Rainbow Cake – for a sweet birthday girl

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This is a long overdue post . A little bit of flashback before that. I had left my job due to personal reasons and was wondering how to utilise the spare time. And to almost all friends whom I  pestered with my ranting on what to do now, the answer was – ” Why don’t you start baking as a start up business? ”  I love to bake, but as a start up –  I’m apprehensive. And seeing the beautiful cakes flooding the net, I am even more petrified. But at some point you have to start … So slowly I am learning the technicalities of cake decorating, one step at a time…

The first “official order ” for cake was for our friend’s little daughter’s birthday.  And I decided to try the Rainbow Cake , which kid doesn’t like a rainbow 🙂 . Later I got worried as one cake won’t be enough for all the friends at the party and so made a Red Velvet Cake too. A selfish motive too – I  wanted people to try out my cakes and get honest feedbacks.

The birthday girl was quite thrilled to see the colourful cakes . My little happy client gave me a thank you note for bringing her the cake. How sweet … !! And as for the verdict from my friends,( or future would be clients 😀 ),  it was a thumbs up 🙂

 

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Let’s move on to the recipe.  This is the same recipe for the 1-2-3-4 cake I had blogged earlier. The batter was divided into 6 parts, added different colours to each layer , poured into individual pans and baked . I could bake 2 pans at the same time , but still baking all the layers will take time. Better bake the cakes a day in advance and then do the frosting the next day .

And here’s wishing all my readers a very vibrant and joyful New Year. May all your dreams come true…

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RAINBOW CAKE

INGREDIENTS

FOR THE CAKE

  • Butter – 1 cup
  • Powdered Sugar – 2 cups
  • Flour – 3 cups
  • Egg – 4
  • Salt – ¼ tsp
  • Baking powder – 3tsp
  • Milk – 1 cup
  • Vanilla essence – 1 tsp

FOR SUGAR SYRUP

  • 1/4 cup sugar
  • 1 cup water

FOR FROSTING

  • Whipping cream – 2 cups
  • Mascarpone cream – 250gm
  • Icing sugar – 3tbsp

METHOD

TO PREPARE THE CAKE PAN

Butter a cake pan and sprinkle about 1 tbsp of flour.  Gently toss the pan so that all sides are coated with flour.

TO MAKE THE CAKE

  1. Separate the egg yolks and whites.
  2. In  a deep bottomed bowl, beat the egg whites till they whip up. It will look like whipped cream. Keep it aside.
  3. In another deep bottomed bowl, beat butter using egg beater for 2 minutes.
  4. Add powdered sugar to the butter and beat well till it looks creamy.
  5. Add the egg yolks one by one and beat well for around 10 minutes
  6. In another bowl, sieve flour and baking powder.
  7. Mix one third of the flour mixture to the egg yolk mixture slowly using a wooden spoon.  Add one third cup of milk  and mix again. Repeat adding flour and milk alternately 2 more times.
  8. Add the vanilla essence .
  9. Add the egg white to the batter . Using a spoon slowly mix in the egg whites using the cut and fold method.
  10. Pour the batter into the pan . The batter should fill only till 2/3 rd of the pan or you can use 2 pans. Bake at 180 degree for around 30 minutes . You can test if the cake is done, by inserting a tooth pick . If the tooth pick comes out clean ( without any crumbs on it) , then the cake can be taken out of the oven .
  11. Let the cake cool to room temperature before applying icing

TO MAKE THE SYRUP:

Stir the sugar, water and essence in a small saucepan and bring to boil. Simmer till the sugar has dissolved, and cool completely.

TO ASSEMBLE :

  1.  When the cake is cooled, use a long serrated knife and cut off the top to make it straight. Slice the cake into 2 halves (if you have used a single cake pan).
  2. Pour the sugar syrup on both halves to make it soft.
  3.  On top of the first half spread the whipping cream or any filling. Place the second half , soaked side down, on top of the first.
  4. Coat the top and sides of the cake with cream to give a thin uniform coating.
  5. Keep in fridge till the icing sets. better to keep for atleast 3 to 4 hours.

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Perfect Party Cake

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After a one year hiatus, I am back into the blogging world.. My world has changed a lot in the  past one year… A new job  ,a handful of very special friends , the many beautiful moments  filled with fun and laughter I spent with them .. and the good byes to a few of them , which is always  the hardest part in a friendship. Though life separates us from our dear ones through distance, they will always hold a special place in our hearts which cannot be erased by  space or time..

