Contributor: @nu
First cake kadaa chaala simple ga try chesa..
Ingredients for cake:
All purpose flour:1.5 cups
eggs:6 but only whites
Sugar powdered:1.5 cup
Baking powder:1/2 tablespoon
Vanilla essence:2 table spoons
Butter/oil:2 tablespoons
Procedure:
Whisk the egg whites then add sugar,bakingpowder,vanilla essence,buter/oil .Now add the allpurposeflour to it and mix well donot mix for long time as i gets airbubbles in it and cake might get hard.Preheat oven @ 375 degrees for 10 minues meanwhile grease baking ray and put parchment paper and pour the cake mixure into this and put it in the oven for atleast 25 minutes and check whether your cake is baked properly or not with help of a tooth pick.When done remove from oven let it cool down completely.
Icing and decoration:
It all depends on your wish but i used following
CoolWhipcream of low fat,Diced pineapples,cherries,decorating gel you can also go for buttercream icing and make some roses if you want to learn I an give you video links.
Apply coolwhip uniformly over he cake wih spatula freeze i for abou 15 minues and hen decorate it wih fruis and freeze i for anoher 15 min.Donot freeze for longe ime in freezer try to put in refrigerator.
20 October, 2009
Fruit Cake
Contributor: Geeta
nenu ila chesa...
maida - 1 cup
sugar - 1.25 cup
butter - 1 stick
vanilla extract - 1/2 sp
eggs - 2 or baking soda - 1 sp ( i prepared eggless )
baking pwd - 1 sp
dried fruits n nuts - 3/4 cup
( apricots, dates, plums, cashews, raisins, badam, walnuts )
cinnamon pwd - 1/2 sp ( optional ) i dint use this....
lemon zest or grated orange ( optional ) - 1/8 cup
1. grind the sugar into fine powder...
2. boil 1 tbsp of water with 1/4 cup sugar and keep stirring until the color changes to
brown ( this step is optional , u can skip this )... this is called Caramelization...
3. Blend 1 cup sugar, vanilla extract, butter (room temperature) by adding the eggs
one by one...
4. take another bowl, add 1 cup all- purpose flour, 1 tsp baking powder , cinnamon
pwd n dried fruits n nuts...
5. mix both the mixtures, caramel water and add lemon zest ...
6. Pour the mixture into a greased baking pan, and bake at 350F for 50 minutes to 60
mins n jus keep an eye on it after 40 mins...
nenu ila chesa...
maida - 1 cup
sugar - 1.25 cup
butter - 1 stick
vanilla extract - 1/2 sp
eggs - 2 or baking soda - 1 sp ( i prepared eggless )
baking pwd - 1 sp
dried fruits n nuts - 3/4 cup
( apricots, dates, plums, cashews, raisins, badam, walnuts )
cinnamon pwd - 1/2 sp ( optional ) i dint use this....
lemon zest or grated orange ( optional ) - 1/8 cup
1. grind the sugar into fine powder...
2. boil 1 tbsp of water with 1/4 cup sugar and keep stirring until the color changes to
brown ( this step is optional , u can skip this )... this is called Caramelization...
3. Blend 1 cup sugar, vanilla extract, butter (room temperature) by adding the eggs
one by one...
4. take another bowl, add 1 cup all- purpose flour, 1 tsp baking powder , cinnamon
pwd n dried fruits n nuts...
5. mix both the mixtures, caramel water and add lemon zest ...
6. Pour the mixture into a greased baking pan, and bake at 350F for 50 minutes to 60
mins n jus keep an eye on it after 40 mins...
Mango Upside-Down Cake
Contributor: Bindu
ammayilu,
ma office lo vere team lo okka ammayi baking baga interest, oo sari mango upside down cake chesindhi, chala bagundhi, evaranna try chestha ante, here is her recipe:
Makes 10 servings.
Estimated Time: Preparation - 20 min
Cooking - 1 hrs 5 min
Cooling Time - 30 min cooling
Ingredients:
Topping:
1/3 cup butter
2/3 cup packed light brown sugar
2 cups sliced mangoes, (fresh or frozen and thawed)
Cake:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
1/2 cup (1 stick) butter, softened1 teaspoon vanilla extract1/2 cup mango nectar
Directions:
Topping:
1. PREHEAT oven to 350°F (175°C).
2. FOR TOPPING: Grease 9-inch-round cake pan.
3. MELT butter in small saucepan over medium-high heat.
4. Add brown sugar; stir until incorporated.
5. Pour mixture over bottom of prepared pan. Top evenly with mangoes.
Cake:
1. Combine flour, baking powder and salt in medium bowl.
2. Separate yolks and whites from two of the eggs.
3. Beat granulated sugar and butter in large mixer bowl until almost creamy. Beat in remaining whole egg, then beat in two eggs yolks.
4. Beat in vanilla extract.
5. Gradually stir in flour mixture alternately with nectar, ending with flour mixture. Stir just until combined.
6. Beat egg whites in small mixer bowl until soft peaks form. Fold into batter. Spoon batter evenly over mangoes.
7. BAKE for 60 minutes or until wooden pick inserted in center comes out clean.
Cool for 10 minutes on wire rack. Run knife around inside edge of pan to loosen, then invert onto serving plate. Cool completely.
ammayilu,
ma office lo vere team lo okka ammayi baking baga interest, oo sari mango upside down cake chesindhi, chala bagundhi, evaranna try chestha ante, here is her recipe:
Makes 10 servings.
Estimated Time: Preparation - 20 min
Cooking - 1 hrs 5 min
Cooling Time - 30 min cooling
Ingredients:
Topping:
1/3 cup butter
2/3 cup packed light brown sugar
2 cups sliced mangoes, (fresh or frozen and thawed)
Cake:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
1/2 cup (1 stick) butter, softened1 teaspoon vanilla extract1/2 cup mango nectar
Directions:
Topping:
1. PREHEAT oven to 350°F (175°C).
2. FOR TOPPING: Grease 9-inch-round cake pan.
3. MELT butter in small saucepan over medium-high heat.
4. Add brown sugar; stir until incorporated.
5. Pour mixture over bottom of prepared pan. Top evenly with mangoes.
Cake:
1. Combine flour, baking powder and salt in medium bowl.
2. Separate yolks and whites from two of the eggs.
3. Beat granulated sugar and butter in large mixer bowl until almost creamy. Beat in remaining whole egg, then beat in two eggs yolks.
4. Beat in vanilla extract.
5. Gradually stir in flour mixture alternately with nectar, ending with flour mixture. Stir just until combined.
6. Beat egg whites in small mixer bowl until soft peaks form. Fold into batter. Spoon batter evenly over mangoes.
7. BAKE for 60 minutes or until wooden pick inserted in center comes out clean.
Cool for 10 minutes on wire rack. Run knife around inside edge of pan to loosen, then invert onto serving plate. Cool completely.
