Sunday, December 17, 2017

Beetroot/Beets mash with Garlic and pepper

Mashed, i knew only about mashed potatoes, but there are some more interesting veggies that can be mashed. Like today’s recipe of mashed beets. I have an unknown love towards beets, so, while deciding on the theme : Mashed, the first veggie i chose was beets.
Most of the recipes i came across were simple, cook the veggie and puree it with cream and spices. I didnt have cream or yogurt in hand. So,  just cooked them with some garlic and mashed with spice and salt. But, cream would have made it more rich and creamy. 
Next time i might try adding some labneh to it, to get a nice tangy flavor to the mash. The mash was good, my hubby thoroughly enjoyed with his dinner today. Even my lil one tasted and asked me to mix it with his curd tomorrow. A simple side to go with your lunch/dinner. 

1 medium sized beetroot, about 125 grams
2’fat cloves of garlic
1 green chili
1/2 tsp black peppercorns 
2-3 tbsp milk/cream/hung curd
  • Peel and chop the beets into chunks. Take the beets and garlic in a Microwave safe bowl. Add water to immerse the beets. Microwave cook at high for 8-10 minutes.
  • The beets must be fork tender. If they aren’t cooked well, there will be an earthy smell, which some might not prefer.
  • Once done, remove the beets from the oven. Let it cool completely, take the cooked beets along with garlic and the water in a mixer, add chili, peppercorns and salt. Blend until Smooth.
  • Add milk to this and blend again.Remove the mash to a serving bowl and enjoy as a side 

Saturday, December 16, 2017

Eggless Whole Wheat Morning Glory Muffins

Morning glory muffins, a name so apt, these are perfectly loaded muffins for a scrumptious breakfast or a quickie snack anytime. These muffins were in my baking list for a long time now. After last bake-a-thon i somehow lost interest in regular baking. Though i baked here and there, the usual every week baking was lost. This bake-a-thon i got my baking love back and baking left, right and centre. Thanks to my kids and their friends my bakes don't last more than 2 days. I m happy that i m distributing the calories! :)
Coming to the muffins,these are inspired from KAF page, the original recipe uses Eggs, i have substitued the egg with curd and water. I would definitely bake them again again. These are loaded with apples, carrots and orange juice not to forget the nuts and seeds that has gone into it. I m happy with the texture and taste of these muffins, quite opposite to the belief that wheat flour bakes tend to be more dense, these muffins are fluffy and moist.
I got around 15 large muffins with these ingredients, i have kept them in an air-tight box in my refrigerator. Both my hubby and kiddos enjoyed these muffins for breakfast today and i m sorted for another 2 days.
Do try this for your holidays, they are a great snack to nibble during travel, neat to pick and eat anywhere
2 cups Whole Wheat flour
2 tsps baking soda
1 cup sugar
1 cup shredded carrots (2 large carrots)
2 apples, peeled cored and shredded
1/4 cup of black raisins
1/4 cup of pumpkin and sunflower seeds, mixed
1/4 cup chopped walnuts
1/4 cup orange juice
3/4 cup curd
3/4 cup water
1 tsp vanilla extract
1/2 cup oil
a pinch of salt
  • Grease 12 muffin pan or lay them with parchment paper. Preheat the oven to 180C.
  • In a large bowl, sift together flour, salt  and baking soda. To this add sugar and whisk to combine.
  • To the flour mixture, add shredded carrots, shredded apples. Mix well with a spatuala. Add the nuts, raisins and seeds to this and mix.
  • In another bowl, mix together curd and water. To this add orange juice, oil and vanilla extract. Mix the wet ingredients together.
  • Now slwly add the wet to the dry and using a spatuala, fold everything together. Divide the prepared batter into the muffin hole. I got around 15 large muffins.

  • I baked 3 separately in a silicon muffin mould. Top the muffins with some pumpkin seeds or sunflower seeds. I added toppings for half, as my kids don't like studded top muffins.
  • Bake the muffins in the preheated oven for 20 minutes. Since i baked in my Gas oven, it took me only 20 minutes, Oven timings and temperature vary from brand to brand. So do, know your oven and bake accordingly.
  • Once done, remove the muffins from the oven, let them cool completely on a wire rack, Store them in a air-tight container. I have kept them in the refrigerator. Just before serving, reheat them for 20 seconds in the microwaver and serve warm. 