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And last year I met a few of my dear friends after a gap of many years.. It was like we had met just the other day. Nothing seemed to change, the fun , the warmth, the special bonding..I have often noticed that food plays an important role during get togethers .. like how my best friend cooked biriyani especially for me  when I went to visit him.. or how my friend had particularly asked me to bake a vanilla cake for her when she would visit me for the first time after 15 yrs.. Food and friendship.. it sure does go hand in hand 🙂

On another note, the stats show that my blog has crossed  200,000 hits.. and this blog post is kind of celebration post too.. and a dedication post.. dedicated to all those wonderful friends, who stood by me during the low phases.. who pushed me to continue blogging when I had totally lost interest in it,  who had more faith in me than I had in myself.. whose motivating words kept me going.. Thank you guys, for being there for me..

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This was the vanilla cake I had made as per my friend’s request. This is a bit sturdy cake , with a slight lemon flavour.  To make it a bit more moist I added used sugar syrup . The recipe is pretty simple, not with many complicated steps. After the cake cooled down, I sliced it into layers and sandwiched with whipped cream, topped it with ganache. I must say this cake is quite a party pleaser. So go ahead and try it out..

PERFECT PARTY CAKE

INGREDIENTS

FOR THE CAKE

(Recipe source- Baking from my home to yours)

  • All purpose flour – 2 cups
  • Cornflour – 4 tbsp
  • Baking powder – 1 tbsp
  • Salt – 1/2 tsp
  • Whole milk or buttermilk – 1 1/4 cup
  • Egg whites – 4 large
  • Sugar – 1 1/2 cups
  • Grated lemon zest – 2 tsp
  • Unsalted butter – 1 stick (113gms)

FOR THE SUGAR SYRUP

  • Sugar – 1 cup
  • Water – 1/4 cup

FOR THE WHIPPING CREAM 

  • Dreamwhip – 2 sachet
  • Cold Milk – 1 cup
  • Vanilla Essence – 1tsp

FOR THE GANACHE

  • Semisweet or bittersweet chocolate, cut into small pieces – 8 ounces (227 grams)
  • Heavy whipping cream – 3/4 cup (180 ml)
  • Unsalted butter – 1 tablespoon (14 gram)

METHOD

FOR THE CAKE

  1. Sift together the flour, cornflour, baking powder and salt.
  2. Whisk together the milk and egg whites in a medium bowl
  3. In another bowl, put the sugar and lemon zest in a bowl and rub them together with fingers until the sugar is moist and fragrant.
  4. Add the butter to the sugar and beat with egg beater ,till the butter and sugar are very light
  5. Add one third of the flour mixture, beating at medium speed
  6. Beat in half of the milk egg mixture .
  7. Repeat adding the flour and milk alternately till all the flour and milk is incorporated well.
  8. Pour the batter into the pan . The batter should fill only till 2/3 rd of the pan . Bake at 180 degree for around 30 to 35  minutes .
  9. To test whether the cake is done, insert a tooth pick. If the tooth pick comes out clean ( without any crumbs on it) , then the cake can be taken out of the oven .
  10. Let the cake cool to room temperature .

TO MAKE THE SUGAR SYRUP

Stir the sugar, water and essence in a small saucepan and bring to boil. Simmer till the sugar has dissolved, and cool completely.

TO MAKE THE WHIPPING CREAM

Mix the contents in 2 small sachets of Dreamwhip with 1 cup cold mix and a teaspoon of vanilla essence. Beat on high speed for 5-7 minutes till you get light fluffy peaks. This will give about 4 cups whipped cream.

TO MAKE THE GANACHE 

  1. Place the chopped chocolate in a medium sized stainless steel, or heatproof bowl. Set aside
  2.  Heat the cream and butter in a medium sized saucepan over medium heat. Bring just to a boil.
  3. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth.
  4. When Ganache has completely cooled, beat until soft and fluffy. Then spread the frosting on top of the cake.

HOW TO ASSEMBLE

  1. When the cake is cooled, use a long serrated knife and cut off the top to make it straight. Slice the cake horizontally into 2  or  3 equal parts..
  2. Pour one-third of the sugar syrup on the first cake layer .
  3.  Spread the whipping cream over the first layer.
  4. Take the second cake slice on top of the first layer . Pour one third of the sugar syrup and spread the whipped cream.
  5. Repeat the process with the third layer.
  6. Cover the whole cake with whipping cream.
  7. Pour the ganache over the top of the cake and spread it . Spread the ganache to the sides of the cake .

