Cake | Aapplemint

Banana Pound Cake with White Chocolate

Feb 112013

Tell me your favourite flavours and I’ll try and incorporate them in your cake. Thats my line to everyone around me these days, thanks to the brand new kitchen aid which sits on my kitchen counter, screaming to used. I’m just looking for an excuse to bake and the fun of baking at home is you have full control over what goes in. So when it was father in laws birthday last weekend, I thought I’d make him a cake with his favourite flavours … only his most favourite ones are Chilli, vinegar and pickle ! Haha that would be a real challenge, but since it the rest of us who also had to eat the cake, I decided to go with the other flavours he liked. I made him two cakes, one for his morning-walk friends, which was a carrot cake with walnuts, raisins, coconut and for the house party a Banana Pound Cake, with ginger powder, orange zest, walnuts and topped it off with some good white chocolate. I have to tell you, this is one of those recipes, you will use over and over again. It is simple and easy, yet so delicious. The pound cake is light, moist & buttery, sweet from the bananas, the ginger makes it a little spicy, the walnuts add texture and orange zest just lifts it all up. Its a recipe for keepers .

Banana Pound Cake Slice Ingredients

1 cup butter, softened
1 1/2 cups sugar
4 eggs
1 1/2 medium, very ripe bananas, mashed not too smooth with a fork (3/4 cup)
2 1/2 cups cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 teaspoon ground ginger
1 teaspoon vanilla
100 gms toasted and chopped walnuts
1/2 cup milk
1 large orange – zest

Directions

Preheat oven to 180 C, grease the tins you like, I used a 6 cup bunt mold, plus a small loaf tin.
Cream the butter in the large bowl of an electric mixer. Gradually add the sugar, beating at low speed, then increase the mixer speed to high and beat until pale and fluffy.
Add the eggs, one at a time, beating well and scraping down the bowl sides after each addition. After all eggs are in, beat several minutes at high speed until the mixture is smooth and very pale. Beat in the bananas.
Sift together flour, baking powder, salt and ginger. combine the milk and vanilla. Beating at low speed, add the dry ingredients in thirds, alternating with the milk mixture. Stir in the orange peel.
Pour the batter into the prepared pans, spreading evenly. Bake about 30 minutes or until the cake pulls away slightly form the sides of the pan and a toothpick or cake tester inserted near the center.
Cool the cake in the pan on a wire rack for 20 minutes. Loosen the sides with a knife, invert onto a rack, invert again and cool completely.

Best Chocolate Cake

All, Baking, Featured 6 Responses »

Feb 072013

I think I’ve found my most most favourite chocolate cake recipe. I kid you not, one slice of this cake and you’ll be begging for more ! I’m not easy to please when it comes to cakes, its got to be just right, like this one here … Its got that perfect texture, perfect crumb, buttery, moist, soft, not too sweet – everything a pound cake should be and to compliment it a decadent, sweet, creamy butter cream frosting. One bite and you’re guaranteed to fall in love. I made this one to celebrate our 11 years to marriage. Its been one crazy ride so far, and a cake like this is only well deserved. I wanted to make me a cake before I was presented with a store bought one, which I’m not particularly fond of, as the ones around here are drowsed with syrup and topped with terrible fresh cream frosting. I like homemade cakes and I’m crazy about buttercream frosting. I figured this frosting would be great, as its a bit different from the usual. Its got cream cheese, which gives it that structure, that richness which cuts through the icing sugar. And since it doesn’t really need refrigeration to set (since my fridge has conked off and I need to buy a Fridge at the earliest) it was the best choice. The cake does taste the best at room temperature, but do save the leftovers in the fridge. Fun Tip : Heat a slice in the microwave for a few seconds and eat : guaranteed to transport you to heaven in a second.

For The Chocolate Cake

makes a 9 inch 2 layer cake

1/2 cup cream, at room temperature
1/4 cup yogurt, at room temperature
1/2 cup plus 3 tablespoons cocoa powder
2 large eggs, at room temperature
2 large egg yolks, at room temperature
1 1/2 teaspoons pure vanilla extract
2 1/4 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 3/4 cups granulated sugar
1 cup unsalted butter, at room temperature
1/2 cup water, boiling

Preheat the oven to 180C. Line two 9-inch round cake pans with parchment paper. Keep aside.

In a medium bowl, mix together the cream, yogurt, cocoa powder, 2 eggs, 2 egg yolks and vanilla until smooth.

In another bowl with an electric beater, beat together , the flour, baking powder, baking soda, salt, and sugar on low speed just until blended.

Add the butter and half of the wet egg mixture to the flour and beat until the dry ingredients are moist.

Increase the mixer speed to medium and beat until smooth, about 2 minutes. Gradually add the remaining wet mixture in 2 batches, beating well after each addition. Add 1/2 cup boiling water and beat until smooth.

