Ombre Layer Cake

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     This is the cake I made for my daughter's birthday when she turned 3. When I asked her, what was her favorite color she said "orange" hence the color of the cake(she kept changing the color). She loves chocolate(who doesn't) & I wanted to make her a chocolate cake but as I  badly wanted to bake an ombre layered cake, knowing very well that my daughter wouldn't like it I went ahead with my plan. After all there was another birthday coming up next month. As I was in a hurry I was unable to take step by step pics. Please be sure to read the notes given at the end of the post.

Ingredients:(Makes a 8"inch 4 layer cake)
For the sponge:
Caster sugar -     335 g. (*)
All purpose flour  -  315 g.
Cornflour              -   35 g.
Baking powder     -   1¾ tsp.
Salt        -   ¾ tsp.
Unsalted butter, at room temperature  -  335 g.
Eggs, large   -  6
Milk    -  5 Tbsp.
Vanilla extract  - 2 tsp.
Orange gel food coloring - 3 tsp. (*)
For Buttercream Icing:
Unsalted butter   -  230 g , at room temperature
Milk  -   120 ml.
Vanilla extract   -  2 tsp.
Icing sugar - 1 kg. (*)
Orange gel food coloring  - 2 tsp. (*)
Method:
1. Preheat the oven to 180° C. Grease four 8" cake pan & line with parchment paper. (or bake in batches).
2. Put the sugar, flour, cornflour, salt and baking powder in a large bowl and beat with a hand held beater for 30 seconds(to combine all the ingredients). To this dry ingredients add the butter, eggs, milk and vanilla extract & beat  for  few seconds(50 sec.). Scrape down the sides of the bowl using a spatula, then beat again for another 5 seconds.(Do not over beat)
3. Divide the batter equally between four bowls. Add about 1 ½ tsp. of gel food color to one bowl and reduce the amount gradually (1 tsp., ½ tsp., ¼ tsp.) and add it to each bowl of batter.
4. Pour each bowl of batter into a separate prepared cake tin and spread  it out evenly with a spatula. Bake for  about15 minutes  or until an inserted skewer comes out clean. Transfer the baked cake to wire racks  to cool completely before assembling.(*)

 For the buttercream icing:
1. Beat the butter, milk, vanilla and half the icing sugar in a bowl using an electric hand mixer until smooth.
2. Gradually beat in the remaining of the icing sugar to a smooth consistency.
3. Take about ¼- ½ cup of icing in a separate bowl and beat in about ¾ tsp. of gel food color with a  whisk until well incorporated. Beat in more food coloring if you want a darker color. Divide the rest of the icing and follow the same procedure (gradually decreasing the amount of food color). This icing can be stored in the fridge for 2 days.(beat it well before using)

To Assemble the cake:
1. Peel the parchment paper off all the cakes. Trim of the domed tops if any.
2. Place the first cake on a cake stand or a serving plate, starting with the darkest shade(the order of stacking is up-to you) Just make sure you have them in one order of shading or another, not all jumbled up.
3. Spread a thin layer of vanilla icing(i used a lighter shade of orange for both layering & crumb coat) on top of the first cake. Then carefully place the second cake on top. Continue like this until all four cakes are stacked one on top of each other. Place the whole cake in the fridge for  about 20 minutes to allow the icing to set.
4. After the icing has set, crumb-coat the cake by spreading a thin layer of icing down the sides and on the top of the cake. Place the crumb coated cake in the fridge for another 30 min. for the icing to set.
5. It's up to you to decide on how to decorate the cake with different colored icing. You can just apply a single colored icing all over or you can also decorate the whole cake in ombre layers like I did. You can pipe ombre rosettes or a petal ombre etc.
6. Go to this site for the type of icing I have done ombre effect
7.  I piped buttercream roses for decorating on top of the cake with the extra icing I had.

Notes:
* I used a food processor to ground raw brown sugar. You can also use white sugar.
* Use a gel based food color, If you dont have gel food color use a very good quality liquid food color(use very little as it might change the texture, taste and the baking time too)
*I baked the cakes one day ahead and iced the cake the next day.
*Adjust the quantity of icing sugar and milk for making the icing.

Red Wine Chocolate Cake

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          I made this cake for my Hubby's Birthday. As you can see I am not good  at writing on the cake(need more practice, obviously). This recipe has been adapted from loveandoliveoil. I have used red wine instead of blackberry.

Ingredients:
For the cake:
Sugar                                   -          2 cups 
All-purpose flour                 -         1¾ cups 
Cocoa powder                      -         ¾ cup  
Baking soda                         -          2 tsp. 
Baking powder                    -          1 tsp. 
Salt                                      -           1 tsp.
Eggs                                    -           2
Buttermilk                           -          1 cup
Red wine                             -          1 cup
Olive or vegetable oil          -          ½ cup 
Vanilla extract                     -          2 tsp.

