Piping roses with whipped cream is an easy task. If you just know the technique behind it, you can create beautiful colourful cakes with whipped cream. This is one of the most requested designs and finally I decided to make it for a celebration. My YouTube channel crossed 10,000 subscribers today and this is for all of you who have encouraged me with your comments and likes throughout my journey.
Let me start this New Year with a delicious chocolate cake. I have been trying to make swiss roll for so many days now. Making a perfect roll without any cracks is a great challenge. And I have been failing badly in it. When I saw a recipe for chocolate swiss roll, I noted that recipe and tried it on one fine day. And like all the attempts, even this failed and I was left with a bowl full of cake crumbs. I didn’t want to make cake pops again. So I searched the net for recipes to use up the cake crumbs and chanced upon a video by Bhavana. That video gave me an idea for these rolls.
This post discusses in detail how to frost a cake with Ganache Upside Down Method and also a video which shows you how to do it. When I tried my hands at fondant cakes, this method helped me create a great base cake with sharp edges, which in turn results in a neatly draped fondant cake.
December is going to be a busy month. Apart from the usual BM I do every month, I have also signed up for another event Bake-a-thon, brain child of Srivalli. This is an event which happens ever December, but this is the first for me. On all Mondays, Wednesdays and Fridays we need to post a recipe which has been completely baked in oven. As I love baking, I didn’t even think twice.
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.
Battenberg cake also known as Domino cake, Neapolitan Roll or Church Window cake is made of two sponge cakes, one pink and one yellow, arranged so that it forms a 2*2 checker pattern. Usually apricot jam is used to stick the cakes and marzipan is used to cover the whole cake. The origin of this cake is England and it is said that it was named in honour of the marriage of Princess Victoria, grand daughter of Queen Victoria to Prince Louis of Battenberg. The cake is made with almonds and I have tried my hand at an eggless version earlier. You can read about it here.
This is one recipe which I made long back but never made it to the blog. And for all my readers who love my eggless bakes, I am sorry as this has eggs. I am also planning on an eggless variation of this cake but it will take some time. This is a classic cake which is both tangy and super soft and moist. When Priya brought me some poppy seeds during a meet, I had planned this cake immediately. At that time I was taking orders and was also using eggs in my cakes. So I didn’t have problem baking this. But now I am avoiding eggs completely and so I think there will never be any cakes with eggs in the future. And I also haven’t taken any step wise photos. I had only one photo for this cake and so this is going to be a recipe with just a photo. This cake needs a day before slicing. That helps in intensifying the flavour of lemon. The juice we use to brush the cake adds a nice tang and keeps the cake very moist. So do not cringe on using the juice. If you don’t really want a tangy cake, then go for simple syrup. Boil equal quantities of sugar and water and cool. Use it to brush the cake. The poppy seeds give a nutty texture to the soft cake. The recipe uses cake flour. If you don’t have one, then for every cup of maida/ all purpose flour you use, add one tablespoon of corn flour and mix well. Then use it in the recipe. As it was long back, I have completely forgot the source of the recipe. I have been trying to trace it back to the original recipe but I haven’t yet got the link. Once I get it, will surely update the post with the original link.
Halloween is just a week far and I wanted to make a cake specially for that. Conceiving a cake idea is really hard. When I am not very sure what to make, I ask my daughter. She usually gives an answer which will form the foundation of my project. So when I asked her for Halloween ideas, she mentioned spooky witches’ fingers. I have it already on the blog so I said no. But after a while, I thought why not make a cake with the spooky fingers. I couldn’t find a single cake made with finger cookies, so decided to make it.
While making cakes often, we have an issue of using up those left over trimmed cake bits. That too when you go for a carved cake or a fancy cake, the amount of left overs will be greater than the actual cake. But you can’t avoid it. And it cannot be wasted. There are so many ways you can use up the cake bits. Cake pops, jar desserts, cake crumbs served in a cone are some of the ways of using it up. Of all these cake pops is the one I like the most. It also uses up the left over butter cream or ganache makes a great snack.
When I was in college, in Mysore, we used to visit bakeries during free hours, and the only cake I would order was honey cake. With syrup oozing out of the cake, it was such a tasty delight. And after finishing college, I stopped eating eggs and so never went to a bakery after that. It has been nearly 18 years since I stopped eating eggs and it has been that long since I tasted a cake from a bakery. I used to be so crazy about cakes and I think it is the only reason I started making cakes at home. And I never ever dreamed that I would be in a position of advising others regarding baking. It is really so hard to guess life.