Abeer Rizvi

Chocolate Popcorn Cake..............................................1 Pineapple Upside Down Cake......................................2 Naked Blue Velvet Cake.................................................3 Wacky Depression Cake................................................4 Coconut Cranberry Cake..............................................5 Banana & Jam Cake Roll.................................................6 Pumpkin Cake with Pumpkin Candies........................7 Fat free Chocolate Cake................................................8Pink Velvet Cake................................................................9Loaded Banana Chocolate Chip Cake....................10Buttercream Icing.........................................................11 Chocolate Frosting.......................................................11 Vegan Frosting...............................................................12 Strawberry Frosting.....................................................12 Chocolate Ganache......................................................12

Contents

Hi! I am Abeer and I blog at CakeWhiz, where I

share my passion for baking, cake decorating

and edible crafts. I have a major sweet tooth and I

believe desserts taste so much better when

they are “dressed up.”

In this book, you will find a small selection of my

most popular cake recipes that taste just as GOOD

as they LOOK!

For more cake recipes, please visit CakeWhiz

www.cakewhiz.com

Chocolate Popcorn Cake

1In a deep bowl, sift flour, cocoa powder, sugar, baking powder, baking soda and salt.

2In another bowl, add eggs, oil, buttermilk, coffee and vanilla

extract. Mix everything thoroughly.

3Now, add the dry mixture into the wet mixture and mix

everything again.

4

Pour this batter into two 8x2 greased and floured round cake pans . Bake at 350 degrees for about 40 minutes or

until an inserted toothpick comes out clean.

5Allow the cakes to cool down for 15 minutes before turning

them out onto a wire rack.

6

Once your cakes have completely cooled down, fill them and frost them with chocolate frosting. Use a spatula to

make a diagonal pattern on the cake.

7Pour some ganache on top of the cake and use a spoon to

spread it out and allow it to drip slightly along the sides.

8Prior to serving, toss some buttered popcorns on top of

the cake and sprinkle chili powder and paprika.

Cake1 3/4 cup all-purpose flour2 cups granulated sugar3/4 cup cocoa powder1 cup buttermilk1 cup brewed strong coffee 1/2 cup light olive oil2 eggs1 1/2 tsp baking powder1 1/2 tsp baking soda1 tbsp vanilla extract

Frosting and decorationChocolate frosting (See Pg.11) Chocolate ganache (See Pg.12)Buttered/ salted popcorn 1 tsp chili powder 1 tsp paprika powder

1

Pineapple Upside Down Cake

1Place the pineapple slices and cherries on a plate lined with paper towels to absorb excess juice.

2

Melt butter in the microwave and pour it into a 9 inch springform pan. Use your fingers to spread the butter over

the entire pan.

3Sprinkle brown sugar on top of the butter and arrange the

pineapple slices and cherries on top of the brown sugar.

4

Make the cake batter now: Add egg, yogurt, buttermilk, oil, vanilla extract and orange emulsion oil in a deep bowl and

mix everything until just combined.

5Add the sifted flour, sugar, baking powder, baking soda and salt into the wet mixture. Mix everything until just combined.

6

Gently, pour this batter on top of your arranged pineapple

slices. Use a spatula to spread the batter evenly in the

pan.

7Bake this cake at 350 degrees for 40-45 minutes or until an

inserted toothpick comes out clean.

8Let this cake cool down completely. Then, remove the

springform and turn the cake onto a cake stand.

Cake1 cup all-purpose flour3/4 cup sugar1/2 cup buttermilk1/3 cup full fat yogurt23- 25 maraschino cherries8 round pineapple slices1 egg2 tbsp light olive oil1 tbsp vanilla extract1 tsp orange emulsion oil1 tsp baking powder1 tsp baking soda

Caramelized layer1/3 cup unsalted butter1/2 cup brown sugar

2

Naked Blue Velvet Cake

1Add milk, oil, vanilla extract and lemon juice in a mixing bowl. Mix until everything becomes fluffy.

2In a separate bowl, sift all the dry ingredients: flour, sugar, salt and baking soda.

3Dump the sifted dry ingredients into the wet mixture. Mix everything until just combined.

4 Add blue gel coloring in the batter and mix thoroughly.

5Pour the batter in two 8×2 greased and floured round cake pans. Bake at 350 degrees for 40-45 minutes or until an inserted toothpick comes out clean.

6Allow the cakes to cool down for 15 minutes before turning

them out onto a wire rack.

7

When the cakes have cooled completely, level them and

cut the sides with a sharp knife. Place one cake on a cake

board. Use Tip 1M to frost the top of the cake and toss

some blackberries. Place the other cake on top of the

blackberries. Use Tip 1M to frost the top of the cake. Finally,

place some fresh flowers and blackberries in the center.