This is part of the Bake-a-thon 2017

Thursday, December 14, 2017

Baked Strawberry yogurt

If somebody asks me, to name the best dish i made this month, i would say this strawberry yogurt. Such a simple recipe but the taste is bang on, sweet and mildly tangy a perfect balance of taste and that gorgeous color the berries give the dessert is amazing!
My lil one licked the bowl clean, soon after i finished clicking pictures. And he did lot of publicity too, to his brother and father. I remember clicking pictures of the dish, removing the memory card from the camera and putting it in my system. But weird, i m not able to find the pictures in my card or in my system. It has vanished in thin air! 
As i type this post,  i m scanning my memory card to find if i had mistakenly deleted the files. Man, i m aging, seriously! cannot imagine such situations, hope i don't forget my kids somewhere!
Only reprive is i posted a pic in my instastory, a picture clicked from my iphone, so here i m publishing this post with that lonely picture. Wish me luck, will update once i get the lost photos or will make the dish again for pictures.
Anyway it is a simple and yet yumm dessert, with fresh strawberries in the market, i m sure i will make them again pretty soon!
1 cup yogurt
1/4 cup condensed milk
1/2 cup homemade palm jaggery syrup
10 nos plump strawberries
Hung curd, few fresh strawberry slices for garnish

  • Preheat the oven to 180C.
  • Wash and hull the strawberries. Take them in a blender, add yogurt, condensed milk and palm jaggery syrup. Blend well.
  • Pour  the mixture in 4 ramekins. Place in a deep baking tray, add water to the tray. Bake in the preaheated oven for 30 minutes or until the top looks set.
  • Once done, remove it from the oven, take care, the water would be too hot. Carefully remove the ramekins from the water bath. Let it cool down fo r10 minutes. Cling wrap and refrigerate until serve.
  • While serving add a dollop of hung curd, garnish with fresh strawberry slices and serve.

This is part of the Bake-a-thon 2017
An InLinkz Link-up

Monday, December 11, 2017

Eggless whole wheat pumpkin chocolate cake with peanut butter frosting

I made a batch of pumpkin puree and freezed to use it later in some dessert or atleast some soup. It totally skipped my mind and last week while organizing my freezer, i saw the 3 ziploc pouches. 
I made this pumpkin chocolate cake using a batch of that puree yesterday and frosted it with our favorite peanut butter frosting. I have flavored the cake with cinnamon. 
The cake again came out moist and though it tastes a bit pumpkiny, the peanut butter frosting, seals it so beautifully and gives a great taste to the cake.
My lil one loved the frosting, and licked the frosting compltley off his slice and left the cake. My elder one loved the cake and was happy to see another cake waiting for him today.

1.5 cups whole wheat flour 
1/4 cup cocoa powder 
1 tsp baking powder
1/2 tsp baking soda
3/4 cup sugar 
1/2 cup - 3/4 cup pumpkin puree
1 cup butter milk
1/4 cup water
1/2 cup oil
1 tsp cinnamon powder
Peanut butterfrosting 
100 grams butter
1/2 cup peanut butter
3 cups of icing sugar
2-3 tsp of milk

  • Take butter and peanut butter in a large bowl. Using a electric beater, beat the until light and fluffy. 
  • Now add 1 cup of sugar at a time and beat the mixture until light and fluffy, add 1 tsp of milk at time to check the consistency.  I needed around 3 tsp of milk to get the frosting to spreadable consistency.
  • Cover and refrigerate until use. I normally make the frosting an hour before i frost my cakes. 
Chocolate drizzle
50 grams of lindt dark chocoalte
1 tsp butter

