There is something about Coffee Cakes,the more I taste the more tempting it has been for me to experiment. [...]]]> The March 2011 Daring Baker’s Challenge was hosted by Ria of Ria’s Collection and Jamie of Life’s a Feast. Ria and Jamie challenged The Daring Bakers to bake a yeasted Meringue Coffee Cake.

There is something about Coffee Cakes,the more I taste the more tempting it has been for me to experiment. A Classic Coffee Cake is intended to be served with coffee,that which never happens at my house. It gets over as soon as it is baked!. For once,I worked on the challenge well ahead of time. I took some pictures the day I baked them,planned to take some more the next day. Unfortunately there wasn’t anything left as my dear husband had wiped it.:-( duh! .So here I am left with only two pictures. Anyways am happy he liked them:).

To me adding yeast means baking a “bread”. Adding yeast and making meringue layer for a coffee cake recipe,was something I wouldn’t have thought about. This one was really different and interesting…..it was fun to make something new. As I didn’t have enough time,I stuck with the original recipe without thinking too much on creativity. Here is how I made them. (I halved the original recipe as I wanted to make only one cake)

Adapted from The Daring Baker’s Challenge March 2011

Recipe Source -Jamie found this recipe on a piece of yellowed paper in her dad’s collection of clipped out and hand-written recipes from the 1970’s, no source, no date, and she tried the recipe and it was brilliant.

FILLED MERINGUE COFFEE CAKE

Makes 1 round coffee cakes, each approximately 10 inches in diameter

For the yeast coffee cake dough

2 cups flour
1/8 cup sugar
a pinch salt
½ package active dried yeast
3 oz whole milk
1/8 cup water (doesn’t matter what temperature)
1/4 cup unsalted butter at room temperature
1 large eggs at room temperature
10 strands saffron

For the meringue:

2 large egg whites at room temperature
1/8 teaspoon salt
1/4 teaspoon vanilla
1/4 cup sugar

For the filling

Jamie’s version:
1/2 cup chopped pecans or walnuts( I used a mixture of walnuts,almonds and cashew nuts)
1 Tablespoons granulated sugar
1/8 teaspoon ground cinnamon
1/2 cup semisweet chocolate chips or coarsely chopped chocolate
Egg wash: 1 beaten egg
Cocoa powder (optional) and confectioner’s sugar (powdered/icing sugar) for dusting cakes

Prepare the dough

In a large mixing bowl, combine ¾ cup of the flour, the sugar, salt and yeast.
In a saucepan, combine the milk, water and butter and heat over medium heat until warm and the butter is just melted. Ria’s version: add the 10 saffron threads to the warmed liquid and allow to steep off of the heat for 10 minutes. This will give the mixture a distinct aroma and flavor and a yellowish-orange hue.
With an electric mixer on low speed, gradually add the warm liquid to the flour/yeast mixture, beating until well blended. Increase mixer speed to medium and beat 2 minutes. Add the eggs and 1/2 cup flour and beat for 2 more minutes.

Using a wooden spoon, stir in enough of the remaining flour to make a dough that holds together. Turn out onto a floured surface (use any of the 3/4 cups of flour remaining) and knead the dough for 8 to 10 minutes until the dough is soft, smooth, sexy and elastic, keeping the work surface floured and adding extra flour as needed.

Place the dough in a lightly greased (I use vegetable oil) bowl, turning to coat all sides. Cover the bowl with plastic wrap and a kitchen towel and let rise until double in bulk, 45 – 60 minutes. The rising time will depend on the type of yeast you use.

Prepare your filling

In a small bowl, combine the cinnamon and sugar for the filling if using. You can add the chopped nuts to this if you like, but I find it easier to sprinkle on both the nuts and the chocolate separately
Once the dough has doubled, make the meringue.

In a clean mixing bowl – ideally a plastic or metal bowl so the egg whites adhere to the side (they slip on glass) and you don’t end up with liquid remaining in the bottom – beat the egg whites with the salt, first on low speed for 30 seconds, then increase to high and continue beating until foamy and opaque. Add the vanilla then start adding the 1/4 cup sugar, a tablespoon at a time as you beat, until very stiff, glossy peaks form.

