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FABulous

recipes collab

Over 250 talented bakers join hands to curate 450+ tried and tested recipes, to create a trusted keepsake for all foodies.

Ashwini Sarabhai

The Dream Cakes Hyderabad India

Ashwini is an award-winning Cake Artist, born and brought up in the lovely city of Mumbai. An electronics engineer, Ashwini worked Read more

Ashwini is an award-winning Cake Artist, born and brought up in the lovely city of Mumbai. An electronics engineer, Ashwini worked in the IT sector for a while. In the Cake decorating and Baking field, She is trained from reputed institutes and experts in the industry in the USA. Her Venture “The Dream Cakes” is where she creates designer cakes, conduct workshops and Online Classes\workshops for Cake Decorating Art. Her creations have been featured in many National & International Magazines, websites, Newspapers and TV Shows. She is the proud Ambassador for India and Approved Teacher for the prestigious International Cake Exploration Society (ICES.org) headquartered in USA. She has been awarded the Top 10 Cake Artist in India by Cake Masters Magazine, UK for 2017 and also 2018. She was also the finalist in the prestigious Cake Masters Magazine Awards 2018 and 2019, aka Cake Oscars, in the Sugar Flowers Category.Read less

Desserts, Indian Sweets & Entremets
  • Serves: 6-8
  • Prep time: 45 MIN
  • Baking time ,Temp: 180°C FOR 10-15 min Plus 30-35 min
  • Finishing Time: Chill for 3 hours or Until Set

1 : For the crust

  • Digestive Biscuits100 gms
  • Unsalted Butter100 gms
  • Unsalted butter2 tsp (for spreading on pan)

2 : For Filling

  • Eggs 3
  • Sugar 110gms
  • Heavy Cream65ml
  • Fab 100% Natural Oil Soluble Lemon Extract1 tsp
  • Cream Cheese226 gms
  • Lemon Rind½ tsp

3 : For topping

  • Blueberry filling1 cup

1: Crust

  • Preheat Oven to 180°C Spread butter on the bottom and sides of a 7” round Springform pan.
  • Crush the Digestive biscuits in a grinder and mix in melted butter in it to form course crumbs.
  • Put the mixture in the prepared pan and press the crumbs to form an even layer at the bottom.
  • Bake in a preheated oven for 10-15 mins until lightly browned and firm.

2: Filling

  • Preheat Oven to 180 C Mix Cream Cheese, Sugar, Lemon extract using a hand blender till smooth.
  • Add in Eggs and heavy cream and mix till batter is smooth.
  • Pour the batter over the prepared crust in the springform pan.
  • Bake for 30-35 mins until the cheesecake is just set.
  • Remove the cake and let cool completely on a wire rack.
  • Refrigerate for at least 3 hours or more.
  • Top the cold cheesecake with ready blueberry filling and serve.

Ashwini Sarabhai

The Dream Cakes Hyderabad India

Ashwini is an award-winning Cake Artist, born and brought up in the lovely city of Mumbai. An electronics engineer, Ashwini worked Read more

Ashwini is an award-winning Cake Artist, born and brought up in the lovely city of Mumbai. An electronics engineer, Ashwini worked in the IT sector for a while. In the Cake decorating and Baking field, She is trained from reputed institutes and experts in the industry in the USA. Her Venture “The Dream Cakes” is where she creates designer cakes, conduct workshops and Online Classes\workshops for Cake Decorating Art. Her creations have been featured in many National & International Magazines, websites, Newspapers and TV Shows. She is the proud Ambassador for India and Approved Teacher for the prestigious International Cake Exploration Society (ICES.org) headquartered in USA. She has been awarded the Top 10 Cake Artist in India by Cake Masters Magazine, UK for 2017 and also 2018. She was also the finalist in the prestigious Cake Masters Magazine Awards 2018 and 2019, aka Cake Oscars, in the Sugar Flowers Category.Read less

Desserts, Indian Sweets & Entremets
  • Serves: 6-8
  • Prep time: 45 MIN
  • Baking time ,Temp: 180°C FOR 10-15 min Plus 30-35 min
  • Finishing Time: Chill for 3 hours or Until Set

1 : For the crust

  • Digestive Biscuits100 gms
  • Unsalted Butter100 gms
  • Unsalted butter2 tsp (for spreading on pan)

2 : For Filling

  • Eggs 3
  • Sugar 110gms
  • Heavy Cream65ml
  • Fab 100% Natural Oil Soluble Lemon Extract1 tsp
  • Cream Cheese226 gms
  • Lemon Rind½ tsp

3 : For topping

  • Blueberry filling1 cup

1: Crust

  • Preheat Oven to 180°C Spread butter on the bottom and sides of a 7” round Springform pan.
  • Crush the Digestive biscuits in a grinder and mix in melted butter in it to form course crumbs.
  • Put the mixture in the prepared pan and press the crumbs to form an even layer at the bottom.
  • Bake in a preheated oven for 10-15 mins until lightly browned and firm.

2: Filling

  • Preheat Oven to 180 C Mix Cream Cheese, Sugar, Lemon extract using a hand blender till smooth.
  • Add in Eggs and heavy cream and mix till batter is smooth.
  • Pour the batter over the prepared crust in the springform pan.
  • Bake for 30-35 mins until the cheesecake is just set.
  • Remove the cake and let cool completely on a wire rack.
  • Refrigerate for at least 3 hours or more.
  • Top the cold cheesecake with ready blueberry filling and serve.

Abirami Gunasekaran

Veg2Nonveg Kitchen Columbus, OHIO United States Of America

I am Abirami Gunasekaran, food and lifestyle photographer residing in US. I run my own food blog (veg2nonveg.com) for the past 2+ Read more

I am Abirami Gunasekaran, food and lifestyle photographer residing in US. I run my own food blog (veg2nonveg.com) for the past 2+ years and I create new and unique recipes for my blog with stunning pictures that tells stories visually. I always had a passion towards photography which now turned into my business. Apart from cooking and photography I spend my most of the time in DIY projects for home décor. Thank you Fab team for inviting me for this wonderful collaboration.Read less

Desserts, Indian Sweets & Entremets
  • Serves: 4-6
  • Prep time: 30 min
  • Finishing Time: Chill 2 hours

1: For Mehalabya (Milk Pudding)

  • full fat milk2 cups
  • heavy whipping cream1/2 cup
  • corn starch1/4 cup
  • sugar1/4 cup
  • FAB Premium Oil Soluble Rasmalai1 teaspoon

2: For Rose Syrup

  • rose concentrate2 tablespoon
  • water3 tablespoon
  • cornstarch1 teaspoon

1:

  • In a saucepan, combine milk, heavy whipping cream, sugar and cornstarch and mix it well until the cornstarch has dissolved completely without any visible lumps.
  • Set the saucepan on a medium flame and bring the milk mixture to boil.
  • Whisk continuously until mixture thickens.
  • Remove the saucepan from the heat and whisk in the FAB Premium Oil Soluble Rasmalai Pour into cups and refrigerate until the surface has begun to set.
  • Meanwhile prepare the rose syrup.
  • In a small saucepan, whisk together the rose syrup concentrate, water and cornstarch until well combined.
  • Set the saucepan on a medium flame and whisk continuously until the rose syrup starts to thicken.
  • Remove the saucepan from the heat and spoon a thin layer of the rose syrup over the surface of each Rasamalai Mehalabya cup.
  • Refrigerate for at least 2 hours and then serve it chill.

Abirami Gunasekaran

Veg2Nonveg Kitchen Columbus, OHIO United States Of America

I am Abirami Gunasekaran, food and lifestyle photographer residing in US. I run my own food blog (veg2nonveg.com) for the past 2+ Read more

I am Abirami Gunasekaran, food and lifestyle photographer residing in US. I run my own food blog (veg2nonveg.com) for the past 2+ years and I create new and unique recipes for my blog with stunning pictures that tells stories visually. I always had a passion towards photography which now turned into my business. Apart from cooking and photography I spend my most of the time in DIY projects for home décor. Thank you Fab team for inviting me for this wonderful collaboration.Read less

Desserts, Indian Sweets & Entremets
  • Serves: 4-6
  • Prep time: 30 min
  • Finishing Time: Chill 2 hours

1: For Mehalabya (Milk Pudding)

  • full fat milk2 cups
  • heavy whipping cream1/2 cup
  • corn starch1/4 cup
  • sugar1/4 cup
  • FAB Premium Oil Soluble Rasmalai1 teaspoon

2: For Rose Syrup

  • rose concentrate2 tablespoon
  • water3 tablespoon
  • cornstarch1 teaspoon

1:

  • In a saucepan, combine milk, heavy whipping cream, sugar and cornstarch and mix it well until the cornstarch has dissolved completely without any visible lumps.
  • Set the saucepan on a medium flame and bring the milk mixture to boil.
  • Whisk continuously until mixture thickens.
  • Remove the saucepan from the heat and whisk in the FAB Premium Oil Soluble Rasmalai Pour into cups and refrigerate until the surface has begun to set.
  • Meanwhile prepare the rose syrup.
  • In a small saucepan, whisk together the rose syrup concentrate, water and cornstarch until well combined.
  • Set the saucepan on a medium flame and whisk continuously until the rose syrup starts to thicken.
  • Remove the saucepan from the heat and spoon a thin layer of the rose syrup over the surface of each Rasamalai Mehalabya cup.
  • Refrigerate for at least 2 hours and then serve it chill.

ALPA POOJAN MAJMUDAR

AHMEDABAD INDIA

LOVE MAKING WHIPPED CREAM CAKES, STRUCTURE CAKES, THEME CAKES. ALSO, I AM PASSIONATE ABOUT FUSION DESSERTS. AS MUCH AS I LOVE MAKI Read more

LOVE MAKING WHIPPED CREAM CAKES, STRUCTURE CAKES, THEME CAKES. ALSO, I AM PASSIONATE ABOUT FUSION DESSERTS. AS MUCH AS I LOVE MAKING CAKES, I LOVE COOKING ALL OTHER CUISINES TOO. I BELIEVE IN LEARNING AND TEACHING IS CONTINUOUS PROCESS. THE MORE I TEACH AND SHARE, MORE I LEARN. PASSION OF TEACHING HAS GIVEN ME VARIOUS OPPORTUNITIES IN COOKERY CLUBS AND PERSONAL CLASSES TO SHARE MY SKILLS.Read less

Desserts, Indian Sweets & Entremets
  • Serves: 2
  • Prep time: 2 hours
  • Baking time ,Temp: 5 TO 10 MINUTES AT 150 °C plus 180°C FOR 20 TO 25 MINUTES

A DESSERT MADE OF LAUKI HALWA USING FAB PREMIUM OIL SOLUBLE TOASTED COCONUT FLAVOUR ALONG WITH FAB PREMIUM OIL SOLUBLE MAWA FLAVOUR.SECOND LAYER OF CRUNCHY FAB PREMIUM OIL SOLUBLE SHAHI GULKAND FLAVOURED MAKHANAS,THIRD LAYER IS SAFFRON DARK CHOCOLATE GANACHE USING FAB PREMIUM OIL SOLUBLE KASHMIRI SAFFRON FLAVOUR TO CUT THE SWEETNESS OF HALWA.FOURTH AND BOTTOM LAYER IS MAWA SAFFRON CAKE MADE USING FAB PREMIUM OIL SOLUBLE MAWA AND KASHMIRI SAFFRON FLAVOURS.

1: LAUKI HALWA

  • GHEE 1 TBSP
  • GRATED LAUKI1 CUP (WATER REMOVED BY PRESSING)
  • FULL FAT MILK1 CUP
  • SUGAR 3 TBSP
  • CARDAMOM POWDER1/4 TSP
  • MILK POWDER 1/4 CUP
  • GREEN FOOD COLOUR2 DR0P OPTIONAL
  • FAB PREMIUM OIL SOLUBLE TOASTED COCONUT FLAVOUR3-4 DROPS
  • FAB PREMIUM OIL SOLUBLE MAWA FLAVOUR2-3 DROPS

2: GULKAND MAKHANAS

  • MAKHANAS1 CUP
  • BUTTER 1 TBSP
  • SUGAR2 TBSP
  • FAB PREMIUM SHAHI GULKAND FLAVOUR3-4 DROPS
  • PINK COLOR2 DROP

3: SAFFRON GANACHE

  • AMUL FRESH CREAM1 CUP
  • DARK CHOCOLATE CHOPPED2 CUPS
  • FAB PREMIUM KASHKIRI SAFFRON FLAVOUR3-4 DROPS

4: SAFFRONY MAWA CAKE

  • CASTOR SUGAR1 TBSP
  • CONDENSED MILK100 GM
  • MAIDA65 GM
  • BAKING POWDER1/2 TSP
  • BAKING SODA1/4 TSP
  • MILK 50 GM
  • YELLOW FOOD COLOUR2 DROP
  • FAB PREMIUM MAWA FLAVOURFEW DROPS
  • FAB PREMIUM KASHMIRI SAFFRONFEW DROPS
  • BUTTER 30 GM
  • CARDAMOM POWDER1/4 TSP

1: LAUKI HALWA

  • TAKE A NON-STICK PAN.
  • ADD GHEE TO IT.
  • ADD GRATED LAUKI.SAUTE FOR 5 MINUTES TILL IT SOFTENS.
  • NOW ADD MILK AS REQUIRED TILL LAUKI BECOMES TENDER.STIR TILL ALL MILK IS ABSORBED.
  • NOW ADD MILK POWDER AND SUGAR AND MIX WELL.
  • ADD FAB PREMIUM OIL SOLUBLE TOASTED COCONUT AND MAWA FLAVOURS IN IT, MIX WELL.
  • ADD GREEN COLOR AND CARDAMOM.MIX WELL.
  • CLOSE FLAME.LET IT COOL DOWN.SERVE IN A PLATE.

2: GULKAND MAKHANAS

  • ROAST MAKANAS FOR 7 TO 8 MINUTES AT 150°C IN A PREHEATED OVEN.
  • COOL DOWN.NOW ADD FAB PREMIUM OIL SOLUBLE SHAHI GULKAND FLAVOUR AND BUTTER.
  • ADD PINK FOOD COLOUR.
  • MIX WELL TO COAT ALL MAKHANAS.
  • BAKE AGAIN FOR 5 TO 10 MINUTES TILL CRISPY.COOL DOWN.
  • CRUSH SOME MAKHANAS CORSELY .

3: SAFFRON GANACHE

  • TAKE A MICROWAVE SAFE BOWL.
  • TAKE AMUL FRESH CREAM AND CHOPPED DARK CHOCOLATE.
  • ADD FAB PREMIUM KASHMIRI SAFFRON FLAVOUR.
  • MICRO FOR A MINUTE.STIR PROPERLY TO FORM SMOOTH GANACHE.

4: SAFFRONY MAWA CAKE

  • PREHEAT OVEN AT 180 °C.
  • GREASE AND LINE 5” ROUND TIN.
  • TAKE A MIXING BOWL.SIEVE MAIDA, BAKING POWDER AND BAKING SODA TWICE.
  • NOW TAKE OTHER BOWL.TAKE BUTTER AT ROOM TEMPERATURE AND BEAT WELL TILL FLUFFY.
  • ADD SUGAR AND BEAT AGAIN.ADD CONDENSED MILK, CARDAMOM POWDER AND MIX WELL.
  • ADD FAB PREMIUM MAWA AND KASHMIRI SAFFRON FLAVOURS.MIX WELL.
  • ADD MAIDA MIXTURE TO BUTTER MIXTURE.MIX WELL.ADD MILK TO SET DROPPING CONSISTENCY.ADD YELLOW FOOD COLOUR AND MIX WELL.
  • POUR BATTER IN A GREASED MOULD AND BAKE AT 180 °C FOR 20 TO 25 MINUTES TILL DONE COOL DOWN AND SERVE.

5: ASSEMBLING

  • TAKE A RING MOULD ON A PLATE.
  • FIRST PUT SAFFRONY MAWA CAKE SLICE IN RING MOULD.
  • NOW SPREAD SOME SAFFRON GANACHE EVENLY ON CAKE.
  • NOW SPREAD CORSE PIECES OF GULKAND MAKHANAS ON IT.
  • TAKE SET AND COOLED LAUKI HALWA ON TOP OF MAKHANAS AND MAKE EVEN LAYER.
  • TOP IT WITH GULKAND MAKHANAS CRUNCH AND ROSE PETALS.
  • GARNISH WITH GULKAND TUILLE AND SILVER LEAF.

ALPA POOJAN MAJMUDAR

AHMEDABAD INDIA

LOVE MAKING WHIPPED CREAM CAKES, STRUCTURE CAKES, THEME CAKES. ALSO, I AM PASSIONATE ABOUT FUSION DESSERTS. AS MUCH AS I LOVE MAKI Read more

LOVE MAKING WHIPPED CREAM CAKES, STRUCTURE CAKES, THEME CAKES. ALSO, I AM PASSIONATE ABOUT FUSION DESSERTS. AS MUCH AS I LOVE MAKING CAKES, I LOVE COOKING ALL OTHER CUISINES TOO. I BELIEVE IN LEARNING AND TEACHING IS CONTINUOUS PROCESS. THE MORE I TEACH AND SHARE, MORE I LEARN. PASSION OF TEACHING HAS GIVEN ME VARIOUS OPPORTUNITIES IN COOKERY CLUBS AND PERSONAL CLASSES TO SHARE MY SKILLS.Read less

Desserts, Indian Sweets & Entremets
  • Serves: 2
  • Prep time: 2 hours
  • Baking time ,Temp: 5 TO 10 MINUTES AT 150 °C plus 180°C FOR 20 TO 25 MINUTES

A DESSERT MADE OF LAUKI HALWA USING FAB PREMIUM OIL SOLUBLE TOASTED COCONUT FLAVOUR ALONG WITH FAB PREMIUM OIL SOLUBLE MAWA FLAVOUR.SECOND LAYER OF CRUNCHY FAB PREMIUM OIL SOLUBLE SHAHI GULKAND FLAVOURED MAKHANAS,THIRD LAYER IS SAFFRON DARK CHOCOLATE GANACHE USING FAB PREMIUM OIL SOLUBLE KASHMIRI SAFFRON FLAVOUR TO CUT THE SWEETNESS OF HALWA.FOURTH AND BOTTOM LAYER IS MAWA SAFFRON CAKE MADE USING FAB PREMIUM OIL SOLUBLE MAWA AND KASHMIRI SAFFRON FLAVOURS.

1: LAUKI HALWA

  • GHEE 1 TBSP
  • GRATED LAUKI1 CUP (WATER REMOVED BY PRESSING)
  • FULL FAT MILK1 CUP
  • SUGAR 3 TBSP
  • CARDAMOM POWDER1/4 TSP
  • MILK POWDER 1/4 CUP
  • GREEN FOOD COLOUR2 DR0P OPTIONAL
  • FAB PREMIUM OIL SOLUBLE TOASTED COCONUT FLAVOUR3-4 DROPS
  • FAB PREMIUM OIL SOLUBLE MAWA FLAVOUR2-3 DROPS

2: GULKAND MAKHANAS

  • MAKHANAS1 CUP
  • BUTTER 1 TBSP
  • SUGAR2 TBSP
  • FAB PREMIUM SHAHI GULKAND FLAVOUR3-4 DROPS
  • PINK COLOR2 DROP

3: SAFFRON GANACHE

  • AMUL FRESH CREAM1 CUP
  • DARK CHOCOLATE CHOPPED2 CUPS
  • FAB PREMIUM KASHKIRI SAFFRON FLAVOUR3-4 DROPS

4: SAFFRONY MAWA CAKE

  • CASTOR SUGAR1 TBSP
  • CONDENSED MILK100 GM
  • MAIDA65 GM
  • BAKING POWDER1/2 TSP
  • BAKING SODA1/4 TSP
  • MILK 50 GM
  • YELLOW FOOD COLOUR2 DROP
  • FAB PREMIUM MAWA FLAVOURFEW DROPS
  • FAB PREMIUM KASHMIRI SAFFRONFEW DROPS
  • BUTTER 30 GM
  • CARDAMOM POWDER1/4 TSP

1: LAUKI HALWA

  • TAKE A NON-STICK PAN.
  • ADD GHEE TO IT.
  • ADD GRATED LAUKI.SAUTE FOR 5 MINUTES TILL IT SOFTENS.
  • NOW ADD MILK AS REQUIRED TILL LAUKI BECOMES TENDER.STIR TILL ALL MILK IS ABSORBED.
  • NOW ADD MILK POWDER AND SUGAR AND MIX WELL.
  • ADD FAB PREMIUM OIL SOLUBLE TOASTED COCONUT AND MAWA FLAVOURS IN IT, MIX WELL.
  • ADD GREEN COLOR AND CARDAMOM.MIX WELL.
  • CLOSE FLAME.LET IT COOL DOWN.SERVE IN A PLATE.

2: GULKAND MAKHANAS

  • ROAST MAKANAS FOR 7 TO 8 MINUTES AT 150°C IN A PREHEATED OVEN.
  • COOL DOWN.NOW ADD FAB PREMIUM OIL SOLUBLE SHAHI GULKAND FLAVOUR AND BUTTER.
  • ADD PINK FOOD COLOUR.
  • MIX WELL TO COAT ALL MAKHANAS.
  • BAKE AGAIN FOR 5 TO 10 MINUTES TILL CRISPY.COOL DOWN.
  • CRUSH SOME MAKHANAS CORSELY .

3: SAFFRON GANACHE

  • TAKE A MICROWAVE SAFE BOWL.
  • TAKE AMUL FRESH CREAM AND CHOPPED DARK CHOCOLATE.
  • ADD FAB PREMIUM KASHMIRI SAFFRON FLAVOUR.
  • MICRO FOR A MINUTE.STIR PROPERLY TO FORM SMOOTH GANACHE.

4: SAFFRONY MAWA CAKE

  • PREHEAT OVEN AT 180 °C.
  • GREASE AND LINE 5” ROUND TIN.
  • TAKE A MIXING BOWL.SIEVE MAIDA, BAKING POWDER AND BAKING SODA TWICE.
  • NOW TAKE OTHER BOWL.TAKE BUTTER AT ROOM TEMPERATURE AND BEAT WELL TILL FLUFFY.
  • ADD SUGAR AND BEAT AGAIN.ADD CONDENSED MILK, CARDAMOM POWDER AND MIX WELL.
  • ADD FAB PREMIUM MAWA AND KASHMIRI SAFFRON FLAVOURS.MIX WELL.
  • ADD MAIDA MIXTURE TO BUTTER MIXTURE.MIX WELL.ADD MILK TO SET DROPPING CONSISTENCY.ADD YELLOW FOOD COLOUR AND MIX WELL.
  • POUR BATTER IN A GREASED MOULD AND BAKE AT 180 °C FOR 20 TO 25 MINUTES TILL DONE COOL DOWN AND SERVE.

