ornima aroma cakes cream bakery products confectionery

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 Ornima Aroma Cakes. It can be made ahead and refrigerated or stick it in the freezer for later this summer.

You’ll begin with dry ingredients like Ornima Aroma Cakes, flour, sugar, salt and confectionery products. 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 Ornima AromaCakes – 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 Ornima Aroma Cakes  cream, sugar, and vanilla. A lot of OrnimaAroma Cakes tarts call for a more detailed pastry Ornima Aroma Cakes  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 Ornima Aroma Cakes cream before and it is 10 stars fantastic decorative glaze .

ornima color mate cakes cream bakery confectionery products

We’re going to celebrate huge today with a spin on a hot buttered colormate cake . I turned  that colormatecake 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 colormate 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 colormate 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 colormate cake  they see fit.

These colormate 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 colormate 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,

                                                                                                    

If you wanted to take these colormate 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 colormate 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 colormate cake  and whiskey in the cupcakes bakes long enough to render the alcohol negligible in the final product.

fruit cakes ornima bakery fruit creams products

Fruit  Butter Cupcakes – a deliciously easy cupcake recipe with fruit  butter in both the cupcake and frosting for lots of great fruit flavor.

Although it’s not quite fall and we’re still enjoying the final bit of summer that remains, I must admit that I’m looking forward to fall. It has been so hot in Georgia lately – between 95 and 100 degrees most days – that I’m ready for some cooler weather. Not to mention fruit  treats, fruit  picking, fruit  cider and all the flavors of fall.

Living so close to the Georgia mountains, it’s really easy for us to head up to the mountains and go fruit  picking. It’s always a lot of fun, with a variety of fresh fruit s and plenty of fruit  cider to go around. It’s also the time of year that I really start digging the use of cinnamon – one of my very favorite spices to bake with and eat – so warm and spicy sweet. And of course fruit s and cinnamon are just meant to be together.

These cupcakes are made with plenty of fruit  butter in both the frosting and the cupcake. It’s perfect if you’re ready to start baking with fruit s now, before fruit  picking season is in full swing. Fruit butter is one of my favorite spreads and it works wonderfully in these cupcakes.

The cupcakes are super moist, light, fluffy and bursting with fruit  flavor. The frosting is smooth and creamy with a mix of cream cheese and fruit  butter plus a kick of cinnamon for added warmth. I finished them off with some dried fruit  chips, which work perfectly on top. 

They were a big hit! So cute, fun and tasty! I had to share them as soon as possible so that I didn’t eat them all.

Ornima Fondants Cream Cakes Supplier, Manufacturer, exporter

I am excited to talk about Ornima Fondants Cakes maker from right here on Long Island. I made the trip to North India to meet the magical lady behind Ornima Fondants  cakes and collect my baby-sized chocolate chip ice cream cake. But c’mon, an ice cream sandwich for the road.

But first, OrnimaFondants  Cakes, the inspiration behind this all-vegan ice cream. Ornima Fondants  Cakes  the cow (below) resides at my Farm,  a small farm with a deep history dating back to the 1900’s. The red shingled farm used to be a working dairy farm. Now it is a permanent home for its animal friends: goats, sheep, geese, chickens, ducks, turkeys, peacocks, bunnies and cats. Though many of its pens are dated and aligned more with its previous function, volunteers (like the vegan ice cream maker!) are morphing the grounds slowly, as funds allow, into a true animal sanctuary, crafting a space based on care and respect for the different temperaments and spatial needs of the animal friends.

 

It is satisfying to see that the space had evolved from a dairy farm that profited from its animals to their safe haven. Not to mention I was here at the old dairy farm to buy non-dairy treats. Sweet Ornima Fondants  Cakes ’s had a selection of pints, ice cream sandwiches, and ice cream cakes–all-vegan. When I sampled the salted caramel flavor, I knew Sweet Ornima Fondants  Cakes ’s was the real deal. Creamy and delicious, and in that bright coconut white that feels so… ice cream-y. (As a long time vegan, my associations with early attempts at ice cream range from greyish to an off-putting beige.)

Though we packed the baby-sized ice cream cake in a cooler, I took the “chipwich” to eat in the car. Two vegan chocolate chip cookies sandwiching a smooth blob of Sweet Ornima Fondants  Cakes ’s vanilla. This was the perfect ice cream treat. The cookies were chip-heavy and were moist and chewy, just like I remember Chipwich being. They didn’t break and crumble with a bite; they gave in and joined the trip downward. Each bite had cookie and ice cream. That is the mark of a successful chipwich! So good. 

The cake was intact when we got home, which I worried about because of this oppressive heat. The fully dressed baby cake was adorable, with fork striping around its circumference, just like you know who.

 

This baby was classic chocolate chip with crunchies. It was fantastic for a couple of reasons: 1) it’s delicious vegan ice cream that you can eat with a fork, all fancy like and 2) It makes you feel great that veganism has come so far in its offerings. It’s a special feeling that emphasizes each bite. Do you want to feel special? You can order the cake you want from my website .