Happy Birthday 2016

Thank you all for the birthday wishes. A special thanks to all the students at Cake Baking Class Trivandrum who gave me a surprise birthday cake and a handmade Apron Card

A special thanks to Biju Charles who baked a Chiffon Lemon cake for me, it was his first attempt.

Thank you all

B'day Breakfast - English Breakfast at my house

We had guests!

B'day Cake Cutting

B'day Cake Surprise - Thank you all, and the creator, Beena

B'day cake Given by my students in Trivandrum

Cake with simple Icing

At the dinner table in B'lore - Wine and Nasi Goreng

&

Sugar craft Classes in Bangalore

Sugar Craft Lessons 

Sugar Craft Flowers on Wedding Cakes
If you've always wondered how to make realistic flowers which you see on elegant looking wedding cakes, then a two-day workshop will covers all the basics to the skills required to make these dreamy flowers. 

In the sugar craft workshop, you'll learn to make life-like flowers using gum paste. These classes will cover other techniques and tips required to make sugar flowers for wedding flowers and how to attach the flowers using wires. 

If you're not able to attend a session, you can also learn these flowers through online class. These flowers ( Rose, Ranunculus,.Peoney, Stargazer Lillies, Orchids, etc) can be learned in 2 hr sessions. In short, you can learn the flowers at your own pace from the comfort of your home. Isn't that wonderful!

To know more about the online sugar craft class, pls mail to mennasdelight@gmail.com

Sugar Craft Class With Rebecca 
Had an amazing session teaching Rebecca who had come down from Mizoram to learn the art of Sugar Craft. Cake Baking Class Bangalore
Pic Courtesy : Ritchie Michael Gomez

Sugarcraft for Beginners

Roses and Buds 

Sugarcraft Flowers

With the Student Rebecca

Monday Cake Delight - Fruity TeaCake

Sliced Fruity TeaCake

Slice of Cake

This is a fat free cake, very yummy to have with your tea, It is crusty outside and soft inside.

Ingredients

Dried fruits   - 300 gms
Flour             - 225 gms
Mixed spice  - 2 tsp ( Cinnamon 1 tsp, Clove 1/4 tsp, Nutmeg 3/4 tsp )
Baking Powder - 2 tsp
Hot black tea - 150 ml ( made with 2 Earl grey tea bag)
Brown Sugar - 125 gms
Eggs              - 2
Butter to serve

Method

1. Pour tea in a bowl and soak the dried fruits for half an hour.
2. Pre heat the Oven to 190 degree for 10mts
3. Grease your loaf tin with oil and base line with butter paper
4. Bear the sugar and eggs together in a large bowl until pale and slightly thickened.
5. Now add the flour, baking powder, mixed spice and soaked dried fruit along with tea.
6. Mix everything together well.
7. Now transfer the batter to your loaf tin, level the surface well.
8. Bake in the middle rack of your oven for 45 mts to 1 hour
9. Leave to cool completely in the tin, when the cake cools turn out and peel off the lining paper.
10. Serve slice with a little butter.

Spread Butter on a Slice 

Tips
1.If you need a soft teacake use 50 gms of butter while creaming the egg and sugar.
2.Wrap this cake when cooled in clingfilm and store in an airtight container. It will keep for up to five days

March Madness - New Vistas in Baking

Hello March, we are marching in.
I'm happy to share this month's Cake Baking Class Bangalore baking calendar. This session has 4 new classes for those interested in baking, cake decoration and cooking. So, plan a day off to learn some new dishes and learn a new skill.

1) 5 cakes & 7 icing ( 1 day class, 10:AM to 4:PM on 6/3/16)
2) Buttercream Advanced class ( 1 day 10:AM to 4:PM)
3) Pineapple Upside down cake
4) Kerala specials ( Appam, Stew, Iddiappam, Fish Molee, Egg Curry)

Cake All the Way - Workshop on Just Cakes

Pls have a look at the class calendar and feel free to call me at 9379398865, 8861389165 for details.

March Month's Baking Class Calendar

Choco Banana Cake

Pound Cake

Red Velvet cake

Vanilla Cake

Kappa vada and ullyi chamati(Tapioca and shallot cutney)

Kappa vada and ullyi chamati(Tapioca and shallot chutney! 

Kappa Vada with Ulli Chammanthi (Tapioca fritters with shallot chutney) is a beloved traditional snack from Kerala, blending the earthiness of tapioca with the punch of spicy shallot chutney. This humble yet bold combo is especially popular in rural households and local tea shops, offering a rustic flavor that’s both comforting and exciting.

 What is Kappa Vada?

• Made from boiled tapioca (kappa) mashed and mixed with spices.
• Shaped into patties or flattened vadas and deep-fried until golden.
• Crispy outside, soft inside – ideal as a tea-time snack or light meal.

What is Ulli Chammanthi?

A spicy chutney made with shallots (ulli), red chilies, curry leaves, and sometimes a hint of tamarind or coconut oil.

Crushed or ground without water to preserve the sharp, raw heat of the shallots.

A perfect dip that complements the fried kappa vada.

Highlights of This Combo:

• 100% plant-based and vegan-friendly.
• Combines texture + spice for a satisfying bite.
• Reflects Kerala’s village-style, homegrown flavors.
• Often served during local gatherings or rainy evenings.

This dish isn’t just food—it’s a nostalgic taste of Kerala’s culinary roots.