Pink Ombre cake

Was my my mommy’s birthday again… I knew I had to bake… Truthfully I think it was more to keep myself sane then for anything else… So i chose to learn something new to keep myself occupied for long…

Here is it.. i present to you… Pineapple cake with Whipped cream frosting and Ombre pattern in pink…

The cake was classic pineapple cake… take the inspiration from pineapple upside down… Recipe can be found @ https://talesofamountainbird.wordpress.com/2013/02/21/recipe-pineapple-upside-down-cake/

For the Pattern I used Whipped Cream and some red colour in varying quantities to vary the shades….

Learnt this awesome technique of “Stabilized Whipped Cream”  by adding some gelatin to the whipping cream! This makes the cream look exactly like how the professional bakeries do it! Mystery solved! 😀

Here’s the recipe:

2 cup whipping cream – completely thawed

1/2 cup confectioners sugar

2 tsp gelatin

8 tsp cold water

1 tsp vanilla essence

Procedure:

• Add water and gelatin to a pan.
• Bring to boil over a medium heat.
• Let it cool and bring to room temperature.
• Add whipping cream and sugar to a mixing bowl
• Beat over medium heat
• Add vanilla essence.
• While continuously beating add gelatin mix to the cream.
• Beat till soft peaks form.
• Your cream is ready!!
• Add colour and there you are ready to pipe!! 😀

Try the above technique… its nothing but adding a dollop of whipping cream and then flattening one end by back of a spoon or spatula. Though tedious, result is amazing 😀

Let me know if you try!!

❤ ❤ YOU MOM!!

The Mountain Bird!!

Recipe: Fresh Strawberry Cake with hints of chocolate

Promises are meant to be broken!! lol 😀 Sorry Sorry Sorry!! I know i promised I would post the recipe for the cake in my last post. https://talesofamountainbird.wordpress.com/2013/03/08/happy-birthday-mom/ Here’s how it came about! I instantly decided i would bake fresh strawberry …

Recipe: Pineapple Upside Down Cake

Since the time I tried this one it has become my favorite! Million requests from friends and hubby loves it!! The best part is… its super easy to make! Once again the source is internet!

Ingredients:

For Caramelized Sugar 
Butter: 2tbsp
Brown/Muscovado Sugar: 2tbsp (optional)
For Cake
Pineapple Slices (from a tin preferably): 4
Pineapple juice from the tin: 3tbsp
Four (maida): 100grams
Baking powder: 1tsp
Bicarbonate of Soda: ¼ tsp
Butter: 100 g
Caster Sugar: 100 g
Eggs: 2
Vanilla Essence: 1tsp

Method
Preheat the oven to 200°C.
For caramelized Sugar: heat a saucepan and add butter and immediately add brown sugar to it. Let the mixture come to a boil without stirring.
Butter the cake tin and pour the caramelized sugar mixture in it. Spread evenly. (This is optional step: for easy and fast caramel on your cake you can just drizzle 2tbsp brown sugar on buttered tin and place pineapples on top of them – works just fine!! (i take this way usually these days 😉 the easier the better)

Then arrange the pineapple slices to make a circular pattern.
Sometime i add cherries between pineapple rings (like tradition calls) but its only on availability basis.
Add caster Sugar and butter into a mixing bowl. With a hand beater, beat well. Mix all the dry ingredients in a separate bowl. Add one egg and half of the dry ingredients into the butter and sugar mixture and beat again. Then add the other half, second egg and vanilla essence and beat well. Then pour in the 3 tablespoons of pineapple juice to thin it a little. Mix well after each step.
Pour this mixture carefully over the pineapple rings. It will only just cover it, so spread it out gently.
Bake for 45 minutes on 180°C or till a toothpick comes out clean. Then ease a spatula around the edge of the tin, place a plate on top and turn it upside-down.

Tips:
1. Test the cake after 40 minutes (before taking it out of the oven) with a toothpick. Insert a toothpick into the cake. If it comes out clean, the cake is done. If it has some batter stuck to it; bake for few more minutes.

Eat while it’s warm!! The yumminess of the Caramelized sugar with heavenly pineapples will take you to another world!

Let me know how it comes out! 

 

Saga of Indian Women

It’s been days since the brutal act. Though, I was shocked to hear the news like most of us, I had not taken up any visual protest against the same. I had not changed my dp to a black dot, …

But you know little wouldn’t be enough :(

 It’s crazy how you know that it’s stupid but you wish you could turn back the time and… You could laugh a little more… You could hold on a little more… You could learn a little more… You could talk …

Make your smartphone battery last longer while travelling!

Originally posted on merry to go around:
credit: google images This is the age of smartphones, Instagram and constantly reporting where you are! The battery of a smartphone won’t last a day of your normal life at home, when you travel…

Recipe: Pepper Chicken with Mushroom Sauce and Sauteed Veggies

Ingredients:

For Chicken:

Chicken Breasts (boneless): 2 numbers

Olive Oil: 1 tbsp

Salt & Pepper – to taste

For Sauce

Mushrooms (diced): 4 large

Onions (finely chopped)- 1 number

Fresh Cream: 4 tbsp

Red Wine: 2 tbsp (Optional) – should use some water to dilute cream if not using wine

Fresh Coriander  

For Veggies 

Onion – 1 big diced into long pieces

Veggies of choice (i used Broccoli, carrots and beans)

Method:

For Sauce

• Drizzle some oil oil on to a heated pan.
• Add finely chopped onion to this and cook till Golden Brown
• Add finely chopped mushrooms and salt.
• Cook till mushroom reduce to half on low heat. 
• Add coriander and freshly ground pepper and thereafter add the cream.
• Cook for 2 minutes and add wine
• Let this simmer for 2 more minutes and remove from heat.  tip: in case the cream hardens – add a tbsp of water, mix well and bring to boil before serving

For Chicken:

• Thaw the chicken breasts (if Frozen)
• Insert a few cuts on the breast so that it takes in the flavour.
• Season the chicken with salt and pepper on both sides – generous amount. – tip: use freshly ground pepper for that awesome flavour
• Drizzle some olive oil on a saucepan and once it heats up lower the flame and place the seasoned chicken breasts on the same.
• Cook for 5 minutes on low heat on each side.

For Veggies:

• Dice the Veggies and Blanch broccoli and beans 
• Saute Onions in olive oil, add carrots and cook for 2 minutes
• Add blanched veggies and salt and pepper to taste.

To serve – Place a layer of sauce on the plate. Top with chicken Breast and veggies on the side.

Serves: 2

 

 

 

Miss you mommy…

Between so much chitter chatter.. In between all the fun.. Thrz a void mom which no one can fill! Wish you were around to be happy with us! Wish you were around to answer my mundane phone calls..
Just miss you mommy! Feel like talking to you soooo badly! Love you always!

Miss you mommy…

Between so much chitter chatter.. In between all the fun.. Thrz a void mom which no one can fill! Wish you were around to be happy with us! Wish you were around to answer my mundane phone calls..
Just miss you mommy! Feel like talking to you soooo badly! Love you always!

Black Forest Cake – Tweaked

In absence of whipped cream… Presenting Black Forest with all true layers and homemade cream with chocolate glaze top!! Was supposed to be my mamu’s birthday cake but got kinda late! Happy 70th year Mamu!! Love!! ☺