Get Set Bake...

Santa's Belly Macarons

noreply@blogger.com (Niveditha Rao) — Sun, 25 Dec 2016 07:45:00 +0000

Santa Belly Macarons filled with dark chocolate ganache

"I wanna jiggle my belly like a bowl full of jelly."

Any die-hard F.R.I.E.N.D.S fans will know this dialogue and I need not say more. This line has been my inspiration for these desserts, along with my favourite brand Lush having a product named Santa's Belly for Christmas.

Chandler Bing makes for an unusual Santa who didn't get to jiggle his belly like a bowl full of jelly when he was dressed as Santa thanks to Holiday Armadillo. For the uninitiated, this whole paragraph will make no sense and I suggest watching the episode. I know I am going to watch it again, cuz duh, a F.R.I.E.N.D.S marathon is always a good idea.

I have been AWOL for a long time now and I apologise for my absence. In the last couple of years, I have packed my life into 3 suitcases and moved continents. I am writing to you from sunny Australia where Christmas is a bloomin hot deal, literally. It is 38 degrees Celsius here and Santa would probably wear booty shorts rather than his heavy suit here.

But in the traditional sense of Christmas, I picture Santa wearing his big ol red suit and these berry red macarons with a fancy gold buckle, filled with delish dark chocolate ganache are my ode to Santa. This dessert had a lot of firsts for me. Baking in a new country with new ingredients and a new oven was a task in itself and lemme tell you, the oven is the last place you want to be close to when it is so hot outside. I even used lustre dust for the first time and mixing it with alcohol and painting it on was a fun task indeed. The recipe I used for the macarons is my no-fail, foolproof macarons that will give you a great batch of macarons. So do try it out and you won't be disappointed.

Overall, I am really glad that my vision for these macarons translated so well into reality and this is me, wishing you readers a very Merry Christmas and I do hope you try out these treats. So without further ado, here is the recipe.

Choco Mint Cannon balls

noreply@blogger.com (Niveditha Rao) — Mon, 17 Mar 2014 05:00:00 +0000

Choco mint cannon balls

A select few combinations evoke a sense of utter pleasure and chocolate and peppermint/mint is one of them. I’m a sucker for After Eights and back in university, all of my friends knew what to get me as goodies. Year after year, I’d get a big stash of them and I’d ration them so that they would last. When we started getting them in India, I was over the moon. But I still waited for my holiday stash (greedy me). Once, I found a box that had After Eight balls, not your usual square ones. I still remember, back then, that it was priced at Rs 400 bucks or more for a small box the size of your average mint box. Quite a lot to pay for a treat so tiny, back then, living on a meager stipend from my first job. Nevertheless, the love for chocolate and mint made me take the plunge and I don’t regret it one bit. Sadly, since then, I never found it.

I always looked out for it but in vain. When I rediscovered my joy of baking when I took a short break in my career, this was one of the first things I attempted. I remember whooping with joy when I made them and memories came flooding back of me buying that box at Landmark one evening and having that eternal debate in my head over whether I should be spending so much money on this, was it worth it, was I being wasteful, so on and so forth. We all have that voice in our head, don’t we? And boy am I glad I didn't listen to it. Biting into them balls of melting minty yummiliciousness is a memory that this very forgetful girl still remembers vividly.

This recipe is an oldie and one that’s very special to me and I hope it can be to you’ll as well.

Cheat's chocolate mousse

noreply@blogger.com (Niveditha Rao) — Mon, 10 Mar 2014 15:04:00 +0000

Easy peasy chocolate mousse

While I do like to occasionally slog it out in the kitchen when it comes to certain recipes and dishes, for the most part of it, I like my desserts to be simple and as less time consuming as possible. I'd rather spend that extra time gobbling up another portion rather than slaving away for it. Most of my cravings come unannounced and come with a sense of urgency that only quick fix recipes can fix and here's one such recipe. This time's craving was dark chocolate mousse and even without the craving I wouldn't go through the traditional route of a mousse under normal circumstances and that's when my bookmarked Nigella's recipe came out. I am a big Nigella fan and her show is one of the first cookery shows I started watching and this has been on my to do list for a while now. This truly is an instant mousse recipe and so intensely rich and delicious that your mousse cravings will be well and truly satiated, as was mine. The trick here is mini marshmallows and it gives you the airy mousse like texture without slogging over the dish for hours.

Valentine's Day Cookies

noreply@blogger.com (Niveditha Rao) — Tue, 11 Feb 2014 20:58:00 +0000

You are my Love bug

I loved the muah cookies so much that I went ahead and made a whole bunch of Valentine's Day Cookies that are on sale via my baking outfit - The Dessert Island. The response to my V-day cookies were so great that I thought why not share them here as well? As always, my designs are simple are something that anyone with an eye for cookie decorating can attempt. I always prefer cheeky and fun V'day cookies/msg's than the sappy ones, so my cookies reflect that, barring a few :) No tutorial this time on these, since this is a just drool post. But I do hope to get your feedback on them.

So here goes, the one you see on the top is aptly titled you are my love bug and they remind me of the love bug/lady bird cupcakes I had made and shared on my blog a year ago. You can see that post here..

The next on the list is one that is my fav and I call him Mr Lova Lova. The Casanova of the pack, you can't resist falling in love with him... Perfect for those who want to take him home or to gift to your special someone... Side effects include swooning and Shaggy's song playing in your head on repeat. Say it with me, Mr lova lova ♪ ♫ ♩...

Mr Lova Lova

The next one was inspired by one of my favorite songs while growing up. "Though we gotta say goodbye for the summer, but darling I promise you this, I'll send you all my love, everyday in a letter, sealed with a kiss..."

Muah cookies

noreply@blogger.com (Niveditha Rao) — Fri, 31 Jan 2014 16:30:00 +0000

Care for a kiss?

Long time no see and yes, it's all my fault. One of these days I'm gonna give myself a shelling over how I've been so irregular with my blog. For those of you who are still around, I am coming up with a project on the blog that will have me blogging more regularly and more importantly, share with you'll some great recipes/designs. So stay tuned and once again, I am so sorry for the long absence. I only hope the adage absence makes the heart fonder applies here :p But for now, I am making up for that with a step by step tutorial of a cookie design that I fell in love with the minute I saw it. Valentine's Day is around the corner and I don't know about you, but I like cheeky ones rather than sappy valentines and this one has cheeky 'smacked' all over it. It's such a simple design that even someone with no cookie decorating experience can do it with ease and that's why this is the first tutorial of the year. Simple and fabulous, this one's a keeper and I take no credit to the design. Sweetambs is the original creator of this design (as far as I know) and I followed suit and I hope you do too..

