Vegetarian version of the white chocolate mirror glaze has been in my to do list for long. I have even tried it so many times and failed it. So I just stopped trying. But my readers and viewers haven’t stopped asking me about it. I used to reply that I will do, but didn’t get the needed push to do it. When I went to Delhi, I met with one of Vaishali’s nieces who wanted a recipe for white chocolate glaze so that she can make it for her kid’s first birthday. I promised her that I will post a video immediately.
Posts tagged Fresh Cream
For the third day of frozen treats, I have an awesome treat for you. When I made Basundi for the Indian Milk Sweets series, we couldn’t finish it off as it was too rich. I had a plan which I didn’t mention to my daughter. In fact, I kept this idea a secret until it was ready to be relished. You know children, once we talk to them about an idea, they start pestering until we get sick of that idea itself. So I have started keeping my ideas secret and just surprise my daughter with whatever I make. As I have mentioned in Basundi post, it takes a lot of time to make it from scratch. No short cuts. And the final result is a rich, decadent bowl of basundi. If you couldn’t eat it all, than here is the plan.
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.
Mascarpone cheese is hard to get in Indian stores and even if you get the cost is sky high. When I prepared Italian dessert Tiramisu for one of the challenges, I made the cheese at home after seeing an online post at baking Obsession. Mascarpone cheese is made by curdling fresh cream/ heavy cream. Lemon juice is used for curdling. The cream doesn’t curdle like milk. As I was not aware of this I was so confused when I heated the cream. But once I drained it in fridge, it thickened up so nice and the cheese was so creamy. As I was not so sure of the result, I didn’t take any step wise photos and now I regret for that. Next time when I prepare this cheese, I will surely update the post with the snaps