Breudhers by Aloma Pierez
Ingredients
1kg of dough (store bought)
12 egg yolks
25g butter
225g sugar
½ teaspoon of bicarbonate soda
Milk
Vanilla essence
Method
1. Mix the butter and sugar well.
2. Beat the egg yolks and add pieces of dough a little by little until the mixture adapts a fluid like texture (if you see air bubbles it’s a good sign that the mixture is ready).
3. Mix the bicarbonate soda with a tablespoon of milk and add to the dough along with vanilla essence ( add to taste/ preference).
4. Pour the mixture into 2 large pans.
5. Bake in oven at 165°C for an hour until golden brown.
If you wish to place an order, please contact 0776132712.
Christmas Cake by Barbara Amaratunga
Ingredients
1 lb rulang
1 lb butter
2 lbs. soft sugar
25 eggs
½ lb cherries
1 lb seeded raisins
1 lb sultanas
½ lb currants
1 lb pumpkin preserve
450g chow chow
450g ginger preserve
1 bottle strawberry jam
½ lb candied peel
250 cashew nuts
½ lb almonds (Optional)
1 bottle each of vanilla, rose and almond essences
1 wine glass each of brandy and bees honey
2 teaspoons powdered spices (cardamoms, cinnamon and nutmeg)
Preparation
1. Chop all the ingredients as underlined.
2. Then mix the chopped ingredients together with the spices, bees honey and essences (1/2 bottle of each essence) and set aside for about a week.
Method
1. On the day you decide to make the cake warm the rulang slightly, take it off the fire and mix in the butter and set aside.
2. Add only the yolks of the eggs about two at a time into the sugar and beat it until all the eggs have been added and the mixture is well beaten.
3. Mix in the rulang mixture and prepared fruits that have already been set aside, balance essences and keep on stirring till the fruits are well mixed.
4. Fold in the egg whites after they have been beaten to a stiff froth.
Line the cake tray and bake. (Sprinkle a substantial quantity of plain flour at the bottom of the tray before lining it. This will prevent the cake from getting burnt).
Christmas Vanilla Chocolate Chip Cupcake by Maneesha Wijesiriwardane
Cupcake
250g flour (Sift 3 times after adding baking powder and salt)
1 1/4 tsp baking powder
1/4tsp salt
250g butter
250g sugar
1 1/2 tsp vanilla essence
250g (Make sure to measure! It's okay if the weight is more than 250g. For eg: 270g. Because weighing the eggs is the secret to the softness of the cupcake)
200g chocolate chips (store bought or chopped cooking chocolate)
Frosting
250g butter
500g icing sugar
1 ½ tsp vanilla essence
Colouring of your choice
Fondant / parchment
(Makes 25 cupcakes)
Method
1. Preheat the oven to 180'C . Line 2/ 24 cupcake pans with cupcake liners.
2. Start beating the butter until creamy. Then start adding the sugar 2 table spoons at a time on medium speed. Once all is added increase speed and let it beat for about 5 minutes until pale and fluffy.
3. While the butter and sugar mixture is getting beaten, break the eggs into a separate bowl and beat it.. I of course like to do things the easy way so I just put it all in my liquidizer for about a minute.
4. After that add the egg mixture to the butter and sugar mixture little at a time and beat on low speed.
5. Add the vanilla. Make sure to check if the sugar has dissolved (and yes the batter may look curdled but don't worry!)
6. Finally add the flour and beat very slowly. Do not over beat, because we don't want to loose the air inside the batter which is what will help it rise and make is soft. Then finally add the chocolate chips.
7. Scoop the batter into your cupcake liners and bake for exactly 20 minutes.
Frosting
1. Beat the butter and add the icing sugar a table spoon at a time, on medium speed.
2. And then add the vanilla and beat till the frosting has come together.
3. Add colouring and start decorating.
For the snowflakes - I got cutters from elc.lk who literary has everything needed for decorating. You can even make Christmas trees using green frosting with sprinkles and a star on top or even a snowman using marshmallows, a fondant orange nose and eyes painted using black colouring.
I mean it's Christmas... So it doesn't hurt to go all out on the decorations!
Enjoy making these! If there are any questions you need to ask me about the recipe, contact me on Facebook (www.facebook.com/manikinscupcakes) and post a picture of your cupcake if possible on our page!
Date Cake by Tamara De Silva
A home baker that started baking as a hobby, ‘Cakes by Tammy’ specializes on love cake, jaggery cake and date cake in addition to homemade desserts. You can reach her at 0777681877.
Ingredients
1 1/2 cups flour
2 tsp bicarbonate soda
1 1/2 tsp baking powder
1 cup sugar
150 gms butter
225 gms dates chopped seeded
4 eggs
Few drops of vanilla, almond and rose essence
Chopped cashew nuts
Method
1. Soak dates in one cup boiling water and the bicarbonate sod and leave for 2 hours.
2. Cream the butter and sugar and gradually beat in eggs one at a time.
3. Shift the flour and baking powder and fold it in.
4. Add the chopped dates, cashews.
5. Finally, add in the essences.
6. Bake in a buttered tin or line the tray with baking paper and put it in the oven at 170C for about 45 minutes.
Butter Frosting
100 gms butter
200 gms icing sugar
Few drops of almond
1 tblsp of milk
Method
1. Cream the butter.
2. Gradually beat in the icing sugar, essence and milk.
Compiled by Panchali Illankoon
0 Comments