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Tips
for cakes and ice cream |
Food |
 Eggless Cake
- Always preheat the oven to the required temperature before placing the cake in the oven.
- Prick with a knitting needle or skewer to check if done. The needle should come out clean.
- Never keep the batter too thick. The cake will turn out hard and dry.
- The cream used should always be chilled and beaten in sharp upward strokes to incorporate air. Never
overbeat.
- While making butter icings, beat the butter well to make it light and fluffy. Then add sieved icing sugar and beat again. Add 2-3 drops of lemon juice, colour and essence as required, and beat again.
- Turn the cake tin around between baking if the oven is not distributing even heat and the cake is baking
unevenly
Ice Cream
 Always chill glasses before preparing the
ice-cream in it. This way it will stay stiff longer. - Use aluminium containers instead of steel to set the
ice-cream faster. Also, place a thick plastic sheet or spread some salt under the container to keep it from sticking to the floor of the freezer.
- Never try to refreeze the ice-cream which has melted completely due to reasons like electricity breakdown. The result will taste disastrous. Instead, add you favourite flavour or fruit and run in a mixie to make delicious milk shake.
- For simple but extravagant looking topping, take 2-3 healthy strawberries. Make incisions vertically from tip to base, to form slices. But do not cut fully. - Stop just below the base. Now press sideways gently to form a fan-shaped strawberry. Use as topping decor for cakes,
ice creams, puddings, etc.
- It is best to defrost the fridge before making
ice-cream, so that the base of the container is not jammed, as also the
ice-cream will set faster and better.
- Crush chikki coarsely and use as nougat over cakes and
ice creams. Use nuts of your choice.
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