Read along to check out all the mistakes that I did which you can avoid!!!
Read along to check out all the mistakes that I did which you can avoid!!!
This Buttercream Flower Cake is an easy floral design cake perfect for any occasion – Wedding, Birthday or Anniversary. Making buttercream flowers is easier than you think.
In this tutorial learn how to make this beautiful Cut-Out Cake decorated with hand-piped buttercream roses that cover the detailed tips and tricks on piping tips, buttercream frosting consistency and the one way to get it right EVERY SINGLE TIME!!!
After going through the tutorial of this floral buttercream cake, I believe that you will become more confident with frosting the cake and trying the Watercolour Buttercream Technique, piping simple buttercream flowers and finally adding the magical touch to make your cake look straight out of the bakery or even better.
Even though I will be discussing a lot of factors in depth in this post, I would still recommend you to go through two of my earlier posts on the Buttercream Series which will help you even more namely:
Now before you even start to make the frosting for making the cake, I would highly recommend you guys to check out my tips for how to make the perfect Buttercream Frosting. In this post, you will find answers to all your questions namely:
The major take-aways from this particular post will include:
Since I have covered the majority of the things in the two mentioned posts, I will not repeat all those points once again or else this post would become too long and it might happen that I might miss writing the other things you need to know or you are so bored by the length of the post that you just GO BACK!!!
So WAIT.. please don’t leave just go through this and I promise that you will find what you came looking for. 😀
Things you will need:
With your frosting ready in the piping bag fitted with the petal nozzle start by squeezing just a bit of it directly on the flower nail. This would act as a glue for the parchment paper to stick on and won’t allow the paper to move while you are piping the buttercream flowers.
Start by piping a dollop of the prepared buttercream frosting in the centre of the nail to create a bud. This would just look like a blob at the centre.
Next, go a 360° round around the blob of frosting closing the inner blob to represent a bud.
The inner-circle should have exactly 3 petals. The technique of making the petal involves creating an arch from left to right overlapping the first arch.
The next circle should have 5 petals. The technique remains the same. And one more thing is that start by creating a smaller arch at the beginning and then increase the size as you finish the petal.
Let the flowers chill in the fridge until set.
Watch it in the video format would be even easier.For the sake of decorating this Buttercream Flower Cake, I have just made roses of different sizes. The primary colours used in making the roses are pink, peach and yellow.
However please note that the video has 3 additional flower-making procedure which would be super helpful too. 😀
As a beginner, it would totally stress you out when you just begin to make your first buttercream flower. Be patient here, with a little practise you will get there. And I promise by the end of making 5 flowers you will gain the speed you need.
But here are certain tips and pointers to keep in mind while making the roses. Not only roses this will work for other flowers too.
Once you pipe the flowers you need just place the parchment paper squares on to the cookie tray. Place the tray in the freezer for 10 mins.
And when they are frozen (becomes super easy to handle), simply place them in an airtight container. You can even stack them one above the other.. Nothing will happen till they are in the freezer.
Once they are out of the freezer, make sure to separate the flowers as they tend to thaw pretty quick and would then stick to each other.
However, if you are planning to use the buttercream flowers on the same day itself then simply chill them in the fridge until set no need to freeze in that case.
You can store the buttercream flowers in the freezer for up to a week. Nothing will happen if you store more than that but I haven’t tried storing beyond that point and so won’t recommend too.
That’s the whole point of me writing this section and also mentioning to make this easy Buttercream Flowers right at the start.
Make the buttercream flowers 2 to 3 days prior and store them in the freezer as mentioned above.
For this Buttercream Flower Cake tutorial, I have made use of my go-to simple Vanilla Cake Recipe.
I have used 1.5 times of the recipe and baked it in 3, 6-inch cake tins for the same time interval.
Once cooled trimmed the top off and applied my simple syrup so that the cake remains moist all the time.
Filled with my all-time favourite smooth and not so sweet Vanilla Buttercream Frosting and Tutti Frutti and also frosted the cake with the same frosting just dyed it peach.
To give the watercolour technique simply take the frosting of your choice and colour it as you like. I have used pink and yellow colour.
Using a spatula apply the colours at random places on top of your cake. Once you are happy with the colouring, take a spatula and smoothen it out in one or two go maximum so that the colours remain distinct.
If you would go on smoothening the frosting then the colours would blend with each other and would not remain distinct.
Chill it for 10 to 15 mins makes it so much easier to work with while you reach the decorating part.
Always make the frosting more than what you think would be needed.
Apart from the filling and frosting you also need frosting to make the flowers. So keeping that in mind make sure you always have excess in hand. I hate it when I am just about to finish the cake and realise that there are no more frosting left.
For this particular cake, I used nearly 600 gms of butter and 1500 gms of Icing sugar from start to finish.
Now that you have the required buttercream flowers ready and the cake is also chilled and ready and placed on the cake board of your choice, time to decorate the cake.
Using a sharp knife, (Insider’s Tip: I like to dip my knife in hot water before slicing any cake for clean cuts) cut the cake halfway keeping the end portion still intact. (Refer the video)
With the help of the spatula or a knife move the half slices to the edges of the cake board creating a centre gap.
Using the same frosting, frost the now exposed sides of the cake. This would also act as a medium or glue for our buttercream flowers to stick on.
Using a leaf tip and green coloured frosting make leaves on the centre end of the cake where the cake is still joint to each other.
Now look at your buttercream flower sizes and place them on the cake in the colour pattern you like or according to the space available.
Do not worry about the little gaps that you can see we will fill those up too.
So once you are happy with the placements of flowers, using tip 1M make hydrangea flowers on the gaps that are super evident.
Finally, add some leaves using the leaf tip to cover up any faults or still exposed cake parts.
To add the magical touch, place some butterflies on the cake, add edible gold glitter and sprinkles.
Voila, the most beautiful cake I have made until now. What do you all think?
Besides making the Cut-Out cake you could also have chosen to simply place the flowers on top of the cake to make a wreath design. Buttercream flower wreath cake is quite a popular cake design trend too.
While placing the roses on to the sides of the cake some of them might fall. Do not panic simply press the roses a little harder to the frosting and it will stick. If not add some frosting to the back of the rose and then place it.
I hope you guys found my detailed post on this Buttercream Flower Cake Tutorial helpful and you are now at least a tidbit confident about making a three-layer cake.
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I will see you soon with yet another recipe
Easy Chocolate Chip Cookie Cups – A fun and entertaining holidays treat for your kids, family or friends. These muffin tin little cups filled with 2 ingredient Chocolate Mousse would surely win hearts around your dinner table.
Also, check out the recipe for an easy way to make a small batch perfect eggless chocolate chip cookie.
Having an egg allergy?
Or you open the refrigerator just to find out that there are no more eggs left.. 🙁
Or are you a vegetarian?
Simply looking for an egg-free dessert?
Whatever be it – all I can say is your search ends here!!
Perfectly crispy edges and a soft centre, one bite of these delicious chocolate chip cookies and you will never realise that there are no eggs in it.
And when baked in muffin tins, the edible cookie dough takes the shape of such adorable and cute chocolate chip cookie cups that you will fall head over in love with it.
The filling choice for these amazing chocolate chip cookie cups is endless.. From ice-creams to cheesecakes to simple ganache or whipped cream to mousse or simply plain milk, each addition would totally elevate the dessert to the next level.
Today I have chosen to fill this with a ridiculously easy peasy recipe of Chocolate Mousse that is made with just 2 ingredients, yes you read it right JUST 2 INGREDIENTS!!
Before the tips, it is important to understand the role of each ingredient to make the best out of any recipe.
Don’t even think about it!! Always and Always Butter.
Never use margarine here. The flavour and quality of the end product that you get out of using butter are nowhere close to the ones made using margarine.
Bakeries often tend to use margarine in their products to be cost-efficient. But as a home-baker, the best flavour is achieved by using butter.
I have talked about this particular step in much detail in my Science behind baking the perfect Chocolate Chip Cookie post. If you are someone who loves reading articles about baking science highly recommend you to check that post.
Will just touch it shortly here that we have to use softened butter to get the best results. Not melted not cold but soft enough to slide your finger through the butter cubes.
To achieve this simply place the butter at room temperature at least 2 hours before you start with the recipe.
I would recommend using both to make the cookies or cookie cup.
The role of brown sugar here is to give the cookies the characteristic Brown Colour and the caramelised flavour. However, you can choose to substitute the same with white sugar if you do not have them handy.
But do use caster sugar here in place of granulated sugar. That is because in the creaming method caster sugar tends to dissolve faster along with the butter as compared to the granulated sugar owing to the smaller size.
One of the reasons for the cookies to turn flat and become soft is because of the addition of baking soda. So always use baking powder in the recipe to avoid the same.
Hmmm… The role of cornstarch is interesting. The addition of the same tends to make the cookie chewy.
Personally, I do not like chewy cookies so I have not included the same in the recipe.
If you follow the recipe to T, you would get a cookie that has crispy edges and soft centre, which is absolutely divine in my opinion. If you like you can go ahead and add 1 tsp of cornstarch to make the cookies soft and chewy in the centre.
