Baking | Aapplemint

Orange Date Madeleines

Jul 312012

Just as Ramadan and fasting are synonymous, so are Fasting and Dates. You will not find any household that is observing the holy month of Ramadan without dates. Dates have a great significance, and the tradition of eating them go back to the 7th century. I won’t give you a lesson in history about them, but I will tell you why they are the best thing to have after fasting . During the period of Ramadan, when fasting lasts from sunrise to sunset, the body can develop mild health problems such as headaches, low blood sugar, and lethargy. To avoid such problems, one should carefully monitor their eating habits once fasting for the day has ended. Dates are an excellent source of fiber, sugar, magnesium, potassium, and have carbohydrates which will aid the body in maintaining health. The carbohydrates found in dates also make the fruit a slower digesting food, much better than fried or fatty foods which digest fast and leave one hungry for more!

Having told you that, here’s how the inspiration for these madeleines came about … Every evening at Iftar ( fast breaking time) our table has these staples – Dates, Oranges, 1 other fruit and a soup or a snack. A week into fasting and I’m already bored of the regular and was thinking tomorrow I want to break my fast with cake. Well as you might already know I simply adore cake, and I believe life is too short and one must have cake everyday. In any form or shape. A layered cake would’ve been too much, so I thought madeleines would be prefect bite sized cuties. Flavours … why not do the Ramadan theme … Dates n Star Anise and to add that zing the oranges ! I have to tell you this recipe is a keeper. Its probably the magic of Ramadan that makes everything taste so good and perfect, but these Madeleines turned out really unexpected. They are soft , just perfectly sweet with that light hint of the star anise and the orangey flavour kicks right in. My perfect Ramadan Madeleines

Ingredients

makes 24 madeleines

150 gms pitted and chopped dates
3 tablespoons of your favourite orange marmalade (make sire they have those delicious orangey bits in them )
200 ml hot water
1tsp Soda Bi Carb
2-3 Star Anise
pinch of salt
170 gms flour
60 gms cane sugar
60 gms butter
2 large eggs
1tsp baking powder

Preheat the oven to 200 C. Grease the Madeleine tins with butter and set aside.

Place the chopped dates & star anise a bowl and pour boiling water straight out of a kettle onto it. Mix in the marmalade and soda bi carb and let it sit for about 10 mins. Meanwhile cream the butter and sugar with light and fluffy. One by one mix in the eggs well. Now add the date mixture ( first remove the star anise) and give it another good mix. Gently fold in the sifted flour and baking powder, not knocking out too much air. Now fill the molds 3/4 full. Place in the centre of the oven and bake for about 15 mins. Repeat if using a 12 mold tin. This batter makes exactly 24. Sift lightly with caster sugar when ready to serve.

Chocolate Marquise Cake

All, Baking, Dessert, Featured 8 Responses »

Jun 072012

I don’t know what’s it about the cakes and bread in HongKong, they are simply amazing. They are light, airy, not too sweet, perfect texture, everything is so well balanced, the cream is better …. I mean I could polish off an entire cake by myself. I’d say the ingredients make all the difference. The flour, butter, sugar and ofcourse the water, the Chef’s talent and the weather. Thats pretty much everything right? From my experience of living and cooking in different countries, I can guarantee its not the same everywhere. There are hundreds of times I’ve followed the recipe to the T , but I’d still end up with a totally different product.

Last week I was in HongKong with my family for a little holiday. We did the whole tourist bit, with taking my son son to Disneyland and the beach, parks etc. Travelling with kids and feeding them on time on holidays does get a bit tricky. It’s at one such time that we ended up ordering the Chocolate Marquise cake at Starbucks for my son. And was that cake good. He loved it so much, he practically had the cake everyday ! I know what you’re thinking what a horrible mom, a cake everyday ! But hey he was on a holiday and trust me a full stomach is better than a empty one for a fussy kid. That said, I’ll tell you why that cake was hard to resist. Two layers of soft chocolate sponge sandwiched with two equally gorgeous layers of chocolate mousse – the best kind. Dusted with cocoa, I bet no one can resist it. I never thought I’d find such a goodie at Starbucks.

Back at home, I can’t stop thinking of that slice of heaven, and like a true foodie I had to try make it. Truth be told, its not the same, well it can’t be, but it is a pretty good one if it isn’t being compared. Chocolate Marquise is a decadent dessert cake, made with a light moist sponge and rich chocolaty mousse.

