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Thread: CoOkInG cUiSiNe cOmPiTiTiOn FeB 2013

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    Default CoOkInG cUiSiNe cOmPiTiTiOn FeB 2013

    b4eusm - CoOkInG cUiSiNe cOmPiTiTiOn FeB 2013b4eusm - CoOkInG cUiSiNe cOmPiTiTiOn FeB 2013
    umeed hy ap sab khair khariyat say hon gy
    is month ka compitition kuch special hy

    1359727586 77418a37 1359727586 - CoOkInG cUiSiNe cOmPiTiTiOn FeB 2013


    Last Date 20 February 2013
    Aik Jaise Sharing Na Ho..
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    b4eusm - CoOkInG cUiSiNe cOmPiTiTiOn FeB 2013
    b4eusm - CoOkInG cUiSiNe cOmPiTiTiOn FeB 2013
    Last edited by *miss TiP tOp*; 01-02-2013 at 07:07 PM.

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    Default Re: CoOkInG cUiSiNe cOmPiTiTiOn FeB 2013

    Rainbow Cake For SD
    e242a757 0d64 4754 8e98 73c8d866c7b1 - CoOkInG cUiSiNe cOmPiTiTiOn FeB 2013

    Ingredients Cake

    2 boxes Betty Crocker® SuperMoist® vanilla cake mix
    2 cups water
    cup vegetable oil
    6 eggs
    2 packages (2.7 oz each) Betty Crocker® classic gel food colors

    Butter-cream Frosting
    1 cup shortening
    1 cup butter, softened
    1 bag (2 lb) powdered sugar
    2 teaspoons vanilla
    3 to 4 tablespoons milk


    • 1: Heat oven to 350°F. Spray 3 (8-inch) round cake pans with cooking spray.
    • 2: In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among 6 small bowls, about 1 1/3 cups each.
    • 3: Using food colors, tint batter in 1 bowl blue, 1 bowl red, 1 bowl green, 1 bowl yellow, 1 bowl orange (using red and yellow) and 1 bowl purple (using blue and red).
    • 4: Refrigerate 3 colors of batter until ready to bake. Pour remaining 3 colors of batter into cake pans.
    • 5: Bake 18 to 20 minutes or until cake springs back when touched lightly in center and begins to pull away from side of pan. Cool 10 minutes. Remove from pans to cooling racks; cool completely.
    • 6: Wash cake pans. Bake and cool remaining 3 cake layers as directed.
    • 7: In large bowl, beat shortening and butter with electric mixer on medium speed until light yellow. On low speed, gradually beat in powdered sugar. Beat in vanilla. Add milk, 1 tablespoon at a time, beating until frosting is smooth. Beat on high speed until light and fluffy.
    • 8: Trim rounded tops off cakes to level, if needed. On serving plate, place purple cake layer. Spread with frosting to within 1/4 inch of edge. Repeat with blue, green, yellow, orange and red cake layers. Spread light coat of frosting on top and side of cake to seal in crumbs, then frost with remaining frosting.

    Expert Tip

    For a deeper red color, add a teaspoon or two of unsweetened baking cocoa to the red batter
    If you only have two 8-inch cake pans, bake the cakes in three batches instead.
    For even better protection against cakes sticking to the pans, line pans with cooking parchment paper cut to fit the pan.

    Last edited by sweet.kiran; 02-02-2013 at 01:05 PM.

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    319846 456481987740533 1588431558 n - CoOkInG cUiSiNe cOmPiTiTiOn FeB 2013
    tumblr na75iuW2tl1rkm3u0o1 500 - CoOkInG cUiSiNe cOmPiTiTiOn FeB 2013

    Hum kya hain

    Hmari Muhabatayn kya hain
    kya chahtay hain
    kya patay hain..

    -Umera Ahmad (Peer-e-Kamil)

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    Default Re: CoOkInG cUiSiNe cOmPiTiTiOn FeB 2013