Eggs act as a binding agent in this recipe so it was very easy to come up with a substitution for the same.
You can read more about eggs in baking from this post here.
Unlike the 3 ingredient butter cookies recipe, it is important to cream together softened butter and both the sugars until light and creamy in this case. This would take around 10 to 15 mins using a stand mixer.
Add half of the measured out milk. Beat until combined. Add the rest and beat well.
Sieve all the dry ingredients and add it to the butter mixture. Beat until just combined. Do not overmix the batter.
Add the chocolate chips and fold that through.
Using an ice-cream scoop as a guide simply scoop the batter and place it on a baking tray lined with parchment paper.
CHILL IN THE REFRIGERATOR FOR A MINIMUM OF 2 HOURS.
Or preferably overnight. I did chill it overnight.
And then bake in a preheated oven of 180°C for 12-16 mins until the edges crisp up and turn light golden in colour.
I divided the dough into 2 which means I made 6 cookies and with the remaining dough made 7 cookie cups.
All the tips and steps mentioned up to step 3 remains the same while making these best cookie cups too.
What varies for this is Step 4 so I will directly start with that.
You would need a mini muffin tin to make these easy cookie cups. And the best part is there is absolutely no need to chill the batter. Cool right!!
So once you make the eggless cookie dough, using an ice-cream scoop simply scoop out the dough and place it in the mini muffin tins.
Bake them in a preheated oven of 180°C for 14-17 mins until the sides start crisping and the centre is just set.
While still warm, that is when it is out of the oven, using any circular object ( I have used the back of a tbsp) press down the centre to create a hollow space pressing it to the edges.
Since the cookie is still warm it would take the shape of the muffin tin base and you would get a cookie cup.
Let it cool in the muffin tin itself for another 10 mins. Then remove from the tin and let it cool completely on the cooling rack before filling it with fillings of your choice.
There is absolutely no need to chill the dough. Since we are making it in the muffin tin, the dough would ultimately take the shape of the pockets and would not spread flat like in the former cookie case.
Let’s take a moment to acknowledge the beauty of this silky smooth and utterly delicious Chocolate Mousse Frosting that is made out of just 2 ingredients.. Unbelievable right!!
This is not the traditional way of making Mousse I understand.
But a shortcut method is always welcomed right!! Plus it is Eggless and needs just 5 mins of your time. Also the chocolate and whipped cream itself is stable enough to hold the shape of the frosting.
That means you can use this frosting to fill and frost an entire cake as I have done in the image below. The frosting is stable enough to pipe designs over the cake too.
Basically, I have used my favourite chocolate cake as the base, this chocolate mousse frosting to fill and frost the cake. Followed by a dark chocolate ganache drip decorated with basic chocolate decorations which I believe every baker must know.
To make this 2 ingredient Chocolate Mousse Frosting all you have to do is:
Chop the chocolate and place it in a bowl. Pour some hot cream on top. Let it stand for a minute and then stir to dissolve.
If the chocolate is not dissolved completely then place the bowl over a bain-marie and stir to dissolve completely. Set aside for 10 mins until it thickens a bit.
Meanwhile, in a separate bowl start whipping the cream and once you get soft peaks, add the ganache to it and whip until still peaks. Voila, your easy peasy shortcut chocolate mousse frosting is already:D
Honestly, it would take an entirely separate post to solve each and every query regarding making cookies which I will surely do sometime sooner.
For today let us see the major 2 issues that you would face.
If you note all the points mentioned above then your cookies will not spread too much.
The edges turn crispy and light golden brown in colour whereas the centre still seems to be soft and not cooked completely. Do not worry upon chilling the cookies will crisp up further.
Baked Chocolate Chip Cookies can be stored for up to 2 weeks in an airtight container.
Cookie Dough: To keep cookie dough, wrap it in a cling film or store it in an airtight container in the refrigerator for up to 4 days. Or you can freeze the dough for up to 3 months.
Eggless Chocolate Chip Cookie Cups is a fun and entertaining holidays treat for your kids, family or friends. These muffin tin little cups desserts filled with 2 ingredient Chocolate Mousse would surely win hearts around your dinner table.
Cream together softened butter and both the sugars until light and creamy in this case. This would take around 10 to 15 mins using a stand mixer.
Add half of the measured out milk. Beat until combined. Add the rest and beat well.
Sieve all the dry ingredients and add it to the butter mixture. Beat until just combined and it takes the shape of the dough. Do not overmix the batter.
Add the chocolate chips and fold that through.
Divide the dough into 2.
Using an ice cream scoop, scoop out the dough and directly place them in the mini muffin tins.
Bake in a preheated oven of 180°C for 14-17 mins.
Once out of the oven and while still warm, using a rounded object (I have used the back of a tbsp) press down the centre to create a dent pushing the cookie to the sides to form the shape of a cup.
Let it cool in the pan itself for 10 mins, then transfer to a cooling rack to cool completely.
For the remaining dough also, scoop out the batter using an ice-cream scoop, and place them in a baking tray lined with parchment paper.
Chill the dough for a minimum of 2 hours. (I would highly recommend to chill them overnight which is what I did).
Bake in a preheated oven of 180°C for 12-15 mins until the edges crisp up turning into golden brown colour and the centre still remains soft.
Let it sit in the baking tray itself for 3-4 mins and then transfer to a cooling rack to cool completely.
Take the chopped chocolates and 50 ml Cream in a bowl. Melt them over a double boiler until the chocolate is all melted and combined with the cream. This is the ganache
Let it cool and thicken for 5-10 mins.
Meanwhile, whip the remaining cream to soft peaks. Gradually add the cooled ganache and whip until stiff peaks.
Your chocolate mousse filling is ready to be filled in.
Melt some chocolate and place in a wide mouth bowl. Also keep the sprinkles ready in a separate plate.
Dip the cookie cups into melted chocolate such that it only coats the top rim of the cups. Tap to remove off the excess.
Then place the cups into the sprinkles so that it sticks around the edges. Let it stand for couple of minutes to set completely.
Fill with the prepared chocolate mousse.
As mentioned in the recipe I have divided the cookie dough batter into two to get 6 cookies and 7 cookie cups.
That means simply just halve all the ingredients to make just 6-7 cookies at a time.
The recipe works perfectly fine when halved. I have always made a small batch for my family so be rest assured that the recipe works.
These Eggless Chocolate Chip Cookie cups are a fun and entertaining treat for kids, friends or family that you can try to make this holiday season.
Totally satisfying and worth trying.
The crispy cookie base followed by a smooth and silky melt in your mouth mousse filling and the little bite of the crunchy sprinkles is totally divine.
So is the eggless chocolate chip cookies a delight to eat. The crispy edges with a soft centre studded with chocolate pearls dunked into milk are something that I can have any time of the day. Can you too?
The 2 ingredient Chocolate Mousse takes hardly 5 mins of your time and with just 2 ingredients it is a dessert that is worth making even at 2.00 am. A quick and easy dessert to satisfy your dessert craving.
You can use this frosting to fill and frost an entire cake. The details of which have been shared in the recipe post above.
All in all, this Eggless Chocolate Chip Cookie Cup is a delight to make and share with friends and family. If you too think so then definitely let me know your thoughts by tagging me, tweeting me or Instagram me. I would love to follow you and your posts.
Pin this to your Cookies or Dessert Board
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One of the easiest Instant Pot desserts that you can ever make has to be this Instant Pot Mint Cheesecake in a Jar. A stunning show stopper dessert for any party, occasion or just a simple meal!!
Instant Pot Mint Cheesecake is a simple individual dessert that has a crisp crust, cream dreamy light cheesecake layer with ganache and peppermint cream as toppings.
This Mason Jar cheesecake turned out so delicious that you would not believe there is no sour cream in it!!! Shhh.. that’s a little secret don’t let anyone out there get to know about it… 😉
How can I make cheesecake without sour cream?
Ain’t these cheesecake pots looking striking??
Imagine walking out with that unique wooden board (that you just bought 😉 ) holding these cute little mason jar cheesecake to a bunch of people who are eagerly waiting for the perfect and unique dessert that you have always surprised them with at each party that you have been hosting..
Woah.. That is going to be legendary!!! ( Barney Stinson from How I met your mother style 😉
So apart from being an absolute eye candy of your party, these jar cheesecake in instant pot is:
You can absolutely make any instant pot cheesecake flavours for that matter. Honestly, I wanted to give this Mint Cheesecake a try before St.Patricks so that I can make some for my girls on our exclusive women-only St.Patrick Day’s lunch date.
Now you know making a cheesecake in an Instant Pot is literally a Cakewalk right!!
Since I could make 8 cheesecake jars out of this recipe I had the opportunity to try two different timings to check before I actually share it with you all.
The first time I put a set of 5 jars in my Instant Pot and cooked it for 6 mins. Allowed NPR and when I took it out I was little confused. Though the cheesecake was set with just a slight wobble (yes that is how you check the doneness will get into that in a minute.) I felt it might be a bit on the over-cooked side.
