All You Need To Know About OTG - Baking Basics
All You Need To Know Before Decorating Cakes
American Butter Cream / ABC - Baking Basics
Baking Basics - Baking and Trouble shooting Cakes
Baking Basics - Eggless Baking
Baking Basics - Homemade Pan Release / Goop
Baking Basics - Oven
Baking Basics - Substitutes
Baking Basics - Tools
Best Eggless Chocolate Cake Recipe
Best Eggless Vanilla Cake Perfect To Use With Fresh Cream ( Oil Based)
Blanching Almonds and Home Made Almond Meal
Boiled Flour Butter Cream / Whipped Butter Cream Recipe
Caramel Syrup & Caramel Sauce Recipe
Cashew Cookie Butter Recipe
Conversion of Recipe Measurements
Curd / Yogurt
Dark Chocolate Ganache
Dulce-De-Leche / Milk Caramel Recipe From Scratch
Edible Sugar Lace - Gelatin Free
Eggless Chocolate Cake with Condensed Milk - Perfect For Carving - Video Recipe
Eggless Condensed Milk Vanilla Cake - Perfect For Carving
Eggless Italian Meringue Butter Cream/ Egg Free IMBC
Eggless Orange Cake - Easy Eggless Cakes - Video Recipe
Eggless Royal Icing To Decorate Sugar Cookies
Eggless Vanilla Cake Premix Recipe
Flax Gel - Egg Replacer
Four Amazing Eggless Cake Recipes You Need To Know For Any Type of Frosting
Home Made Coconut Flour Recipe
Home Made Cream Cheese
Home Made Egg Replacing Powder Recipe
Home Made Mascarpone Cheese
Home Made Puff Pastry - Baking Basics
Home Made Ricotta Cheese
Home made Tofu
Homemade Aquafaba / Chickpea Brine - The Best Egg White Substitute
Homemade Beetroot Powder
Homemade Candied Orange Peel
Homemade Condensed Milk in Ten Minutes - Video Recipe
Homemade Cream Cheese Recipe
Homemade Eggless Almond Paste
Homemade Fondant Recipe
Homemade Mascarpone Cheese Recipe
Homemade Sour Cream - Baking Basics
Homemade Soy Milk and Tofu Recipe
How To Do Window Pane Test For Bread Dough
How To Bake Eggless Red Velvet Cake In Pressure Cooker / Without Oven - Video Recipe
How to clean Piping Nozzles/ Tips
How to Convert Yeast Recipe To Sourdough Recipe - Understanding the Basics of Sourdough Baking
How To Do Frozen Butter Cream Transfer ( FBCT) - Baking Basics
How To Line A Pie Dish with Short Crust Pastry
How to Line, Grease and Dust a Loose Bottomed Cake Pan
How To Prepare Cake Tin For Baking Cakes - Baking Basics
How to use a Vanilla Bean
How to use Oven Thermometer - Baking Basics
Inalsa Stand Mixer Uni-Blend 1000-1000W Unboxing and Review
Italian Meringue Butter Cream - IMBC Recipe
Making Your First Sourdough Starter - Beginner's Recipe
Oregano Seasoning - Domino's Style
Sour dough Starter/ Wild Yeast
Storing Left Over Melted Chocolate
The Best Eggless Caramel Cake Recipe
Vegan Vanilla Sponge Cake Recipe with Aquafaba - Video
White Chocolate Ganache Recipe
I have a query , I don’t understand y my cake it’s so much of time be it a microwave or otg n apart from that it rises so high but then comes down. Plz help me
I would recommend you to read this post – https://gayathriscookspot.com/2015/06/baking-basics-baking-and-trouble-shooting-cakes/
Hello Gayatrhi, I just happened to visit your blog today and have found it very very useful… have already signed up today….
Have a query which is proving to be very confusing for me. I have Onida three in one ( micowave + grill + convection) with me.. Please guide me how they differ in function, what are their main functions, where to bake cakes and cookies, what is convetion mode used for…. etc. Also if you will dedicate a full article on this will be appreciated.
