Victoria Sponge Cake

Me : What kind of cake do you like most?
My Friend : I like chocolate cake the most
Me : Tell me some other cake
My Friend : Red Velvet Cake
Me : Hmm, something else, Red Velvet cake is so common these days..
My Friend : I have told you the cakes which I like the most
Me : Hehe,  I am looking for any new cake for me to try baking, Suggest something different or unique
My Friend : How about Victoria Sponge Cake?
Me : That sounds new to me, by the way what is it?
My Friend :  It is a kind of sponge cake..
Me : Hmm... Sponge Cake.. Sponge Cakes usually have emulsifier in it, which is not good for health..
My Friend : Is it?
Me : Yes...

A few months later...

I was planning to visit my dear friend Diya to see her new born baby boy and, I wanted to bake a cake for them. And this time I didn't want to make something which I have baked before...
After all the recipe search through internet and books, I finally landed on a page which read "Victoria Sponge Cake". The name definitely sounded interesting and familiar this time. And yes, it is not the conventional egg white sponge cake or emulsifier sponge cake. The method was different and new to me. Here goes the recipe for the yummy Victoria Sponge Cake.

      

Ingredients:

1. Superfine castor sugar - 175gm
2. Self-raising flour - 175gm
3. Butter - 175gm
4. Egg - 180gm (large 3 eggs)
5. Vanilla paste - 1tbs

Note:

• Use all the ingredients at room temperature
• Preheat the oven for a minimum of 20 minutes before baking the cake

Method:

1. Preheat the oven to 175 degree C.
2. Butter and line 2 X 6inch pan with parchment paper
3. In a standing mixer bowl or any big bowl. beat butter and sugar till light and creamy. This takes about 2 minutes, medium speed in stand mixer
4. In another bowl, lightly mix egg and vanilla.
5. Sift the flour several times and keep aside.
6. Add a little egg in the butter mixture and beat for about 30 sec.
7. Add a little flour to the above and beat for about 30 sec.
8. Continue adding egg and flour in 4-5 steps and beat well after each addition until the batter is smooth
9. Divide the batter among the prepared pan, level the batter and make a small dip in the center using a spoon.
10. Bake for 30-35 minutes or until a skewer dipped in the cake center comes out clean
11. Turn out the cake on to a wire rack and keep it till it cools to room temperature.

Victoria sponge cake is cake ready to be served as it is or layer it with cream cheese frosting and fruit filling and decorate as you like. In the above picture I have used cream cheese frosting with blueberry filling.

Chocolate Cake

This is by far the best moist chocolate cake I have baked. The recipe is adapted from "The Art Of The Dessert" by Ann Amernick.

The above cake we made was for giving a surprise birthday celebration to Liesel. Riya, Liesel and Narin were coming to our place to have a small reunion after almost a decade. Liesel's bday was coming on the following week so we had this surprise bday celebration for her. We even called Diya and Lakshmi on skype to complete the group :) And it is Diya on the phone screen in the below photos. We were all roommates during our college time. And we used to have this surprise b'day celebration in our room for all birthdays.Those hostel days were some of the most beautiful fun days in my life. And to meet Riya, Liesel and Narin after so long was so much fun!

In the above picture I have filled and frosted the cake with Raspberry mousse and chocolate ganache

The same cake recipe was used to make Anjan's Birthday cake last year. Chocolate ganache was used for cake filling and frosting.

Ingredients:

1. Sugar - 2 cups
2. Cake Flour - 1+2/3 cup
3. Cocoa powder - 1 cup
4. Baking soda - 2 tsp
5. Baking powder - 1 tsp
6. Salt - 1/4 tsp
7. Instant coffee powder - 1/2 tsp
8. Buttermilk/ Yogurt - 1 cup
9. Water - 1 cup
10. Eggs - 3 large
11. Vanilla extract - 2 tsp
12. Melted butter - 1 stick

Note:

• All ingredients must be in room temperature

Method:

1. Preheat oven to 350F heat
2. Line 2  9inch round cake pans with parchment paper and butter the paper and sides
3. Sift sugar, flour, cocoa powder, baking soda, baking powder, salt and coffee powder into a large mixing bowl
4. Whisk buttermilk, water, eggs and vanilla extract until just combined
5. Whisk the egg mixture with the dry mixture till the batter is smooth, scraping the sides with a rubber spatula.
6. Add the melted butter now and stir with the whisk until well combined. The batter will be somewhat thin
7. Divide the batter evenly among the 2 pans and bake it for 16-18 minutes until the cake tester comes out clean when inserted
8. Let the cake cool on a wire rack in the pan for 10 minutes and then invert them on to the rack to remove parchment paper. 
9. Invert it again and cool till the cakes reach room temperature
10. The cakes can be filled and frosted now or can be wrapped tightly in a cling wrap and frozen for upto a month.

