Pastry Wala

                           Traditional Christmas Pudding Traditional Christmas Pudding: Traditional Christmas pudding is a dessert traditionally served in Christmas dinners all over the world. Different nationalities celebrate Christmas with their own tradition and own ritual. Especially in the UK and some parts of Europe have this tradition to serve the Christmas pudding in dinner. Mix dry fruits soaked in rum a month before, and bake at a medium temperature and soft in texture. In India also we celebrate Christmas in different traditions but in most of the hospitality industry, we serve Traditional Christmas Pudding on Christmas Eve. Ingredients: Soaked Dry Fruits Red cherries: 50 gm Candied fruit: 50 gm Dry Raisins: 50 gm Black Raisins: 50 gm Orange rind: 1 Tbsp Apricot: 50 gm Rum: 125 ml Butter: 250 gm Brown sugar: 300gm Fresh Eggs: 5 nos Vanilla essence: 1 tsp All purpose flour: 300 gm Baking Soda: 1/2 tsp Baking...

                                    Three Tier Wedding Cake Ingredients For The Three Tier Wedding cake: Three Tier Wedding cake are one of the most popular options when it comes to choosing a wedding cake. And there are many ways and traditional and fancy styles are to make wedding cakes. Basically, first, you have to make the pound cake which is very important for wedding cakes, make it at least 3 to 4 hours before when you start to decorate the wedding cakes. Ingredients 6inches 8 inches 11 inches Currants 180 gm 300 gm 680 gm Sultanas 120 gm 210 gm 390 gm Raisins 60 gm 120 gm 180 gm Glace Cherries 30 gm 60 gm 120 gm Brandy (optional) Flour 115 gm 200 gm 450 gm Margarine 90 gm 150 gm 300 gm Eggs 2 nos 4 nos 6 nos Brown sugar 100 gm 200 gm 350 gm Almonds 30 gm 60 gm 120 gm Ingredients table for Pound cake. Make the cake mixture similar as Traditional Christmas Pudding Baking should be very slow...

  Basic Fondant Icing: Icing is a sweet coating for cakes and other baked goods. Basic Fondant Icing is a sugar syrup that is crystallized to a smooth creamy white mass. It is familiar as the icing for eclairs, petit fours, and some kind of cakes. When applied it sets up into a shiny, non-stick coating. The ingredient used in fondant is Water, Sugar, and Glucose or Cream of Tartar. The purpose of the glucose or cream of tartar in the recipe is to invert some of the sugar in order to get the right amount of crystallization. If none is used, the syrup will set up to be unworkable and it will not be smooth and white. Procedure for making fondant: Clean the marble slab and moisten it. Combine the sugar and water in the heavy pot and heat to dissolve the sugar. Boil it until the temperature reaches 230℉ (107 centigrade) If glucose is used, warm it, if the cream of tartar is used disperse it in a little warm water. Add the glucose/ cream of tartar to the boiling syrup. Continue boiling t...