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Eggless Banana Choco Chip Muffins in Cooker ~ Soft and Moist | Eggless Baking Without Oven

Hey Foodies,

There are times when you crave for something, and just can’t stop yourself.. Happens right?

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Few days back, a sudden urge to make something with bananas & choco chips.. Just a couple hours later, made this and the taste was fantabulous.. Tweaked my Nuts Muffins Recipe, and the result was outstanding! Soft and Moist from inside with the chocolate all melting inside, with the crunch of walnuts in the out! 😀 Let’s get baking now, can’t resist.. Have to go and bake a batch now 🙂

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Eggless Banana Choco Chip Muffins in Cooker ~ Soft and Moist | Eggless Baking Without Oven
 
Ingredients
  • Flour / Maida – 1 Cup
  • Sugar – ¾ Cup
  • Oil – ⅓ Cup
  • Banana – 1
  • Choco Chips – ¼ Cup
  • Milk – ½ Cup
  • Vinegar – 1 tsp
  • Baking Soda – ½ Tsp
  • Vanilla Essense - ½ tsp
  • Walnuts - Few to top (Frozen)
  • Salt - 1½ Cups to 2 Cups (For Baking in Cooker)
Instructions
  1. Start by heating up a cooker in medium flame, add in the 1½ cups of salt, a wire stand and a perforated plate. Cover and let it preheat. For Baking in Oven : Preheat at 200 C for 10 minutes in Bake Mode.
  2. For making the batter, we're going to start by mixing the vinegar in the milk. keep this aside.
  3. In a mixing bowl, add in flour, powdered sugar, baking soda and mix it. Mash a banana using a fork, then measure it, we want ½ cup of mashed banana.
  4. Add the mashed bananas, vanilla essence and oil to the milk+vinegar mixture and mix it well.
  5. To the dry ingredients, add in the choco chips and mix. Then pour in the wet ingredients and mix it. No hardcore mixing required, just mix it slowly and gently until everything is mixed.
  6. Pour in the batter to Self Standing Muffins Liners till ¾ way. Top with walnuts(or choco chips) and place in the cooker and quickly cover. Bake in medium flame for 18-20 minutes. Check at 18 minutes with a toothpick, if its clean alright if not, bake for a couple mins more. Enjoy Warm! 🙂
  7. For Baking in Oven, bake at 190 C for 18-20 mins. Enjoy Warm! 🙂
Notes
Usual Difference Between Self Standing Muffin Liners - Normal Cupcake/Muffin Liners : 1:3. This recipe will make 4 Muffins in the Self Standing ones, 12 in the normal sized.
Browning in Cooker : The muffins can very well brown in the cooker, but the issue is the choco-chips/walnuts at the top can burn & smoke which can get awry. Don't worry, you can bake this in Medium-High flame for 20 minutes and you will get browned muffins. I have done that earlier in my trials, in my trials I used to top with choco chips and they would smoke, but it wont happen with walnuts. So feel free to bake in Med-High Flame for 20 minutes. 🙂
Other reason I like light colored/golden ones - The brown/darker top ones have a slight firmer top and a slight not so moist inside..

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Look, look at that melting chocolate 😀 You’re going to miss a lot, I must say if you don’t try this, try it out now! 😀

That’s all for today, Thanks!

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Homemade Butterscotch Sauce Recipe – Easy Basic Recipe | Perfect for Topping, Cakes & More

Hey Foodies,

Today, let’s make some Homemade Butterscotch Sauce..

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You know, what? The freshness and flavor really pops out, and is sensational! So, why waste much of time make this and enjoy over your ice creams or make some cake or something else???

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Let’s dig right into this recipe 🙂

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Video:

Text:

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Homemade Butterscotch Sauce Recipe - Easy Basic Recipe | Perfect for Topping, Cakes & More
 