Assemble the Coffee Cakes

Line 2 baking/cookie sheets with parchment paper.
Punch down the dough. On a lightly floured surface, working one piece of the dough at a time, roll out the dough into a 20 x 10-inch (about 51 x 25 ½ cm) rectangle. Spread half of the meringue evenly over the rectangle up to about 1/2-inch (3/4 cm) from the edges. Sprinkle half of your filling of choice evenly over the meringue (ex: half of the cinnamon-sugar followed by half the chopped nuts and half of the chocolate chips/chopped chocolate).
Now, roll up the dough jellyroll style, from the long side. Pinch the seam closed to seal. Very carefully transfer the filled log to one of the lined cookie sheets, seam side down. Bring the ends of the log around and seal the ends together, forming a ring, tucking one end into the other and pinching to seal.
Using kitchen scissors or a sharp knife (although scissors are easier), make cuts along the outside edge at 1-inch (2 ½ cm) intervals. Make them as shallow or as deep as desired but don’t be afraid to cut deep into the ring.
Cover the coffee cake with plastic wrap and allow them to rise again for 45 to 60 minutes.
Preheat the oven to 350°F (180°C).
Brush the tops of the coffee cakes with the egg wash. Bake in the preheated oven for 25 to 30 minutes until risen and golden brown. The dough should sound hollow when tapped.
Remove from the oven and slide the parchment paper off the cookie sheets onto the table. Very gently loosen the coffee cakes from the paper with a large spatula and carefully slide the cakes off onto cooling racks. Allow to cool.

Just before serving, dust the tops of the coffee cakes with confectioner’s sugar as well as cocoa powder if using chocolate in the filling. These are best eaten fresh, the same day or the next day.

Verdict : Its a very different Coffee Cake – not very sweet,has a great texture,very soft too.I liked it warm….its one of the best coffee cakes I’ve baked!

Thanks Ria and Jamie for this wonderful challenge.

They say “time is what prevents everything from happening”.Well I blame it to “time” too.Of late I have been taking too many breaks,have been too very busy with things. Cooking,Baking,Reading,Blogging and everything interesting has taken a back seat. I somehow managed to force myself and participate in most of the Daring Baker’s [...]]]>

They say “time is what prevents everything from happening”.Well I blame it to “time” too.Of late I have been taking too many breaks,have been too very busy with things. Cooking,Baking,Reading,Blogging and everything interesting has taken a back seat. I somehow managed to force myself and participate in most of the Daring Baker’s Challenges. Now that I am back ,I hope to stick on for long this time onwards.

“Baking” just happened to me. I have spent several years cooking,but when I did bake I saw it as a diversion,a good change ,something I enjoyed the most,a great way to experiment and create new things. I love to cook but very soon discovered that I loved baking more:). And to write and share all my experiences……….. happened this blog!.

To get started on a sweet note,I baked a Zuchini – Olive Oil Cake with Lemon Crunch Glaze yesterday.Olive oil is something I have never used for baking pastries. I always felt that the smell of EVOO might over power any recipe. But this one proved me wrong, this cake was one of the most moistest ( if this word even exists:-D) cake I have had,doesn’t need much preparation and can be baked in no time. These days its my goal to create/bake things in smaller quantities just enough to please the two of us at home. Hence,I reduced the original recipe into half. I am particularly very fond of almond flour as it gives a lovely aroma and density to the cake. This is arguably one of the best cakes I’ve ever baked!

Adapted from “Dolce Italiano” by Gina Palma

Makes 1 small cake ( approximately 4-5 servings).The original recipe called in for a 10 cup Bundt cake,I used a small one( I am guessing its a 5 cup bundt pan)

FOR THE CAKE

½ cup walnut pieces

1 cup unbleached all purpose flour

½ teaspoon baking powder

¼ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground nutmeg

2 large eggs

¾ cup + 2 tablespoon sugar

½ cup extra virgin olive oil

1 teaspoon pure vanilla extract

1 ¼ cup grated zucchini(finely grated)

FOR THE LEMON GLAZE:

1/8 cup freshly squeezed lemon juice( about ½ of a large lemon)

1/6 cup granulated sugar

½ cup confectioner’s sugar

TO MAKE THE CAKE: Preheat the oven to 350F. Grease the Bundt pan using a nonstick cooking spray. Place walnuts in a baking sheet and toast them until golden brown,7-9 minutes. Cool the and finely ground them in a food processor. Set aside.

