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BAKER’S ESSENTIAL
COURSE
MARCH 2024

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 TABLE OF CONTENTS

BASICS OF BAKING ______________________________________________________________________ 6

THE DIFFERENT INGREDIENTS USED IN BAKING _____________________________________________ 6 Page | 2
NOMENCLATURE & RULES ______________________________________________________________ 8
GANACHE _____________________________________________________________________________ 9
ESSENTIAL TOOLS REQUIRED FOR THE COURSE ______________________________________________ 11
FOUNDATION DAY BAKING ______________________________________________________________ 12
CENTRE FILLED COOKIES _______________________________________________________________ 12
ART OF COOKIE MAKING ____________________________________________________________ 15
INTRODUCTION TO COOKIE MAKING ____________________________________________________ 16
KEY INGREDIENTS & THEIR ROLE ______________________________________________________ 16
DIFFERENT COOKIE TEXTURES ________________________________________________________ 17
CREAMING METHOD________________________________________________________________ 18
POINTS TO REMEMBER ______________________________________________________________ 19
METHODS OF COOKIE MAKING _______________________________________________________ 20
TYPES OF COOKIES _________________________________________________________________ 20
FAULTS IN COOKIE MAKING __________________________________________________________ 21
TERMS AND RULES OF COOKIE MAKING ________________________________________________ 22
FREQUENTLY ASKED QUESTIONS ______________________________________________________ 22
STORING THE COOKIES ______________________________________________________________ 23
COST REDUCTION __________________________________________________________________ 23
CAKE RUSK _________________________________________________________________________ 24
WHOLE WHEAT AJWAIN COOKIES _______________________________________________________ 28
BISCOTTI ___________________________________________________________________________ 31
HOLLANDAISE COOKIES _______________________________________________________________ 35
CASHEW & PISTACHIO COOKIES_________________________________________________________ 39
CHOCOLATE & WALNUT COOKIES _______________________________________________________ 42
HERBS SHORTBREAD COOKIES __________________________________________________________ 46
COCONUT JIM JAM COOKIES ___________________________________________________________ 48
OATMEAL COOKIES ___________________________________________________________________ 52
COUTURE PIES & TARTS _____________________________________________________________ 55
PIES, TARTS & GALETTE _______________________________________________________________ 56
PIES _____________________________________________________________________________ 56
TARTS____________________________________________________________________________ 56

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 GALETTES_________________________________________________________________________ 56
TARTLETS _________________________________________________________________________ 56
FLAN ____________________________________________________________________________ 57
QUICHE __________________________________________________________________________ 57
PASTRY ____________________________________________________________________________ 58 Page | 3
MAJOR TYPES OF PASTRY ______________________________________________________________ 58
KEY INGREDIENTS & THEIR ROLE ______________________________________________________ 59
POINTS TO REMEMBER ______________________________________________________________ 60
APPLE PIE___________________________________________________________________________ 61
POTATO & CHEESE PIE ________________________________________________________________ 64
DECONSTRUCTED LEMON MOUSSE TART _________________________________________________ 67
FRUIT CUSTARD TART _________________________________________________________________ 71
BAKED CHOCOLATE PIE________________________________________________________________ 75
BLITZ PIE ___________________________________________________________________________ 80
GOURMET CUPCAKES & MUFFINS ___________________________________________________ 83
CUPCAKES & MUFFINS ________________________________________________________________ 84
CUPCAKES ________________________________________________________________________ 84
MUFFINS _________________________________________________________________________ 84
DIFFERENCE BETWEEN CUPCAKES & MUFFINS ___________________________________________ 84
MAJOR FAULTS IN CUPCAKES & MUFFINS _______________________________________________ 85
CARROT MUFFINS ____________________________________________________________________ 87
BELGIAN CHOCOLATE MUFFINS _________________________________________________________ 91
PINEAPPLE CRUMBLE MUFFINS _________________________________________________________ 96
SNICKERS CUPCAKES _________________________________________________________________ 100
RED VELVET CUPCAKES _______________________________________________________________ 109
COOKIE & CREAM CUPCAKES __________________________________________________________ 113
SEASONS THEMED VANILLA CUPCAKES __________________________________________________ 117
CHOCOCHIP MUFFINS ________________________________________________________________ 126
TRAVEL CAKES ____________________________________________________________________ 129
TRAVEL CAKES ______________________________________________________________________ 130
KEY FEATURES ____________________________________________________________________ 130
BUTTER ___________________________________________________________________________ 131
TYPES OF BUTTER _________________________________________________________________ 131
IMPORTANCE OF TEXTURE OF BUTTER ________________________________________________ 131
IMPORTANCE OF MIXING ___________________________________________________________ 132

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 CHRISTMAS CAKE ___________________________________________________________________ 133
LEMON BLUEBERRY POUND CAKE ______________________________________________________ 137
CHOCOLATE POUND CAKE ____________________________________________________________ 142
MARBLE CAKE ______________________________________________________________________ 147
BANANA CAKE ______________________________________________________________________ 151 Page | 4
WHOLE WHEAT JAGGERY FRUIT CAKE ___________________________________________________ 155
PUMPKIN CAKE _____________________________________________________________________ 158
CHERRY & COCONUT FINANCIERS ______________________________________________________ 164
CELEBRATION CAKES ______________________________________________________________ 169
PROFESSIONAL CAKE MAKING _________________________________________________________ 170
HISTORY OF CAKES ________________________________________________________________ 170
HISTORY OF ICING _________________________________________________________________ 170
HISTORY OF PIPING ________________________________________________________________ 171
CAKES & THEIR DECORATION TODAY _________________________________________________ 171
DIFFERENT CATEGORIES OF CAKE ____________________________________________________ 171
FAULTS DURING CAKE MAKING ______________________________________________________ 171
MAJOR INGREDIENT CATEGORIES ____________________________________________________ 172
INGREDIENTS & THEIR ROLE _________________________________________________________ 172
DIFFERENT CAKE MAKING METHODS _________________________________________________ 174
BUTTERCREAM FOR DECORATION ______________________________________________________ 175
TWO TIER PRACTICE CAKE ____________________________________________________________ 176
CHOCOLATE WALNUT CAKE ___________________________________________________________ 180
OPERA CAKE _______________________________________________________________________ 186
FRUIT CAKE ________________________________________________________________________ 193
ALL AMERICAN CHOCOLATE BUTTER CAKE THEORY ________________________________________ 198
TIPS TO REMEMBER WHILE MAKING A CHOCOLATE CAKE _________________________________ 198
TIPS TO REMEMBER WHILE MAKING CHOCOLATE GLAZE __________________________________ 198
ALL AMERICAN CHOCOLATE BUTTER CAKE _______________________________________________ 199
UNDERSTANDING RED VELVET CAKE ____________________________________________________ 206
TIPS TO REMEMBER WHILE MAKING RED VELVET CAKE ___________________________________ 206
RED VELVET CAKE ___________________________________________________________________ 207
APPLE CRUMBLE CHEESECAKE _________________________________________________________ 213
3D CAKE ___________________________________________________________________________ 218
UNDERSTANDING TIER CAKES _______________________________________________________ 224
TEST CAKE _________________________________________________________________________ 234

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
FONDANT SUGARCRAFT ___________________________________________________________ 236
ALL ABOUT SUGARCRAFT _____________________________________________________________ 237
DIFFERENT TYPES OF SUGAR PASTE ___________________________________________________ 237
MODIFIED SUGAR PASTES __________________________________________________________ 237
EDIBLE GLUE _____________________________________________________________________ 238 Page | 5
HOW TO STORE FONDANT __________________________________________________________ 238
HOW TO MAKE FONDANT __________________________________________________________ 239
ANIMAL FIGURE ____________________________________________________________________ 240
HUMAN FIGURE ____________________________________________________________________ 243
FLOWER MAKING ___________________________________________________________________ 249
DIFFICULT ROSE___________________________________________________________________ 249
DAVID AUSTIN ____________________________________________________________________ 252
FILLER FLOWERS __________________________________________________________________ 256
FONDANT CAKE _____________________________________________________________________ 258

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 BASICS OF BAKING

WHAT IS BAKING?
Baking is the science as well as the art of cooking anything with the use of dry heat. The term
baking was mainly used for making bread, but as time passed, this unique cooking method became
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famous for making fluffy cakes, crunchy cookies, pies etc.

DIFFERENT CATEGORIES IN BAKING

The unique method of cooking with the use of dry heat has been shared by several world-famous
delicacies. Some of the major categories that fall under baking are:
• PATISSERIE -A shop for cakes, pastries, desserts etc.
• CONFECTIONARY- A candy shop (toffees, lollipops etc.)
• BOULANGERIE- A shop for a variety of breads

THE DIFFERENT INGREDIENTS USED IN BAKING

FLOUR & ITS TYPES

Flour is one of the four main elements that define baking worldwide, and the other three are
butter, sugar and egg.
Flour builds a proper bridge for the other ingredients used in the baked products; in other words, it
can be seen as the father ingredient in baking.
Some types of flours used in baking are:

1. ALL PURPOSE FLOUR

It is the most common flour used in baking. It is made from hard red winter wheat and can
be used for general and commercial baking.
2. CAKE FLOUR
Commonly used in America, cake flour is made from soft red wheat and has a lower gluten
level (a form of protein) than all-purpose flour.
Simply put, cake flour is all-purpose flour treated with chlorine, which helps tenderise and
reduce the gluten present in the flour.
To make cake flour at home, remove 1 tbsp from 1 cup of flour and add 2 tbsp of corn flour.
3. SELF RISING FLOUR
Self-rising flour is a simple combination of all-purpose flour and baking powder (the ratio is
approximately 5 g of baking powder for every 100 g of flour).
This product was invented to omit the step of adding baking powder to the batter.

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
SUGAR & ITS TYPES
Sugar is chemically a combination of carbon, hydrogen & oxygen molecules. It is another essential
ingredient used in baking that gives our baked products a particular colour, flavour and texture.
Whether derived from sugarcane or beetroot, sugar is more or less pure sucrose.
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1. CASTOR/ GRANULATED SUGAR
Castor sugar is the most common sugar used in baking and the most refined sugar. Due to
its crystal size, it dissolves easily when mixed, and when added to cake batters, it gives an
excellent crumb structure as its crystals tend to hold air molecules.
2. ICING SUGAR/ POWDERED SUGAR/ CONFECTIONER’S SUGAR
It is the most finely ground white sugar available. Icing sugar absorbs moisture quickly; thus,
around 3% starch is added to prevent caking.
It dissolves faster and more easily than castor sugar, making it perfect for preparing
buttercreams, fondants and glazes. It is widely used as dusting decoration.
3. BROWN SUGAR
Brown sugar is simply white granulated sugar with varying degrees of molasses added to it.
This addition gives sugar its moist, sticky quality and a stronger flavour than white sugar but
delivers the same sweetness as white sugar.

CASTER SUGAR ICING SUGAR BROWN SUGAR

BUTTER & ITS TYPES

Butter is an essential ingredient in baking. It is obtained by separating cream from skim after
pasteurization. The cream is then churned, and the butterfat separates from the buttermilk.
It has different roles, depending on the product it is used in.

1. SALTED BUTTER
It is most commonly used in baking. Salt is added when butterfat is separated during the
churning process.
2. UNSALTED BUTTER
It is most commonly used while making buttercreams and frostings. Butterfat separated
while churning is naturally unsalted.

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
EGG
After flour, an egg is the second most important ingredient in baking. Like flour, egg also
contributes to providing structure to our baked product. It acts as a leavening agent and provides
moisture to baked products.

COCOA POWDER & ITS TYPES Page | 8

Cocoa powder is made from cocoa beans. It is of three types –
1. NATURAL COCOA POWDER
It is slightly red in colour and acidic in nature. It is naturally unsweetened.
2. DUTCH-PROCESSED COCOA POWDER (DARK COCOA POWDER)
It is darker in colour because it is treated with alkaline (base), making it's basic. It is naturally
unsweetened.
3. SWEETENED COCOA POWDER
It has added sweetener, making it suitable for hot chocolate drinks. We do not prefer using
it in baking. Example – Cadbury’s

NATURAL COCOA DUTCH COCOA SWEETENED COCOA

POWDER POWDER POWDER

NOMENCLATURE & RULES

1. Creaming: The process of mixing butter and sugar, until the mixture turns pale and fluffy is
known as creaming.
2. Measuring spoons: Tsp – Teaspoon, Tbsp – Tablespoon.
3. Basic ingredients: Butter – Salted butter, Oil - Vegetable oil, Flour – All-purpose flour/
Maida.
4. Mid-way rotation: It is the step where the baking tray is rotated after half the baking time,
making it an excellent way to achieve even colouring and cooking.
5. Preheating mode: For OTG, it is Upper rod + Lower rod + Fan. Use an oven thermometer
while baking. Simply place the thermometer in the centre rack, and set desired oven
temperature (as written in the recipe). Set the time to 10 minutes and wait until the
thermometer shows the exact temperature the recipe asks for.
6. Weights: 1 Egg – 50 g, 1 Egg Yolk – 18.6 g, Egg White – 30 g, 1 ml of any liquid = 1 g of same
liquid.

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 GANACHE

Ganache was discovered when a French pastry master in Paris asked his assistant to melt chocolate
and heat cream. The assistant didn't follow the instructions and combined the two ingredients. The
master got angry and called him ‘ganache,’ an insult.
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The insult is probably from the French word ‘Ganacher’, which means slogging as if walking through
the mud since ganache resembles a mud. After the master tried the dark chocolate mistake, he
used it, and we got what we use today – Chocolate Ganache.

The basic ingredients used in ganache making are – chocolate, cream, invert sugar/ glucose and
unsalted butter.

The process that takes place while making ganache is known as emulsion, which means mixing
ingredients that do not mix naturally.
The success of the ganache depends upon the intense friction between the surfactants in milk
protein and lecithin, an emulsifier found in chocolate when the chocolate and cream are mixed.

METHOD OF GANACHE MAKING

1. Begin by measuring out the proper ratio of cream to chocolate. It should be done by weight,
not by volume.
2. Chop the chocolate as small as possible to facilitate even melting. One of the most efficient
ways to do this is to use a sharp, serrated knife; the serration causes the chocolate to break
into small shards as it is cut.
3. Heat the cream and invert sugar in a saucepan until almost boiling. You do not want to boil
the cream, or it will be too hot, and the texture of the finished ganache will not be that
smooth.
4. Pour the first portion of cream over the chopped chocolate or melted chocolate. Allow the
mixture to stand undisturbed for a minute or two.
5. After adding the first batch, mix until the mixture is well combined; the temperature should
be above 35˚C. At this temperature, most of the cocoa butter is melted. In case the
temperature falls, heat for a few seconds.
6. Add the second quarter of the cream and mix vigorously. You will see an elastic and shiny
mixture. It shows emulsion has started taking place.
7. After this, add the third mixture and blend it with the help of a blender. After blending, add
in the butter at 35 – 40˚C. This step prevents the butter from splitting. Butter helps in giving
melt-in-the-mouth quality to the ganache.

THREE RATIOS OF GANACHE

1. TRUFFLE
For a thicker ganache that will be used for making truffles or piping decorations onto a cake,
use a ratio of 2:1 (by weight).
Two parts semisweet or bittersweet chocolate

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 One-part heavy cream
(e.g., 500 g of chocolate and 250 g of cream)
2. GANACHE
For a typical ganache that will be used as a glaze, frosting, or for making whipped ganache,
use a ratio of 1:1 (by weight).
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One part semisweet or bittersweet chocolate
One-part heavy cream
(e.g., 500 g of chocolate and 500 g of cream)

3. POURING GANACHE
For an exceptionally light whipped ganache, you can add more cream. To make chocolate
mousse, use a ratio of 1:2 (by weight)
One part semisweet or bittersweet chocolate
Two parts heavy cream
(e.g., 250 g of chocolate and 500 g of cream)

POINTS TO REMEMBER

1. We use unsalted butter to give the ganache a creamy and smooth texture.
2. We use invert sugar to increase the shelf life. Invert sugar is a mixture of sugar and water
with an addition of catalyst, e.g., the cream of tartar, to speed up the process. It’s useful for
ganache as it can anti-crystallize, absorb and stabilize water and moisture.
3. We can add glucose/corn syrup at the end to give shine to the ganache.

SHELF LIFE
ELEMENTS ROOM TEMPERATURE REFRIGERATOR
Ganache without invert sugar 1 – 2 days 1 week (in airtight box)
Ganache with invert sugar 3 – 4 days 12 – 15 days (in airtight box)

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 ESSENTIAL TOOLS REQUIRED FOR THE COURSE

• OTG/ Convection oven

• Oven thermometer
• Measuring spoons & cups
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• Digital kitchen weighing scale
• Mixing bowls
• Electric hand beater/ Stand mixer
• Balloon whisk
• Piping bags
• Silicon spatula
• Baking tray
• Silicon mat, Butter paper

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 FOUNDATION DAY BAKING
CENTRE FILLED COOKIES
(Texture – Soft)
(Yields 3 portions)
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ELEMENTS

• Cookie Dough
• Callebaut Dark Callets
• Callebaut Milk Callets
• Hazelnuts

FOR COOKIE DOUGH COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
All-Purpose Flour 105 g 2.8 4.2
Salted Butter (Cold) 48 g 15.3 21.6
Castor Sugar 15 g 1 1.8
Brown Sugar 30 g 1.8 3.9
Dark Compound 30 g 6.8 7
Baking Powder ½ + 1/8 tsp 1 1
Nutella 45 g 64.5 64.5
Salt 1/8 tsp 1 1
Milk 20 g 1.4 1.6
Callebaut Dark Callets 9 no. (3 per cookie) 10 10
Callebaut Milk Callets 9 no. (3 per cookie) 10 10
Hazelnuts (half 9 no. (3 per cookie) 25 10
chopped)

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 TOTAL ₹ 120.6 ₹ 136.6

METHOD
1. Place a sheet of butter paper over the weighing scale, then pipe blobs of Nutella weighing
15 g each. We will transfer the sheet to a tray and freeze these blobs for 20-30 minutes
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until they are stable and easy to handle.
2. Pre-heat the oven at 180˚C (OTG Mode: upper rod + lower rod + fan). Line a baking tray
with a silicon mat/butter paper.
3. In a bowl, cream butter and both the sugars. Once creamed, add sifted dry ingredients,
i.e., Flour, baking powder, salt and chopped dark compound. Mix this for 1-2 minutes.
4. Add the liquid ingredients, i.e., milk, into the sandy mixture. Just mix for a few seconds,
do not mix the dough too much, as that would soften the butter.
5. Divide the dough into three equal portions.
6. Take one portion of the dough, flatten it a bit, place the Nutella blob in the centre and
gently cover the Nutella blob with the dough.
7. Place them on the lined baking tray. Garnish the cookies with chocolate callets and half-
chopped hazelnuts, and then freeze the cookies for 15 minutes.
8. Bake at 180˚C (OTG Mode: upper rod + lower rod + fan) for 15 – 20 minutes or until the
edges turn golden in colour.
OVEN TEMPERATURES
OTG DECK OVEN UNOX
180°C (upper rod + lower rod + Upper temperature – 180°C 160°C, Fan speed – 1
fan) Lower temperature – 180°C Humidity – 0
CHEF TIPS
• Cream the butter and sugar well for proper air incorporation. Make sure the mixture turns pale
and fluffy.
• If the dough is soft or difficult to handle, or if you are working in a hot environment, freeze the
dough balls for 10 – 15 minutes until firm. This step will prevent the cookies from spreading too
much during baking.

TOTAL PRICING (EGG) (in ₹)

ELEMENTS WHOLESALE M.R.P.
Cookie Dough 120.6 136.6
TOTAL ₹ 120.6 ₹ 136.6
PRICING PER PORTION
Cost Price (C.P.) ₹ 40.2 ₹ 45.5
Selling Price (S.P.) ₹ 80 – 120 ₹ 90 – 140

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 SHELF LIFE
ELEMENTS ROOM TEMPERATURE REFRIGERATOR
Cookie Dough - 1 month (freezer)
Baked Cookie 2 – 3 days (in airtight box) 1 week (in airtight box)
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TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 Page | 15

ART OF COOKIE
MAKING

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 INTRODUCTION TO COOKIE MAKING

Mostly the terms ‘cookie’ and ‘biscuit’ are used interchangeably and generally substituted for each
other, but there are points that differentiate between the two items.
A cookie is commonly known in the USA; in the UK, it is known as a biscuit.
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For instance, the Dutch made small tidbits from leftover cake batters and called them ‘koekje’,
which meant little cake.
The word 'cookie' is understood to have derived from ‘koekje’ in North America.

