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.
Pin this for later
I will see you soon with yet another recipe
Peppa Pig Birthday Cake – a cake that would help you win over that cute, innocent and naughty little kiddo.
A step by step guide on how to make a number cake without any number tins or pans, rather made using a round cake which is then filled and frosted with whipped cream and decorated with Peppa pig cake toppers.
Raise your hands if your kids spend their evening time watching Peppa Pig on Youtube!!!
It is my daughter’s current favourite show so when it was time for her birthday, I had already known what was coming – A Peppa Pig Birthday Cake.
So this year on Yoshana’s Birthday her cake has a little bit of everyone’s liking.
She wanted a Peppa Pig Cake – Check
Daddy wanted Pineapple Cake – Check
And mummy wanted to try a number cake – Check.
Haha.. yes a little bit of all our wishes are there in her cake.
For a better understanding of the assembly of this Number 3 Peppa Pig Birthday Cake, I have divided it into 6 steps which we will go through one by one in a detailed way.
Starting with the first step would be to actually bake the cake and layer it right.. 😀
To make this Peppa Pig Cake, I have baked 2 “7 inch” pineapple cake.
Divided it into 3 layers each. So in total now I have 6 layers of cake.
Placed the base layer on the cake board. Then filled it with whipped cream, pineapple compote, tutti-fruity and choco chips. Place the second layer on top and repeated the steps until I reached the very top.
Using the same whipped cream that I used for filling I have now crumb coated the cake as well. Allow it to chill for a minimum of 30 mins.
All these steps are explained in a more detailed manner in Moist Eggless Pineapple Cake blog post. You can also find the detailed recipe from there.
I would advise to place the 2 cakes side-by-side and do each step simultaneously. This would save a ton of your time.
These days home baking, cake baking and cake decorating has gained so much popularity and grown so much that there are new trends and techniques coming up every other day. Be it the cake popsicles or alphabet cake some trends have taken the internet by storm.
One such trend that I have been observing for a really long time has to be covering the cake board to match the colours, theme or decoration of your cake.
It was not very popular when I was a child. Growing up I have never seen this but now you can see it everywhere.
So for our Peppa Pig Birthday Cake, the concept that I choose was that the family goes to a park to feed the ducks and also sit and relax, play and eat together.
This is one activity that the three of us often do in fact every other weekend I must say.
For which the cake has to be green in colour with grass piping and hence I decided the base that is the cake board to be in sky blue colour with sun and clouds around.
And hence I rolled out blue fondant (or mix some blue food colour to your white fondant and use) to the size of my cake board.
So after rolling some portion of it on my worktop I placed the fondant on my cake board and rolled it over to adjust to its size tucking just a bit underneath the board so that I could also cover the sides of the cake board.
Alternatively, you can also choose a ribbon to tie on the sides of the board. Set this to dry overnight.
It is actually hard to explain the way to cut your cake in plain words.
So I have shown a diagrammatic representation of the same on a paper which I am attaching here for your reference. Or you can also refer the video below for an even better understanding.
Once you have cut the round cake as shown in the pictures simply place them on your blue cake board to form a number 3 shape.
As mentioned I wanted the cake to resemble a park set-up. And hence to pipe on the cake I used a grass tip. Wilton Nozzle no 233 to be precise.
Using my favourite stabilized whipped cream frosting coloured in green and flavoured with pineapple, I simply piped the grasses all over the cake.
However, it was difficult to reach the nooks and corners or to say the inside portion of the cake that is the curved part. So to cover that portion I used a piping bag fitted with a small round tip or nozzle and then simply do random piping all over.. Yes, it would look more like noodles than a grass effect 😉 but still will look good in the end 😀
You do not have to do this. In place of the water effect, you can also make a small puddle and place your pigs there if you wish.
But in this case for making the Peppa Pig Birthday Cake as per our theme or concept, what I did was, melted some white chocolate, add a drop of blue food colouring along with few drops of oil. Combine it all together. Transfer to a parchment paper cone and just make a random drawing of a lake or pond. Just become a child again.. hehe..
Another detailed video that you must check out has to be how to melt chocolate the right way.
Now I do not consider myself an expert in making fondant designs yet so I have not included the steps or method for making all the cake toppers.
However, here are few Youtube links that I referred to make my cake toppers.
Not including any link for making the sun because it is so simple. Just cut out the round shape using a cookie cutter and thin strips for the rays.
And then place them on top of your cake. Place the sun and clouds on the cake board.
That’s it our Peppa Pig Birthday Cake is all done and dusted.
Here is the link to the Peppa Pig Birthday Cake video.
I won’t say this Peppa Pig Birthday Cake tutorial is a simple or easy recipe for that matter.
Yes, a bit time consuming and need some practice but totally worth the happiness on the face of your friends and family 🙂
This was a personal and special post for me.
Every year I look forward to this time to create something beautiful and special for my daughter believing it to stay as a fresh memory forever. On her first birthday, we did a Little Krishna Theme party. You can check all the details of the same from here.
Last year on her second birthday we were in India so I could not make anything special for her.
Hope I continue to create more beautiful memories for her through the medium of food.
And I also hope that you guys enjoyed the tutorial too. I know it is not a perfect cake but still a special one forever.
Pin this Peppa Pig Birthday Cake tutorial to your cake decorating board
I will see you soon with yet another one
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
Learn how to make a Fresh Fruit Cake with whipped cream in an easy video tutorial manner in this post. A simple, moist sponge cake layered with fresh cream and seasons fresh fruits this recipe is a must try this Summer.
How beautiful does that fresh fruit drip cake decoration look!!
