THE 'TITLE' I EARNED...PACHAKARANI 2011

There's so much to tell you all, so very much! Sadly that will have to wait as I'm travelling right now covering 3-4 states in a day's time, in India.I'm off to Kashmir tomorrow to spend sometime with my family, Jobin's sisters family. So when I return, I shall update you with some pictures that I took from here and there during my small trip. Also, I must tell you that I am so badly tanned by the Goa sun! It seems it was raining there all this while but the days we were there, the sun was shining gloriously and I feared I would look like a pakora in my bestest cousin's bridesmaid dress, which I did in the end :-)

Okay, now about the picture you just saw above. Some of you must have read it on newspaper or read about it on Facebook There was a competition that me and Amma had enrolled  for and we were lucky enough to be selected together. It was such a happy moment for the two of us ! There was a preliminary round where I baked a Triple Veggie Quiche & BBQ Chicken Meat balls. I came first in the 'Malabar' zone and was qualified for the finals at the State level. Amma came second. Then the finals were held in Kottayam on Sept. 6th at Windsor Castle. I made my forever favourite Chatti Pathiri & Mocha Chocolate Mascarpone Verrine. Those were my winning dishes. I never thought I'd win. I just wanted to participate along with Amma as it's very rare for a mother-daughter duo to reach finals together. All these dishes were made on the spot so we really have to prove it to them that we can do it :)

The title I earned is 'Pachakarani 2011' which means I'm the Queen of Cooking for 2011 at the Kerala state level. It was conducted by a very popular Malayalam magazine 'Vanitha' in collaboration with Whirlpool.It's such a huge honor for me as there were so many seasoned cooks competing along with me for that title. We were judged by the Executive Chefs of Taj & Dietitians. I've been to the finals of the same 4 years ago in 2008 where I came 5th. This time, I was able to prove better :-) I am so happy for Amma too since she bagged the 2nd place :) We were the most happiest souls on earth that day.

When this photograph came on the newspaper, we were travelling so Appan had to scan and send it to me yesterday once he reached home :)

Will be back with more updates,shortly! I hope all of you are doing well! Thanks to all who wrote to me after seeing this article on the newspaper :-) You guys make me feel so loved & special!! Thank you :)

HONEY COMB CAKE...celebration time for 200,000 hits!

Before we move on to the post, I would like to re-name this cake from Chocolate Buttercream & Vanilla Bubble Cake to HONEYCOMB CAKE. The credit for the new name goes to 'Appan', my dad. He said the former name was very lengthy and asked me to re-name it :)

This cake was featured as the Recipe Post of the Day on Foodblogs.com! Thank you all very much!

Okay, now onto the post.

I was very happy for my blog when it had 100,000 hits (in 7 months time) on 10 June 2010.  Today, I am even more excited that my blog had another 100,000 hits in less than 2 1/2 months! What more should a blogger ask for?

Thank you all very very much for your valuable support!  I have done a special something for you all, today.

If you look beneath my header, you will see a tab called YOU & I. Do read it if time permits. That's one way that I could show my appreciation for you all.

Now onto the cake.Let's celebrate people! Instead of opening a bottle of bubbly, let's dive straight into this decadent 3- layered Bubble cake! So get your forks ready! I'll provide the paper napkin :-) and yes, the cake too! ;-)

HONEY COMB CAKE

Things you'll need:

Traditional Vanilla Cake

Chocolate Buttercream

Semi-Sweet Chocolate

Surprise element- Bubble Wrap

Traditional Vanilla Cake
Recipe source: The Magnolia Bakery Cookbook


Ingredients:
Unsalted Butter- 1c
Sugar-2c
Eggs-4 large,at room temp
All purpose flour-2 3/4 c
Baking powder-2 tsp
Milk-1 c
Vanilla Extract- 1 tsp

Method:

• Pre-heat the oven to 350F/180C
• In a large bowl, cream butter on medium speed till smooth, about 2 mins.
• Add sugar gradually and beat till fluffy ,about 3 mins.
• Add eggs one at a time beating well after each addition.
• Combine flours , add in 4 parts , alternating with milk and vanilla, beating well after each addition.
• Pour into the prepared pan (I used a 9" round tin) and bake for 35-40 mins or till the inserted skewer comes out clean.
• Cool in tin for 10 mins, then invert it onto a cooling rack and cool completely.

Chocolate Buttercream {EGGLESS}
Recipe source: The Magnolia Bakery Cookbook


Ingredients:
Unsalted butter- 1c, very soft & NOT melted.
Milk- 1 tbsp +1 tsp
Semi sweet chocolate- 6 oz, melted  & cooled to room temp
Vanilla extract- 1 tsp
Confectioner's sugar/Icing sugar- 1 1/4 c


Method:

• In a medium sized bowl, beat butter until creamy for about 3 mins.
• Add milk and beat until smooth for about 1 minute.
• Add the melted and cooled chocolate and beat well till everything is mixed well.
• Add in the vanilla extract and beat for 3 minutes.
• Gradually add in the sugar and beat until creamy and of desired consistency.

Bubble Wrap Decoration
Ingredients:
Semi sweet chocolate-10 oz

Method:

• Cut a template out of a fresh bubble wrap.
• Melt the chocolate and let it cool to room temp.
• Pour over the template and wait till the chocolate is half set.

Assembly:

• Cut the cooled cake in 3 layers, horizontally.
• Apply the buttercream in between the layers ,sides and on top.
• When the chocolate is half set, invert the bubble wrap over the cake and press it slightly.
• Leave the cake with the bubble wrap on in the freezer for 15 mins.
• Peel away the bubble wrap carefully.

Verdict: 
It was difficult for me to cut through the bubble layer. I actually did hear Jobin gasping when I cut through it. We both were admiring the bubble layer even while I was clicking the pictures,but when I had to slice it, our hearts broke.

But the moment we had a taste of the cake...we were least bothered about the bubble layer! :-)