My Baking saga


109778When I walk down the streets from my home, I pass through a tiny tasty bakery that’s recently popped up in my area. And as I breathe in the air infiltrated with the warm smell of freshly baked cake, I know for sure that

Happiness is freshly baked goods.

Thanks to the shows like Master Chef, Unique sweets, among others those are pretty darn successful in tempting viewers to indulge in sweet treats, leaving a lasting impression on the minds of loyal food lovers like me.

So one day I decided I will bake a cake, beautiful and soft and rich with all the chocolaty goodness. Now I have cooked biscuit cakes previously. (If you don’t know what it is I am attaching the recipe below). But to bake a cake from scratch with all ingredients, like the one you get in bakery; that was a distant dream. When it was my mom’s birthday; I thought this would be a perfect surprise for her. I found a perfect chocolate cake recipe online, gauged all the ingredients and gleefully, I embarked on my first cake making venture. As the oven bell rung, I took out my cake, eager to see the beautiful result of labor and love. But alas, I realized I had made a huge mistake. I forgot to put in baking soda, resulting in a dense heavy cake that was not well risen.

I was so dejected I swore I will never make a cake again, at least not without some supervision. But we don’t always remember our promises, do we?

Few months later, I tried baking cup cakes. The rage of red velvet was hovering everywhere and had become a delicious sensation. So I found a perfect red velvet cupcake recipe online. I was careful this time, not wanting to make any silly mistakes again. However when I removed the cupcake tray from the oven, I saw that their centers were well baked but the edges were under cooked. I knew that I had failed in Baking once again.

It was like the story of Goldilocks and the three bears. My cakes were either under cooked or overcooked and I was yet to find the perfect one.

But I am not the one to give up so easily. This time I enrolled for one day Cake workshop, not willing to leave any stone unturned or any scones uncooked. When I reach the workshop and scan the room I realize I was the youngest and the only amateur baker out there. And I was proudly displaying that fact by messing up the frosting ( it looks easy but it’s not, my frosting looked lopsided map of Asia) And when I started asking questions like what a double boil is, I got death stares from other experienced bakers that made me want to run out of that place.

To this day I have never tried those recipes at home. It was too complicated and too time consuming to try and I really don’t want to mess it up this time. May be one day I will bake a perfectly beautiful delicious cake,that is on my bucket list.

Till then, I am happy with my biscuit cake, it’s not perfect, it doesn’t have rich chocolaty frosting and multiple flavored layers, nothing like you get in bakery, but it is warm, sweet and soft enough to satisfy my sugar cravings. And though fruits of perseverance are sweetest, sometimes, cake of easy labor is enough to sweeten up your day.

P.S. If you have any amazing egg less cake recipe than please feel free to share in the comments below.

And here is the recipe for Biscuit cake. I have used Oreo and Hide & Seek Chocolate chip biscuits for this cake


Oreo Biscuits – 10

Hide & Seek – 15

Milk – 1 cup / 240 ml

Baking Powder – 3/4 tsp

Sugar – 3 tbsp

Oil – 1 tbsp for greasing the baking cake mold, you can use parchment paper for getting the cake easily out of baking mold


  • Crush the biscuits and put it in a mixer. Powder them.
  • Now add in baking powder, sugar and milk. Puree them to a smooth mix.
  • Now take a microwave safe bowl and grease it with oil. You can line the bowl with parchment paper and grease the paper, this way the cake will slide out easily.
  • Pour the batter in the bowl and put it in the normal mode on microwave on high for 4 mins approx.
  • To test, insert a toothpick. If it comes out clean, the cake is ready, otherwise microwave for one more minute.
  • Once it is baked, remove it from oven and let it cool completely before inverting. If you used parchment paper you can invert it earlier.
  • Once it is out, you can slice and serve.
  • Handy tip: This cake can even be cooked in a pressure cooker. Cook the same batter for 7-8 mins in cooker to get a soft and gooey cake.maxresdefault (2)

Bon Appetite mes amis.

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