Components:
Coffee Buttercream - fondbites
Vanilla sponges - sailu eggless cake
Coffee syrup - pastry affair
Kitkat fingers - sanjna shivakumar's cake
Eggless Basic Cake Recipe
Preparation: 10 mts, Baking: 35 mts
.
Ingredients:
1 1/2 cups all-purpose flour, sifted from a height at least 3 times
1 cup thick curd/yogurt
3/4 cup sugar
1/2 tsp baking soda
1 1/4 tsps baking pwd
1/2 cup refined oil
1 tsp vanilla essence
1 Preheat oven to 200 C for 10 mts. Grease and flour an 8″ inch baking pan.
2 Cream the sugar and yogurt until the sugar is completely dissolved. Add baking pwd and baking soda and combine. Leave aside for 3 mts. You will find that bubbles appear.
3 Add vegetable oil and vanilla essence and mix well. Now, slowly add little sifted flour/maida (about a tbsp) at a time and fold into the wet ingredients.
Divide the batter by weight into two bowls
Bake for about 20 minutes at 180 degrees
Bake twice in the small pan
Cool the sponges completely
Rich Coffee Buttercream -
Amul cream or malai from boiled milk – 1 1/2 tablespoons
Icing sugar – 2 cup, sifted thrice
Butter – 1 cup, at room temperature
Instant coffee powder – 1 1/2 teaspoons
Add cream and 1/3rd sugar and beat for a few minutes (4)
Continue to add the sugar in two lots until it is in the mixture
If the mixture becomes very dry, add another tablespoon of cream
Beat for a few minutes until light and sticky
Add the butter and instant coffee powder and continue beating for another 5 minutes until smooth
Espresso extract
2 tablespoons instant espresso powder
2 tablespoons hot water
In a small bowl, whisk together espresso powder and hot water. Set aside.
Espresso syrup
1/2 cup water
1/3 cup sugar
1 tablespoon expresso extract
In a small saucepan, bring the sugar and water to a boil. Remove from heat. Stir in kahlua and 1 tablespoon of the espresso extract. Set aside.
1/2 cup of roasted and blitzed almonds
To assemble the cake:
Use a square cake board if available, else use the regular circle
Put a blob of buttercream on the board and put the first layer on it
Brush the top of the cake generously with the espresso syrup
Pipe a dam of buttercream on the sides and then fill with the buttercream - use 1/4 cup for filling, measure this out
Put some roasted almonds on top of the butter
Brush espresso syrup on the bottom of top cake layer and put on top of the buttercream filling
Frost with a crumb coat on the sides and let it set for 1/2 an hour
Spread another thin layer of frosting on the crumb coat
Let it set for about 15 minutes
Pipe horizontal ruffles on the cake
Use the tip that looks like a tilak bindi
Check youtube videos to see how to use the tip
Pipe in circles and finish with a flower type of design in the middle
While the edges of the buttercream are still wet, stick the kitkat fingers on the sides of the cake. Use whole kitkat fingers and go all round the cake
Tie the whole thing up with a satin ribbon
Try to write Happy Birthday with a paint brush on fondant white ribbon.
Roll out fondant and cut v shape on the ends.
Paint on the fondant with a brush dipped in paint or pipe with chocolate ganache
Put this on the bottom of the cake
inspiration pic from sanjna shivakumar
Coffee Buttercream - fondbites
Vanilla sponges - sailu eggless cake
Coffee syrup - pastry affair
Kitkat fingers - sanjna shivakumar's cake
Eggless Basic Cake Recipe
Preparation: 10 mts, Baking: 35 mts
.
Ingredients:
1 1/2 cups all-purpose flour, sifted from a height at least 3 times
1 cup thick curd/yogurt
3/4 cup sugar
1/2 tsp baking soda
1 1/4 tsps baking pwd
1/2 cup refined oil
1 tsp vanilla essence
1 Preheat oven to 200 C for 10 mts. Grease and flour an 8″ inch baking pan.
2 Cream the sugar and yogurt until the sugar is completely dissolved. Add baking pwd and baking soda and combine. Leave aside for 3 mts. You will find that bubbles appear.
3 Add vegetable oil and vanilla essence and mix well. Now, slowly add little sifted flour/maida (about a tbsp) at a time and fold into the wet ingredients.
Divide the batter by weight into two bowls
Bake for about 20 minutes at 180 degrees
Bake twice in the small pan
Cool the sponges completely
Rich Coffee Buttercream -
Amul cream or malai from boiled milk – 1 1/2 tablespoons
Icing sugar – 2 cup, sifted thrice
Butter – 1 cup, at room temperature
Instant coffee powder – 1 1/2 teaspoons
Add cream and 1/3rd sugar and beat for a few minutes (4)
Continue to add the sugar in two lots until it is in the mixture
If the mixture becomes very dry, add another tablespoon of cream
Beat for a few minutes until light and sticky
Add the butter and instant coffee powder and continue beating for another 5 minutes until smooth
Espresso extract
2 tablespoons instant espresso powder
2 tablespoons hot water
In a small bowl, whisk together espresso powder and hot water. Set aside.
Espresso syrup
1/2 cup water
1/3 cup sugar
1 tablespoon expresso extract
In a small saucepan, bring the sugar and water to a boil. Remove from heat. Stir in kahlua and 1 tablespoon of the espresso extract. Set aside.
1/2 cup of roasted and blitzed almonds
To assemble the cake:
Use a square cake board if available, else use the regular circle
Put a blob of buttercream on the board and put the first layer on it
Brush the top of the cake generously with the espresso syrup
Pipe a dam of buttercream on the sides and then fill with the buttercream - use 1/4 cup for filling, measure this out
Put some roasted almonds on top of the butter
Brush espresso syrup on the bottom of top cake layer and put on top of the buttercream filling
Frost with a crumb coat on the sides and let it set for 1/2 an hour
Spread another thin layer of frosting on the crumb coat
Let it set for about 15 minutes
Pipe horizontal ruffles on the cake
Use the tip that looks like a tilak bindi
Check youtube videos to see how to use the tip
Pipe in circles and finish with a flower type of design in the middle
While the edges of the buttercream are still wet, stick the kitkat fingers on the sides of the cake. Use whole kitkat fingers and go all round the cake
Tie the whole thing up with a satin ribbon
Try to write Happy Birthday with a paint brush on fondant white ribbon.
Roll out fondant and cut v shape on the ends.
Paint on the fondant with a brush dipped in paint or pipe with chocolate ganache
Put this on the bottom of the cake
inspiration pic from sanjna shivakumar
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