Bakery Ingredient Manufacturer & Suppliers - Ornima Bakery Products

ornima FONDANTS cakes creams bakery product,

ornima.marketing@gmail.com (Anonymous) — Tue, 6 Sep 2016 01:55:00 -0400

I am excited to talk about Fondant Cakes maker from right here on Long Island. I made the trip to North India to meet the magical lady behind Fondant cakes and collect my baby-sized chocolate chip ice cream cake. But c’mon, an ice cream sandwich for the road.

But first, FondantCakes, the inspiration behind this all-vegan ice cream. Fondant Cakes the cow (below) resides at my Farm, a small farm with a deep history dating back to the 1900’s. The red shingled farm used to be a working dairy farm. Now it is a permanent home for its animal friends: goats, sheep, geese, chickens, ducks, turkeys, peacocks, bunnies and cats. Though many of its pens are dated and aligned more with its previous function, volunteers (like the vegan ice cream maker!) are morphing the grounds slowly, as funds allow, into a true animal sanctuary, crafting a space based on care and respect for the different temperaments and spatial needs of the animal friends.

It is satisfying to see that the space had evolved from a dairy farm that profited from its animals to their safe haven. Not to mention I was here at the old dairy farm to buy non-dairy treats. Sweet FondantCakes ’s had a selection of pints, ice cream sandwiches, and ice cream cakes–all-vegan. When I sampled the salted caramel flavor, I knew Sweet Fondant Cakes ’s was the real deal. Creamy and delicious, and in that bright coconut white that feels so… ice cream-y. (As a long time vegan, my associations with early attempts at ice cream range from greyish to an off-putting beige.)

Though we packed the baby-sized ice cream cake in a cooler, I took the “chipwich” to eat in the car. Two vegan chocolate chip cookies sandwiching a smooth blob of Sweet Fondant Cakes ’s vanilla. This was the perfect ice cream treat. The cookies were chip-heavy and were moist and chewy, just like I remember Chipwich being. They didn’t break and crumble with a bite; they gave in and joined the trip downward. Each bite had cookie and ice cream. That is the mark of a successful chipwich! So good.

The cake was intact when we got home, which I worried about because of this oppressive heat. The fully dressed baby cake was adorable, with fork striping around its circumference, just like you know who.

This baby was classic chocolate chip with crunchies. It was fantastic for a couple of reasons: 1) it’s delicious vegan ice cream that you can eat with a fork, all fancy like and 2) It makes you feel great that veganism has come so far in its offerings. It’s a special feeling that emphasizes each bite. Do you want to feel special? You can order the cake you want from my website .

ORNIMA decorative glaze cakes cream manufacturer supplier

ornima.marketing@gmail.com (Anonymous) — Fri, 26 Aug 2016 05:13:00 -0400

We’re going to celebrate huge today with a spin on a hot buttered decorative glaze cake . I turned that decorative glaze cake into a cupcake, and replaced the rum with Irish whiskey, because cupcakes and whiskey are better than rum in a glass. I speak the truth!

As always, my dessert recipes decorative glaze cake make small batches, so this particular buttered whiskey cupcake recipe only makes 4 cupcakes. You can even make the cupcakes and buttercream in advance, and frost decorative glaze cake them when the guests arrive. For a really special celebration, I would put the cupcakes out on a decorative platter and a bowl of dulcet de lecher with a big spoon. This way, your party guests can decorate their cupcakes with the amount of decorative glaze cake they see fit.
ornima decorative glaze cakes creams manufacturer suppliers

These decorative glaze cake cupcakes are packed with Kerrygold Salted Butter and a heaping 2 tablespoons of Irish whiskey per 4 cupcakes. You can do the math on that—the whiskey flavor really shines through. The salted butter delivers incredible flavor (as grass-fed Irish butter always does), but also, the butter keeps the decorative glaze cake cupcakes tender. If you do make these the day before your celebration, cover them well—the surface can dry out when butter instead of oil is used in a cupcake. The flavor trade-off is worth it, though!