Ingredients
  • Sugar - 200gms
  • Butter - 60gms
  • Salt - ½ Tsp
  • Cream - 200ml
  • Milk - 100ml
Instructions
  1. Mix Milk and Cream and keep aside.
  2. Start by heating a sauce pan, and add the sugar to it. Continuously stir over medium high heat until it caramelizes. if any lumps form, break them with the wooden spatula you're using.
  3. Be with it and keep stirring, don't heat and go away! This dry process of making caramel happens very fast!
  4. Flavor completely depends upon how much you caramelize the sugar. I did it till it was just done, amber golden color and started smoking a lil bit.
  5. Once caramel is done, switch off the flame and add in the butter & salt. Stir it well, it will froth so be careful.
  6. Now while stirring with one hand, add the milk and cream mixture a little bit. Stir well, and then start the flame in medium. Add the milk+cream mix lil at a time and keep stirring till most of the mix is added and the lumps are dissolved.
  7. Keep a little bit of the milk+cream mixture like about 3-4 tbsp of it aside. Once the butterscotch sauce is looking good and smooth and has started boiling a little bit, add that left milk+cream mixture stir well and get to a light simmer and switch off the flame.
  8. Keep the sauce aside to cool to room temperature. Use as desired.
Notes
You can use 100ml of apple juice instead of the 100ml milk. And also add 100g of apple sauce or 100gms of apple grated if you wish to.
I suggest to keep in refrigerator and bring it to room temp before using if you wish to store it, which it might keep very well for about a week or more. Freshness really is awesome, so make little and use asap 🙂

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Making this sauce with white or brown sugar is your preference literally. I have tried many times in past using brown sugar, but i feel the flavor gets too strong atleast and sometimes a lil bitter as well for me & my family.. Using this white sugar brings a perfect taste and flavor and is sensational.. So all comes to you and your palate, whether to use white or brown 🙂 I’d suggest to use white 🙂

Now, make some Butterscotch Cake or just top your Ice Cream with it or make or do whatever you wish for, but make sure to lick the bowl, saucepan and all 😉

That’s all for today,

Thanks

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Eggless Chocolate Cake in Microwave(Less than 5 mins) With Hand Whipped Amul Cream

Hey,

We’ve done a lot of bakes without oven, but nothing on microwave right? Here comes our new series..

MWChocolateCakeACW01

Today, Let’s cook up a scrumptious eggless chocolate cake, Homemade Style.. Along with a quick frosting.. Which is nothing but, our own low fat cream.. I mean our Amul cream whipped with hands and stabilized and flavored with chocolate.. Sounds thrilling to me atleast 😛

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Let’s start with the video recipe..

Textie time now…
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Eggless Chocolate Cake in Microwave(Less than 5 mins) With Hand Whipped Amul Cream
 
Ingredients
  • For Chocolate Cake - Milk - ¾ Cup
  • Vinegar - ¾ Tbsp
  • Vanilla Essence - ½ Tsp
  • Oil - 3 Tbsp
  • Flour - ¾ Cup
  • Powdered Sugar - ¾ Cup
  • Corn Flour - 1 Tbsp
  • Cocoa Powder - 2 Tbsp
  • Baking Soda - ½ Tsp
  • Oil - To Grease
  • For Icing - Amul Cream - 2 Packs of 200 ml.
  • Powdered Sugar - ¼ Cup
  • Dark Chocolate - 150 grams
  • For Assembling: Cocoa Powder - ½ Tsp
  • Sugar - 3 Tbsp
  • Cherries - 10-12
  • Melted Dark Chocolate - 50g
  • Melted White Chocolate - 50g
  • Dark Chocolate - For Making Shavings
  • White Chocolate - For Making Shavings
Instructions
  1. In a bowl, add the milk, vinegar, vanilla essence, and oil and mix well.
  2. To a mixing bowl, add the flour, powdered sugar, corn flour, cocoa powder, baking soda and whisk to combine altogether.
  3. Pour in the wet mixture to the dry and whisk well.
  4. Grease a silicone cake tin / bowl of 6-7" diameter with oil. Pour the batter in.
  5. Microwave the cake for 5 minutes. My was done in 4:30 minutes and my microwave is of 800watts. Check with a toothpick at about 4:30 if comes out clean, cake is ready. If not microwave for another 30 second.
  6. Take the cake out and let it cool to room temperature. If you wish to serve the cake as it is without cream, you can do it warm as well.
  7. For Icing, Refrigerate the 2 packs of cream for atleast 24 hours. DO NOT SHAKE THE PACK AT ANY POINT.
  8. Snip the top off, and scoop out the thick cream. Usually the cream is separated in the pack like thick cream on top and whey/thin cream in the bottom on the pack. Carefully take the thick part and add to a bowl which has been kept in freezer for 15 mins.
  9. In a bigger bowl, add some ice cubes and a little water and then place the bowl with cream. Start beating the cream to form peaks. It will take about 20 minutes to reach the thickness.
  10. Add powdered sugar and keep aside for a moment.
  11. Place 150g of dark chocolate in a microwave safe bowl and microwave it for 30 second, stir and repeat until completely melted.
  12. Once melted, keep aside till it cools off to room temperature.
  13. Add a little bit of cream to the chocolate and stir generously. Now add the chocolate mix to the cream and whip very well till its stiff enough. Refrigerate until ready to use.
  14. For Assembling - Take a turntable/place a big plate over a bowl. Place the cake, and slice the cake into two layers, keep aside.
  15. Mix ½ tsp cocoa, 3 tbsp sugar and 3 tbsp water and microwave for 2 mins. Let it cool to room temp.
  16. Place one layer of the cake in the turn table, smear the syrup and then add some cream. For easier application, i added my cream to a piping bag, then piped it.
  17. Scatter cherries, and place the another layer. Smear syrup and clot some cream and spread using a spoon for rustic homemade look!
  18. In a piping bag, add the dark and white chocolate and just put in a spoon/fork and take out to make a marble effect. If the chocolate is too fluid and warm, it will just pour out if you snip the tip of.. So just refrigerate the piping bag for 5 mins or wait for the chocolate to get a little cold and thick before adding to the piping bag.
  19. Snip the tip off the piping bag and pour the chocolate over the edges of the cake for that dribbling effect!
  20. Take dark chocolate for making shavings about 50 g, and peel it using a peeler to make shavings, Similarly do it with white chocolate. Scatter this over the cake and ENJOYYYYY!
Notes
Note in Regard to the Stabilizing Amul Cream.. Make sure the cream is atleast whipped to soft peaks or thick enough as shown in video. Also make sure the chocolate is NOT warm/hot else it wont work. Cream should be cold.

