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Saturday, June 06, 2020

Not Just A Cakewalk

Besides getting the ingredients right,this cupcake-making workshop also emphasised on the right tools

Written by Rohan Swamy | Pune | Published: June 28, 2013 6:56:05 am

A pretty,white lattice building off the road leading to the Pune Municipal Corporation (PMC) office was the setting for our latest endeavour — a cupcake-making workshop. While there were no specific instructions about what to take along,we marched with a pen and paper in hand,looking to jot down tips and recipes. But at Rajul Sanghvi’s cupcake-making workshop,we were in for a surprise or two of our own.

First,the small room was jam-packed; second,in a class of 50 students,there were no male members besides us. We were handed some sheets of paper that had recipes neatly printed on them.

Sanghvi had a humorous take on everything. Right from criticising a prominent UK kitchen appliance brand,branding its products as “despicable”,to telling the participants about the consistency of the cake mix and the difference between ingredients for an eggless and an egg “ful” cake. She asked a few participants to come behind the counter to help her with moulds,mix,food colours and OTG (oven toaster griller). Others,meanwhile,jostled to note down the ratios and proportions of ingredients,and craned their necks to see the manner in which the mix was being made. The bowl of batter was later passed around.

Since we were seated close to the counter,we also managed to partake the preparations. “The mix should not have too much liquid (read as milk) in it; mixers do not fill in for hand blenders; when you get the cake out of the oven,don’t poke it with a toothpick,use a needle — those were some of the instructions given to us prior to making a pina colada cupcake.

Since a majority of people there preferred eggless cakes,we were told that condensed milk is the best substitute for egg. Given that we were making over 20 cakes and the recipe was good for 10,the proportions had to be altered. Sanghvi made the participants calculate the exact proportion of the ingredients to be used.

While one participant astutely calculated 6 tbsps tablespoons) of milk for the batter,better judgement and far sight showed that Sanghvi used only five. Despite it,the mixture failed to achieve the semi-solid consistency. She quickly substituted it with more flour to balance it out.

Once ready,the batter was neatly put into little cupcake moulds made of paper,post which,they were kept in the OTG. After 10 minutes,Sanghvi took them out and set them to cool. With the aroma of the hot cupcakes still wafting though the air,we walked back with a sense of wonder and contentment.

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