Piped Vanilla Cookies

Three words :

Piped= simple, super simple

Vanilla= I am sold to the concept already of using fresh vanilla bean. It is gorgeous.

Cookies= Quick fix for the evenings and guests.

I was so so so looking forward to make these gorgeous bites when I saw them at Neha’s blog. lets get started, shall we 🙂

You shall need: Adapted from here.

3/4 cup…All purpose flour

2 tbsp… corn flour

1/2 cup… icing sugar

100 gms… butter

2 tbsp… cream (I used amul)

Beans of one vanilla pod

a scant pinch of salt


  • Sift the salt, corn flour and flour and keep aside.
  • Cream sugar and butter in a bowl until they are light in color and fluffy.
  • Add the vanilla and tip in the dry ingredients.
  • Beat on a medium speed for 2-3 min until they are combined.
  • The mix might feel dry at this point.
  • Add one tbsp of cream at a time.
  • We need a pipable consistency, one that will hold its shape.
  • Put the star nozzle/any shape nozzle that you like in the piping bag and fill this mixture.
  • On a baking tray with baking sheet, pipe small shapes and maintain distance as that will spread.


  • Keep in the fridge for 30 min.
  • Pre heat oven on 180C.
  • Bake the cookies for 12-15 min or until the base is nice and brown.
  • Serve with love.


These went in my snack box order 🙂




Chocolate and Malt Babka Bites

Yes yes I know Babka is a sweet yeast cake but who said there cant be exceptions 😉 I made these bites based on this reference from the Baking Partners. Swathi is the brilliant blogger behind the group.

baking partnersFor the dough: I made the eggless version

1/2-3/4 cup …. whole milk, warmed 110 degrees

1/4 cup… white sugar

1.5 teaspoons …Active dry yeast

2 cups all purpose flour

1/2… teaspoon salt

4 tablespoons…. unsalted butter at room temperature

For the Filling:

1/2 cup… chocolate chips {I used bournville rich cocoa)

1/4 cup… brown sugar

1/4 cup…. Complan/bourvita

1 teaspoon ground cinnamon

pinch of salt

3 tablespoons unsalted butter at room temperature

For the wash:

1 tbsp.. oil

1 tbsp… Sugar

1 tbsp… cream/milk


  • Add the yeast to the warm milk with a pinch of sugar.
  • Let it stand and dissolve and froth.
  • Tip the dry ingredients for the dough in a pan, mix with a fork.
  • Make a well in the eventer and tip the milk-yeast mixture.
  • I used hand mixer with dough attachment to bring it all together.
  • Add butter one tbsp at a time.
  • Once it has all come together, tip it on the work bench and work the dough by the heel of the palm by pushing it away and then bringing it back.
  • Once it has become nice and springy, add to an oiled bowl and cover with the cling film.
  • let it rise to double the volume or let it stand for 1.5 hrs or so.
  • For the filling, coarsely chop the chocolate in the mixer, add the complan and sugar.
  • Now mix in the butter. Keep aside until further use.
  • Once the dough has risen, flour the work surface and roll it out in a rectangle of about 1/2 inch thickness.
  • Pre heat oven to 180C.
  • Spread the filling uniformly on the dough.
  • Now roll the dough carefully.
  • Cut 1/5 inch pieces.
  • Put them in a lined cupcake tray individually.
  • Brush with the mix of the wash ingredients.
  • Bake for 20 min.
  • Serve with love.

babka Cheers,


Vertical Layer Cake

For the husband’s 32nd birthday I decided to use this reference image from pinterest to create this gorgeous cake.

Image Source: Pinterest
Image Source: Pinterest

Well I was spell-bound at the sheer beauty of this pain staking wonder. My humble attempt is for the person who made this tutorial. It is of so much help.

I have adapted the recipe from this place. She has done such a beautiful job with the cake. It looks perfect.

I made a doodle of the cake to make sure I dont miss out on the elements.