Halloween Special: Chocolate Banana Muffins

Are you planning to throw away those over ripe bananas?? Please don't, instead make this banana chocolate muffin... It tastes so good that i regret giving away those pretty 9 muffins to my husbands office friends... :D
And yes, Happy Halloween to all!! Today is 2015 Halloween, and my very first Halloween. I wanted to make something special for Halloween and cookies were in my mind for few days.. But I ended up making this banana muffin as i had some over ripe bananas at home and also some left over buttercream frosting too.
The recipe is adapted from Joy of Baking 

Ingredients:

1. Flour - 1 3/4 cup
2. Baking powder - 1 tsp
3. Baking soda  - 1/2 tsp
4. Sugar - 1/2 cup
5. Brown sugar - 1/4 cup
6. Cocoa powder - 3 tbs
7. Chocolate chips - 1/2 cup
8. Salt - a pinch
9. Egg - 3 (small or medium size)
10. Butter, melted - 1/2 cup
11. Banana, mashed - 3 large, about 1 1/2 - 2 cups
12. Vanilla extract - 1 tsp
13. Buttercream frosting - 1 1/2 cups (optional)

Note:

• I have used mini chocolate chips
• You  may mash banana manually or use a blender to do the same. I used a blender for mashing bananas
• Since i had problem with mixing baking powder and baking soda with flour last few times, i have put extra effort to make sure it is mixed very well with flour and other dry ingredients by putting all dry ingredients into a canister and giving nice shakes and stir :)
• I have used a 12 cup muffin tray and 4 silicone cups for baking

Method:

1. Preheat oven to 350F heat
2. Prepare a 12 cup + 4 cups muffin tray with paper cups
3. Mix all dry ingredients from 1 to 8 very well. Make sure there is no lumps
4. Mix all wet ingredients from 9 to 12 in another bowl
5. Fold in dry ingredients mixture to wet mixture until they are combined and not many lumps in the batter left
6. Spoon the batter in to each muffin cup to fill 3/4 or little more than that of the cup
7. Bake for 20-25 minutes or unitl skewer comes out clean when dipped at the muffin center
8. If you are frosting your muffins, you may do it after the muffins are cooled to room temperature. I have used blue color and white color frosting with star tip and round tip. And top it with wilton  sugar eyes. 

I am linking this post to Fiesta Friday

Fruit Cake

Recipe#28 from Mrs.K.M.Mathews recipe series!

This fruit cake name in the cook book is "our favorite cake". It is a fruit cake with raisins, cashews and red cherry in it.

Ingredients:

1. Butter - 125gm
2. Margarine - 125gm
3. Sugar, powdered - 250gm
4. Egg yolk - 5
5. Milk, warm - 2 tbs
6. All purpose flour - 250gm
7. Baking powder - 2 tsp
8. Raisins - 200gm
9. Red cherries, soaked in sugar syrup, chopped - 50gm
10. Cashew nuts, chopped - 50gm
11. Lemon zest - 1/2 tsp
12. Vanilla essence - 2 drops
13. Orange essence - 1/2 tsp
14. Egg white - 5
15. Sugar - 2.5 tsp

Note:

• All ingredients should be in room temperature
• Use dry raisins, cherries and nuts and add a tsp of flour to them and mix well before adding to cake batter
• I have used vanilla extract and orange extract instead of essence. Use a tsp of vanilla extract and 2 tsp of orange extract if you are using extracts

Method:

1. Preheat the oven to 350F heat
2. Butter 2x9inch shallow pan or 1 9 inch deep pan
3. Cream the butter and margarine together in a mixer
4. Add powdered sugar and beat again in the mixer till mixed well
5. Add egg yolks one by one and mix again for 2-3 minutes more
6. Mix flour and baking powder well in another bowl and sift it
7. Add the half of the flour mixture to butter mixture and mix for 1-2 minutes
8. Add milk and mix till combined and mix rest of the flour mixture
9. Add both essence, raisins, cherries and cashew nuts and mix using a spatula
10. In a clean dry bowl whisk the egg whites until it is frothy
11. Add 2.5 tbs sugar to egg whites and whisk again till the egg whites are like white foam and can hold its shape
12. Add 2-3 tbs of egg white mixture to the cake batter and mix well using spatula
13. Slowly add rest of the egg white to the cake batter and fold it in the batter. Don't over mix the batter.
14. Spoon the batter in the cake pan and bake it till a skewer inserted at the cake center comes out clean. If using 2x9inch pan it will take approximately 30 minutes to bake. If you are using deep pan it might take upto an hour to bake

Spicy Carrot Cake

This carrot cake is so tasty and so much similar to the fruit and nut cake.

Ingredients:

1. Flour - 2 cups
2. Cinnamon powder - 2 tsp
3. Nutmeg powder - 1/4 tsp
4. Baking soda - 1 tsp
5. Salt - a pinch
6. Very finely shredded carrot - 2 cups
7. Brown sugar - 1 cup
8. Canola oil - 3/4 cup
9. Greek yogurt/ sour cream -1/4 cup
10. Egg - 3
11. Vanilla extract - 1 tbs
12. Raisins- 1/2 cup
13. Walnuts, chopped - 1/2 cup

Method:

1. Preheat the oven to 325F Degree
2. Prepare a 9 inch cake pan with oil spray and flour or parchment paper.
3. Mix all ingredients from 1 to 5 ingredients in a bowl and keep aside
4. Using a beater, mix brown sugar, oil and yogurt well
5. Add eggs one by one, mixing in between each addition
6. Add Vanilla extract and mix it
7. Mix flour mixture in the wet mixture using a spatula until just mixed.(don't over mix)
8. Fold in very finely shredded carrots, walnuts and raisins in the mixture
9. Spoon the cake batter to the prepared cake tin
10. Bake for 35-40 minute or until a skewer inserted in the centre of the cake comes out clean (Don't over bake)
11. Cool the cake on a wire rack.

This cake can be served as it is or with the frosting of your choice. I have used store bought cream cheese frosting which goes very well with carrot cake.

Butter Cake

This is the best butter cake I have baked and I have tasted. I think this butter  doesn't need much description. You just have to bake it and taste it :)

Ingredients:

1. Plain flour - 1 and 3/4 cup
2. Sugar - 1 and 3/4 cup
3. Butter - 225gm
4. Baking powder - 1 + 3/4tsp
5. Milk - 1/2 cup
6. Egg - 4
7. Vanilla Essence - 1 tsp
8. Salt - a pinch, only if you are using unsalted butter
9. Edible colour gel - any colour, a drop, optional

Note:

• Preheat the oven for a minimum of 20 minutes
• Don't over mix the batter
• Cake can be made with no added colour to get cream buttery cake

Method:

1. Preheat the oven at 150 degree Celsius
2. Prepare a 9 inch spring form pan or other cake pan with similar volume by buttering it and placing parchment paper in the pan bottom ( I have used a small bread loaf pan and a 7inch round pan)
3. Sift Flour, salt and baking powder well
4. Beat butter until pale and fluffy.(approximately 1 minute using a hand mixer)
5. Add sugar and beat for 2 more minutes in medium
6. Add eggs, vanilla essence and beat for 2 more minutes in medium
7. Add half the flour and beat using mixer for 30 sec until mixed
8. Add milk and beat for 30 sec
9. Add rest of the flour and mix until combine, approximately 1 minute.
10. Divide the batter into 2 bowls, half and half(optional step)
11. Mix any color you would like to have in one of the batter bowl and mix it (optional step)
12. Spoon the batter from each bowl irregularly in the prepared cake pans. Make swirls in the double coloured batter in the cake tin using a spoon tail.
13. Bake for 50 minutes until a skewer dipped in the cake centre comes out clean

Honey Almond Pear Cupcake

Honey Almond Pear cupcake is made of Almond flour, honey and pears. It is gluten free, butter free and sugar free...