Fresh Fruit Cake adorned with that glowing drip and sparkling fresh berries was not only pleasing for my eyes but amazingly palatable to my taste buds too..
A perfect birthday cake made of fruit!! Yes, it was my birthday last weekend and I choose to make this old fashioned fruit cake recipe because some flavours are always eternal.. 😀
This basic fruit cake is
Soft and Spongy Eggless base – Of course you can choose a genoise sponge as a base too but once you taste it you would not believe that it is an eggless recipe.
Moist – fruit cake made with oil, now that’s the top secret of getting a moist cake 😉
Melt in the mouth frosting
Sweet and Sour Fresh Fruits
Easy and Simple to put together.
Some flavours are truly classic when it comes to making a birthday cake be it this real fruit cake recipe or Black Forest Cake, Pineapple Cake or Butterscotch Cake. One can never go wrong with these flavours right.
This easy Fresh Fruit Cake recipe needs just few basic ingredients
You can use your favourite Vanilla or Chocolate cake recipe as the base. This time I have not used my favourite Eggless Vanilla Cake as the base.
Instead, I have tweaked a few things in that recipe to make an entirely different cake base.
And why so?
Because that was a really basic recipe using just oil and water. Though I were satisfied completely with that recipe I had few of our readers doubting the same because of its simplicity.
So I thought of making a few basic changes in that recipe and make an entirely new one for you guys. Have changed the quantity of water and used milk and yogurt in it. Also, have increased the amount of dry flour.
What difference did that make?
This time the cake was super moist and soft comparatively. I guess it was due to the addition of yogurt. The only thing my cake turned little brown in colour. Still trying to figure out the reason for the same. However, I am totally satisfied with the recipe.
Will I use this recipe in my future cakes?
Yes, definitely. It was totally worth it.
You can also make cake base out of premix if you desire.
It’s a child’s play to make sugar syrup. Simply combine equal portions of sugar and boiling water that’s it.
A very simple yet a crucial ingredient to keep the cake moist for 2-3 days 😀
That cloud like melt in your mouth frosting is to just die for!!
I have followed my Stabilized Whipped Cream recipe here too. If you are a beginner I highly recommend you guys to check that post it is packed with tons of information 😀
This is totally optional. I have used a white chocolate ganache which is made of chocolate and cream just to enhance the look of the cake and colour to act as a contrast to the white cake and berries.
To make fresh fruit cake you would obviously need fresh fruits right.
Here is the list of fruits that I like to include in my Fresh Fruit Cake:
Pineapple, Apples, Grapes, All kinds of berries, Mandarins, Oranges, Kiwi, Pomegranate, Apricots, Peaches, Mango etc. depending upon the availability of fresh fruits. What you are aiming for is good sturdy fruit.
I tend to avoid soft, mushy and juicy fruits like watermelon, banana, etc in fruit cake with fresh fruit.
[click_to_tweet tweet=”Check out the list of Fruits that can be used in a Fresh Fruit Cake ” quote=” Check out the list of Fruits that can be used in a Fresh Fruit Cake” theme=”style5″]
I also tend to add dry fruits like cranberry or even nuts like almonds, pistachios etc which adds on to the texture.
I for one do not make cakes with alcohol. But if you prefer while making the Fresh Fruit Cake recipe you can choose to soak the cake with alcohol. That way you would get an after taste of alcohol which I guess some of you would love.
Generally speaking, the fruit-cakes made for Christmas is soaked in rum and hence it gets the name.
But just like how we add alcohol while making black forest cake, one can definitely combine the flavours from alcohol in a fresh cream cake too.
The only glitch is that, while making the sugar syrup you will have to boil the alcohol, sugar and water together until the sugar dissolves completely that way all the alcoholic content would be evaporated and what you would be left with is just the alcoholic flavour.
Learn how to make a fresh fruit cake with whipped cream in an easy video tutorial manner in this post. A simple, moist sponge cake layered with fresh cream and seasons fresh fruits this recipe is a must try this Summer.
Sift together the dry ingredients - Flour, Baking powder, Baking Soda, Salt and Sugar and keep aside.
Take milk in a bowl. Whisking continuously add the oil to help it emulsify. Next, add the yogurt and essence and combine together.
Add the sifted dry ingredients into the wet in two batches. Combine to form a smooth batter
Divide the batter evenly between three 6 inch pans that have been greased with butter and lined with parchment paper. Approximately 275 gms in each tin.
Bake in a preheated oven of 180°C for 35-45 mins or until a skewer inserted in the centre comes out clean.
Demould onto a wire rack and allow it to cool completely.
Take the sugar in a bowl and add the boiling hot water. Combine to dissolve the sugar and then give ample time to cool it completely. Better to leave it in the refrigerator until completely cooled.
Take the measured out whipping cream, icing sugar and essence in a bowl.
Whip until stiff peaks form and it is ready to use.
Whip the cream cheese until it is creamy
Whipping continuously add the whipping cream little by little. Scrape the bowl using a spatula and then add icing sugar and fruit essence. Whip until stiff peaks form.
Layer the cake onto a cake board. Trim off the top to even the cake.
Soak the cake with the prepared sugar syrup all throughout.
Add half of the cream filling and spread it out evenly.
Top with the mango passionfruit compote and fresh fruits of your choice.
Place the other cake layer on top and repeat the steps.
Crumb coat the cake with the leftover cream filling and let it chill for 30 mins.
After 30 mins frost the cake completely with the stabilized whipped cream frosting till you get a smooth finish on the sides and top. Refer the video on how to frost your cake for a better understanding.
Let it chill once again for 30 mins.
