Category Archives: Sweets and Desserts

Hot Milk Cake with Step by step pictures

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I don’t remember how I stumbled on this recipe, but now it’s become one of my most used recipes for cake. The main reason for me liking this recipe is that there is no beating the butter and sugar.

I LOVE recipes where butter is melted…saves the hassle of beating it with sugar.

This recipes gives two slightly thin 9″ cakes or three tall six inch cakes. I usually make three cakes and freeze two of them for later use.

I have gifted them plain and with a glaze on top another time. I have made this cake to go under fondant also. This makes a great snack cake as well.

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Recipe Source: The Family Baking Book, by America’s Test Kitchen

Makes : three 6″ cakes

Ingredients:

  • 1 stick butter (I use 100 gms)
  • 1 cup milk
  • 2 tsp vanilla essence
  • 2 cups flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 cups sugar
  • 4 eggs

Method: 

  1. Heat the oven to 180C. Grease three 6″ pans. Here I have used a 9″ pan. The rest were made into cupcakes.
  2. Cut the butter into cubes. Heat it with milk until it’s very hot. The mix shouldn’t boil. Take off the heat and add vanilla.
  3. Whisk the flour, baking powder and salt together. Keep aside.
  4. In a big bowl, beat the sugar and eggs using a hand mixer. Add the milk-butter mix and beat once again.
  5. Tip in the flour mix in 3-4 batches until no lumps remain.
  6. Pour into the prepared pans (until 2/3rd full) and bake for 30-40 minutes or until a wooden skewer inserted in the middle comes free of crumbs.
  7. Let the cake cool in the pan for 10 minutes. Then run a knife around the edges of the cake and flip it down to a cooling rack. Let the cake cool for at least 2 hours before serving.
  8. I suggest mixing the batter before pouring it into the pan for baking. If you are doing multiple cakes (say three 6 inch cakes), then mix and pour the batter into the pan only when it is ready to go into the oven.

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Gather the ingredients.

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Cube the butter and heat it with the milk until its very hot and the butter has melted. It shouldn’t boil.

 

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Turn off the heat and add the vanilla.

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Mix flour, salt and baking powder in a smaller bowl.

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In a big bowl, add the sugar and eggs.

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Beat, using a hand mixer until its combined, about a minute.

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In low speed, add the hot milk mix to the egg mix and beat for 1-2 minutes.

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Beat in the flour in 2-3 additions, until just incorporated.

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Pour into the prepared cake pan and bake for 35-40 minutes or until  a skewer comes free of crumbs when inserted in the middle. Let the cake cool in the pan for ten minutes. Flip it upside down to a cooling wire rack and let it cool completely before icing/slicing it.

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Eggless vanilla Icecream

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It’s summer time. No time more perfect to make some delicious ice cream!

I always thought making ice cream was a time-consuming, laborious task. It wasn’t, actually. All you need to do is boil milk and sugar, along with corn flour after some point.

Making ice cream was a lot easier than taking a picture of it. It was melting before I even took the camera out and that’s when it really strikes to you….it’s summer, baby!

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Recipe adapted from : My Diverse Kitchen 

Makes : 1 litre

Ingredients:

  • 1 litre milk (3% would do)
  • 1 cup sugar
  • 4-5 tbsp corn starch (I used corn flour)
  • 100 gms fresh cream
  • 1 tsp vanilla extract
  • 1/2 cup chocolate chips/ puréed fruits/ crushed cream biscuits (optional, for flavour)

Method:

