Tag Archives: Blogging Marathon

Eggizza – Baked eggs with vegetables

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There might be times when there won’t be even a single vegetable in my fridge. No dal, rice or cereal in my pantry. But there will never ever be a time when I am out of eggs, flour and butter. It’s a panic situation if it comes to that. In fact, just thinking about it is stressing me out!
So when we had an impromptu get together, all I had at home was the “crazy dough” in the fridge and some eggs. Crazy dough got used up as pizza and these went in along with it. I used the same veggies that went in the pizza and used up the cheese from there as well.
And we named them “eggizza”.
I made these again, a week later. This time I used some spinach and corn. And I was able to click some hurried pictures too!
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Chop the onion finely and add the thawed spinach and corn.
Beat the eggs with salt and pepper.
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Pour a layer of the egg mix to cover the base of a greased pan.
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Add the vegetables on top.
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Add rest of the egg mix over it.
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Sprinkle cheese/ bread crumbs on top. You can skip this layer also.
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Bake for about 30 minutes or until the top is set and doesn’t jiggle and its cooked in the center.
Recipe adapted from: Vintage Zest 
Serves : 4-6
Ingredients: 
  • Veggies of your choice: I used 1 onion, handful of corn, two handful spinach (I used frozen). Bell peppers, tomatoes, olives, mushrooms all are good choices.
  • Eggs : 1 – 1.5  per person. (I have used 8 eggs for 6 people)
  • Salt and pepper
  • 2 tbsp cheese or bread crumbs
Method:
  1. Preheat the oven to 180 C/ 350 F. Grease a muffin pan or a loaf pan. Its a good idea to line the pan with parchment paper or use paper cups for easy cleaning of the pan.
  2. Chop the vegetables into fine pieces.
  3. Beat the eggs with salt and pepper in a separate bowl.
  4. Pour a layer of the seasoned egg mix into the greased pan.
  5. Add the vegetables on top of the egg layer.
  6. Add the rest of the egg mix and sprinkle cheese or bread crumbs on top, if using.
  7. Bake for around 30 minutes or until the eggs are set and cooked in the centre.

NOTE:

  1. DO NOT overfill the pan. The egg puffs up a lot when cooking, so it might overflow.
  2. The eggs puff up and then fall down once its out of the oven.
  3. These freeze well, so its a make ahead dish.

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Masala loaf

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I had given my laptop to my in-laws before coming to US. Their laptop died an unromantic death the day before I was travelling.

Now, my in-laws and me, we are great at buying vegetables, groceries, stationary and a whole lot of stuff. But purchasing from the world of electronic media is beyond our capacity. So I gave my almost brand-new laptop to them. The only thing was I didn’t have the time to take back up or upload the pictures.

Fast forward 8 months. Now my in-laws are visiting us. Yesterday my FIL mentioned about the pictures and I could see there are tons and tons of my food pictures in his laptop. Can you imagine my happiness :-)?

This masala bread is one from there. I have been almost grieving for this bread and its pictures :D.

This one is inspired from Nandini’s masala bread. I followed a recipe from the net.

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Recipe source: Oysters and lemons

Ingredients: 

For the masala part,

  • Very finely chopped coriander leaves, curry leaves, green chilli and ginger. about 1/2 cup, all put together
  • 3 1/4 cups all purpose flour
  • 2 tsp instant yeast
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 1/4 cup lukewarm milk
  • 2 tbsp vegetable oil/ softened butter
  • 1 tsp turmeric powder

Method:

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  1. Mix all the dry ingredients in a bowl (flour, instant yeast, sugar, salt and turmeric powder) until combined.
  2. If you are using active dry yeast, you need to proof it in the milk until it bubbles up well.
  3. Add chopped items for masala and the oil/butter to the dry ingredients.
  4. Add the lukewarm milk in portions and knead until you get a smooth, soft dough.
  5. Shape into a ball and leave in a well oiled bowl. Cover the bowl with cling wrap or a lid.
  6. Depending on the temperature in the place, the dough will double in 1-2 hours. Doubling of the dough is the criteria and not the time.
  7. Once the dough has almost doubled, gently deflate it down and shape into a loaf and place it in a greased bread pan.
  8. Let it rise until it reaches 1 inch above the rim of the pan.  About 1 hour or so.
  9. Bake in a preheated oven at 350F for about 40-45 minutes or until the top is golden and the bread sounds hollow when tapped under.
  10. Once its baked, I always rub the bread with a little stick of butter. Let the bread cool in the pan for about 10 minutes and then on the cooling rack until cooled completely.

