Sammu finally decided on a very simple kitkat cake for her birthday.
I think the main reason was Diya's having the kitkat cake for her birthday last year and it seems to have stuck in her mind.
Anyway this makes me confident of the cake design and I'm sure I can make it for her birthday.
The thing that i am worried about is how many of her friends will attend the birthday function and how do we organize that in our flat...
Hmmm..
Will need about 11 kitkat bars for the round cake and about 6 kitkat bars for the cupcakes
Recipe below:
Sammu's birthday cake
8" Choco vanilla swirl cake with lightened chocolate pastry cream filling and whipped cream frosting, covered with kitkat bars on the side.
Frost the vanilla cupcakes with whipped cream frosting
Frost the chocolate cupcakes with chocolate pastry cream frosting
Stick half a kit kat into each cake
Choco Vanilla swirl cake:
Ingredients:
1 1/2 cups maida - sifted 3 to 4 times
3/4 cup sugar
1 1/4 tsp baking soda
1/2 tsp baking powder
1 cup curd
1/2 cup oil
1/2 tbsp cocoa powder
2 tsp vanilla essence
Beat the sugar and curd together for about 2 minutes
Add the baking powder and baking soda and mix together; leave aside for a couple of minutes
Preheat the oven to 180 degrees centigrade
Prepare 2 8" pans
Add the oil and vanilla extract, beat together
Add in all the flour and mix until just combined
Remove 1/4 cup of the batter, add 1/2 tbsp cocoa powder and combine
Split the batter between both pans
add 1/8 cup of the cocoa batter to both pans and swirl with a tooth pick a couple of times
Change oven to bottom rod alone and bake for about 25-30 minutes until done
Cool the cakes on a wire rack, cling wrap the cakes and refrigerate
Sugar Syrup:
Add about 4 tablespoons of sugar to a 1/2 cup of water, boil until sugar is dissolved and cool.
Use to brush on cake while decorating.
Lightened Dark Chocolate Pastry cream
2 cup + 6 tbsp milk
6 tbsp sugar
6 tbsp cornstarch
1 cup chopped up bittersweet chocolate
3 tbsp salted butter
1 cup whipping cream
Dissolve the corn startch in 6 tbsp of milk
Melt the chocolate and butter in a pan over hot water.
In another pan, dissolve the sugar in the milk and bring to boil.
Take the milk mixture off the heat.
Add the melted chocolate and corn starch mixture.
Whisk well till everything is blended.
Add the remaining ingredients and put back on the stove and keep whisking till the pastry cream thickens.
Cool and refrigerate till needed. This pastry cream pipes well.
Whip cream to stiff peaks and fold the pastry cream into the whipped cream.
It is worthwhile to do this in 2 parts, once for the cake and once for the cupcakes
Whipped Cream
Add a few drops of pink color
Whip 1 cup cream to stiff peaks
Vanilla cupcakes
1 1/2 cups maida - sifted 3 to 4 times
3/4 cup sugar
1 1/4 tsp baking soda
1/2 tsp baking powder
1 cup curd
1/2 cup oil
2 tsp vanilla essence
Beat the sugar and curd together for about 2 minutes
Add the baking powder and baking soda and mix together; leave aside for a couple of minutes
Preheat the oven to 180 degrees centigrade
Prepare a 12 cup muffin pan and line it
Split the batter into the 12 cups
Change oven to bottom rod alone and bake for about 12-15 minutes until done
Cool the cakes on a wire rack
Chocolate cupcakes
Ingredients:
Cake Flour:
Take 1 cup of maida, remove two tspn of maida and add back 2 tsp of corn flour.
Mix well and sieve 5 - 6 times to get cake flour
Cake Flour - 1 1/2 cup
Sugar - 1 cup
Unsweetened cocoa powder - 5 tbsp
Baking Soda - 1 tsp
Salt - 1/2 tsp
Water - 1 cup
Oil - 8 tbsp (scant)
Apple Cider or any vinegar - 1 tbsp
Vanilla extract - 2 tsp
Instant Coffee - 1/4 tsp (Optional)
1. Preheat the oven to 350 F. Line 12 cupcake liners.
2. In a large bowl whisk all the dry ingredients.
3. In a small bowl, whisk all the liquid ingredients with the coffee granules.
4. Pour the wet ingredients into the dry ingredients. Whisk until everything is well mixed. Do not over mix.
5. Fill the cupcake liner about 2/3rd.
6. Bake for about 15 to 17 minutes or until a toothpick inserted in the cupcake center comes out clean. (Few crumbs clinging is absolutely fine... as it will be moist)
7. Cool the cupcakes completely before you dig in, so that it is nicely set.
Pictures are as follows
I think the main reason was Diya's having the kitkat cake for her birthday last year and it seems to have stuck in her mind.
Anyway this makes me confident of the cake design and I'm sure I can make it for her birthday.
The thing that i am worried about is how many of her friends will attend the birthday function and how do we organize that in our flat...
Hmmm..