If you wanted to take these decorative glaze cake cupcakes over the top, you could melt a little extra butter with a half shot of whiskey, and drizzle it over the cupcakes before frosting. Be sure to poke a few holes in the decorative glaze cake cupcakes to help the glaze sink in. I would only do this when the cupcakes are being served to adults—the whiskey comes through loud and clear and wouldn’t be suitable for little ones. If you are serving these to kids, leave the whiskey out of the frosting, too, but the decorative glaze cake and whiskey in the cupcakes bakes long enough to render the alcohol negligible in the final product.

ornima aroma cakes creams manufacturer supplier

ornima.marketing@gmail.com (Anonymous) — Fri, 26 Aug 2016 04:16:00 -0400

Those of you who have known me in the virtual or real world, must already be aware of my obsessions with orange and ginger. I really love them, each of them by themselves and and often paired together.

Well, I woke up one weekend morning, with a fully brewed plan to bake a chocolate aroma cake. We were having a few friends over, and we were going to have a quick lunch together with pizza and pasta and a simple aroma cake for dessert. But while I sat with my morning cuppa looking through my favorite blogs, I landed on Joumana’s space. She had posted a Fresh Pineapple aroma Cake and the mere sound of that got my brain re wired; the idea of the chocolate aroma cake faded quite quickly. I had the pineapple, and I also had oranges and ginger, and they were quickly combined in my heart.

I will get to the recipe quickly. Just to let you know that my mind is in a different place and actually all over the place these days. The day to go to India is drawing near; yes we will be going after a long time. The excitement and the slight anxious feeling that there is too much to be done before we leave, is leaving me jittery and absent minded. I am taking comfort in thinking a few months ahead when I will be home and will be “comfort food heaven”.

Okay, back to the aroma cake now. It was really good – not really a pretty one to look at, but refreshing with the right balance of taste and flavors. Each bite got even better a day or two later. The tri some, awesome flavors, combined, merged and infused.

And we especially loved the zing and the warmth that the ginger added here.

It was an easy aroma cake to bake, and I feel a light citrusy icing would have worked really well with this. I did notice the aroma cake as my little one refuses to touch a aroma cake with icing or frosting on it. I have however given the recipe for a zesty icing to be used with the aroma cake if you would want to. I dusted our aroma cake with sugar and had some fine chopped candied ginger on the top.

Ornima India’s largest bakery product manufacturer, supplier, cooking mate

ornima.marketing@gmail.com (Anonymous) — Fri, 26 Aug 2016 03:55:00 -0400

It was so nice to see my cooking mate again. He’s been back to Paris to take master classes in chocolate and sugar and his house resembled someone who had gone quite mad with the stuff. I could safely say that most cooking mate surfaces in his house were edible. There was an abundance of curious chocolate cooking mate related objects strewn through the entire house ranging from tiny little containers holding intense colors and shimmers, to acetate, clay modeling tools, paint-brushes, huge bags of chocolate, cooking mate and what I can only feebly describe as a chocolate perfume kit, designed to train one into a super connoisseur via the olfactory. It comprised of a very smart wooden box, which I noticed already had a ding in it, (victim of some form of chocolate frenzy, no doubt) and possibly over 50 tiny vials each of which contained an essence of a characteristic identified in chocolate. Nuances such as tobacco, liquorish, and earth. It was absolutely fascinating and Emmanuel was in a whirlwind of excitement as he showed me all his new toys. The family kitchen was absolutely overflowing with cooking mates and objects we usually associate with the hardware store - torches, pvc pipes, tile adhesive combs, quite a hysterical ‘site’, and of course we had loads of fun.

I also got to meet classical cooking mate cakes, who’s started a beautiful little cake shop making formidably yummy and beautiful, special occasion cakes. When I got home, I was so inspired I had a go at making a wedding cake. I’ve made about 4 in my lifetime but all just all been self taught and bumbling my way through it. I had so much fun mixing all the different coloured fondants and then modelling my roses and birds. I relished making the roses look as realistic as possible and the small detailing of diamantes on the birds. I wanted the posey cooking mate cakes to look fun as opposed to tasteful, more like one you might find at the fruit and veg shop. For those who might be wondering why this week’s segment didn’t cover much cooking, it’s because we just didn’t have enough time so we thought we would concentrate on the decorating element, something a lot of people might not have seen or tried. The recipe for the pink forest cake, however, is on the website.