Meanwhile, start preparing your Chocolate Ganache.
Take the weighed out cream in a saucepan. Add the colour of your choice. Mix and heat it up until it just begins to boil.
Add the hot cream on top of the chocolates and allow it to sit for a minute.
Then stir to dissolve the chocolate completely until you get a smooth batter like consistency. Strain the ganache for an even smoother finish. Let it sit in the refrigerator for 10 mins until it thickens a bit.
Take the chilled cake out of the refrigerator.
Transfer the thickened ganache onto a parchment paper cone and start dripping around the sides of the cake.
Allow it to set completely in the fridge and then add decorate the cake with fresh fruit on top for a perfect fruit cake decoration.
[click_to_tweet tweet=”Make your own Fresh Fruit Cake at home in just 6 simple and easy to follow steps.” quote=”Make your own Fresh Fruit Cake at home in just 6 simple and easy to follow steps.” theme=”style5″]
It is actually pretty simple. All you need to do is apply a glaze on top for which we will use Apricot Jam.
Take 1 tbsp apricot jam and 1 tsp Water. Bring this to a boil. Apply it onto the fruits when warm
If you start applying after it is cooled down then you might leave marks on top of the fruit so it is advisable to apply the glaze when it is still warm.
[click_to_tweet tweet=”Click to learn the secret to keep the fruit decoration on cakes, cupcakes, tarts fresh for hours together.” quote=”Click to learn the secret to keep the fruit decoration on cakes, cupcakes, tarts fresh for hours together.” theme=”style5″]
Since we have made use of fresh cream in this recipe, definitely store this in the refrigerator only.
This stays good and moist for 3 days in the fridge 🙂
Apart from the list of fruits that can be used in baking fruit cake, I believe there is one more question that is most searched for or asked for which is Fresh Fruit Cake price.
Usually, I do not talk about pricing of the cake in a post like this fruit cream cake. But I would like to take a moment here and discuss in brief or just touch this topic on pricing this delicious fruit cake.
You have to take in to account the price of the fruit as per the season. Like, consider adding those fruits that are easily available whenever you are making this.
You may think that’s common sense what so special about it?
Well, what I wanted to convey is while pricing a cake made of fruit you have to consider the WASTAGE. For eg, if we take into consideration Grapes, for making this 6 inches Fresh Fruit Cake I have made use of a total of just 8 grapes.
However, when you go to purchase the fruits the seller won’t give you just a handful of each fruit which means you would end up buying more fruits than what is actually required to make the cake.
So it absolutely makes sense to add some Wastage charges onto the cake about which you can inform the client beforehand just to be clear with them.
And do not miss to watch the Fresh Fruit Cake recipe video for a clear and detailed understanding.
Consider checking this post on How to write on Cakes if you are a home baker or making a birthday cake for a near and dear one.
Wishing myself a very Happy Birthday with this beautiful and classy looking very best fruit cake!!! hehe.. I know so cheesy but still, it is my birthday so let’s make some noise in the comments below..
Do share your thoughts with me on this cake with fresh fruit inside and outside. Would love to hear your thoughts on the same.
And yeah do not forget to Pin this onto your Cakes board in Pinterest.
I will see you soon with yet another recipe.
Christmas Tree Cupcakes is a fun, decorative and unique festive cupcake perfectly apt for this season!!!
Merry Christmas everyone.. 😀
Christmas Tree Cupcakes using ice cream cones is an ingenious idea that screams Christmas!!
Basically, it is just a plain vanilla cupcake frosted with buttercream on top.
You can also use chocolate cupcake as the base to resemble the bark of the cupcake tree.
Since I have already shared the recipe for the same a couple of times, I thought of using vanilla cupcake as the base for our cupcake Christmas tree decorations.
I just cannot believe we are towards the end of another year.
Time just flies..
It seems the year just started with me turning 29 and now its already Christmas and New Year’s Eve.
So why am I blabbering all of this now?? Hint Hint.. I am turning 30 in a month’s time and can’t be more excited than this..
I would definitely be making my Birthday Cake, but for now, let’s talk about these easy Christmas cupcakes – Christmas Tree Cupcakes.
These simple Christmas cupcakes are definitely a show stealer.
The Christmas Tree Cupcakes with ice cream cone is what makes these so easy to recreate.
Definitely, the trees are the highlight of this cupcake. But how to make trees out of icing?
Using a simple buttercream recipe all you need to do is pipe on Ice-Cream cones.
For piping we will use a smaller size open star tip – say Tip 30
If you want you can first start by adding a thin layer of buttercream on top of ice-cream cones. However, I felt there is no need for the same as leaves cover up the entire cone.
Basically just use a green coloured buttercream in a piping bag and holding it at 90 degrees to your cone all you have to do is just apply some pressure and then pull the bag towards you.
The more you pull the bigger the leaves would be. The choice is up to you to at which point you need to stop the length of the leaves.
Cover the entire cone in a circular motion till the tip of the cone to get the desired effect.
Making buttercream Christmas tree would be a breeze to make once you just get a hang of making it. With just one cone you would understand about the length that I am talking about.
There is one more way of making these easy Christmas cupcakes design (trees) – Chocolate covered pretzel tree.
For this use a pretzel stick and place it on a parchment paper. Using white melted chocolate go to and fro over the stick and try to give a tree shape. Then place this on top of your cupcake once the chocolate is set.
How to make Christmas Tree Cupcakes?
Now that you have made the tree cones, your job is super simplified.
Bake a chocolate or vanilla cupcake. Slather some frosting on top and just mess around it for once 😉
Add some desiccated coconut on top for texture and place this cone on top.