On the other hand, a biscuit is understood to have come from the Latin word ‘panisbiscotus’, which
means bread cooked twice.
Leftover bread or cakes were baked until crisp and eaten as biscuits. Even in France, biscuit means
to “cook twice”.

A cookie is a soft-centred product, usually made in the style of preparing cake batter and is
traditionally sweet.
Conversely, a biscuit is crisp and hard, like a cheese cracker, which can be savoury.

KEY INGREDIENTS & THEIR ROLE

Like everything else you bake or cook, the quality of your cookies will depend on the quality of your
ingredients.

1. BUTTER
Salted or unsalted, butter is the soul ingredient of cookie making. It dominates the flavour
and texture of a cookie.
The reason many bakers use unsalted butter in their recipes is so that they can control the
level of salt in their cookies.
The brand of butter you are using must have at least 80 g of fat; if the fat content is less
than 80 g, it won’t provide the same texture and flavour.
STORAGE: It should be wrapped and kept away from foods with strong odours. Butter will
stay good for weeks in the refrigerator and for up to a year in the freezer.
2. FLOUR
There are a variety of flours used in cookie making, like whole wheat, all-purpose, gluten-
free etc. Generally, the most used flour is all-purpose flour (AP flour or simply flour) due to
the flavour and texture it gives to cookies.
STORAGE: Always store flour in a clean airtight container. Ensure to sift the flour every few
months to keep it clean and lump-less. If your flour is being used once a month, it’s better to
store it in the fridge.
3. SUGAR
Castor, icing and brown are the three main sugars used in cookie making. Each sugar plays a
unique role. They affect a cookie in three ways: flavour, colour and texture. To make any

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 cookie chewy and soft, use brown sugar rather than castor and vice versa. At the same time,
powdered sugar is usually used to make soft shortbread-type cookies.
4. EGGS
In cookie making, eggs must always be used at room temperature. It is because eggs blend
best when they are not cold. Pull the eggs out of the fridge about 20 minutes ahead of time.
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If you miss this step by any chance, simply dip cold eggs in a bowl of warm water and leave
for 3 – 5 minutes. Cold eggs can make creamed butter look curdled before adding dry
ingredients.
5. DRY FRUITS
Dry fruits (raisins, sultanas etc.) should be moist and plump in cookie-making. Hard-
shrivelled fruits won’t get better when baked and will ruin your cookie. So, it’s always best
to use soaked plump rather than dry.

DIFFERENT COOKIE TEXTURES

Some cookies are soft, whereas some are crispy in texture. Some cookies spread while baking,
while some hold their actual shape. Different types of cookie textures are:

1. CHEWY TEXTURE
A chewy cookie needs a high moisture content, which eggs and other liquid ingredients can
provide. Eggs must be in higher proportions, and fat should be low. Brown sugar is also used
to give a chewy texture. There must be some gluten formation while mixing the dough.
2. CRISP TEXTURE
For a crisp cookie, the dough must contain low moisture content. The cookie size should be
thin, which will help the cookies dry faster while baking. It must be high in sugar and fat
content. It should not contain hygroscopic (tendency to attract moisture from the air)
ingredients like nuts as they can absorb moisture and soften the crisp texture.
3. SOFT TEXTURE
The dough of soft cookies requires a high proportion of liquid and low sugar and fat content.
They are generally thick and large. They usually contain corn syrup, honey or molasses
which are hygroscopic. These cookies should be stored in a covered container, or else they
will dry out.

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
CREAMING METHOD

1. Creaming is a technique used in most baked goods. It is the method of mixing ingredients
with high-fat content in order to incorporate air. It involves beating butter/ shortening and
sugar together to give aeration to the product.
2. It can be done mechanically (using stand mixers or hand beaters) or manually (using a Page | 18
spatula).
3. During creaming, fat is beaten with sugar with the help of a spatula or hand beater along
the sides of the bowl, creating air pockets with every turn. The network becomes strong as
we keep on beating it.
4. When we start creaming fat and sugar, initially, it is dense and looks like wet sand. When we
begin creaming it for a minute, it becomes a paste more like clay. Another minute later, it
becomes soft.

SCIENCE BEHIND CREAMING

1. Sugar crystals have sharp edges that ‘dig’ into butter when beaten together, creating tiny
pockets of air trapped in fat.
2. The smaller the crystals, the larger the number of tiny air pockets created, resulting in a very
light and fluffy texture. This is the reason castor sugar is preferred in baking. Its small crystal
size and sharp edges help hold more air pockets than granulated sugar & icing sugar.

IMPORTANCE OF AIR POCKETS

1. The air pockets created while creaming expand during baking giving a lighter and fluffy
texture.
2. Air pockets expand when subjected to heat, filled with steam created from liquid
ingredients in the batter and carbon dioxide released from the reaction of leavening agents,
i.e., baking soda & baking powder.

WHEN TO STOP CREAMING?

1. Initially, when you start beating butter and sugar together, butter does not stick to the sides
of the bowl. But when you keep mixing it, it sticks to the sides and becomes pale in colour. It
also looks fluffier in texture. At this point, you should stop creaming, or else it results in
over-creamed butter.
2. Over creaming should be avoided as it results in dense, flat, greasy baked products.

CURDLING OF CREAMED MIXTURE

Curdling is the separation of fats and liquids. When curdling happens, it is a water-in-fat emulsion
that cannot mix properly. It usually happens when:

1. Fats and liquids are not at the same temperature

2. Eggs/ liquids are added too quickly to creamed mixture

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
CHEF’S TIP
While adding eggs to creamed butter mixture, it is important to add them slowly. It is because yolks
(fat) in eggs coat air cells formed during creaming and help in their expansion, enabling them to
hold liquid ingredients (egg whites or milk, etc.) without curdling. When we add eggs too fast, yolks
cannot coat air cells properly, resulting in lesser air cells capable of holding liquid ingredients. This
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results in the curdling of the mixture.

POINTS TO REMEMBER
1. When creaming butter/ shortening, using these at room temperature, i.e., around 21˚C, is
important. Cold butter is not soft enough to entrap air quickly, warm butter (24˚C or more)
is too soft, and air pockets formed easily burst due to friction created by mixing.
2. Creaming using hand beaters or stand mixers should be done at medium speed as high
speed can burst air pockets.

IMAGE DEMONSTRATING THE CORRECT STAGE TO USE BUTTER

Too Cold Butter

Ideal Room Temperature Too Warm Butter

Butter

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
METHODS OF COOKIE MAKING
There are various ways of making cookies and biscuits, which usually depend upon the type of
cookie we make. Some of the standard methods of preparing cookies are discussed below:

1. STRAIGHT METHOD
This method is also known as one stage method, as it is one of the simplest methods in Page | 20
which all the ingredients are put in a bowl and mixed until a uniform dough is obtained.
Most cookies that have no or significantly less moisture follow this method.
2. CREAMING METHOD
It is the most common method of making cookies or biscuits. In this method, butter and
sugar are creamed until fluffy and pale in colour. Then the liquid ingredients such as eggs,
milk or cream are added gradually and mixed properly. Lastly, the dry ingredients, such as
flour, are folded in.
3. SANDING METHOD
This method utilizes the technique of rubbing in. The fat is rubbed with the flour with
fingertips until the fat is fully incorporated. The liquid ingredients are then mixed to create a
dough. This method is used for cookies with short texture.
4. SPONGE METHOD
This method of cookie-making is similar to that of cakes. Eggs and sugar are whipped
together until light and fluffy, then dry ingredients are folded to prepare a batter.

TYPES OF COOKIES

1. DROP COOKIES
Soft dough is used for making this type of cookie. The cookie dough is dropped with a spoon
or a piping bag. For making large cookies, one can use an ice cream scoop also. Cookies
should be spaced out appropriately to allow them to spread.
Example: Oatmeal raisin cookies, Macaroon, Florentine
2. PIPED COOKIES
The cookies are piped through a piping bag onto the baking tray in this method. We must
ensure that the dough is of the right consistency, as a thick dough would be too difficult to
pipe, and a soft dough will spread too much. Different designs can be piped by using
different shapes of the nozzle.
Example: Jeera cookies, Savoiardi
3. HAND ROLLED COOKIES
These cookies are usually made with a stiff dough that is easy to roll, such as sweet paste or
shortcrust dough. If the dough is too soft, it can be put in the refrigerator to obtain stiffness.
Hand-rolled cookies are shaped into rounds between the palms and put on the baking
sheet.
Example: Melting moments, Nankhatai
4. CUTTER CUT COOKIES

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 These cookies are made by rolling the dough to a desired thickness and then cutting it with
cutters of the required shape.
These cookies are much more symmetric and look neat as cut using cookie cutters.
Example: Shortbread, Bull’s Eye
5. BAR COOKIES
Page | 21
These cookies are shaped in bars or long ropes and then half-baked. Then the cookies are
sliced to the desired thickness while the dough is still warm, placed on the baking sheets,
and baked until crisp. This type of baking is known as baking twice or ‘Biscotti’ in Italian. We
can also freeze the half-baked bar, use a knife to cut thin slices, and then bake them.
Example: Biscotti, Raisin spice bars
6. SHEET COOKIES
In this method, sometimes the dough is baked in sheets and cut later, while in some cases,
they are lined on a tray, and the topping is spread onto the base before being baked - most
of the famous sheet cookies are made by this method.
Example: Almond Bars
7. FROZEN & CUT COOKIES
In this method, the cookie is shaped into logs or square bars and sliced when frozen. Such
methods are adopted for various reasons, such as if the dough is too soft to handle or give it
shape or to save time sheeting it when chilled as it is followed by cutting with a cutter.
Example: Pinwheel, Checkered
8. FESTIVE COOKIES
These cookies are mostly made during the Western festival season or celebrations. We have
a wide variety of cookies being made, especially for Christmas, Easter, Halloween etc.
Example: Gingerbread, Cinnamon stars

FAULTS IN COOKIE MAKING

1. COOKIE STICK TO THE PAN

Excessive greasing of pans, cookies left for too long on the pan after baking, too much sugar
in the dough and improper mixing of cookie dough are some of the causes of this type of
fault.
2. COOKIE IS TOO CRUMBLY
This type of fault usually occurs because of certain causes, such as too much sugar in the
dough, improper mixing of ingredients, too much fat in the cookie dough and too many
leavening agents and eggs in the recipe.
3. COOKIE IS VERY BRITTLE AND HARD
Too much flour in the dough, less fat, over-mixing of dough, less liquid content and low
baking temperature are some of the causes of this fault.
4. COOKIE SPREADS TOO MUCH
Causes such as low baking temperature, over-greased baking sheets, not enough flour in the
dough, too much creaming and too much liquid content can give rise to this fault.
5. COOKIE DOES NOT SPREAD

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 High baking temperature, too much flour in the dough, less sugar in the recipe and
insufficient greasing of pans does not allow the cookies to spread.

TERMS AND RULES OF COOKIE MAKING

1. Creaming: The process of mixing butter and sugar until pale and fluffy is called creaming. Page | 22
2. Three Finger Rule: We always place cookies three fingers apart before baking. This is done
to prevent them from sticking to each other while baking, as they will expand during the
baking Process.
3. A Soft Baked Cookie Is Good: Unlike other baked goods, we must not bake cookies until the
whole cookie turns golden brown. A good cookie should be baked until it gets a nice golden
colour on the sides and is soft to the touch in the centre. Cookies become hard during the
cooling process, so do not bake a cookie completely; otherwise, it will result in a hard
cookie.
4. Freezing Sticky Cookie Dough: Sticky, non-shape able cookie dough is very common; during
such a situation, the best thing is to simply chill the dough in the fridge for 15 – 20 minutes.
Chilled dough is easy to handle and shape.
5. Size & Baking Time: Baking time highly depends on the size and number of cookies. Small
cookies take less time, whereas if we increase the size, it will take longer to bake. Always
start with the minimum time mentioned and slowly increase the minutes for getting
perfectly baked cookies.
6. Same-Sized Cookies in A Baking Tray: The size of the cookie you are baking matters. Do not
place small and large cookies together in the same tray; small cookies will get burnt, while
large cookies will just be undercooked.
7. Midway Rotation: All ovens have heating points. To ensure even baking, rotate your cookie
tray after half-baking time.
8. Cookie Revival: If your cookies get soft due to climate change or the passage of days, simply
bake the cookies for 2-4 minutes at the temperature the recipe says. Leave them to cool,
and you will end up with crispy, crunchy cookies.

FREQUENTLY ASKED QUESTIONS

1. Can we replace salted butter with unsalted butter in a recipe?

Yes, you can. Add salt with unsalted butter, but the amount of salt may differ according to
the amount of salted butter used in the recipe.
2. Is homemade butter suitable for baking?
The butter that has 80% fat is suitable for baking. Since we don’t know the fat percentage of
homemade butter, it is not recommended for baking.
3. Can castor sugar be made at home using table sugar?
No, we cannot make castor sugar at home because it is processed in such a way that each
molecule has sharp edges, which helps hold air molecules during the creaming process. If
we grind table sugar at home, it will attract moisture quickly and become sticky.

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 4. Why do we freeze cookies before baking?
We freeze cookies to make sure that the butter present in them is not too soft. The cookie
with too soft butter will spread very much and may lose shape.
5. Can we reduce the amount of sugar in the recipe?
Yes, we can reduce the amount of sugar slightly, but not too much, as sugar helps in the
Page | 23
texture of a cookie. Too much reduction may cause a change of texture.
6. Can brown sugar be replaced with castor sugar?
Yes, you can replace brown sugar with castor sugar in the same proportions, but there will
be a slight change in the texture of the cookie.

STORING THE COOKIES

1. Cookies must always be stored after they are completely cooled. Storing warm cookies will
result in very soft and muddy cookies. Use airtight jars/ containers for storing cookies. A
well-stored cookie can be consumed for 1 – 2 weeks.
2. If stored properly, cookies with a high butter ratio will stay fresh for 3 – 4 days. Those
cookies containing jam will stay fresh for less time as the jam will become rubbery. If a crisp
cookie becomes soft, you can revive it by baking it again for 2 – 4 minutes at the same
temperature they were baked. If your soft cookie becomes crisp, you can keep a bread slice
in the container you have stored it in or refrigerate it overnight; this way, it will regain
moisture.

COST REDUCTION
To reduce the overall for every type of cookie, use cookie shortening instead of butter. To replace
butter with shortening, multiply the quantity of butter by 0.8 to get the shortening quantity.

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 CAKE RUSK
(Texture – Crisp)
(Yields 10 – 12 portions)

Page | 24

ELEMENTS

• Cake Batter

FOR CAKE BATTER (EGG) COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
All-Purpose Flour 54 g 1.9 2.5
Castor Sugar 43 g 3 6
Salted Butter 43 g 16 22.5
Egg 63 g 9 10.5
Baking Powder 5g 1 1
Vanilla Essence 2g 1 1
Cardamom Powder 2.5 g 1 1
TOTAL ₹ 32.9 ₹ 44.5

METHOD
1. Pre-heat the oven at 180˚C (OTG Mode: upper rod + lower rod + fan). Grease and line a
rectangular fruit tin with oil and butter paper.
2. In a bowl, cream butter and sugar until pale and fluffy. Gradually add in the eggs, vanilla
essence and mix.
3. Fold in the sifted dry ingredients, i.e., flour, baking powder, cardamom powder, into the
above mixture and mix to form a lump-free batter.
4. Pour the batter into the prepared fruit tin and bake at 180˚C (OTG Mode: lower rod
only) for 20 – 30 minutes or until the toothpick inserted in the center comes clean from

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 the centre.
5. Let it set in the freezer for 2 hours.
6. Once the cake is set, cut it into 1 cm thick slices.
7. Place the pieces on a lined baking tray and bake at 130˚C (OTG Mode: upper rod + lower
rod + fan) for 20 minutes. Page | 25
8. Bake further for 5 – 10 more minutes at 160˚C (OTG Mode: upper rod + lower rod + fan)
to get colour.

OVEN TEMPERATURES
FIRST BAKING
OTG DECK OVEN UNOX
180°C (lower rod only) Upper temperature – 140°C 160°C, Fan speed – 1
Lower temperature – 180°C Humidity – 0
SECOND BAKING
OTG DECK OVEN UNOX
130°C (upper rod + lower rod + Upper temperature – 130°C 120°C, Fan speed – 1
fan) Lower temperature – 130°C Humidity – 0
THIRD BAKING
OTG DECK OVEN UNOX
160°C (upper rod + lower rod + Upper temperature – 160°C 130°C, Fan speed – 1
fan) Lower temperature – 160°C Humidity – 0
CHEF TIPS
• Cream the butter and sugar well for proper air incorporation. Make sure the mixture turns pale
and fluffy.
• Cut the cake precisely for a clean look.

FOR CAKE BATTER (EGGLESS) COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
All-Purpose Flour 84 g 2.5 3.4
Castor Sugar 79 g 4.7 9.5
Salted Butter 41 g 16.6 23.4
Curd 41 g 4.4 4.4
Milk 47 g 1.6 1.6
Baking Powder 3g 1 1
Baking Soda 1g 1 1
Vanilla Essence 2g 1 1
Cardamom Powder 2g 1 1
TOTAL ₹ 33.8 ₹ 46.3

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
METHOD
1. Pre-heat the oven at 180˚C (OTG Mode: upper rod + lower rod + fan). Grease and line a
rectangular fruit tin with oil and butter paper.
2. In a bowl, cream butter and sugar until light and fluffy. Then add in curd, milk and vanilla
Page | 26
essence and give them a mix.
3. Fold in the sifted dry ingredients, i.e., flour, baking powder, baking powder cardamom
powder, into the above mixture and mix to form a lump-free batter.
4. Pour the batter into the prepared fruit tin and bake at 180˚C (OTG Mode: lower rod
only) for 20 – 30 minutes or until the toothpick inserted in the center comes clean from
the centre.
5. Let it set in the freezer for 2 hours.
6. Once the cake is set, cut it into 1 cm thick slices.
7. Place the pieces on a lined baking tray and bake at 130˚C (OTG Mode: upper rod + lower
rod + fan) for 20 minutes.
8. Bake further for 5 – 10 more minutes at 160˚C (OTG Mode: upper rod + lower rod + fan)
to get colour.

OVEN TEMPERATURES
FIRST BAKING
OTG DECK OVEN UNOX
180°C (lower rod only) Upper temperature – 140°C 160°C, Fan speed – 1
Lower temperature – 180°C Humidity – 0
SECOND BAKING
OTG DECK OVEN UNOX
130°C (upper rod + lower rod + Upper temperature – 130°C 120°C, Fan speed – 1
fan) Lower temperature – 130°C Humidity – 0
THIRD BAKING
OTG DECK OVEN UNOX
160°C (upper rod + lower rod + Upper temperature – 160°C 130°C, Fan speed – 1
fan) Lower temperature – 160°C Humidity – 0
CHEF TIPS
• Cream the butter and sugar well for proper air incorporation. Make sure the mixture turns pale
and fluffy.
• Cut the cake precisely for a clean look.

TOTAL PRICING (EGG) (in ₹)

ELEMENTS WHOLESALE M.R.P.

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 Cookie Dough 32.9 44.5
TOTAL ₹ 32.9 ₹ 44.5
PRICING PER PORTION
Cost Price (C.P.) ₹ 3.3 ₹ 4.5
Selling Price (S.P.) ₹ 7 – 10 ₹ 9 – 14 Page | 27

TOTAL PRICING (EGGLESS) (in ₹)

ELEMENTS WHOLESALE M.R.P.
Cookie Dough 33.8 46.3
TOTAL ₹ 33.8 ₹ 46.3
PRICING PER PORTION
Cost Price (C.P.) ₹ 3.4 ₹ 4.6
Selling Price (S.P.) ₹ 7 – 10 ₹ 9 – 14

SHELF LIFE
ELEMENTS ROOM TEMPERATURE REFRIGERATOR
Cookie Dough - 1 month (freezer)
Baked Cookie 2 – 3 days (in airtight box) 1 week (in airtight box)

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 WHOLE WHEAT AJWAIN COOKIES
(Texture – Crisp)
(Yields 9 – 10 portions)

Page | 28

ELEMENTS

• Cookie Dough

FOR COOKIE DOUGH (EGG) COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Whole Wheat Flour 57 g 1.4 2.5
Icing Sugar 15 g 1.7 3.5
Salted Butter 50 g 27 27
Egg Whites 8g 1 3
Salt 1/8 tsp 1 1
Carom Seeds 1/8 tsp 1 1
Carom Seeds (for As required 1 1
sprinkling)
TOTAL ₹ 34.1 ₹ 39

METHOD
1. Pre-heat the oven at 180˚C (OTG Mode: upper rod + lower rod + fan). Line a baking tray
with silicon mat/ butter paper.
2. Using a spatula, cream together butter, carom seeds and icing sugar until pale and fluffy.
Slowly add egg whites to it and mix.
3. Combine whole-wheat flour and salt into the butter-sugar mix to form a dough. The
dough should be of pipeable consistency.
4. Transfer the dough to a piping bag fitted with a 1M nozzle.