Will need about 11 kitkat bars for the round cake and about 6 kitkat bars for the cupcakes
Recipe below:
Sammu's birthday cake
8" Choco vanilla swirl cake with lightened chocolate pastry cream filling and whipped cream frosting, covered with kitkat bars on the side.
Frost the vanilla cupcakes with whipped cream frosting
Frost the chocolate cupcakes with chocolate pastry cream frosting
Stick half a kit kat into each cake
Choco Vanilla swirl cake:
Ingredients:
1 1/2 cups maida - sifted 3 to 4 times
3/4 cup sugar
1 1/4 tsp baking soda
1/2 tsp baking powder
1 cup curd
1/2 cup oil
1/2 tbsp cocoa powder
2 tsp vanilla essence
Beat the sugar and curd together for about 2 minutes
Add the baking powder and baking soda and mix together; leave aside for a couple of minutes
Preheat the oven to 180 degrees centigrade
Prepare 2 8" pans
Add the oil and vanilla extract, beat together
Add in all the flour and mix until just combined
Remove 1/4 cup of the batter, add 1/2 tbsp cocoa powder and combine
Split the batter between both pans
add 1/8 cup of the cocoa batter to both pans and swirl with a tooth pick a couple of times
Change oven to bottom rod alone and bake for about 25-30 minutes until done
Cool the cakes on a wire rack, cling wrap the cakes and refrigerate
Sugar Syrup:
Add about 4 tablespoons of sugar to a 1/2 cup of water, boil until sugar is dissolved and cool.
Use to brush on cake while decorating.
Lightened Dark Chocolate Pastry cream
2 cup + 6 tbsp milk
6 tbsp sugar
6 tbsp cornstarch
1 cup chopped up bittersweet chocolate
3 tbsp salted butter
1 cup whipping cream
Dissolve the corn startch in 6 tbsp of milk
Melt the chocolate and butter in a pan over hot water.
In another pan, dissolve the sugar in the milk and bring to boil.
Take the milk mixture off the heat.
Add the melted chocolate and corn starch mixture.
Whisk well till everything is blended.
Add the remaining ingredients and put back on the stove and keep whisking till the pastry cream thickens.
Cool and refrigerate till needed. This pastry cream pipes well.
Whip cream to stiff peaks and fold the pastry cream into the whipped cream.
It is worthwhile to do this in 2 parts, once for the cake and once for the cupcakes
Whipped Cream
Add a few drops of pink color
Whip 1 cup cream to stiff peaks
Vanilla cupcakes
1 1/2 cups maida - sifted 3 to 4 times
3/4 cup sugar
1 1/4 tsp baking soda
1/2 tsp baking powder
1 cup curd
1/2 cup oil
2 tsp vanilla essence
Beat the sugar and curd together for about 2 minutes
Add the baking powder and baking soda and mix together; leave aside for a couple of minutes
Preheat the oven to 180 degrees centigrade
Prepare a 12 cup muffin pan and line it
Split the batter into the 12 cups
Change oven to bottom rod alone and bake for about 12-15 minutes until done
Cool the cakes on a wire rack
Chocolate cupcakes
Ingredients:
Cake Flour:
Take 1 cup of maida, remove two tspn of maida and add back 2 tsp of corn flour.
Mix well and sieve 5 - 6 times to get cake flour
Cake Flour - 1 1/2 cup
Sugar - 1 cup
Unsweetened cocoa powder - 5 tbsp
Baking Soda - 1 tsp
Salt - 1/2 tsp
Water - 1 cup
Oil - 8 tbsp (scant)
Apple Cider or any vinegar - 1 tbsp
Vanilla extract - 2 tsp
Instant Coffee - 1/4 tsp (Optional)
1. Preheat the oven to 350 F. Line 12 cupcake liners.
2. In a large bowl whisk all the dry ingredients.
3. In a small bowl, whisk all the liquid ingredients with the coffee granules.
4. Pour the wet ingredients into the dry ingredients. Whisk until everything is well mixed. Do not over mix.
5. Fill the cupcake liner about 2/3rd.
6. Bake for about 15 to 17 minutes or until a toothpick inserted in the cupcake center comes out clean. (Few crumbs clinging is absolutely fine... as it will be moist)
7. Cool the cupcakes completely before you dig in, so that it is nicely set.
Pictures are as follows
Recipes are below:
Make 1 recipe of Sailu's eggless vanilla cake in 2 8" pans. Add cocoa powder to make it a choco vanilla cake
Make 1 recipe Divine Taste vanilla cupcake to make 12 vanilla cupcakes
Make 2 recipe Pavithra's chocolate cupcakes to make 12 chocolate cupcakes
Make 2 recipes full of my diverse kitchen dark chocolate pastry cream and lighten it up using 1 cup whipping cream.
Use 2 cups of whipping cream for the 8" round cake and the 12 cupcakes.
Will need about 11 kitkat bars for the round cake and about 6 kitkat bars for the cupcakes
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