butter cake with mango cream...

Made this cake for my friend's surprise Birthday party...the cake came out very well..was delicious (Indian mangoes in season are so sweet esp manganapalli/Safeda variety.. yum yum!!)...the cake was a bit heavy though... but then one or 2 slices of cake once in a while should be ok....;)..


What I realised with baking cakes is that if you have the basic ingredients right, u can add or remove some items and adjust the recipe according to taste. 
If you dont want to add egg...you can substitute it with 1/4 cup milk or 100 ml coke for each egg...,


 Want a chocolate cake then add some coco powder and remove equivalent amt of flour...


Icing can be done with icing sugar, water n vanilla essence or butter, coffee/coco n sugar, vailla or with creamsugar n vanilla... I alternate these icings depending on amount of time available. If the cake is still hot then icing sugar decor is best. Icing sugar decor is also t most suitable one for hot tropical places ...

The butter cake here one I baked earlier too...

with ingredients...

         1 cup white sugar

         1/2 cup butter

         2 eggs

         2 teaspoons vanilla extract

         1 1/2 cups all-purpose flour

         1 3/4 teaspoons baking powder

         1/2 cup milk

Directions

1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 8 inch round tin or line a muffin pan with paper liners.

2.In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.

3.Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.

4. Cool the cake and once cold, cut it from the middle. Use a flat cake board, slide the top half on it gently.

 For Icing I used

300 ml cream, 

1tsp vanilla essence, 

2 tbsp icing sugar, 

1 mango(cut into small pieces)

grated chocolate for decoration

1/4 cup sugar n water mix

Sprinkle the cake with the sugar n water mix. arrange the cut mangoes on the bottom half of the cake.

in a bowl beat the cream, vanilla essence and sugar till soft. If you live in the tropics, beat the cream by placing the bowl on ice water so as have light cream. It can curdle and become buttery in the heat.

Spread the cream mix on the bottom part of t cake and place the top of the cake on it.

Spread the cream on the top half, arrange the mangoes and decorate further with grated chocolate, nuts .....

refrigerate for at least 3 hrs before serving... for the cake to become moist and for t mango flavour to be absorbed..