Perfect Frosting !!!

Perfect Frosting and a perfect quick recipe - Believe me....

Ingredients:

2lb 10x Powdered Sugar - i got Dominos

1 cup Vegetable Shortening - i got Crisco

1/4 cup water, if required 2 tbspns more

Directions:

1] Sieve the powdered sugar to remove all the lumps and keep in a separate bowl

2] Beat the vegetable shortening at medium speed for 3-5 mins till it becomes light, creamy and shiny

3] Mix water and powdered sugar and mix well with spatula

4] Once mixed well, beat the mixture for 5 mins on high speed till you get a nice glaze and peaks in the frosting as seen in the pic

5] Frosting is ready with medium to stiff consistency which can be used to make borders and flowers. If you want to use this frosting to ice the cake or cupcake then add little water till you get thin consistency.

Your Frosting is ready in less than 10 mins.

Types of Consistency:

Stiff consistency Icing/Frosting -

Stiff icing is used for decorations such as flowers ,figure piping and stringwork. If icing is not stiff enough, flower petals will droop. If icing cracks when piped out, icing is probably too stiff. 

Medium consistency Icing / Frosting -

Medium icing is used for decorations such as stars, borders and flowers with flat petals. If the icing is too stiff or too thin, you will not get the uniformity that characterizes these decorations. Medium to thin icing is used for icing your cake. Add water or milk to your icing recipe to achieve the correct consistency.

Thin consistency Icing / Frosting -

Thin icing is used for decorations such as printing and writing, vines and leaves.

Now make your cake or cupcakes and this super easy frosting and let the creativity begin....
Have fun!
Richa

Flashback !!!

Hello All... its been a while i haven't updated this blog due to mainly 2 reasons-

1] My parents were visiting me here in USA for the very first time
2] I moved into a new apartment

But that doesn't mean i didn't bake...rather i baked a lot.... tried lot of things... below are the pics..i'm wondering which recipes should i post.. Can you all help me - which ones would you like to see?

Orange-Cranberry Cookies

Chocolate cake with Chocolate Ganache

Homemade Chocolate bars

Banana cupcakes

Chocolate Wine cake for my Birthday

Cranberry Blondies

Ginger Cookies

Chocolate Linzer cookies with sugar-free Raspberry filling

Chocolate cake with whipped cream strawberry filling

Valentine's Day gifts for my friends

Earl Grey Chocolate Cake

Dark Chocolate Coconut Blondies

Vanilla Cake with Whipped cream strawberry filling Cake

Chocolate Cupcakes for St. Patrick's Day!

Isn't it a big list :P
Hope you liked all of them ..... I will try to put recipes for most of them but i would love to hear the top ones so i include them first....

C ya!!!
Richa

Watermelon Ice Cream Cake

Ingredients

2 pints pistachio ice cream or add Green Food color in Vanilla (that's what i did)
1 pint Vanilla Ice Cream
1 quart Watermelon Sorbet
Handful of Chocolate drops / chips
1 six-inch-round layer Vanilla Sponge Cake

Directions

1. Line a 3-quart metal mixing bowl with plastic wrap, and leave the edges overhanging. Place lined bowl in freezer for 10 minutes; this will be the mold. Chill the bowl of an electric mixer as well.
2. Place pistachio or Green Vanilla ice cream in the chilled mixer bowl. Using the paddle attachment of the mixer, beat on low speed until ice cream is spreadable, about 30 seconds. Remove chilled mold from freezer. Using a rubber spatula, coat inside of mold with all the pistachio ice cream, making a 1/2-inch-thick layer. Return mold and clean mixer bowl to the freezer for 30 minutes.
3. Place vanilla ice cream in chilled mixer bowl. Beat on low speed until spreadable, about 30 seconds. Remove mold from freezer. Using the rubber spatula, coat pistachio layer with the vanilla ice cream, making a 1/4-inch-thick layer. Return mold and clean mixer bowl to freezer for 30 minutes.
4. Place sorbet in chilled mixer bowl. Beat on low speed until sorbet has softened, about 1 minute. Fold in chocolate chips. Remove mold from freezer. Pack sorbet into center, making an even layer that comes to 1/3 inch below the top of the ice cream layer. Cover sorbet portion with sponge cake; trim cake if necessary. Return mold to freezer until completely hardened.
5. To serve, place a serving plate upside down on top of the mold. Holding plate against mold, invert both. Place a hot wet kitchen towel over the mold. Remove the metal bowl. Immediately before serving, remove the plastic wrap.

