Finally its a major break through. Unlike the previous cakes (Lemon Cake, Sujee Cake and Butter Cake), this one is the most precious. Beautifully baked, beautifully glazed and beautifully decorated with store bought sugar flowers. Quite a task. First is to bake the cake, next the glazing, then carefully placing the flowers and lastly - what goes on behind the scene. I mean the arrangement and coordination of things and colours for pictures.
Well, as a blogger, it's all about practice, especially on getting it right with picturesque. Built over time and with creative skills. As for the recipe, I am utmost thankful to instructables for the cake turned out super good. Seldom is the case. I know better. Previous attempts in replicating cake and biscuit recipes from blogs and others sites failed massively. I can't tell exactly why. Maybe its me or something is not right with the recipes. Any way, let bygones be bygones. Perhaps its about time I come up with my own recipes since I am now confident about baking.
For the cake
1 1/4 cup all rising flour
1/2 cup icing sugar
1/3 cup Milo
1 tsp baking soda
1/2 tsp salt
1 cup warm water
1 tsp vanilla essence
1/3 cup vegetable oil (no smell)
1 tsp apple cider vinegar
For the Milo glaze
1 tbsp sugar (any type)
4 tbsp butter/margarine
2 tbsp milk
2 tbsp Milo
2 tbsp vanilla extract/essence
For the cake
Sift flour, sugar, milo, salt and soda.
Stir together warm water, vegetable oil, essence and vinegar
Fold in sifted flour mixture.
Turn out mixture onto baking pan lined with non-stick baking paper.
Bake at preheated oven (10 mins) for about 1 hour or till cake is baked.
For the glaze.
Add all ingredients into a pan.
Stir till melted and mixture comes together.
Pour over the cake as soon as it's baked.
Decorate as you like once cake is cool down.
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