So for the next 3 jars, I cooked it for 5 mins. Allowed NPR and you won’t believe it was set so beautifully and perfectly. I was surprised to learn that you can actually make these cheesecakes in just 5 mins.. wow…
Hmmm… so 5 mins or 6 mins.. well there was absolutely no difference in terms of texture.. both were exactly the same.. So to answer your question on the timings I would say let’s stick to 6 mins only just to be double sure 😉
Once baked, you still want this mint cheesecake to be quite jiggly in the middle like if you shake the jar just so slightly, it should shake like Jello. The corners should be completely set though and the middle top layer should have a jiggle. That is how you check the doneness of the cheesecake.
Do not worry about using mason jars in instant pot, it is absolutely safe. 🙂
First of all, I don’t know about you but I absolutely love layered desserts. Are you nodding too?
In that case, I was totally bowled just by the look of it..
Look at those layers just so perfect – we have crusty oreo layer, creamy dreamy mint cheesecake with choco-chips added to it followed by chocolate ganache and peppermint cream and chocolate shaving as garnish.. Wow.. Love that colour combination.. just perfect to pass on as a St.Patrick’s Day dessert.
The oreo layer at the base is crusty, crispy and adding a bite or texture to our creamy and otherwise smooth cheesecake.
And oh my gosh!!! I can just go on and on about the cheesecake flavour. This peppermint essence is just perfect and fresh without overpowering the cheesecake which could easily happen.
The cheesecake in itself is so smooth, it has a bite and yet melts in your mouth. It is so creamy and not firm as we have not added any flour to it. And trust me I would not recommend adding flour as a jar cheesecake has to have that smooth texture according to me.
Protein in the egg whites has totally set the cheesecake so well. It was not over-cooked. Also, it is much lighter as compared to the traditional springform cheesecake.
Chocolate chips totally add a pleasant bite giving it that perfect texture.
The dark chocolate ganache layer compliments the sweetness of the cheesecake and the whipped cream and chocolate shavings add a perfect garnishing or finishing layer to our best instant pot cheesecake jars.
So finally it is time to have a look at the recipe.. hehe..
Instant Pot Peppermint Cheesecake in a Jar is one of the best instant pot desserts that you should try right now. It is a simple individual dessert that has a crisp crust, cream dreamy light cheesecake layer with ganache and peppermint cream as toppings.
Add the green food colouring and mix to combine.
1. The key to making a good cheesecake is using soft cream cheese.Make sure to remove the cream cheese from the refrigerator at least an hour before you plan to make the cheesecake.
2. You can use any chocolate cookies as the base for your crust.
3. Adding food colour is optional. Skip it if you want to.
4. Also making the ganache and whipped cream topping is optional. If you want you can completely skip it. In that case, fill your jar to 3/4th the size to make 4 or 5 cheesecake jars in place of 8 mason jars.
5. I have used a jar that measures 5 oz. 4-5 oz size jars work perfectly well for this recipe.
How to make Eggless Cheesecake?
The proteins in the eggs are what helps to set the cream cheese in place. Alternatively, you can use 1cup of whipping cream in place of eggs to make an eggless cheesecake.
In that case, there is no need to even bake this. Just allow it to chill overnight and it would be set perfectly.
How to Store/Freeze the cheesecake?
This cheesecake stays good in the fridge for upto a week. Freeze it for nearly 2 months.
Take a baking tray (not a cookie tray).
Place a tissue into it and then place these mason jars on top.
Add boiling hot water into the baking tray filling it right until it reaches till the middle of the mason jar. This step is to create a water bath so that the cheesecakes do not crack in the oven.
And then bake in a preheated oven of 160°C for 10-15 mins.
In short these Instant Pot Mint Cheesecake in a jar is a perfect party pleaser, totally stunning show stopped with that mint and chocolate flavour that would be a perfect after dinner dessert.
Individual portion and easy to carry makes it a perfect dessert for any potlucks.
The balance of mint and dark chocolate ganache is just perfect to cut the sweetness from the cheesecake.
In all this creamy dreamy light cheesecake is a dessert that you would be coming back for. Totally worth trying.. you will love it 😀
Oh btw if you are bored of simply trying out cheesecakes in your Instant Pot, then this Instant Pot Chocolate Terrine is something that you would absolutely love.
I will see you soon with yet another one
A decadent Indian dessert or to say Indian sweets inspired cake; this Gulab Jamun Cake is literally going to sweep you off your feet. Completely Egg-Free this moist, sweet, light and fluffy fusion Gulab Jamun Cake is what you need to make any occasion special.
Gulab Jamun Cake is something that I am really gonna hold close to my heart.
You know why? (How would you.. so stupid of me 😛 )
That is because I baked this cake for my daughter who turned 3 last week. It is truly said with kids days are longer and years are shorter. How I wish to go back to the day when I held her for the first time <3
Awwww… I know right!!
Well, recently I got an opportunity to bake this for a client and I was so so impressed with the gulab jamun decoration that I had to recreate the exact same design for my daughter. Not only that but also I wished to share with you all because IMO it is one of the beautiful cakes I have made so far.
Indian inspired cupcakes and cakes are taking over the market these days..
On my last visit to India, each and every bakery shop that I visited had some or the other kinds of fusion cake in the display. The most popular one was, of course, Rasmalai Cake. (Let me know if you would like to have a video post on Rasmalai Cake since it is such a common cake I am not sure of making it anytime sooner.)
I also had the chance to taste Kaju Katli Cake which was pretty good too.
Now there are two kinds of people – One who likes fusion cake and ones who are totally against it… Which category do you belong to?
To make Gulab Jamun Cake you would, of course, need some gulab jamuns.
Gulab jamun is a milk-solid based sweet from the Indian subcontinent.
These milk solids, known as khoya, are kneaded into a dough, with a small amount of flour (maida), and then shaped into small balls and deep-fried at a low temperature. The balls are then soaked in a light sugar syrup flavoured with cardamom and rose water or saffron.
So instead of vanilla or fruit essence, I have used Rabdi Essence in this recipe.
It is a rabdi flavoured cake, the even light and fluffy layers of cake with soft crumbs are then drenched in the sugar syrup that is scented with rose and saffron, layered with the smoothest cloud-like whipped cream frosting sandwiched with bits and pieces of soft gulab jamun that literally melts in your mouth which is then dressed up in the most amazing silky smooth whipped cream frosting.
A slice of this cake would surely make you close your eyes and enter into the state of nirvana 😀
No no no I am not at all exaggerating here; since everything is made fresh and at home, including the gulab jamuns which are totally homemade you get the best experience ever.
I always prefer to make homemade Rasmalai and homemade Kaju Katli or any Indian sweet like, in this case, homemade gulab jamun for all the fusion cakes, the final outcome has to be impressive.
Surely I would share a detailed post on how to make gulab jamun at home for you guys.
Haha.. sounds silly right.. so obviously you would need a cake base for which I have used the same base recipe from my Fresh Fruit Cake post except that in this case substituted the fruit essence with Rabdi Essence.
Feel free to use any of your favourite cake recipes or check out this simple eggless vanilla cake recipe made without condensed milk that is perfect for beginners.
You can make your own gulab jamun mix using mtr gulab jamun, gits gulab jamun or any gulab jamun packet for that matter.
Or make gulab jamun from scratch like I did, using mawa.
Simply just refer google for gulab jamun near me and just buy it from there. 😉
You would need 10 pieces of gulab jamuns for this cake.
The only type of cream that is available to me here is non-dairy whipping cream so that is what I use to fill my cakes most of the time.
Since it is not as stable as the non-dairy whipping cream that is available back in India, I often make a Stabilized Whipped Cream and use it for frosting my cakes.
Have also used Pistachios and Rose Petals as garnish.
Actually have added some pistachios along with gulab jamuns in the filling so I think this cake can pass out as being named: gulab jamun pistachio cake 😉
[click_to_tweet tweet=”5 tips to make the best ever decadent Gulab Jamun Cake. #snf #indiandesserts #indianinspiredcake” quote=”5 tips to make the best ever decadent Gulab Jamun Cake.” theme=”style5″]
Well, this technique is not only applicable to this cake but for all the cakes that you would cut and serve going forward.
Instead of making a regular triange slice on cakes like we usually do while cutting it, we should cut it into rectangles for serving.
What I mean is make horizontal and vertical cuts like rows and columns and then serve them to your guests.
If you were to cut a triangle slice the max pieces that you would get is 8 in any cake whereas if follow the method of cutting the cake in rows and columns it would serve a large number of guests.
This is exactly what a catering guy would do while serving wedding cakes.
Makes sense right!!
[click_to_tweet tweet=”4 simple steps is all you need to make this luscious Gulab Jamun Cake #snf” quote=”4 simple steps is all you need to make this luscious Gulab Jamun Cake #snf” theme=”style5″]
A decadent Indian desserts or to say Indian sweets inspired cake; this Gulab Jamun Cake is literally going to swipe you off your feet. Completely Egg-Free this moist, sweet, light and fluffy fusion Gulab Jamun Cake is what you need to any occasion special.
