Cakes and Puddings Archives - Page 29 of 46

Styling Food With Flowers for Styling Magazine

20|10|2015

That’s easy, isn’t it?
Flowers are naturally beautiful, possibly in every shade under the sun to choose from. Shapes, sizes, textures, scents and flavours to choose from. That’s what I thought when I was briefed about the theme, ‘The Power of the Flower’ for the latest issue of Styling Magazine. I’ve used flowers in my posts earlier and I was totally excited. I am sure it’s not a surprise that Cake was the first thing that came to my mind. Cake and flowers… made for each other! The challenge was to use flowers in a variety of dishes. So starting out with a blank canvas and flowers as my inspiration I’ve created a combination of dishes for Styling Magazine. You already know my love for colours. I seriously had a blast doing this. I’ve included a few images here. You can see the rest in the issue. Please find the link here.
Meanwhile, I thought I’d share a few tips with you if you love decorating food with flowers, like I do.

Cakes typically use either sugar flowers, edible flowers or pesticide free fresh flowers or a mix. The first, sugar/gum paste/fondant flowers are actually not that difficult to make. These days the kits are mostly available in big supermarkets and definitely in local cake decorating stores. They are addictive once you get a hang of them but a little time consuming. Ready gum paste flowers are easily available online or in cake decorating stores. Let me know if you need more information.

Edible fresh flowers are pretty easy to use if you buy them at the farmer’s market. If they are sold as edible it means that they are not poisonous and are free of pesticides. So they are just ready to go on top of your dishes. A few commonly used are Viola, Nasturium, Pansy, Camelia, Snapdragon, Rose & lavender. Shelf life is an issue with these unless you are growing them yourself so it’s best to buy them close to the date of your event. These flowers also have their individual tastes so if you want to ensure that your guests eat the flowers, it will help to know how each one would complement a dish. You can read this if you are interested.
Culinary rose and lavender are always the safest to use and can be stored for months. They are available in specialty stores and even online.

Fresh flowers (unsure of the origin), unless I am sure of the variety or how they were grown, I wouldn’t want to risk putting them straightaway on the cake. Certainly not on other dishes. Your florist should be able to tell you that. When using on a cake, these definitely need to be removed before serving. Also, care should be taken to ensure that the flowers/stems are washed and dried before use. I generally put a baking paper on top of the cake before placing the flowers or insert the stems into thin straws and then inserting the straws into the cake or wrapping the stems in baking paper. This ensures that the flowers don’t move about and don’t touch the cake. However, you may have to consider the type of cake (sponge, mud cake, chiffon etc). You don’t want to mess up the cake.
You could place the flowers on a ball of gum paste (similar to the colour of the cake) as well and place the gum paste either on the side or top of the cake. It wont be seen when covered with flowers.

Do you have any more tips to share? I’d love to hear them!

Brown Sugar Pavlova With Lychees And Candied Rose Petals

10|10|2015

I am enjoying a quiet morning after weeks. No impending deadlines, no light to chase..no children to cater to..no errands to run. Not today. How have you been, my dear friends? I know you are wondering what I have been up to….suddenly disappearing from blog world. And thank you so much for your beautiful messages and emails expressing concern on my absence. Well, life’s been good. But crazy busy!

You know ‘good’ is great and that’s what we want but ‘good’ shouldn’t come in troops. It’s like the rains. You love the rains. You love it when it falls slowly on your face. You love the smell of fresh earth it brings with along. The patterns it creates on the glass window. The way it makes the leaves glisten in the sunlight. When the same rain results in a torrential downpour, you still love it. You don’t savour it! You are drenched. You are running to save your head. The last couple of months have been like that. If you have been reading my posts for a while, I went through a really low phase during June-July. I was living a nightmare of uncertainties that engulfed my entire family. So one day the nighmare ends. I open my eyes and I find myself in a dream. The transition from a nightmare to a dream…so beautiful yet so abrupt. Blogging itself is a journey in self discovery for many of us. Who would think we’d enjoy it so much…we want it for a career! I remember telling my husband at the start of the year ‘ I wish I could style and shoot from dawn to dusk and do it for a living’ It came true! It came like the torrential downpour. All of a sudden I am surrounded by work and amazing people. Travelling through time. Shooting Summer in winter…shooting Christmas…shooting outdoors….shooting…shooting till I coudn’t bear to look at images any more. I am currently involved in 3 different projects that I am absolutely thrilled to be a part of. Unfortunately, I cannot share more at this time. They will unfold over the next few months. But yes, you will be able to see some of my work shortly for Styling magazine. Cakes? Yes..quite a few of them that I have styled in different ways!