Divide the batter equally between the prepared pans and bake until a wooden pick inserted into the centre comes out clean, about 30 to 35 minutes. Let the cakes cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely. Remove the parchment paper.

For The Buttercream Frosting

A frosting so good, you could just lick it off !

170 grams cream cheese, at room temperature
4 teaspoons pure vanilla extract
1 cup unsalted butter, at room temperature
1 cup unsweetened cocoa powder
1 tablespoon plus 1 teaspoon corn syrup
7 – 8 cups icing sugar
3 to 6 tablespoons whole milk, at room temperature

In the bowl , with an electric beater, beat the cream cheese and vanilla together on low speed until smooth. Increase the mixer speed to high. Add the butter and beat until incorporated, about 1 minute. Reduce the mixer speed to low and beat in cocoa powder and corn syrup. Add icing sugar and beat until blended. Add 3 to 6 tablespoons of whole milk, one tablespoon at a time, beating until the buttercream achieves a spreadable consistency. If at this point its too runny, add some icing sugar till its just right, or add some milk to loosen it. Set aside until ready to use.

To frost the cake, place the bottom cake on a base. Spread a good helping of the frosting on top and even it out. Sandwich with another layer of the cake and repeat. Spread the frosting generously on the sides, and if your cake is mounted on a turing table, it should make your job easy. If not just patiently spread the frosting evenly all over. You will be left over with some frosting, but it shouldn’t be a problem if you have someone to lick it ll up for you. Alternately you could if you like make this a 4 layer cake by slicing the each cake in two halves and frosting them in between. I think since it is quite sweet, two layers works for me.

Apple Cake

All, Baking, Featured 17 Responses »

Aug 212012

If you’re the kind who is thinking about dessert at the last bite of your meal, then you’re reading the right post. Buying desserts n cakes from outside is not very common in my house. I usually prefer making all things my sweet tooth desires. Baking is so simple and so rewarding and the cakes made at home are so much better than store bought ones. You have full control over the quality of ingredients and you probably can make a whole cake (small if not big) for the price of one slice outside. The entire house smells delicious and will make the neighbours pop their heads in to ask whats baking, plus everyone at home will be looking forward to eat that gorgeous cake you made. I’m all about using simple recipes to create that magic in my kitchen. And this Apple Cake is no exception, its everything you’d expect from a home baked cake. One thing I do recommend is investing in an good oven. Once you have one, you’ll want to bake at the drop of a hat. Trust me. I’ve been planning to move into my new house, for a while now, but its taken a bit longer, but the bright side is, I’ve had the time to look out for the best of things for my new kitchen. My heart lies in the kitchen, so I know I’m going to spend the most there. I’ve looked up everything from cookware, kitchen appliances to countertops, sinks, cupboard fittings, light fittings …. all of it. Its too much of a headache to do everything myself where these days there are such beautiful options of ready fitted kitchens. One of my prize finds was this place which gives free appliances with fitted kitchens. I couldnt possibly do a better job myself, in the time and money. Which leaves me with more time to do the one I think I adore most – Bake. I made this cake for a little get together we were having at home. Apple and cinnamon is a match made in heaven and I decided to make this as I was craving a good apple pie but didn’t want to eat the heavy pastry. This cake is light, not to sweet and delivers.

Ingredients

5 apples (chopped, peeled and cored)

1 Tablespoon cinnamon

5 Tablespoons sugar

2 3/4 cups flour, sifted

1 Tablespoon baking powder

1 teaspoon salt

1 cup vegetable oil

2 cups sugar

Juice of one lime

2 1/2 teaspoons vanilla

4 eggs

1/2 cup milk

Directions

Preheat oven to 350 degrees F. Grease a 9″ non stick loose bottom cake tin. Combine apples with cinnamon and sugar, coating well and set aside. Stir together flour, baking powder and salt in a large bowl. In a separate bowl, whisk together oil, lime juice, sugar and vanilla. Combine this mixture with the dry ingredients, then add eggs, one at a time. The batter will be quite thick. This is when you add the milk. Mix well. Pour half of batter into prepared pan. Spread half of apples over it. Pour the remaining batter over the apples and arrange the remaining apples on top. Bake for about 1 1/2 hours, or until a toothpick inserted in the centre comes out clean.

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 !!

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.

Vanilla Cake with White Buttercream Frosting

All, Baking 41 Responses »

Dec 112009

After a long hiatus I’m finally back in action. Its the longest I’ve been away from Aapplemint, but for a beautiful reason. Having a baby and spending time with him and watching him grow is definitely the most fulfilling thing ever. Nothing in the world compares to the joy of experiencing motherhood. My son just turned 3 months old, and every month is a milestone till they are a year old. Had to celebrate and couldn’t think of anything better than all white. Hence this beautiful all white vanilla cake with a divine n silky buttercream frosting.