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 5. Pipe the cookies in a rosette shape on the lined baking tray. Top them with carom seeds
and freeze them for 10 minutes.
6. Bake at 160˚C (UNOX) for 15 – 17 minutes or until golden brown.

OVEN TEMPERATURES
Page | 29
OTG DECK OVEN UNOX
180°C (upper rod + lower rod + Upper temperature – 160°C 160°C, Fan speed – 1
fan) Lower temperature – 180°C Humidity – 0
CHEF TIPS
• Cream the butter and sugar well for proper air incorporation. Make sure the mixture turns pale
and fluffy.

FOR COOKIE DOUGH (EGGLESS) COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Whole Wheat Flour 57 g 1.4 2.5
Icing Sugar 15 g 1.7 3.5
Salted Butter 50 g 27 27
Fresh Cream 8g 2 3
Salt 1/8 tsp 1 1
Carom Seeds 1/8 tsp 1 1
Carom Seeds (for As required 1 1
sprinkling)
TOTAL ₹ 35.1 ₹ 39

METHOD
1. Pre-heat the oven at 180˚C (OTG Mode: upper rod + lower rod + fan). Line a baking tray
with silicon mat/ butter paper.
2. Using a spatula, cream together butter, carom seeds and icing sugar until pale and fluffy.
Slowly add fresh cream to it and mix.
3. Combine whole-wheat flour and salt into the butter-sugar mix to form a dough. The
dough should be of pipeable consistency.
4. Transfer the dough to a piping bag fitted with a 1M nozzle.
5. Pipe the cookies in a rosette shape on the lined baking tray. Top them with carom seeds
and freeze them for 10 minutes.
6. Bake at 160˚C (UNOX) for 15 – 17 minutes or until golden brown.

OVEN TEMPERATURES
OTG DECK OVEN UNOX
180°C (upper rod + lower rod + Upper temperature – 160°C 160°C, Fan speed – 1
fan) Lower temperature – 180°C Humidity – 0

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
CHEF TIPS
• Cream the butter and sugar well for proper air incorporation. Make sure the mixture turns pale
and fluffy.

TOTAL PRICING (EGG) (in ₹) Page | 30

ELEMENTS WHOLESALE M.R.P.

Cookie Dough 34.1 39
TOTAL ₹ 34.1 ₹ 39
PRICING PER PORTION
Cost Price (C.P.) ₹ 3.4 ₹ 3.9
Selling Price (S.P.) ₹ 7 – 10 ₹ 8 – 12

TOTAL PRICING (EGGLESS) (in ₹)

ELEMENTS WHOLESALE M.R.P.
Cookie Dough 35.1 39
TOTAL ₹ 35.1 ₹ 39
PRICING PER PORTION
Cost Price (C.P.) ₹ 3.5 ₹ 3.9
Selling Price (S.P.) ₹ 7 – 10 ₹ 8 – 12

SHELF LIFE
ELEMENTS ROOM TEMPERATURE REFRIGERATOR
Cookie Dough - 1 month (freezer)
Baked Cookie 1 week (in airtight box) 2 weeks (in airtight box)

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 BISCOTTI
(Texture – Crisp)
(Yields 15 – 20 portions)

Page | 31

ELEMENTS

• Cookie Dough

FOR COOKIE DOUGH (EGG) COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
All-Purpose Flour 62 g 1.8 2.5
Egg Whites 62 g 7.5 8.6
Castor Sugar 70 g 4 8
Vanilla Essence ½ + ¼ tsp 1 1
Pistachios (whole) 20 g 48 52.8
Almonds (whole) 20 g 19.6 24
Red Tutti Fruity 20 g 2.6 9.5
TOTAL ₹ 84.5 ₹ 106.4

METHOD
1. Pre-heat the oven at 180˚C (OTG Mode: upper rod + lower rod + fan). Grease and line a
5-inch square tin with oil and butter paper.
2. In a bowl, whisk the egg whites. Once they start to foam up, add sugar little by little. Keep
whisking till you get medium peaks.
3. Add the vanilla essence to the meringue.
4. Mix the chopped nuts with flour. Fold the dry ingredients into the meringue. Pour the
batter into the lined tin.
5. Bake at 180˚C (OTG Mode: lower rod only) for 15 minutes or until the toothpick inserted

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 in the center comes out clean. Freeze the biscotti overnight.
6. Now demould and cut it into 5 mm thick biscuits. Bake them again at 160°C (OTG Mode:
upper rod + lower rod + fan) for 15 – 20 minutes until golden brown.

OVEN TEMPERATURES
Page | 32
FIRST BAKING
OTG DECK OVEN UNOX
180°C (lower rod only) Upper temperature – 140°C 160°C, Fan speed – 1
Lower temperature – 180°C Humidity – 0
SECOND BAKING
OTG DECK OVEN UNOX
160°C (upper rod + lower rod + Upper temperature – 160°C 150°C, Fan speed – 1
fan) Lower temperature – 160°C Humidity – 0
CHEF TIPS
• Ensure there is no egg yolk part, water, or fat in the egg whites, or you won’t get a stable
meringue.
• Cut the biscotti precisely for a clean look.

FOR COOKIE DOUGH (EGGLESS) COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
All-Purpose Flour 125 g 2.5 3.4
Castor Sugar 70 g 2.6 5.4
Salted Butter 52 g 14.3 20.2
Baking Powder 2g 1 1
Baking Soda 1 pinch 1 1
Salt ¼ tsp 1 1
Vanilla Essence 1 tsp 2 4
Milk 29 g 1.6 1.6
Pistachios (whole) 20 g 48 52.8
Almonds (whole) 20 g 19.6 24
Red Tutti Fruity 20 g 2.6 9.5
TOTAL ₹ 96.2 ₹ 123.9

METHOD
1. Pre-heat the oven at 160˚C (OTG Mode: upper rod + lower rod + fan). Grease and line a
5-inch square tin with oil and butter paper.
2. Cream butter and sugar until light and fluffy. Add in the milk, vanilla essence and mix
well.
3. Now add all the dry ingredients along with nuts and form a dough.

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 4. Place the dough and flatten it in the lined square tin.
5. Bake at 160˚C (OTG Mode: lower rod only) for 15 minutes or until the dough turns
golden. Freeze the biscotti overnight.
6. Now demould and cut 5mm thick biscuits. Bake them again at 160C (OTG Mode: upper
rod + lower rod + fan) for 15-20 minutes until golden brown. Page | 33

OVEN TEMPERATURES
FIRST BAKING
OTG DECK OVEN UNOX
180°C (lower rod only) Upper temperature – 140°C 160°C, Fan speed – 1
Lower temperature – 180°C Humidity – 0
SECOND BAKING
OTG DECK OVEN UNOX
160°C (upper rod + lower rod + Upper temperature – 160°C 150°C, Fan speed – 1
fan) Lower temperature – 160°C Humidity – 0
CHEF TIPS
• Cream the butter and sugar well for proper air incorporation. Make sure the mixture turns pale
and fluffy.
• Cut the biscotti precisely for a clean look.

TOTAL PRICING (EGG) (in ₹)

ELEMENTS WHOLESALE M.R.P.
Cookie Dough 84.5 106.4
TOTAL ₹ 84.5 ₹ 106.4
PRICING PER PORTION
Cost Price (C.P.) ₹ 5.6 ₹7
Selling Price (S.P.) ₹ 10 – 15 ₹ 14 – 20

TOTAL PRICING (EGGLESS) (in ₹)

ELEMENTS WHOLESALE M.R.P.
Cookie Dough 96.2 123.9
TOTAL ₹ 96.2 ₹ 123.9
PRICING PER PORTION
Cost Price (C.P.) ₹ 6.4 ₹ 8.3
Selling Price (S.P.) ₹ 12 – 20 ₹ 16 – 25

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 SHELF LIFE
ELEMENTS ROOM TEMPERATURE REFRIGERATOR
Cookie Dough - 1 month (freezer)
Baked Cookie 1 week (in airtight box) 2 weeks (in airtight box)
Page | 34

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 HOLLANDAISE COOKIES
(Texture – Crisp)
(Yields 10 – 12 portions)

Page | 35

ELEMENTS

• Vanilla Cookie Dough

• Chocolate Cookie Dough

FOR VANILLA COOKIE DOUGH (EGG) COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
All-Purpose Flour 143 g 5.7 7.6
Icing Sugar 60 g 3.8 7.5
Egg Yolk 15 g 2.5 2.8
Salted Butter 75 g 36.8 51.7
Salt 1/8 tsp 1 1
Vanilla Essence 1/8 tsp + a few drops 1 1
TOTAL ₹ 50.8 ₹ 71.6

METHOD
1. In a bowl, cream together butter and icing sugar until pale and fluffy.
2. Add in the egg yolk and vanilla essence and mix.
3. Sift in the flour and salt and combine to form a dough.
4. Cover and chill the dough until firm to work with.

CHEF TIPS
• Cream the butter and sugar well for proper air incorporation. Make sure the mixture turns pale
and fluffy.

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 FOR CHOCOLATE COOKIE DOUGH (EGG) COSTING (in ₹)
INGREDIENTS QUANTITY WHOLESALE M.R.P.
All-Purpose Flour 103 g 2 4.3
Icing Sugar 50 g 3.2 6.3
Dutch Cocoa Powder 12 g 10 12 Page | 36
Egg Yolk 12 g 2 2.4
Salted Butter 55 g 35.2 38
Vanilla Essence ¼ tsp 1 1
TOTAL ₹ 53.4 ₹ 64

METHOD
5. In a bowl, cream together butter and icing sugar until pale and fluffy.
6. Add in the egg yolk and vanilla essence and mix.
7. Sift in the flour, Dutch cocoa powder and combine to form a dough.
8. Cover and chill the dough until firm to work with.

CHEF TIPS
• Cream the butter and sugar well for proper air incorporation. Make sure the mixture turns pale
and fluffy.

FOR VANILLA COOKIE DOUGH (EGGLESS) COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
All-Purpose Flour 150 g 3.2 6.3
Icing Sugar 75 g 4.8 9.5
Salted Butter 85 g 51.1 61.6
Salt 1/8 tsp 1 1
Vanilla Essence ¼ tsp 1 1
TOTAL ₹ 61.1 ₹ 79.4

METHOD
1. In a bowl, cream together butter and icing sugar until pale and fluffy.
2. Add in milk, vanilla essence and mix.
3. Sift in the flour and salt and combine to form a dough.
4. Cover and chill the dough until firm to work with.

CHEF TIPS
• Cream the butter and sugar well for proper air incorporation. Make sure the mixture turns pale
and fluffy.

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 FOR CHOCOLATE COOKIE DOUGH (EGGLESS) COSTING (in ₹)
INGREDIENTS QUANTITY WHOLESALE M.R.P.
All-Purpose Flour 98 g 4.5 6
Icing Sugar 49 g 3 6.1
Dutch Cocoa Powder 5g 2.6 4.3 Page | 37
Salted Butter 55 g 37.7 40.7
Milk 5g 1 1
Salt 1/8 tsp 1 1
Vanilla Essence 1/8 tsp 1 1
TOTAL ₹ 50.8 ₹ 60.1

METHOD
1. In a bowl, cream together butter and icing sugar until pale and fluffy.
2. Add in the milk and vanilla essence and mix.
3. Sift in the flour, Dutch cocoa powder and salt and combine to form a dough.
4. Cover and chill the dough until firm to work with.

CHEF TIPS
• Cream the butter and sugar well for proper air incorporation. Make sure the mixture turns pale
and fluffy.

FOR ASSEMBLY

METHOD
1. Set aside 1/3rd of the vanilla dough for later use.
2. Roll out the remaining vanilla and all chocolate dough to 1 cm thick and cut into 1 cm
wide and 12 – 14 cm long strips. Freeze them for 15 – 20 minutes before assembling.
3. Place a chocolate strip, brush the side with milk/egg white and place the vanilla strip
beside it. Brush the vanilla strip with milk/egg white and place the chocolate strip. Brush
this chocolate strip with milk and place another vanilla strip.
4. Repeat this method for three more layers on top, alternating the flavours in a
checkerboard pattern.
5. Roll out the remaining 1/4th vanilla dough between sheets of butter paper. It should be
around 20 cm long and 12 – 14 cm wide. Measure and trim any excess dough.
6. Wrap this vanilla dough around the checkerboard dough and cling wrap it.
7. Refrigerate for at least an hour before slicing.
8. Preheat the oven to 170°C. Line a baking tray with silicon mat/butter paper.
9. Cut the log into 1 cm wide slices. Place them on a lined baking tray and bake at
170°C OTG (upper rod + lower rod + fan) for 15 – 20 minutes.

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 OVEN TEMPERATURES
OTG DECK OVEN UNOX
170°C (upper rod + lower rod + Upper temperature – 170°C 150°C, Fan speed – 1
fan) Lower temperature – 170°C Humidity – 0
CHEF TIPS Page | 38
• Handle the dough carefully and refrigerate the dough in between, if required.

TOTAL PRICING (EGG) (in ₹)

ELEMENTS WHOLESALE M.R.P.
Vanilla Cookie Dough 50.8 71.6
Chocolate Cookie Dough 53.4 64
TOTAL ₹ 104.2 ₹ 135.6
PRICING PER PORTION
Cost Price (C.P.) ₹ 10.4 ₹ 13.6
Selling Price (S.P.) ₹ 20 – 30 ₹ 25 – 40

TOTAL PRICING (EGGLESS) (in ₹)

ELEMENTS WHOLESALE M.R.P.
Vanilla Cookie Dough 61.1 79.4
Chocolate Cookie Dough 50.8 60.1
TOTAL ₹ 111.9 ₹ 139.5
PRICING PER PORTION
Cost Price (C.P.) ₹ 11.2 ₹ 14
Selling Price (S.P.) ₹ 20 – 30 ₹ 30 – 40

SHELF LIFE
ELEMENTS ROOM TEMPERATURE REFRIGERATOR
Cookie Dough - 1 month (freezer)
Baked Cookie 1 week (in airtight box) 2 weeks (in airtight box)

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 CASHEW & PISTACHIO COOKIES
(Texture – Crisp)
(Yields 8 – 9 portions)

Page | 39

ELEMENTS

• Cookie Dough
• White Compound
• Dried Rose Petals
• Chopped Pistachios

FOR COOKIE DOUGH COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
All-Purpose Flour 30 g 1 1.3
Icing Sugar 13 g 1 1.7
Unsalted Butter 19 g 9.7 10.5
Baking Soda Half a pinch 1 1
Baking Powder 1 pinch 1 1
Salt Half a pinch 1 1
Cardamom Powder 1 pinch 1 1
Milk 3g 1 1
Cashews (finely 5g 3.6 6.7
chopped)
Pistachios (finely 5g 13.2 20
chopped)
TOTAL ₹ 33.5 ₹ 45.2

METHOD
1. Pre-heat the oven at 180˚C (OTG Mode: upper rod + lower rod + fan). Line a baking tray

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 with silicon mat/ butter paper.
2. In a bowl, cream unsalted butter and icing sugar until pale and fluffy.
3. In a new bowl, sift all the dry ingredients, i.e., flour, baking powder, baking soda,
cardamom powder, and salt. Add finely chopped cashews and pistachios.
4. Fold the sifted dry ingredients into the creamed butter and mix. Add milk and form a Page | 40
dough.
5. Roll the dough to 2 mm thickness and then cut using a flower cookie cutter.
6. Place them on the lined baking tray and freeze for 10 – 15 minutes.
7. Bake at 180˚C (OTG Mode: lower rod only) for 10 – 12 minutes or until the edges turn
golden in colour.

OVEN TEMPERATURES
OTG DECK OVEN UNOX
180°C (upper rod + lower rod + Upper temperature – 180°C 160°C, Fan speed – 1
fan) Lower temperature – 180°C Humidity – 0
CHEF TIPS
• Cream the butter and sugar well for proper air incorporation. Make sure the mixture turns pale
and fluffy.

FOR ASSEMBLY COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
White Compound 50 g 13 15.7
Dried Rose Petals As required 5 5
Pistachios (chopped) As required 5 5
TOTAL ₹ 23 ₹ 25.7

METHOD
1. In a bowl, melt the white compound chocolate and dip half the cookie in it.
2. Place the cookies on a silicon mat and garnish with rose petals and pistachios.

TOTAL PRICING (in ₹)

ELEMENTS WHOLESALE M.R.P.
Cookie Dough 33.5 45.2
Assembly 23 25.7
TOTAL ₹ 56.5 ₹ 70.9
PRICING PER PORTION
Cost Price (C.P.) ₹ 7.1 ₹ 8.9
Selling Price (S.P.) ₹ 15 – 20 ₹ 20 – 27

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 SHELF LIFE
ELEMENTS ROOM TEMPERATURE REFRIGERATOR
Cookie Dough - 1 month (freezer)
Page | 41
Baked Cookie 3 – 4 days (in airtight box) 1 week (in airtight box)

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 CHOCOLATE & WALNUT COOKIES
(Texture – Soft)
(Yields 3 portions)

Page | 42

ELEMENTS

• Cookie Dough
• Milk Couverture
• Walnuts

FOR COOKIE DOUGH (EGG) COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
All-Purpose Flour 65 g 1.4 2.7
Castor Sugar 30 g 1.8 3.6
Brown Sugar 30 g 2 3.9
Salted Butter 43 g 21.9 23.7
Dutch Cocoa Powder 10 g 6.2 9
Egg 10 g 4 4
Baking Powder 1g 1 1
Baking Soda 1g 1 1
Salt 1g 1 1
Dark Couverture 40 g 21.5 22.3
Walnuts (chopped) 20 g 13.2 19.9
Milk Couverture 15 g 8.4 8.7
(garnish)
Walnuts (garnish) 2 whole pieces 2 4
TOTAL ₹ 85.4 ₹ 104.8

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
METHOD
1. Preheat the oven at 180°C (OTG Mode: upper rod + lower rod + fan). Line a baking tray
with silicon mat/ butter paper.
2. In a bowl, cream together butter and both sugars. Add in the eggs and mix well.
Page | 43
3. Sift all the remaining dry ingredients, i.e., flour, baking soda, baking powder, salt and
Dutch cocoa powder. Add chopped dark couverture and walnuts and combine to form a
dough.
4. Divide the dough into three equal parts and place them on the lined tray.
5. Chop the milk couverture chocolate into big chunks and divide the two walnuts into four
pieces each. Arrange them on the cookie balls and freeze for 10 – 15 minutes.
6. Place them on the baking tray and bake at 180°C (OTG Mode: upper rod + lower rod +
fan) for 10 – 12 minutes.

OVEN TEMPERATURES
OTG DECK OVEN UNOX
180°C (upper rod + lower rod + Upper temperature – 180°C 130°C, Fan speed – 1
fan) Lower temperature – 180°C Humidity – 0
CHEF TIPS
• Cream the butter and sugar well for proper air incorporation. Make sure the mixture turns pale
and fluffy.

FOR COOKIE DOUGH (EGGLESS) COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
All-Purpose Flour 65 g 1.4 2.7
Castor Sugar 30 g 1.8 3.6
Brown Sugar 30 g 2 3.9
Salted Butter 43 g 21.9 23.7
Dutch Cocoa Powder 10 g 6.2 9
Milk 10 g 2 2
Baking Powder 1g 1 1
Baking Soda 1g 1 1
Salt 1g 1 1
Dark Couverture 40 g 21.5 22.3
Walnuts (chopped) 20 g 13.2 19.9
Milk Couverture 15 g 8.4 8.7
(garnish)
Walnuts (garnish) 2 whole pieces 2 4
TOTAL ₹ 83.4 ₹ 102.8

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
METHOD
1. Preheat the oven at 180°C (OTG Mode: upper rod + lower rod + fan). Line a baking tray
with silicon mat/ butter paper.
2. In a bowl, cream together butter and both sugars. Add in the milk and mix well.
Page | 44
3. Sift all the remaining dry ingredients, i.e., flour, baking soda, baking powder, salt and
Dutch cocoa powder. Add chopped dark couverture and walnuts and combine to form a
dough.
4. Divide the dough into three equal parts and place them on the lined tray.
5. Chop the milk couverture chocolate into big chunks and divide the two walnuts into four
pieces each. Arrange them on the cookie balls and freeze for 10 – 15 minutes.
6. Place them on the baking tray and bake at 180°C (OTG Mode: upper rod + lower rod +
fan) for 10 – 12 minutes.