Vanilla Sponge Cake

Ingredients

• Unsalted butter, for pan
• 1/2 cup all-purpose flour, plus more for pan
• 1/2 cup cornstarch
• 4 large eggs, separated
• 1 teaspoon pure vanilla extract
• 3/4 cup sugar
• Pinch of salt

Directions

1. Heat oven to 350 degrees. Butter a 9-inch-square baking pan. Line pan with parchment paper, and butter again. Flour the pan, and set aside. In a small bowl, sift together flour and cornstarch; set aside.
2. In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks, vanilla, and 1/2 cup sugar on high speed until thick and pale, about 5 minutes. Transfer the egg-yolk mixture to a large bowl. Wash and dry the mixer bowl and the whisk attachment.
3. Combine egg whites and salt in the mixer bowl, and beat on medium speed until whites hold soft peaks, about 1 1/2 minutes. With mixer running, slowly add the remaining 1/4 cup sugar. Continue beating until stiff and glossy, about 1 minute.
4. Fold the egg-white mixture into the egg-yolk mixture. In three additions, fold the reserved flour mixture into this new mixture. Transfer the batter to prepared pan, and smooth the top with an offset spatula. Bake until a cake tester inserted into middle comes out clean, 35 to 40 minutes. Transfer pan to a wire rack to cool; turn out cake, and wrap it in plastic wrap until ready to use.

Chocolate-Orange Ganache sandwich cake

Ganache ~ creamy, chocolaty, lustrous thick liquid when comes in front of your eyes - one is bound to say Yummmm!!!! I have been reading a lot about Ganache lately and wanted to bake a cake in which i can use it as well as add some extra variety to it...

Its been a crazy week lately, I'm down with severe headache since last 7 days, my lil one and hubby are down with flu.... its very depressing to see your lil one sick and not smiling.... Finally today i thought of baking a cake which is my recipe (based on my experience now in baking cakes have reached a level of mixing ingredients i like and creating a new one) ... This cake came out really well - Light, chocolaty with hint of orange and not very rich in calories :) I used the Ganache in between two layers and not as icing on the cake, but you can use it the way you want....



Ingredients:
for Cake:
1 cup - All-purpose flour
1/2 cup - Sugar
1/2 cup - Butter
1 tspn - Baking powder
1 tspn - Baking Soda
2 tbspn - Cocoa powder
2 oranges - peeled and pureed (Take the zest and keep it aside)
2 Large eggs
1 tspn - Vanilla extract

for Ganache:
1/2 cup - Semi-sweet chocolate chips
1/4 cup - Heavy whipped cream
1 tspn - butter
2 tbpsn - Orange Zest (Use the orange zest for Ganache and orange pulp for cake)

Method:
1] In a container, put chocolate chips and keep aside. In a pan, add heavy whipped cream and bring it to boil. Add butter and mix it well. Sieve it in the chocolate chips and mix till chocolate melts completely. Let it cool. Add Orange Zest and keep it aside. Your chocolate-orange Ganache is ready.
2] In a food processor, whip the eggs and keep them aside.
3] In a food processor, mix butter and sugar and whip it. To this add all-purpose flour, baking powder, baking soda, orange puree, vanilla extract and cocoa powder. Mix it nicely till you get a light and fluffy mixture.
4] Preheat the oven at 350 degrees F and pour the batter in a baking pan. Bake it for 40 mins or till the skewer comes out clean.
5] Once the cake is cooled, cut it in two parts horizontally. Spread the Ganache in between. Add nuts if you like and put the top layer on this.

