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Bakers Bite cake & culinarry art, Rana Pratap Bagh, Delhi (2025)

24/09/2025

No-Bake Peanut Butter Pretzel Clusters💕😋

Ingredients:

2 cups pretzel sticks, broken into smaller pieces
1 cup creamy peanut butter
½ cup powdered sugar
½ cup chocolate chips
1 tablespoon coconut oil (optional, for smoother chocolate)
Sea salt, for sprinkling (optional)

Instructions:

Prepare peanut butter mixture:
In a medium bowl, mix together the creamy peanut butter and powdered sugar until well combined and smooth.

Gently fold in the broken pretzel pieces until they are evenly coated with the peanut butter mixture.

Using a spoon, drop small clusters of the mixture onto a parchment-lined baking sheet. Shape them into small mounds.

Melt the chocolate:
In a microwave-safe bowl, melt the chocolate chips with coconut oil (if using) in 20-second intervals, stirring after each, until smooth.

Coat clusters:
Drizzle the melted chocolate over the peanut butter pretzel clusters, or dip the bottoms in chocolate for a thicker coating.

Optional topping:
Sprinkle peanut crushed and a pinch of sea salt over the clusters while the chocolate is still wet.

Place the baking sheet in the refrigerator for about 20–30 minutes, or until the chocolate is set. Serve immediately or store in an airtight container.

Pro Tip:
You can swap peanut butter with almond butter or cashew butter for a different twist!

Serve and Enjoy

23/09/2025

🍫✨ When silky chocolate meets golden caramel, magic happens. This Caramel Chocolate Cheesecake is the ultimate indulgence – rich, creamy, and layered with irresistible textures: crunchy crust, smooth cheesecake, gooey caramel, and glossy chocolate ganache. One bite and it feels like pure luxury. 🧡

Here’s how to make it at home:

Ingredients:
👉 For the crust:

2 cups crushed chocolate cookies

½ cup melted butter

👉 For the cheesecake filling:

16 oz (450 g) cream cheese (softened)

¾ cup sugar

2 large eggs

1 tsp vanilla extract

1 cup semi-sweet chocolate (melted and cooled slightly)

👉 For the caramel layer:

1 cup soft caramels (or homemade caramel sauce)

2 tbsp heavy cream

👉 For the chocolate topping:

1 cup semi-sweet chocolate chips

½ cup heavy cream

Instructions:

Crust: Mix cookie crumbs with melted butter. Press firmly into the bottom of a lined 9x9 inch pan. Chill while preparing the filling.

Cheesecake filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and melted chocolate. Pour over the crust and bake at 325°F (160°C) for 35–40 minutes. Let it cool completely.

Caramel layer: Melt caramels with cream until smooth, then spread evenly over cooled cheesecake. Chill until set.

Chocolate topping: Heat cream until just simmering, pour over chocolate chips, and stir until glossy. Spread on top of caramel layer.

Refrigerate at least 4 hours (or overnight) before slicing into decadent bars. Sprinkle a pinch of sea salt on top for the perfect finish.

🍮 Rich, chocolatey, and caramel-kissed – this dessert is a showstopper for any occasion!

23/09/2025

Chocolate Swirl Cake Recipe

Ingredients:

For the Vanilla Batter:
2 ½ cups (310g) all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup (225g) unsalted butter, softened
1 ½ cups (300g) granulated sugar
4 large eggs
1 tbsp vanilla extract
1 cup (240ml) buttermilk (or milk + 1 tbsp vinegar)

For the Chocolate Swirl:
½ cup (45g) unsweetened cocoa powder
½ cup (120ml) hot water
¼ cup (50g) sugar (optional, for extra sweetness)

Instructions:

Preheat your oven to 350°F (175°C).
Grease and flour a bundt or loaf pan.

In a bowl, whisk together flour, baking powder, baking soda, and salt.
In a separate large bowl, beat the butter and sugar until light and fluffy (about 2–3 minutes).

Add the eggs one at a time, mixing well after each. Stir in vanilla extract.

Alternate adding the flour mixture and buttermilk, starting and ending with the flour. Mix until just combined.

Prepare Chocolate Mixture:
In a small bowl, combine cocoa powder and hot water. Mix until smooth. Stir in sugar if using.
Take about 1 ½ cups of the vanilla batter and mix it with the chocolate mixture.

