Ricotta Lemon mini cupcakes

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BM # 73: Week 1, Day 3
Theme : Mini baked treats 
Recipe: ricotta lemon mini cupcakes

When I am at the supermarket, my impulse wins over my common sense. I almost always buy things that I don’t need and then I would spend time and effort to finish up things I didn’t need in the first place. One of the regular culprits is Ricotta cheese. I just can’t resist it. The soft cheese always seem to be calling me when I pass that aisle.

After making a batch of instant rabdi using it, I still had some left over cheese that needed to be used up. A Google search led me to this recipe for soft, Madeline like cookies at Food.com. I didn’t realize that these cookies would have cake like texture when I started baking them. I should have guessed it when I made the batter itself since it was just like cake batter. After a couple of batch of making cookies, I used the same batter for making a batch of mini cupcakes.

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I liked the cupcakes better because some of the cookies stuck to each other when stored inside a container. It wasn’t bad, but cupcakes with their wrappers has its own charm.

I liked these cookies for their lightness and lemony taste. Each cookie felt like a mini cake. This may not be my go to ricotta bake recipe, but still it deserves a mention in the blog for tempting me day after day until it all got over!

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Recipe source: Food.com

Makes about 50 small cookies/ mini cupcakes

Ingredients:

  • 2 1/2 cups flour
  • 1  teaspoons baking powder
  • one pinch salt
  • 1 stick butter (113 gms) at room temperature
  • 2 cups sugar
  • 2 eggs
  • 1  container ricotta cheese (15oz)
  • 3 tablespoon lemon juice
  • zest from one lemon
  • 1 teaspoon lemon extract

Method:

  1. Heat oven to 375F.
  2. Whisk together flour, baking powder and salt in a medium bowl.
  3. Beat butter and sugar until its light and fluffy using a hand or a stand mixer. Add the eggs, one at a time and beat it in. Add the ricotta cheese next and beat using the mixer. Follow the cheese with lemon juice, extract and zest.
  4. Bring the mixer to low speed and fold in the flour mix carefully. You can use a spatula as well to do this. The batter will be similar to that of cakes than cookies.
  5. Take 1 tablespoon of batter and bake for about 15 -20 minutes as mini cupcakes or cookies in a lined baking pan. Remove from the oven and let the cookies or cupcakes sit undisturbed in the pan for ten minutes at least before moving them to a cooling rack.

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Mini Pizza and Coca cola cake

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BM # 73: Week 1, Day 2
Theme : Mini baked treats 
Recipe: Mini Pizza cake

Three days before my husband turned 40, my son turned 10. Their birthdays fall right after Christmas and three days apart from each other. So that means, the oven is quite busy during that time. I am either baking or decorating the cakes for their big days.

I am yet to upload my son’s 9th birthday cake. It was a Lego cake, but I wasn’t happy with the outcome. He doesn’t like fondant and I couldn’t get a finish I liked with buttercream. This year he wanted his favorite food – coke and pizza. It was my idea actually :D, but he agreed wholeheartedly.

The coke cake seems intimidating, but its actually not. I followed this particular video by How to Cook That for it. I used a different recipe for the cake, for everything else, I followed the video as such.

I didn’t want to put the candle on the coke cake, so I made a mini pizza cake to keep the candle. On hindsight, I should have made a much thinner cake for the pizza, but at that point, I wasn’t thinking much. The pizza cake is pretty straight forward to make. Fill and frost your cake layers and cover it with fondant. You need to color the fondant with a teeny bit of copper or brown color. Use bits of black, green and red fondants to use as toppings, teeny bit of red buttercream for tomato sauce and grated white chocolate (chips here) for the cheese.

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You have to use a 2L coke bottle as a mold for the coke cake. Cut the bottle into two carefully at the middle. Save the label, you will need it for masking the joint and to give an authentic look. Melt chocolate and coat the bottom and top half. I followed the video and used white chocolate near the bottle cap to give the illusion of bubbles. Now refrigerate this to harden a bit and its ready to be filled and layered with cake.