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Roasted garlic

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There are times when I go totally berserk in this place. I talk for hours at end. But luckily, there are days when I don’t say much. Those are fewer in number, but they definitely exist.

And this is one of your lucky days.

No lecture from me. No long stories. No incidents. Nothing to share.

I have an amazing capacity to elaborate the “nothingness” for four pages.

But no…not today. Today is just for roasted garlic.

Scroll down for the pictorial and the recipe (if you can call it that!).

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Recipe source : too many from the net

Ingredients:

  • garlic bulbs or peeled pods
  • salt and pepper
  • olive oil
  • aluminum foil for making a bag

Method:

  1. Rub off the excess whitish papery layers of skin from the garlic.
  2. Cut the garlic bulb into This way, you just need to squeeze a bit (like a lemon) to take the pods out once roasted.
  3. If you are using pods, then peel those. Else it might be difficult to take it out of the skin.

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Sprinkle some oil, salt and pepper on the garlic.

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Same for the pods.

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Make a bag out of the aluminium foil. It should enclose the garlic fully. Bake in a preheated oven at 400 F/ 200 C  for about 30-35 minutes until garlic feels soft when pressed.

I roasted these along with something else as it hardly takes up space.

Uses:

  • With the right amount of salt and pepper, it is a good spread on a toast.
  • Any place where garlic is used. I used these in some soups.
  • Many spreads/dips can be prepared using this (yet to try that though!)

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Quick baked potatoes

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I realize that, me and my husband have fallen into predictable patterns a lot more now than we were a decade before. There is no “we will figure out as we go” in our lives anymore. We prefer to play safe, plan ahead and stick to the plan. This is getting reflected in the food aspect of our lives as well.

Where as once we were open to all kinds of food any time of the day and any day of the week, now we like our daily food to be Indian, if possible, South Indian. Idlis, dosas and rice are the things we literally live for! Chapatis are tolerated with grace intermittently. We are open to food adventures on Fridays and weekends, but that requires some mental preparation.

So you can imagine our disappointment, disbelief and denial, when I tell you that our 8 year old (who doesn’t like food in general) dislikes Indian food in particular!! Rice is his main enemy since that’s what we serve most. Dosa and chapatis compete for the second place.

His idea of food is a nutella sandwich for breakfast, lunch and dinner.

Now, for this BM, I had planned on making jacket potatoes. Now, if I had served these to my husband, he would have fainted, fallen down and had a heart attack. But I served these to my son, who loved it, ate it and asked for seconds!!

Sometimes, its just a question of knowing your audience ;-)!

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Recipe source: Quick baked potatoes

Ingredients:

  • One potato/sweet potato of the same size per person
  • about 1/2 tsp olive oil for each potato
  • salt and pepper for seasoning

Method:

  • Heat the oven to 400 F/ 200C.
  • Wash, pat dry and cut the potatoes into half lengthwise.

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With your hands rub oil all over the potato coating it well. Rub salt and pepper as well.

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Bake for 30 mins with cut side down. (I over baked -ok,burnt!- it a tad :D).

Serve topped with baked beans and cheese or butter/ sour cream or as you wish.

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“Crazy dough” recipe – Focaccia

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There are times when you should just plunge in and follow your heart. You should just ask your overworked brain to take a break, because you are not going to listen to it.

So, when your sensible brain reminds you about the previous bread baking disasters and warns you not to risk the materials, time, effort, self-esteem and a lot more importantly, your precious (and already precarious) teeth, IGNORE it!

Go wild, face your fears, make friends with yeast because now you have a fool-proof recipe. It has baking powder, yogurt and an egg besides yeast, so chances of it failing is very very little. The best part is that it’s an universal dough. So its your bread dough, cinnamon roll dough, pizza dough or in my case focaccia dough, all in one!

I have already tried the 100% plain flour, 50-50 plain flour/whole wheat flour combination and 100% whole wheat flour version as well. Plain cheese pizza, veggie pizza and focaccia has all rolled out of the oven. The whole grain version is more chewy than the plain flour one, but we enjoyed both versions a lot.

Scroll down for the pictorial and go to the original recipe link to learn more about this dough.

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Pictorial:

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Mix the dry ingredients in a big bowl (flour, instant yeast, sugar, salt, baking powder).

