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Posts Tagged ‘chocolate’

Chocolate cake with Choco coated Marshmallows

06 Jan

This is yet another cake and Marshmallow candy made during Christmas time. I did this together with Riya again… I just have to tell the secret word ‘Baking’ to her and OhMyGod she is so excited more than me in baking. The first and best favorite pass time these days for her is baking with me. She likes to sift,mix, using electric mixer, breaking eggs, and last but not least , she never forgot’s to taste the batter. Infact, tasting is the best part all kids love during baking process.  Riya took the complete responsibility of Marshmallow candy and enjoyed making it for her school Christmas Party. She was so proud to tell her friends that she made it all alone.

Ingredients:

For Cake:

  1. All purpose flour – 6 cups
  2. Baking soda – 3tsp
  3. Choco powder- 1 and 1/2 cup
  4. Sugar – 3 cups
  5. Salt -1 and 1/2tsp
  6. Eggs – 6
  7. Milk – 3 cups
  8. Oil – 2 and 1/2 cups

For Marshmallows:

  1. Colored Marshmallows – 1 pkt
  2. Scraped Chocolate – 150gms
  3. Bretzel sticks – few( to hold the marshmallows) or Lollipop sticks
  4. Some sugar sprinkles

Method:

1. Sift together the dry ingredients for cake( 1 to 5) in a bowl.

2. Whisk the liquid ingredients together adding and whisking one by one.(6,7,8)

3. Using electric mixer, mix the liquid and dry ingredients slowly in to cake batter.

4. Bake it at 170 C for 30 min in a preheated oven.

5. I used standard baking tray for this quantity which yielded 35 pieces approx.

6. Once the cake is cooled add the Chocolate liquid Ganache on top of the cake. I have cut the cake pieces and later added the Ganache. The Recipe for this liquid Ganache is here.

7. For the choco coated Marshmallows,  Melt the chocolate in a microwave for 1 – 2 minutes, checking  and stirring it often. Once it starts melting remove from microwave and stir it, so it is now thin and is in liquid form.

8. Insert the bretzel sticks in marshmallow like a lollipop and dip it in liquid chocolate and then sprinkle sugar decorations on top. Leave it aside for 1/2 an hour to dry.

9. Once it is dried, you can assemble it on the cake.

 
2 Comments

Posted in Cake, Candy

 

Chocolate coated Chocolate truffles

01 Jan

The brown colored standard chocolate truffles.

The pink ones are strawberry flavoured truffles.

White Chocolate coated truffles and dark chocolate floral design with Macadamia Nuts stuffed inside & dessicated Coconut rolled Truffles.

Riya’s  hand made truffles.

I wish all my viewers, friends and family a very Happy New Year 2013!  On this special occasion  we enjoyed the homemade gorgeous truffles. Simple to make and with only few ingredients needed, it was fun making it with Riya again during this holiday time.

Back in India, when we visit families and friends, it is a tradition to get them some sweets and fresh flowers. The flowers are worn on women’s hair or offered to God.

Some of the famous sweets of India are Ladoos, colorful Rasagullas, milk sweets…..

Whenever I see truffles in bakery and Confectionery shops, I used to remember the Ladoo’s of India as the shape of Ladoo’s as well is spherical. The truffles are arranged beautifully with different toppings and colors  and looks quite impressive and tastes yummy and melts in mouth.

For this new year, I tried this truffles and they came out really good. Truffles mixture is more or less like Ganache but with less cream. The Chocolate, Cream and butter mixture is rolled in to small balls and topped with favorite nuts or Coco powder. The Recipe is as follows

Ingredients:

For Truffle:

  1. Semi dark Chocolate – 220gms
  2. Heavy cream – 100ml
  3. Butter – 2 Tbsp
  4. Coco Powder – 50gms (for rolling )
  5. Optional ingredients – (Coconut flakes, finely chopped pistachios, sugar sprinkles, any chopped nuts). I used halved macadamia nuts to stuff inside truffles.

For outer Chocolate coating:

  1. White or dark chocolate – 100gms

Method:

1. Heat the cream in a bowl until it starts to boil and remove from heat.

2. Add finely chopped or shaved chocolates and butter in to the hot cream.

3. Mix all of them together until smooth liquid consistency and leave it overnight in fridge.

4. Measure a spoon of truffle mixture and make it in to ball and roll in Coco powder. Alternatively the truffles can be rolled in to pistachios or Coconut powder or sugar     crispies. I used halved Macadamia nuts as the stuffing inside the truffles.