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I’m sorry for such a long recipe, but very easy it is.. Try it to believe! Taste is out of the world.. A pure chocolaty affair! <3 Enjoy! 🙂

Thanks for stopping by,

CookingShooking is on YouTubeFacebookGoogle+Twitter!

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Butterscotch Cake Recipe | Cooker Cake | Eggless Baking Without Oven

Hie

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After a loonnggg time, Here comes my Butterscotch Cake Recipe and its Eggless Baking Without Oven! Yeah!

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Soft, Buttery, Moist Sponge Layered with Cream and Butterscotch Crush tastes awesome! Well, lets not speak much and have a look at it!

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Scrumptious it looks right? Recipe:

Text Recipe:
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Butterscotch Cake Recipe | Cooker Cake | Eggless Baking Without Oven
 
Ingredients
  • Flour - 1½ Cup
  • Sugar - ½ Cup
  • Milk - ¾ Cup
  • Butter - ⅓ Cup
  • Butterscotch Crush - ⅓ Cup
  • Condensed Milk - ½ Cup
  • Baking Powder - ¾ Tsp
  • Baking Soda - ½ Tsp
  • Vinegar - 1½ Tsp
  • Butterscotch Essence - 1 Tsp
  • Salt - 1½ Cups
  • Others: Whipping Cream - 2¼ Cup
  • Yellow Color - Few Drops
  • Butterscotch Essence - 1 Tsp
  • Butterscotch Crush - 3 Tbsp
  • Peanuts - ¼ Roasted
  • Peanut Brittle - As required
  • Caramelized Sugar Strands - As required
  • Sugar Syrup - Mix 2tb of sugar and water together along with a few drops of butterscotch essence.
Instructions
  1. For Sponge: Add the salt to a cooker, use a idli cooker or a normal cooker(without whistle). Then keep a wire rack/stand, cover and heat in low flame!
  2. Take a bowl and add in the room temp. butter, beat it. Then add the sugar and cream until light and fluffy.
  3. Then add in the condensed milk, whisk for another 2-3 mins. Then add the butterscotch essence, crush and whip for another minute.
  4. Take a sieve and sift in the flour, baking powder.
  5. Add half of the sifted flour mix to the wet mix along with ¼ cup milk and mix. Proceed by adding another batch of flour and milk. Mix well. Add another ¼ cup milk and mix.
  6. Apply butter to a 7" cake tin or a steel/aluminium container of such diameter. Then a butter paper(for smooth, perfect, cake!) in the bottom and again butter it.
  7. Mix the baking soda and vinegar, mix quickly, and add to the cake tin. Be Quick!
  8. Keep the tin in the cooker which must be preheated by now, Cover it and make sure its in low-med flame!
  9. Bake for 35 mins*. Check after 30 mins with a toothpick, if the toothpick comes out clean, cake is ready! If not, bake for another 5 mins.
  10. After cake is baked, take it out and let it cool, then place it in freezer for 2 hours.
  11. Icing: In a bowl, add the whipping cream make sure its cold. Start whipping it. Once it reaches soft peaks add the butterscotch essence and yellow color. Whip well till stiff peaks. Once whipped, refrigerate until ready to use.
  12. Lets Assemble: Keep a big plate over a few bowls or use a turn table.
  13. Cut cake into three layer horizontally by turning the table. Transfer the layers to a plate.
  14. Apply a wee bit of cream in the center of the turn table and place the bottom most cake layer.
  15. Spread some sugar syrup over the cake. Now add a dollop of cream and spread a good ½ inch layer. Add 1½ Tbsp Butterscotch crush over to it and spread. Place another layer and repeat..
  16. Now the final layer, keep it upside down and then spread syrup!Take a big dollop of cream and then spread it on top as well on sides. Then make it smooth! Make a thin layer. Now place this in the freezer for 30 mins.
  17. After 30 mins, add a good dollop of cream to it and spread using a spatula or a long knife/palette knife. Transfer to a cake board when you're satisfied.
  18. Decorate as you wish or, Take some chikki and place those in the bottom side edge.
  19. Using leftover whipping cream make a shell border using a piping bag with star nozzle by just pressing then slightly lifting and then let it come down again the piping bag. Or just press and release for stars. Make a border on top edge as well as bottom edge.
  20. Right after the top edge, sprinkle roasted peanuts. Then comes in some caramelized sugar strands.
  21. Well, thats it. Refrigerate for 4-5 hours before consuming for the flavors to mingle 🙂