4 Layer & Swirl:
Pour half of the vanilla batter into the prepared pan.
Spoon in the chocolate batter and gently swirl it using a knife or skewer.
Top with the remaining vanilla batter and give a few more gentle swirls (don’t overdo it).

Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

Dust powdered sugar or drizzle with melted chocolate once cooled.

Serving Tip:
Serve with a cup of coffee or a glass of cold milk. This cake also tastes even better the next day.

Slice, Serve and Enjoy

22/09/2025

🍫 Chocolate & Vanilla Cream Layer Cake Recipe
Ingredients

For the chocolate sponge layers

1 cup (125 g) all-purpose flour

1/3 cup (40 g) cocoa powder

1 tsp baking powder

1/2 tsp baking soda

Pinch of salt

3 large eggs

3/4 cup (150 g) sugar

1/2 cup (120 ml) vegetable oil

1/2 cup (120 ml) buttermilk (or milk with 1 tsp lemon juice)

1 tsp vanilla extract

For the vanilla cream filling

2 cups (480 ml) milk

1/2 cup (100 g) sugar

3 egg yolks

1/4 cup (30 g) cornstarch

2 tsp vanilla extract

1 tbsp butter

For the chocolate ganache topping

200 g dark chocolate (good quality, chopped)

200 ml heavy cream

1 tbsp butter

Decoration

Fresh raspberries, blueberries, blackberries

Whipped cream (optional)

Fresh mint leaves

Instructions
1. Make the Chocolate Sponge

Preheat oven to 350°F (175°C). Line a rectangular baking tray with parchment paper.

In a bowl, sift together flour, cocoa, baking powder, baking soda, and salt.

In another bowl, whisk eggs and sugar until light and fluffy.

Add oil, buttermilk, and vanilla, mixing until smooth.

Gradually fold in the dry ingredients.

Spread batter evenly into the tray and bake for 20–25 minutes.

Let cool, then cut into 3 even rectangles.

2. Make the Vanilla Cream Filling

Heat milk in a saucepan until just simmering.

In a bowl, whisk egg yolks, sugar, and cornstarch.

Slowly pour hot milk into the yolk mixture while whisking.

Return to the saucepan and cook on low heat until thickened.

Remove from heat, stir in vanilla and butter.

Cover with plastic wrap touching the surface and let cool.

Pipe into a pastry bag for neat layering.

3. Make the Ganache

Heat cream until hot but not boiling.

Pour over chopped chocolate and let sit 2 minutes.

Stir until smooth and glossy, then mix in butter.

4. Assemble the Cake

Place one sponge layer on a serving plate. Pipe vanilla cream dots evenly across.

Add the second sponge, repeat cream layer.

Top with the third sponge, spread chocolate ganache smoothly.

Pipe small swirls of whipped cream and decorate with berries and mint.

5. Chill & Serve

Refrigerate for at least 1 hour before slicing for clean layers.

✨ This cake is perfect for special occasions — rich chocolate sponge, silky vanilla cream, glossy ganache, and the freshness of berries.

22/09/2025

Fluffy Sponge Cake Muffins

Ingredients
• 1 cup (125g) all-purpose flour
• 1 tsp baking powder
• 4 large eggs (room temperature)
• ¾ cup (150g) sugar
• ¼ cup (60ml) milk (room temperature)
• ¼ cup (60ml) vegetable oil or melted butter
• 1 tsp vanilla extract
• Pinch of salt

Instructions

Preheat oven to 170°C (340°F). Line a 12-cup muffin tray with paper liners.

Sift flour, baking powder, and salt into a bowl. Set aside.

In another bowl, beat eggs and sugar with a hand mixer or stand mixer on high speed until pale, thick, and tripled in volume (about 6–8 minutes). This step gives the muffins their fluffy sponge texture.

Gently fold in the flour mixture using a spatula, being careful not to deflate the batter.

In a small bowl, mix milk, oil (or melted butter), and vanilla. Take a small portion of the batter, mix it into this liquid, then fold it back into the main batter. This helps maintain the airy texture.

Divide the batter evenly into muffin liners, filling about ¾ full.

Bake for 18–20 minutes, or until the tops are golden and spring back when lightly touched.

Cool slightly before serving.

