Ruddy Rose Cakes & Crumbs

24/09/2016

23/09/2016

23/09/2016

Exclusive hand painted and handmade décor for a school in Madurai.

16/02/2016

Our latest exotic creation ... The Barn Birthday. Cakes and short eats to match the theme

04/02/2016

Receive for the day...

Chocolate Covered Potato Chip Blondies
Blondie
1/2 cup (1 stick or 113g) unsalted butter, room temperature
1 3/4 cup brown sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
2 eggs
2 teaspoons baking powder
2 cups all-purpose flour

Marshmallow Filling
4 tablespoons (56g) unsalted butter, room temperature
5 cups miniature marshmallows
5 cups crushed potato chips with ridges

Chocolate topping
2 cups semi-sweet chocolate chips

Instructions
Preheat oven to 350 degrees F. Line a 9x13 pans with foil leaving some hanging over edges. Spray with non-stick bakers spray.

Blondies
In he bowl of a stand mixer with paddle attachment, cream the butter and sugar until light and fluffy. Add the salt, vanilla, eggs, and mix until well incorporated.
Add in baking powder and flour until just combined.
Spread batter evenly into the prepared pan. (I found it was easiest to use my hands.)
Bake on center rack for 24 minutes or until inserted toothpick is removed clean. Allow to cool completely

Marshmallow Filling
In a large saucepan over medium heat, melt the butter and marshmallows completely.
Turn off the heat and stir in the potato chips until completely coated. Immediately pour filling over cooled blondies. Gently press into an even layer.

Chocolate Topping
Place chocolate into a microwave safe bowl (glass works well) and heat for 30 seconds. Stir. Continue melting in 30 second increments until chocolate is melted and smooth.
Pour over marshmallow filling and spread as evenly as possible. (I gently tapped my pan against the counter to level)

04/02/2016

Today is Carrot cake day
4.2.16

2 cups granulated sugar
1 1/4 cups vegetable oil
3 large eggs, at room temperature
1 teaspoon pure vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
2 teaspoons baking soda
1 1/2 teaspoons salt
1 cup raisins
1 cup chopped walnuts
2 1/4 cups grated carrots
1/2 cup pineapple

Heat the oven to 350 degrees.
Prepare two 8-inch round baking pans.
Beat the sugar, oil, vanilla and eggs in mixer until it is a light yellow.
In a separate bowl sift together flour, cinnamon, nutmeg, baking soda, and salt.
With the mixer on low speed, slowly and gently add in the dry ingredients. Mix until JUST combined.
Remove bowl from mixer and fold raisins, nuts, carrots, and pineapple.
Divide the batter equally between the pans. Bake for 55 to 60 minutes or until a toothpick comes out clean.
Allow the cakes to cool completely on a wire rack.
Cover in cream cheese frosting.

03/02/2016

Today ( 3.2.16)
Almond Popcorn day

Almond Toffee Popcorn receive

1 cup granulated sugar
1/2 cup butter
1/2 cup white corn syrup
1/4 cup water
1 cup toasted almonds, chopped
1/2 teaspoon vanilla extract
1/2 cup popcorn, popped

In heavy saucepan, combine sugar, butter, corn syrup, water and almonds. Cook over moderate heat to 280 degrees F on a candy thermometer. Add the vanilla extract. Stir well and pour over the popped corn.

25/05/2015

May 25
Wine Day

Facts about wine.

Chilling tones down the sweetness of wine. If a red wine becomes too warm, it may lose some of its fruity flavor.
The Irish believe that fairies are extremely fond of good wine.
Foot treading of grapes is still used in producing a small quantity of the best port wines.

Pineapple wine recipe

Wash the pineapples and cut into small pieces and remove its skin.
Boil it for about 5 minutes with water and 1 kg sugar for 2 normal sized pineapples.
When cool, add yeast and store in an air tight mud vessel for 20 days.
Stir the content daily with a wooden ladle.
After 21 days, filter the wine through a fine cloth.
Do not squeeze the contents.
Add the remaining sugar and store it for another 21 days without stirring.

25/05/2015

Themed Birthday celebration
Under water...

21/09/2014

Today is Rum Punch Day
21.09.14

Today's Receipe
Mango Rum Punch

Ingredients

3 tsp apple juice
3 tsp fresh lemon juice
2 tsplight rum
1/2 litre mango purée or thick mango crushed fresh juice
Slice dried mango for garnishing

Preparation

Combine apple and lemon juice.
Stir in rum.
Blend with mango puree.
Add ice and shake well.
Pour into highball glass, add garnish
and serve.

Serves two

15/09/2014

Every month celebration...