  1. Keep aside half cup of milk. In a thick bottomed pan, pour the rest of the milk and add sugar to it.
  2. Heat it, stirring in between to dissolve the sugar. Let it simmer for 2-3 minutes in low heat.
  3. To the reserved milk, add 4 tbsp corn flour. Mix until no lumps remain and add it to the simmering milk.
  4. Stir continuously to avoid lumps. Cook it for some more time until the milk thickens and starts to coat the back of the spoon. I had to use a little less than a tablespoon of corn flour more (mixed with a little cold milk) to reach this stage.
  5. Take off the heat and let it cool. Stir in between, else you might have a ‘skin layer’ on top.
  6. Once it’s cool, stir in the fresh cream, vanilla essence and whisk until its incorporated well. I used a hand mixer for this. If you are using puréed fruit, you can mix it in now.
  7. Transfer this to a flat container with lid and freeze it until set. Take out and using a hand mixer or a mixie beat the ice cream mix. Freeze it again until its set. Repeat the beating (you can use hand mixer, mixie, blender or even a fork) 3-4 times. This will ensure a creamy ice cream with no ice crystals.
  8. After the last mixing using the hand mixer, you can add the crushed cookies, chocolate chips and mix using a spoon. Freeze till set. I made this at around 3PM, kept mixing it once every 2 hours and then let it freeze overnight.
  9. Scoop out in the morning and serve :-).

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Tamil Nadu – Pongal Meals

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Pongal, the harvest festival of Tamil Nadu, marks a lot of new beginnings. Houses get cleaned, new resolutions are made and there is a lot of festivity and lot of food all around.

For me, this year’s Pongal feast marked the culinary journey through the Indian states. This was the first post to be cooked, clicked and edited. It’s a different matter that it’s being scheduled to go live at the last-minute.

This meal impressed my son (and my man).The kid’s eyes lit up when he saw so many small katoris (bowls), each with a little colourful food inside. This was one platter over which I didn’t have to push,nag, plead or threaten with him over eating.

And that’s how the idea of more dishes in small quantities started. Some thali’s he was okay with, some he was not. But on the whole, it’s been fine.

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Coming back to Pongal, it is a four-day harvest festival celebrated in the Indian state of Tamil Nadu. Though it’s ideally a farmer’s festival, the entire state irrespective of their livelihood method, celebrate it.

The celebrations start a couple of days ahead with cleaning of the house, discarding old stuff and even getting your house painted and all. The first day of Pongal, called Bhogi, is celebrated with burning off old stuff.

The burning /bon fire is no longer popular, but the cleaning and discarding stuff is still done.

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The second day is the main festival. Thai pongal. It’s the day we thank Lord Sun for his blessings and the harvest. Sweet pongal is made of the newly harvested rice and offered to the god.

Colourful rangolis adorn the door steps that day and the whole day has a brilliant festive feel to it.

The food is the traditional feast with lots of items, from deep fried vada to sweet payasam / pongal.

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The food featured here usually gets done on the third day. Maattu pongal. It’s the day farmers worship their cattle, for helping them with the harvest. Various ‘variety rice’ are made this day. Lemon rice, coconut rice, tamarind rice, curd rice are the most common ones.

The fourth day is the winding up day and that’s when people visit each other to celebrate the occasion. Beaches in Chennai overflow with people on this day of ‘Kaanum Pongal’.

Here, I started off the day with venn pongal (South Indian style kichidi – rice cooked with moong dal and tempered with ghee, jeera and pepper corns) with an easy sambar and sweet pongal. I served it for lunch as well, along with the colourful rices (lemon, coconut and curd rice).

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The Menu:

  • Lemon Rice : Cooked rice flavoured with lemon juice. A regular South Indian lunch box recipe.
  • Coconut Rice : Cooked rice flavoured with grated coconut.
  • Cheppankizhangu Fry : Taro roots/ eddoe roots fried until crisp. Pairs well with all variety rices and even rasam rice.
  • Venn Pongal : Rice and lentils cooked together (like Kichidi). A popular South Indian breakfast recipe.
  • Chakkara Pongal : A jaggery based sweet rice preparation. Served as a dessert.
  • Curd Rice : Something South Indians cannot live without! The soothing, cooling combination of yogurt with rice. Every meal must end with this dish. The tadka here makes it all the more tastier.
  • Avasara sambar(quick sambar) : This is my MIL’s recipe. Soak a handful of toor dal (pigeon pea) and keep aside. The dal needs to be soaked for 20-30 minutes. Slice 2 big onions and 5-6 big tomatoes. Heat 2 tbsp oil. Add 1 tsp mustard seeds. Once it crackles, add the chopped onions. Saute till it’s pink. Add the tomatoes. Once it’s mushy, add 1-2 tsp chilli powder, 2 tsp coriander powder and salt. Add a cup of water, this amount needs to be adjusted according to the consistency you require. By now, the dal must have soaked for some 20-30 minutes, grind it to a smooth paste and add it to the boiling sambar. The sambar will start to thicken now, taste test and adjust the seasoning. Serve with any of the tiffin items.
  • Vada: The one featured here is from our lovely neighbour.

