This is a colourful cake that I love to bake when ever I can. Making this two tone cake is really simple and is really a bit hit a any tea party or even for a cafe. It tastes so yummy and the condensed milk I used to glue the cake makes it Devine
Sometimes you might think that this is a very complicated cake. Not really. I have given very clear instructions to do it . The other change I made to this is using a mirror glaze than a usual chelate coating. That actually makes this beautiful cake looks really beautiful and elegant.
Chocolate is a good treat for any one at any time. You can do this for a birthday cake too. Try making several layers to make it more attractive. You still can do a mirror glaze on to or even a chocolate ganache.
My daughter was giving very good complements to me all the time I make this cake. I always freeze the left over cakes for future use, If you freeze them in individual bags you can thaw as you need them.
For the Cake:
– 120g sugar
– 80g Plain Flour
– 70g Corn Flour
– 4 Eggs
– 2 Table Spoons of Cocoa Powder
– Vanilla or any other Flavour
For The Mirror Glaze:
– 100g Milk Chocolate
– 40g Water
– 6g Gelatin Powder
– 60g Sugar
– 40g Condensed Milk
Kids birthdays and colourful cakes , something I used to do all the time when my kids were little. I use the do this rainbow cake in different ways and I thought I should share the recipe. You can do this in different styles of cake pans too. The cake look very elegant and kids will love it for sure.
I did this recipe for years and years . Recently when I was looking for another recipe I found it hidden between two pages. I thought I should do it once for you all.
You can decorate this cake with butter cream . Cut the cake in to several layers and sandwich with butter cream too. It will give a higher cake too. If you want to do a larger cake try multiply it to suit your needs.
Click on the link to get the recipe for …..How to do Cake flour
Click here to get information on how to line a baking tray
The recipe is below the video and the pictures.
Sponge cakes are always popular for birthday cakes. You will see so many recipes but will not see the secret ingredient they use. Always looks awesome. But when you try , you will not get the same. So I am trying to unveil the commercial way of doing a good sponge wich will be same look the taste and also the texture just as from the bakery or a cake store.
Cake emulsifiers are the secret in a sponge cake. You will be able to buy them online. I always buy my ingredients online. That’s the most convenient way for saving time. How ever once you mix the emulsifier to a sponge cake it comes the same way as you get in a shop. So easy to layer. You can do cupcakes too this way too.
When you do this recipe first preheat oven to 180 and reduce to 160c later before adding the cake. I have asked you to use a 6×6 inch pan as I find that is the best.
How to do self raising flour
To please a crowd is not that easy. We have to look at the budget and also the quality. This banana up side down cake cake cost less and gives a nice flavour plus an elegant look. I did this cake to serve 10 people. So if you doing for few try doing half of the recipe.
I calculate the cost and its about 10 dollars to please 10 people. So you have to ask your self whether I make one or buy out side. To buy something like this you have to pay at least 30 dollars. All my recopies are guaranteed try this for an occasion and let me know the results too.
If you would like more sweetness you can always add extra sugar in this recipe. If you want to more syrup to go through the cake add another 50 g butter to it. When fruits are in season try doing something like this. bananas re so nice when you bake.
Cross cut of the cake.
This is how it will look on the serving plate
When you take a slice out it will look like this.
Recipe for the cake
Roti Paun is a Malaysian originated small bun filled with butter.Its a simple bun loaded with flavours. I have included several photos with a closer look for you all to see how soft they are. Its feather soft when touched.
Baking bread is an art.Once you know it you can create many things out from one dough. When I was studying to be a chef we had few units about baking breads and we learnt few basics . So I fell in love with it. Then I studied deeply about pastry and breads and I always experiment about it. So the more you do the more you become perfect.
My advice for making breads is never give up. Always try to do at least one every week. I know you are going to succeed.
This is how it looks like when taken out from the oven…..
The recipe is below………………
Let them cool down .
This bread is so soft like a feather. When you pull apart you can see the soft layers of bread comes off.
Always touch the bread and feel it. That’s the only way you can tell how good the breads is before eating.
The recipe for Roti Paun……………
I bake fish in oven quite often. This is one way of doing it. The more the flavours the more goes through the fish. It helps to take smell out from the fish and even those who dislike fish will eat this way.
Buy a good soft fleshy fish for this. I am using a Baramundi and it weighs about 900 g. Take the fish and descale the fish well. Take all the fins off too. Clean the guts and the gills. Wash inside and out thoroughly.