Sift the flour,baking powder,baking soda,salt and all the spices into a medium bowl.In a stand mixer fitted with a paddle attachment beat the eggs,sugar,olive oil on medium speed until light and fluffy about 3 minutes,beat in the vanilla extract. Beat in the dry ingredients all at once on low speed until they are thoroughly combined,then switch the mixer to medium speed and mix for 30 seconds. Beat in the zucchini and walnuts on low speed until they are completely incorporated,scraping the sides of the bowl. Pour the batter onto the prepared pan and bake for 35-40 minutes,rotating the pan half way through baking to ensure even baking. The cake is done when an skewer inserted comes out clean and the cake has begun to pull away from the sides of the pan.

While the cake is baking ,prepare the glaze. In a medium bowl, whisk together all the three ingredients and whisk together until the glaze is completely smooth.

Allow the cake to cool for 10 minutes and then invert onto a wire rack. Using the pastry brish brush the glaze over the entire surface of the warm cake..Allow the cake to cool completely and the glaze to dry completely. Transfer to a serving plate and if desired lightly dust confectioner’s sugar. Any left over cake can be wrapped in a plastic wrap and served the following day. We wiped it the same day:)

Verdict : As mentioned earlier this is one of the finest cakes ,very moist and flavorful. No one can eat just once. I will surely bake this whenever I have zucchini in my pantry. Loved it!

Brillat Savarin said - “The discovery of a new dish does more for human happiness than the discovery of new star”. I was glad to participate in DBC this time, as I discovered the two new words “Extremet” and “Jaconde”.

I like [...]]]> Yay,For once I made this challenge well ahead of time!!!

Brillat Savarin said - “The discovery of a new dish does more for human happiness than the discovery of new star”. I was glad to participate in DBC this time, as I discovered the two new words “Extremet” and “Jaconde”.

I like to explore new stuffs and enjoy baking at home. But to be honest, if it was not for DBC, I wouldn’t have dreamt of making such beautiful desserts all from scratch. Coming to this months post – “The January 2011 Daring Bakers’ challenge was hosted by Astheroshe of the blog accro. She chose to challenge everyone to make a Biscuit Joconde Imprime to wrap around an Entremets dessert.”

Joconde imprime /entremets - A Joconde imprime (French Baking term) is a decorative design baked into a light sponge cake providing an elegant finish to desserts/torts/entremets/ formed in ring molds. A Joconde batter is used because it bakes into a moist, flexible cake. The cake batter may be tinted or marbleized for a further decorative effect.

This Joconde/spongecake requires attentive baking so that it remains flexible to easily conform to the molds. If under baked it will stick to the baking mat. It over baked it will dry out and crack. Once cooled, the sponge may be cut into strips to line any shape ring mold.

Entremets (French baking term)- an ornate dessert with many different layers of cake and pastry creams in a mold, usually served cold. Think Trifle in a mold vs. a glass bowl.A joconde imprime is the outside cake wrapper of the Entremets dessert.

From the moment, I saw the challenge updated in the site,my hands were itchy and I knew that I had to get started with it. For the filling,I was contemplating between a chocolate mousse and a cheesecake. Mousse is something I make quite often so tried out something simple to please the man in the house:) –  “No Bake – Raspberry Pineapple Cheesecake”.

