Cake flour

Ingredients:

Wheat flour - 1 cup
Corn flour - 2 tbsp

Method:

• In a bowl add in one cup of flour.
• Remove 2 tbsp of flour from it.
• Now add 2 tbsp of corn flour.
• Mix them well.
• If needed you can sieve and store.
• Use in recipes of your choice.

Chocolate Barks

Ingredients:

Dark Chocolate Compound - 250 g

Method:

• Using double boiler method, melt the chocolate.
• Set this aside for couple of mins.
• Now pour the melted chocolate on a butter paper.
• Use a spatula and spread them thin.
• Roll them tight and place them on a butter paper.
• Refrigerate or freeze them until firm.
• Unroll to get the chocolate bark.
• I used this in black forest cake.

Butterscotch Sauce #1

Ingredients:

Unsalted butter - 56 g
Light Brown Sugar - 100 g
Amul cream - 125 ml
Vanilla esc - 1 tsp
Lime juice - 1 tsp
Salt - a pinch

Method:

• In a pan add butter cubes and sugar.
• Cook in low flame till both are well combined.
• Add in lime juice and mix well.
• Now add fresh cream and whisk well.
• Let it boil in low flame for 2 minutes.
• Remove from flame and add in esc and salt.
• Let it cool and store in a bottle.
• Stays good for a week when kept in room temperature.

Note:

• The consistency depends on where you are going to use this sauce.
• This consistency is good for adding in cakes/frostings.
• I you boil for 5-6 mins you will get toffee consistency.

Caramel Sauce #2

Ingredients:

Brown Sugar - 1 cup / 100 g
Fresh Cream - 1 1/4 cup / 125 ml
Unsalted butter - 6 tbsp
Salt - a pinch

Method:

• In a pan add butter and sugar and cook on medium flame.
• Let the butter melt and combine with sugar.
• Now add the cream slowly and keep stirring continuously.
• Cook in low range for 3-4 mins.
• Adding salt is optional.

Note:

• Generally they use white sugar for caramel sauce.
• I used light brown sugar.
• 1 tbsp of butter will weigh around 14.28 g app.

Rolled Buttercream Fondant

Ingredients:
Unsalted Butter - 250 g(softened)
Light Corn Syrup - 1 cup or Sugar - 1 cup(dissolved in 1/4 cup warm water)
Powdered Sugar  - 4 1/2 cups
Vanilla esc - 1 tsp

Method:

• In a bowl add butter and whisk it using electric mixer.
• Add in corn syrup or acc and whisk again.
• Add in vanilla esc and food color gel(if using) and whisk it.
• Add powdered sugar little by little and mix well.
• Mix and form a nice dough.
• Cling wrap and store in air tight container.
• Refrigerate for 2-3 hours before using.
• While rolling it out dust the surface with icing sugar and roll thin.
• Use this to cover cake or cut different shapes and decorate your cake.

Marshmallow Fondant

Ingredients:

Marshmallow - 150 g or Homemade Marshmallow
Powdered Sugar - 1 1/4 cup
Corn Flour - 1/2 tbsp
Water - 1 tbsp
Oil - 1 tbsp

Method:

• Take marshmallow in big microwave safe bowl.
• Add water and microwave high for 30 seconds.
• Take it out and again pop for 30 seconds.
• Repeat this till your marshmallows are melted.
• Set this aside for few mins.
• Then add sugar little by little and keep mixing. 
• Grease your hands with oil to avoid stickiness.
• Keep mixing until you get a soft nonsticky dough.
• You can cling wrap and store in air tight container at room temperature.
• Stays good for 5-6 days.

Note:

• While using dust the surface with icing sugar and then roll it.
• You can also add colors to this.
• If you find it hardened, then just sprinkle water and knead or just microwave for 30 secs.

Marshmallows

Ingredients:
Gelatin - 2 tbsp
Cold water - 1 cup
Granulated Sugar - 2 cups
Powdered sugar - 1/2 cup
Salt - 1/4 tsp
Vanilla esc - 2 tsp

Method:

• In a bowl add gelatin and add 1/2 cup of cold water.
• Set this aside for 10 mins.
• In other pan add 1/2 cup cold water and sugar and stir in medium flame.
• Once sugar is dissolved add in the gelatin and bring to rolling boil.
• Now transfer this to a bowl.
• Add in salt and vanilla esc.
• Using hand mixer and whisk till it is soft and doubled in volume.
• Grease a pan and dust with powdered sugar.
• Pout the batter to this and smoothen it with a greased spatula.
• Leave it uncovered for 3-4 hrs or until firm.
• Dust with powdered sugar and cut into desired shapes.
• Store in air tight container.

Note:
While whisking first whisk at low for 2 mins and then at high for 10-15mins.

Donut Dips

Ingredient:

Sugar Glaze:
Powdered sugar - 3/4 cup
Corn flour - 1/8 tsp
Milk - 2 tbsp
Vanilla Esc - 1 tsp

Chocolate Glaze:
Powdered sugar - 3/4 cup
Corn flour - 1/8 tsp
Milk - 3 tbsp
Coco Powder - 1 1/2 tbsp

Method:

• Take two separate bowls and add ingredients acc.
• It should be of semi flowing consistency.
• You can use and store this for 2-3 days and reuse.

Icing Sugar

Ingredients:

Sugar - 1 cup
Corn Starch - 1 tbsp

Method:

• Add the ingredients in a blender and blend them to powder form.
• Transfer this to air tight container and can use as and when needed.

Glaze Fruits

Ingredients:

Sugar - 2 tbsp

Cherries - 10-15 (no seeds)

Corn flour - 1 tsp(mix in water and keep)

Water - Little

Method:

• Heat a pan and add cherries and sugar(increase or decrease sugar amount depending on fruit taste).
• Mash it off and add corn flour mixture and turn it off. 

Note:

In same way you can do with strawberries, cranberries etc.