The layers inside are as follows:

  • Whipped cream infused with coke that is boiled down to the consistency of honey
  • Chocolate cake
  • A jelly layer made with coke and plain gelatine
  • Vanilla cake made with coca cola

If I make this again, I would skip the jelly and use whipped cream as such without any coke flavoring. The cake won’t suffer at all because of these deductions.

You will need a cutter of some sorts to cut the baked 4″ cakes and the jelly into smaller circles that can get inside the bottle. So layer the bottom half of the bottle with fresh cream, followed by chocolate cake cut to fit inside correctly, a jelly layer, some fresh cream again and then the vanilla cake. Once the layers are done till the top, refrigerate the cake. So now  you will have top and bottom of a Coca Cola shaped chocolate mold with cake layers inside it. The last step is to carefully cut the plastic off the cake. After that join the two parts using melting chocolate as a glue. Keep the label back to cover the joint. Make a small cap using fondant.

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The best part of this was the vanilla cake. I had already baked the chocolate cake and wanted a vanilla cake for the color contrast. I also wanted some coke to be infused somehow in the cake.An internet search led me to this space and please check it out for some excellent food photography. I really loved those. The cake was very soft and tasted absolutely delicious. I couldn’t taste the soda in the final cake. I used the recipe below, which makes two 9″ cakes, to bake 2 tall 4″ cakes and 24 mini cupcakes. This recipe is a keeper.

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Recipe source: Local Milk Blog

Ingredients:

  • 3 cups flour
  • 2.5 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 2 sticks (226 gms) butter at room temperature
  • 2 cups sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups coca cola

Method:

  1. Heat oven to 180 C/ 350F. Grease and line two 9″ pans or in my case, two 4″ pans and line a mini cupcake pan with baking cups.
  2. Whisk the dry ingredients (flour, baking powder, salt, nutmeg) in a medium sized bowl.
  3. Beat butter for 3-4 minutes using a hand or stand mixer. Add the sugar carefully and beat it in until light and fluffy.
  4. Add eggs, one at a time and beat it in. Add vanilla extract and let it combine well.
  5. In three batches, add the coca cola and the flour mix in, alternating between the two. So first add 1/2 cup coke and once its incorporated, add 1/3rd of the flour mix. Add the 2nd batch of coke only after the flour is mixed in well. Another half cup of coke, beat it in well. Next 1/3rd of the flour mix. One more round of alternate mixing like this and take the bowl out of the mixer and fold everything well with a silicone spatula to ensure that there aren’t any dry lumps.
  6. Pour the batter until its a little over half way  into the prepared pans. Bake until a skewer comes free when inserted in the middle of the cake, about 35- 40 minutes. For mini cupcakes, the time was around 20 minutes.
  7. Take the cake off the oven and let it rest for about ten minutes undisturbed. Carefully remove from the pan and frost and use once its completely cool.

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Emoji Mini cupcakes

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BM # 73: Week 1, Day 1
Theme : Mini baked treats 
Dish: Emoji mini cupcakes

This post is about expressing emotions. 13 kind of emotions, to be exact. Some expressions were ‘swallowed’ in the process of making these.

I made two batches of mini cup cakes for my husband’s 40th birthday. One batch was an eggless mango cake and the other was a coke based vanilla cake. I will be sharing the recipe tomorrow.

The theme I had in my mind was ‘range of emotions’ for turning 40. Happiness, love, tears, kiss, wink, astonishment…My friend put it in a nutshell for me, she said that’s quite an emotional baggage there ;-D.

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Of the 48 mini cupcakes, 8 cakes were sacrificed for the delicate art of taste testing. The rest 40 formed the number 40 to greet my husband and his friend who shares his birthday. So 40 mini cakes for 40th birthday, in shape of the number 40.

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I looked at the internet for making these. A google search for emoji cupcakes gave a lot of ideas. Yellow fondant with a bit of red, white, blue and black fondant is what you need here. I used an edible black marker for the emoji eyes. That made the work a lot lighter than it would have been otherwise. The emoji has to be made separately and then kept on top of a frosted cupcake.

