Thursday, December 18, 2014

Joan’s Cake/ Rainbow cake

When i saw this Joan's rainbow cake in tamil movie "Un Samayal Arayal" which is the remake of Malayalam movie "Salt n Pepper" i very munch tempted to make this cake.But i didnt get the proper recipe for this recipe. Suddenly last month i caught a mail from swathi ,says we have to bake Joan's rainbow cake for December month challenge. Even though i'm not posting any recipe in my blog for past one month due to my personal reason. I made my mind to post this recipe .Thanks Swathi and Juile of Erivum puliyum .Really enjoyed doing this challenge.Linking this recipe to Baking partner challenge.




Ingredients

Strawberry Cake

All purpose Flour                   1/2 cup


Corn Flour                              1 tbsp

Baking powder                       1 tsp

Egg                                         1 No

Butter                                     2 tbsp

Oil                                         2 tbsp

Sugar                                     1/2 cup

Strawberry   puree                100 grams

Red food color                       few drops (Optional)

Strawberry extract                 1 tsp (Optional)

Pistha Cake

All purpose Flour                   1/2 cup


Corn Flour                              1 tbsp

Baking powder                       1 tsp

Egg                                         1 No

Butter                                     2 tbsp

Oil                                         2 tbsp

Sugar                                     1/2 cup

Pista                                       1/2 cup

Milk                                       1/4 cup

Green food color                    few drops (Optional)

Orange Cake

All purpose Flour                   1/2 cup


Corn Flour                              1 tbsp

Baking powder                       1 tsp

Egg                                         1 No

Butter                                     2 tbsp

Oil                                         2 tbsp

Sugar                                     1/2 cup

Orange Juice                         1/4 cup

Orange Zest                          1/2 tsp

Orange Food color               few drops (optional)


Method

Wash and hull strawberries,chop the strawberries.Combine the chopped strawberries,sugar(1 tbsp) and water in a small sauce pan.Cook till softened,cool the mixture and puree to a paste.

Preheat oven to 350F . Grease the baking pan or line it with parchment paper.(I used two 4" cake pan.)

In a bowl shift flour and baking powder. In a separate bowl cream butter,oil and sugar together. Add  egg and beat well. 

Now add flour and fold in well.Then add strawberry puree and combine well. Add red food color and strawberry extract if using.Combine well and pour the batter into the prepared cake pan.

Bake it for 30- 35 minutes or until tooth pick comes out clean.Allow the cake to cool completely 


Pista Cake

Soak the pista in milk for 30 minutes to an hour . Blend the pista in a blender as a fine paste.


Preheat oven to 350F . Grease the baking pan or line it with parchment paper.(I used two 4" cake pan.)

In a bowl shift flour and baking powder. In a separate bowl cream butter,oil and sugar together. Add  egg and beat well. 

Now add flour and fold in well.Then add pista puree and combine well. Add green food color if using.Combine well and pour the batter into the prepared cake pan.

Bake it for 30- 35 minutes or until tooth pick comes out clean.Allow the cake to cool completely 

Orange Cake

Preheat oven to 350F . Grease the baking pan or line it with parchment paper.(I used two 4" cake pan.)

In a bowl shift flour and baking powder. In a separate bowl cream butter,oil and sugar together. Add  egg and beat well. 

Now add flour and fold in well.Then add orange juice,orange zest and combine well. Add orange food color if using.Combine well and pour the batter into the prepared cake pan.

Bake it for 30- 35 minutes or until tooth pick comes out clean.Allow the cake to cool completely.

Cool the cake completely, cover with cling wrapper  and kept in fridge until use.

Assembly

Ingredients

Whipping cream                1 cup

Sugar                                 2 tbsp

Vanilla extract                     1 tsp 

Whip the cream in a hand blender until firm. once cream become firm add sugar ,vanilla extract and beat unitl soft peeks

Trim the domed portion of the cake. First place orange cake and apply dollop of whipped cream on top. Now place the second cake and apply a dollop of whipped cream and place the 3rd one.


Now crumb coat the entire cake with whipped cream and place in the fridge for an hour.


And then take out from the fridge and apply more whipped cream on the sides on top . Decorate the top of the cake with your choice.


Note

I halved the original recipe to cut down the calories  i made it in a 2x4" cake pan.You can double the quantity and able to do in 6" inch pan.

Monday, November 17, 2014

Pumpkin Whoopie Pie with step by step pictures

These cookies are moist and soft like cake and sandwiched them with a creamy vanilla filling.These pumpkin whoopie pie are good recipe for thanksgiving day dessert.Linking it to Baking Partner Challenge.