Joconde Sponge

YIELD: Two ½ size sheet pans or a 13” x 18” (33 x 46 cm) jelly roll pan

Ingredients:

¾ cup almond flour/meal ( *You can also use hazelnut flour, just omit the butter )
½ cup plus 2 tablespoons confectioners’ (icing) sugar
¼ cup cake flour
3 large eggs
3 large egg whites
2½ teaspoons white granulated sugar or superfine (caster) sugar
2 tablespoons unsalted butter, melted ( I did not use this)

Directions:

1. In a clean mixing bowl whip the egg whites and white granulated sugar to firm, glossy peeks. Reserve in a separate clean bowl to use later.
2. Sift almond flour, confectioner’s sugar, cake flour. (This is something that takes a lot of time)
3. On medium speed, add the eggs a little at a time. Mix well after each addition. Mix until smooth and light. (If using a stand mixer use blade attachment. If hand held a whisk attachment is fine, or by hand. )
4. Fold in one third reserved whipped egg whites to almond mixture to lighten the batter. Fold in remaining whipped egg whites. Do not over mix.
5. Fold in melted butter if using.
6. Reserve batter to be used later.

Patterned Joconde-Décor Paste

YIELD: Two ½ size sheet pans or a 13” x 18” (33 x 46 cm) jelly roll pan
Ingredients
14 tablespoons unsalted butter, softened
1½ cups plus1½ tablespoons Confectioners’ (icing) sugar
7 large egg whites
1¾ cup cake flour
Food coloring gel, paste or liquid

COCOA Décor Paste Variation: Reduce cake flour to 6 oz. Add 2 oz cocoa powder. Sift the flour and cocoa powder together before adding to creamed mixture. This is what I used.

Directions:

1. Cream butter and sugar until light and fluffy ( I used a stand mixer with blade)
2. Gradually add egg whites. Beat continuously.
3. Fold in sifted flour.
4. Tint batter with coloring to desired color,if you are not making the cocoa variation.

Preparing the Joconde- How to make the pattern:

1. Spread a thin even layer of décor paste approximately 1/4 inch (5 millimeter) thick onto silicone baking mat with a spatula, or flat knife.( I used parchment paper). Place it on an upside down baking sheet. The upside down sheet makes spreading easier with no lip from the pan.
2. Pattern the décor paste –I used an angled spatula and ran it all over the thin layer forming zig zag pattern.
3. Slide the baking sheet with paste into the freezer. Freeze hard. Approx 15 minutes.
4. Remove from freezer. Quickly pour the Joconde batter over the design. Spread evenly to completely cover the pattern of the Décor paste.

Baking -

1. Bake at 475ºF /250ºC until the joconde bounces back when slightly pressed, approx. 15 minutes.( mine actually took just 8 mins). You can bake it as is on the upside down pan. Yes, it is a very quick bake, so watch carefully.
2. Cool. Do not leave too long, or you will have difficulty removing it from mat.
3. Flip cooled cake on to a powdered sugared parchment paper. Remove silpat. Cake should be right side up, and pattern showing! (The powdered sugar helps the cake from sticking when cutting.)

Preparing the mold for Entremets:

I used a 9 “spring-form pan.Start with a large piece of parchment paper laid on a very flat baking sheet. Then a large piece of cling wrap over the parchment paper. Place a spring form pan ring, with the base removed, over the cling wrap and pull the cling wrap tightly up on the outside of the mold. Line the inside of the ring with a curled piece of parchment paper overlapping top edge by ½ inch. CUT the parchment paper to the TOP OF THE MOLD. It will be easier to smooth the top of the cake.

Preparing the Jaconde for molding:

1. Trim the cake of any dark crispy edges. You should have a nice rectangle shape.
2. Decide how thick you want your “Joconde wrapper”. Traditionally, it is ½ the height of your mold. This is done so more layers of the plated dessert can be shown. However, you can make it the full height.
3. Once your height is measured, then you can cut the cake into equal strips, of height and length. (Use a very sharp paring knife and ruler.)

1. Make sure your strips are cut cleanly and ends are cut perfectly straight. Press the cake strips inside of the mold, decorative side facing out. Once wrapped inside the mold, overlap your ends slightly. You want your Joconde to fit very tightly pressed up to the sides of the mold. Then gently push and press the ends to meet together to make a seamless cake. The cake is very flexible so you can push it into place. You can use more than one piece to “wrap “your mold, if one cut piece is not long enough. I used the leftover pieces of the jaconde for my base.
2. The mold is done, and ready to fill.