Ingredients

For the sponge

3 eggs
140 gms caster sugar
75 gms plain flour
2 tbsp Dutch Cocoa powder
30 gms melted and cooled butter

Mousse ( Marquise)

300 gms of dark chocolate
175 gms unsalted butter
100 ml double cream
5 eggs, separated
100 gms caster sugar (optional – don’t use if you don’t like it too sweet )

For the chocolate sponge

Preheat oven to 200°C. I made 2 small cakes using 6 ” loose bottom tins. Line the bottom with baking paper .Whisk eggs and caster sugar with an electric mixer for about 8-10 minutes or until the mixture is pale and tripled in volume. Sift over flour and cocoa powder and fold through gently. Fold through the melted butter until all combined. Pour equally into the two tins. Bake for about 15- 20 mins or still skewer comes out clean. The cake would have formed a tiny dome, but don’t worry. Remove and cool before you start slicing the dome off. Then halve the cake and keep the layers to cool completely.

For the Marquise

Melt butter and chocolate over very low heat in a heavy based saucepan or double boiler. Mix to combine and set aside.Whisk egg yolks and sugar for 4-5 minutes with an electric mixer until pale and frothy. Stir through melted chocolate and butter until combined and set aside.Whisk egg whites and a pinch of salt until firm peaks. Gently fold through the chocolate mixture. And lastly beat the cream still it hold shape and fold gently into the mixture. The mousse is ready to set.

Use the same tins you used to bake the cake, clean them well. Place the bottom layer of the sponge in both tins and pour half the mousse equally in both. Now place the second layer of the sponge giving it a little push to make sure it sits well on top. Put them in the freezer for about 30 mins and pour the rest of the mousse on top. cover and keep both the tins in the fridge overnight. This is necessary and the mouses and sponge needs to set well. When ready to serve, run a knife around the sides of the tin and push from below so the loose bottom comes up and the cake is out. Dust with cocoa powder and its ready to be eaten.

Pink Layered Cake

All, Baking, Featured 5 Responses »

May 142012

Never in my life did I think I’ve ever start linking all things Pink. And a few weeks ago, to top it, my 2.7yr old boy suddenly started liking pink. I got seriously worried. But after reading up and speaking to a lot of other moms, I realized its just a phase and will pass away. Phew so once that was cleared out, I actually found myself wearing pink polish, buying pink clothes, wearing pink lipstick and I have even consider re-decorating my room with pink tree wall decals (I’ve been eyeing these for a while now). I now look at myself and wonder what a little boy can do to his mother !

May 13th called for a double celebration. Mothers day and my Birthday … and I couldn’t help myself but bake a cake … A Cake with a surprise. All white on the outside and trust me, blowing out candles and lighting them n blowing them out again is just about enough fun, but when my little guy saw the inside, he couldn’t stop smiling … Pink Cake !!! Yay he went and stuck his finger in the buttercream and started licking away. I don’t think I could’ve asked for anything more that day!

I would love to once again thank all you for your beautiful wishes. I think Facebook can really make you feel special on your big day. Too much love !!

Chocolate Banana Muffins & Getting Famous

All, Baking, Featured, Miscellaneous 3 Responses »

May 112012

I know this comes late but I still have to thank my wonderful readers, family and friends for the marvellous support and kind wishes that you sent me on the 29th of April. I knew my article was coming up, but never did I fathom the love and fame that was to follow. I felt like a superstar who broke all box office records .

The week before the article, I received a call from Ismat from Times Life, saying she’d love to interview me along with a couple of very talented food bloggers. I was already jumping with excitement, cuz being featured in Times Life is big !

The day arrived and we planned to meet at Maria’s house. Walked into her lovely terrace house and met Anuja, our photographer for the day from Times Life. Just as we got started on discussing what Ismat had planned for us, in walked Kalyan. The very sweet gentleman who is the author of this fantastic blog called Finely Chopped. Truth be told I had never read either of the blogs earlier and I cannot thank Ismat enough for bringing us together. Maria is one of the sweetest people I’ve met. Bubbly, chirpy, full of life and great wisdom. A super talented mom and gypsy at heart. She writes a blog called Eat,Love,Dance,Pray,Laugh n Hug.

