Friday, August 22, 2014

Basic Fondant Icing with two tier cake stacking classes

Learn to make the fondant dough from the scratch, all basic techniques of how to work with fondant, rolling out and placing on the cake.
You will also learn how to cover cake with Ganache and drape the cakes with fondant and learn to stack the 2 tiers cakes and decorate with ruffles and make roses and leaves.
As an additional part you also learn how to powder dust your flowers.
14th September 2014
Time: 2:00 am to 6:00 pm
Venue: Poonthi Road, Kumarapuram, Trivandrum
28th September 2014
Time: 9:30am to 2:30 pm
Venue: Hotel Baserra, Clock Tower, Secunderabad

Course details.
All tools, two cakes and materials will be provided along with high tea
Techniques which you will learn in this class.
Making fondant dough from the starch
Basic shapes
Learn how to Ganache both layer cakes.
Stack both layers.
Powder dusting the flowers
Take away
Printed recipe of homemade fondant
Two tier stacked cake decorated by you.
Fondant modeling tool kit.
One set of plunger cutters
And confidence to make your own fondant cake

Contact Marina Charles at 09379398865 , 09341275334, 080-41715105 

Wednesday, August 20, 2014

Masala Chai/Tea

Do you like to have tea? What type of tea you like? Are you a tea lover?
If you are looking for some spicy tea then you can go for this Masala chai, this is a blend of ginger and cardamom.

Milk – 1/2 cup
Water -1/2 cup
Tea – 1 tsp heaped ( I use red label tea leafs)
Sugar - 2 tsp
Cardamom - 2
Ginger - 1/2 inch piece

  1. Crush ginger and cardamom together and keep aside. Boil milk and water till it froths.
  2. Now add sugar and stir well till it dissolves. Add crushed ginger cardamom and tea powder and simmer for 3-5 mins.
  3. When the tea starts to boil and turns strong, switch it off.
  4. Now filter the tea and serve hot.

South Indian Thali meal cooking lessons at Bangalore

"When baking, follow directions. When cooking, go by your own taste."
Nathan who came from US loved the Puri and Aloo Masala and the South Indian Thali meals, enjoyed making them as much as he loved eating them. Menna's Indian Cooking Class Bangalore

Saturday, August 9, 2014

Wheat Bread

Had freshly baked wheat bread for today's breakfast, happy that I could crack down the recipe from Maida to full wheat.

I would say to all housewives, don't get dishearten by one failure, nor by twenty. Resolve that till you will have good bread, and never cease striving after this result till you have achieved it.
Wheat Bread

Dinner rolls

Stuffed buns chicken mince

  1. Wheat Flour                           3 ½ Cup
  2. Water                                     250 ml
  3. Yeast                                     2 tsp
  4. Salt                                        1 ½ tsp
  5. Oil                                          5 tbsp
  6. Milk                                        50 ml

  • Dissolve yeast in lukewarm water(100ml) with 1 tsp of sugar and keep it for 10 mts
  • Dissolve salt and oil in the remaining water (150ml)
  • Pour the yeast mixture to the flour and mix well then pour the salt mixture to the flour and knead well for at least 10 mts till it become smooth.
  • Add the milk and knead well, take it out from the bowl and knead on the marble surface till you find the gluten pane. It is very difficult to find in the wheat flour but it certainly comes in by the way you knead it.
  • Coat the mixing bowl with oil and place the dough in it and cover with a damp towel and let the dough rise to double the size, keep it at least for 2 hours
  • Grease pan with oil and keep aside.
  • After 2 hours punch down the dough and knead for 2-3 mts 
  • Now Divide the dough into balls or roll it out into your bread pan and place it in  the grease pan.(if you need buns)
  • Again cover it with a damp cloth and  set it aside for another 2 hours
  • Now brush the top with butter and sprinkle rosemary on top(if you need any flavour)
  • Pre heat the oven to 200 degree and bake it for 20-25mts.
  • Run a knife around the edge and immediately remove the rolls/Bread from the pan and cool it.
Kneading plays a very important role in this recipe since we are using wheat flour
Also the water is as important as your yeast. 
While kneading stretch and knead so that the gluten forms in faster.

Cooking, Baking and Icing Classes at Bangalore, Trivandrum and Hyderabad

The only way to become an expert in your field is by spending time studying your craft. Over the past 4 years I've spent hours studying about cooking, baking and Icing and now I'm ready to give you the best of everything I've learned! 

Join me for the workshops which I conduct at Bangalore, Hyderabad and Trivandrum and learn everything you need to know about modern cooking, baking and Icing. 

For more information contact me at 9379398865 or email me at



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