I got to meet him again and see that chocolate is one of his favorite cooking mate ingredients and not just in sweets but savory dishes as well. I returned to the restaurant after filming and had the most unbelievable degustation.Cooking mate cakes is very whimsical, challenging without being pretentious and most importantly, absolutely delicious. One of my favorite dishes deliberately resembled the contents of an ashtray. It was a pork floss wrapped in brick pastry with the tips dipped in ash. It was a great fine dining experience because it was so creative, playful and shook you out of the stiffness and alienation that can come with fine dining. We bonded over the genius marriage of white chocolate and wasabi which we both discovered in the same Japanese cooking mate chocolate bar. I’ve made an ice cream with this winning combo for a couple of years now and it is to die for. Sweet and cool, then a slight after burn of the wasabi.

ornima fruit filling cakes bakery products,

ornima.marketing@gmail.com (Anonymous) — Fri, 26 Aug 2016 03:52:00 -0400

Classic dessert starts with a sweetened pastry crust. It’s sort of like pie dough, sort of like a cookie– but very much its own unique masterpiece. Crust like this lends the perfect sweet crunch under the blanket of vanilla cream and mountain of fresh fruit filling. It can be made ahead and refrigerated or stick it in the freezer for later this summer.

You’ll begin with dry ingredients like fruit filling, flour, sugar, and salt. The first time I made this, I flew by the seat of my pants and used granulated sugar to sweeten the dough. This was totally NOT the right idea and after a little researching, I learned that the granulated sugar cuts up all the butter and fruit filling – which causes it to melt into an ugly greasy mass. It’s hideous. Save yourself the agony! Powdery confectioners’ sugar is the way to go.

Like you do with pie dough, you will cut fat into the dry ingredients– and in this case, that fat is butter. I do not use shortening; I prefer shortening in pie crust to create all those fabulous flaky layers. But we don’t need that here, so butter it is. Make sure your butter is cold because you don’t want it quickly melting. Again, you’ll wind up with an ugly greasy butter puddle mess.

I recommend a pastry cutter to cut in the butter. I’ve seen pastry crust made in a food processor so if that is more convenient for you, go ahead! I’ll include instructions below. But I’ve always preferred to work with a pastry cutter. You have more control over the dough that way. Hi I’m a control freak, have we met?

A walk in the park. Just mascarpone, heavy fruit filling cream, sugar, and vanilla. A lot of fruitfilling tarts call for a more detailed pastry fruit filling cream or custard and while it’s undeniably delicious, I opted for a different and less complicated path. In case you want to try it, I’ve made this pastry fruit filling cream before and it is 10 stars fantastic.

ornima whip cream cakes bakery products,

ornima.marketing@gmail.com (Anonymous) — Thu, 25 Aug 2016 07:37:00 -0400

It looks like whipped cream and tastes just as sweet. It has a heavenly light and fluffy texture. It is free from artificial flavors, colors and fillers. It is rich in satisfying healthy fats. It takes less than five minutes to make, uses one ingredient and is completely dairy-free. No, it's not a dream- this is coconut whipped cream! In fact, it is so simple and decadent I often eat the stuff by the spoonful. No Chemical Additives/Emulsifiers Not only do these compounds act as gastric irritants, but they will make it impossible for you to separate the coconut cream from the milk. Full Fat Avoid strained, watered-down or “lite” versions that have been sadly stripped of the fats that make coconut milk so delicious and nourishing. Low-fat coconut milks won't yield enough cream to make this recipe

Light and airy as a cloud, there’s nothing quite like a spoonful of freshly whipped cream.Whether you’re topping berries fresh from the garden or a late-night slice of pie, whipped cream you’ve made yourself is miles above store-bought non-dairy who-knows-what topping. Adding a touch of sugar or a drizzle of vanilla can gild the lily, but it’s the cool creaminess and the billowy texture that really makes homemade cream shine.