ButterscotchCakIR!01

You’re dessert lover, you can’t miss this! Make it, Relish it! 😀

That’s it for today!

Hope to hear from you soon :)

Thanks for stopping by,

CookingShooking is on YouTube, Facebook, Google+, Twitter!

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Black Forest Ice Cream Cake | 10000+ Subscribers Celebration | Eggless Baking Without Oven

Thank You so so so much! We’re now a family of over 11,000+ People.. Kuch meetha ho jaye(Lets have something sweet) 😉

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After thinking a lot whether a 10,000 shaped cake or cookies I finally had to make this Black Forest Ice Cream Cake which is spectacular cause the cutters for cookies were’nt available and the 10,000 carved cake would be huge!

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This was irresistible, I mean it! You just cant stop eating this! Why not, its a amazing combination of a pastry and ice cream! Lets get CookingShooking!

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Black Forest Ice Cream Cake
 
Ingredients
  • For Sponge Cake: Plain Flour - 1¼ Cup
  • Powdered Sugar - 1 Cup
  • Oil - 5 Tbsp
  • Milk - 1 Cup
  • Lemon Juice - 1¼ Tbsp
  • Cocoa Powder - 2½ Tbsp
  • Corn Flour - 1½ Tbsp
  • Baking Soda - ½ Tsp
  • Instant Coffee - ¼ Tsp [Dissolved in 1 Tbsp Hot Water}
  • Vanilla Essence - ½ Tsp
  • For Ice Cream: Whipping Cream - 1¼ Cup
  • Milk - ¾ Cup
  • Condensed Milk - ¾ Cup
  • Powdered Sugar - ½ Cup
  • Vanilla Essence - Few Drops
  • Other Ingredients: Whipped Cream - 1 Cup
  • Dark Chocolate - 25 Gm
  • White Chocolate Ganache - ½ Cup
  • Red Cherries - Few
  • Melted Chocolate for Lace: 50 gm Optional
Instructions
  1. For Cake: Preheat your oven to 180 C.
  2. In a mixing bowl, add in the plain flour/maida, sugar, cocoa powder, corn flour, baking soda and mix well.
  3. In another bowl, add the oil, milk, instant coffee, vanilla essence, lemon juice and mix well.
  4. Add the wet mix to the dry and give it a whiz. Now transfer this to a 7" Greased Cake tin and bake for 30-35 mins in a preheated oven at 180 C.
  5. For Ice Cream: In a bowl add the cream and whip it to stiff peaks, now add the condensed milk and whip well then goes in the powdered sugar and mix well.
  6. Add the milk and vanilla and make sure everything is well mixed, pop this in the freezer for 5 hours.
  7. Take the cake out of the tin and slice it into 3 layers also level the top using a long serrated knife.
  8. Place some cling wrap or aluminium foil at the bottom try of Spring Form Tin/Loose Bottom Tin. Now keep the first slice of the cake then ⅓ of the semi frozen ice cream, then cherries..Place the second layer and repeat the process.
  9. Now comes the third layer after the third layer add the remaning ice cream and pop this back in the freezer for a minimum of 6 hours.
  10. After its frozen hard loosen the ice cream cake from the tin using a knife and take it out on a turn table or a plate.
  11. Now spread whipped cream all over the cake, be quick! Sprinkle the choco shavings.
  12. Pop back in the freezer for 30 mins then take it out and spread more cream to cover the chocolate shavings.
  13. For lace, take a butter paper and cut it in the appropriate size of the sides of the cake tin. Now make any design on that using melted chocolate.
  14. Take it and place it on the sides of the cake. Now peel the butter paper.
  15. Pipe border in the bottom. And place a edible sheet or sprinkle more chocolate on top and make a border on top as well.
  16. Freeze for another 2-3 hours and enjoy!
Notes
For White Chocolate Ganache: Take 200gm Chocolate and keep it in a bowl. Heat 100ml cream and add the cream to the chocolate and leave it for one minute. Now stir well. Once all combined and smooth, cover and refrigerate for 4 hours. Now take out and whip it, transfer to piping bag and use!