OVEN TEMPERATURES
OTG DECK OVEN UNOX
180°C (upper rod + lower rod + Upper temperature – 180°C 130°C, Fan speed – 1
fan) Lower temperature – 180°C Humidity – 0
CHEF TIPS
• Cream the butter and sugar well for proper air incorporation. Make sure the mixture turns pale
and fluffy.

TOTAL PRICING (EGG) (in ₹)

ELEMENTS WHOLESALE M.R.P.
Cookie Dough 85.4 104.8
TOTAL ₹ 85.4 ₹ 104.8
PRICING PER PORTION
Cost Price (C.P.) ₹ 28.5 ₹ 34.9
Selling Price (S.P.) ₹ 57 – 85 ₹ 70 – 105

TOTAL PRICING (EGGLESS) (in ₹)

ELEMENTS WHOLESALE M.R.P.
Cookie Dough 83.4 102.8
TOTAL ₹ 83.4 ₹ 102.8
PRICING PER PORTION
Cost Price (C.P.) ₹ 27.8 ₹ 34.3
Selling Price (S.P.) ₹ 55 – 85 ₹ 70 – 105

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 SHELF LIFE
ELEMENTS ROOM TEMPERATURE REFRIGERATOR
Cookie Dough - 1 month (freezer)
Page | 45
Baked Cookie 3 – 4 days (in airtight box) 1 week (in airtight box)

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 HERBS SHORTBREAD COOKIES
(Texture – Crisp)
(Yields 7 portions)

Page | 46

ELEMENTS

• Cookie Dough

FOR COOKIE DOUGH COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
All-Purpose Flour 93 g 2 3.9
Unsalted Butter (cold) 40 g 20.4 22
Salt ½ tsp 1 1
Black Pepper 1 pinch 1 3
Amul Cheese 30 g 13.3 14.7
Spring Onion Leaves 10 g 5 5
Water (cold) ½ to 1 tsp 1 1
TOTAL ₹ 43.7 ₹ 50.6

METHOD
1. Pre-heat the oven at 160˚C (OTG Mode: upper rod + lower rod + fan). Line a baking tray
with silicon mat/ butter paper.
2. In a bowl, sieve flour, salt & black pepper. Then add in Amul cheese and chopped spring
onion leaves and mix.
3. Add unsalted butter to the flour mix and start rubbing in with your fingertips to form a
crumbly texture. Lastly, add cold water to bind the dough.
4. Roll the dough between butter paper using a rolling pin. Then cut round cookies with the
help of a cookie cutter (diameter - 5.5 cm).
5. Place the cookies on the lined baking tray and freeze for 10 - 15 minutes.
6. Bake at 160˚C (OTG Mode: upper rod + lower rod + fan) for 18 - 20 minutes or until the

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 edges turn golden brown.

OVEN TEMPERATURES
OTG DECK OVEN UNOX
160°C (upper rod + lower rod + Upper temperature – 160°C 150°C, Fan speed – 1 Page | 47
fan) Lower temperature – 160°C Humidity – 0
CHEF TIPS
• In case you don’t find spring onions, you can replace them with chilli flakes and oregano (5 g
each).

TOTAL PRICING (in ₹)

ELEMENTS WHOLESALE M.R.P.
Cookie Dough 43.7 50.6
TOTAL ₹ 43.7 ₹ 50.6
PRICING PER PORTION
Cost Price (C.P.) ₹ 6.2 ₹ 7.2
Selling Price (S.P.) ₹ 12 – 29 ₹ 15 – 21

SHELF LIFE
ELEMENTS ROOM TEMPERATURE REFRIGERATOR
Cookie Dough - 1 month (freezer)
Baked Cookie 1 week (in airtight box) 2 weeks (in airtight box)

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 COCONUT JIM JAM COOKIES
(Texture – Crisp)
(Yields 3 portions)

Page | 48

ELEMENTS

• Cookie Base
• Coconut Ganache
• Mixed Fruit Jam

FOR COOKIE BASE (EGG) COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
All-Purpose Flour 50 g 1.5 2
Salted Butter (cold) 20 g 6.4 9
Icing Sugar 10 g 0.6 1.3
Condensed Milk 20 g 5 5.6
Egg 6-8 g 1 1.2
TOTAL ₹ 14.5 ₹ 19.1

METHOD
1. Preheat the oven at 160°C (OTG Mode: upper rod + lower rod + fan). Line a baking tray
with silicon mat/ butter paper.
2. In a bowl, mix egg, condensed milk and icing sugar. Keep this aside.
3. In another bowl, rub butter with flour using fingertips till you get sandy texture.
4. Add in the egg mixture to the flour and make the dough.
5. Roll out the dough 3 mm thick and cut 6 pieces using a flower cutter. Keep them in the
freezer for 10-15 minutes.
6. Now give marking on 3 cookies with the help of scale as instructed by the chef and cut
out the centre using 1m nozzle. Place all the cookie on perforated mat and freeze for
another 10-15 mins in freezer.

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 7. Bake at 160C (OTG Mode: upper rod + lower rod + fan) for 5 minutes. Now cover the
cookies with another perforated mat and bake for another 6-8 minutes at 180C till the
desired color is obtained.
OVEN TEMPERATURES BAKE 1
OTG DECK OVEN UNOX Page | 49
160°C (upper rod + lower rod + Upper temperature – 160°C 150°C, Fan speed – 1
fan) Lower temperature – 160°C Humidity – 0
OVEN TEMPERATURES BAKE 2
OTG DECK OVEN UNOX
180°C (upper rod + lower rod + Upper temperature – 180°C 170°C, Fan speed – 1
fan) Lower temperature – 180°C Humidity – 0
CHEF TIPS
• Ensure the butter is cold, to achieve a sandy texture in dry ingredients.

FOR COOKIE BASE (EGGLESS) COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
All-Purpose Flour 52 g 1.5 2
Salted Butter (cold) 20 g 6.4 9
Icing Sugar 10 g 0.6 1.3
Condensed Milk 20 g 5 5.6
Cream 7-10 g 1.8 1.9
TOTAL ₹ 15.3 ₹ 19.8

METHOD
1. Preheat the oven at 160°C (OTG Mode: upper rod + lower rod + fan). Line a baking tray
with silicon mat/ butter paper.
2. In a bowl, mix cream, condensed milk and icing sugar. Keep this aside.
3. In another bowl, rub butter with flour using fingertips till you get sandy texture.
4. Add in the cream mixture to the flour and make the dough.
5. Roll out the dough 3 mm thick and cut 6 pieces using a flower cutter. Keep them in the
freezer for 10-15 minutes.
6. Now give marking on 3 cookies with the help of scale as instructed by the chef and cut
out the centre using 1m nozzle. Place all the cookie on perforated mat and freeze for
another 10-15 mins in freezer.
7. Bake at 160C (OTG Mode: upper rod + lower rod + fan) for 5 minutes. Now cover the
cookies with another perforated mat and bake for another 6-8 minutes at 180C till the
desired color is obtained.

OVEN TEMPERATURES BAKE 1

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 OTG DECK OVEN UNOX
160°C (upper rod + lower rod + Upper temperature – 160°C 150°C, Fan speed – 1
fan) Lower temperature – 160°C Humidity – 0
OVEN TEMPERATURES BAKE 2
OTG DECK OVEN UNOX Page | 50
180°C (upper rod + lower rod + Upper temperature – 180°C 170°C, Fan speed – 1
fan) Lower temperature – 180°C Humidity – 0
CHEF TIPS
• Ensure the butter is cold, to achieve a sandy texture in dry ingredients.

FOR COCONUT GANACHE COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
White Compound 30 g 7.8 9.4
Cream 12 g 2.1 2.3
Invert Sugar 3g 1 2
Desiccated Coconut 2g 0.5 0.8
Coconut Essence 1-2 drops 0.5 0.5
TOTAL ₹ 11.9 ₹ 15

METHOD
1. Melt white compound, cream, invert sugar together and form ganache.
2. Add desiccated coconut, and coconut essence to it.

FOR ASSEMBLY COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Sugar 2-3 g 1.1 2
Mix Fruit Jam 10 g 2 2.1
TOTAL ₹ 3.1 ₹ 4.1

METHOD
1. Pipe ganache one cookie base and place the center cut cookie on top and pipe mix fruit
jam in the center. Sprinkle some granulated sugar on top.
2. Keep the cookies in the fridge for 1-2 hours before consumption so that the filling sets
properly.

TOTAL PRICING (EGG) (in ₹)

ELEMENTS WHOLESALE M.R.P.
Cookie 14.5 19.1
Ganache 11.9 15

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 Assembly 3.2 4.1
TOTAL ₹ 29.6 ₹ 38.2
PRICING PER PORTION
Cost Price (C.P.) ₹ 9.8 ₹ 12.7
Selling Price (S.P.) ₹ 20 – 30 ₹ 26 – 40 Page | 51

TOTAL PRICING (EGGLESS) (in ₹)

ELEMENTS WHOLESALE M.R.P.
Cookie 15.3 19.8
Ganache 11.9 15
Assembly 3.2 4.1
TOTAL ₹ 30.4 ₹ 38.9
PRICING PER PORTION
Cost Price (C.P.) ₹ 10.1 ₹ 12.9
Selling Price (S.P.) ₹ 21 – 31 ₹ 26 – 40

SHELF LIFE
ELEMENTS ROOM TEMPERATURE REFRIGERATOR
Cookie Dough - 1 month (freezer)
Baked Cookie 3 – 4 days 1 – 1.5 weeks
Assembled Cookie 1 - 2 days (in airtight box) 1 week

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 TEST RECIPE
OATMEAL COOKIES
(Texture – Chewy)
(Yields 5 portions)
Page | 52

ELEMENTS

• Cookie Dough

FOR COOKIE DOUGH (EGG) COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
All-Purpose Flour 52 g 1.1 2.2
Castor Sugar 5g 1 1
Brown Sugar 35 g 2.3 4.6
Unsalted Butter 52 g 26.5 28.6
Milk 5g 1 1
Egg 10 g 1 1.2
Baking Powder ¼ tsp 1 1
Baking Soda ¼ tsp 1 1
Raisins (chopped) 30 g 15.3 20.7
Dried Cranberries 20 g 22.5 26
(chopped)
Walnuts (chopped) 20 g 32 40
Oats 50 g 7.6 9.7
TOTAL ₹ 112.3 ₹ 137

METHOD

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 1. Pre-heat the oven at 180˚C (OTG Mode: upper rod + lower rod + fan). Line a baking tray
with silicon mat/ butter paper.
2. In a bowl, using a spatula, cream together butter, castor sugar, and brown sugar until
lightly pale and fluffy. Add in milk and egg little by little.
3. In another bowl, sift together flour, baking powder and baking soda. Fold in the chopped Page | 53
nuts, i.e., walnuts, raisins, cranberries, and oats.
4. Add the dry ingredients mixture into the butter-egg mixture. Mix well to form a dough.
5. Now divide the dough into five equal parts. Roll all the parts in a ball and flatten them a
little. Place on the lined baking tray and freeze them for 20 – 25 minutes.
6. Bake at 180˚C (OTG Mode: upper rod + lower rod + fan) for 15 minutes.

OVEN TEMPERATURES
OTG DECK OVEN UNOX
180°C (upper rod + lower rod + Upper temperature – 180°C 130°C, Fan speed – 1
fan) Lower temperature – 180°C Humidity – 0
CHEF TIPS
• Cream the butter and sugar well for proper air incorporation. Make sure the mixture turns pale
and fluffy.

FOR COOKIE DOUGH (EGGLESS) COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
All-Purpose Flour 52 g 1.1 2.2
Castor Sugar 5g 1 1
Brown Sugar 35 g 2.3 4.6
Unsalted Butter 52 g 26.5 28.6
Milk 5g 1 1
Fresh Cream 10 g 1.8 1.9
Baking Powder ¼ tsp 1 1
Baking Soda ¼ tsp 1 1
Raisins (chopped) 30 g 15.3 20.7
Dried Cranberries 20 g 22.5 26
(chopped)
Walnuts (chopped) 20 g 32 40
Oats 50 g 7.6 9.7
TOTAL ₹ 113.1 ₹ 137.7

METHOD
1. Pre-heat the oven at 180˚C (OTG Mode: upper rod + lower rod + fan). Line a baking tray
with silicon mat/ butter paper.

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 2. In a bowl, using a spatula, cream together butter, castor sugar, and brown sugar until
lightly pale and fluffy. Add in milk and cream little by little.
3. In another bowl, sift together flour, baking powder and baking soda. Fold in the chopped
nuts, i.e., walnuts, raisins, cranberries, and oats.
4. Add the dry ingredients mixture into the butter-egg mixture. Mix well to form a dough. Page | 54
5. Now divide the dough into five equal parts. Roll all the parts in a ball and flatten them a
little. Place on the lined baking tray and freeze them for 20 – 25 minutes.
6. Bake at 180˚C (OTG Mode: upper rod + lower rod + fan) for 15 minutes.

OVEN TEMPERATURES
OTG DECK OVEN UNOX
180°C (upper rod + lower rod + Upper temperature – 180°C 130°C, Fan speed – 1
fan) Lower temperature – 180°C Humidity – 0
CHEF TIPS
• Cream the butter and sugar well for proper air incorporation. Make sure the mixture turns pale
and fluffy.

TOTAL PRICING (EGG) (in ₹)

ELEMENTS WHOLESALE M.R.P.
Cookie Dough 112.3 137
TOTAL ₹ 112.3 ₹ 137
PRICING PER PORTION
Cost Price (C.P.) ₹ 22.5 ₹ 27.4
Selling Price (S.P.) ₹ 45 – 67 ₹ 55 - 80

TOTAL PRICING (EGGLESS) (in ₹)

ELEMENTS WHOLESALE M.R.P.
Cookie Dough 113.1 137.7
TOTAL ₹ 113.1 ₹ 137.7
PRICING PER PORTION
Cost Price (C.P.) ₹ 22.6 ₹ 27.5
Selling Price (S.P.) ₹ 45 – 65 ₹ 55 – 83

SHELF LIFE
ELEMENTS ROOM TEMPERATURE REFRIGERATOR
Cookie Dough - 1 month (freezer)
Baked Cookie 3 – 4 days (in airtight box) 1 week (in airtight box)

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 Page | 55

COUTURE PIES &

TARTS

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 PIES, TARTS & GALETTE

Earlier, when people had to travel by sea for long journeys, they used to carry live food and had a
cook or a butcher come along. But it took up additional space. It led to looking for alternatives that
were easy to carry.
Page | 56
By then, baking was introduced, and sailors started carrying baked products. Early pies were made
of flat, round, free-form crusty cakes called galettes.

The Romans made a plain pastry of flour, oil & water to cover baked meats, thus keeping in juices.
But this covering was not meant to be eaten. Instead, a richer pastry was made for consumption.

As the Roman Empire developed, pie cooking spread throughout Europe.

PIES
It is a sweet or savoury dish with a crust and a filling usually made of pastry dough. The sides of a
pie dish or pan are sloped. Traditionally pies were served straight from the dish in which they were
baked. Pies can be divided into three types based on pastry crust; they are –
1. SINGLE CRUST PIE/ BOTTOM CRUST PIE
Pie dish is lined with pastry dough, and fillings are placed on top of the pastry but left open.
This shell is blind-baked first, and then the filling is placed.
2. TOP CRUST PIE
Filling is placed on the bottom of the baking dish, then covered with pastry dough before
baking.
3. TWO-CRUST PIE
In this pie, the filling is completely enclosed in a pastry shell, i.e., baking dish is lined with
pastry dough, and then the half-cooked filling is placed, covered by pastry from the top.

TARTS
It is a baked dish consisting of a filling over a pastry base with an open top, not covered with pastry.
Originally when invented, tarts were made savoury with meat fillings, but with time sweet tarts
were preferred. Now tarts are usually sweet with fruit and custard filling, and the pastry is usually
shortcrust. The earliest tart was Italian crostata, a rustic free-form version of an open fruit tart.

GALETTES
It is a French term for flat, sweet or savoury pastry dough or cakes. Unlike other moulded pies and
tarts that require rings etc., for their shape, galettes are free-formed and do not require any mould.
Galettes can be made both sweet and savoury.

TARTLETS
It is a miniature form of tart with a diameter of 1 inch; an example would be egg tarts.
The French word tarte can be translated to mean either pie or tart, as both are mainly the same,
except a pie usually covers the filling in pastry, while flans and tarts leave it open.

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
FLAN
In English and other cuisines, it is a dish with an open-rimmed pastry containing a sweet or savoury
filling. Flan mould is usually 6 – 8 inches in diameter with raised edges.

QUICHE
(Pronounced as KEESH) Page | 57
It is a savoury, open flan with a pastry crust filled with eggs, milk or cream, and cheese, meat,
seafood or vegetables. Quiche can be served hot or cold. It is a part of French cuisine but is also
popular in other countries, particularly as party food.

PIES TARTS GALETTES

A pie is usually half-baked, A tart is baked completely, A galette is baked along with
then the half-cooked filling is and cooked fillings are placed. the fillings directly.
added to it & baked again.
A pie can be sweet and A tart is mostly sweet. A galette can be sweet and
savoury. savoury.
A pie is usually covered from A tart is open from the top. A galette is free formed and
the top with pastry dough. usually filling is not covered
completely.

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 PASTRY

Many pastries used in confectionery appear like dough, but when refrigerated, the butter sets with
the flour to give the dough texture. It must be understood that dough refers to kneading flour with
water to develop gluten.
Page | 58
However, while making certain pastes, such as short crust paste, it is taken care that gluten does
not develop in the flour; otherwise, it will lose its 'short' properties. Here short refers to the
flakiness of the pastry product.

MAJOR TYPES OF PASTRY

1. SHORT CRUST PASTRY (PÂTE BRISÉE)

It is the most basic dough of all and contains only basic, common ingredients: butter, flour,
salt and cold water.
A small amount of shortening can be added to this dough to make it flakier. It is easy to
make: the cold butter is cut into cubes, then mixed into the flour. Cold water is added bit by
bit until the dough gets together.
The golden rule is to work the dough quickly so the butter stays cold. Use your fingertips or
a food processor, but move quickly and don’t overwork the dough. It is perfect for both
sweet and savory dishes.
2. SWEET SHORT CRUST PASTRY (PÂTE SUCRÉE)
It is the French term for a sweetened butter-based pastry dough traditionally used for tarts.
It is a short crust dough, meaning that the fat in the dough shortens the gluten strands by
interfering with the process that elongates them, such as in bread dough.
Caster and icing can be used as sweeteners in this pastry.
3. SHORT BREAD PASTRY (PÂTE SABLÉE)
It is the richest in flavour and has a higher sugar ratio, making it more suitable for desserts
such as fruit tarts.
The dough is made more tender by adding almond flour, eggs, and sometimes a bit of milk if
the dough is not workable enough. It is easier to work with than pate brisée.
Pâte sablée is, for obvious reasons, used for desserts, such as pies, tarts and even biscuits.
4. CHOUX PASTRY (PÂTE À CHOUX)
Choux means cabbage in French. The consistency of this pastry is between dough & batter,
i.e., it is neither too dense nor too liquid.
It can either be partially cooked, baked, fried or boiled. When baked, steam is formed,
pushing the paste out and giving a hollow texture.
It is usually used in French desserts like eclairs, profiteroles, Paris Brest etc.
5. PUFF PASTRY (PÂTE FEUILLETÉE)
It is a laminated dough, i.e., made with alternate layers of dough and fat. When baked, fat
releases moisture, separating layers of dough and giving a puffed–up texture. It is used in
making Gateau Pithivier.