This cake is fairly simple compared to the buttercream. This one is made only from egg whites and no yellow, which is why the colour of the cake remains white and also lending it a delicate flavour and taste.

1 and 3/4 cups cake flour
2 tsp baking powder
1/4th tsp salt
3 large egg whites
3/4th cup whole fat milk
1/2 cup unsalted butter at room temp, cut in cubes
3/4th cup sugar
1 tbsp vanilla bean extract

Grease and line two 6 X 2 inch round cake tins. Preheat oven to 180 C. Sift together the dry ingredients except the sugar n set aside. Whisk together the egg whites and milk in another bowl and set them aside. In the 3rd bowl, beat the butter till it softens and add the sugar bit by bit and beat together till it has lightened in colour and fluffy in texture. Now alternately add the milk/egg mixtures with the dry mixture. Give it a good stir and equally divide between the 2 tins. Bake for about 20-30 mins till the knife comes out clean. For this cake i just used one cake and i wrapped the other one and kept it in the freezer for the next time.

Buttercream Frosting

I found this recipe here. Check the link for a detailed step by step guide. Only difference is i prefer using cream instead of milk … makes the icing creamier and more sinful

1 stick salted butter – room temperature
1 stick unsalted butter – room temperature
1 cup shortening
1 tablespoon Clear Vanilla extract
2 pounds confectioner’s sugar (powdered sugar, 10x)
4-6 tablespoons very cold cream

Cream the butter and shortening in the bowl of an electric or stand mixer. Add the clear vanilla extract and combine well. Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, begin adding the very cold cram… one tablespoon at a time, combining very well after each addition (mixer on medium-high to high speed) until you reach the desired consistency.

A Very Rich Italian Chocolate Cake

All, Baking 34 Responses »

Jan 232009

Its got what every chocoholic dreams of … the perfect crackling exterior, the soft squidgy intensely chocolaty interior with just the right amount of nuts and hint of alcohol … take a bite of this cake and you can feel it melt away on your tongue, satisfying you to the very core … there is never such a thing as too much chocolate … I think this must be the food of God !

I’ve been away for long, and i couldn’t think of a better way to get back to my baking/blogging than this absolutely rich, flour-less and butter-less chocolate cake. I have a lot of catching up to do, but until then i leave you with this cake, see if you can resist it

Plain flour to dust
A wee bit of butter to grease the baking tin
125 gms hazelnuts
100 gms walnuts
225 gms blanched and peeled almonds
225 gms good quality dark chocolate (70%)
50 ml Amaretto
50 ml Tia Maria
2 Tablespoons black coffee
1 tsp ground cinnamon
2 tbsp milk
220 gms caster sugar
5 large eggs – separated

Preheat oven to 180 C. Grease and dust with flour a 24″ cake tin, and line the bottom with greaseproof paper. Place the hazelnuts and walnuts on a baking tray and lightly toast them. Let them cool. While the nuts are baking pulse the almonds and chocolate in a food processor until the consistence of breadcrumbs. Transfer to a large bow and stir in the Tia Maria, Amaretto, milk, coffee, cinnamon, and half the sugar. Add the egg yolks one at a time mixing well. Now take the walnuts and hazelnuts and blitz them coarsely in the food processor and add it to the cake mixture and mix well. in another clean bowl, whicsk te egg whites till stiff and then add the rest of the sugar and beat till shiny. Now very slowly fold in the whites spoon by spoon, without knocking out too much air. Pour into baking tin and bake in middle shelf for 1 hr or skewer comes out clean. Serve with a dollop of mascarpone or rich vanilla ice cream or just some good ole coffee/dessert wine !

A Christmas Cake n Seasons Greetings to All

All, Baking 52 Responses »

Dec 252008

This Christmas, the spirits in Mumbai have been particularly low. Due to the terrorist attacks exactly a month ago on Mumbai the celebrations have been subdued and are low key. Such is the nature of this festive season in Mumbai which have been fueled by global recession and the recent carnage by terrorists, that we have lost ourselves in revenge, forgiveness, fear, politics, ministers, war, death and hatred instead of finding ourselves in the solace of Love, peace, carols, decorations, joy, friends, festivities and celebrations. As a show of solidarity during these testing times we have kept our Christmas a relatively simple affair, with just a simple traditional Christmas fruit cake, and even foregoing the turkey.

