Blueberry Velvet Cake By SuperChef Deep Shah

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Blueberry Velvet Cake By SuperChef Deep Shah
This is a Vegetarian Recipe
  • RECIPE CATEGORY: Cakes
  • Cuisine: None
  • type: Veg
  • 1 hr
  • 6
  • Medium
This is a Vegetarian Recipe
  • RECIPE CATEGORY: Cakes
  • Cuisine: None
  • type: Veg
  • 1 hr
  • 6
  • Medium

Please Fill The Below Details

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  • 1+1/4 cupAll purpose flour
  • 1 tbspIcing Sugar
  • 1 tbspVanilla essence
  • 1/2 cupDrinking soda (optional)
  • 200 gMilkmaid
  • 50 gDlecta fresh butter
  • 1 tbspBaking powder
  • 1/2 tbspBaking soda
  • 200 gCold Cocoa Butter
  • 200 gDlecta Whip Topping
  • 40 gBlueberry filling
  • 5 gMatte Blue Spray Food Colour
  • Tools:Air apray gun & compressor
Step 1

Sieve the flour, baking powder & baking soda.

Step 2

Beat together milkmaid,butter,icing sugar & vanilla essence. Add the flour mixture into it and make a smooth batter.

Step 3

Add drinking soda alternatively avoiding any lumps and over mixing.

Step 4

Pour the batter in a dusted 8 inch tin and bake it at 180 degree for 30-35 mins.

Step 5

Let the cake cooled down completely at room temperature.

Step 6

Beat Dlecta whip topping until peaks are formed and add blueberry filling and mix again.

Step 7

Cover the cake completely with whipping cream mixture.

Step 8

Refrigerate it for 4-5 hours (till the cream cools to hard)

Step 7

Bring the cocoa butter to room temperature.

Step 8

Add cocoa butter to the colour bowl of spray machine and add 3-4 drops of blue colour.

Step 9

Mix the colour well with the butter and start spraying.

Step 10

Use a baloon to make a chocolate bowl and decorate it with chocolate garnishing and ready to serve.

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