I am happily married now and this is my first day in the US. And I don't think I'll be doing any serious cooking for another 2 weeks or so, since we need to settle down.So here is Deeba , my cake partner, taking up my space to do her bit of writing and baking :) Deeba needs no introduction,she is like Mary Poppins ( I just watched the movie last night in the flight) pulling out or rather baking all these gorgeous stuff one after another! So here is another one from her! Hope you all enjoy what she has baked for me :D I really wish I could taste this cake in real! Thank you so much Deeba! HUGS!
Time flies and how, and the time for her to get married and join her darling Jobin is finally here. As she said, it's been a LONG 5 years. I will miss my 'vanilla bean girl', but she's off to greener pastures. Here's a cake I made as a birthday present for my Mom's friend, and I made a border for it inspired by Ria's post not so long ago. This style of making cake borders got my attentiuon instantly, and I have put it to great use...
in this Strawberry Bavarian Cream Cake,
and in these Nanaimo Bars too!
You can find a simple tutorial here if you like.
This is just what I love about blogging...the sharing of ideas and talent!
I am sharing a very basic sponge cake recipe here today which forms a great base for any cake. It's easy to remember too and is one I use for my Swiss rolls all the time. It's 3 eggs + 1/2 cup flour + 1/2 cup sugar. This time I've used some baking powder too, which I don't use while making Swiss rolls. The recipe can be easily doubled to give you a 8-9" bigger cake. Do make sure you double the frosting too if you decide to double the sponge ingredients!
Good luck to you Ria... All the very best always.
This post is for you!