Red Heart Cake - Sirisha Padarty

Author: Sravanthi, Shweta and Sriharsha // Category:
Ingredients:
Pillsbury Canned Frosting-1 tin
Decorative sprinkles
Gel Icing – red tube
Duncan Hines Red velvet Cake -16 oz (1 packet)
Water- 1 ½ cups
Oil-1/3 cup
Eggs-3
Heart shaped cookie cutter


Preparation:
Mix the instant cake powder with water, oil and eggs. Beat it with hand mixer for 30 seconds on low setting until moistened.
Then beat the mixture for 2 minutes on the medium setting
Pour the mixture into two 9 inches round bake pans and bake for 32 minutes.
Let them sit for 10 minutes.
Using cookie cutter cut the cake into mini hearts and rest them on a steel rack.
Spread the frosting on the cake, using spatula. If needed dip the spatula in a little bit of water to give it a smoother look
Mark each cake a letter with gel icing
Decorate them with sprinkles.


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Fruit and Jelly Gateau - Visa Sriram

Author: Sravanthi, Shweta and Sriharsha // Category:
Valentine's Day is just around the corner and am sure most of ya must be racking your brains on ways and means to wow your sweetheart. Well..well...well..you are gonna feel lucky in a lil while!! My entry for this contest is the decadent "Fruit and Jelly Gateau" a divine yet sinful dessert..... Divine enough to celebrate the bond of love and sinful enough to devour after a passionate night. The original recipe had much to do about pineapples and peaches but I tweaked it to suit the Valentine theme..I threw in some slivered almonds, dressed it up with strawberries, kiwi and pineapple and topped it with Strawberry Gelatin instead of the pineapple gelatin used in the original recipe. As I was strapped for time, I used a cake mix rather than baking the sponge cake required by the orginal recipe. Also, I decided to bake a sweetheart cake but the store near my home dint carry a sweetheart cake tin. Undeterred, I fell back on the good ol Google. After some browsing I found out that a circle and a square pan will just about serve the purpose. Here is the link : It has illustrated steps which makes it easy to understand. http://baking.about.com/od/hintsandtips/ss/heartcake.htm

Ingredients :
Cake Mix Cake tins - 1 8" inch circle and 1 8" square
Almonds - about a fistful
Eggs - 3
Water - 1 and 1/3 cup
Oil - 1/3 cup
Parchment paper
Fruits to top the cake
Strawberry Gelatin

For the Filling:
Custard Powder : 3 tbsp
Milk : 3 Teacups (1 teacup is equivalent to 7 oz)
Sugar : 5 Tbsp (can add more if you have a sweettooth)


Recipe:
Prepare 2 Cakes (1 round and 1 square) by following the directions on the box using cake mix, eggs, water and oil. Cut the cakes into half, horizontally.
Prepare the filling:
Mix the custard powder with some cold milk.
Bring rest of the milk and sugar to boil. When the milk starts boiling, add the custard mixture to it. Mix very well and cook until slightly thick. Cool.
When cooled custrad thickens.Spread some custard over the two halves( bottom half of round and bottom half of square) and put the respective other havles on top.
Align the cake to form a heartshape. I used a glass chopping board wrapped in foil to serve as the base.
Once the cake is in place, spread the remaining custard on top.
Arrange the fruit decoratively over the custard.
Prepare jelly as per the directions on the box.
Tie a band of parchment paper around the cake. It should come up atleast 1" above the cake.
Leave the jelly to set a little in the refridgerator. Pour the setting jelly over the fruit and put to set in the refridgerator.
When the jelly sets, remove the parchment paper.Apply a thin layer of jam or custard on the sides of the cake.
Store in the refridgerator.Serve cold.

Serving Suggestion:
A dallop of rich and creamy whipped cream.
Notes:I used Duncan Hines French Vanilla mix. Alternatively you could use Red Velvet Cake or add few drops of pink food color to any white cake to suit the V day theme.The cake is pretty easy except for the last part. Make sure the parchment paper is firmly taped around the cake. Also make sure the jelly is not in a liquid state and will not ooze out of the parchment paper. Hope you enjoy baking this special cake on your special day!! And dont forget to add oodles and oodles of love...That's the best kept sercet ingredient of all!



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Black Forest Cake - Swarna Pushpa

Author: Sravanthi, Shweta and Sriharsha // Category:
Ingredients:
16 large egg whites (2 cups) (480 ml)
4 tablespoons (30 grams) Dutch-processed cocoa powder
1/4 cup (60 ml) boiling water
2 teaspoons pure vanilla extract
1 3/4 cups (350 grams) granulated white sugar, divided
1 cup (100 grams) sifted cake flour
1/4 teaspoon salt
2 teaspoons cream of tartar

Note: Cream of Tartar is tartaric acid and is a fine white crystalline acid salt which is a by-product of the wine-making industry. It is used when whipping egg whites to stabilize them and to prevent over beating and the whites drying out.

