After showing you how to make the edible sugar lace yesterday, I will show you how it is used on cakes. But before going into that details, I would like to share with you a very happy news. Gayathri’s Cook Spot has completed four years successfully and has entered the fifth year. When I first started this blog in 2010, I didn’t have any idea about how this blog would survive in the sea of thousands of wonderful blogs. But today after 4 years , I can see that my blog too has some wonderful fans who motivate me through their messages, mails and phone calls. I even had a fan visit me from another city. What more does a food blogger need? What started as a online cook book has become an ispiration to so many home cooks and I am really proud of that. So to celebrate my four years of blogging, and a visual treat to all my fans and readers out there, I made this cake. This is of course eggless. And the flavour is totally Indian. Gulkand / Rose petal jam is used for this cake and the aroma of the cake is wonderful. Before I started blogging, making cakes would be occasional and every one in the family would be excited. But nowadays, it has become a day to day affair and they really don’t get much excited. So when I made the cake, I thought no one would appreciate it. But my hubby who is not a great fan of cakes came for a second slice. And he gave me a thumbs up for the slice. And I though the chocolate loving daughter would abandon the cake and dive in for the ganache and I went wrong there also. She relished the cake first and then finally went to taste the ganache. This was a pleasant surprise for me. Even if you don’t do the frosting, just bake the plain cake and enjoy it with a cup of tea or coffee. You would love it. 
This cake is based on the Eggless Strawerry Cake I made earlier. As both are jam based cakes, I just substituted gulkand for the jam and reduced the sugar as the strawberry cake turned out very sweet. This gulkand cake is mildly sweet and perfect. As for the lace, though it is made out of edible ingredients, it is not good to eat. So like all the other decorations we use on cakes, just peel it away before tasting the cake. I had a tough time cutting through the lace. So keep a scissors handy. Just cut it off and then slice the cake with knife. If you can see, the sides of the slice is king of squishy because of the struggle I had in cutting the lace. I used alrge sugar balls to make the number in the centre. Sruti likes them a lot so it is a treat for her. Now lets get back to the recipe.
Makes 2 – 7″ cakes
Eggless Gulkand Cake:
Ingredeints:
Flour/ Maida-1 1/2 cups
Baking Powder-3/4 tsp
Baking Soda-1/4 tsp
Salt-1/2 tsp
Unsalted Butter-1/3 cup
Sugar-1/3 cup
Gulkand / Rose petal Jam – 1/3 cup
Curd-1/3 cup
Sour Cream-2/3 cup
Rose Essence-1/4 tsp
Pink Food Colour – a few drops
Dark Chocolate Ganache Frosting:
Dark Chocolate-400 gm
Amul Low Fat Cream-200 ml
Procedure:
Eggless Gulkand Cake:
- Preheat oven to 175°C.
- Grease and dust two 7″ round pans.
- In a bowl mix together flour, baking soda, baking powder and salt.
- In another bowl, cream together butter and sugar until fluffy.
- Add in the gulkand and rose essence and beat until incorporated.
- Now add the cream, food colour and curd and mix well.
- Add the flour mixture and gently fold it with a spoon or spatula until incorporated.
- Divide the mixture between two pans and bake for 25-30 minutes or until a tooth pick inserted comes out clean.
- Place on wire rack and allow it to cool for 10 minutes.
- Now flip the cakes on the wire rack and allow it to cool completely.
Dark Chocolate Ganache Frosting:
- Chop room temperature chocolate into small pieces and place it in a bowl.
- Bring cream to boil on medium flame.
- When it starts boiling, remove from flame and pour it over the chocolate.
- After some time, start whisking with a spoon.
- The chocolate mixture gradually turns brown.
- When it completely melt and shiny, it is ready.
- Cover and set in fridge to cool for atleast 6 hours.
- With a spatula, you will be able to frost a cake..
Arranging The Cake:
- Place one cake on the serving plate and apply a layer of the ganache.
- Place the other cake on top and cover the whole cake with the ganache.
- Using a spatula, level the ganache. Placing the cake on a turn table will make the frosting part easier.
- Keep on rotating the turntable with one hand while using the other hand to level the sides.