5: ASSEMBLING

  • TAKE A RING MOULD ON A PLATE.
  • FIRST PUT SAFFRONY MAWA CAKE SLICE IN RING MOULD.
  • NOW SPREAD SOME SAFFRON GANACHE EVENLY ON CAKE.
  • NOW SPREAD CORSE PIECES OF GULKAND MAKHANAS ON IT.
  • TAKE SET AND COOLED LAUKI HALWA ON TOP OF MAKHANAS AND MAKE EVEN LAYER.
  • TOP IT WITH GULKAND MAKHANAS CRUNCH AND ROSE PETALS.
  • GARNISH WITH GULKAND TUILLE AND SILVER LEAF.

Anandi Iyer Ghosh

Bake kart Noida INDIA

I am a homebaker. I quit my full time government job in December 2017 to follow my heart and passion. I attended a lot of classes Read more

I am a homebaker. I quit my full time government job in December 2017 to follow my heart and passion. I attended a lot of classes with talented teachers learning everything I could so that I could find my niche. Now, I am at a stage where I know what I want to do and am hoping to revamp my FB page and set up a website accordingly.Read less

Desserts, Indian Sweets & Entremets
  • Serves: 4 TO 5
  • Prep time: 1 HOUR 15 MIN
  • Baking time ,Temp: 15 MIN AT 200°C
  • Finishing Time: CHILL OVERNIGHT

1: Joconde Sponge

  • Almond Meal43g
  • Icing Sugar38g
  • Cake Flour13g
  • Whole Eggs60g (without shell)
  • Egg Whites40g
  • Caster Sugar5g
  • Melted Butter15g

2: Coconut Mousse

  • Water 120g
  • Coconut Milk120g
  • Sugar 200g
  • Diced mango150g
  • Diced Pineapple150g
  • FAB PREMIUM OIL SOLUBLE TOASTED COCONUT Flavour1 tsp
  • Gelatin 6g
  • Milk 50g
  • Fresh Coconut30g
  • Coconut liqueur20g (I used Malibu)
  • Sugar30g
  • Coconut Milk140g
  • Heavy Cream250g

3: Mango Jelly

  • Mango Pulp125g
  • Sugar 10g
  • Gelatin 4g

1: Joconde Sponge

  • All the ingredients should be at room temperature.
  • Preheat the oven at 200°C Mix the almond meal, icing sugar, cake flour and whisk them well.
  • Add eggs one at a time and mix well till the mixture is smooth.
  • Beat egg whites with sugar till you get firm peaks.
  • Fold the mixture from Step 3 to the egg whites.
  • Add melted butter and fold it into the batter.
  • Spread on a 1/4th inch sheet pan which has been lined with parchment paper.
  • Bake for 15 minutes and cut into two 6" circles.

2: Coconut Mousse

  • Heat water, coconut milk and sugar till you get a syrup.
  • Add the diced fruits and poach till they are soft but not mushy.
  • They should hold shape.
  • (Took about 10 mins.) Drain and set aside.
  • Soak Gelatin in Cold water.
  • Heat milk, sugar, coconut in a saucepan.
  • Let it stand to allow the coconut to infuse.
  • Remove from heat and strain.
  • Mix with gelatin and stir till the gelatin dissolves.
  • Add coconut milk and FAB toasted coconut flavour and let the mixture cool to 25°C.
  • Add the coconut liqueur.
  • Whip cream to soft peaks and fold into the above mix.
  • Fold in the drained fruits.

3: Mango Jelly

  • Soak Gelatin in Cold water.
  • Heat 1/4th of the mango pulp with sugar.
  • Add the gelatin.
  • Stir till it dissolves.
  • Add the remaining mango pulp and stir.

4: Assembly

  • Line a 6" cake pan with acetate sheet on the sides and a Cake Card on the bottom.
  • Place the joconde on the cake card.
  • Fill 1/3rd of the pan with coconut mousse and smoothen the top.
  • Let it chill till it is set.
  • (Preferably overnight).
  • Spread a thin layer of mango jelly.
  • fill with another layer of coconut mousse.
  • Top with a layer of the joconde.
  • Sprinkle chocolate on the top.

Anandi Iyer Ghosh

Bake kart Noida INDIA

I am a homebaker. I quit my full time government job in December 2017 to follow my heart and passion. I attended a lot of classes Read more

I am a homebaker. I quit my full time government job in December 2017 to follow my heart and passion. I attended a lot of classes with talented teachers learning everything I could so that I could find my niche. Now, I am at a stage where I know what I want to do and am hoping to revamp my FB page and set up a website accordingly.Read less

Desserts, Indian Sweets & Entremets
  • Serves: 4 TO 5
  • Prep time: 1 HOUR 15 MIN
  • Baking time ,Temp: 15 MIN AT 200°C
  • Finishing Time: CHILL OVERNIGHT

1: Joconde Sponge

  • Almond Meal43g
  • Icing Sugar38g
  • Cake Flour13g
  • Whole Eggs60g (without shell)
  • Egg Whites40g
  • Caster Sugar5g
  • Melted Butter15g

2: Coconut Mousse

  • Water 120g
  • Coconut Milk120g
  • Sugar 200g
  • Diced mango150g
  • Diced Pineapple150g
  • FAB PREMIUM OIL SOLUBLE TOASTED COCONUT Flavour1 tsp
  • Gelatin 6g
  • Milk 50g
  • Fresh Coconut30g
  • Coconut liqueur20g (I used Malibu)
  • Sugar30g
  • Coconut Milk140g
  • Heavy Cream250g

3: Mango Jelly

  • Mango Pulp125g
  • Sugar 10g
  • Gelatin 4g

1: Joconde Sponge

  • All the ingredients should be at room temperature.
  • Preheat the oven at 200°C Mix the almond meal, icing sugar, cake flour and whisk them well.
  • Add eggs one at a time and mix well till the mixture is smooth.
  • Beat egg whites with sugar till you get firm peaks.
  • Fold the mixture from Step 3 to the egg whites.
  • Add melted butter and fold it into the batter.
  • Spread on a 1/4th inch sheet pan which has been lined with parchment paper.
  • Bake for 15 minutes and cut into two 6" circles.

2: Coconut Mousse

  • Heat water, coconut milk and sugar till you get a syrup.
  • Add the diced fruits and poach till they are soft but not mushy.
  • They should hold shape.
  • (Took about 10 mins.) Drain and set aside.
  • Soak Gelatin in Cold water.
  • Heat milk, sugar, coconut in a saucepan.
  • Let it stand to allow the coconut to infuse.
  • Remove from heat and strain.
  • Mix with gelatin and stir till the gelatin dissolves.
  • Add coconut milk and FAB toasted coconut flavour and let the mixture cool to 25°C.
  • Add the coconut liqueur.
  • Whip cream to soft peaks and fold into the above mix.
  • Fold in the drained fruits.

3: Mango Jelly

  • Soak Gelatin in Cold water.
  • Heat 1/4th of the mango pulp with sugar.
  • Add the gelatin.
  • Stir till it dissolves.
  • Add the remaining mango pulp and stir.

4: Assembly

  • Line a 6" cake pan with acetate sheet on the sides and a Cake Card on the bottom.
  • Place the joconde on the cake card.
  • Fill 1/3rd of the pan with coconut mousse and smoothen the top.
  • Let it chill till it is set.
  • (Preferably overnight).
  • Spread a thin layer of mango jelly.
  • fill with another layer of coconut mousse.
  • Top with a layer of the joconde.
  • Sprinkle chocolate on the top.

Chanda Rozario

Kathy’s Cakes & More Mumbai India

Although being from IHM- Goa, I only started to bake for my family when I took a break from corporate job around 7 years ago. And Read more

Although being from IHM- Goa, I only started to bake for my family when I took a break from corporate job around 7 years ago. And it’s only because of my families and friends support I started to take commercial orders, now I am a happy home baker following my passion for baking and cake decorating. It has been an amazing journey so far. My most recent accomplishment was winning Silver medal for Sugar flowers category at Cakeology 2019. I am a Brand ambassador of Confect. Have also been artist of the month for Sugar magazine ( May 2017). I have also been featured in a few cake art magazines like Sugar, Fondbites and Cakemasters. I have also been part of various International cake collaborations like Incredible India (I&II), Gone too soon, Gone but not Forgotten, The One. Giraffe challenge, Stained Glass challenge, A tribute to sri lanka, Avant Garde cakes etc.Read less

Desserts, Indian Sweets & Entremets
  • Serves: 6-8
  • Prep time: 45min
  • Baking time ,Temp: 180 °C For 10-12 min
  • Finishing Time: Chill 4 Hours or Overnight

1: For the crust

  • Digestive Biscuits Crumbs120 gms
  • Melted Butter45 gms

2: Caramelised Bananas

  • Banana 2 nos. Sliced
  • Butter 2 tbsp
  • Brown Sugar2 tbsp
  • Fab Premium Oil Soluble Ripe Banana Flavour2-3 drops

3: Cream cheese Filling

  • Cream Cheese180 gms
  • Brown Sugar80gms
  • Whipping Cream ½ cup
  • Fab Premium Oil Soluble Madagascar Vanilla Flavour3-4 Drops
  • Fab Premium Oil Soluble Cinnamon Ceylon Flavour2-3 Drops
  • Fab Premium Oil Soluble Cheesecake Flavour2-3 Drops (Optional)

1: To Make the Crust

  • Preheat oven to 180 °C.
  • Line 7 inch springform tin with parchment paper.
  • Combine the biscuit crumbs and butter until thoroughly combined.
  • Press mixture evenly into the bottom of the prepared pan.
  • You can also press it on the sides of the pan.
  • Bake for 10-12 minutes.
  • Set aside to cool completely.
  • (If you prefer a true no-bake recipe, then you can assemble the crust and chill it before filling it).

2: To Make Caramelised Bananas

  • Melt butter in a pan on medium heat.
  • Next add sliced bananas and brown sugar.
  • Keep the heat at medium and start stirring.
  • The sugar will melt and start to coat the bananas almost immediately.
  • Keep stirring lightly for around 3 minutes until the sauce thickens.
  • Keep aside to cool.
  • Add the Ripe banana flavour and stir well.
  • Layer the bananas evenly on the bottom of the cooled crust in pan.

3: To make then Cream Cheese filling

  • Using a hand blender beat the cream cheese, brown sugar, Vanilla, Cinnamon, Cheesecake flavor until thoroughly combined and smooth. In a separate bowl, whip whipping cream until soft peaks form.
  • Fold the whipped cream into the cream cheese mixture gently. Spread the filling evenly on top of the bananas in the crust.
  • Refrigerate at least 4 hours or best overnight before serving. You can top the cheesecake with some caramelized nuts, here I have used almonds, caramelized with brown sugar.

Chanda Rozario

Kathy’s Cakes & More Mumbai India

Although being from IHM- Goa, I only started to bake for my family when I took a break from corporate job around 7 years ago. And Read more

Although being from IHM- Goa, I only started to bake for my family when I took a break from corporate job around 7 years ago. And it’s only because of my families and friends support I started to take commercial orders, now I am a happy home baker following my passion for baking and cake decorating. It has been an amazing journey so far. My most recent accomplishment was winning Silver medal for Sugar flowers category at Cakeology 2019. I am a Brand ambassador of Confect. Have also been artist of the month for Sugar magazine ( May 2017). I have also been featured in a few cake art magazines like Sugar, Fondbites and Cakemasters. I have also been part of various International cake collaborations like Incredible India (I&II), Gone too soon, Gone but not Forgotten, The One. Giraffe challenge, Stained Glass challenge, A tribute to sri lanka, Avant Garde cakes etc.Read less

Desserts, Indian Sweets & Entremets
  • Serves: 6-8
  • Prep time: 45min
  • Baking time ,Temp: 180 °C For 10-12 min
  • Finishing Time: Chill 4 Hours or Overnight

1: For the crust

  • Digestive Biscuits Crumbs120 gms
  • Melted Butter45 gms

2: Caramelised Bananas

  • Banana 2 nos. Sliced
  • Butter 2 tbsp
  • Brown Sugar2 tbsp
  • Fab Premium Oil Soluble Ripe Banana Flavour2-3 drops

3: Cream cheese Filling

  • Cream Cheese180 gms
  • Brown Sugar80gms
  • Whipping Cream ½ cup
  • Fab Premium Oil Soluble Madagascar Vanilla Flavour3-4 Drops
  • Fab Premium Oil Soluble Cinnamon Ceylon Flavour2-3 Drops
  • Fab Premium Oil Soluble Cheesecake Flavour2-3 Drops (Optional)

1: To Make the Crust

  • Preheat oven to 180 °C.
  • Line 7 inch springform tin with parchment paper.
  • Combine the biscuit crumbs and butter until thoroughly combined.
  • Press mixture evenly into the bottom of the prepared pan.
  • You can also press it on the sides of the pan.
  • Bake for 10-12 minutes.
  • Set aside to cool completely.
  • (If you prefer a true no-bake recipe, then you can assemble the crust and chill it before filling it).

2: To Make Caramelised Bananas

  • Melt butter in a pan on medium heat.
  • Next add sliced bananas and brown sugar.
  • Keep the heat at medium and start stirring.
  • The sugar will melt and start to coat the bananas almost immediately.
  • Keep stirring lightly for around 3 minutes until the sauce thickens.
  • Keep aside to cool.
  • Add the Ripe banana flavour and stir well.
  • Layer the bananas evenly on the bottom of the cooled crust in pan.

3: To make then Cream Cheese filling

  • Using a hand blender beat the cream cheese, brown sugar, Vanilla, Cinnamon, Cheesecake flavor until thoroughly combined and smooth. In a separate bowl, whip whipping cream until soft peaks form.
  • Fold the whipped cream into the cream cheese mixture gently. Spread the filling evenly on top of the bananas in the crust.
  • Refrigerate at least 4 hours or best overnight before serving. You can top the cheesecake with some caramelized nuts, here I have used almonds, caramelized with brown sugar.

Anjali Kejriwal

Zestful Flavours by Anjali Kejriwal (2014- present day) Kolkata INDIA

A graduate in B.Sc Food Science and Nutrition Management and a holder of Diploma in Bakery and Pastry from Lavonne Academy, Bangal Read more

A graduate in B.Sc Food Science and Nutrition Management and a holder of Diploma in Bakery and Pastry from Lavonne Academy, Bangalore, it was my good fortune to have received a gold medal and best student performance for both courses. I have interned at renowned properties such as Hyatt Regency, Taj Bengal and few standalone restaurants in various kitchen departments. We started conducting classes in cooking in 2014, free of cost and 100% profits were utilized for social welfare purposes for first 3 years. We have conducted classes in many renowned schools and colleges in the city and now have opened a studio for exclusive hands on and demonstration classes in bakery and confectionery in Kolkata, all of which is pure vegetarian. We specialize in custom made hampers, eggless croissants, bread and bakery.Read less

Desserts, Indian Sweets & Entremets
  • Serves: 4-6
  • Prep time: 1 HOUR 30 MIN
  • Baking time ,Temp: 180°C FOR 25 MIN PLUS 180°C FOR 15-20 MIN
  • Finishing Time: CHILL 2-3 HOURS

1: For the Lamington sponge

  • all purpose flour125 gm
  • sugar 125 gm
  • butter (room temp)125 gm
  • eggs2
  • baking powder½ tsp
  • dessicated coconut1/4th cup
  • Fab Premium Oil Soluble Toasted Coconut flavourfew drops of each

2: For the Mousse

  • white chocolate100 gm
  • fresh cream60 ml
  • whipping cream100 ml
  • Fab Premium Oil Soluble Alphonso Mango flavour1 tsp
  • Fab Premium Oil Soluble Toasted Coconut flavour1 tsp

3: For the compote

  • chopped pineapple100 gm
  • water 20 ml
  • lime juice1 tsp
  • FAB Premium Oil Soluble Fresh Pineapple Flavour 1 tsp
  • FAB Premium Oil Soluble White Rum Flavour1 tsp
  • sugar 50 gm

4: For the Tart Base

  • flour 200 gm
  • chilled butter85 gm
  • caster sugar20 gm
  • egg1
  • Fab Premium Oil Soluble Danish Butter Flavour 1 tsp

1: For the Lamington sponge

  • Grease a tray and preheat your oven to 180°C.
  • Beat the butter until soft and add sugar until pale and creamy.
  • Add eggs one by one and beat till combined.
  • Sift the flour and baking powder together.
  • Fold in wet ingredients, coconut and add Fab flavours.Pour in greased tray and bake at 180 °C till skewer inserted comes out clean.
  • Let it cool completely..

2: For the Mousse

  • Warm the cream till before boiling and add in the chopped chocolate.
  • Stir well till combined and uniform.
  • Add the flavours and let cool completely.
  • Whip cream to stiff peaks and add chocolate mix.
  • Fill in a piping bag..

3: For the compote

  • Heat sugar, pineapple and water together.
  • Once it comes to a boil and thickens, add lime juice and essence/flavour cool it completely..

4: For the Tart Base

  • Rub the butter with flour and add sugar Make a loose dough by binding with egg.
  • Add the essence.
  • Make random clumps and place it in a preheated oven at 180°C.
  • Once it is golden remove from oven and cool it completely..

5: Presentation

  • Place danish butter crumb at bottom of a circle mould.
  • Layer the lamington sponge and soak with White rum essence syrup.
  • Layer compote and finish with mousse.
  • Dust the sides of the tart cake with dessicated coconut and top with white chocolate shavings.
  • A macaron has been placed, painted with Gold using FAB Evaporex mixed with edible gold dust.
  • It is flavoured with FAB Premium Oil Soluble Alphonso Mango flavour.

Anjali Kejriwal

Zestful Flavours by Anjali Kejriwal (2014- present day) Kolkata INDIA

A graduate in B.Sc Food Science and Nutrition Management and a holder of Diploma in Bakery and Pastry from Lavonne Academy, Bangal Read more

A graduate in B.Sc Food Science and Nutrition Management and a holder of Diploma in Bakery and Pastry from Lavonne Academy, Bangalore, it was my good fortune to have received a gold medal and best student performance for both courses. I have interned at renowned properties such as Hyatt Regency, Taj Bengal and few standalone restaurants in various kitchen departments. We started conducting classes in cooking in 2014, free of cost and 100% profits were utilized for social welfare purposes for first 3 years. We have conducted classes in many renowned schools and colleges in the city and now have opened a studio for exclusive hands on and demonstration classes in bakery and confectionery in Kolkata, all of which is pure vegetarian. We specialize in custom made hampers, eggless croissants, bread and bakery.Read less

Desserts, Indian Sweets & Entremets
  • Serves: 4-6
  • Prep time: 1 HOUR 30 MIN
  • Baking time ,Temp: 180°C FOR 25 MIN PLUS 180°C FOR 15-20 MIN
  • Finishing Time: CHILL 2-3 HOURS

1: For the Lamington sponge

  • all purpose flour125 gm
  • sugar 125 gm
  • butter (room temp)125 gm
  • eggs2
  • baking powder½ tsp
  • dessicated coconut1/4th cup
  • Fab Premium Oil Soluble Toasted Coconut flavourfew drops of each

2: For the Mousse

  • white chocolate100 gm
  • fresh cream60 ml
  • whipping cream100 ml
  • Fab Premium Oil Soluble Alphonso Mango flavour1 tsp
  • Fab Premium Oil Soluble Toasted Coconut flavour1 tsp

3: For the compote

  • chopped pineapple100 gm
  • water 20 ml
  • lime juice1 tsp
  • FAB Premium Oil Soluble Fresh Pineapple Flavour 1 tsp
  • FAB Premium Oil Soluble White Rum Flavour1 tsp
  • sugar 50 gm

4: For the Tart Base

  • flour 200 gm
  • chilled butter85 gm
  • caster sugar20 gm
  • egg1
  • Fab Premium Oil Soluble Danish Butter Flavour 1 tsp

1: For the Lamington sponge

  • Grease a tray and preheat your oven to 180°C.
  • Beat the butter until soft and add sugar until pale and creamy.
  • Add eggs one by one and beat till combined.
  • Sift the flour and baking powder together.
  • Fold in wet ingredients, coconut and add Fab flavours.Pour in greased tray and bake at 180 °C till skewer inserted comes out clean.
  • Let it cool completely..

2: For the Mousse

  • Warm the cream till before boiling and add in the chopped chocolate.
  • Stir well till combined and uniform.
  • Add the flavours and let cool completely.
  • Whip cream to stiff peaks and add chocolate mix.
  • Fill in a piping bag..

3: For the compote

  • Heat sugar, pineapple and water together.
  • Once it comes to a boil and thickens, add lime juice and essence/flavour cool it completely..

4: For the Tart Base

  • Rub the butter with flour and add sugar Make a loose dough by binding with egg.
  • Add the essence.
  • Make random clumps and place it in a preheated oven at 180°C.
  • Once it is golden remove from oven and cool it completely..

5: Presentation

  • Place danish butter crumb at bottom of a circle mould.
  • Layer the lamington sponge and soak with White rum essence syrup.
  • Layer compote and finish with mousse.
  • Dust the sides of the tart cake with dessicated coconut and top with white chocolate shavings.
  • A macaron has been placed, painted with Gold using FAB Evaporex mixed with edible gold dust.
  • It is flavoured with FAB Premium Oil Soluble Alphonso Mango flavour.

Cheryl Rajkumar

Kitchen Kemistry San Francisco, California. United States Of America

Hello Tribe, I’m Cheryl Rajkumar, owner of Kitchen Kemistry food blog, scratch baker, home cook, food content creator, recipe de Read more

Hello Tribe, I’m Cheryl Rajkumar, owner of Kitchen Kemistry food blog, scratch baker, home cook, food content creator, recipe developer, intermediate hiker, adventure junkie, plant mom, pediatric cancer research professional and karma believer. My friends and family say that I have an innate ability to present a delicious meal on the table. A fearless contriver in my kitchen, I trust my senses than the recipes! I believe that endeavoring to make most things from scratch honors FOOD itself and practice it too. Born in beautiful coastal Goa, raised in Karnataka and Tamil Nadu, explains my exposure to several Indian cuisine. My living experience in three continents (Asia, Europe and North America) and travelling over 20 countries influence my cooking style and choice of food. Mid 2011, I moved to the USA to join my husband. After quite a few moves (read 3 states) in a year’s time, we settled in San Francisco, California. Kitchen Kemistry started in the year 2011. It is a collection of recipes prepared in my tiny kitchen with local ingredients. Being a locavore, my recipes are straight-forward with an emphasis on whole and fresh seasonal ingredients that offer more flavors, texture and choice. All garnered after goofy blunders, cooking disasters, burnt fingers and chipped nails. As a Life Science graduate, I believe that cooking and baking is a perfect combination of science and art. With the rigor of science and grace of art, baking is a delightful labor and food is a pleasurable bounty. Concocting with this rationale, my recipes provide the science that happens backstage. Thanks for reading about me, my love for baking and creating my recipes.Read less

Desserts, Indian Sweets & Entremets
  • Serves: 6-8
  • Prep time: 45 min to 1 hour plus 20 min cooling time plus 1 hour chill time for panna cotta plus 20 min cooling and 30 min chill time for jelly
  • Finishing Time: chill to set and serve

Bergamot is a flavor associated with Earl Grey tea. It’s heady citrus fragrance has always intrigued me. Therefore, I’ve combined the riot of unusual citrus scent with the floral rose and delicate lychee akin to a cocktail like complexity in this dessert. A rich and silky citrus scented Italian panna cotta is easy to throw together for parties and intimate celebrations.