For this project you'll need -

Cookie dough (You can use shortbread or sugar cookie dough for this). Here are some popular links for both - here and here.
A heart shaped cookie cutter.
Or go and buy a ready-made heart shaped cookie if you are feeling lazy and use that.
Royal icing (in flood consistency/ten second consistency) - you can find my recipe and details here.
Red food colour (gel or powder based).
A toothpick, scribe tool or a long blunt needle.
Piping bags/parchment piping cones or just a ziplock.

Spooks in a teacup

noreply@blogger.com (Niveditha Rao) — Sat, 26 Oct 2013 12:02:00 +0000

Spooks in a teacup

I'm going all out on Halloween cookies. Yes, we don't celebrate Halloween in India, but when you get a chance to make cute lil monster cookies, you take it. I chanced upon this idea long back from a picture I had saved some time ago. But not wanting to just give credit to an unknown picture, I dug deeper as I wanted to credit the idea to the rightful owner and after trawling around, I found her. The inspiration behind these cuties is from Meaghan Mountford and her delightful blog - The Decorated Cookie. If you haven't heard of her, head over to her blog by clicking on the link above and go ogle at her creations like I do. But wait, only on one condition. That you come back to my post. My family of spooks in a tea cup need your tender loving care :)

Spooks in a row

These cookie sticks are so easy that you could do them as a last minute Halloween idea. Just be prepared for family to just stare at them and not want to eat them. I know Halloween is supposed to be filled with scary monsters but try as I might, I cant get these to look scary. They look better looking as cute as a button. And if that weren't enough, I made them their very own family. Mamma spook, Pappa spook and two little spooklings who say Boo in unison. Ok, now before I die of cute overload,

Here's what you will need:

Cookie dough (You can use shortbread or sugar cookie dough for this). Here's a link to a good shortbread cookie recipe
Royal icing and Royal icing candy eyes. You can find my recipe for both here
Food colouring of your choice
Piping bags
Candy flowers (optional)

Method:

Prepping mummy spook

Roll out your cookie dough and cut out strips of cookie, approximately 4 inches long and half to 3/4th inch wide.
Chill them for about ten minutes in the fridge.
Bake the cookies at 180 C for about ten minutes till the sides are slightly browned.
Once the cookies are cool, put some royal icing in your piping bag, snip off the end and pipe random squiggles for the mummy cookie. Refer to the pic on the right for instructions. You basically pipe diagonal lines all the way down and then the opposite side. Once that's done, drop in two candy eyes and leave to dry. Viola, you have your mummy cookie.
For the Dotted daddy, drop in thick dots of icing in any random pattern in your choice of colour and drop in two eyes on the top and leave to dry.
For the swirly baby, again, pipe swirls, going from the right to left or vice versa. Drop in eyes and leave to dry. Add candy flowers to some if you want to, or leave them as they are.

The family that spooks together sticks together

You can experiment with different colours and designs. Let me tell you an little secret. Spook cookies are messy little things, so this is something even someone with no cookie decorating experience can do. The messier the better, it adds more character to your cookies. So put on your baking gloves and bake and decorate these 'boo'tiful cookies.

Happy Halloween in advance to you'll and go ahead, Get, Set, Bake!...

Baby shower cookies

noreply@blogger.com (Niveditha Rao) — Sat, 05 Oct 2013 09:01:00 +0000

Baby carriage cookies

Lately, I've begin to love making itty bitty cookies and more so, baby shower cookies. The lil onesies, the baby pram and the cute as a teacup baby bottles, they invoke an aww from just about anybody, guys included. So here are a few simple designs for baby shower cookies.

Hand-cut baby bottle cookies

Inspirations are countless, from catalogues, to pictures of onesies, to the hundreds of pictures available online. I tend to keep it simple, so if you want to start off with baby shower cookie designs, these are perfect for you.

What you will need:

Polka dotted onesies

A sugar cookie in the shape of baby shower themes. Use any sugar cookie recipe and use baby shower cutters to cut out the desired shape and bake them.
Royal icing. You can find the recipe from my previous posts here.
Piping bags and tips or ziplock bags.

Method:

Separate your icing into different bowls, according to the number of colours you need and mix in the colours accordingly. Keep a larger amount for the base colours and slightly lesser for the colours that you will outline the cookies with.
Start off with a base coat of icing in the colour of your choice. Flood the entire cookie and let it dry. if you want to add polka dots that don't stand out, like in the polka dotted onesies pic, add the dots in another colour before this dries.
Once it's dry, use a #1 tip with your piping bag or snip off the end of a zip lock into a tiny hole and pipe out outlines, following the edges of the cookie.
Add a few dots and zig zags along the way to add to the design. Be creative here and try your hand at different patterns. Don't worry, if you don't like what you made, save it to gobble up later and try again.
That's it, that's how simple they can be. Leaving you with a few pictures of what I have done to inspire you to start cookie'n.

Baby bottles

Baby onesies

Packed and ready to go to an expecting mommy

So what are you waiting for, Get, Set, Bake!!

Choconana cookies (eggless)

noreply@blogger.com (Niveditha Rao) — Tue, 30 Jul 2013 21:25:00 +0000

Choconana crinkle cookies

I've been a very bad girl. Its been a very long time since I updated the blog and that's not good at all. So much so that hubby dearest lately came up to me and said, "Why aren't you updating your blog?"

If the busy bee like him has noticed, then I have really really been a slacker. I think I just got caught up with everything else and more often than not, only updated my FB page . Since having a page was new to me, it took all my attention, but that's no excuse. I hope to be more active on my dear blog, the one that started my baking journey. So here I am, back to blogging with a recipe from a fellow blogger (Cheryl, the super talented blogger at Kitchen kemistry) and friend who I look up to for her culinary knowledge and awesome recipes. This recipe, like most of her recipes, is a keeper. Its an eggless chocolate banana cookie that is made out of atta (whole wheat flour). Now I have only used atta for making chapatis other than this one time I accidentally used atta instead of maida (all purpose flour) for a cake and I kept wondering why the batter looked funny till I realised what I had done, thankfully, before baking the cake. More on that blunder later, but coming back to this recipe, one would think, atta cookies, but they won't taste so good. But trust me, anyone who has had this cookie did a double take when I told them it had atta, not flour in it as it tastes so yum. Now, those who follow my blog know that I do not like bananas, but this one, I love. It has an oh so subtle taste of bananas that contrast beautifully against the dark rich chocolate that makes you go yum.
So without further ado, here's the recipe.

