In New York for a day

A new café, Cocopot Bakers originally an artisan bakery opened it's doors at Kamla Nagar this April. From designer cakes to Swiss chocolates, from house made cookies to Italian food, this outlet makes sure that it's customers get the best quality food.

Ritika Gupta the CEO says, “I was told by my parents to do an MBA and join the family business, which I did. But I didn't enjoy it and all the time in the office I used to watch cake-baking videos. So one day I convinced my parents and did a sixteen day baking course and after that went to New York and did a two year course in baking.” Ritika started working from home as she returned from New York.

And as her business expanded her father decided to open an outlet for her. She believes in giving best quality service and products to her customers. The café also has a live baking section.

RAINBOW DRY CAKE

Ingredients

• All purpose flour    100 gms
• baking powder    1 tsp
• butter    100 gms
• 2 eggs
• sugar    2 tsp
• baking soda    1/4 tsp
• castor sugar    100 gms
• 3 tbsp milk
• white cooking chocolate    100 gms
• almonds    50 gms
• walnuts    50 gms
• edible colours

METHOD

1. In a food processor add flour ,baking powder ,butter,eggs ,sugar,baking soda,castor sugar let it mix for few seconds. If the batter looks too thick add few tablespoon of milk in it.
2. Once it's ready take out the batter in 4 different bowls now add 4 colors of your choice in different bowls red , yellow, blue ,green.
3. Once mixed, spoon out few spoons of each colour batter into the baking dish. With a toothpick make swirls on the batter and sprinkle almonds and walnuts at top of the cake batter. Now place the pan in a preheat oven   and bake the cake 170 degree celsius for 30 minutes till the toothpick inserted comes out clean.
4. Once it's ready let it cool now melt white cooking chocolate and drizzle it at top. Rainbow cake is ready to taste.

BANOFFEE JARS

Ingredients

• digestive biscuits    400 gms
• butter    200 gms
• condensed milk     2 tin
• double cream    200 gms
• 2 large bananas ripe
• 1 chocolate (for grating at top)

METHOD

1. Melt butter and add crushed biscuits, spread on the bottom of each clean jar  and let it chill for half an hour. Place the condensed milk cans tin in a beaker of water make sure the cans are submerged in the water completely. Boil the cans for 2.5 hours, keep adding water at top. Once done let the cans cool completely, toffee sauce is ready.  Open them, fill the toffee sauce in piping bag and pipe over the biscuit base. Cut the ripe bananas in thin slices place them on toffee sauce in the jar. Whip some cold double cream and pipe it on the bananas. Grate some chocolate at the top for garnish.
2. BIG TIP : Boil lot of cans in one go, they will last for months.