Archive for » September, 2011 «

…and the “CARS 2” craze continues…

For his 5th birthday, Sid wanted his favourite characters from the CARS 2 movie – “Lightning McQueen and Mater” on the cake.

CARS 2 characters

I baked a rich chocolate cake and layered it with chocolate frosting with edible printout of the CARS 2 characters as cake topper. To add to the excitement, I had put chocolate muffins decorated with colorful jelly candies and sprinkled it with colorful sugar balls.

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Pineapple upside down cake


Ingredients:

For Topping:

Brown sugar: 30 gms
Butter: 30 gms
3-4 canned pineapple rings
15 glazed cherries

For Sponge:

Flour: 200 gms
Castor sugar: 150 gms
Unsalted butter/margarine: 115 gms
Baking powder: 1 1/2 tsp
Vanilla extract: 1 tsp
Eggs: 2
Milk: 50 ml

Method:

    1. Pre-heat oven to 180oC
    2. Grease a 9″ cake tin and line the base with butter paper
    3. Cream together butter and brown sugar; spread it evenly on the base of the cake tin
    4. Drain the pineapple (reserve the juice). Arrange the rings on the base, cutting them to fit
    5. Place glazed cherries in the centre of the pineapple rings and around them

To make the sponge:

  1. Sieve together flour and baking powder
  2. In a bowl, whip butter and sugar till it becomes light and fluffy
  3. In a separate bowl, beat eggs, vanilla extract, until doubles in quantity, then mix it gradually with creamed butter and sugar
  4. Fold in the flour and add milk/water to get dropping consistency
  5. Spoon the batter over the pineapple in the tin and spread it out evenly
  6. Bake at 180oC for about 45 mins or until the sponge is springy to the touch
  7. Hold a plate upside down over the tin and turn them over together, so the cake inverts on to the plate
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Princess Castle Cake

My little princess turned six this 15th Sept. and she demanded a princess castle cake. Well! Very apt; she graduated from her last years princess doll cake to a castle this year; already I am bracing myself for her next birthday cake challenge.

The challenge was worth giving a try as the reward was excited twinkling eyes.

I baked the cakes a day in advance; it required three 11”x9” chocolate cakes for the first layer. Each cake an inch thick, layered with apricot preserve and fresh cream. The top two layers were cut out from 10”x14” one inch thick cake.

 

For doors and windows, I used wafer sticks; ice-cream cones were used to make the conical spires.

I baked the crown shaped biscuit to write “Happy Birthday…” on it, and balloon & star shaped biscuits with sugar frosting for the fun element.

And you know what? …the cake was a big hit with everybody… all smiles 🙂

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