Marzipan Recipe
Contributor: Amu
Ingredients
Almonds - 100gms
Sugar - 1/2 cup
Almond essence - 1 tsp
Water - 1/4 cup approximately
Golden Syrup - 1 tbsp (if you dont get thei you can use honey)
Method
1. Bring a pan of water to a boil. Drop the almonds in; boil for 1-2 minutes. Drain.
2. Peel the skins off the almonds. They should easily slip off.
3. Spread the skinned almonds onto a baking tray and allow to dry under a medium-hot grill (180 degrees C) for 8-10 minutes.
4. Cool, and then grind in almond meal (fine powder). Do the grinding in short spells, & stir each time to avoid it becoming pasty.
5. Turn the meal into a bowl; stir in the sugar, followed with the almond extract.
6. Add the syrup, mix in well. Now add cold water, 1 tbsp at a time, to get a play dough like consistency. Knead till smooth.
7. Keep covered in cling wrap until you use it(if not it will dry away very fast).
8. Colour it as required ans use it...
Hope this helps...
Good Luck..:-)
Ingredients
Almonds - 100gms
Sugar - 1/2 cup
Almond essence - 1 tsp
Water - 1/4 cup approximately
Golden Syrup - 1 tbsp (if you dont get thei you can use honey)
Method
1. Bring a pan of water to a boil. Drop the almonds in; boil for 1-2 minutes. Drain.
2. Peel the skins off the almonds. They should easily slip off.
3. Spread the skinned almonds onto a baking tray and allow to dry under a medium-hot grill (180 degrees C) for 8-10 minutes.
4. Cool, and then grind in almond meal (fine powder). Do the grinding in short spells, & stir each time to avoid it becoming pasty.
5. Turn the meal into a bowl; stir in the sugar, followed with the almond extract.
6. Add the syrup, mix in well. Now add cold water, 1 tbsp at a time, to get a play dough like consistency. Knead till smooth.
7. Keep covered in cling wrap until you use it(if not it will dry away very fast).
8. Colour it as required ans use it...
Hope this helps...
Good Luck..:-)
Madeira~Pound Cake
Contributor: Amu
I have read in many cooks books as to why it is called as a Pound Cake...Several writers...esp Delia Smith (One of My Fav Chefs) says that it is because it is a traditional and aged recipe and because in olden days there wasn't the metric system was advanced they used simple measures for all their recipes...For this cake A POND of everything...hence it is called a Pound Cake...
Here in Australia it is called Madeira Cake...because australians are crazy people and they dont do whatt the rest of world does ani maa teacher explain chesaru..
Anyways here goes the recipe...
I have read in many cooks books as to why it is called as a Pound Cake...Several writers...esp Delia Smith (One of My Fav Chefs) says that it is because it is a traditional and aged recipe and because in olden days there wasn't the metric system was advanced they used simple measures for all their recipes...For this cake A POND of everything...hence it is called a Pound Cake...
Here in Australia it is called Madeira Cake...because australians are crazy people and they dont do whatt the rest of world does ani maa teacher explain chesaru..
Anyways here goes the recipe...
Ingredients
250gms Butter
250gms Sugar
250gms Flour(Plain All purpose or Cake Flour)
2 Teaspoons Baking powder(BP)
5 Eggs
1 tsp Lemon Zest
Method of Preparation
1. Preheat Oven to 180*C (please calculate your Farenheit). Sieve Flour with BP one or two times to aerate it. Grease a baking tin. (like a Bread loaf one)
2.Cream Butter and Sugar together till light and fluffy.
3. Then add eggs one at a time till they get well incorporated in the above mixture.
4. Then gently fold in the flour mixture and lemon zest using a spatula or wide blade spoon.
5. Bake at 180*C for 45 to 50 minutes or till a skewer inserted in between comes out clean.
6. Once done cool in the tin and then place on a wire rack to cook down completely.
7. Dust with Icing Sugar and serve warm or at room temperature.
Hope you like the recipe
250gms Butter
250gms Sugar
250gms Flour(Plain All purpose or Cake Flour)
2 Teaspoons Baking powder(BP)
5 Eggs
1 tsp Lemon Zest
Method of Preparation
1. Preheat Oven to 180*C (please calculate your Farenheit). Sieve Flour with BP one or two times to aerate it. Grease a baking tin. (like a Bread loaf one)
2.Cream Butter and Sugar together till light and fluffy.
3. Then add eggs one at a time till they get well incorporated in the above mixture.
4. Then gently fold in the flour mixture and lemon zest using a spatula or wide blade spoon.
5. Bake at 180*C for 45 to 50 minutes or till a skewer inserted in between comes out clean.
6. Once done cool in the tin and then place on a wire rack to cook down completely.
7. Dust with Icing Sugar and serve warm or at room temperature.
Hope you like the recipe
Cake Recipe
Contributor: Saritha
Here goes my recipe
Ingredients:-
1.5 cup(s) sifted cake flour
1.5 teaspoon(s) baking powder
.25 teaspoon(s) salt
.5 cup(s) (1 stick) unsalted butter, softened
1 cup(s) sugar
2 large eggs, room temperature
.5 teaspoon(s) vanilla extract
.5 cup(s) whole milk
Directions:-
1 Heat the oven to 400 degrees F. Lightly coat an 8-inch cake pan with butter and dust with all-purpose flour. Sift the cake flour, baking powder, and salt into a large mixing bowl.
2 Beat in the butter one heaping 1/4 teaspoonful at a time, using an electric mixer set on low speed, until the mixture resembles coarse sand. Beat in the sugar a tablespoon at a time, until the mixture resembles fine damp sand. Beat in the eggs one at a time. Add the vanilla and milk, and beat on medium-high, just until blended. Do not overbeat.
3 Pour into the prepared pan and bake until a wooden skewer inserted in the center comes out clean — 30 to 35 minutes. Cool cake in the pan on a wire rack for 5 minutes.
4 Un-mold and cool completely.
Whipped Cream Frosting:-
Ingredients:-
1 cup (236 ml) heavy whipping cream
1/2 teaspoon pure vanilla extract
1 tablespoon (14 grams) granulated white sugar
Directions For whipped cream:
Here goes my recipe
Ingredients:-
1.5 cup(s) sifted cake flour
1.5 teaspoon(s) baking powder
.25 teaspoon(s) salt
.5 cup(s) (1 stick) unsalted butter, softened
1 cup(s) sugar
2 large eggs, room temperature
.5 teaspoon(s) vanilla extract
.5 cup(s) whole milk
Directions:-
1 Heat the oven to 400 degrees F. Lightly coat an 8-inch cake pan with butter and dust with all-purpose flour. Sift the cake flour, baking powder, and salt into a large mixing bowl.