For the frosting:
unsalted butter, softened and cut into cubes  -   2 cups (4 sticks)
powdered sugar, sifted                                   -   3¾ cup
heavy cream                                                   -   ¼ cup 
vanilla extract                                                 -   2 tsp. 

Method:

1. Preheat oven to 350º F. Butter and line three 8-inch round baking pans with parchment paper.
2. In a large bowl, sift the sugar, flour, cocoa, baking soda, baking powder and combine well. Add eggs, buttermilk, wine, oil, and vanilla and combine well with a beater. Divide evenly among the prepared pans.
3. Bake for 35 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and place on a wire rack to cool.
4. Run a small knife around the edges of the pan and gently invert the pan onto a wire rack. Allow to cool completely. 
5. To prepare frosting, beat the butter until creamy, add powdered sugar, a little at a time, mixing well after each addition. Add cream and vanilla extract and beat until light and fluffy. Add more cream or powdered sugar as needed to achieve the desired consistency.
6. To assemble, level each cake layer by cutting of the domed top. Place one layer, flat side down, on a serving platter and spread half a cup of the prepared buttercream on top. 
7. Place the second cake layer again flat side down on top and press gently, spread another 1/2 cup of buttercream.
8.  Place final cake layer, flat side up and cover the entire cake with a thin layer of buttercream. This "crumb coat" will make frosting the cake easier. Refrigerate for about 15 minutes to allow this crumb coat to set. 
9. Remove cake from refrigerator and frost with remaining buttercream. Return cake to the refrigerator for at least 30 minutes before serving.

Notes:

• I decorated the cake with berries and Lindsay used chocolate glaze.
• It is better to freeze the cake before applying the frosting.
• If  decorating the cake with berries then do it just before serving, (coz.  fresh berries weep when thawed, lesson learnt!)

Serradura

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       Serradura also known as sawdust pudding because of the sandy texture of the biscuit in the pudding. This pudding is believed to have originated from Macau. This is one of the easiest pudding I have ever made to this day, takes no more than 10 or 15 mins. to make. The pudding is layered with condensed milk and cream forming one layer and powdered biscuit the alternate layer. I have used a combination of cashew with the biscuit, which is optional. 

Ingredients:
Whipping cream or thick cream   -    250 ml 
sweetened condensed milk           -     50 g.
vanilla essence                             -      1 tsp.
Marie biscuits                               -     100 g.
cashew nuts                                 -      20

Method:

1. Powder the biscuits and the cashews using a mixie.
2. Whip the whipping cream until soft peaks are formed, add in the condensed milk and vanilla essence and beat it until stiff peaks are formed. 
3. In a glass or the serving dish, add a spoonful of biscuits-nuts mixture evenly. Then spoon in the cream then alternate with the biscuit and the cream alternately. 
4. Refrigerate till set for 2 hrs. and leave in room temperature(10 mins) before serving so that the creamy layer is smooth.

Notes:

• This is a heavy dessert so fewer the layers the better.
• You can also use a pipping bag to pipe the cream for a neater finish.
• Thick cream can be used in the place of whipping cream, just make sure not to over beat the cream.
• Adjust the amount of condensed milk according to your taste.

Chocolate Biscuit Pudding

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This is the perfect dessert to make when your in a hurry, won't take more than half n hour to prepare.

 Recipe source:  Ria
Ingredients:
Biscuit                              -   15 no.
Strong black coffee          -     1 cup 
Condensed milk               -     400 g. 
Milk                                 -     400 g.
Dark Chocolate, cubed    -     150 g.
Egg yolks                         -     4
Cream                               -    200 ml

Method:

1. Dip the biscuits in coffee and line a pudding dish. Melt chocolate and set aside.
2. Mix rest of the ingredients(including the melted chocolate) together except cream and make a thick custard by either double boiling it or directly over the flame. 
3. Pour the thick custard over the biscuit layer. Let it set.
4. Beat the cream real thick and you can spread it or pipe out rosettes.
5. Keep it refrigerated until ready to serve.

No Bake Pineapple Bread Pudding

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                       This is a very simple recipe as it does not require to be baked. The pudding consists of alternative layers of cream, bread, pineapple and praline. I prefer using fresh pineapple rather than tinned. 

As I have used fresh pineapple I increased the quantity of sugar for the syrup. I made this pudding for a family get together and they all loved it (well almost all). Unfortunately it did not please my in-laws(too much cream). Well if you have a young group this will do. I would  tweak the recipe to suit the taste of everyone though, like decrease the quantity of cream in each serving and increasing the quantity of the praline. I used the small nutella jars for serving. 