Cake2 1/4 cups all-purpose flour1 1/4 cups sugar1 1/2 cup soy milk3/4 cup light olive oil1 tbsp vanilla extract 3/4 tsp baking soda1/8 tsp salt3 tbsp lemon juiceBlue gel coloring

Frosting and decorationYellow vegan icing (See Pg.12) 2 cups fresh blackberries Fresh edible purple flowers

3

Wacky Depression Cake

1Add flour, cocoa powder, sugar, salt and baking soda in an 8x2 square cake pan. Mix everything with a wooden spoon.

2Make 3 depressions in the dry ingredients. Add vinegar in one depression. Add vanilla extract in the other depression. Add oil in the third depression.

3Pour water over everything and mix everything with a wooden spoon until you have a smooth batter.

4Bake at 350 degrees for 35 minutes or until an inserted toothpick comes out clean.

5Once the cake has cooled down, ice the top of the cake with chocolate frosting and decorate with royal icing flowers and sprinkles.

Cake1 1/2 cups all-purpose flour 1/4 cup cocoa powder1 cup sugar1 cup water5 tbsp vegetable oil 1 tsp baking soda1/2 tsp salt1 tbsp white vinegar1 tsp vanilla extract

Frosting and decorationChocolate frosting (See Pg.11) Royal icing flowers Green sprinkles

4

Coconut Cranberry Cake

1

In a deep bowl, add cake mix powder, eggs, oil, coconut, vanilla extract, cinnamon powder and milk. Mix everything

until there are no lumps.

2

In a separate bowl, add flour and dried cranberries. Mix with a spoon until the cranberries and fully coated. Dump them

into the cake batter and gently fold them into the mixture.

3

Pour this batter into an 8x2 greased and floured round cake pan. Bake at 350 degrees for 45 minutes or until an

inserted toothpick comes out clean.

4Allow the cake to cool down for 15 minutes before turning it out onto a wire rack.

5

Once the cake has completely cooled down, cut it in half. Fill it with buttercream icing. Sprinkle some chopped up candied nuts. Place the other half of the cake on top of this filling. Cover the entire cake in buttercream icing. Sprinkle shredded coconut all over the cake. Finally, place some some candied nuts, mini chocolate chips, white chocolate shreds and edible silver pearls on top of the cake.

Cake1 box yellow cake mix4 eggs1/2 cup light olive oil1 cup whole milk1/4 cup shredded coconut1 tsp vanilla extract1/2 tsp cinnamon powder1 tbsp all-purpose flour1/2 cup dried cranberries

Frosting and decorationWhite buttercream icing (See Pg.11)Candied nuts Mini chocolate chipsWhite chocolate shredsEdible silver pearlsShredded coconut

5

Banana & Jam Cake Roll

1In a deep bowl, add eggs, bananas, sugar, vanilla and almond extract and mix until just combined.

2Now, add flour, baking powder, baking soda, salt and mix

until just combined.

3Pour this batter into a 15x10 jelly roll pan, lined with wax paper. Use a spatula to spread it out. Bake at 375 degrees for about 13 minutes.

4

Sprinkle powdered sugar generously on a small kitchen towel. Take the cake out of the oven and let it sit for 5 minutes. Then, run a knife around the edges to loosen it

and flip it onto the towel.

5Peel off the wax paper and start rolling this cake with the towel from one end to the other. Let this towel cake roll sit on a cooling rack and cool down for about 2 hours.

6

Then, unroll the cake. Cut the edges using a very sharp

knife. Spread your favorite jam on the top and start rolling

the cake again from one end to the other. Don’t roll the

towel this time!

7

Fill two decorating bags with pink and white icings. Attach

Wilton’s round Tip #12 and pipe alternating rows of frosting

beads.

Cake3/4 cups all-purpose flour3/4 cup sugar3 eggs2 over-ripe mashed bananas1 tbsp vanilla extract1/2 tsp almond extract1/2 tsp baking powder1/2 tsp baking soda1/8 tsp salt

Frosting and decorationStrawberry jamPink and white buttercream icing (See Pg.11)

6

1

In a deep bowl, add flour, baking powder, baking soda,

cinnamon powder, allspice powder, nutmeg powder and

clove powder. Mix everything with a wooden spoon.

2In another bowl, add pumpkin puree and milk. Mix thoroughly with a whisk until there are no lumps.

