Valentine’s Day is upon us. This year I will be showcasing the desserts I love. I will either be posting tried and tested recipes, which I have baked time again and have never disappointed me or I will be giving a special twist to my favorite desserts. People declare their love for their special someone. This year I will declare or showcase my love for my favorite recipes and my special someone is going to enjoy eating them.
I am starting this series with the light and refreshing Lemon and Rosemary Loaf Cake. I love tea cakes. Their flavor profile is so simple, yet they are so delicious. Simplicity takes the cake sometimes (literally taking the cake in this scenario). The cake is pretty much very simple to make. My family loves this cake so much its over in one sitting. So don’t expect any leftovers if your family also loves desserts like mine.
Lemon & Rosemary Loaf
- 135 gms butter, melted
- 215 gms castor sugar
- 2 eggs, room temperature
- Grated zest of 1 lemon
- Few Rosemary Sprigs, chopped
- 1/3 teaspoon vanilla
- 170 ml milk, room temperature
- 235 gms all purpose flour
- 1 teaspoon baking powder
Candied Lemon Slices –
- 1 lemon
- 100 gms sugar
- 150 gms water
Lemon Syrup –
- 100gms sugar
- 150 gms water
- Juice and zest of 1 Lemon
- 1 sprig of rosemary
- Preheat the oven to 180 C. Grease a 7in x 3.5in loaf pan and line it with parchment paper.
- Melt the butter and set it aside to cool.
- In a bowl sift the flour and baking powder.
- Using a stand mixer – mix sugar, eggs, lemon zest, rosemary and vanilla until well combined.
- Alternate adding the flour and milk, one third at a time to the sugar and egg mixture. Mix well.
- Add the melted butter in the end. Mix until well incorporated.
- Pour the batter in the pan and bake for 40 – 50 minutes on 180 C.
- Keep checking the cake after 40 minutes whether it is done by poking a toothpick inside and it should come out clean.
- As the cake is baking get ready with the Candied Lemon Slices and Lemon syrup.
Candied Lemon Slices –
- Cut thin slices of a lemon.
- In a saucepan add sugar and water. Let it come to a boil.
- Add the lemon slices and let is simmer for about 20 minutes or till the water is almost evaporated.
- Remove the slices and let them dry on a plate for 5 – 10 minutes.
Lemon Syrup –
- In a saucepan – add sugar, water, lemon juice and rosemary. Cook on medium heat till the mixture is thick for about 5 minutes. Make sure you don’t overcook it as it will reach the soft ball stage and wont be a syrup consistency anymore.
- Strain the syrup and keep it ready.
- When the cake is baked. Remove from the pan and while its hot pour the warm syrup on it. Let it cool. Arrange the candied slices on top.
- Cut into slices and serve warm with a cup of tea.
Coffee and desserts have a long loving relationship. Who doesn’t love coffee in their desserts. Rather who doesn’t love coffee! I love coffee. And I love it more in my desserts. It gives the dish a perfect bitter note, with a hint of its wonderful aroma. We all have added coffee to our chocolate cake and the obvious tiramisu. But making coffee the hero flavor in a cake is something totally different. Also if you are craving for a caffeine kick and sugar rush at the same time, this is the path to follow.
A few suggestions –
Please use good quality coffee for perfect results.
This batch can also make a two layer 6 inch cake.
Makes about 10 cupcakes.
- 1 cup flour
- 1 1/2 teaspoon baking powder
- 45 grams butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup milk
- 1 egg
- 1/4 teaspoon vanilla
- 1 tablespoon coffee
- 2 cups icing sugar, sifted
- 85 grams butter
- 1/3 cup milk
- 1/2 tablespoon coffee
- Brew the coffee with milk for the batter and icing. Strain and let it come to room temperature.
- Preheat oven to 170 C.
- Sift the flour and baking powder.
- In a stand mixer/hand mixer cream the butter and sugar until light and fluffy. Add eggs and vanilla. Strain 1/2 cup coffee and add to the mixture. Mix until combined.