IMG_6309 IMG_6307So here are the elements of the cake:

  • Vanilla Sponge
  • Lemon and Lime cream cheese filling and frosting
  • Chocolate swiss roll cake sheets
  • Chocolate Ganache
  • Decorations

You shall need:

For the Vanilla Sponge-

I close my eyes and used 1/3rd of this recipe

1 cup… Sifted All purpose flour

1.5 tsp… Baking powder

1/8th tsp… Salt

1/3 cup… unsalted butter softened

1/2 cup… Sugar

1 large egg, at room temperature

1 tsp… vanilla essence

1/3 cup… Milk at room temp


  • Pre heat  an oven to 170C
  • In a bowl, cream sugar and butter. Beat until pale
  • Add the egg and beat again.
  • Add the vanilla essence.
  • Sift all the dry ingriedients in a bowl and keep aside.
  • Put half of the dry ingredients and beat in the butter sugar mix.
  • Add half of the milk.
  • Put the rest of the flour and mix.
  • Add the milk and mix well.
  • In a lined tin, pour the batter and bake for 15-20 min until a skewer when inserted in the center comes out clean.
  • Keep it out on the cooling rack for 10 min and then unmould.

For the Chocolate swiss roll cake-

You shall need: I used martha stweart’s recipe (doubled)

1/2 cup… cocoa powder
2/3 cup plus 4 tbsp… All purpose flour
Pinch of salt
6 large whole eggs plus 4 large egg yolks
1 cup ….sugar
8 tablespoons … unsalted butter, melted and cooled completely


  • Pre heat the oven to 200 C and line two cake sheet trays with baking paper.
  • Put a bowl of water to simmer, in a heatproof bowl add the eggs and sugar.
  • Place this bowl on the simmering water (make use it does not touch the water).
  • Using a whisk, amalgamate the sugar and eggs.
  • Keep mixing them until the sugar is dissolved and the egg-sugar mix is warm to touch.
  • Take it off the heat and using a beater, beat it for 4-5 min or until the mix is fluffy and pale.
  • Sift the dry ingredients and fold carefully in the egg sugar mix.
  • Pour the butter slowly at one of the edge and mix it carefully. We dont want to knock all the lovely air out.
  • Divide the batter in the trays equally and bake each tray for 7-8 min or until the cake is springy to touch.
  • Using a tea cloth/kitchen towel, invert the cake on it and peel off the butter sheet carefully.
  • While the cakes are warm, roll them carefully in the cloth and keep aside until further use.

For the filling-

You shall need:

100 gms… Cream cheese

40 gms… softened butter

1.5 cup… icing sugar

2 tbsp… corn flour

few drops of yellow color

5 tbsp… Lime and lemon jam/preserve (Or you may use zest and juice of 2 limes and 2 lemons)


  • In a bowl, cream the cheese and butter.
  • Add half of the sugar and cornflour.
  • Add the jam/preserve.
  • Add the balance dry ingredients and color
  • Beat until nice and fluffy (Adjust the lemony flavor.)
  • Cover with cling film and keep aside until used.

Make ganache with 1:1 ratio of semi sweet chocolate and cream.

To Assemble-

  • Open the cakes and cut them length wise in half.
  • Spread the filling forming a thin layer on the cake strips.
  • Roll the first strip, filling side in as tightly as you may. be sure to not break it.
  • Using a little frosting, attach next strip and roll it over the existing roll.
  • By the end of all the strips, you must have a big roulade with you.
  • Wrap it in the cling film and leave it chill overnight or atleast for 5 hours.

photo 1

  • Layer the vanilla cake in two.
  • Spread a little ganache in it and put the roulade on it.

photo 2

  • Put another thin layer of ganache on the roulade’s top and put the other vanilla layer.
  • Seal the cake crumbs with the remaining frosting and put in the fridge for 30 min. (The heat was terrible for cream cheese frosting 😦 ) You may try any other frostinf of your choice.
  • Pour ganache on the cake once the cake has rested in the fridge.
  • Let the ganache set, decorate as you please.

photo 3 photo 4 photo 5 Cheers,



Home Baker’s Challenge: Eggless Zebra Layer cake

Home Baker’s challenge is a fun group which has an enthusiastic group of bloggers around the globe who wish to learn a new thing or two. 🙂

