Ruchi. Powered by Blogger.

Thursday, January 1, 2015

Butter Cream Rosette Cake

Everyone love butter cream rosettes for their beauty, simple application and of course because they add a thick layer of delicious buttercream to the cake!  I have been Dying to try this rosette technique since the first time I saw it on baking group. As a New year special Today This was the first time I have made it, The cake itself is not difficult, the rosette cake is ALL about the buttercream piping. It takes a few practices to get the rose right so be patient and besides messing up a few rosettes the whole process went relatively smoothly and it turned out pretty good!

1 .A baked cake of your choice and let cool. I made simple sponge cake.

2 .Crumb Coat your cake. as in, a crumb coat that conceals the cake.To crumb coat a cake you will need to slather on a good amount of icing using an offset spatula to cover the cake entirely Once you’re done let the icing crust  dry for few minutes.

3 .Put your 1M tip (or any large open star tip) into the pastry bag then fill it up with buttercream frosting.

4. To make your rose,  Holding the piping bag parallel pipe in a circular motion start in the center, then slowly move your tip in a circle around the center point. a round rosette rose.

5.After you’ve covered the cake with roses fill in any gaps with little stars using the same 1M tip.Just apply a small amount of pressure to pipe .

6.I used pink but you can use whatever color you like! It’s my first time making a rosette cake so the roses aren’t perfect, but , it’s a learning process!

7.Finally I used edible silver& golden balls in different sizes to look my Rosette cake Gorgeous:)

For The Buttercream Frosting:
Butter-1/4 cup
Icing Sugar-1 1/4 cup
Milk-2-3 tbs
Vanilla-1 tsp
Pink Food Colour – a few drops
In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.

Add vanilla and continue to beat on medium speed for 1 minute more, adding more milk if needed for spreading consistency to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar


    Add in powder sugar, one cup at a time. If you find your mixer struggling, slowing add in milk. Use more milk for a creamy consistency, use less milk for a stiff consistency.


Wednesday, November 26, 2014

Eggless Orange Mawa Cake

Orange Mawa Cake is a rich, eggless dessert, very rich in orange flavor and Mawa lends a rich and a caramelized milky taste. I love the combo of orange and Mawa .It is absolutely delicious. . I love baking with fresh fruits, like their fresh flavours. 
Already posted few cakes & muffins with fruits . I used two whole oranges which give it a fiercely fruity flavor and deep orange color . Tutti-frutti and cashew made for a great mouth-feel and a true tasting pleasure. It’s a feast for the eyes as well as the tongue and fulfilling at the same time.This cake came out that is very soft, moist and delicious and Perfect tea time snack!

Ingredients -
All purpose flour/Maida - 1 1/4 cup
Baking powder -1 tsp
Baking soda -1/2 tsp
Butter (unsalted) -  1/4 cup
Condensed milk - 1/2 cup
Orange juice - 1/2 cup (I used fresh orange juice)
 Orange essence - 1 tsp
Orange zest - 1 tsp
Khoya/ Mawa-100 gm
 Milk -2 tbsp
Chopped Cashew (for top)-15 to 20
Method -
1.Preheat the oven at 180 degree C for 15 minutes.
2.Sieve maida, baking powder, baking soda together twice.Grease the baking pan with little butter and dust flour
3.In a bowl, combine condensed milk, butter and beat until well mixed. Now add crumbled mawa with the creamed butter-sugar mixture. mix the mawa very well.
4.Add half of the maida and fold gently using a wooden spatula. Add half of the orange juice and mix gently.
5Add the remaining maida, orange juice, orange zest, and orange essence fold gently until everything is well mixed. If the batter is thick add milk and mix well.
6 Pour the mixture in a greased tin & decorate pieces of cashew and tutti-frutti on top. Bake for 20 mins. Remove from pan & allow to cool completely. This cake tastes delicious without any frosting


Total Pageviews

Page copy protected against web site content infringement by Copyscape
Related Posts Plugin for WordPress, Blogger...
Top Food Blogs
©2012All rights reserved with Ruchi. | Author: Jaishree Kindly do not reproduce or copy any content without permission.
©2012All rights reserved with Ruchi. | Author: Jaishree Kindly do not reproduce or copy any content without permission.
© 2008 - 2013Ruchi.All Rights Reserved. Powered by Blogger.

  © Blogger templates Psi by 2008

Back to TOP