Foodgawker-5 blog

Tender Coconut Pudding – Guest Post for Yummy Food – Joy From Fasting To Feasting – VIII

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Ramadan Kareem !! It is with much joy that Muslims around the world welcome this auspicious month of physical and spiritual cleansing. It is the holy month in which Muslims all over the world, observe fasting from dawn to dusk., and engage in more prayers. May Allah accept all our prayers and good deeds this Ramadan.

Today’s post is a guest post for Lubna’s eventJoy From Fasting To Feasting – VIII  . I am happy to be a part of Lubna’s event of Joy from Fasting to Feasting this year too. Lubna has been hosting this event for the previous 7 years. Thanks Lubna for inviting me to be  a part of the event.

Do check out the post on Lubna’s blog .

 

 

 

 

 

VEGETABLE CUTLET

Vegetable Cutlets It’s very difficult to make my kids eat the veggies..  Is it because I never tried to forcibly feed them ? That thought is something which worries me these days.. And now I am on a look out for recipes where I can hide the veggies and feed the kids One way to hide the veggies is in the form of cutlets.  I made the veg cutlets with beetroot, carrot and potatoes.  Kids love to have chicken cutlets.. but vegetable cutlets.. hmm I was not so sure.. Vegetable Cutlets But to my surprise and relief, these veg cutlets  became a favourite with them … Mission accomplished, as both mom and kids are happy !!! 🙂 These cutlets are a good tea time snack. You can prepare the cutlets in bulk and freeze them . Defrost and fry them as required. Vegetable Cutlets4

VEGETABLE CUTLETS

INGREDIENTS

  • Onion – 2
  • Ginger – 1/4 ” piece
  • Garlic – 3 cloves
  • Beetroot – 1 big
  • Carrots – 2
  • Potatoes – 2
  • Chilly powder – 1/4 tsp
  • Turmeric powder – 1/4 tsp
  • Garam Masala – 1/2 tsp
  • Egg whites – 2
  • Breadcrumbs – for coating
  • Oil – for frying

METHOD

  1. Chop onion, ginger and garlic
  2. Chop the beetroot and carrots .  ( Chopped vegetables will be about 3 1/2 cups)
  3. Boil the potatoes and mash them well.
  4. Heat oil in a pan. Add chopped onions and saute till it turns light brown
  5. Add the chopped ginger and garlic and saute for 3 minutes.
  6. Add the chilly ,turmeric and garam masala and saute .
  7. Mix in  the chopped vegetables and saute till the vegetables are cooked. Turn off the flame.
  8. Add the mashed potatoes and mix well using your hands. (The mixture should hold shape when rolled into balls).
  9. Take small portions of the mixture and roll into lime sized ball .Flatten it between the palms to give it shape .
  10. Beat egg whites with a fork. Dip each cutlet in egg white and roll in breadcrumbs, making sure that all sides are nicely coated.
  11. Heat oil in pan and fry the cutlets in medium flame  till they are golden brown (You can deep fry or shallow fry the cutlets) .

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Layered Moss Pudding


This is a pretty simple pudding. The basic Moss pudding between slices of cake and jelly. Serve it in individual glass for a visual treat  🙂

Moss pudding is made by adding melted China grass (or agar agar) to milk and boiling till the mixture thickens, and then cooled in refrigerator. This basic recipe can be used in many variations. One pudding which I used to make regularly was – the base layer with caramalised pineapples, then top with moss pudding layer and finally a layer of whipped cream..  yummy!!!

Okay, let’s get to the recipe

INGREDIENTS

  • China grass strands (Agar agar) – 8 gm
  • Water – 1 cup
  • Condensed milk – 1 tin
  • Milk – 3 cups
  • Sugar – 1 tbsp
  • Vanilla essence – a few drops
  • Strawberry Jelly – 1 packet
  • Sponge cake

PROCEDURE

To make the china grass layer

  1. Cut china grass into small pieces. Soak it in 1 cup of water for an hour.
  2. Transfer to a non stick pan and boil the china grass and water. Reduce heat and stir till the china grass dissolves completely.
  3. In a pan , mix together milk , condensed milk , vanilla essence and sugar. Boil it and remove from flame.
  4. Sieve the melted china grass and add to the milk mixture.
  5. Keep this mixture back on medium flame and stir continuously till the mixture thickens (for around 5 minutes). Remove from fire . Sieve once more and allow to cool for around 10 minutes.

