May 17, 2011

Birthday Cakes

Mikaela's First Birthday Cake 2010
Cake: 2 layer confetti cake with butter cream
Frosting: Butter cream frosting
Decoration: Fondant + Gum paste flowers

Blessil's Birthday Cake 2011
Cake: 4 layer chocolate cake with chocolate mousse
Frosting: Chocolate ganache
Decoration: Chocolate covered espresso beans and Caramelised sugar heart

21 comments :

  1. Thanks a lot dear!! Your comments and feedback are very valuable to me.

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  2. Chech u made Mia's b'day cake as well??!!! i dint knw tht!!

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  3. Really...I thought u knew...anyway thanks a lot!!

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  4. Chechi u made the fondant at home? If so can u plz share how it is made. And butter icing or fondant is better?

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  5. I used store bought fondant. You will get it in walmart. I haven't tried making fondant from scratch. There is a marshmallow fondant which is supposed to be easy to make but I haven't tried it. I personally dont like the taste of fondant much. But I love making cakes with fondant because it gives the cake a perfect finish and is also easy to work with. Fondant cake cannot be refrigerated because the moisture from the fridge can cause it to become sticky so you will have to make the fondant part of the cake the same day you are planning to eat the cake. Butter icing is tastier than fondant. The cake that I made here has a butter icing layer below the fondant layer to help the fondant adhere to the cake.

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  6. ok tx a lot. so i guess v wont get fondant in india.. do we?

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  7. And Chechi if u could share the recipes for the above cakes and frosting it would be great :)

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  8. Really sorry,I am not sure if you will get fondant in India. You will have to some good bakery and enquire.

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  9. Could you please share the recipe for the chocolate cake, Shema? Would love to try it. Been baking a bit these days, and want to try out new ones.

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  10. Chechi, any tips to make a soft cake.. shld the batter be too loose or thick?

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  11. Chithra,
    That's a very tricky question :) some cake batters are extremely loose and some are lumpy and thick. It really depends on the recipe. Choose a recipe that's good and follow it by word and you will get a moist and fluffy cake.
    Few things you should keep in mind are:
    Accurate measurements for baking is extremely important.
    Always check the expiry date of baking soda and baking powder. Do not use expired products.
    Sift the flour before you use it. It will incorporate air into the flour and your cake will rise better
    Use ingredients at room temperature.

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  12. tx a lot chechi :) wil try as u said

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  13. Chechi, 1 mre doubt.. u must b gud in making jelly also right. i tried making it twice according to the instructions given in the jelly box but both the times, it was watery. The box says add equal amount of hot water and cold water, and i hv measured n taken, but still its watery. Any tips for that :(

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  14. and chechi can be store the cake with icing applied to it 2-3 days in advance?

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  15. It depends on what icing you are frosting your cake with. If it is an ordinary butter icing, you can store the cake in the fridge in an closed container just to avoid other smell from the fridge getting absorbed into the cake. If its a fondant covered cake you should not store it in the fridge as the moisture from the fridge will cause it to be sticky.

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  16. ok chechi..i was asking abt the butter icing. tx.. n i think u didnt see my Q abve the icing....any tips fr tht.. and 1 cup = 240ml? (is tht the measurement u use chechi)

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  17. hope am nt annoying with too many doubts :)

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  18. Chechs, i gt tht link fr measurements.. nw the doubt fr the jelly remains (as of nw) :)

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  19. Chithra,
    Sorry, I am not sure about why your Jelly is not setting.

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  20. :( it remains a "?"

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First of all thanks a lot for stopping by my space. I would be very happy to hear from you and would love to see your comments and feedback :)
Thanks a bunch,
Shema

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