Carrot Cake with Butter Cream Frosting

Ingredients:

All Purpose Flour - 1 1/2 cups

Baking Soda - 1 tsp

Baking Powder - 1 tsp

Salt - 1/4 tsp

Cloves* - 1/4 tsp, grounded

Cinnamon* - 1/4 tsp, grounded

Nutmeg* - 1/4 tsp

Ginger Powder - 1/2 tsp

Butter - 1 stick, at room temperature

Oil - 1/4 cup

Sugar - 1 1/2 cups

Vanilla - 1 tsp

Eggs -2, room temperature

Carrot Puree - 15 oz can or Homemade Carrot Puree** - 1 1/2 cups

Carrot Grated - 1/2 cup

Butter Cream Frosting - 2 cups, Recipe here

*You can also substitute All Spice Powder 1 tsp instead of cloves, cinnamon and nutmeg.

**Carrot - 6, depends upon the size

Chop the carrots and pressure cook them in the cooker for 3 whistles without water. Cool and blend the carrots in a blender. It yields approximately 1 1/2 cups.

Method:

Heat oven to 350°F. Grease bottom and sides of one 13x9-inch pan or two 8-inch or 9-inch round pans with a non stick spray or butter and lightly flour or line a muffin pan.

Sift the dry ingredients together in a large bowl.

Using a hand mixer beat granulated sugar, butter and oil. Add 1 egg at a time on low speed about 30 seconds or until blended. Mix in half of the puree and half of the dry ingredients until blended. Now add the remaining puree and dry ingredients. Do not over mix. Stir in grated carrots.

Pour into greased pans.

Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, muffin pans to 15 minutes or until toothpick inserted in center comes out clean. Cool them on a cooling rack for 1 hour.

Decorate the cupcakes with butter cream frosting of your choice!!

Inspired from Ramya Santhosh

Eggless Brownies

Chitra's Cuisine 3rd Anniversary!

Time flies!! Today marks the 3rd anniversary of my blog Chitra's Cuisine. I really enjoy writing this blog and I would like to thank all my followers and readers. Thanks to all of you for visiting my site. All your feedback and comments mean the whole world to me.

In these three years I have learnt so much about cooking, food photography and made some wonderful friends ! Special thanks to hubby who inspired me into starting this blog and the wonderful home studio!  :) 

I hope you will continue to spread the love, share this blog with your friends and take pleasure in cooking and sharing these recipes with your loved ones.

My recipe this week is one that just makes you melt - Super soft  and moist Eggless Brownies.

Ingredients:

All Purpose Flour - 1 cup 

Cocoa Powder - 1/3 cup 

Powdered Sugar* - 3/4 cup + 2 tbspn (measured after powdering the regular sugar)

Baking Soda - 1 tsp 

Salt - a pinch

Oil (Canola or Vegetable) - 1/3 cup 

Buttermilk** - 1 cup

Instant Coffee Powder - 1/2 tsp(optional)

Vanilla Extract - 1 tsp

Walnuts - 1/4 cup, chopped (any type of nuts)

*If you are using confectioners' sugar add 1 cup sugar

**If you don't have buttermilk boil 1 cup milk. Add 1 tsp of vinegar and stir it well. Let it cool. 

This mixture(include the whey) acts as a great substitute for buttermilk.

Method:

Pre-heat oven to 350F / 180C.

In a bowl beat the buttermilk well. Mix in the oil, vanilla extract. Keep it aside.

In another bowl sift together the flour, baking soda, cocoa powder, coffee powder(if using) and salt. Mix the powdered sugar with this and stir well to combine. 

Now add the wet ingredients to the dry ingredients and gently fold to combine until there are no more streaks of flour left.

Transfer the batter to a greased 8X8 pan and add chopped walnuts on top.

Bake for 25-30 mins until a skewer inserted into the brownie comes out with crumbs.

Let the baked brownies sit in the pan and cool completely before you cut into squares.