Mix sugar and milk in a bowl until homogenous. Whisking continuously add the oil to help it emulsify. Next, add the yogurt and essence and combine together.
In all get away from your regular baked gulab jamun cheesecake or no bake gulab jamun cheesecake and give this interesting Eggless Gulab Jamun Cake recipe a try.
This Cake is
Light with soft crumbs
Soft gulab jamuns
Looks so good; Ain’t it?
Pin this to your Baking board
I will see you soon with yet another one
Drooling over your favourite Panera Bread Sandwich and wondering how on earth do they make it?? Well, this Panini Bread Recipe is surely gonna blow your mind then..
Soft and Chewy bread customised to your favourite fillings, grilled to perfection and that too right at the comfort of your home. What more could you ask for?
Panini is basically a sandwich but is made with not the regular bread recipe. A panino or panini is a sandwich made using Italian bread.
Off lately, it has gained popularity in bakeries across the country.
And one such bakery that we all know is the Panera Bread. The sandwiches that they sell are so good and trust me with this panini bread recipe you can totally crack it at home.
A classic recipe that uses leftover meat or salad leaves as a filling and is usually pressed in a panini maker and served hot. A great filling sandwich perfect for your lunch.
The crispy grilled bread with your favourite filling and the melting goey cheese – oh my gosh I am sorted for my lunch this weekend. What are your plans?
There is a reason why I am claiming this as the best bread for panini. You can make the best panini using this secret bakery style recipe.
And this is also the trick that I use to make the best Bakery Style Pizza Dough as well.
Won’t keep you waiting for long and that secret thing is to make the “BIGA” or the starter before actually making the dough.
Biga is basically a starter culture or you may say a pre-ferment made from flour and yeast.
Advantages of using Biga:
Apart from the Biga the other panini bread ingredients include:
The usual Flour, Yeast, Salt and Oil.
Other than that
[click_to_tweet tweet=”Find the secret trick to make the best bread for Panini. ” quote=”Find the secret trick to make the best bread for Panini. ” theme=”style5″]
The night before just combine the flour, yeast and water until it comes together as a dough. There is absolutely no need to knead the dough.
Cling wrap and let it ferment overnight.
Just combine all the ingredients – flour, salt, olive oil, honey, yeast dissolved in water into a stand mixer along with the biga that is the starter that you made on the previous night. Knead it in the stand mixer for 8 mins.
Add in the sun-dried tomatoes and mix for 30 sec until it gets incorporated.
A stand mixer really makes your life easier right!!
But if you do not have a stand mixer you can still knead this bread manually. Knead it for 15-20 mins until you get a soft dough.
This dough is not as tacky as the ones we made for Pita Bread but instead is a soft dough similar to our regular Indian chapati dough.
Lightly oil the bowl in which you mixed the dough with some olive oil and spread all around.
Place the dough in it and coat it with oil so that it does not dry out, cover it with a tea towel or cling wrap and then allow it for first proofing – 40 mins.
After 40 mins take the dough out onto your work top. Scale and divide the dough into 100 gms each.
You would get 12 roundels from this recipe.
Lightly tuck the sides of each dough to the bottom and give it a round shape. Check this video on how to shape the bread into roundels. Super helpful for beginners.
Cover the roundels with tea towel and allow an intermediate proofing of 10 mins.
[click_to_tweet tweet=”Beginner’s Tip: Always keep your bread dough covered so that it does not dry out. #snf” quote=”Beginner’s Tip: Always keep your bread dough covered so that it does not dry out. #snf” theme=”style5″]
Take the roundel that you had done first.
Flatten it out.
Take the top portion of the dough and bring it to the centre and press well so that it sticks to the centre really well.
Repeat the same on the bottom side. Take the bottom side and bring it to the centre such that it overlaps the first fold. Seal well.
Turn around and roll it forwards and backwards such that you get two narrow ends and a broad centre. This shape is called “Torpedo shape” in culinary terms.
Shape all the roundels in the same manner.
Using a rolling pin roll the torpedo’s to get an elongated oval shape.
Let it proof for 10-12 mins before hitting the oven.
Bake them in a preheated oven of 160°C for 14-18 mins.
The bread would be pale in colour even after baking. Do not worry that is how it should be. Soft and pale.
Once the bread is cooled completely make a slit in the centre fill in with your favourite filling and then grill in a panini press or panini sandwich maker until crispy and toasted. Enjoy your toasted panini warm 🙂
Cuisinart panini press and Breville panini press are a really good ones to own.
Yes, of course, you can. Even I used my sandwich grill maker for the same. And it turned out absolutely amazing in it.
Cling wrap the panini bread individually and then store it at room temperature for 2 days or in the freezer for upto a month.
When needed let it thaw to room temperature and then slice, fill, grill and enjoy.
The only 6 simple steps to make your own Panera Bread Style Homemade Panini Bread. This soft and chewy bread is the best bread to make panini, sandwiches; when filled with olive oil tomato mozzarella red peppers and grilled to perfection makes an ideal lunch or dinner.
Start by making the biga or starter culture. Mix everything mentioned under the Biga Ingredients and combine to form a dough. No need to knead the dough here. Just mix to form a dough. Cling wrap and let it ferment overnight or a minimum of 8 hours.
Next day to make the dough, take the flour, salt, olive oil, honey and the biga in the stand mixer. Dissolve the yeast in the water and add to the stand mixer. Knead the dough for 8 mins.
After 8 mins add the sun-dried tomato and mix for another 30 sec.
Lightly oil the bowl and transfer the dough into it and allow it to proof for 40 mins.
After 40 mins, scale and round the dough to 100 gms each and allow an intermediate proofing of 10 mins.
Then take a roundel, flatten it and give it a torpedo shape. (Refer the above paragraph for a pictorial representation or check out the video) Using a rolling pin just flatten them to give an oval shape the size of your palm.
Line it on a baking tray that has been pre-lined with parchment paper. Allow it to proof for 10 mins and then bake in a preheated oven of 160°C for 14-18 mins.
Allow it to cool completely before slicing, filling and grilling your favourite sandwich
Now instead of looking for where to get panini bread, make your own with this Panera bread copycat recipes.
If you are someone who truly enjoys good panini bread then definitely try this out yourself and if you do then let me know by tagging me, tweeting me or Instagram me. I would love to connect with you.
Pin this to your Bread Board
I will see you soon with yet another recipe
The only 6 simple steps you need to know to make Pita Bread at home like a BOSS!!!
Once you make this soft and chewy homemade Pita Bread that puffs like a Balloon creating beautiful pockets for your falafels, veggie fillings and hummus, you would never even look at the store-bought pita bread anymore.
I understand some of you reading this post might not be aware of these pita pocket bread. And for them let us quickly see
Pita is a type of flatbread from the Meditteranean region.
What a Naan is to us, Indians – Pita is the same to the Arabians. This Pita bread is also often referred to as Arabic Bread, Syrian Bread or Greek Pita Bread.
Even though the pita bread dough is similar to other flatbreads like pizza dough or a naan dough few ingredients and techniques used while making pita bread is what gives it the unique puff (pocket) making it ideal for fillings, wraps or sandwiches.
Stay with me because that is exactly what I am going to walk you through this detailed post on how to make pita bread from scratch covering all the tips and especially HIGHLIGHTING all the mistakes that I made so that you do not make one. 😀
Before we begin making the best pita bread recipe, it is important to know the Pita Bread Ingredients because making a good dough is the key to making soft pita bread.
6 basic ingredients – Flour, Yeast, Water, Salt, Sugar and just a bit of Oil. That’s just all the basic ingredients you need to make pita bread dough recipe
Any type of flour can be used to make this bread. You can choose to use 100% All purpose flour or make a whole wheat pita bread, totally up to you.
Today we will be making this Lebanese bread using All-purpose Flour or Maida.
However, I have added just a touch of Whole Wheat or Atta to make this pita dough recipe.
You might wonder for the reason and if I were you even I would have given a thought about the same.
Well, one of the main reason to add whole wheat or atta is to give that stability to the dough.
You might have observed whenever we try to roll a naan or kulcha made of maida, it often shrinks back to the original size and sometimes becomes difficult to roll too. Rolling is one of the important steps that help to get that perfect puffy pita bread.
And this is exactly where our good old Atta or Whole Wheat comes handy. Due to the addition of that little flour, it makes our job of rolling much much easier.
Choose to use active dry, fresh or instant variety, any kind of yeast would work as long as it has not crossed the expiry date.
If you are using the active dry kind variety, you might be knowing the drill which is to activate the yeast before proceeding with the recipe.
Since I am using the instant variety of yeast I would skip this step and directly add everything to the flour mixture.
It is important to maintain the temperature of the water.
Too hot you would end up killing the yeast, too cold you won’t be able to activate the yeast in the first place.
The optimum temperature of water to make this perfect pita bread is preferably around 90 to 100-degree Fahrenheit.
You can consider salt, sugar and oil as just helpers in this recipe.
