Name: Flower Basket Cake recipe by Aparajita Dutta at BetterButter
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 10
Ingredients: All purpose flour 130 gram; Sugar 120 gram; Coco powder 30 gram; Baking powder 1 tea spoon; 2 eggs, separated; Vanilla essence 2 tea spoon; Oil half cup (113 gram); Milk half cup (125 gram); Heavy whipping cream 1 1/2 cup; Food colours red, yellow, blue, green; Silver balls for decoration; Piping bag; Piping tip star, shell, rose, leaf nozzle; Sugar syrup

ABOUT Flower Basket Cake RECIPE

Cake, from childhood reminds me of my mom. My mom bakes beautiful cakes. My first and last inspiration of baking is my mom. She makes cake in pressure cooker. The beautiful aroma of the rich fruit cake made by her can not be compared with cakes from any bakery. For us it was like a celebration when my mom used to bake a cake. Today I am dedicating a cake to my mom. Its a cream chocolate cake with flowers all over it.

Ingredients Serving: 10

All purpose flour 130 gram
Sugar 120 gram
Coco powder 30 gram
Baking powder 1 tea spoon
2 eggs, separated
Vanilla essence 2 tea spoon
Oil half cup (113 gram)
Milk half cup (125 gram)
Heavy whipping cream 1 1/2 cup
Food colours red, yellow, blue, green
Silver balls for decoration
Piping bag
Piping tip star, shell, rose, leaf nozzle
Sugar syrup

Instructions

Separate egg white and yolk.
With an electric beater beat the egg white until foamy and white.
Now beat together egg yolk, oil, sugar powder, vanilla for 5 minutes.
Sieve flour, coco powder, baking powder 4 times.
Add the flour mix to egg mix.
You may not require the whole amount of milk.
Now add the frothy egg white very gently with a spatula into the cake mix.
Preheat the oven at 180C for 10 minutes.
You should start preheating before you start making the batter.
Now pour the batter in a 8" round pan and bake for 35-40 minutes.
Start checking after 30 minutes as each oven is different.
If a toothpick comes out clean means your cake is done.
Now make 2 more sponges using the same recipe.
ASSEMBLING
Whip the cream until stiff peaks form.
Cool the sponges completely before icing.
If the sponges are cold then it will be easier to handle them.
Take some whipped cream on cake board.
Place one sponge.
Moist it with sugar syrup.
To make the sugar syrup take 1 cup water half cup sugar. Boil it and cool it.
Now add a dollop of whipped cream over the sponge.
Level it and place another sponge.
Cover the whole cake with whipped cream and refrezerate for 15 minutes to lock the crumbs.
Now again apply whipped cream and work on it to get a smooth finish.
Divide whipped cream in four bowls.
Add colours in it.
Now pipe the border first.
Now add the pink roses.
Add yellow roses.
Now add more detailing.
Add silver balls over the roses to look it more pretty.
Chill and serve.

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