Inspired from here

Oreo Cake/Oreo Cupcakes

Serves 6 Cupcakes

For the Chocolate Cake;

Ingredients:

All Purpose Flour - 1/2 cup

Cocoa Powder - 2 tbspns

Baking Powder - 1/2 tsp

Baking Soda - 1/4 tsp 

Sweetened Condensed Milk - 1/2 cup 

Butter - 3 tbspns, melted

Vanilla Essence - 1/2 tsp   

Water - 1 1/2 tbspn

For the Frosting

Ingredients:

Oreo Biscuits - 6

Butter - 6 tbspns(at room temperature)

Powdered Sugar/Icing Sugar - 12 tbspns

Vanilla Essence - 1 tsp

For  Garnishing;

Oreo Biscuits - 2, cut into quarters

Chocolate Sponge

Method: 

Sieve the flour, cocoa powder, baking powder and baking soda together in a bowl and keep aside.

Combine the condensed milk, butter, vanilla essence and 1½ tbspn of water in another bowl and whisk well.

Add the prepared flour mixture and mix gently with help of a spatula to make a batter of dropping consistency.

Pour equal quantity of the batter into 6 greased and dusted 68 mm. (2½”) diameter aluminum moulds.

Or use a small rectangle bowl (oven proof) and bake in a pre-heated oven at 400F for 5 minutes and then at 360F for 15 to 20 minutes or till done. The cake is done when it leaves the sides of the mould and is springy to touch.

Allow it to cool completely (approx. 30 minutes). Keep aside.

For the frosting;

Open each oreo biscuit, scrape and discard the cream middle creamy layer. You will need only the biscuits for this recipe.

Place the biscuits on a butter paper or a rolling board and crush them coarsely using a rolling pin. Keep aside. Put the butter in a deep bowl and beat it using a spatula.

Add the icing sugar and mix well. Add the coarsely powdered biscuits and vanilla essence, mix well and keep aside.

Fill the frosting in a piping bag and pipe out swirls of your choice on the cake.

Garnish the cake with the quartered oreo biscuits.

Inspired from here

Eggless Tutti Frutti Cake

Ingredients:

All purpose flour - 1 1/2 cups + 2 tsps to coat the tin and tutti frutti

Sugar - 1 cup, powdered

Curd - 1 cup, beaten at room temperature

Tutti frutti - 1/2 cup

Oil - 1/2 cup (Canola or Sunflower)

Baking Powder - 1 1/4 tsp

Baking Soda - 1/2 tsp

Salt - a pinch

Vanilla Essence - 2 tsps

Milk - 1 tsp, to brush the cake

Inspired from here
Method:

Grease an 8" round pan or the 4"x7" loaf tin with oil. Add a tsp of flour and shake it well so that it coats all the sides and bottom of the tin. Alternatively you can line it with baking paper and make sure you cut it into right size before lining it in the pan.

Preheat the oven at 200 deg C(400 deg F) for 10-12 mins.

In a small bowl take tutti frutti and add 1 tsp of flour and mix well to prevent tutti frutti settling down at the bottom.

Sieve all purpose flour a couple of times to ensure that there are no lumps in it. Add salt.

In a bowl beat curd until smooth. Add powdered sugar to it and beat again for 2-3 mins.

Add baking powder and baking soda to the curd mixture and mix well and leave it aside for 2-3 mins. The curd mixture will become frothy and increase in volume and you can see some bubbles forming in it. Now add the vanilla essence and oil to the curd mixture and mix it nicely and gently and make sure that the air in the mixture is not lost.

Add the flour in two batches and gently fold the flour into the mixture until you get smooth dropping consistency. Do not stir vigorously as it will loose air in the mixture and will not fluff up. Hence do it gentle.

Add the tutti frutti to the cake batter and fold it nicely. Pour this batter into the prepared tin and keep it ready.

Reduce the oven temperature to 180 deg C(350 deg F) and place the tin in the preheated oven and bake it at 180 deg C for 35-40 mins. The baking time varies from oven to oven, hence keep an eye over it after 30 mins.