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Add warm milk, yogurt at room temperature and the egg. Mix everything to form a soft dough. If the dough is dry (which it will be, if you are using whole wheat), you need to add a bit more milk/water.

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Knead to get a smooth dough.

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Cover and refrigerate until needed. The dough keeps growing, so use a big bowl for storing. If you don’t want to refrigerate, you can wait for half an hour for the dough to double  and use.

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For making focaccia, pre heat the oven to 350F/180C. Roll the dough out into oval shape. Make dimples all over and set aside and let it rest for at least 15-20 minutes until its puffed up a little.

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Add olive oil in a small bowl. Toss in the herbs, chili flakes and crushed garlic. Set aside to let the flavors infuse. 

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After twenty minutes, add the oil all over the bread and top with onions and tomatoes and cheese, if using. 

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Bake for about 30 minutes (this time depends on the size of the bread – the bigger it is, more time it takes).

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Recipe source: Kitchen Nostalgia

Makes 2 medium thick pizzas/ 1 big focaccia

Ingredients:

  • 3& 1/3 cups flour/ whole wheat flour
  • 2 tsp instant yeast (If using active dry yeast, proof it and use it in the recipe)
  • 1 tsp sugar
  • 1.5 tsp baking powder
  • 1.5 tsp salt
  • 1/2 cup warm milk
  • 3/4 cup yogurt, at room temperature
  • 1 egg

For focaccia:

  • 1 onion, thinly sliced
  • 1 small firm tomato, sliced
  • 2-3 garlic cloves, crushed and minced
  • 2 tsp red chili flakes or per taste
  • 1 tsp dried herbs( I used oregano)
  • 3 tbsp olive oil
  • 1/3 cup cheese, optional

Method:

  1. You can do this by hand, food processor or a stand mixer.
  2. Mix the dry ingredients first in a big bowl (flour, yeast*, sugar, salt, baking powder).
  3. *If using active dry yeast, proof it with warm milk and sugar until bubbles form. Add along with the liquids.
  4. Add warm milk, yogurt and the egg. Mix/knead everything to form a soft dough.
  5. If the dough is dry (which it will be, if you are using whole wheat), you need to add a bit more milk/water.
  6. Cover and refrigerate until needed.
  7. If using immediately, shape the bread and let it rest for 20 min before baking. 

For making focaccia

  1. I made the focaccia the next day.
  2. Pre heat the oven to 350F/180C.
  3. Add olive oil in a small bowl. Toss in the herbs, chili flakes and crushed garlic. Set aside to let the flavors infuse.
  4. Roll the dough out into oval shape. Make dimples all over and set aside and let it rest for at least 15-20 minutes.
  5. Slice the onions and tomatoes.
  6. After twenty minutes, add the oil all over the bread and top with onions and tomatoes and cheese, if using.
  7. Bake for about 30 minutes (this time depends on the size of the bread – the bigger it is, more time it takes).

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This post is part of group blogging. It goes to Blogging Marathon, which focuses on baking for the whole of April. Check out the linky tool below to see the entry for Day 11 from other participating bloggers.

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Stawberry coconut cake

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Its been continuous blogging for ten days by now and it was all under one common theme: baking.

To make life easy for me, I decided to do celebration cakes for the first week. The second week was for simple ‘naked’ cakes. One celebration cake from first week spilled over to the 2nd, but otherwise I have been able to stick to some pattern.

The simple cakes for 2nd week all happened to be fruit based as well. The first two recipes were dry fruit-ish, the next two were banana based. The last recipe had to be a little different from the others. So here it is: a bright red strawberry cake!

I had picked up a pack of sweetened coconut flakes while shopping and had no idea whatsoever to do with it. This cake came as a solution when I saw this in Martha Stewart’s book : Cakes. So, my dilemma with sweetened coconut flakes got over partially. But the next time I am baking this cake, I would skip the coconut. It was a new taste and it needs sometime to get used to it.

Watch this space for a week of savory bakes next week. But if you are still looking for something sweet, scroll down for the recipe for a lemony- coconutty-strawberry-cake.