We had all prepared something from home and brought it along for the shoot. Since we just needed stills for the paper it only made sense to do that. Kalyan had prepared a delightful Pesto Pomfret and Tandoori chicken. I fell in love with it, cuz I’ve only had/made pomfret Indian or Cantonese style. The pesto was perfect and the fish tasted wonderful even at room temperature. The tandoori chicken was laced with sumac, which I think was brilliant. Maria had grilled some chicken with whole garlic pods (which are my absolute favorite) and some vegetables. I’m glad she did those, cuz all of us had made meat. And the show stopper for the evening was the most amazing, creamy n soft Red Velvet Cake. One bite of that and I was in cake heaven. I brought along my favorite Bang Bang Chicken and some Chocolate, Banana, Piatachios n Coconut Muffins.

We sat around for a while, plates all set up for the shoot, chatting away and posing, and soon as we were done which was about 6-6:30ish in the evening we starting picking on the food. It was too early for dinner but food so delicious and irresistible and company lovely, before we knew it we laughing and sharing tips, talking about everything from food to kids and Bollywood. We had such a blast. It was wonderful evening and am so glad I got to meet such talented fellow bloggers.

Chocolate Banana Muffins with Pistachios and Coconut

125g unsalted butter, melted
165g caster sugar
3 ripe bananas, roughly chopped
2 eggs
1 tsp vanilla extract
250 g self-raising flour, sifted
50 gms ground pistachios
45g desiccated coconut
100g dark chocolate chips
Icing sugar, to dust

Preheat oven to 200°C . I used silicon muffin cases, but the 6 0r 12 muffin mold is fine too. Process butter, caster sugar, banana, eggs and vanilla in a food processor until well combined. Place flour, pistachios,coconut and chocolate in a large bowl, then fold in banana mixture. Working in batches, place dessertspoons of mixture into the molds . Bake for 15 minutes or until risen and golden. Cool slightly in pan, then turn out onto a rack to cool completely. Repeat with remaining batter. Serve dusted with icing sugar.

Mango Tarts

All, Baking, Dessert, Featured 16 Responses »

Apr 272012

For the past whole week, I’ve been having this uncontrollable desire to make Mango Tarts. I’d end up thinking of it at the weirdest of hours and places. It got so bad, that in my dreams last night I was wondering what flavors I would use and what to top it off with. So this afternoon I knew it had to be done. With summer in its full glory, the Mangoes are all over the place and probably the reason why I’ve been craving them. I’ve used Alphonso mangoes, but you could go for any kind you like. You will not believe me when I tell you India alone has about 70 varieties of mangoes, all off which are listed here. I find looking up varieties of fruits and vegetables a really interesting side project to cooking. A little over a month ago when I was having some computer problems, I really found the whole focus to research and blogging was interrupted. Now, with my broadband speed test up to scratch, along with my brand new MAC, I am back to myself, living and loving indulging in the possibilities of my kitchen creations. Back, focussed to my mango tarts. The mascarpone is ever so slightly sweetened and infused with lime zest to cut through the rich filling, but my tart shell recipe is something I swear by. It never fails me and the tarts are crumbly and just so perfect. The marshmallow is what came to me in my dreams. Hahaha, its true, and they do taste quite nice. Just make sure you use unsalted pistachios.

Ingredients

For the Pastry

335g Plain Flour
235g Unsalted Butter
100g Icing Sugar
3 Egg Yolks

For The Mascarpone Filling

1 tub of Mascarpone
3 tablespoons of icing sugar
zest of 1 lime
120 ml whipping cream
3 ripe Alphonso mangoes

For The Marshmallow

Couple of white/vanilla ‘mini’ marshmallows
half cup of chocolate sauce
half cup of coarsely ground unsalted pistachios

Prepare the pastry by rubbing the cold butter with the flour and icing sugar until a fine crumb is achieved. Add the egg yolks and bring together. Divide in two portions and wrap in cling film and chill for at least two hours. Roll out the pastry and line individual pastry rings . Trim off the excess pastry and blind bake in a preheated oven at 180C for about 20 mins or until the base is golden brown. Allow to cool, and store in an air tight box till ready to use.

For the mascarpone filling, simply mix all the ingredients and whip it all up till firm and well blended. Refrigerate till ready to use.