Entremet- Filling Options: The variation allowed in the entire challenge was the filling. I made a “ No Bake – Raspberry Cheesecake” with the addition of l’il Pineapple, which was adapted from here. I did tweak the recipe a li’l to suit our tastebuds:)

No Bake – Raspberry Pineapple Cheesecake

Ingredients:

24 oz Cream Cheese ( 3 packs) at room temperature

12 oz Whipped Cream

6tbsp Granulated Sugar

16 oz Raspberries ( Reserve 8 oz separately for decoration)

4 oz Crushed Pineapple( drained)

a tsp of Vanilla Extract

Using a stand mixer,whip the cream along with the sugar until thick. Add the cream cheese and stir for another 2 mins. Add the Raspberries,Pineapple and vanilla extract. ( I know adding Pineapple is something weird but I love anything with Pineapple,it definitely tasted good).Mix well.

Take the prepared mold,press the leftover pieces of the Jaconde to the bottom and form a thin layer. Fill in the Cheesecake mixture. Slit the raspberries vertically into two and arrange it on top of the cake. Refrigerate until set.( it took abt 4hrs for me).

Verdict : This is one of the best DBC that I have ever participated. It was wonderful to bake something totally unheard of. The outer Layer ie., the Jaconde remained soft and moist even after a week.The Raspberry Cheesecake was just perfect. Overall it has been a fantastic challenge and a great experience….i loved it!!!

I have reached a point in life where the idea of home baked desserts is more appealing than the store  bought ones.In this way I also have control over the ingredients I use. My love for Chocolate never ends,infact I try and read a lot about it.There are so many different kinds [...]]]> I made it…Tah-dah!

I have reached a point in life where the idea of home baked desserts is more appealing than the store  bought ones.In this way I also have control over the ingredients I use. My love for Chocolate never ends,infact I try and read a lot about it.There are so many different kinds of chocolates available. If a recipe calls for Dark chocolate, Semisweet or bittersweet can be used compromising a bit in the taste.Ofcourse, White chocolate cannot be substituted with any other chocolate. I came across an interesting read on Cocoa powders - Often we come across recipes asking for Dutch Processed  Cocoa,this actually means that the cocoa has been treated with an alkali such as Potassium carbonate which makes it much darker and less acidic.

As we all know,chocolate can be melted either by using a “microwave” or a “double boiler method” where in two bowls stacked with some water on the lower one and the chocolate on the upper .As the water heats up,it slowly heats the upper bowl and melts the chocolate.Its also said that the upper bowl should never touch the lower one.I always wondered why this would make a difference in melting chocolate,until I got to know that Water and Chocolate are fatal. Chocolate is an oil based product and hence does not combine well with water. When melted chocolate contacts water, it will seize (solidify rapidly).So you should avoid any contact with steam.That’s too much of trivia,lets head to the recipe.

I came across Bridget’s blog Bake at 350 and her event  Flavor of the month – Chocolate and thought my Molten Chocolate was a perfect entry.

Recipe Source – Good housekeeping – All Chocolate recipes

Preparation time – 20mins ; Bake – 8-9 min

Ingredients:

4 ounces semisweet Chocolate(1/3 Cup Chocolate chip)

½ Cup Butter(1 stick)

¼ Cup Heavy or Whipping Cream

½ tsp Vanilla Extract

¼ cup All Purpose Flour

¼ cup Sugar

2 Large Eggs

2 Large Egg yolks

Whipped Cream or Vanilla Ice cream for serving

Confectioner’s Sugar (for decorating) optional

Method: Preheat 400F.Grease 8 six ounce custard cups/ramekins.Dust with Sugar.In a three quart saucepan, Combine chocolate,butter and cream.Heat over low heat stirring occasionally until butter and chocolate have melted and mixture is smooth.Remove from heat.Add Vanilla with wire whisk.Stir in flour just until mixture is smooth.