    4508 MEDIUM - CoOkInG cUiSiNe cOmPiTiTiOn FeB 2013

    method hdr - CoOkInG cUiSiNe cOmPiTiTiOn FeB 2013

    1. Heat oven to 180C 160C/gas 4. Butter and line the base of a 18 x 28cm cake tin or tray. Put the butter and sugar into a bowl; beat together with electric hand beaters until light and fluffy. add the eggs a little at a time, beating well between each addition.
    2. Sieve the flour, cocoa and bicarbonate of soda into the bowl, then tip in any bran left in the sieve. Pour in the natural yogurt. Stir everything to a smooth mixture and spoon into the prepared tin. Bake for 20-25 mins until just firm and shrinking away from the sides of the tin. Cool in the tin for 5 mins, then turn onto a wire rack to cool completely.
    3. For the icing, sieve the icing sugar and cocoa into a bowl, then pour in the butter and 2 tbsp just-boiled water. Stir together to a smooth, spreadable consistency. if it's too stiff, very carefully add a little more boiling water, drop by drop.
    4. Spread the icing over the top of the cake, using a palette knife dipped in hot water. Will keep in an airtight container for up to 1 week.
    5. Melt the chocolates in three different bowls in the microwave on High for 1 min or over a pan of simmering water. Spoon the melted chocolates into three plastic disposable piping bags. Snip the ends off and pipe 12 simple shapes on top of the cake. Leave to set. Just before serving, cut the cake into 12 squares and push in the candles.

    Sun Yaara Sunn Yaara
    Tere IshQ Daa Cholaa Paaya

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    Default Re: CoOkInG cUiSiNe cOmPiTiTiOn FeB 2013

    Lemon And Pistachio Cake

    2qamxkp - CoOkInG cUiSiNe cOmPiTiTiOn FeB 2013


    • انڈے تین عدد
    • کاسٹر شوگر چھ اونس
    • ونیلا ایسنس ایک چائے کا چمچ
    • (لیموں دو عدد ﴿رس اور چھلکے
    • دودھ پانچ اونس
    • مکھن ایک کھانے کا چمچ
    • میدے دو اونس
    • بیکنگ پاؤڈر ڈیڑھ چائے کا چمچ
    • فروسٹنگ کے لیے
    • آئسنگ شوگر آٹھ اونس
    • اَن سالڈ بٹر چار اونس
    • کریم ایک کھانے کا چمچ
    • ونیلا ایسنس ایک چائے کا چمچ
    • گارنش کے لیے
    • (پستے دو کھانے کے چمچ ﴿کٹے ہوئے
    • لیموں کے چھلکے حسب ضرورت


    1. ایک پیالے میں انڈے اور کاسٹر شوگر کو پھینٹ لیں۔
    2. اب اس میں ونیلا ایسنس، لیموں کا رس اور چھلکے شامل کر دیں۔
    3. پھر دودھ اور مکھن کو ملا کر ہلکی آنچ پر پکائیں۔
    4. اب دودھ کو آہستہ آہستہ انڈے اور چینی کے آمیزے میں شامل کر دیں۔
    5. پھر اس میں میدہ اور بیکنگ پاؤڈر ملالیں۔
    6. اس کے بعد ایک گریس کیے ہوئے ٹن میں بیٹر کو ڈالیں اور ایک سو اسی ڈگری سینٹی گریڈ پر چالیس منٹ تک بیک کریں۔
    7. پھر اسے ٹھنڈا ہونے کے لیے رکھ دیں۔
    8. فروسٹنگ بنانے کے لیے: ایک پیالے میں آئسنگ شوگر، اَن سالڈ بٹر، کریم اور ونیلا ایسنس ملالیں۔
    9. پھر فروسٹنگ کو پائپنگ بیگ میں ڈال کر کیک پر ڈیکوریشن کرلیں۔
    10. آخر میں کٹے ہوئے پستے اور لیموں کے چھلکے کے ساتھ گارنش کرکے سرو کریں

    Last edited by Zindagi; 03-02-2013 at 04:32 AM.

    3297731y763i7owcz zps9ed156a3 - CoOkInG cUiSiNe cOmPiTiTiOn FeB 2013


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    Black Forest Cake

    2hecbk0 - CoOkInG cUiSiNe cOmPiTiTiOn FeB 2013


    6 Eggs
    4 ounces of Unsweetened Chocolate (melted & cooled)
    1 cup of Sifted Flour
    1 cup of Sugar
    1 tsp. of Vanilla

    For Syrup:
    ¼ cup of Sugar
    2 tbsp. of Cherry Liqueur
    ¼ cup of Water

    For Butter Cream Filling:
    1 Egg Yolk
    1 ½ cups of Powdered Sugar
    ½ cup of Unsalted Butter (softened)
    2 tbsp. of Cherry Liqueur

    For Topping:
    2 cups of Sour Cherries (canned) (patted & dried)
    8 ounces of Semi-Sweet Chocolate (shaved)
    2 tbsp. of Powdered Sugar
    1 cup of Heavy Whipping Cream (whipped)

    Preheat oven to 350°. Grease and flour 3 (8 inch) cake pans.

    Beat eggs, sugar and vanilla about 10 minutes until very thick and fluffy. Fold in chocolate and flour alternately ending with flour. Bake in prepared pans 10 to 15 minutes or until cakes test clean. Cool in pans on wire racks 5 minutes before removing to racks to cool completely.

