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Beginners Baking & Icing
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\I RomCYA Jain
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iI 86959 55801 / 044 49523248
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Ffut No 103, Tower 22,
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North Town,
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/ Stephenson Road,
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Perambur, Chennai-600012

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j www.facebook.com/foodiebyromajain
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{®) www.instagram.com/foodiebyromajain
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1 Recipe Page 1
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r APF (Maida) -1 ½ cup
Pwd Sugar-¾ cup(you can use upto 1 cup)
Baking Soda ½ Tsp
Vanilla Essence - 1 tsp
Method:
Thick Curd - 1 cup
Baking Powder - 1 ¼ Tsp
Oil½ Cup

• Cream curd and sugar until sugar is completely dissolved.

• Add baking powder and baking soda and leave aside for 3 minutes. You will see
bubbles appearing.
• In a separate bowl sift APF thrice.
• _ Add oil and vanilla essence in the wet ingredients.
• .:;,""T~ ld th~ APF int? the :'et mixture adding APF gradually. / /
• 5~ ,r th~s batter 1n a 6 inch ~reased c?ke pan and bake in a pre-heated oven at y-
- _1~ t i,.i,;J c tor about 30 to 35 minutes or till done.
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Ii Ch ocoa I te S,ponge Cake: ' /

APF-125g m Cocoa Powder- 25gm
Flavorless Oil 65 mj Baking Powder -1 Tsp
Soda Bicarbonate - ½ tsp Wofer-150ml
Vinegar 1 tbsp Powdered Sugar - l 50gms
Vanilla Essence - ½ tsp / Salt - 1 Pinch -
, Method:
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! • Crea!Jl oil arid sugar until mix~ well. Add vinegar and vanilla essence.
• In a separate bowl sift all the dry ingredients thrice.
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• Fold these dry ingredientyinto the wet mixture along with water. Add dry ,
ingredients and water gradually. !
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• Pour this batter in a greased cake mold and bake it in a pre-heated oven at I

180Dc for about J5 to 40 minutes or till done. i

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Red Velvet Ca~: i

APF-180gm Powdered Sugar - 1 cup

Flavorless Oil ½ cup Vinegar 1 tbsp
Baking Soda - 1 tsp Red Gel Color
Cocoa Powder- 1/8 cup Vanilla Essence - ½ tsp
Salt 1 pinch' Milk 225..ml
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Method:
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i • Add vinegar to the milk and leave it for 5min or till it curdles.
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I • Mix oil, color, essence and oil to the curdled milk and give it a nice whisk.
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I • In a separate bowl sift all the dry ingredients thrice.
• Fold these dry ingredients into the wet mixture gradually.
• Pour this batter in a greased cake mold and bake it in a pre-heated oven at
. l for about 35 to 40 minutes or till done.

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\ Recipe Page 2 _ ___,
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Pastry Basics
Sugar Syrup: 2-3 Tbsp sugar dissolved in 1 cup water

Whipped Cream: 300ml to 350ml.

Method:

• Remove the cream from the freezer; keep aside and let it thaw for an hour, then
whip the cream with electric beater on slow speed to medium speed till stiff peak
forms. You can add desired color in cream.
Black Forest Pastry:
Chocolate Sponge Cake -1 No Sugar Syrup As Required
Cherry Crush/Compote 2-3 tbsp Whipped Cream As Required
Cherries For Topping As Required Chocolate Shavings As Required

Chocolate Truffle:

I Dark Chocolate -200gms !Fresh Cream -1 00gms

Method: I
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Ganache: I
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• Chop the dark chocolate into equal small pieces. I
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• Teke it into a container !
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• Temper it in microwave for 1 min on high temperature, stirring it for every 20sec. i
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• Remove all the lumps by stirring the dark chocolate i
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• See that the cream is at room temperciture . I

• Mix the cream with the tempered chocolate and mix it thoroughly. /

Cream Cheese Frosting /

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Cream Cheese - 112gms Whipped ~ earn 180gm

Icing Sugar - ½ cup Vanilla Essence ½ tsp
SALT -TINY PINCH /
Method . . ""...,
• In large bowl, beat cream cheese, vanil!b ess$n'ce, icing sugar, salt until it looks
smooth and creamy.
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• In a separate bowl beat whipped creprfttill you get stiff peaks. Fold this with cream
cheese evenly.
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\ Recipe Page 3

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r'fneapple Muffins: Approx 20-25
APF (Maida) -1 ½ cup Thick Curd - 1 cup
Pwd Sugar-¾ cup(you can use upto 1 cup) Baking Powder - 1 ¼ Tsp
Baking Soda ½ Tsp Oil½ Cup
' Pineapple Essence - ½ tsp Yellow Color (Optional)
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,' Method:
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' • Cream curd and sugar until sugar is completely dissolved.
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! • Add baking powder and baking soda and leave aside for 3 minutes. You will see
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'j bubbles appearing.
' • In a separate bowl sift APF thrice.
• Add oil and essence in the wet ingredients.
• Fold the APF into the wet mixture adding APF gradually.
• Fill 2/3 rd of the cupcake liner with batter and bake it in a pre-heated oven at
for about 20 to 25 minutes or till done.

Butterscotch Muffins:
APF (Maida) -1 ½ cup Thick Curd - 1 cup
Pwd Sugar-¾ cup(you can use upto 1 cup) Baking Powder - 1 ¼ Tsp '
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Baking Soda ½ Tsp Oil½ Cup 'i
Pineapple Essence - ½ tsp Yellow Color (Optional) !
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.Method: !'
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• Cream curd and sugar until sugar is completely dissolved.
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! • Add baking powder and baking soda and leave aside for 3 minutes. You will see '
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i' bubbles appearing.
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i • In a separate bowl sift APF thrice.
i' • Add oil and essence in the wet ingredients.
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• Fold the APF into the wet mixture adding APF gradually.
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' • Fill 2/3rd of the cupcake liner with batter and bake it in a pre-heated oven at
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' for about 20 to 25 minutes or till done.
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; Choco Lava Cake:
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! Ingredients: Refer Chocolate Sponge Cake and Ganache
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' Method:
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' • Take a paper liner which is around 3" height. . ~. . . .
! • Prepare the ganache beforehand and keep it fridge until it 1s semi solid. Scoop the
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ganache and roll them into lemon size balls. . /. .
• Take the paper liner and fill it half with batter. Pusn the ganache balls 1n the batter
and lastly cover with a thin layer of batter.
• Baking procedure refer to muffins procedu~~-
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' • Serve it hot.
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Recipe Page 4

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• Nozzle Numbers

/O pen Star Nozzle 21 /Rosette Nozzle Wilton 1M

Happy Baking!!!

Pis Note:

We also conduct workshops for Beginners Baking & Icing, Fondant Cakes,
Wedding Cakes, Tea Time Cakes, Breads, Cookies, Ice Creams, Waffles,
Desserts, Cakesicles & Donuts

We undertake orders for Bespoke Wedding Cakes, Customized Theme

Cakes, Fondant Cakes, Cookies and Ice-creams.

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\ Recipe Page 5 I
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