In a medium bowl,with mixer at high speed beat sugar,eggs and egg yolks until thick and lemon colored, about 10mins.Add egg mixture ,one third at a time into chocolate, until blended.Divide batter equally among prepared custard cups/ramekins.Place jelly roll pan for easier handling.Bake until edges of cakes are set and center still jiggles,8-9mins.Do not overbake else you will end up with just a moist cake.Cool in pan on rack . Run knife around the cakes to loosen from sides of cups,invert into dessert plates.Serve immediately with whipped cream or icecream if desired. You may also sprinkle confectioner’s sugar on top of it.

Verdict: Each servings is about 281 cal; 22g total fat. As always,chocolate at its best.Its one quick recipe with absolutely no fuss.When you run a fork to take a bite,goey chocolate oozes out from the center,that is the perfect Molten chocolate.Its sinful and delectable.If you are passionate about chocolate like me….this is what you shud bake!

I have reached a point in life where the idea of home  baked desserts is more appealing than the store  bought ones,this way I also have control over the ingredients I use. If I had to [...]]]> Six more days for the Bake-a- Cake event,hurry up with your entries.You don’t want to miss the gift…what say?

I have reached a point in life where the idea of home  baked desserts is more appealing than the store  bought ones,this way I also have control over the ingredients I use. If I had to ever choose the best cake,Black Forest Cake would win the first place . The cake combines the soft texture  of chocolate cake with loads of cream. It is one of the most tender and moist cakes.

It’s a creation of the German’s.Originally called the “Schwarzwaelder Kirschtorte”.It typically consists of several layers of chocolate cake with whipped cream and cherries sandwiched between each layer.Whipped cream is also used for frosting,maraschino Cherries and Chocolate shavings are used for decoration.Traditionally,the Kirsch syrup(cherry liqueur)is added to this cake,I just ended up using lil bit of brandy.I believe in Europe the cake almost always contains Alcohol and would probably not be considered authentic without it.

Some cakes are so good looking that they can be decorated with endless possibilities. For added attention and extra flavor sprinkle grated chocolate generously on the cake.Looks matters the most,don’t they? A cake that tastes so fresh deserves a spectacular presentation….isn’t it? Here I present the famous Black Forest Cake.

Basic Chocolate Cake:

2 Cups – All Purpose Flour

10tbsp Butter( I used melted butter )

5  Large Eggs

1 Cup Milk (I have tried using buttermilk instead of milk)

1 Cup Unsweetened Cocoa powder

2 tsp Baking Powder

1 tsp Baking soda

Salt  a pinch

1 tbsp Chocolate Extract or Vanilla Extract

1 ½ Cup Sugar

Filing:

8 oz Maraschino cherries (with the syrup and the stem)

A tbsp Brandy

A tbsp cornstarch

3tbsp sugar

½ tsp Vanilla extract

For the frosting:

1 pint heavy whipped cream

¼ Cup sugar

A tsp Vanilla extract

Decorating the cake:

Chocolate curls – a few(optional)

Grated chocolate – a cup

Cake -  Preheat oven at 350F . Line the bottoms of two 8-inch round pans with parchment paper circles. Grease and flour the pans.Sift  together flour,cocoa,baking powder ,salt and baking soda. In an electric mixer, cream butter and sugar until light and fluffy.Beat in the eggs and the extract. Mix in the flour alternating with 1/2 cup of milk. Pour into the prepared cake pans. Bake until a toothpick inserted comes out clean,approximately e about 35mins. Cool the cake on rack. Unmold the cake and remove the parchment paper very carefully.Using a cake leveler or a serrated knife level the cake,this is very important whenever we make a layered cake. Most of the cake pans are about 2” in height. I got the perfect two inch height so I cut the cake horizontally into two,ending up with four round layers. You may even go ahead without cutting the cake and make a two layered cake.

Filling – Drain the cherries(reserve 5-6 cherries for decorating the cake) and reserve the syrup in a saucepan. Combine the brandy,sugar,Vanilla and brandy.Discard the stems of the cherries.Stirring constantly, add the cherries and cook over low heat until thickened.  Cool completely before use. I had chopped the cherries into two before cooking them.

