Tuesday, April 20, 2010

Renovations and delays!

Drum rolls...we are growing - again! The hot summer months upon us are now going to be even more interesting with added dust and noise....yes our renovations are now in full swing. A short sabbatical for us but CCDS should be up and about soon. All those sending in enquiry/registration forms-you are being put on the waiting list in the order we receive your requests. So soon it should be back to Happy Cakin' & Cookin!

Friday, April 16, 2010

Danish Oatmeal Cookies

We had a Cakes, Cookies & Pies course last evening...one of the most unassuming recipies, Danish Oatmeal Cookies, is almost always a top favourite of all students. The texture is very unusal - a cross between an oatmeal cookie and a shortbread cookie. They are light and buttery and freeze well. So make a double batch because they go fast! Happy Cakin' & Cookin'!


  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup butter, softened
  • 1 cup confectioners' sugar
  • 2 teaspoons vanilla extract
  • 1 cup oatmeal
  • 1 cup chopped pecans/walnuts
  • 1 tablespoon confectioners' sugar, or as needed

1.Preheat an oven to 165 degrees C. Line a baking sheet with parchment paper/non stick baking sheet or just grease well with butter/oil. 

2.In a bowl, mix the flour, baking soda, and salt. In a separate large bowl, mix the butter, 1 cup confectioners' sugar, and vanilla until the mixture is smooth and creamy. Stir in the flour mixture; gently stir in the oatmeal and pecans/walnuts and lightly mix to a smooth dough.

3.With a spoon, drop about 1 scant tablespoon of dough per cookie onto the prepared baking sheet. Slightly press down with a wet fork (not too much or else they will be too thin.) Bake in the preheated oven until lightly browned, about 20 minutes. Let cool completely before sprinkling cookies with confectioners' sugar.
  • Though it is more common to find oatmeal cookies with raisins, this particular recipe works best with nuts, but if you are a raisin freak-go ahead and indulge.
  • Store in an airtight container. Best served warm (a few seconds in the bad-for-you-microwave does the trick!)

Saturday, April 10, 2010

Chocolates and Truffles Course

If you are or love a serious chocoholic than this course is for you! Learn to make truffles from scratch including how to perfectly temper chocolate using traditional methods. Make rich fillings and ganache and dip your confections in fine chocolate. Students will then learn simple tricks to decorate the chocolates with a professional finish and package them in an attractive presentation.

Students will take home a box of chocolate confections prepared in final class.

Format: Hands-on and Demo
Price: Rs.4500
Dates & Timings: Saturday, April 17th and Sunday, April 18th. 11:00 a.m.-2:00 p.m.
Tools & Equipment: Pen, Notebook and Apron. All other materials will be provided

Saturday, April 3, 2010

What do you have in your Decorating Toolbox?

Do you sometimes just poke around your cake tools or kitchen gadgets? Is'nt that fun? I find it very soothing and uplifting, which got me thinking, what are everyone's can-not-live-without tools? Well for me the list goes as follows:

Kitchen Aid: Need I explain why?

Wilton Professional Turntable: This is gotta be the one item that has been abused and used most in our test/class kitchens. If dropped it can crack your toe (been there, experienced that) but it is rock solid. I have placed huge cakes on this thing and it turns like a charm without groaning, even under a 6 tiered cake too!

CCDS custom made gumpaste tools: These babies win hands down over any of the leading gumpaste tools in the world (at a fraction of the cost!) They are super smooth, strong and give you just the perfect amount of control that you need to create the thinnest, most realistic flowers out of gumpaste.