  • Chop the chocolate into small chunks, take it in a microwave safe bowl. Microwave at high for a minute. Remove and add butter and whisk well to combine. The sauce should be smooth and silky. Keep aside until use.
  • Preheat  the oven to 180c . Grease 2, 5 inch pans and lay them with parchment.
  • In a wide bowl take flour, baking powder, baking soda, cinnamon powder and cocoa powder together and whisk well to combine.
  • In another medium sized bowl, add pumpkin purée, buttermilk, and oil,  mix well.
  • Add this liquid ingredients to the dry ingredients, using a spatula mix them together in a single direction.
  • Divide the batter among the 2 pans and bake them in the preheated oven for 45-50 minutes or until skewer inserted in the middle comes out clean.
  • Remove the pans from the oven let it sit for 5 minutes then unmould it on to a wire rack for the  to cool completely.
  • If serving as such., slice them warm and serve Along with your evenjng the/coffee.
  • Since I was planning to frost them, I cooled them completely, cling wrapped them and refrigerated until frosting.
To Frost and fill the cake
  • Mix 3  tbsp of icing sugar with 1/4 cup of warm water and keep ready.
  • Take a round cake board, add a blob of buttercream  to the center and place one round cake in the middle. This blob makes sure, that the cake stays put on the board without sliding.
  • Spread half of the sugar solution on top of the sponge, this keeps the cake soft. Add a thick layer of frosting on top. Spread it to cover the entire cake surface, do not forget the edges.
  • Now stack the second cake on top of this with its bottom facing the top. Spread the sugar solution on top of the cake.
  • Now add a thick layer of frosting on top and crumb coat the sides. Place the cake in the refrigerator for 10 minutes for the crumb coat to set.
  • Once set, add thick layers of frosting on top and using a offset spatuala smoothen it to set. I just used the large round piping tip and squeezed some sharp swirls on top. 
  • Chill the cake 10 minutes for it to set, Just before serving, i added some chopped cark chocolates and drizzled some chocolate sauce on top and served.

This is part of the Bake-a-thon 2017

Friday, December 08, 2017

Eggless Whole Wheat Strawberry & White Chocolate cake

Fresh strawberries are in season, i bought 2 boxes each for 3 dhs. Normally it would cost 5 dhs each packet, it is almost 1/2 the price. The nearby grocery has offer on Wednesday's. When you enter the shop around 10, you can find the neighbourhood ladies, busy picking up the fresh stock. We are so regular to these shops, so when we don't find fresh stock in the basket, we ask them to bring from the store room. 
This week, there were huge pallet boxes full of fresh strawberries, i couldn't resist myself, even though i bought 2 boxes last week.  As soon as i come home, i rinse them well in vinegar water, wipe them in a dry towel and refreigerate.
With Bake-a-thon running this month, i was doubly happy seeing these fresh berries. I immediately knew what to bake with them. Recently while looking for ideas, i came across beulah's page Full scoops and there was this beautiful strawberry loaf, couldn't take my eyes off it! Today's cake is inspired from there. 
I have used white chocolate and reduced the sugar used in the cake to just half cup. If you are planning to use dark chocolate, i would recomend using 3/4 cup of sugar.
The cake came out super delicious, i had my elder one and his friends at home after their evening play and they got to enjoy most of the cake, almost 3/4th of the cake vanished in minutes. It is a great hit amongst kids and none bothered about the fresh strawberry chunks inside, the white chocolate balanced the flavors so well.
1.5 cups of whole wheat flour
1/2 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 cup oil
1 cup chopped fresh strawberries
100 grams white chocolate, chopped into chunks
1 cup buttermilk
1 tsp vanilla extract
1/4 cup water
Strawberry compote
10 nos fresh strawberries
3 tbsp of palm jaggery syrup
1 tsp fresh ginger, shredded
1 clove
To Make Fresh strawberry compote
  • Wash and hull the strawberries. Chop them roughly. Take the chopped berries in a sauce pan and heat.
  • Once they start cooking, add palm jaggery syurp, ginger and cloves to it. Let this simmer, until the berries lose their shape and turn into a mush.
  • It takes around 15- 20 minutes. Using a potato masher, mash the berries roughly. Take it off the stove, let it cool completely. Store it in an air-tight container and refrigerate.

To Make the Cake
  • Grease an 8 inch round cake tin, lay it with parchment paper. Preheat the oven to 170C
  • In a large bowl, take together flour, baking powder and soda and whisk them well together.
  • In to the same bowl add sugar, chopped strawberries and white chocolate and mix them well into the flour mixture.
  • Mix together buttermilk, vanilla extract and oil in a measuring jug, whisk well and add this liquid to the flour mixture. 
  • Using a spatuala, mix the contents in one direction. Slowly add 1/4 cup of water and mix well. Pour the batter into the prepared tin. 
  • Bake the cake for 50-60 minutes or until a skewer inserted in the center comes out clean. Remove the cake from the oven, let it sit for 5 minutes, then carefully remove it to a wire rack. Let it cool completely.
  • I spooned some fresh strawberry compote on top and served the cake.