22/09/2025

Red Velvet Raspberry Bundt Cake
A moist, deep-red velvet bundt cake draped in glossy raspberry glaze and topped with whipped cream and fresh raspberries.
Yield: 12–14 servings
Temp & Time: 350°F (175°C), 45–55 minutes
Key Ingredients First:
Unsweetened cocoa powder
Buttermilk
Fresh raspberries (for garnish & glaze)

22/09/2025

Brownie Blast Cupcake Recipe

Ingredients (Cupcake Base):

1 cup flour

½ cup cocoa powder

½ cup sugar

½ cup butter (softened)

2 eggs

½ cup milk

1 tsp baking powder

½ cup mini chocolate chips

For Frosting:

1 cup butter (soft, unsalted)

2 cups powdered sugar

½ cup cocoa powder

2 tbsp milk

½ tsp vanilla extract

For Topping:

Brownie cubes (bite-sized)

Chocolate chips

Chocolate ganache drizzle

Method:

Prepare Cupcakes:

Mix flour, cocoa, sugar, and baking powder in a bowl.

Add butter, eggs, and milk → whisk until smooth.

Fold in mini chocolate chips.

Bake at 180°C (350°F) for 18–20 mins.

Make Frosting:

Beat butter until fluffy.

Add powdered sugar + cocoa gradually.

Mix in milk and vanilla until creamy.

Assemble:

Pipe a tall swirl of chocolate frosting.

Pile brownie cubes on top.

Add chocolate chips.

Finish with a rich chocolate ganache drizzle.

22/09/2025

Chocolate Sheet Cake recipe

Ingredients
• 2 cups all-purpose flour

• 2 cups granulated sugar

• 1 cup unsweetened cocoa powder

• 1 cup hot water or brewed coffee (for deeper flavor)

• 1 cup whole milk (or buttermilk)

• 1 cup vegetable oil (or 225g melted butter)

• 3 large eggs (room temperature)

• 2 tsp baking powder

• 1 ½ tsp baking soda

• ½ tsp salt

• 2 tsp vanilla extract

For Chocolate Frosting (optional)
• ½ cup unsalted butter, softened

• ¼ cup unsweetened cocoa powder

• 2 cups powdered sugar

• 3–4 tbsp milk

• 1 tsp vanilla extract

Instructions
Preheat oven to 175°C (350°F). Grease and line a 9x13-inch sheet pan.

In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Add eggs, milk, oil, and vanilla, then beat until smooth. Stir in the hot water or coffee—the batter will be thin, but that makes it extra moist.

Pour into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.

For the frosting, beat butter and cocoa powder until creamy.

Add powdered sugar, vanilla, and milk gradually, mixing until smooth and spreadable. Frost the cooled cake and enjoy.

This sheet cake is rich, fudgy, and perfect for parties or family gatherings.

22/09/2025

Chocolate Pinwheel Cookies

Ingredients

Vanilla dough
• 1½ cups (190g) all-purpose flour
• ½ cup (115g) unsalted butter, softened
• ½ cup (100g) sugar
• 1 large egg
• 1 tsp vanilla extract
• ½ tsp baking powder
• Pinch of salt

Chocolate dough
• 1½ cups (190g) all-purpose flour
• ½ cup (115g) unsalted butter, softened
• ½ cup (100g) sugar
• 1 large egg
• 1 tsp vanilla extract
• ½ tsp baking powder
• 3 tbsp (20g) cocoa powder
• Pinch of salt

Instructions

In a bowl, cream butter and sugar until light and fluffy. Add egg and vanilla, mixing well.

Sift flour, baking powder, and salt, then fold into the butter mixture to form a dough. Repeat the same process for the chocolate dough, but whisk the cocoa powder with the flour before adding.

Wrap both doughs in cling film and chill for 30 minutes to firm up.

Roll out the vanilla dough into a rectangle on parchment paper. Roll out the chocolate dough to the same size and place it on top of the vanilla dough.

Gently roll both layers together into a log, using the parchment to help keep it tight. Wrap and chill for another 1 hour.

Preheat oven to 180°C (350°F). Line baking trays with parchment paper.

Slice the chilled dough log into ¼-inch (0.5cm) thick rounds and arrange on trays.

Bake for 10–12 minutes until set but not browned. Cool on wire racks.

