Chocolate Crinkle Cookies

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Most of the cookie recipes make so many cookies that it can almost feed an army of kids. This recipe from Hershey’s Make it Chocolate book is no exception. I got over 3 dozen cookies out of this batch. The smart thing I did was to bake this on a need basis. The dough needs to be refrigerated and I let it sit there for a few days, taking out small amounts of dough to bake as needed.

You might be wondering why that is such a big deal, given that a lot of you might already be doing that. But the fact is, I have this compulsive need to finish off the dough the day I make it. I don’t want to deal with preheating the oven multiple times or washing the same cookie pans again and again, so its always been a case of baking excess cookies and eating excess cookies.

But this time, I was having guests through out the week and I would take only the amount of dough I needed every single time. So no excess cookie eating this time around :-)

Read on for the recipe and the pictorial.

Recipe source: Hershey’s Make it Chocolate

Ingredients:

  • 2 cups sugar
  • 3/4 cup odorless oil like canola or sunflower oil
  • 3/4 cups cocoa powder
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2.5 cups flour
  • 2 teaspoons baking powder
  • Powdered sugar for rolling the cookies

Method:

In a big bowl, mix sugar and oil. Beat well using a stand or hand mixer. Add the eggs, one at a time and beat it in. Add the vanilla extract as well.

Once the eggs are well combined, add sifted cocoa powder. Fold it in slowly.

Once cocoa is well combined, add the flour, salt and baking powder. Beat in at low speed, I ended up folding it in carefully using a silicon spatula after one point. Chill this mixture overnight or for at least 6 hours.

Heat oven to 350 F/180C. Scoop a small 1″ ball of dough. Roll in powdered sugar and place on a baking sheet lined with parchment paper. Leave a little space between the cookies to allow space for spreading. Bake for about 12-15 minutes until the cookies are done. Let it cool in the tray for at least 10 minutes to prevent it from crumbling when taking out of the tray. The recipe makes 40 plus cookies.

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This goes to Cooking from Cookbook Challenge Group.
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Oatmeal Chocolate bars

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I have never had the patience to make bars before since there is more work involved than making a cake or a brownie. For a bar, there are multiple layers and that means more work. To be honest, I have never eaten any of those time consuming bars, so I never knew what I was missing.

At a bake sale at my son’s school, I happened upon the best bake of my life. It was raspberry bar brownies made by the kid’s grandmother. I ended up buying all the brownies from her (about 5 or 6 – that’s all that was there). I don’t regret those calories a bit. It was a work of art – I took a picture of it in the hope that I can look for a similar recipe somewhere. It had a shortbread base, chocolate layer, crumb top and raspberry jam swirled on top. Oh it was delicious!!

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The point of the story was to show why I decided to make these oatmeal chocolate bar. After knowing what the ‘bar world’ had to offer, it’s difficult to stay away from there. So I tried this recipe from my Hershey’s book. These are quite good. You are good as long as you don’t compare it with the raspberry swirls. Nothing comes close to that one, actually :-)

Read on for the recipe. This goes to Cooking from Cookbook Challenge Group

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Recipe source: Hershey’s Make it Chocolate

Ingredients:

  • Chocolate filling, recipe below
  • 1 cup butter
  • 2 cups packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3 cups quick cooking oats
  • 2.5 cups flour
  • 1 teaspoon baking soda
  • pinch salt
  • 1 cup walnuts

Chocolate filling:

  • 1/2 cup butter (~100 gms)
  • 2/3 cup cocoa powder
  • 1/2 cup sugar
  • 1 14 oz can condensed milk

Method:

Melt 1/2 cup butter in a thick pan over low heat. Add Stir in 1/2 cup sugar and 2/3 cup cocoa powder. Mix well.

Add a 14 oz can of condensed milk and cook stirring continuously. Remove from heat when the mixture is smooth and thick. Set aside.

Heat oven to 350 F. Grease and line a 9 X 13″ pan with parchment paper. In the bowl of a stand mixer, beat 1 cup butter (~220 gms) with 2 cups light brown sugar. When the mix is light and fluffy, add the two eggs and 1 teaspoon vanilla and beat it in.