- Add the flour and mix. Do not over mix the batter.
- Line the cupcake pan with liners. Fill the liners 2/3 with the batter. Bake for 20 minutes or until golden brown.
- For the buttercream – In a stand mixer/hand mixer cream the sugar and butter for about 2 minutes.
- Strain the 1/3 cup of the brewed coffee in a small bowl.
- Add 1 tablespoon of the coffee at a time to the sugar mixture. Keep mixing after every addition. Whip until the mixture is soft but can hold stiff peaks. This should take around 5 to 7 minutes.
- If the mixture is too soft add more sugar. If it is too stiff add more coffee.
- Let the cupcakes cool completely before piping the buttercream.
So I hope you guys liked the Vanilla Buttercream recipe. Now it is time for Chocolate Buttercream.
Chocolate Buttercream needs to have the perfect balance of sugar and cocoa. I like the chocolate buttercream to have that perfect chocolate bang when you eat it. Not too bitter but no too sweet either.
This recipe here is the perfect blend of sugar and chocolate, and obviously butter!
Clicked by Yogi G.
Enough to pipe swirls for 10 cupcakes.
- 2 1/3 cup Icing Sugar, sifted
- 100 grams butter, room temperature
- 1/3 cup cocoa powder, sifted
- 4 – 5 tablespoon milk
- 1/4 teaspoon vanilla
- In a mixing bowl, cream together sifted icing sugar and butter with a hand/stand mixer.
- Add 1/4 cup sifted cocoa powder, 2 tablespoon of milk, and vanilla. Mix for 3 minutes.
- Taste the buttercream. If you feel it is sweet and lacks the chocolate taste. Add the remaining cocoa powder and mix.
- Keep adding little milk at a time, to get the consistency of Buttercream right. It should not be too stiff, or it wont pipe neatly.
- Mix it for 3 – 4 minutes till completely blended.
- Perfect consistency is soft but still will hold stiff peaks.
- The quantity of cocoa is varied cause it will depend on the quality of the cocoa powder. And also each of us likes the buttercream taste in certain way, so it is better to improvise.
- Milk, gets the perfect consistency of the buttercream. So add how much ever needed BUT add little at a time.
- If the buttercream gets bitter because of excess cocoa. Just add some sifted icing sugar.
- Tastes great with vanilla/chocolate cupcakes.
If you try the recipe and like it. Please do leave a comment below.
Coming up next – Cream Cheese Frosting.
So after being MIA since ever! I am back. I actually do get these fits, where I suddenly leave what I am doing and after a while I am back at it. But lots and lots happening with my YouTube channel Fat Toxic Bawarchi gaining momentum, you should definitely check it out for fun reviews and recipes. I started it with my two besties Mohit Chotrani aka Hungry Bawarchi and Roshan Shetty aka The Big Fat Shetty.
Anyways I figured I will make a comeback with recipes. I am starting a segment of everything basic. But I want to start it with fillings, frosting and icings. I feel these things are most simplest but people are still scared or unaware of their simplicity. We all may have that perfect cake recipe but we strive for that perfect frosting recipe.
So I am going to begin with the simple Vanilla Buttercream.
Now this is a very basic Vanilla Buttercream recipe, aim is to make it tasty and make it tasty fast.
Makes enough to pipe swirls on 10 cupcakes.
- 2 cups icing sugar, sifted
- 80 grams butter, room temperature
- 1/4 teaspoon vanilla extract
- 2-4 tablespoon of milk
- In a large mixing bowl, add the sifted sugar and butter. Mix with a hand mixer/stand mixer on low speed till incorporated.
- Add vanilla extract and 2 tablespoon of milk. Mix on high for 3 – 4 minutes till it is perfectly creamed together.
- If the cream is too stiff, keep adding more milk little at a time till its soft but still holds peaks.
- In case you add more milk, you can always add more sifted sugar and balance it out.
- You can pipe them on cakes and cupcakes. Sprinkle some colorful sprinkles on top or some chocolate chips.