If you can leave the marinated fish over night in fridge is the best. So all the flavours absorb in to the flesh of the fish and make it more tastier than baking it at once. When baking make sure not to burn the fish.
This recipe will serve 4 people.
Leave the fish on the chopping board and descale and remove guts and the gills.
Cut across the fish as shown in the picture. It helps the marination goes through every corner.
I used juice of one large lemon, salt and pepper, garlic powder, oil, crushed chillies,and soy sauce for this.
Add all the ingredients in to a small bowl and mix well.
Put everything on to the fish. Rub the spice mix all over the fish.
Line a baking tray with baking paper and and put the fish on and leave to marinate.
Bake on 180 c about 30 minutes. (Baking time will vary from size of the fish)
After baking the fish prepare the ingredients needed for the garnishing. I used several finely sliced chillies, onions and garlic with with some curry leaves. Fry the above ingredients in a table spoon full coconut oil and pour over the to fish.
This will give a nice zing as well as flavours to the fish.
The special taste and texture of chocolate attract everyone. The texture varies from brand to brand. So when you do this recipe try to get a good brand always. Most of the cooking chocolate get hard when melting.
This recipe is for the Valentines day. I got a request from one of my you tube fan to make some thing easy for this valentines day. So I thought of doing this elegant and decadent chocolates cups for you all.
making this is really simple and easy and it takes only few minutes. But the look of it gives a feeling of hours work. if you want to do this for a kids birthday party try with different kinds of sprinkle on it. They will love the colours. Also you can add colour to the cream mix too.
The other thing is you can always make the cups ahead and leave in fridge to use anytime. You can make a lot from a little amount of chocolate.
The recipe is below the pictures…………….
If you don’t like to worry about making cakes try this moist and delicate simple cake. Its so simple to make and the topping is really simple too. The taste is awesome and I am sure that you are not going to stop eating.
After making this cake on a Sunday I took several pieces to work on Monday.All my friends were asking how I made that. I promised to to give the recipe but to tell you the truth I am posting the recipe may be after 4 months. 🙂 Hope they will grab it. Shh………
This cake goes well with a cup of coffee but I really prefer to serve this as a dessert because of the moistness and the richness. The nuts and the condensed milk on top of this cake makes this such a rich but simple cake. The nutty flavours coming out from the pistachio gives a unique taste to this.
If you like you can always add any kind of a nut to this cake with out a problem. I like to serve this cake with hot custard or cold to make it melt in mouth after a meal.
The video…….. Recipe is below………..
Watalappan is a classic dessert that all the Sri Lankans love to serve during a special meal. This is a rich and fragrant silky dessert made of coconut milk and jaggery. This coconut custard when blended with jaggery gives a nice brownish colour to it.
Jaggery is an unrefined sugar typically made from coconut palm nectaror the kithul palm nectar.Then the nectar get boiled until it becomes rock hard and after they put in moulds to make the block. Now we can buy the grated palm sugar too.. It has a considerably lower glycemic index when compared to sugar.Jaggery is rich in pottassium and its gluten free too. It has its own natural flavour that can add taste to a dessert.
The spices that we use in this dessert takes you to a different world. Mainly cardamon and a bit of nutmeg . Donot over spice your dessert as it can ruin the whole effort. But adding more cashew will do no harm than giving you a beautiful crunch in every bite. Try using freshly squeezed coconut milk to get a better taste.
This rich dessert traditionally made by steaming. For the recipe for steamed Watalappam click here
Baking watalappan is really simple and easy
I love to make my traditional desserts though I am far away from beautiful country.
Ingredients for the recipe is below the pictures.
Gather all the ingredients closer to you. (The ingredients for this dessert is listed below all the pictures)
Put the eggs in to a bowl .Add nutmeg in to it and whisk well.
Pour the coconut milk in to the bowl. whisk again.
Add the coconut sugar and whisk well.
Pour in to prepared bowls or a large tray.
Put the baking tray or ramekins in a water bath. (To make a water bath add water to a tray half way through the tray) bake on 180 c about 15 minutes.
If you are using one large tray the time may vary.
Take out from the oven and leave to set. Or you can leave in fridge to cool. Remember you can serve this hot or cold. Put it upside down or serve as in a ramekin.
Enjoy! Bon Appetit!
Recipe for Watalappan……………….