Coachella Inspired Festival Make-up look

Are you all ready for Coachella this year???

Watch this amazing Coachella inspired look to look fab this music season 🙂

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Adios 🙂

Handmade cards #2!

Baby Shower & Miss you Handmade Card!!

Crafting has not only been a hobby, but a true passion. It started from making personalized gifts for friends which is not only memorable, but it gives you an immense measure of self-satisfaction 🙂

These are 2 cards I made for 2 of my friends here at the International community – One who is going to be expecting a Baby Boy soon!! Yay 🙂

The second is for a friend who is going back home and who we all will dearly miss!!

*Mixed emotions*

Materials Used:

• Patterned Card stock
• Ribbon
• Pearl and crystal embellishments
• Sentiments ( I printed it out using a normal Inkjet printer)
• Paper Doilies

 

Happpy crafting 🙂

Eggless Pineapple Cake

Who doesn’t like cakes and especially if it is homemade with love and tastes sinful 🙂

This eggless version of pineapple cake is a must try and no failure recipe. I am currently teaching an Eggless Baking Class at the Stanford International Center and I must admit that this has been one of the most cherished experiences ever. Thanks to the ladies for letting me take pictures during the class.

Ingredients:

• All purpose flour (or) Cake flour – 2 cups
• Baking powder – 2 tsp
• Baking soda – 1 tsp
• Salted butter – ½ cup
• Sugar – ¾ cup
• Pineapple extract – 1.5 tsp
• Milk – 3 tablespoons (as per consistency)
• Curd – ½ cup
• Oil – ½ cup
• Apple sauce (unsweetened) – ½ cup
• Tinned pineapple slices

Frosting :

• 2 cups heavy whipping cream
• Sugar (as per taste)

Method:

• Firstly, sift all the dry ingredients – the flour, baking powder and baking soda and keep aside.
• Cut the butter into cubes and place in the mixing bowl. Add sugar & cream it till soft and fluffy.

• Add pineapple extract, apple sauce and curd and whisk well until everything is incorporated well. Add oil to the batter and mix again.

• Next add the dry ingredients mix a little by little and remember not to over-beat the batter at this stage
• Add milk till you get a good consistency of the batter. Nor to , neither too stiff.

• Pre-heat the over at 180 degree celsius or 350 F.
• Transfer the batter into the cake mould and bake for 20 mins.
• Do the knife/toothpick test to check if the cake has been cooked properly.

 

Frosting:

• Place the beater blades and the bowl your going to whip the cream in, inside the fridge for at least 30 mins. This fastens the whipping process.
• Add cream and sugar, whip till it forms soft peaks and does not pour over when you turn the bowl.

Assembling the cake:

• Divide the cake into 2 and gently pour a little pineapple water (from the tin) on the halved cake.
• Places pineapple pieces randomly around the halved cake and then generously coat it with the cream.
• Place the other halved cake over this and spread the cream all over on the top and sides.

• Decorate with pineapple and raspberry/strawberry and serve chilled 🙂

 

P.S : A few of the pictures below are from the class. I’m sure the ladies will approve it. Haha 🙂

Happy Baking!

Adios 🙂