MARSHMELLOW FONDANT

MM fondant is very easy to prepare without any  mess and its inexpensive too. The fondant can be used for frosting the cake too.

INGREDIENTS:

Marshmellows    1 cup

Water                2-3 tbsp

Powdered sugar     as needed

Sunflower oil       to grease the hands and work area

METHOD :

Heat marshmellows with water in  microwave high for abt 5 mins, stirring  once at third minute.

When melted add the powdered sugar and mix well.

Grease the hands and work area. Dust the place with lots of powdered suagr and start kneading to a soft dough.

Required colours can be added to make into desired shapes.

Wrap the unused portion in a cling film and store in a dry place.Do not refridgerate.

The decorations can be prepared inadvance and be kept in room temperature.

COFFEE CAKE

INGREDIENTS :

Maida       150gms

Eggs          2 no

Sugar        100 gms

Butter        40gms

Milk           40ml

Coffee powder   2 tsp

Baking Powder      1 tsp

Salt                  a pinch

Vanilla / Coffee essence      1 tsp

For filling and frosting :

Cool whip       1 cup

Sugar (powdered)     1/4 cup

Coffee decotion         2 tbsp

METHOD :

Preheat the oven @ 180*C. Grease and flour the baking tray.

Seive maida, baking powder and salt thrice.

Mix the coffee powder in 4 tbsp of hot water.Cool it.

Melt butter and milk together in mocrowave for 45 secs.

Beat the eggs and sugar to pale yellow color. Add  essence and flour and fold the mixture gently.

Add in the coffee decotion and milk mixture and mix gently.

Pour in baking pan and bake for about 25-30 mins or till done.

When done cool the cake and cut horizontally.

Beat the cool whip with sugar and coffee decotion to stiff peak stage.

Apply the cream for layers and for frosting.Here I have  sprinkled  some choclate semia.

VANILLA SPONGE CAKE - 2

Prepared this cake a week before. The proportion of the ingredients are unusual, but to my surprise the cake was soft and moist.Its the BETTY CROCKER recipe.As the quantity of flour is more,we can prepare 2 cakes.
Source : Cooking is Easy
Ingredients:
All purpose flour   2 1/4 cup
Sugar                   1 1/2 cups
Butter                  100 gms
Milk                     1 1/4 cups
Baking Powder     3 1/2tsp
Eggs                    3 no
Vanilla extract      2 tsp
Salt                      a pinch.

METHOD :
Preheat the oven @ 180*C. Grease and flour the baking tray.
Powder the sugar. Seive the flour, salt and baking powder thrice.
Beat the butter and sugar till light.Add eggs and beat well.
Add milk and seived items alternatively.Mix well in same direction.
Add essence and mix.Pour into the baking tray and bake @ 180*C for 25 to 30 mins or till done.

MARBLE CAKE

INGREDIENTS:
Maida       150gms
Butter       100 gms
Cocoa powder  2 tbsp
Sugar        100 gms
Eggs         2 no
Baking powder  2 tsp
Salt          a pinch
Vanilla essence     2 tsp
METHOD :
Powder the sugar. Seive baking powder, salt and maida thrice.
Seive cocoa powder separately and keep aside.
Preheat the oven @ 180*C. Grease and flour the baking tray.
Beat sugar and butter till light and fluffy. Add eggs one by one and beat till you reach a pale yellow colour.
Add essence and maida. Fold in the mixture and mix gently.
If required add milk as needed.
Now divide the batter into 2 portions.To one portion add cocoa powder and mix well.
Pour the white and brown batter randomly in the baking pan.
Bake @ 180*C for about 25 mins or till done.
Serve with tea or coffee.

VANILLA SPONGE CAKE

INGREDIENTS:
Maida     150 gms
Butter     100 gms
Eggs        2 no
Sugar      100gms
Baking powder   2 tsp
Vanilla essence   2 tsp
Milk             few tbsp
Salt             a pinch
METHOD:
All the items must be in room temperature. Powder the sugar.Seive baking powder, salt and maida thrice.
Beat sugar and butter till light and fluffy.
Add eggs and vanilla essence. Beat well till it forms like a ribbon when poured from a little height.
Add maida little by little. Fold  the flour gently. Add milk as required to bring the mixture to a thick and smooth batter.
Bake in preheated oven @ 180*C for about 20-25 mins or till done.
Serve for hot cofee or tea.My likes is to have with vanilla icecream topped with choclate sauce,......mmmm luv to anytime, any season.