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Filed under Rice, Pasta, Side Dishes, Sweets and Desserts, Thali

Madhya Pradesh: Poha-Jalebi and Bhutte Ke Khees

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I tried getting a lunch menu for Madhya pradesh, but wasn’t successful. I didn’t know anyone personally from there and I was not confident about the menu I created.

But browsing for recipes from the region, I realized that there was a totally new dish for me to try : Bhutte ke khees, corn grated and then cooked in milk until its dry. It was a recipe I wanted to try. Apparently it’s famous in Indore, a happening city in the state.

So to go along with it, I decided to feature another interesting combination that I haven’t heard before – Poha and hot-hot jalebis!

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Poha and Jalebi together is a new combination for me and this apparently is a popular street food there. Through this journey of the Indian states, I am learning so many new recipes and new combination of food.

Poha is rice flakes and this is a very simple dish to prepare. It can be modified to include as many vegetables as you want. In my place, this is an occasional breakfast or an evening tiffin/snack to have when you are back from school.

There is a tamarind version and a curd version as well, and I like the first the best. This is a simple version with lemon and potatoes.

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I never thought I would make jalebis at home one day. And the surprising fact was that it wasn’t all that complicated. If you can make sugar syrup and you know how to deep fry, then it’s a breeze.

Now, for me, I am still struggling with both. Yet I was able to get decent results.

The traditional recipe for jalebi requires overnight fermentation. But there is an instant recipe, which uses yeast for rising. I used this recipe. And one main thing to notice is that when they say instant, they MEAN instant. Ie, this recipe is not great for refrigerating and using the batter later (def not in Chennai). And even if you leave it outside for more than 2 hours, the batter rises a lot. So it might spread out more. There will be more holes in the jalebi as well. And more holes means it will soak up the sugar syrup a lot.

So prepare the batter in smaller quantities if you are not planning to make it right away.

 

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Bhutte ke khees is a good exercise recipe for your arms. You have to keep on stirring for about 20 minutes plus. I made only with one corn, but I don’t think that mattered. It took all the time in the world before it was ready.

The good thing was that it was worth it. It’s not a recipe I might try again as it was time consuming, but it’s definitely worth trying once at least.

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The Menu:

  • Poha : A breakfast preparation made of rice flakes. It is paired with hot-hot jalebis.
  • Instant Jalebi : A sweet preparation, that is deep fried first and then dipped in sugar syrup. This is an instant version using yeast. The traditional method uses yogurt for overnight fermentation. Check out this video from Tarla Dalal before attempting this recipe.
  • Bhutte Ke Khees

 

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Karnataka Oota – Karnataka Mini Meals

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Karnataka is clearly a state that loves food. They don’t just love food, but they come up with their own recipes as well. No South Indian can be away from a masala dosa or Mysore rasam. Who can resist the melt in the mouth, made out of pure ghee Mysore Pak? All these are from the state of Karnataka.

Their akki rotis (rice rotis) are famous and delicious. And their ragi mudde is not only cooling to the body, but healthy as well.

And do you know that kesari, yes – our own sweet semolina kesari, is originally from Karnataka? The wiki says so.

Clearly a state that loves and experiments with food!