Choconana crinkle cookies

(Makes about 20 cookies)

You can find the original recipe and more awesome recipes here

Ingredients

Dry ingredients:

1 cup + 2 tbsp atta (or whole wheat flour as you might call it).
1 tsp baking powder
A pinch of salt

Wet ingredients:

3/4 cup + 2 tbsp sugar. (I used brown sugar to add to the moreish taste of these cookies, but you can use caster sugar as well)
1/4 cup plus 1 tbsp oil. (Any neutral flavoured oil will do)
1/2 cup cocoa powder ( the darker and richer, the better, especially for pronounced crinkles, taste aside)
1/2 cup banana puree. (Make sure to use ripe bananas and if you want to save time and not puree them, mash them really really well).
1 tsp vanilla extract

You will also need a bowl of icing sugar to coat the cookies in for the crinkle effect

Method

Give the dry ingredients a quick whisk
Mix/whisk the wet ingredients together. You can use an electric mixer, but I did it by hand and it works just fine. Just make sure to not over mix as that will lead to dense cookies.
Add the dry ingredients to the wet ingredients and combine with a spatula. It might look runny, but it will come together.
Cover the ‘dough’ mixture with cling film and refrigerate overnight or for a couple of hours if you don’t wanna wait that long.
When you are ready to make the cookies, preheat your oven to 170 C and using a melon baller or a tiny scoop, take out even sizes of dough balls and roll them between your palms to make even shaped balls and place them on your baking tray that has been lined with parchment paper. They will expand slightly, so leave a gap between each cookie.
Take each ball and roll in icing sugar till completely coated. Ensure that no chocolate bits are seen through the icing sugar coating. Double roll if necessary.
Bake the cookies for about 15 minutes. As they heat they will crack, exposing the chocolate interior, making them crinkle cookies.
I personally prefer them hot from the oven, but you can cool them and store them in an airtight container.
So what are you waiting for? Get, Set, Bake!

Honeycomb

noreply@blogger.com (Niveditha Rao) — Fri, 17 May 2013 15:41:00 +0000

Honey honey, how you thrill me

Ever since I saw Nigella Lawson make honeycomb on her show ages ago, I wanted to try it out. It looked like so much fun and she was right, when you make it, you are filled with glee. It's probably the shortest ingredient list you'd ever see and like Nigella says, it's not cooking, it's kitchen alchemy...

Someone lately asked me for suggestions for a Winnie the Pooh themed B'day party and she liked the idea of honeycomb. It is rarely made in kitchens here and I don't see many people in Bangalore talking about it, so there is a novelty factor to it. I went out and got myself some golden syrup, the one thing that was stopping me from making it for so long. Thankfully, Bangalore has lately gotten a number of suppliers for stuff that was previously unheard of... I knew it was available for sometime now, but the thought of honeycomb had slipped off my radar. The Winnie theme party got it right back and I am glad....

So without further ado, here is my recipe for honeycomb, aka hokey pokey. It is all and out Nigella's recipe....

Honeycomb/Hokey Pokey

Ingredients:

100 grams castor sugar
1 tablespoon honey
3 tablespoons golden syrup (substitute with honey if unavailable)
1 1/2 teaspoons baking soda

Method:

Take a heavy bottomed large pan and mix in the golden syrup and caster sugar till combined.
Place the pan on heat. DO NOT stir once it is on heat. The mixture will get clumpy and crystallise and you will have to keep stirring till the mixture is ready and that is a pain. If you feel you need to mix it, swirl the pan instead..
Wait till the mixture is bubbling. If you have a sugar/candy thermometer, wait till the temp hits 250 to 265 F. For those who do not have a candy thermometer (me included), test it but dipping in a spoon and dropping a drop of the mixture into a bowl of cold water. When you touch it, if it is almost firm and holds its shape as a ball, you are good to go. If not, wait a little longer...
Once you reach the hard ball stage, turn off the heat and quickly whisk in the baking soda. You will see that the mixture begins to froth and bubble up. This is why you need a large pan as it rises up. Pour the mixture onto a plate lined with parchment paper and leave to set for a few hours. You can speed up the process by placing it in the refrigerator. Once set, break it into shards and enjoy the sticky crumbly honeycomb.
So go ahead - Get, Set, Bake...

Fondant Tortoise Tutorial

noreply@blogger.com (Niveditha Rao) — Wed, 17 Apr 2013 20:06:00 +0000

It's been really long since I posted a tutorial here, so here goes. This is a tutorial for a super cute tortoise or tortie as I call him. I made this ages ago and clicked pictures to share with you'll but it got buried under a huge pile of pics. Found them today and like I keep saying, it's better late than never right? :) I am no fondant expert, I rarely use it, but I like experimenting here and there. Tortie was one of my experiments and I loved him so much I wanted to share the joy of making him with you'll. Hopefully, you'll will make him with ease and love him too.

This is a very basic and simple tortoise as you can see, it barely requires any instructions. I have skipped a few steps which I thought were very simple and I hope instructions suffice there.

One, Two, Three, make a tortie for me

Tortie tutorial:

Step 1 - Colour your fondant in the shade you want the tortoise shell to be. I used a light shade of blue. Knead till the colour is fully incorporated, roll out and cut a circle. Keep the rest in a zip lock bag for later use. Colour another batch of fondant green for the tortoise limbs. Also leave a tiny amount uncoloured and another tinier amount coloured black. Store them in a zip lock bag as well. I used a cookie cutter to cut the circle. Choose a circle cutter according to the size you want the tortoise topper to be. Use a quilting tool to imprint lines on the tortoise shell. If you don't have the quilting tool, use a toothpick and dot your design for the tortoise shell on the fondant. I have used a toothpick many times and apart from being time consuming, it's no different when it comes to the outcome of the design. Take a piping tip and use the round end to cut off a semi circle off one side of the tortoise back. You can also use a small circle cutter for the same.
Step 2 - Place the cut, imprinted fondant circle on your palm and mould it to form a bit of a dome. After that, on top of anything that has a dome so that it dries out in a mound shape. You need to leave it out for a day to dry out and hold its shape. You get fancy tools for this, like spherical foam balls. If you have one, go ahead and make your life easier. I would suggest an orange if you have one handy. It's a cheaper alternative. I didn't have one around, so I substituted as you can see.
Step 3 - Use the remaining green coloured fondant to shape 5 balls, one for the head and four smaller ones for the arms and legs. Indent the limbs with the back end of a toothpick to resemble claws or if you are lazy like me, just basic dots will do. Place them on your work surface and attach the dried shell on top of them, using a dab of water or edible glue. Adjust the placement of the limbs accordingly. Now, take a minuscule amount of white fondant, roll it into two tiny balls for the eyes, attach with a smear of water. Take two tiny dots of black fondant and paste on top of the white balls to make eye balls. You can also use an edible black marker to dot the eye balls, it works out much easier than having to colour such a tiny amount of fondant black for the eye balls. Use a toothpick to form the smile and there you have it, a cute lil fondant tortoise topper.