Thanks Priya for letting me be a part of this. Here is my masterpiece as I love to call it 🙂

2 cup…Refined Flour/Maida

1-1/2 cup…Sugar [Fine grain]

1 Tsp….Vanilla essence/extract

1/2 cup…Vegetable oil [flavorless is better]

1/2 cup….Milk

1-1/4 cup…warm water

1 tsp…Baking Powder

1 Tsp…Baking Soda

1tsp….Lemon Juice

1 Pinch…Salt

For the Blue sponge mix:

In addition to the above-

Few Drops of Blue color.

For the filling:

1 cup… White chocolate (cut in small pieces)

¾ cup…. Cream (I used Amul)

½ cup… Toasted almond slivers

For the frosting:

1.5 cup… Bitter sweet chocolate (cut in small pieces)

2 tsp… Butter

1 cup… cream

To Assemble:

Almond slivers

Sprinkles of your choice


  • Pre heat oven to 180 degree C.
  • Sieve flour, baking soda, Salt and Baking Powder.
  • In a separate bowl mix together vanilla essence, Sugar, oil, water, lemon juice and milk.
  • Add the wet ingredients to the dry ingredients and make a smooth batter.
  • Divide the mixture in roughly halves.
  • In one of the half add the blue color.
  • Mix all well until you achieve the same smooth batter as that of the vanilla sponge.
  • Grease an 8 inch cake pan with Butter or alternatively line it with parchment/butter paper.
  • Pour the mixture alternatively 2 tbsp at a time from the center.
  • Do not force the mixture to take a direction.
  • Bake for 20-25 min or until a skewer once inserted in the center comes out clean.
  • Take it out of the oven and let it sit for 15 min.
  • Usher the cake out the pan onto a cooling rack and let it cool completely.

For the Filling:

  • Melt the cream in a sauce pan.
  • Once it simmers, remove from heat and add cut white chocolate.
  • Once it is melted (you might have to return it to heat if it does not melt) add the almonds and let it sit until it is spreadable.

For the frosting:

  • On a double boiler, add the cream and chocolate and stir until all the chocolate is melted.
  • Remove from the double boiler and mix in the roasted almonds.
  • Once it is cooled slightly and begins to firm up it is ready to use.

For Frosting: (chocolate ganache)

  • On a double boiler, add the cream and chocolate.
  • Stir in the butter.
  • Once all the chocolate is melted. Remove from the boiler and let it cool for few min.

To Assemble:

  • Using the sawing motion, cut the cake in two halves, making two layers.
  • On the bottom layer, place the filling generously and place the other layer on top.
  • Put it on the fridge for 5-10 min.
  • Pour the warm ganache on the cooled cake. (place a plate below the cooling rack to allow the ganache to drop on it.
  • Use the extra ganache to decorate as you please.

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Award: Quintet of Radiance

My dear Belsbror,

Thank you for nominating my humble little space for the award. It has been a ride to get this one going, but your likes on the posts make me feel wanted; they make me want to write. 🙂

abc-award-1Thank you for the patience and persistance.

So how does this award work?

1. Display the logo in a post

2. Thank the blogger who nominated you and link back.

3, Using the alphabet, describe yourself in a word or a phrase.

4. Nominate at least few bloggers.

Here is my ABC 🙂

A- Always amazed

B- Been there done that

C- Curt

D- Dessert lover

E- Engaging conversations

F- Fit and fat

G- Girl power

H- Happy to help

I- Important/Innovative

J- Jab tak hai jaan is the movie that I hate

K- Kutte main tera khoon pee jaunga is the dialog that I love

L- Love

M- Marriage

N- Nook

O- Opposites attract

P- Power play

Q- Quiet lovely

R- Restless

S- Saint-like

T- Tweets

U- Uber social

V- Very bindaas badass

W- Water baby

X- Xtreme pressure kills me

Y- “Y” me is what I question

Z- Ze blog is my baby :*

I nominate:

Stay blessed guys.