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Glam eyelook created today ✨

Invest the first hour of the day, the ‘golden hour,’ in yourself. . . . . . . Camera used - Sony a7iii @sony #sony #potraits # forest #creator #creatorshala #Sunset #goldenhour #vans

Kashmiri outfit ?

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Hey Guys! So today's recipe in Cake Week is " Mango Cake"? Ingredients: -1 ½ cup all-purpose flour 217 grams -1 tablespoon cornstarch 10 grams -¼ teaspoon salt -1¼ teaspoon baking powder -½ teaspoon baking soda -1 teaspoon vinegar or sour lemon juice -1/3 cup oil 68 ml -¼ cup granulated sugar* 47 grams -1 cup canned Mango Puree* 264 ml (see notes) -½ cup milk 116ml -3 tablespoon water to adjust batter consistency if it's thick Eggless mango pudding: -½ cup mango pulp -½ cup water -2 teaspoon lemon juice -2 tablespoon sugar -1 tablespoon cornstarch -¼ teaspoon vanilla extract For frosting/ icing: 1 entire recipe of sturdy whipping cream - cream cheese frosting Mango rose garnish: ½ mango peeled Instructions: -Pre heat the oven at 350 deg F/ 180 deg C Preparing the pan: -Brush two 6” cake pans or one 8” cake pan with oil on the bottom and the circumference too. Now dust it with some flour to coat the pan. -Cut and line the pans with parchment round at the bottom. Preparing dry and liquid ingredients: -In a large bowl sift all dry ingredients. -In another bowl place all liquid ingredients and sugar. -Whip until the sugar granules are almost melted . -Now pour the liquid ingredients over the dry ingredients and whip until lump free. -Do not overmix. -Bake for 28-32 minutes or until the toothpick inserted in the center comes out clean. -Once done take it out of the oven carefully. -Let the cake cool in the pans for 10 minutes. -Now run a butter knife around the circumference of the cake to release it. -Now invert the cakes on the cooling rack to cool completely. -Loosely cover the cakes with a muslin cloth or kitchen towel to prevent drying out. For the mango pudding: -While the cake is baking quickly blend or whisk the ingredients called for pudding together into a smooth paste. Add more sugar if the mixture isn't sweet. -In a non stick pan cook the mixture on low heat stirring occasionally. -Once the pudding mixture warms up stir continuously scrapping the sides and bottom to avoid sticking. -The pudding is done when the mixture starts to thicken up and coats the back of the spoon well. -Mango pudding should be done under 10 minutes start to finish. -It will thicken more after cooling down. Assembling the cake: -Refer to the pictorial given above. -Slice the top of the cakes to level if there is a dome . -Cut the cakes into half. -Now spread some mango pudding over the first layer topping it with a layer of frosting. -Repeat for all the layers while stacking them. -You may tint the frosting with your choice of colors. -Now frost on the top and the sides as desired. Peel and cut a mango into half . Cut thin slices . -Arrange the slices in a circle starting at the center to form a rose. -Fill the icing bag with dual color frosting and pipe swirls if desired. -Refrigerate the cake at least 2 hours before eating. Hope you guys like it.?

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