Frosting –  Just before frosting , whip the cream, sugar and extract until it forms stiff peaks.This will be used for frosting as well as filling. Reserve ½ cup of whipped cream to decorate the cake.

Assembling the cake – Place one cake layer on a cake board/plate. Spread some whipped cream,topping it with some cherry filling.Place another cake layer and repeat the same until all cake layers are used.Frost the top and sides of the cake evenly.Using a knife or any flat spatula gently cover the cake with grated chocolate.Spoon the reserved frosting into a pastry bag fitted with any decorating tip of your choice and decorate the cake.Place the remaining cherries and chocolate curls on top of the cake.Enjoy!

Verdict - This was one of the best cakes I have ever made….super moist and rich.Perfect for chocolate lovers like me

This is off to Bake-a-Cake event hosted by me:)

In childhood we longed to grow up but now we want to be kids.Looking back at good old days, birthday’s wasn’t jes about the gifts…. it was more about celebrating it with my loved ones and [...]]]> The more you praise and celebrate your life, the more there is in life to celebrate ? Oprah Winfrey.

In childhood we longed to grow up but now we want to be kids.Looking back at good old days, birthday’s wasn’t jes about the gifts…. it was more about celebrating it with my loved ones and yes how can I forget the yummilicious food that Mom made all the time.She used to give me a box full of chocolates to be distributed at school and neighbourhood.No uniform day-that used to be the best thing.Oh, I just wonder where those wonder years melted away?

Regardless of however it is now,Birthdays are special. And it was a special time for me too,as it was P’s birthday.I baked the cake as per his liking.He prefers plain simple cakes to anything chocolaty.So I ended up with a Vanilla Cake with Pineapple Cream filling and whipped cream frosting.I haven’t seen him like any frosting other than Whipped cream, so it was cream all over the cake.Since it had to be a special cake I made a 10 inched three layered heart shaped cake and decorated it with Basket weave technique which I learnt while doing my Wilton course.This is one of my fav techniques and works best with buttercream frosting.I knew it was gona be challenging working with whipped cream coz of the texture,however it came out surprisingly well and was appreciated by everyone.I tripled the quantity of the mentioned recipe.

Recipe Source – Serena Bass’s Book (only for the cake)

Prep Time – 25mins

Baking time – 40min

Ingredients:

A cup Sugar

Two tsp Pure Vanilla Extract

Three Large eggs

a Cup Heavy cream

1 1/2 cup Cake Flour

1 1/2tsp Baking Powder

1/2 tsp Salt

1/4 C Granulated Sugar for dusting at the top(I skipped this one as my cake was well frosted)

Method: Preheat Oven at 350F.Grease a 10 inch cake pan.Beat Vanilla Extract,Egg and Sugar until its pale and thick.Separately beat cream in a bowl until soft peaks form.Turn this onto the egg mixture.Sift Flour,Baking Powder and salt,fold these together in the batter.Scrape the batter to the prepared pan ,sprinkle sugar on top and bake for 40mins or until a toothpick inserted comes out clean.Once done,cool the cake on rack.

For the filling & frosting:

Ingredients:

Whipped cream – 1 1/2 pint

Crushed Pineapple – 4oz

Vanilla Extract – a drop

Powdered Sugar – 5tbsp

Method: Beat the cream along with the extract until soft peaks form.Just take 1 cup of this mixture and mix in the crushed pineapple,this would be used as filling .To the remaining cream add in the sugar and beat again till you end up with peaks(when u run it thru a spatula the peaks shud stand,thats the ideal consistency).

Assemble the cake: Cut the cake into two halves(using a cake leveler is the best way to do it,if not you can also use a serrated knife).Spread the filling generously on top of one of the halves.Place the second half on top of it and frost the cake using the cream.If you are good at decorating the cake,you may use your pastry bags and nozzles to do the same.Adding food colors to the cream is also an option.

A closer look at the Basket weave technique

Verdict: It was a well crafted cake,which tasted as good as it looked. Perhaps my best attempt in frosting so far. Instead of using any techniques jes a simple layer of frosting wud be great too.

This is off too Mahimaa’s Contribute your Cakes and Cookies event.