You can insert a toothpick in the center of the cake to check whether it is done or not. If the toothpick comes out clean with few cake crumbs then your cake is ready. If the toothpick has some batter stuck to it keep the tin back in the oven and bake for some more time.

Brush the top of the cake with milk and put it back in the oven and bake for 2 mins. This gives a shiny look on top of the cake. However this step is optional. 

Remove the tin from the oven and let it sit for 5 mins. Run a sharp knife around the edges of the cake and gently turn it upside down onto a wire rack and let it cool completely, approx 2 hrs. Once it is completely cooled, slice the cake into thick slices using a serrated knife.

Serve it with tea/coffee or eat as it is as a snack.

Simple Vanilla Cake with Butter Cream Frosting

Inspired from here

Yields 2 - 9 inch Round Cake Pans

Ingredients:

2-1/2 cups all-purpose flour

2 cups sugar

1 cup milk

3/4 cup vegetable oil

4 eggs

2-1/4 teaspoons baking powder

1 teaspoon vanilla extract

Method:

Preheat oven to 350° F. Line two 9-inch round cake pans or one 9x13-inch rectangular baking pan with parchment paper. Grease the paper and the sides of the pan well.

In a large mixing bowl, with an electric mixer, beat sugar and eggs together until slightly thickened, about 1 minute. Add flour, milk, oil, baking powder, and vanilla and beat for another minute, just until the batter is smooth and creamy. Don't overbeat. Pour batter into the prepared baking pan(s).

Bake in preheated oven for 30 to 40 minutes or until the tops are golden and a toothpick poked into the center of the layer comes out clean. (A single rectangular pan will take longer to bake than two round ones.) Loosen the sides of the cake from the pan with a thin knife, then turn out onto a rack and peel off the paper. Let cool completely before covering with frosting, if desired.

BUTTER CREAM FROSTING:

Inspired from Food Network

Yields 2 cups

Ingredients:

3 cups confectioners' sugar

1 cup butter at room temperature

1 teaspoon vanilla extract

1 to 2 tablespoons whipping cream or whole milk
Few Drops of Food Color

Method:

In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.

Add vanilla and cream or milk, few drops of food color and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

Baked Nutella Doughnuts with Nutella Glaze

Inspired from here

Yields 10 Donuts

Ingredients:

1 1/4 cups all purpose flour

1 tbspn unsweetened cocoa powder

1 1/4 tsp baking powder

1/4 tsp salt

1/4 cup granulated sugar

3 tbspns packed light-brown sugar

1/3 cup Nutella

3 tbspns butter, softened

1 large egg

1/2 tsp vanilla extract

1/2 cup milk

For the Glaze

1 cup powdered sugar

2 1/2 tbspns Nutella

4 - 6 tsps milk

1/2 tsp vanilla extract

Chopped, toasted hazelnuts or sprinkles, for topping (optional)

Method:

Preheat oven to 400 degrees. 

In a mixing bowl whisk together flour, cocoa powder, baking powder and salt for 30 seconds, set aside. In a separate mixing bowl, using an electric hand mixer set on medium-low speed, whip together granulated sugar, light-brown sugar, Nutella and butter until well blended, about 20 seconds. Stir in egg and vanilla. Using a wooden spoon or rubber spatula and working in three separate batches, add 1/3 of the flour mixture alternating with half of the milk, mixing and folding just until combined after each addition and beginning and ending with flour mixture. 

Divide batter among greased doughnut pans filling each about 3/4 full ). Bake in preheated oven until toothpick inserted into doughnut comes out clean, about 7 - 9 minutes. Remove from oven and allow to cool 5 minutes, then run a butter knife around edges to loosen and invert onto wire rack and allow to cool completely.

In a small mixing bowl, whisk together powdered sugar, 2 1/2 tbspns Nutella, milk, and vanilla extract until smooth, then spread Nutella glaze over tops of doughnuts. Top with sprinkles or chopped hazelnuts and allow glaze to set at room temperature. Store in an airtight container at room temperature.