2 Beat in the butter one heaping 1/4 teaspoonful at a time, using an electric mixer set on low speed, until the mixture resembles coarse sand. Beat in the sugar a tablespoon at a time, until the mixture resembles fine damp sand. Beat in the eggs one at a time. Add the vanilla and milk, and beat on medium-high, just until blended. Do not overbeat.
3 Pour into the prepared pan and bake until a wooden skewer inserted in the center comes out clean — 30 to 35 minutes. Cool cake in the pan on a wire rack for 5 minutes.
4 Un-mold and cool completely.
Whipped Cream Frosting:-
Ingredients:-
1 cup (236 ml) heavy whipping cream
1/2 teaspoon pure vanilla extract
1 tablespoon (14 grams) granulated white sugar
Directions For whipped cream:
1 In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and beaters in the refrigerator for at least 30 minutes. When chilled, beat the mixture until stiff peaks form.
2 Spread the frosting on cake evenly and with piping bag(ziplock with tip) pipe on the edges.
Butter Cream Icing:-
Ingredients:-
1/2cup real butter,
1 teaspoon clear vanilla extract
1 pinch salt (optional)
2 cups confectioners' sugar
2-3 tablespoons milk
Directions:-
1 Cream butter and then add vanilla and optional salt.
2 Add sugar a cup at a time beating on medium speed. Add milk 1 Tbls. at a time and beat on high until completely blended and desired consistency.
2 Add Appropriate color to the mixture and pipe on the cake.
2 Spread the frosting on cake evenly and with piping bag(ziplock with tip) pipe on the edges.
Butter Cream Icing:-
Ingredients:-
1/2cup real butter,
1 teaspoon clear vanilla extract
1 pinch salt (optional)
2 cups confectioners' sugar
2-3 tablespoons milk
Directions:-
1 Cream butter and then add vanilla and optional salt.
2 Add sugar a cup at a time beating on medium speed. Add milk 1 Tbls. at a time and beat on high until completely blended and desired consistency.
2 Add Appropriate color to the mixture and pipe on the cake.
Fruit Cake (Western Version)
Contributor: Amu
Fruit Cake - Westren Version (I know of)
Pretty much same procedure.....kani just Ingredients lone change untundi....so check out...main difference is fruits and nuts ni Sweet Sherry+Brandy kalipina concoction lo soak chestam....
Inko Differnce western version lo half Flour and half Almond Meal(finely ground almonds) vadutam...plain sugar badulu Brown Sugar(for more denseness) vadutam..
One more is fruits varieties koncham different vadutaru....instead of using just Glace cherries...we also use Glace Pineapple, Apricots and Peaches along with Cherries and also nuts lo almonds and walnuts tho pattu we also use Pecans....sometimes they also add Dried Figs instead of Dates....
so check out the ingredients below...
Ingredients
300gms Unsalted Butter
300gms Brown Sugar
6 Whole Eggs(50gms Eggs)
150gms Plain All-Purpose Flour(Maida)
150gms Almond Meal (finely ground almonds)
1tsp Baking Powder
1tsp All Spice Powder (cinamon,cloves,cardamom)
1Tablespoon Mixed peel (chopped peel of oranges, lemons and mandarins)
300gms Dry Fruits and Nuts (Soaked in Sweet Sherry+Brandy already)
1/2 Cup Brandy (Optional- use it only if you have not soaked the fruits in Alcohol)
Process
pretty much same as above version...Butter and Sugar mixture(creamed like stated above) ki add the Eggs and then the Flour,Baking powder,Spice powder and Almond Meal, then alcohol(if using) and then Fruits and Nuts and Mixed Peel...
Same temperature ki reheated oven lo bake till done...follow procedure as it is as given above....
Hope this recipe is clear....
Fruit Cake - Westren Version (I know of)
Pretty much same procedure.....kani just Ingredients lone change untundi....so check out...main difference is fruits and nuts ni Sweet Sherry+Brandy kalipina concoction lo soak chestam....
Inko Differnce western version lo half Flour and half Almond Meal(finely ground almonds) vadutam...plain sugar badulu Brown Sugar(for more denseness) vadutam..
One more is fruits varieties koncham different vadutaru....instead of using just Glace cherries...we also use Glace Pineapple, Apricots and Peaches along with Cherries and also nuts lo almonds and walnuts tho pattu we also use Pecans....sometimes they also add Dried Figs instead of Dates....
so check out the ingredients below...
Ingredients
300gms Unsalted Butter
300gms Brown Sugar
6 Whole Eggs(50gms Eggs)
150gms Plain All-Purpose Flour(Maida)
150gms Almond Meal (finely ground almonds)
1tsp Baking Powder
1tsp All Spice Powder (cinamon,cloves,cardamom)
1Tablespoon Mixed peel (chopped peel of oranges, lemons and mandarins)
300gms Dry Fruits and Nuts (Soaked in Sweet Sherry+Brandy already)
1/2 Cup Brandy (Optional- use it only if you have not soaked the fruits in Alcohol)
Process
pretty much same as above version...Butter and Sugar mixture(creamed like stated above) ki add the Eggs and then the Flour,Baking powder,Spice powder and Almond Meal, then alcohol(if using) and then Fruits and Nuts and Mixed Peel...
Same temperature ki reheated oven lo bake till done...follow procedure as it is as given above....
Hope this recipe is clear....
Fruit Cake (Indian Version)
Contributor: Amu
I am giving the Indian version first...and then follow up with changes in western version(or version I know and use)
To get good intense flavour...you need to soak all your Dry Fruits and Nuts in either Brandy or Rum...The longer you soak the better flavour.(at work here we soak for 3 months...i have heard from friends that their granmoms have a barrel kept in the basement all year long and they just top up each christmas after they use what they want)...For this recipe I would suggest you to atleast soak for 1 week..
Dry Nuts you can use are Almonds and Walnuts...chopped up roughly
Dry Fruits or common called as Glace fruit - mix Glace Cherries/Tutti Frutti(Red, Green and Yellow),Dates, Sultanas(Kismis) and Raisins (Dehydrated Plums).
Mix all above Nuts and Fruit in large bowl/container and pour enough Rum/Brandy to cover the fruits and cover it with a cloth tied to it tightly...there should be no openings at all. You need to open this once a day and give it a good mix using a wooden spoon.
When you want to use take amount you want and drain off excess alcohol...fruits would have turned a lil plump after absorbing the alcohol flavour....