To make the work easier, I made three cupcakes for each emoji. Forty different emojis would have been extremely tough otherwise. I used a piping tip for cutting out the mouth for most part. The smaller end of writing tip for making the eyes. I also used a flower mold and used the petal as eyes for the winking emojis.

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This goes to Blogging Marathon #73 under the theme mini bakes. Check out the link to know more about the event and to see the other participants posts. 

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Tiramisu Mousse Cake with mirror glaze

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Bakeathon 2016, Day 8

The Russian baker Olga took the baking world by storm with her stunning mirror cakes this summer. The baking world followed her steps and soon it rained mirror cakes and entremets all over the Internet. I too jumped into the wagon and this cake was my trial. It’s not much compared to the talent out there, but I was really happy with this cake. It’s one of the best cakes I have made so far.

This cake has multiple layers. Unfortunately, I don’t have any pictures of the inside layers. I wish I had taken the step wise pictures at least, so that its easier to explain. Its a tiramisu cake with mousse layers on top. The layers are inspired from this site.

Each layer of mousse need to be set completely before adding the next layer on top. That’s the most time consuming part. The waiting!!  Each step in itself is easy to make, but as the setting time is more, this cake needs to be started at least 2 days beforehand. A spring form pan or a pastry collar would make this a lot more easier, but I had to use my ordinary 9″ pan and line it with clingwrap and then with another layer of parchment paper. Its a good idea to freeze the cake for a couple of hours before trying to take it out of the pan.

Base is a 9″ sponge cake, cut into three layers with coffee syrup to soak the cake. I don’t remember the sources for any of the recipes. Sorry about that.

The layers go like this from bottom to top:

  • Sponge cake with coffee syrup
  • Tiramisu mousse
  • Sponge cake with coffee syrup
  • Chocolate mousse
  • Sponge cake with coffee syrup
  • White chocolate vanilla mousee
  • Chocolate mirror glaze
  • Chocolate collar to cover the sides

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Line a 9″ pan with clingwrap and then with parchment paper. Keep the first layer of cake. Sprinkle with coffee syrup.

Coffee syrup:

  • 1 cup coffee
  • 1/2 cup sugar
  • Add the sugar to the hot coffee, let it melt. Cool and keep aside.

Tiramisu mousse :

  • 1.5 cups mascarpone cheese
  • 1/3 cup icing sugar
  • 3/4 cup heavy cream, whipped
  • 1 teaspoon vanilla extract
  • 1 cup melted and chilled  white chocolate
  • 1 envelope unflavored gelatin (about 2 1/2 teaspoons)
  • Bloom gelatin in cold water per the package instructions. When ready to use, microwave it to melt it. Mix mascarpone cheese with sugar, vanilla, melted gelatin and white chocolate. Fold in the whipped cream. Layer this on top of the cake sprinkled with coffee syrup. Refrigerate to set completely, 4 to 6 hours. Once its set, top with another layer of cake. Sprinkle with coffee syrup. 

Chocolate mousse:

  • 1 1/4 cup chocolate chips
  • 1 1/2 cups heavy cream, divided
  • 1 teaspoon unflavored gelatin + 2 tablespoon cool water
  • Bloom gelatin in cool water. Heat the chocolate chips with 1/2 cup cream in 30 sec bursts in microwave, stirring after each burst to melt the chips completely. Melt the gelatin in low power in MW and add it to the melted chocolate. Let it come to room temparature. Whip the remaining one cup of heavy cream and fold it into the chocolate mix.  Pour over the cake, refrigerate until it sets. Once it sets, add the third layer of cake on top.

Vanilla or White chocolate mousse:

  • 2 cups melted white chocolate
  • 1/4 cup honey
  • 1 cup heavy cream, whipped
  • Melt the white chocolate in microwave in 30 sec bursts, stirring to ensure that it melts completely and evenly. Add the honey and mix well. Let it come to room temperature. Whip the heavy cream and slowly fold in the white chocolate mix. Pour this over the third layer of cake and refrigerate to set. 