5.If an additional chocolate layer around the truffle is needed, melt the desired white or black chocolate under double boiling until smooth liquid consistency and dip the truffles in them. Take the dipped chocolate out and allow it to dry in butter sheet.

6. With the truffles inside and outer layered chocolate, i piped some designs on them.

( The pink ones are made from white chocolate truffle with little bit of strawberry flavoring and color. This recipe for this one is not included here.)

 
3 Comments

Posted in Candy

 

Happy Birthday my dear better half….

25 Nov

We Celebrated Kesav’s Birthday this week. Everyyear looking forward for this wonderful day to surprise him and make something special…This time I made this super yummy and moist Chocolate cake with Chocolate Ganache icing.

Here goes the ingredients and Method…

Ingredients:

for cake…

  1. Choco powder – 1&1/4 cup
  2. All purpose flour – 3 cups
  3. Sugar – 1 & 3/4 cup
  4. Egg – 2
  5. oil – 1 cup
  6. Buttermilk – 1 cup
  7. Coffee – 1 cup
  8. Baking Soda – 1&1/2 tsp
  9. Baking Powder – 1& 1/2 tsp
  10. Vanilla essence – few drops
  11. salt – 1tsp

for Ganache icing-

  1. Chocolate – 300gms
  2. Whipping cream – 300ml
  3. Butter -2 tbs (optional)

Method:

1.  For the cake, Mix all the dry ingredients and sift it in a large bowl.

2. Mix all the wet ingredients using a whisk.

3. Combine the dry and wet ingredients together and bake it in a preheated oven for 35min at 160C.

4. Once it is done allow the cake to cool down.

5. For Ganache Icing, Boil the cream in a medium heat for 5-10mins, before it starts bubbling up…and switch the heat off.

6. Scrap the Chocolate into tiny pieces and put it directly in hot cream.

7. Allow this mixture to rest for a while and mix it altogether.

8. Let this mixture sit in the kitchen top overnight or until it becomes to spreadable consistency.

9. Decorate the cake with the icing. I used some Buttercream icing as well for the decoration…

The Ganache icing is easy to handle for decorations and yummy too….Enjoy  making it at your kitchen!

 
5 Comments

Posted in Cake

 

Birthday cake at midnight….

23 Nov

Yesterday was a great day and We celebrated my Hubby’s B’day. Every year I would like to bake a different cake and suprise him with gifts at 12 in the midnight. This year I started baking bit late in the evening after he went to bed. It continued and was only ready little late in midnight. This was a different experience and even a little sound that comes out of kitchen will be noisy. So I did take care that, no one is disturbed in my cake making process. This time he did the cake cutting on his B’day evening.

He took a day off from his office and we went to test drive a car for our next renewal. The decision has not been arrived so far. Then, later we went to an Indian Restaurant. It was a fulfilling day for us. Riya wanted to wear a party dress to her KG for her dad’s B’day. She joinned us in the afternoon and grew curious to pull out one of the rose from cake.

The cake is a two layered cake with one layer is sponge cake and the other layer is Chocolate cake with a Fondant icing. Unusually this time I tried painting(with food colors) on the cake. It did work and would like to do it better next time.

Here is the recipe..

Sponge cake Ingredients:

1. Egg – 7 eggs
2. Corn starch – 1/2 cup
3. All Purpose flour – 1 cup
4. Powdered Sugar – 1 cup
5. Butter melted – 1/2 cup
6. vanilla essence – a little more than usual.
Sponge cake  Method:
1. Whisk Egg whites and Yellow in a separate bowl until frothy.
2. Now mix all the ingredients one by one gently.
3. Sift the flour and corn starch on the egg mixture slowly and mix it gently.
(The egg is the only raising agent. No Baking soda or Baking powder in this cake.)
4. Preheat the oven and bake it at 170 C for 30 minutes.
Chocolate cake Ingredients:
1. All purpose flour – 2 cups
2. Corn starch – 1 cup
3. Egg – 2
4. Cocoa – 1/2 cup
5. Warm Milk – 2 cups
6. Sugar – 2 cups
7. Butter – 1/2 cup
8. Sunflower oil – 1/2 cup
9. Baking soda – 1 1/2 tsp
Chocolate cake Method:
1. Whisk Butter and sugar first and then add eggs one be one and whisk it.
2. Add the rest of the ingredients one by one and bring it to a smooth batter consistency.
3. Preheat the oven and bake this mixture for 40 minutes at 160- 170 C.
Fondant icing and painting Ingredients
1. Marshmallows – 300gm
2. water – 3 Tbs
3. Sugar powdered – 500 gm
4. food colors – choose your favourite colours
Fondant icing and paintingMethod:
1. Add the marshamallows in a bowl and microwave high for 2 minutes by mixing it couple of times in between.
2. Now add the powdered sugar little at a time and mix it well.
3. Dust a little of sugar on the working area and knead this dough well by adding powdered sugar.
4. Now roll it with rolling pin in to thin layer of 2 mm thickness and spread it over the cake and cut the remaining if any.
5. Take a clean brush and dip the colors of your choice and paint your favourite design and enjoy the cake.

 
10 Comments

Posted in Cake

 

50 Little Ghosts dressed up in Pink’s & Blue’s – Halloween Special

31 Oct


Coconut Macroon’s.

Coconut

I was Surprised !! Everything was so quick on that day(Last Friday). Getting up from bed, Breakfast, & getting ready to Kindergarten. All was because of a Magic word Halloween, that I whispered to Riya. Yes, Riya was so excited and dressed up like Witch with face makeup and she did enjoy thoroughly the Halloween Celebration in her School. It’s Halloween time here which is usually celebrated on 31st of October. During this season one can see lot of Pumpkins  in the shops with different shapes and sizes. I believe, Pumpkins here is mostly used for making jack-o’-lanterns (Pumpkin lamp which is carved like a scary face) more than it’s consumption.

When I supposed to send a Halloween party food to KG, immediately I thought of Marshmallow and making dress like Ghosts. For the Ghosts body I don’t want to go for cupcakes, as children usually have it in almost all party’s. I wanted something which look like a cone and tastes yum. I found this Coconut Macroon recipe here and it turned out very well. To make up this 50 ghosts it didn’t take much time, and to makeup my witch it took a little longer but we were on time.  When I asked Riya to taste one of those,  she picked up white one and said in real ghosts look like white, so I will take white. She did like it and asked for more with one pink and one blue.

Here is the Recipe….

Ingredients for Coconut Macroon

  1. Dessicated coconut – 500 gms
  2. Large Egg whites  of 6 Eggs
  3. Sugar – 400 gms
  4. Vanilla sugar – 25 gms

Ingredients for the Marshmallow ghost dress:

  1. Marshmallow – 300 gms
  2. Water – 2 Tbs
  3. Food color – a little
  4. Powder sugar – 200 gms
  5. Chocolate bar – 50 gms ( for Ghosts eye and mouth coloring)

Method for Coconut Macroon’s:

1. Add egg whites and sugar in a bowl and bring it to medium heat. Whisk it for approx 10 – 15 minutes until the mixture becomes frothy.

2. Add vanila Sugar or any flavour and add coconut. Stir it for 5 minutes in a slow heat.

3. Now shape this into cones with hand and place it in a baking tray.

4. Preheat the Oven and bake it for 10 minutes at 170 C (or) till the cones become golden brown color. ( You can feel the fragrence, when it is done).

5. After 10 minutes, switch of the oven and let the oven door half  open and let the coconut macroons sit in oven for another 10 minutes.

6. Let the macroons cool and arrange it in a plate for decoration.

Method for Marshmallow dress:

  1. Add  Marshmallow and 2 Tbs of water in a bowl and microwave it for 1 minute in high, mixing it for couple of times in between.
  2. Remove it and food color and mix it with a spatula.
  3. Now add powdered sugar generously and mix it with hand. (It is too sticky, you can use some margarine or shortening to help it in mixing)
  4. Knead it till it becomes a smooth dough.
  5. Roll the dough in to thin sheet using rolling pin and cut in to small circles using cookie cutter.
  6. Just put this small circles on top of macroons and slowly drag it to all the sides. ( I wanted the Coconut Macroons to be seen below dress.)
  7. Melt the chocolate in double boiling method and using a small stick apply dots for eyes and mouth and your Halloween Ghost is ready.

Read the rest of this entry »

 
4 Comments

Posted in Cookies