ornima fruit filling cakes bakery products,

Classic dessert starts with a sweetened pastry crust. It’s sort of like pie dough, sort of like a cookie– but very much its own unique masterpiece. Crust like this lends the perfect sweet crunch under the blanket of vanilla cream and mountain of fresh fruit filling. It can be made ahead and refrigerated or stick it in the freezer for later this summer.

 You’ll begin with dry ingredients like fruit filling, flour, sugar, and salt. The first time I made this, I flew by the seat of my pants and used granulated sugar to sweeten the dough. This was totally NOT the right idea and after a little researching, I learned that the granulated sugar cuts up all the butter and fruit filling – which causes it to melt into an ugly greasy mass. It’s hideous. Save yourself the agony! Powdery confectioners’ sugar is the way to go.

Like you do with pie dough, you will cut fat into the dry ingredients– and in this case, that fat is butter. I do not use shortening; I prefer shortening in pie crust to create all those fabulous flaky layers. But we don’t need that here, so butter it is. Make sure your butter is cold because you don’t want it quickly melting. Again, you’ll wind up with an ugly greasy butter puddle mess.

I recommend a pastry cutter to cut in the butter. I’ve seen pastry crust made in a food processor so if that is more convenient for you, go ahead! I’ll include instructions below. But I’ve always preferred to work with a pastry cutter. You have more control over the dough that way. Hi I’m a control freak, have we met?

A walk in the park. Just mascarpone, heavy fruit filling  cream, sugar, and vanilla. A lot of fruitfilling tarts call for a more detailed pastry fruit filling  cream or custard and while it’s undeniably delicious, I opted for a different and less complicated path. In case you want to try it, I’ve made this pastry fruit filling cream before and it is 10 stars fantastic.

ornima whip cream cakes bakery products,

       It looks like whipped cream and tastes just as sweet. It has a heavenly light and fluffy texture. It is free from artificial flavors, colors and fillers. It is rich in satisfying healthy fats. It takes less than five minutes to make, uses one ingredient and is completely dairy-free. No, it's not a dream- this is coconut whipped cream!  In fact, it is so simple and decadent I often eat the stuff by the spoonful.  No Chemical Additives/Emulsifiers Not only do these compounds act as gastric irritants, but they will make it impossible for you to separate the coconut cream from the milk. Full Fat Avoid strained, watered-down or “lite” versions that have been sadly stripped of the fats that make coconut milk so delicious and nourishing. Low-fat coconut milks won't yield enough cream to make this recipe

Light and airy as a cloud, there’s nothing quite like a spoonful of freshly whipped cream.Whether you’re topping berries fresh from the garden or a late-night slice of pie, whipped cream you’ve made yourself is miles above store-bought non-dairy who-knows-what topping. Adding a touch of sugar or a drizzle of vanilla can gild the lily, but it’s the cool creaminess and the billowy texture that really makes homemade cream shine.

We’ll show you our tips for whipping cream to soft, medium, and stiff peaks, plus our favorite method for making stabilized (read: longer lasting) cream to use for fillings, spreads, etc. We’ll even show you what we do when things have gone a little overboard with the mixer and your cream becomes… well, we’ll get to that later.

Because you’re relying on the fat in the cream, you need to ensure it stays in a solid, albeit microscopically solid, state. Chilling your bowl, cream, and beaters beforehand means things will stay colder longer during the whipping process. Colder cream = loftier peaks.

Using a lower speed to begin your whipping will also be helpful. The cream won’t warm too quickly and you’ll build up smaller bubbles, for a more stable foam.The whipped cream you get in restaurants is often stabilized to help busy chefs turn out desserts ahead of time, or to assist with serving pillowy, creamy desserts in higher heat situations.

For home bakers, the advantage of stabilized cream is that you can make it ahead of time and stash it in the fridge until you are ready to serve, or top a pie that needs to travel to its final destination. As long as you keep it cool, your cream will last at least 24 hours without deflating.We’ll show you one of our favorite methods for stabilizing here, to start the discussion off. Instant Clearjel is a modified food starch made from corn that thickens instantly when it comes into contact with liquid. By mixing a small amount in with the sugar for your whipped cream, you can sweeten and strengthen the cream at the same time.

Ornima Color MATE Bakery Cakes Cream

It was so nice to see my color mate again. He’s been back to Paris to take master classes in chocolate and sugar and his house resembled someone who had gone quite mad with the stuff. I could safely say that most color mate surfaces in his house were edible.

 There was an abundance of curious chocolate color mate related objects strewn through the entire house ranging from tiny little containers holding intense colors and shimmers, to acetate, clay modeling tools, paint-brushes, huge bags of chocolate, color mate and what I can only feebly describe as a chocolate perfume kit, designed to train one into a super connoisseur via the olfactory. It comprised of a very smart wooden box, which I noticed already had a ding in it, (victim of some form of chocolate frenzy, no doubt) and possibly over 50 tiny vials each of which contained an essence of a characteristic identified in chocolate. Nuances such as tobacco, liquorish, and earth. It was absolutely fascinating and Emmanuel was in a whirlwind of excitement as he showed me all his new toys. The family kitchen was absolutely overflowing with color mates and objects we usually associate with the hardware store - torches, pvc pipes, tile adhesive combs, quite a hysterical ‘site’, and of course we had loads of fun.


I also got to meet classical color mate cakes, who’s started a beautiful little cake shop making formidably yummy and beautiful, special occasion cakes. When I got home, I was so inspired I had a go at making a wedding cake. I’ve made about 4 in my lifetime but all just all been self taught and bumbling my way through it. I had so much fun mixing all the different coloured fondants and then modelling my roses and birds. I relished making the roses look as realistic as possible and the small detailing of diamantes on the birds. I wanted the posey color mate cakes to look fun as opposed to tasteful, more like one you might find at the fruit and veg shop. For those who might be wondering why this week’s segment didn’t cover much color, it’s because we just didn’t have enough time so we thought we would concentrate on the decorating element, something a lot of people might not have seen or tried. The recipe for the pink forest cake, however, is on the website.

 I got to meet him again and see that chocolate is one of his favorite color mate  ingredients and not just in sweets but savory dishes as well. I returned to the restaurant after filming and had the most unbelievable degustation.Color mate cakes is very whimsical, challenging without being pretentious and most importantly, absolutely delicious. One of my favorite dishes deliberately resembled the contents of an ashtray. It was a pork floss wrapped in brick pastry with the tips dipped in ash. It was a great fine dining experience because it was so creative, playful and shook you out of the stiffness and alienation that can come with fine dining. We bonded over the genius marriage of white chocolate and wasabi which we both discovered in the same Japanese color mate  chocolate bar. I’ve made an ice cream with this winning combo for a couple of years now and it is to die for. Sweet and cool, then a slight after burn of the wasabi.