Research "Ek Khoj": February 2008

February 29, 2008

wedding cake collection - 2

A gorgeous rolled fondant wedding cake decorated with brush embroidery in royal icing. This cake was decorated in an all white color scheme using sugar tulips, jasmine, lilies and pincushion flowers.

A stunning summer wedding cake in a lavender & lilac watercolor.

A breathtaking wedding cake decorated with fondant and buttercream and the most wonderful sugar flowers. Fully opened fuchsia roses, rose buds, white garden peonies, climbing miniature roses, ivy, wild berries, dogwood, and lavender lilacs adorn the top of the cake. The buttercream tiers are decorated with fondant vines and scrolls, dogwood blossoms and tiny sugar roses.

Sugar orchids and apple blossoms create absolute magic on this hexagonal buttercream Asian inspired wedding cake. A soft palette of colors and lovely bamboo patterned piped border in a pale sage green complement the soft colors of the room.

A lovely buttercream wedding cake decorated with playful accents of rolled fondant in diamonds, stripes and a colorful rope border. Sugar lilacs, pincushion flowers, roses, ivy and a riot of tulips create a colorful display.

This four tier monogrammed rolled fondant wedding cake is decorated with a royal icing vine and floral pattern creating a gorgeous tone on tone effect. The gentle colors of the sage green hydrangeas, tulips, blossoms, berries and cabbage roses are lovely for an early summer wedding.

Fashionable stacked boxes create an outstanding, creative, whimsical wedding cake. Each component of this collection of cakes has been created out of sugar and hand painted.

Wedding cakes don't always have to be a collection of stacked tiers. They can take on just about any form. This Limoges box cake is an excellent example. Suitable for weddings of any size, Limoges boxes can be designed for weddings from 25 guests to 200...or more. Other examples of Limoges box cakes and cake collections are featured in my Special Occasion Cakes section of this website.

Chic weddings for the 'not so traditional bride' can become utterly fantastic with an unusual cake. Wedding cakes are taking on so many new and different points of view to move with the trends. Today's chic bride can choose fabulous colors and shapes for their cakes as an expression of their individual style.

Elegance is realized through a quiet symphony of color in this demure wedding cake. Decorated entirely with hand sculpted rolled fondant highlighted with hand painted details to create a truly elegant and memorable wedding cake for a fabulous bride.

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wedding cakes - 1

A gorgeous red wedding cake created for a unique Chinese wedding. A hexagonal cake adorned with peonies, apple blossoms and handmade fans made out of royal icing. Inspired by a Colette Peters' design.

An exquisite four tier confection filled with sugar hydrangeas, roses, lady apples, grapes, and morning glories.

The colors for this breathtaking wedding cake were inspired by the colors in the bride's bouquet. Sugar tulips, roses, grapes ivy, jasmine, hydrangeas, ribbons and fondant lace create absolute 'magic' in this design.

Brightly colored flowers create an exquisite cascade that effortlessly spirals up and around this four tier buttercream cake. Tulips, orchids, roses, Casablanca lilies, calla lilies, and ranunculus, create a magical combination.

A gorgeous white wedding cake decorated lavishly with royal icing.

Sugar roses, tiny blossoms, leaves, freesias, and ribbons create a charm that is unimaginable.

Sugar roses, ribbons, berries, freesias and blossoms are beautiful on this summer wedding cake.

There is nothing more fabulous than a towering seven tier confection. This rolled fondant cake is decorated in fondant flourishes, edible pearls and and exquisite assortment of lilacs, peonies, roses and petunias. The cakewas on display with the chef close at hand.

Lovely fondant & ribbons...
Exquisite cakes for the sophisticated bride designed using a light, demure color palette.

◊ Organic, Vegan, wheat free and other special dietary requirements are honored by request. ◊
Eggless wedding cakes.

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February 15, 2008

BLACK FOREST CAKE

INGREDIENTS

Maida 175 gm
Powdered sugar 100 gm
Cocoa powder 25 gm
Chocolate essence 1 tsp.
Soda 1 tsp.
Refined oil cup
Salt a pinch
Curd 1 cup

FILLING

Arrowroot biscuits 8 pc
Mix fruit jam 2 tbsp.
Sugar 1 tbsp.
Refined oil 1 tbsp.

METHOD FOR PREPARING THE FILLING

Mix biscuit powder, jam, sugar and refined oil and warm it slightly.

METHOD FOR MAKING CAKE

Sieve maida, powdered sugar and soda together at-least three times. Add refined oil, curd and essence and mix it well. Beat it in one direction for 15 minutes. Keep this batter aside. Take a cake tin and grease it with butter. Put butter paper according to its size and dust with flour. Now put the batter in the cake tin and bake it in a preheated oven at 180C/350F for 45 minutes.

INGREDIENTS FOR ICING

Icing sugar 200 gm
White butter (home-made)100 gm
Drinking chocolate 100 gm

METHOD FOR ICING

After one hour of removing it from the oven, cut the cake horizontally through the center. Take the first part and put the filling and keep the second part over it. Keep little plain butter aside. Beat the butter and icing sugar till soft. Add chocolate powder and mix it well. Spread the mixture equally on all sides. Decorate it with plain butter.

Makes : cake of approx. 1 pounds

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February 14, 2008

Dhokla

Ingredients:-

1 cup Gram Flour
1 tbsp Lemon juice
1 tsp Sugar
1/2 tsp Soda / fruit salt
1 tbsp Yogurt (curd)
1/2 tsp Ginger paste
1/2 tsp Turmeric powder
1/2 tsp Sesame seeds
1/2 tsp Mustard seeds
1 tbsp Coconut powder
2 tbsp Chopped green coriander leaves
1 tbsp Curry leaves
2 Thinly sliced green chilli
Salt to taste
3 tbsp Vegetable oil

Method:-

Mix gram flour, 1 tbsp. oil, lemon juice, sugar, yogurt, ginger paste, turmeric powder and salt. Add boiled water just enough to make a thick smooth paste.
Add soda or fruit salt and stir it well.
Pour the dhokla paste into a greased vessel and steam for about 10-12 minutes.
Once the dhokla is done, cut it into square or diamond shape pieces.
Heat oil in a frying pan. Add mustard seeds, sesame seeds, curry leaves and sliced green chilli. When the mustard seeds start spluttering, remove the pan from heat.
Pour this over the steamed dhokla.
Garnish with chopped green coriander leaves and coconut powder