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Recipe source: Martha Stewart’s book: Cakes 

Ingredients:

  • 1 3/4 cups flour
  • 2 tsp baking powder
  • a pinch salt
  • 1 cup packed sweetened shredded coconut (optional)
  • 3/4 cup butter (~160 gm)
  • 1 cup sugar
  • 3 eggs
  • 3/4 cup buttermilk
  • 2 tsp grated lime/lemon zest
  • 2 tbsp lime/ lemon juice
  • 3 cups berries of your choice (blue berries, blackberries, raspberries, strawberries, cranberries etc)*
  • 3 tbsp orange juice
  • 1 tbsp sugar
  • 1 tbsp flour

*I had only strawberries, so that is what I have used

Method:

  1. Preheat the oven to 350F/180C. Grease and dust with flour a 9X13″ baking dish. I used a big pie dish that I had.
  2. Whisk the flour, baking powder, salt and coconut(if using) together.
  3. Beat butter and sugar until pale and fluffy. you can use a hand/stand mixer for this.
  4. Add the eggs, one at a time and beat it in.
  5. Add flour in 3 batches, alternating with 2 batches of buttermilk. Mix after each addition.
  6. Stir in the lemon zest and juice. Pour the batter into the baking dish and smooth out the top.
  7. In a separate bowl, tpss the berries with 1 tbsp sugar, 1 tbsp flour and 3 tbsp orange juice.**
  8. Scatter this mix evenly on top of the cake batter.
  9. Bake for about 40 minutes or until a skewer comes out free of crumbs when inserted in the middle.
  10. Let it cool before slicing and serving.

**I found that the berry mix were too watery because of  the combined action of oranges and sugar. I might be skipping it or reducing the amount the next time. Yes, I am sure there will be a next time for this cake.

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This post goes to Blogging Marathon. This month’s theme is baking.

Week 1, celebration cakes:

  1. Ponque : A pound cake from Puerto Rico
  2. Tres Leches – Three milk cake
  3. Ombre cake
  4. Sofa cake using eggless vanilla cake

Week 2, fruit based cakes (except day 1):

  1. Chocolate cake
  2. Eggless Fruit cake with buttermilk
  3. Eggless fruit cake
  4. Caramel Banana cake
  5. Easy banana cake
  6. Berry cake with lemon

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Eggless Fruit Cake

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My friend makes the best plum-cake ever. And my trials have never even come close. But that has never stopped me from trying again and again. Pretty soon, I figured out that if I was in mood for a piece of the traditional plum cake, all I had to do was just go three floors high to get the best cake ever!

The deep dark color that is typical of a plum-cake is from caramel….And me and caramel? ho ho!! We have a long gap between us. Long long gap. In fact, me and caramel were not in talking terms for sometime. But with time, you learn to forget and forgive. I am trying to bridge the gap(as you will see tomorrow), but it is nowhere near perfection. I take it off the stove before it turns brown and my caramel ends up looking like condensed milk! You can see why I am upset about it, can’t you?

Anyway, coming back to this cake…this was the last cake I baked before relocating to US. I had baked it for the virtual baby shower for Sapana. This is a good version of the fruit cake and pretty easy to put together. Her version didn’t have caramel, good for me! So, if you don’t have a friend to make the best cake for you and you are afraid of making the caramel, then this is a good recipe to try.

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Recipe adapted from: Cooking with Sapana

Ingredients:

  • 1 1/2 cup All purpose flour + 2-3 tbsp for dusting the dry fruits
  • 1/4 tsp salt
  • 1/4 tsp ground cinnamon powder
  • 1/4 tsp dry ginger powder
  • 1/4 tsp ground cloves
  • 1 cup buttermilk
  • 1 cup brown sugar
  • 1 1/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1 tbsp vinegar
  • 1/3 cup oil/melted butter
  • 1 tsp vanilla extract
  • 2 tbsp hot water, if needed

Dried fruits/nuts to be soaked
1.5 to 2 cups (A mix of tutti frutti, raisins, candied orange peel, dates, glazed cherries, apricots, cashews, almonds, walnuts etc)
1 cup orange juice

Method:

  1. Chop the fruits and nuts into bite sized pieces. Soak them in the juice and store in the fridge overnight.
  2. At the time of baking, preheat the oven to 180C/350F. Grease and line a loaf pan or an 8″ round pan with parchment paper.
  3. Sift together the flour and the spices with salt  in a bowl. Keep aside.
  4. In a big bowl, beat the buttermilk (or yogurt) with the sugar until the sugar dissolves. Add the baking powder, baking soda and vinegar to this mix. Let it rest for 5 minutes or until it bubbles up well.
  5. Add the oil and the vanilla essence. Mix carefully until combined.
  6. Fold the flour mix into the wet ingredients carefully.
  7. Drain the dry fruit mix, toss in 2 tbsp flour until they are well coated (this will ensure that they don’t sink into the bottom of the cake). Carefully add this to the cake batter. Add the hot water, if needed, to incorporate this.
  8. Transfer the batter into the pan and bake for about 35-40 minutes or until a skewer comes free of crumbs when inserted in the middle of the cake.
  9. Let the cake cool before slicing and serving.

