Category: PASTRY/SMALL CAKES

“I loved their home. Everything smelled older, worn but safe; the food aroma had baked itself into the furniture.”
Susan Strasberg

Petite Iced Cakes for an event I enjoyed creating for. I had a blast making these, experimenting with different flavours and layering mini cakes.  Had I the time, I would have made a second batch because the first one turned out to be such fun! The event? An Interflora challenge for the baking blogger community to create a delicious treat for ‘Grandparents’ Day Baking Challenge’ on Sunday 7th October.It’s got a nice feel to it . All you need to do is bake a recipe that’s been handed down to you from generation to generation, or something you have fond memories of baking with your grandma in the kitchen or simply a delicious sweet treat to celebrate the occasion. Bake it, blog about it and mail a link to these good florists in London who are hosting the challenge. A public vote will decide the winner!I have a confession to make. My Grandma never baked, an oven in a remote Indian house unheard of at the time. She cooked a LOT, my paternal grandma that is. I still remember her sitting all hunched up in a brick and stone kitchen, cooking over a low wood fire, blowing air through an iron pipe when the flame needed some help! The aromas from that almost extinct Indian kitchen still dance in my head, and come alive each time I smell a wood fire oven!So much for connect and food memories. She even had a dark room where she stored HUGE jars of Indian pickles and preserves, the room kept locked to keep pesky kids from sticking their fingers in. We visited once every year as my father was in the Air Force and we were always posted far away. The little dark room was always open for us, much to the other kids chagrin!Thankfully my mother did bake ‘some’, in the sense that she baked an annual Christmas Fruit Cake {with garam masala} that we waited for eagerly every December, the high point of our curious little lives. The funny thing is that it always got so late that in many ways it became a New Years Fruit Cake! I’ve blogged about her Garam Masala Chritmas Cake  and am thankful the kids can remember her as baking something, anything! She used to bake a mean roast once upon a time … about 30 years ago!

So here we go … I have created little somethings to help spread the awareness about Grandparents day, a day to recognise the contribution that the older generation gave to their families and wider society. These little iced cakes may not look perfect but they hold something for everyone! There’s Coffee Cream {my personal favourite}, there’s Chocolate Cream that everyone loves, and there’s Raspberry Cream, reminiscent of the favourite British Victoria sandwich cake.Once again ingredients laid out, the mind began experimenting. I had a genoise sponge in mind, using melted butter in the batter. Thoughts of the Del Monte contest on IndiBlogger made me reach out for Del Monte Olive Oil instead! The sponge came out moist and pillowy soft! The petite iced cakes are on their way to WorldFoody as there is some raspberry fruit filling from Del Monte in one of them too.

When I started off I had just  a layered coffee cream cake in mind. As I mixed the batter, my mind went towards many little cakes, and then the possibilities exploded in my mind. I was a baker in a hurry! I narrowed down to Coffee Cream, Raspberry Cream and Peaches ‘n’ Cream.  Then ‘normal life happened’. While one terrible teen demanded to be dropped to a friends place, the other had to be picked up, some more deadlines had to be met … blah blah blah! The peaches lived happily ever after in their tin, and I made a Chocolate Cream cake instead as I had a small portion of chocolate pastry cream in the fridge. So come, put your best baking skills forward and bake something sweet to celebrate Grandparents Day … a desert that might be a family speciality, a dessert that might be just the thing to bring a smile to their face, or one that you can surprise them with. When I looked at these little almost crooked cakes,  I heard the junior teens voice deep in my head, ” Why does Nana always keep laughing so loudly at everything, I mean EVERYTHING?”

To enter the competition simply email your photos, recipe and a link to your blog article to blog@interflora.co.uk by Friday 21st September.The winner will receive a luxury arrangement of flowers of their choice plus a Grandparents’ Day Gift Basket which will be delivered to your chosen recipient in time for Grandparents’ Day. 5 runners up will also receive a Grandparents’ Day Gift Basket for their nominated grandparent.

[print_this]Recipe: Petite Iced Cakes

Summary: Dainty little iced cakes lavished with a vanilla buttercream. Each good to serve four, they are made with different flavours – coffee, chocolate & raspberry. The flavour possibilities are endless … and the fun, infinite!

Prep Time: 1 hour
Total Time: 1hour 30 minutes
Ingredients:

• Sponge
• 3 eggs, room temperature
• 60g {1/2 cup} all purpose flour
• 110g {1/2 cup} raw sugar {or Castor}
• 20g {1/4 cup} almond meal
• 1tsp baking powder
• pinch of salt
• 10gm / 2 tsp Del Monte Extra Virgin Olive Oil
• 1.5tsp 2% fat mil
• 1/2 tsp vanilla bean powder {or 1 tsp pure vanilla extract}
• Classic Vanilla Buttercream
• 100gm unsalted butter, not too soft
• 40ml low fat cream {Amul}, chilled
• 150gm icing sugar {it was a little oversweet for me, but fine with the kids}
• pinch salt
• 1/2 vanilla bean scraped
• Flavourings
• 1 tsp coffee for the coffee cake
• Dark chocolate ganache, chocolate chips
• Del Monte Raspberry Fruit Filling

Method:

1. Sponge
2. Line the bottoms and sides of three small 4″ baking tins. Preheat oven to 180C.
3. Sift the flour, almond meal, baking powder and salt together. Reserve.
4. Mix the olive oil and milk in a small bowl Reserve.
5. Beat the eggs and sugar over simmering water on high speed for about 10 minutes until the mixtures becomes thick and mousse like, tripling in quantity {Thermomix, Speed 4, Butterfly insert, 37C, 10 minutes or more}
6. Take off water and continue beating for 3-4 minutes until it cools down a bit. {Thermomix, Speed 4, Butterfly insert, 3-4 minutes}
7. Gently fold in the flour mixture in 3-4 goes. {Thermomix, Reverse Speed 2}, followed by the olive oil and milk mixture. Blend in gently but uniformly, divide batter between tins and bake for 20-25 minutes until the sponge springs back when touched lightly, ora tester comes out clean.
8. Cool on racks for 5 minutes, remove from tins and cool completely.
9. Classic Vanilla Buttercream
10. Beat the ingredients together until smooth and light. Taste and adjust sugar if required.
11. Assembling
12. Reserve a little buttercream for piping on top if desired.
13. Cut the little cakes horizontally into 2-3 layers each. Sandwich one with the buttercream, add a few chocolate chips within if desired, and top with a chocolate ganache. Pipe some plain buttercream if desired.
14. Sandwich the second with some buttercream and raspberry fruit filling, topping that cake with some buttercream and a dollop of filling.
15. Whi the remaining buttercream with 1 tsp of coffee and sandwich and frost the little cake with it. Pipe some plain vanilla rosettes if desired and add a chocolate lace border if you have the time and/or inclination!
16. Chill until ready to serve.
17. ENJOY

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Also find me on The Rabid Baker, The Times of India