Cakes, bakes and the best of 2016

Here are the top six desserts of 2016 in my book and home bakers you should call for that next celebration: Toasted Coconut Cake with Coffee Cream Cheese This, without doubt, is the best cake I’ve had in a long time.Ina world dominated by chocolate,this is the kind of flavour that one always hopes to stumble across.It comprises a beautifully-moist coconut cake soaked in coconut milk slathered with a coffee cream cheese and topped with coconut shards and a coffee-walnut crumb. Can be served as a whole cake or deconstructed into jars. Why it makes it to the Top 6: Not too sweet, allowing the flavours to come through beautifully;the hint of coffee along with the creaminess of coconut milk was a combination I’d never had before. Works incredibly well and is highly addictive. Other must-trys: Tiramisu and Honey Almond Rosemary Cake Contact: Sirisha Jonnada Sprinkles (https://www.facebook.com/Sprinkles- 1584058885194196/) Tel: 72996 62040 Pralet Cake More commonly known as the chocolate and hazel nut mousse cake,this multi-layered cake comprises a base layer of chocolate cake,two layers of chocolate hazel nut mousse that’s flavoured with Grand Mariner and a top layer of a rum-spiked ganache. Besides being a flavour bomb,the beauty of the Praletis inthe layer of paillete feuilletine that adds a blissful crunch to every bite. Why it makes it to the Top 6:Not only was it beautifully constructed with anultra smooth finish,the flavour components truly dance onyourtongue. The subtle hint of liqueur in every bite elevates the experience, even for a teetotaller like me. Other must-trys: Coffee Gateau, Rum Bundt and the Strawberry White Chocolate Mousse Cake Contact: SaraKoshy 1/1/2017 Cakes, bakes and the best of 2016 - The Hindu http://www.thehindu.com/life-and-style/food/Cakes-bakes-and-the-best-of-2016/article16949694.ece 3/5 Sara’sKitchen(https://m.facebook.com/saraskitchenchennai) Tel: 81241 45884 Caribbean Rum Cake Ultra-moist, ultra-flavourful (ithas to be, with allthatrum init!) and truly decadent,the CaribbeanRum Cake is the closest you’re going to get your teetotallerfriend to move to the dark side. This walnut-studded, moist vanilla beancake baked with dark rum and soaked overnightina potently-rich rum sauce is absolutely apt for this holiday season. Why it makes it to the Top 6: The CaribbeanRum Cake is one of Kuki Ravindran’s most popular and I cansee why. The flavour profile isn’t overpowering and would make a very popular party dessert... sure to have all your guests in high spirits. Other must-trys: Mississippi Mud Cake with Bailey’s Fudge Frosting and Brown Butter Glazed Cinnamon Rolls Contact: Kuki Ravindran The Kuki-Jar(http://www.facebook.com/thekukijar) Tel: 98410 90592 Hazelnut Heaven A multi-component dessert thattastes as stunning as itlooks. Dig in and you will see: A crunchy feuilletine base, surrounded by a decadent chocolate and hazel nut mousse, encompassing a sliver of dark chocolate cake and the whole being enrobed inmilk chocolate and toasted and chopped almond. The garnish of candied hazelnut and hazelnut cream gives itthe flair of a superstar. Why it makes itto the Top 6: Desserts ofthis nature are usually associated with very high-end commercial bakers orthe 5-star hotels, with their vastre sources and dedicated baking studios. To find a home baker making it, and as well asKarthika does, is truly inspiring. This LeCordonBleu trained bakeris certainly (and deservedly) amongst Chennai’s most popular. Other must-trys: Everything from her exotic Entremets collection Contact:Karthika Shravanthi BakemanBegins (https://www.facebook.com/BakemanBegins) 1/1/2017 Cakes, bakes and the best of 2016 - The Hindu http://www.thehindu.com/life-and-style/food/Cakes-bakes-and-the-best-of-2016/article16949694.ece 4/5 Tel: 95661 40988 Peach Streuselkuchen A coffee cake of Germanorigin,the Peach Streuselkuchenfalls in the league of cakes that are the perfect accompanimentto a cuppa tea or after an indulgent meal. While one can’t strictly callthis a cake, givenits yeasted base that’s reminiscent of a doughnut,the way it’s put together is what makes it stand apart. Luscious peaches adornthis ‘cake’ as it bakes, enriching itwith its juices and topped off with a brilliantly nutty, oaty and buttery streusel with browns ugar and cinnamon.Adrizzle of warm caramel sauce truly enhances the experience. Why it makes it to the Top 6: Desserts and cakes have takenthe avatar of ever-increasing complexity and indulgence. We sometimes for get that there’s a time and place for everything and it’s absolutely true for desserts too.Aslice of a good old tea cake,the likes of which the Peach Streuselkuchenfalls under, cancompare with few other good things in life. Perfectly put together, giving every flavourits day inthe sun. Othermust-trys:CaribbeanRum Cake, Sticky Toffee Pudding and her super-fudgy brownies Contact: Harini Sankarnarayan Flour Power(Cakes), Simply Chocolate (Chocolates) (http://www.simplychocolate. weebly.com/) Tel: 96770 22881 Chocolate Sail Cake The first thing that caught my eye about this cake was how beautifully ithad been constructed and flawlessly finished. Cutting into it revealed perfect layers of Belgian chocolate cake, infused with orange, interspersed with alternating layers of a rich chocolate ganache and a brilliant Swiss meringue buttercream that’d been lightly infused with orange. Onthe outside, a very thick dark chocolate ganache, drips of dark chocolate and white chocolate ganache kisses are finished dramatically with a chocolate sail... and hence the name. Why it makes it to the Top 6: While I’m personally not a huge fan of the orange-chocolate 1/1/2017 Cakes, bakes and the best of 2016 - The Hindu http://www.thehindu.com/life-and-style/food/Cakes-bakes-and-the-best-of-2016/article16949694.ece 5/5 combination, Mridula Ganesan made it work with the subtleness in the flavours to ensure that every componentwas inperfectharmony. Othermust-trys: Signature BelgianChocolateCake and Coffee-Soaked ChocolateCake with Mascar pone Contact: Mridula Ganesan Hew and Frost(https://www.facebook.com/hewandfrost/) Tel: 95661 46499