Wednesday, June 19, 2013

A pretty cake

This post is for someone who is very passionate about cooking and baking. She is my friend and cousin Swapna chechi. She did one amazing fondant cake with cosmetic theme on her daughter's birthday. It was the first time she was trying fondant and the cake looked beautiful. All the little girls who came for the party was surprised to see an edible palette of cosmetics on the cake. The cake was a combination of red velvet cake and vanilla layers. The fondant was made of marshmallow and tasted nice. She made marshmallow fondant 3 days in advance and kept it covered with cling film and in an air tight vessel in refrigerator.
Here are the some steps of decorating the cake.
  • The cake was of three layers bottom and top layer being vanilla and middle one red velvet. The cake was covered with chocolate butter cream (kid's favourite). 
  • The nail polish bottom part is fondant and the cap is dark chocolate. The eye shadow base is caramel toffee which she flattened. The mascara stick is a toothpick dipped in chocolate and chocolate vermicilli used for decorating. 
  • The lipstick is coloured fondant and the base is chocolate. The blush is a combination of caramel toffee and chocolate. 

Thursday, June 6, 2013

Creamy Veg Balls

Hellooo, it is very hot in bahrain now. The cooking part is tough these days because of the heat. But still tummy rumbles for some yummy snacks once a while. This happened on one such day. This appetizer/snack is made of white sauce and vegetables. You can include veggies of your choice/chicken/mushroom.  Serve hot :)

  • Butter - 2 tsp (unsalted)
  • Olive oil - 1 tsp
  • Maida - 1 tbsp
  • Milk - 1 cup
  • Onion - 1 medium (chopped)
  • Carrot - 1 medium (chopped) see Note
  • Green peas - 1 handful (frozen)
  • Pepper powder - 1 tsp (or as per your spice level)
  • Salt to taste
  • Egg white - 1 (OR) corn flour - 2 tsp 
  • Bread crumbs - as required for coating

  • Cook the carrot and green peas adding little salt. (You can use veggies of your choice like mushroom, corn etc.)
  • To make white sauce heat butter and olive oil in a kadai.
  • Add maida and stir it for 10 seconds.
  • Don't let it burn. Add milk and stir very quickly so that it doesn't form lumps. 
  • Let it simmer and thicken.
  • Add salt to taste and pepper powder. (Be careful to add salt as required as you're cooking vegetables with salt.)
  • Switch off the flame. 
  • Add chopped onion, cooked carrot and green peas. Mix well.  see Note
  • If the mix seems loose, switch on the flame and thicken it so that u can take scoops of it. 
  • Switch off the flame.
  • Put bread crumbs in a plate. 
  • Keep beaten egg white/loose cornflour paste (add 1/2 cup water to cornflour and make a paste) ready
  • Take a scoop of the veg mix and put in crumbs. 
  • Roll in bread crumbs. 
  • Dip the roll in egg white/cornflour paste
  • Again roll in bread crumbs
  • Deep fry in oil. 
If using chicken, cook it boneless with salt and pepper. Shred and mix in white sauce along with vegetables
If you want it more rich add grated cheese while mixing vegetables. 

You don't need any sauce to enjoy this  :)