This is part of the Bake-a-thon 2017


Wednesday, December 06, 2017

Eggless whole wheat carrot orange cake with orange blossom cream cheese frosting

Carrot cake and cream  cheese frosting are match made in heaven. Any human being with a sweet tooth would agree on this. I personally love cream cheese frosting, but only next to buttercream. Buttercream and me are kind of love at first sight. Maybe it is because i got a decent frosting with buttercream. 
So when i decided to make a vegan orange carrot cake today, i wanted some other flavor in the cake.  While googling for some ideas, i came across this orange blossom water, luckily i had it in my pantry. I have used this to flavor the cake as well the frosting. 
The cake has got a beautiful crumb, i have added 2 tbsp sooji in my regular cake recipe, as last time when i baked some carrot muffins, though the top was dry, the bottom was very soggy, when i tried reading about it, some say that the extra moisture from the carrots might have done it. I m not sure, whether it was the moisture that caused it, so far a safer side, i added semolina and indeed the cake was perfect.
I have to experiment with the same muffin recipe again to confirm this. Anyways everybody at home loved the orange blossom water flavoring in the cake and as well in the frosting. My hubby even suggested that i should bake this cake for a birthday, as he finds the sugar perfect in the cake.
I would definitely recommend this cake for celebrations. If your people like marmalade, you can spread 1 or 2 tbsp of it in the middle while filling the cake. Except for my hubby rest of us despise marmalade! I cannot stand that taste, dont ask me why!
Go ahead make this cake and if you bake from here, do tag me in your social media posts #icampinmykitchen or @priyasrinivasan in Instagram. Would love to see your cakes.
1.5 cups whole wheat flour
2 tbsp semolina/Sooji 
1.5 cups of shredded carrots
3/4 cup sugar 
2 tbsp black raisins
2 tbsp chopped almonds
1 tsp baking powder
1/2tsp baking soda
1 tbsp orange blossom water
1 cup orange juice
1/2 cup oil
Few chopped almonds for garnish

  • Grease 2, 5-inch round baking pans and mine it with parchment. Preheat the oven to 170C.
  • In a wide bowl take flour, baking powder and soda. Whisk well to combine
  • To this add semolina, almonds, raisins and sugar. Whisk well to combine. Add shredded carrots to the  dry mix and mix well.
  • In a measuring jug, take orange juice. Add oil and orange blossom Water to it and whisk well to Combine.
  • Pour the wet ingredients to the dry and using spatula mix well. Take care while mixing, mix in a single direction. 
  • Divide the batter amongst the 2 baking pans and bake in the preheated oven for 45-50’minutes or until a skewer inserted in the center of tb cake comes out clean.
  • Remove the cake from the oven to a wire rack, let it cool for 5 minutes, then slowly remove it from the pan and let it sit on the wire rack until it is completely cool.
  • If serving as such, i would suggest to serve it warm. If frosting, let it cool completely. Cling wrap the cakes and refrigerate until frosting.
Orange blossom water flavored Cream cheese frosting
100 grams butter, @ room temperature
100 grams cream cheese, @room temperature 
4 cups of icing sugar
1 tsp orange blossom Water 
  • Take together all the ingredients in a wide bowl. Whip using a electric beater until nice and fluffy.
Fill and frost the cake
  • Remove the cakes from the refrigerator. Scrap the top of the cakes.
  • Put a blob of cream cheese frosting on a cake board or a plate. This helps to hold the cake in its place while you frost. 
  • Place a cake layer on top. Brush the top with simple sugar syrup.Fill the top of the cake with cream Cheese frosting. Place the second layer bottom side up. Brush the top again with simple sugar syrup.
  • Crumb coat the cake with cream cheese frosting. This seals the crumbs well and gives a neat finish to the final decoration 
  • Refrigerate the cake for atleast 10 minutes before decorating it with cream.
  • I added another layer of frosting and piped some cream and top and garnished with some roasted almonds. Let the cake rest for 10 minutes before slicing.

This is part of the Bake-a-thon 2017

Monday, December 04, 2017

Eggless Chocolate Blender Banana Bread- using Frozen Bananas

Banana bread, you must be thinking, how many different recipes are there in the world?I myself have quite a few here in my kitchen and i bet there will be few hundred on the web. We love bananas and also banana bread, mix and match of few ingredietns you can bake a different one everytime.