P.S - Knead a bit of tylose powder into your fondant if you need, it helps the fondant hold it's shape better and dry up into that curved shell shape that you need.

Now go ahead and Get, Set, Bake.. A cute cake maybe to use this adorable topper on....

Flea market adventures

noreply@blogger.com (Niveditha Rao) — Tue, 26 Mar 2013 17:00:00 +0000

Our table at the flea market

As part of our launch, we participated in our first flea market - The Kitsch Mandi in the first week of February. It was a whirlwind of chaos, confusion, excitement, nervous fits and what not. What to make, how much to make, how to package, how will lil me handle it all? Aaargh.. I must have pulled out my hair umpteen number of times in all the craziness.

Customers at the flea market

Thankfully, I had a great support team in the form of friends and family - Candice, Ambika, Arjun, Shubham and my ever loving hubby who was my driver, printer, cashier and what not. He was my rock and another solid rock - my mom who came down from my hometown just to help her little girl launch her business officially. Yes, I have the best mom in the world, period....

Our character bookmarks cum visiting cards

Our menu was simple - red velvet/death by chocolate smash cakes in a jar, Stu the starfish, Bella the naughty nymph, Boo meringues with choice of lemon curd and chocolate ganache to dip and munch, (refer to the previous post for details on them), sticky chewy cocoa melts, Cinnamon lip 'stick' cookies, and hangover on a stick.

Sticky chewy coco melts

We set up our table and then started the crazy crowds. The atmosphere was electric and we had a ball. People started trickling in in huge numbers and thus began our journey into our first flea market.

With butterflies in our stomach, we waited to see who would buy what, would they like what we had to offer, and of course crazy fears like will anyone buy anything? What if they hate my stuff and what not :p

My mind's a whirlwind on most days and this day, there were a dozen whirlwinds rushing through my brain. I kept my crazy fears aside and put on a big smile and waited for the day to unfold. It was truly magical, with the response that took my breath away. Happiness unlimited was my state of mind, whirlwinds clearly pushed away.

Sticky chewy cocoa melts was the sleeper hit of the day. We saw people walk with it and send their friends to pick up a few as well. No points for guessing they got sold out first.

The second favourite was the red velvet/ chocolate smash cakes. Proof was that we managed to sneak out one jar and gobbled it in seconds, licking our spoons, wishing we could grab a few more. But we resisted and kept them for our eager customers. Everyone oohed and aahed over our designer cookies and many took our cards for future orders. Happy days :)

The happy troopers sat and laughed with all our cheerful customers. Towards the end of the day, many came for seconds of our Hangover on a Stick (rum and raisin skewers) which were very potent (hic)!.

Giggly girls loved the cinnamon lip sticks, in their vibrant red hues.

Cinnamon Lip cookies

We gorged on all the yummy stuff on display on the other stalls and got a bit of shopping done as well. All in all, a great beginning. Our tired happy feet dragged us back home and we slept in contentment on a day well spent. For those wanting to tred on similar paths, here are a few tips on your first flea market, from someone who is only 3 markets old :p but has important flea market lessons to give -

Me holding up my Boo Meringues

Pack everything to go as much as possible and have suitable covers for everything. We were all covered in a thick layer of dust owing to the open area. A neighboring stall was selling cheesecakes by the slice and it was open all day. I can't stomach the fact of how much dust buyers got in each bite. Eww.
Ensure a good display. Your creations might be the best but if they aren't displayed attractively, people won't notice in the manic rush.
Smile, it makes a difference. You might be fighting world war 3 in your head owing to lack of sleep, aching feet and crankiness, but if you are approachable, people will linger on around your stall, leading to potential customers.
Keep a lot of business cards handy. A lot of people don't remember your brand name as much as you'd like to think they would. A business card ensures they have a name and number to contact when they remember your yummy creations, days later.
Stay hydrated, you don't want to faint and miss out on your first flea market.
Get friends to help. No you aren't superwoman/superman. You need a dedicated cashier along with yourself handing out the goodies.
Keep visible price tags for everything along with names of dishes. People like to see information on display instead of playing 20 questions with the stall owners.
Keep enough stocks handy and plan on how much to bring according to the crowd.
Always check out previous flea markets of the organizers This one time, we went to a new group's flea market and came back with boxes as the crowd turnout was pathetic. All the stall owners sat with woeful expressions and were swatting flies in boredom (just kidding about the flies bit :))
Lastly, have fun, don't stress yourself out. It is tough, it is hard work, but at the end of the day, it's all worth it...

The Dessert Island

noreply@blogger.com (Niveditha Rao) — Sun, 24 Mar 2013 19:01:00 +0000

The new year whizzed past me and how. My first post for the year and it's 3 months overdue. A big apology to my readers. However, I have some fantastic news to share which I probably hope will make you'll less mad. I launched my home-based dessert outfit in February 2013 and I am officially a home baker who sells her yum bakes to customers. The Dessert Island is alive.. Yayyy :)

Join us on Facebook by clicking here. Go click it NOW... You can find all sorts of pics and updates and much more.. Now a lil something about my venture for those who don't wanna head over to FB to find out more -

The Dessert Island is a place where desserts come to life. We don't just make desserts, we create characters that you would love to take home. The population of this island grows ever so often, with new characters coming to life in this magical place. Drop in, take a tour, pick a character to take home with you. If you'd like a new character, give us a holler and we shall create one just for you. Who knows, he/she might be an inhabitant of the island one day.

We have four characters as of now. First I'd like to introduce Fae:

Fae the fairy princess

Fae the fairy princess:

A magical island needs a magical fairy and that's where Fae comes in.

She loved desserts so much that when she was asked what she would like to be marooned with on a deserted island, she chose a whole island with desserts.

If that wasn't enough, she brought them all to life so that they could all live happily ever after.