22/09/2025

🍫 Chocolate Trifle Recipe
Ingredients

Base layer (brownie/cake crumbs):

2 cups brownie pieces (or chocolate cake, crumbled)

2 tbsp coffee or chocolate syrup (optional, for moistening)

Chocolate mousse layer:

200 g (7 oz) dark chocolate, chopped

1 ½ cups (360 ml) heavy cream

3 tbsp sugar

1 tsp vanilla extract

Whipped cream layer:

1 ½ cups (360 ml) heavy cream, cold

¼ cup (30 g) powdered sugar

1 tsp vanilla extract

Toppings:

Chocolate syrup

Dark chocolate chunks/bars

Chocolate shavings

Instructions
1. Prepare the base

Crumble brownies or cake into small chunks.

Place them at the bottom of a trifle bowl or large glass.

Drizzle lightly with coffee or chocolate syrup to keep moist.

2. Make the chocolate mousse

Melt chocolate over a double boiler (or microwave in short bursts). Let it cool slightly.

Whip cream with sugar and vanilla until soft peaks form.

Gently fold melted chocolate into whipped cream until smooth.

3. Make the whipped cream

Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.

Chill until ready to assemble.

4. Assemble the trifle

Add a brownie layer to the glass.

Spoon chocolate mousse on top.

Pipe or spoon whipped cream over the mousse.

Repeat layers if you want a taller dessert.

5. Decorate

Drizzle chocolate syrup generously over the top.

Add big chunks of dark chocolate and sprinkle shavings for texture.

✨ Tips

Use a mix of milk and dark chocolate for a balanced flavor.

21/09/2025

🍫 Ultimate Chocolate Overload Cupcake
Ingredients

For the cupcake base:

1 cup all-purpose flour

½ cup cocoa powder (unsweetened)

1 tsp baking powder

½ tsp baking soda

½ cup sugar

½ cup brown sugar

2 large eggs

½ cup vegetable oil (or melted butter)

½ cup buttermilk

1 tsp vanilla extract

For the chocolate frosting:

1 cup unsalted butter (softened)

2 cups powdered sugar

½ cup cocoa powder

3 tbsp heavy cream (adjust for consistency)

½ tsp vanilla extract

For topping & garnish:

Chocolate ganache drizzle (melted chocolate + cream)

Brownie chunks

Chocolate curls

Chocolate truffles or balls

Extra chocolate squares (optional)

Method

Prepare the cupcakes:

Preheat oven to 180°C (350°F) and line a cupcake tray.

In a bowl, whisk flour, cocoa powder, baking powder, baking soda.

In another bowl, whisk eggs, sugar, brown sugar, oil, and vanilla.

Add dry ingredients alternately with buttermilk. Mix until smooth.

Pour batter into cupcake liners and bake for 18–20 mins. Let cool.

Make the frosting:

Beat softened butter until creamy.

Add powdered sugar and cocoa powder gradually.

Mix in vanilla and cream until fluffy and smooth.

Decorate:

Pipe tall swirls of chocolate frosting onto each cupcake.

Drizzle with chocolate ganache.

Garnish with brownie chunks, curls, and a truffle on top.

Add extra chocolate pieces around for a rich finish.

21/09/2025

Fudgy Triple Chocolate Brownies

Ingredients
• 1 cup (225g) unsalted butter
• 8 oz (225g) semi-sweet chocolate, chopped
• ½ cup (50g) unsweetened cocoa powder
• 1 ½ cups (300g) granulated sugar
• ½ cup (100g) light brown sugar
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 cup (130g) all-purpose flour
• ½ teaspoon salt
• 1 cup (175g) milk chocolate chips
• 1 cup (175g) white chocolate chips

Instructions
Preheat oven to 175°C (350°F). Grease and line a square 9x9-inch (23x23 cm) baking pan with parchment paper. In a heatproof bowl, melt the butter and semi-sweet chocolate together over simmering water or in short microwave bursts until smooth. Whisk in cocoa powder until glossy. Stir in granulated sugar and brown sugar. Add eggs one at a time, mixing well after each addition, then stir in vanilla. Gently fold in flour and salt until just combined. Mix in the milk chocolate and white chocolate chips. Pour batter into the prepared pan, smoothing the top. Bake for 28–35 minutes, until the center is just set but still slightly fudgy. Allow to cool before slicing into squares.

Bakers Bite cake & culinarry art

24/09/2025

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Monday	11am - 6pm
Tuesday	11am - 6pm
Wednesday	11am - 6pm
Thursday	11am - 6pm
Friday	11am - 6pm
Saturday	11am - 6pm
Sunday	11am - 6pm