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Bisibela bath is another famous dish from Karnataka. It’s our sambar rice, but with a little bit of twist. The basic formula is this : Cook rice, dal and veggies together. Roast and grind masalas for sambar powder along with roasted coconut. Boil tamarind water,salt and let the masala paste cook. Add the rice-dal-veggies to it and adjust the consistency. It’s better if it’s slightly on the gravy-ish side since the rice solidifies as it sides.

All it needs is a simple raita to go along with it. Add on a pappadam/fries and you have a feast!

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Like in most of the Southern Indian states, Karnataka too prefers rice a lot. Their regular cooking has a gravy based dish(varieties of sambar and rasam) and a veggie to go with it.

The veggies can be anything, prepared in a basic – cook it, season it, serve it kind. A bit of coconut is added and it’s called palya. If it’s carrots, that’s made – then carrot palya. If it’s cabbage, it’s cabbage palya and here I have beans palya. A simple uncomplicated way of having your veggies. Give or take a few spices, this basic side dish is same for most of the South.

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Rava kesari is an often featured sweet in Indian homes. It goes by different names in different states. The basic preparation is almost the same. It’s called halwa in the North, Kesari in Tamil Nadu and Kerala and kesari bhath in Karnataka.

It’s basically roasted semolina cooked with sugar. Sugar syrup is made and then semolina is added to it or you can roast the rava, add water and then add sugar. I prefer the second method, since my sugar syrup making capabilities are questionable.

The end result is delicious in both methods and you can make it better by adjusting the sugar measurement according to your taste preference.

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The Menu:

  • Bisibela Bath : A version of Sambar rice where in you have to roast and grind the masalas and then add in already cooked rice and dal.
  • Beans Palya : Beans side dish prepared with coconut
  • Menasina Saaru : Pepper rasam. Sweet, spicy and tangy
  • Kesari bhath : A sweet made with semolina
  • Rice
  • Tomato Mosaru Bajji  : Tomato raita. Onion, tomatoes and green chillies in curd. Pairs well with bisibela bath

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Haryana – Puri Halwa Chole

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Cooking from Haryana turned out to be very difficult for me. The cuisine of Haryana is same as that of Punjab. A search of youtube videos for Haryana recipes finally gave an idea.

Halwa Puri with Chole.

Apparently this is a popular combination in the Northern states and in Pakistan as well. It’s prepared as a special weekend breakfast too in some places.

Browsing for Halwa poori recipe, I landed in Preeti’s space who had a potato halwa recipe. She has mentioned that it is a special in Haryana, UP and some other states. So instead of the regular sooji (semolina) halwa, I zeroed down on this potato delicacy. It takes a bit of time to get used to this unusual (in my eyes at least) combination of potatoes and sugar. But it tasted nice.

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Chole is a great recipe to go with any of the Indian breads. Be it poori, chapati, paratha or even dosas, chole magic is always welcome.

This chole is clicked really well with the poori, and it was a comfort, since I was suspicious of the halwa -poori combination. Those two (halwa and poori) got along well, but when trying something new it’s always better to have a back up :D.

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I wanted to have more than just halwa poori and chole, but didn’t have the energy to cook a lot more. So zeroed down on a simple dal tadka.

The salad and green chillies are customary part of a thali in North India. Home made butter is also served in some parts.

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The Menu:

  • Aloo ka halwa: A sweet dish prepared with potatoes. Apparently a speciality in some of the Northern states.
  • Puri: Deep fried whole wheat bread.
  • Chole: Chick pea curry that pairs very well with the Indian rotis.
  • Dal fry : Moong dal cooked and prepared with simple tadka of jeera and red chilli powder in ghee.
  • Butter : Saw a video of a Haryana dhaba providing a dot of butter along with the food.
  • Salad :  Cucumber and tomato slices.
  • Chillies and lemon wedges : On the side

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Goan Lunch Thali

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And we are in Goa today.