Method:
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven.
Have ready a 10 inch (25 cm) two piece angel food cake (tube) pan.
Separate 16 eggs, whites in one bowl and yolks in another. Cover whites with plastic wrap and bring to room temperature (about 30 minutes). Cover yolks and store in refrigerator or freezer for another use.
In a small measuring cup or bowl combine the cocoa powder and boiling water and stir until smooth. Stir or whisk in the vanilla extract. Set aside.
In another bowl whisk together 3/4 cup (150 grams) granulated white sugar, the sifted cake flour, and the salt. Set aside.
In a large mixing bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually beat in the remaining 1 cup (200 grams) granulated white sugar until stiff peaks form.
Remove 1 cup of the beaten egg whites and whisk it into the cocoa powder mixture to lighten it.
To the remaining egg whites, gradually sift the flour mixture over the egg whites (about 1/4 cup at a time) and gently but quickly fold the flour into the egg whites. You can use a large wire whisk, large rubber spatula or a angel food cake folder for this task. Once you have incorporated the flour mixture into the egg whites fold in the cocoa powder mixture. (It is important not to overmix the batter or it will deflate.)
Pour the batter into the two pans and run a metal spatula or knife through the batter to get rid of any air pockets. Smooth the top and bake in the oven for about 40 - 45 minutes. It is done when a wooden skewer inserted in the center of the cake comes out clean and the cake springs back when gently pressed. The top of the cake will have cracks.
Immediately upon removing from the oven invert the pan. Allow the cake to cool for about 1 1/2 hours.
When completely cool, run a metal spatula or knife around the sides of the pan to loosen the cake and then remove the cake from the pan. Next, run a metal spatula or knife along the bottom and center core of the pan and remove. Place onto a serving plate.

For the filling:
* 2 cups sugar
* 1 cup water
* 1 1/4 cups kirsch
* 2 (15-ounce) cans dark sweet pitted cherries in heavy syrup
* 2 tablespoons cornstarch
Combine the sugar and water in a small saucepan over medium heat. Bring to a boil, stirring to dissolve the sugar, and cook for 2 minutes. Remove from the heat and let cool completely. Stir in 1 cup of the kirsch and stir to mix. In another saucepan over medium heat, bring the cherries to a boil in their syrup. In a small bowl, dissolve the cornstarch in the remaining 1/4 cup kirsch and add to the cherry mixture. Whisk until it thickens, about 2 minutes. Remove from the heat and cool completely.

Frosting:
1 pack Whipping creamAbout 1 cup confectioner's sugar1 teaspoon Vanilla Extract
I learnt to cut the heart shape from www..vahrehvah.com. And then filled one layer with the cherry filling and the frosting and put the second layer on top of it and filled it with the frosting and used the cake decorating bag to put some flowers on it and then filled the cake with the shaved chocolate bar.

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Banana Cake - Swathi Taduvoyi

Author: Sravanthi, Shweta and Sriharsha // Category:
Atlast made an effort to bake a cake today for TIA competition. Well while making my husband asked me for whom is the cake dedicated and i gave it a thought. Valentines day is still a month from now so thought of dedicating this to bad state of our economy :)

Recipe for the cake
------------------------------
1 1/2 Cup Ripe Banana Mashed
2 tsp Lemon Juice
3 Cups All Purpose Flour
1 1/2 tsp Baking Soda
1/4 tsp Salt
3/4 Cup Butter
2 1/2 Cups Sugar
3 Large Eggs
2 tsp Vanilla Essence
1 1/2 Cup Milk

Method
----------------
Preheat the oven to 275 degree.
First mix mashed banana and lemon juice in a bowl and keep it separately.
Then in another big bowl mix melted butter and sugar thoroughly.
Then add flour and baking soda.
Beat eggs and mix it the mixture along with milk. Stir until all lumps are gone.
Add vanilla essense and salt.
In the end mix banana mixture to the above.
Grease the baking pan and pour the final mixture.
Keep it for around 20 mins or until done. You can check that by inserting knife and if it comes out clean then it is done.

Decoration
----------------
I made two different shapes of cake and put one top of another.I bought store made icing cream of vanilla flavour and orange cake decorating color tube. I melted some chocolates and brushed that on the cake for brown color.