3In another mixing bowl, add butter, oil, eggs, vanilla extract, brown sugar and granulated sugar. Mix until everything becomes pale and fluffy,

4 Add the pumpkin milk mixture and mix again.

5 Add the flour mixture and mix until just combined.

6

Pour this batter into two 8×2 greased and floured round

cake pans. Bake at 350 degrees for about 45 minutes or

until an inserted toothpick comes out clean.

7Allow the cakes to cool down for 15 minutes before turning

them out onto a wire rack.

8

Once the cakes have completely cooled down, fill and frost

them in green buttercream icing. Use a fork to make some

random patterns around the cake. Place some pumpkin

candies on top of the cake and toss some sprinkles.

Frosting and decorationGreen buttercream icing (See Pg.11)Pumpkin candies Orange and green sprinkles

Pumpkin Cake With Pumpkin Candies

Cake2 3/4 cup flour1 3/4 cup pumpkin puree3/4 cup brown sugar1 1/4 cup granulated sugar1/2 cup unsalted butter1/2 cup light olive oil1/2 cup whole milk4 eggs1 1/2 tbsp vanilla extract1 tsp baking powder1 tsp baking soda1 tsp cinnamon powder1/4 tsp allspice powder1/2 tsp nutmeg powder 1/8 tsp clove powder

7

Fat Free Chocolate Cake

1In a deep bowl, whisk together the flour, cocoa, baking

soda, and salt.

2In another bowl, whisk the egg whites, sugar, and vanilla extract. Then, add yogurt and applesauce and mix until everything is thoroughly combined.

3Dump the wet mixtures into the dry mixture and mix until just combined.

4Pour the batter into two 8x2 greased and floured round cake pans. Bake at 350 degrees for about 30 minutes or until an inserted toothpick comes out clean.

5Allow the cakes to cool down for 15 minutes before turning them out onto a wire rack.

6

When the cakes have completely cooled down, pipe red

buttercream poinsettias on top of the cakes or just sprinkle

powdered sugar.

Cake1 2/3 cups flour 1 cup cocoa powder1½ tsp baking soda1 tsp salt4 egg whites1 cup sugar1 tbsp vanilla extract11/2 cup plain nonfat yogurt1/2 cup unsweetened applesauce

Frosting and decorationRed buttercream icing (See Pg.11)Green buttercream icing (See Pg.11)

8

Pink Velvet Heart Cake

Cake2 1/2 cups all-purpose sifted flour1 1/4 cups sugar1 cup unsalted butter1 cup buttermilk3 eggs 1 tbsp vanilla extract1 1/2 tsp baking powder1/2 tsp baking soda1/8 tsp saltPink gel coloring

Frosting & decoration Strawberry frosting (See Pg.12)2 cups sliced strawberries1 cup shredded coconut

1In a deep bowl, cream butter and sugar until the mixture is

light and fluffy. Add eggs and mix again.

2In a separate bowl, whisk together the flour, baking powder, baking soda and salt.

3Add the dry mixture into the wet mixture, alternating with

buttermilk and mixing properly after each addition.

4

Pour this batter into an 8×2 greased and floured heart shaped cake pan. Bake at 350 degrees for about 40-45

minutes or until an inserted toothpick comes out clean.

5Allow the cake to cool down for 15 minutes before turning it out onto a wire rack.

6

When the cake has cooled down completely, cut it in half

and fill it with strawberry frosting. Scatter about 1 cup of

small strawberry slices. Place the other half of the cake on

top of the strawberries.

7Frost the entire cake in strawberry frosting and cover the

sides with finely shredded coconut

8

Use Tip # 1M to pipe a shell design on top of the cake

(leaving some space in the center). Fill the space on top of

the cake with the remaining strawberry slices.9

Loaded Banana Chocolate Chip Cake

1In a deep bowl, whisk the flour, baking powder, baking soda

and salt.

2In another mixing bowl, cream butter and sugar until the mixture is light and fluffy.

3Add sour cream, mashed bananas, vanilla extract and mix again.

4Add the dry mixture into the wet mixture and mix until everything is just combined.

5

In a separate bowl, add 1 tbsp flour and chocolate chips. Mix with a spoon until the chocolate chips are properly

coated. Fold them into the batter.

6

Pour this batter into two 8×2 greased and floured round cake pans. Bake at 350 degrees for 40-45 minutes or until

an inserted toothpick comes out clean.

7Allow the cakes to cool down for 15 minutes before turning them out onto a wire rack.

8

Once the cakes have completely cooled down, pour melted

white chocolate on top of them. Sprinkle come shredded

coconut and chocolate chips. Finally, toss some sprinkles

and smiley face candies.