In another bowl, combine 3 cups oats, 2.5 cups flour, 1 cup walnuts, 1 teaspoon baking powder and a pinch of salt. Add this dry ingredients to the butter and egg mix and fold it in using a spatula and finally using hands to form a soft dough.

Divide the dough into two portions. Press one part into the prepared pan. Pour the chocolate filling on top of it. Sprinkle the remaining dough on top of the chocolate. Add the reserved 1/2 cup of walnuts too to the top. Bake for about 25-30 minutes until the top is golden in color. Cool completely and cut into about 36 squares and enjoy!

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Whole wheat egg less Orange Cake

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BM # 77: Week 1, Day 2
Theme : Vegan Sweets
Recipe:  Whole wheat egg less Orange cake

Ever since I read the recipe for the Spanish Orange cake at Vaishali’s space, I have been planning to bake one. Her recipe calls for cooking a whole orange and then pureeing it before adding it to the cake. I saw another recipe from Mary Berry in the same lines, her Orange Spiced cake also called for cooked and pureed oranges. The cooking and pureeing part was what I wanted to try. But unfortunately both the recipes call for dairy products.

So I decided to try a recipe I had already tried with good results, Priya Srinivasan’s whole wheat cake. The recipe calls for buttermilk which I substituted with cooked orange puree. The substitution makes the recipe vegan.

The cake was full of orange flavor. Its been ages since I served a cake on its own without frosting, so I was feeling a little lost with just a basic cake. I usually soak the cake layers with a simple sugar syrup before serving or frosting the cake. Since the cake is vegan and I don’t have any vegan butter now, I decided to go for a simple mix of icing sugar and water.

Read on for step wise pictures and the recipe.

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Ingredients:

  • 1.5 cups whole wheat flour (or all purpose flour)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup sugar (1 cup if the orange is not sweet)
  • 1 cup buttermilk pureed orange
  • 1/3 cup vegetable oil*
  • 1-2 tablespoons water, if needed

* Increase this to 1/2 cup to avoid adding the water the next time.

Method:

The recipe makes an 8″ cake.

Cook one big orange until its completely soft. I used the Instant Pot here and cooked in manual mode for 20 minutes. I used only one orange for the cake though I cooked two oranges.

Let it cool. Cut through the orange, take out the pips and chop it roughly, skin and all.

In a food processor, pulse it couple of times (including the skin) so that its roughly pureed. It measured out to exactly one cup when I measured it.

Sift 1.5 cups of wheat flour a couple of times. Whisk it with 3/4 cup sugar (1 cup if the orange is not sweet), 1 teaspoon baking powder and 1/2 teaspoon baking soda in a bowl. Once its all combined well, add the orange puree and 1/3 cup oil.

The batter was a little thick, so I ended up adding 1-2 tablespoon of water to loosen it a bit. I would increase the oil to 1/2 cup the next time I am doing it. Pour the batter into a greased and lined 8″ pan. Bake in a preheated oven at 180 C/ 350 F for about 40 minutes or until a skewer comes free of crumbs when inserted in the middle of the cake. Let the cake cool completely in the pan. I have mixed 1/4 cup icing sugar with a little water (less than a teaspoon) until it reaches a thick consistency and piped it over the cake.

Here I have baked a 6″ cake and two cupcakes with the leftover batter.

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Ultimate Chocolate Brownies

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I have a tried and tested recipe for brownies. Its the one I always rely on and it was from my Hershey’s baking book. I have never had a failure from that book and so naturally, its been one of my favorite cookbooks. Unfortunately that book is in Chennai and I am here in US. So when I chanced upon another Hershey’s book at the library sale, I picked it up immediately and decided to trust the same way I trusted my first book. I have been trying some recipes from this book too, all with good results.