Now that you know that you just need a couple of basic ingredients that you probably have it even at this point of time, all you need to do is just get up and start baking this bread along with me right now!!
Because as promised in my Best Buttercream Frosting 101 post, this year I want to try and push and motivate you guys to start baking and start believing in the mantra that,
And if you are intimidated by the world of bread baking then this is one of those perfect basic pita bread recipe to start your journey of bread baking.
Some of you might be subconsciously thinking as to,
That is because if you have ever made chapati at your home or even watched your Mum making one you can easily master making pita bread.
Even if you have not done either of the above things you will still crack the recipe because I am going to share the mistakes that I did in my first attempt so that you do not do it.
Yes, I could not make the bread puff up in my first attempt so I made this once again noting down all the mistakes and experience and in my second attempt each of my bread, I mean literally all the 10 breads puffed up on the tawa seeing which I danced up on the kitchen grounds 😉
That was a pathetic rhyming.. blah… anyways it is like a child’s expression a million dollar brightness when you literally see your labour of love coming out so well.
Pita is a yeast-leavened flatbread which means it has to undergo the usual stages of bread making – Kneading, First Proofing, Shaping, Second Proofing and Cooking.
That brings us to the first step. Also every now and then I would be referring the art of making pitas to our good old grandma style of making a chapati because I guess with a connection to something that we eat on a regular basis it becomes easier to understand.
First and foremost make sure that the liquid that is water, in this case, is at the optimum temperature which is 90 to 100-degree Fahrenheit in this case. (Yes in each and every bread dough the temperature of water varies)
Secondly, if you are using the active dry yeast make sure to activate it first before proceeding with the recipe.
Since I am using the instant variety, let’s just mix all the dry ingredients in a mixing bowl – 2 types of Flour, Salt and Sugar.
Always mix the yeast with water that helps in even distribution of yeast in the dough.
Now add the liquid, and just combine everything using a wooden spatula and in the later stages just combine everything to a blob of sticky mass using your clean hands.
It is going to be super sticky but do not be tempted to add flour now.
Once you see no dry bits of flour just transfer the dough to the worktop and sprinkle some plain flour on top.
Start kneading the dough.
As it is just a handful of dough, I mean the quantity is so less I am using my hands to knead the dough.
If you are using a stand mixer, straight away knead the dough for 8 mins and proceed with the next step.
And if you are kneading it using hands, stick along I have some mighty tips to share with you.
Firstly if you are new to bread baking I highly recommend you to watch this video on how to knead dough, this step would really help you understand the right way to stretch the dough while bread making.
The bread dough is going to be super sticky, but that is absolutely fine just keep on kneading. In just about 3 to 4 mins you will observe that the dough has started to come together and your hands are getting cleaner.
Keep kneading, just sprinkle little flour only if needed. I used about 2 tbsp of flour while kneading the dough. You will notice that the dough is becoming less sticky while you continue to knead, as the gluten develops and the flour becomes more hydrated from the liquid.
In about 8 mins you will observe that your hands are all clean, the dough has become super soft and is not as sticky as the way you started with but it is still tacky.
And yes that is an important part – the dough has to be tacky and has some moisture.
The major characteristic of a pita dough is its puff. The big pockets that it creates while baking is what makes it a different kind of flatbread. This is what enables us to make those delicious pita bread fillings that we binge upon guiltlessly.
But how do you get the pockets?
I believe now you figured the inter-linking. Yes, absolutely the moisture in the dough is the reason.
What happens is in the hot oven or on top of the hot stove, the outside of the bread quickly sets whereas the heat converts the moisture into steam and this steam is pushed outwards (commonly termed as oven spring in culinary terms) causing the push in the bread to create the puff.
And since the outside of the bread is already set by the heat the push of the steam creates a pocket in the bread leaving a soft and chewy end product for us to enjoy.
It is simple when you try to press the finger onto the dough immediately you feel the softness of the dough, but when you try to remove the finger from the dough you should feel some resistance.
Allow this dough for first proofing – 2 hours.
After the first proofing just deflate the dough and divide it into 10 equal parts. I just eyeballed here and divided it evenly.
Take the dough, give it a round shape by tucking the sides beneath and place it on your worktop. Flatten it by pressing the centre down. Cover with a tea towel and proceed with the next one.
Similarly, give a round shape to all the other 9 dough and place it adjacent to the previous one.
Starting with the first dough that you shaped just roll it out evenly into a circle with a 4 to 6-inch diameter.
The concept is you want the dough to be thin so that the sides once set quickly, the heat can immediately cause the moisture to convert to steam and start the push in the centre expanding the pocket before the dough becomes too rigid.
If there are tears or cracks while baking or cooking the bread, the steam would get an exit point and would escape from there instead of doing its job of expanding to create a pocket. You might have seen this while making a chapati, if you get a hole the phulka just won’t puff as all the steam just escapes.
Once you roll the dough, it is essential to place them on a baking tray lined with parchment paper or worktop dusted with flour and then covered with tea towel.
That is because when you keep them for second proofing they seem to get wet a bit and when you try to lift them sometimes it tends to stick to the surface and you would end up tearing it a bit so in order to avoid this better to keep it on a parchment paper so that it is easier to place it on a baking stone or stove top afterwards.
After you roll out all the dough to thin disc keep it for second proofing – 30 mins, so that the gluten has time to rest before baking.
The one thing that you have to take care while baking it in the oven or on the stove top is that the medium should be extremely HOT!!
You need that hot conditions to quickly create steam which would eventually create the pockets. If the oven temperature is too low, steam won’t puff the pitas, and you’ll end up with thick pita bread.
Preheat the oven to max temperature with the baking stone inside so that the stone is also hot when you place the pitas. Within a matter of 3 to 5 mins you will observe the pitas puffing up.
Making pitas on stove top:
You have to use an iron skillet to maintain the high heat level. I would not recommend using a non-stick.
Make sure that the skillet is hot otherwise the pitas won’t puff.
So cook the pitas on both sides until they start puffing.
Yes, you read it right. There is a right way of cooking the pitas.
From the above step, you got to know that the importance of heat, but the placement of the pitas is also equally important.
So right before baking or cooking the bread, you have to flip the pitas face down on the stove top or on the baking stone.
Which means the top rolled part would hit the heat first just like how we make an everyday roti or paratha.
The reason for this is that even though we keep the dough covered the top becomes dry comparatively so when we put that part on the stove top first it becomes easier to flip. And once flipped the moisture then helps to push the dough into pockets.
I believe this final step is a no brainer step. We Indians have been practising this for ages now.
To keep the pitas warm and soft we need to enclose them or wrap them up using a tea towel as soon as they come out of stovetop or oven. This helps to keep the pitas soft for a long time because, the tea towels aids in capturing the right amount of moisture letting the pitas breathe at the same time.
Follow these 6 simple steps and I can assure you that most of your pitas would definitely puff.
Yes, I am not saying all but mostly because sometimes the pitas just don’t want to puff.
There is nothing like a fresh warm pita bread!!
Don’t get disheartened if the pitas won’t puff. The first time I tried making pitas at home none of it puffed. But I am glad that it didn’t because that’s how I learned the science of making perfect pita bread.
Even if the pitas don’t puff, these pocketless Pita Bread still turns out to be so so so soft and chewy and delicious and can still be used as a wrap or simply dipping in hummus. Or use it as a base for making pizzas; Pita Bread Pizza tastes amazing or just make pita chips or crisps out of it. Stay tuned that is what I am going to be sharing next week with you all.
So yeah keep all that in mind and please note the
After the first proofing, the pita bread dough can be refrigerated for about a week and used as and when needed just like the way we do with our regular chapati dough.
Just pinch out the required dough to make 1 or 2 or the required amount of pitas and store the remaining in an airtight container for about a week.
You can also freeze the rolled out dough by placing a parchment paper between each disc for around 1-2 months.
Or partially cook them say 30 sec on each side and then freeze them with parchment paper between each disc, then wrapped in foil and plastic wrap. Defrost, then toast in the skillet as per recipe.
And here is the detailed instructions to make this quick and easy pita bread recipe
Once you make this soft and chewy homemade Pita Bread that puffs like a Balloon creating beautiful pockets for your falafels, veggie fillings and hummus, you would never even look at the store-bought pita bread anymore.
Combine all-purpose flour, wheat flour, salt and sugar in a mixing bowl. Stir to mix.
Add the yeast to warm water and stir to dissolve completely. Pour this in the mixing bowl along with olive oil and then combine everything into a sticky mass.
Transfer to your worktop dust with additional flour and knead for 8-10 mins until you get a soft and tacky dough. (Refer the detailed instructions from the above paragraphs)
Lightly oil the same mixing bowl. Transfer the dough into it, coat it with olive oil from all sides to refrain it from drying and then allow it for first proofing -2 hours.
After 2 hours lightly deflate the gas and divide the dough into 10 equal parts. Tuck the sides in of it and give it a round shape. Press in the centre and cover with a tea towel. Repeat the process until you shape all of them into roundels.
