Hello Kitty chocolate vanilla cake with whipped cream frosting

Here is yet another cake that I made for my daughters birthday.This time she wanted all choclatti with HelloKitty.I tried convincing her for a princess cake, cause i thought i will try my hands on princess doll cake. :) Made my birthday girl happy making her favourite hello kitty cake.
Here i present to you all my fellow bloggers and dear readers ,"Hello Kitty chocolate vanilla cake with whipped cream frosting" lol....

 

 

 

Made two layers,a sheet of chocolate cake and another sheet of vanilla cake.Have already posted the recipe for chocolate cake.Made whipped cream chocolate as filling which was absolutely delicious .I didn't want to over-power the cake with all butter frosting,so i frosted it with whipped cream

 

 Thank God,the combination really worked out great. Also my heartful thanks to the lady in the supermaket bakery section who was kind enough to show me how to pipe whipping cream..thank u mam :)

 

 

 

 

 

Mickey Mouse Surfer cake

Here is again the mango roux buttercream cake that I made a year back. This time instead of the plain vanilla cake,i made Tres leches cake with fresh mango whipped cream as filling and frosted it with mango roux buttercream.Topped it with a mickey mouse surfer,both my son and daughter loved it.

Happiest moment always when we are able to bring a BIG SMILE on our loved ones.....:)

 

 

 

Fresh Cream Sponge cake with custard fruit cream filling

This cake is very special because my daughter decorated it with my help for her dads birthday.
The little icon at the bottom is her way of smily face :)
Its a vanilla sponge cake with custard fruit filling frosted with whipping cream.

Ingredients:
For cake:

3/4 cups of cake flour
3/4 cups of superfine sugar
6 large eggs, room temperature, separated into yolks and whites
1-1/2 tbsp canola oil
1-1/2 tbsp milk
1/2 tsp vanilla extract
2 baking pans (9″ in diameter)


For Filling :
1 can fruit cocktail(that has mixed fuits soaked in its own juice)
1 packet custard powder
1/2 cup whipping cream

For  Whipped Cream icing:
2 cups (1 pint) of chilled heavy cream
1 tsp vanilla
3 tbsp of confectioner’s sugar
Optional - 2 packets Dr. Oetker’s Whip It! (for stabilized whipped cream icing)


Preparation:

The night before you plan to make the cake, prepare the custard according to package instructions and refrigerate overnight.
Then whip 1/2 cup of whiping cream and mix it with the prepared custard.(check for sweetness-add if required)

Cake:

Preheat oven to 340 degrees F. Butter the baking pans on the bottoms and sides. Cut out parchment paper and lay it on top of the butter. Butter parchment paper and flour the pan.

Mix 1/2 cup sugar with the egg yolks and beat until slightly thick and pale yellow. Stir in the vanilla. In a separate bowl, beat egg whites until they are starting to form peaks. The egg white will still be drippy. Add the remaining 1/4 cup of sugar in three separate additions while continuing to whip egg whites. Continue until stiff peaks form. Combine 1/2 of the meringue with the egg yolk mixture, fold in carefully to minimize volume loss. Gradually add flour and mix gently. Add oil and milk to the batter. Fold in the remaining half of the meringue carefully.

Divide batter into the two greased pans. Tap around the pan to make sure that the batter is even and to release any air bubbles. Bake for about 20-25 minutes at 350 degrees F until tops are a light brown.

Remove cakes from oven and leave in pan to cool to room temperature. The cake will shrink so gently cut around the edge with a knife so that it’ll shrink evenly. Once cooled, remove cakes from pan, brush entirely with juice from the fruit cocktail can.

To make the whipped cream icing:
 Freeze your beaters and mixing bowl until they’re nice and cold, about 5 minutes. Add in your heavy cream  and beat on high speed until beaters leave a trail in the cream and has a nice coat on the beaters.For stabilized whipped cream add Dr. Oetker’s Whip It

 To assemble the cake:
 Place 1 cake layer onto your cake plate and spread a generous layer of custard cream  onto the top of the cake layer, but do not spread it all the way out to the edges…leave a 1-1/2 inch strip along the edges without custard, because when you add the second layer it will press the custard and fillings towards the outer edge. Add  fruit pieces on top of the cream, covering the entire area. Gently add any remaining custard cream on top of fruit layer.

Place the second cake layer on top. Gently press layers together and wipe away any excess custard that escapes from the sides. If the cake feels dry, brush with more fruit juice.

Frost the cake with the whipped cream topping by first frosting it with a thin layer to act as a crumb coat. Be sure to fill in any gaps between the 2 layers! Place in fridge for about 5 minutes to allow it to set.