1: For Bergamot Panna Cotta

  • heavy whipping cream. *Do not use non dairy whip topping360 ml (1½ cups)
  • whole milk240 ml (1 cup)
  • Agar powder5 g
  • Sugar 50 g (1/4 cup)
  • Fab Premium Oil Soluble Bergamot Flavor1 teaspoon

2: For Rose-Lychee Jelly

  • water240 ml (1 cup)
  • Fab Premium Oil Soluble White Rose Flavor½ teaspoon
  • Fab Premium Oil Soluble Juicy Litchi Flavor½ Teaspoon
  • beetroot powder or few drops of red food color½ teaspoon
  • Sugar100gm
  • Agar Agar powder3 gm

1: For Bergamot Panna Cotta

  • To a thick bottom sauce pan, add cream, milk, sugar and agar agar powder.
  • Mix until smooth.
  • On medium heat, bring this mixture to a gentle boil.
  • Agar agar and sugar must dissolve completely.
  • Simmer for 2 minutes, stirring constantly.
  • Remove from heat and keep aside.
  • Add Fab Bergamot flavor.
  • Grease 6 ramekins.
  • Strain the panna cotta mixture to remove any lumps.
  • Pour this mixture equally into the ramekins.
  • Let it cool for 20 minutes.
  • Refrigerate (not freeze) the ramekins for about an hour.
  • Meanwhile prepare the rose-lychee jelly while the panna cotta sets.

2: For Rose-Lychee Jelly

  • To a thick bottom sauce pan, add water, sugar and agar agar powder.
  • On medium heat, mix well and bring to a gentle boil.
  • Add beet root powder or food color and simmer for a minute.
  • Remove from heat.
  • Add Fab White Rose flavor and Lychee flavor.
  • Strain this mixture to a spouted jar.
  • Pour on top of the set panna cotta equally between the 6 ramekins.
  • Let it cool for 20 minutes.
  • Refrigerate for 30 minutes.
  • Garnish with sliced fruits and mint leaves.
  • Serve chilled.
  • Stays well for 3 days when refrigerated.
  • This can be made ahead and served as needed.

Cheryl Rajkumar

Kitchen Kemistry San Francisco, California. United States Of America

Hello Tribe, I’m Cheryl Rajkumar, owner of Kitchen Kemistry food blog, scratch baker, home cook, food content creator, recipe de Read more

Hello Tribe, I’m Cheryl Rajkumar, owner of Kitchen Kemistry food blog, scratch baker, home cook, food content creator, recipe developer, intermediate hiker, adventure junkie, plant mom, pediatric cancer research professional and karma believer. My friends and family say that I have an innate ability to present a delicious meal on the table. A fearless contriver in my kitchen, I trust my senses than the recipes! I believe that endeavoring to make most things from scratch honors FOOD itself and practice it too. Born in beautiful coastal Goa, raised in Karnataka and Tamil Nadu, explains my exposure to several Indian cuisine. My living experience in three continents (Asia, Europe and North America) and travelling over 20 countries influence my cooking style and choice of food. Mid 2011, I moved to the USA to join my husband. After quite a few moves (read 3 states) in a year’s time, we settled in San Francisco, California. Kitchen Kemistry started in the year 2011. It is a collection of recipes prepared in my tiny kitchen with local ingredients. Being a locavore, my recipes are straight-forward with an emphasis on whole and fresh seasonal ingredients that offer more flavors, texture and choice. All garnered after goofy blunders, cooking disasters, burnt fingers and chipped nails. As a Life Science graduate, I believe that cooking and baking is a perfect combination of science and art. With the rigor of science and grace of art, baking is a delightful labor and food is a pleasurable bounty. Concocting with this rationale, my recipes provide the science that happens backstage. Thanks for reading about me, my love for baking and creating my recipes.Read less

Desserts, Indian Sweets & Entremets
  • Serves: 6-8
  • Prep time: 45 min to 1 hour plus 20 min cooling time plus 1 hour chill time for panna cotta plus 20 min cooling and 30 min chill time for jelly
  • Finishing Time: chill to set and serve

Bergamot is a flavor associated with Earl Grey tea. It’s heady citrus fragrance has always intrigued me. Therefore, I’ve combined the riot of unusual citrus scent with the floral rose and delicate lychee akin to a cocktail like complexity in this dessert. A rich and silky citrus scented Italian panna cotta is easy to throw together for parties and intimate celebrations.

1: For Bergamot Panna Cotta

  • heavy whipping cream. *Do not use non dairy whip topping360 ml (1½ cups)
  • whole milk240 ml (1 cup)
  • Agar powder5 g
  • Sugar 50 g (1/4 cup)
  • Fab Premium Oil Soluble Bergamot Flavor1 teaspoon

2: For Rose-Lychee Jelly

  • water240 ml (1 cup)
  • Fab Premium Oil Soluble White Rose Flavor½ teaspoon
  • Fab Premium Oil Soluble Juicy Litchi Flavor½ Teaspoon
  • beetroot powder or few drops of red food color½ teaspoon
  • Sugar100gm
  • Agar Agar powder3 gm

1: For Bergamot Panna Cotta

  • To a thick bottom sauce pan, add cream, milk, sugar and agar agar powder.
  • Mix until smooth.
  • On medium heat, bring this mixture to a gentle boil.
  • Agar agar and sugar must dissolve completely.
  • Simmer for 2 minutes, stirring constantly.
  • Remove from heat and keep aside.
  • Add Fab Bergamot flavor.
  • Grease 6 ramekins.
  • Strain the panna cotta mixture to remove any lumps.
  • Pour this mixture equally into the ramekins.
  • Let it cool for 20 minutes.
  • Refrigerate (not freeze) the ramekins for about an hour.
  • Meanwhile prepare the rose-lychee jelly while the panna cotta sets.

2: For Rose-Lychee Jelly

  • To a thick bottom sauce pan, add water, sugar and agar agar powder.
  • On medium heat, mix well and bring to a gentle boil.
  • Add beet root powder or food color and simmer for a minute.
  • Remove from heat.
  • Add Fab White Rose flavor and Lychee flavor.
  • Strain this mixture to a spouted jar.
  • Pour on top of the set panna cotta equally between the 6 ramekins.
  • Let it cool for 20 minutes.
  • Refrigerate for 30 minutes.
  • Garnish with sliced fruits and mint leaves.
  • Serve chilled.
  • Stays well for 3 days when refrigerated.
  • This can be made ahead and served as needed.

Gitanjali Kaul

The Good Goodies Ghaziabad (Uttar Pradesh) India

A Marketing professional turned enthusiastic home baker, I’ve been baking for over five years now. Baking has been a passion fro Read more

A Marketing professional turned enthusiastic home baker, I’ve been baking for over five years now. Baking has been a passion from my early years when I would bake with my mother and sister. This hobby developed steadily into a passion and in 2014, I took my first commercial order and haven’t looked back since. From customised cakes and cupcakes to biscuits, desserts, cheesecakes, puddings and pies, there is a lot on the menu. The icing on the cake, pun intended, is that there is never a day when there isn’t something new to learn, to innovate, to try, to taste ... That is what keeps the spark alive. Along with executing cake orders, I also conduct customized classes for keen bakers of ages 10 upwards who share my enthusiasm for baking and are willing learners.Read less

Desserts, Indian Sweets & Entremets
  • Serves: 3-4
  • Prep time: 1 hour plus chilling time for each layer
  • Finishing Time: Freeze Until Set

They ask me, “A Coffee Bouquet you can eat? Seriously?”. I reply, “Oh yes! I take my coffee very seriously.” They persist, “But what will it be? Espresso? Cappuccino? Latte?”. I suggest, “It could be all of them, together!”. They scoff, “Impossible!”. I offer, “Try a spoonful.” They concede, “OMG! You are right, it’s simply divine, and it’s delicious!”. Victoriously, I correct them, “It’s a Symphonee of Coffee.”. Intrigued, they question, “A symphonee?”. Enthused, I explain, “A spoonful of this creates a symphony of flavours on your tastebuds. Adding the Crescendo to this gastronomical concert are the fabulous FAB essences. Go ahead, make some Music!”. A 3-layered twist to the traditional Italian Panna Cotta dessert, this dish consists of two layers of distinct coffee preparations and one layer of an all-creamy accompaniment.

1: Layer 1

  • Gelatine 1 tbsp
  • Water¼ cup
  • Milk½ cup
  • Powdered Sugar 3 tbsp
  • Smooth Cream 1 cup
  • FAB Premium Oil Soluble Bavarian Cream Flavour – few drops-

2: Layer 2

  • Strong coffee1 cup (2 tsp of instant coffee powder to 1 cup of hot water)
  • Condensed milk¾ cup
  • FAB Premium Oil Soluble Dulce De Leche Flavour – few drops-
  • Gelatine 1 tbsp
  • Smooth Cream1/4 cup

3: Layer 3

  • Gelatine 2 tbsp
  • FAB Premium Oil Soluble Filter Coffee Flavour – few drops-
  • Strong coffee 2 cup
  • Powdered Sugar 3 tbsp

1: Layer 1

  • Take 1 tbsp gelatine + 3 tbsp water in a microwave safe bowl.
  • Let it bloom.
  • Now dissolve the gelatin in the microwave for 10-15 seconds.
  • Remove from the microwave and add the rest of the water.
  • Sweeten ½ cup milk with 3 tbsp powdered sugar.
  • Add a few drops of FAB Premium Oil Soluble Bavarian Cream Flavour.
  • To this, add gelatine mixture, 1 cup smooth cream and vanilla essence.
  • Pour into a greased loaf tin and allow to set in the freezer till firm.

2: Layer 2

  • Take 1 tbsp gelatine + 3 tbsp of the prepared coffee in a microwave safe bowl.
  • Let it bloom.
  • Now dissolve the gelatin in the microwave for 10-15 seconds.
  • Remove from the microwave and add the rest of the coffee.
  • In another bowl, mix together the condensed milk and cream.
  • Add a few drops of FAB Dulce De Leche Flavour .
  • Add the coffee + gelatine mixture.
  • Stir till smooth.
  • Pour over the firm layer 1 and allow to set in freezer until firm..

3: Layer 3

  • Take 2 tbsp gelatine + 6 tbsp of the coffee in a microwave safe bowl.
  • Let it bloom.
  • Now dissolve the gelatin in the microwave for 10-15 seconds.
  • Remove from the microwave and add the rest of the coffee.
  • Add a few drops of FAB Premium Oil Soluble Filter Coffee Flavour.
  • Add the sugar to the mixture and pour over the firm layer 2 and allow to set in freezer till firm..

4: The Grand Finale

  • When all the layers are firmly set, gently ease out the complete loaf onto a flat plate such that the darkest layer is at the bottom and the white layer is on top.
  • Garnish with grated chocolate, chocolate leaves, cherries, raspberries, whipped cream, dusted drinking chocolate – anything u like..

Gitanjali Kaul

The Good Goodies Ghaziabad (Uttar Pradesh) India

A Marketing professional turned enthusiastic home baker, I’ve been baking for over five years now. Baking has been a passion fro Read more

A Marketing professional turned enthusiastic home baker, I’ve been baking for over five years now. Baking has been a passion from my early years when I would bake with my mother and sister. This hobby developed steadily into a passion and in 2014, I took my first commercial order and haven’t looked back since. From customised cakes and cupcakes to biscuits, desserts, cheesecakes, puddings and pies, there is a lot on the menu. The icing on the cake, pun intended, is that there is never a day when there isn’t something new to learn, to innovate, to try, to taste ... That is what keeps the spark alive. Along with executing cake orders, I also conduct customized classes for keen bakers of ages 10 upwards who share my enthusiasm for baking and are willing learners.Read less

Desserts, Indian Sweets & Entremets
  • Serves: 3-4
  • Prep time: 1 hour plus chilling time for each layer
  • Finishing Time: Freeze Until Set

They ask me, “A Coffee Bouquet you can eat? Seriously?”. I reply, “Oh yes! I take my coffee very seriously.” They persist, “But what will it be? Espresso? Cappuccino? Latte?”. I suggest, “It could be all of them, together!”. They scoff, “Impossible!”. I offer, “Try a spoonful.” They concede, “OMG! You are right, it’s simply divine, and it’s delicious!”. Victoriously, I correct them, “It’s a Symphonee of Coffee.”. Intrigued, they question, “A symphonee?”. Enthused, I explain, “A spoonful of this creates a symphony of flavours on your tastebuds. Adding the Crescendo to this gastronomical concert are the fabulous FAB essences. Go ahead, make some Music!”. A 3-layered twist to the traditional Italian Panna Cotta dessert, this dish consists of two layers of distinct coffee preparations and one layer of an all-creamy accompaniment.

1: Layer 1

  • Gelatine 1 tbsp
  • Water¼ cup
  • Milk½ cup
  • Powdered Sugar 3 tbsp
  • Smooth Cream 1 cup
  • FAB Premium Oil Soluble Bavarian Cream Flavour – few drops-

2: Layer 2

  • Strong coffee1 cup (2 tsp of instant coffee powder to 1 cup of hot water)
  • Condensed milk¾ cup
  • FAB Premium Oil Soluble Dulce De Leche Flavour – few drops-
  • Gelatine 1 tbsp
  • Smooth Cream1/4 cup

3: Layer 3

  • Gelatine 2 tbsp
  • FAB Premium Oil Soluble Filter Coffee Flavour – few drops-
  • Strong coffee 2 cup
  • Powdered Sugar 3 tbsp

1: Layer 1

  • Take 1 tbsp gelatine + 3 tbsp water in a microwave safe bowl.
  • Let it bloom.
  • Now dissolve the gelatin in the microwave for 10-15 seconds.
  • Remove from the microwave and add the rest of the water.
  • Sweeten ½ cup milk with 3 tbsp powdered sugar.
  • Add a few drops of FAB Premium Oil Soluble Bavarian Cream Flavour.
  • To this, add gelatine mixture, 1 cup smooth cream and vanilla essence.
  • Pour into a greased loaf tin and allow to set in the freezer till firm.

2: Layer 2

  • Take 1 tbsp gelatine + 3 tbsp of the prepared coffee in a microwave safe bowl.
  • Let it bloom.
  • Now dissolve the gelatin in the microwave for 10-15 seconds.
  • Remove from the microwave and add the rest of the coffee.
  • In another bowl, mix together the condensed milk and cream.
  • Add a few drops of FAB Dulce De Leche Flavour .
  • Add the coffee + gelatine mixture.
  • Stir till smooth.
  • Pour over the firm layer 1 and allow to set in freezer until firm..

3: Layer 3

  • Take 2 tbsp gelatine + 6 tbsp of the coffee in a microwave safe bowl.
  • Let it bloom.
  • Now dissolve the gelatin in the microwave for 10-15 seconds.
  • Remove from the microwave and add the rest of the coffee.
  • Add a few drops of FAB Premium Oil Soluble Filter Coffee Flavour.
  • Add the sugar to the mixture and pour over the firm layer 2 and allow to set in freezer till firm..

4: The Grand Finale

  • When all the layers are firmly set, gently ease out the complete loaf onto a flat plate such that the darkest layer is at the bottom and the white layer is on top.
  • Garnish with grated chocolate, chocolate leaves, cherries, raspberries, whipped cream, dusted drinking chocolate – anything u like..

Deepa Jha

Dee’s Bakecraft Ahmedabad India

Based in Ahmedabad, India, Deepa Jha from Dee’s Bakecraft has been in the field of baking for more than 22 years. What started a Read more

Based in Ahmedabad, India, Deepa Jha from Dee’s Bakecraft has been in the field of baking for more than 22 years. What started as a childhood hobby, has now become a profession for her. Being self taught posed many challenges along the way, but as they say, experience is the best teacher. She has been conducting pure vegetarian baking classes (Online too) for almost 10 years now and has a list of more than 5000 students, from India and abroad, who are very satisfied with her teaching. Many of them come back for multiple classes. Interaction during the class and lifetime support after the class is a very important factor. Her USP? Only a handful of students in each class so that everyone can get personal attention.Read less

Desserts, Indian Sweets & Entremets
  • Serves: 8-10
  • Prep time: 1 hour plus chilling for 6-7hours
  • Baking time ,Temp: 180°C for 25 to 30 min
  • Finishing Time: chill in freezer overnight plus 2-3 hours in the refrigerator to soften before serving

1: For the Cake base

  • All Purpose Flour70 gm
  • Baking Powder¾ tsp
  • Baking Soda¼ tsp
  • Butter, melted2 tbsp
  • Condensed Milk100 gm
  • FAB Premium Oil Soluble Key Lime Flavour1 tsp
  • Wateras required

2: For the Mousse Layers

  • non-dairy cream200 gm

3: Pastry Cream

  • Milk250 gm
  • Sugar25 gm
  • Cornstarch2 tbsp

4: Key Lime Mousse

  • Agar Agar2 tsp
  • Whipped Cream90 gm
  • FAB Premium Oil Soluble Key Lime Flavour1 tsp
  • Water¼ cup
  • pastry cream kept aside½

5: Mango Jelly

  • Water80gm
  • Agar Agar1tsp
  • Mango Pulp240 gm

6: Mango Mousse

  • water¼ cup
  • Agar Agar2 tsp
  • Whipped Cream Mango pulp and pastry cream mix made earlier 70 gm

1: For the Cake base

  • Mix together flour, baking soda and baking powder.
  • Keep aside.
  • Add condensed milk, butter and essence and mix.
  • Add water little by little until you get a ribbon consistency.
  • (softer then dropping consistency) Pour the batter in a lined square 9 or 10 inch tin.
  • Bake in a preheated oven at 180°C for 25 to 30 minutes until a skewer inserted comes out clean.
  • Cool the cake completely on a wire rack.
  • Remove the top crust.
  • Keep the thickness of the cake to about 3/4th of an inch..

2: For the Mousse Layers

  • Whip 200 gm non-dairy cream to stiff peaks and keep refrigerated..

3: Pastry Cream

  • Mix all ingredients in a saucepan.
  • Turn on the heat and bring the mixture to a boil, stirring continuously.
  • Once it starts to boil, turn the heat to low and let it thicken.
  • Keep stirring at all times.
  • Once the mix is thick enough to coat the back of a spoon, remove it from the heat.
  • Divide in two portions.
  • In one portion, while it’s still hot, add ½ cup of mango pulp and keep aside.
  • Keep them both covered so that a skin doesn’t form on top..

4: Key Lime Mousse

  • In a small saucepan, mix the water and agar agar.
  • Turn on the heat and cook on slow flame.
  • Boil for a minute and remove from the heat.
  • Stir continuously with a whisk.
  • Cool it for a minute and add it to the pastry cream along with the essence and mix properly.
  • Set it aside for a few minutes, covered, until it cools completely.
  • Once cool, fold in the whipped cream.
  • Keep refrigerated until needed..

5: Mango Jelly

  • Add water and agar agar in a saucepan.
  • Mix with a whisk taking care to break down all the lumps.
  • Turn on the heat.
  • Once it starts to simmer, add in the mango pulp and bring to a boil.
  • Let it boil for 30-40 seconds and turn off the heat.
  • Let it cool a bit, covered.
  • Make sure it doesn’t harden.
  • If it does harden, you can heat it again on low flame to liquify..

6: Mango Mousse

  • In a small saucepan, mix the water and agar agar.
  • Turn on the heat and cook on slow flame.
  • Boil for a minute and remove from the heat.
  • Stir continuously with a whisk.
  • Cool it for a minute and add it to the mango-pastry cream and mix properly.
  • Set it aside for a few minutes, covered, until it cools completely.
  • Once cool, fold in the whipped cream.
  • Keep refrigerated until needed..

7: Assembling

  • Take a 7 or 8 inch ring mould and cut the Key Lime cake with it.
  • Keep the circle aside.
  • Place the ring mould on a parchment paper, placed on a plate.
  • Make a strip the size of the ring mold from an OHP sheet or a readymade lining strip and place it inside the mould.
  • Take the cake layer and place it at the bottom of the mould.
  • Fill the key lime mousse in a piping bag and pipe it over the cake.
  • Smooth the top with an offset palette knife.
  • Keep this in the freezer for about 45-50 minutes.
  • Then slowly pour the warm jelly on top.
  • Let it sit at room temperature for around 5-10 minutes.
  • Refrigerate.
  • After about 15-20 minutes, pipe the mango mousse layer till the very top.
  • Level with a palette knife.
  • Freeze the dessert overnight or at least 6 to 7 hours.
  • Take the remaining whipped cream.
  • Add ¾ tsp of FAB Oil Soluble Vodka Flavour and mix.
  • Color the cream if you wish.
  • Once the dessert is set, pick up the mould from the parchment paper and place it on a serving plate.
  • Gently remove the mould and the plastic strip.
  • Pipe the Vodka whipped cream on top.
  • Keep it in the fridge for 2 to 3 hours to let the layers soften a bit.
  • Cut into pieces and serve.
  • Can be stored for 2 to 3 days..