Ingredients
300gms Unsalted Butter
300gms White Sugar
6 Whole Eggs(50gms Eggs)
300gms Plain All-Purpose Flour(Maida)
1tsp Baking Powder
1tsp All Spice Powder (cinamon,cloves,cardamom)
300gms Dry Fruits and Nuts (Soaked in Rum/Brandy already)
1/2 Cup Rum (Optional- use it only if you have not soaked the fruits in Alcohol)
Procedure
1) Preheat oven to 190*C if normal or 170*C if fan-forced.
2) Cream Butter and Sugar using a Electric Beator on medium high till it has risen and is light and fluffy and also pale in colour.
3) Add eggs one by one slowly till they get well incorporated by using the electric whisk.
4) Sieve Flour, Spice powder and Baking powder to mix all dry ingredients properly.
5) Fold the flour mixture into the above butter +egg mixture carefully in slow steady movements taking care to not knock out the air in the mixture.
6) Add the Mixed Fruits and Nuts into the above mixture and mix till evenly distributed.
7) Rum/Brandy is optional. But people who dont mind liquor in food can add it to enhance Flavour. But only add this if you have not soaked your fruits and nuts already..if not it will be a lil too much..
8) Oil Spray the cake tin lightly first and then Line the Cake Tin(10 inch one if tin is not too deep or 8 inch one in tin is deep) with baking paper.
9) Bake it in oven for 45 minutes to 1 hour depending on your oven or until a skewer inserted in between comes out clean.
10) Once done let the cake cool in the tin for about 10 minutes and then remove it onto a wire cake rack to cool further.
You can eat it as it is...warm and served with Vanilla Sauce(recipe will be posted).
Or if you want to give that extra great look...decorate it with royal icing....and Wide satin ribbons....
Royal Icing Deco...
Heres goes my professional knowledge on display for you....to make your cake extra special...
b]For a Professional Look
1) Once the cake is COMPLETELY COOLED you can cover it with Royal Icing (readily available in cake deco shops and most supermarket)..It is like a dough made with Icing sugar. Glucose and a lil corn starch....
2) Care should be taken to not expose this stuff to air for too long...It DRYS up too fast...so always keep in covered using Cling Film or lightly damp Tea towel.
3)When ypu are ready to roll the icing... You can dust a plain hard surface with Pure Icing Sugar and the roll the Royal icing like how we do a chapati but ONLY IN ONE DIRECTION(ante roll and lift and roll...dont move your rolling pin too and forth like we do for our chapatis)...roll it to the desired thickness... The movements should gentle but steady at same time to avoid cracks in the icing...
4)Then apply a lightly beaten EGG WHITE all over the rolled icing and drape the egg white side on...over your cake so that it covers all sides and smooth it out using the rolling pin in light movements. The Egg whites help the Icing to stick to cake...
5) Trim the excess off..leave it for a while and then decorate the top as you wish...
Some Deco Suggestions..
1) You can use a Wide Satin ribbon and just cover the sides and tie a nice Bow in the front. you can use egg whites to help you stick the ribbon with out movement.
2) You can make a Bow design using Ribbons and then stick on top..
3) You ca buy ready made Sugar Flowers from Cake Deco shops and decorate on top....
I will attach one cake I made last christmas for my Husbands Christmas Party at work... I forgot to take a snap but this was saved in a Frens(Bhanus College) Flicr album for quite some time and managed to convince him to send it to me...(Stupid sent me only with condition that i make him another one this Christmas)
What i did was put the cake on a small cake board...draped the Royal icing...
Then decorated with a Holly Wreath that i made with Royal Icing again...I was in doing Sugar Works class at that time...so practice session lo I did the Wearth at school and used it on my cake....Ding
You can get ready made flowers in many cake deco shops...use them...but be very gentle when transporting them....
I got the ribbons ready before i put them on the cake...esp the bow...once on cake i adjusted and stuck ribbons using egg whites...
Here goes the cake photo....
http://picasaweb.google.co.uk/amulyagade/Cakes
I keep making these cakes on occasional basis only also at work...In australia we dont have much demand for such cakes...because of our climate....people prefer more fresher cakes with fresh creams etc....and mainly Chocolate....
Hope all is clear in the above recipe...any doubts ask me....
I follow this post up with western version.....and recipe for vanilla sauce if eating cake without any deco.....
I am giving the Indian version first...and then follow up with changes in western version(or version I know and use)
To get good intense flavour...you need to soak all your Dry Fruits and Nuts in either Brandy or Rum...The longer you soak the better flavour.(at work here we soak for 3 months...i have heard from friends that their granmoms have a barrel kept in the basement all year long and they just top up each christmas after they use what they want)...For this recipe I would suggest you to atleast soak for 1 week..
Dry Nuts you can use are Almonds and Walnuts...chopped up roughly
Dry Fruits or common called as Glace fruit - mix Glace Cherries/Tutti Frutti(Red, Green and Yellow),Dates, Sultanas(Kismis) and Raisins (Dehydrated Plums).
Mix all above Nuts and Fruit in large bowl/container and pour enough Rum/Brandy to cover the fruits and cover it with a cloth tied to it tightly...there should be no openings at all. You need to open this once a day and give it a good mix using a wooden spoon.
When you want to use take amount you want and drain off excess alcohol...fruits would have turned a lil plump after absorbing the alcohol flavour....
Ingredients
300gms Unsalted Butter
300gms White Sugar
6 Whole Eggs(50gms Eggs)
300gms Plain All-Purpose Flour(Maida)
1tsp Baking Powder
1tsp All Spice Powder (cinamon,cloves,cardamom)
300gms Dry Fruits and Nuts (Soaked in Rum/Brandy already)
1/2 Cup Rum (Optional- use it only if you have not soaked the fruits in Alcohol)
Procedure
1) Preheat oven to 190*C if normal or 170*C if fan-forced.
2) Cream Butter and Sugar using a Electric Beator on medium high till it has risen and is light and fluffy and also pale in colour.
3) Add eggs one by one slowly till they get well incorporated by using the electric whisk.
4) Sieve Flour, Spice powder and Baking powder to mix all dry ingredients properly.
5) Fold the flour mixture into the above butter +egg mixture carefully in slow steady movements taking care to not knock out the air in the mixture.
6) Add the Mixed Fruits and Nuts into the above mixture and mix till evenly distributed.
7) Rum/Brandy is optional. But people who dont mind liquor in food can add it to enhance Flavour. But only add this if you have not soaked your fruits and nuts already..if not it will be a lil too much..
8) Oil Spray the cake tin lightly first and then Line the Cake Tin(10 inch one if tin is not too deep or 8 inch one in tin is deep) with baking paper.
9) Bake it in oven for 45 minutes to 1 hour depending on your oven or until a skewer inserted in between comes out clean.
