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.
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.
I wanted to make a two tiered cake for my YouTube channel for a long time and finally I did it. Though I baked the cakes, I couldn’t find a single idea to frost the cakes. For two days I was thinking of so many ideas and had to discard them as I will be missing one or two ingredients crucial for that particular recipe. Finally I decided upon a butter cream covered cake and decided to use my boiled flour butter cream for that.
I have done some Barbie doll cakes, both for my daughter and for clients. At first, the gown of the doll would not be proportionate, but after some practice, I have come up with certain measurements of cakes, which gives a nice perfectly shaped skirt for the doll. The trick in getting it correct in using the cakes which gradually decreases in circumference as it goes up. You can even invest in a doll cake pan, which helps you to make a doll cake without any effort. Or you can choose to make same sized cakes and then carve them to the skirt shapes. But there would be a lot of wastage.
When I started making cakes for my You Tube channel regularly, I have been receiving suggestions for recipes on the channel. There was one recipe I got too many requests and that is leopard print on mirror glaze. This glaze looks beautiful, looks so intricate and looks like a tough one to make. When I decided to make one, I too thought that it will be very hard to make. I saw so many videos of French Chefs making this cake, but I was not at all confident. But still I tried and was so happy with the result. And I also found that it is too easy. There are so many designs you can obtain with this technique. I just made a horizontal swipe on top of the cake. You can also have the cake on a turner and swipe it along the circumference of the cake for a different result. And there are so many colour combinations. I can’t wait to see what you come up with. If you try, do not forget to share your cake photo with me. I will be very happy. If you want I can even add it to this post.
When I started making videos while still managing the blog, I couldn’t keep up with my projects. So I placed a white board in my kitchen and made a list of dishes I need to do for the blog and for the YouTube channel. The list keeps on growing, but I feel that it is some what easier for me to manage. With the list in the kitchen, I get to view it always and I get the determination to finish it off and cross it off the list. For the ongoing Mega BM, this board helped me a lot. Coming to video recipes, chocolate drip cake has been there for over two months now but I could never make it. The first time I tried making the cake, I chose the wrong recipe and my ganache turned out grainy and I couldn’t use it. The next time, I made a silly mistake while calculating the amount of flour used and it cost me a whole batch of cake which turned out crumbly and not usable. I was so afraid to make another attempt, but I couldn’t keep away from the list. So for the third time, I tried and I succeeded.
After the success of my Baking Basics and Baking 1001- FAQ, here I come with one other category of basics – cake decorating. First I would like to tell you that I am not a professional baker. And I haven’t attended any classes. What I am going to share with you are some lessons I have learnt in these 6 years of baking and cake decorating. I am a self learnt baker and cake decorator who has failed nearly 75% times. But all those fails has helped me in understanding the reasons of the failure. As I have mentioned earlier, they are like stepping stones. If I look back at my very first cake, I feel that I have come a long way and I also need to go a long way to perfect my decorating skills. This series is to share my experiences and the lessons learnt during the awesome journey.
From the day I posted the Eggless Black Forest Cake Recipe, I have been getting numerous queries on White Forest Cake. So what is white forest cake? It is the opposite of Black Forest Cake. With white chocolate cake, the layers are filled and frosted with whipped cream and decorated with white chocolate. I decided to make a video for the recipe to make the demonstration easier. I have decided to make cake videos every week and so if you want me to do a cake with simple decorations, pour in your suggestions. I will be happy to do.
Mousse cake has been in my to do list for long, but I kept postponing as I was so much afraid of failure. I have done a lots of experiments in these five and a half years of blogging, but now, I am little hesitant. But still I wanted to make it and one fine day set on the task. This cake has three layers. The bottom most is an egg free oil based chocolate cake. The second layer is a egg free gelatin free white chocolate mousse and the third layer is egg free gelatin free dark chocolate mousse. The whole cake is frosted with whipped cream and then covered in a dark chocolate mirror glaze. A chocolate flower is added to add to the beauty of the cake. Can you see my reflection on the cake?
Mango season is at its peak now and I wanted to make all types of desserts when the mangoes are sweeter. This mango fresh cream cake has been in my mind for long. I wanted to take a video while doing it and so I kept postponing. Finally I made it three days back. For the cake, I used my best eggless vanilla cake recipe and for the cream, I used Rich’s non dairy whipping cream. If you get good quality high fat dairy whipping cream, then use it as nothing can beat the taste of dairy whipped cream.