Chocolate mirror glaze, follow the link for the instructions. Pour the glaze on top of the cake.

Follow is link for the chocolate collar. 

NOTE: You can freeze the mousse layers separately to set and then assemble the cake and return to the fridge. But I took the hard route :D.

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This is part of the Bake-a-thon 2016

Oreo chocolate cake

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Bakeathon 2016, Day 7 

I have a few basic cakes that I repeat again and again for all my baking needs. I use this eggless chocolate cake as my base for a lot of recipes. The best part of this recipe is that it is kid friendly. That means if you are planning on a baking session with your kids or their friends, its the perfect recipe. This cake here, a small variation of the base cake, was baked by a 6 year old.

You don’t need any fancy equipment for this cake. A big bowl to mix everything in, a whisk and a sifter is all you need. Since the recipe calls for yogurt instead of eggs, its a lot easier on the kids. But the best part is the oreos of course. We have to taste test it multiple times to ensure good quality  ;-).

For decorations, we went with a small batch of buttercream. We made some zigzag lines on top by adding some buttercream in a ziploc bag and cutting a small opening to pipe it out. Some fondant decorations and oreos also went in to make it colorful.

Read on for the recipe.

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Ingredients:

  • 1 cup flour
  • 1/2 cup cocoa powder
  • 3/4 cup sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • a pinch of salt
  • 1/2 cup oil
  • 1/2 cup yogurt (or 1/4 cup each of milk and yogurt)
  • 1/3 cup hot coffee (1 tsp instant coffee pwd+1/3 cup hot water)
  • 4 oreo cookies, crumbled roughly with hands
  • 1 teaspoon vanilla essence

Buttercream recipe(small batch):

  • 1/2 stick or 50 gms butter, softened
  • 1 tablespoon cocoa powder
  • 1 – 1 1/2 cups powdered sugar
  • 2 tablespoon hot water
  • 1 teaspoon vanilla essence

Method: 

  1. Pre heat the oven to 350F/ 180C. Grease a 6″ pan with oil or butter and line with parchment paper.
  2. Sift flour, cocoa powder, baking powder, baking soda and salt in a big bowl to get rid of any lumps. Whisk well.
  3. Add the oil, yogurt (and milk if you are using yogurt and milk combination) , vanilla and hot coffee. Mix using a wire whisk so that no lumps remain. If the batter is too thick, add a couple of tablespoons of milk to thin it out.
  4. Crush 4 oreo cookies roughly with your hands. Add it to the batter and whisk it in carefully.
  5. Transfer the batter to the greased and lined pan. Bake for about 30-40 minutes or until a skewer comes out free of crumbs when inserted in the middle of the cake. Take the cake out of the oven, let it rest in the pan for about 5-10 minutes. Carefully, flip it over, take off the parchment paper. Cover it with 2 rounds of cling wrap. Return the wrapped cake back into the pan and let it sit undisturbed until its completely cool.
  6. If you wish, make a small batch of buttercream and decorate it with some cookies and candies. I have used fondant here for some color.
  7. For the buttercream, add the softened butter and cocoa powder in a bowl. Using a spoon, mix the butter and cocoa powder to get a smooth paste, adding 1-2 teaspoons of hot water. Now add 1 cup sifted powdered sugar and mix it in using the spoon, again using the hot water to help mix it. The buttercream should be smooth when you are done. Taste test and add half cup more if you need it. You can check out step wise pictures in this post. The recipe here is halved.

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This is part of the Bake-a-thon 2016


Eggless Mango cake

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Bakeathon 2016, Day 6

I am here with my go to mango cake recipe. I have made this cake multiple times now to know that it cannot get easier than this. The cake is as simple as whisking the dry ingredients together, adding the wet ingredients to it and baking it!

For the first couple of trials, I used whipped cream with a tinge of sugar for frosting the cake. Later I figured out that a bit of puree added to the whipped cream takes the taste of the cake up a notch. I am a big fan of sugar syrup in cakes and all my cakes are syrup sprinkled abundantly. The cakes are moist even without the syrup, but I like it better with the syrup.