Take the first dough that you shaped and roll it thinly and evenly to 6 inches in diameter. Place it on a baking tray lined with parchment paper and cover with a tea towel.
Once you have rolled out all the roundels allow it for second proofing - 30 mins.
Preheat the oven to 230 degree Celsius with the baking stone inside. Right before baking flip the rolled out dough on to the stone and bake for 4-5 mins until it is nicely puffed up.
To make it on a stovetop make sure that the skillet is hot. Flip the rolled out dough and place it on the hot skillet. After about 20 sec flip the dough and you will observe that the dough puffs up like a balloon in minute's time. Flip it over again and cook on both sides.
Wrap it in a tea towel as soon as it comes out of the oven or skillet to keep it soft.
Pita bread tastes best when still warm.
Do not worry if your pita doesn't puff up in the first attempt. It would still taste amazingly soft. Serve it with the dip of your choice and use it as a pizza base or make it into pita chips the recipe is coming up next.
I hope that this post on a simple pita bread recipe was informative and you got to know all the tips and tricks of making a perfect puffy pita bread.
If you are wondering what to serve with pita bread – Here is what we had for lunch the other day: Pita bread with hummus, falafel, balela salad, fresh greens and tzatziki sauce.
Comment below and let me know what are you going to serve pita bread with?
You should also check this post on the Secret Bakery (DOMINOS) style Pizza from scratch.
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I will see you soon with yet another post.
Learn how to make Best Buttercream Frosting recipe that is not too sweet with this easy video tutorial recipe post!!
This is the best buttercream frosting for decorating cakes, for piping flowers, layering cakes, icing wedding cakes, vanilla cupcakes and what not…
And the best part – it covers all the tips and techniques you need to help you achieve perfect, creamy and fluffy American buttercream and also makes a great base for other frosting flavours like chocolate, strawberry, Nutella etc.
Best Buttercream Frosting – well now that’s a big claim. But before we begin just stop, go make yourself a cup of coffee or tea or simply grab a slice of cake and then come back. This is gonna be really lonngggggg…
Statutory warning: Please read on your own risk.. haha.. just kidding.. but honestly it is one informative post that you would end up bookmarking. 😀
This simple buttercream frosting is
Now that, in my opinion, is the perfect Buttercream Frosting recipe that you need in your life. And this recipe ticks all the above boxes so now I can claim it to be the Best Buttercream Frosting. Or can I??
Wait till we get into the details.
For those of you do not know, I will just mention in brief that it is a type of basic icing – a soft mixture made using butter and sugar that you can use as a filling in cakes, frost cakes, layer the cakes, frost cupcakes, piping cakes and cupcakes, make roses; the choices are just unlimited once you master this basic frosting recipe.
Now that brings us to,
Now you might have observed most of the recipe calls for room temperature butter. Well, its 22.5°C now at this moment when I am drafting this post which might not be the case in from where you are reading this post right!!!
Now if for example, you make your vanilla buttercream frosting with butter that was softened at a warmer temperature, that is, imagine you are making vanilla buttercream recipe in summer, room temperature would mean you’ll end up with buttercream that’s too soft. Then you will have to add extra confectioner’s sugar to make it firmer, and that ends up making your frosting too sweet.
So what exactly do you mean by room temperature?
The butter has to be soft as in when you try to press your finger on to it, you should be able to easily slide through the slab of butter.
Always a good idea to cube your butter down and then start with the recipe. Helps to beat the butter easily that way.
Makes sense right!!! Hence always use softened and cubed butter.
However, do note that “it should not be in the melted form”. That way you won’t be able to beat the butter until light and fluffy.
Never ever use granulated sugar. The only type of sugar that you need to make this simple buttercream frosting is ICING SUGAR or confectioner’s sugar.
Also, do not use sugar powdered in your mixer grinder because it will be coarser and the buttercream will not be smooth. You want the Best Buttercream Frosting to tick all the boxes right!!
One more advantage of using store bought icing sugar is that it already has cornstarch added in it which gives additional stability to our buttercream.
Once you add the sugar the buttercream would be too stiff to handle. Do not panic!! You want to bring it to a consistency where it would easy to do the job, that you need the fluffy buttercream frosting for – piping, layering, filling or frosting.
And your best friend for the same is LIQUID of your choice – Cream, Milk or Water.
What do I recommend?
Undoubtedly, Cream. And why so?
Simply because adding cream would definitely make your buttercream creamier and tastier.
Does that mean you cannot use Milk or Water?
Of course not. Definitely go ahead and use whatever is handy just that it won’t be as creamy as the one using Cream nevertheless would taste good too. 😀
[click_to_tweet tweet=”Butter + Sugar + Liquid = Classic Buttercream recipe” quote=”Butter + Sugar + Cream = Classic Buttercream recipe” theme=”style4″]
Unless you are making vanilla buttercream frosting or chocolate buttercream frosting you would need some basic colours like green, pink, orange and red.
I have discussed the detailed topic on COLOURING YOUR BUTTERCREAM below so do keep reading!!!
Now that was our basic ingredients for making Basic Buttercream recipe or a simple Homemade Buttercream recipe.
Do you think commercial bakeries can afford to use pure real Butter for the cakes that they make?
Obviously NOT. And so here comes in play – Shortening.
Oh by the way if you like the writing on the cake then I have a detailed post on 6 tips to help you master the art of writing on cake do check that by clicking here.
Shortening is also a type of fat that you can use to make pastries and cakes.
So what’s the big deal? Well, shortening is solid at room temperature unlike our regular butter, which means you do not need any separate equipment (like a fridge) to store shortening. You can easily store it at room temperature.
As it is not a real fat, you know, it is much much cheaper than butter and easily affordable.
Shortening is not as sensitive as butter to heat which means a cake made using shortening won’t melt down as easily as the one made using butter. Now you get it right – planning a Beach Party or an Outdoor Wedding you want to use shortening in your buttercream for a much sturdy and long lasting cake.
Another thing is that buttercream icing made using shortening is super super white like cloud unlike the ones made using butter which is generally creamish in colour.
Phew… now you know why bakeries prefer shortening..
I know you are wondering but how does it taste like?
Honestly, it is not the best buttercream frosting you would taste but yeah it is not that bad either when made correctly.
Any time you will obviously prefer the ones made using butter but like mentioned above the use of shortening in a recipe would vary depending upon the purpose of the cake.
Drumrolls.. Boom.. And Condensed Milk is the answer…
Yes, you read it right – Condensed Milk Buttercream is all the rage now.
Buttercream made using Condensed Milk is so dreamy and ultra-smooth, you would not believe when I say its like eating a cloud.
Totally melts in your mouth, so light and fluffy, you have to try it once for sure. And no grits of sugar at all..
It does tastes milkier definitely but so flavour packed that honestly, I do not mind.
The only downside is if you could use the same amount of butter and the same recipe and the same pattern you could frost 18 cupcakes using icing sugar whereas with condensed milk you could just frost 8 cupcakes.
Look at that.. Ain’t that cupcake frosted with condensed milk buttercream looks stunning..
I leave it up to you to decide what suits you more, nevertheless, I have shared the recipe for both 😀
All these may seem simple to you and most of you might be already knowing it but when you actually start applying the tips in the step by step recipe format that I have shared you will understand why am I stressing it so much.
[click_to_tweet tweet=”The only 5 important tips you need to know to perfect your Buttercream Frosting recipe!!! ” quote=”The only 5 important tips you need to know to perfect your Buttercream Frosting recipe!!! ” theme=”style4″]
Start by beating the softened and cubed butter until pale in colour, light and fluffy.
This would take anywhere around 10 mins depending upon how soft the butter is to start with.
Always and always use paddle attachment that would ensure that you are not incorporating much air in the buttercream.
Sift the icing sugar at least twice. Just do not skip this step.
It would ensure that the buttercream is smooth and not gritty.
Start adding the icing sugar in batches.
There are two important reasons in this:
1. If you add all at once, all your worktop including you would be covered in icing sugar dust – haha unless you are planning a romantic date with your partner; you know what I mean 😉 just do not try this otherwise.
2. Scientifically speaking, the icing sugar won’t get enough time to dissolve with the butter and thus would not turn out to be smooth.
There is also a perfect way of doing this step.
So you start by adding icing sugar in batches say 1/2 cup. Then either you can choose to mix it with a spatula or beat the machine on low speed until some of the sugar is mixed in.
Then at high speed beat the butter and sugar for around 30 sec to a minute not more than that.
We do not want to introduce air in the buttercream as this would create bubbles while frosting and would then show up on the cake.
So the mantra is to not beat the butter and sugar for more than 30 sec to a minute at a time.
Yes, that’s a stiff blob of mass. Just do not worry this is how it is meant to be 🙂
Add cream, colour and flavouring essence of your choice and adjust the consistency as per the purpose of Buttercream – filling, layering, frosting, piping or making buttercream roses.
Just take the required amount of buttercream in the piping bag at a time. That is because the warmth of your hands would melt the butter and your piping would not hold its shape then.