Deepa Jha

Dee’s Bakecraft Ahmedabad India

Based in Ahmedabad, India, Deepa Jha from Dee’s Bakecraft has been in the field of baking for more than 22 years. What started a Read more

Based in Ahmedabad, India, Deepa Jha from Dee’s Bakecraft has been in the field of baking for more than 22 years. What started as a childhood hobby, has now become a profession for her. Being self taught posed many challenges along the way, but as they say, experience is the best teacher. She has been conducting pure vegetarian baking classes (Online too) for almost 10 years now and has a list of more than 5000 students, from India and abroad, who are very satisfied with her teaching. Many of them come back for multiple classes. Interaction during the class and lifetime support after the class is a very important factor. Her USP? Only a handful of students in each class so that everyone can get personal attention.Read less

Desserts, Indian Sweets & Entremets
  • Serves: 8-10
  • Prep time: 1 hour plus chilling for 6-7hours
  • Baking time ,Temp: 180°C for 25 to 30 min
  • Finishing Time: chill in freezer overnight plus 2-3 hours in the refrigerator to soften before serving

1: For the Cake base

  • All Purpose Flour70 gm
  • Baking Powder¾ tsp
  • Baking Soda¼ tsp
  • Butter, melted2 tbsp
  • Condensed Milk100 gm
  • FAB Premium Oil Soluble Key Lime Flavour1 tsp
  • Wateras required

2: For the Mousse Layers

  • non-dairy cream200 gm

3: Pastry Cream

  • Milk250 gm
  • Sugar25 gm
  • Cornstarch2 tbsp

4: Key Lime Mousse

  • Agar Agar2 tsp
  • Whipped Cream90 gm
  • FAB Premium Oil Soluble Key Lime Flavour1 tsp
  • Water¼ cup
  • pastry cream kept aside½

5: Mango Jelly

  • Water80gm
  • Agar Agar1tsp
  • Mango Pulp240 gm

6: Mango Mousse

  • water¼ cup
  • Agar Agar2 tsp
  • Whipped Cream Mango pulp and pastry cream mix made earlier 70 gm

1: For the Cake base

  • Mix together flour, baking soda and baking powder.
  • Keep aside.
  • Add condensed milk, butter and essence and mix.
  • Add water little by little until you get a ribbon consistency.
  • (softer then dropping consistency) Pour the batter in a lined square 9 or 10 inch tin.
  • Bake in a preheated oven at 180°C for 25 to 30 minutes until a skewer inserted comes out clean.
  • Cool the cake completely on a wire rack.
  • Remove the top crust.
  • Keep the thickness of the cake to about 3/4th of an inch..

2: For the Mousse Layers

  • Whip 200 gm non-dairy cream to stiff peaks and keep refrigerated..

3: Pastry Cream

  • Mix all ingredients in a saucepan.
  • Turn on the heat and bring the mixture to a boil, stirring continuously.
  • Once it starts to boil, turn the heat to low and let it thicken.
  • Keep stirring at all times.
  • Once the mix is thick enough to coat the back of a spoon, remove it from the heat.
  • Divide in two portions.
  • In one portion, while it’s still hot, add ½ cup of mango pulp and keep aside.
  • Keep them both covered so that a skin doesn’t form on top..

4: Key Lime Mousse

  • In a small saucepan, mix the water and agar agar.
  • Turn on the heat and cook on slow flame.
  • Boil for a minute and remove from the heat.
  • Stir continuously with a whisk.
  • Cool it for a minute and add it to the pastry cream along with the essence and mix properly.
  • Set it aside for a few minutes, covered, until it cools completely.
  • Once cool, fold in the whipped cream.
  • Keep refrigerated until needed..

5: Mango Jelly

  • Add water and agar agar in a saucepan.
  • Mix with a whisk taking care to break down all the lumps.
  • Turn on the heat.
  • Once it starts to simmer, add in the mango pulp and bring to a boil.
  • Let it boil for 30-40 seconds and turn off the heat.
  • Let it cool a bit, covered.
  • Make sure it doesn’t harden.
  • If it does harden, you can heat it again on low flame to liquify..

6: Mango Mousse

  • In a small saucepan, mix the water and agar agar.
  • Turn on the heat and cook on slow flame.
  • Boil for a minute and remove from the heat.
  • Stir continuously with a whisk.
  • Cool it for a minute and add it to the mango-pastry cream and mix properly.
  • Set it aside for a few minutes, covered, until it cools completely.
  • Once cool, fold in the whipped cream.
  • Keep refrigerated until needed..

7: Assembling

  • Take a 7 or 8 inch ring mould and cut the Key Lime cake with it.
  • Keep the circle aside.
  • Place the ring mould on a parchment paper, placed on a plate.
  • Make a strip the size of the ring mold from an OHP sheet or a readymade lining strip and place it inside the mould.
  • Take the cake layer and place it at the bottom of the mould.
  • Fill the key lime mousse in a piping bag and pipe it over the cake.
  • Smooth the top with an offset palette knife.
  • Keep this in the freezer for about 45-50 minutes.
  • Then slowly pour the warm jelly on top.
  • Let it sit at room temperature for around 5-10 minutes.
  • Refrigerate.
  • After about 15-20 minutes, pipe the mango mousse layer till the very top.
  • Level with a palette knife.
  • Freeze the dessert overnight or at least 6 to 7 hours.
  • Take the remaining whipped cream.
  • Add ¾ tsp of FAB Oil Soluble Vodka Flavour and mix.
  • Color the cream if you wish.
  • Once the dessert is set, pick up the mould from the parchment paper and place it on a serving plate.
  • Gently remove the mould and the plastic strip.
  • Pipe the Vodka whipped cream on top.
  • Keep it in the fridge for 2 to 3 hours to let the layers soften a bit.
  • Cut into pieces and serve.
  • Can be stored for 2 to 3 days..

Deepthi Reddy

FROSTINGZ Hyderabad India

Hello , My Name is Deepthi Reddy..Am from Hyderabad.My Baking journey started unexpectedly,I have always had a passion for baking Read more

Hello , My Name is Deepthi Reddy..Am from Hyderabad.My Baking journey started unexpectedly,I have always had a passion for baking but it took into shape only because of my Family and Friends because of their immense strength and support. When I got married and moved to the USA I saw “Duff goldman”for the first time in 2003 on Television and got so inspired by him looking at his work..But never got a chance to learn back then and then got busy with my kids and then in 2016 when two kids started to go fulltime to school with my Husbands inspiration took my baking classes from Nimmy Raghu,Prasanna DVL n Maaria kulsum Tanveer..Especially Prasanna is a great mentor in very good friend..With these ppl giving me immense strength I could start my baking n today I have enough clients and orders n makes me happy every time I bake n bring a smile on clients face.” Her success mantra is “Passion gives u 100% success”Read less

Desserts, Indian Sweets & Entremets
  • Serves: 4
  • Prep time: 25 min
  • Baking time ,Temp: 350 °F/176 °C For 12-15 min
  • Finishing Time: Freeze for 5-6 hours

1: Kiwi Chilly Bourbon Popsicle

  • Fresh Kiwi4 cups(half ripen)
  • Sugar1/2 cup
  • Bourbon1/3 cup
  • Fab Premium Oil Soluble Bourbon Whiskey Flavour1 tsp
  • Lemon juice1.5 tbsp
  • Chilly powder1/2 tsp
  • Note: Any seasonal fruit good to go-

1:

  • Preheat oven to 350 °F/176 °C.
  • Cut kiwi into two and bake for 12-15min until it looks a little cooked and allow it to cool and then blend coarsely..In a medium saucepan melt sugar in water until it gets little thick n add chilly powder and then mix kiwi puree to it and add bourbon and FAB Premium Oil Soluble Bourbon Whiskey to it n mix well.Pour mixture into popsicle moulds and freeze it for 5/6 hours..
  • Yummylicious popsicles r ready!.

Deepthi Reddy

FROSTINGZ Hyderabad India

Hello , My Name is Deepthi Reddy..Am from Hyderabad.My Baking journey started unexpectedly,I have always had a passion for baking Read more

Hello , My Name is Deepthi Reddy..Am from Hyderabad.My Baking journey started unexpectedly,I have always had a passion for baking but it took into shape only because of my Family and Friends because of their immense strength and support. When I got married and moved to the USA I saw “Duff goldman”for the first time in 2003 on Television and got so inspired by him looking at his work..But never got a chance to learn back then and then got busy with my kids and then in 2016 when two kids started to go fulltime to school with my Husbands inspiration took my baking classes from Nimmy Raghu,Prasanna DVL n Maaria kulsum Tanveer..Especially Prasanna is a great mentor in very good friend..With these ppl giving me immense strength I could start my baking n today I have enough clients and orders n makes me happy every time I bake n bring a smile on clients face.” Her success mantra is “Passion gives u 100% success”Read less

Desserts, Indian Sweets & Entremets
  • Serves: 4
  • Prep time: 25 min
  • Baking time ,Temp: 350 °F/176 °C For 12-15 min
  • Finishing Time: Freeze for 5-6 hours

1: Kiwi Chilly Bourbon Popsicle

  • Fresh Kiwi4 cups(half ripen)
  • Sugar1/2 cup
  • Bourbon1/3 cup
  • Fab Premium Oil Soluble Bourbon Whiskey Flavour1 tsp
  • Lemon juice1.5 tbsp
  • Chilly powder1/2 tsp
  • Note: Any seasonal fruit good to go-

1:

  • Preheat oven to 350 °F/176 °C.
  • Cut kiwi into two and bake for 12-15min until it looks a little cooked and allow it to cool and then blend coarsely..In a medium saucepan melt sugar in water until it gets little thick n add chilly powder and then mix kiwi puree to it and add bourbon and FAB Premium Oil Soluble Bourbon Whiskey to it n mix well.Pour mixture into popsicle moulds and freeze it for 5/6 hours..
  • Yummylicious popsicles r ready!.

Medha Agarwal

My Dessert Bar Delhi INDIA

I'm Medha Agarwal from Kanpur. I have learnt baking from my Bua who used to bring Cakes for me whenever she came to our place.Soon Read more

I'm Medha Agarwal from Kanpur. I have learnt baking from my Bua who used to bring Cakes for me whenever she came to our place.Soon I learnt from her the basic baking and now after shifting to Delhi I got to know Latha di and Smriti.Learnt some different variety of desserts from them and today with various platforms we all stand together as a family. Read less

Desserts, Indian Sweets & Entremets
  • Serves: 4-6
  • Prep time: 20 min
  • Finishing Time: Chill Overnight

1:

  • Chocolate-200 grams
  • Amul Cream400 grams
  • Fab 100% Natural Oil Soluble Orange Extract2 teaspoon

1:

  • Heat the cream in a microwave until the side are slightly bubbling. Add in the Chopped Chocolate and let it rest for a while. Mix well and Add in the Fab 100% Natural Oil Soluble Orange Extract Chill the mixture overnight and whip it up the next day. Serve Chilled! Note: In my picture I have served the mousse in a jar along with a Rich Fruit cake which again has Fab 100% Natural Oil Soluble Orange Extract, Fab Premium Oil Soluble Mixed Spice Plum Cake and Fab Premium Oil Soluble English Toffee Flavour ..

Medha Agarwal

My Dessert Bar Delhi INDIA

I'm Medha Agarwal from Kanpur. I have learnt baking from my Bua who used to bring Cakes for me whenever she came to our place.Soon Read more

I'm Medha Agarwal from Kanpur. I have learnt baking from my Bua who used to bring Cakes for me whenever she came to our place.Soon I learnt from her the basic baking and now after shifting to Delhi I got to know Latha di and Smriti.Learnt some different variety of desserts from them and today with various platforms we all stand together as a family. Read less

Desserts, Indian Sweets & Entremets
  • Serves: 4-6
  • Prep time: 20 min
  • Finishing Time: Chill Overnight

1:

  • Chocolate-200 grams
  • Amul Cream400 grams
  • Fab 100% Natural Oil Soluble Orange Extract2 teaspoon

1:

  • Heat the cream in a microwave until the side are slightly bubbling. Add in the Chopped Chocolate and let it rest for a while. Mix well and Add in the Fab 100% Natural Oil Soluble Orange Extract Chill the mixture overnight and whip it up the next day. Serve Chilled! Note: In my picture I have served the mousse in a jar along with a Rich Fruit cake which again has Fab 100% Natural Oil Soluble Orange Extract, Fab Premium Oil Soluble Mixed Spice Plum Cake and Fab Premium Oil Soluble English Toffee Flavour ..

Meeta Jain

ShaVih's Bakes Hyderabad India

I'm a mother of two kids and had started my baking journey almost 2 years back...till then I had a feeling of a kind who would wor Read more

I'm a mother of two kids and had started my baking journey almost 2 years back...till then I had a feeling of a kind who would work so much only for a Cake but now if I don't bake for at least 2-3 days I feel I'm missing something in my Life..And my best appreciations are given by my kids....Read less

Desserts, Indian Sweets & Entremets
  • Serves: 7-8
  • Prep time: 25 min

1:

  • Bread Slices 15
  • Sugar 1/2 Cup
  • Water 1/2 Cup
  • Milk 3 Tablespoon
  • Oil for Deep Frying-
  • Fab Premium Oil Soluble Cardamom Kochi Flavour 1/2 Tsp
  • Ghee 2Tablespoon
  • Few Cashews for garnishing-

1:

  • Take 15 bread slices and cut each slice into 9 equal squares.
  • We can either deep fry the cut bread pieces or roast on tawa.
  • After deep frying them keep them aside and start preparing the sugar syrup for bread pieces.
  • In a pan add sugar and water and let it boil until the sugar dissolves completely.
  • Now switch off the gas and add 1/2 tsp of Fab Premium Oil Soluble Cardamom Kochi Flavour and add the deep fried bread slices and give a mix until sugar syrup is soaked by all bread pieces.
  • Now add milk and give a mix again and leave for around 15 - 20 minutes for the sugar syrup to be completely absorbed by the bread pieces. In a frying pan Roast the cashew in Ghee until brown.
  • Now serve the Bread Halwa by garnishing it with roasted Cashew.

Meeta Jain

ShaVih's Bakes Hyderabad India

I'm a mother of two kids and had started my baking journey almost 2 years back...till then I had a feeling of a kind who would wor Read more

I'm a mother of two kids and had started my baking journey almost 2 years back...till then I had a feeling of a kind who would work so much only for a Cake but now if I don't bake for at least 2-3 days I feel I'm missing something in my Life..And my best appreciations are given by my kids....Read less

Desserts, Indian Sweets & Entremets
  • Serves: 7-8
  • Prep time: 25 min

1:

  • Bread Slices 15
  • Sugar 1/2 Cup
  • Water 1/2 Cup
  • Milk 3 Tablespoon
  • Oil for Deep Frying-
  • Fab Premium Oil Soluble Cardamom Kochi Flavour 1/2 Tsp
  • Ghee 2Tablespoon
  • Few Cashews for garnishing-

1:

  • Take 15 bread slices and cut each slice into 9 equal squares.
  • We can either deep fry the cut bread pieces or roast on tawa.
  • After deep frying them keep them aside and start preparing the sugar syrup for bread pieces.
  • In a pan add sugar and water and let it boil until the sugar dissolves completely.
  • Now switch off the gas and add 1/2 tsp of Fab Premium Oil Soluble Cardamom Kochi Flavour and add the deep fried bread slices and give a mix until sugar syrup is soaked by all bread pieces.
  • Now add milk and give a mix again and leave for around 15 - 20 minutes for the sugar syrup to be completely absorbed by the bread pieces. In a frying pan Roast the cashew in Ghee until brown.
  • Now serve the Bread Halwa by garnishing it with roasted Cashew.

Divya Haldipur

Itsy Bitsy Bytes Bangalore India

I am a soft skills trainer turned team leader turned into an artist and finally a passionate baker. I first ventured into art and Read more

I am a soft skills trainer turned team leader turned into an artist and finally a passionate baker. I first ventured into art and craft and then Itsy Bitsy Bytes happened. Each of my cakes reflect a beautiful story and my forte is fondant figurines. People love to preserve my cake toppers. My work has been mentioned in leading newspapers like The Hindu, Times of India, Bangalore Mirror, Indian Express and even in magazines like Femina, The Talk etc. I am grateful to have my work being recognized amongst top bakers in Bangalore on many websites. Read less

Desserts, Indian Sweets & Entremets
  • Serves: 8-10
  • Prep time: 30 min
  • Finishing Time: Leave till cool and set

This recipe is very close to my heart as this sweet was my favourite aunt's speciality. Sadly we lost her few years ago. Each time we make this recipe and have a bite, we are instantly reminded of our childhood days spent with her! Pure nostalgia. Here is the recipe:

1:

  • Milk 1/2 cup
  • Maida 1 cup
  • Ghee 1/2 cup
  • Sugar 1.5 cups
  • Fab Premium Oil Soluble Madagascar Vanilla Flavour1 tsp
  • Fab Premium Oil Soluble Cardamom Kochi Flavour0.5 tsp
  • Little ghee to grease a surface and a roller-

1:

  • Put the maida in a kadai and roast it for about 5 to 10 minutes on low to medium flame.
  • Take care not to overheat it.
  • Once done, remove the maida and place it in another container.
  • In the kadai, add milk and ghee.
  • Heat it for a couple of minutes and then add the sugar.
  • Mix for sometime.
  • Add Fab Premium Oil Soluble Cardamom Kochi Flavour essence to the mixture.
  • Start adding the maida a little at a time and keep stirring continuously.
  • Lastly add Fab Premium Oil Soluble Madagascar Vanilla Flavour.
  • Continue stirring until the mixture becomes a bit firm.
  • Do this on low heat initially and then on medium heat taking care not to burn it.
  • Once it reaches a stage where it is almost like a dough, but still a bit sticky, take it out and place it on a greased surface like the back of a plate or a wooden or stone surface.
  • You can grease the surface and roller with ghee.
  • Roll the dough quickly and cut into diamond shapes.
  • Leave these to cool and it will harden.
  • Place them in a container and they are now ready to eat!.

Divya Haldipur

Itsy Bitsy Bytes Bangalore India

I am a soft skills trainer turned team leader turned into an artist and finally a passionate baker. I first ventured into art and Read more

I am a soft skills trainer turned team leader turned into an artist and finally a passionate baker. I first ventured into art and craft and then Itsy Bitsy Bytes happened. Each of my cakes reflect a beautiful story and my forte is fondant figurines. People love to preserve my cake toppers. My work has been mentioned in leading newspapers like The Hindu, Times of India, Bangalore Mirror, Indian Express and even in magazines like Femina, The Talk etc. I am grateful to have my work being recognized amongst top bakers in Bangalore on many websites. Read less

Desserts, Indian Sweets & Entremets
  • Serves: 8-10
  • Prep time: 30 min
  • Finishing Time: Leave till cool and set

This recipe is very close to my heart as this sweet was my favourite aunt's speciality. Sadly we lost her few years ago. Each time we make this recipe and have a bite, we are instantly reminded of our childhood days spent with her! Pure nostalgia. Here is the recipe:

1:

  • Milk 1/2 cup
  • Maida 1 cup
  • Ghee 1/2 cup
  • Sugar 1.5 cups
  • Fab Premium Oil Soluble Madagascar Vanilla Flavour1 tsp
  • Fab Premium Oil Soluble Cardamom Kochi Flavour0.5 tsp
  • Little ghee to grease a surface and a roller-

1:

  • Put the maida in a kadai and roast it for about 5 to 10 minutes on low to medium flame.
  • Take care not to overheat it.
  • Once done, remove the maida and place it in another container.
  • In the kadai, add milk and ghee.
  • Heat it for a couple of minutes and then add the sugar.
  • Mix for sometime.
  • Add Fab Premium Oil Soluble Cardamom Kochi Flavour essence to the mixture.
  • Start adding the maida a little at a time and keep stirring continuously.
  • Lastly add Fab Premium Oil Soluble Madagascar Vanilla Flavour.
  • Continue stirring until the mixture becomes a bit firm.
  • Do this on low heat initially and then on medium heat taking care not to burn it.
  • Once it reaches a stage where it is almost like a dough, but still a bit sticky, take it out and place it on a greased surface like the back of a plate or a wooden or stone surface.
  • You can grease the surface and roller with ghee.
  • Roll the dough quickly and cut into diamond shapes.
  • Leave these to cool and it will harden.
  • Place them in a container and they are now ready to eat!.

Mitra Venkatesh (Maheshwari)

Muffin County Mysore India

I’m Mitra Venkatesh (Maheshwari) A home baker from Mysore , Karnataka. Baking is my passion and I love cooking too. I’m Self t Read more

I’m Mitra Venkatesh (Maheshwari) A home baker from Mysore , Karnataka. Baking is my passion and I love cooking too. I’m Self taught Baker who love to take up Challenges and create Unique Cakes which mostly resembles Natural things. Recently won a 2nd prize in National level competition for Gravity Defying cakes,held in Chennai by Fondbites. Read less

Desserts, Indian Sweets & Entremets
  • Serves: 8-10
  • Prep time: 30 min

Spicy Kheer Variation

1:

  • Nylon Sago(Tapioca) 1 cup
  • Water1.5 cup
  • Sugar1 cup
  • Milk1.5 cup
  • Fab Premium Oil Soluble Natural Vanilla Flavour1/4 Teaspoon
  • FAB Premium Oil Soluble Cinnamon Ceylon Flavour3/4drops
  • Ghee1 tbs
  • Cashews10
  • elachi1
  • cloves2
  • Kapok buds 3

1:

  • Wash Sago , and add water and boil on low flame once cooked add half of the milk and spices and continue to cook for another 5 minutes with occasional stirring , once it thickens , switch off the stove add remaining milk add Fab Flavours and let it cool.
  • Fry Cashews in ghee and add on the top.
  • Later remove the spices with a spoon and serve hot or cold , both tastes yummy..

Mitra Venkatesh (Maheshwari)

Muffin County Mysore India

I’m Mitra Venkatesh (Maheshwari) A home baker from Mysore , Karnataka. Baking is my passion and I love cooking too. I’m Self t Read more

I’m Mitra Venkatesh (Maheshwari) A home baker from Mysore , Karnataka. Baking is my passion and I love cooking too. I’m Self taught Baker who love to take up Challenges and create Unique Cakes which mostly resembles Natural things. Recently won a 2nd prize in National level competition for Gravity Defying cakes,held in Chennai by Fondbites. Read less

Desserts, Indian Sweets & Entremets
  • Serves: 8-10
  • Prep time: 30 min

Spicy Kheer Variation

1:

  • Nylon Sago(Tapioca) 1 cup
  • Water1.5 cup
  • Sugar1 cup
  • Milk1.5 cup
  • Fab Premium Oil Soluble Natural Vanilla Flavour1/4 Teaspoon
  • FAB Premium Oil Soluble Cinnamon Ceylon Flavour3/4drops
  • Ghee1 tbs
  • Cashews10
  • elachi1
  • cloves2
  • Kapok buds 3

1:

  • Wash Sago , and add water and boil on low flame once cooked add half of the milk and spices and continue to cook for another 5 minutes with occasional stirring , once it thickens , switch off the stove add remaining milk add Fab Flavours and let it cool.
  • Fry Cashews in ghee and add on the top.
  • Later remove the spices with a spoon and serve hot or cold , both tastes yummy..