I visited Archana’s space for recipe ideas. And I based this thali (though the okra recipe has garlic) from this post of hers. She mentions about “shivrak”(vegetarian) days, where the diet is “chanyacho ras”, a vegetable, rice, batat kapa and toi. Toi can be made with and without coconut. This version has coconut in it.

I found that there are some similarities between Goan and Kerala cuisine. It’s not that they are alike, it’s just that when you say Goa, the image is that of Portuguese influenced Catholic cooking. So when you find recipes that strike a chord somewhere with your comfort food even if it is distant by a mile, all of a sudden it’s not foreign any more. That feeling is actually comforting.

For example, this dal has a ground coconut mix added to it, just like the Kerala Parippu Curry. It’s just that I hadn’t expected ground coconut in Goan dishes.

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This payasam is another example. This is very similar to our Kadala Parippu payasam. The Kerala recipe is also a blend of Chana dal (split chickpea), jaggery and coconut milk. I didn’t have the sabudana/sago pearls with me, so went ahead and made the payasam without it.

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Now coming to the bhindi/okra recipe here, this one is a bit different from how it’s usually prepared at home. There is a little bit of ginger and garlic that makes a whole lot of difference to the dish.

Yummy!

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Futi kadhi is something I have tried before, again from Archana’s space. I used kokum gifted by Pradnya then. I have been holding on to that batch of kokum and finally realized that life won’t end if I use up the rest of it.

So I have put the last of the kokum to some good use. Made another batch of futi kadhi and my man was a happy man that day!

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And coming to the batata kapa (fried potatoes), I don’t think I need to say anything. As long as potatoes feature in the menu, you are safe. If you fry it, then you are double safe.

The semolina(rava) coating is a new thing for me, but somehow with the rava that fell into the oil from the potatoes left a real bad mess in the pan. I don’t think I will be trying the coating again until I am more comfortable with deep frying.

Anyway, the man was happy with it and that compensates the messy dishes.

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The Menu:

  • Rice : Plain rice, cooked with water in 1:3 ratio. Yes, we like it a bit overcooked on a regular basis.
  • Futi Kadhi     : A drink made with kokum. Spicy, sour, sweet, salty….a burst of flavours in there.
  • Goan Dal with drumsticks : A dal made with ground coconuts and wonderful home-grown drumsticks that my husband’s friend gave.
  • Batata Kapa : Deep fried potatoes with a semolina (rava) coating…need I say more?
  • Okra – Goan style : A different version with chopped ginger and garlic in it.
  • Mangane : Chana dal payasam with jaggery. Not too different from the Kerala version.

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Chocolate Pudding – Stove top recipe

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Anything chocolate is a hit with kids. And this recipe is a proof of that.

My initial plan for dessert was a vanilla and chocolate layered pudding for my son’s birthday party, but I couldn’t get good quality transparent serving bowls in time.

So I decided to make just chocolate pudding and serve in silicon muffin moulds I had borrowed from my friend. Since there were a lot of other items too to eat, I thought this quantity was ok.

Yet I didn’t want to take a risk and made another batch of pudding as a back up.

And I was so glad I did. The kids asked for multiple fillings and the entire pudding, including the back up got over!

It was a true MasterCard ad moment : The happiness in my face…Priceless!

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Recipe Source: Chocolate Cornstarch Pudding (All Recipes)

Ingredients:

  • White sugar : 1/2 cup
  • Cocoa powder : 3tbsp (unsweetened)
  • Corn flour : 1/4 cup (or cornstarch)
  • Salt : a pinch
  • Milk : 2 3/4 cups
  • Butter : 2 tbsp, room temperature
  • Vanilla extract : 1 tsp

Method:

  1. Add sugar, cocoa, corn flour and salt into a thick bottomed sauce pan. Whisk to mix thoroughly.
  2. Add milk and whisk again, trying to get as many dry lumps out as possible.
  3. Now place this low – medium heat and bring it to a boil, stirring all the time.
  4. You are done when the mixture starts to coat the back of the spoon used for stirring. Don’t over cook it.
  5. Take off the heat, add the butter and vanilla extract and mix. Let it cool completely and chill for an hour at least. You can serve this slightly warm as well, but I love the chilled version much better.
  6. Decorate as you like and serve. Sprinkles, chocolate strands, silver balls, grated/chopped chocolate, chocolate curls, whipped cream, fruits are all great.
  7. You can check out a very similar, but microwave version of the pudding in this post.

