Cake Recipes in Urdu From Scratch for Kids In Hindi in Urdu without Ovan easy Photos : Wedding Cake Recipes Cake Recipes in Urdu From Scratch for Kids In Hindi in Urdu without Ovan easy Photos

Wedding Cake Recipes Biography

source(google.com.pk)

Ingredients

1 (18.25 ounce) package white cake mix

1 cup all-purpose flour

1 cup white sugar

3/4 teaspoon salt

1 1/3 cups water

1 cup sour cream

2 tablespoons vegetable oil

1 teaspoon almond extract

1 teaspoon vanilla extract

4 egg whites

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PREP

10 mins

COOK

25 mins

READY IN

1 hr 5 mins Directions

Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 11x13 inch cake pan.

Stir together the white cake mix, flour, sugar, and salt in a large bowl until well mixed. Pour in the water, sour cream, vegetable oil, almond and vanilla extracts, and egg whites, and beat with an electric mix on low until all the ingredients are mixed and moistened but some lumps still remain, 4 minutes.

Pour the batter into the prepared cake pan, and bake in the preheated oven until the top is a light golden brown and a toothpick inserted into the center of the cake comes out clean, about 25 minutes. Allow to cool before frosting.

Ingredients

5 1/4 cups sifted cake flour

6 teaspoons baking powder

2 teaspoons salt

2 cups white sugar

8 egg whites

1 cup white sugar

1 cup shortening

2 cups milk

1 1/2 teaspoons orange extract

1 teaspoon almond extract

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Beat egg whites until foamy with sturdy egg beater, or at high speed of electric mixer. Then add 1 cup sugar gradually, beating only until meringue will hold up in soft peaks.

In a large bowl, stir shortening just to soften. In another bowl, sift together flour, baking powder, salt, and 2 cups sugar; sift into shortening. Add 1 1/2 cups milk and the extracts, and mix until all flour is dampened. Beat 2 minutes at a low speed of electric mixer. Add remaining milk and the meringue mixture; beat for 1 minute more.

Line the bottoms of one 10 inch square pan and two 8 inch square pans with parchment paper. Pour batter to equal depth in each pan.

Bake at 325 degrees F (165 degrees C) for about 45 minutes, or until done. Cool layers.

Trim one of the 8 inch square cakes to make a 5 inch square cake. Place the 10 inch cake on a large flat tray or plate. Frost top and sides with thin layer of Ornamental Icing. Cover top of cake smoothly with more frosting. Center 8 inch cake on top of 10 inch cake, and frost as above. Center 5 inch cake on 8 inch cake, and frost. Spread frosting over entire cake to give a flat, even base for decorating. Decorate as desired.

Ingredients

3/4 cup shortening

1 3/4 cups white sugar

3 cups cake flour

1/2 teaspoon salt

4 teaspoons baking powder

1 cup milk

5 egg whites

1 teaspoon vanilla extract

1/2 teaspoon almond extract

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PREP

35 mins

COOK

25 mins

READY IN

1 hr Directions

Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round pans.

Sift and measure cake flour. Add salt and baking powder, and sift again.

In a large bowl, beat shortening until smooth. Add sugar gradually, and beat until fluffy. Add sifted ingredients alternately with milk and flavorings (see Cook's Note). Beat thoroughly after each addition.

Beat egg whites until stiff, and fold into mixture. Pour batter into prepared pans.

Bake in preheated oven until cake springs back when lightly touched with a fingertip and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Allow to cool completely before frosting.