Cover the remaining buttercream with a damp tea towel to avoid crusting on top.
And that is the only simple steps you need to follow to make this easy buttercream frosting recipe.
Learn how to make Classic Buttercream Frosting recipe that is not too sweet with this easy video tutorial. This is the best buttercream frosting for decorating cakes, for piping flowers, layer cakes, icing wedding cakes, vanilla cupcakes.
Using the paddle attachment of your stand mixer, start beating the softened and cubed butter until pale in colour, light and fluffy. This may take anywhere around 10-12 mins depending upon how soft your butter is. Do remember to scrape the bowl every now and then so that you beat the butter evenly.
Meanwhile, sift your icing sugar at least twice. Keep aside.
Once the butter is pale, light and fluffy start adding your sifted icing sugar in batches. Once you add 1/2 cup or first set of icing sugar, beat it at low speed until some of the sugar is absorbed and mixed in and then increase the speed and count till 30. You have to beat the butter and sugar for not more than 30 sec to a minute each time. Repeat the step until all the sugar is used up.
Then in goes the flavouring essence of your choice, colour. Give a quick mix. Start adding a tbsp of cream at a time until you reach the desired consistency of your choice.
Once all the ingredients are in, beat the buttercream for 3 mins to ensure that everything is well combined and the buttercream is smooth and fluffy.
You are now ready to use this buttercream frosting.
Start by beating the butter until pale, light and fluffy
Add in the condensed milk and flavouring of your choice.
Beat until stiff and well combined
Your condensed milk buttercream frosting is all ready to use
If you have queries like best food coloring for icing, how to color buttercream icing red, how to colour buttercream with liquid food colouring, how to colour buttercream pink, how to get bright coloured buttercream then this section is all you need to know.
Any colours like gel colour, liquid food colouring or powder colours can be used to colour buttercream.
My choice of preference is gel based food colour.
One thing to keep in mind is that colour would darken in a few hours. So if you wish to make red or black coloured buttercream always make it ahead of time and give it a resting period of 5 hours that way the buttercream will have time to absorb the colour and darken and you will achieve the desired coloring of choice.
And yes you will need a lot of food colouring.. drops won’t work here.. you will have to start by adding at least 1 tsp of colour to begin with. Mix and then see how it goes for dark buttercream colours.
This is the secret to making red and black colored icing.
[click_to_tweet tweet=”Do you want to know a simple trick to make dark red buttercream frosting with food colouring? Check the detailed tutorial on Buttercream 101. ” quote=”A simple trick to make dark red buttercream frosting with food colouring.. ” theme=”style4″]
Using liquid colours would have an effect on the consistency of buttercream as it might thin down the frosting a bit, which you can firm up by adding some icing sugar but again that would add to the sweetness so use wisely.
And for powder colours dissolve it in warm water first before using, that way you can be sure that it mixes evenly with the frosting. Pretty pastel colours are what you want then prefer powder colours for the same.
Gel colours are the best to colour buttercream. Start by adding just a drop, the safe way is to use a toothpick to transfer the colour. Beat it well so that the colour mixes evenly.
If you are covering a cake with buttercream make enough to do the entire job all at once because it is difficult to recreate colors:
9 x 13 cake would need approximately four cups icing
12 x 18 cake around six cups icing
9-inch round layer around five cups icing
The recipe shared above pretty much yields a stiff buttercream.
But if you are looking for a crusting type or really stiff buttercream you will have to increase the amount of sifted icing sugar to 3 parts. That way you would get stiff buttercream perfect enough to make buttercream roses.
Yes, definitely you can make buttercream ahead of time and store in an airtight container for up to 2 days at room temperature.
It also lasts for up to a week in the fridge and for about 2 months in the freezer.
If storing in a freezer it is advisable to trasfer your buttercream to a cling wrap sheet, fold it neatly and tightly and store as that would save space in your freezer as compared to storing in an airtight container.
Always recommended to bring it to room temperature, re-whip until it is smooth and creamy once again and then use as per your needs.
I agree that was way too much for one single post to consume right!!
But I am not done yet.. 😉
Even after you follow all the steps and tips and techniques all right there might be some issues for beginners. So let’s fix them.
The basic way of flavouring your Buttercream still is classic vanilla buttercream icing as mentioned in the recipe. However, you can change the flavours by just adding different flavouring essence in place of vanilla like peppermint, lemon, coconut, almond etc.
I get it if Chocolate Buttercream Icing is what you are wanting to make, simply use 1/2 cup of unsweetened cocoa powder, sift it, then mix into the frosting until well combined. Add in 1-2 extra tablespoons of heavy cream if needed for a smoother, creamier frosting.
For Caramel Buttercream Frosting, Mix in 1/3-1/2 cup of homemade or store-bought caramel sauce (start with 1/3 cup and add more if desired). For a salted caramel frosting, you can use salted caramel sauce. Similarly, use the butterscotch sauce for a Butterscotch Buttercream frosting.
The choice just remains endless!!
Just pat your back for sticking around till the end guys!! Kudos to you..
I hope you found this post informative and not boring, have put my heart and soul to include as many details as I can in this single post.
If there is still any doubt lingering in your mind about making the Best Buttercream Frosting then do leave a comment below or tag me on any social media like Facebook, Twitter or Instagram and I would love to share whatever knowledge that I have.
If you are a beginner then definitely check out my other basic frosting recipes like – Stabilized Whipped Cream, Stabilized Chocolate Whipped Cream and Italian Meringue Frosting. You will love those too.
And if you would like to have a separate post on How to make Buttercream Roses then definitely do let me know about the same too.
Pin this to your Cake Icings and Frostings or Baking board:
I will see you soon with yet another one.
Christmas Pinwheel Cookies is your gateway to making your holiday baking fun and to add colour to your cookie box!!!
Christmas Pinwheel Cookies are basically vanilla and peppermint flavoured sugar swirl cookies that have been tweaked a bit to give it that dazzling and festive look.
Wondering if it is the easiest Christmas cookies that you can make this season? Then common I am not here to give you false hopes.
Well, the recipe is definitely easy but it is also time-consuming at the same time.
Actually better than icing the sugar cookies for the festive season.
I just cannot wait for the cookie to cool down, then ice and then again wait until it hardens..
Pheww… That’s a task for me!!
So if you are someone like me who do not mind spending little extra time and efforts in rolling the dough rather than waiting for the cookies to get dressed up and then eat it, well then this is another of my beautiful Christmas cookies recipes with pictures actually with a video that I am sharing today then.
These days there are tons of holiday cookie recipes easily available online. Then why to try this recipe for pinwheel cookies?
Hmm.. I get it.. Here is my top 3 reasons for you to try this amazing pinwheel swirl cookies
1. It looks super festive. The red and green pinwheels are just perfect to classify as classic Christmas cookies
2. These are Eggless. With most of us turning vegetarian and vegan these days eggless pinwheel cookies
are the need of the hour.
3. Being flavoured with classic holiday cookies – Vanilla and Peppermint make it the perfect old-fashioned pinwheel cookies to try. Needless to say these peppermint pinwheel cookies are one of the best Christmas cookie recipes.
I understand that I am super late at sharing today’s recipe on Christmas pinwheel cookies.
But guess what you just need – Flour, Butter and Sugar to make these Christmas cookies aka peppermint pinwheel cookies which I am sure most of you might be having handy at home with you right now.
Am I correct?
And it is absolutely not a must to flavour these easy pinwheel cookies with peppermint. You can choose your own favourite or whatever you have handy. In fact, ginger powder and cinnamon powder are two other things that scream Christmas.
To top that you also do not need so many colours to make this Christmas swirl cookies.
What I mean is you can either choose to go for red and white or green and white or red and green combination instead of the three colourful cookies like I have shared in this Christmas pinwheel recipe.And if you guys have some time then definitely check out my A. Christmas Tree Cupcakes recipe and B. Chrsitmas Stained Glass Cookie recipe too and impress your friends and family.
How to make pinwheel cookies?
Previously I have shared with you all how to make checkerboard cookies, today’s method is somewhat similar.
Instead of layering it above another as we did in that case, here for Christmas pinwheel cookies we have to make a cookie dough log.
Basically, all you have to do is roll out your cookie dough. Place it one above the other and roll it into a log just like we do for a swiss roll cake.
And then slice them evenly to reveal the beautiful spiral cookies.
Here is a detailed recipe on how to make Christmas sugar swirl cookies?
Make your holiday baking fun with these tasty old fashioned Eggless Christmas Pinwheel Cookies!! Ditch all the chocolate, raspberry and salted caramel cookies and try this classic combination of vanilla and peppermint red and green cookies for kids with this easy to follow simple shortbread cookie recipe video
Using the paddle attachment of your stand mixer, beat together butter and sugar until combined.
Meanwhile mix together salt and flour. Keep aside.
Once butter and sugar are combined, add a tbsp of water and combine.
Then add the flour mixture in 3 batches. That is add 1/3 of flour mixture, mix until you see no dry bits of flour. Scrape the bowl down and add other 1/3 of flour mixture. Repeat the process until all the flour is mixed in.