Your cake is ready.... Its easy and tastes great with anything... You can enjoy this with tea/coffee as its very light or as a simple light dessert... It is a perfect dessert when you want to eat something nice but not very rich and creamy..... We simply loved the cake.... and i'm gonna make it again :) :) what about you???

Blueberry Cake

This weekend was full of birthdays and some parties so i was most of the time in kitchen preparing something for those occassions.... Took chicken tikka to one of the birthday party, took Marble cake and tilgul (sesame seed and jaggery sweet) to one of the party and made a Blueberry cake for one of my friends birthday.....
She loved blueberries and i thought why not make a cake using them.... and when the final product came out i was happy... All the time when i was baking and decorating this cake i was thinking - is this a special cake? if somebody gifts me this cake on my birthday will i like it? i worked hard on this cake keeping these things in mind till the time i got answer as "Yes"....



Ingredients:
1 cup - All purpose flour
1/2 cup - Sugar
1/2 cup - Butter
3 - Eggs
2 tspn - Baking powder
1/2 tspn - Baking soda
1/2 cup - Fresh Blueberries
1/4 cup - Milk
1 tspn - Vanilla extract
a pinch of Salt

Method:
1] In a mixer/beater, beat the eggs and keep aside.
2] Beat sugar and butter and keep aside.
3] Sift the flour, salt, baking powder and baking soda and add to the sugar-butter mixture. Beat it nicely. Add milk and beat again till the mixture is smooth.
4] Add beaten eggs and vanilla extract to the above mixture and beat till it becomes light.
5] Take a baking cake pan. Butter it and sprinkle flour on it. Spread blueberries evenly on the pan and pour the batter on top of them.
6] Pre-heat the oven at 350 degrees F. Bake the cake for 40-45 mins or till the skewer comes out clean.

Decorate it with your favorite icing / frosting or can simply be enjoyed the way it is. I had made simple buttercream icing with a Pink food color.

Enjoy this yummy cake anytime you want !!!
I loved baking this cake and decorating it too :)

Marble Cake

Ingredients:
1 cup all-purpose flour

• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup sugar
• 1/2 cup butter, softened
• 3 eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 2 tablespoons unsweetened cocoa powder

Method:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round pan.

Place flour, baking powder, salt, sugar, butter or margarine, eggs, vanilla, and milk into mixing bowl. Beat slowly to moisten, then beat with an electric mixer at medium speed for about 2 minutes until smooth. Reserve 3/4 cup batter; pour the remainder into pan.

Stir cocoa into the 3/4 cup reserved batter. Drop by spoonfuls over top of white batter. Using a knife, swirl the cocoa batter into the white batter to incorporate it in a marble effect.

Bake in preheated oven for 30 to 35 minutes, until an inserted wooden pick comes out clean.

Enjoy this cake with Tea/Coffee or as a light dessert :)

I had baked this cake for New year party so used the Christmas tree cake pan and decorated it with few M&M's

Have fun and Happy New Year

Banana Chocolate Chip Cake

INGREDIENTS:
1 1/4 c whole-wheat flour OR All-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 c unsalted butter , at room temperature
1 c sugar
1 c mashed ripe banana (2 large bananas)
2 eggs
Few Chocolate chips
1/2 c chopped Almonds (optional)
1 Tbs cinnamon (optional)

METHOD:

1. Preheat oven to 350 degrees. Grease and flour an 8 1/2” loaf pan.
2. In a medium bowl stir and toss together flour, baking soda and salt. Set aside.
3. In a large bowl, beat together butter and sugar until blended. Beat in the banana, then beat in the eggs until completely mixed; don’t worry if the mixture looks curdled — this is only because of the moisture in the mixture, and is not a flaw.
4. Stir in the nuts. Add the combined dry ingredients and stir just until blended.
5. Spread evenly in the prepared pan. Sprinkle some chocolate chips on top.
6. Bake until a thin wooden skewer inserted in the center of the loaf comes out clean, 45-50 minutes. Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.