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This post goes to Blogging Marathon 51. The whole of this month falls under the theme : Baking.

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Eggless Fruit cake with buttermilk

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This one straight from the drafts. I tried posting this for December, but again it sat there until now :-). I am publishing it as it is, because there is something about it that I don’t want to change.

Read on.

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I have been away for such a long time that its almost feels like starting from scratch again. Everything is vaguely familiar and slightly strange at the same time.

We are all happy, healthy and doing well. The child is settled down at the school, I am settled in my ‘new home’ and the man is doing fine. He never really had settling down issues to begin with(Men!!).

The weather in US is cold like I have never known before, plunging to zero degree centigrade and sometimes even below that. But they tell me that it might plunge even further..which makes what we are having now sound a lot better. I am dressed like a polar bear with layers and layers of clothing… so yes! I am ready to face the harsh winter.

Cold as it is, there is something to look forward to. Its Christmas and you just feel happy. This time of the year is extra special for me because my mom, son and my husband all celebrate their birthdays with in a span of five days from Christmas.

There is going to be a lot of cakes coming out of the oven, but lets start with a simple fruit cake like the one below. Go on and check out the recipe, its from Joy of Baking, so it’s fool proof.

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Recipe adapted from : Joy of Baking

Ingredients:

  • 1 1/2 cups all purpose flour
  • 2/3 cup sugar
  • a pinch salt
  • 1 tsp each allspice, ground cinnamon, grated nutmeg
  • 1 tsp baking soda
  • 1 cup buttermilk
  • 1/2 cup (~100 gms) butter, melted
  • 1/2 tsp vanilla extract
  • 1 cup raisins
  • 1/2 cup dates

Method: 

  1. Preheat oven to 325F/165 C. Grease and line a 9 inch loaf pan.
  2. Coat the dates with 1/2 cup flour and then coarsely chop the dates.
  3. In a large bowl, add the date-flour mix. Add the remaining one cup flour and rest f the dry ingredients (sugar, salt, cinnamon, allspice, nutmeg and baking soda). Stir well. Add the raisins (and any other dried fruits, if using) as well.
  4. In a separate bowl, whisk the buttermilk, melted butter and vanilla extract.
  5. Add the liquid ingredients to the dry ingredients, mixing well until everything is combined.
  6. Pour this into the prepared pan, smooth the top and bake for about 50-55 minutes or until a skewer when inserted in the middle of the cake comes free of crumbs.
  7. Once its baked, let it cool before slicing and serving.

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This post goes to Valli’s Blogging Marathon.

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Chocolate cake

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The thing about sculpted cakes is that half of it goes into the decorator’s stomach…er…I mean, a good portion the cake has to be discarded. So with the cake shrunk so much in size, there would hardly be anything to be shared with everyone.

That’s when another brilliant idea struck me. A base cake to carry the sofa cake.

And the blogger in me jumped in….a DIFFERENT cake for the base, so that I can blog about it as well ;-).

As always, there was a disaster with this cake as well…We had to drive 20 miles to reach our destination. The good part was that though it was a working day, the school declared a holiday. So we could take our son with us.

The bad part was that the holiday was because of a snow storm.

So, off we went….very slowly and very carefully through masses and masses of snow. The cake was in my lap. We almost reached our destination safely. But at about a minute away from the destination, because of the snow and the slippery road conditions, the car turned a lot more sharply than it should have at a turn. It wasn’t anything major, but I guess I leaned onto the cake a bit more than I should have.

Can you imagine what a gigantic figure like mine can do to that sofa and those smileys?? It did survive, but just about. So we reached the house with an almost falling apart sofa. It could have been a lot worse, so I am not complaining.

Anyway, with adequate reinforcements (two spoons at the back), the cake stood the test of time and was cut into and shared happily with everyone.

THE END. (But you can keep scrolling for the recipe).