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This is will you go gaga over it! When two amazing desserts come together something exotic happens!

Why not give it a try? I’m sure you’d love it!

That’s it for today!

Hope to hear from you soon :)

Thanks for stopping by,

CookingShooking is on YouTube, Facebook, Google+, Twitter!

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Chocolate Cake Recipe | With Ganache and Mousse – Eggless Baking Without Oven

Hey Foodies,

As the title says, Here I bring my Eggless Chocolate Cake filled with Ganache and frosted with Mousse and obviously made without oven 🙂

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Well, its chocolatyness to the core.. You gotta try this for sure.. Lets have a look at the easy recipe.. Warning, Pretty long and extremely detailed recipe ahead 😛 🙂

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Chocolate Cake Recipe | With Ganache and Mousse - Eggless Baking Without Oven
 
Ingredients
  • For Sponge Cake: Maida/All Purpose Flour - 1¼ Cup
  • Cocoa - ¼ Cup
  • Butter - ½ Cup
  • Powdered Sugar - 1¼ Cup
  • Milk - 1¼ Cup
  • Lemon Juice - 1 Tbsp
  • Instant Coffee - ½ Tsp
  • Baking Powder - ¾ Tsp
  • Baking Soda - ½ Tsp
  • Salt - ¼ Tsp {Only if using Unsalted Butter}
  • For Ganache: Cream: 150 Ml {I used Non Dairy Whipping Cream, You can use Low fat cream as well}
  • Chopped Chocolate: 150 gm
  • For Mousse: Cream: 250 Ml
  • Powdered Sugar - ¼ Cup
  • Chopped Chocolate: 125 gm
  • Other: Sugar Syrup: Few Tsps (Just mix equal amounts of Sugar and Water together)
  • Salt: 1½ Cup
Instructions
  1. For Sponge Cake: Take a Idli cooker or any big pressure cooker or any huge pot and add the 1½ cups of salt to it. Spread it well and put in a wire stand followed by a perforated plate.
  2. Cover this, Remove the whistle if using pressure cooker and let it heat up in med flame, till then lets prepare the batter.
  3. Add the lemon juice to the milk. And keep it aside for 5 mins.
  4. In a mixing bowl, add in the butter and beat it well for about an minute.
  5. Now add in the powdered sugar and beat it well until its creamed basically beat till its light, fluffy and creamy.
  6. In another bowl/plate sift in the maida, salt, baking powder, baking soda, salt(if using unsalted butter), cocoa and coffee twice.
  7. Add half of the dry mix and all the buttermilk(Milk and Lemon mix) to the butter-sugar mix. Now mix it really well. Now add rest of the dry mix and mix well and make sure there are no lumps.
  8. Now take any 7" cake tin or a utensil of such diameter and spread some oil in there. Now place a butterpaper(optional) and grease it with oil as well.
  9. Add all the batter to the tin and tap it once.
  10. Now transfer the tin to the hot cooker and quickly close it. Now in med-low flame, let it bake for about 35-40 mins.
  11. Check with a toothpick, Pierce a toothpick in the center of the cake, if it comes out clean its ready. Take it out and let it come down to room temp.
  12. Once the cake comes down to room temp, put it in the refrigerator for about 4-5 hours.
  13. For Ganache: Take the cream and add it to a saucepan. Now let it heat till bubbles appear in sides. Switch off the flame.
  14. Add the chopped chocolate to the cream and let it rest for about an minute. Take a whisk and mix it really well till its smooth and creamy.
  15. Transfer it to a bowl and transfer to a refrigerator for about an hour or two. I kept mine for about 4 hours..
  16. For Mousse: Take the whipping cream and whip it to soft peaks, now add the sugar and beat it to stiff peaks.
  17. In a saucepan, boil some water and place a bowl over it which has the chocolate. Now slowly melt it. Make sure the boiling water is not in contact with the bowl.
  18. Let the chocolate come down to room temp. Now add little bit of whipped cream to it and mix it well, add this to the whipped cream and whip it till everything's well mixed. Keep aside.
  19. For assembling the cake. Take a bowl and keep a plate over it. Our turn table is ready, Now place the chilled cake and using a long knife level the top. Now slice the cake into two layers.. Keep aside.
  20. Take little bit of mousse and spread it in the center of the plate now keep the first layer of cake. Sprinkle some sugar syrup over it.
  21. Now add some mousse to a piping bag and cover the edge of the layer. We're making a dam so that the ganache does not pop out. Now add the ganache and spread it.
  22. Place the second layer and sprinkle sugar syrup. Now add a few dollops of mousse and spread it well on top as well on sides using a long knife turning the table well. Watch the video for reference.
  23. If you feel the ganache is popping out, then spread a thin layer of mousse first on the sides then the top and freeze it for about 30 mins. Now spread it really well.
  24. Decorate as you wish, I used chocolate shards and chocolate shavings. Refrigerate and enjoy 🙂
Notes
For Chocolate Shards, Take a little bit of melted chocolate and spread it on a butter paper. After it sets break big shards. You're done!
For Chocolate shavings: Take a little big of chocolate and peel it using a peeler. Keep it in the fridge for 5 mins and you're done!