- Make sure that the top and sides are perfect.
- Place the lace around the cake and decorate the cake with sugar beads.
Eggless Gulkand Cake
Ingredients
Ingredeints
- Flour/ Maida-1 1/2 cups
- Baking Powder-3/4 tsp
- Baking Soda-1/4 tsp
- Salt-1/2 tsp
- Unsalted Butter-1/3 cup
- Sugar-1/3 cup
- Gulkand / Rose petal Jam - 1/3 cup
- Curd-1/3 cup
- Sour Cream-2/3 cup
- Rose Essence-1/4 tsp
- Pink Food Colour - a few drops
Dark Chocolate Ganache Frosting
- Dark Chocolate-400 gm
- Amul Low Fat Cream-200 ml
Instructions
Eggless Gulkand Cake
- Preheat oven to 175°C.
- Grease and dust two 7" round pans.
- In a bowl mix together flour, baking soda, baking powder and salt.
- In another bowl, cream together butter and sugar until fluffy.
- Add in the gulkand and rose essence and beat until incorporated.
- Now add the cream, food colour and curd and mix well.
- Add the flour mixture and gently fold it with a spoon or spatula until incorporated.
- Divide the mixture between two pans and bake for 25-30 minutes or until a tooth pick inserted comes out clean.
- Place on wire rack and allow it to cool for 10 minutes.
- Now flip the cakes on the wire rack and allow it to cool completely.
Dark Chocolate Ganache Frosting
- 1. Chop room temperature chocolate into small pieces and place it in a bowl.
- 2. Bring cream to boil on medium flame.
- 3. When it starts boiling, remove from flame and pour it over the chocolate.
- 4. After some time, start whisking with a spoon.
- 5. The chocolate mixture gradually turns brown.
- 6. When it completely melt and shiny, it is ready.
- 7. Cover and set in fridge to cool for atleast 6 hours.
- 8. With a spatula, you will be able to frost a cake..
Arranging The Cake
- Place one cake on the serving plate and apply a layer of the ganache.
- Place the other cake on top and cover the whole cake with the ganache.
- Using a spatula, level the ganache. Placing the cake on a turn table will make the frosting part easier.
- Keep on rotating the turntable with one hand while using the other hand to level the sides.
- Make sure that the top and sides are perfect.
- Place the lace around the cake and decorate the cake with sugar beads.
Happy 4th Anniversary and many more to come.I simply love the lace. Did you manage to buy the mould online in India?
Yes Mayuri. It is from new arife. Search for him on FB.
Happy blog anniversary gayathri.. Cake looks awesome and you did a fabulous work with edible lace.. wishing you many more success to come 🙂
Happy 4th blog anniversary akka!! Wishing you many more years of wonderful blogging! Your blog is an inspiration to many like me, who are new to blogging. The cake and the lace is stunning!
lovely cake with amazing lace work n gulkand flavor, wish u many more successful blog anniversaries…
Happy anniversary to your beautiful blog Gayathri….the cake looks superbly delicious. Will try it once I get back home. Thx for the pictorial on lacing a cake. I so wish we could have your cakes here in Delhi!
Congratulations on your blog anniversary.. This Cake is a masterpiece.. Just loved it.. Very beautifully decorated delish cake.
Many more happy returns to your website by all of them ! Let each one return to your website happily everyday ! Gorgeous cake and done very patiently as always .!
one question: After you put the chocolate ganache and before you put the lace, the ganache is looking dry and set nicely. so should we put in the fridge for a few hours to get this kind of a finish?
Even when we layer it with cream, do we have to keep in fridge to set it ?
regards
Vidhya
Thank you so much Vidhya. Ganache sets so nice in room temperature. You don’t have to refrigerate. But with cream you need to refrigerate..
Happy 4th Blog Anniversary Gayathri and wish you many many more such milestones.
That cake looks absolutely PERFECT. Beautiful pink color with gulkand, satiny chocolate ganache and lovely lace on top — it looks like a work of art. I’m planning to make your gulkand cake — will let you know how it turned out. Thanks for the recipe.