How easy it is to make this Christmas cupcake decorations!!!
Christmas is around the corner. And one flavour that dominates this season be it for Christmas cupcake flavors or cookie flavours has to be Peppermint and Ginger.
Today I am using a simple vanilla flavour.
However, you can flavour the cupcake with peppermint and buttercream with ginger if you want to.
Other festive Christmas cupcakes or holiday cupcake ideas apart from these Christmas Tree Cupcakes could be
1. Christmas lights cupcakes
2. Christmas wreath cupcakes
3. Snowman cupcakes using marshmallows
4. Forest cupcakes
OR you make a tree shape using cupcakes, that is, arrange the cupcakes in a triangle shape to make a Christmas tree cupcakes cake. These days pull apart cupcakes cake are a huge trend.
So let us see how to make Christmas cupcakes from scratch
Christmas Tree Cupcakes - An easy diy AWESOME holiday cupcakes ideas that look like snow-covered Christmas trees made using ice-cream cone and simple buttercream frosting would make your holiday baking so fun!!
To the warm milk add vinegar. Give it a stir and set it aside for 5 mins. This is your process to make homemade buttermilk.
In a bowl, sift together maida, baking soda and salt.
Give a mix with spatula and add all the wet ingredients one at a time, including homemade buttermilk.
Combine gently to a cake batter like consistency. Do not overmix.
Using an ice cream scoop or ladle pour equal amounts into a muffin tray that has been pre-lined with cupcake liners.
Bake in a preheated oven of 180°C for 15-18 mins or until a skewer inserted in the centre comes out clean.
Using the paddle attachment of a stand mixer beat the softened butter until creamy say about 5-7 mins
Meanwhile in a separate bowl sift the icing sugar atleast 2 times and keep ready.
Once the butter is pale in colour and cream, start adding 1/3 cup sugar at a time an beat for not more than 1 min.
Scrape the bowl and add the second set of sugar and repeat the process until all the sugar is mixed into the butter.
Scrape the bowl down and add 1 tbsp of cream and beat together. Scrape the bowl down and add a tsp of cream more at a time until the desired consistency is achieved which is spreadable and also pipeable.
Finally add the vanilla extract and beat until mixed.
Take it out of the stand and add a thin layer of frosting on top of the cupcake and spread all around using a small palette knife. Be as messy as you can as this would resemble snow.
To make it more pop up and to give a texture add in some desiccated coconut on top.
To the rest of the buttercream add in the green food colour and beat for one last time until it is evenly mixed.
Transfer the buttercream to a piping bag fitted with small open star nozzle - Nozzle no 30.
Place the cone on top of the cupcake. If you want you can also fill the cone with candies for added surprise.
Holding the piping bag at 90 degrees to the cone start piping the branches. Apply some pressure and then pull towards you. The more you pull towards you larger the size of the leaves would be. So depending upon how big or small you want it to look keep applying pressure and pulling towards you.
Repeat the step to cover the entire cone completely till you reach the very tip of the cone.
To give the added snowy effect dust some icing sugar on top of the cone.
1. The recipe for buttercream mentioned here would make 3-5 tree cupcakes depending upon how big or small you pipe the leaves. You can easily double or triple the quantity to cover the entire 12 cupcakes.
2. While making the buttercream, milk or water can also be used in place of cream.
One of the best Christmas cupcakes that you can make this season has to be this Christmas Tree Cupcakes.
Apart from making these cupcakes using ice-cream cone, there are many different ways in which you can make. For eg:
1. Rice Krispies: Add some condensed milk to the rice Krispy so that it sticks around when you press them together. You can also add some green food colour if you wish to.
Then take a big chunk in your hand and press it to give a tree shape. Decorate with red and green M and M’s
2. Pretzel Trees:
Lay out the pretzel stick on a parchment. Use melted white chocolate or colour it green; transfer to a parchment paper cone and then going to and fro motion on top of the stick make a triangle shape to resemble a tree.
Allow to cool completely and you have your pretzel trees ready.
Before the chocolate cools completely you can decorate it as per your need with sprinkles or M and M’s.
Using the run-outs method that I have shared a couple of times on the blog; just trace out the tree shape using a reference image and place it on your Christmas tree cupcake platter to finish the look.
Just to let you know peanut butter cups are your best friend to use as a tree trunk.
I hope you enjoyed this Christmas Tree Cupcakes recipes and also the other Christmas cupcake ideas along with the Christmas cupcake toppers that I have mentioned in this post.
Hope you enjoy this holidays with holiday cupcakes and holiday cookies.
For now, pin this Christmas Tree Cupcakes recipe to your Christmas board
I will see you soon with yet another one
Doraemon Cake is a super simple DIY tutorial post on cartoon character cake that you can make for your kids birthday.
Learn how to make Doraemon Cake step by step with all the minute details covered that would make your cake decorating a breeze.
Doraemon Cake Decoration is so easy that you won’t believe that you have actually pulled it off so well.
Up until now, I had never seen any episodes of Doraemon and friends. So when I set out to make the Doraemon character the first thing I had to do was look up some of his cartoons.
And after watching that I realised I have grown up so much that cartoons are not my thing.. hehe.. of course, I could watch Tom and Jerry countless times even now maybe because I grew up watching them but any other cartoon is really not my thing.
Secondly, you can look up on Google Baba for Doraemon cake designs where you will find so many pictures of Doraemon Cake for inspiration.
Just like Pikachu Cake, in my case, the design was sent by the client. So I was saved the time to actually look up for the same on the net. 😀
If you are planning to make this Doraemon birthday cake then there are a few things that you would need to start with.
