• 3 cups All Purpose Flour (375gms)
• ½ cup packed cocoa powder or carob powder (65gms)
• 1 ½ cup raw sugar (250gms)
• 2 tsp egg replacer
• 2 tsp baking soda (10gms)
• ½ tsp salt
• 1/8 tsp cinnamon
• 2 cups cold water (470gms)
• ½ cup extra virgin olive oil (108 gms)
• 2 tsp vanilla extract/ chocolate essence
• ¼ cup apple sauce
• ¾ tbsp cider vinegar
• Nuts- chopped for sprinkling on top (optional)
1. Preheat oven to 365F.
2. Coat 10 inch round pan or 13x9x2 pan with baking spray or butter and flour or line the base of the pan with parchment/wax paper and coat the sides.
3. In a bowl, sieve the flour. Add sieved cocoa/carob powder. Mix with spoon. Add sieved sugar, baking soda, salt, cinnamon. Mix all with spoon.
4. In a separate bowl, with an electric hand mixer, blend 2 tsp egg replacer with 2 tbsp of water till frothy. Add 2 cups cold water and blend for a minute. Add oil and vanilla essence and blend for a minute.
5. Add the wet ingredients to the dry. Blend well.
6. Add applesauce and blend on medium power for a minute.
7. Pour cider vinegar. Blend on slow to medium power for 15 seconds.
8. Pour batter in the pan from center to periphery direction. Tap the pan so that the batter spreads out evenly.
9. Sprinkle nuts on top if desired.
10. Bake at 365 F for 40-45 minutes or till the inserted toothpick comes out dry.
Butter cream icing: Please see recipe in the Bhagavad Gita Cake.
Decorate the cake with butter cream icing using tip 16 and edible golden balls.
• Tip 12
• Tip 104
• Flower nail no 7.
• Standard coupler
• Decorating bags
• Waxed paper squares.
1. Make the rose base, using tip 12 and Flower Nail #7. With your right hand, hold the bag straight up, the end of tip 12 slightly above the center of your waxed paper-covered flower nail, which is held with your left hand. Using firm and steady pressure, squeeze out a heavy base of icing, remembering to keep your tip buried as you squeeze. Gradually raise the tip, and decrease the pressure.
2. Stop pressure, pull up and lift away. The rose base should be 1 1/2 times as high as the rose tip opening.
3. Make the center bud, using tip 104. Hold nail containing base in your left (right) hand and bag with rose tip 104 in right (left) hand. Bag should be at a 45° angle to the flat surface of the nail and in the 4:30 (7:30) position. The wide end of the tip should touch the cone of the icing base at or slightly below the midpoint, and the narrow end of the tip should point up and angle slightly inward.
4. Now you must do 3 things at the same time: squeeze the bag, move the tip and rotate the nail. As you squeeze the bag, move the tip up from the base, forming a ribbon of icing. Slowly turn the nail counterclockwise (clockwise for lefties) to bring the ribbon of icing around to overlap at the top of the mound, then back down to starting point.
5. Move your tip straight up and down only; do not loop it around the base. Now you have a finished center bud.
6. Make the top row of 3 petals. Touch the wide end of tip to the midpoint of bud base, narrow end straight up.
7. As you turn the nail the up and down motion of the tip will make a half circle-shaped upright petal. Wide end of tip must touch the rose base so that petal will attach. Move tip up and down to the midpoint of mound, forming the first petal.
8. Start again, slightly behind end of first petal, and squeeze out second petal. Repeat for the third petal, ending by overlapping the starting point of the first petal. Rotate the nail 1/3 turn for each petal.
9. Make the middle row of 5 petals. Touch the wide end of tip slightly below center of a petal in the top row. Angle the narrow end of tip out slightly more than you did for the top row of petals. Squeeze bag and turn nail moving tip up, then down, to form first petal.
10. Repeat for a total of 5 petals, rotating the nail 1/5 turn for each petal.
11. The last petal end should overlap the first´s starting point
12. Make the bottom row of 7 petals. Touch the wide end of tip below the center of a middle row petal, again angling the narrow end of tip out a little more. Squeeze bag and turn nail to end of fingers, moving tip up, then down to form first petal.
13. Repeat for a total of 7 petals, rotating the nail 1/7 turn for each petal.
14. The last petal end should overlap the first´s starting point. Slip waxed paper and completed rose from nail.
15. Let the roses dry in a cool place for a day. You can sprinkle edible gold dust. Attach on the cake with butter cream icing or a paste of confectioners sugar and water.
By Meena Samtani/Madhulila Devi Dasi