Fae can be seen on the winter solstice night, waving her wand and conjuring up new and yummy creations to join her family at The Dessert Island

Next on the list is the ever loving Stu -

Stu the starfish

Stu the starfish:

Stu was a humble starfish who lived in the ocean. The eternal bachelor boy that he was, he longed for some excitement. Sure, the corals were good for a few occasional laughs, but young Stu kept looking for a place where he could feel like home. That one day arrived when he heard sounds of laughter from an island as he was swimming along the sea. Always one for adventure, he hopped on to the nearest tortie (tortoise) and off he went to explore. Next thing he knew, he was on an island where the party never stopped. Fairies, owls and other magical creatures sang, danced and lived happily on this magical island. Each one of them were desserts that had come to life and partied all year round in their magical abode. They greeted him with open arms and next thing he knew, he was living in the island, which he now calls home. As is the custom, he got turned into a yummy dessert to be part of the island. He got to become a buttery vanilla bean cookie with his goofy smile making everyone smile around him. If you wanna meet Stu and his friends, head over to The DessertIsland, take a bite or two.. We promise, you wouldn't wanna leave...

Bella the naughty nymph

Next up, Bella -

Bella the naughty nymph:

Bella was the average teenage drama queen who got shipwrecked and was washed ashore The Dessert Island. The magical island took her in and the creatures looked after her like she were their own. At first she couldn't believe her eyes. Talking starfish, blue candy owls, a friendly ghost who was perfect for her as she could eat him and still fit into her gorgeous bikinis as he was a diet friendly dessert. Soon, she was up on her feet, matching steps with Stu and Boo, the friendly ghost who soon became her best buddy. As tradition states, she had to be immortalised into a dessert to be part of The Dessert Island and she was done so in her favourite avatar - an itsy bitsy vanilla bean bikini cookie, soaking up the sun. If you come to the island, you can probably spot her surfing, with a Appletini in one hand. She is most sought after at bachelor parties at nearby islands to add her naughty charm to the do.

Last but not the least, the cutie pie Boo

Gossipy Boo

Gossipy Boo:

Boo is a friendly ghost who loves to chat, so much that his nickname is gossipy boo. He floats around the island gathering all the gossip. He is a favourite with the ladies, not just because he is irresistibly charming, but because he is a dieter's delight. He is truly light as a feather and women chomp him up with no guilt thereafter. One can spot him by the shore of the island, taking long gossipy walks with his best friend Bella, the naughty cookie. Want to know what the island folk are up to? Boo’s the guy to meet.

So there you have it, my baby venture. Do like us on Facebook and join us at the island. Your support means the world to me and will help me take my baby steps with more confidence...

Under the sea

noreply@blogger.com (Niveditha Rao) — Wed, 26 Dec 2012 10:47:00 +0000

'Sea' you later

Wish on a 'star' fish

Lately, I had the opportunity to cater to the sweet tooths of bunch of toddlers. A lil princess called Ira was celebrating her first B'day in my hometown, Mangalore and I was in charge of the goodies. This was a fun fun time for me in the kitchen, trying to sculpt all kinds of sea creatures such as an octopus wearing a party hat, miss crab with a bow on her head and a cutie pie of a tortoise standing beside a whale and corals and seaweed... To top that off, there was a driftwood plank with Happy Birthday written on it.

Apart from the fondant characters, I made cake pops, candies, my signature pencils and starfish and name cookies. After the manic work sessions, I focused on the next challenge - packing them to last an overnight trip.. I bubble wrapped them and crossed my fingers that none would break, packing extras wherever I could. It was for a friend's daughter and I would've been heartbroken if any would break, so I ensured I made extras.

Thankfully, my good friend Nisha was driving down and she carried them parcels and they arrived in one piece and got assembled ever so gorgeously. Ira, your mommy is one helluva party planner. She painstakingly organised a bash that even I would turn into a kid for, just to be part of the brilliance. What she did with the venue and the decorations will be the talk of the town for many days to come :)

Anywhoo, here's a lil sneak peak into some of my goodies at the party. A BIG thanks to the amazingly talented photographer Marco Mega for the lovely pics. I have watermarked these pics with the blog's name so that they get redirected here, but I take no credit whatsoever for the pics. If you love these pics, click on the link above to see more of his work.

Kids go ga ga over these pencils

A piece of driftwood to send over B'day wishes

Name banner cookies

Lil miss crab

The oh so cute Octupus

So that's all for now, hope you'll like the lil picture tour. Until next time,

Get Set Bake :)

Naughty cookies

noreply@blogger.com (Niveditha Rao) — Tue, 11 Dec 2012 19:37:00 +0000

Bachelor party favours

My friend's getting married and I couldn't resist making him cookies since they are soon becoming my USP. And since he was getting hitched soon, I HAD to make them naughty. These lil cuties are PG 13, but naughty anyways..

Packaged and ready to be gifted

I had seen similar ones on one of my Internet trawls and had wanted to make them for some time and I'm so glad I got to finally make them for a friend. I don't remember the website i got inspired from for these, would've shared a link otherwise.. The design is self-explanatory for those wanting to try their hand at it. It's a vanilla bean cookie, decorated with royal icing. I used heart cookie cutters since I didn't have all the fancy body shape cutters. For those who want them and don't wanna try making them, give me a holler and I'd be glad to supply you with a bunch of these, customised to match your design. For now, gaze at these polka dotted naughty cookies :)

Try your hand at experimenting with different patterns and designs and, like I always say, Get, Set, Bake...

Crinkle Cookies

noreply@blogger.com (Niveditha Rao) — Mon, 19 Nov 2012 20:13:00 +0000

Crinkly goodness

Crinkle cookies... Ever since I saw a picture of them, I couldn't get over how pretty they looked. Black and white speckled beauties, almost like a haphazard zebra pattern gone wild.. Back then, I had no idea they were called crinkle cookies and I marveled at how the effect could have been produced.

Little did I know how easy it was. The crinkle effect is due to the lil cookie balls expanding in the heat and cracking, exposing the chocolate interior beneath the white blanket of icing sugar. Easy peasy. And if it's easy, you know I'd want to share it with you guys. They take minimal effort and look super stunning. I made them after dinner tonight and having them right out of the oven is the best thing ever. Warm, gooey fudgey chocolate center with barely crisp edges, not to mention, speckled with chocolate chips... Yes, I went to cookie heaven. Wanna go there too? Here's how...