Mitra Venkatesh (Maheshwari)

Muffin County Mysore India

I’m Mitra Venkatesh (Maheshwari) A home baker from Mysore , Karnataka. Baking is my passion and I love cooking too. I’m Self t Read more

I’m Mitra Venkatesh (Maheshwari) A home baker from Mysore , Karnataka. Baking is my passion and I love cooking too. I’m Self taught Baker who love to take up Challenges and create Unique Cakes which mostly resembles Natural things. Recently won a 2nd prize in National level competition for Gravity Defying cakes,held in Chennai by Fondbites. Read less

Desserts, Indian Sweets & Entremets
  • Serves: 8-10
  • Prep time: 30 min

Kulfi Kheer Variation

1:

  • Nylon Sago(Tapioca)1 cup
  • Water1.5 cups
  • Sugar1 cup
  • Milk 1.5cups
  • Fab 100% Natural Oil Soluble Vanilla Flavour1/4 Teaspoon
  • FAB Premium Oil Soluble Kulfi Flavour3/4drops
  • Ghee1 tbs
  • Cashews 10
  • Whole spices1 elachi,2 cloves,3 Kapok buds

1:

  • Wash Sago , and add water and boil on low flame once cooked add half of the milk and spices and continue to cook for another 5 minutes with occasional stirring , once it thickens , switch off the stove add remaining milk add Fab Flavours and let it cool.
  • Garnish with Pistachios and rose petals and add on the top.
  • Later remove the spices with a spoon and serve hot or cold , both tastes yummy..

Mitra Venkatesh (Maheshwari)

Muffin County Mysore India

I’m Mitra Venkatesh (Maheshwari) A home baker from Mysore , Karnataka. Baking is my passion and I love cooking too. I’m Self t Read more

I’m Mitra Venkatesh (Maheshwari) A home baker from Mysore , Karnataka. Baking is my passion and I love cooking too. I’m Self taught Baker who love to take up Challenges and create Unique Cakes which mostly resembles Natural things. Recently won a 2nd prize in National level competition for Gravity Defying cakes,held in Chennai by Fondbites. Read less

Desserts, Indian Sweets & Entremets
  • Serves: 8-10
  • Prep time: 30 min

Kulfi Kheer Variation

1:

  • Nylon Sago(Tapioca)1 cup
  • Water1.5 cups
  • Sugar1 cup
  • Milk 1.5cups
  • Fab 100% Natural Oil Soluble Vanilla Flavour1/4 Teaspoon
  • FAB Premium Oil Soluble Kulfi Flavour3/4drops
  • Ghee1 tbs
  • Cashews 10
  • Whole spices1 elachi,2 cloves,3 Kapok buds

1:

  • Wash Sago , and add water and boil on low flame once cooked add half of the milk and spices and continue to cook for another 5 minutes with occasional stirring , once it thickens , switch off the stove add remaining milk add Fab Flavours and let it cool.
  • Garnish with Pistachios and rose petals and add on the top.
  • Later remove the spices with a spoon and serve hot or cold , both tastes yummy..

Gayathri Kumar

Gayathri's Cook Spot Madurai INDIA

I am a recipe developer and food blogger. I have been blogging for nine years and developing recipes for ten years. I love to expe Read more

I am a recipe developer and food blogger. I have been blogging for nine years and developing recipes for ten years. I love to experiment and create egg free recipes. I also have two YouTube channels where I post videos for baking various recipes.Read less

Desserts, Indian Sweets & Entremets
  • Serves: 6-8
  • Prep time: 45 min
  • Baking time ,Temp: 180°C for 20-25 min
  • Finishing Time: Freeze for 2 hours plus chill for 20-30 min

This is one recipe where all the components of the dish is made with chocolate. Totally egg free, this is one ultimate chocolate treat to be served chilled. The recipe has two components, the base a very chocolatey cookie and the filling an amazing creamy gelatin free chocolate mousse all made with good quality chocolate and finally dusted with cocoa powder. You can freeze this for a few hours to set easily, but you need to place it in the fridge for an hour before serving as chocolate would go rock hard in the freezer.

1: For The Double Chocolate Cookie Base

  • Dark Chocolate115 gm
  • Butter 15 gm
  • Brown Sugar65 gm
  • Baking Powder¼ tsp
  • Fab Premium Oil Soluble Choco Hazelnut Flavour5-6 drops
  • Milk3 tbs
  • Maida / All Purpose Flour100 gm
  • Chocolate Chips40 gm

2: For The Mousse

  • High Fat Cream300 ml
  • Amul Fresh Cream 35 gm
  • Icing Sugar50 gm
  • Cocoa Powder for Dusting-
  • Dark Chocolate75 gm
  • Fab Premium Oil Soluble Choco Hazelnut Flavour 5-6 drops

1:

  • Preheat oven to 180°C.
  • In a bowl combine chocolate and butter and melt it in a double boiler.
  • Once the mixture is smooth, remove from the boiler and set aside to cool.
  • Once cool, add the brown sugar, Fab Premium Oil Soluble Choco Hazelnut Flavour, baking powder, milk and mix to combine.
  • Once the sugar melts completely, it is time to add maida.
  • Add maida and mix well to form thick dough.
  • Add 30 gm of chocolate chips and mix well.
  • Grease a 7” square tin and line it with parchment paper which extends to the sides of the tin.
  • Now transfer the dough to the tin and press it well to spread it evenly along the base.
  • Top it with the remaining choco chips and bake in the oven for 20 – 25 minutes.
  • Remove from oven and allow it to cool completely.
  • Once cool, you can start with the mousse.
  • Before starting with the mousse, line the cake tin inside with OHP sheets cut to size so that it covers the cookie base, keeping the parchment intact.
  • The OHP will hold the mousse while the parchment will help you to remove the total dish from the tin.
  • Melt together chocolate and Amul cream in a double boiler.
  • Once smooth, remove from flame and set aside to cool.
  • Whip the chilled heavy cream until soft peaks form.
  • Add the Fab Premium Oil Soluble Choco Hazelnut flavour and icing sugar and keep beating until it is stiff.
  • Don’t overbeat it.
  • Now take a portion of this whipped cream to the chocolate bowl and whisk them both to combine.
  • Once the chocolate mixture is light, add it to the remaining whipped cream and whisk until all the ingredients combine to form a light airy mousse.
  • Pour 3/4th of the mousse into the lined tin on the chocolate cookie.
  • Take the remaining mousse in a disposable piping bag with a star tip and pipe out stars on top of the mousse layer.
  • Once done, freeze the whole arrangement for two hours.
  • With the help of the parchment paper, remove the dish from the tin and place it on a cutting board.
  • Use a sifter to dust cocoa evenly on top of the mousse.
  • With a nice serrated knife slice it into even rectangles.
  • Chill it for 20 – 30 minutes in the fridge and serve..

Gayathri Kumar

Gayathri's Cook Spot Madurai INDIA

I am a recipe developer and food blogger. I have been blogging for nine years and developing recipes for ten years. I love to expe Read more

I am a recipe developer and food blogger. I have been blogging for nine years and developing recipes for ten years. I love to experiment and create egg free recipes. I also have two YouTube channels where I post videos for baking various recipes.Read less

Desserts, Indian Sweets & Entremets
  • Serves: 6-8
  • Prep time: 45 min
  • Baking time ,Temp: 180°C for 20-25 min
  • Finishing Time: Freeze for 2 hours plus chill for 20-30 min

This is one recipe where all the components of the dish is made with chocolate. Totally egg free, this is one ultimate chocolate treat to be served chilled. The recipe has two components, the base a very chocolatey cookie and the filling an amazing creamy gelatin free chocolate mousse all made with good quality chocolate and finally dusted with cocoa powder. You can freeze this for a few hours to set easily, but you need to place it in the fridge for an hour before serving as chocolate would go rock hard in the freezer.

1: For The Double Chocolate Cookie Base

  • Dark Chocolate115 gm
  • Butter 15 gm
  • Brown Sugar65 gm
  • Baking Powder¼ tsp
  • Fab Premium Oil Soluble Choco Hazelnut Flavour5-6 drops
  • Milk3 tbs
  • Maida / All Purpose Flour100 gm
  • Chocolate Chips40 gm

2: For The Mousse

  • High Fat Cream300 ml
  • Amul Fresh Cream 35 gm
  • Icing Sugar50 gm
  • Cocoa Powder for Dusting-
  • Dark Chocolate75 gm
  • Fab Premium Oil Soluble Choco Hazelnut Flavour 5-6 drops

1:

  • Preheat oven to 180°C.
  • In a bowl combine chocolate and butter and melt it in a double boiler.
  • Once the mixture is smooth, remove from the boiler and set aside to cool.
  • Once cool, add the brown sugar, Fab Premium Oil Soluble Choco Hazelnut Flavour, baking powder, milk and mix to combine.
  • Once the sugar melts completely, it is time to add maida.
  • Add maida and mix well to form thick dough.
  • Add 30 gm of chocolate chips and mix well.
  • Grease a 7” square tin and line it with parchment paper which extends to the sides of the tin.
  • Now transfer the dough to the tin and press it well to spread it evenly along the base.
  • Top it with the remaining choco chips and bake in the oven for 20 – 25 minutes.
  • Remove from oven and allow it to cool completely.
  • Once cool, you can start with the mousse.
  • Before starting with the mousse, line the cake tin inside with OHP sheets cut to size so that it covers the cookie base, keeping the parchment intact.
  • The OHP will hold the mousse while the parchment will help you to remove the total dish from the tin.
  • Melt together chocolate and Amul cream in a double boiler.
  • Once smooth, remove from flame and set aside to cool.
  • Whip the chilled heavy cream until soft peaks form.
  • Add the Fab Premium Oil Soluble Choco Hazelnut flavour and icing sugar and keep beating until it is stiff.
  • Don’t overbeat it.
  • Now take a portion of this whipped cream to the chocolate bowl and whisk them both to combine.
  • Once the chocolate mixture is light, add it to the remaining whipped cream and whisk until all the ingredients combine to form a light airy mousse.
  • Pour 3/4th of the mousse into the lined tin on the chocolate cookie.
  • Take the remaining mousse in a disposable piping bag with a star tip and pipe out stars on top of the mousse layer.
  • Once done, freeze the whole arrangement for two hours.
  • With the help of the parchment paper, remove the dish from the tin and place it on a cutting board.
  • Use a sifter to dust cocoa evenly on top of the mousse.
  • With a nice serrated knife slice it into even rectangles.
  • Chill it for 20 – 30 minutes in the fridge and serve..

AARTI MEHTA

BAKER’S NEST OF AARTI MEHTA MUMBAI INDIA

Hello. I am Aarti Mehta from Mumbai. a homebaker and tutor from the past 5 years. I specialise in eggless baking and for me baking Read more

Hello. I am Aarti Mehta from Mumbai. a homebaker and tutor from the past 5 years. I specialise in eggless baking and for me baking is therapeutic. My venture's name is “baker’s nest of Aarti Mehta”. Other than baking I do take workshops for royal mithais, chocolate, desserts etc. Here I am sharing one of my favourite recipes that is caramelised malai kulfi. from last few times I am adding fab flavours in all my kulfies that really adds bling to it. I loved the idea of this collab where we all bakers are under one roof and sharing and spreading our love.Read less

Desserts, Indian Sweets & Entremets
  • Serves: 4-6
  • Prep time: 30 min
  • Finishing Time: Chill Overnight

1:

  • FULL FAT MILK1 LITRE
  • MILKMAID1 CUP
  • SUGAR½ CUP
  • CORNFLOUR4TBSP
  • FAB Premium Oil Soluble Kulfi Flavour½ teaspoon

1:

  • IN A BOWL TAKE ½ CUP OF MILK AND DISSOLVE CORNFLOUR IN IT.
  • MIX IT WELL AND KEEP IT ASIDE.
  • BOIL THE REST OF THE MILK.
  • SWITCH OFF THE GAS.
  • IN A NONSTICK PAN, CARAMELISE THE SUGAR ON MEDIUM FLAME TILL IT GETS LITTLE GOLDEN COLOUR.
  • DO NOT STIR IN BETWEEN.
  • SWITCH OFF THE GAS.
  • ADD THE CARAMELISE SUGAR IN THE BOILED MILK AND BOIL IT FURTHER FOR 1 MINUTE ON HIGH FLAME.
  • OFF THE GAS.
  • ADD MILKMAID AND CORNFLOUR MIX.
  • NOW FURTHER BOIL FOR 4 MINUTES ON SLOW FLAME STIRRING CONTINUOUSLY.
  • SWITCH OFF THE GAS AND LET IT COOL.
  • NOW ADD JUST ½ teaspoon OF FAB Premium Oil Soluble Kulfi Flavour IN IT AND BLEND IT IN THE MIXER JAR JUST FOR 30 SECONDS TO MAKE IT LIGHT AND FROTHY.
  • POUR IT INTO THE KULFI MOULDS AND LET IT SET OVERNIGHT.

AARTI MEHTA

BAKER’S NEST OF AARTI MEHTA MUMBAI INDIA

Hello. I am Aarti Mehta from Mumbai. a homebaker and tutor from the past 5 years. I specialise in eggless baking and for me baking Read more

Hello. I am Aarti Mehta from Mumbai. a homebaker and tutor from the past 5 years. I specialise in eggless baking and for me baking is therapeutic. My venture's name is “baker’s nest of Aarti Mehta”. Other than baking I do take workshops for royal mithais, chocolate, desserts etc. Here I am sharing one of my favourite recipes that is caramelised malai kulfi. from last few times I am adding fab flavours in all my kulfies that really adds bling to it. I loved the idea of this collab where we all bakers are under one roof and sharing and spreading our love.Read less

Desserts, Indian Sweets & Entremets
  • Serves: 4-6
  • Prep time: 30 min
  • Finishing Time: Chill Overnight

1:

  • FULL FAT MILK1 LITRE
  • MILKMAID1 CUP
  • SUGAR½ CUP
  • CORNFLOUR4TBSP
  • FAB Premium Oil Soluble Kulfi Flavour½ teaspoon

1:

  • IN A BOWL TAKE ½ CUP OF MILK AND DISSOLVE CORNFLOUR IN IT.
  • MIX IT WELL AND KEEP IT ASIDE.
  • BOIL THE REST OF THE MILK.
  • SWITCH OFF THE GAS.
  • IN A NONSTICK PAN, CARAMELISE THE SUGAR ON MEDIUM FLAME TILL IT GETS LITTLE GOLDEN COLOUR.
  • DO NOT STIR IN BETWEEN.
  • SWITCH OFF THE GAS.
  • ADD THE CARAMELISE SUGAR IN THE BOILED MILK AND BOIL IT FURTHER FOR 1 MINUTE ON HIGH FLAME.
  • OFF THE GAS.
  • ADD MILKMAID AND CORNFLOUR MIX.
  • NOW FURTHER BOIL FOR 4 MINUTES ON SLOW FLAME STIRRING CONTINUOUSLY.
  • SWITCH OFF THE GAS AND LET IT COOL.
  • NOW ADD JUST ½ teaspoon OF FAB Premium Oil Soluble Kulfi Flavour IN IT AND BLEND IT IN THE MIXER JAR JUST FOR 30 SECONDS TO MAKE IT LIGHT AND FROTHY.
  • POUR IT INTO THE KULFI MOULDS AND LET IT SET OVERNIGHT.

AARTI MEHTA

BAKER’S NEST OF AARTI MEHTA MUMBAI INDIA

Hello. I am Aarti Mehta from Mumbai. a homebaker and tutor from the past 5 years. I specialise in eggless baking and for me baking Read more

Hello. I am Aarti Mehta from Mumbai. a homebaker and tutor from the past 5 years. I specialise in eggless baking and for me baking is therapeutic. My venture's name is “baker’s nest of Aarti Mehta”. Other than baking I do take workshops for royal mithais, chocolate, desserts etc. Here I am sharing one of my favourite recipes that is caramelised malai kulfi. from last few times I am adding fab flavours in all my kulfies that really adds bling to it. I loved the idea of this collab where we all bakers are under one roof and sharing and spreading our love.Read less

Desserts, Indian Sweets & Entremets
  • Serves: 4-6
  • Prep time: 30 min
  • Finishing Time: Chill Overnight

1:

  • FULL FAT MILK1 LITRE
  • MILKMAID1 CUP
  • SUGAR½ CUP
  • CORNFLOUR4TBSP
  • FAB Premium Oil Soluble Flavour - Rasmalai½ teaspoon
  • Crushed Cashew Nuts/Almonds/Pistachio (optional)1/4 th cup
  • Saffron (optional) Pinch
  • Cardamom Powder (optional)Pinch

1:

  • IN A BOWL TAKE ½ CUP OF MILK AND DISSOLVE CORNFLOUR IN IT.
  • MIX IT WELL AND KEEP IT ASIDE.
  • BOIL THE REST OF THE MILK.
  • SWITCH OFF THE GAS.
  • ADD SUGAR IN THE BOILED MILK AND BOIL IT FURTHER FOR 1 MINUTE ON HIGH FLAME.
  • SWITCH OFF THE GAS.
  • ADD MILKMAID AND CORNFLOUR MIX.
  • NOW FURTHER BOIL FOR 4 MINUTES ON SLOW FLAME STIRRING CONTINUOUSLY.
  • SWITCH OFF THE GAS AND LET IT COOL.
  • NOW ADD JUST ½ teaspoon OF FAB Premium Oil Soluble Rasmalai Flavour IN IT AND BLEND IT IN THE MIXER JAR JUST FOR 30 SECONDS TO MAKE IT LIGHT AND FROTHY.
  • ADD CRUSHED NUTS ADD SAFFRON AND CARDAMOM POWDER.
  • POUR IT INTO THE KULFI MOULDS AND LET IT SET OVERNIGHT.

AARTI MEHTA

BAKER’S NEST OF AARTI MEHTA MUMBAI INDIA

Hello. I am Aarti Mehta from Mumbai. a homebaker and tutor from the past 5 years. I specialise in eggless baking and for me baking Read more

Hello. I am Aarti Mehta from Mumbai. a homebaker and tutor from the past 5 years. I specialise in eggless baking and for me baking is therapeutic. My venture's name is “baker’s nest of Aarti Mehta”. Other than baking I do take workshops for royal mithais, chocolate, desserts etc. Here I am sharing one of my favourite recipes that is caramelised malai kulfi. from last few times I am adding fab flavours in all my kulfies that really adds bling to it. I loved the idea of this collab where we all bakers are under one roof and sharing and spreading our love.Read less

Desserts, Indian Sweets & Entremets
  • Serves: 4-6
  • Prep time: 30 min
  • Finishing Time: Chill Overnight

1:

  • FULL FAT MILK1 LITRE
  • MILKMAID1 CUP
  • SUGAR½ CUP
  • CORNFLOUR4TBSP
  • FAB Premium Oil Soluble Flavour - Rasmalai½ teaspoon
  • Crushed Cashew Nuts/Almonds/Pistachio (optional)1/4 th cup
  • Saffron (optional) Pinch
  • Cardamom Powder (optional)Pinch

1:

  • IN A BOWL TAKE ½ CUP OF MILK AND DISSOLVE CORNFLOUR IN IT.
  • MIX IT WELL AND KEEP IT ASIDE.
  • BOIL THE REST OF THE MILK.
  • SWITCH OFF THE GAS.
  • ADD SUGAR IN THE BOILED MILK AND BOIL IT FURTHER FOR 1 MINUTE ON HIGH FLAME.
  • SWITCH OFF THE GAS.
  • ADD MILKMAID AND CORNFLOUR MIX.
  • NOW FURTHER BOIL FOR 4 MINUTES ON SLOW FLAME STIRRING CONTINUOUSLY.
  • SWITCH OFF THE GAS AND LET IT COOL.
  • NOW ADD JUST ½ teaspoon OF FAB Premium Oil Soluble Rasmalai Flavour IN IT AND BLEND IT IN THE MIXER JAR JUST FOR 30 SECONDS TO MAKE IT LIGHT AND FROTHY.
  • ADD CRUSHED NUTS ADD SAFFRON AND CARDAMOM POWDER.
  • POUR IT INTO THE KULFI MOULDS AND LET IT SET OVERNIGHT.

Hana Hamdule

Cake-a-licious by Hana PUNE INDIA

Hi, I'm Hana Hamdule. I'm basically a Baker and Cake Artist. My baking journey Started when i was a kid. Observing mom the way she Read more

Hi, I'm Hana Hamdule. I'm basically a Baker and Cake Artist. My baking journey Started when i was a kid. Observing mom the way she baked old style egg rawa cake.. I still remember as a kid back then I first made apple crumble pie all on my own and yes everyone just loved it.. I used to keep trying Eggless recipes on youtube but none were the same the second time when I baked.. Appx 3 years back after a big change in my life I decided to finally start baking professionally to keep myself occupied. Hence learnt professional baking.. It was just a short course of 1 day but as rightly said 'Practice makes you perfect'. And that was the Start of my Baking career.. A lot of effort goes into baking even if it's just a normal cake. Lot of trials on recipes you can certainly do but only when u understand the science of baking. Here I have presented 3 Recipes which i have done through Trials in different variations and yes my family loved it. The Fab Flavours actually take all your bakes to an exceptional level. I'm in total love with Fab Flavours. Thank you Hema And Gurnish for introducing us the best range that a baker could actually rely on.Read less

Desserts, Indian Sweets & Entremets
  • Serves: 8-10
  • Prep time: 1 hour
  • Finishing Time: Chill for about 5 hours or till set

1: for Base

  • Digestive Biscuits180gms
  • Melted Butter60gms

2: for Filling

  • Lemon Curd1/4 cup
  • Cream Cheese250gms
  • Whip Cream150gms
  • Fresh Cream75gms
  • Agar Agar5gms
  • FAB Premium Oil Soluble Lemon Rind Flavour10-12 drops

3: Lemon Curd

  • Sugar60gms
  • Corn-flour60gms
  • Milk60gms
  • Water60gms
  • Butter10gms
  • Lemon4 medium sized

4: Lemon Glaze

  • Sugar_6tbsp
  • Corn-flour dissolved in 1tsp water3tsp
  • Water- ¾ cup
  • Lemon juice5tsp
  • Yellow colour-

1:

  • Crush biscuits add melted butter and line in a loose bottom tin 8 inch and keep in refrigerator.
  • Add ¼ cup water to agar agar and keep aside for blooming.
  • Beat Whip Cream to stiff peaks and keep aside.
  • Mix cream cheese, FAB Premium Oil Soluble Lemon Rind , Fresh cream all together and keep aside.
  • Make lemon Curd by mixing Milk, Water and Sugar on medium flame then add Corn-flour and lemon to it.
  • Before it gets thick add agar agar and let it boil for a few seconds.
  • Once you see agar agar is fully dissolved, switch off the flame and add butter.
  • (Please be quick in this procedure the cake might start setting) Add this mixture to Cream cheese mixture immediately while mixing to avoid lumps.
  • Once properly mixed fold in whipped cream and then pour it on the biscuits base and refrigerate (Please be quick in this procedure the cake might start setting).
  • For Lemon Glaze- Mix Sugar and water on medium flame and add yellow colour Mix the Corn-flour paste and lemon.
  • We get a flowing thick syrup pour this over the chilled cheesecake and refrigerate again.
  • Let the cheesecake chill for about 5 hours before slicing or de moulding..