10) Once done let the cake cool in the tin for about 10 minutes and then remove it onto a wire cake rack to cool further.
You can eat it as it is...warm and served with Vanilla Sauce(recipe will be posted).
Or if you want to give that extra great look...decorate it with royal icing....and Wide satin ribbons....
Royal Icing Deco...
Heres goes my professional knowledge on display for you....to make your cake extra special...
b]For a Professional Look
1) Once the cake is COMPLETELY COOLED you can cover it with Royal Icing (readily available in cake deco shops and most supermarket)..It is like a dough made with Icing sugar. Glucose and a lil corn starch....
2) Care should be taken to not expose this stuff to air for too long...It DRYS up too fast...so always keep in covered using Cling Film or lightly damp Tea towel.
3)When ypu are ready to roll the icing... You can dust a plain hard surface with Pure Icing Sugar and the roll the Royal icing like how we do a chapati but ONLY IN ONE DIRECTION(ante roll and lift and roll...dont move your rolling pin too and forth like we do for our chapatis)...roll it to the desired thickness... The movements should gentle but steady at same time to avoid cracks in the icing...
4)Then apply a lightly beaten EGG WHITE all over the rolled icing and drape the egg white side on...over your cake so that it covers all sides and smooth it out using the rolling pin in light movements. The Egg whites help the Icing to stick to cake...
5) Trim the excess off..leave it for a while and then decorate the top as you wish...
Some Deco Suggestions..
1) You can use a Wide Satin ribbon and just cover the sides and tie a nice Bow in the front. you can use egg whites to help you stick the ribbon with out movement.
2) You can make a Bow design using Ribbons and then stick on top..
3) You ca buy ready made Sugar Flowers from Cake Deco shops and decorate on top....
I will attach one cake I made last christmas for my Husbands Christmas Party at work... I forgot to take a snap but this was saved in a Frens(Bhanus College) Flicr album for quite some time and managed to convince him to send it to me...(Stupid sent me only with condition that i make him another one this Christmas)
What i did was put the cake on a small cake board...draped the Royal icing...
Then decorated with a Holly Wreath that i made with Royal Icing again...I was in doing Sugar Works class at that time...so practice session lo I did the Wearth at school and used it on my cake....Ding
You can get ready made flowers in many cake deco shops...use them...but be very gentle when transporting them....
I got the ribbons ready before i put them on the cake...esp the bow...once on cake i adjusted and stuck ribbons using egg whites...
Here goes the cake photo....
http://picasaweb.google.co.uk/amulyagade/Cakes
I keep making these cakes on occasional basis only also at work...In australia we dont have much demand for such cakes...because of our climate....people prefer more fresher cakes with fresh creams etc....and mainly Chocolate....
Hope all is clear in the above recipe...any doubts ask me....
I follow this post up with western version.....and recipe for vanilla sauce if eating cake without any deco.....
Pizza Base
Contributor: Amu
Pizza base ki thousands of recipes untayi...meeru yedi vadutunaro....
Naa recipe as follows try cheyandi....
Pizza Base
Ingredients
2 Cups All Purpose Flour(If possible try and get Bakers Flour/ Bread Flour)
8gms Dry Active Yeast(1 Sachet) or 5gms if using Fresh Yeast
1 Cup Water(lukewarm)
1 tablespoon Sugar
1 teaspoon Salt
1 teaspoon Pepper
1 teaspoon Dry Oregano
10ml(2 Tablespoons) Extra Virgin Olive Oil
Process
1) In a bowl, Mix Lukewarm water, sugar and yeast and set aside covered for 10 mintues or until the mixture froths up to alomst double its volume.
2) Then sieve the flour and add salt, pepper and oregano to it.
3) Slowly add water and mix the dough to bring it together. Add the olive oil.
4) Knead it for 10-15minutes till the dough is well mixed and oil is well incorporated. The dough can be a little moist but not to wet. if it too wet then add a little flour. It should be smooth.
5) Leave it covered in a warm spot for 1 hr or till the dough doubles in size.
6) Once dough has risen then remove it onto a lightly floured surface and knead the dough till knocked back to almost its original amount.
7) Roll in smooth sraight moves to desired shape of baking tray and once on baking tray apply a little more olive oil.
8) Top with whatever ingredients you want and bake till the base is light golden colour.
The above recipe should make 2x8inch bases if rolling thickly....but if rolling thinly it should easily make 2x10inch bases.
I sometime add a Tablesppon on fine Semolina(Sooji/bombay rava) to give the dough some texture.
Hope recipe is clear....any doubts please ask me...
[one more thing... the properties of flours vary because of various climatic contions like humidity, heat, cold etc....I have given a recipe that works very well in a very varied climate like Melbourne, Australia....extreme cold winters and bizare summers...so check out accordingly for timings to let dough rise etc
Pizza base ki thousands of recipes untayi...meeru yedi vadutunaro....
Naa recipe as follows try cheyandi....
Pizza Base
Ingredients
2 Cups All Purpose Flour(If possible try and get Bakers Flour/ Bread Flour)
8gms Dry Active Yeast(1 Sachet) or 5gms if using Fresh Yeast
1 Cup Water(lukewarm)
1 tablespoon Sugar
1 teaspoon Salt
1 teaspoon Pepper
1 teaspoon Dry Oregano
10ml(2 Tablespoons) Extra Virgin Olive Oil
Process
1) In a bowl, Mix Lukewarm water, sugar and yeast and set aside covered for 10 mintues or until the mixture froths up to alomst double its volume.
2) Then sieve the flour and add salt, pepper and oregano to it.
3) Slowly add water and mix the dough to bring it together. Add the olive oil.
4) Knead it for 10-15minutes till the dough is well mixed and oil is well incorporated. The dough can be a little moist but not to wet. if it too wet then add a little flour. It should be smooth.
5) Leave it covered in a warm spot for 1 hr or till the dough doubles in size.
6) Once dough has risen then remove it onto a lightly floured surface and knead the dough till knocked back to almost its original amount.
7) Roll in smooth sraight moves to desired shape of baking tray and once on baking tray apply a little more olive oil.
8) Top with whatever ingredients you want and bake till the base is light golden colour.
The above recipe should make 2x8inch bases if rolling thickly....but if rolling thinly it should easily make 2x10inch bases.
I sometime add a Tablesppon on fine Semolina(Sooji/bombay rava) to give the dough some texture.
Hope recipe is clear....any doubts please ask me...
[one more thing... the properties of flours vary because of various climatic contions like humidity, heat, cold etc....I have given a recipe that works very well in a very varied climate like Melbourne, Australia....extreme cold winters and bizare summers...so check out accordingly for timings to let dough rise etc
Chocolate Mousse
Contributor: Amu
This is a no fuss easy to make Chocolate Mousse recipe..The ones which are sold in western pastry shops basically have GELATIN (A stabiliser) which I dont like using because of where it is derived from....