PINEAPPLE UPSIDE DOWN CAKE

INGREDIENTS:
For the cake:
Maida  11/2 cups
Sugar    1/2 cup
Egg      1 no
Baking powder   2 tsp
Pineapple chopped   1/4 cup
Butter   1/4 cup
Milk      2/3 cup
Vanilla essence    2 tsp
For  coating of the pan:
Pineapple    5-6 slices
Butter   2tbsp
Water   2 tbsp
Brown sugar    1/4 cup

METHOD:
All the items must be in room temperature. Powder the sugar. Seive maida and baking powder thrice.
Grease and flour the baking tray. Preheat the oven @ 180*C for 5 mins.
Beat sugar and butter till light and fluffy.
Add egg and vaniila essence and beat till the mixture is pale yellow coclour.
Add maida, pineapple pieces and fold.
Add required milk and mix well.
For the coating heat brown sugar, butter and water till the sugar melts.
Add the pineapple rounds in the baking tray and fill the gaps with the brown sugar syrup.
Pour the cake batter and bake @ 180*C for 25-30 mins or till done.
Pineapple must be sweet and ripe.

RUM AND RAISIN SPONGE CAKE

INGREDIENTS:
Maida     100 gms
Oil          50 ml (sunflower oil)
Eggs       2 no
Raisins    50 gms
Sugar      75 gms (powdered)
Dark rum   4 tbsp
Salt           a pinch
Baking powder   1/2 tsp
Vanilla essence    1 tsp
METHOD:
Marinate the raisins in rum for one day.
Seive maida, baking powder and salt thrice.
Separate the eggs.To the  egg yolk add sugar and beat well till pale yellow colour arrives.Add oil and beat well.
Add essence and mix well.
In another beat the egg whites till soft peaks are formed.
Add maida to the egg yolk mixture, little by little and mix well.
Now add the egg whites and just fold and mix gently.
Finally add the marinatted raisins with the rum and mix well. Pour in a baking tray and bake in a preheated oven @180*C for about 25mins or till done.

  The cake turned out very soft.For best results we cant skip the marination of the raisins.

EGGLESS CHOCLATE CHIP BANANA CAKE

Prepared this eggless cake for  this weekend. Believe me the cake was soft and filled with nice aroma of banana and choclate chips.This is an ideal snack for children and oldies as only minimum amount of butter being added.And also prepared with whole wheat atta. Chopped walnuts and  pecans can also be added.
INGREDIENTS :
Atta   3/4 cup
Maida  3/4 cup
Ripe bananas  4 no (pureed)
Brown sugar   1/2 cup
White sugar     1/4 cup
Baking soda  1 tsp
Baking powder  1 tsp
Vanilla essence   2 tsp
Butter              75 gms (melted)
Chocolate chips    1/2 cup
Salt      a pinch
METHOD :
Preheat the oven @ 180*C  for 7 mins. Grease and flour the baking tray. Here I have used bundt pan.
Seive maida, atta, soda, baking powder and salt twice.
Powder the sugar and add melted butter and mix well. Add banana puree and vanilla essence and mix.
Add the seived ingredients little by little and mix well to a homogeneous mixture.
Add the chocolate chips and mix.
Bake in the preheated oven @ 180*C for 30 mins or till done.
Note: Plain sugar can also be replaced  for brown sugar. Always use ripe green banana.
Feeling happy to send this recipe for the event conducted by http://tastebuds1.blogspot.com/2011/01/cooking-with-fruits-event.html

DOLL CAKE

Prepared this cute little doll cake for Sandy's b'day. It was sponge cake with praline filling. I used homemade whipped cream for frosting and filling.The flowers and the dress top was done with royal icing.The cake tasted superb.The bday girl enjoyed a lot.

HOMEMADE WHIP CREAM:
Fresh cream    200 ml ( with 30% fat)
Suagr powdered    5 tbsp
Vanilla essence     2 tsp
METHOD:
Cool the whisk attachment and bowl in the fridge for about 15 mins.
Beat fresh cream at low speed for about 5 mins.Then add powdered suagr and essence and beat well at medium speed  till soft peaks are formed. Do not over beat.
Place a bowl of ice under the fresh cream bowl to maintain chillness in the cream.
We can add desired food colours to the whipped cream and use for frosting and filling, or just add some dollops to a slice of bread.
ROYAL ICING :
Egg white    from one egg
Powdered sugar    1-2 cups(sifted)
Clear vanilla   1 tsp
Water    few spoons (if required)
METHOD :
Beat egg whites for about 5 mins. Add the powdered sugar little by little and beat well till soft peaks are formed..Add essence and edible food colours and use for decorating.there is no correct measurement for sugar, as it depends upon the consistency we need.
Stiff consistency is used for making flowers,leaves, etc.
For medium and thin consistency mix few DROPS of water.This consistency is used for borders etc. I used this consistency for making the doll's dress top.
Thin consistency is used for writing and decorating cookies.
Do not refridgerate royal icing. It stays fresh in room temperature for a week.Store in a dry place.

