BUTTERSCOTCH CAKE WITH BUTTERCREAM ICING 

Hi all☺,

My son loves butterscotch. He is 5 years old and asks me always to make BUTTERSCOTCH KI SABZI😆. So this treat is for him. Also he celebrates his birthday whenever I bake and do frosting. Also today is my bestie’s birthday. So this is great treat for her too.

  

This recipe serves 10 persons or 5 greedy persons😉.

ALWAYS REMEMBER TO MAKE THE BATTER LOOSE FOR YOUR CAKE ON WHICH YOU’LL DO ICING. IT MAKES YOUR CAKE SUPER SOFT AND FEATHERY.

IT’S GREAT IF YOU BAKE YOUR CAKE IN MICROWAVE AT HIGH ON WHICH YOU ARE WILLING TO DO ICING. IT REMAINS SOFT AND MOIST BECAUSE YOUR CAKE BAKES VERY FAST WITHOUT GETTING MUCH TIME TO LOOSE ITS MOISTURE.

RECIPE:

FOR CAKE (VEGETARIAN):

Ingredients:

1 cup APF (Maida)

½ cup vanilla custard powder or corn flour

1 cup curd, 1+1/2 cup icing sugar

1/2tsp baking soda

1+1/4 tsp baking powder

½ cup cooking oil

2 tsp butterscotch crush or essence

Method:

Sieve maida twice and keep aside. Mix sugar and curd completely. Add baking powder, baking soda to the creamed mixture and mix well. Leave aside for 5 mins and you can see the bubbles appearing. Now add vanilla essence, cooking oil and mix well. Next slowly add maida in portions at a time and blend with wet ingredients. Now grease 2 round baking tins of 9″ and pour the batter into the tin and keep it ready. Bake in microwave at high for 4-5 minutes or till a tester  inserted into the center of the cake comes out clean. Once done, transfer the cake onto wire rack and let it cool completely.

FOR CAKE (NON VEGETARIAN)

Ingredients:

1+1/2 cups APF

1+1/2 cups icing sugar

1/4 th cup oil

2 eggs

1tsp baking powder

2 tsp butterscotch crush or essence

¼ cup milk.

Method:

Preheat oven at 180 d celcius for 5-8 minutes.

Sieve APF and baking powder together. Keep it aside. Beat sugar and butter till fluffy and pale yellow. Separate egg yolks and make meringue of the white ones. Mix yolk and essence in this butter mix. Now add APF mix in this and fold meringue gently. Now grease 2 round baking tins of 9″ and pour the batter into the tin and keep it ready. Bake in microwave at high for 4-5 minutes or till a tester  inserted into the center of the cake comes out clean. Once done, transfer the cake onto wire rack and let it cool completely.

FOR BUTTER CREAM ICING:

INGREDIENTS:

100 gms butter at room temperature

2 cups sifted icing sugar

2 tsp butterscotch crush or essence

2 tsp milk at room temperature 

METHOD:

  


Take butter in a bowl. Beat for 4-5 minutes. 

  

Now add 1/2 cup icing sugar and beat for another 2 minutes. Repeat the same with another 1/2 cup. 

  

Now add essence or crush and milk. Mix well. Add 1/2 cup icing sugar and beat well well for 2 minutes. 

  

Lastly, add 1/2 cup icing sugar and beat for 2 minutes or until you get hard peaks.

TIME TO ASSEMBLE THE CAKE:

Firstly make a sugar syrup. Take 1 tsp of butterscotch crush and 1 tsp of water in a bowl. Mix them well. Either take 2 tsp of sugar. Add 3-4 drops of butterscotch essence and 4 tsp of water. Mix well till sugar melts.

  

Take a cake stand or an inverted side of your dinner plate. Apply 1/2 tsp of icing on it and spread in circle. 

  

Place one round cooled cake and apply sugar syrup with brush.

  

 Apply icing on it. Place another cake and repeat the same with sugar syrup and icing. Now spread the thin layer of icing all around and top. 

  

Take a star shaped nozzle. Drop the remaining icing in it and make rose swirls on top or you can cover all around. Make dots with the same nozzle all around at the bottom of the cake. Let it set for 1 hour at room temperature.

  

My son enjoyed a lot while cutting and relishing this cake. 

Hope you all liked my recipe. Will keep posting.

BY THE TIME, KEEP BAKING😊.

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