Eid has been special, we moved homes, from one end of Dubai to another…quite literally All the way from international city to the gardens. One massive move and I have been working with it and through my holidays. The work bit is always fun and a whole day, I spent gazing through, salivating at a new website!! Yay!
I saw them on pinterest and I havent seen anything so similar to me! The colours, the textures the themes, were all so me! I couldn’t stop myself so i went on and on.. And i have to share a few of my favourite images i found on the site http://indiapiedaterre.com/
I have to say I have not seen anything like it, so close to home. I used to follow desi wali, but indiapiedateree, just made me fall in love. I havent felt so touched by pictures and images and colours the way I did on this page. I would say Please take a few minutes and go through their page- which is pretty simple, but their collection of images are spell binding. It truly has the best collection of indian themed elements. and their pinterest page is even breath-taking.
Amongst various images, i saw these beautifully decorates cakes(lower right of above collage). And i was inspired to make them at home. I’m terrible at icing cakes! but nevertheless i wanted to try it! It was supposed to be my eid celebration cakes but they got dragged to ganesh chaturthi and even further. Gosh dont fondant take ages to be made??? Patience is not one of my virtues, and as i made them, I did find millions of flaws all over and I still am not happy with my icing or photos!
The saddest part was that the colour i got as gold, turned out to be yellow and was another let down!
here’s the recipe! It’s the classic pound cake from Martha stewart!
- 1 pound (3 1/4 cups) all-purpose flour
- 1 tablespoon coarse salt
- 4 sticks softened unsalted butter, plus more for greasing pans
- 2 cups sugar
- 1 teaspoon pure vanilla essence
- 9 large, room-temperature eggs
Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine all-purpose flour and salt in a bowl.Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes.
Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Divide batter between pans.
Bake until a tester inserted into center of each cake comes out clean, about 45 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.
apply butter cream icing on te layers of the cake and lay them one over the other. slice them into equal squares and cover in frosting.
Now mold fondant over them like covering a large square cake, do mini ones.(i made 4 different colours you could do more!)
keep them in the refrigerator for a few hours, make royal icing(beat together 3 ounces pasteurized egg whites with1 teaspoon vanilla extract and 4 cups confectioners’ sugar, beat eggs till they form peaks and then add the rest of the ingredients)and there you go… icing ready!
It’s not perfect yet, But I’m still trying! You could add any colour, and this is really fun to do with children!!make them butterfly themed, flower themed or even alphabets!