Crinkle cookies (makes about 20 cookies)
Recipe adapted and modified from allrecipes.com

Ingredients:

3/4 cup flour
1/4 cup unsalted butter
1/2 tsp baking powder
1 egg
1/2 cup caster sugar
1/2 cup chocolate chips
70 grams dark chocolate, chopped finely
1/2 tsp vanilla extract
1/2 tsp instant coffee powder
Icing sugar to roll the cookie balls in

Method:

Melt the butter
Add in the finely chopped chocolate and mix till the chocolate has melted
Add the sugar, coffee powder, vanilla extract, egg and beat
Sift the flour and baking powder and add to the mixture.
Add the chocolate chips
Chill the dough for a few hours until firm
Pre-heat your oven to 160 C
Roll even sized balls of the mixture, roll them in the icing sugar till well-covered and place on a baking sheet covered with parchment paper and bake for about 9 minutes till the cookie has cracked and cooked. It will be moist in the center.
Cool till warm and serve

So go ahead, Get, Set, Bake!!

Meringue ghosts

noreply@blogger.com (Niveditha Rao) — Mon, 29 Oct 2012 20:10:00 +0000

My 'Boo'meringues

Halloween is a day away and instead of dressing up in a scary costume, I thought I'd go the bake way and give you'll just about enough time to make these cuties if you wish, in time for halloween.

I came upon a picture of the cutest meringue ghosts online and just HAD to try them out. This is so simple to make and oh so cute to look at. It is definitely a kid-favourite dessert and more so, a woman friendly one as it is practically non-fattening. A low cal dessert that looks too cute to eat, did I catch your attention already? I can hear a few of you going aww already :p These lil 'boo'meringues as I like to call them, look so much like the ghostly trio from Casper's gang, don't they. Why, I got Fatso, Stinky and Stretch on my plate :D

The recipe for these peppermint meringues is the same as my old one. It holds a special place in my heart as this was my first recipe to be posted on any blog. I did a guest post for a dear friend and soon, had my very own blog. I had shared a link to the recipe in my earlier posts, but for the lazy bees, here's the recipe again, with directions on how to make these spooky treats..

Ingredients:

2 egg whites
A pinch of cream of tartar or salt (optional)
2 to 3 drops of vinegar
1/2 cup caster sugar
A few drops of peppermint essence
Chocolate chips for the eyes

Method:

In a glass bowl, beat the egg whites along with the vinegar and cream of tartar/salt till soft peaks form. Gradually add in the sugar while beating. Increase the speed and beat till stiff peaks form. Once you have stiff peaks, add the peppermint extract and beat a little till it is mixed well into the meringue mixture.
Pre-heat your oven to 110 degrees Celsius (the lowest temp on your oven works best). Fill the contents into a disposable piping bag or a zip lock bag, snip off the end to form about 1 cm hole. Pipe onto your tray lined with parchment paper. (I used foil since I didn't have any, works the same, so use whatever you have in your kitchen). As you pipe, release pressure after the first mound, pipe again, release and lift off, to form three mounds, on top of each other. The pic is self-explanatory. You can also just pipe blobs on as your ghosts can have any shape you desire.
If you are feeling lazy, ditch the pastry bag altogether and just drop spoonfuls of the meringue mixture on your tray.
Take two chocolate chips and insert them, tip side down, into your meringue mounds to resemble eyes. Bake for about 50 minutes to an hour (more or less depending on how strong your oven is.) Check if they are done by tapping on them. The meringues shouldn't be soft to touch and you should hear a tap like you were knocking on a shell. Once they are done, leave them in the oven (turned off) for another 30 minutes.
You can take an edible marker and draw on funky smiles like I did, but they look cute just as well.

Aren't we Bootiful?

Foolproof Macarons

noreply@blogger.com (Niveditha Rao) — Mon, 29 Oct 2012 19:14:00 +0000

Peachy goodness

Owing to the overwhelming demand for my Macaron recipe on the Home Bakers Guild, I decided to blog my recipe out here, rather than emailing bakers one by one instead. I am humbled by the response my macarons got and it just drives me to keep at it. A big thank you to the members of the guild for encouraging me and patting me on my back for my efforts :) So here goes...

Macarons: source, Ottolenghi, with a few changes here and there.

Noir nostalgia

Ingredients:

122 grams icing sugar
50 grams blanched ground almonds
2 egg whites (approx 60g worth, room temperature), left to age for 2 days (I use non-aged egg whites and they don't make much of a difference either way for me, so you could use fresh egg whites if you are pressed for time)
40 grams caster sugar
A pinch of cream of tartar (optional)

Method:

Sift the icing sugar and almond meal as many times as you can to get a fine mixture.
Beat the egg whites. Once soft peaks form, add the cream of tartar (optional) and sugar, bit by bit. Stop once you reach stiff peaks..
Add the almond meal/icing sugar mixture and powder food colour and fold. This technique is called macoranage. Click here to see a video I found on Youtube that shows you the process. The video is in french, but you can see the technique to get an idea if you are a first-timer at macarons. The batter should resemble lava many say. This is the tricky bit. It should fold back into the bowl smoothly when you lift your spatula but shouldn't be too runny that it becomes a puddle in the bowl.
Pipe your macarons onto your baking tray lined with parchment paper and leave to rest for 20 minutes or till a skin forms on the tops. Basically, you should be able to touch the tops and they shouldn't stick to your finger.
Bake in a pre-heated oven at 140 C, for 10 to 12 mins, or till the tops are hard and the shells don't move around when you touch them.
Leave to cool completely before peeling them off the paper.. Fill with your choice of filling and enjoy . Here's the recipe for a super-easy filling to make - chocolate ganache.

Banana split?

Macarons are very temperamental, I should know. I've had disaster after disaster. From no feet at all to feet flowing all the way out to soft and hollow shells to what now. The only way you can perfect macarons is to keep at them and learn from your mistakes. From oven temperatures to humidity, a zillion factors can contribute to failed macarons. Having said that, once you achieve perfection or are almost there, your joy knows no bounds. Most importantly, don't stress yourself out too much. I have read recipes, tips, instructions and spend many a sleepless night trying to find ways to get good macarons. At the end of the day, it was a few simple changes that worked for me and that started with the right proportions that this recipe gave me. So go ahead and try it out for yourself.. This is the one dessert that failed me the most but also thrilled me the most when I nailed it..
I hope to start teaching whatever I know on making them after a few members from the guild suggested I do the same. So if you are in Bangalore, I'll be holding classes shortly, soon after I get batch upon batch come out perfectly and some good fillings to go with the same. Dp contact me if you have any queries during your macaron attempts. I'm always happy to help. And do post and send me pictures of your attempts. And lastly, hope the macaron gods smile on you and you achieve smooth domes, good feet and well-baked macarons that slide off your baking sheet..

