Sponge bob cake

This cake i made for my son Imaad and Iyaad's birthday on 2016.i decorate it with hard butter icing and parchment icing.



Location: Hurlingham Estate Kilimani
My name is Rifka Imam. I am a Sri Lankan housewife living in japan. The culinary arts have always intrigued me, even at a young age. But by being a mother of 5, I dedicated more time into perfecting my skills in the kitchen to learn how to cook diverse dishes that catered to all their different tastes. This made me acquainted with dishes from various countries of the world and assorted flavours. My speciality is Indian food, as I love how the spices come together to form a flavourful dish. However, I am also proficient when it comes to Italian, Chinese and Sri Lankan food. When it comes to the sweeter side of cooking, I adore baking and decorating cakes. Having made countless birthday cakes for my children, my skills in cake decorating grew significantly. I hope I bring delight to all your families with my recipes.

Popular posts from this blog

Sri Lankan Rulang Toffee

Image
  Sri Lankan RulangToffee Yield:  26 pieces Preparation time:  20–25 minutes Tray size:  approx. 12 × 8 inches (30 × 20 cm) Ingredients: • 300 g rulan (semolina) • 150 g freshly grated coconut (or desicated ) • 250 g white sugar • 1 tsp vanilla (optional) • 1 tbsp butter • 50 g nuts of your choice (cashew, almond, or peanut work well) • ½ cup water • Grease or parchment paper for tray Method 1. Roast the semolina: Add the semolina to a pan and dry roast on medium heat until it turns light golden and gives a nice aroma. Transfer to a bowl and keep aside. 2. Roast the coconut: Dry roast the desiccated coconut until it becomes lightly golden (as shown in the video). Remove and keep aside. 3. Caramelize the sugar: Add half of the sugar to a pan and let it caramelize on medium heat. Do not stir while it is melting. 4. Add remaining sugar: Once caramelized, add the remaining sugar and mix well using a spoon until everything d...
Read more

Sri Lankan Pol Toffee (Coconut Toffee)

Image
  Sri Lankan Pol Toffee (Coconut Toffee) Pol Toffee is a classic Sri Lankan sweet made with coconut and sugar, cooked until thick and cut into bite-sized squares. This version works beautifully with either desiccated coconut or fresh coconut and is flavored with vanilla, cardamom, and a touch of butter for a rich, delicious finish. Ingredients 250g desiccated coconut 350g sugar ¾ cup water (for desiccated coconut) ½ cup water (for fresh coconut) 15g butter 1 tsp vanilla essence A drop of red food coloring 2 tbsp milk powder (optional) ½ tsp cardamom powder (optional) Method 1. Prepare the Tray Line a tray with baking paper or lightly grease a flat tray or wooden board with butter. Have this ready before you start cooking, as the mixture needs to be transferred quickly once it reaches the correct consistency. 2. Combine the Ingredients Before turning on the heat, add the coconut, sugar, water, and milk powder (if using) to a pan. Mix well until the coconut is evenl...
Read more

Caramel Pudding:

Image
🍮🍮🍮🍮🍮🍮 Custard Ingredients: 🍮1 tin Condensed Milk (397g) 🍮1 tins Water (use the same tin) 🍮5 Eggs 🍮1 teaspoon Vanilla Essence Caramel Ingredients: 🍮1/2 cup sugar  How To Make The Caramel: 1️⃣Put the sugar in to a metal pan and cook over  medium heat.  2️⃣Let the sugar melt.Once it turns into a brown color, take out from the stove and pour the caramel into the bowl or baking tray, which you are going to bake the caramel pudding. 3️⃣Spread evenly and leave it aside. How To Make The Custard: 1️⃣Beat the eggs well with a whisk or Beater. 2️⃣Pour the condensed milk and water beat well. Add vanilla,mix well. 3️⃣Pour this mixture to the caramelized baking tray.  4️⃣  Pour into the prepared caramel mould bake uncovered for 50 minutes .(place the mould in a tray of water). 5️⃣ Bake at - 170 C. 6️⃣  Allow the dish to cool. Remove from the mould onto a dish so that the caramel side is on top. Refrigerate for 5-6 hours. Tips: ⏺ Do not stir the caramel with a...
Read more

Chicken Kabsa:

Image
  Special Arabian Masala Powder Ingredients: 50g chili powder 50g pepper powder 50g cumin powder 50g coriander powder 4 teaspoons turmeric powder Method: Mix all the ingredients together and store in an airtight container. Use as needed for Kabsa, Majboos, or Mandi. Chicken Kabsa Ingredients: 2 whole chickens (about 1 kg each), cleaned and cut into halves (or leave whole if you prefer) 600g basmati rice 1 large onion, sliced 1 soup cube 5 cardamom pods 1 bay leaf 2 cinnamon sticks 2 cloves 3 teaspoons ginger garlic paste 3 teaspoons tomato paste 2 teaspoons salt (or to taste) 2 tablespoons oil 4 teaspoons Special Arabian Masala Powder 1 dried lemon (loomi), pierced (optional, but recommended) Water as needed Method: Rinse the basmati rice well and soak it in water for 20 minutes, then drain. Heat the oil in a large pot over medium heat. Add the sliced onions and fry until they are nicely browned. Add the cardamom pods, cinnamon sticks, bay leaf, an...
Read more

Beef Biriyani (My Version)

Image
🍚   🥩   🥗   🥚  🍚🥩🥗🥚 Ingredients for Beef Marinade: ⏺ 3 Onions sliced ⏺ 2 green chilles ⏺ 1 kg beef with bones or without ⏺ 2 tomatoes Chopped  ⏺ 3-4 teaspoons Chili powder ⏺ 2 tablespoons Coriander powder ⏺ 2 teaspoons Cumin Powder ⏺ 1 tablespoon Curry    Powder  ⏺ 2 teaspoons Garam Masala Powder  ⏺ 1/2 teaspoons Pepper Powder  ⏺ 6 tablespoons curd ⏺ Salt to taste ⏺ Curry leaves and Rampe(optional) ⏺ Tempering ingredients: ⏺ 2 tablespoons Oil  ⏺ 2 tablespoons ginger and garlic paste ⏺ 2”Cinnamon Stick ⏺ 3-4 Cardamom Pods ⏺ Rampe (Pandan Leaves) Method:   1️⃣ Fry the onions until golden brown. 2️⃣ Mix all the ingredients to the Beef except Oil.Add the fried onions too. 3️⃣ Add oil to the pressure cooker or deep pot.add the ginger and garlic paste sauté it.add the tempering ingredients Mix well. 4️⃣ Add the marinated beef and add 2 cups cup water boil well and cook until tender.(If you are cooking in the pressure cooker.c...
Read more

My Fail Proof Mutton Kabsa

Image
  Special Arabian Masala Powder Ingredients: • 50g Chilli Powder • 50g Pepper Powder • 50g Cumin Powder • 50g Coriander Powder • 4 teaspoons Turmeric Powder Method: Mix all the ingredients together and store in an airtight container. Use as needed for Kabsa, Majboos, or Mandi. Mutton Kabsa Ingredients: • 1–2 kg Mutton Leg Pieces • 600g Basmati Rice • 1 Large Onion, sliced • 1 Soup Cube • 5 Cardamom Pods • 1 Bay Leaf • 2 Cinnamon Sticks • 2 Cloves • 3 teaspoons Ginger Garlic Paste • 3 teaspoons Tomato Paste • 2 teaspoons Salt (or to taste) • 2 tablespoons Oil • 4 teaspoons Special Arabian Masala Powder • Water as needed Method: Heat the oil in a large pot and fry the onions until nicely browned. Add the cinnamon, cardamom, bay leaf, and cloves. Stir for a few seconds until fragrant. Add the ginger garlic paste and sauté well. Add the tomato paste and Special Arabian Masala Powder. Mix well. Add the mutton leg pieces and coat them well with the spices. Cover and let the mutton cook f...
Read more

Fudgy Brownies:

Image
Fudgy Brownies: Ingredients: 🌹 200g Semi-Sweet Dark Chocolate  🌹 115g Butter 🌹 200g Sugar 🌹 100g Brown Sugar 🌹 3 Medium Sized Eggs 🌹 1/4 Teaspoon Salt 🌹 1 teaspoon Vanilla Essence 🌹 70g Flour 🌹 25g Cocoa Powder  Method: 1️⃣ Grease the tray with Butter and line with parchment paper,Keep it aside. 2️⃣ Chop the Chocolate,into small pieces,add Butter to it and double boil until the chocolate melts.(Place the bowl on top of the Pan) 3️⃣ Add Sugar,Brown Sugar,Eggs to another bowl and whisk well.add one egg at a time.Mix until Creamy. 4️⃣ Add the Chocolate Butter Mix to the egg mixture and add the Salt,vanilla Essence. 5️⃣ Sift the Flour and Cocoa powder together.Gently fold it in the batter. 6️⃣ Pour it to a  8x8-inch (20x20 cm) lined tray.Shake and Tap it. 7️⃣ Bake for 30 minutes at 180c• in a preheated Oven. 🌹 Always use good quality Butter for Fudgy Brownies. 🌹 You can Top the Brownies with Nuts,Oreo Biscuit chunks,Chocolate Chips or chunks,M&M,Cashew nuts,Wal...
Read more