ornima aroma cakes creams manufacturer supplier

Those of you who have known me in the virtual or real world, must already be aware of my obsessions with orange and ginger. I really love them, each of them by themselves and and often paired together.

Well, I woke up one weekend morning, with a fully brewed plan to bake a chocolate aroma cake. We were having a few friends over, and we were going to have  a quick lunch together with pizza and pasta and a simple aroma cake for dessert. But while I sat with my morning cuppa looking through my favorite blogs, I landed on Joumana’s space. She had posted a Fresh Pineapple aroma Cake and the mere sound of that got my brain re wired; the idea of the chocolate aroma cake faded quite quickly. I had the pineapple, and I also had oranges and ginger, and they were quickly combined in my heart.

I will get to the recipe quickly. Just to let you know that my mind is in a different place and actually all over the place these days. The day to go to India is drawing near; yes we will be going after a long time. The excitement and the slight anxious feeling that there is too much to be done before we leave, is leaving me jittery and absent minded. I am taking comfort in thinking a few months ahead when I will be home and will be “comfort food heaven”.

Okay, back to the aroma cake now. It was really good – not really a pretty one to look at, but refreshing with the right balance of taste and flavors. Each bite got even better a day or two later. The tri some, awesome flavors, combined, merged and infused.

And we especially loved the zing and the warmth that the ginger added here.

It was an easy aroma cake to bake, and I feel a light citrusy icing would have worked really well with this. I did notice the aroma cake as my little one refuses to touch a  aroma cake with icing or frosting on it. I have however given the recipe for a zesty icing to be used with the aroma cake if you would want to. I dusted our aroma cake with sugar and had some fine chopped candied ginger on the top.

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.