Pumpkin Whoopie Pie



Recipe Source: Joy of Baking (I halved the original recipe)
Ingredients
All purpose Flour                 1 ½ cup
Brown Sugar                        1 cup
Butter                                    ½ cup or 1 stick
Egg                                       1 No
Pumpkin Puree                    1 cup
Baking Soda                        ½ tsp
Baking Powder                   ½ tsp
Cinnamon                           ½ tbsp
Ground Clove                     ½ tsp
Ground Ginger                    ¾ tsp
Salt                                      ¼ tsp
Vanilla Extract                    ½ tsp

Vanilla Filling
Butter                              ¼ cup
Vegetable shortening      ¼ cup
Confectioners’ Sugar    1 cup (Sifted)
Vanilla Extract               1 ½ tsp
Corn Syrup                     1/3 cup

Method
Pumpkin puree – You can either use store bought one or make it your own.
To make pumpkin puree
Preheat the oven to 400F.
Cut and deseed the pumpkin. Place it in a baking sheet.

Bake it for 30 minutes or until it tender. Check the tenderness by piercing the fork.
Once done let them cool, peel the skin and blended it in a blender. Keep aside

For Pumpkin Cookies
Preheat the oven to 350 degree F. Grease or line baking sheet with parchment paper.
In a mixing bowl, whisk together all purpose flour, baking powder, baking soda, ground ginger, ground clove, cinnamon and salt



In a mixing bowl using electric hand mixer or stand mixer beat butter and then add sugar beat still creamy and fluffy.
Add eggs and beat well. Add vanilla extract, pumpkin puree and beat until combined.
Now mix the dry ingredients little by little to the wet ingredients until combined.
Drop tablespoon of batter into a prepared baking sheet, spacing about 2 inches apart. With moistened finger or back of the spoon shape the cookies.
Bake for about 10 -15 minutes or until the top of the cookie spring back. Remove from oven and cool it on wire rack

Vanilla Filling

Beat the Shortening and butter until soft and creamy .Gradually add sugar and beat until light and fluffy.
Then add vanilla extract and beat in low speed until combined. Finally drizzle in corn syrup and beat until soft and fluffy.
To Assemble
Take one cookie and spread a tablespoon of filling on the flat side of the cookie.Top it with another one.


Monday, November 10, 2014

Hidden Heart Valentine's Cake


Any one don't like Chocolate cake and frosting Cake ? There is one person i know is my hubby.If so what cake i can bake for his birthday? . Simple vanilla cake ? No i want to bake something special for his birthday.While googling i came across this valentine cake recipe. So i thought why can't i bake this surprise cake? Its cool right.Its simple and easy to bake.







Recipe Source : Here
Ingredients

For Pink / Red Loaf cake

Self Raising Flour                        175g

Butter                                            175g

Sugar                                            175g

Egg                                               3 Nos

Baking Powder                            1/4 tsp

Vanilla Extract                             1 tsp                

Pink / Red food Color

Method

Preheat the oven to 350F. Line and grease the Loaf pan.

In a mixing bowl , sift together the baking powder and flour.

Cream the butter and sugar together until fluffy and light.Add one egg at a time and beat well.

Add vanilla extract and combine well. Fold in the dry ingredients into the wet ingredients gradually.

Add food color until you get desire shade. Pour the batter into prepared loaf pan and bake it 40 -45 minutes or until tooth pick comes out clean.

Cool in the tin for 10 minutes and then transfer to wire rack. Once cooled slice and cut into heart shape using cookie cutter.


For white Pound cake

Self Raising Flour                        175g

Butter                                            175g

Sugar                                            175g

Egg                                               3 Nos

Baking Powder                            1/4 tsp

Vanilla Extract                             1 tsp              

Method

Preheat the oven to 350F. Line and grease the Loaf pan.

In a mixing bowl , sift together the baking powder and flour.

Cream the butter and sugar together until fluffy and light.Add one egg at a time and beat well.

Add vanilla extract and combine well. Fold in the dry ingredients into the wet ingredients gradually.

Add small amount of batter into tin and then line the heart shaped cut outs in a row with 2cm wide.



Spoon over the remaining batter and make sure heart cut outs are covered.

Bake it 40 -45 minutes or until tooth pick comes out clean.Cool it on a wire rack and then slice it.

Note

If you don't have a self raising flour , combine 1 cup APF with 1 tbsp of corn flour.

While baking i converted the grams into cups and below is the Cup conversion for measurement in grams.