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Well, That was quite long but its very easy to make.. 🙂 Be sure to try and let me know how it goes 🙂 Here’s a slice for you 🙂

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Video Recipe:

That’s it for today, Hope to hear from you soon :)

Thanks for stopping by,

CookingShooking is on YouTube, Facebook, Google+, Twitter!

 

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Veg Fondant Recipe | Cake Decorating Basics

Hey Foodies,

I’m sorry for delaying this.. But its finally here!

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Fondant, Is like a play dough.. But its edible! Fondant is used and can be used for making anything! Its like a blank canvas with all the colors beside, waiting for you to start.. Let us have a look at the recipe for it!

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Ingredients
  • Powdered Sugar - 3-4 Cups
  • Cream - ¼ Cup
  • Glycerin - 1 Tbsp
  • Liquid Glucose - ¼ Cup
  • Butter - 2 Tbsp
  • Agar/China Grass - 1½ Tbsp
  • Salt - ¼ Tsp [Omit if using salted butter]
  • Corn Flour - For Dusting
  • Food Colors - Powder or Gel Paste
Instructions
  1. Soak the agar in the cream for 10 mins.. Drop that to a pan and cook that in low flame until everything is well mixed and no traces of agar are seen.
  2. Transfer it to a bowl, making sure every-bit is out. Add in the butter and mix well.
  3. Now comes liquid glucose, salt, glycerin. Beat it really well using a beater/whisk.
  4. Add about 1½ cups of sugar and mix that really well with hands, after its mixed well. Add another 1½ cup and mix well.
  5. Transfer the fondant to the working surface. Now add more sugar if you feel its not stiff enough, and knead for 4-5 mins. I added another ½ cup sugar. Actually depends upon the weather.
  6. Cover with cling wrap/plastic wrap and refrigerate for a minimum of 12 hrs. After that, keep for a hour or two in counter top so that it comes to room temp.
  7. Start kneading the fondant in a corn flour/powdered sugar dusted surface. Knead for a couple of mins. Fondant is ready to be used..
  8. To color the fondant, take gel colors or powder colors(Yes, it works. The same colors which we get in every grocery shop) and incoporate that really well. Add more sugar/corn flour if it gets sticky and if the color is not vibrant, add more color!