Finally, add in the remaining water and vanilla essence. Mix until everything comes together to a dough. Do not over-knead the batter.
Take the dough out onto your workstation and divide into three equal portions.
Take one portion of the dough back into the stand mixer. Add the green food colouring and peppermint extract and combine until the colour is evenly mixed.
Once the colour is evenly mixed transfer the dough onto a parchment paper Roll out into a rectangle shape of 9x12 inches to be precise.
Transfer the parchment paper to a baking tray and let it chill in the fridge until you work on the remaining 2 portions.
To the second portion do not add any colour. Leave it blank just roll it down to 9x12 inches rectangle.
Now place this parchment with the plain (colourless) dough on top of our previously rolled peppermint green dough and put it back in the refrigerator.
To the final portion of dough add red food colouring and mix until the colour is evenly mixed.
Repeat the process of rolling out and placing the parchment on top of the white plain dough now.
Now take the red dough along with the parchment on top of your work top.
Place the white cookie dough on top of the red one with the non-parchment side dough sticking on to the red dough.
Gently remove the parchment paper and place the green dough again non-parchment side touching the plain dough.
Once they are soft to roll, gently, starting with one of the straightened sides, roll the dough into a log shape (like a swiss roll cake) until you reach the other trimmed dough edge. Use the parchment paper to lift the dough to get it started. Once the dough log is complete, gently pinch the seam closed along with any breaks on the outer red layer.
Cling wrap and let this chill in the refrigerator for 30 mins.
Once chilled using a serrated knife make even cut to reveal the beautiful holiday swirl cookies.
Place them on a baking tray lined with parchment paper and bake in a preheated oven of 180°C for 13-15 mins until the base turns light golden brown in colour.
1. In order to achieve that vibrant colours, I have used a good amount of food colouring in the dough. You can, however, adjust it as per your choice.
2. The recipe can be made using just 2 colours along with any different flavour choice like ginger, cinnamon etc.
3. Also, make sure to roll the cookie dough tightly so that there are no air gaps in between once you cut the dough to make individual swirl cookie.
Tip to achieve that perfect round pinwheel swirl cookies.
I have a secret tip to share with you all.
And that is to use emptied paper towel roll.
That is when all the paper towel is used up the cardboard lining that you find inside it just save it.
Divide it into two using a scissor as shown in the video.
Place the cookie dough roll on top of it so that the base of dough does not fall flat while refrigerating and you get a perfectly round holiday pinwheel cookies when you slice them.
Cutting the post to be short and sweet, I hope you enjoyed today’s post on Christmas Pinwheel Cookies. If you did then do let me know by tagging me, tweeting me or instagram me. I would love to follow you and your posts.
Pin this to your Cookies or Christmas board on Pinterest.
See you soon in my next one.
Stained Glass Cookies – a beautiful edible ornament to make your Christmas tree decoration special.
That pale shortbread textured sugar cookie adorned with the sparkling shiny candy with all the Christmas themed shapes; Candy and Cookie all in one!! Christmas cannot get better than this. Don’t you agree?
Stained Glass Cookies is THE ANSWER to the only question you might be having now at this time of the year – how to make holiday cookies?
If you are searching for the perfect holiday cookie exchange recipe then your search ends here with this easy stained glass cookies. How adorable do they look!!!
I do agree that it is little time consuming to make these Christmas cookies with stained glass effect but it is not Christmas until you spend time switching on the Christmas songs, dust of flour all around you, the joy of rolling the cookie dough and shaping them using old-fashioned Christmas cookie cutters with the exciting eyes of the little helpers staring at you as if you are the BEST baker they have.
All these little joys are totally worth it right!!
And these cookies make such beautiful stained glass Christmas ornaments and I totally love to have edible decorations on my tree; being a Mom now I enjoy the excitement of kids when they visit my home to find so many goodies to eat.
One of the best holiday cookie recipes that you can actually recreate has to be this stained glass cookie recipe. Wondering how do you make stained glass cookies?
Even though it is a simple sugar cookie recipe you will have to take those little efforts or additional two steps to make it into a stained glass cookie.
Basically, you follow your favourite sugar cookie recipe or use my recipe mentioned in the cards below (this sugar cookie doesn’t spread at all 😉 ) which does not require the chilling time also. All you have to do is make your dough, roll and cut using a bigger size cookie cutter.
Then using a smaller version of the same cookie cutter, cut out the centre portion. Fill it with crushed jolly rancher candies and bake until lightly golden. And that is your easy peasy jolly rancher stained glass cookie.
And how do you make stained glass effect?
All you have to do is separate the jolly rancher candies into a set of similar colours.
Add it to your food processor and grind until crumbs or you can also transfer them to ziplock bags and crush using a rolling pin similar to the way shown in the video.
Under the heat of the oven, these candies melt and form a thin layer which resembles a stained glass giving the desired effect.
We had made the windows of Gingerbread House (while I was studying the bakery course) using this method may be that is the reason this is also known as window cookies recipe.
If you have ever thought how to make stained glass window cookies – then now you know how!!!
But how to hang stained glass cookies onto your Christmas tree?
That’s the fun part, I must tell you. So right before you put your cookie tray to bake, using a wooden skewer just pinch out a hole on top of your cookie.
Once baked and cooled completely, pass a simple thread through the hole and tie it to create a loop.
Now you can hang this using that loop.
And I adore how these stained glass cookie ornaments glisten on my Christmas tree!!
Stained glass cookies with jolly ranchers give me that Christmas holiday vibe – That picture-perfect morning with English Breakfast, with my family sitting on the bar stool on my kitchen counter table and me serving them Toast with Eggs Benedict..
That oozing yolk with creamy hollandaise sauce is a perfect holiday breakfast recipe.
Followed by unboxing Christmas presents below the Christmas tree adorned with candies and stained glass Christmas decorations, spiral cookies (recipe coming up next) and spending the rest of the day watching a movie and relaxing as much as I can as the following day have to get ready for massive Boxing Day Sales shopping.
To be honest I have never celebrated Christmas before here in India but after moving to NZ each and every festival or occasion is so close to me.
Since it is Christmas and with the holiday vibes going on you can make these cookies in different ways like stained glass gingerbread cookies, stained glass Christmas star like I have done today, stained glass shortbread cookies, stained glass snowflake cookies, stained glass flowers or star window cookies.
So let us see how to make stained glass sugar cookies
Make your Christmas tree decorations special with these beautiful edible ornaments - Easy Stained Glass Cookies recipe. Crumbly and tender sugar cookies with candy in the middle is just perfect for Christmas.
Using a paddle attachment, beat together chilled cubed butter and sugar until combined and the sugar is dissolved. Say about 3-4 mins.
Meanwhile in a separate bowl, mix together flour, cornflour and salt. Set aside.
Once the butter and sugar are mixed together, add in a tbsp of water and vanilla paste. Mix until combined.
Add the dry ingredients in batches of 3 and mix until combined.
Finally, add in the remaining tbsp of water and bring everything into a dough.
Divide the dough into two, flatten it out cling wrap and store one half in the fridge for up to a week or in the freezer for 3 months. Instead of freezing it for later use you can definitely roll it too if you are wanting to make all the cookies in one day itself.
With the remaining half, roll the dough into an even thickness. Cut out the desired cookie shape using cookie cutters.
Using the smaller size of the same cookie cutter cut out the middle portion of the cookie to reveal a cavity in the centre of our cookie.
Place the cookie dough on to your baking tray and let it sit in the refrigerator till the time you work on your candies.
Separate the candies as per the colour. Once divided, place each set of colour into a food processor and blend till coarsely ground or alternatively put them in a ziplock bag and crush using a rolling pin until coarse. Transfer each colour into a separate bowl.
Take the baking tray out from the refrigerator, add the crushed candies in the centre without overfilling.
And straight away place it in a preheated oven of 180°C for 8 to 14 mins until pale in colour with pale golden edges.
Allow to cool it in the tray itself until the candy hardens.
Then transfer to a wire rack and cool completely.
Do not overfill the cavities with candies as too much candies would bubble up and spread all over; at the same time do not underfill or else the candy would spread thinly and you would not be able to hold it.
Can I use any other candies other than Jolly Rancher?
Yes, definitely use another brand that is locally available.
How to store these Stained Glass Cookies?
Store in an air tight contained for up to 3 days. The sugar cookie stays good for more than 2 weeks but because of the candy in the centre it softens up a bit.
If you are super ambitious or you have kids who loves to assist you in holiday baking then you can take this stained glass holiday cookies to the next level by making stained glass cookies with sprinkles inside.
For today I just made these Stained Glass Cookies or stained glass biscuits for christmas tree decorations. Loved that little spark in my kiddo’s eyes.
I will see you soon in my next one
Cooking was never my forte. That was until I got married. Necessity brings in the best from you and that is how I fell for the art of cooking and baking. Baker by Profession and Mom by Day come join me Sushma in unleashing the experience of pastry making, desserts and baked goodies here in this small space - SpicesNFlavors.com Read More…