I had some frozen banana's in the freezer, it is almost 3 months after navrathri, i haven't used them yet. Thanks to bake-a-thon, i remembered and baked these loaves yesterday.
The best thing about banana breads, everybody loves it at home. My kiddos are happy that they have something to snack everyday for atleast 3 or 4 days other than fruits and nuts.  yeah, i m lazy to make evening snacks, i either give them a banana or nuts, my lil one likes to have an apple, but if there is cake/bread at home, they are happy.
Baking in take-away containers are easy for me, i feel they are portion controlled in the first place, easy to store and if at all i m packing it to my hubby's office, it is easy and mess-free.
Feel free to use the normal loaf-pan or even muffin pans to bake these. They will yield 12 good plump muffins. Top it with some caramalized bananas and dulce-de-leche for a yummilicious treat

1.5 cups of whole wheat flour
1/4 cup cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 cup sugar
3 nos frozen banana (i used philiphines banana)
1/2 cup oil
1 cup milk
1 tsp cinnamon powder
1/2 tsp candied ginger
1/4 cup of toffee bits
2 squares of lindt dark chocolate, roughly chopped
  • Preheat the oven to 170C. Line a loaf tin with parchment. i have used 3 take-away aluminium containers for baking. 
  • Remove the frozen banans from the freezer, place it in a microwave safe plate/bowl. reheat it for 15-20 seconds. The bananas will turn soft. 
  • Take the soften bananas in a blender jar, add sugar and 1/2 cup milk and blend smooth. To this now add flour, cocoa powder, baking powder and baking soda. Mix roughly with a spatula. Run the blender in short pulses for the ingredients to mix.
  • Add oil finally and run again in short pulses. Using a spatula, scrape down the sides. Divide the batter amongs the 3 baking tins. 
  • Top them with toffee bits and dark chocolate. Bake in the preheated oven for 35-45 minutes or until done.
  • Remove the baked loaves on to a wire rack, after 5 minutes, unmould them, let them cool. Serve it warm with evening coffee/tea.

This is part of the Bake-a-thon 2017

Friday, December 01, 2017

Eggless Whole Wheat Orange Cake with Buttercream Frosting

There comes a time, where you suddenly gain confidence of something, which you were long afraid of. Decorating cakes is one such thing for me. I never had the confidence of decorating a cake. Baking was something which i enjoy the most. It is my kids who pushed me to decorate their birthday cakes, i know the cake would taste good, but the look also matters and i didn't want to disappoint them on their special day.
Its been a year, since i have started decorating cakes for special occassions inside our family and to our close friends, who are more than my family. This was the second cake, i did last year, after doing my elder one's birthday cake. This is a simple vegan cake, filled with chocolate ganache and frosted with buttercream. A cake which i made so relaxed, knowing it would come great and it did came out great. 
Every year, December, +srivalli jetti and few other blogger friends, have this crazy idea of doing a bake-a-thon. Yes we are that group of misfits, who blog every month and also run two marathons every year along with this bake-a-thon. None of us do the real running, or i certainly don't to that, but we are ready for anything food!!!
This cake is my savior for today, though i have baked dish ready, i m yet to click pictures of that dish. This cake was in my magic folder, so here it is, seeing light of the day!!!

Ingredients for the Cake (i use 250ml cup)  (Makes 1 8 inch cake or 2 6 inch cakes.)

1.5 cups of Whole Wheat flour
3/4 cup sugar 
1 tsp baking powder
1/2 tsp baking soda
1 & 1/4 cups of Orange Juice (fresh or store-bought)
zest of an orange
1/2 cup oil

For  the chocolate Ganache
200 grams Lindt 70% cocoa, dark chocolate @Room temperature
250 ml whipping cream
1 tbsp coconut oil or butter

