Category Archives: Cakes

Fresh cream strawberry cake

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Recently the weather has been extremely chilly and all I hear at work and home is cough-cough and cough. The weather is taking the toll on everybody’s health. I would prefer the snow regularly than this biting cold weather. Every morning I don atleast 3-4 layers and a huge coat on me! The boots, gloves, hat and scarf make me look absolutely like woollen ball! I just can not wait until the summer…looking forward to some salwar kurtas’, chappals, fresh fruits, juices, salads, ice creams and barbeques!! Oh! for the sunshine, warmth and the summer season!!

This morning I baked a fresh cream cake for a friend’s daughter who is celebrating her birthday with her school friends. She insisted on pink colour and here I added a tiny tinge of red food colouring to the fresh cream to get the pink she wanted.

Strawberry fresh cream cake

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Clamentine cake

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I am sure I have mentioned in my last post that plain flours are finding no place in my pantry these days. I absolutely refrain from buying them and choose either my regular atta or other alternatives in my cooking and baking. It took me by a shock when once visiting a lake, I read a board which had the warnings about feeding the ducks and swans around the place. They strictly prohibited visitors from feeding the birds with white bread. If the birds are not allowed white bread in their diets why in the world do we eat it?

I started reading about the flours and that is when it occurred to me that I was actually possibly making incorrect choices in my pantry. Reading various facts on internet I realised there were more health risks of eating them..the fact that the white flour is bleached scares me. If it can spike up our sugar levels, imagine what a piece of cake would do with all the flour and sugar added to it and topped with icing! Further the reason that the fibre is deleted from it makes it absolutely useless in our food. No these facts are all that I have read and not which I claim. But I care for my family as all mums do. One reason for anything proving as a health risk is good enough for me to refrain from white flour.

clamentine cake poster

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Chocolate cake with caramalised salted peanuts and Ganache frosting

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Here comes December when the weather gets crisp and chilly and now the snow is on its way for parts of the country with a cold snap taking hold!! It can be very dull and depressing as the days get very short and I spend most of our time laden with layers. This is the time when my oven is very busy as I get busy with Bakethon. This is my third year that I am particpating in Bakethon. Champa had started it . Earlier we baked for every day in December. However, this year I plan to do it twice a week. The reason being my other commitments both at work and home.

Last weekend, I baked a simple chocolate sponge, however decided to do a different frosting(kind of getting bored of buttercream and fondant icing). I loved the ganache I made for my son’s birthday in October. I thought of making it thicker by using extra thick double cream and whipping it.

To cut down the sweetness, I added in caramalised salted peanuts in caramel sauce made with extra thick cream. This coated my salted peanuts with toffee !! Loved it. This I sandwiched and topped in my sponge.

Ganache 1 Read the rest of this entry

Chocolate was in our mind for Junior’s birthday!

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Last weekend we had a birthday celebration at our place. Junior Isingcakes, my son turned 15. Time just flies. I remember holding him in my arms packed in a little blanket. This tiny little bundle has grown much taller than me and next year he may demand the car keys!!! I had planned a chocolate cake for his birthday this year. If only I was not short of time. I had to a quick chocolate cake with ganache topping. Just to cut through the sweetness, I used caramelised salted peanuts. I had tasted this combination when Suchi of Kitchen Karma got this baked and frosted on her birthday and got it to our BBPC 1 session. Loved, loved the taste.

Birthday P2

To make the cake I used :

Bake a normal base cake/any flavour you like using the measures:

Plain flour 220g

Castor Sugar 220g

Butter 220g

Eggs 4

Baking powder 1.5 tsp

Cocoa powder 2 tbsp

Vanilla essence few drops

Sieve the flour with the raising agent and cocoa powder. Keep aside.

Cream the butter and sugar. Add the eggs, one at a time. Beat.

To this add the sieved flour mix spoonful at a time and fold.

To the finished mix add the essence.

Preheat oven at 180 degrees and bake the cake till done(My oven needs 40 mins to do the job)

When done, keep aside to cool for 20 mins. Normally the cake leaves the sides of the tin. If not, scrape the sides loose with a sharp knife and overturn. Let the cake cool completely. Slice the cake into two equal portions.

I also made 3 cupcakes to go along with the cake. Using cupcake cases, pour in the batter in the cases. Bake at 180 degrees for about 15-20 mins or until done in your preheated oven.

For the Ganache I used:

200 ml of double cream

200 gm of chocolate bar chopped

Mix the two ingredients in a saucepan and place on heat. Let the chocolate just melt in the warm double cream. Avoid the boiling of double cream. Once the chocolate melts, switch off the gas and whisk the mix with a whisk. This adds a shine to the ganache. Let this cool for couple of hours before using.

Birthday P3

To make the caramalised salted peanuts:

I used the ready made salted peanuts half a cup

Sugar 1 cup

Water 1/3 cup

Using sugar and water make the caramel read. When making the caramel, one needs to make sure that the sugar dissolves completely. Do not stir the sugar until a part melts. Once this stage is reached, just shake the pan gently to get the rest of the sugar into the dissolved part. In about 10 minutes, the mix gets a lovely golden colour. Add in the salted peanuts and mix. Pour the mix out on a greaseproof sheet and cool.

To assemble:

Use the ganache to cover the first slice of the cake. Sprinkle in the caramalised peanuts. Place the second layer of the cake on this. Use the rest of the ganache to cover the cake top. Finish with caramalised peanuts as a topping.