So my version of Chocolate Mousse....easy to go for you
Ingredients
2 cups (250 grams) dark chocolate, chopped
1 1/2 tablespoons golden syrup
1 1/2 tablespoons rum (optional)
1 cup fresh cream (Whipping cream details given above)
Process
1. Combine the chocolate, golden syrup and rum(if using) in a saucepan and melt over gentle heat till it becomes a smooth sauce. Cool slightly.
2. Whip the cream till soft peaks form and fold it gently using a spatula into the chocolate mixture.
3. Pour this mixture into 4 glasses (Wine Glasses will give good effect).
4. Refrigerate for 4 to 6 hours or till the mousse has set.
The better the quality of chocloate the better the mousse will taste... so use dark cooking chocolate that has more cocoa solids(70% and above) appudu the taste will be very very good.....
This is an easy recipe...and tastes the same as if done using Gelatin....but meeku adi kavali ante I will post that one as well..
Hope you like it..
This is a no fuss easy to make Chocolate Mousse recipe..The ones which are sold in western pastry shops basically have GELATIN (A stabiliser) which I dont like using because of where it is derived from....
So my version of Chocolate Mousse....easy to go for you
Ingredients
2 cups (250 grams) dark chocolate, chopped
1 1/2 tablespoons golden syrup
1 1/2 tablespoons rum (optional)
1 cup fresh cream (Whipping cream details given above)
Process
1. Combine the chocolate, golden syrup and rum(if using) in a saucepan and melt over gentle heat till it becomes a smooth sauce. Cool slightly.
2. Whip the cream till soft peaks form and fold it gently using a spatula into the chocolate mixture.
3. Pour this mixture into 4 glasses (Wine Glasses will give good effect).
4. Refrigerate for 4 to 6 hours or till the mousse has set.
The better the quality of chocloate the better the mousse will taste... so use dark cooking chocolate that has more cocoa solids(70% and above) appudu the taste will be very very good.....
This is an easy recipe...and tastes the same as if done using Gelatin....but meeku adi kavali ante I will post that one as well..
Hope you like it..
Cake Decoration Equipment
Contributor: Amu
Cones kanna cake shops lo dorike NOZZLES or NOZZLE tips lo invest cheyyi....regular basis lo cake baking and decorating chestunte maatram...I advise you too....Nozzles steel akarledu....professional valaki esp wedding cake decorators etc ayite wear and tear ekkuva kabati they invest in a good set of nozzles...but manamu just day to day baking kabati...normal plastic nozzles will do..they are inexpensive and serve the purpose in the same way...
Some Nozzles for Home Baking...
1) Small, medium and large star nozzle( for piping edges & rounds in a designer way)
2) Small medium and large plain nozzles (tips for writing or lining)
3) Small and medium flat tiped nozzles (for leafs etc)
naa personal use ki kuda i have plastic nozzles...work set maatram i have 45 set vala stainless steel ones...though i am trained in wedding cakes ad novelty cakes anta gaa aa style of work ki demand ledu...ante royal icing covering(those beautiful cakes in magazines) and fine piping ki ee kalam lo pedaga demand ledu...other that too expensive weddings ki tappa....
Anyways my advice, if you want to take it...buy the regular ones...if you want to do day to day baking and cake decorating....ok naaa
inkoti enti ante..PIPING BAGS....cloths ones dorukutayi...in which you just insert your nozzle and use it....commercial gaa we are not allowed now...because of Food Safety and Hygiene purposes...memu plastic piping bags vadutamu...we get them in rolls of 500....avi manki waste kada....super markets lo ee madya baking aisles lo plastic piping bags amutunaru...5 bags ala....you can buy those....use as you want and dispose....
lepote one more tip...mana zip lock bags(lunch and freezer friendly bags) ni corner cut chessi nozzle ki saripoyeanta...nozzle petti...dani piping bag laga vadutam...
hope this info clears your query..ask me if any other doubts..
Cones kanna cake shops lo dorike NOZZLES or NOZZLE tips lo invest cheyyi....regular basis lo cake baking and decorating chestunte maatram...I advise you too....Nozzles steel akarledu....professional valaki esp wedding cake decorators etc ayite wear and tear ekkuva kabati they invest in a good set of nozzles...but manamu just day to day baking kabati...normal plastic nozzles will do..they are inexpensive and serve the purpose in the same way...
Some Nozzles for Home Baking...
1) Small, medium and large star nozzle( for piping edges & rounds in a designer way)
2) Small medium and large plain nozzles (tips for writing or lining)
3) Small and medium flat tiped nozzles (for leafs etc)
naa personal use ki kuda i have plastic nozzles...work set maatram i have 45 set vala stainless steel ones...though i am trained in wedding cakes ad novelty cakes anta gaa aa style of work ki demand ledu...ante royal icing covering(those beautiful cakes in magazines) and fine piping ki ee kalam lo pedaga demand ledu...other that too expensive weddings ki tappa....
Anyways my advice, if you want to take it...buy the regular ones...if you want to do day to day baking and cake decorating....ok naaa
inkoti enti ante..PIPING BAGS....cloths ones dorukutayi...in which you just insert your nozzle and use it....commercial gaa we are not allowed now...because of Food Safety and Hygiene purposes...memu plastic piping bags vadutamu...we get them in rolls of 500....avi manki waste kada....super markets lo ee madya baking aisles lo plastic piping bags amutunaru...5 bags ala....you can buy those....use as you want and dispose....
lepote one more tip...mana zip lock bags(lunch and freezer friendly bags) ni corner cut chessi nozzle ki saripoyeanta...nozzle petti...dani piping bag laga vadutam...
hope this info clears your query..ask me if any other doubts..
Baking Tips for Beginners
Contributor: Amu
1) Oven handling is not a big art...manam poyi ela handle chestamu alage...kaani okati cheputaa.. it is very very important to PREHEAT your Oven....So mee mix chese mundu first step is to switch on your oven and let it heat till aaa required temperature is reached...meeku ala required temperature ki reach ayinda leda ani yela telustudi ante...mee oven knob degara thermostat light untundi..till aaa temp reach ayevariki glow avutudi...once temp reach ayana ventane off avutudi...then you know oven is ready...
2) Preheat cheste...prepared cake batter as soon as it hits the hot temperature will start rising...and manchi texture untundi mee cake ki....ade preheat ava pote it will not rise and in the middle sink avutudi in the final product...