Gayathri,
I am a big fan of yours and I follow your blog regularly. The lace looks so beautiful. Even I want to try that, but in my family everybody like whipped cream as icing on the cake so can I add this lace to whipped cream icing? Will it stay on the cream
Thank you so much.
Thank you Madhur. Yes, you can add lace to whipped cream. No problem..
Thank you so much, Gayathri for early n prompt reply 🙂
Congratulations on 4th anniversary of your blog !!!Wonderful looking cake Gayathri!!! Bookmarked it. Just curious to know what is sour cream? How can we make that at home.
Thank you Snigdha. Add 2 tablespoons of curd to cream and set aside for 12 hours. Then use in recipe.
Hi Gayathri. To make sour cream, how many spoons of cream and which cream to use?
To make sour cream, I usually use low fat Amul cream. Heat until slightly warm and add a tsp of yogurt. Let it set for 12-14 hours.
Oh my goodness, Eggless Gulkand Cake looks delicious! I’m definitely making this! thanks for sharing!
Many many congratulations on ur fourth anniversary..I regularly follow your blog…its amazing!! Could u plz tell can i use homemade malai in place of sour cream in gulukand cake…I want to try it today …so plzzzz reply soon gayathri ji
Richika, mix curd to home made malai and let it ferment for atleast 8 hours. Then it can be used as a replacement for sour cream..
Thankx gayathri ji
I just bought gulkand and plan to make these, but don’t have sour cream, is there a substitute or how can I make it? Tia
You can use curd instead. Add 1/2 tsp of vinegar to regular curd and use..
Hi Gayathri,
I am ur big fan and follow your recipes blindly as I know they will never fail. I am planning to make gulkand cupcakes but don’t have sour cream. As I read earlier in ur comments, can I use 2/3 cup of vinegar mixed curd. If yes, then how much time I need to give curd to convert it into sour cream. Do I need to mix 1/2 tsp vinegar (apple cider vinegar) to 2/3 cup of regular curd and put aside for 12 hours?
Ruchita, you don’t have to set aside for fermentation. Vinegar adds the sourness and so you can use it immediately. For 2/3 cup of curd, add 1 tsp of vinegar, mix well and use.
Thanks for the prompt reply
Thank you so much for this lovely recipe. ..I wanted to know when I add curd to fresh cream for making sour cream should I set it aside in the fridge or leave it at room temperature for 12 hours?tia
Warm the cream and add curd immediately. Set it at room temperature for 12 hours and use..
What is sour cream.. How to make it at home.. Please clarify.. TIA.. Vidhya
Here is the method of preparing it at home – https://gayathriscookspot.com/2015/03/homemade-sour-cream-baking-basics/
Hi madam is it 1tsp or 1/2 a tsp of vinegar to make a sour cream substitute
Add 1/2 tsp of vinegar to regular curd and use..
Thank you for the quick response madam. To be doubly sure 2/3 cup curd + 1/2 tsp vinegar = 2/3 cup sour cream. Is this correct?
Yes.
Thank you so much. I had used 1 tsp of vinegar and baked the batter as cupcake and the result was not that great .wanted to check on the baking time as well. Is it 25 – 30 min if we want to bake this batter as cupcake.
Adding 1/2 TSP extra vinegar wouldn’t spoil the cake. What was the problem you faced?
The texture of the cake. It looked under baked. I baked for 20 min first.but toothpick test failed .so baked another 5 min. I really don’t know what went wrong.
Sometimes cupcakes do take lots of time. Check whether the oven temperature is correct. Or else check the baking powder. I am unable to pin point any problem as this recipe has turned good for many readers.
Have baked this cake for my dance teacher today. It’s her 60th birthday, hope she likes it:-)
Can we use whipped cream icing in the layers of the cake?
If using whipped cream, use oil instead of butter in the cake. Butter based cakes tend to go hard once refrigerated, so it wouldn’t pair well with cream.
hi.. I wanted to ask why sour cream is being used here? Is it to cut the sweetness of gulkand?
And in what other kinds of cakes can we use sour cream?
Thanks in advance!
Sour cream can be used to give a rich flavour and taste in cakes. And it also adds to the softness in this recipe.