For the mango slices, peel the mango and horizontally cut of the two big cheeks off the mango. Now finely slice them and keep ready to use.

The marshmallows need to be dipped in the chocolate sauce and then rolled in the ground pistachios. Place on a tray and refrigerate till needed.

Now that everything is ready, its pretty easy to put it together. Spoon in the mascarpone filling in the cases. Place the slices of mangoes over it making a rose like shape and top it off with the marshmallow. You can have it immediately but it tastes best after letting it sit in the fridge for about 5 hours.

Cookies for Beginners

All, Baking, Featured 5 Responses »

Jan 312012

I’ve waited for the longest time to have my lil guy, one day, join me in the kitchen and make lots of goodies. My son is now a couple months over 2 years and its the perfect time to start involving him and introduce him to cooking and even more fun – baking. We decided to get into the whole cookie making experience, which would actually be even a first for me. I’ve never ventured into making cookies and eversince Christmas I’ve been thinking Gingerbread Men, simple vanilla cookies, melt in your mouths, the chocolate variety and sugar coated ones. Of course, we don’t eat a huge amount of sugary foods but I find that in comparison to a chocolate bar or bag of sweets, when treats are made at home the child is really able to enjoy the entire experience and hold onto it for longer. Part of the slow food movement shall we say ! Being new to this game of cooking sweets for children though, I always do a little bit of food health research before stepping into the kitchen. I just look up ‘health consultants in the UK’ to get some better quality sites as, the internet does seem to be filled with many, many untrusted sites these days. Anyway, we did make our gingerbread men, which didn’t survive long enough to take pictures of … but since I learnt that cookie making is actually so simple, I couldn’t stop of thinking of trying my hand at some more. And just then as if God was listening to me, the Donna Hay issue arrived in my mail, loaded with cookie recipes ! I encourage you to try out these simple yet devastatingly divine cookies. And before you know it, you’ll finish them and find yourself baking a new batch …. just like me .

Ingredients

(Adapted from Donna Hay Christmas issue 2011)

125 gms softened unsalted butter

110gms caster sugar

1 egg

2 teaspoons vanilla extract

225gms plain flour – sifted

1 tablespoon dutch cocoa – sifted

A pinch of salt

Place the butter and sugar in an elecrtic mixer and beat for 8 mins or until fluffy pale and creamy. Add the egg and vanilla essence and further beat for 2 mins or until combined. Add the flour little by little and beat till a soft dough forms. Remove 2/3rds of the dough and set aside. Add the cocoa poedwer to the remaining dough and beat until well combined..

Roll ech dough portion out between 2 sheets of greaseproff paper to 3mm thick and refregerate for 30 mins or until firsm.

Preheat the oven to 160C . Using a 7 cm round cookie cutter , cut 8 rounds from the vanilla dough and using a 4 cm star cutter cut out stars and place them on top of the vanilla rounds. Place the cookies on a non stick silicon mat and bake for 12-13 mins or until lightly golden.

You can use the left over cookie dough to make smaller cookie of different shapes and bake all the smaller one together for about 8 mins.

Cool on wire wrach and store in an air tight container.

Carrot n Coconut Cupcakes

All, Baking, Featured 3 Responses »

Dec 132011

December for most of us is always the craziest part of the year. With Christmas around the corner, New Years Eve, the Big Indian wedding season, insane number of parties and events to go to and not to mention the lovely weather, which makes you want to eat much more than just the usual. There’s no way you can stick to eating healthy and maintain your Diet plans. Specially if you’re the kind, who leans a little more towards the sweeter side. Cupcakes are always the easiest to go for, as you don’t have to polish off the whole thing yourself. Keep a couple to satisfy that craving and pass on the rest ! I chose to make these cupcakes over the whole cake, smaller potions are always better and prettier too. And its always good to share the love and sweetness. And thats just what I did with these. They make the perfect thing to carry to a Christmas party too.

Preheat oven at 180C

Line the cupcake molds with the baking parchment squares. Set aside.

Self Raising Flour - 300 gms

Cinnamon Powder - 3 teaspoons

Bicarbonate of Soda – 2 teaspoons

Sift all these together and keep in a bowl.