For the cupcakes,spoon the ganache on the cupcakes when they are cool. Top with the caramalised peanuts.

final bbpc 2

The cake was enjoyed at the birthday and the cupcake goes as an entry for BBPC 2 as a photography entry.

Chai Masala-Coffee drizzle cake

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Remember Last year’s Bakethon? It was loads of fun with baking everyday/evening and posting in our blogs. I was very lucky to be associated with the like minds of Champa, Veena and Priya. This year Srivalli and Sumana have joined in too. The rules are the same, however, the pattern differs. Last year we posted each day, however, this year we are doing it thrice a week. So look out folks the days we post this month are 1st, 3rd,5th,7th,10th,12th,14th,17th,19th,21st,24th,26th,28th and 31st !!

Chai masala-coffee drizzle cake

My first contribution towards this Bakethon is Chai Masala-Coffee Drizzle cake which I baked last weekend.

To make the streusel:

Flour 175g

Butter 100g

Soft brown sugar 100g

Chai spices 1 tbsp(blend of  cinnamon, pepper, cloves, fennel, star anise, dried ginger)

Mix all these ingredients till coarse and crumbly. Set this aside.

Bake a normal base cake using the measures:

Plain flour 220g

Soft Brown Sugar 220g

Butter 220g

Eggs3

Baking powder 1.5 tsp

Baking Soda 1/2 tsp

Greek Yoghurt 3/4 cup(I used Total Greek Yoghurt)

In this case I added coffee extract

Sieve the flour with the raising agent.Keep aside.

Cream the butter and sugar. Add the eggs, one at a time. Beat.

Add in a part of yoghurt followed by the sieved flour spoonful at a time and fold.

To the finished mix add the coffee extract.

Chai masala-coffee drizzle cake

Preheat the oven at 180 degrees.

In a greased pan, add in half of the batter. Top this with a part of streusel. Spread the rest of the batter on the streusel. Finally, spread the rest of the streusel and bake the cake at 180 degrees for an hour.

Cool on a cooling rack.

Brew a tablespoon of coffee and mix with 1/2 cup of icing sugar. Drizzle on the cooled cake. Enjoy it with any beverage you love….this cake with warm spices is apt for the subzero temperatures here in UK!!

DSC_1005Check out Sumana’s , Priya’s, Srivalli’s, Veena’s and Champa’s posts

I a linking this to Priya and Divya’s ongoing  event  too.

I would like make an announcement..we have a Blogger’s Event coming up soon in February 2013 in London. One of our sponsorer is no one other than Total Greek Yoghurt!!!Check out our Event Blog for more details about the event and the sponsorer:)

Fresh Cream Pineapple Cake

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This is for a cute little boy who is celebrating his first birthday today. His parents wanted a fresh cream-pineapple cake…strictly no no to chocolates!! Which I believe is good. Guys, I am travelling now, so can’t post a long one here. I shall come back and write more about this in the evening.Till then enjoy the glimpse of my 27th post for Bake-A-thon.

Yes, I am back..enjoying my cuppa…and adding more to this post. We drove for 2 hours to celebrate T’s first birthday. He is the cutest of chap I have ever seen. His parents had dressed him in Indian attire and followed his granny’s instructions of dotting his forehead with a tika(red vermilion mark..usually marked on auspicious occasions) …he reminded us all of baby Krishna(Lord Krishna). I am awaiting more pictures from the family and will post them very soon. Till then, here is the bits and parts for the cake. For the details of the sponge and cream, please check my post on Anniversary cake.

It is a pineapple flavoured sponge. I used whipping cream to frost and sandwich.Also the sponge has pineapple chunks along with cream in the filling. The cherries you see are cocktail maraschino cherries. To add some colour to the cake, I made some gingerbread cookies and cut some fondant animals on each. The animals were painted with edible gel colours.

The cake survived the two hours journey..Phew!! I was worried about the fresh cream as the weather in UK has gone absolutely mild and would have taken toll of my fresh cream..!!

Check out other Bake-A-thon participants Veena, Champa,Priya.

Mini Christmas puds

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Day 24 of Bake-a-thon and it’s Christmas Eve!! Christmas waves a magic wand over this world, and behold, everything is softer and more beautiful. I made some mini Christmas puds as a gift recently. These the cutest and simplest to make. All you need is a batch of baked cake. You may well do with any sponge or cupcake. I have used simple fruit cake for this one. You may follow either the spicy fruit cake or Christmas cake with pineapple for this.

Merry Christmas Everyone!!

Additionally you need:
Golden syrup to bind
Mixed spices
WHite chocolate..melt this on double boiler
Green and red cherries(I had some boiled sweets) chopped
Silver edible glitter(optional)


This is how you make it:
Crumble the cake in a bowl. Crumble it absolutely till it is fine in texture. Sprinkle some mixed spices. Mix in the golden syrup. Mix. The mix should come together. Roll this mixture into small balls and arrange each in a cupcake case. Place these in tray and refridgerate for 15 minutes.
One chilled,spoon a teaspoon of white chocolate on each of the cake balls. Arrange the chopped cherries/candies. Sprinkle some silver glitter on top.

Aren’t these the quickest and the simplest Christmas Puds’ Have a lovely Christmas, my dear friends!

Photographs by:JPRD

Check out my other blogger friends in Bakethon: Veena, Champa and Priya.