Recipe Source: Marias Menu
Ingredients(Serves 6):
White bread        -  14 slices         
Whipping cream -  500 ml            
Thick cream        - 500 ml             
Icing sugar          -   4 tbsp.          
Chopped pineapple -  2 cups             

For sugar syrup:
 Sugar      -    1 cup          
Water      -     1¼ cup         

For Praline
Chopped nuts (i used almonds)  -   1 cup             
Sugar                                           -  ½ cup 

Method:
To make the praline
Heat the sugar in a non stick pan with 2 tbsp water, when it caramelizes, add the chopped nuts. Reduce the flame and mix well so that the nuts are coated well with the caramel. Pour the praline onto a baking paper. Allow it to cool and crush them using a rolling pin.(refer notes)

To make sugar syrup
 Mix together water and sugar. Heat it till the sugar dissolves and allow it to boil. Remove from fire. Let it cool completely. 

For the pudding

1. Beat the whipping cream and thick cream together gradually adding icing sugar, until the cream has doubled. Spread a thin layer of cream on the base of your serving dish.
2. Remove the crusts from the bread and cut each slice into four squares. Dip the bread slices in the sugar syrup and squeeze it. Make a layer of bread on top of cream, without any gap.
3. Cover with another layer of cream. Sprinkle chopped pineapple and praline on top of that. Repeat the layering process once more starting with cream and finish it off with sliced pineapple and praline.
4. Refrigerate for a  min. of 3 hours, before serving.

Notes:

Use a pipping bag for spreading the cream if using nutella jars.
The praline might stick to the parchment paper(Might help if crushed when still lightly warm)
Do not over beat the cream.(else it will taste of butter)
Adjust the quantity of sugar according to your taste.
Two sets of layering is more than enough.

Methi Mutter Malai(Green Peas in creamy sauce)

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Ingredients:
Green Peas                 -          1 cup
Cashew(soaked in milk) -     5 no. 
Onion chopped          -          1no.
Ginger garlic paste    -          2 tsp.
Cumin seeds              -         ½ tsp.
Green chilli,chopped finely - 2 no. 
Garam masala powder    -     1 tsp.
Chilli powder                 -      1 tsp.
Turmeric powder            -     ¼ tsp.
Milk                                -     1 cup
Malai / Cream                 -      2 tbsp.
Kasoori methi (dried)     -          3 tbsp.
Oil                                  -      1 tbsp.
Salt as required

Method:

1. Soak cashews in milk(just enough to cover the cashew,2 tbsp.(approx.)) for 15mins then grind the cashews to a smooth paste and keep aside.
2. Boil peas until soft and keep aside. Heat oil and saute the onions, cumin seeds, ginger garlic paste, green chillies until the onions become light brown in colour.
3. Now add the cashew paste and fry it for a minute or two. Add all the above mentioned spice powders & the required salt and mix well, combine the milk and give a stir.
4. Now add the cream & allow it to boil for few mins,(say 2 or 3mins),the gravy will start thickening. Add the boiled green peas. and when it just starts boiling add the kasuri methi.
5. Add little water(if required) and simmer for 2 or 3 mins. Remove from flame and serve hot with rotis or naans.

Prawns Malai Curry

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Ingredients:
Prawns                    -  1 kg   
Onions, ground to a paste   -     2 Big No's. 
Garam Masala       -     1tbsp.    
Chilli powder         -     1 tsp.
Coconut milk         -      1 Lt.
Oil                         -       4 tbsp.                      
Salt according to taste

Method:

1. Clean the prawns and set aside. 
2. Heat oil in a pan and sauté the prawns for about 5 mins. and set it aside.
3. In the same pan add the garam masala sauté for a minute or two.Add the onion paste to it and mix well and cook till the raw smell of the onions goes away.
4. Now add the chilli powder and salt to the pan and mix well. Incorporate the prawns into the pan and keep stirring for about 2 mins.
5. Add the coconut milk and let it cook for 10 mins. Switch off flame and serve.

