Homemade Rainbow Sprinkles for Cake / Cup Cake Decoration // ഹോംമൈഡ് റെയിൻബോ സ്പ്രിങ്ക്ൾ ഫോർ കേക്ക് / കപ്പ് കേക്ക് ഡെക്കറേഷൻ

Make your own sprinkles for cake decoration!!!

Sugar: 1 Cup 

Corn Flour: 1 Table Spoon

Vanilla Essence: 1/2 Teaspoon

Egg whites: 1 egg

Lemon juice: 1/2 Teaspoon

Food color: 2 Drops each

Finely grind the sugar and strain it

Add corn flour and mix well

Add vanilla essence, egg white and lemon juice and mix well

Divide into as many color sprinkles you want to make 

Add each color, mix well, put in a piping bag, cut the ends slightly and pipe them lengthwise into butter paper. 

After drying for 4 - 5 hours of drying you can slightly break it with your hands 

Mix all the color sprinkles and put in an airtight bottle and refrigerate .. Can be used to decorate cake / cupcake as required ..

I made red, blue, green, orange, yellow and some chocolate sprinkles here.

Add  little cocoa powder to the mix to make chocolate sprinkles.

പഞ്ചസാര : 1കപ്പ്

കോൺ ഫ്ലവർ : 1 ടേബിൾ സ്പൂണ്

വാനില എസ്സെൻസ്: 1/2 ടീ സ്പൂണ്

മുട്ടയുടെ വെള്ള: 1 മുട്ടയുടെ

നാരങ്ങ നീര് : 1/2 ടീ സ്പൂണ്

ഫുഡ് കളർ : 2 തുള്ളി വീതം

പഞ്ചസാര നന്നായി പൊടിച്ചു അരിച്ചെടുക്കുക

ഇതിലേക്ക് കോൺ ഫ്ലവർ ചേർത്ത് നന്നായി മിക്സ് ചെയ്യുക

വാനില എസ്സെൻസ്, മുട്ടയുടെ വെള്ള, നാരങ്ങ നീര് എന്നിവ ചേർത്ത് നന്നായി ഇളക്കി യോജിപ്പിക്കുക

ഇനി എത്ര കളർ സ്പ്രിൻകിൽസ് ഉണ്ടാക്കുന്നോ അത്രയും ആയി ഭാഗിക്കുക.. 

ഓരോ കളർ ചേർത്ത് നന്നായി ഇളക്കി പൈപ്പിങ് ബാഗിൽ ഇട്ട് അറ്റം ചെറുതായി കട്ട് ചെയ്ത് ബട്ടർ പേപ്പറിലേക്ക് നീളത്തിൽ പൈപ്പ് ചെയ്യുക. 

ഒരു 4 - 5 മണിക്കൂർ ഉണങ്ങിയ ശേഷം പൊട്ടിച്ചെടുക്കാം..

എല്ലാ കളർ സ്പ്രിൻകിൽസ് കൂടി മിക്സ് ചെയ്ത് എയർ ടൈറ്റ് ആയ ഒരു കുപ്പിയിൽ ഇട്ട് ഫ്രിജിൽ വെക്കാം.. ആവശ്യനുസരണം കേക്ക്/ കപ്പ് കേക്ക് എന്നിവ അലങ്കരിക്കാൻ ഉപയോഗിക്കാം..

ഞാൻ ഇവിടെ റെഡ്,ബ്ലൂ,ഗ്രീൻ,ഓറഞ്ച്, യെല്ലോ പിന്നെ കുറച്ചു ചോക്ലേറ്റ് സ്പ്രിൻകിൽസ് ആണ് ഉണ്ടാക്കിയത്..

ചോക്ലേറ്റ് സ്പ്രിൻകിൽസ് ഉണ്ടാക്കാൻ മിക്സിൽ അൽപ്പം കോകോ പൊടി ചേർത്തു..

Butterscotch Cake

Its Birthday time....So cake time...Birthday wishes to my dearest Husband....

Ingredients

All Purpose Flour/Maida: 1 1/2 Cups (One and Half Cups)
Powdered Sugar: 3/4 Cup 
Eggs: 2
Butter: 3/4 Cup
Butterscotch Essence: 1 Tea Spoon
Butterscotch Sauce: 2 - 3 Table Spoon (Optional)
Baking Powder: 1 Tea Spoon
Baking Soda: 1/2 Tea Spoon
Milk:  1/2 Cup
For Frosting & Garnish
Whipping Cream: 2 Cups
Powdered Sugar: 4 Table Spoon
Vanilla Essence:  1/4 Tea Spoon
Butterscotch Sauce (Optional): 1/4 Cup (Refer Notes)
Praline Nuts:1/2 Cup (Refer Notes)
Cherries
For Soaking Cake
Sugar Syrup (Refer Notes)

Cooking Time: 30 Minutes
Method

Preheat the oven at 170 C
Prepare a cake tin by spreading some butter on all sides and then dusting it with some all purpose flour.  
Tilt and remove the excess flour from the cake tin
Combine all purpose flour, baking powder and baking soda.  Sieve it and keep aside
To a bowl add butter and powdered sugar,  Beat well until soft

Now add 1 egg at a time and beat until light and fluffy

Add butterscotch essence

Add butterscotch sauce and combine well

Now add sieved all purpose flour and milk in batches and combine well

The batter should be a smooth ribbon consistency batter

Pour the batter to the prepared cake tin and bake it for 25 to 30 minutes

Once done insert a tooth pick to the center of the cake and if it comes out clean then the cake is done
Else bake it for another 4 to 5 more minutes
Take it out of the oven and let it cool down 

Trim the crust from top and cut the cake horizontally into 2 layers

Pour the whipping cream to a bowl.  Add sugar and vanilla essence and beat until it forms soft peaks 
Now to assemble the cake
Keep all the things ready, whipped cream,sugar syrup, butterscotch sauce and praline nuts

Place a layer of cake on the setting plate

Drizzle some sugar syrup on the cake.