To Assemble

  1. Arrange the cake slices at the bottom of the individual glasses. (If you prefer, you can use a rectangular dish and arrange the cake slices to form the bottom layer )
  2. Pour the cooled china grass mixture on top of the cake pieces. Refrigerate for 4-5 hours till the pudding sets.
  3. Prepare the jelly according to the instructions on the packet
  4. Pour the jelly over the set pudding and refrigerate again till the jelly sets.

Sending this to Joy from Fasting to Feasting, Iftar Nights and Any One Can Cook Events



Mango Layer Pudding

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I love puddings… and I love to cook them too… Actually I am always on the look out for new pudding recipes, it’s kind of my weakness 🙂 …During one vacation in Kerala , while I was searching recipe books for pudding recipes , Zareena (my sister in law) said that she has got  a new recipe from her friend – it is a five layer pudding.. Five layers? Now I got really excited. So  Zareena and I got to work and made the pudding, both of us really eager to see how the layers would turn out. While we were whipping it out, my brothers would peep in asking “Is it ready now?” … And finally the pudding was in the fridge. Now my brothers got really impatient, asking every now and then “Why is it taking so long?”  The result – we had to take the pudding out before it was fully set.  We never got to see the layers 🙂  Back in Abu Dhabi , I tried the pudding again and called up Zareena to say that this time I did see the five layers 🙂

I  made this pudding recently at a get together and it got awesome responses.. So check out the recipe and try it out..


Recipe Source – Zareena

INGREDIENTS

For the first layer (Biscuit Layer)

  • Marie Biscuit – 100gm
  • Butter (unsalted)- 50 gm
  • Sugar – 1tbsp

For the second layer (Butterscotch Layer)

  • Caramalised sugar – 2 tbsp
  • Butter  (unsalted) – 50gm
  • Sugar – 25 gm
  • Condensed milk – 1/2 tin

For the 3rd layer (China grass Layer)

  • China grass (Agar Agar)- 5gm
  • Water -3/4  cup
  • Condensed Milk – 1/2 tin
  • Sugar – 1tbsp
  • Milk – 3/4 tin( measured in the condensed milk tin)
  • Vanilla essence – 1 tsp

For the fourth layer (Mango Layer)

  • Mango – 2
  • Sugar – 1/2 cup
  • Water – 1/4 cup

For the fifth layer (China grass Layer again)

  • China grass(Agar Agar) – 5gm
  • Water -3/4  cup
  • Condensed Milk – 1/2 tin
  • Sugar – 1tbsp
  • Milk – 3/4 tin( measured in the condensed milk tin)
  • Vanilla essence – 1 tsp

PREPARATION

For the first layer (Biscuit Layer)

  • Crush the Marie biscuits . Mix the butter and sugar to make a dough. Spread this on a greased tin.Keep it in the fridge to set for atleast half an hour.

For the second layer (Butterscotch Layer)

  • Mix all the ingredients in a saucepan and boil for 5 minutes. You will get a thick caramel flavoured mixture. When it cools down a bit, pour it over the biscuit layer.Keep the pudding back into the fridge.

For the third layer (China grass Layer)

  1. Soak the china grass in water for 30 minutes. In a saucepan , boil the china grass with water till you get a clear liquid. Remove from fire and sieve.
  2. Boil the milk, condensed milk and sugar. Take it off the fire.
  3. When both the china grass mixture and condensed milk mixture are of the same temperature, mix the two .
  4. Return this mixture to the stove and heat on medium flame stirring continuously. Stir for around 5 minutes till the mixture thickens.
  5. Remove from fire, add the vanilla essence. When it has slightly cooled down, pour it over the butterscotch layer.
  6. Keep it back in fridge to set.

For the fourth layer (Mango Layer)

  • Puree the mangoes with the sugar  in a blender. It should be of a thick consistency. Add water as required and blend once more. When the china grass layer is set, pour the mango mixture over it. Keep back to refrigerate.

For the Fifth Layer (China Grass Layer)

  • Repeat the process as in the third layer. Pour the cooled mixture slowly over the mango layer. Refrigerate for 3-4 hours

That’s it.. You can top the pudding with whipping cream or pralines.(That will make it a six layer pudding 🙂 )


Sending this to Bookmarked Recipes- Every Tuesday hosted by Aipi and Priya

and to Kerala Kitchen hosted by Magpie’s Recipes