1. Doraemon chocolate cake – I mean just any cake base layer. You can use either Vanilla Cake or Chocolate Cake. Anything would work. I am calling it Doraemon chocolate cake as I have used my go-to favourite Moist Eggless Chocolate Cake recipe as the base.
2. Filling – For making this Doraemon cake recipe today I have used a simple Chocolate Whipped Cream Filling. Again you can flavour it up as per you need.
3. Frosting – We cannot use Stabilized Chocolate Cream to frost because the colours won’t show up. So we will be using my favourite Stabilized Whipped Cream Frosting. Such a beautiful frosting I must say. You can also choose to use Buttercream or Italian Meringue Buttercream here as per your needs.
4. Small tip star nozzle and a Wilton round tip
5. Piping bags
6. Gel Colours – blue, red, pink, yellow and black.
7. M and M’s or Gems in the colour red and blue.
8. Chocolate Block to write Happy Birthday in case you are making it for a client.
Before starting with the step by step tutorial on how to make Doraemon Cake there is a little thing that I wish to discuss here and that is determining your Doraemon Cake price.
I am not going to give the exact price of Doraemon shape cake as that would vary from place to place but there are 2 important things that you need to consider which is what I am highlighting.
Once you do the crumb coating on the cake put it in the fridge to chill. After which just frost the sides but not the top. That is because
A. As in this Doraemon Cake recipe, you would be piping on top so if you frost the entire cake that would mean you would need extra cream for frosting the design on top. Which in turn means you would end up charging your client more.
B. And the extra cream would eventually lead to an increase in the cake weight again would not be a justice to the work you put.
So being a home baker you will have to consider this even more.
Now let us see how to make Doraemon step by step I mean Doraemon shaped cake. 😀
Prepare the Chocolate Cake base layer:
So you would need a base layer to make the Doraemon face cake piping on top.
Btw it is an 8-inch cake with 3 layers of cake and 2 layers of filling.
Make the outline of the Doraemon character that you wish to make on top of your cake. For this, we would use a toothpick or wooden skewer with a pointed edge.
Then using a reference Doraemon images, and free-hand decoration, sketch the image on top of your cake. For making this I have used a wooden skewer with the pointed edge.
And then instead of dragging and drawing a line, we would make simple dots all over as you can see in the image below or refer my video tutorial for easy understanding.
In case you do a mistake while dotting, do not worry use a spatula to smooth it off and start again 🙂
The first thing you need to do is colour your Stabilized Whipped Cream into desired colours such as – Black, Pink, Red, Yellow and Blue.
Fill your piping bag with black icing and make an outline on top of the dotted points.
And then refer your image and start piping the desired colour as per your Doraemon theme cake.
The only thing you need to remember while piping especially blue colour is that everything should go in one particular direction so that the piping looks even.
Once you have done piping on top, take your black icing once again and a double coating on top to make it even and more prominent.
Also make sure to add the eyes, nose and whiskers.
Using your round tip nozzle and red and blue colour make dots all around the base of the cake. (please refer video)
Also place red and blue M and M’s to decorate and complete the final look of our Doraemon Cake.
Yes, it is not a Doraemon 3d cake but nevertheless a beautiful, simple and adorable Doraemon cartoon cake.
Learn how to make Doraemon cake video format:
Forget buying monginis cake because making a Doraemon birthday cake at home is super easy; don’t you agree?
Moreover, if you wish to make some other cakes using this same technique then here is a list for a head start:
mickey mouse cake
barbie doll cake
hello kitty cake
In case you missed here is the direct links to certain recipes that you would need to make this Doraemon cake:
1. Moist Eggless Chocolate Cake
2. Chocolate Whipped Cream
3. Stabilized Whipped Cream
Go ahead and plan your Doraemon theme birthday party with an entire DIY dessert table that would include this Doraemon Cake, Doraemon cupcakes, blue Instagramandy, Blue and red chocolate barks and many more.
I will see you soon with yet another one
Chocolate Caramel Cake – Layers of moist eggless chocolate cake with salted caramel frosting and homemade caramel topping served with some caramel popcorn on the side. This caramel cake is a chocolate caramel desserts heaven!!!
And just to let you know No candy thermometer required!
Chocolate Caramel Cake is a dream cake!! A cake that I have actually made to celebrate a small dream coming true. A small milestone that I have reached.
Did you know I started SpicesNFlavors Youtube Channel in July 2017 which means we completed a year of creating, editing and uploading videos on this small space and this Caramel Cake Recipe would be my 100th video which means today when I would be hitting that “Publish Button” on Youtube I would be uploading 100th video. That’s crazy!!!
Can’t believe I have come this far. And before I even proceed all the credit goes to each one of you reading and watching my videos and being my support system all this while. Thanks a bunch guys; this wouldn’t be possible without you all.. 🙂
Coming back to the easy Chocolate Caramel Cake recipe or caramel chocolate cake recipe or chocolate with caramel sauce recipe. Damn!! I am so bad at naming this. Well, how would you call it??
Basically, this chocolate caramel layer cake has 3 layers of chocolate cake with salted caramel frosting topped with easy caramel sauce served with caramel popcorn.
How do you make Chocolate Caramel Cake?
Today I have chosen to make an easy chocolate cake as my base and then made a Stabilized Caramel Whipped Cream Frosting which is nothing but adding homemade caramel sauce to whipping cream along with sugar.
To further enhance the flavour of caramel, we will top the frosting with some more caramel sauce.
If you would like to make a salted caramel cake as in just an easy caramel cake then I would suggest you use a plain vanilla cake recipe add some store-bought dulce de leche to it. And follow the caramel cake frosting recipe that I am just sharing in this post.
