Learning the ropes of baking and flavouring my favourite cakes with a filling of my choice.. oh what fun!!
So, this time we are taking the traditional chocolate fudge cake (Day 23, Recipe 33) a step further by torting it and adding a filling and also icing it!!
Recipe 40: Chocolate mint fudge cake with chocolate mint buttercream icing
Recipe credits: http://www.food.com/recipe/chocolate-buttercream-frosting-44126 for the icing
“Refer to Recipe 33, Day 23 for the cake recipe”
The torting process is explained below through a fabulous set of youtube links that will give you all the details that you need.
But, before that you need to ensure that you possess the below tools:
1. Bread knife
2. Offset Spatula (this is a must)
3. Turn Table (you can do without this.. but it is certainly helpful!)
The first video explains the process of torting a cake. The chef in this one has made 3 layers, but for starters you can just go for two by torting the cake into half (like I did).
Also, instead of a bread knife you can use what is called a cake leveller (much easier especially when you are starting out).
The below video explains the torting process through a cake leveller
Notice how the chef in this one, makes a circle of icing to ensure that the filling does not spill out of the cake.
So for my cake, I used after eight chocolate filling. Simple broke the chocolate into pieces and filled the centre of the torted cake with it.
Crumb coating your cake, the simplest of all steps.
I used chocolate mint buttercream icing.
What you need:
3 tablespoons butter, softened
3 tablespoons high ratio bakers shortening, softened
2 2/3 cups icing sugar
1/2 cup cocoa
1/3 cup milk
1/2 – 3/4 teaspoon peppermint extract
How to make it edible:
1. Place butter and shortening in a bowl and beat until creamy and ivory white in color.
2. Add sugar and cocoa, mix well
3. Stir in milk in portions, stirring each time
4. Add peppermint extract
This will give you stiff icing, depending on the consistency you need, add few drops of water if required.
The final coat of icing, the video is self explanatory so my job here is done 🙂
Time spent in Kitchen: 2 hours (including time taken for the cake to set..)
Price range of total cost of all ingredients: INR 500-600 ( I use Hintz cocoa powder, a cheaper cocoa will probably bring down your cost)
The next recipe is awesome and whats great is.. that it is a concoction of the internet and my brilliant mind :p
So , if you are in the mood for a non-spicy pasta full of veggies, try my version of the marinara sauce.
Recipe 41: Penne in marinara sauce with broccoli, mushrooms and red bellpepper topped with green olives
Recipe credits: Author of the blog and
http://allrecipes.com/recipe/best-marinara-sauce-yet/ for the marinara sauce.
First up, marinara sauce
What you need: 6 tomatoes medium size, 4 tablespoon dried parsley soaked in water, 3 gloves garlic crushed, 1 teaspoon dried oregano, 1 teaspoon salt, 1/4 teaspoon ground black pepper, 6 tablespoons olive oil, 1/3 cup finely diced onion.
How to make it edible:
1. In a food processor, place tomatoes, parsley, garlic , oregano, salt and pepper. Blend until smooth.
2. In a large skillet over medium heat saute’ the onions in olive oil for 2 minutes. Add the blended tomato sauce.
3. Simmer for 30 minutes, stirring occasionally.
The marinara sauce.. yumm!
Time for the pasta…
What you need: 1 tablespoon olive oil, 3/4 cup chopped onions, 2 teaspoons minced garlic, 1/8 teaspoon salt, marinara sauce, 1.5 cups milk, 1/4 cup chopped fresh basil, 2 tablespoons freshly grated Parmesan cheese, 3 cups boiled penne, 3 tbsp cheese spread, mushroom and broccoli stock, chopped mushrooms, red bell pepper and broccoli, 8 green olives sliced into circles.
How to make it edible:
1. Heat oil in large saucepan over medium-high heat. Add onions; cook, stirring occasionally, until tender, 4 to 5 minutes. Add garlic and salt; cook for 1 minute more.
2. Stir in marinara sauce; simmer 2 minutes. Add milk, basil and Parmesan; heat through.
3. Combine the veggies with some marinara sauce and saute’ in a separate skillet with oil for 5 mins.
4. Add the veggies to the pasta sauce.
5. Add the stock
6. Add the pasta
7. Add the cheese spread and spread evenly across the dish
8. Toss with hot pasta in a serving bowl and sprinkle some green olives and parmesan cheese on top.
I wonder why I do not see this sauce on the menu in our famous italian restaurants, its totally delicious..
Cooking tip: If you feel like your pasta has become dry after lying around , just add some milk and you will be good to go.
Time spent in Kitchen: 1 hour (including time taken to make the marinara sauce)
Price range of total cost of all ingredients: INR 150-200
If you want to make a spicy version of the sauce, just add 3 tbsp of tomato puree and 3-4 tbsp of spicy chilli garlic sauce paste (these 2 are easily available in the market) and 1-2 tsp of red chilli flakes. All these are to be added while the sauce is cooking after step 2. In this case, you can omit the milk while making the pasta and add cream instead.