Christmas cakes are made in many different ways, but generally they are variations on the classic fruitcake. They can be light, dark, moist, dry, heavy, spongy, leavened, or unleavened. Sticky mounds of chopped raisins, candied peel, almonds, nuts, and cherries have to be doused with brandy, rum and other assorted spirits and mixed thoroughly. Baking a Christmas cake, a few days before Christmas is fine, but ‘feeding’ it with alcohol, will ensure the cake is full of rich flavours and aromas. You can serve it as a pudding after a meal with custard or brandy butter; or as a Christmas cake with a layer of traditional marzipan icing on top made from ground almonds. I woke up quite late to make my Christmas cake, as i figured i will need atleast something festive this Christmas. So i got only a weeks time to drouse my pile of dry fruits n nuts and baked my cake just at the nick of time. Chose to omit the marzipan, and just went for a simple dusting of icing sugar and served it with some chilled custard.

150 gms sultanas
150 gms raisins
150 gms currants
75 gms glace cherries
50 gms candied oranges or mixed peel
50 gms chopped almonds
50 gms chopped walnuts
4 shot glasses of VSOP Champagne Cognac

Mix everything together, and store it in an airtight container for as long as you can. I kept ir for 7 days.

225 gms self raising flour
1/2 tsp salt
1/4th tsp grated nutmeg
1/2 tsp cinnamon pd.
1/2 tsp mixed spice
225 gms unsalted butter
225 gms demerera sugar
4 large eggs
some more VSOP Champagne cognac – depends on how boozy you want to make your cake

Start with lining your baking tins with silicon paper and pre heating the oven to 140 C. I used two 6″ cake tins to get 2 small cakes, you could just go for one big one instead. In a bowl sift together the dry ingradients. In another bowl cream the sugar and butter till light and creamy. Add the eggs one by one and while beating them in be carefull not to curdle the mixture. Now with your hand , gently fold in the dry mix spoon by sppon, untils its all incorporated. Now fold in the spirit soaked fruits n nuts and give it one good stir. Divide equally between the tins and cut a silicon paper round to cover the top of the cake to prevent it from burning in the slow baking process. Put them in the lowest shelf of the oven and let it bake for an hour n a half. Once the time is up, get them out and let them cool in the tins for 30 mins, but if you are impatient like me, 15 will do Now turn the cake cake upside down in a big box with a cover, and prick hole with a skewer on it. Drizzle some of the cognac on the cakes and cover tightly so as the cake does not dry out and it soaks all the booze. Keep doing this ‘ feeding’ at regular intervals , until you are satisfied that the cake has had enough. When ready to eat, dust with icing sugar and serve with some traditonal English custard .

Wish you all Happy Holidays ! Cheers !

XOXO

Kaju Katli

All, Dessert 69 Responses »

Aug 292008

This one goes out to a dear friend. The same friend, for whom exactly 12 years ago this day, i attempted to bake my very first cheesecake … the memory is still so clear in my head … i was in my sweet sixteen yrs, didn’t even know how to crack an egg well and I’d set of to accomplish a cheesecake … got together with a couple of girlfriends, one looked up a recipe, another lent me her kitchen, we got all the ingredients, made a mess of the place, chucked things at each other, got yelled at by her mom, almost burnt the cheesecake n almost dropped it on the floor while trying to get it out – n oh by the way i used square pasta dish for it! lol and what a disaster the cake was, i was so embarrassed to bring it out n serve it, my friends elder sister was so kicked by the fact that i baked, that inspite of me begging and pleading her not to, she took the warm cake and served it to all the guests in the house right away. At that point i was hoping the earth would split open n eat me up … Hahaha, it was more like a pudding rather than a cake ! But i think everyone just appreciated the effort more than the cake or whatever it was. Ah well, that was then … over the years we went different ways, … education, relationships, work, marriage, … lost touch, got involved in our own worlds. I thought I’d lost a good friend, but somehow through some force of nature we’re back in touch. And at this point nothing makes me happier. And so I’m making a special cake to celebrate both, our friendship and a Birthday! On asking what is your most favourite sweet, i was told ” Kaju Kati ” n “Cadbury’s Milk Chocolate”. Kaju Katli, is a Indian sweet made from ground Cashews and sugar syrup. Since I’d never attempted to make these before, i jumped at the opportunity to make these, realizing that this was my chance to redeem myself after the cheesecake disaster. My neighbour back in Bombay, whose house i was practically bought up in makes the best Kaju Katli’s in the world. And she was kind enough to mail me her trademark recipe. I’m telling you, after eating these , its a shame if you ever think of buying some from the store again. They turned out so good, i couldn’t believe i made them for the first time. And then to turn the traditional sweet into something more appropriate for a (mini)birthday cake, i made Cadbury Chocolate Mousse and sandwiched between two layers of Kaju Katli. So there you go, both your favourite flavours in one cake. And i promise you this, you must’ve never had a cake like this before. Happy Birthday !!!

And beginning Monday, its Ramadan, and i would like to wish all my readers Ramadan Mubarakh, may you have a beautiful month of fasting and may Allah answer all you prayers.

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