3) inko important point enti ante...cake tin oven lopala petina ventane atleast okka 15 minutes variki oven asalu open cheyakudadu....aaa initial heat will help giving a good appreance and taste to the final product...so pradaka open cheyakudadu...cake cooking time forexample 40 minutes anukondi(idi example maatrame)....first 20 minutes asalu oven open cheyadandi...then just okka sari move chessi malli 20 minutes cook cheyandi...so ala cheyatamvalla all sides heat equal gaa padinatu untundi...
4) You can use any cake tim you want...only make sure to grease it properly either by using traditional method like applying butter all over and then dusting with plain flour...
lepote if you are using a Non-Stick variety...just sparay and line it with baking/greaseproof paper...
5) Use Oven mutts(reenforced gloves) or napkins to handle hot cake tins and baking trays...it is very very important....and meeru kuda aa oven heat ki ekko sepu expose avadandi...ante direct hot waves ki....
6) Ready made mixes to happy point enti ante you dont have to worry about weighing things and keeing them ready....anni premixed untayi expect eggs and othe wet ingrdients....
But recipe lo ichinatu time alage undadu....meeru anta process chesinaa u might find that cake is done done as in accordance to time stated...that is because times and temperatures in each and every oven vary...they have a general concensus when they give the time on the recipe...
so meeru stress avadandi...avaledhu ani..but always meeru emi cheyali ante...vallu recipe lo chepina time ki okka sari check cheyandi...by inserting a wooden skewer right in the centre and pull out....if it come out clean then cake ayipoyindi ani ardham...then let the cake rest in the tin for a while before you take it out to cool somewhere else.
but incase skewer come out mushy and things attached to it..then that means u need to let it cook longer...5 minute periods lo check chestuundandi...again with skewer....
7) One more point you need to remeber is..cake baking cheste appusu...u should have everything ready..all ingredients and equipment ready undali...then start on making the batter..because baking chemistry laga..ingrdients react with each other...so delay chestaa okati avalsina badulu inkoti avutudi and u dont waht that...so Preparation before action is the key point..
So always anni ready chesi petukoni..mix cheyandi.
My process..
1)Preheat Oven
2)Prepare the cake tin...line with greaseproof paper..
3) weigh up all ingredients
4) mix as per recipe
5) put into cake tin and bake
Hope the tips help. let me know if you want more information..
1) Oven handling is not a big art...manam poyi ela handle chestamu alage...kaani okati cheputaa.. it is very very important to PREHEAT your Oven....So mee mix chese mundu first step is to switch on your oven and let it heat till aaa required temperature is reached...meeku ala required temperature ki reach ayinda leda ani yela telustudi ante...mee oven knob degara thermostat light untundi..till aaa temp reach ayevariki glow avutudi...once temp reach ayana ventane off avutudi...then you know oven is ready...
2) Preheat cheste...prepared cake batter as soon as it hits the hot temperature will start rising...and manchi texture untundi mee cake ki....ade preheat ava pote it will not rise and in the middle sink avutudi in the final product...
3) inko important point enti ante...cake tin oven lopala petina ventane atleast okka 15 minutes variki oven asalu open cheyakudadu....aaa initial heat will help giving a good appreance and taste to the final product...so pradaka open cheyakudadu...cake cooking time forexample 40 minutes anukondi(idi example maatrame)....first 20 minutes asalu oven open cheyadandi...then just okka sari move chessi malli 20 minutes cook cheyandi...so ala cheyatamvalla all sides heat equal gaa padinatu untundi...
4) You can use any cake tim you want...only make sure to grease it properly either by using traditional method like applying butter all over and then dusting with plain flour...
lepote if you are using a Non-Stick variety...just sparay and line it with baking/greaseproof paper...
5) Use Oven mutts(reenforced gloves) or napkins to handle hot cake tins and baking trays...it is very very important....and meeru kuda aa oven heat ki ekko sepu expose avadandi...ante direct hot waves ki....
6) Ready made mixes to happy point enti ante you dont have to worry about weighing things and keeing them ready....anni premixed untayi expect eggs and othe wet ingrdients....
But recipe lo ichinatu time alage undadu....meeru anta process chesinaa u might find that cake is done done as in accordance to time stated...that is because times and temperatures in each and every oven vary...they have a general concensus when they give the time on the recipe...
so meeru stress avadandi...avaledhu ani..but always meeru emi cheyali ante...vallu recipe lo chepina time ki okka sari check cheyandi...by inserting a wooden skewer right in the centre and pull out....if it come out clean then cake ayipoyindi ani ardham...then let the cake rest in the tin for a while before you take it out to cool somewhere else.
but incase skewer come out mushy and things attached to it..then that means u need to let it cook longer...5 minute periods lo check chestuundandi...again with skewer....
7) One more point you need to remeber is..cake baking cheste appusu...u should have everything ready..all ingredients and equipment ready undali...then start on making the batter..because baking chemistry laga..ingrdients react with each other...so delay chestaa okati avalsina badulu inkoti avutudi and u dont waht that...so Preparation before action is the key point..
So always anni ready chesi petukoni..mix cheyandi.
My process..
1)Preheat Oven
2)Prepare the cake tin...line with greaseproof paper..
3) weigh up all ingredients
4) mix as per recipe
5) put into cake tin and bake
Hope the tips help. let me know if you want more information..
Brownie Recipe
Contributor: Amu
Naa deggara unna Brownie Recipe idhi...
If you like it....Do Try It...It is easy...
Ingredients
125gms Unsalted Butter
200gms Dark Cooking Chocolate
220gms Caster Sugar/ Fine White Sugar
2 Eggs
1tsp Vanilla Essence or Extract
A Pinch of Salt
1tsp Baking powder
40gms Plain Flour (All Purpose)
25gms Dark Cocoa Powder
1/2 Cup Chopped Almonds
Process
1) Preheat oven t 180*C. Line a Brownie Tray or a Deep Cookie Tray with Baking Paper.
2)In a Microwave safe bowl, Take butter and chocolate and cook on High for 1 min or until melted...dont cook for too long....just in 30 sec batches till the chocolate melts.
3) To the above melted mixture, add the Eggs,Sugar and Vanilla extract and whisk to combine.
4) To this mixture Sieve in the Flour, Cocoa, Baking powder and Salt.
5) Mix to combine all ingredients. Dont over mix.
6) Add chopped nuts and mix to combine.
7) Spread the mixture in the above lined tray and bake for 20- 25 minutes or till a skewer inserted in the centre comes out clean.
To Serve:
Cool Brownie Slab and cut into Square and serve with Vanilla Icecream or Whipped Cream(recipe give above...Cream Chantilly)
Hope this Helps...
Naa deggara unna Brownie Recipe idhi...
If you like it....Do Try It...It is easy...