I have a cake regimen, depending upon the work involved. For a birthday on Friday night, I finish baking by Wednesday. I would then take the cake out of the pan, cling wrap it and return the cakes back into their pans until its time to decorate. The cling wrap ensures that the cake stays moist. Day 2 is for making the frosting and then leveling & layering the cake. I try to finish off the frosting job completely by the second day, leaving me enough time to decorate patiently on the day of cake cutting. For a simple cake like this without fondant involved, I am done with almost all the work on Day 2 itself.Its difficult to do everything on the same day, so I like it when its spread over a couple of days with a lot of breathing room in between.

Read on for the recipe.

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Recipe source: Cook’s hideout 

Makes: two 8″ cakes

Ingredients:

Dry Ingredients:

  • 3 cups flour
  • 3 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cardamom

Wet Ingredients:

  • 2 cups mango puree
  • 1 cup milk (or 1 cup mango puree)
  • 2/3 cup vegetable/ sunflower oil
  • 1 teaspoon vanilla essence
  • 1 1/3 cup sugar

For mango glaze on top:

  • 1/2 cup mango puree
  • 1-2 tablespoons sugar
  • 2 teaspoons corn flour

For frosting the cake:

  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1/4 cup mango puree (or left over mango glaze from above)

Simple sugar syrup:

  • 1 cup sugar
  • 1/2 cup water
  • Heat the sugar water  mix until small bubbles appear or until the sugar melts into the water. Take off the heat and let it cool completely. Refrigerate until needed, this can be prepared ahead.

Method: 

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In a big bowl, whisk together the dry ingredients : 3 cups flour, 3 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt and 1 teaspoon ground cardamom. Whisk to combine everything well.

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In a medium bowl, whisk the rest of the ingredients: 2 cups mango puree, 1 cup milk (or another cup of mango puree itself), 1 1/3 cups sugar, 2/3 cups oil and 1 teaspoon vanilla essence. Combine well. Now, add the wet ingredients to the flour mix.

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Whisk everything together carefully so that no lumps remain. Pout into two 8″ pans and bake on a preheated oven at 350F/ 180C for about 35-45 minutes or until a skewer inserted into the middle of the cake comes out free of crumbs.

For the glaze, add the mango puree, sugar and corn flour into a pan. Mix well to make sure there aren’t any lumps. Now cook this mixture over medium heat stirring all the time until it thickens and coats the back of the spoon.

For frosting the cake, whip 2 cups of heavy cream with 1/4 cup confectioner’s sugar. Add a little mango puree or some of the glaze. I have used the glaze here. Mix it in carefully with a spatula making sure not to over beat the cream. Cut each cake into two layers and sprinkle the base layer with some sugar syrup (1 cup sugar + 1/2 cup water, heated until the sugar melts and cooled completely)

Fill with the prepared fresh cream and lay another layer of cake on top. Repeat the sugar syrup, whipped cream and cake layers. Once you are done with your layers, frost the cake completely. Add the mango glaze on top. Decorate as you wish. Refrigerate until the time of serving.

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This is part of the Bake-a-thon 2016


Tres Leches couple cupcakes

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Bakeathon 2016, Day 5 

When I started baking, I used to try a bunch of different recipes. The concept was to make sure that the blog has multiple entries. With time, that just wasn’t working for me. The reason is that now when I bake, there are about 12-15 people waiting to eat the cake. “Oopsies, bad cake” comment is just not a good idea anymore. So I stopped minimizing the risk of a bad cake by sticking with my tried and tested ones. There are only a few cakes that I bake now. These are the base cakes for almost everything. Hot milk cake is one. Hershey’s perfectly chocolate cake is another.

Back in Chennai, I had the Hershey’s baking book with me and every single recipe from that book turned out to be a winner. Now a days, if I am trying a new recipe, I do a trial run. In the case of leap of faith cakes,  where a recipe looks promising enough to risk it for a major day, I taste test it somehow to ensure that its decent. Leveling is an excellent way of taste testing the cake. The excess dome in the middle of the cake won’t be a problem anymore and we can also be sure that the cake is a winner.