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
KEY INGREDIENTS & THEIR ROLE

1. FLOUR
For pies, the best is pastry flour as it has a low gluten level, but it is so expensive and hard to
find; that is why we prefer the second best, the all–purpose flour.
All–purpose flour has just the right amount of protein for most pie dough-producing crusts Page | 59
that are neither too tough nor too crumbly.
2. BUTTER
Fat is what gives pastry crust its flaky layers and tender texture. Butter is most commonly
used in pies rather than shortening or margarine because of its incomparably pure & rich
flavour.
When cut into flour to make pie dough, butter should be very cold; warmer butter will begin
to melt as you work with it, resulting in a tough rather than a flaky crust.

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
POINTS TO REMEMBER

1. Baking Mode: In an OTG, follow the preheating mode for baking pies, tarts, and galettes,
i.e., Upper Rod + Lower Rod + Fan. Ensure to bake them on the lowest oven rack on a
preheated sheet pan to avoid soggy bottom crusts.
2. Term ‘Dough’: In pies, tarts & galettes, the word dough refers to the mixture of butter and Page | 60
flour and does not involve kneading as done to form a dough in bread. While rubbing butter
with flour, use only your fingertips. Using palms will melt butter faster, making the shell less
flaky. One can also use a fork or pastry blender for it.
3. Use Cold Pie Dough: Cold pie dough is equal to flaky pies. Ensure your pie dough is cold
before it goes inside the oven. The reason is butter should be in solid form as only then the
water present in butter will evaporate into steam while baking and provide a flaky texture.
You can afford a soft dough during the mixing process, but before baking, your pie/ tart
dough must always be cold. Place your shaped pies/ tarts in the freezer before baking them
in the oven.
4. Use Cold Butter & Water: This way, you’ll get an instant cold pie dough, skipping the
necessity to freeze the dough. But ensure that you work quickly.
5. Don’t Handle the Dough Too Much: Handle the dough as little as possible; try to patch
cracks in your dough rather than re-rolling the crust. Over-handling makes the pastry tough.
6. Little Flour During Rolling: Use as little flour as possible when rolling out the dough; the
pastry can absorb extra flour, making it tough. After rolling out the dough, brush off loose
flour with a pastry brush or gently brush it with the edge of a clean kitchen towel.
7. Pie Shields: Use aluminium foil or "pie shields" to protect the crust. Loosely fold two-inch-
wide foil strips around the edges to avoid getting too dark during the long bake time.
8. Blind baking – baking pastry shell without any filling.
During blind baking, we have to make sure of two things to prevent the rising of the shell
while baking –
• Docking: making small holes in the frozen shell using a toothpick or fork before baking. It
helps the steam escape while baking, preventing the shell's rising.
• Weight – we put rice or any kind of bean in the shell before baking to maintain the
shape of the shell while baking. Weights can be removed 5 – 7 minutes before the
completion of baking time to bake and give colour to the inner crust.

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 APPLE PIE
(Yields 1 portion)

Page | 61

ELEMENTS

• Pie Dough
• Apple Filling

FOR PIE DOUGH COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
All-Purpose Flour 110 g 2.3 4.6
Unsalted Butter 66 g 33.7 36.3
Cream Cheese 48 g 33.6 45.6
Baking Powder 1/8 tsp 1 1
Salt 1/8 tsp 1 1
Fresh Cream 16 g 2.9 3.1
Apple Cider Vinegar ¼ tsp 2 2
TOTAL ₹ 76.5 ₹ 93.6

METHOD
1. In a bowl, sieve flour, salt, baking powder, and then add cream cheese. Rub in the cream
cheese using only your fingertips. Then add butter to it and rub it again using your
fingertips. Once there are no butter lumps, add cream, vinegar, and just combine to form
a dough.
2. Place the dough in a cling wrap, flatten it a bit, and keep it in the fridge for around 20
minutes.

CHEF TIPS
• We add cream cheese to their pie dough, as the combination of butter and cream cheese produces
a supple dough that rolls out quickly and smoothly (because of the high moisture content of cream
cheese).

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 It also has a tender crumb and tangy flavour that pairs well with sweet or savoury fillings.
• The dough will be sticky because of cream cheese, refrigerate until easy to handle.

FOR APPLE PIE FILLING COSTING (in ₹) Page | 62

INGREDIENTS QUANTITY WHOLESALE M.R.P.

Apple 80 g 10 11
Castor Sugar 1 tbsp + 1 tsp 1.1 2.2
Brown Sugar 1 tbsp + 1 tsp 1.3 2.6
Salted Butter 5g 2.6 2.8
Cornflour 1 + ½ tsp 1 1
Cinnamon Powder 1/8 tsp 1 1
Nutmeg 1 pinch 1 1
Lemon Juice ½ tsp 1 1
Water 2 tbsp 1 1
TOTAL ₹ 20 ₹ 23.6

METHOD
1. Peel & slice apples into small cubes and toss in lemon juice. Add castor sugar, brown
sugar, cinnamon powder, nutmeg powder and let it macerate for around 5 – 7 minutes.
2. In a separate bowl, mix corn flour and water and keep aside.
3. Now melt butter in a saucepan and add the apple mixture and corn flour slurry. Cook the
mixture until it thickens a bit. Transfer it to a bowl and let it cool for 5 – 10 minutes.

CHEF TIPS
• Tossing apples in lemon juice will prevent their browning. Do not overcook the filling, as it will also
be cooked while baking.

FOR ASSEMBLY & BAKE

METHOD
1. Preheat the oven at 200˚C (OTG Mode: upper rod + lower road + fan).
2. Remove the dough from the fridge and roll it between the butter paper, approximately 3-
4 mm thick. Line the pie ring with the dough properly.
3. Dock the base and fill in the apple filling. Cut strips 1 cm wide, 4 mm thick and 12 – 13 cm
long.
4. Five strips each will be placed horizontally and vertically in a Lattice (net) form. While
sticking the strips, use egg /cream, and remove the excess dough from the edges.
5. Brush the pie with Egg/Cream.

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 6. Bake at 200˚C (OTG Mode: upper rod + lower road + fan) for 25 – 30 minutes or until
golden brown.
7. To bake the bottom properly, bake it at 200˚C (OTG Mode: lower rod only) for 5 – 10
minutes.

OVEN TEMPERATURES Page | 63

FIRST BAKING
OTG DECK OVEN UNOX
200°C (upper rod + lower rod + Upper temperature – 200°C 170°C, Fan speed – 1
fan) Lower temperature – 200°C Humidity – 0
SECOND BAKING
OTG DECK OVEN UNOX
200°C (lower rod only) Upper temperature – 160°C 170°C, Fan speed – 1
Lower temperature – 200°C Humidity – 0

TOTAL PRICING (in ₹)

ELEMENTS WHOLESALE M.R.P.
Pie Dough 76.5 93.6
Apple Filling 20 23.6
TOTAL ₹ 96.5 ₹ 117.2
PRICING PER PORTION
Cost Price (C.P.) ₹ 96.5 ₹ 117.2
Selling Price (S.P.) ₹ 190 – 290 ₹ 230 – 350

SHELF LIFE
ELEMENTS ROOM TEMPERATURE REFRIGERATOR
Pie Dough - 2 – 3 weeks
Apple Filling - 1 – 2 days
Baked Shell 1 day 3 – 4 days
Baked Apple Pie 1 day 1 – 2 days

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 POTATO & CHEESE PIE
(Yields 1 portion)

Page | 64

ELEMENTS

• Pie Dough
• Filling

FOR PIE DOUGH COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
All-Purpose Flour 41 g 1 1.7
Salted Butter (cold) 25 g 12.5 13.5
Water (cold) 4g 1 1
Castor Sugar ¼ tsp 1 1
Salt 1 pinch 1 1
Milk (for brushing) 8g 1 1
TOTAL ₹ 17.5 ₹ 19.2

METHOD
1. Preheat the oven at 180˚C (OTG Mode: upper rod + lower rod + fan).
2. In a bowl, take flour, sugar and salt together and add butter. Rub with fingertips to get
the sanding texture. Make sure no butter chunks are there.
3. Then add in the water slowly to make the dough.
4. Cling wrap the dough and keep it in the fridge for 20 – 25 minutes.
5. For the base, take the dough and roll it to 3 mm thickness. Place it over a 4–inch
perforated round ring and trim off the edges with the help of a knife. Freeze for 10 – 15
minutes.
6. Dock the base, place the rice pouch and blind bake it at 180°C (OTG Mode: upper rod +
lower rod + fan) for about 10 – 15 minutes. Then bake for 5 minutes without weight till a
soft crust (about 80% shell should be baked).

CHEF TIPS
• You can add more water, if required to form the dough.

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 FOR FILLING COSTING (in ₹)
INGREDIENTS QUANTITY WHOLESALE M.R.P.
Salted Butter 6g 1.9 2.7
Potato 1 no. 5 5 Page | 65

Mushrooms (sliced) 25 g 5 5
Onions 13 g 1.5 1.5
Capsicum 18 g 1 1
Heavy Cream 33 g 6 6.3
All-Purpose Flour ¼ tsp 1 1
Salt As per taste 1 1
Pepper As per taste 1 1
Oregano ¼ tsp 1 1
Chilli Flakes ¼ tsp 1 1
Parmesan Cheese (for 6g 10 13
assembly)
Cheddar Cheese 5g 2.5 9
TOTAL ₹ 37.9 ₹ 48.5

METHOD
1. Peel the potato and cut it into round slices. Par boil these slices in hot water for 5 to 10
minutes and then strain the water. Cut these slices in half and keep aside for use in
assembly.
2. In a saucepan, take butter and add in the remaining veggies. Sauté them for about 2 – 3
minutes.
3. Add the heavy cream, flour, salt, pepper, and rosemary.
4. Let it thicken a little, and add the cheddar cheese.

FOR ASSEMBLY & BAKE

METHOD
1. Take the 80% baked pie shell and fill it with the vegetable filling.
2. Now arrange the half-cut potato slices in a spiral form and sprinkle some parmesan
cheese on top.
3. Brush it with little milk (1 tbsp) on the top and bake again at 180˚C (OTG Mode: upper
rod + lower road + fan) for 10 – 12 minutes until the edges turn golden brown.

OVEN TEMPERATURES

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 OTG DECK OVEN UNOX
180°C (upper rod + lower rod + Upper temperature – 180°C 160°C, Fan speed – 1
fan) Lower temperature – 180°C Humidity – 0

Page | 66
TOTAL PRICING (in ₹)
ELEMENTS WHOLESALE M.R.P.
Pie Dough 17.5 19.2
Filling 37.9 48.5
TOTAL ₹ 55.4 ₹ 67.7
PRICING PER PORTION
Cost Price (C.P.) ₹ 55.4 ₹ 67.7
Selling Price (S.P.) ₹ 110 – 170 ₹ 135 – 205

SHELF LIFE
ELEMENTS ROOM TEMPERATURE REFRIGERATOR
Pie Dough - 2 – 3 weeks
Filling - 1 – 2 days
Baked Potato & Cheese Pie - 1 – 2 days

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 DECONSTRUCTED LEMON MOUSSE TART
(Yields 1 portion)

Page | 67

ELEMENTS

• Sable
• Whipped Cream
• Lemon Mousse
• Blueberries
• Mint Leaves
• Yellow & Green White Chocolate Garnish

FOR SABLE COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
All-Purpose Flour 23 g 1 1
Almond Flour 4g 2.9 4.2
Icing Sugar 12 g 1 1.5
Salted Butter 12 g 3.8 5.4
Milk 4g 1 1
Corn Flour 7g 1 2
Salt 1 pinch 1 1
TOTAL ₹ 11.7 ₹ 16.1

METHOD
1. Preheat the oven at 180˚C (OTG Mode: upper rod + lower rod + fan).
2. In a bowl, sieve icing sugar and almond flour. Add butter to it and rub using your
fingertips.
3. Then add in sifted flour, salt, corn starch and mix. Add milk (don’t add all at once) and
form a dough.
4. Place in a cling wrap, flatten a little bit and keep in the fridge for around 20 minutes.

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 5. Now take out the dough and roll approximately 3 mm thick. Using a round cutter (large),
cut out discs of 4 inch. Now, cut them exactly into half with a scrapper.

6. Place these on a perforated mat and freeze for 15 – 20 minutes. Page | 68

7. Bake at 180˚C (OTG Mode: upper rod + lower rod + fan) for around 13 – 15 minutes or
until golden in colour.

OVEN TEMPERATURES
OTG DECK OVEN UNOX
180°C (upper rod + lower rod + Upper temperature – 180°C 160°C, Fan speed – 1
fan) Lower temperature – 180°C Humidity – 0
CHEF TIPS
• We don’t need to dock or place weight on it, as it won’t spread or rise while baking.

FOR WHIPPED CREAM COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Whipping Cream 30 g 4.3 6.3
TOTAL ₹ 4.3 ₹ 6.3

METHOD
1. Beat whipping cream until stiff peaks.
2. Fill it in a piping bag fitted with a St Honoré nozzle.

CHEF TIPS
• If the whipped cream has a torn texture, add a little water to make it smooth.

FOR LEMON MOUSSE COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Heavy Cream (a) 100 g 60 65
White Couverture 50 g 48 60
Agar Agar 2g 16 16
Lemon Zest 1 no. 1 1
Fresh Lemon Juice ½ no. 1 1
Heavy Cream (b) 50 g 30 32.5
Yellow Gel Colour 1 drop 1 1
TOTAL ₹ 157 ₹ 176.5

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
METHOD
1. Mix agar and cream (b) and warm it.
2. Make ganache with chocolate and cream (b).
3. Add 1 drop yellow colour and 5 g lemon juice tsp and mix well.
Page | 69
4. Whip cream (a) and then add lemon zest to it.
5. Let the ganache cool down a bit and fold it with heavy cream.
6. Pour it in a 4-inch round ring then place it in the freezer until it sets.

CHEF TIPS
• This lemon mousse recipe yields portions for two lemon mousse tarts.

FOR ASSEMBLY COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Mint Leaves 3 no. 1 1
Blueberries 3 no. 5 5
White Compound 100 g 26 31.3
Lime Green Powder ¼ tsp 1 1
Colour
Yellow Powder Colour ¼ tsp 1 1
TOTAL ₹ 34 ₹ 39.3

METHOD
1. Melt chocolate and divide it into two parts. Add green colour in one and yellow in the
other.
2. Spread the chocolate on an acetate sheet and cut out discs using a round cookie cutter.
Big discs for green chocolate and small discs for yellow chocolate. Now cut these circles
into half.
3. Place the small half over the big one and stick them using melted chocolate.
4. Take the sable and place half of the set custard on it. Place the second sable on top.
5. Apply white compound at the base and place it over butter paper.
6. Stick the coloured chocolate garnish on each side of the sable, using melted chocolate.
7. Pipe the mouse on top as instructed.
8. Garnish with mint leaves and blueberries

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 TOTAL PRICING (in ₹)
ELEMENTS WHOLESALE M.R.P.
Sable 11.7 16.1
Whipped Cream 4.3 6.3
Lemon Mousse 157 176.5 Page | 70
Assembly 34 39.3
TOTAL ₹ 207 ₹ 238.2
PRICING PER PORTION
Cost Price (C.P.) ₹ 128.5 ₹ 149.9
Selling Price (S.P.) ₹ 260 – 385 ₹ 300 – 450

SHELF LIFE
ELEMENTS ROOM TEMPERATURE REFRIGERATOR
Sable - 2 – 3 weeks
Whipped Cream - 3 – 4 days
Lemon Mousse - 3 – 4 days
Baked Sable 1 – 2 days 3 – 4 days
Assembled Tart - 3 – 4 days

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 FRUIT CUSTARD TART
(Yields 1 portion)

Page | 71

ELEMENTS

• Tart Dough
• Custard Filling
• Whipped Cream
• Strawberries
• Strawberry Compote
• Mint Leaves

FOR TART DOUGH COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
All-Purpose Flour 63 g 1.6 2.5
Salted Butter 38 g 12.1 17.1
Icing Sugar 15 g 1 1.8
Salt 1/8 tsp 1 1
Water ¼ + 1/8 tsp 1 1
TOTAL ₹ 16.7 ₹ 23.4

METHOD
1. Preheat the oven to 200˚C (OTG Mode: upper rod + lower road + fan).
2. In a bowl, take sifted flour, icing sugar and salt.
3. Add butter and rub it into the flour until a sandy texture is achieved. Add water and form
a dough.
4. Flatten a little and cling wrap. Refrigerate if needed.
5. Now take the dough from the fridge and roll it between cling wrap, approximately 3 mm

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 thick.
6. Place over a 4–inch round ring and trim off the edges with the help of a knife. Freeze for
10 – 15 minutes.
7. Now take out the shell and dock it using a toothpick or a fork.
8. Place cling wrap over the shell, fill with rice or any kind of bean, and close. Page | 72
9. Blind bake the shell at 200˚C (OTG Mode: upper rod + lower rod + fan) for 10 – 15
minutes. Then bake it without any weight for 5 – 10 minutes until golden in colour and a
crust is formed.

OVEN TEMPERATURES
OTG DECK OVEN UNOX
200°C (upper rod + lower rod + Upper temperature – 200°C 180°C, Fan speed – 1
fan) Lower temperature – 200°C Humidity – 0

FOR CUSTARD FILLING COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Milk 65 g 3.7 4
Castor sugar 15 g 1 1.8
Unsalted Butter 4g 1.1 1.6
Corn flour 3g 1 1
Custard powder 3g 1 1
Pomegranate 1½ tbsp 2.5 2.5
Mix fruit essence 2 – 3 drops 1 1
TOTAL ₹ 11.3 ₹ 12.9

METHOD
1. In a bowl, take corn flour and custard powder. Add some milk to it and make a slurry.
2. In a saucepan, start heating milk and sugar till it starts to boil.
3. Turn off the heat and add cornflour slurry to it. The milk will start to thicken; if it seems
less thick, heat it again for a few seconds.
4. Now add unsalted butter, fruit essence and mix.
5. Separate 7 g of custard for whipped cream and add pomegranate to the remaining.

FOR WHIPPED CREAM COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Whipping Cream 30 g 5.7 6.3
Custard 7g - -
TOTAL ₹ 5.7 ₹ 6.3

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
METHOD
1. In a bowl, beat whipping cream till stiff peaks.
2. Fold in the custard made earlier and beat for a few seconds.
3. Transfer it to a piping bag fitted with open star nozzle and keep aside.
Page | 73
CHEF TIPS
• If the whipped cream has a torn texture, add a few drops of water to make it smooth.

FOR ASSEMBLY COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Strawberries 1 – 2 no. 5 5
Strawberry Compote 15 g 5.3 6
Mint Leaves 2 – 3 no. 1 1
TOTAL ₹ 11.3 ₹ 12

METHOD
1. Fill the baked tart shell with custard filling.
2. Add a layer of strawberry compote over the custard.
3. Pipe blobs of whipped cream all around the tart using an open star nozzle.
4. Garnish with strawberries and mint leaves.

TOTAL PRICING (in ₹)

ELEMENTS WHOLESALE M.R.P.
Tart Dough 16.7 23.4
Custard Filling 11.3 12.9
Whipped Cream 5.7 6.3
Assembly 11.3 12
TOTAL ₹ 45 ₹ 54.6
PRICING PER PORTION
Cost Price (C.P.) ₹ 45 ₹ 54.6
Selling Price (S.P.) ₹ 90 – 150 ₹ 110 – 170

SHELF LIFE

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 ELEMENTS ROOM TEMPERATURE REFRIGERATOR
Tart Dough - 2 – 3 weeks
Custard Filling - 3 – 4 days
Whipped Cream - 3 – 4 days
Baked Sable 1 – 2 days 3 – 4 days Page | 74
Assembled Tart - 3 – 4 days

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 BAKED CHOCOLATE PIE
(Yields 1 portion)

Page | 75

ELEMENTS

• Tart Dough
• Baked Custard
• Chocolate Mousse
• Chocolate Garnish
• Gold Leaf
• Nappage
• Cocoa Powder

FOR TART DOUGH COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
All-Purpose Flour 57 g 1.3 1.8
Icing Sugar 24 g 1.7 3.6
Unsalted Butter (cold) 24 g 9.6 13.5
Milk (cold) 3 tsp 1 2
Dutch Cocoa Powder 4g 2 4
Salt 1 pinch 1 1
TOTAL ₹ 16.6 ₹ 25.9

METHOD
1. Preheat the oven at 180˚C (OTG Mode: upper rod + lower rod + fan).
2. Sieve all the dry ingredients in a bowl, i.e., flour, icing sugar, salt and Dutch cocoa
powder.
3. Add unsalted butter and rub everything together using your fingertips to achieve a sandy

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 texture.
4. Lastly, add milk and combine to form a dough.
5. Place the dough in a cling wrap, flatten it, and freeze for 15 – 20 minutes.
6. For the base, take the dough and roll it to 3 mm thickness. Place a 4–inch perforated
round ring over it and trim off the edges with the help of a knife. Cut out a 1-inch strip of Page | 76
the same thickness for the sides and stick to the base. Now dock the base and freeze for
10 – 15 minutes.
7. Dock the base, place the rice pouch and blind bake it at 180˚C (OTG Mode: upper rod +
lower rod + fan) for about 10 – 15 minutes. Then remove the rice pouch and bake for
another 5 – 10 minutes, until a crust develops.