Ingredients
125gms Unsalted Butter
200gms Dark Cooking Chocolate
220gms Caster Sugar/ Fine White Sugar
2 Eggs
1tsp Vanilla Essence or Extract
A Pinch of Salt
1tsp Baking powder
40gms Plain Flour (All Purpose)
25gms Dark Cocoa Powder
1/2 Cup Chopped Almonds
Process
1) Preheat oven t 180*C. Line a Brownie Tray or a Deep Cookie Tray with Baking Paper.
2)In a Microwave safe bowl, Take butter and chocolate and cook on High for 1 min or until melted...dont cook for too long....just in 30 sec batches till the chocolate melts.
3) To the above melted mixture, add the Eggs,Sugar and Vanilla extract and whisk to combine.
4) To this mixture Sieve in the Flour, Cocoa, Baking powder and Salt.
5) Mix to combine all ingredients. Dont over mix.
6) Add chopped nuts and mix to combine.
7) Spread the mixture in the above lined tray and bake for 20- 25 minutes or till a skewer inserted in the centre comes out clean.
To Serve:
Cool Brownie Slab and cut into Square and serve with Vanilla Icecream or Whipped Cream(recipe give above...Cream Chantilly)
Hope this Helps...
Eggless Sponge Cake
Contributor: Amu
Ingredients:
1/2 can (200 grams ) condensed milk
140 grams Self-Raising Flour
1 level teaspoon baking powder
1/2 teaspoon soda bi-carb
60gms melted Butter
1 teaspoon Vanilla Essence
Process:
1. Sieve the flour, baking powder and soda bi-carb together.
2. Mix the flour mixture, condensed milk, melted butter, essence and 75 ml. water and beat well.
3. Pour the mixture into a greased and dusted 150 mm. (6") diameter tin.
4. Bake in a hot oven at 200 degree C (400 degree F) for 10 minutes. Then reduce the tempreture to 150 degree C (300 degree F) and bake for a further 10 minutes.
5. The cake is ready when it leaves the sides of the tin and is springy to touch. If not sure insert a wooden skewer in the centre of the cake and if it comes ot clean then the cake s done.
6.When ready, take out from the oven and leave for 1 minute. Invert the tin over a cake rack and tap sharply to remove.
7. Cool the cake. Use as Required or can be eaten as it is.
Variation
To make the above recipe into a Chocolated flavoured one...just add 2 Tablespoons of COCOA POWDER....
To Serve:
After the Cake is completely cool...just slice the cake into 2 halves..You can use plain whipped cream as filling between the halves...or as given in the above recipe you can make any flavoured cream and use accordingly..
Ingredients:
1/2 can (200 grams ) condensed milk
140 grams Self-Raising Flour
1 level teaspoon baking powder
1/2 teaspoon soda bi-carb
60gms melted Butter
1 teaspoon Vanilla Essence
Process:
1. Sieve the flour, baking powder and soda bi-carb together.
2. Mix the flour mixture, condensed milk, melted butter, essence and 75 ml. water and beat well.
3. Pour the mixture into a greased and dusted 150 mm. (6") diameter tin.
4. Bake in a hot oven at 200 degree C (400 degree F) for 10 minutes. Then reduce the tempreture to 150 degree C (300 degree F) and bake for a further 10 minutes.
5. The cake is ready when it leaves the sides of the tin and is springy to touch. If not sure insert a wooden skewer in the centre of the cake and if it comes ot clean then the cake s done.
6.When ready, take out from the oven and leave for 1 minute. Invert the tin over a cake rack and tap sharply to remove.
7. Cool the cake. Use as Required or can be eaten as it is.
Variation
To make the above recipe into a Chocolated flavoured one...just add 2 Tablespoons of COCOA POWDER....
To Serve:
After the Cake is completely cool...just slice the cake into 2 halves..You can use plain whipped cream as filling between the halves...or as given in the above recipe you can make any flavoured cream and use accordingly..
Whipped Cream or Cream Chantilly
Contributor: Amu
Heres the Recipe for Cream Icing or Frosting...known as..
Heres the Recipe for Cream Icing or Frosting...known as..
Cream Chantilly...
Ingredients
250ml Cream (any type mentioned above)
20gms Pure Icing Sugar
1tsp Vanilla Essence or Extract
Process
1)Chill Your Vessel. Firstly half whip the cream till it slightly thickens and add the sugar and vanilla.
2)Then complete whipping until soft peaks form...(that means when you lift or scoo the whipped cream or spoon just a little...the cream should hold its shape...padipokunda...ala nilabadi undagalali...)
Care should be taken that you refegirate cream at all time time to stop it from decolouring(yellowish)....
Variation
You can have flavoured creams like
1) Chocolated flavoured....Premelted Chocolate ni add chessi whip chestee...you get choc flavour..(melted chocolate shd not be hot though when adding to cream)
2) Fruit Flavours...Add Juice of any fruit you want...Max 1/2 Cup to get that flavour in your cream...
3) Colours...If you want colourful looking cream you can add food colour...BY DROPS...till you get desired colour...
But I suggest you to use natural colours for that ante...Fresh fruit pulp can achieve that...esp coloured ones like raspberries and straw berries..
Freshly chopped friut can also be added to Whipped Cream to give that extra feel to the cake...This can be done if using for plain Sponge Cakes...as a filling between layers...
This is just info for all of you to pick tips from...most of you might be knowing them...but thought of posting for people who are new to this....
Hope you Gals like it...
Ingredients
250ml Cream (any type mentioned above)
20gms Pure Icing Sugar
1tsp Vanilla Essence or Extract
Process
1)Chill Your Vessel. Firstly half whip the cream till it slightly thickens and add the sugar and vanilla.
2)Then complete whipping until soft peaks form...(that means when you lift or scoo the whipped cream or spoon just a little...the cream should hold its shape...padipokunda...ala nilabadi undagalali...)
Care should be taken that you refegirate cream at all time time to stop it from decolouring(yellowish)....
Variation
You can have flavoured creams like
1) Chocolated flavoured....Premelted Chocolate ni add chessi whip chestee...you get choc flavour..(melted chocolate shd not be hot though when adding to cream)
2) Fruit Flavours...Add Juice of any fruit you want...Max 1/2 Cup to get that flavour in your cream...
3) Colours...If you want colourful looking cream you can add food colour...BY DROPS...till you get desired colour...
But I suggest you to use natural colours for that ante...Fresh fruit pulp can achieve that...esp coloured ones like raspberries and straw berries..
Freshly chopped friut can also be added to Whipped Cream to give that extra feel to the cake...This can be done if using for plain Sponge Cakes...as a filling between layers...
This is just info for all of you to pick tips from...most of you might be knowing them...but thought of posting for people who are new to this....
Hope you Gals like it...
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