My main reason for liking Hershey’s books is that the recipe is almost always simple. I didn’t even have to take out my hand mixer for this recipe. All it needed was a whisk and a mixing bowl. I had to use one more bowl for melting the butter, but even with that, the effort was less and clean up was a breeze. So when my son said he wanted to do something special for his teacher for Teacher Appreciation week, this is the recipe I zeroed on.

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The entire bake was done by the kid except for handling melted butter and hot water. He also helped heavily with sampling ;-). These brownies tasted excellent and I am just waiting for a reason to bake these again!

Read on for the recipe and step wise pictures.

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Recipe source: Hershey’s Make it Chocolate

Ingredients:

  • 3/4 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 2/3 cup butter, melted and divided
  • 1/2 cup boiling water
  • 2 cups sugar
  • 2 eggs
  • 1 1/3 cups all purpose flour
  • 1 teaspoon vanilla extract
  • pinch salt
  • 1 cup chocolate chips

Method:

Heat oven to 350F/180C. Grease and line a 9X13″ pan with parchment paper. In a bowl, sift cocoa and  baking soda together. Mix it well. Add 1/3 cup of melted butter and 1/2 cup boiling water. Stir until the mixture thickens.

Add 2 cups of sugar and mix it in. Now, add two eggs and the remaining 1/3 cup of melted butter. Stir until everything is well combined and smooth.

Add the flour, vanilla extract and salt. Whisk everything well. Add the chocolate chips and mix it in carefully.

Pour carefully into the prepared pan. Bake for about 35 minutes or so, until a skewer comes free of liquid when inserted in the middle of the brownies. Cool in the pan itself and cut into squares and eat!

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This goes to Cooking from Cookbook Challenge Group.
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Briam – Greek OveRoasted Veggies

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BM # 76: Week 3, Day 3
Theme : Flavors of Greece
Recipe:  Briam, Greek Oven roasted vegetables

I love oven roasted veggies, but the only thing I don’t like about it is the cooking time. It takes an hour at least for the veggies to be done, but then the oven does all the work and not me. So I guess its okay. Even then I don’t roast veggies as much as I would like to do. Same with bread. I would love to make more bread, if some one else can take care of the kneading :D.

Coming to the recipe here, its Greek style oven roasted vegetables, Briam. The recipe is is also from the book Cooking with Loula where the author, Alexandra Stratou, mentions that its a must to serve feta cheese with Briam. I haven’t changed anything at all from the recipe mentioned in the book except for lowering the amount of oil a little less.

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This recipe is more of a vegetable medley and I am guessing you can add other veggies too as long as the taste doesn’t clash too much with what’s already in there.

Spice is coming only from pepper and chili flakes, so that needs to be adjusted according to your taste.

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Ingredients:

  • 2 medium potatoes
  • 2 tomatoes
  • 2 green peppers
  • 1 large eggplant (I had Japanese eggplants)
  • one medium onion
  • 2 cloves garlic
  • 1/2 bunch of parsley leaves
  • Salt, pepper and red chili flakes to taste
  • 1/4 cup olive oil
  • 1/2 cup water

Method:

  1. Preheat the oven to 180 C/ 350 F.
  2. Wash and clean the veggies. Peel the potatoes and onions.
  3. Dice potatoes, peppers,tomatoes and eggplant. Slice the onions, peel the garlic and chop the parsley leaves.
  4. Add everything to a baking tray (9 X 13 inch pan here) and season with salt, peper and red chili flakes. Add olive oil. Mix well. Spread them out so that there isn’t too much of layering.
  5. Add half cup water to the vegetables and bake for 1 hour and 15 minutes. The water should have evaporated and the liquid should be only oil.
  6. Serve with a block of feta cheese.

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Briam is a main dish that needs to be served with feta cheese and maybe bread, but I served it as a side to my toast with my Greek style scrambled eggs, Strapatsada. It was a very simple, but a delicious meal for me.

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Cheesy corn Muffins

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Bakes are usually sweet and that’s my favorite kind! But the man loves everything savory and so once in a while I bake things that’s not sweet. Corn muffins is one of those recipes. 