Hana Hamdule

Cake-a-licious by Hana PUNE INDIA

Hi, I'm Hana Hamdule. I'm basically a Baker and Cake Artist. My baking journey Started when i was a kid. Observing mom the way she Read more

Hi, I'm Hana Hamdule. I'm basically a Baker and Cake Artist. My baking journey Started when i was a kid. Observing mom the way she baked old style egg rawa cake.. I still remember as a kid back then I first made apple crumble pie all on my own and yes everyone just loved it.. I used to keep trying Eggless recipes on youtube but none were the same the second time when I baked.. Appx 3 years back after a big change in my life I decided to finally start baking professionally to keep myself occupied. Hence learnt professional baking.. It was just a short course of 1 day but as rightly said 'Practice makes you perfect'. And that was the Start of my Baking career.. A lot of effort goes into baking even if it's just a normal cake. Lot of trials on recipes you can certainly do but only when u understand the science of baking. Here I have presented 3 Recipes which i have done through Trials in different variations and yes my family loved it. The Fab Flavours actually take all your bakes to an exceptional level. I'm in total love with Fab Flavours. Thank you Hema And Gurnish for introducing us the best range that a baker could actually rely on.Read less

Desserts, Indian Sweets & Entremets
  • Serves: 8-10
  • Prep time: 1 hour
  • Finishing Time: Chill for about 5 hours or till set

1: for Base

  • Digestive Biscuits180gms
  • Melted Butter60gms

2: for Filling

  • Lemon Curd1/4 cup
  • Cream Cheese250gms
  • Whip Cream150gms
  • Fresh Cream75gms
  • Agar Agar5gms
  • FAB Premium Oil Soluble Lemon Rind Flavour10-12 drops

3: Lemon Curd

  • Sugar60gms
  • Corn-flour60gms
  • Milk60gms
  • Water60gms
  • Butter10gms
  • Lemon4 medium sized

4: Lemon Glaze

  • Sugar_6tbsp
  • Corn-flour dissolved in 1tsp water3tsp
  • Water- ¾ cup
  • Lemon juice5tsp
  • Yellow colour-

1:

  • Crush biscuits add melted butter and line in a loose bottom tin 8 inch and keep in refrigerator.
  • Add ¼ cup water to agar agar and keep aside for blooming.
  • Beat Whip Cream to stiff peaks and keep aside.
  • Mix cream cheese, FAB Premium Oil Soluble Lemon Rind , Fresh cream all together and keep aside.
  • Make lemon Curd by mixing Milk, Water and Sugar on medium flame then add Corn-flour and lemon to it.
  • Before it gets thick add agar agar and let it boil for a few seconds.
  • Once you see agar agar is fully dissolved, switch off the flame and add butter.
  • (Please be quick in this procedure the cake might start setting) Add this mixture to Cream cheese mixture immediately while mixing to avoid lumps.
  • Once properly mixed fold in whipped cream and then pour it on the biscuits base and refrigerate (Please be quick in this procedure the cake might start setting).
  • For Lemon Glaze- Mix Sugar and water on medium flame and add yellow colour Mix the Corn-flour paste and lemon.
  • We get a flowing thick syrup pour this over the chilled cheesecake and refrigerate again.
  • Let the cheesecake chill for about 5 hours before slicing or de moulding..

Nipa Bhavik Thaker

Nipa's cake n More Mumbai/ Mulund India

I am *NIPA THAKER* My baking journey started in 2015, after I won an aarti decoration and Rangoli competition, in which I won a Read more

I am *NIPA THAKER* My baking journey started in 2015, after I won an aarti decoration and Rangoli competition, in which I won a voucher for a cooking and baking workshop. I went ahead attended the workshop and baked my first cake then. Post this I baked for family and friends and hence with spread of word of mouth I got into commercial baking. My first order was a barbie cake, and 50 cupcakes, which I executed successfully. Currently apart from commercial baking, I also conduct a workshop for cooking, snacks, desserts and cakes. I love cooking, and it gives me immense joy to be in the kitchen. I like experimenting with different flavours and different cuisines. I am based at Mumbai and my home-based venture goes by the name of Nipa’s Cake n more.Read less

Desserts, Indian Sweets & Entremets
  • Serves: 2-4
  • Prep time: 30 min
  • Finishing Time: Chill for 7-8 hours

1:

  • Milk 1 cup +1/4cup
  • Corn Flour1tbsp
  • Milk Powder1/4 cup
  • Vermicelli 1/4 cup
  • Sabja/Basil seeds1tbsp
  • Whipped cream1cup+ 1/4 cup
  • Condense milk1/4 cup
  • Fab Premium Oil Soluble Rasmalai Flavour1/2 tsp
  • Pistachio slices1/8 cup
  • Rose petals1/8 cup
  • Sugar ¼ cup ( if you want less sweet you can reduce sugar by 1 tablespoon )

1:

  • Take a pan ,mix milk, cornflour, milk powder, sugar, vermicelli and sabja/basil seeds.
  • Give a boil on a medium flame.
  • *Note*:- All vermicelli must be properly cooked and stir continuously.
  • Remove pan from the flame and let it cool completely.
  • Whip the cream (very soft peak) .
  • Now mix all the remaining ingredients with milk mixture and beat it for 2minutes.
  • (Keep aside some rose petals and pistachios for garnishing).
  • After this pour the mixture into an airtight container and let it set for about 7-8 hrs in freezer, your ice cream is ready..

Nipa Bhavik Thaker

Nipa's cake n More Mumbai/ Mulund India

I am *NIPA THAKER* My baking journey started in 2015, after I won an aarti decoration and Rangoli competition, in which I won a Read more

I am *NIPA THAKER* My baking journey started in 2015, after I won an aarti decoration and Rangoli competition, in which I won a voucher for a cooking and baking workshop. I went ahead attended the workshop and baked my first cake then. Post this I baked for family and friends and hence with spread of word of mouth I got into commercial baking. My first order was a barbie cake, and 50 cupcakes, which I executed successfully. Currently apart from commercial baking, I also conduct a workshop for cooking, snacks, desserts and cakes. I love cooking, and it gives me immense joy to be in the kitchen. I like experimenting with different flavours and different cuisines. I am based at Mumbai and my home-based venture goes by the name of Nipa’s Cake n more.Read less

Desserts, Indian Sweets & Entremets
  • Serves: 2-4
  • Prep time: 30 min
  • Finishing Time: Chill for 7-8 hours

1:

  • Milk 1 cup +1/4cup
  • Corn Flour1tbsp
  • Milk Powder1/4 cup
  • Vermicelli 1/4 cup
  • Sabja/Basil seeds1tbsp
  • Whipped cream1cup+ 1/4 cup
  • Condense milk1/4 cup
  • Fab Premium Oil Soluble Rasmalai Flavour1/2 tsp
  • Pistachio slices1/8 cup
  • Rose petals1/8 cup
  • Sugar ¼ cup ( if you want less sweet you can reduce sugar by 1 tablespoon )

1:

  • Take a pan ,mix milk, cornflour, milk powder, sugar, vermicelli and sabja/basil seeds.
  • Give a boil on a medium flame.
  • *Note*:- All vermicelli must be properly cooked and stir continuously.
  • Remove pan from the flame and let it cool completely.
  • Whip the cream (very soft peak) .
  • Now mix all the remaining ingredients with milk mixture and beat it for 2minutes.
  • (Keep aside some rose petals and pistachios for garnishing).
  • After this pour the mixture into an airtight container and let it set for about 7-8 hrs in freezer, your ice cream is ready..

Nipa Bhavik Thaker

Nipa's cake n More Mumbai/ Mulund India

I am *NIPA THAKER* My baking journey started in 2015, after I won an aarti decoration and Rangoli competition, in which I won a Read more

I am *NIPA THAKER* My baking journey started in 2015, after I won an aarti decoration and Rangoli competition, in which I won a voucher for a cooking and baking workshop. I went ahead attended the workshop and baked my first cake then. Post this I baked for family and friends and hence with spread of word of mouth I got into commercial baking. My first order was a barbie cake, and 50 cupcakes, which I executed successfully. Currently apart from commercial baking, I also conduct a workshop for cooking, snacks, desserts and cakes. I love cooking, and it gives me immense joy to be in the kitchen. I like experimenting with different flavours and different cuisines. I am based at Mumbai and my home-based venture goes by the name of Nipa’s Cake n more.Read less

Desserts, Indian Sweets & Entremets
  • Serves: 4-6
  • Prep time: 1 hour 30 Min plus 2 hours
  • Baking time ,Temp: 160° C for 30 min
  • Finishing Time: Chill for 2 hours

1: Litchi Cake

  • All purpose flour75gms
  • Castor sugar2tbsp
  • butter11/2tbsp
  • Condensed milk100gm
  • Baking powder3/4 tsp
  • Baking soda1/8 tsp
  • Fab Premium Oil Soluble Juicy Litch/Lychee Flavour-
  • Water as per the requirement (Flowing consistency)-

2: Custard recipe

  • milk1/4 litre
  • sugar125gm
  • Custard powder37gm.
  • Butter25gm.

3: Lavender jelly

  • Citric acid1/4 tsp
  • Agar Agar6gm
  • water200gm
  • sugar50gm
  • Fab Premium Oil Soluble lavender Flavour 1/4 tsp
  • Food Colour-

4: Mousse

  • Custard (Above recipe)120gm
  • whipped cream150gm
  • white chocolate180gm
  • milk (Mix milk and melted chocolate)50ml
  • white mousse powder ( store bought ) 120gm
  • warm water (Mix white mousse powder with warm water)60gm
  • Fab Premium Oil soluble Lavender Flavour1/2 tsp

5: Litchi Jelly

  • Fab Premium Oil Soluble Litchi/Lychee Flavour1/2tsp
  • water400gm
  • sugar100gm
  • Citric acid1/2 tsp
  • agar agar12gm

1: Litchi Cake

  • Mix butter and sugar and beat it for 1min .
  • Now add condensed milk and beat properly.
  • Now add all dry ingredients and add fab essence.
  • - Mix well and pour into greased and dusted tin 6'inch .
  • Bake for 30min on 160° .

2: Custard recipe

  • In a saucepan add milk, custard powder, sugar, and cook for 4 to 5min and add butter and switch off the flame..

3: Lavender jelly

  • Mix all ingredients and give it boil for 5min.

4: Mousse

  • In a bowl beat Custard, add whipped cream and white chocolate.
  • Add Fab lavender essence and food colour and beat again.
  • Now add white mousse mixture and beat well.
  • Add lavender jelly.

5.Litchi Jelly

  • Follow same process as lavender jelly..

6: Assemble

  • In 6 inch square ring mould place the litchi cake base, apply some water (or litchi syrup).
  • Pour lavender Jello mousse, Approx 1inch height and set it for 2hrs.
  • Now prepare litchi Jelly, let it cool for few minutes.
  • Now pour on mousse and set for 2hrs after setting and cut into pieces and garnish with chocolate garnishing or with your choice..

Nipa Bhavik Thaker

Nipa's cake n More Mumbai/ Mulund India

I am *NIPA THAKER* My baking journey started in 2015, after I won an aarti decoration and Rangoli competition, in which I won a Read more

I am *NIPA THAKER* My baking journey started in 2015, after I won an aarti decoration and Rangoli competition, in which I won a voucher for a cooking and baking workshop. I went ahead attended the workshop and baked my first cake then. Post this I baked for family and friends and hence with spread of word of mouth I got into commercial baking. My first order was a barbie cake, and 50 cupcakes, which I executed successfully. Currently apart from commercial baking, I also conduct a workshop for cooking, snacks, desserts and cakes. I love cooking, and it gives me immense joy to be in the kitchen. I like experimenting with different flavours and different cuisines. I am based at Mumbai and my home-based venture goes by the name of Nipa’s Cake n more.Read less

Desserts, Indian Sweets & Entremets
  • Serves: 4-6
  • Prep time: 1 hour 30 Min plus 2 hours
  • Baking time ,Temp: 160° C for 30 min
  • Finishing Time: Chill for 2 hours

1: Litchi Cake

  • All purpose flour75gms
  • Castor sugar2tbsp
  • butter11/2tbsp
  • Condensed milk100gm
  • Baking powder3/4 tsp
  • Baking soda1/8 tsp
  • Fab Premium Oil Soluble Juicy Litch/Lychee Flavour-
  • Water as per the requirement (Flowing consistency)-

2: Custard recipe

  • milk1/4 litre
  • sugar125gm
  • Custard powder37gm.
  • Butter25gm.

3: Lavender jelly

  • Citric acid1/4 tsp
  • Agar Agar6gm
  • water200gm
  • sugar50gm
  • Fab Premium Oil Soluble lavender Flavour 1/4 tsp
  • Food Colour-

4: Mousse

  • Custard (Above recipe)120gm
  • whipped cream150gm
  • white chocolate180gm
  • milk (Mix milk and melted chocolate)50ml
  • white mousse powder ( store bought ) 120gm
  • warm water (Mix white mousse powder with warm water)60gm
  • Fab Premium Oil soluble Lavender Flavour1/2 tsp

5: Litchi Jelly

  • Fab Premium Oil Soluble Litchi/Lychee Flavour1/2tsp
  • water400gm
  • sugar100gm
  • Citric acid1/2 tsp
  • agar agar12gm

1: Litchi Cake

  • Mix butter and sugar and beat it for 1min .
  • Now add condensed milk and beat properly.
  • Now add all dry ingredients and add fab essence.
  • - Mix well and pour into greased and dusted tin 6'inch .
  • Bake for 30min on 160° .

2: Custard recipe

  • In a saucepan add milk, custard powder, sugar, and cook for 4 to 5min and add butter and switch off the flame..

3: Lavender jelly

  • Mix all ingredients and give it boil for 5min.

4: Mousse

  • In a bowl beat Custard, add whipped cream and white chocolate.
  • Add Fab lavender essence and food colour and beat again.
  • Now add white mousse mixture and beat well.
  • Add lavender jelly.

5.Litchi Jelly

  • Follow same process as lavender jelly..

6: Assemble

  • In 6 inch square ring mould place the litchi cake base, apply some water (or litchi syrup).
  • Pour lavender Jello mousse, Approx 1inch height and set it for 2hrs.
  • Now prepare litchi Jelly, let it cool for few minutes.
  • Now pour on mousse and set for 2hrs after setting and cut into pieces and garnish with chocolate garnishing or with your choice..

Angelique Vikram Goel

The Little Oven YAMUNANAGAR JAGADHRI India

I am an Endodontist by profession and a baker by passion. I started baking professionally about four years ago when I launched my Read more

I am an Endodontist by profession and a baker by passion. I started baking professionally about four years ago when I launched my dream venture “The Little Oven”. I have learnt from some of the best mentors in the industry & continue to improve my skills and abilities to this day. I specialize in whipped cream & fondant cakes and customize them according to the client’s needs.What I love working on are Anti-gravity or structure cakes. My “Ferrari cake” has been featured in the prestigious “Sugar” magazine in the novelty cakes gallery. I have secured bronze medals for two consecutive years at Cakeology 2018 & 2019 under three categories- Royal iced cookies, Decorated cupcakes & Sugarflowers. I have also won the coveted third prize at Fondbites Rendezvous 2019 under the Novelty/ Sculpted cakes category. My cake “The Royal Heritage” has been featured in one of the finest cake decorating magazines of India, Fondbites in their October edition this year. It is based on the traditional rajasthani “banithani”paintings and depicts the opulence & grandeur of the royals.Read less

Desserts, Indian Sweets & Entremets
  • Serves: 8-10
  • Prep time: I HOUR 30 MIN PLUS CHILLING TIME
  • Baking time ,Temp: 180 °C for 20-25 minutes

1:

  • Raspberry puree 200g
  • Sugar 100g
  • Agar- agar2g
  • Hot water¼ cup
  • Lemon juice1 tbsp
  • Fab Premium Oil Soluble Fresh Raspberry1 Tsp

2: Almond Jaconde

  • Almond meal 80g
  • All purpose flour100g
  • Baking powder1+1/4 tsp
  • Oil 120 ml
  • Castor sugar120g
  • Thick yoghurt300g
  • Baking soda½ tsp
  • Vinegar 1 tbsp

3: Basil cream cheese chocolate mousse

  • Cream cheese300g
  • Whipping cream400 ml
  • Castor sugar150g
  • Hot water 150ml
  • Agar-agar8g
  • White chocolate200g
  • Fab Premium Oil Soluble Basil1 Tsp
  • Light green colourfew drops

4: White chocolate mirror glaze

  • White chocolate350g
  • Condensed milk200ml
  • Agar-agar10g
  • Hot Water 250 ml
  • Castor sugar300g
  • Water 150 ml
  • Fab Premium Oil Soluble Fresh Raspberry1 Tsp
  • Raspberry/dark pink colourfew drops

1:

  • Dissolve the agar-agar in hot water and boil it well.
  • Heat the raspberry puree and sugar and add the boiled agar-agar mixture into it.
  • Add the lemon juice and mix well.
  • Pour this mixture into a ring mould and leave it to set in the refrigerator.

2: Almond Jaconde

  • Sift the almond meal, all purpose flour and baking powder and keep aside.
  • Mix the oil and the sugar and beat well till the sugar dissolves.
  • Add the baking soda and vinegar into the yoghurt and whisk well.
  • Let the mixture froth.
  • Now add the dry ingredients into the wet ingredients and mix them well by cut and fold method.
  • Bake at 180 °C for 20-25 minutes.

3: Basil cream cheese chocolate mousse

  • Beat the whipping cream to stiff peaks and keep in the refrigerator.
  • Heat the agar-agar and water and boil it.
  • Combine the sugar and cream cheese and beat well until light and fluffy and smooth.
  • Melt the white chocolate and add the agar-agar mixture into it.
  • Mix well.
  • Add this into the cream cheese and sugar mixture and mix again.
  • Add the whipped cream to the above mixture and fold in.
  • Put it into a piping bag.

4: To assemble the entremet

  • Pipe the mousse into the ring mould and tap lightly.
  • Take out the set raspberry jelly and keep it in the centre of the mousse ring.
  • Pipe some more mousse over it.
  • Cut out a ring out of the almond jaconde and place it over the piped mousse.
  • Pipe another layer of mousse on top and level it off with a spatula.
  • Let it set in the freezer overnight.

5: White chocolate mirror glaze

  • Soak the agar-agar in hot water (250ml).
  • Boil this mixture.
  • Combine the sugar and water (150ml) and boil.
  • Add the condensed milk and boil again.
  • Add the dissolved agar-agar mixture into it and boil again.
  • Pour mixture over chopped white chocolate.
  • Mix it well until all the chocolate dissolves.
  • Add the raspberry flavour and the colour.
  • Sieve this mixture and remove any lumps.
  • Cool it down to 35-37 °C and then pour over the frozen dessert.
  • Keep it in the refrigerator to set..

Angelique Vikram Goel

The Little Oven YAMUNANAGAR JAGADHRI India

I am an Endodontist by profession and a baker by passion. I started baking professionally about four years ago when I launched my Read more

I am an Endodontist by profession and a baker by passion. I started baking professionally about four years ago when I launched my dream venture “The Little Oven”. I have learnt from some of the best mentors in the industry & continue to improve my skills and abilities to this day. I specialize in whipped cream & fondant cakes and customize them according to the client’s needs.What I love working on are Anti-gravity or structure cakes. My “Ferrari cake” has been featured in the prestigious “Sugar” magazine in the novelty cakes gallery. I have secured bronze medals for two consecutive years at Cakeology 2018 & 2019 under three categories- Royal iced cookies, Decorated cupcakes & Sugarflowers. I have also won the coveted third prize at Fondbites Rendezvous 2019 under the Novelty/ Sculpted cakes category. My cake “The Royal Heritage” has been featured in one of the finest cake decorating magazines of India, Fondbites in their October edition this year. It is based on the traditional rajasthani “banithani”paintings and depicts the opulence & grandeur of the royals.Read less

Desserts, Indian Sweets & Entremets
  • Serves: 8-10
  • Prep time: I HOUR 30 MIN PLUS CHILLING TIME
  • Baking time ,Temp: 180 °C for 20-25 minutes

1:

  • Raspberry puree 200g
  • Sugar 100g
  • Agar- agar2g
  • Hot water¼ cup
  • Lemon juice1 tbsp
  • Fab Premium Oil Soluble Fresh Raspberry1 Tsp

2: Almond Jaconde

  • Almond meal 80g
  • All purpose flour100g
  • Baking powder1+1/4 tsp
  • Oil 120 ml
  • Castor sugar120g
  • Thick yoghurt300g
  • Baking soda½ tsp
  • Vinegar 1 tbsp

3: Basil cream cheese chocolate mousse

  • Cream cheese300g
  • Whipping cream400 ml
  • Castor sugar150g
  • Hot water 150ml
  • Agar-agar8g
  • White chocolate200g
  • Fab Premium Oil Soluble Basil1 Tsp
  • Light green colourfew drops

4: White chocolate mirror glaze

  • White chocolate350g
  • Condensed milk200ml
  • Agar-agar10g
  • Hot Water 250 ml
  • Castor sugar300g
  • Water 150 ml
  • Fab Premium Oil Soluble Fresh Raspberry1 Tsp
  • Raspberry/dark pink colourfew drops

1:

  • Dissolve the agar-agar in hot water and boil it well.
  • Heat the raspberry puree and sugar and add the boiled agar-agar mixture into it.
  • Add the lemon juice and mix well.
  • Pour this mixture into a ring mould and leave it to set in the refrigerator.

2: Almond Jaconde

  • Sift the almond meal, all purpose flour and baking powder and keep aside.
  • Mix the oil and the sugar and beat well till the sugar dissolves.
  • Add the baking soda and vinegar into the yoghurt and whisk well.
  • Let the mixture froth.
  • Now add the dry ingredients into the wet ingredients and mix them well by cut and fold method.
  • Bake at 180 °C for 20-25 minutes.

3: Basil cream cheese chocolate mousse

  • Beat the whipping cream to stiff peaks and keep in the refrigerator.
  • Heat the agar-agar and water and boil it.
  • Combine the sugar and cream cheese and beat well until light and fluffy and smooth.
  • Melt the white chocolate and add the agar-agar mixture into it.
  • Mix well.
  • Add this into the cream cheese and sugar mixture and mix again.
  • Add the whipped cream to the above mixture and fold in.
  • Put it into a piping bag.

4: To assemble the entremet

  • Pipe the mousse into the ring mould and tap lightly.
  • Take out the set raspberry jelly and keep it in the centre of the mousse ring.
  • Pipe some more mousse over it.
  • Cut out a ring out of the almond jaconde and place it over the piped mousse.
  • Pipe another layer of mousse on top and level it off with a spatula.
  • Let it set in the freezer overnight.