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Recipe source: Cupcake project 

Ingredients: 

  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/4 cup (~50 gms) butter, softened
  • 1 cup sugar
  • 2 ounces/60 gms chocolate
  • 2 eggs
  • 2 egg yolks(I skipped this)
  • 1/2 cup + 1 tbsp oil
  • 2 tsp vanilla extract
  • 1/3 cup full-fat sour cream or yogurt
  • 1/2 cup water
  • Chocolate buttercream, chocolate bars and strawberries for decoration

Method: 

  1. Preheat the oven to 180C/ 350F. Grease and line two 9″ pans (I had doubled the recipe).
  2. Chop the chocolate into small chunks and melt in microwave in short bursts. Let this cool completely.
  3. Sift the flour, cocoa, baking soda and salt in a medium bowl. Keep aside.
  4. In a big bowl, beat the butter and sugar together. Since the quantity of butter is small, it will resemble like a wet sand mixture.
  5. Tip in the melted and cooled chocolate and mix well with the butter-sugar mix.
  6. Add the eggs and the egg yolks (all at room temperature) one at a time until its everything is incorporated.
  7. Add the oil, vanilla and sour cream/yogurt. Mix until it’s all incorporated.
  8. Add the dry ingredients in 3 batches, mixing until it’s just combined after each addition.
  9. Mix the water (at room temperature) until its all combined.
  10. Divide the batter into the two prepared pans and bake for about 35-40 minutes or until a skewer inserted in the middle of the cake comes free (Keep in mind that the baking time depends on the size of the pan and the oven. )If you are baking cupcakes, start checking them after 15-18 minutes of baking.
  11. Let the cake cool completely once its baked and decorate as you wish.

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Sofa cake using eggless vanilla cake

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All I wanted was a 9″ layer cake to celebrate a big moment in someones’ lives, but somehow ended up cutting, carving and shaping them into a sofa cake with four comfy ‘family’ cushions on them!

Sometimes inspiration strikes fast and before you could rein it in, you might have cut the cake into smaller pieces already!! The good thing was that this was a perfect gift for their house warming ceremony.

The family was planning on big red sofas for their living room and so that’s what I have attempted to capture here. Lets just ignore the fact that red coloring looks like pink though, OK?

My fondant skills are pretty limited. The fondant kept tearing…and each tear triggered a bigger tear from my eyes. But finally, though the cake wasn’t all that perfect, I was happy because it was a red sofa (ok, pink!) and it had a happy family in it.

Its hard to be disappointed when you have four faces smiling back at you (though they had no idea what was in store for them the next day :D)

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Recipe source: Versatile vegetarian Kitchen

Sofa cake tutorial : YouTube

Ingredients:

  • 3 cups all purpose flour
  • 1 tsp baking soda
  • 2 tsp baking powder
  • a pinch salt
  • 2 cups sugar
  • 3/4 cup oil
  • 3/4 cup yogurt
  • 1.5 cups milk
  • 1 tsp vanilla extract
  • Food coloring and fondant for decoration

Method:

  1. Pre heat the oven to 180C/ 350F. Grease and line a 10″ pan. I wanted two thin 9″ cakes, so I used those.
  2. Sift the flour, baking soda, baking powder and salt twice and keep aside.
  3. Whisk sugar with yogurt in a big bowl until its dissolved. Add oil and vanilla extract and mix again.
  4.  Add flour in 3 batches. Ie, add 1/3rd of the flour mix and carefully fold it in.
  5. Add 1/2 of the milk and mix until you don’t see any dry ingredients.
  6. Add the next 1/3rd of the flour followed by whisking and adding the rest of the milk.
  7. Finish off by adding the rest of the flour and gently fold the batter until everything is incorporated.
  8. Bake in a greased and lined pan for about 35-40 minutes or until a skewer comes free of crumbs when inserted in the middle.
  9. Let the cake cool completely before cutting it for making the shapes. You can refer the below pictures for an easy understanding, the video (link above) is quite good, so I would suggest checking that out before starting the venture.
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Cake I – arms and back rest for the couch

Cut one of the cakes into 4 pieces like above. This smaller pieces will be the arm rests and the bigger ones are the backrests.  For the backrest, the flat portion will be on the seat and the curved portion will go on top.

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Cake II – base/ seating 

Cut the other piece of cake to get the ‘seat’ for the couch.

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Keep the arm rest and back rest on the seat and trim the excess. The excess pieces were turned into cushions. Again, the arc is the top for the backrest and the flat portion has to be attached to the seat.

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Check again. Reinforce the back rest to the seat using two straws/ dowels from top till it reaches the cake base.

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Crumb coat and then frost.

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Decorate with fondant as you wish.

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I cut out four heart shaped cushions from the cut and discarded pieces of the cake, covered them with buttercream followed by blue colored fondant.

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