KIDS COOKING CONTEST!

Share with us photos and recipes of a dish made by your little chef! Top entries win gift vouchers worth up to Rs. 5,000! Age: Up to 18 years. Send your entries along with the name and age of your child and name of the dish. Contest closes on 3rd May 2020. TERMS & CONDITIONS: 1. Send original entries only. 2. It is deemed that participants are responsible/liable for the photos/ content that they post. 3. ParentCircle may use the photographs for publishing purposes in the future at its discretion. 4. The decision of judges is final. ... more

Team ParentCircle
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Apr 20 2020

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Anonymous

Team ParentCircle May 29 2020

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Team ParentCircle May 29 2020

@Team ParentCircle Many Many Congratulations to the little Master Chefs!

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Ayesha May 10 2020

Result please

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Ayesha May 14 2020

@Ayesha Will be announced by end of the month. Judges are evaluating the entries.

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Prabha Apr 27 2020

Vanilla cake with frosting recipe:
Ingredients
3 cups (425g/15oz) cake flour, sifted
2 cups (453g/16oz) granulated sugar
4 teaspoons baking powder
teaspoon salt
5 large egg whites , at room temperature
1 whole egg , at room temperature
1 cup (8floz/227ml) whole milk or full fat buttermilk
2 1/4 teaspoons pure vanilla extract
cup (170g, 6oz) unsalted butter, cold
Vanilla Buttercream Frosting (Master Recipe Here)

Instructions
Heat oven to 350 degrees. Butter and line three 6-inch cake pans with parchment paper.
In a large jug combine and whisk together the egg whites, whole egg, milk, and the vanilla extract. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients together on low speed for 1 minute. (You can also do it by hand)
Add the cold butter and continue to mix on low until the mixture is a fine crumbly texture.
Add the liquid mixture into your dry ingredients in 2 separate batches making sure to scrape the sides and bottom before and after each batch, mixing until light, fluffy, homogenous and well incorporated. Fold once or twice to ensure the batter at bottom of bowl is incorporated.
Divide the batter evenly into the prepared pans.
Bake until a cake tester comes out with a few crumbs when inserted into the center, about 25-35 minutes. Be very careful to not over-bake. Check cake at 25 minutes to see how it is doing and judge the timing from there.
Once Bake let the cake cool on racks for 20 minutes before removing them from the tins.
When the cake is completely cold you can start to decorate. If you are not using it straight away wrap the cake tightly and store at room temperature for up to 2 days, refrigerator for up to 5 days, or frozen for up to 2 months.
To Assemble the Cake: With a serrated knife cut off the top of the cake layers to give them even, level surfaces to frost on.
Place bottom cake layer on the table or cake turntable.
Spread your chilled butter cream frosting on top with a small offset spatula. Gently place 2nd cake layer face down on top. Place more frosting on top of this layer and spread out.
Gently add the 3rd cake layer. Add a generous scoop of frosting and spread evenly with a small offset spatula working your way down the sides until you have a thin layer of frosting over the entire cake. This is called the Crumb layer . Chill until set, about 30 minutes.
Remove from refrigerator and apply a final coat of frosting. Decorate all over with sprinkles. Just keep on applying them until they stick all over.
Store in the fridge for up to 3 days. Before serving let it at room temperature for 30 minute and then enjoy!

Prabha Apr 27 2020

Chocolate cake with choco buttercream recipe:
Ingredients
1 3/4 cups (250g/9oz) all-purpose flour
2 cups (400g/14oz) sugar
1/2 cup (2oz/75g) unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup (240ml/8floz) buttermilk*
1/2 cup (120g/4oz) vegetable oil, or any flavorless oil
2 large eggs
1 teaspoon pure vanilla extract
1 cup (240ml/8floz) freshly brewed hot coffee
Chocolate Fudge Frosting Recipe
1 cup (240g/8oz) butter, at room temperature
6 cups (1lb 8oz/675g ) powdered sugar, SIFTED
1 1/3 cup (120g/4oz) cocoa
1 tablespoon vanilla extract
2/3 cup (51/2floz/165ml) whole milk

Instructions
To Make the Cake:
Preheat the oven to 350F (180C). Butter and line 3 8-inch x 2-inch round cake pans. You can use 2 times, I just wanted 3 layers in mine.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into a large bowl. Whisk the ingredients together by hand.
In another bowl, combine the buttermilk, oil, eggs, vanilla, and coffee
Add the wet ingredients to the dry and GENTLY mix the batter just to combine. Do not over mix or beat as this cake can toughen up.
Pour the batter into the prepared pans and bake for 30 to 35 minutes, until a cake tester comes out clean.
Note: this cake cooks fast so check if after 25 minutes. You dont want to overcook it.
Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
To make the Fudge Frosting:
In the bowl of an electric mixer, beat room temperature butter until lightly fluffy. Add the sifted powdered sugar 1 spoon at a time and mix well. It will get light in color and bigger
Add vanilla and cocoa, and the milk, scraping down the sides of the bowl as you work.
Turn mixer on medium high. Beat frosting until light, fluffy and of spreading consistency.
If the frosting is too thick, slowly add more milk or half & half, one tablespoon at a time, until it reaches the desired consistency.
You can use the frosting immediately, or store it in the refrigerator for 3 days, or freeze it for up to 3 months. Allow frosting to come to room temperature before using.
To Decorate:
Place 1 layer, flat side up, on a flat plate or cake pedestal.
Create a crumb layer: With a knife or offset spatula, spread the top with frosting. Place the second layer on the top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
Put the cake in the fridge and let the crumb layer set for around 30 minutes (this will make the finished product look really clean)
Take the cake from the fridge and put on another, final layer of frosting. Try and get it as smooth as you can.
To finish the top of your cake, take a spoon that has been dipped in hot water and dried. Work from the outside in and create a swirl until you get to the center.
Finish your cake off with your homemade sprinkles.
Store at room temperature or in the fridge for up to 4 days. If storing in the fridge make sure it reaches room temperature before eating.