OVEN TEMPERATURES
OTG DECK OVEN UNOX
180°C (upper rod + lower rod + Upper temperature – 180°C 160°C, Fan speed – 1
fan) Lower temperature – 180°C Humidity – 0
CHEF TIPS
• If you feel the dough is breaking, add a little amount of water and just combine.

FOR BAKED CUSTARD (EGG) COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Dark Couverture 63 g 28.7 29.3
Heavy Cream 50 g 30 32.5
Eggs 17 g 1.4 2
Vanilla Essence ¼ tsp 1 1
TOTAL ₹ 61.1 ₹ 64.8

METHOD
1. Melt chocolate in a bowl and add warm heavy cream to it.
2. Let it come to room temperature and then fold in the eggs and vanilla essence.
3. Pour the custard into the baked tart and bake it at 180°C (OTG Mode: upper rod + lower
rod + fan) for 14 – 15 minutes.

OVEN TEMPERATURES
OTG DECK OVEN UNOX
180°C (upper rod + lower rod + Upper temperature – 180°C 160°C, Fan speed – 1
fan) Lower temperature – 180°C Humidity – 0
CHEF TIPS
• Finely chop the chocolate using a serrated knife to facilitate even melting.
FOR BAKED CUSTARD (EGGLESS) COSTING (in ₹)

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 INGREDIENTS QUANTITY WHOLESALE M.R.P.
Dark Couverture 63 g 28.7 29.3
Heavy Cream 50 g 30 32.5
Cornflour 4g 1 1
All-Purpose Flour 4g 1 1 Page | 77
Milk 15 g 1 1
TOTAL ₹ 61.7 ₹ 64.8

METHOD
1. Melt chocolate in a bowl and add warm heavy cream to it.
2. In another bowl, make a paste with cornflour, flour and milk. Mix it with the ganache.
3. Pour it into the baked tart and bake it at 180°C (OTG Mode: upper rod + lower rod + fan)
for 14 – 15 minutes.

OVEN TEMPERATURES
OTG DECK OVEN UNOX
180°C (upper rod + lower rod + Upper temperature – 180°C 160°C, Fan speed – 1
fan) Lower temperature – 180°C Humidity – 0
CHEF TIPS
• Finely chop the chocolate using a serrated knife to facilitate even melting.

FOR CHOCOLATE MOUSSE COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Dark Couverture 13 g 5.9 6
Fresh Cream 13 g 2.3 2.5
Whipping Cream 30 g 4.4 7.2
TOTAL ₹ 12.6 ₹ 15.7

METHOD
1. In a bowl, melt chocolate and add warm cream to it to make a smooth ganache.
2. Whip up the whipping cream until stiff peaks are achieved.
3. Fold the ganache into the whipped cream and transfer it to a piping bag with V-cut
nozzle.
4. Pipe it randomly over the baked tart.

CHEF TIPS
• Finely chop the chocolate using a serrated knife to facilitate even melting.

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 FOR ASSEMBLY COSTING (in ₹)
INGREDIENTS QUANTITY WHOLESALE M.R.P.
Dark Compound 50 g 8.8 10.7
Gold Leaf As required 10 10
Nappage As required 2 2 Page | 78
Natural Cocoa Powder As required 1 1
TOTAL ₹ 21.8 ₹ 23.7

METHOD
1. Melt the dark compound and spread it over an acetate sheet. Once the chocolate is semi
set, cut a disc using 9.5 cm round cookie cutter. Then divide it into two equal halves.
2. Dust cocoa powder on the disc and then place it over the piped chocolate mousse.
3. Pipe a drop of nappage on the chocolate disc and stick gold leaf to it.

TOTAL PRICING (EGG) (in ₹)

ELEMENTS WHOLESALE M.R.P.
Pie Dough 16.6 25.9
Baked Custard 61.1 64.8
Chocolate Mousse 12.6 15.7
Assembly 21.8 23.7
TOTAL ₹ 112.1 ₹ 130.1
PRICING PER PORTION
Cost Price (C.P.) ₹ 112.1 ₹ 130.1
Selling Price (S.P.) ₹ 225 – 340 ₹ 260 – 390

TOTAL PRICING (EGGLESS) (in ₹)

ELEMENTS WHOLESALE M.R.P.
Pie Dough 16.6 25.9
Baked Custard 61.7 64.8
Chocolate Mousse 12.6 15.7
Assembly 21.8 23.7
TOTAL ₹ 112.7 ₹ 130.1
PRICING PER PORTION
Cost Price (C.P.) ₹ 112.7 ₹ 130.1
Selling Price (S.P.) ₹ 225 – 340 ₹ 260 – 390

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 SHELF LIFE
ELEMENTS ROOM TEMPERATURE REFRIGERATOR
Pie Dough - 2 – 3 weeks
Baked Custard - 3 – 4 days
Chocolate Mousse - 3 – 4 days Page | 79
Baked Tart Shell 1 day 3 – 4 days
Assembled Tart - 3 – 4 days

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 BLITZ PIE
(Yields 1 portion)

Page | 80

ELEMENTS

• Sauce
• Vegetable Filling
• Puff Dough

FOR SAUCE COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Tomato (chopped) 40 g 1.2 1.5
Onion (chopped) 20 g 1 1
Garlic (chopped) 3 cloves 1 1
Tomato Puree 30 g 3.7 3.7
Tomato Ketchup 2 tsp 1.2 1.3
Green Capsicum 10 g 1 1
(chopped)
Olives 3 slices 1 1
Olive Oil 1 tsp 1 1.5
Oregano ¼ tsp 1 1.5
Paprika ¼ tsp 1 1.5
Parsley 1 tsp 1 1.5
Salt & Pepper As required 1 1
TOTAL ₹ 15.1 ₹ 17.5

METHOD
1. In a saucepan, take olive oil. Sauté garlic and onion till the raw smell goes away.
2. Add in the capsicum and sauté.

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 3. Now add chopped tomato, tomato puree along with ketchup and mix.
4. Add all the spices, i.e., salt, pepper, oregano, paprika and chopped olives.
5. Take it off from heat and keep this in a bowl.

Page | 81
FOR VEGETABLE FILLING COSTING (in ₹)
INGREDIENTS QUANTITY WHOLESALE M.R.P.
Yellow Bell Peppers 10 g 1.7 2.2
Green Bell Peppers 10 g 1.8 2.3
Parmesan (for 10 g 20 23
garnish)
Parsley (for garnish) 5g 2 4
TOTAL ₹ 25.5 ₹ 31.5

FOR PUFF DOUGH COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
All-Purpose Flour 79 g 2.3 3.1
Salted Butter (cold) 65 g 21 28
Salt 1.3 g 1 1
Water (cold) 39 g 1 1
TOTAL ₹ 25.3 ₹ 33.1

METHOD
1. Preheat the oven to 180˚C (OTG Mode: upper rod + lower road + fan).
2. In a bowl, take flour, salt, butter chunks and water. Combine to form a dough, and don't
knead the dough too much, as we need butter chunks.
3. Cling wrap the dough and keep it in the freezer for 30 – 40 minutes.
4. Remove the dough, dust some flour on the working surface, and start rolling it. Give two
book folds and one single fold. Keep the dough in the fridge for 10 minutes after every
fold if you feel the butter is getting soft.
5. Roll a rectangle to 5 mm thickness and cut it into dimensions of 14 by 10 cm.
6. Place rice weight in the centre and bake it at 180˚C (OTG Mode: upper rod + lower road +
fan) for 15 – 20 minutes.
7. Remove the weight and bake spread the sauce and filling in the cavity. Spread some
parmesan on top and bake again at 180˚C (OTG Mode: upper rod + lower road + fan) for
5 – 7 minutes.
8. Lastly, sprinkle some parsley on top.

OVEN TEMPERATURES

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 OTG DECK OVEN UNOX
180°C (upper rod + lower rod + Upper temperature – 180°C 160°C, Fan speed – 1
fan) Lower temperature – 180°C Humidity – 0

Page | 82
TOTAL PRICING (in ₹)
ELEMENTS WHOLESALE M.R.P.
Sauce 15.1 17.5
Vegetable Filling 25.5 31.5
Puff Dough 25.3 33.1
TOTAL ₹ 65.9 ₹ 82.1
PRICING PER PORTION
Cost Price (C.P.) ₹ 65.9 ₹ 82.1
Selling Price (S.P.) ₹ 130 – 200 ₹ 165 – 50

SHELF LIFE
ELEMENTS ROOM TEMPERATURE REFRIGERATOR
Sauce 1 day 1 week
Vegetable Filling 1 day 3 – 4 days
Puff Dough - 2 – 3 weeks
Baked Puff 1 day 3 – 4 days

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 Page | 83

GOURMET
CUPCAKES &
MUFFINS

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 CUPCAKES & MUFFINS

Cupcakes were invented using leftover cake batter. Instead of throwing away any extra cake batter,
bakers baked them in small moulds similar to muffin moulds. They were frosted and decorated the
same way cakes were designed.
Page | 84
The word Muffin originated from ‘Moufflet’, which meant soft bread in French.
Muffins were also called ‘quick bread’ in America. They were baked in individual moulds, and yeast
was used as a leavening agent for a long time.

CUPCAKES
A cupcake, also known as a fairy cake in Britain, is a small cake designed to serve one person, which
may be baked in small thin paper or aluminium cups.
It can be decorated using icing and other cake decorations such as fruit and candy.

MUFFINS
A muffin is an individual-sized, baked product. Muffins are considered short, sweet/savoury
cupcake-shaped pieces of bread that were often served without extra topping.
Unlike cupcakes, muffins are considered a heavy breakfast item in Britain, where they were
invented.

DIFFERENCE BETWEEN CUPCAKES & MUFFINS

The main difference between cupcakes and muffins can be observed in how their batter is
prepared.

1. THE METHOD
For cupcakes, we use the same method we use for baking cakes; we start by creaming
together the butter and sugar. A simple cupcake batter is beaten significantly longer than a
muffin batter; this creates a uniformness of air bubbles throughout the cupcake.
Meanwhile, Muffin batter, on the other hand, is beaten briefly and remains relatively
lumpy. It makes for a denser baked good.
2. THE INGREDIENTS
On comparing ancient cupcake and muffin recipes, we came to know that there was a
significant difference in their ingredients.
While only all-purpose flour was used to make cupcakes, various flours (whole wheat, all-
purpose, oats, buckwheat) were used to make muffins.
Unlike nowadays, cupcakes were made only with butter while muffins were made with oil,
so muffins were considered healthier and a good breakfast option.
3. PRESENTATION
Apart from the method and ingredients, cupcakes and muffins have their individual visual
appeal. While cupcakes are seen as party desserts, presented elegantly. Muffins, on the
other hand, are considered tea time snacks.

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
MAJOR FAULTS IN CUPCAKES & MUFFINS

1. X-FAULT
An X-fault is when you get a sharp peak in cupcakes or muffins. It could happen due to many
reasons. A few of them are:
Page | 85
• Uneven dispersion of raising agents: When the leavening agents like baking powder and
baking soda are not mixed well into the batter, it could lead to peaks and cracks from
where they are more in quantity.
• Uneven baking temperature: There can be heating spots in the oven. The place where
heat is more can cause the batter to rise immediately, leading to a peak.
• Too much liquid: When the liquid ingredients are more, it stops the batter from rising
evenly as it cannot hold any aeration.

2. M-FAULT (SUNK IN THE MIDDLE)

When the centre of the cupcakes or muffins sinks, it is called an M-fault. The reasons for this
are:
• Too much raising agents: Having too much baking powder in the batter can lead to the
rising of the cupcake initially; however, it’ll end up sinking as the baking powder
weakens the structure of the cupcakes.
• Too much fat: Fat being a tenderising agent in cupcakes and muffins makes the product
soft. Hence too much of it will weaken the holding capacity of flour/eggs and lead to a
sunken centre.
• Oven too cold: If the oven temperature is too low than what was required for baking,
the cupcakes will sink as the batter did not receive the initial heat it needs to rise.

3. NOT ENOUGH VOLUME

A cupcake would be dense and not rise well if there are:
• Too many dry ingredients in the batter.

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 • Eggs are not whisked to a good volume: This means not enough aeration is done in the
batter.
4. CUPCAKES STICK TO THE LINER
• Too much sugar in the batter can make the baked product stick to the liners. The sugar
will caramelize, and the liners will get stuck to the edges. Page | 86
• Too much liquid content in the batter
5. CURDLING OF BATTER
• Ingredients are at cold temperatures: If the ingredients are not at room temperature
but cold, they won’t mix properly and will curdle.
• Eggs are added too quickly: When eggs/liquids are added too quickly to the batter, it
could lead to curdling. It is recommended to add eggs slowly.

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 MUFFINS
CARROT MUFFINS
(Yields 3 portions)

Page | 87

ELEMENTS

• Carrot Muffins
• Cream Cheese Frosting
• Carrot Shreds
• Walnuts

FOR CARROT MUFFINS (EGG) COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
All-Purpose Flour 58 g 1.6 2.3
Brown Sugar 44 g 2.9 5.7
Baking Powder ½ tsp + 1 pinch 1 1
Corn Flour 1 tsp 1 1
Cinnamon Powder ¼ tsp + 1 pinch 1 1
Carrots (shredded) 50 g 5 5
Walnuts 32 g 27.2 32
Eggs 68 g 6.1 8.1
Vanilla Essence ½ + ¼ tsp 1 1
Oil 28 g 2.8 3.2
TOTAL ₹ 49.6 ₹ 60.3

METHOD
1. Preheat the oven to 180°C (OTG Mode: upper rod + lower rod +fan). Prepare a muffin
tray with three muffin liners.

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 2. In a bowl, sift dry ingredients, i.e., flour, brown sugar, corn flour, cinnamon powder and
baking powder.
3. Add in the egg along with vanilla essence and mix. Next, add oil.
4. Lastly, add shredded carrots along with walnuts. Mix everything well to make a smooth
batter. Page | 88
5. Pour 90 g batter into each muffin liner. Bake at 180°C (OTG Mode: lower rod only) for 15
– 20 minutes or until a toothpick inserted at the centre comes out clean.

OVEN TEMPERATURES
OTG DECK OVEN UNOX
180°C (lower rod only) Upper temperature – 140°C 160°C, Fan speed – 1
Lower temperature – 180°C Humidity – 0

FOR CARROT MUFFINS (EGGLESS) COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
All-Purpose Flour 88 g 2.4 3.6
Brown Sugar 57 g 3.7 7.4
Baking Powder ¼ tsp + 2 pinch 1 2
Baking Soda ¼ + 1/8 tsp 1 2
Oil 25 g 2.5 2.9
Carrots (shredded) 50 g 1 1
Walnuts 38 g 32.3 38
Cinnamon Powder 1/8 tsp + 2 pinch 1 1
Milk 30 g 1.7 1.8
Curd 44 g 4.4 4.4
Vanilla Essence ½ tsp 1 1
TOTAL ₹ 52 ₹ 65.1

METHOD
1. Preheat the oven to 180°C (OTG Mode: upper rod+ lower rod+ fan). Prepare a muffin
tray with three muffin liners.
2. In a bowl, take curd and brown sugar along with vanilla essence. Mix until sugar dissolves.
Add in the oil and milk.
3. Add sifted dry ingredients, i.e., flour, cinnamon, baking powder and baking soda.
4. Lastly, add shredded carrots along with walnuts. Mix everything well to make a smooth
batter.
5. Pour 90 g batter into each muffin liner. Bake at 180°C (OTG Mode: lower rod only) for 15
– 20 minutes or until a toothpick inserted at the centre comes out clean.

OVEN TEMPERATURES

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 OTG DECK OVEN UNOX
180°C (lower rod only) Upper temperature – 140°C 160°C, Fan speed – 1
Lower temperature – 180°C Humidity – 0

Page | 89
FOR CREAM CHEESE FROSTING COSTING (in ₹)
INGREDIENTS QUANTITY WHOLESALE M.R.P.
Unsalted Butter 17 g 5.4 7.7
Cream Cheese 13 g 8.2 14.3
Icing Sugar 9g 1 1
Vanilla Essence ½ of 1/8 tsp 1 1
TOTAL ₹ 15.6 ₹ 24

METHOD
1. Start creaming unsalted butter in a bowl until it becomes fluffy and pale. Now add cream
cheese and give both the fats a nice mix.
2. Add in the sifted icing sugar in small batches. Scrape down the frosting from all sides, add
in vanilla essence and give a quick mix.

FOR ASSEMBLY COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Walnuts (chopped) 10 g 9 10
Carrot Shreds 7 – 10 no. 1 1
TOTAL ₹ 10 ₹ 11

METHOD
1. Once the muffin has cooled down, pipe a blob of cream cheese buttercream using big
round nozzle.
2. Sprinkle chopped walnuts and carrot shreds over it.

TOTAL PRICING (EGG) (in ₹)

ELEMENTS WHOLESALE M.R.P.
Carrot Muffins 49.6 60.3
Cream Cheese Frosting 15.6 24
Assembly 10 11
TOTAL ₹ 75.2 ₹ 95.3
PRICING PER PORTION

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 Cost Price (C.P.) ₹ 25.1 ₹ 31.8
Selling Price (S.P.) ₹ 50 – 75 ₹ 60 – 95

TOTAL PRICING (EGGLESS) (in ₹)

Page | 90
ELEMENTS WHOLESALE M.R.P.
Carrot Muffins 52 65.1
Cream Cheese Frosting 15.6 24
Assembly 10 11
TOTAL ₹ 77.6 ₹ 100.1
PRICING PER PORTION
Cost Price (C.P.) ₹ 25.9 ₹ 33.4
Selling Price (S.P.) ₹ 50 – 75 ₹ 65 – 100

SHELF LIFE
ELEMENTS ROOM TEMPERATURE REFRIGERATOR
Muffin Batter 2 – 3 hours 1 day
Cream Cheese Frosting - 3 – 4 days
Baked Muffin 1 – 2 days 4 – 5 days
Frosted Muffin - 3 – 4 days

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 BELGIAN CHOCOLATE MUFFINS
(Yields 3 portions)

Page | 91

ELEMENTS

• Chocolate Muffins
• Belgian Chocolate Ganache
• Chocolate Tablets
• Roasted Hazelnuts

FOR CHOCOLATE MUFFINS (EGG) COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
All-Purpose Flour 70 g 1.9 2.8
Castor Sugar 63 g 3.6 7.5
Baking Soda 1/8 tsp 1 1
Baking Powder ½ tsp 1 1
Dutch Cocoa Powder 10 g 2.9 8
Natural Cocoa Powder 10 g 4 4.5
Egg 25 g 2.5 3
Buttermilk (1/8 cup 68 g 5.3 5.5
Curd+ 1/8 cup Milk)
Salted Butter (melted) 30 g 9.6 13.5
Dark Coverture 25 g 11.4 11.6
(melted)
Salt 1/8 tsp 1 1
Dark Coverture 25 g 11.4 11.6
(chopped)
Vanilla Essence 1/2 tsp 1 1
TOTAL ₹ 56.6 ₹ 72

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
METHOD
1. Preheat the oven to 180˚C (OTG Mode: upper rod + lower rod + fan). Prepare a muffin
tray with three muffin liners.
2. Sieve together the flour, baking powder, baking soda, salt, and natural and Dutch cocoa
Page | 92
powder in a large bowl.
3. Now add in the castor sugar, and combine the dry mixture with the help of a spatula.
4. Now add the liquid ingredients, starting with egg and buttermilk. Gently combine the
mixture and then pour the melted butter and dark chocolate.
5. Add in the vanilla essence, followed by chopped dark chocolate.
6. Lastly, give a good mix to incorporate everything into the batter. We will transfer the
batter into three muffin liners, filling each with 115 g batter.
7. Bake in the preheated oven at 180˚C (OTG Mode: Lower rod only) for 20 – 25 minutes
until a toothpick inserted in the centre comes out clean.