Enjoy!!!

Chocolate Cake with roses on top

Cake just out of Oven

Icing Rosettes made by me

White Icing Rosettes made by me

Creamy Frosting/icing

Cake in the making

The Final Touch - The Borders

Final Product ~ Cake for my lil one's 1st Birthday

Ingredients

FOR THE CAKE:

• 200g plain flour
• 200g caster sugar
• 1 teaspoon baking powder
• 1/2 teaspoon bicarbonate of soda
• 40g best-quality cocoa
• 175g soft unsalted butter
• 2 large eggs
• 2 teaspoons real vanilla extract
• 150ml sour cream

FOR THE ICING:

• 75g unsalted butter
• 175g best quality dark chocolate, broken into small pieces
• 300g icing sugar
• 1 tablespoon golden syrup
• 125ml sour cream
• 1 teaspoon real vanilla extract
• Rosettes made from Frosting, optional

Method

1. Take everything out of the fridge so that all the ingredients can come to room temperature.
2. Preheat the oven to gas mark 4/180°C and line and butter two 20cm sandwich tins with removable bases.
3. Now all you have to do is put all the cake ingredients - flour, sugar, baking powder and bicarb, cocoa, butter, eggs, vanilla and sour cream - into a food processor and process until you have a smooth, thick batter. If you want to go the long way around, just mix the flour, sugar and leavening agents in a large bowl and beat in the soft butter until you have a combined and creamy mixture. Now whisk together the cocoa, sour cream, vanilla and eggs and beat this into your bowl of mixture.
4. Divide this batter, using a rubber spatula to help you scrape and spread, into the prepared tins and bake until a cake tester, or a thin skewer, comes out clean, which should be about 35 minutes, but it is wise to start checking at 25. Also, it might make sense to switch the two cakes around in the oven halfway through cooking time.
5. Remove the cakes, in their tins, to a wire rack and let cool for 10 minutes before turning out of their tins. Don't worry about any cracks as they will easily be covered by the icing later.
6. To make this icing, melt the butter and chocolate in a good-sized bowl either in the microwave or suspended over a pan of simmering water. Go slowly either way: you don't want any burning or seizing.
7. While the chocolate and butter are cooling a little, sieve the icing sugar into another bowl. Or, easier still, put the icing sugar into the food processor and blitz. This is by far and away the least tedious way of removing lumps.
8. Add the golden syrup to the cooled chocolate mixture, followed by the sour cream and vanilla and then when all this is combined whisk in the sieved icing sugar. Or just pour this mixture down the funnel of the food processor on to the icing sugar, with the motor running.
9. When you've done, you may need to add a little boiling water - say a teaspoon or so - or indeed some more icing sugar: it depends on whether you need the icing to be runnier or thicker; or indeed it may be right as it is. It should be liquid enough to coat easily, but thick enough not to drip off.
10. Choose your cake stand or plate and cut out four strips of baking parchment to form a square outline on it (this stops the icing running on to the plate). Then sit one of the cakes, uppermost (ie slightly domed) side down.
11. Spoon about a third of the icing on to the centre of the cake half and spread with a knife or spatula until you cover the top of it evenly. Sit the other cake on top, normal way up, pressing gently to sandwich the two together.
12. Spoon another third of the icing on to the top of the cake and spread it in a swirly, textured way (though you can go for a smooth finish if you prefer, and have the patience). Spread the sides of the cake with the remaining icing and leave a few minutes till set, then carefully pull away the paper strips.
13. Top this with Rosettes and border the cake if you like.

Enjoy!!!

I got this recipe over internet by Nigella Lawson and thought of giving it a try and it was a hit :) I changed few things like adding 1/2 cup of Cocoa powder to the Icing as i thought it was slightly sweeter and also gave it personal touch in decoration as i wanted it to be special for my lil ones 1st Birthday.