It has been such a long time since I made a video in m YouTube channel. Though I had this video clipping ready before a month, I couldn’t find time to edit it and upload it. And also I my blog is giving me so many problems for the past two weeks. Even now I have some problem regarding YouTube and so I couldn’t attach the video here. I will give the link to the video below so that you can check it on my channel. I am trying really hard to rectify it.
Ever since I started posting videos, one recipe request has been asked frequently. How to bake cake in pressure cooker? Every one who messaged me wanted to know the technique of baking without oven. During my childhood days, my mom used either a cast iron kadai or pressure cooker to bake our birthday cakes. And she used fine sand inside them which maintains the temperature inside. In ovens whatever temperature we heat them for, it remains constant over the whole baking period. That is what gives the perfect cake.
This is one of the most important points to be learned before you start baking. If you have started baking cakes, then you must be familiar with the cakes sticking to the bottom and coming out of the tin in pieces. A very simple technique to make your cake tin non stick is by greasing, lining and dusting the tin before adding the batter. Every baker has a method which works out for them and these are the methods I use which gives 100% results. Some use oil, some apply butter and some go for store bought pan release spray. In this post I will talk about two methods, one with butter, flour and parchment while the second one is with home made pan release. If you are a regular reader, then you might be familiar with my home made pan release post. In this post I will show you how I use it practically. I have made a video for both the methods. Take a look. If you like it, then give a thumbs up for my video, subscribe to my channel and share it with friends.
After a long time, I am back with a Baking Basics post. This one is strictly for beginners. If you are searching for a chocolate cake recipe which is butter based and which needs to be so delicious, then this one is for you. After trying hundreds of cake recipes, I have zeroed in on four recipes, two of them are oil based and two are butter based. These recipes are so versatile and I can create any flavour using them. I have already posted the oil based Eggless Vanilla Cake and Eggless Chocolate Cake and butter based Vanilla Cake Recipe. The butter based chocolate cake have not yet featured here. Though I posted it for a decorated cake post, I don”t have a separate post for the cake. So here comes the chocolate cake recipe.
If you like to make home made breads, you might have gone through so many recipes to try. The most common term used in any bread recipe is kneading and window pane test. These are so important as they decide the texture of the final bread. Most bread recipes use all purpose flour or bread flour which are high in gluten content. Though they have gluten, it needs to be activated in the dough to get a nice texture.
I don’t visit Domino’s frequently. I haven’t even once visited it but I have heard a lot about their garlic bread and stuffed garlic bread. When I saw the theme for Bread Baker’s challenges this month, I was tempted to try their garlic bread as the theme announced was garlic based breads. While I was going through recipes, I saw one recipe which was so famous and even I tried it. For the garlic bread, the most important ingredients are garlic and the oregano seasoning. Those are the ones which give the bread the unique taste.
Ever since I started blogging, I have been obsessed with home made ingredients. Whether it is cheese or any other, if there is a method to make it at home, I am interested. You can view this page for my attempts at home made recipes. I have made a post on tofu at the beginning years of blogging but when I look back at that post, it is so simple and the pictures are not very good. So here is my attempt to revisit an old post with new photos with a detailed description.
I love the look of royal iced cookies but the egg free icings I tried before never even came close to it. The Glaze Icing using Liquid Glucose, Butter Cream Icing and The Sugar Glaze are the methods I tried earlier (click on the names for recipes). And my fourth attempt at royal icing this time has given the best results so far. And this time I tried making a video for the same. Today I will demonstrate the making of royal icing and tomorrow I will show you how to use it for decorating the cookies.
I have already made caramel cake, but it was a detailed post with so many elements that the cake recipe was lost in other recipes. So thought I will dedicate a single post for the caramel cake. This eggless version of caramel cake uses curd and milk as the egg substitutes and turns out so soft, moist and absolutely delicious. This is not only my verdict but of so many readers who have tried it from this blog.
After my dark chocolate ganache recipe, it is now time for white chocolate ganache. These two ganache recipes are quite different and you cannot just swipe dark chocolate with white chocolate. Dark chocolate is so easy to work with and is so forgiving. You can always easily melt it in MW or double boiler and when added with cream it melts immediately, making it an easy option for frosting the cake. And it is also very delicious. But when you want to make your cake colourful or plain white without using fondant or butter cream, then white chocolate is the best ingredient to use. And the frosting is also very tasty. The cake you see below is filled and frosted with white chocolate ganache and look colourful it is? I will show you how I got this result in a video I am adding below.