves. 

Keep warm. 

Sprinkle the remaining 1/2 cup of sugar in a saucepan. 

Cook the sugar over moderate heat, swirling occasionally, until an amber caramel forms. 

Carefully pour the warm milk mixture over the caramel. 

Cook over moderately high heat, stirring, until the caramel dissolves. 

Stop stirring and cook until the caramel registers 235° on a candy thermometer. Remove from the heat. 

Stir in the butter, vanilla and ¼ cup of the cream. 

Strain the caramel into the bowl of a standing mixer. 

Let cool for 15 minutes. 

Beat the caramel at medium speed, gradually adding the remaining ¼ cup of cream, until creamy, about 15 minutes. 

Set 1 cake layer on a plate. 

Pour enough icing over the layer to cover the top. 

Top with a second cake layer and cover it with icing. 

Add the final cake layer and pour the rest of the icing over the top of the cake, letting it run down the sides. 

Working quickly, use an offset spatula to spread the icing gently around the cake. 

Let the cake stand for 2 hours to set the icing before serving.

Caramel Cake by Zarnak Sidhwa

Yellow Cake with Frosting

Yellow Cake with Frosting

Ingredients for Cake
Flour 2 cups
Sugar 1 cup
Sugar ¼ cup
Baking powder 1 tbsp
Salt 1 tsp
Butter, softened ½ cup
Milk 1 cup
Vanilla essence 1 tsp
Eggs 2

For Cream Cheese Frosting
Cream cheese 8 ounces
Unsalted butter 8 tbsp
Vanilla essence 1 tsp
Icing sugar 1 cup

For Cream Frosting:
Cream 1 cup
Vanilla essence ½ tsp
Sugar 1 tbsp

Method

Sift together flour, sugar, baking powder and salt. 

Add butter, milk and vanilla. 

Beat. 

Add eggs, beat. 

Pour batter into 2 greased and floured 8- inch cake pans, dividing equally among both. 

Bake at 180 degrees C for 30 to 35 minutes or until toothpick comes out clean. 

Cool in pans on wire racks. 

Turn out and cool thoroughly on wire racks. 

Frost with cream cheese or whipped cream frosting. 

For the Cream Cheese Frosting, beat cream cheese until light and fluffy, gradually beating in the butter until light and fluffy. 

Beat in vanilla. 

Add icing sugar and beat until well blended and fluffy. 

Add more icing sugar if needed to get it to the right spreading consistency. 

For the Cream Frosting, Combine all ingredients in a bowl, cover and chill, beat until stiff peaks form.

Yellow Cake With Frosting by Zarnak Sidhwa

Red Velvet Cupcakes

Ingredients for Red Velvet Cupcakes:
Flour 2 ½ cup
Caster sugar 1 ½ cup
Oil 1 ½ cup
Buttermilk 1 cup
Eggs 2
Vanilla essence 1 tsp
Cocoa powder 2 tsp
Salt 1 tsp
Baking soda 1 tsp
Vinegar 1 tsp
Red food coloring 2oz

For the Icing
Icing sugar sifted 2 cup
Butter, softened ½ cup
Cream cheese 8oz
Vanilla essence 1 tsp

Method

In a bowl, mix all ingredients together and pour in cupcake cases lined in a cupcake tin and bake at 180 degrees C for about 20 minutes or till a skewer inserted in centre comes out clean. 

For the icing, combine the icing sugar, butter, cream cheese and vanilla. 

Spread or pipe over the cupcakes and serve.

Note:
Instructions for making Buttermilk.
Combine 1 cup milk with 1 tablespoon of lemon juice or white vinegar.
Let the mixture stand at room temperature for 5-10 minutes. 
When it is ready, the milk will be slightly thickened and you will see small curdled bits.
Use this including curdled bits as buttermilk in your recipe.

Red Velvet Cupcakes by Zarnak Sidhwa

Triple Chocolate Cupcakes

Ingredients for the Cupcakes
Flour cup
Cocoa powder 4 tsp
Baking soda ¼ tsp
Baking powder ¼ tsp
Coffee powder ¼ tsp
Oil 4 tsp
Vanilla essence ¼ tsp
Dark brown sugar ¼ cup
Buttermilk cup

For the Filling & Frosting
Nutella 2 tbsp
Sour cream 1 tbsp
Cream ¼ cup
Coffee powder tsp
Cocoa powder 1 tbsp
Icing sugar 1 – 2 tbsp

Method
In a bowl, sift together the flour, cocoa powder, baking soda, baking powder and coffee powder. 
In another bowl, whisk together the oil, vanilla essence and brown sugar. Using a spatula, add the dry ingredients to the wet in two batches, alternating with the buttermilk. 
Divide the batter between the muffin cups and bake 15-17 minutes, or until a toothpick inserted comes out clean. 
Let cool completely on a wire rack. 
Stir together the Nutella and sour cream and set aside.
Gently poke a hole in the top of each cupcake and pipe in the mixture. 
If you don’t want to pipe the filling in, simply spread the mixture on top of each cupcake evenly. 
Let it firm up for a few minutes in the fridge before frosting. 
Beat cream with coffee powder until soft peaks form. 
Add the cocoa powder and icing sugar. 
Frost the cupcakes with the whipped cream mixture.

Triple Chocolate Cupcakes by Zarnak Sidhwa