    Boil sugar and water 5 minutes. Cool, then stir in liqueur. Poke layers; brush with syrup.

    Beat powdered sugar and butter until well blended. Beat in egg yolk until very light and fluffy, about 5 minutes. Fold in cherry liqueur.

    Spread bottom layer with half of the filling. Place ¾ cup of the cherries evenly on top. Put second layer on and repeat. Put on third layer.

    Gently fold powdered sugar into whipped cream. Frost top and sides of cake. Arrange remaining cherries on top and press chocolate into sides reserving a few for top of cake. Chill until ready to serve.

    eq2hdk - CoOkInG cUiSiNe cOmPiTiTiOn FeB 2013

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    Rock Star Dairy-Free Vanilla Birthday Cake

    recipe rockstar birthday cake - CoOkInG cUiSiNe cOmPiTiTiOn FeB 2013
    Preparation: 10 Minutes
    Total Time: 1 Hour 45 Minutes
    Serving(s): 12 to 16

    Baking dairy-free is easy; it’s the decorating that’s tricky. It’s hard to replicate a true buttercream icing. Our secret ingredient is tofu cream cheese for a classic icing texture without a cream-cheese taste. This recipe is nut-free, too (but check that all ingredients are from nut-free facilities).

    2 tbsp (30 mL) vinegar
    3-1/4 cups (805 mL) vanilla soy milk
    1 cup (250 mL) vegetable oil
    2 tsp (10 mL) coconut extract
    4-1/2 cups (1.125 L) all-purpose flour
    1-3/4 cups (425 mL) granulated sugar
    4 tsp (20 mL) baking powder
    1 tsp (5 mL) baking soda
    3/4 tsp (4 mL) salt
    Edible sparkly decorations (see below)
    Dairy-Free Vanilla Icing:
    1 cup (250 mL) tofu cream cheese, softened
    2/3 cup (150 mL) vegetable shortening
    3/1-4 cups (805 mL) icing sugar
    2 tsp (10 mL) vanilla

    1. Grease and flour two 8-inch/20 cm round, 2-inch/5 cm deep cake pans. Set aside.

    2. Stir vinegar into soy milk. Let stand until curdled, about 5 minutes. Whisk in oil and coconut extract.

    3. In separate bowl, stir together flour, sugar, baking powder, baking soda and salt. Making 3 additions, whisk in soy-milk mixture until smooth. Divide batter evenly between prepared cake pans.

    4. Bake in 350F/180C oven until tops are golden brown and cake tester inserted into middles comes out clean, 30 to 40 minutes. Let cool in pans for 25 minutes. Invert onto baking rack to cool completely.

    5. For icing, beat together tofu cream cheese and shortening. Beat in icing sugar, 1/2 cup/125 mL at a time. Beat in vanilla. (Make ahead: Refrigerate for up to 1 hour.)

    6. To assemble, use serrated knife to trim rounded top off both cakes. Place 1 cake on board or platter and spread with 1/4-inch/6 mm thick (2/3 cup/150 mL) layer of icing. Top with second cake. Spread remaining icing on top and sides of cake, reserving 1/2 cup/125 mL for piping, if desired. Decorate as desired.

    TIP: Switch up the flavours!

    Lemon: Add 2 tbsp/30 mL grated lemon zest and 1 tbsp/15 mL lemon juice to batter.
    Coconut: Add 2 tbsp/30 mL coconut extract and ½ cup/125 mL toasted coconut.

    How to decorate with edible cake sprays
    We used Duff Cake Graffiti edible metallic-gold cake spray, Wilton Gold Stars Edible Glitter and Wilton Ready-to-Use Rolled Fondant in Neon, all available
    at Michaels. Like using spray paint, cake spray takes some skill. To avoid splotches and drips, keep the can moving and don’t spray too close to the cake. Practise on a piece of paper first.

    1. Lightly spray top of cake with metallic-gold cake spray.
    2. Sprinkle top with edible gold stars.
    3. Roll out fondant to 1/16-inch/1.5 mm thick. Cut into desired shapes. Apply to top and sides of cake.

    Dairy-free baking tips
    Hooked on your regular recipe? You might be able to modify it to be dairy-free. Lactose-free milk, soy milk or almond milk can be used in most recipes instead of regular milk. Keep in mind, though, the creaminess of dairy (with all those added stabilizers and unpronounceable ingredients) can’t always be replicated. If a recipe also calls for baking soda, you’ll need to add 1 tbsp/15 mL of vinegar per 1 cup/250 mL of soy milk or almond milk, which replaces the natural acid found in milk that activates baking soda.

