Graphic Design

  Whenever you think about designing a cake, the first thing that springs to mind is fondant or frosting. However, icing a cake doesn't always look like fun or isn't a possibility for a variety of reasons. Don't be concerned! Whatever the case may be, there are numerous ways to adorn a cake without using icing. We've compiled a list of suggestions for how to design a cake without using icing. •    Fondant that is ready to roll Fondant that is ready to roll can be found in the cake decoration area of most shops. It's perfect for making your dessert stand out, and it's also really simple to work with. You may buy a range of shades or make your colour scheme with a few splashes of food colouring for white painters. Ensure you have a clear, clean area to layout the fondant or soft potato on before you begin. To avoid icing, sprinkle with icing sugar and spread with a dry rolling pin. •    Fruits Fruits are yet another cake decorating option that can be employed on a

  Here are some tips to remember while preparing Oreo Waffles : •    Your Waffle Maker deserves to be respected. Remember to read your unit's instruction book carefully. Waffle makers are intended to cook waffles in a variety of ways. Some may recommend spraying your waffle iron with cooking spray. Your handbook will likely give you different recommendations. Cooking spray should not be used if your waffle maker was purchased within the last five years. •    The Batter Has "Non-Stick" In It. Whether or not your waffles cling to your waffle maker is controlled by the quantity of oil or butter in your batter. If your waffles are sticking all of the time, consider increasing the butter and oil. •    Separate the yolks and whites of the eggs. If you want a soft and airy waffle inside, separate your eggs. Toss the separated yolks into the batter's wet components. The egg whites should next be whisked until stiff peaks form. Using a spatula, carefully fold the egg whites in

  India is a land of festivals, with Lohri and Holi marking the start of the year and Diwali marking the end. Festivals are indeed a time when wonderful Indian traditional dishes, especially desserts or mithai, are cooked in every family. And none other than barfi is popular among the enormous array of Indian delicacies. There are a variety of flavours, hues, forms, and textures to select from when cutting into neat rounds, squares, or diamonds, making the sweet pleasure a memorable occasion. When people talk about barfi, the first thing that comes to mind is usually Kaju Barfi, which is composed of cashew nuts. But if you venture out, you'll be surprised at the variety of ingredients that may be turned into delectable barfis, each with its distinct flavour. You'll be spoiled for choice between moong dal barfi, besan barfi, and lauki barfi, as well as coconut, sesame, cocoa, almonds, gulkand, and much more! And if you're planning to make Diwali treats at home, there's n

  Here are most favourite Indian sweets listed below •    Gajar is halwa Thinly sliced carrots, milk, sugar, almonds, clarified butter (ghee), and dried milk (khoya) is used to make gajar ka halwa, a delicious dessert. The dish is said to have evolved in Northern India and Nepal, although it is now widely enjoyed throughout India as a daily treat or a customary sweet for a variety of Indian festivities. This dish can be tweaked by adding seasonal or local components, and it can be served hot or cold. The sugar-free form of gajar ka halwa prepared with papaya, red velvet gajar ka halwa prepared with creamy milk, saffron, and rose water, a variant made with mascarpone and purple carrots, and beetroot gajar ka halwa are among the most well-known versions. •    Kheer Kheer, also known as payasam, is an old Indian delicacy consisting of a creamy rice pudding that is prepared in a variety of ways around the country. Even though it can be eaten at any time of year, it is a popular dish at man

  Fusion cuisine is all about combining the greatest elements of two different cuisines to produce a meal that is global in scope! It not only appeals to a younger breed of cuisine preferences but also allows you to push the boundaries of inventiveness with each dish you try. The best aspect is that there are no restrictions to consider when it comes to mixing cooking! Here are some of our favourite fusion dishes to try. Special Chicken Sausage Samosa - Who doesn't enjoy a samosa with a crispy outer layer? The crunchy richness of a samosa's outer layer is perfectly captured in these spring rolls prepared with sausages as the filling. Chicken tikka spring rolls are another delicious illustration of fusion cuisine's versatility. Sago Potato Rolls — These are a psyched version of a traditional sabudana wada. No one would realize the modest origin of this recipe if you combine it with a cold sweet yoghurt dip and some dried red garlicky chutney in elegant shot glasses. Spiced M

  Here are the top 4 vital differences between a mousse and a pudding. •    Corn-starch is used to thicken the pudding. The addition of corn-starch is among the fundamental differences between pudding and mousse. They contain a lot of elements that intersect, and the line between them can be a little blurry at times, though one thing remains constant. Corn-starch is not ever going to thicken a chocolate mousse cake . For starters, corn-starch must be heated, which you don't do with mousse. Secondly, corn-starch provides a different kind of consistency to the mousse, which is not what it should be. Mousse should be light and fluffy, therefore stiffening it with corn-starch would've been counterproductive. It would also be more difficult for the billions of air bubbles to support such a large amount of weight. •    Mousse is light and fluffy, and it has eggs in it. Mousse is light and fluffy since it is made using eggs. It is possible to omit the eggs, but the outcome will be les