Now, unleash your creations! Do share your creations with me at yaman@cookingshooking.in 🙂

Doesn’t get any simpler after watching the video:

Until Next time, Take Care.

Thanks, Have a great time!

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Ultimate Cheesecake Recipe – Oreo,Bourbon,Hide&Seek,Chocolate | No Bake | EBWO!!

Hey Friends,

I’ve been getting loads of requests for making a cheesecake, Hence It is here!

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Oreo, Cheesecake is a all time favorite isn’t it? Well, I love Bourbon biscuits and hidenseek biscuits.. Why make a single layer oreo cheesecake, when you can make a triple layered cheesecake, or a tri chocolate cheesecake! Oreo in the bottom, Bourbon+Chocolate in the center and Hide&Seek+Choco Chips on the top..

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Lets make it happen! 😀

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Ultimate Cheesecake Recipe - Oreo,Bourbon,Hide&Seek,Chocolate | No Bake | EBWO!!
Serves: 6
 
Ingredients
  • Cream Cheese - 250 gms
  • Sugar - ¼ Cup
  • Whipped Cream - 325 ml
  • Condensed Milk - ½ Cup
  • Agar Agar - 3 Gms
  • Water - ½ Cup
  • Chocolate Cookies - 160 gms
  • Melted Butter - 75ml
  • Lemon Juice - ½ Tsp
  • Vanilla - ½ Tsp
  • Cocoa - 1 Tsp
  • Chocochips - ¼ Cup
  • Oreo, Bourbon and Hide&Seek Biscuits as required. I used about ½ cup each crushed!
  • Melted Chocolate - ¼ Cup
Instructions
  1. Take the cookies and put them in plastic bag and smash them. Once they are quite like sand, put them in a bowl and pour in your melted butter. Quantity of melted butter depends upon the moisture of cookies.
  2. Start by adding 50 ml of butter(appx) and proceed further to reach a wet sand consistency by adding about a tbsp by tbsp of melted butter. Take a little but of mix and press hard with hand, if it packs and stays, you're good to go!
  3. Take a Spring form tin[SF] or a loose bottom 7" Cake tin and add in your cookie+butter mix and press down hard using a flat bottom glass.
  4. Refrigerate the SF until we're ready with the cake mix.
  5. Soak the agar agar in ½ cup of room temp water for 10 mins.
  6. In a mixing bowl, add in your cream cheese and whip it up for a minute using hand mixer or a whisk/spoon. Now add in your sugar and mix for another minute.
  7. Once, the agar is soaked, cook it stirring regularly in low flame till it dissolves well and no traces of agar is seen.
  8. While you're cooking the agar, heat the condensed milk in another pan. Once the agar is dissolved, add it to the hot condensed milk and continue to cook for another 30 seconds.
  9. Add the hot condensed milk and agar mix to the whipped cream cheese mix and beat well for a minute and add in the lemon and vanilla and mix well..
  10. Whip the cream to stiff peaks and fold the cream to the cream cheese mix.
  11. Divide the mix into 3 bowls. Add crushed oreo biscuits to one and mix well. Add Bourbon Biscuits and Cocoa to another and Hide&Seek and choco chips to the third one and mix well.
  12. Take the refrigerated SF Tin and transfer the oreo mix to it and level it well. Level the bourbon mix and hide&seek mix next..
  13. Refrigerate the cake for a minimum of 4 hours.
  14. Dribble some melted chocolate or cut a slice first and dribble next! Enjoy!!

Wait, Watch me make this awesomely awesome cake:

This was heavenlyyyyyyyy!!! Make this and enjoy!!

Until Next time, Take Care.

Thanks, Have a great time!

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Chocolate Ganache Recipe | Cake Decorating Basics

Hie Friends,

Do you want to know a recipe for a icing or a frosting or a glaze thats easy to make and is scrumptious to eat?

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Well, you are at the right post.. We’ll make some ganache today.. Ganache is nothing but cream and chocolate.. Can cream and chocolate ever go wrong? Never!

 

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This ganache is so versatile, we can use it as a glaze, or as a frosting, or as a icing.. Possibilities are endless! Often times, Ganache and Mousse is thought to be same.. But a small difference comes.. We’ll come up with mousse soon enough 🙂 Right now, lets have a look at the easy and scrumptious recipe!