Most corn muffin recipes have a tablespoon or two of sugar in it, but I just skip it to make it completely savory. The fresh or frozen corn in the muffin do lend a sweetness, but the effect is not same as adding sugar. 

Coming to the recipe here, it is very slightly adapted from King Arthur Flour’s book Whole grain baking. The book needs no introduction and I was lucky to stumble upon a brand new copy for $2 at the library sale. The book is a favorite of mine. 

I made this when we went for a long drive with two other families. This was our picnic food 😊 along with brownies and some apple sauce muffins. 

Read on for the recipe. 

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Ingredients:

  • 1 cup whole yellow cornmeal
  • 1/2 cup wheat flour 
  • 3/4 cup all purpose flour
  • 1 tablespoon baking powder 
  • 1 teaspoon salt
  • 1/2 teaspoon chili powder 
  • 1 large egg
  • 1 cup milk
  • 1/2 cup oil
  • 1 cup frozen corn, thawed
  • 2-3 jalapeño, diced small (or 1 can diced green chilies)
  • 3/4 cup grated cheddar cheese

Method:

  1. Preheat oven to 400F. Line a muffin pan with papers. 
  2. Whisk the cornmeal, wheat flour, all purpose flour, salt, chili powder and baking powder in a medium bowl. 
  3. In another bowl, beat the egg with milk and oil. Add the thawed corn and most of the jalapeños. Keep aside a little to sprinkle on top of the muffins. 
  4. Add the wet ingredients to the dry and stir to combine well. Stir in 1/2 cup of the cheese. 
  5. Add 3-4 tablespoons of the batter to the prepared muffin pan and top each muffin with a little cheese and reserved jalapeños. Bake for about 20 minutes or until a skewer comes free of crumbs when inserted in the middle of the muffin. 
  6. Take off the oven when it’s baked and let it cool for ten minutes in the pan itself. 

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Brownie cake

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Thanks to my overstocked drafts folder, there is a post ready for almost any occasion. All I have to do is to pick and publish the post. The cake here has a good story to tell. Even without a story, its a cool cake – it has two layers of brownies filled with peanut butter pudding between them and frosted all around with a wonderful chocolate buttercream. On second thoughts, I would skip the pudding and the frosting the next time. Because the brownie underneath really doesn’t need anything to enhance it. Its the Hershey’s Best Brownies and it really is the best brownies I have ever had till now.

Coming back to the cake, it was made to celebrate one dozen years of our marriage in November. I never got around publishing the recipe on time. I also never got around making a cake for my blog’s sixth birthday/anniversary which was on March 31st. So my wedding anniversary cake is going to celebrate my blog anniversary as well. I  started the blog as a one year project and I can’t believe I am still actively doing it :-).

My family loves Peanut butter & Nutella sandwiches :D, so my thought for the cake was to fuse those flavors. But I could see that peanut butter in a cake is not everyone’s cup of tea. So I wouldn’t suggest this combination if you are not a fan of it.

The pudding is excellent in taste, but it is extremely rich. So if you are serving it directly as a dessert, I would suggest serving in small quantities. Maybe about 1/4 cup per person. You can always serve a second helping later. The quantity here will have some leftovers after filling the cake.

The recipe for the filling, frosting and the cake is all from cookbooks. The brownie is from one of the Hershey’s cookbooks I have. The frosting is from Joy the Baker’s cookbook (I got it from the library). And the peanut butter pudding is from Clio Goodman’s book, Puddin’. It is the perfect candidate for Cooking from Cookbook Challenge :-). Read on for the recipe.

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Cake : Best Brownies

Decoration on top – The roses are made with ready made fondant using a silicon mold. I used melted chocolate as a glue for the roses. 

Best Buttercream recipe : Joy the Baker I got the recipe from her cookbook, not the site. But it seems to be the same, so I thought of linking it anyway.