Note: You can adjust the amount of sugar to suit your taste. This was fine with me. You can add a bit more of milk if the consistency is too thick.

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Dulce De Leche Icing Recipe

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December is a month when I bake a lot. I mostly don’t try new recipes, just stick to the tried and tested ones. So the cake is always the Yellow cake from the Family Baking Book (by America’s Test Kitchen) and the butter cream is also from the same book.

I never try new recipes when the cakes are meant for someone else. So I was in a bit of dilemma whether to try this Dulce De Leche frosting recipe for my son’s birthday party.

I wanted a cricket pitch in the middle of the cake and dulce de leche(DDL) was the best suited colour for that.

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So I whipped up one batch of DDL icing and it came out nice. After frosting the cricket pitch in the birthday cake, I used the rest for icing the cupcakes.

I didn’t add too much of the icing in the cupcakes, just about a tablespoon each and then smoothed it around with a butter knife. And then some sprinkles for the final touch.

The original recipe calls for 1/2 tsp salt. On the day I made the icing, the salt – sweet balance was perfect. I had some left over icing which I froze and when I used them later, I felt the saltness was dominating. So I have put only 1/4 tsp sugar in the icing recipe below.

The cupcake recipe is same as the birthday cake and you can refer this post for the recipe.

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Ingredients:

  • Unsalted Butter   :  1 cup , softened and at room temp.
  • Icing Sugar            : 2 cups
  • Salt                            : 1/4 tsp
  • Dulce De Leche    : 1/2 cup**

**There are many ways of preparing DDL. I prefer the pressure cooker method as I use cooker on a regular basis and I am quite comfortable with it.

Method: 

  1. Cut the butter into chunks. In a big bowl, beat the butter with a hand mixer until its light and fluffy. About 3-5 minutes.
  2. Add the powdered sugar and mix with a spoon. This is to avoid sugar flying all over the kitchen. Add the salt too. Beat again until the sugar is fully incorporated.
  3. Mix in dulce de leche and beat again for a minute or two until its combined.
  4. Use as desired on cupcakes. I used a butter knife to roughly smooth the top and decorated with sprinkles.  
  5. I used less than a tablespoon for each cupcake as I found that amount to be perfect. This recipe gave me enough to coat about 24 cupcakes. If making medium rosettes or swirls, this will be enough for about 12 cupcakes.

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Picnic Table Cake

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A relaxing weekend in a resort.

The man and the lady sip in their juice, looking out into the sea from their balcony. A table is set by the hotel staff with lots of food. As the sun sets, the lady sighs at the mere beauty of it.

And that’s the point when I get up from my sleep. Always. No relaxing weekends, but grinding weekdays and tiring weekends. Weekends are horrible because we hardly step out of our place.

Coming to think of it, our apartment is kind of a resort. Far off from everything and a weak mobile signal!

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So here is my way of getting back at my sleep, for making me miss all the picnic food.

A beautiful cake – layered with a white table-cloth. A cake with a candle on top, another topped with strawberries.

A couple of hot dogs and some sandwiches.

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The picnic table is perched on top of Monday’s Banana Honey cake. The table is also the same cake, baked in a rectangle small cake pan. The miniature picnic food is made of fondant.