But you have to trust me; this chocolate cake with caramel filling is to die for!!!
This triple layer chocolate caramel cake makes a perfect birthday cake or even an anniversary cake. In short just perfect for any occasion.
Can I make chocolate salted caramel cupcakes using the same recipe?
Yes, definitely you can. Using this chocolate cupcakes recipe make some cupcakes. Once it is cool enough, use the caramel icing recipe that I have mentioned in this post to frost them. Drizzle some caramel sauce on top and you have some delicious chocolate and caramel cupcakes for you.
Does caramel cake need to be refrigerated?
Just like any other normal cake would, this Chocolate Caramel Cake also needs to be refrigerated in stages.
Here are the steps of refrigeration that I follow while making cakes be it any flavour.
1. I allow the cakes to cool completely at room temperature itself since I make it a day before so it has ample time to cool. However, if you are running short of time you can refrigerate it until cool.
2. Level the layers. Apply frosting. Crumb coat. And after crumbing coating, I refrigerate it for a minimum of 30 mins. It is an absolutely essential step. Makes it easier to frost later.
3. Finally after the final coating and decoration again refrigerate it for 30 mins before slicing and enjoying :).
Since its a salted ,caramel chocolate cake recipe – I have to mention about this amazing caramel sauce recipe.
Talk about caramel dessert recipes we all are intimidated with the thought of making caramel sauce at home. And eventually we end up buying it from stores.
Let me walk you through the exact steps of How to make caramel sauce at home without a candy thermometer?
1. We would heat the sugar and water until it turns amber golden in colour.
2. Stirring continuously add in the cream. And stir for another 1 minute to thicken the sauce.
That’s it. Ain’t it that simple.
Here is the step by step instructions with few tips on how to make caramel sauce without butter?
1. Make sure you have a deeper size saucepan. Add in sugar and water. Mix. Switch on the gas to med-low.
2. Next, brush some cold water on the sides to avoid crystallization. (Check my video for clear picture)
3. The sugar syrup would start boiling; the boils would subside to give you initially a light yellow colour and from here on pay close attention it’s just a matter of a few seconds.
4. Swirl the pan gently if needed.
5. You will observe that the colour is changing to darker yellow shade and to golden. If you are finding it difficult to determine when it is the exact golden shade then I have an alternative for you.
Keep an aluminium foil side by your gas. Once you see the dark yellow colour you can add a drop of that sugar syrup on the aluminium foil in a time interval of 5-10 seconds and then you will have a clear picture of the colour. I used to do that initially when I was not confident of judging. You can check this video for an even clear idea.
6. Once you get the golden amber colour; take it off the flame and add the cream. Remeber to stir continuously. It would bubble up initially and once it subsides put it back on flame and stir for just 1 minute. You have a perfectly made best caramel sauce ready for you <3 At this stage you can also add some salt and vanilla essence to make a salted caramel sauce.
One more thing to note is that when you take it off the flame the sugar syrup is still cooking with the internal heat so the colour would darken and then when you add the cream it would darken even further on cooling.
How do u make caramel frosting?
Now that your caramel sauce is ready you can simply add it to the medium of your icing like whipping cream, cream cheese, buttercream or even Italian meringue buttercream and flavour it up to get a caramel frosting.
Today I am adding it to my Stabilized Whipped Cream Frosting recipe to make caramel cake filling.
If you are looking for caramel sauce uses then the list is definitely endless.. You can use this as salted caramel topping on cakes like I have done today. The salted caramel sauce for ice-cream is one of my all time favourite combination. You can also use this caramel sauce for popcorn to make your own chocolate caramel popcorn cake.
Yes, this definitely sounds intimidating, to begin with; but take the leap and try it just once this caramel sauce with white sugar recipe would be your go-to recipe for any salted caramel chocolate cake recipe you would ever try!!
Coming to the flavours of this Chocolate Caramel Cake.
For one to begin with the chocolate cake in itself is super moist and oh so chocolaty!! How do you make the perfect moist chocolate cake? You might know it from my earlier chocolate cupcakes post the key ingredient my friend is BUTTERMILK. Bamm!!! Yes, that is exactly what we have used today.
Oh yes, check the recipe to know how is buttermilk made. It is easier than you think.
And Cocoa powder, of course, is what makes it chocolaty.
We have today used Stabilized Whipped Cream as the base for frosting. As this is the most sorted and favourite frosting for many of us. You can choose any icing that you prefer and add this best homemade caramel sauce to make a caramel frosting.
I choose to serve it with some salted caramel popcorns so I did not add any other textures in the cake but if you prefer you can add some caramel chocolate chips or maybe even praline in the layers to give it a crunch.
To make it visually appealing I choose to make an Upside Down Drip Cake. You can decorate it as per your choice.
Let’s now see How do you make caramel cake?
The ULTIMATE Chocolate Caramel Cake recipe - Layers of moist eggless chocolate cake with salted caramel stabilized whipped cream frosting and homemade caramel sauce topping served with popcorn; this cake made from scratch is better than anything that you could ever imagine.
Add vinegar to your warm milk. Stir and Let it sit for 5 mins (and that's how simple it is to make your own buttermilk at home). Meanwhile, start sifting your dry ingredient.
Sift all the dry ingredients (APF, Cocoa powder, BS and salt) into a bowl. Add in the sugar.
Add all the wet ingredients one by one. Mix everything together to make a cake batter.
Pour it into two separate 6-inch cake pans and bake in a preheated oven of 180°C for 35-40 mins.