SPONGE CAKE WITH PRALINE

Prepared this simple cake for MIL's b'day last month. Sorry for posting it now.It should have been done earlier.This recipe doesnt use baking powder and butter.The fluffiness comes from eggs.We need to beat eggs well, to incorporate air into it.

INGREDIENTS :

For Cake:

Maida    150 gms

Sugar     150 gms

Eggs       3 no

Vanilla essence   2 tsp
For Sugar syrup:
Sugar  1/2 cup
Water  1 cup
Mix  well till sugar dissolves and keep aside.
For Praline :
Suagr 1/2 cup
Butter 1 tbsp
Cashews  1/4 cup
Heat sugar till it changes to brown colour. Switch off the stove add cashes and butter. Mie well and pour in a greased plate. cool it completely. Crush with the rolling bin.Keep aside.
Butter cream for icing:
Butter  100 gms @room temperature
Icing sugar  200 gms
Vanilla essence  few drops
Beat  butter and sugar till smooth and fluffy. Add vanilla essence and mix well.
Colours can be added to this for icing the cake.
METHOD:
Grease and flour the baking tray. Preheat the oven @ 180*C.
Sift  maida thrice.Powder the sugar.
Beat eggs with sugar till the mixture is  in pale yellow colour and flows like ribbon.
Add maida and mix well for about 3 minutes.Add essence and mix well.Pour in the baking tray and bake  @ 180*C for about 25 mins or till done.
Cool the cake completely and cut into  three layers.
Assembling:

Keep the first layer and sprinkle the sugar syrup. Apply butter cream and sprinkle the praline. Now keep the second layer and repeat the procedure.After keeping the third layer apply buttercream all over the cake evenly. The cake is ready for decoration.I did simple decoration with star nozzle. Carefully sprinkle the praline at the sides of the cake.

                                 

FRUIT CAKE

Prepared this wonderful fruit cake to celebrate the New Year 2011.The recipe may look a bit tedious but the taste was heavenly.Lets jump into the preparation
INGREDIENTS :
Maida         11/2 cup
Eggs            2 no
Sugar          1 cup
Butter          100 gms
Vanilla essence      2 tsp
Baking powder    11/2 tsp
 For Soaking the fruits:
Raisins         50 gm
Cashew       50 gm
Soaked orange peel     2 tbsp (chopped)
Tutti fruitti     1/2 cup
Dark rum      1 cup
For Spices:
Caraway seeds     1 tsp
Cinamon              1/2" piece
Cloves                 2 no
cardamom          2 no
Powder the spices.
For caramel syrup:
Sugar    1/2 cup
Water    2 tbsp
Heat sugar with water. When the sugar melts, it will start to caramelise.When dark brown colour is reached switch off the gas and pour half glass water very carefully.Cool it.
Dry fruits must be soaked in rum for about a week for better taste.
Seive maida and baking powder thrice and powder the sugar.
Grease and flour the baking tray and preheat the oven @ 180*C for about 10 mins.
Beat butter and sugar till creamy.Beat egg yolks and essence in a separate bowl.
Beat egg whites in a clean bowl till soft peaks are formed.
Add egg yolks and caramel syrup to the cake mix. Add maida little by little and mix well.
Add egg whites and mix well.
Drain the dry fruits and  mix with one spoon of maida as such all the dry fruits are coated with the flour.
Add about 2 tbsp of rum from the soaked fruits to the cake mix.Gently fold in the fruits and spice powder to the cake batter.
Bake for about 30 mins in 180* c.
Note: Soaking of fruits for longer time will give nice aroma to the cake. Soaked orange peel is available in deparmental stores during the christmas season.

LEMON DRIZZLE CAKE

Lemon has got its unique taste and aroma.This cake is super soft inside and crispy outside. Adding lemon zest and drizzling with lemon syrup is a real twist which makes the cake aromatic. This cake is perfect with evening tea.
Ingredients:
Butter    100 gms (softened)
Maida    100 gms
Sugar     100 gms (powdered)
Eggs       2 nos
Milk       2Tbsp (optional)
Baking Powder  1 tsp
Vanilla essence   2 tsp
Grated Zest of  one lemon 
For the drizzle :
Lemon juice   from 2 lemons
Powdered sugar    1/2 cup
Method:
Preheat the oven @ 180*C. Grease and flour the baking tin.
Seive maida and baking powder 2 times.
Beat butter and sugar till light and fluffy. Add eggs one by one and beat till  the mixture is in pale yellow colour.Add lemon zest and essence.
Add maida little by little and mix into the batter by cut and fold method. Pour into the baking tin and bake for 25 mins.
Mix lemon juice and sugar well. Cool the cake and  poke the cake randomly  with the toothpick. Pour the grizzle all over the cake. This gives a nice glaze and lemony flavour to the cake. The cake will taste good without the drizzle also.