Eggs – 4 large

Oil – 300 ml

Powder or superfine Raw Cane Sugar - 350 grams

Mix all these together in a bowl and beat with electric beater. Beat for 3- 4 minutes till light and fluffy. Mix the flour slowly in the egg and again beat with electric beater for 2-3 minutes.

Carrots ( Grated )- 400 grams

Fresh Coconut ( Grated) – 100 grams

Walnuts ( Chopped) – 100 grams

Orange Zest – 1 orange

Put all these in the cake batter and mix well. Pour in tin and bake for 15 -20 mins or till done.

When baked, remove from oven and make holes on backside of cake. ( optional)

Juice of orange – 1

Powder Sugar – 100 grams

Mix together and pour over cake and leave in tin till all is absorbed. Remove after few hours and dust with icing sugar.

Cream Cheese – 200 gms

Sugar powder enough to sweeten – 3 tbsps

Frost cupcakes with it.

Spicy Pumpkin Fries by my guest Carly

All, Baking, Featured, Vegetarian 13 Responses »

Sep 142011

For the very 1st time Aapplemint has a guest over. A very special lady, who has taken up a challenge. 12 different ways to prepare pumpkins ! Carly is the author of Createlive. She is extremely talented and very sweet, and make sure you tune in to see all the wonderful recipes she has come up with. With further adieu I present to you …. Carly Taylor !

Hello, readers. This is Carly from createlive, a blog about being creative in everyday life. My latest creative endeavor has been to show you creative recipes you can use to make use of the food of the season: Pumpkins. Kajal has been so wonderful in helping me kick off “The Twelve Days of Pumpkins” on her blog. I hope you enjoy!

Happy fall, folks! And welcome, dear friends, to The Twelve Days of Pumpkins. Yeah, that’s right. Twelve days. Before you make the phone call to officially send me to the looney bin, you should know: these recipes are delicious. I have no idea how I pulled off twelve recipes using pumpkins. It’s as though a gourmet chef from the food network inhabited my body for 48 hours.

And this, my friends, is a great achievement: it does not all taste the same. This was initially a concern for me. I figured that 12 pumpkin-based recipes would taste like… well, 12 pumpkin-based recipes. Imagine my surprise to find that these recipes are actually quite varied – from hot to cold, breakfast to dinner to dessert, sweet to spicy, thin to thick, meaty to light… the only element all 12 recipes share is that they are healthy. A good common denominator, indeed.I’ve got a few amazing food websites featuring this series over the next two weeks — I’ll let you know where and when so you can stop by their sites and tell them how much you love me. Kidding.Or am I?So without further blabbing, let’s get this baby rolling. “On the first day of pumpkins, your true love gave to you…”

I’ve always been a fan of sweet potato fries covered in spicy seasonings. This is a new favorite – much healthier than fries, as they are not truly “fried” but are baked instead.

Prep time: 10 min . Cook time: 30 min . Total time: 40 min

Ingredients:

2 tablespoons Curry Powder
2 tablespoons Garlic Powder
1 teaspoon Cayenne Pepper
1 tablespoon Onion Powder
2 tablespoons Olive Oil
Sprinkling of fresh Black Pepper
1/4 Pumpkin

Cooking Directions:

Preheat the oven to 350
Peel pumpkin using a potato peeler
Cut 1/4 of the pumpkin into fry-shaped pieces (2-3 inches long, 1/4-1/2 inch thick)
Toss fries in Olive Oil, Curry Powder, Garlic Powder, Cayenne Pepper, and Onion Powder. Sprinkle with Black Pepper.
Arrange fries in one layer on a cookie sheet lined with parchment paper
Bake for 30 minutes (until soft enough that a toothpick easily goes through)

Chocolate Financiers topped with Roasted Almonds in Caramel and Chocolate

All, Baking, Featured 34 Responses »

Dec 112010

Chocolate-Financiers-with-a-Roasted-Almond-n-Caramel-Topping-1

Special people deserve special treats. My son’s godmother and my best friend in this whole wide world celebrated her birthday this week. Usually I’m never in town on her birthday, but this time around I got lucky. It’s amazing how time flies when you are in the company of the people you simply adore … priceless moments. Since I’ve had very few chances to cook for my darling friend, I knew instantly I had to bake for her this birthday. She’s intolerant to dairy and doesn’t eat store bought stuff. All the more reason to make something special for her. I opted for my all time favourite financiers aka friands ‘cuz they just always turn out so good. I’ve previously made them here and here . This time around I decided to do a non-dairy chocolate version topped with a non dairy ganache (taken from David Lebovitz) and sprinkled with a Roasted Almond brittle coated with chocolate. I think they all worked so magically together … The soft, moist, delicate and not so sweet cake with a rich chocolate ganache topped with a crackling and crunchy chocolate coated roasted almonds in caramel. It was a big winner .