APF     /Self Raising Flour         1 1/3 cup + 1 tbsp

Corn Flour                                   1 tbsp(Omit if using Self raising flour)

Butter                                          12 tbsp or 11/2 stick

Sugar                                           3/4 cup + 2 tbsp

Sugar                                            175g

Saturday, October 18, 2014

Indus Ladies Kids Lunch Box Ideas E book



Hi friends,

I'm Happy to announce that my Beetroot Poori recipe got featured in Indus Ladies 100 kids lunch box recipe e book.

Those looking for interesting and healthy lunch  box idea can download this free EBook from here









IL-100KidsLunchboxRecipes-Banner

Wednesday, October 15, 2014

Fresh Strawberry Cake with Basic Decoration


For this month baking partner challenge Divya Ashok of Divya's Dinner suggested this cake. She is good cake designer and runs a bake shop. I wanted try a cake decoration ever since I started baking cake. Bought a cake decorating tool recently and at the same time I got this recipe. So without waiting started preparing this. Thanks swathi and Divya for this recipe.I don't have a 6' inch round pan. So made it in 7" square pan







Ingredients 


For Strawberry Puree

Rip Fresh Strawberry                        1 lb

Sugar                                                1 tbsp

For the Cake

Cake Flour                    1 cup + 2 tbsp

Baking Powder            2 tsp

Salt                              1/2 tsp

Sugar                            3/4 cup

Butter                            6 tbsp

Egg                               2 eggs

Strawberry Puree         1/4 cup

Vanilla Extract              1 tsp

Red Food Color            a pinch (Optional)
 
Method

Strawberry Puree

Wash and hull fresh ripe strawberries. Cut it in to small pieces and transfer it to a bowl. Add a tablespoon of sugar and give a quick mix. Cover it and allow it to sit for 2-3 hours/ overnight in the refrigerator. Strawberries will become tender and juicy.

Simmer the tender strawberries in a pan with ¼ cup of water for 20-25 mins in low flame. Mash it well with a spatula and allow it to cool.

Once cooled transfer the contents to the blender with ¼ cup of water and puree the cooked strawberries. 

Filter the puree to remove any chunky pieces. 

 Again bring the filtered puree to the stove and slow cook it in low flame for another 15 mins. Reduce the puree to 1/4 cup. (If you have a little more puree reserve it for filling)
 
 For the cake

Preheat oven to 350 F. Grease or line the  two 6” pans. 
Cut the butter in to pieces and allow them to sit at room temperature. Break open the eggs in a bowl and keep it ready.

In a mixing bowl ,  take 1/4 cup of strawberry puree and milk whisk together well.Whisk egg one at a time and combine well.

Now add vanilla extract ,red food color and combine well.

In a large mixing bowl , sift cake flour , baking powder and salt. Mix well using hand mixer or spatula.

Toss in softened butter and mix until it bread crumbs like texture.

Slowly add the wet ingredients into the dry ingredients little by little.

Pour the batter equally into two 6" cake pans.

The mixture will not be runny and it will be difficult to spread. Don't use spoon to spread it, instead drop the pans on the counter multiple times to level the batter.

Bake it at 350 degrees for 25-30 mins or until a skewer inserted comes out clean.

Once done cool it on a wire rack and cover with plastic wrap freeze it for overnight.

Decorating a Cake
                       
Remove the cake from the freezer 4 hours before you start decorating and place it at room temperature.

Basic Butter cream Frosting Recipe

Ingredients
Butter                  3 sticks or 11/2 cups softened
Powder Sugar      41/2 cups sifted
Heavy Cream       3 tbsp
Vanilla Extract        1 tsp
Salt                        a pinch
 
Method
In a large mixing bowl, add softened butter and mix it till it becomes creamy.
Add sifted powdered sugar, heavy cream, salt and vanilla extract and mix it for couple of mins.
Assembling the cake
Trim the edges and level the cake. Place one layer of cake on cake board trimmed edge facing down.

Add tablespoon of strawberry puree to 1/4 cup of frosting. Mix it and spread it on the top of the first layer of cake.Stack another layer.

Add 1/2cup of frosting on the top and spread it evenly on the top and sides.Make sure the cake is fully covered with frosting. This is called crumb coat.Let it sit in fridge for an hour.

Remove the cake from fridge and add generous amount of frosting on top and sides. Spread the frosting evenly.

Fill the piping bag with frosting and insert start tip and start decorating on top of the cake.

Sprinkle some edible beads on top .

Note
If you don't have cake flour, you can prepare your own by substituting with all purpose flour and corn starch.
1 cup cake flour = 1 cup of APF + 1 tbsp of Corn flour.

Linking this recipe to bake fest event # 36 Happening @ my space.

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