Ingredients:

1. Almond flour - 200gm
2. Honey - 1/4 cup
3. Coconut oil - 1/4 cup
4. Cinnamon - 1tsp
5. Baking powder - 3/4tsp
6. Egg - 2
7. Pear, cut into juliennes  - 1

 Frosted few cupcakes with Dark chocolate ganache, white chocolate ganache and strawberry frosting

Note:
This recipe yields 6 large cupcakes
Use sweet pear

Method:

1. Preheat oven at 180 Degree Celsius for 20 min
2. Combine oil, honey, egg, cinnamon and baking powder well using a hand whisk
3. Add Almond flour mix well with spatula (batter will be thick)
4. Line cupcake mould with liner
5. Spray coconut oil on the liner
6. Place some pear juliennes on the liner, add a tablespoon of batter, then place some pear juliennes and again top with batter and  few juliennes.

Cake pops

Cake pops are not just for kids party. It can be enjoyed by anyone with sweet tooth. They are so easy to make too.

Ingredients:

1. Vanilla cake, made to rough crumbs by hand or fork - 2 cups
2. Any cream frosting/chocolate ganache - 2 tsp
3. Melted chocolate - 1 cup
4. Sprinkles - 2 tsp (optional)
5. Pop sticks - 12
6. Chopped nuts/ biscuit - 2 tbs(optional)

Note:

• I have used vanilla cake crumbs, you can use any cake. I used the dome part of the cake which I cut off to level the cake
• I haven't used nuts or biscuits
• I have tried making cake pops with white / brown melted chocolate , both works fine.
• I have tried with  chocolate ganache as well as cream frosting for mixing with cake

Method:

1. Mix cake crumbs roughly with frosting or ganache using fork.  Don't add too much pressure when mixing
2. Add nuts and mix with fork
3. Make small balls of the mixture and chill it in the fridge for 3-4 hours
4. Keep the warm melted chocolate ( not hot) in a glass or any deep bowl
5. Dip the tip of pop stick in melted chocolate and insert it to the chilled cake ball. ( when inserting, you don't need the pop stick to reach the other end of the cake ball)
6. Dip the cake pop in the melted chocolate and swirl once.
7. Keep the cake pop pierced on to a thick thermocol or in a glass( cake ball side of the pop stick will be on top and the other end pierced or in the glass like the picture)
8. Use sprinkles on the cake pops when the chocolate coating is still not dried. 
9. Repeat the same with all balls and chill the cake pops in the fridge for an hour or more. 

Cake pops are ready to be served. 

Crusted Strawberry Cake

Ingredients:

1. Flour - 1.5cups
2. Baking powder - 1.5 tsp
3. Vanilla extract -  1 tsp
4. Strawberry paste - 1/2 tsp(optional)
5. Sugar - 3/4 cup+ 2 tbs
6. Egg - 1
7. Butter, softened - 85gm
8. Salt - a pinch
9. Milk - 1/3 cup
10. Strawberry - 6

Note: All ingredients must be in room temperature. 

Method:

1. Preheat oven for 20 min at 200 Degree Celsius 
2. Blend flour and baking powder well
3. In a mixer bowl, beat butter till fluffy, about 30 sec using hand mixer
4. Add egg and beat for 1 minute
5. Add strawberry paste and vanilla essence and mix well
6. Add half of flour mixture , beat on medium for 2 minutes
7. Add milk and beat for 10 sec or until just mixed
8. Add rest of the flour and beat for 1 minute more
9. Pour into a 9in cake tin with parchment paper
10. Using a spatula level the cake batter in cake tin, batter is somewhat thick. 
11. Cut strawberries. 
12. Place Strawberries on the cake batter
13. Sprinkle some sugar on the cake, so that a nice sugar crust will be formed after baking
14. Bake for 50 minutes, 200 Deg celcius for first 10 minute, then 150 Deg Celcius( a skewer inserted at the center of the cake should come out clean when taken out )

Coffee layer cake

This is a quick and easy recipe to make a butter cake with layers of coffee in it. I made 2 cakes using the below recipe. I frosted one with buttercream icing and the other one I shared with my colleagues without any frosting.