We’ll show you our tips for whipping cream to soft, medium, and stiff peaks, plus our favorite method for making stabilized (read: longer lasting) cream to use for fillings, spreads, etc. We’ll even show you what we do when things have gone a little overboard with the mixer and your cream becomes… well, we’ll get to that later.

Because you’re relying on the fat in the cream, you need to ensure it stays in a solid, albeit microscopically solid, state. Chilling your bowl, cream, and beaters beforehand means things will stay colder longer during the whipping process. Colder cream = loftier peaks.

Using a lower speed to begin your whipping will also be helpful. The cream won’t warm too quickly and you’ll build up smaller bubbles, for a more stable foam.The whipped cream you get in restaurants is often stabilized to help busy chefs turn out desserts ahead of time, or to assist with serving pillowy, creamy desserts in higher heat situations.

For home bakers, the advantage of stabilized cream is that you can make it ahead of time and stash it in the fridge until you are ready to serve, or top a pie that needs to travel to its final destination. As long as you keep it cool, your cream will last at least 24 hours without deflating.We’ll show you one of our favorite methods for stabilizing here, to start the discussion off. Instant Clearjel is a modified food starch made from corn that thickens instantly when it comes into contact with liquid. By mixing a small amount in with the sugar for your whipped cream, you can sweeten and strengthen the cream at the same time.

Ornima Color MATE Bakery Cakes Cream

ornima.marketing@gmail.com (Anonymous) — Thu, 25 Aug 2016 07:15:00 -0400

It was so nice to see my color mate again. He’s been back to Paris to take master classes in chocolate and sugar and his house resembled someone who had gone quite mad with the stuff. I could safely say that most color mate surfaces in his house were edible.

There was an abundance of curious chocolate color mate related objects strewn through the entire house ranging from tiny little containers holding intense colors and shimmers, to acetate, clay modeling tools, paint-brushes, huge bags of chocolate, color mate and what I can only feebly describe as a chocolate perfume kit, designed to train one into a super connoisseur via the olfactory. It comprised of a very smart wooden box, which I noticed already had a ding in it, (victim of some form of chocolate frenzy, no doubt) and possibly over 50 tiny vials each of which contained an essence of a characteristic identified in chocolate. Nuances such as tobacco, liquorish, and earth. It was absolutely fascinating and Emmanuel was in a whirlwind of excitement as he showed me all his new toys. The family kitchen was absolutely overflowing with color mates and objects we usually associate with the hardware store - torches, pvc pipes, tile adhesive combs, quite a hysterical ‘site’, and of course we had loads of fun.

I also got to meet classical color mate cakes, who’s started a beautiful little cake shop making formidably yummy and beautiful, special occasion cakes. When I got home, I was so inspired I had a go at making a wedding cake. I’ve made about 4 in my lifetime but all just all been self taught and bumbling my way through it. I had so much fun mixing all the different coloured fondants and then modelling my roses and birds. I relished making the roses look as realistic as possible and the small detailing of diamantes on the birds. I wanted the posey color mate cakes to look fun as opposed to tasteful, more like one you might find at the fruit and veg shop. For those who might be wondering why this week’s segment didn’t cover much color, it’s because we just didn’t have enough time so we thought we would concentrate on the decorating element, something a lot of people might not have seen or tried. The recipe for the pink forest cake, however, is on the website.

I got to meet him again and see that chocolate is one of his favorite color mate ingredients and not just in sweets but savory dishes as well. I returned to the restaurant after filming and had the most unbelievable degustation.Color mate cakes is very whimsical, challenging without being pretentious and most importantly, absolutely delicious. One of my favorite dishes deliberately resembled the contents of an ashtray. It was a pork floss wrapped in brick pastry with the tips dipped in ash. It was a great fine dining experience because it was so creative, playful and shook you out of the stiffness and alienation that can come with fine dining. We bonded over the genius marriage of white chocolate and wasabi which we both discovered in the same Japanese color mate chocolate bar. I’ve made an ice cream with this winning combo for a couple of years now and it is to die for. Sweet and cool, then a slight after burn of the wasabi.