For Icing:
Fresh cream- 300 gms
Castor sugar- 60 gms
Sugar syrup- 1 recipe.
Lemon yellow color
Pineapple essence
Pineapple pieces
Whip cream and castor sugar over ice till creamy with hand whisk. Add colour and essence to it. keep in fridge.
Slick vanilla sponge cake into 3 layers. Sprinkle sugar syrup on 1 layer. Apply cream icing on top and put some chopped pineapple pieces. level the icing. repeat the process on 2nd and 3rd layer. Garnish with pineapple pieces and cherry and pipe the edging with cream icing.
Thursday, February 23, 2012
VANILLA SPONGE CAKE
Eggs- 6 nos
Maida- 200 gms
Castor sugar- 200 gms
Sieve maida, whisk egg white till very fluffy and stiff. Add castor sugar gradually while whisking and beat till stiff. then add the egg yolks gradually. when creamy fold in maida and pour in a baking tin. bake in moderate oven for 25 min on 200 C
For vanilla sponge - add 1 tsp vanilla essence
For butter sponge add 100 gms of melted butter rest same
Maida- 200 gms
Castor sugar- 200 gms
Sieve maida, whisk egg white till very fluffy and stiff. Add castor sugar gradually while whisking and beat till stiff. then add the egg yolks gradually. when creamy fold in maida and pour in a baking tin. bake in moderate oven for 25 min on 200 C
For vanilla sponge - add 1 tsp vanilla essence
For butter sponge add 100 gms of melted butter rest same
BLACK FOREST CAKE
Fresh cream- 300 gms
Cooking Chocolate- 2 bars
Cherry- 10 nos
Sugar syrup- 1 recipe
For icing:
Fresh cream- 300 gms
Castor sugar- 60 gms
Whip cream and castor sugar over ice till creamy with hand whisk.
Use chocolate sponge cake. Make icing. Slit the cake in 3 layers. Apply sugar syrup in each layer before icing. Put chopped cherries on each layer on icing. on the last layer apply cream . then grate the cooking chocolate on top and pipe borders white white fresh creamy icing. and decorate.
Cooking Chocolate- 2 bars
Cherry- 10 nos
Sugar syrup- 1 recipe
For icing:
Fresh cream- 300 gms
Castor sugar- 60 gms
Whip cream and castor sugar over ice till creamy with hand whisk.
Use chocolate sponge cake. Make icing. Slit the cake in 3 layers. Apply sugar syrup in each layer before icing. Put chopped cherries on each layer on icing. on the last layer apply cream . then grate the cooking chocolate on top and pipe borders white white fresh creamy icing. and decorate.
TRUFFLE CHOCOLATE PASTRY
Bake chocolate sponge of 6 eggs
Fresh cream or milk 1/4 cup
Cooking chocolate- 3 bars
Sugar syrup- 1 recipe
Place cream in a saucepan over low heating and bring almost to boil. Take saucepan from fire and stir in chopped chocolate and allow to melt. or melt cooking chocolate bars on double boiler and mix well fresh cream or milk with it. truffle chocolate icing is ready
Apply this truffle chocolate icing on all 3 layers. sprinkle sugar syrup on all the 3 layers of cake before icing. keep in fridge to set. To the remaining chocolate icing add little milk and make chocolate sauce. Pour this chocolate sauce on top. keep again in fridge to set. When set cut into pastry slices. pipe lines with truffle icing and garnish with chopped cherry.
Fresh cream or milk 1/4 cup
Cooking chocolate- 3 bars
Sugar syrup- 1 recipe
Place cream in a saucepan over low heating and bring almost to boil. Take saucepan from fire and stir in chopped chocolate and allow to melt. or melt cooking chocolate bars on double boiler and mix well fresh cream or milk with it. truffle chocolate icing is ready
Apply this truffle chocolate icing on all 3 layers. sprinkle sugar syrup on all the 3 layers of cake before icing. keep in fridge to set. To the remaining chocolate icing add little milk and make chocolate sauce. Pour this chocolate sauce on top. keep again in fridge to set. When set cut into pastry slices. pipe lines with truffle icing and garnish with chopped cherry.
CHOCOLATE CAKE
For Icing
Cooking butter - 300 gms
Icing sugar- 150 gms
Cocoa- 2 tbsp
Sugar syrup - 1 recipe
For sauce-
Cooking chocolate- 1/2 bar
Milk- 40 ml
Whisk butter and icing sugar with elctric whisk till creamy ( approx 5 min). Remove 1/4 portion white icing and keep aside. To the rest add 2tbsp cocoa powder.