I hope to post frequently…hope to! Our weather has been funny. Some really warm days…some rainy…and some perfect. Now I am confused which ones I like the most.

As long as it doesn’t pour….

Brown Sugar Pavlova With Lychees and Candied Rose Petals (adapted from Lifestyle Food)
Serves 6

6 egg whites
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
225 g (1 cup) caster sugar
80 g (⅓ cup) soft brown sugar
1 tablespoon cornfl our
2 tablespoons arrowroot
2 teaspoons white vinegar
1 cup heavy/thickened cream, whipped to stiff peaks
Canned pitted lychees, drained
Candied white rose petals, follow this process

Preheat the oven to 200°C. Draw a 20 cm circle on a sheet of baking paper and place the paper on a large baking tray.

Beat the egg whites with the cream of tartar and vanilla until stiff peaks form. Add the caster sugar and brown sugar, 1 tablespoon at a time, beating until all the sugar is incorporated and dissolved and the mixture is thick and glossy.

Stir in the cornflour, arrowroot and vinegar. Pile the mixture into the circle on the baking paper and spread gently into shape with a spatula. Put in the oven and reduce the temperature immediately to 130°C. Bake for 1 hour 20 minutes, then turn off the oven, prop the door ajar and leave the pavlova inside until completely cooled.

Just before serving, layer with whipped cream, lychess and candied rose petals.

CSR Sugar Made For Memories Cookbook

4|10|2015

Disclaimer : This post is brought to you by Nuffnang And CSR Sugar.

As I walked into the Farmer’s Markets this morning, my eyes lit up at the vibrant display of seasonal produce. Spring has arrived at the markets. Berries are aplenty. At last! I wanted to fill up my basket with my favourite blueberries. I wanted to bake luscious fresh berry cakes. I wanted to eat home-made scones every day. I wanted to make jams like there’s no tomorrow or perhaps because I know tomorrow the seasons’ will change but I can preserve the bounty in jars and in baked goods. As I wait for my turn, the lady before me smiled with a dreamy look in her eyes as she carefully placed two large boxes of strawberries in her bag. ‘I am baking my Nan’s Strawberry Swiss roll’. I smiled back at her thinking about the blueberry cake I was planning for the weekend. The cake that kicks off spring in my house every year. A treat that reminds me of my own personal journey in this beautiful country where I lovingly built a life, a career and some of the most amazing memories to fall back on when I turn older. Ah memories!

And I am inspired! The trip to the farmers’s market was one of the few excuses to bake from the newest possession in my cookbook collection, The CSR Sugar Made for Memories Cookbook. So aptly named, this collection of fabulous recipes is built on beautiful memories that Australians have shared with CSR Sugar to celebrate it’s 160th birthday. 160 years of an ingredient, so magnificent that it can transform simple sweet dishes into desserts, baked goods into decadent treats and experiences into memories of a lifetime. Remember my Blueberry Lover’s Cake? It’s in the cookbook too. These are recipes that have stood the test of time. The recipes are broadly categorised into 5 groups.

Biscuits and Slices
Cakes and Cupcakes
Jams and Chutneys
Bread and muffins
Desserts and Sweets

There is something for everyone. Some of the baked goods that I cannot wait to try out are Gwen’s pear and brioche bread pudding, Loretta’s Pistachio tea cakes with Pomegranate Syrup and Mum’s chocolate Scones. The stories are so sweet that I am almost transported to the recipe creator’s kitchens. Whether you are an avid baker or stepping into the kitchen for the first time, the CSR Sugar Made For Memories Cookbook is like a kitchen hand book that you can reference at any time or simply flip through the pages for some serious baking inspiration. The section on ‘Choosing the right Sugar’ is a complete insight into the world of sugar and syrups and how they enhance the flavour, composition and appearance of baked goods.

This gorgeous cookbook can be purchased at Woolworth’s outlets from 14th October while stocks last. Alternately, you can get your hands on this cookbook, absolutely free with any purchase of three 1 kg CSR Sugar products. So more reasons to bake with your favourite sugars!

CSR products range from everyday sugars (raw and white sugar) and baking sugars (caster, brown, icing sugar) to syrups (golden syrup, treacle) to exclusive items like coconut sugar and Jam Setting Sugar, as well as healthier substitutes like LoGiCane (low GI sugar). You can check out all their products at the CSR website. Here is the link

With 160 years of expertise, CSR is a brand of repute in Australia. The sugars and syrups are of a superior quality because they are 100% graded and natural.