OVEN TEMPERATURES
OTG DECK OVEN UNOX
180°C (lower rod only) Upper temperature – 140°C 160°C, Fan speed – 1
Lower temperature – 180°C Humidity – 0
CHEF TIPS
• For Buttermilk in grams, add 36 g of curd to 32 g of milk.
• For cup measurement, mix 1/8 cup curd with 1/8 cup milk.

FOR CHOCOLATE MUFFINS (EGGLESS) COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
All-Purpose Flour 63 g 1.8 2.5
Salted Butter 31 g 10 14.1
Dark Couverture (a) 31 g 14.3 14.5
(melted)
Natural Cocoa Powder 13 g 5 5.6
Milk 38 g 2.1 2.4
Baking Powder ¼ + 1/8 tsp + 1 pinch 1 1
Baking Soda 1/8 tsp + ½ pinch 1 1
Salt 1/8 tsp 1 1
Castor Sugar 31 g 1.9 3.8
Curd 56 g 5.6 5.6
Dark Coverture (b) 31 g 14.3 14.5
(chopped)
Vanilla Essence ½ + 1/8 tsp 1 1

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 TOTAL ₹ 59 ₹ 67

METHOD
1. Preheat the oven to 180˚C (OTG Mode: upper rod + lower rod + fan). Prepare a muffin
tray with three muffin liners.
Page | 93
2. In a bowl, melt together dark couverture (a) and milk using the microwave until the
chocolate completely dissolves.
3. Now add the cocoa powder to the melted chocolate and milk mixture. Set the bowl aside.
4. Take a new bowl and start creaming the butter and sugar with a spatula until they turn
into a pale and fluffy mix.
5. Add the melted chocolate-cocoa and milk mixture to the creamed butter. Combine again
until a uniform mixture is formed.
6. Add the curd and vanilla essence, followed by sifted flour, salt, baking powder, and baking
soda, and continue to mix until a thick, smooth batter is formed. Lastly, add in the
chopped dark couverture (b).
7. Transfer the batter into three muffin liners, and fill each with 88 – 90 g batter. Bake in the
oven at 180˚C (OTG Mode: Lower rod only) for 20 – 25 minutes.

OVEN TEMPERATURES
OTG DECK OVEN UNOX
180°C (lower rod only) Upper temperature – 140°C 160°C, Fan speed – 1
Lower temperature – 180°C Humidity – 0

FOR DARK CHOCOLATE GANACHE COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Dark Couverture 30 g 16.1 16.7
Fresh Cream 30 g 5.4 5.8
Salted Butter 6g 3.1 3.3
TOTAL ₹ 24.6 ₹ 25.8

METHOD
3. Finely chop the chocolate using a serrated knife to facilitate even melting, and place it in
a large bowl.
4. Heat the cream in a microwave until almost boiling. Pour the cream over the chopped
chocolate mix until well combined.
5. Once all the chocolate has dissolved, let the ganache temperature cool down to 35 – 40°C
before adding the butter.
6. After adding the butter, mix it with a spatula properly until a smooth ganache is achieved.

CHEF TIPS: The dark chocolate ganache recipe yields portions for three Belgian chocolate muffins.

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 FOR ASSEMBLY COSTING (in ₹)
INGREDIENTS QUANTITY WHOLESALE M.R.P.
Chocolate Tablets 9 no. 10 10
Roasted Hazelnuts 10 – 12 no. 12 14
TOTAL ₹ 22 ₹ 24 Page | 94

METHOD
3. Let the muffins cool completely. With the help of an apple corer, create cavities in the
centre of each muffin.
4. Fill the cavities with chocolate ganache; spread some ganache over the muffin so that the
roasted hazelnuts and chocolate tablets can easily stick to it.

TOTAL PRICING (EGG) (in ₹)

ELEMENTS WHOLESALE M.R.P.
Chocolate Muffins 56.6 72
Dark Chocolate Ganache 24.6 25.8
Assembly 22 24
TOTAL ₹ 103.2 ₹ 121.8
PRICING PER PORTION
Cost Price (C.P.) ₹ 34.4 ₹ 40.6
Selling Price (S.P.) ₹ 65 – 105 ₹ 80 – 120

TOTAL PRICING (EGGLESS) (in ₹)

ELEMENTS WHOLESALE M.R.P.
Chocolate Muffins 59 67
Dark Chocolate Ganache 24.6 25.8
Assembly 22 24
TOTAL ₹ 105.6 ₹ 116.8
PRICING PER PORTION
Cost Price (C.P.) ₹ 35.2 ₹ 38.9
Selling Price (S.P.) ₹ 70 – 105 ₹ 75 – 115

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 SHELF LIFE
ELEMENTS ROOM TEMPERATURE REFRIGERATOR
Muffin Batter 2 – 3 hours 1 day
Dark Chocolate Ganache 1 day 3 – 4 days
Baked Muffin 1 – 2 days 4 – 5 days Page | 95
Frosted Muffin 1 day 3 – 4 days

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 PINEAPPLE CRUMBLE MUFFINS
(Yields 2 portions)

Page | 96

ELEMENTS

• Crumble
• Pineapple Jam
• Pineapple Muffins

FOR CRUMBLE COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Light Brown Sugar 13 g 1 2
Salted Butter 15 g 4.8 6.7
All-Purpose Flour 28 g 1 1.2
Water ½ tsp 0.5 0.5
TOTAL ₹ 7.3 ₹ 10.4

METHOD
1. In a bowl, rub together butter, sugar and flour to make a crumble.
2. Add in the water to combine into a rough dough.
3. Freeze the dough until needed.

FOR PINEAPPLE JAM COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Pineapple Slices 2 nos. 12 12
(chopped)
Brown Sugar 15 g 1 2
Castor Sugar 70 g 4 8

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 Water 95 g 2 2
Lemon Juice 1 tsp 2 2
TOTAL ₹ 21 ₹ 26

METHOD Page | 97
1. In a saucepan, take both sugars, lemon juice and chopped pineapple. Cook it until
the sugar turns golden in color.
2. Add water and continue to cook until you get a thick jam like consistency.

FOR MUFFINS (EGG) COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
All-Purpose Flour 46 g 1.3 1.8
Heavy Cream 15 g 9.4 11.2
Castor Sugar 23 g 1.3 2.7
Baking Powder ¼ tsp + pinch 1 1
Baking Soda Pinch 0.5 0.5
Salted Butter 25 g 8 11.2
Whole Eggs 18 g 2.1 2.5
Pineapple Jam 35 g 7.3 9.2
Salt Pinch 0.5 0.5
TOTAL ₹ 31.4 ₹ 40.6

METHOD
1. Preheat the oven at 180°C (OTG Mode: upper rod + lower rod + fan). Prepare a
muffin tray with three muffin liners.
2. In a bowl, cream butter and sugar until it turns pale and fluffy. Add eggs and give it
a mix.
3. Sift in flour, baking powder, and baking soda. Combine until a thick batter is
formed.
4. Next add cream and mix. Lastly add pineapple jam and give it a final mix.
5. Pour the batter into three muffin liners (65 g each). Now grate some crumble over
the muffin until the batter gets completely covered. Bake at 180°C for 20
minutes (OTG Mode: lower rod only) or until a toothpick comes out clean.
6. Place a spoonful of pineapple jam over the muffins and bake again for 2-3
minutes. Once out of the oven dust icing sugar on the sides

OVEN TEMPERATURES
OTG DECK OVEN UNOX
180°C (lower rod only) Upper temperature – 140°C 160°C, Fan speed – 1

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 Lower temperature – 180°C Humidity – 0
FOR MUFFINS (EGGLESS) COSTING (in ₹)
INGREDIENTS QUANTITY WHOLESALE M.R.P.
All-Purpose Flour 46 g 1.3 1.8
Heavy Cream 20 g 10.5 12.5 Page | 98
Castor Sugar 23 g 1.3 2.7
Baking Powder ¼ + 1/8 tsp 1 1
Baking Soda Pinch 0.5 0.5
Salted Butter 25 g 8 11.2
Curd 25 g 2.5 2.5
Pineapple Jam 35 g 7.3 9.2
Salt Pinch 0.5 0.5
TOTAL ₹ 32.9 ₹ 41.9

METHOD
1. Preheat the oven at 180°C (OTG Mode: upper rod + lower rod + fan). Prepare a
muffin tray with three muffin liners.
2. In a bowl, cream butter and sugar until it turns pale and fluffy. Add curd and give it
a mix.
3. Sift in flour, baking powder, and baking soda. Combine until a thick batter is
formed.
4. Next add cream and mix. Lastly add pineapple jam and give it a final mix.
5. Pour the batter into three muffin liners (65 g each). Now grate some crumble over
the muffin until the batter gets completely covered. Bake at 180°C for 20
minutes (OTG Mode: lower rod only) or until a toothpick comes out clean.
6. Place a spoonful of pineapple jam over the muffins and bake again for 2-3
minutes. Once out of the oven dust icing sugar on the sides

OVEN TEMPERATURES
OTG DECK OVEN UNOX
180°C (lower rod only) Upper temperature – 140°C 160°C, Fan speed – 1
Lower temperature – 180°C Humidity – 0

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 TOTAL PRICING (EGG) (in ₹)
ELEMENTS WHOLESALE M.R.P.
Crumble 7.3 10.4
Page | 99
Pineapple Muffins 31.4 40.6
TOTAL ₹ 38.7 ₹ 51
PRICING PER PORTION
Cost Price (C.P.) ₹ 19.3 ₹ 25.5
Selling Price (S.P.) ₹ 40 – 60 ₹ 51 – 77

TOTAL PRICING (EGGLESS) (in ₹)

ELEMENTS WHOLESALE M.R.P.
Crumble 7.3 10.4
Pineapple Muffins 32.9 41.9
TOTAL ₹ 40.2 ₹ 52.3
PRICING PER PORTION
Cost Price (C.P.) ₹ 20.1 ₹ 26.1
Selling Price (S.P.) ₹ 41 – 61 ₹ 53 – 80

SHELF LIFE
ELEMENTS ROOM TEMPERATURE REFRIGERATOR
Crumble 2 – 3 days 1 week
Muffin Batter 2 – 3 hours 1 day
Baked Muffin 1 – 2 days 3 – 4 days

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 CUPCAKES
SNICKERS CUPCAKES
(Yields 3 portions)

Page | 100

ELEMENTS

• Cupcake Base
• Peanut Butter Frosting
• Pineapple Compote
• Dehydrated Pineapple

CUPCAKE BASE (EGG) COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Flour 34 g 1 1.3
Sugar 36 g 2 4.3
Coco powder 3g 1.2 1.3
Baking soda 1/8 tsp 0.5 0.5
Salt a pinch 0.5 0.5
Buttermilk 36 g milk +1/8 tsp 2 2.2
vinegar
Butter melted 15 g 4.8 6.7
Egg 12 g 1.4 1.6
Vanilla Essence 1/8 tsp 0.5 0.5
Peanut Butter for 30 g 6.1 6.1
piping
TOTAL ₹ 20 ₹ 25

METHOD
1. Preheat the oven to 180°C (OTG Mode: upper rod + lower rod +fan). Prepare a cupcake
tray with three cupcake liners.

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 2. In a bowl, collect all wet ingredients, egg, buttermilk, melted butter and vanilla essence.
Mix them well.
3. In a separate bowl, sift dry ingredients, flour, sugar, cocoa powder, salt and baking soda.
4. Now add the wet ingredients into the dry ones and make a smooth batter.
5. Pour the batter evenly into 3 liners. Page | 101
6. Melt peanut butter and pipe 3 dollops in each cupcake and give it a swirl design using
toothpick.
7. Bake at 180°C (OTG Mode: lower rod only) for 20 – 25 minutes or until a toothpick
inserted at the centre comes out clean.

OVEN TEMPERATURES
OTG DECK OVEN UNOX
180°C (lower rod only) Upper temperature – 140°C 160°C, Fan speed – 1
Lower temperature – 180°C Humidity – 0

FOR CUPCAKE BASE (EGGLESS) COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
All-Purpose Flour 45 g 1.3 1.8
Castor Sugar 38 g 2.2 4.5
Cocoa Powder 3g 1.2 1.3
Baking Soda 1/8 tsp + pinch 0.5 0.5
Salt A pinch 0.5 0.5
Water 45 g 1 1
Oil 22 g 2.5 2.8
Apple Cider Vinegar ½ + ¼ tsp 1.5 1.5
Peanut Butter 15 g 3 3
Vanilla Essence ¼ tsp 0.5 0.5
TOTAL ₹ 14.2 ₹ 17.4

METHOD
1. Preheat the oven to 180°C (OTG Mode: upper rod + lower rod +fan). Prepare a cupcake
tray with three cupcake liners.
2. In a bowl, collect all wet ingredients, water, oil, apple cider vinegar and vanilla essence.
Mix them well.
3. In a separate bowl, sift dry ingredients, flour, sugar, cocoa powder, salt and baking soda.
4. Now add the wet ingredients into the dry ones and make a smooth batter.
5. Pour the batter evenly into 3 liners.
6. Melt peanut butter and pipe 3 dollops in each cupcake and give it a swirl design using
toothpick.

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 7. Bake at 180°C (OTG Mode: lower rod only) for 20 minutes or until a toothpick inserted at
the centre comes out clean.
OVEN TEMPERATURES
OTG DECK OVEN UNOX
180°C (lower rod only) Upper temperature – 140°C 160°C, Fan speed – 1 Page | 102
Lower temperature – 180°C Humidity – 0

FOR PEANUT BUTTER FROSTING COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Whipping Cream 100 g 14.5 21
Peanut Butter 60 g 12.2 12.2
TOTAL ₹ 26.7 ₹ 33.2

METHOD
1. Whip cream till stiff peaks.
2. Add some portion of whip cream in peanut butter and fold it with spatula.
3. Add in the rest of the cream as well.

FOR CARAMEL SAUCE COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Sugar 45 g 2.6 5.4
Fresh cream (hot) 40 g 7.2 7.6
Butter 15 g 4.8 6.7
TOTAL ₹ 14.6 ₹ 19.7

METHOD
1. Melt sugar in saucepan till amber color.
2. Add in the hot cream after taking the caramel off from the heat. Mix continuously and
then add in the butter.

FOR ASSEMBLY COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Chopped peanuts 5g 2 3
Dark coverture 10 g 4.5 4.6
TOTAL ₹ 6.5 ₹ 7.6

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
METHOD
1. Core the centre of the cupcake with apple corer and fill caramel sauce in it.
2. Pipe the spiral with peanut butter frosting using round nozzle.
3. Give drip effect on top using caramel sauce.
Page | 103
4. Garnish with chopped peanuts and grated dark coverture.

TOTAL PRICING (EGG) (in ₹)

ELEMENTS WHOLESALE M.R.P.
Cupcake Base 20 25
Frosting 26.7 33.2
Caramel sauce 14.6 19.7
Assembly 6.5 7.6
TOTAL ₹ 67.8 ₹ 85.5
PRICING PER PORTION
Cost Price (C.P.) ₹ 22.6 ₹ 28.5
Selling Price (S.P.) ₹ 46 – 68 ₹ 57 – 86

TOTAL PRICING (EGGLESS) (in ₹)

ELEMENTS WHOLESALE M.R.P.
Cupcake Base 14.2 17.4
Frosting 26.7 33.2
Caramel sauce 14.6 19.7
Assembly 6.5 7.6
TOTAL ₹ 62 ₹ 77.9
PRICING PER PORTION
Cost Price (C.P.) ₹ 20.6 ₹ 25.9
Selling Price (S.P.) ₹ 42 – 62 ₹ 52 – 78

SHELF LIFE
ELEMENTS ROOM TEMPERATURE REFRIGERATOR
Cupcake Batter 2 – 3 hours 1 day
Coconut Cream - 3 – 4 days
Pineapple Compote 1 day 4 – 5 days
Baked Cupcake 1 – 2 days 4 – 5 days
Frosted Cupcake - 3 – 4 days

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 CHOCOLATE ALMOND CUPCAKES
(Yields 3 portions)

Page | 104

ELEMENTS

• Cupcake Base
• Dark Chocolate Ganache
• Almond Praline
• Chocolate Sticks

FOR CUPCAKE BASE (EGG) COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
All-Purpose Flour 28 g 1 1.5
Almond Flour 3g 2.1 3
Castor Sugar 39 g 2.2 4.5
Unsalted Butter 25 g 8 11.2
Egg 15 g 1.3 1.8
Baking Soda 1 pinch 1 1
Salt 1 pinch 1 1
Dutch Cocoa Powder 11 g 3.1 8.8
Oil 5g 1 1.4
Fresh Cream (for sour 18 g 3.2 3.5
cream)
Apple Cider Vinegar 1/8 tsp 1 1
(for sour cream)
Water (hot) 36 g 1 1
Vanilla Essence ¼ tsp 1 1

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 TOTAL ₹ 26.9 ₹ 40.7

METHOD
1. Preheat the oven to 180°C (OTG Mode: upper rod + lower rod +fan). Prepare a cupcake
tray with three cupcake liners.
Page | 105
2. In a bowl, mix fresh cream and apple cider vinegar to make sour cream. Keep it aside.
3. In a bowl, sieve together flour, almond flour, baking soda and salt. Keep aside
4. In another bowl, take hot water and add cocoa powder to it (this helps in enhancing the
flavour). Now add sour cream to it and mix well.
5. Using a spatula, cream together butter and castor sugar in a separate bowl until light and
fluffy. Add oil to it and mix.
6. Then add eggs and vanilla essence to this mixture and mix again.
7. Now start adding flour and cocoa mix to the above mixture alternately. Mix well and form
a smooth batter.
8. Pour 50 g batter into each cupcake liner. Bake at 180°C (OTG Mode: lower rod only) for
15 – 20 minutes or until a toothpick inserted at the centre comes out clean.

OVEN TEMPERATURES
OTG DECK OVEN UNOX
180°C (lower rod only) Upper temperature – 140°C 160°C, Fan speed – 1
Lower temperature – 180°C Humidity – 0

FOR CUPCAKE BASE (EGGLESS) COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
All-Purpose Flour 34 g 1 1.5
Almond Flour 5g 4.2 6
Castor Sugar 13 g 1 1.8
Brown Sugar 25 g 1.9 3.9
Oil 12 g 1.5 1.7
Baking Soda 1/8 tsp + 1 pinch 1 1
Salt 1/8 tsp 1 1
Dutch Cocoa Powder 7g 2 5
Water 45 g 1 1
Apple Cider Vinegar ¼ tsp 1 1
Vanilla Essence ¼ tsp 1 1
TOTAL ₹ 16.6 ₹ 24.9

METHOD
1. Preheat the oven to 180°C (OTG Mode: upper rod + lower rod +fan). Prepare a cupcake

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 tray with three cupcake liners.
2. In a bowl, mix oil, water, vinegar and vanilla essence.
3. Sift together flour, almond flour, castor sugar, baking soda, brown sugar, cocoa powder
and salt in another bowl.
4. Add wet ingredients to the dry ones and mix to form a batter. Page | 106
5. Pour 45 g batter into each cupcake liner. Bake at 180°C (OTG Mode: lower rod only) for
15 – 20 minutes or until a toothpick inserted at the centre comes out clean.

OVEN TEMPERATURES
OTG DECK OVEN UNOX
180°C (lower rod only) Upper temperature – 140°C 160°C, Fan speed – 1
Lower temperature – 180°C Humidity – 0

FOR DARK CHOCOLATE GANACHE COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Dark Couverture 125 g 57 58
Fresh Cream 54 g 10 10.4
Invert Sugar 6g 2 2
Salted Butter 10 g 3.2 4.5
TOTAL ₹ 72.2 ₹ 74.9

METHOD
1. In a bowl, melt chocolate and bring it to 45°C. In another bowl, collect the cream and
invert sugar. Now heat it and bring it to 60 – 70°C.
2. Now combine chocolate and cream, then mix. Once it is combined, add in soft butter and
mix again until it combines.
3. Now blend it with a hand blender and keep it aside at room temperature to rest for about
15 – 20 minutes.

CHEF TIPS
• The dark chocolate recipe yields portions for three chocolate almond cupcakes.