5: White chocolate mirror glaze

  • Soak the agar-agar in hot water (250ml).
  • Boil this mixture.
  • Combine the sugar and water (150ml) and boil.
  • Add the condensed milk and boil again.
  • Add the dissolved agar-agar mixture into it and boil again.
  • Pour mixture over chopped white chocolate.
  • Mix it well until all the chocolate dissolves.
  • Add the raspberry flavour and the colour.
  • Sieve this mixture and remove any lumps.
  • Cool it down to 35-37 °C and then pour over the frozen dessert.
  • Keep it in the refrigerator to set..

Angelique Vikram Goel

The Little Oven YAMUNANAGAR JAGADHRI India

I am an Endodontist by profession and a baker by passion. I started baking professionally about four years ago when I launched my Read more

I am an Endodontist by profession and a baker by passion. I started baking professionally about four years ago when I launched my dream venture “The Little Oven”. I have learnt from some of the best mentors in the industry & continue to improve my skills and abilities to this day. I specialize in whipped cream & fondant cakes and customize them according to the client’s needs.What I love working on are Anti-gravity or structure cakes. My “Ferrari cake” has been featured in the prestigious “Sugar” magazine in the novelty cakes gallery. I have secured bronze medals for two consecutive years at Cakeology 2018 & 2019 under three categories- Royal iced cookies, Decorated cupcakes & Sugarflowers. I have also won the coveted third prize at Fondbites Rendezvous 2019 under the Novelty/ Sculpted cakes category. My cake “The Royal Heritage” has been featured in one of the finest cake decorating magazines of India, Fondbites in their October edition this year. It is based on the traditional rajasthani “banithani”paintings and depicts the opulence & grandeur of the royals.Read less

Desserts, Indian Sweets & Entremets
  • Serves: 6-8
  • Prep time: 45 MIN
  • Finishing Time: CHILL 4-6 HOURS PLUS CHILL OVERNIGHT

1: For the pannacotta

  • Heavy cream3+1/2 cup
  • Castor sugar200g
  • Bailey’s Irish cream½ cup
  • Fab Premium Oil Soluble Intense Irish Cream2tsp
  • Gelatin4+1/2 tsp
  • Cold water6 tbsp

2: For the whiskey caramel jelly

  • Water 6 tbsp
  • Scotch whiskey2 tbsp
  • Butter 5 tbsp
  • Castor sugar200g
  • Water 2 tbsp
  • Heavy cream2/3 cup
  • Gelatin1 tsp

1:

  • Add the gelatin with water and keep it aside for ten minutes.
  • Let it bloom.
  • In a saucepan, dissolve sugar in heavy cream.
  • When the sugar dissolves completely, take it off the flame and add the Irish cream and the Intense Irish cream flavour and mix well.
  • Add the bloomed gelatin into the mixture and stir well.
  • Pour into dessert cups and leave it to set in the refrigerator for 4-6 hours.
  • Once the pannacotta is set, prepare the caramel sauce.
  • Add the gelatin into the water and let it bloom.
  • In a saucepan, heat sugar and water.
  • Let it boil for about 7-8 minutes, When the colour changes and becomes darker, switch off the flame.
  • Add the butter and whisk well.
  • Add the heavy cream and the whiskey and essence and mix well.
  • Heat it again till the mixture thickens to the desired consistency.
  • Add the bloomed gelatin into this mixture, mix well and pour it over the set pannacotta.
  • Leave it in the refrigerator to set overnight and decorate with chocolate shavings and textured chocolate shards.

Angelique Vikram Goel

The Little Oven YAMUNANAGAR JAGADHRI India

I am an Endodontist by profession and a baker by passion. I started baking professionally about four years ago when I launched my Read more

I am an Endodontist by profession and a baker by passion. I started baking professionally about four years ago when I launched my dream venture “The Little Oven”. I have learnt from some of the best mentors in the industry & continue to improve my skills and abilities to this day. I specialize in whipped cream & fondant cakes and customize them according to the client’s needs.What I love working on are Anti-gravity or structure cakes. My “Ferrari cake” has been featured in the prestigious “Sugar” magazine in the novelty cakes gallery. I have secured bronze medals for two consecutive years at Cakeology 2018 & 2019 under three categories- Royal iced cookies, Decorated cupcakes & Sugarflowers. I have also won the coveted third prize at Fondbites Rendezvous 2019 under the Novelty/ Sculpted cakes category. My cake “The Royal Heritage” has been featured in one of the finest cake decorating magazines of India, Fondbites in their October edition this year. It is based on the traditional rajasthani “banithani”paintings and depicts the opulence & grandeur of the royals.Read less

Desserts, Indian Sweets & Entremets
  • Serves: 6-8
  • Prep time: 45 MIN
  • Finishing Time: CHILL 4-6 HOURS PLUS CHILL OVERNIGHT

1: For the pannacotta

  • Heavy cream3+1/2 cup
  • Castor sugar200g
  • Bailey’s Irish cream½ cup
  • Fab Premium Oil Soluble Intense Irish Cream2tsp
  • Gelatin4+1/2 tsp
  • Cold water6 tbsp

2: For the whiskey caramel jelly

  • Water 6 tbsp
  • Scotch whiskey2 tbsp
  • Butter 5 tbsp
  • Castor sugar200g
  • Water 2 tbsp
  • Heavy cream2/3 cup
  • Gelatin1 tsp

1:

  • Add the gelatin with water and keep it aside for ten minutes.
  • Let it bloom.
  • In a saucepan, dissolve sugar in heavy cream.
  • When the sugar dissolves completely, take it off the flame and add the Irish cream and the Intense Irish cream flavour and mix well.
  • Add the bloomed gelatin into the mixture and stir well.
  • Pour into dessert cups and leave it to set in the refrigerator for 4-6 hours.
  • Once the pannacotta is set, prepare the caramel sauce.
  • Add the gelatin into the water and let it bloom.
  • In a saucepan, heat sugar and water.
  • Let it boil for about 7-8 minutes, When the colour changes and becomes darker, switch off the flame.
  • Add the butter and whisk well.
  • Add the heavy cream and the whiskey and essence and mix well.
  • Heat it again till the mixture thickens to the desired consistency.
  • Add the bloomed gelatin into this mixture, mix well and pour it over the set pannacotta.
  • Leave it in the refrigerator to set overnight and decorate with chocolate shavings and textured chocolate shards.

Nitika Jain

Simply Cakes Delhi India

Hello, I am Nitika Jain, a management graduate turned baker under the brand name ‘Simply Cakes’, which was born as a result of Read more

Hello, I am Nitika Jain, a management graduate turned baker under the brand name ‘Simply Cakes’, which was born as a result of my passion and love for eggless bakes. The main motive of Simply Cakes is to provide its customers with the best quality eggless bakes customized to their needs for making their celebrations more special. My biggest support forever has been my parents and my brother, who are always there for me and keep pushing me to do what I love… The 8 years of the existence of Simply Cakes has given me a bag full of memories to cherish in form of some exciting and different themes to work on, some very different and new structures which are a challenge; but every new task had been a pleasure all because it makes someone really happy and feel special on their special day. The love that I receive for all my creations is the motivating force that drives me to be innovative and better myself every single time.Read less

Desserts, Indian Sweets & Entremets
  • Serves: 4-6
  • Prep time: 1hour
  • Baking time ,Temp: 180 °C till done for the cake and 180°C for 10 min for the Pistachio Crumble

1: White Rose Mousse

  • White chocolate (chopped)½ cup
  • Milk 2 tbsp
  • Cream (whipped)½ cup
  • Fab Premium Oil Soluble White Rose Flavour few drops
  • Red Rose Petals-

2: Kashmiri Saffron Cake

  • All Purpose Flour95 gms
  • Curd ( Fresh and thick)125 gms
  • Sugar 75 gms
  • Soda Bicarb¼ tsp
  • Baking Powder½ tsp
  • Oil50 gms
  • Yellow Food Colour few drops
  • Fab Premium Oil Soluble Kashmiri Saffron Flavour few drops

3: Pistachio Crumble Cookie

  • Pistachios ½ cup
  • All Purpose Flour¾ cup
  • Sugar 2 Tbs
  • Butter (Unsalted)6Tbs
  • Fab Premium Oil Soluble Pistachio Flavourfew drops

1: White Rose Mousse

  • Melt milk and chocolate over a double boiler or microwave.
  • Mix well so that it is lump free.
  • Fold together whipped cream and chocolate mixture.
  • Add Fab Premium Oil Soluble White Rose Flavour and fold well.
  • Divide into 2 parts, add some red rose petals to 1 part and keep the other part white..

2: Kashmiri Saffron Cake

  • Sieve maida, baking powder, soda –bi – carb.
  • Beat well sugar and oil till light and fluffy.
  • Add Fab Premium Oil Soluble Kashmiri Saffron Flavour and curd.
  • Beat well.
  • Add dry ingredients and mix nicely.
  • Pour in a greased and dusted baking tin.
  • Bake at 180 °C ..

3: Pistachio Crumble Cookie

  • Roughly chopped pistachios in a processor.
  • Add flour, sugar, and Fab Pistachio essence and mix until combined.
  • Add butter, and process until mixture is thoroughly combined and forms crumbs.
  • Form in cookies about ½ inch thick.
  • Bake in preheated oven at 180°C until starts to brown at the edges, about 10 minutes.

Nitika Jain

Simply Cakes Delhi India

Hello, I am Nitika Jain, a management graduate turned baker under the brand name ‘Simply Cakes’, which was born as a result of Read more

Hello, I am Nitika Jain, a management graduate turned baker under the brand name ‘Simply Cakes’, which was born as a result of my passion and love for eggless bakes. The main motive of Simply Cakes is to provide its customers with the best quality eggless bakes customized to their needs for making their celebrations more special. My biggest support forever has been my parents and my brother, who are always there for me and keep pushing me to do what I love… The 8 years of the existence of Simply Cakes has given me a bag full of memories to cherish in form of some exciting and different themes to work on, some very different and new structures which are a challenge; but every new task had been a pleasure all because it makes someone really happy and feel special on their special day. The love that I receive for all my creations is the motivating force that drives me to be innovative and better myself every single time.Read less

Desserts, Indian Sweets & Entremets
  • Serves: 4-6
  • Prep time: 1hour
  • Baking time ,Temp: 180 °C till done for the cake and 180°C for 10 min for the Pistachio Crumble

1: White Rose Mousse

  • White chocolate (chopped)½ cup
  • Milk 2 tbsp
  • Cream (whipped)½ cup
  • Fab Premium Oil Soluble White Rose Flavour few drops
  • Red Rose Petals-

2: Kashmiri Saffron Cake

  • All Purpose Flour95 gms
  • Curd ( Fresh and thick)125 gms
  • Sugar 75 gms
  • Soda Bicarb¼ tsp
  • Baking Powder½ tsp
  • Oil50 gms
  • Yellow Food Colour few drops
  • Fab Premium Oil Soluble Kashmiri Saffron Flavour few drops

3: Pistachio Crumble Cookie

  • Pistachios ½ cup
  • All Purpose Flour¾ cup
  • Sugar 2 Tbs
  • Butter (Unsalted)6Tbs
  • Fab Premium Oil Soluble Pistachio Flavourfew drops

1: White Rose Mousse

  • Melt milk and chocolate over a double boiler or microwave.
  • Mix well so that it is lump free.
  • Fold together whipped cream and chocolate mixture.
  • Add Fab Premium Oil Soluble White Rose Flavour and fold well.
  • Divide into 2 parts, add some red rose petals to 1 part and keep the other part white..

2: Kashmiri Saffron Cake

  • Sieve maida, baking powder, soda –bi – carb.
  • Beat well sugar and oil till light and fluffy.
  • Add Fab Premium Oil Soluble Kashmiri Saffron Flavour and curd.
  • Beat well.
  • Add dry ingredients and mix nicely.
  • Pour in a greased and dusted baking tin.
  • Bake at 180 °C ..

3: Pistachio Crumble Cookie

  • Roughly chopped pistachios in a processor.
  • Add flour, sugar, and Fab Pistachio essence and mix until combined.
  • Add butter, and process until mixture is thoroughly combined and forms crumbs.
  • Form in cookies about ½ inch thick.
  • Bake in preheated oven at 180°C until starts to brown at the edges, about 10 minutes.

Divya Saraf

KOLKATA India

I started with a La diplome from ENSP, a leading pastry school France and recently graduated from Academy of Pastry Arts Malaysia. Read more

I started with a La diplome from ENSP, a leading pastry school France and recently graduated from Academy of Pastry Arts Malaysia. Having gained experience of 7 years in the pastry kitchen and worked for hotels and restaurants as a pastry chef, decided to deviate into cake decorating and artistry. Learnt cake decorating from several eminent artists all over the world like Priya Mclure and Handy Mulyana from Australia Barbara Luraschi from Italy Carla puig and Isabel Tamargo from Spain ,Karen Portaleo from USA and Dawn Butler from UK. My work has been published in several online and Indian and international magazines and likewise won several competitions at National level. I am from Kolkata. West Bengal, India and my business name is a Quarter Plate.Read less

Desserts, Indian Sweets & Entremets
  • Serves: 6-8
  • Prep time: 2 hours
  • Baking time ,Temp: 180 °C for crumble plus 180 °C for about 50 – 60 min for cake

1: Ginger Crumble

  • Flour 50 grams
  • Almond Flour50 grams
  • Butter, cold n cubed50 grams
  • Castor Sugar50 grams
  • Fresh ginger, grated 1 – 2 bulbs
  • FAB Premium Oil Soluble Chai Masala Flavour2 DROPS

2: Vanilla Custard

  • Milk 400 grams
  • Fresh Cream100 grams
  • Castor_Sugar50 grams
  • Cornflour 30 grams

3: Soaking syrup

  • water 100 ml
  • Sugar 2 tsp
  • Masala Chai Teabags4 nos
  • FAB Premium Oil Soluble Chai Masala Flavour1 drop

4: Apple Cake

  • Flour175 grams
  • Castor-Sugar150 grams
  • Baking-Powder1 tablespoon
  • Salt a pinch
  • Veg Oil80 grams
  • Greek Yogurt1 cup
  • Milk60 grams
  • Vanilla 1 tablespoon
  • Apple (red delicious)3 medium
  • Brown Sugar50 grams

1: Ginger Crumble

  • Mix together flour, almond & sugar.
  • Add in the cold butter and rub in with your finger.
  • Add the freshly grated ginger.
  • Place on top of a tray with parchment spread evenly.
  • Bake at 180 °C till golden brown..

2: Vanilla Custard

  • Warm the milk and cream together.
  • Thoroughly mix together the sugar and cornflour.
  • Add this to the warm and continue to whisk.
  • Keep cooking till it thickens and starts to boil.
  • Cook for another 2 minutes .
  • Take off the heat, cover touching surface and allow to cool.

3: Soaking syrup

  • Heat the water and steep the tea bags in it for 15 – 20 mins.
  • And sugar and after it dissolves just strain .
  • FAB Premium Oil Soluble Chai Masala Flavour..

4: Apple Cake

  • Wash peel and core the apples.
  • Grate 1 apple and cut 2 cut into very small pieces.
  • Mix together with the brown sugar and cinnamon Keep aside.
  • Mix the dry ingredients together and keep aside.
  • Mix together the wet ingredients + the grated apples.
  • Add the wet ingredients into the dry and mix to form a thick batter.
  • Fold in half of the apples into the batter.
  • Pour batter into prepared cake tin.
  • Spread the remaining cut apples and syrup on top of the batter.
  • Bake at 180 °C for about 50 – 60 minutes.
  • Allow to cool completely.

5: Apple Chip

  • Slice the apples really thin.
  • Place on a tray with parchment paper.
  • Bake at the lowest temp in the oven till they are crisp..

5: Assembly

  • Apple Cake – Masala Chai syrup – Vanilla Custard – Ginger Crumble – Apple Chip.

Divya Saraf

KOLKATA India

I started with a La diplome from ENSP, a leading pastry school France and recently graduated from Academy of Pastry Arts Malaysia. Read more

I started with a La diplome from ENSP, a leading pastry school France and recently graduated from Academy of Pastry Arts Malaysia. Having gained experience of 7 years in the pastry kitchen and worked for hotels and restaurants as a pastry chef, decided to deviate into cake decorating and artistry. Learnt cake decorating from several eminent artists all over the world like Priya Mclure and Handy Mulyana from Australia Barbara Luraschi from Italy Carla puig and Isabel Tamargo from Spain ,Karen Portaleo from USA and Dawn Butler from UK. My work has been published in several online and Indian and international magazines and likewise won several competitions at National level. I am from Kolkata. West Bengal, India and my business name is a Quarter Plate.Read less

Desserts, Indian Sweets & Entremets
  • Serves: 6-8
  • Prep time: 2 hours
  • Baking time ,Temp: 180 °C for crumble plus 180 °C for about 50 – 60 min for cake

1: Ginger Crumble

  • Flour 50 grams
  • Almond Flour50 grams
  • Butter, cold n cubed50 grams
  • Castor Sugar50 grams
  • Fresh ginger, grated 1 – 2 bulbs
  • FAB Premium Oil Soluble Chai Masala Flavour2 DROPS

2: Vanilla Custard

  • Milk 400 grams
  • Fresh Cream100 grams
  • Castor_Sugar50 grams
  • Cornflour 30 grams

3: Soaking syrup

  • water 100 ml
  • Sugar 2 tsp
  • Masala Chai Teabags4 nos
  • FAB Premium Oil Soluble Chai Masala Flavour1 drop

4: Apple Cake

  • Flour175 grams
  • Castor-Sugar150 grams
  • Baking-Powder1 tablespoon
  • Salt a pinch
  • Veg Oil80 grams
  • Greek Yogurt1 cup
  • Milk60 grams
  • Vanilla 1 tablespoon
  • Apple (red delicious)3 medium
  • Brown Sugar50 grams

1: Ginger Crumble

  • Mix together flour, almond & sugar.
  • Add in the cold butter and rub in with your finger.
  • Add the freshly grated ginger.
  • Place on top of a tray with parchment spread evenly.
  • Bake at 180 °C till golden brown..

2: Vanilla Custard

  • Warm the milk and cream together.
  • Thoroughly mix together the sugar and cornflour.
  • Add this to the warm and continue to whisk.
  • Keep cooking till it thickens and starts to boil.
  • Cook for another 2 minutes .
  • Take off the heat, cover touching surface and allow to cool.

3: Soaking syrup

  • Heat the water and steep the tea bags in it for 15 – 20 mins.
  • And sugar and after it dissolves just strain .
  • FAB Premium Oil Soluble Chai Masala Flavour..

4: Apple Cake

  • Wash peel and core the apples.
  • Grate 1 apple and cut 2 cut into very small pieces.
  • Mix together with the brown sugar and cinnamon Keep aside.
  • Mix the dry ingredients together and keep aside.
  • Mix together the wet ingredients + the grated apples.
  • Add the wet ingredients into the dry and mix to form a thick batter.
  • Fold in half of the apples into the batter.
  • Pour batter into prepared cake tin.
  • Spread the remaining cut apples and syrup on top of the batter.
  • Bake at 180 °C for about 50 – 60 minutes.
  • Allow to cool completely.

5: Apple Chip

  • Slice the apples really thin.
  • Place on a tray with parchment paper.
  • Bake at the lowest temp in the oven till they are crisp..

5: Assembly

  • Apple Cake – Masala Chai syrup – Vanilla Custard – Ginger Crumble – Apple Chip.

Kavi

Yourscakely Coimbatore India

I am Kavi, who is passionate about arts and crafts. With these skills, I juggled in many fields and recently started a new venture Read more

I am Kavi, who is passionate about arts and crafts. With these skills, I juggled in many fields and recently started a new venture ‘Yourscakely’ in baking as I always wanted to do something for my likings. My baking interest started when my friend introduced me to it. There after being a self-taught home-baker, I always wish for challenging cakes wherein I can learn science in baking. Motherhood made me to try varieties of items in baking for my children. My backbone of my small business are my family members and friends who always shower on me with encouraging words!Read less

Desserts, Indian Sweets & Entremets
  • Serves: 8-10
  • Prep time: 30 Min

1:

  • Wheat Rava / Semolina85 gms
  • Jaggery 40 gms
  • Melted Ghee35 gms + 1 tbsp
  • Chopped Mixed Nuts30 gms
  • FAB Premium Oil Soluble Tres Leches Flavour¼ tsp

1:

  • In a pan, dry roast the wheat rava until golden-brown on medium heat for about 8 minutes.
  • Let it cool down.
  • Grind the rava into a fine powder.
  • Sieve it twice and grind it once again.
  • In another pan, roast the mixed nuts with 1 tbsp ghee and let it cool down.
  • Mix the FAB Premium Oil Soluble Tres Leches flavour into the ghee.
  • Mix all the ingredients together in a bowl.
  • Now, shape the mixture into the required size balls.
  • Store them in an airtight container for up to 2 weeks..

2: Additional Points

  • Rava should be finely ground.
  • Raisins, Pumpkin seeds, Melon seeds, Figs, etc.
  • can also be added.
  • Add a bit more ghee if you cannot make the balls..

Kavi

Yourscakely Coimbatore India

I am Kavi, who is passionate about arts and crafts. With these skills, I juggled in many fields and recently started a new venture Read more

I am Kavi, who is passionate about arts and crafts. With these skills, I juggled in many fields and recently started a new venture ‘Yourscakely’ in baking as I always wanted to do something for my likings. My baking interest started when my friend introduced me to it. There after being a self-taught home-baker, I always wish for challenging cakes wherein I can learn science in baking. Motherhood made me to try varieties of items in baking for my children. My backbone of my small business are my family members and friends who always shower on me with encouraging words!Read less

Desserts, Indian Sweets & Entremets
  • Serves: 8-10
  • Prep time: 30 Min

1:

  • Wheat Rava / Semolina85 gms
  • Jaggery 40 gms
  • Melted Ghee35 gms + 1 tbsp
  • Chopped Mixed Nuts30 gms
  • FAB Premium Oil Soluble Tres Leches Flavour¼ tsp

1:

  • In a pan, dry roast the wheat rava until golden-brown on medium heat for about 8 minutes.
  • Let it cool down.
  • Grind the rava into a fine powder.
  • Sieve it twice and grind it once again.
  • In another pan, roast the mixed nuts with 1 tbsp ghee and let it cool down.
  • Mix the FAB Premium Oil Soluble Tres Leches flavour into the ghee.
  • Mix all the ingredients together in a bowl.
  • Now, shape the mixture into the required size balls.
  • Store them in an airtight container for up to 2 weeks..

2: Additional Points

  • Rava should be finely ground.
  • Raisins, Pumpkin seeds, Melon seeds, Figs, etc.
  • can also be added.
  • Add a bit more ghee if you cannot make the balls..