Black Forest Cake

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Ingredients:(Serves10 - 12)

Cherries

700 ml jar of Cherries in syrup

4 tablespoons Kirsch or Cherry Brandy

50 grams granulated white sugar

For the Chocolate Genoise:

42 grams hot melted unsalted butter

60 grams cake flour

1/4 teaspoon salt

30 grams unsweetened regular or Dutch-processed cocoa powder

4 large eggs

135 grams granulated white sugar

1 teaspoon vanilla extract

Whipped Cream Frosting:

600 ml heavy whipping cream 

1 teaspoon pure vanilla extract

35 grams granulated white sugar

Method:

1. Drain the cherries, reserving the liquid. Place the cherries in a bowl and add 2 tablespoons Kirsch. Cover the bowl and set aside.
2.  Place 240 ml of the reserved cherry syrup in a small saucepan, along with the sugar, and heat until sugar has dissolved. Remove from heat, add 2 tablespoons Kirsch, and let cool.
3.  Preheat oven to 350 degrees F (180 degrees C). Butter, or spray with a non stick spray, a 9 inch (23 cm) round cake pan and line the bottom of pan with parchment or wax paper.
4. In a bowl, sift the flour, salt and cocoa powder thrice . In a heatproof bowl whisk the eggs with the sugar.
5.  Place over a saucepan of simmering water, and keep whisking constantly, heat until lukewarm (about 3 minutes). Remove from heat and transfer to the bowl of your electric mixer.
6.  Beat on high speed until the mixture is thick (the batter will fall back into the bowl in a ribbon-like pattern). 
7. Beat in the vanilla extract. Then sift  one-third of the flour mixture over the egg mixture and gently fold using a rubber spatula or whisk. Sift and fold in another third, and then fold in the rest.
8.  Take 1 cup of the batter and fold it into the melted butter (to lighten it). Then gently fold it into the egg batter. 
9. Pour into your pan, smoothing the top.Bake for about 20 -25 minutes or until a toothpick inserted into the center comes out clean (cake starts to shrink from sides of pan). Cool on a metal rack before removing from pan.

Whipped Cream Frosting:

1.  In your mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. 
2. Cover and chill the bowl and wire whisk in the refrigerator for at least 30 minutes, then beat the mixture just until stiff peaks form.

Assemble Cake:

1. Using a sharp knife, cut the genoise, horizontally, into two layers. Turn over the top layer of the cake (top of cake becomes bottom) and place on your serving plate. Brush the cake layer with 60 ml cherry syrup.
2. Take 1 cup of whipped cream and spread on the moistened genoise .Place the cherries evenly over the cream. 
3. Brush the cut-side of second genoise layer with 60 ml syrup. Place cut-side down on top of the cherries, gently pressing to compact. Reserve 240 ml of whipped cream and spread the remaining cream over top and sides of cake.
4.  Place reserved cream in a pastry bag fitted with a large star tip and pipe rosettes on top of cake. Cover and refrigerate the cake for several hours (or overnight) before serving. Decorate with fresh cherries and shaved chocolate.

Melting Moments

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I came to know about melting moments from masterchef australia where Julia makes it in a biscuit challenge.
There are slightly different versions for the biscuit some add cornflour instead of custard powder.

Ingredients: (Makes 15 filled minis)

For the Biscuit

180g unsalted butter

60g icing sugar,sifted

60g custard powder

1tsp. baking powder

180g all purpose flour

For Raspberry Buttercream:

100g softened butter

1/3 tsp. vanilla essence

3/4 cup icing sugar, sifted
2-3 drops of red food colouring liquid
3 tsp. of raspberry jam

Method:

• Preheat oven to 180 C. Line 2 baking trays with baking paper.
• Sift the flour and baking powder.
• For the biscuit , cream the butter for 2 mins with an electric beater. Add the icing sugar and the custard powder and beat till combined.Add the sifted flour to the dough and combine well in a bowl.
• Cover the bowl with a plastic sheet and refrigerate for 15 mins. and roll the dough into 1tbsp. of small balls and place it on the baking tray and press it with  a fork to make a indent. 
• Bake the biscuits for 12 to 14 mins. Or until very light golden. Allow it to cool in the tray for 5 mins and transfer on to a wire rack and cool completely. 
• For the buttercream, whisk the butter till soft add the sugar and cream them together add the vanilla essence, raspberry jam and red food colour to make a thick icing like consistency.
• To assemble,  apply buttercream  on to the base of a biscuit and place another biscuit  together and dust them with icing sugar(optional).

Note:

* For the buttercream filling make sure the butter is at room temperature and not melted, else the filling will be runny.

* The original recipe from Julia called for 1 cup of icing sugar for the buttercream but as it was too sweet for me i reduced it to  a 3/4th cup.

*If the buttercream is too runny add icing sugar to make it thick and if its very thick add 1 or 2 tsp. of milk to get a desired consistency.

* Keep in mind as we are using a butter for the buttercream, the butter will melt if the biscuits are left outside. I kept my biscuits in the refrigerator.

* To avoid melting of the buttercream add vegetable shortening instead of butter like(for 2 sticks of butter add 1cup of shortening).