Prepare sugar syrup and keep to cool. Slit the chocolate sponge cake into 3 layers. Level the top layer. Sprinkle sugar syrup on 1 layer and apply icing. Level it. Similarly do for the 2nd and 3rd layer. Level all the 4 sides of the cake. Place the cake on cardboard covered with foil and apply icing on all sides. keep in fridge for 5-10 minutes till set.
For sauce-
Melt 1/2 bar of cooking chocolate on double boiler and add 1/4 cup boiling milk to it.
whisk well to remove lumps and strain it. pout this chocolate sauce on the cake and keep it again in fridge to set. when set pipe the cake edgings with butter icing.
Sugar Syrup:
Sugar- 1 cup or 3/4 cup
water- 1 1/2 cup
boil the above together for 2- 3mins. and strain.
Cooking butter - 300 gms
Icing sugar- 150 gms
Cocoa- 2 tbsp
Sugar syrup - 1 recipe
For sauce-
Cooking chocolate- 1/2 bar
Milk- 40 ml
Whisk butter and icing sugar with elctric whisk till creamy ( approx 5 min). Remove 1/4 portion white icing and keep aside. To the rest add 2tbsp cocoa powder.
Prepare sugar syrup and keep to cool. Slit the chocolate sponge cake into 3 layers. Level the top layer. Sprinkle sugar syrup on 1 layer and apply icing. Level it. Similarly do for the 2nd and 3rd layer. Level all the 4 sides of the cake. Place the cake on cardboard covered with foil and apply icing on all sides. keep in fridge for 5-10 minutes till set.
For sauce-
Melt 1/2 bar of cooking chocolate on double boiler and add 1/4 cup boiling milk to it.
whisk well to remove lumps and strain it. pout this chocolate sauce on the cake and keep it again in fridge to set. when set pipe the cake edgings with butter icing.
Sugar Syrup:
Sugar- 1 cup or 3/4 cup
water- 1 1/2 cup
boil the above together for 2- 3mins. and strain.
CHOCOLATE SPONGE
Maida- 175 gms
Cocoa powder- 25 gms ( 2 1/2 tbsp)
Eggs- 6 nos
Castor sugar- 200 gms
Sieve maida and cocoa together. Whisk egg white till very fluffy and stiff. Add castor sugar gradually while whisking and beat till stiff. Then add the egg yolks gradually. when creamy fold in maida and cocoa powder and pour in a baking tin. bake in moderate oven for 25 minutes at 200C
Cocoa powder- 25 gms ( 2 1/2 tbsp)
Eggs- 6 nos
Castor sugar- 200 gms
Sieve maida and cocoa together. Whisk egg white till very fluffy and stiff. Add castor sugar gradually while whisking and beat till stiff. Then add the egg yolks gradually. when creamy fold in maida and cocoa powder and pour in a baking tin. bake in moderate oven for 25 minutes at 200C
FRUIT CAKE
Butter- 200 gms
Maida- 200 gms
Castor sugar- 200 gms
Eggs- 6 nos
Baking Powder- 1 tsp
Cashew- 1 tbsp
Raisins- 1 tbsp
Black currants- 1 tbsp
Tutti fruitty- 2 tbsp
Yellow colour and fruit essence a few drops
Sieve maida and baking powder together. Whisk sugar and butter till creamy. Add eggs gradually one by one while whisking. Mix well maida, the essence & color. Lightly fold in dry fruits and pour in baking tin. Bake. for 45 minutes at 200 C
* in this after 1- 12 mins, as the cake rises turn the temp to 150 C
Maida- 200 gms
Castor sugar- 200 gms
Eggs- 6 nos
Baking Powder- 1 tsp
Cashew- 1 tbsp
Raisins- 1 tbsp
Black currants- 1 tbsp
Tutti fruitty- 2 tbsp
Yellow colour and fruit essence a few drops
Sieve maida and baking powder together. Whisk sugar and butter till creamy. Add eggs gradually one by one while whisking. Mix well maida, the essence & color. Lightly fold in dry fruits and pour in baking tin. Bake. for 45 minutes at 200 C
* in this after 1- 12 mins, as the cake rises turn the temp to 150 C
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