Total time of preparation including decoration: 1hr





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Muffins - Shruthi Talla

Author: Sravanthi, Shweta and Sriharsha // Category:
Saturday evening my hubby's friends & family were jus comming to my home for a Tea Snack.I was jus thinking what to prepare for snack?? but my mind was giving me Ntypes of snacks & wasmaking me lil confused?? Then i asked my DH how abt Muffins?? My clever DH simply replied anything is fine!!! So,i finally decided to make muffins while my mind remembered TIA baking contest!!Then, i went into the kitchen wore my Apron started making muffins from scratch....
Recipe for Muffins from scratch!!

Below Ingredients makes 12 muffins :-
3/4 c. milk.
1/4 c. butter.
1 egg.
1 tsp. vanilla essence.
1/3 c. brown sugar.
1 3/4 c. All purpose flour.
2 1/2 tsp. baking powder.
3/4 tsp. salt .
5 oz. dark chocolate syrup.

For Toppings:-
1/2 c. semi-sweet chocolate chips.
1/2 c. chopped almonds.
1/2 c. chopped Fresh blueburries.
11/2tsp. poppy seeds.

Procedure:-
Heat oven to 400 degrees.
Line muffin pan with paper baking cups.
Melt butter in microwave on low.
In large bowl beat milk, butter and eggs with a electric hand mixer.
Now add all dry remaining ingredients all at once.
Stir until flour is moistened. Batter will be lumpy.
Here u can add chocolate syrup and beat for 2mins.
Then , now fill muffin cups about 2/3 full now add toppings according to ur desire.
Then , Bake 18 to 20 minutes or until golden brown.
Let cool 5 minutes then , slightly brush muffins on top with lil butter which keeps ur muffins moist n shiny!!!
Yummmm....Yummy Muffins are ready to serve..!! Hope u all like my recipe..Give a try!!!




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Banana , Walnuts & Almond Cake - Sravanthi

Author: Sravanthi, Shweta and Sriharsha // Category:
Required Ingredients:
1 1/4 cups of All purpose flour
1 1/2 cups sugar
1/2 a stick of butter-room temparatured(salted or unsalted any thing u can use) or Half a cup of edible oil
1/2 a cup of milk
1 tbsp spoonVanila essence
1 tbsn spoon Baking Soda
2 eggs
2 Riped Sliced Bananas
Fist full of Sliced Walnuts(or more as u like)
Fist full of sliced Almonds

Method of Preparation:
Take a Big bowl , Add all the above ingredients expect Walnuts & Almonds, Whisk them well with a normal beater for around 4 mins very fastly until all the ingredients are well mixed up or u can use the automated beater for 2-3 mins.
Then take an oven safe cake pan - pour the beaten mixture and now add the nuts.
Preheat the oven for 350 Degress and bake it for 30 mins..Time and Heat settings of the oven differ accordingly.
You can use a tooth pick or a fork to check whether the cake is done. If not bake it for another 10 mins more.
Let it cool and cut it into desired pieces and have the Yummy BANANA ,WALNUT & ALMOND CAKE.

Nutritional Values:

The good: This Cake is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Dietary Fiber, Vitamin C, Potassium and Manganese, and a very good source of Vitamin B6, Riboflavin,Vitamin E (Alpha Tocopherol),It is also a good source of Copper,

The bad: A large portion of the calories in this food come from sugars




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Butter Scotch Pastry - Kranthi Devineni

Author: Sravanthi, Shweta and Sriharsha // Category:

-Ingredients:
Maida-150 Gms
Sugar Powder-150 Gms
Eggs -5
Butterscotch assence-2 tsp
Lemon Yellow Color- a Pinch

For Icing:
Whip Cream-400 gms
Butterscotch Nuts-100Gms
Butter Scotch Assence-1tsp
Cherries
Pink color
Green Color
Sugar Syrup


Method:
Beat the egg White seperatley untill it becomes thick like a cream texture.
now beat the egg yolk in a seperate bowl and add sugar and beat that untill it becomes like a butter.
now add assence n yellow color.
now add maida and mix it with spatula and pour this batter in a cake bowl andbake it for 30 to 45 min in cookerwithout pouring water in it and without keeping gasket n weight on it (i dont have oven so i'll do that in pressure cooker only).





For Icing:


beat the cream with blendor, no need of adding sugar the whip cream itself contains sugar.
make 3 parts of the cream and add pink color in one part of cream and add green color to other part and now add butterscotch assence n yellow color n butterscotch nuts in the last part cream.


Now cut the cake in to two pieces and brush the cake pieces with sugar syrup..and apply the yellow color cream to the cakes.
and now decorate with pink color n green color creams n cherries.












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