Ingredients

100 gms margarine/butter

100 gms grated dark chocolate grated

140 gms icing sugar

25 gms plain flour

85 gms ground almonds

3 large egg whites

The Ganache frosting

10 ounces bittersweet or semisweet chocolate, coarsely chopped

½ cup water

¾ cup margarine/butter

Roasted Almond in Caramel coated with chocolate – Topping

1 cup sugar

1 tablespoon margarine/butter

2 cups roasted almonds slivered

1 cup chopped dark chocolate

Start with making the chocolate coated almonds in caramel first . You could even start a day ahead. Melt the sugar in a pot . Stir continuously and when it all melts, with the colour starting to change and turns a rich amber colour, slip in the butter mixing it well. Add the roasted almonds. The almonds should be way more and the caramel just enough to coat it. Take off the heat and pour it out on a greased surface or marble slab. Quickly with a rolling pin, flatten it out and let it cool. Now melt the chocolate in another pot and coat the brittle in the chocolate, making a thick coating and place it on greaseproof paper and let it set. Then finely chop these up making thin chards and save them for later.

For the Financiers , preheat oven to 180C. Melt the margarine in a microwave and keep aside. Sift the icing sugar and flour in a bowl. Stir in the ground almonds and grated chocolate. Whisk the egg whites to soft peak stage and fold them into the dry mixture. Now pour in the butter and mix gently, incorporating everything together. Pour into greased financier tins or cupcake moulds until they are 3/4th full. Bake for 15 mins. Don’t overbake them, they need to be moist within. Let them cool. To make the frosting melt the chopped chocolate with the water in a heatproof bowl set over a pan of barely simmering water, stirring occasionally until melted. Remove the bowl from the pan of water. Add the margarine and whisk them into the chocolate until completely melted and the ganache is smooth. Cool until spreadable, which may take about 1 hour at room temperature or just chuck it in the freezer till its set. Then scoop out and put it in a piping bag with a star nozzle. Pipe onto the cupcakes and generously sprinkle with the chocolate almond topping. Tastes best at room temperature.

Cranberry & Coconut Loaf with Vanilla Buttercream Frosting

All, Baking, Featured 27 Responses »

Mar 182010

What could be a better way to spend your Sunday, than lazing around in the sun, chilling in the pool and enjoying a good barbecue. Last Sunday a very sweet and generous friend was kind enough to have us over, to spend the day. Specially since it was my little boy’s first swim and as a new mom nothing’s more comforting knowing that its a private pool, very clean and the chlorine is on a lower level … just right for my baby! Well we had just the perfect Sunday, good company and good food = Happy Times For my part, I took a Cranberry and Coconut loaf covered in Vanilla buttercream frosting. And what can I say … it was like “Icing on the cake ” !!

Ingredients

Cake

250 gms unsalted softened butter
250 gms superfine sugar
250 gms self raising flour
1 tsp vanilla extract
4 eggs
1/4 cup skimmed milk
1 cup dessicated coconut
1 tbsp lightly toasted dessicated coconut for garnishing
1 1/2 cups dried cranberries

Preheat the oven to 180C. Place the butter, sugar and vanilla in a bowl and beat with electric beater. Beat till light and creamy. Add the eggs one by one, mixing well after every addition. Add the flour and beat well to combine. Fold through the milk, adding more if the batter is a bit dry. Add the coconut and cranberries and give it a good stir. Spoon into a greased and lined 35X11cm loaf tin. Bale for an hour or till skewer comes out clean. When done remove from tin and let it cool on the wire rack.

Butter Cream Frosting

1/2 cup softened unsalted butter
3 cups icing sugar
1 tsp pure vanilla extract
2 tablespoons cream

In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed. Spoon into a piping bag with start nozzle. Pipe out on top of the cake and sprinkle with the toasted coconut.

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