Marble Cake

Serves 10

Inspired from here

Ingredients:
Semisweet Chocolate - 5 ounces (140 grams)
All Purpose Flour - 2 1/4 cups
Baking Powder - 2 1/2 tsps
Baking Soda - 1/4 tsp
Salt - 1/2 tsp
Unsalted Butter - 3/4 cup at room temperature
Granulated White Sugar - 1 1/4 cups
Eggs - 3 large at room temperature
Vanilla Extract - 1 1/2 tsps
Sour Cream or Plain Yogurt - 1/3 cup at room temperature
Milk - 1/2 cup at room temperature

Method:

Preheat the oven to 350 degrees F (180 degrees C) and place the rack in center of the oven. Butter, or spray with a non stick spray, a 10 inch (25 cm) bundt or tube pan. 

In a heatproof bowl, placed over a saucepan of simmering water, melt the chocolate. Remove from heat and set aside to cool to room temperature.

Meanwhile, in a separate bowl, sift or whisk together the flour, baking powder, baking soda, and salt.

In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth. Gradually add the sugar and continue to beat until the mixture is light and fluffy (about 3-5 minutes). Scrape down the sides of the bowl as needed. Add eggs, one at a time, beating well after each addition. Beat in the vanilla extract and sour cream.

With the mixer on low speed, alternately add the flour mixture and the milk to the batter, in three additions, beginning and ending with the flour. Remove a little more than half of the batter and place into a separate bowl. To the remaining batter stir, or beat, in the melted chocolate. Place the batters into the prepared bundt pan by alternating spoonfuls of vanilla batter with the chocolate batter. Then, with the end of a wooden skewer or knife, gently draw swirls through the batter to marbleize it. Don't over mix.

Bake for about 35 - 40 minutes, or until a toothpick inserted in the center just comes out clean. Remove from oven and place on a wire rack to cool for about 20 minutes before removing the cake from the pan to cool completely. Can dust the top of the cake with cocoa powder or powdered sugar. Serve warm or at room temperature. This cake is best the day it's made, but it will keep for a couple of days at room temperature or it can be frozen.

Savory Semolina Cake

Inspired from here

Ingredients:

Semolina/Rava - 1 cup

Curd - 1 cup(not sour)

Carrots - 1/4 cup, grated

Peas - 1/4 cup

Green Beans - 6, chopped 

Ginger - 1 tsp, grated

Green Chili - 1, finely chopped

Turmeric Powder - 1/4 tsp

Red Chili Powder - 1/2 tsp

Baking Soda - 1/2 tsp

Salt - 1/2 tsp

To Temper:

Mustard Seeds - 1 tsp

Cumin Seeds - 1 tsp

Oil - 2 tbspns

White Sesame Seeds - 1 tsp

Method:

Preheat the oven to 350 F and grease a loaf tin with a non stick spray.

Mix rava and curd in a mixing bowl. Add grated ginger, grated carrot, beans, salt, turmeric powder and red chili powder and mix it well. The mixture will be very thick.

Heat a pan and add 2 tbspns of oil. Add the mustard seeds and when they pop, add cumin seeds and let it sizzle. Pour the tempering over the mixture and mix it well.

Finally add the baking soda to the batter and mix well. Immediately pour the batter into the greased loaf pan. Sprinkle the white sesame seeds on the top. Bake for 30 minutes or a tooth pick inserted comes out clean.

Remove the loaf from the pan and let it cool for 5 minutes. Serve hot with ketchup.

"Perfectly Chocolate" Chocolate Cup Cake

Inspired from here

Serves 30 Cupcakes

Ingredients:

Sugar - 2 cups

All Purpose Flour - 1 3/4 cups

Unsweetened Cocoa Powder - 3/4 cup

Baking Powder - 1 1/2 tsps

Baking Soda - 1 1/2 tsps

Salt - 1 tsp

Eggs - 2

Milk - 1 cup

Vegetable/Canola Oil - 1/2 cup

Vanilla Extract - 2 tsps

Boiling Water - 1 cup

Method:

Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl. Add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

Frost with PERFECTLY CHOCOLATE FROSTING(recipe follows). 

