I have taken a fancy to “cake fakery”. Yes, you heard me right. Even in something as creative and rewarding as baking, you sometimes hit a dead end. It’s similar to a writer’s block – the ideas are all there but you just can’t pen it down.
Tag Archives: white chocolate
Dear readers, pardon me if this post seems blah; I am still suffering a hangover from my holiday. I went home for Diwali and as lovely as it was, it felt a bit strange as well. When you’ve lived away from home for a long time and you then pay a visit, your familiar surroundings of 15 years suddenly seem different – the brightness of the light, the yellow walls of my room, the bathroom tiles and don’t even get me started on the kitchen. It’s almost as if all my new memories of my home in Bombay are slowly replacing the ones I have of the home I grew up in. Funny thing, this memory. All this while, home has always been Madras and now when I go there and someone asks me when I am heading back home, I have to say Bombay and then the reality hits me.
We then headed to Bangalore for a few days where hours on end indulging of Cluedo coupled with Glenfiddich happened. After the lovely times with family, of conversations, board games and plenty of food, we left for Goa and for me it was doubly exciting considering I had never been there before. Guys, I am still unable to get over the eternal sea and the sands. I am not quite the adventure junkie, but I parasailed and went on this hideously scary ride called the Banana boat, which takes you to the middle of the ocean and then the boat flips upside down, as you fall into the sea. I had a life jacket on, but it was still scary; thanks to Pavan and my friends Smrithi and Mankal, I can now think of bunjee jumping.
Now I am well rested (probably more than I should be), dazed and confused, but gosh, how much I missed baking. I was always inching for an oven while I was away, but I contained myself – I promised myself before the trip, I wouldn’t indulge in heavy duty kitchen activities. So after much thought about what I can interest you folks with, I decided to bake these pretty looking, fresh strawberry mini cakes. What can I say? It’s raining strawberries in Bombay and if I don’t use these beauties as much as I can right now, I think I will be committing a grave mistake. So if you find plenty of recipes focusing on strawberries in the coming days, don’t be surprised.
For the cakes
- 250 g unsalted butter
- 200 g caster sugar
- 4 eggs, room temperature
- 200 g self raising flour
- 1 tsp baking powder
- 1/2 tsp vanilla extract
For the filling
- 12 tbsp strawberry jam
- 300 ml double cream
- 12 fresh strawberries
- 75 g white chocolate, melted
Makes 12 cakes
- Preheat the oven to 180 C. Place 12 muffin wrappers in 12-hole muffin tin.
- In a bowl, cream the butter until pale. Add sugar and continue to beat, using a wooden spoon. Add the eggs one at a time. Continue to beat. At this point, the batter might seem like it’s disintegrating, but don’t worry, it will come together.
- Once the eggs have been added and the mixture is incorporated well, add the flour and start folding gradually until well combined. Add the baking powder and fold again.
- Finally add the vanilla extract. The batter should be of dropping consistency.
- Scoop the batter into the prepared muffin tin and bake for 25 – 30 minutes.
- Once the cakes are baked allow them to cool.
- Have your double cream cold. Before whipping, freeze the the whisks of your electric beater and the whipping bowl for 15-20 minutes. Pour the cold cream into the chilled bowl, and whip the cream until it reaches stiff peaks.
- Cut each cake in half using a serrated knife. Spread a spoon full of strawberry jam on the surface of the bottom half and add a dollop of the whipped cream. Sandwich with the other half on top. Repeat for other cakes.
- Dip the base of a whole strawberry into the whipped cream and place on top of the cake. Repeat for other cakes. Gentry dribble the melted white chocolate on top of each strawberry in a zigzag pattern.