Take sugar and water into a deep saucepan and put it on a med-low flame.
The sugar will melt and combine and the syrup would come to a rolling boil. The boil would subside and you would start seeing it turn into a pale yellow colour. In a matter of a few seconds, the colour would start darkening and when you see it turn to amber golden colour. Take it off the flame.
Immediately pour the cream and stir together. The sauce would bubble up a lot but will eventually subside.
Put it back into the flame and stir for just a minute. The sauce would darken and also start to thicken. Take it off the flame. Add salt and vanilla essence if using at this stage. Mix and transfer to a separate bowl and allow it to cool completely.
Dissolve the sugar in the water. Set aside to cool completely.
Whip the softened cream cheese until smooth.
Whipping continuously pour in the whipping cream little by little until combined.
Add in 60gms of prepared caramel sauce and icing sugar and whip the cream until stiff peaks stage.
Once the cake layers are baked and cooled, trim the top off to get an even layer.
Apply sugar syrup generously.
Add the caramel whipped cream frosting on top. Spread it into an even layer.
Next, top it with some caramel sauce and place the second cake layer. Repeat the cake layers.
Crumb coat the cake with the same frosting and let it sit in the refrigerator for 30 mins. After 30 mins using the same frosting cover the entire cake to get a smooth even finish. It is not essential to frost the top layer as we would be flipping it eventually.
After the final frosting let the cake chill for another 15 mins.
Finally, start pouring the prepared caramel sauce along the edges of the cake (refer video for easy understanding). You do not have to pour the sauce on top of the cake. Again chill it for 15 mins or until the caramel sauce is completely set.
Once the sauce is set, place a cake board on top of your cake and just flip it upside down and slowly and gently remove the cake board layer from the top.
Finally, add some frosting to the new top layer and using an offset spatula make a pattern on top as you won't be able to smooth out the top (refer video)
Decorate the cake as you like.
Some tips and notes on this easy chocolate caramel layer cake.
1. While making the cake base, the milk has to be just warm and not hot.
2. The above recipe makes 2, “6-inch cake” layer base. To make the 3rd layer I halved the recipe and made it in a single pan as I have just 2 pans with me.
3. In your caramel sauce addition of salt and vanilla are optional. Adding salt would give you a salted caramel taste and this would then be an easy salted caramel cake recipe. I did not add these while making caramel sauce because I served the cake with salted caramel popcorn. However, the choice is yours while making your cake.
4. Similarly, the caramel frosting that you would prepare would be customisable too. You can use any medium of frosting of your choice – Cream Cheese, Ganache, Buttercream or Italian Meringue Buttercream. And the amount of caramel sauce and sugar can be adjusted to taste. If you find that the frosting needs more caramel flavour go ahead and add some more caramel sauce to it.
5. There is a fine line between golden caramel colour and dark brown colour. If you heat the sugar syrup too long you would end up getting a bitter flavour to it.
Also, guys, even I have noticed that these days I am writing everything in detail and trying to explain things in depth. Do you guys like to read all this information or do want me to cut it short? Do share your thoughts with me in the comment section below would love to know your opinion on the same.
Thanks for joining in my 100th video post. I will see you soon but before that
Do pin this for later:
See you soon
Lemon Friands – The most AMAZING mini cakes you could ever have!!!
A delightfully rich and buttery cake made using the simplest of ingredients is definitely going to be one of your favourites.
Lemon Friands – a classic Kiwi or Aussie mini cake that is similar to a French Financiers.
I understand some of you might not have come across this baked goodie – Friands. And that is the reason my friend this post is gonna be packed with a lot of information and tips on how to make a classic friand recipe.
Grab a coffee and sit on the favourite corner of your house as you read through all of this.. 😀
Well, of course, you can directly jump to the recipe if you are not interested in reading all this.
Starting with the basics, WHAT IS A FRIAND?
A Friand is a small almond cake, made with ground almonds and egg whites for a light and fluffy cake popular in Australia and New Zealand, a type of cake, similar to the French financier.
The major difference being a friand typically has additional flavourings such as coconut, chocolate, fruit, and nuts. It is baked in small molds, typically oval or barquette in shape. French financiers do not have additional flavourings.
These little cakes are sweet and moist and are super rich due to the addition of ground almond meal.
And given the large amount of egg whites required to make friands, this recipe is a great way to use up any frozen egg whites you might have stashed away in the freezer.
Some time back I had come across Nigella Lawson’s recommendation to freeze unused egg whites – a tip which has been most welcome for someone who makes custard often and these cute little lemon friands with lemon curd is where most of it ends into. 😀
HOW DO YOU STORE FRIANDS?
Leave friands to cool in tins for not more than 3 mins then, use a butter knife to run gently around the sides of each friand and place on a cooling rack. Once completely cooled, store friands in an airtight container at room temperature or in the fridge.
CAN YOU FREEZE FRIANDS?
Honestly, the basic friand recipe that I have shared today makes only 6 Friands. So I have never really felt the need to freeze the leftovers nor I have ever made a big batch.
But I know for the fact that, cooked friands can be frozen successfully and, like muffins, should be warmed before serving. Freeze them in a single layer on a tray, then bag and seal them or pack them into an airtight container and freeze for up to three months. Thaw frozen lemon friands in a microwave or normal oven.
Let me also share about the baker’s secret FRIAND PAN / FRIAND TIN / FRIAND MOLD.
So these Lemon Friands or any almond friand recipe is made in a special pan which gives it the characteristic oval shape unlike a muffin or a cupcake recipe.
These friands tin is commonly known as aspic mould in France and I understand that it is difficult to find in the local bakery stores but you can definitely buy it online.