Rashmi Kad-Deshmukh

Cute n Catchy Cakes Pune India

I am a home baker based in Pune. I got into baking field accidentally, now I pursue by choice. Baking is my passion. I would like Read more

I am a home baker based in Pune. I got into baking field accidentally, now I pursue by choice. Baking is my passion. I would like to share my work with you. Thank you for inviting me.Read less

Desserts, Indian Sweets & Entremets
  • Serves: 8-10
  • Prep time: 45 min plus 30 min for refrigerating biscuit base plus 2 hours rest time for thandai paste
  • Finishing Time: Refrigerate 6-8 hours

1: Base

  • Digestive biscuits 200gm
  • Melted Butter60gm

2: Thandai Masala

  • Warm Water 1cup
  • Almonds 3 tbsp
  • Pistachio 2 tbsp
  • Melon Seeds1/4 cup
  • Poppy seeds2 tbsp
  • Dried Rose petals 2 tbsp
  • Saffron a pinch
  • Green Cardamom 3 to 4
  • Gulkand 1 tbsp
  • Fennel Seeds 1 tbsp
  • Black paper 1/2 tsp
  • Sugar 1/2 cup

3: Cheesecake Filling

  • Fab Premium Oil Soluble Thandai Flavour 1/4 tsp.
  • Cream Cheese 150gm
  • Mascarpone cheese 100gm.
  • White chocolate 100gm.
  • Amul Fresh Cream 30gm.
  • Whipping cream 100gm
  • Agar Agar 7 to 10gm
  • Thandai Masala Paste 120gm

1:Base

  • Grind the biscuits to fine powder.
  • Mix together biscuits and melted butter.
  • Spread firmly and evenly on the bottom of the tin.
  • Keep in the fridge for 30 mins..

2: Thandai Masala

  • In warm water, add almonds, pistachios, poppy seeds, dried rose petals, fennel seeds, black pepper and mix well.
  • Cover it and keep it aside for 2 hrs.
  • After 2 hrs.
  • add whole mixture into blender jar.
  • Add sugar, cardamom, saffron.
  • Blend the mixture to very smooth and fine paste.

3: Cheesecake Filling

  • Beat cream cheese and mascarpone cheese together.
  • Whip the whipping cream until stiff peaks.
  • Make a ganache of white chocolate and amul fresh cream.
  • Add agar agar into hot ganache.
  • Mix together ganache, whipped cream, cream cheese batter, fab thandai Flavour and thandai masala paste.
  • Pour this mixture into the cake tin on biscuit crust.
  • Refrigerate it overnight or for 6 to 8 hrs.
  • Garnish with rose petals, pistachios..

Rashmi Kad-Deshmukh

Cute n Catchy Cakes Pune India

I am a home baker based in Pune. I got into baking field accidentally, now I pursue by choice. Baking is my passion. I would like Read more

I am a home baker based in Pune. I got into baking field accidentally, now I pursue by choice. Baking is my passion. I would like to share my work with you. Thank you for inviting me.Read less

Desserts, Indian Sweets & Entremets
  • Serves: 8-10
  • Prep time: 45 min plus 30 min for refrigerating biscuit base plus 2 hours rest time for thandai paste
  • Finishing Time: Refrigerate 6-8 hours

1: Base

  • Digestive biscuits 200gm
  • Melted Butter60gm

2: Thandai Masala

  • Warm Water 1cup
  • Almonds 3 tbsp
  • Pistachio 2 tbsp
  • Melon Seeds1/4 cup
  • Poppy seeds2 tbsp
  • Dried Rose petals 2 tbsp
  • Saffron a pinch
  • Green Cardamom 3 to 4
  • Gulkand 1 tbsp
  • Fennel Seeds 1 tbsp
  • Black paper 1/2 tsp
  • Sugar 1/2 cup

3: Cheesecake Filling

  • Fab Premium Oil Soluble Thandai Flavour 1/4 tsp.
  • Cream Cheese 150gm
  • Mascarpone cheese 100gm.
  • White chocolate 100gm.
  • Amul Fresh Cream 30gm.
  • Whipping cream 100gm
  • Agar Agar 7 to 10gm
  • Thandai Masala Paste 120gm

1:Base

  • Grind the biscuits to fine powder.
  • Mix together biscuits and melted butter.
  • Spread firmly and evenly on the bottom of the tin.
  • Keep in the fridge for 30 mins..

2: Thandai Masala

  • In warm water, add almonds, pistachios, poppy seeds, dried rose petals, fennel seeds, black pepper and mix well.
  • Cover it and keep it aside for 2 hrs.
  • After 2 hrs.
  • add whole mixture into blender jar.
  • Add sugar, cardamom, saffron.
  • Blend the mixture to very smooth and fine paste.

3: Cheesecake Filling

  • Beat cream cheese and mascarpone cheese together.
  • Whip the whipping cream until stiff peaks.
  • Make a ganache of white chocolate and amul fresh cream.
  • Add agar agar into hot ganache.
  • Mix together ganache, whipped cream, cream cheese batter, fab thandai Flavour and thandai masala paste.
  • Pour this mixture into the cake tin on biscuit crust.
  • Refrigerate it overnight or for 6 to 8 hrs.
  • Garnish with rose petals, pistachios..

Maithri Raghunandan

SweeteR Bakes Bengaluru India

I am Maithri and I am a cake decorator practicing professionally for 3 yrs. I am a post graduate in Finance and worked in many lev Read more

I am Maithri and I am a cake decorator practicing professionally for 3 yrs. I am a post graduate in Finance and worked in many levels of different sectors. Baking was a hobby until when kids n family demanded to quit my job. After a year quitting my job, I started baking professionally and today I work on orders with individuals, photographers for smash photo shoots, an experimental baker with using healthy ingredients and experiment with new flavors too.Read less

Desserts, Indian Sweets & Entremets
  • Serves: 8-10
  • Prep time: 3 Hours
  • Baking time ,Temp: 180°C for 15-20 min
  • Finishing Time: 5 min Chilling for each Jelly Plus 6-7 Hours

(cup measurements - 240ml)

1: Kala Khatta Cake

  • Maida 1.5cups
  • Baking powder2tsp
  • Baking soda1/4tsp
  • Salt 1/4tsp
  • Black saltLess than 1/4tsp
  • Pepper powder1/4tsp
  • Jeera powder1/4tsp
  • Roasted jeera powder1/2tsp
  • Oil1/2cup
  • Milk 3/4cup
  • Curd 4tbsp

2: Orange Rind Jelly

  • Orange juice75ml
  • Sugar 50gms
  • Water 50ml
  • Orange Rind1/2tsp mixed with 1tsp sugar
  • Orange food colorfew drops
  • Fab Premium Oil Soluble Orange Rind Flavourfew drops
  • Fab 100% Natural Oil Soluble Orange Extract 1/2tsp
  • Agar agar1tsp

3: Cola Jelly

  • Agar agar1.5 tsp
  • Coca cola200ml
  • Fab Premium Oil Soluble Cola Flavour1tsp

4: Orange Mousse

  • Whole oranges3
  • Fab 100% Natural Orange Extract1.5tsp
  • Whipped cream1cup
  • Agar agar1tsp
  • Sugar1/4cup

5: Orange mirror glaze

  • White chocolate350gms
  • Water 150gms
  • Sugar 300gms
  • Condensed milk200gms
  • Agar agar20gms
  • 100 % Natural Oil Soluble Orange Extract1tsp
  • Orange color as per required-

1:Kala khatta cake

  • Sieve all dry ingredients.
  • In another bowl mix in oil, milk, curd n later add the sieved dry ingredients and mix homogeneously.
  • Bake in a sheet pan for 15-20 minutes in a 180°C in preheated oven..

2: Orange Rind Jelly

  • Mix in orange juice, water, sugar, agar agar in a pan n boil for 5mintues until sugar dissolves and agar agar activates.
  • Take off from the heat, add in the essence/flavour, extract, color n pour in the desired mould n freeze until assembling..

3: Cola Jelly

  • Pour the ingredients in a pan and boil for 5mintues until agar agar activates.
  • Switch off the flame and add the flavour when slightly cool.
  • Pour in the mould and freeze until assembling.

4: Orange Mousse

  • Extract the juice from the oranges.
  • Mix in the sugar, juice, agar agar n extract in a pan and boil for 5mintues to activate agar agar.
  • Whip the cream until semi stiff peaks, mix in the fully cooled(at room temperature) orange juice and orange extract and fold in the cream..

5: Orange mirror glaze

  • Boil water, sugar, agar agar in a pan for 5minutes.
  • keep aside to cool at room temp.
  • Melt the white chocolate, mix in the agar agar solution, condensed milk, orange extract n color.
  • Blend for a minute until everything mixes fully.
  • Strain the mixture n use when required.
  • Assembling the entremet:(I used 6" spring foam pan) Cut the cake as per the pan measurement.
  • Firstly put the cake inside followed by Orange mousse, Cola jelly, Orange mousse, Orange rind jelly, finish the Orange mousse n then smoothen the top.
  • Freeze for 6-7 hrs.
  • Lastly pour the room temp cooled mirror glaze to give that extra finish.
  • Decorate as per your choice.
  • I decorated with fresh orange slices n white chocolate discs..

Maithri Raghunandan

SweeteR Bakes Bengaluru India

I am Maithri and I am a cake decorator practicing professionally for 3 yrs. I am a post graduate in Finance and worked in many lev Read more

I am Maithri and I am a cake decorator practicing professionally for 3 yrs. I am a post graduate in Finance and worked in many levels of different sectors. Baking was a hobby until when kids n family demanded to quit my job. After a year quitting my job, I started baking professionally and today I work on orders with individuals, photographers for smash photo shoots, an experimental baker with using healthy ingredients and experiment with new flavors too.Read less

Desserts, Indian Sweets & Entremets
  • Serves: 8-10
  • Prep time: 3 Hours
  • Baking time ,Temp: 180°C for 15-20 min
  • Finishing Time: 5 min Chilling for each Jelly Plus 6-7 Hours

(cup measurements - 240ml)

1: Kala Khatta Cake

  • Maida 1.5cups
  • Baking powder2tsp
  • Baking soda1/4tsp
  • Salt 1/4tsp
  • Black saltLess than 1/4tsp
  • Pepper powder1/4tsp
  • Jeera powder1/4tsp
  • Roasted jeera powder1/2tsp
  • Oil1/2cup
  • Milk 3/4cup
  • Curd 4tbsp

2: Orange Rind Jelly

  • Orange juice75ml
  • Sugar 50gms
  • Water 50ml
  • Orange Rind1/2tsp mixed with 1tsp sugar
  • Orange food colorfew drops
  • Fab Premium Oil Soluble Orange Rind Flavourfew drops
  • Fab 100% Natural Oil Soluble Orange Extract 1/2tsp
  • Agar agar1tsp

3: Cola Jelly

  • Agar agar1.5 tsp
  • Coca cola200ml
  • Fab Premium Oil Soluble Cola Flavour1tsp

4: Orange Mousse

  • Whole oranges3
  • Fab 100% Natural Orange Extract1.5tsp
  • Whipped cream1cup
  • Agar agar1tsp
  • Sugar1/4cup

5: Orange mirror glaze

  • White chocolate350gms
  • Water 150gms
  • Sugar 300gms
  • Condensed milk200gms
  • Agar agar20gms
  • 100 % Natural Oil Soluble Orange Extract1tsp
  • Orange color as per required-

1:Kala khatta cake

  • Sieve all dry ingredients.
  • In another bowl mix in oil, milk, curd n later add the sieved dry ingredients and mix homogeneously.
  • Bake in a sheet pan for 15-20 minutes in a 180°C in preheated oven..

2: Orange Rind Jelly

  • Mix in orange juice, water, sugar, agar agar in a pan n boil for 5mintues until sugar dissolves and agar agar activates.
  • Take off from the heat, add in the essence/flavour, extract, color n pour in the desired mould n freeze until assembling..

3: Cola Jelly

  • Pour the ingredients in a pan and boil for 5mintues until agar agar activates.
  • Switch off the flame and add the flavour when slightly cool.
  • Pour in the mould and freeze until assembling.

4: Orange Mousse

  • Extract the juice from the oranges.
  • Mix in the sugar, juice, agar agar n extract in a pan and boil for 5mintues to activate agar agar.
  • Whip the cream until semi stiff peaks, mix in the fully cooled(at room temperature) orange juice and orange extract and fold in the cream..

5: Orange mirror glaze

  • Boil water, sugar, agar agar in a pan for 5minutes.
  • keep aside to cool at room temp.
  • Melt the white chocolate, mix in the agar agar solution, condensed milk, orange extract n color.
  • Blend for a minute until everything mixes fully.
  • Strain the mixture n use when required.
  • Assembling the entremet:(I used 6" spring foam pan) Cut the cake as per the pan measurement.
  • Firstly put the cake inside followed by Orange mousse, Cola jelly, Orange mousse, Orange rind jelly, finish the Orange mousse n then smoothen the top.
  • Freeze for 6-7 hrs.
  • Lastly pour the room temp cooled mirror glaze to give that extra finish.
  • Decorate as per your choice.
  • I decorated with fresh orange slices n white chocolate discs..

Arti Shroff

DOLCIE Coimbatore, Tamil Nadu INDIA

An architect by education, I was always interested in baking. One of my earliest memories is making an apple pie with my mom at ag Read more

An architect by education, I was always interested in baking. One of my earliest memories is making an apple pie with my mom at age 5. initially, I started making cakes for friends and family birthdays. After completing my B.Arch.,I realised my true passion was baking. So I then proceeded to do a two year certificate course in culinary arts from culinary academy of India, Hyderabad wherein I also trained with the Taj group of hotels in their bakery for 6 months. Soon after this, I got married and shifted to coimbatore. A few months later I started my home bakery here. Initially the menu was simple, with just cupcakes and brownies. Then I started adding on items and experimenting with new flavours. I was always fascinated with fusion flavours and was one of the first in Coimbatore to start making gulab jamun cheesecakes and rasmalai cakes and so on.We specialise in custom cakes, dessert tables and gourmet handcrafted truffles and fudges.Read less

Desserts, Indian Sweets & Entremets
  • Serves: 4
  • Prep time: 20 Min
  • Finishing Time: Chill 4-6 hours plus overnight

Mild creamy panacotta flavoured with a hint of orange blossom and topped with a fresh orange jelly

1:

  • Fresh cream (Amul) 250 ml
  • Whole milk100 ml
  • Sugar 100 g (can adjust to your taste)
  • FAB Premium Oil Soluble Orange blossom flavour 5-6 drops
  • Gelatin 10 g + 10 g (separate)
  • Orange juice (fresh or canned) 200 ml- sweetened to taste

1:

  • Place 10 g of gelatin in about 50 ml of water and allow it to bloom for 10 minutes.
  • In a thick bottomed pan, heat together the cream , milk and sugar till warm and sugar is dissolved.
  • Then add the bloomed gelatin and FAB orange blossom essence/flavour and mix well.
  • Pour into glasses or cups and allow to set for 4-6 hours. Bloom the second 10 g of gelatin and heat gently till it dissolves.
  • Then add it into the prepared orange juice Pour over the cream panacotta layer and then allow it to set overnight.
  • Serve chilled .

Arti Shroff

DOLCIE Coimbatore, Tamil Nadu INDIA

An architect by education, I was always interested in baking. One of my earliest memories is making an apple pie with my mom at ag Read more

An architect by education, I was always interested in baking. One of my earliest memories is making an apple pie with my mom at age 5. initially, I started making cakes for friends and family birthdays. After completing my B.Arch.,I realised my true passion was baking. So I then proceeded to do a two year certificate course in culinary arts from culinary academy of India, Hyderabad wherein I also trained with the Taj group of hotels in their bakery for 6 months. Soon after this, I got married and shifted to coimbatore. A few months later I started my home bakery here. Initially the menu was simple, with just cupcakes and brownies. Then I started adding on items and experimenting with new flavours. I was always fascinated with fusion flavours and was one of the first in Coimbatore to start making gulab jamun cheesecakes and rasmalai cakes and so on.We specialise in custom cakes, dessert tables and gourmet handcrafted truffles and fudges.Read less

Desserts, Indian Sweets & Entremets
  • Serves: 4
  • Prep time: 20 Min
  • Finishing Time: Chill 4-6 hours plus overnight

Mild creamy panacotta flavoured with a hint of orange blossom and topped with a fresh orange jelly

1:

  • Fresh cream (Amul) 250 ml
  • Whole milk100 ml
  • Sugar 100 g (can adjust to your taste)
  • FAB Premium Oil Soluble Orange blossom flavour 5-6 drops
  • Gelatin 10 g + 10 g (separate)
  • Orange juice (fresh or canned) 200 ml- sweetened to taste

1:

  • Place 10 g of gelatin in about 50 ml of water and allow it to bloom for 10 minutes.
  • In a thick bottomed pan, heat together the cream , milk and sugar till warm and sugar is dissolved.
  • Then add the bloomed gelatin and FAB orange blossom essence/flavour and mix well.
  • Pour into glasses or cups and allow to set for 4-6 hours. Bloom the second 10 g of gelatin and heat gently till it dissolves.
  • Then add it into the prepared orange juice Pour over the cream panacotta layer and then allow it to set overnight.
  • Serve chilled .

Maithri Raghunandan

SweeteR Bakes Bengaluru India

I am Maithri and I am a cake decorator practicing professionally for 3 yrs. I am a post graduate in Finance and worked in many lev Read more

I am Maithri and I am a cake decorator practicing professionally for 3 yrs. I am a post graduate in Finance and worked in many levels of different sectors. Baking was a hobby until when kids n family demanded to quit my job. After a year quitting my job, I started baking professionally and today I work on orders with individuals, photographers for smash photo shoots, an experimental baker with using healthy ingredients and experiment with new flavors too.Read less

Desserts, Indian Sweets & Entremets
  • Serves: 6-8
  • Prep time: 35 Min
  • Baking time ,Temp: 170°C for about 40-45 min.
  • Finishing Time: CHILL FOR 8-12 HOURS

1: Pistachio Genoise Sponge

  • Maida 125gms
  • 2 pinches of Salt -
  • Ground Pistachio100gms
  • Fab Premium Oil Soluble Pistachio Flavour1tsp
  • Cream of tartar1/2tsp
  • Sugar 200gms
  • Pista Green Food colorfew drops optional
  • Aquafaba/Flax gel 2 cups (or use 6 large eggs)

2: Ingredients for Tres leches milk

  • Evaporated milk1/2 cup (I used 1.5 cups homemade pistachio milkshake reduced to 1/2 cup)
  • Condensed milk 1/2 cup
  • Fresh cream1/2 cup
  • Fab Premium Oil Soluble Tres-Leches Flavour1tsp

1: For Sponge

  • Take aquafaba reduced liquid around 2 cups, add a pinch of salt and beat until foamy.
  • Add the sugar and beat until stiff peak forms.
  • (for eggs:- separate egg yolks n white, for egg white add salt and beat until foamy, then add sugar and beat until stiff peak forms).
  • In another bowl mix in the cream of tartar and pistachio essence/flavour, food color n fold in aquafaba (for eggs:- take the egg yolks, add in the essence/flavour and color and fold into the egg white mixture).
  • Aquafaba/flax gel and cream of tartar substitutes for whole eggs in the recipe.
  • Add in the ground pistachio, maida in batches n very gently fold into the aquafaba mixture.
  • Bake in the 170°C preheated oven for about 40-45 minutes.
  • I used an 8 by 8 glass casserole..

2: For Tres leches milk

  • For evaporated milk, I used 1/4 cup of pistachio nuts blended with 1.5 cup milk, 1/4 sugar n pistachio essence/flavour.
  • Blend in the mixer.
  • Reduce this on the stove top until you get 1/2 cup of milk.
  • Condensed milk and fresh cream i used Amul brand.
  • Combine all the three milk n add in a dash of tres leches essence/flavour and mix well n use while assembling.

3: For assembly

  • Poke holes in the sponge when it is in the room temperature (no need of refrigeration before) and add the tres leches milk uniformly n keep it refrigerated for 8-12 hours until all the milk is soaked by the sponge.
  • Decorate with whipped cream and pistachio nuts or the way u like..

Maithri Raghunandan

SweeteR Bakes Bengaluru India

I am Maithri and I am a cake decorator practicing professionally for 3 yrs. I am a post graduate in Finance and worked in many lev Read more

I am Maithri and I am a cake decorator practicing professionally for 3 yrs. I am a post graduate in Finance and worked in many levels of different sectors. Baking was a hobby until when kids n family demanded to quit my job. After a year quitting my job, I started baking professionally and today I work on orders with individuals, photographers for smash photo shoots, an experimental baker with using healthy ingredients and experiment with new flavors too.Read less

Desserts, Indian Sweets & Entremets
  • Serves: 6-8
  • Prep time: 35 Min
  • Baking time ,Temp: 170°C for about 40-45 min.
  • Finishing Time: CHILL FOR 8-12 HOURS

1: Pistachio Genoise Sponge

  • Maida 125gms
  • 2 pinches of Salt -
  • Ground Pistachio100gms
  • Fab Premium Oil Soluble Pistachio Flavour1tsp
  • Cream of tartar1/2tsp
  • Sugar 200gms
  • Pista Green Food colorfew drops optional
  • Aquafaba/Flax gel 2 cups (or use 6 large eggs)

2: Ingredients for Tres leches milk

  • Evaporated milk1/2 cup (I used 1.5 cups homemade pistachio milkshake reduced to 1/2 cup)
  • Condensed milk 1/2 cup
  • Fresh cream1/2 cup
  • Fab Premium Oil Soluble Tres-Leches Flavour1tsp

1: For Sponge

  • Take aquafaba reduced liquid around 2 cups, add a pinch of salt and beat until foamy.
  • Add the sugar and beat until stiff peak forms.
  • (for eggs:- separate egg yolks n white, for egg white add salt and beat until foamy, then add sugar and beat until stiff peak forms).
  • In another bowl mix in the cream of tartar and pistachio essence/flavour, food color n fold in aquafaba (for eggs:- take the egg yolks, add in the essence/flavour and color and fold into the egg white mixture).
  • Aquafaba/flax gel and cream of tartar substitutes for whole eggs in the recipe.
  • Add in the ground pistachio, maida in batches n very gently fold into the aquafaba mixture.
  • Bake in the 170°C preheated oven for about 40-45 minutes.
  • I used an 8 by 8 glass casserole..

2: For Tres leches milk

  • For evaporated milk, I used 1/4 cup of pistachio nuts blended with 1.5 cup milk, 1/4 sugar n pistachio essence/flavour.
  • Blend in the mixer.
  • Reduce this on the stove top until you get 1/2 cup of milk.
  • Condensed milk and fresh cream i used Amul brand.
  • Combine all the three milk n add in a dash of tres leches essence/flavour and mix well n use while assembling.

3: For assembly

  • Poke holes in the sponge when it is in the room temperature (no need of refrigeration before) and add the tres leches milk uniformly n keep it refrigerated for 8-12 hours until all the milk is soaked by the sponge.
  • Decorate with whipped cream and pistachio nuts or the way u like..

THE END