For Buttercream
200 grams of salted butter, @ room  temperature
4-5 cups icing sugar
2 tsp of pure vanilla extract
2-3 tbsp of milk
Pink food color for roses
green food color for the leaves
  • Preheat the oven to 170C. Grease an 8 inch pan with oil and line the bottome with a parchment paper.
  • Sift together whole wheat flour, baking powder, baking soda in to a large bowl. Sifting is important, it helps in making the flour mixture airy and fluffy, resulting in a spongy cake.
  • To this sifted flour mix, add sugar, orange zest and whisk well combine. In a measuring cup take orange juice, to this add oil and mix well.
  • Now slowly add the wet ingredients to the dry and using a spatula mix to combine. Take care not to mix it vigorously. Do gently and mix in single direction.
  • Pour the prepared batter into the greased pan and bake the cake in the preheated oven for 40-50 minutes. Mine was done at 45 minutes, cooking time varies from oven to oven, so please keep a watchful eye from 40 minutes.
  • The cake is done when a skewer inserted in the centre of the cake comes out clean. Remove the cake from the oven and let it sit on the counter for 5 minutes. Then slowly unmould the cake on to a wire rack, let it cool compleltely.
  • At this stage, if you are plannig to serve it as such, cut and serve while it is slightly warm. If you are planning to frost. Let the cake cool completely. Cling wrap the cake and refrigerate until you frost.
The Cake i made for my Friend's Anniversary, the same flavor, but covered with ganache
Making the ganache.

  • I make the ganace a day earlier or atleast 8 hours prior to filling/frosting my cakes. Chop the chocolates into small cubes and keep it ready, before prepping the cream.
  • Take cream in a microwave safe bowl, heat for 30 seconds in high, the cream has be warm to melt the chocolate.
  • Pour the warm cream over the chopped chocolate. Let it sit untounched for 8-10 minutes. After the said time, using a spatula, slowly mix the chocolate with the cream. The chocolate should have melted and the ganache should smooth and glossy.
  • If you still find little chunks of chocolate in your ganache, then microwave it for 15 seconds and try mixing again.
  • Once the ganache turns smooth, let it cool completely on the kitchen counter. If you are planning to pour the ganache over the cake, then you can do so after the ganache cools down.
  • Since i was making it to fill the cake, i wanted it a bit thick, so i refreigerated the ganache. Cover the bowl well with a cling wrap and refrigerate, so it doesn't pick up any other smell from the fridge. After few hours of refrigeration, the ganache will thicken naturally.
The huge Nat geo cake i made for my lil one's bday, the bottom 4 layers are Orange Cake. 
Buttercream Frosting
  • Take the butter in a large bowl, using a eletric beater, beat until smooth and fluffy, for abotu 3-5 minutes. Next add sugar, vanilla extract to the fluffybutter and beat again until sugar is completely incorporated with butter, Now check the consistency, it will be a bit thick, add 1 tbsp of milk to it and mix well, to get a smooth fluffy butter cream.
  • If you still feel the cream is too thick, add another tbsp of milk and whisk. I usually make the buttercream, just before i frost my cakes.
  • Remove a cup of buttercream from the bowl, add few drops of food coloring and mix well.
  • Remove 1/4 cup of buttercream from the bowl, add few drops of green food coloring, mix well and keep aside.
Sorry, for badly cut cake, my kidoo was nibbling the other half of it
Frosting the Cake
  • Mix 3  tbsp of icing sugar with 1/4 cup of warm water and keep ready.
  • Take a round cake board, add a blob of buttercream  to the center and place one round cake in the middle. This blob makes sure, that the cake stays put on the board without sliding.
  • Spread half of the sugar solution on top of the sponge, this keeps the cake soft. Add a thick layer of yellow frosting on top. Spread it to cover the entire cake surface, do not forget the edges.
  • Now stack the second cake on top of this with its bottom facing the top. Spread the sugar solution on top of the cake.
  • Now add a thick layer of yellow buttercream on top and crumb coat the sides with yellow buttercream. Place the cake in the refrigerator for 10 minutes for the crumb coat to set.
  • Once set, add thick layers of yellow buttercream on top and using a offset spatuala smoothen it to set. 
  • Again refrigerate the cake for 10 minutes before adding any extra details.  Fill the colored buttercream in a piping bag, fit with rossete tip. The roses are made in anticlockwise direction. Pipe and swirl anticlockwise to get a perfect rossette.
  • To complete the look, i added some leaves too. For that use green color buttercream in a piping bag, fitted with leaf top, pipe 2 or 3 leaves around a rose to complete the look! Chill the cake 10 minutes for the roses to set, then slice and serve.

This is part of the Bake-a-thon 2017
    An InLinkz Link-up
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