So I keep seeing beautiful cakes and wondered how its made as they dont look like the ones we get in India. I see all kinds of 3D shapes and didnt know how they are made. I started googling about it and figured they are called fondant cakes and made with fondant…more digging…more digging…more digging…I kind of figured how its done. Ofcourse I wanted to do it myself (you know me)
After shopping amazon,sur la table, local store, Micheals, $70 later…I have minicup cakes and fondant decoration on top of it
You can buy white fondant and buy vegetable coloring to make your colored fondant or buy colored fondants directly. Once you have them, you can make whatever you want. Its a lot of time and practice but you can master it.
If you are also wondering how to do these, go to the store and do it. Its not as complicated as you think 🙂
Btw, I used the below recipe for cupcakes and icing.
Home made ku OOOO!
Remember I had asked for Grandma recipe..A friend (very sweet of her) had sent me this rasam recipe and it came out good. Try it out 🙂
2 cups – Toor dal
Finely chopped Coriander leaves
Sambar powder – 1 tsp
Tamarind juice- One Small Ball
Pepper powder- ¼ tsp
Jeera powder- ¼ tsp
Garlic- 4 cloves (Optional as I’m not really a garlic person)
Turmeric powder- a pinch
Salt to taste
Mustard seeds- few
Jeera- ¼ tsp
Red chilli- 1
Asafoetida- a pinch
Curry leaves- a few
Oil – 2tsp
Put four tomatoes and all spices in a blender until all ingredients are blended well.
Wash dal and keep in pressure cooker upto the count of 3
In a pan, pour 1 tsp oil or ghee, put the chopped tomato. Wait for its skin to crinkle a bit. Then pour the blended tomato-spice mixure
After 2 minutes, pour one cup of water to the pan.
Take a small ball of tamarind and place it in a mug of water that can be microwaved upto 30 seconds.
Take the tamarind from the mug and squeeze all the juice into the water and mix well
Add the remaining tamarind juice
After 2 mins, mash the cooked dal and add to pan.
Take a small saute pan, pour one spoon of ghee and add the mustard seeds and the rest of the seasoning after the seeds sputter.
Pour this mixture into the rasam pan
Garnish with coriander
Your Rasam is ready.
I was told they use this recipe in weddings..how cool 🙂
Homemade ku OOOO!