Beat eggs, gradually add in sugar until light and fluffy.
Add essence, sieve together flour and baking powder and carefully fold in the sieved flour.
Pour in a greased 8 inch round tin, bake on 180 degree C for 25 minutes, remove and cool.
For Glazed Icing: Mix all together icing sugar, coco powder and water in a pan and cook stirring for 1 minute and remove.
Add color of your choice, pour on top of the cake till the side and top of the cake cover completely.
Take a chocolate glazed icing in a fine nozzle make circular pattern starting from the centre using a toothpick make line on it.
Starting from the edge of the cake and ending in the centre.
Lastly pipe butter cream, flowers on the edge of the cake.
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