Cinnamon roll / Cinnamon bun - Yummyliciously delicious

Yummyliciously delicious rolls that will make any one drool ...oooohhh... My kids favouriteee........
Everytime we go to the store,my daughter points to the pastry section asking for cinnamon rolls and everytime i deny saying "once we reach home i will bake for you fresh...." and Sunday early in the morning was that time for that "everytime" ;) ...yep i baked it finally for my dear daughter.
Believe me as the roll was getting baked,our house was filled with the cinnamonly divine fragrance....
imagine early in the morning smelling some fresh baked goods......while fresh coffee brewing on the other side spreading its own heavenly flavor(coffee lovers will know what i mean...).... .mmmmm

1 by 2 by 3 you cant stop it eat
Its  a ooye gooye treat
Share with all ur friends u meet

haahahahaha...... my little poetry for my love for the rolls :)))) ENJOY....

Ingredients
1 quart Whole Milk
1 cup Vegetable Oil
1 cup Sugar
2 packages Active Dry Yeast, 0.25 Ounce Packets
6 cups  All-purpose Flour + 1 cup extra  flour reserve it
2 cups Bread Flour
1 teaspoon  Baking Powder
1 teaspoon  Baking Soda
1 Tablespoon  Salt
1 to 11/2  cups  Melted Butter
2 cups Sugar
1/4 cup of Cinnamon Powder
 _____
 FROSTING:
1 bag Powdered Sugar
2 teaspoons Maple Flavoring(Optional - can use vanilla essence instead)
1/2 cup Milk
1/4 cup Melted Butter
1/4 cup Brewed Coffee
1/8 teaspoon Salt

Note : This proportion will give approximately 50-55 cinnamon rolls.

Method :

For the dough, heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat to just below a boil. Set aside and cool to warm. IMPORTANT Sprinkle the yeast on top when  the mixture is lukewarm to warm, but NOT hot and let it sit  for 1 minute.

Add 8 cups of the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour. After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup flour. Stir thoroughly to combine. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (Note: dough is easier to work with if it’s been chilled for at least an hour or so beforehand.)


Preheat the oven to 375°F to 400°F
To assemble the rolls, remove half the dough from the pan/bowl. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin.




To make the filling, pour 3/4 cup to 1 cup of the melted butter over the surface of the dough. Use your fingers/brush to spread the butter evenly.



Generously sprinkle  1 cup of the sugar over the butter. Don’t be afraid to drizzle on more butter or more sugar!



Followed by it sprinkle generous amount of cinnamon powder.Don't be shy :)


Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don’t worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down.




When you’re finished, you’ll wind up with one long buttery, cinnamony, sugary, gooey log.



With  a sharp knife, make 1/2-inch slices. One “log “will produce 20 to 25 rolls.



Place the sliced rolls in the pans, being careful not to overcrowd.



Repeat the rolling/sugar/butter process with the other half of the dough and more pans. Preheat the oven to 375°F. Cover all the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking. Remove the towel and bake for 15 to 18 minutes, until golden brown. Don’t allow the rolls to become overly brown.


While the rolls are baking, make the icing: In a large bowl, whisk together the powdered sugar, milk, butter, coffee, and salt. Splash in the maple/vanilla  flavoring. Whisk until very smooth. Taste and add in more maple/vanilla, sugar, butter, or other ingredients as needed until the icing reaches the desired consistency. .


Remove pans from the oven.

Immediately drizzle icing over the top. Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb some of the icing’s moisture and flavor.

Venpongal

Venpongal....my mom makes it as weekend morning tiffan,we all love it and especially our dad.

Vadai is by default the Surname for pongal.So you make pongal,you also make vadai, and you make vadai,you also make chutney.....like one cannot exist without the other..... vah reh vah... what a combo!! 

I hear someone whispering about sambar,yes..its an other divine combo pongal,vadai,sambar aahaa....

I personally lovvve with chutney.So here you go,my readers............i present to you Pongal,vadai,chutney. Have a lovely afternoon !!!!!!!!

(Detailed steps yet to come )

Ponni raw rice - 1 cup
Moong dhal - 1/2 cup
Pepper - 1 Tbsp
Cumin seeds - 1 1/2 Tbsp
Green chillies - 2
Ginger - 1 inch
Curry Leaves - 2 sprigs
Cashews - 10 nos
Water - 4 cups
Salt - as required
Ghee - 3 Tbsp
Oil - 1 Tbsp

1.In a pressure pan, add the moong dhal and dry sauté it for 2 minutes,then add rice,water and salt
and pressure cook for 2 whistles.
2.In a kadai add oil(1Tbsp) and ghee(3Tbsp),then add curry leaves,Followed by it add pepper and cumin seeds.
Once it splutters add chopped ginger,then add cashew nuts.
Add this mixture to the cooked rice and mix it well.
Serve it hot with vadai and chutney or sambar if you prefer.

