Dear Reader, I wish you a very Happy Navratri!
But the best part of today's post is that it's Easy Yummy Cookery's 2nd Anniversary!!!
2 years have gone by so quickly and I'm still here happily blogging! I still remember how I decided to start up food blogging on a whim and was inspired by Le Monsieur after sending him food photos of my Nutella Swiss Roll!! This post really shows how I've gone from a mediocre food photographer to a not so very bad one, hehe!!
Check out my first blogversary post, a year ago - Apricot Swiss Roll!
The past year has been a very fruitful one for Easy Yummy Cookery, most if not all of my food photos submitted to Foodgawker have been accepted and a cute article on Easy Yummy Cookery was published by L'Express - a famous Local Newspaper.
I want to thank Le Monsieur for his invaluable touch he always brings to Easy Yummy Cookery, and most importantly I really want to thank my readers for being regular visitors of Easy Yummy Cookery, for taking the time to leave priceless comments, and for being amazing followers on Facebook, Google+ and Pinterest!
To mark today's anniversary, and as Halloween is around the corner, I decided to bake a cake and Halloween-theme it!!
And because we're fasting at the moment, I had to bake an eggless cake!
I fiddled with this delicious and crowd-pleasing Vegan Chocolate Cake with Chocolate Buttercream Frosting and came up with an amazing, vegetarian substitute to your regular white cake!
Find out the How-To of this Spookilla Cake!
- 2 x 6" round pans
- Measuring Cups, Spoons
- Stand Mixer (Otherwise Hand Mixer)
- Cooling Rack
- Piping Bag with Star Shaped Nozzle or Similar
- Cake Board (Optional)
- Cake Stand/Turntable (Optional)
1. For the Eggless Vanilla Cake
- 1¼ Cups of Cake Flour
- 1 Cup of Milk See Note 1
- ⅓ Cup of Oil
- ½ Cup of Sugar (add 2 Tbsp if you're skipping the buttercream!)
- 1 Tsp of Vanilla Essence
- 1 Tsp of Cider Vinegar
- 1 Tsp of Baking Soda
- ¼ Tsp of Baking Powder
- ½ Tsp of Salt
- Cooking Spray (Or Butter) to grease pan
2. For the Vanilla Buttercream
- 2 Sticks (1 Cup, 227g) of Unsalted Butter, at room temperature See Note 2
- 3 Cups of Icing Sugar, sifted (atleast twice)
- 1 Tsp of Vanilla Extract
- 3 Tbsp of Whipping (Heavy) Cream See Note 3
- Orange and Purple Food Colouring (Optional)
- Preheat oven to 175˚C, spray pans with cooking spray, or grease and flour pans.
- Combine milk, cider vinegar and vanilla essence. Set aside.
- In a bowl sift all dry ingredients together.
- Add the milk mixture and the oil to the sifted dry ingredients and mix until just combined.
- Divide batter equally between the two pans and bake for 25-30 minutes or until skewer/toothpick inserted in the middle comes out clean.
- Let the cakes cool completely on a cooling rack.
- Meanwhile, make the buttercream frosting, by first beating the butter on medium speed, using the paddle attachment of your stand mixer, until fluffy and creamy. See Note 4 (i) and (ii).
- Reduce the speed of the mixer and add 1/3 (1 Cup) of the icing sugar to the butter. Beat until mixed through.
- Then repeat the process with another cup of the icing sugar and repeat again with the last cup.
- Add the vanilla extract and the heavy cream and beat on medium high speed until combined and to the desired consistency.
- At this point you can divide the buttercream to the desired quantity and add the food colourings, however suits you.
- To assemble the cake, spoon a little buttercream onto the cake board and place the first layer of cake on top. You may level the cake by cutting the top side. Spread a heap of orange frosting evenly on the cake and cover with the other cake. Spread another layer of the frosting on the sides and top of the cake. Don't be afraid to be generous here!! Fill a piping bag fitted with a nozzle with the purple buttercream frosting and let your creativity (hahaha!) speak for itself!!
1. You can substitute milk for yogurt. Make sure you whip it to a smooth consistency first.
2. I have tried using as many varieties of butter as I can to make buttercream, and the best that I have used to far is Lurpak. It yields a very creamy, almost white buttercream. Unfortunately Sik Yuen no longer seems to be selling that brand. If you know where I can find it, please leave me a comment/message! Thank you!
3. Usually, 3 Tbsp of Cream works perfectly for me. But do not hesitate to adjust to your desired consistency. If you wish for a more loose buttercream add more whipping cream and if you're up for a thicker consistency add less!
4(i). I usually let the stand mixer beat the butter for some 15 minutes. Yes as long as that! It works wonders for me. Otherwise, I beat it as long as I can for super fluffy butter.
4(ii). Using the paddle attachment is better than using the whisk attachment as it beats less air into the buttercream. You can otherwise work with your regular hand mixer! Get ready for a little wrist, bicep and tricep work out though.