And of course, if you do not find these special tins in the store then definitely you can use a muffin tray to make these Lemon Friands.
How to make GLUTEN-FREE FRIANDS?
There are two ways to make a gluten-free lemon friands – 1. Use gluten-free plain flour in place of plain flour mentioned in the recipe or simple substitute desiccated coconut for plain flour. However, in that case, you will have a little coconut flavour to your Lemon Friands.
The other part of the making this basic friand recipe is making this silky smooth lemon curd.
WHAT IS LEMON CURD MADE OF?
Again, its a basic recipe made using simple ingredients – eggs, sugar, butter and lemon juice. All these ingredientscustard-likeuntil you get a thick custard like consistency.
How long does it take to THICKEN LEMON CURD?
Yes, it is about the timings here that plays an important role while making this lemon curd with egg yolks recipe. However, I have mentioned some key points regarding the same in my video recipe which you can check by clicking here.
Or check the tips section down below the recipe card.
What thickens lemon curd?
Definitely, the egg yolks are what thickens and bring all the elements of lemon curd recipe together.
So if ever accidentally you added lots of lemon juice add an extra yolk to compensate it 🙂
Can you freeze fresh lemon curd?
Yes, definitely you can. Just thaw the lemon curd in the refrigerator the night before using the lemon curd in your favourite dessert recipes using lemon curd like lemon curd tarts or lemon curd tartlets.
Can you make lemon curd in the microwave?
Yes definitely. Though personally, I have not tried it yet. But I found this recipe on the internet which seemed legit to me. You can read and give it a try too if making this lemon curd on stove top scares you. 🙂
How long does lemon curd keep in the refrigerator?
I have not tried storing it beyond 3 days.
Coming to the taste and texture profile of these Lemon Friands recipe.
So with the first bite of this I definitely felt like attending a high tea or afternoon tea party. These are totally rich and buttery in taste perfect along with your cuppa of black coffee.
The egg whites is what makes it light and fluffy and soft.
You would definitely get that typical eggy smell in this. But I have a small tip for you on how to avoid egg smell in cakes?
Its no brainer actually. A good quality vanilla essence can do all the magic here. And yes that is what I have done. Even though the recipe didn’t call for flavouring agent I added it because I just cannot stand eggy smell..
The lemon curd on top adds just the right amound of tartness to the otherwise plain cake.
If you do not want to make lemon curd then definitely skip those and include fresh fruits like raspberries, strawberries or blueberries for the acidity.
You can also substitute the almond meal with other nut meal like hazelnuts or pistachios.
Now lets see how to make Lemon Friands.
Lemon Friands - The most AMAZING mini cakes you could ever have!!! These lemon almond cakes made using simple ingredients like butter, ground almonds, egg whites and sugar are going to become a regular part of your afternoon tea parties. Use any berries like raspberries,blueberries,strawberries,orange or coconut any nuts like pistachios, hazelnut to make this basic friand recipe
Whisk together the juice, eggs and sugar in the pot until warm to touch.
Once the egg mixture is warm, add the chopped butter little by little whisking continuously and heat whilst whisking gently but continuously until thickened. (Check my video recipe for the tip)
Pass through a fine sieve.
And refrigerate the lemon curd until ready to use.
Melt butter and set aside to cool slightly.
Mix icing sugar, salt, flour, zest and almonds together in a bowl.
In another bowl, whisk egg whites to a soft meringue.
Now that all three elements are ready, fold in butter and vanilla essence into the dry ingredient mix followed by the egg whites (check the video for the correct way of folding) and pipe evenly into greased moulds.
Bake at 180°C between 18 to 25 mins.
Once baked, let it sit in the tin for 3 mins and then turn over to release them.
And when they are cooled completely finish off with some lemon curd on top.
Tips to make PERFECT LEMON FRIANDS
1. The first and foremost step that you must follow closely is to grease your friand tin or muffin tray whichever you are using really really well. This is the most crucial thing because these friands tend to stick to the pan while baking and is a nightmare to remove it intact later.
2. While making the lemon curd, it is important to whisk the mixture continuously or else you would end up making scrambled eggs. And also do not over-heat them that will also lead to the cooking of eggs. Keep the flame on med-low at all times.
A simple trick to making this easy lemon curd recipe:
The right time to start adding your butter is when the eggs are slightly warm. And how do you know this? Simple place your clean pinky finger and feel it. Once you feel it is warm start adding your butter little by little. You can refer my video recipe for this step.
Once you have added the butter how long will it take to thicken the lemon curd?
Keep whisking and you will note that in few mins the mixture comes to a boil. Once you see the first set of boil count 1 to 50 in your mind. And after that remove the pan from the heat, pass through the sieve. Cling wrap and refrigerate. You will get a perfectly set lemon curd.
3. While making the friands, if the melted butter is too hot then it will cook the egg whites when added, so the butter should be slightly cold when you start adding the egg whites.
4. The first portion of egg whites will collapse while mixing the friands batter, the remaining egg whites is what will help to lift the cake.
5. The more you mix the Lemon Friands batter the denser the cake will be so avoid over-mixing.
6. You have to beat the egg whites until you reach soft peak stage as if you over-beat the egg white it would give the cake an uncontrollable lift in the oven.
And since you enjoyed understanding the concept of Friands I am sure you would love this post on science behind baking a perfect chocolate chip cookies and the tips to make a perfect chocolate muffins.
Oh, by the way, did you know this Lemon Friands is a classic xmas breakfast ideas in New Zealand. What is it in your country?
I will see you soon with yet another recipe
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…