Mothers Day Cake - Happy Mothers Day!!!!!!

Happy Mothers Day!!!!! dear all mothers :)

Here is my wishes to all the mothers in the world a very happy mothers day.

I have always taken my mom  for granted and I never really bothered to think what that meant
till I got older and became a mom.Only then I realized how patient she was and what an
amzing energy she had.She has always been on my side whenever I was in need and will always be.
But never once  had I told my amma (mom) a Thank You or Love U.
For all  that I didn't say it before, Thank You amma and I love you very much :)

My kids love Tres leches cake ,so as a mom i wanted to make something that my kids would love.
So i made tres leches cake topped with whipping cream decorated with buttercream roses.
My kids loved it and i loved watching them love it :))))As a mother what more do i need? right ;)

 

Parrupu thuvayal

Toor dal (thuvaram paruppu) - 1/4 cup
Bengal gram (kadalai paruppu) - 1/4 cup
Garlic - 2 pods
Red Chillies - 4
Garted Coconut - 2 Tbsp
Hing - a pinch
Oil- I tsp
Salt - as requires


Method :
1.Heat a teaspoon of oil,fry red chillies,garlic,hing and keep it aside.

2.In the same pan add toor dal,bengal gram and sauté in medium flame until the dal turns golden brown.

3.Add grated coconut ,sauté for few seconds and turn off the flame.

4. Let it cool,then grind everything in a mixie with little water and salt to a consistency  between coarse and fine paste.

Chicken Dum Biriyani

Biriyani...who doesn't like biriyani,right?!! This biriyani has a unique taste that is worth giving it a try.I learnt this recipie from one of our friends family.Many thanks to Usha aunty for sharing her wonderful recipe with me.Absolutely loved it...... what more can I say...:) Give it a try and you will love it too...:)

Ingredients :
Rice                     - 4 cups
Onion                  - 3 medium size(slice it)
Tomatoes            - 8 (chop  it)
Green Chillies    - 5
Ginger garlic paste - 3 Tbsp
Chicken                 - 2 & 1/2 lbs (1 &1/4 kg)
Mint                   - 1/2 bunch(chop it)
Cilantro             -  1/2  bunch(chop it)
Curd                   - 3 Tbsp
Turmeric powder - 1 tsp
Chillie powder    - 3Tbsp ( 11/2 Tbsp for the chicken marination and 11/2 Tbsp for the biriyani)
Biriyani masala - 1  Tbsp ( any brand)
Clove                 - 8
Cardamom         - 5
Cinnamon          - 4
Bay Leaves        - 2

First & foremost : Clean the chicken and marinate the chicken pieces with salt,chillie powder,
ginger garlic paste,chillie chicken powder.

Next cook rice.Boil 6 cups of water and add salt.Once the water is boiled add 4 cups rice and let it cook till the rice is half done, ie., the rice should not be completely cooked as we will later layer the rice with gravy and cook in the oven for like 45 minutes.So for a good layer biriyani,rice should be semi-cooked :) got it?

Take a big pan or big kadai ,heat it and add 1 cup of oil(yes I hear you,its 1 cup of oil :)
Then add Clove,Cardamom ,Cinnamon and Bay Leaves .Let it brown a little bit.
Then add the sliced onions and suate it well.

 

Saute onions till all its water evaporates.Then add green chillies followed by ginger garlic paste.
Saute it for few minutes until the raw smell disappears.

Then add the chopped tomatoes and sauté it well

 

Followed by it add chillie powder,turmeric powder,salt and any brand biriyani masala

    Saute it well,until oil seperates.

Add the marinated chicken.Keep the flame in medium,cover it with a lid and cook it until chicken is done.If you pressure cokk,just cook it for 10 minutes.

 Cook it until the gravy becomes thick as shown in the picture.

Now comes the finale.Coat the inside of a thick vessel with ghee.

Add a couple of scoops of the thick gravy at the bottom of the vessel.

Then add the semi-cooked rice on top of the gravy and sprinkle some chopped coriander and mint leaves.

 

Next add another layer of gravy with chicken.
Repeat the steps of layering.

Close it with aluminium sheet tightly and place in the oven which is pre-heated to 450 degree for 30 to 45 minutes

 tada.... yummy biriyani ready....Enjoy with matching raitha.