CAKES

RUSTIC APPLE CAKE

MICROWAVED SPONGE CAKE

CARROT CAKE

VANILLA BARS

BANANA DATES WALNUT CAKE

SPONGE CAKE ROLLS

BANANA CASHEW CAKE

EGGLESS ORANGE CAKE

VANILLA CAKE WITH TUTTY FRUITY

POUND CAKE

BUTTER CAKE (old fashioned)

CHOCOLATE CAKE ROLLS

EGGLESS MANGO CAKE

STEAMED BANANA CAKE

EGGLESS CHOCOLATE CAKE

TUTTY FRUITY CAKE

EGGLESS DATES CAKE

BERRY SHORT CAKE

KERALA PLUM CAKE

EGGLESS MARBLE CAKE

APPLE UPSIDE DOWN CAKE

CHOCOLATE BEETS CAKE

SAVORY SEMOLINA CAKE

EGGLESS VANILLA CAKE

         

CHERRY ALMOND CAKE

PASTRIES,FROSTING CAKES

FONDANT BABY SHOWER CAKE

JOAN'S RAINBOW CAKE

RED VELVET CAKE

CHOCOLATE CHIFFON CAKE

PINEAPPLE PASTRY(eggless)

CHOCOLATE ALMOND CAKE(julia child)

NEAPOLITAN CHRISTMAS CAKE

BLACK FOREST CAKE

FIRST FONDANT CAKE

MARBLE CAKE

 

OPERA CAKE

EGGLESS PLUM CAKE

CARROT DATES PUDDING CAKE

These are the few measures that I have frequently used in the recipes.Please refer this page whenever you bake cakes-

1 cup = 48 teaspoons
1 cup = 16 tablespoons
1/2 cup = 8tbsp
1/3 cup = 5tbsp + 1tsp
1/4 cup = 4tbsp
8 fluid ounces (fl oz) = 1 cup
1 pint (pt) = 2 cups
1 quart (qt) = 2 pints
4 cups = 1 quart

1 stick of butter is 113gm or 8tbsp
1cup of flour is 125 gms
1 cup of sugar is 100gms