Sunday, July 3, 2011

What happens when you have to leave your city

I have not blogged for almost 3 weeks now. It feels weird. It wasn't intentional, no. I just couldn't help it.

I left Bombay on the 23rd of this month to start my PG at MICA. Before that it was just 2-3 weeks of whirlwind shopping, goodbyes, farewell lunches and dinners and baking.

I have been at MICA for a week now and have had absolutely no time to come online for more than 15 minutes. Our classes haven't started yet, but the orientation keeps us busy.

I baked a lot (thrice) in the 2 weeks before I left, my waistline is proof of that. Here is what I baked.

It was my sister's 17th birthday, so I decided to make something lavish. This cake is called a Rich Dark Chocolate cake. Why? It has 250 grams of dark chocolate in it. This cake means business. It is a round hunk like gouda and has no allusions of being spongy light.

To make it a but more jazzy I slathered the cake with a Cointreau sugar syrup. Which is just equal measures of sugar, water and cointreau. The icing is a white chocolate icing from here. I added 2 tbsps of Cointreau to it too! 

This is what the cake looked like after 10 minutes of being cut. 

I had promised a Khushi that I would bake cupcakes when she visited me, in exchange for a ballet performance. I baked 40 mini cupcakes. The cakes were Devil's Food Cake and the icing a white chocolate butter cream icing. 

Then came my friend's 21st. So I baked yet again, last time before leaving Bombay. This cake was also the Devil's Food Cake generously doused in the Cointreau sugar syrup and topped with a Cointreau butter cream. It was a big hit!

Any icing imperfections can be hid under chocolate shavings. I learnt that when I baked this.

There! That is what I baked. I will post again about what I was fed.

My first meal in Ahmedabad was also great. A yummy Gujju thali.

How have you all been? Any views on mess food? My mess is pretty amazing. 


  1. Stunningly Beautiful... We need your posts... I do hope you are not done blogging yet

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