So the point of all the ‘blah blah’ above is that this cake or cupcakes here aren’t a brand new recipe. Its been here many many times before. Its the yellow cake from America’s test kitchen, another book I have found to be reliable. The tres leches syrup is also repeated here many times before. But still I thought the cupcakes look cute enough to appear on the blog.

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Fr this cupcake, the design inspiration is from the internet. It was almost an year back and I have no clue how to find the source again. Sorry about that!

I made the cupcakes first, made the syrup and then with a fork poked the cakes and poured the syrup carefully. I had to add one more layer of aluminum baking cups to ensure that the syrup doesn’t leak. These need to be refrigerated until the time of serving.

I used a pattern roller to get the beautiful design on the white fondant. The faces were drawn with food color pens. These are minimal work, maximum effect kind :-). Enjoy!

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This is part of the Bake-a-thon 2016


Mango cake

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Bakeathon 2016, Day 5 

I am the official cake baker in our circle of friends. This group of friends is more of family than friends, so its a delight to bake for them. Additional benefits is that I get the blogging as  well as the bragging rights ;-). Since last year, I have been bold enough to ask for their preference when it comes to their birthday cakes. So when one of them asked for a mango cake, I started the hunt for a good recipe.

I baked at least 4 cakes before I zeroed on the one I liked. Don’t worry, each of the trials went to good homes where they were praised and relished with joy.  This was the first of my trials. This cake was good in taste and texture front, but my go-to mango cake is a lot more easier to put together. So this recipe is more of a documentation here than for multiple repeats.

Read on for the recipe and the pictorial!

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Ingredients:

  • 2 sticks butter (1 cup)
  • 1 1/4 cups sugar*
  • 2 eggs
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cardamom
  • 1 1/2 cups mango puree
  • 1/2 cups milk
  • 3 cups flour

*Sugar needs to be adjusted based on the tartness of the mango puree used. Use 1/4 cup or more if the mangoes are tart.

For mango glaze on top:

  • 1/2 cup mango puree
  • 1-2 tablespoons sugar
  • 2 teaspoons corn flour

For frosting the cake:

  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar

 

Beat 2 sticks of butter (~200gms)at room temparature in a stand or hand mixer. Add 1 1/4 cups sugar and beat that in. Once its soft and fluffy, add two eggs, one at a time. Beat it in.

Add 2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon ground cardamom. Blend that in well. Now tip in 1 1/2 cups of mango puree(I used canned puree). Add 1/2 cup milk and blend it in.

Add three cups of flour in 3-4 batches. Folding it in carefully without any lumps. The batter will be enough for two 8″ cakes. Bake it in a preheated oven @ 350F/ 180C for about 35-45 minutes or  until a skewer comes free of crumbs when inserted in the middle of the cake. I baked it in two 6″ pans and made cupcakes with the rest.

Once the cakes are out of the oven, let it sit undisturbed for about ten minutes. Then place clingwrap on the countertop and flip the cake over it. Cover the cake two times with cling wrap and return it to the pan. This prevents the cake from drying out. Let it sit overnight. Whip 2 cups of heavy cream with 1/4 cup sugar. Level the cakes and decorate with the prepared whipped cream. Cook about 1/2 cup of mango puree with a little bit of sugar (1-2 tablespoon) and corn flour (2 teaspoons) until its thick and coats the back of a spoon. Once the puree is cooled completely, it can be used as a glaze on top. Decorate with sprinkles, chocolate or as you like.

 

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This is part of the Bake-a-thon 2016

Dessert in a jar – Tres leches

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Bakeathon 2016, Day 3

I am getting better at cutting the cake and serving the slices without everything getting messy. The trick to cut a fondant cake is to use a serrated knife. I wish I knew that when I started out or remembered to ask for one at a party an year back.

