ORNIMA decorative glaze cakes cream manufacturer supplier

We’re going to celebrate huge today with a spin on a hot buttered decorative glaze cake . I turned  that decorative glaze cake into a cupcake, and replaced the rum with Irish whiskey, because cupcakes and whiskey are better than rum in a glass. I speak the truth!

As always, my dessert recipes decorative glaze cake make small batches, so this particular buttered whiskey cupcake recipe only makes 4 cupcakes. You can even make the cupcakes and buttercream in advance, and frost decorative glaze cake them when the guests arrive. For a really special celebration, I would put the cupcakes out on a decorative platter and a bowl of dulcet de lecher with a big spoon. This way, your party guests can decorate their cupcakes with the amount of decorative glaze cake  they see fit.
ornima decorative glaze cakes creams manufacturer suppliers

These decorative glaze cake  cupcakes are packed with Kerrygold Salted Butter and a heaping 2 tablespoons of Irish whiskey per 4 cupcakes. You can do the math on that—the whiskey flavor really shines through. The salted butter delivers incredible flavor (as grass-fed Irish butter always does), but also, the butter keeps the decorative glaze cake  cupcakes tender. If you do make these the day before your celebration, cover them well—the surface can dry out when butter instead of oil is used in a cupcake. The flavor trade-off is worth it, though!                                                                                                   

If you wanted to take these decorative glaze cake  cupcakes over the top, you could melt a little extra butter with a half shot of whiskey, and drizzle it over the cupcakes before frosting. Be sure to poke a few holes in the decorative glaze cake  cupcakes to help the glaze sink in. I would only do this when the cupcakes are being served to adults—the whiskey comes through loud and clear and wouldn’t be suitable for little ones. If you are serving these to kids, leave the whiskey out of the frosting, too, but the decorative glaze cake  and whiskey in the cupcakes bakes long enough to render the alcohol negligible in the final product.

Ornima India’s largest bakery product manufacturer, supplier, cooking mate

It was so nice to see my cooking 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 cooking mate surfaces in his house were edible. There was an abundance of curious chocolate cooking 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, cooking 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 cooking 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 cooking 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 cooking 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 cooking, 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 cooking 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.Cooking 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 cooking 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.

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.