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Chocolate Ganache Recipe | Cake Decorating Basics
 
Ingredients
  • Dark Chocolate: 150 gms
  • Cream: 150 gms
  • Butter - 2-3 Cubes {Optional, but gives that shine]
Instructions
  1. Chop the chocolate. Heat the cream in a saucepan until starts bubbling.
  2. Once the cream is fairly hot, switch off the flame and dump in the chocolate and let it be undisturbed for a minute.
  3. Now whisk in the butter and voila, our ganache is ready!
  4. For Glaze: Use it once it comes down to room temp.
  5. As a frosting: Let it sit in countertop for a couple of hours or 2-3 hrs in fridge and use.
  6. As a whipped icing: Let it sit in fridge for 3-4 hrs and then whip using beaters.
  7. Can also be used for piped designs on cake.
Notes
Cream: You can use any cream. Non Dairy Whipping cream or low fat whipping cream or any cream. Milk can also be used, but it wont have that richness and cant be whipped!

Easy isn’t it? Make and use 🙂

Pics of ganache being used on cakes/cupcakes coming up soon! :

Watch me make some:

 

Until Next time, Take Care.

Thanks, Have a great time!

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Black Forest Cake, Eggless Without Condensed Milk, Without Curd

Hiya!

This is our first recipe in 2014.. Happy New Year Friends!

 2

Black Forest Cake, eggless chocolate sponge cake, whipped cream and cherries layered alternatively.. This time, I used buttermilk(milk+vinegar) as a egg alternative in this cake and the cake came out perfect! In case, you dont get whipping cream, you can use low fat amul cream 25% for making whipped cream. Click Me

 3

Lets start making the cake!

[widget id=”text-5″]
 
Ingredients
  • Maida/Plain Flour - 1¼ Cup
  • Cocoa Powder - ¼ Cup
  • Baking Soda - ½ Tsp
  • Baking Powder - ¾ Tsp
  • Sugar - 1¼ Cup
  • Butter - ½ Cup
  • Milk - 1¼ Cup
  • Vinegar - 1 Tsp
  • Vanilla - 1 Tsp
  • For Icing: Whipping Cream: 500-550 ml
  • Sugar: 4 Tbsp
  • For Completing Cake: Canned Cherries: ¾ Cup
  • Compound Chocolate: 75 gms/As desired
  • Syrup from cherry tin: ½ Cup
Instructions
  1. Start by preheating oven to 180 C. Now add in the vinegar to the milk. Sift together-Maida, Baking Soda, Baking Powder, and Cocoa twice.
  2. In a mixing bowl, beat the butter and sugar until creamed well. Now add in the vanilla. Beat well. Add in half of the buttermilk{milk+vinegar}, and half of the flour mix. Mix well, now add rest of the buttermilk and rest flour and mix well.
  3. Grease a 7" cake tin, and line it with butterpaper. Add the cake batter to it and bake it for 35 mins in the preheated oven.
  4. After the cake is baked, let the cake cool to room temp, then refrigerate overnight or for atleast 4 hrs.
  5. Once the cake is chilled, let it come to room temp.
  6. For Icing: In a bowl, add the cream and beat it using mixer/whisk until soft peaks. Now add in the sugar, and then whip until stiff peaks.
  7. For completing cake: Take ½ cup cherries and remove the seed of it.
  8. Peel the chocolate using a peeler to make the shavings. Then refrigerate until use.
  9. Take the sponge and level the top. Now cut the cake into 3 layers using a big knife/serrated knife. Transfer the layers to a plate.
  10. Place some bowls below a plate or simple use a turn table. Touch the table with a bit of cream.
  11. Now place the bottom most layer, spread syrup, now make a thick layer of whipped cream, now some cherries(without seed ones). Place the second layer and repeat the steps of syrup, cream, cherries, another layer, and again syrup!
  12. Now take a big dollop of cream and place on top..Now spread the cream using a big knife/palette knife. As shown in video.
  13. For Crumb Coat: After spreading the cream on top, spread some cream in sides using the big knife and then freeze the cake for 30 mins.
  14. Now for the final icing: take a big dollop of cream and spread it on top as well as on sides using a big knife/palette knife.
  15. Add the remaining cream in a piping bag, make rosettes in top.. And also make a border in the edge..
  16. Sprinkle chocolate in sides as well as in top..
  17. Put the remaining cherries in the top.
  18. Refrigerate and enjoy!

Made this cake for my neighbor, they loved it..  You also make this and  enjoy 🙂

Video Recipe for easy explanation:

 

Until Next time, Take Care.

Thanks, Have a great time!

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