Ingredients:

  • 3/4 cup or 1.5 sticks (about 150 gms) butter
  • 1/2 cup cocoa powder
  • a good pinch of salt
  • 2.5 to 3 cups of confectioner’s sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • about 1/2 cup heavy cream
  • 1/3 cup chocolate ovaltine

Method:

  1. Cream butter, sifted cocoa powder and salt in a big bowl for a few minutes using a stand or hand mixer.
  2. Add the sugar (2.5 cups first and then if needed, the rest half cup can be added) and mix it in using a rubber spatula. Beat it on low speed using the mixer. Add the milk and vanilla extract. Beat it in high speed until smooth. Stop the mixer in between to scrape the sides of the bowl for even distribution.
  3. Milk cream and ovaltine in a small cup. Pour this into the frosting and beat it again until it reaches creamy consistency.  Store in an airtight container and refrigerate until the time of use. Bring it to room temperature before using. You might have to beat again using the mixer to get a spreadable consistency. Once the cake is filled with the pudding, frost it using the buttercream. 

Peanut Butter Pudding

  • Whisk together in a thick saucepan – 1/2 cup heavy cream, 1 1/2 cups milk, 3/4 cup smooth peanut butter, 2 tablespoons corn starch and 6 tablespoons of sugar until everything is combined well.
  • Cook this over medium heat whisking all the time until the mixture starts to thicken – about 8-10 minutes or so. When you raise the whisk from the pudding and it leaves a shadow on the pudding, it is done. Let the pudding cool for 10 minutes. Press a layer of cling wrap on top of the pudding and refrigerate for at least two hours. To stabilize this as a filling for a cake, you can use gelatin if you wish. But I found this to be stable enough to be used as such.

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Cardamom cake

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BM # 74: Week 4, Day 1
Theme : Swedish recipes
Recipe: Cardamom cake 

I didn’t rely only on the internet for this week’s theme (which is Swedish recipes, BTW), but I headed out to the library too to look for Scandinavian recipes. The first trip to the library had me coming home with two books for everyday recipes. Since Swedish vegetarian choices are pretty limited, I picked up two more books the next time I went back to the library. Baking books this time!

So for Fika last week during the snow storm(Fika is coffee time, but mostly with some baked goodies), we had this soft, spongy cardamom cake with a refreshing cup of coffee. I distributed most of this cake to my neighbors and friends and the feedback has been excellent. Baking during snow storms is fun and the house smelled amazing!!

This is one of those simple recipes that gives you amazing results. Its a keeper for sure! I didn’t make any change to the original recipe other than replacing almonds with cashew nuts. There are so many other recipes I want to try from that small book aptly named Swedish cakes and cookies, but I am resisting the call of butter and sugar for the sake of fat content inside my body :D.

I am struggling with my photography now (its a phase that comes and goes), so I have not been able to do justice to this soft and light sponge. So don’t judge the cake by the picture and give it a try for sure!

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Recipe source: Swedish cakes and cookies book

Ingredients:

  • 1 1/4 cups sugar
  • 3 1/3 cups flour
  • 1 tablespoon baking powder
  • 2 teaspoons ground cardamom
  • 200gms/2 sticks/1 cup butter
  • 2 eggs
  • 1 1/4 cups milk
  • Pearl sugar/chopped almonds/nuts for decoration

Method:

  1. Grease and line a 9X13″ pan with baking parchment. Preheat the oven to 350F.
  2. Melt the butter and let it cool to room temperature.
  3. Using a stand mixer or hand mixer, beat the sugar and eggs until it turns light yellow and thick. Add the baking powder and cardamom powder, beat again.
  4. Add the rest of the ingredients (butter, milk and flour) and mix everything carefully. There shouldn’t be any dry lumps in the batter.
  5. Pour into the prepared pan and bake for about 55-65 minutes or until a skewer comes free of crumbs when inserted in the middle of the cake. Once its out of the pan, let the cake rest in the pan for about ten minutes. Slice and serve once its cool.

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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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This is for Srivalli’s Kid’s Delight event , guest hosted by Gayathri, themed on Mini Baked Goodies.

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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This is for Srivalli’s Kid’s Delight event , guest hosted by Gayathri, themed on Mini Baked Goodies.