Till then, like I always say, Get, Set, Bake...

Sunshine on my plate

noreply@blogger.com (Niveditha Rao) — Sat, 27 Oct 2012 15:18:00 +0000

Macarons masquerading as burgers

Yellow gold

I completed a whole year of blogging a month ago and so caught up in life was I that I didn't even realize it :)

The year has flown by so quickly. I remember like it was just yesterday that I took baby steps in creating my blog and I can see how I've grown with each post. Yes, I'm a lazy blogger and have posted say, maybe, one post a month (hides under blanket to avoid blogger daggers for being so lazy).. But hopefully that will change this year..

I wanna say a biiig thank you to all my readers for supporting me and making me grow as a baker and as a person. This journey has just begun and I can only hope that my blog has helped you'll get more passionate about baking..

As always, I didn't quite plan on a special 'Anniversary' post, but what luck to have this post mark my bloggie's anniversary. The dreaded macarons form a tall summit on my plate and I have finally conquered them (well, almost :p). So here's my anniversary post, where I conquer my arch nemesis, the one dessert that eluded me, for quite a many attempts...

My quest for macarons kick-started off again after seeing numerous posts on them at the home bakers guild on FB and boy am I glad I ventured on that road again. I have these beauties to show for my efforts. I tried a new recipe and tweaked it a bit to suit my needs and I can't be happier with the result. So happy was I with the success the first time that the hubby decided to take me out for dinner to celebrate. The smile on my face said it all and he has witnessed my rants when batch after batch failed. Rest-assured, he knows I'll be making them almost every week now, trying to achieve perfection.

'Flambe'd

What's better is that now that my macarons are coming out fine, I get to experiment with fillings and experiment I did. I tried making lemon curd for the first time and made it in the microwave if you can beat that... The tang of the lemon curd with lemon zest perfectly complimented the almondy-sweet macaron shells and I'm gonna me making macarons again so I can sandwich them with the tart lemon curd :)

Watch out for a detailed tutorial on macarons soon..

Till then, Get Set Bake...

Oranges and Lemons

noreply@blogger.com (Niveditha Rao) — Thu, 27 Sep 2012 11:33:00 +0000

Oranges and lemons, sold for a penny,

Oh, those school girls are so many!

The grass is green and the rose is red,

Remember me when I am dead-dead-dead-dead-dead!

Most of us have grown up singing/playing this rhyme and the game. Everyone holds hands in a circle, sings it and everyone falls down at the end of it. A simple, mindless game that has been an integral part of our childhood. But why am I mentioning it here you might ask?

That's because I have been on a cookie decorating spree lately and as always, I have to share my creations with you guys :) I found inspiration for these online, thanks to Google images, so I can't take credit for the idea, just for the inspiration and execution. Regardless, I'm glad that they turned out so well.. The oranges immediately reminded me of this rhyme and took me back to school days, playing with my friends in school :) Sigh!...

I made the baby feeding bottle cookies for a friend who is expecting and I'm mighty pleased with the results. Not too bad for a first time effort I would say, at the risk of blowing my own horn :p Jokes aside, currently, I feel there really isn't a greater joy than baking for loved ones and seeing their joy on receiving them. I packed a few goodie bags with these treats among others and hearing the gasps of joy made my day :) For all my guinea pigs out there, oops, I mean friends :p, many more goodie bags to follow. I've got a baking itch that just won't go away.

Do give me your feedback on them and also share any other ideas that you would like me to execute on a cookie.

As always, I have used a simple sugar cookie recipe (added orange and lime zest for the fruit cookies to give them that added flavour) and designed them using tinted Royal Icing. For the feeding bottle cookie, there's no tutorial as such, as it is self-explanatory. I made them without any fancy cookie cutter, it was completely freehand. The oranges and limes take a bit of know-how, so if you are interested in replicating them, do contact me if you have any queries, I'll be glad to help. I can make a step-by-step tutorial like I have done earlier and post that too if I get enough queries for the same.

If these have inspired you, like I say always, Get, Set Bake.

Rum and Raisin skewers

noreply@blogger.com (Niveditha Rao) — Mon, 24 Sep 2012 08:00:00 +0000

Boozy Chocolate Raisins

I loved Cadbury's Fruit & Nut as a child, still do in fact. I would always hunt for the squares with the most raisins in them and give the other pieces to mom :) There's something about the chewy bite of the raisin against rich chocolate that gets me drooling. Of course, now, its the adult version of it - Rum and Raisin chocolates that get me going... hic :p
There's a little story behind these rum and raisin skewers, one that I would love to share with you readers. I recently went to lunch with a few members of a Foodie group that I am part of. A restaurant was chosen and off we went, to meet fellow foodies. We got along like a house on fire and no one could say all the ladies were meeting each other for the first time. After three fabulous courses, we were stuffed like little Ballotines, almost to a point of no return, thanks to the amazing food at Chianti (a must visit if you are in and around Koramangala, Bangalore or even if you aren't as it's worth the drive). We barely managed to finish our dessert and out came a platter of drool-worthy Rum and Raisin skewers. It's safe to say that at the risk of having to lie down there thanks to over-eating, we managed to polish off the skewers as they were so delicious. I came home and days went by, but I couldn't get the skewers off my mind, among the other yum creations at the place.
Thus, my second, third and many other trips to Chianti took place as I tried to sample all my favourites from the menu. The cherry on the cake were the skewers. But sadly, after my second visit there, the skewers disappeared. I still couldn't get them off my mind and so, I decided to try and make them myself. Seemed relatively simple and so much so, that making them was a breeze. And the taste? An empty plate in less than two minutes vouches for their yum quotient. Best of all, you don't need to bake them or spend hours on them and they are the perfect after dinner bites.
Here's how you can make your own Rum and Raisin skewers.

Rum-soaked raisins skewered onto toothpicks

Covered in a blanket of chocolate

Ingredients:

Dark chocolate
Raisins
Some rum
A teaspoon of water or so (I diluted mine with a wee bit of water as I didn't want them too strong, but you can do away with it for a skewer that packs a punch)
Toothpicks

Method:

Soak the raisins in the rum for about an hour or two.
Pierce them into your toothpicks, about three on each, and place them on a tray covered with foil.
Melt your chocolate and pour over the skewers
Wait till they set or pop them in the fridge for 15 minutes if you are impatient like me.
Gobble away.