Awaiting your expert reply,
Thanks and regards,
This is a huge one to answer. Need to write a post for this. But while baking you need to use the convection mode. In convection mode you can use your oven just like an OTG. Hope this helps.
Love ur blog…Following only for past few days..can u post about food colours which can be used and for what
wow really helpful 🙂
Can u pl give d list of instruments which r used in fondant decoratoin
Totally in love with you n your blog .
You’re a blessed one! So much talent!
Im a very Amateur Baker and Love to Follow your Blog for such wonderful recipes. I Plan to Bake Eggless Chocolate Sponge using your recipe. My Niece wants me to make Minion Cake for her Bday. I dont want to use Fondant. I am now confused whether which icing should I use ; whether Buttercream or Whipped Cream?? Also I would glad if you could help me with stepwise procedure. I am working Lady with limited time in hand. So I would bake sponges earlier 2 -3 days prior.
Hi Aparna, you can use butter cream for frosting and add the accents with fondant. Or if you want to completely skip fondant, you can pipe butter cream for the designs. It is better to bake the cake two days before and make buttercream one day before. So that you can just put the cake together on the day. You can get lots of ideas for minion cakes in the net. I haven’t personally done minions, but it is quite easy.
Thank You So much for your prompt response. Do You Have Good Buttercream frosting recipe
Yes, I have it in this page itself. Look for American butter cream and boiled flour butter cream.
Thank you So much
I recently moved to dindigul. I am not able to find the ingredients in my place. Any good suggestion on where i can find the basic ingredients???
Thanks in advance
I don’t know about Dindigul, but you can get most of the ingredients in Madurai.
Hi gayatri mam, i a big fan of yours in eggless baking.Mam i just want to know which icing or frosting is better for cake decoration butter cream forsting or whipped cream fosting?
Hi Payal, the icing depends upon the cake you are going to serve. If you want to serve a chilled cake, fresh cream is the best, and for room temperature cakes, ganache or butter cream is the best..
Happened to bump into tis page n I find myself soo lucky to hav come here..
Absolutely very useful page for a beginner like me..
Thank you so much..
Hope to be in constant touch
What a marvelous job you have done!! Thank you much for helping all of us in cooking and lots of evening saving me from the dinner chaos.
I have query! please let me know which kind of cream filling to use in the Cream roll. I’ve made with whipping cream and turned out to be very liquidy/soft (made my rolls soggy when i filled and left outside). I’ve seen in indian bakeries that it’s very hard inside.
Thank you bunch!
Thanks a lot for all the nice words. I am so glad that you find my site useful. To prevent the cones from becoming soggy, you can coat them with chocolate and then fill with cream. You can also try using butter cream or ganache.
Thanks a lot for quick response. Please share Cream roll recipe when you can!!!
Hi Gayatri..pls help me out with a query…..if i have to bake a 4 lb (2 kg) round single layer cake…what size round pan should i use? Thanks a tonne!
Two 8″ cakes with frosting will come to 2 kg
I want to buy Murphy Richards 45litres otg. Kindly tell me is it OK for home baking. And also for baking sourdough breads. Kindly give your advice.
Morphy Richards 45 lt is a good choice for home baking. Go for it.
Very helpful, thanks
Hello Gayathri Mam 🙂
Thanks for the wonderful recipes!
I wanted to bake a cake with fresh cream, does it go well and also can I freeze the same!?
Does freezing cake baked with fresh cream become hard!?
Thanks in advance…
You want to incorporate cream in the cake or as frosting. I am sorry I didn’t understand. If you are asking about baking the cake with cream as an ingredient, then I guess, it would be slightly hard in fridge. The butter in the cream would make it hard. It is better to stick with oil based cakes for those which are served chilled or frozen.
Hello mam i want to buy oven thermometer. please suggest me the good one . thanks for your wonderful recipes.
Please check Wilton brand.
Hi Ma’am, thanks for sharing yummy recipes.. never thought can cook so many recipes in veg paleo..loved it!! Need ur suggestion..Am planning to buy an oven and my primary needs are to bake and do paleo recipes. Plz suggest one. Thanks in advance
Thank you so much. As for OTG, you can try Morphy Richards 40 lt.
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