- Vanilla buttercream is the perfect cream to color, so if you want to go bright and colorful. You can add a few drops of gel color after adding the milk.
So if you happen to try it. Please do comment and let me know.
Till then wait for my Chocolate Buttercream Recipe.
Finally a cake recipe. I know its weird after three months I am posting a cake recipe. Why so late ? First and foremost I am a copy baker. I cant atleast for now create my own individual baking recipes. I am still trying to decipher the science of baking. But till then there are millions of fantastic bakers who I am grateful for sharing their best recipes with the world. So all of us can benefit from it and continue with our passion of baking. Also I will only post recipes which are tried and tested in my kitchen. So you do not have to worry whether it will work or no. Here goes the first chocolate cake recipe ( which incidentally is the first chocolate cake I ever made successfully) – Baking a chocolate cake first time is like trying something amazing because if it works out well. You my friend will be creating history. You will always remember that recipe and moment when people taste the cake and then comes out a WOW! This recipe will do that to you cause it did the same thing for me. Making this recipe got me very nostalgic. Now as half of you will agree with me or in some cases all of us is that our baking inspiration (atleast mine ) is greatly inspired by Nigella Lawson. I still remember watching TLC and her amazing inspirational shows. Seeing her prepare the cake batter in 5 minutes with such ease just amazed me. I still feel her recipes are always foolproof. They will turn out perfect. I found one of those in her Old Fashioned Chocolate Cake. It so simple to make and tastes delicious. You will hear raving reviews about it trust me ! What I made this time wasn’t a cake but petit fours. My brother had a techie meet at home on Sunday. So wanted something which was easier to serve and looked good at the same time. So these bite size of deliciousness were perfect. Also I didn’t make her frosting. I used Chococlate Ganache instead. But I have given the instructions for both the cake and petit fours. Chocolate Cake Ingredients – 1 ½ cups all-purpose flour 1 cup caster sugar 1 teaspoon baking powder ½ teaspoon baking soda ⅓ cup best-quality unsweetened cocoa 1 ½ sticks soft butter 2 large eggs 2 teaspoons vanilla extract ⅔ cup sour cream / yogurt ( I used yogurt) Directions – Take everything out of the fridge so that all the ingredients can come to room temperature. Preheat the oven to 180°C/350ºF and line and butter two 20cm / 8 inch round pan with parchment paper. Sift the flour, baking powder, bicarbonate soda and cocoa in a large mixing bowl. Add sugar and beat in the soft butter until the mixture is combined and not lumpy. Whisk the eggs, sour cream / yogurt and vanilla in a bowl. Add to the flour mixture and beat it until creamy and lump free for at least 4 – 5 minutes. Batter should be thick, lump free, free falling and smooth. With an ice cream scoop or large spoon divide the batter equally. Bake for 30 minutes but keep checking at 20 or 25. To test the whether the cake is done insert a toothpick to check if it comes out clean. One more way is try to remove a crumb or two of the cake with a toothpick and feel the texture. If it is dry and crumbly then the cake is done. Let it cool in the pan for 5 minutes and invert the pan on a plate and just lightly tap it, the cake should come out easily. Remove the parchment paper and invert it with a plate again. Let it cool completely before icing. Chocolate Ganache Ingredients 400 gms Dark Chocolate ( kept at room temperature ) 200 ml cream ( preferably Rich or Amul ) Method – Chop the chocolate and put the pieces in a large bowl. In a sauce pan pour the cream. Cook till its almost boiling we don’t want the cream to be very hot. Pour the cream on the chocolate and slowly with a spatula start mixing it till all the chocolate is melted. If the cream reaches room temperature and the chocolate hasn’t melted. Microwave it on a 15 second interval twice or thrice. Mixing it well after every interval. Now you can make this one day ahead cover and keep it overnight. It will be in the ganache form in the morning. If like me you like to make it last minute. Keep it in an AC room for an hour or so till its pasty and can be applied easily. Avoid refrigerator because when you will take it out from the fridge, it will start sweating ( tiny water droplets on the cream/chocolate when we remove it out from the fridge). Now cut the extra bulge on top of the cake if any with a knife. Apply a decent layer of ganache. Cut the bulge on the other layer and put it upside down so the bottom side is on top of the cake. Cover the cake with ganache. What I did – I made the cake in a rectangle pan and then with an one inch square cutter cut pieces. Apply some ganache between two pieces and sandwich them together. You can swirl some ganache on top to finish it. Cake Recipe Courtesy of Nigella Lawson. http://www.nigella.com/recipes/view/old-fashioned-chocolate-cake-119