Ingredients:

1. Cake flour - 4 cups
2. Baking powder - 3 tsp
3. Sugar - 2 cups
4. Egg - 6
5. Butter - 300gm
6. Milk - 1+1/4 cup
7. Vanilla extract - 2 tbs
8. Instant coffee powder - 1 tsp
9. Brown food color - few drops
10. Orange food color - few drops

Method:

1. Preheat the oven to 145 deg Celsius
2. Place parchment paper in your pan( I used a 8x8 inch square pan and 9 x 3 inch loaf pan. )
3. Mix all ingredients which are in room temperature
4. Beat on medium for approximately 3 minutes in a hand mixer
5. Move half of the batter to a bowl(A), divide the rest into two seperate bowl ( B and C)
6. Leave first half there
7. Mix coffee powder and brown color to the bowl B
8. Mix orange color to bowl C
9. Pour half of bowl A batter to the center of the pan. If using rectanglular pan, pot the batter in line at the center
10. Pour bowl B batter to the center of the pan above the bowl A batter
11. Pour bowl C batter similar to above
12. Pour the remaining bowl A batter similar to above
13. Place the pan in the oven without shaking the pan
14. Bake for 1 hr 15 min or until the skewer comes out clean when dipped in cake center.

Note : If you are using a big deep single pan for cooking, you might have to bake for longer

Old school muffin

What is a real muffin? A real muffin should be coarser and less sweet than a cake. Most of us often fail to see the actual difference between muffin and cupcake. The difference is not just in size. Cupcakes are softer, sweeter and moist than cupcake. After all, cup cakes are dessert. But muffin can be sweet or savoury, breakfast or snack..
The recipe given here is the basic old school muffin recipe. You can add your extra add ins like chocolate chips or dried fruits to it.
The above information and recipe is adapted from Alton Browns book, I'm Just Here For MORE FOOD, though I have made minor modifications to recipe.



Ingredients:

I made some cake pops using the same batter by using cake pop silicone pan

1. All purpose flour - 2 cups
2. baking powder - 2 tsp
3. Baking soda - 1 tsp
4. Salt - a pinch
5. Sugar - 1/2 cup
6. Oil - 1/2 cup
7. Egg -  2
8. Yogurt - 1 cup
9. Chocolate chips(optional) - upto 1 cup

Directions:

1. Preheat the oven to 175 Degree Celcius for a minimum of 10 min
2. Sift together ingredients from 1 to 4
3. Whisk ingredients from 5 to 8
4. Add wet ingredients mix to dry ingredients and just mix them using a whisk until they just come together.
5. Add in ingredient 9 and give a stir.
6. Make sure not to overmix.
7. Spoon the batter to muffin cups and bake in middle rack for about 18-20 min until tooth pick inserted to the muffin comes out clean
8. Remove the muffins from the oven and take out the muffin from pan immediately to wire rack for cooling.

Interesting Info:
It is possible to store the batter in airtight container in chill tray for up to a week. :)

Christmas Fruit cake

Ingredients:

• Butter - 100gms
• Ghee - 125gm
• Fine grain brown Sugar - 1.5cups
• Egg yolks - 4nos.
• Vanilla essence - 1tsp.
• Sugar - 4tblsp (to caramelize)
• Mixed dry fruits – 500gms (dates, raisins, currents, cherries, mixed fruits, orange peels, apricot, ginger candy etc)
• Cashew nuts - 100gm
• Brandy/Rum/Wine - 1/2cup
• Cake flour/ Maida - 2 cups.
• Baking powder - 1/2tsp
• Baking soda - 1/4tsp
• Milk - 1/4cup
• Egg white - 4nos.

Procedure:

•  Chop all dry fruits and cashew nuts finely and soak them in Rum/Brandy in a clean dry bottle for minimum one week. Lnger it is soaked, tastier it is.. 
• On the day of baking the cake, steam the dry fruits for 10 minutes and allow the fruits to cool completely.
• Heat 4tblsp sugar in a pan shaking continuously. When it becomes dark brown add 1cup hot water and stir until it becomes thick.(this can be done a day ahead)
• Sieve together all purpose flour, baking powder and baking soda. Toss the steamed cooled mixed fruits in the flour-mix well in a large bowl, so that the fruit is completely coated. Keep aside.
• Cream butter, ghee and sugar; add egg yolks one by one and beat in. Add vanilla essence, caramel syrup and beat well. Add flour-fruits mix slowly alternating with milk to the cream mixture, beginning and ending with flour-fruit mixture. Stir well with spatula to blend uniformly.
• Beat egg whites till stiff . Fold in egg whites in to the cake mixture.
• Pre heat oven to 170C/340F. Line the bottom and sides of cake pans with lightly greased parchment paper. Pour cake batter in to prepared pan. Bake in the centre of the oven for about 1 hours or till a wooden toothpick inserted in centers comes out clean. (Start checking after 30min if you are using low height cake tin. My cake was cooked in 25 min, i used a very flat cake tin) Cool in pan on wire racks 10 minutes. Remove from pans. Cool completely on wire racks.