Cake2 3/4 cups all-purpose flour1 1/2 cups sugar1/2 cup butter2 eggs1 cup sour cream2 mashed ripe bananas1 cup dark chocolate chips1 tbsp vanilla extract1 1/2 tsp baking powder1 tsp baking soda1 tbsp additional flour

Toppings & Decoration1 cup melted white chocolate1/3 cup chocolate chips1 cup shredded coconutColorful sprinklesSmiley face m&m candies

10

Buttercream Icing Chocolate Frosting

1

Add flour, sugar, cocoa powder, milk and vanilla extract in a

small saucepan. Heat this mixture on medium heat while

constantly whisking. When the mixture becomes thick,

remove the saucepan from the heat and allow it to cool

down to room temperature.

2

In a microwavable bowl, add chocolate chips and heat them at 15 second increments until they have completely melted. Let the chocolate cool down on your countertop. You want it to be soft and not very hot or else your frosting will melt.

3While the flour mixture and melted chocolate are cooling down, add shortening and butter in a deep bowl and mix until fluffy,

4 Add the flour mixture and mix again.

5Add the melted chocolate and meringue powder and mix until everything is properly blended and fluffy.

6Refrigerate this frosting for about 45 minutes until the

frosting firms up a little, which makes it easier to pipe.

1cup shortening 1 cup butter4 – 6 cups powdered sugar 1/4 cup all purpose flour 1 cup milk 1 tbsp clear vanilla extract 1 tsp almond extract1 tbsp meringue powder

1 cup granulated sugar 4 tbsp unsweetened cocoa powder1 tbsp meringue powder1 cup semi sweet chocolate chips1/3 cup all-purpose flour3/4 cup whole milk or heavy cream1/2 cup cup butter1/2 cup shortening1 tsp vanilla extract

1

In a non-stick saucepan, add flour, milk and 1 cup of

powdered sugar. Heat this mixture on medium heat while

constantly whisking until everything dissolves and there

are no lumps. When the mixture becomes thick, remove

this saucepan from the heat and allow it to cool down to

room temperature.

2In a deep bowl, mix shortening, butter, meringue powder, vanilla and almond extracts until everything becomes fluffy.

3 Add 1/2 cup of sugar at a time and keep mixing.

4After you have added about 3 cups of powdered sugar, dump the flour mixture and mix thoroughly.

5Refrigerate this frosting for about 45 minutes until the frosting firms up slightly, which makes it easier to pipe.

11

Vegan Frosting Strawberry Frosting

1

Wash and chop the strawberries into small chunks. Toss

them into a non-stick saucepan with water. Let them cook

on medium heat and when the mixture starts bubbling, use

a hand- held blender to make a smooth and thick puree.

2

Place a sieve on top of a deep container. Pour the strawberry puree through this sieve. It will take about an hour for all the juice to drip through. Every once in a while, mix the contents in the sieve with a spoon. This will help speed up the “dripping” process. After an hour, throw out everything left behind in the sieve but keep the smooth strawberry puree.

3 In a deep bowl, mix butter and shortening.

4 Add powdered sugar,cinnamon powder, salt and mix again.

5Start adding strawberry puree (1/4 cup at a time) and keep mixing. Add strawberry extract and mix until everything is smooth and creamy.

1In a mixing bowl, cream margarine and shortening until the

mixture is light and fluffy with no lumps.

2Add powdered sugar and milk and mix at low speed until you have a spreadable consistency.

3

If the icing consistency is too thin, add some more powdered sugar to thicken it (1/4 cup at a time). If the icing consistency is too thick, add some more milk to thin it out (1 tbsp at a time).

3/4 cup shortening3/4 cup vegan margarine4 – 4 1/2 cups powdered sugar1/4 cup almond milk or soy milk1 tbsp clear vanilla extract 1/2 tsp almond extract

1 1/4 cup unsalted butter2 cups shortening4 cups powdered sugar1 cup strained strawberry puree (a 16 ounce box of strawberries can yield about 1 cup of strawberry puree) 1/3 cup water1 tsp strawberry extract1/8 tsp cinnamon powder1/8 tsp salt

Chocolate Ganache

12

1Chop up the chocolate into small pieces and place it in a heat-proof bowl.

2Heat heavy cream in a saucepan, making sure not to over-boil it. Pour this hot heavy cream over your chopped up chocolate.

3Use a whisk to mix everything until you have a smooth and glossy mixture.

4Allow the ganache to cool down and thicken before spreading it on a cake.

8 ounces semi sweet chocolate (good quality) 1 cup heavy cream

Well folks, I hope you enjoyed these cake recipes!

Just remember this is just a fraction of the recipes and tutorials that you can find on my blog, Cakewhiz.com

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Sending you lots of love from my kitchen,Abeer :)