Recipe courtesy Nigella Lawson (Copyright 2004, Feast, Hyperion, All Rights Reserved)
So its been almost three months and the main reason I started my blog was to make all the recipes in the book The Chocolate Bible by Le Cordon Bleu. Because obviously it is my dream to go there and study but I cant go for some reasons till then why not practice at home. So the last recipe I made was the Chocolate Pound Cake. This week was my parent’s anniversary. So I was thinking to bake a special cake for them. Maybe not the usual chocolate cake I make but something with a different recipe a different style. Hence I opened the Chocolate Bible and started going through it. I was torn between the King’s Cake and Sachertorte. But after counseling with everyone with what would they prefer, they somehow really liked the sound of “King’s Cake”. So the decision was made.
Problem was I had chosen a different cake design for the cake. Which was round and I had already made fondant roses for the cake to make a heart on it. King’s Cake was a rectangular cake with a smaller height and larger width. Clearly heart couldn’t be made on it but still I went ahead with it. Because obviously the cake was more important than the flowers.
Every time I try a new recipe, there is always a moment in it when I am like ahem ! I hope I am doing this right and I don’t mess it up. After that I think I messed it up. But I don’t give up and go through it and at the end it is always done.
King’s Cake was fairly simple to make but there was still that “doubting” moment. Also the problem that occurred was I had no time on hand to repair the over cooked sugar syrup and the little extra thick ganache.
But somehow after assembling the cake. I just popped the flowers on top in a row making it look like a log with roses ( I like the look okay). After that came the finale of cutting the cake and eating it. Yes you know the answer it was delicious. Though it tasted much better the next day after being refrigerated for at least 12 hours. But cakes always taste better the next day at least some do. The flavor somehow enhances overnight. Specially this one. So had super fun making it and eating it for sure !!! Thank you Le Cordon Bleu.
So you are on Pinterest or Instagram checking Christmas themed cakes and cupcakes. You see these cute little cupcakes with Christmas theme sprinkles on top. You go online and you cant seem to find them. Well no worries cause we are making Christmas Sprinkles in the house !!! It is extremely easy if your slightly good with holding a piping bag in your hand and piping on a template…
The process is pretty much simple. What you need is –
– Template of Christmas tree, Gingerbread men, Candy Cane, Snow men etc
– Royal Icing made with meringue powder
– Disposable Piping bags
– Parchment Paper
– Food Coloring
First and foremost I strongly suggest Royal Icing made with meringue powder because then you can store these for a long time. If you will be using the sprinkles in 2-3 days then royal icing made with raw egg whites is fine.
The consistency of royal icing should be thick and smooth.
Now the amazing process
First print the template.
Then take a tray and turn it over. Take the template and parchment paper and put it on the tray, parchment paper being on top. Stick the parchment paper and template on the tray with the tape.
Now take some colored royal icing in a piping bag and just slightly cut a very small teeny tiny end of the bag with a scissor. See if the icing comes out. If you feel it is a very small hole and you need to put a lot of pressure to remove the icing. Cut some more but make sure it is a small cut.
Now draw the figure with the help of the template on the parchment paper. After doing so let it dry for an hour or more.
Open the tape and put a scissor below the parchment paper. Use the scissors edge and move it left and right. Doing this will immediately pop the sprinkles from the parchment paper. Those which are still stuck you can remove them gently with your fingers.
Store them in a cool place in a air tight glass jar / plastic container.
Let me know how it goes 🙂