How to put together a picnic table with mini party fondant food:

For the table, you need:

  • Any cake, baked in a small rectangular pan (mine was a 2″ X 4″ pan) or a cake cut into a table of desired shape.
  • White fondant for the table cover and plates
  • Butter cream for crumb coating
  • Tools : a rolling pin to roll out the fondant, knife for cutting, water for binding, palette knife for spreading the buttercream, piping nozzles – one big and one small

How to:

  1. Cut out the desired shape table from a bigger cake or bake in a smaller pan. You can even use a big cake as a base for the picnic table. You will need more food to fill in, though :-). Crumb coat with butter cream icing using a palette knife.
  2. Roll out the fondant to cover the table and cut into a rectangle (per your table’s shape, this was a rectangular one, so a rectangle table cloth). Don’t roll it out too thin, then it will tear when you lift it.
  3. Carefully lift and place it on top of the crumb coated table. Make the pleats using your hands, by lightly pinching the fondant together. You can wet your fingers with water a bit for the fondant to hold the pleats.
  4. For the plates, roll out the fondant into desired thickness and cut a circle with a bigger piping nozzle. This is our plate. Now, press the smaller nozzle inside the ‘plate’ to leave an impression, don’t cut deep. Proceed to make more plates like this.

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How to make the chocolate cake:

  • Brown fondant (White fondant + cocoa powder would do)
  • A tiny amount of red fondant, for the strawberries
  • White fondant for the icing
  • Tools : Rolling pin, Piping nozzle – small size, knife, water for binding

How to make:

  1. Roll out brown fondant and white fondant. The white should be rolled out a bit thinner than the brown fondant. Cut out three circles from brown and two from the white fondant using the piping nozzle.
  2. Stack on top of each other, so that it forms a cake with three layers of chocolate with white icing in between. Use water as a glue. You can either use a brush or even use your fingers to lightly spread water on top of each layer before keeping the next layer. You can slightly stretch the white icing, so that it looks as if it oozed out a bit.
  3. For the strawberries, pinch a tiny bit of red fondant, roll it between your hands to get an oblong piece. Using a knife cut off 4-5 equal sized small bits. Shape them into balls and then slightly pinch the end to give a strawberry look. Place this on top of the cake, using water as the glue.
  4. Place it on a plate made with white fondant. Use a dash of water to stick it to the place.

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For the white cake, you need to change the colours to white and pink and finish off with a white big piece to cover the whole cake. Make strawberries as before and place them on top of the cake. Roll out a small white piece and shape it like a candle. Poke a hole with a skewer in the middle of the cake and place the candle. You can use water as glue. Now using a sharp knife, cut a small piece and place it on a plate. You have a beautiful slice of cake now!

Picnic table cake

For the hot dogs:

  • Light brown fondant for the bun (again white fondant + with a little less cocoa than for the cake fondant)
  • Red fondant for the roll
  • Tools : Skewer and water for binding

How to make:

  1. Take a small piece of the brown fondant. Roll it in your palm and then shape it into a slight oblong shape.
  2. Use the skewer and press in the middle. You now have a indentation for keep the sausage.
  3. Roll the red fondant in your palm and then slowly roll it into a sausage shape. Place it in the bread and you have a hot dog now!

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Jam Sandwiches,What you need:

  • Light brown fondant for the bread (again white fondant + with a little less cocoa than for the cake fondant)
  • Red fondant for the jam
  • Tools : Knife and rolling pin.Water for binding

How to make:

  1. Roll out the brown fondant. It should not be too thin, you should be able to lift it without tearing.
  2. Roll out the red fondant into half the size of the brown. Again not thin that the fondant tears off.
  3. Place the red fondant into the brown fondant from an end to the middle.
  4. Fold over the brown fondant. You now have a top and bottom layer of brown with a red jam layer in between.
  5. Using a sharp knife, cut off the edges to form a rectangle and then cut it further into small sandwiches. If desired, cut each sandwich into two triangles. Place on a fondant plate.

Arranging the table:

  • Once the mini party food is ready, place them in the plates and serve them on the table!

I found the pictorial for mini party food/picnic food from Bronnie Bakes. I have included a mini step by step pictures as well, but hers is more detailed.

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This is my entry for Bake-a-thon 2013. Check out the linky tool below for entries from other participants.

This cake also goes to

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