Easiest Way to Make Appetizing Eggless cake cum pastry with buttercream icing

Eggless cake cum pastry with buttercream icing. Is grainy, lumpy, stodgy buttercream getting you down? Do you long to be able to make yours light, creamy, whippy and delicious every time? Recipe for Buttercream Icing with different variations like Panettone, Coffee and Chocolate and Lemon Curd Buttercream Icing.

Our favorite creamy and fluffy buttercream frosting that is still perfect for piping and decorating. Tint with food coloring for any occasion. After failing to find the perfect recipe for buttercream icing, I found one that worked for me and then added my own two cents. You can cook Eggless cake cum pastry with buttercream icing using 16 ingredients and 20 steps. Here is how you achieve it.

Ingredients of Eggless cake cum pastry with buttercream icing

1. It's of Cake base.
2. It's of maida.
3. It's of cocoa powder.
4. It's of powder sugar.
5. It's of baking soda.
6. You need of baking powder.
7. Prepare of Refine oil.
8. It's of Curd.
9. Prepare of salt.
10. Prepare of Buttercream icing.
11. It's of Chilled butter.
12. It's of milkmaid/ 1/2 cup powder sugar.
13. Prepare of vanilla essence (optional).
14. Prepare of Decoration.
15. You need of Colourful sprinkles.
16. You need of Choclate sauce.

This eggless chocolate cake tastes best the next day. I made a super quick chocolate buttercream frosting, please follow the recipe card for details. You can also make a chocolate sauce frosting with very few ingredients. Best Eggless Cake Recipes- A piece of cake holds the power to make everything right.

Eggless cake cum pastry with buttercream icing instructions

1. Take a vessel and mix oil, curd nicely..
2. Add sugar and mix nicely. Now add soda and leave it for 5 minutes.
3. In meanwhile take a plate and mix maida, cocoa powder, salt, baking powder nicely..
4. Keep the oven to preheat at 200 degree Celsius..
5. When you see layer of bubbles forming in wet ingredients then add dry ingredients and mix well forming a batter..
6. Grease a rectangle shape cake tin with oil and dust maida on all side..
7. Pour this batter into the tin and tap to remove any air bubbles..
8. When the oven is preheat.. Place the tin in the oven and bake for 10 min on convection mode and then for 10 min on convection plus microwave mode both at 180 degree celcius..
9. When cake is baking meanwhile prepare buttercream icing for which in vessel take chilled butter and beat it with electric beater until it becomes soft and fluffy.
10. The colour of butter will change to white..
11. Here i have used milkmaid.. You can also use powder sugar..
12. When butter is soft add milkmaid and continue beating forming peaks.
13. Add vanilla easence and beat forming soft peaks..
14. When the cake is bake, take out and allow it to cool..
15. When tin is cool demould the cake and cut one layer from between..
16. Cut the side of cake giving a rectangle shape. Ps : Do not throw these extra parts..
17. Spread very little buttercream icing on one layer and place another layer..
18. Spread choclate sauce on top layer.
19. Cover the top layer with extra parts cut down from cake.. Sprinkle some colourful sprinkles and little of buttercream icing..
20. Taddaaa your lockdown father's day cake/pasrty is ready..

Theres nothing quite like biting into a light There's absolutely no replacement for a classic pineapple pastry! Sponge cake layered with cream and chopped pineapple, topped with whipped. The cup cakes were soft with a melt in the mouth texture coupled with a lovely taste and the soft, creamy, buttery and chocolatey icing provided the perfect foil for these cutie pies. And I came back home a satisfied mother! Eggless Vanilla Cupcakes With Chocolate Buttercream Icing Recipe.