    2145129snbixrokmb - CoOkInG cUiSiNe cOmPiTiTiOn FeB 2013giphy - CoOkInG cUiSiNe cOmPiTiTiOn FeB 2013 2145129snbixrokmb - CoOkInG cUiSiNe cOmPiTiTiOn FeB 2013
    10632528 459240774281611 909075002 n?ig cache keyMTIxMjI1NjQ2MTAwMDg3ODMzOA3D3D2 - CoOkInG cUiSiNe cOmPiTiTiOn FeB 2013

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    Ice cream birthday cake
    540526 492369710825592 1392218873 n - CoOkInG cUiSiNe cOmPiTiTiOn FeB 2013

    1.5 litres vanilla ice cream
    1 pkt Choc Ripple biscuits
    1 Kit Kat
    1 pkt colour
    ed sprinkles
    100ml pouring cream
    25g pure icing sugar
    Take the ice cream out of the freezer for 15 minutes to soften before beginning to assemble your cake.

    Place half the packet of biscuits into a plastic bag. Knot the top of the bag and smash the biscuits roughly into large peices. Set aside.

    Line the sides and bottom of a 20cm round baking tin, or a springform tin, with plastic cling wrap.

    Scoop half the softened ice cream into the prepared tin and smooth down with the back of a spoon.

    Tip the broken biscuits pieces onto the ice cream to make a generous layer of biscuits. Leave a small border free of biscuits at the outer edge.

    Scoop the remaining ice cream on top of the biscuits and smooth down again to make the top of the cake completely flat.

    Place back in the freezer to set for 1 hour.

    To decorate, combine the icing sugar and the pouring cream and whip until just stiff. Dip two Kit Kat fingers into the cream and then dip into the coloured sprinkles. Set aside.

    To unmould the ice cream cake, gently turn the tin upside down onto a serving dish. The cake should slide out of the tin but if it sticks, you can tug gently on the plastic wrap to ease it out. Once on the dish, peel back the plastic wrap and discard.

    Place a small dollop of the whipped cream on the cake and top with the Kit Kat finger.

    Using a knife, smear a thin layer of the cream around the bottom of the cake and cover with the sprinkles.

    Place back in the freezer until ready to serve.

    This recipe can be used as a template for a variety of different ice cream cakes - you could add a layer of fresh strawberries, or frozen raspberries, inside the cake. Or use two (or more) different flavours of ice cream to get a striped effect.
    The cream is being used as a glue for the decorations - if you don't want to use cream, you can try warming the surface of the cake slightly with a knife dipped in tepid water and then adding your decorations. Just be sure to place the cake back in the freezer to ensure this method works.

  9. #9
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    *jamshed* is offline کچھ یادیں ،کچھ باتیں
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    Cake Recipe In Urdu - CoOkInG cUiSiNe cOmPiTiTiOn FeB 2013

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    Birthday bug cake

    10865 MEDIUM - CoOkInG cUiSiNe cOmPiTiTiOn FeB 2013


    • Easy vanilla cake and syrup mix (see recipe below)
    • 100g white chocolate (I used Milkybar)
    • Basic vanilla buttercream mix (see Easy vanilla cake recipe below)
    • 12 giant chocolate buttons , 6 cut in half
    • treat-size pack chocolate buttons
    • 2 chocolate sticks (I used Matchmakers)
    • hundreds and thousands
    • multicoloured candles
    • red (or whatever colour you like) writing icing tubes (I used Asda)
    • multicoloured candles


    1. Bake the Easy vanilla cake in a greased, lined deep 20cm cake tin as in the basic recipe; drench with syrup and leave to cool. Leave the oven on.
    2. Break the white chocolate into cubes into a microwaveable bowl, and heat on High for 1 min (or melt over a pan of simmering water). Stir, then leave any remaining lumps to melt in the warm liquid chocolate. Once just-warm, beat the chocolate into the buttercream.
    3. Start the butterflies. Put the whole giant buttons on a flat baking tray on non-stick baking paper, then put into the oven for 20-30 secs or until the chocolate looks shiny. Take out, scatter with hundreds and thousands, then leave to set completely before cutting in half with a large non-serrated knife. For the ladybirds, pipe dots of icing all over the already cut giant button halves, then leave aside to dry.
    4. Spread the buttercream over the cake, then start to arrange the butterflies. Cut each Matchmaker into 3 - these will make the bodies. Press onto the cake, then stick four giant button halves around each body to make 'wings'. For the ladybirds, place two spotty button halves together, then use a small button for the head. Scatter more hundreds and thousands all over the cake, then poke in the candles.

    The decorated cake can be left, loosely covered, in a cool, dry place (not the fridge) for up to 24 hours before the party.

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