Skip to main content

Alice in Wonderland

It's hard to say if Alice in Wonderland is a very popular fairytale written by Lewis Carroll, or the biggest piece of literally nonsense ever written. What's easy to say is that the book has the power to mesmerize all readers, irrespective of their age. I've read it many times over the years, and I enjoyed it all over again as this month's pick for "This Book Makes Me Cook".

Funnily enough, I rarely remember Alice at first when I think of Alice in Wonderland. I always recall Cheshire cat's grin and mad hatter's tea party. And I think of the caterpillar on the mushroom. And the queen saying "Off with their head". It's bizarre, but unforgettably so.

It was the memory of the playing card gardeners painting the roses red, and the image of playing cards parading with the king and queen of hearts that prompted me to make my playing cards cake.

The base for the playing cards is the basic madeira cake. I set oven to preheat at 180C. Beat 120 gms butter and 120 gms caster sugar until it was fluffy. In a separate bowl, I broke two eggs and beat them lightly. Also mixed 160 gms flour with a tsp of baking powder. Then I beat in a tbsp of egg at a time, alternating with a tbsp of flour. Added the rest of the flour and mixed well to form the batter. Added a tsp of vanilla essense and then, I poured the whole mixture into a baking sheet lined with paper and baked for 30 minutes so ended up with a sheet cake.

Once the cake had cooled, I cut it into rectangles roughly the size of playing cards. Next, I made buttercream by creaming 50 gms butter with 100 gms icing sugar and adding a tbsp of warm milk and 1/2 tsp vanilla essence to bring it to a spreadable consistency. Spread the buttercream on the playing card slices, then piped in the numbers and heart/spades designs to make playing cards. It's my first time icing a cake, and it shows but at least it tasted great!

Here are the "Alice in Wonderland" recipes from other members of This Book Makes Me Cook:
Sunshinemom made Vegan Cheesecake Brownies complete with "Eat Me" tags
Aparna made Orange Marmalade Cake
Rachel made Sandwiches for Mad Hatter's Tea Party
Curry Leaf made Chocolate Pudding Cake
Siri made Veggie Finger Sandwiches

For December, We are reading Anne of Green Gables by Lucy Laud Montgomery. If you would like to come join us, leave a comment here and I will get back with more details.


Sunshinemom said…
Creative genius, Sim!! I love those playing cards that I can chomp on when I start losing:) Montgomery talks so much about food, I think I will be going crazy!! We should expect lots of variety there too!
Sunshinemom said…
Hey! I just saw that - it is a masterpiece! (Not the biggest piece of nonsense!!) I loved it then, now and maybe forever:)
Simran said…
Oh! I love it too. And I must have read it a hundred times.

Can't wait to read my other favorite - Anne of Green Gables!
Aparna said…
That's quite an inspired cake, Simran. Playing card cakes, great stuff.

For a first timer yur icing ain't too bad. You should have seen my first time. I coudn't control the squiggles!
Alka said…
this looks cute :-)
Curry Leaf said…
Cute and much inspired cake.I am very lazy to do such frosting.Love it Simran.
Thanks for the mail and happy to know you are safe.Still take care.
Rachel said…
This book definitely did inspire you..good job....
Hey Simran, I liked your idea so simple and so cool. It did make me simle. Good job

Popular posts from this blog

A Bowlful of Comfort

I have a friend who is quite the globetrotter. Lunches at her place, often right after her trips, are a treasure trove of global flavours. But the last time we met, she was just back from Tamil Nadu and out she brought a bowl of curd rice. I love curd rice and have eaten a lot of it over the years but my friend's version was so full of flavours and textures, it was a revelation. Obviously, I asked for the recipe.

The genius of this curd rice lies in adding the tempering or the tadka twice, once to mix in the rice so it absorbs all the flavours. Then you make a second batch to top the rice with just before you serve, so it adds crunch to the usually mushy dish. The recipe also has a few other elements added in for texture, freshness and flavour.

I over-ate at lunch at my friend's and I over-ate again when I made this for myself for lunch. Plus, all the ingredients you need are likely in your kitchen already so you may as well go make it now.

1/2 cup rice
1 cup plain…

Fruits of the Forest

I know there hasn't been a new recipe on these pages for a while. But worry not, I'm back with a real zinger. Earthy, creamy, crunchy - this is an appetizer that ticks all the right boxes. And if you happen to be a mushroom lover like me, this is the best way to eat mushrooms I've found so far. I present to you, for all your year end parties and appetizer cravings - creamy mushroom pate on toast.

Its mushroom pate two way - just on its own and panko-crumbed and fried. Both go on a crisp garlic baguette with watercress and some kewpie mayonnaise. Here's the recipe.

Crunchy garlic butter toasts (I buy them as is, but you can also slice and toast baguettes)
200 grams button mushrooms
1 small onion
3 cloves garlic
2 tbsp cream cheese
1 tbsp butter
1 tbsp olive oil
1 tbsp apple cider vinegar
1/2 cup panko breadcrumbs
kewpie mayonnaise (or regular mayonnaise)
watercress or micro herbs
salt and black pepper to taste
oil for deep frying

First, make mushroom pate. Y…

The Living Roots Trek

I met Wesley at noon on a sunny day in May at the entrance to Tyrna village. The meeting had been three months in the making. Back in February, I had seen the pictures a friend posted from a trekking trip to Meghalaya. I'd been so taken in by the double decker living roots bridge that I immediately called Chalohoppo, the travel company she had gone with, and booked a trip for myself.

I'm not a trekker which means that instead of the rugged trip my friend had taken, I had arrived at a compromise. We will start the trip with the trek and then spend the rest of our stay in Meghalaya at a nice lakeside resort just outside Shillong. Which means that the day before I met Wesley, I'd landed in Guwahati and been met at the airport by a friendly Chalohoppo driver for a four hour drive to Cherrapunjee.

On arriving at the Sai Mika resort, nestled in the middle of mountains, I called the number I'd been given and was greeted by a friendly, enthusiastic voice of our guide for the tre…