Tuesday, 15 July 2014

Fruity shortcake

According to wiki, Shortcakes are crumbly bread that is leavened by baking powder.  Not only do they differ in size to regular cakes, but their method of preparation resembles like that of an bread/muffins.   The liquid ingredients used to moisten the dry ingredients are milk/cream,  resulting in crumbly-textured dough, which is shaped as desired and baked.  The baked ones are then, garnished with whipped cream along with fruit & fruit juices.  

So, when such gorgeous short-cakes were, suggested as this month's Baking partners challenge, I could hardly resist myself from trying them.  All thanks to Reeni and Swathi Iyer, for this awesome challenge.  I made this, and my family relished whole-heartedly. 

How to make whipped cream - from commercial powder

     Yes, in this post, I will explain how to whip up an delecious cream, from instant powder.  One magic of this whipped cream is not only that it is instant, but, requires exactly three minutes to prepare.  You can even prepare them the day before, trust me, this can  do wonders to your cake.

All you need is Whipped cream - instant topping (I used BLUE BIRD - 50 gm) and 90ml of ice-cold water.

Refrigerate the vessel (into which you are about to whip) and blender blades for atleast an hour.  Dissolve powder with water and begin to whip.  First minute the liquid will slowly rise to top.  Second minute, you can see lovely curls which swings according to the direction you are whipping and by the end of third minute, you can detect soft, fluffy frosting which has expanded almost, thrice in volume, forming stiff peaks over the blender

As soon as you get  this stage, cover them with cling wrap and refrigerate atleast fifteen minutes, before you use them for frosting.  This will yield you 11/2 cups of frosting.

Happy cooking :)

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