CSR Sugar has been my companion since Day 1 of my stay in Australia and their products are indispensable to the creations you see on my website.

Neapolitan Cake

31|08|2015

I think I am having too much fun with frosting! It is evident from the stains on my favourite pair of jeans. The other day, I wanted to hide somewhere when I saw myself in the large mirror at the shopping centre. The boys were with me so that’s a huge relief. Blame it on motherhood! Busy and tired mums have their fair share of excuses. Though the truth actually is that I am loving this whole idea of messy frosted cakes (even though it finds it’s way on my clothes).

I don’t remember making a single batch of buttercream this month. It’s been whipped cream all the way along with cheese based frosting. For this cake I’ve used whipped cream and chocolate ganache. I’ve made the cake batter in one bowl. That’s right! Unlike many Neapolitan cake recipes that require you to make 3 different batters, this one uses a large bowl for mixing. Then all you do is divide the batter into 3 cake pan. For the first one, you just add a few drops of vanilla extract. The second one, strawberry extract and a few drops of pink food colour. The third one requires cocoa powder and milk. I’ve mixed the colours and flavours gently in the cake pan itself. Otherwise, you can imagine the amount of dishes one would end up with for this kind of cake. On the texture front, the cake is moist and soft…thanks to the sour cream in the cake.

In between the layers there is creamy chocolate ganache. For the two-tone effect, I first applied chocolate ganache to the top and sides of the cake. Then I spread a bit of pink tinted whipped cream unevenly on the sides and top and ran my spatula around the cake to blend the frosting. Quite easy but very tempting though. It’s hard to resist licking it off the cake straightaway. Chocolate and Cream…is there anything better than that?

In other news, today is the last day of winter in Australia. It’s Spring tomorrow and it’s also September, my favourite month. I have many hopes for September because I will be able to see some of my work on print. Call it luck or coincidence, I have worked on different projects with different sets of people but the release dates have somehow been assigned to September. I am also excitedly looking forward to spending time with my Mum and sister who will be in Sydney shortly.
Come on September…faster please..I just can’t wait for you!

Neapolitan Cake
Makes a 3 layered 7 inch cake

350 g butter, at room temperature
11/2 cup caster sugar
1 tsp vanilla extract
5 eggs
3 cups self-raising flour
3/4 cup sour cream
2-3 drops pink liquid food colouring
3 tablespoons cocoa powder
2 tablespoon milk

For the frosting
300 g dark chocolate, chopped
3/4 cup + 1/2 cup heavy/thickened cream
2-3 drops of pink food colouring
2-3 drops Strawberry extract

Preheat oven to 180 degrees C (160 degrees C for fan forced). Grease and line the bases of 3, 7-inch cake pans with non-stick baking paper.

Using an electric mixer (or by hand) beat together the butter, sugar and vanilla in a bowl until pale and creamy. Add the eggs, one at a time, beating well after each addition until combined. Add half the flour to the butter mixture and stir until just combined. Add the sour cream and remaining flour, in batches, and stir until just combined. Divide the batter among 3 bowls.

Add a few drops of vanilla essence to the first. Mix gently
Add a few drops pink food colouring and strawberry extract/essence to the 2nd pan portion and mix gently to combine.
Combine the cocoa powder and milk in a small bowl and add to the 3rd portion of batter. Mix gently to combine.
Bake in the preheated oven for 20- 30 minutes (or until a skewer inserted in the middle of the cake comes out clean). Remove from the oven. Leave aside in the pan for 5 minutes, then carefully tun onto a wire rack. Let cakes cool completely before frosting them.

To make the chocolate ganache frosting, place chocolate and cream in a saucepan over low heat. Cook, stirring, for 3 to 4 minutes or until smooth. Cover. Refrigerate for 30 minutes or until a spreadable consistency. To make the strawberry cream frosting, whip up the heavy cream with an electric mixer till stiff peaks. gently fold in the colouring and extract.

To assemble, place the vanilla cake in the centre of a cake stand or plate. Spread about 1/4 cup of frosting. Top with the strawberry layer cake. Repeat. Place the chocolate cake layer on top. Frost the sides and top with chocolate ganache. Take a small amount of the strawberry whipped cream frosting on your spatula and spread unevenly around the cake in gentle strokes. Smoothen out with a clean spatula. Decorate with chocolate curls, piped ganache or strawberries.