Note: 

ONE-PAN CAKE: Grease and flour 13x9x2 - inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup fluted tube pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack.  Frost.

ROUND CAKE: Grease and flour two 9-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; 

"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

Yields 2 cups frosting

Ingredients:

Butter or Margarine - 1/2 cup(1 stick)

Unsweetened Cocoa Powder - 2/3 cup

Powdered Sugar - 3 cups

Milk - 1/3 cup

Vanilla Extract - 1 tsp

Method:

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.

Add small amount additional milk, if needed. Stir in vanilla. 

Red Velvet Cheesecake Brownies

Inspired from here

Ingredients:

For the Red Velvet Brownies:

8 tablespoons (1 stick) unsalted butter, melted, plus more for greasing pan

1 cup sugar

1/4 cup unsweetened cocoa powder

1/2 teaspoon vanilla extract

1 tablespoon red food coloring

1/8 teaspoon salt

1/2 teaspoon white vinegar

2 eggs

3/4 cup all-purpose flour

For the cheesecake filling:

1 (8-oz.) package cream cheese, softened

3 tablespoons sugar

1/2 teaspoon vanilla extract

1 large egg yolk

Method:

Preheat the oven to 350ºF.

Line an 8x8-inch baking pan with parchment paper and grease it with butter.

In a large bowl, comine the melted 8 tablespoons butter with the sugar, cocoa powder, vanilla, food coloring and salt, stirring to combine. Then stir in the white vinegar.

Whisk together the eggs in a small bowl, and then stir them into the brownie batter. Fold in the flour, just until combined, then pour the batter into the prepared pan, reserving 1/4 cup of the batter for the topping.

In the bowl of a stand mixer (or using a handheld electric mixer), blend together the cream cheese, sugar, vanilla and egg yolk until well combined. Spread the cream cheese mixture in an even layer over the brownie batter then top the cream cheese with dollops of the remaining brownie batter. Using a sharp knife or toothpick, swirl the cream cheese together with the dollops of brownie batter.

Bake the brownies for 30 minutes. Remove them from the oven and let them cool completely before lifting the parchment out of the pan then slicing and serving.

Note: Brownies often taste better the second day after they're baked, so feel free to make the brownies in advance and store them in an airtight container.

Red Velvet Cupcakes for Two

Ingredients:

1 tablespoon butter, melted

2 tablespoons and 1 teaspoon white sugar

1 tablespoon sour cream

1/2 teaspoon white vinegar

1/2 teaspoon vanilla extract

3/4 teaspoon red food coloring

1 egg white*

3 tablespoons and 2 teaspoons all purpose flour

3/4 teaspoon cocoa powder

1/2 teaspoon baking powder

pinch of salt.

Cream Cheese frosting for two:

2 oz. cream cheese- softened

2 tablespoons of butter- softened

1/2-3/4 cup powdered sugar

1/4 tsp vanilla extract.

*From a medium or large egg. If using a jumbo or extra large egg, don't use the entire white, it will change the texture of the cake.

Method:

Preheat oven to 325 degrees. Line 2 muffin tins with cupcake liners.

In a small bowl, sift together the flour, cocoa, baking powder and salt.

In a second small bowl or spouted measuring cup, combine the melted butter and sugar. Stir until well-combined.

Add the sour cream, vanilla, vinegar, food coloring and egg white, and mix until smooth and creamy.

Gradually add the dry ingredients to the butter mixture and stir till combined- being careful not to over-mix.

Divide batter between two cupcake liners Bake for 15-18 minutes or until a tester comes out clean. Allow to cool before frosting.

For the Frosting:

Beat the butter and cream cheese together until smooth and creamy. add the vanilla and powdered sugar, 1/4 cup at a time and mix until frosting is free of lumps, creamy and spreadable.

Recipe Courtesy: The Baker Chick

Sending this to Valentine's Day Special event hosted by Priya.