I cut a circle (about the size of a bangle) in the middle of the cake using a knife, cutting vertically down all the way to the bottom.Kind of trying to make a donuts shape out of the cake, but not taking the cut middle portion out. Now that the middle is a separate ring, its easier to cut the outside donuts ring into equal slices. For a three layer cake, its a lot easier to go this route. For smaller cakes, I wouldn’t bother with all this.

But even though I am comfortable with cutting the cake, I like it better when dessert is served out in portions. Like these mason jar layer cake here. Mind you, these are ‘couple portions’ as its too much for a single serving. Somehow I don’t mind that element of sharing at all.

Read on about putting this cake together, the individual layers can be made over a couple of days if you are making them ahead.

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Ingredients:

  • Cake of your choice cut into circles to fit a mason jar
  • 1 cup fresh cream, whipped with 2-3 tablespoons confectioners sugar
  • tres leches syrup – 1 can condensed milk, 1 can evaporated milk, 1 cup cream
  • choice of fruit – chopped mangoes, berries, strawberry topping (optional)

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I pretty much bake only hot milk cake now whenever I need a yellow cake. But, any base cake would do. Cut the cake using a cutter that’s a little bit smaller than your bottle.I used the evaporated milk can as the cutter here.Cut each cake circle into two. I used three discs per mason jar.

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Prepare the tres leches syrup ( mix well 1 can condensed milk, 1 can evaporated milk and 1 cup heavy cream) and whip the heavy cream with 2-3 tablespoons of powdered sugar until it holds peaks. The syrup and the whipped cream can be made a day or two ahead and refrigerated until the time of assembling.

Carefully slide the cake circle inside the jar. Soak it generously with the syrup.

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Layer with whipped cream and chopped fruit, if desired. Repeat the layers again (cake, syrup, whipped cream, fruit) until the jar is full. Finish off with a layer of fresh cream and top it with fruits. Each bottle serves two. Its too heavy for single serving.

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This is part of the Bake-a-thon 2016


Flourless Peanut cookies

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Bakeathon 2016, Day 2

My New Year resolution has been constant for years now. Weigh loss. Its not a resolution, its a prayer actually. Its almost like me closing my years and praying to all theGods to grant me this wish where I am ten kilos lighter immediately. Like Magic! My fervent prayers and wishes have gone unanswered all these years. So in 2016, my resolution stayed the same, but I decided to take small steps towards weight loss. One major decision was that I won’t bake without an occasion. As you clearly can see, I cannot be left with butter and sugar, all by myself!!

The point of the entire speech is that, I am not able remember why I made these cookies. I clearly remember that these were very easy to make and also that it tasted good (if you like peanut butter, that is!). But no clue about the occasion. I made these in early 2016, about two weeks after my solemn promise not to bake anymore than its absolutely necessary. Apparently that’s the maximum period of time I can hold on to my resolutions ;-). Anyway, I am fine since I did stop baking altogether except for birthdays of friends and family. And at this point, I am happy that I have these cookies to share for today’s post :-)

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Recipe adapted from Food.com

Ingredients:

  • 2 cups peanut butter
  • 2 cups sugar
  • 2 eggs
  • 2 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips (optional)

Method:

  1. Heat oven to 180 C. Grease and line three baking trays with parchment paper.
  2. Beat together the peanut butter and sugar with a hand mixer until smooth.
  3. Add eggs, one at a time, beating it in until combined.
  4. Add the baking soda and vanilla extract. Mix it gently and evenly using your hands or a silicone spatula.
  5. Now, add the chocolate chips and carefully mix it in with your hands or the spatula.
  6. Make 1 inch balls off the dough. Flatten them and line them in a baking tray. The cookies spread, so leave enough space when placing in the pan.
  7. Bake for about 10 minutes. The cookies are overdone if the edges are brown.
  8. Take the cookies off the oven. These are delicate, so do not touch them for at least 5 minutes. Let it rest in the pan itself.
  9. Once they are cool, store in airtight containers.
  10. This recipes makes about 3 dozen medium cookies.

3peanut-butter-cookies


This is part of the Bake-a-thon 2016