This is my third entry to the event conducted by www.srishkitchen.com.  The link to the event is  http://www.srishkitchen.com/2010/08/halo-friends-i-am-really-thankful-to.html

BLACK FOREST CAKE

We celebrated our in laws 40th Wedding Anniversary on 3rd Sept with this wonderful Black Forest Cake. I made a two layer cake. The cake was soft and yummy. The taste and texture of the cake was simply superb.To be frank,it was like a Five star hotel dessert.
Ingredients:
Maida           1/2 cup
cocoa powder 1/2 cup
Sugar (powdered)  1 cup
Butter      50 gms
Eggs        5 nos
Vanilla essence  2 tsp
Baking powder  1 tsp
Cream of tartar  1 tsp
Filling and Icing:
Whipped cream   2 cups
Tinned cherries     1 cup
Sugar (powdered) 2 tbsp
Sugar syrup           1/2 cup
Method:
Preheat the oven @200*C for 10 mins. Grease the baking tray with butter and dust with flour.
Seive maida, cocoa powder and  baking powder.
Separate the eggs. Melt the butter in a pan. It should not turn ino ghee.
Beat the egg whites with  cream of tartar till stiff. Beat egg yolks, sugar and essence to light pale yellow colour.Gently add  the melted butter and dry items.Add fold egg whites very slowly.When all the ingredients are well incorporated add to the tin and bake for 25 mins @ 180*C.
When the cake is completely cooled cut into 3 layers.
Beat whipping cream and sugar till soft peaks are formed. Sprinkle sugar syrup and cherry syrup on the base. Apply cream and arrange the cheeries.Repeat the process for the other layers also.

Apply cream on the top portion and sides. At this stage keep the cake in the fridge for about 20mins.

This will help to apply the next layer of cream evenly.Decorate with cherries and serve chilled.
I melted the Dairy Milk choclate and used for writing on the cake.

Cakes with whipping cream must be chilled and consumed within 2 days.
I am submitting this post to the event conducted by http://www.srishkitchen.com/2010/08/halo-friends-i-am-really-thankful-to.html  for  EFM-Cakes and Bakes Series.

LIGHTNING MCQUEEN CAKE FOR VARUN'S BIRTHDAY - PINEAPPLE PASTRY CAKE

Sorry for the long break... my loving readers.I was busy with my son's birthday, Krishnajayanthi, my in laws anniversary etc.We celebrated Varun's bithday on 31st August. It was a real blast with loving relations and home cooked food. The menu was prepared by Varun and had asked me to bake  Lightning Mcqueen cake. A pineapple pastry cake in the shape of a car!..How to deny this, so got ready to bake the cakes from  9 am  in 4 batches. We need 4 cakes to bring out  the desired shape.
This is a butter free cake. The original recipe had 6 eggs but I used only 5. The taste was really heaven.Lets move on to the preparation...

PINEAPPLE PASTRY CAKE
Maida           1 cup(100 gms)
Sugar            1 cup
Eggs              5 Nos
Baking Powder   1 tsp
Salt                     1 pinch
Cream of Tartar  1 tsp (to stabilise egg whites)
Vanilla essence    2 tsp
Filling:
Heavy whipping cream    2 cups
Sugar Powdered             4 tbsp
Tinned Pineapple             1 tin
Sugar syrup                     1/2 cup

The  utensils using for baking should be free from dirt and moisture.Mobiles should be switched off.
METHOD:
Preheat the oven @ 200* C. Grease the cake tin with butter and  dust with maida.
Seive maida, baking powder and salt thrice.Powder the sugar and separate the eggs.
To the egg whites add cream of tartar and beat well with the beater till soft peaks are formed.
Add essence and powdered sugar to the yolks and beat well till the mixture has turned to pale yellow and forms ribbon  when poured.
Add the dry items  gradually and mix. Fold the egg white slowly and gently. Donot beat, this may damage the air bubbles formed in the egg whites.
Pour the mixture in the tin and bake for 25 mins @ 180*C.
Filling:
Beat whipping cream with sugar till soft peaks are formed. Over beating may spoil the cream.
Cool the cake completely and cut into halves.
Sprinkle the  sugar syrup and pineapple syrup ( from the tin ) on the cake. Apply whipped cream  generously. Spread the chopped pineapple pieces.Keep the other half  on top of this and start sprinkling the syrup. The more you sprinkle, softer will be the cake.
The rest of the cream  is used for frosting.
Now coming to the  birthday cake project, I have mixed food colours with the whipping cream. I used star nozzle for the decoration.This task was a real challenging one. I've used 4 cakes to get a bigger  car.Icing  and decorating the cake was time consuming.Since I didnt have place to write the name of the birthday boy I  joined  unused pieces.

After all the pains and tensions the cake was  really superb!!!
This post goes for EFM-Cakes and Bakes series conducted by  http://www.srishkitchen.com   and the   link is here