Apricot Cake...Delicious!

Ingredients

• 1/2 cup unsalted butter, softened
• 1/2 cup whole milk
• 1 cups sugar
• 1.5 cups all-purpose flour
• 2 large eggs
• 1/4 tsp vanilla essence
• 1/2 Tbsp baking powder
• 1 cup finely chopped dried apricot
• 2 tbs brown sugar
• a pinch of salt

Procedure

• Sift together the flour, baking powder and salt, set aside.
• Put the butter into a large mixing bowl. Beat with an electric mixer and gradually add the sugar. Beat until the mixture is very light and fluffy, 5 to 7 minutes.
• With the mixer on low speed, add the eggs, one at a time, mixing just until the eggs disappear. Add the flour mixture to the butter mixture, alternating it with the milk, beginning and ending with the flour mixture. Mix lightly only until each addition is incorporated.
• Add vanilla essence to the mixture and mix well.
• Mix the apricots and brown sugar and microwave it for about 1 min.
• Fold in the apricot mixture into the cake mixture.
• Pour the cake mixture into a buttered cake pan.
• Preheat cooker without weight and with rubber gasket removed.
• Reduce the flame to a minimum. Place a small inverted plate or inverted flat bowl in the cooker bottom so that cake pan can be kept on it.(cake pan should not be in direct contact with cooker)
• Cook until the cake just begins to pull away from the sides of the pan and toothpick comes out clean when pricked into the cake center, 45-50minutes.
• Cool in the pan for 10 minutes then loosen from the sides with a small knife.

Vanilla cake

Vanilla Cake with butter-pineapple icing:)

This is a simple cake for those who are new to cooking.

This was the fourth time i was trying to make a cake. The first 2 times the cake didn't rise at all.... Then i saw a cake recipe in Asian Food Channel(afc) which is the only interesting channel i have here in Singapore other than asianet..:( It was a pumpkin cake recipe. Also, I have the habbit of making my own changes in any recipe... But i didn't want to take a risk with my cake experiment for the 3rd time. So i sticked to the recipe fully. And the cake came out well. Then i understood the problem with my first 2 cakes was the blending and whisking of egg. But the taste of the cake became sour after 2 days...:( and i think it was because of the pumpkin..
Anyway i tried it again on a weekend so that i can get my husband's muscle power to do the whisking part..:)And this time,it came out well and we had our first successful cake for next 3-4 days.
According to my husband, his whisking did the magic :)

Ingredients

For Cake :

• 1 cup flour
• 3/4 cup powdered sugar
• 2tbs oil
• 2 eggs
• A pinch of baking soda
• 1 tsp baking powder
• A pinch of salt
• 2 tbs warm milk
• 1tsp vanilla essence

For Icing:

• 1/2 cup icing sugar/powdered sugar with 1 tbs corn flour
• 1/2 cup butter(room temperature)
• 2tbs pineapple jam

Procedure

For cake:

• Beat egg yolks and add powdered sugar little by little till the sugar dissolves and the mixture reaches a creamy consistency.
• Sieve flour, salt, baking soda and baking powder thrice.
• Add vanilla essence to the butter mixture and add flour mixture and milk alternativily making sure that no lumps are formed.
• Whisk egg whites to form peaks and fold in the same to the rest.
• Keep a buttered cake tin ready so that the batter can be poured into it as soon as we fold in the egg whites.
• Heat a pressure cooker, and place any plate/ bowl in the cooker above which the cake tin can be placed.
• Close the cooker lid and don't the weight on it.
• Allow18-20 min for the cake to be fully cooked. and switch of the flame.
• After reaching room temperature, the cake can be moved to other plate.

For Icing:

• 
  
  Beat butter and add powdered sugar mixture along with the jam till the sugar is fully dissolved.
• 
  
  When it reaches the icing consistency evenly apply it on the cake with knife/spatula.

Tip:It can decorated with shredded chocolate or chocolate sauce as above pic.