Alternatively, you could just arrange the soaked raisins in small piles on the foil and pour the melted chocolate over them, making mini mounds of chocolate-covered boozy raisins.

Cake in a teacup

noreply@blogger.com (Niveditha Rao) — Sat, 25 Aug 2012 10:29:00 +0000

Who says tea cups are to be used for tea alone? Try chocolate cake instead

Sometimes all you need is one simple change in your menu or in this case, mise en place. Ever been in the 'Must eat cake' phase? I go through it so very often. One can't ignore these persistent cravings I tell ya :) I wanted individual servings and small ones at that. Who wants to wait for the cake to cool and cut slices out when you can dig your spoon right in, yeah.

But just because you are eating alone, doesn't mean you can't make it look pretty. So, I devised upon a plan. Pulled out my mini teacups that I never use and decided to bake in them. These lil teacups are oh so cute, they'd belong perfectly in Alice in Wonderland, after she drinks the label 'Drink Me' and shrinks.

Anywhoo, I made a tiny portion of chocolate cake batter (did I mention the 'must have cake' craving coincides with 'must have chocolate' craving?. I tossed in some marshmallows and waited as patiently as I could for five minutes while this beauty baked and dug in, barely managing to save one cup for the hubby. The lil spills that came from adding a lil too much batter into the cup only made it look prettier I reckon, what say?

That's how simple it is to tszuj up a bite-sized portion of cake. Perfect for those romantic nights when all you need is your loved on, good food and a chocolatey treat to tie it all up together.

So the next time you don't want to pull out your baking trays for a tiny portion of batter or are too lazy like me, try this. Just make sure your teacup is oven proof. If not, use a microwave cake recipe and Get Set Bake!

Gumpaste figures

noreply@blogger.com (Niveditha Rao) — Wed, 25 Jul 2012 13:22:00 +0000

A teenager's favourite things

Today's post is gonna be a just drool post, no recipe or tutorial here, but an interesting one, nonetheless. Reason being - I am down with a nasty cold and apart from wanting to chop my nose off a hundred times, I am hibernating on the couch, on the bed and anywhere else I can plop my tired lil body on.

However, no cold is gonna, dag nabbit, there comes a trio of sneezes in quick succession. Back from sneezy land, as I was saying, no cold is gonna stop me from posting something today. Why? Cuz I am oh so happy. Something regarding my blog and bakes has made headway today, my first step and this calls for a celebration, at least in the blogosphere, where I can pretend my flu and cold don't exist :D

So here's presenting to you, my dear readers, my first tryst with gum paste. A dear dear friend wanted to gift her teenage cousin a hat cake with figurines of all things a teenager loves. I had 3 days to come up with something and the nervous me, called as many bakers/decoraters as I could to get them to make the gum paste figurines. As luck would have it, no one could make them in such short notice. Thank god for that, I can safely say in hindsight now :). That led to me frantically call a local vendor and request a batch of gum paste, something that they don't sell. Thankfully they obliged and I set out on my experiment, fingers and toes crossed. I holed up in my room on a workstation and spent the entire day coming up with these lil cuties. With no fondant or gum paste tools whatsoever, I rummaged through the whole house, finding stuff that I could use instead of imprint mats, balling tools etc. Call me substitution queen I say :p

At the end of the day, sore fingers aside, I couldn't believe I made these. The blackberry esp, took me a loong time, what with those tiny lil buttons to make, not to forget the BB logo that I HAD to recreate with lil bits of gum paste that I almost needed a magnifying glass to spot. Glutton for punishment, that's me :)

Anywhoo, I left these figures to dry and whilst they dried, my heart swelled with pride every time someone ooh'd and aah's about them. They don't hold a candle to some of the awesome decorators I know, but I'm mighty glad with my first time effort. Why, I still can't believe I made them. The cake came out well too, but lets not steal the thunder from these beauties now shall we?

Tooting my own horn, ain't I? :) B'day girl loved them and ate them all in fascination. No better thanks than that I must say. Well, there you have it, my sneezes are getting the better of me, so that's ciao from me till my next post.

Till then, Get Set Bake peeps.

Simple cupcake decoration

noreply@blogger.com (Niveditha Rao) — Thu, 05 Jul 2012 18:16:00 +0000

All you need is love

I love cupcakes, both baking/decorating and eating them. They offer you so much in terms of creativity and don't make you feel as guilty as eating huge slices of cake. Whats more, each cupcake can be decorated in a different way, with different flavours, making it so much more than a whole chunk of cake. Not to say that I don't love cake, but cupcakes sit just a teensy bit higher on my lust list than cake :p
Today, I'm gonna show you how you can tszuj up a cupcake in 3 easy steps:

Bake your cupcakes in your favourite flavours.
Pipe butter cream icing/frosting on the top ( you can find the recipe for butter cream frosting here
Cut out hearts out of red fondant and place them on top. You could also make teeny roses from fondant and use them as 3-D toppers. Viola, you red heart cupcakes are ready.

Go on, Get Set Bake them :)

Mini ombre cakes

noreply@blogger.com (Niveditha Rao) — Tue, 03 Jul 2012 10:45:00 +0000

Ombre on my mind

Some time ago, I caught the ombre craze. For those in the dark, (I was too, until lately), ombre is a french word that means shaded, a graduation of a shade, from light to dark. This translated into cake language, means a cake with layers of different shades of one colour. I was eager to experiment and the results didn't disappoint me. I chose pink for this experiment but you can choose any colour under the rainbow. The possibilities are endless. Here's how you can create your own ombre mini cake.

Ingredients:

Recipe and ingredients of your favourite vanilla/yellowcake
Round cookie cutters in your desired size
Food colouring
Buttercream icing

Method:

After you make your batter for the cake, divide it into three or four batches and add one drop of your desired food colouring to the first bowl, 2 drops to the second bowl and so on to get a graduated tint across the bowls.
Now bake your cake in different pans for each colour.
After the cake has cooled, take your cookie cutter and press into the cake, getting circles of each colour.
Stack the colours on top of each other, going from light to dark, sandwiching them with a filling of butter cream frosting. I also sandwiched a dark slice between two light ones, so you can experiment as you please.
Pipe a swirl or a rose on the topmost layer and dig in.

So get set and bake it, it will be a crowd-pleaser for sure :)

Butterfly cake

noreply@blogger.com (Niveditha Rao) — Tue, 03 Jul 2012 09:22:00 +0000

Butterfly fly away

Fancy this for a lil one's b'day to make her day extra special :)