Easy Baking Recipes: Maria Goretti Shares Delicious Recipes for Ghost Cake, Lentil Bread and Mini Veggie Pizza

Chethana Prakasan
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Easy Baking Recipes: Maria Goretti Shares Delicious Recipes for Ghost Cake, Lentil Bread and Mini Veggie Pizza

Experience the joy of baking with these delicious recipes for ghost cake, lentil bread and mini pizza shared by Maria Goretti.

Have you ever tried baking? Baking is not just enjoyable but it also gives you a sense of victory when your cake turns out to be just perfect. Baking is an art and you can experience the joy of baking with the three simple yet delicious recipes shared with us by Maria Goretti, who will appear on I Want To Bake Free on  Living Foodz in December. We are sure your kids will love these dishes. Here are the recipes for Ghost Cake, Lentil Bread and Mini Veggie Pizza. (ALSO READ Snacks for Kids: 5 Healthy After-School Snacks that Your Kids Will Love).

Ghost Cake (strawberry buttercream frosting) (fondant)

Ghost Cake

Ghost Cake

Ingredients for the sponges

450g/1lb butter or margarine, softened at room temperature

450g /1lb caster sugar

8 medium free-range eggs

4 tsp vanilla extract

450g/1lb self-rising flour

milk, to loosen

Ingredients for the buttercream

280g/10oz butter, softened

560g/1lb 4oz icing sugar

2-4 tbsp milk

Ingredients to decorate:

1.2kg/2lb 12oz white fondant icing

Apricot jam, sieved

Black fondant icing

Hershey’s strawberry flavored syrup

Method

Preheat the oven to 180C/160C Fan/Gas 4. Grease and flour the hemisphere cake tin or bowl. Grease 3 x 18cm/7in cake tins and line with baking paper.

Cream the butter and the sugar together in a large bowl until pale and fluffy. Gradually beat in the eggs and stir in the vanilla extract.

Fold in the flour, adding a little extra milk if necessary, to create a batter with a soft dropping consistency. Divide the mixture between the cake tins and gently spread with a spatula.

Bake for 20-25 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean. Remove from the oven and set aside for 5 minutes, then remove from the tins and peel off the paper. Place onto a wire rack and leave to cool.

Meanwhile for the buttercream, beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth. Add the remaining icing sugar and 2 tablespoons of the milk and beat the mixture until creamy and smooth. Beat in more milk, if necessary, to loosen the mixture.

When the sponges have cooled assemble the cake. Place one of the regular sponges on a round cake board and spoon buttercream on top, top with another sponge and continue with layers of buttercream and the remaining sponges, finishing with the hemisphere sponge. Then carefully smooth the remaining buttercream over the whole cake (the white fondant will be draped over the cake so the buttercream does not have to look perfect!).

Roll the white fondant into a large circle that is wide enough to drape over the whole cake. Place the white fondant on the cake, making sure it covers the cake evenly. Then press down on the fondant to hold it in place.

Use the black fondant to make eyes and a mouth and stick them on the cake with a little apricot jam.

Lentil Bread

Lentile bread

Lentile bread

Ingredients

1.5 cups urad dal (split and skinned black gram )

3 Tbsp corn starch or tapioca starch

1.5 tsp baking powder

2 tsp flaxmeal or psyllium husk

¼ tsp cumin seeds

1 tsp salt

¼ tsp black pepper

1 tsp lemon juice

1 Tbsp oil

Method

Soak the urad dal overnight. Drain and add to a food processor. Process the dal until it is just slightly gritty. Process for 30 to 45 seconds then move the dal with a spatula. It will take 3 to 4 minutes to break the lentils down into a batter type consistency. Add just a little water (3 to 6 Tablespoons) to help with the processing. Add the rest of the ingredients and process for a minute to combine. Check the batter for aeration. (drop a half tsp of batter in a cup of water. The batter should float on the top). If not aerated well, transfer the thick batter to a bowl and whip with a large spoon a few times, then check again. The batter should be thick and pasty but also slightly bubbly.

Drop batter into parchment lined bread pan. Spray oil on top and even it out using a light hand so the air in the batter is not pressed out. (ALSO READ Snack Recipes: 3 Easy-To-Make Indian Snack Recipes For Your Kids).

Preheat the oven to 395 degrees F. Bake for 45 minutes. Cover the bread with another parchment after first 15 to 20 minutes by placing the parchment on the loaf pan. Reduce temperature to 375 degrees F after 45 minutes, remove parchment and bake for another 10 to 15 minutes or until it sounds hollow when tapped.

Cool completely before slicing. (about an hour). The bread slices more easily the next day. Refrigerate the bread for up to 5 days in an airtight container. The bread crust is crusty the first day and gets softer as it sits because of moisture. Moisture in the storage container after a day is normal. You can use bread with chutney toppings or simple sandwiches.

Mini Veggie pizza

Mini Veggie pizza

Mini Veggie pizza

Ingredients for the pizza dough

150g wholemeal spelt flour

350g strong white flour

1 ½ tsp dried fast action yeast

½ tsp salt

1 tbsp of olive oil

Ingredients for the tomato sauce

1 can chopped tomatoes

1 small garlic clove

Pinch of dried thyme

Ingredients for the toppings

160g grated cheddar and mozzarella cheese

1 red pepper cut into strips

1 yellow pepper cut into strips

1 Zucchini cut into rounds or spiralized

1 small pack cherry tomatoes halved

Handful pitted olives

1 can salt-free sweet corn drained

Method

To make the dough, put both flours into a large bowl, then stir in the yeast and salt. Make a well, pour in 400ml warm water and the olive oil and mix with a wooden spoon until you have a soft, fairly wet dough. Bring together with a light knead in the bowl then turn onto a lightly floured surface and knead for 5 mins until smooth. Cover with a tea towel and set aside. Leave the dough to rise if you have time but it’s not essential for a thin crust.

To make the sauce, blitz the tomatoes, garlic and thyme and a little seasoning, either in a food processor or using a hand blender.

Heat oven to 240C/fan 220C/gas 8. Get the toppings ready in bowls so that your children can decorate their own.

If the dough has had time to rise, give it a little knead in the bowl, then split into four balls. On a floured surface, roll out two of the balls into wide circles using a rolling pin. The dough needs to be very thin as it will rise in the oven. Lift these onto two floured baking sheets or pizza trays.

Smooth sauce over bases with a spoon. Scatter with cheese, then start making the faces. Courgette rounds make great eyes or cheeks, halved courgette rounds can be used for ears and spiralized courgette for hair. Strips of pepper are good for eyebrows and mouths while olives and halved cherry tomatoes make great eyes or earrings. Sweetcorn can be used for teeth or freckles. Let their imagination go wild.

Cook for around 10-15 mins until crisp. You’ll want to swap the pizzas to a lower shelf halfway through the cooking time.

Repeat for the second two pizzas or freeze the balls of dough in two separate freezer bags, plus any remaining sauce in a sealed container.