Vanilla Condensed Milk Cake

Ingredients:

1 1/3 cups flour

1/2 tsp salt

1 tsp baking powder

1/2 cup sugar

225g butter (1 cup - 2 sticks), room temperature

3 eggs, room temperature

2 tsp vanilla paste or extract

3/4 cup sweetened condensed milk

Method:

Preheat oven to 350 F.  Grease and flour a medium loaf pan or any pan of your choice and set aside.

Whisk flour, salt and baking powder together in a bowl and set aside.

Beat sugar and butter together until fluffy, about 3 minutes. Add the eggs, one at a time, and mix until well combined. Add the vanilla and condensed milk and mix until well combined.

Add the flour and fold in with a spatula until just incorporated.

Pour the batter into the pan.

Bake until a toothpick inserted in the center comes out clean, about 50 – 55 minutes. Cool cake in the pan for ten minutes before turning out to cool completely on a wire rack.

The cake is crisper outside and moist inside. 

Sending this to  Foodomania’s Christmas Cook-Off Contest

Recipe Courtesy: http://pizzarossa.wordpress.com/2012/05/05/vanilla-condensed-milk-cake/

Marshmallow Fondant Cake

Ingredients:

Mini Marshmallows - 2 cups

Confectioners Sugar/Icing Sugar - 5-6 cups

Vanilla Extract - 1 tsp

Water - 2 tbspns

Method:

Place the marshmallows, water and vanilla extract in a large microwave-safe bowl, and microwave on high for 30 seconds to 1 minute to start melting the marshmallows. Carefully stir until the mixture is smooth. 

Be prepared to be messy. Slowly add the confectioners' sugar, a cup at a time, until you have a sticky dough. 

Now place a parchment paper on the granite top(need more space) and dust with 2 cups of confectioners sugar. Turn the dough out onto the working surface dusted with confectioners sugar. Rub both the hands with butter and start kneading until the dough is very stiff. 

As you knead, the dough will become workable and pliable. Continue kneading until the fondant is smooth and no longer sticky to the touch, 5 to 10 minutes.

Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate overnight. To use, allow the fondant to come to room temperature, and roll it out onto a flat surface dusted with confectioners' sugar.

Adding Colors to the Fondant;

Using a toothpick, add dots of icing color or drops of flavor in several spots.

Knead color or flavor into your fondant ball. Use food-safe gloves when coloring fondant to keep hands stain-free or else rub the hands with butter. Continue kneading until color is evenly blended; add a little more color or flavor if needed. 

For deep colors;

When making deep colors, such as black, brown, or red use the food colors in larger amounts than normal. 

Can be stored in the refrigerator for a month.

Covering Cake with the Rolled Fondant;

Ingredients:

Cake - 1 round cake(your choice)

Butter Cream - 1 Box

Method:

Prepare cake by lightly covering with butter cream icing. Keep refrigerated for atleast 1 hour.

Bring the fondant to room temperature. Before rolling out fondant, knead it until it is in a workable consistency. If fondant is sticky, knead in a little confectioners' sugar. Lightly dust your smooth work surface and the rolling pin with confectioners' sugar to prevent sticking. Roll out fondant, sized to your cake. To keep fondant from sticking, lift and move as you roll. Add more confectioners' sugar if needed.

Gently lift fondant over rolling pin or slip cake circle under fondant to move; position on cake.

Shape fondant to sides of cake with Easy-Glide Smoother or the pizza spoon. We recommend using the Smoother because the pressure of your hands may leave impressions on the fondant. Beginning in the middle of the cake top, move the Smoother outward and down the sides to smooth and shape fondant to the cake and remove air bubbles. If an air bubble appears, insert a pin on an angle, release air and smooth the area again. Use the straight edge of the Smoother to mark fondant at the base of cake. Trim off excess fondant using a spatula or sharp knife.

The cake is now ready to decorate.

Roll the green fondant into small balls. Brush the corners with little water and start sealing the corners with the balls.

Cut the yellow fondant using the cookie cutter. Make small balls out of blue fondant and stick it to the yellow flower with little water. Now place the entire yellow flower in the cake by brushing with little water.

Sending this to  Foodomania’s Christmas Cook-Off Contest