Put 4 to 5 table spoons of whipped cream on the cake 

Spread well

Drizzle some butterscotch sauce and praline nuts

Place the second layer of cake, drizzle  sugar syrup

Apply whipped cream and spread all around the cake 

Put some of the whipped cream in a piping bag and garnish 

Sprinkle the praline nuts and garnish the cake with some cherries

Keep in fridge for some time

Cut and serve chilled

Note:

Baking time may vary depending on the oven, so adjust it accordingly

For the recipe of Praline Nuts Click Here
For the recipe of Butterscotch Sauce Click Here

For sugar syrup boil 3 table spoon of sugar in 1/2 cup of water for 4 to 5 minutes and let it cool down completely

Butterscotch Sauce

You can use it on cakes, ice creams, pudding etc

Ingredients

Sugar: 1 Cup
Butter: 1/2 Cup
Fresh Cream: 1 Cup
Vanilla Essence: 1 Tea Spoon
Salt: 1 Pinch

Cooking Time: 10 to 12 Minutes
Method

Pour fresh cream and butter to a bowl and mix it and keep aside
Put sugar to a pan and let it caramelize. It should only be light golden brown in color.  Do not let the sugar caramelize more and become dark brown in color. Because if the sugar caremlizes more it will taste more like caramel sauce
Add the cream butter mix and stir continuously
Stir well and keep on flame until the desired consistency is achieved.  (|I  made a thin sauce)
Remove from flame and add vanilla essence and salt and mix well
Let it cool well and store in clean and dry glass jar in fridge
If the sauce thickens upon cooling you can just warm it up before use

Praline Nuts

Have it as a topping on Ice cream or Cake or just as a Candy....

Ingredients

Sugar: 1 Cup
Chopped Nuts: 1 Cup
Butter: 1 Table Spoon

Cooking Time: 10 minutes
Method

Keep all the things handy before you start making the praline nuts

Grease a disposable aluminium container with butter and keep aside.  Or you can line a tray with an aluminium foil or butter paper and grease it with butter.

To a heavy bottom pan add sugar and let it caramelize

Once it becomes light brown in color switch off the flame and add butter and mix well

Now add the chopped nuts and combine.  I have used cashew nuts and almonds

Pour this to the prepared container and let it cool well

Once it cools well you can just slide it out of the container

You can just break it to small pieces or grind it to a coarse powder using a rolling pin or a mortar and pestle

You can make butter scotch cake, butter scotch ice cream etc using this or as a topping for ice cream, cakes, puddings etc or just eat it as it is...

Store in clean and dry airtight containers in refrigerator

Candied Orange Peel

Why throw away Orange peels when you can make something interesting out of it....

Ingredients

Orange Peel: Of 2 Oranges
Sugar: 1/4 Cup + 2 Table Spoon
Water: 4 Cups + 3 table spoon

Cooking Time: 45 minutes
Method

Wash and cut the orange peel to strips

To a pan pour 1 cup of water and add the orange peel
Let it boil well and then reduce the flame and simmer it for 5 to 8 minutes

Drain the water off and then again add 1 cup of water and let it boil and reduce the flame and simmer it for 5 to 8 minutes.
Repeat the same process of boiling and draining off the water 4 times
To a pan add sugar and 3 table spoons of water and make the sugar syrup
Reduce the flame to low and add the cooked orange peels to the sugar syrup

Let it boil (in low flame) until all the sugar syrup gets dried off and get coated on the orange peel

Switch off the flame and let it cool well
Put 2 table spoon sugar to a plate
Once cooled completely take the peels and roll it in sugar
Store refrigerated in an air tight container
You can use this for garnish or in fruit cakes or just dip in chocolate and have it

Dulce de leche

Dulce de leche is a creamy caramel sauce that`s made by simmering milk and sugar for long hours. We can easily make the same with a closed tin of condensed milk.

Ingredients

Condensed milk: 1 Can (Unopened)
Water

Cooking time: 30 Minutes
Method

In a pressure cooker place the grid so that the can does not touch directly on to the bottom of the cooker

Remove the stickers on the can and wash the outer surface of the can before placing it in the cooker. This is done so that the adhesive used for sticking will not stain your cooker
Now keep the can of unopened condensed milk on the grid and fill the cooker with enough water until the can is completely immersed.  Make sure that its not exceeding the maximum capacity of the pressure cooker.

Close the cooker and switch on the gas.  Wait until the steam starts to come and then put the whistle on
Once you hear the first whistle reduce the flame to low and simmer it for about 25 to 30 minutes
Switch off the gas and let it cool down completely
Once done take the can out and let it cool.  Do not open immediately after you take the can out of the cooker
Wait for a few hours and then you can open the can.

If not using immediately refrigerate it
You can use it for making cakes, brownies, pies or as topping for ice creams and cakes or even as a bread spread

Note:

After refrigerating it might become thick, so when you want to use it add the required amount of dulce de leche to a pan and heat it in very low flame adding 1 table spoon of milk.