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 FOR ALMOND PRALINE COSTING (in ₹)
INGREDIENTS QUANTITY WHOLESALE M.R.P.
Almonds 40 g 34 40
Castor Sugar 50 g 2.9 6
Water 15 g 1 1 Page | 107
Salt 1 pinch 1 1
Milk 15 g 1 1
TOTAL ₹ 39.9 ₹ 49

METHOD
1. Place sugar and water in a saucepan. Heat until it reaches 118C.
2. Add the almonds, remove from heat, and mix until the sugar crystallizes.
3. Place it back on the heat and cook till amber colour is achieved. Transfer it to a silicone
mat to cool.
4. Grind only 3/4th of the praline with milk to form a smooth paste. The remaining 1/4th
will be used as a garnish.

CHEF TIPS
• The almond praline recipe yields portions for seven chocolate almond cupcakes.

FOR ASSEMBLY COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Almond Praline Pieces As required 3 5
Dark chocolate sticks 6 nos. 2 3
TOTAL ₹5 ₹8

METHOD
1. Transfer the dark chocolate ganache to a piping bag fitted with 1M nozzle.
2. Take the cupcake base and make a cavity in the centre with the help of an apple corer.
3. Fill the cavity with almond praline.
4. Now pipe the ganache in the swirl motion.
5. Garnish with praline pieces and two chocolate sticks.

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 TOTAL PRICING (EGG) (in ₹)
ELEMENTS WHOLESALE M.R.P.
Cupcake Base 26.9 40.7
Dark Chocolate Ganache 72.2 74.9
Almond Praline 17.1 21 Page | 108
Assembly 5 8
TOTAL ₹ 121.2 ₹ 144.6
PRICING PER PORTION
Cost Price (C.P.) ₹ 40.4 ₹ 48.2
Selling Price (S.P.) ₹ 81 – 121 ₹ 97 – 145

TOTAL PRICING (EGGLESS) (in ₹)

ELEMENTS WHOLESALE M.R.P.
Cupcake Base 16.6 24.9
Dark Chocolate Ganache 72.2 74.9
Almond Praline 17.1 21
Assembly 5 8
TOTAL ₹ 110.9 ₹ 128.8
PRICING PER PORTION
Cost Price (C.P.) ₹ 37 ₹ 43
Selling Price (S.P.) ₹ 74 – 111 ₹ 86 – 129

SHELF LIFE
ELEMENTS ROOM TEMPERATURE REFRIGERATOR
Cupcake Batter 2 – 3 hours 1 day
Dark Chocolate Ganache - 1 week
Almond Praline - 4 – 5 days
Baked Cupcake 1 – 2 days 4 – 5 days
Frosted Cupcake - 4 – 5 days

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 RED VELVET CUPCAKES
(Yields 3 portions)

Page | 109

ELEMENTS

• Cupcake Base
• Cream Cheese Frosting
• Red Velvet Cookie Crumbs
• Edible Silver Pearls

FOR CUPCAKE BASE (EGG) COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
All-Purpose Flour 30 g 1 1.2
Castor Sugar 33 g 1.9 4
Salted Butter 34 g 12.6 17.3
Eggs 25 g 2.3 3
Buttermilk (½ tbsp 9g 1 2
Milk + 2 – 3 drops
Apple Cider Vinegar)
Natural Cocoa Powder 2g 1 2
Baking Powder ¼ tsp + 1/8 tsp 1 1
Baking Soda 1/8 tsp + 1 pinch 1 1
Apple Cider Vinegar ¼ tsp + 1/8 tsp 1 2
Red Gel Colour 1 tsp 1 2
Vanilla Essence 1/8 tsp 1 1
TOTAL ₹ 24.8 ₹ 36.5

METHOD

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 1. Preheat the oven to 180°C (OTG Mode: upper rod + lower rod +fan). Prepare a cupcake
tray with three cupcake liners.
2. Sieve flour, sugar, baking powder, and cocoa powder in a bowl. Now rub in the butter
using your fingertips until no lumps are left.
3. Then add eggs and mix again. Page | 110
4. In another bowl, mix red colour, vanilla essence, buttermilk and add to the above
mixture.
5. Add baking soda to the apple cider vinegar in a small bowl to create the fizz reaction. Add
that reaction to the cupcake batter and mix again.
6. Pour 35 g batter into each cupcake liner. Bake at 180°C (OTG Mode: lower rod only) for
20 – 25 minutes or until a toothpick inserted at the centre comes out clean.

OVEN TEMPERATURES
OTG DECK OVEN UNOX
180°C (lower rod only) Upper temperature – 140°C 160°C, Fan speed – 1
Lower temperature – 180°C Humidity – 0

FOR CUPCAKE BASE (EGGLESS) COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
All-Purpose Flour 34 g 1.3 2
Castor Sugar 34 g 2.5 5.2
Oil 20 g 2.8 4.1
Corn Flour 5g 1 2
Buttermilk (Milk + ¼ 44 g 3.3 3.3
tsp Apple Cider
Vinegar)
Natural Cocoa Powder 1.5 g 1 1
Baking Soda ¼ tsp 1 1
Apple Cider Vinegar ¼ tsp + 2 drops 1 1
Tomato Red Liquid ½ tbsp 1 1
Colour
Vanilla Essence ¼ tsp + 2 drops 1 1
TOTAL ₹ 15.9 ₹ 21.6

METHOD
1. Preheat the oven to 180°C (OTG Mode: upper rod + lower rod +fan). Prepare a cupcake
tray with three cupcake liners.
2. Sieve flour, corn flour, baking soda, cocoa powder, and sugar in a bowl.
3. In another bowl, mix vinegar, vanilla essence, oil & buttermilk. Add liquid colour to the

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 mixture and mix again.
4. Add wet ingredients to the dry ingredients gradually and combine to form a batter.
5. Pour 40 g batter into each cupcake liner. Bake at 180°C (OTG Mode: lower rod only) for
20 – 25 minutes or until a toothpick inserted at the centre comes out clean.

OVEN TEMPERATURES Page | 111

OTG DECK OVEN UNOX

180°C (lower rod only) Upper temperature – 140°C 160°C, Fan speed – 1
Lower temperature – 180°C Humidity – 0

FOR CREAM CHEESE FROSTING COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Unsalted Butter 12 g 3.8 5.4
Cream Cheese 46 g 29 51.5
Icing Sugar 40 g 2.4 5.2
Whipping Cream 33 g 4.7 6.9
Vanilla Essence 1/8 tsp 1 1
TOTAL ₹ 40.9 ₹ 70

METHOD
1. In a bowl, beat unsalted butter with a beater till creamy and light. Add cream cheese,
vanilla essence and beat again. Add sifted icing sugar in batches and beat again
2. Lastly, fold in the whipped cream with the above mixture. Transfer it to a piping bag with
open star nozzle.

CHEF TIPS
• Always use sifted icing sugar to avoid lumps in the frosting.
• The cream cheese frosting recipe yields portions for three red velvet cupcakes.

FOR ASSEMBLY COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Red Velvet Cookie Crumbs As required 5 5
Edible Silver Pearls As required 5 5
TOTAL ₹ 10 ₹ 10

METHOD
1. Once the cupcake cools, pipe cream cheese frosting on the top using an open star nozzle.

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
2. Finish off by sprinkling some red velvet cookie crumbs and edible silver pearls.

TOTAL PRICING (EGG) (in ₹)

ELEMENTS WHOLESALE M.R.P. Page | 112
Cupcake Base 24.8 36.5
Cream Cheese Frosting 40.9 70
Assembly 10 10
TOTAL ₹ 75.7 ₹ 116.5
PRICING PER PORTION
Cost Price (C.P.) ₹ 25.2 ₹ 38.8
Selling Price (S.P.) ₹ 50 – 75 ₹ 75 – 115

TOTAL PRICING (EGGLESS) (in ₹)

ELEMENTS WHOLESALE M.R.P.
Cupcake Base 15.9 21.6
Cream Cheese Frosting 40.9 70
Assembly 10 10
TOTAL ₹ 66.8 ₹ 101.6
PRICING PER PORTION
Cost Price (C.P.) ₹ 22.3 ₹ 33.9
Selling Price (S.P.) ₹ 45 – 65 ₹ 65 – 100

SHELF LIFE
ELEMENTS ROOM TEMPERATURE REFRIGERATOR
Cupcake Batter 2 – 3 hours 1 day
Cream Cheese Frosting - 3 – 4 days
Baked Cupcake 1 – 2 days 4 – 5 days
Frosted Cupcake - 3 – 4 days

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 COOKIE & CREAM CUPCAKES
(Yields 3 portions)

Page | 113

ELEMENTS

• Cupcake Base
• Russian Buttercream
• Oreo Biscuit
• Chocolate Ganache

FOR CUPCAKE BASE (EGG) COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
All-Purpose Flour 41 g 1.1 1.6
Castor Sugar 44 g 2.6 5.3
Eggs 22 g 1.8 2.6
Unsalted Butter 27 g 12.2 13.5
Milk 40 g 2.7 2.9
Baking Soda 1/8 tsp 1 1
Baking Powder ¼ tsp 1 1
Salt 1 pinch 1 1
Vanilla Essence ¼ tsp 1 1
Oreos 3 no. 6 6
TOTAL ₹ 30.4 ₹ 35.9

METHOD
1. Preheat the oven to 180°C (OTG Mode: upper rod + lower rod +fan). Prepare a cupcake
tray with three cupcake liners.
2. In a bowl, sift dry ingredients, i.e., flour, baking powder, baking soda and salt.
3. In another bowl, cream unsalted butter and sugar together until light and creamy. Add in
eggs, milk and vanilla essence.
4. Now add the dry ingredients to the creamed butter mixture in batches, to make a smooth

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 batter.
5. Lastly, fold in chopped Oreos and make a smooth batter.
6. Pour 50 g batter into each cupcake liner. Bake at 180°C (OTG Mode: lower rod only) for
20 – 25 minutes or until a toothpick inserted at the centre comes out clean.

OVEN TEMPERATURES Page | 114

OTG DECK OVEN UNOX

180°C (lower rod only) Upper temperature – 140°C 160°C, Fan speed – 1
Lower temperature – 180°C Humidity – 0

FOR CUPCAKE BASE (EGGLESS) COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
All-Purpose Flour 43 g 1 2
Baking Powder ¼ tsp 1 1
Baking soda 1/8 tsp 1 1
Salt 1/8 tsp 1 1
Oreos 3 no. 28 30.8
Curd 47 g 4 4
Vanilla Essence ¼ tsp 1 2
Castor Sugar 30 g 2 2.8
Oil 20 g 2 2.3
Apple Cider Vinegar ¼ tsp 1 2
TOTAL ₹ 42 ₹ 48.9

METHOD
1. Preheat the oven to 180°C (OTG Mode: upper rod + lower rod +fan). Prepare a cupcake tray
with three cupcake liners.
2. In a bowl, sieve all the dry ingredients, i.e., flour, sugar, baking powder, baking soda and salt.
3. Mix curd, oil, vanilla essence, and vinegar in a separate bowl.
4. Mix the wet ingredients with the dry ones to form a smooth batter. Lastly fold in chopped
Oreos.
5. Pour 50 g batter into each cupcake liner. Bake at 180°C (OTG Mode: lower rod only) for 20 –
25 minutes or until a toothpick inserted at the centre comes out clean.

OVEN TEMPERATURES
OTG DECK OVEN UNOX
180°C (lower rod only) Upper temperature – 140°C 160°C, Fan speed – 1
Lower temperature – 180°C Humidity – 0

FOR RUSSIAN BUTTERCREAM COSTING (in ₹)

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 INGREDIENTS QUANTITY WHOLESALE M.R.P.
Unsalted Butter 50 g 22.5 25
Condensed Milk 25 g 6.1 7.1
TOTAL ₹ 28.6 ₹ 32.1
Page | 115
METHOD
1. In a bowl, using an electric beater, beat the unsalted butter until it turns pale and fluffy.
2. Then gradually add in condensed milk and continue beating until you get a smooth
buttercream.

CHEF TIPS: The Russian buttercream recipe yields portions for three cookie & cream cupcakes.

FOR ASSEMBLY COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Dark Couverture 20 g 9.1 9.3
Fresh Cream 20 g 3.6 3.8
Oreos 3 no. 6 6
TOTAL ₹ 18.7 ₹ 19.1

METHOD
1. Melt dark couverture and fresh cream in a bowl to make ganache.
2. Now using a big round nozzle, pipe a big dallop of Russian buttercream on the cupcake
and then drizzle ganache on top.
3. Garnish with one Oreo.

TOTAL PRICING (EGG) (in ₹)

ELEMENTS WHOLESALE M.R.P.
Cupcake Base 30.4 35.9
Russian Buttercream 28.6 32.1
Assembly 18.7 19.1
TOTAL ₹ 77.7 ₹ 115.7
PRICING PER PORTION
Cost Price (C.P.) ₹ 25.9 ₹ 38.6
Selling Price (S.P.) ₹ 50 – 80 ₹ 75 – 115

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 TOTAL PRICING (EGGLESS) (in ₹)
ELEMENTS WHOLESALE M.R.P.
Cupcake Base 42 48.9
Russian Buttercream 28.6 32.1
Assembly 18.7 19.1 Page | 116
TOTAL ₹ 89.3 ₹ 100.1
PRICING PER PORTION
Cost Price (C.P.) ₹ 29.8 ₹ 33.4
Selling Price (S.P.) ₹ 60 – 90 ₹ 65 – 100

SHELF LIFE
ELEMENTS ROOM TEMPERATURE REFRIGERATOR
Cupcake Batter 2 – 3 hours 1 day
Russian Buttercream - 3 – 4 days
Baked Cupcake 1 – 2 days 4 – 5 days
Frosted Cupcake - 3 – 4 days

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 SEASONS THEMED VANILLA CUPCAKES
(Yields 5 portions)

Page | 117

ELEMENTS

• Cupcake Base
• Buttercream
• Strawberry Compote
• Winter Topper
• Monsoon Topper
• Spring Topper
• Summer Topper
• Autumn Topper

FONDANT TOOLS REQUIRED

1. 1M Nozzle
2. Cookie Cutter Set
3. Smile Tool
4. Smallest Tear Drop Cutter
FOR CUPCAKE BASE (EGG) COSTING (in ₹)

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 INGREDIENTS QUANTITY WHOLESALE M.R.P.
All-Purpose Flour 62 g 2 3
Castor Sugar 62 g 4 8
Salted Butter 62 g 19.8 27.9
Egg 50 g 4.5 6 Page | 118
Milk 12 g 1 1
Baking Powder ¼ tsp 1 1
Baking Soda ¼ tsp 1 1
Vanilla Essence ¼ tsp 1 1
TOTAL ₹ 34.3 ₹ 48.9

METHOD
1. Preheat the oven to 180°C (OTG Mode: upper rod + lower rod +fan). Prepare a cupcake
tray with five cupcake liners.
2. In a bowl sieve flour, sugar, baking powder and baking soda. Add butter and mix using
rubbing method until the butter is fully incorporated.
3. Now add egg, milk, vanilla essence and mix using a whisk to form a smooth batter.
4. Pour 38 g batter into each cupcake liner. Bake at 180°C (OTG Mode: lower rod only) for
20 – 25 minutes or until a toothpick inserted at the centre comes out clean.

OVEN TEMPERATURES
OTG DECK OVEN UNOX
180°C (lower rod only) Upper temperature – 140°C 160°C, Fan speed – 1
Lower temperature – 180°C Humidity – 0

FOR CUPCAKE BASE (EGGLESS) COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
All-Purpose Flour 63 g 2 3
Icing Sugar 43 g 3.1 6.7
Salted Butter (melted) 33 g 12.8 18
Milk 95 g 6.7 6.7
Apple Cider Vinegar ½ tsp 1 1
Corn Flour 5g 1 1.5
Baking Powder ¼ tsp 1 1
Baking Soda 1/8 tsp 1 1
Vanilla Essence ½ tsp 1 1
TOTAL ₹ 29.6 ₹ 39.9

METHOD

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 1. Preheat the oven to 180°C (OTG Mode: upper rod + lower rod +fan). Prepare a cupcake
tray with five cupcake liners.
2. In a bowl, sieve flour, corn flour, baking powder and baking soda. In another, mix milk
with vinegar and set aside till it curdles.
3. In a new bowl, beat melted butter and icing sugar till light and creamy. Add vanilla Page | 119
essence and mix.
4. Add flour mix and buttermilk in parts. Mix one part of the flour, then one part of the
buttermilk, and mix using a whisk to form a smooth batter.
5. Pour 50 g batter into each cupcake liner. Bake at 180°C (OTG Mode: lower rod only) for
20 – 25 minutes or until a toothpick inserted at the centre comes out clean.

OVEN TEMPERATURES
OTG DECK OVEN UNOX
180°C (lower rod only) Upper temperature – 140°C 160°C, Fan speed – 1
Lower temperature – 180°C Humidity – 0

FOR BUTTERCREAM COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Unsalted Butter 57 g 21.1 29.1
Icing Sugar 25 g 1.5 2.5
Milk 20 g 1 1.6
Vanilla Essence ¼ tsp 1 1
TOTAL ₹ 24.6 ₹ 34.6

METHOD
1. Mix icing sugar, vanilla essence, and milk in a bowl so that the sugar dissolves properly in
the milk and there are no lumps left.
2. In another bowl with a beater, beat unsalted butter till fluffy.
3. Now add the milk mixture in parts and beat it with the beater until the milk is fully
incorporated in the butter.

CHEF TIPS
• At first, we will see that the butter is getting separated as we add the milk mixture, but it will be
smooth after 5 minutes.

FOR FONDANT TOPPERS COSTING (in ₹)

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 INGREDIENTS QUANTITY WHOLESALE M.R.P.
Orange Fondant 10 g 4.9 4.9
Brown Fondant 1g 1 1
White Fondant 60 g 29.4 29.4
Red Fondant 10 g 4.9 4.9 Page | 120
Skin Fondant 15 g 7.4 7.4
Black Fondant 5g 2.5 2.5
Blue Fondant 6g 2.9 2.9
Pink Fondant 10 g 4.9 4.9
Light Pink Fondant 5g 2.5 2.5
Purple Fondant 5g 2.5 2.5
Yellow Fondant 5g 2.5 2.5
Green Fondant 5g 2.5 2.5
Light Green Fondant 5g 2.5 2.5
TOTAL ₹ 70.4 ₹ 70.4

FOR WINTER TOPPER

INGREDIENTS QUANTITY
White Fondant (For Base) 10 g
Skin Fondant (For Head) 5g
Skin Fondant (For Body) 6g
White Fondant (For Cap) 3g
Red Fondant (For Cap) 3g
White Fondant (For Sweater) 5g
Red Fondant (For Sweater) 5g
White Fondant (For Scarf) 1g

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
METHOD
1. Cut the base with a 6.5 cm cutter.
2. For the head, make a round and press it a little. Place eyebrows and make a smile with
the smile tool.
Page | 121
3. For the cap, make a round of white fondant and cut it from the bottom with the smallest
cookie cutter. Make a thin rope of red fondant and place three strands on the cap. At the
bottom, make a braid from 3 strands and place it. For pompom, just combine some
strands in a round and place them on the cap.
4. For the scarf, roll white fondant and cut a rectangle of 0.5cm×8cm. Wrap it below the
head.
5. For the body, make a log of 3 cm and press it.
6. For the sweater, roll white fondant and cut a square of 5×5 cm. Roll red fondant 2.5×5 cm
and cut five strips of 0.5 cm height.

FOR MONSOON TOPPER

INGREDIENTS QUANTITY
Blue Fondant (For Base) 5g
White Fondant (For Base) 5g
White Fondant (For Raindrops) 2.5 g
White Fondant (Clouds) 20 g
Blue Powder Colour As required

METHOD
1. For the disc, randomly mix blue and white fondant. Roll and cut with a 6.5 cm cookie
cutter.
2. For raindrops, make five balls of 0.5 gm and give a teardrop shape.
3. For clouds, make ten balls of 1 gm each. From the remaining fondant, make two clouds of
5 balls each.

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 4. With cotton, give shading with blue powder colour on clouds.

FOR SPRING TOPPER

Page | 122

INGREDIENTS QUANTITY
Pink Fondant (For Base) 10 g
Purple Fondant (For Flowers) 1g
Yellow Fondant (For Flowers) 1g
Light Pink Fondant (For Flowers) 1g
Blue Fondant (For Flowers) 1g
Green Fondant (For 5 Stems & 2 Leaves) 2g

METHOD
1. For the disc, roll fondant and cut with a 6.5 cm cookie cutter. Make impressions on the
edges from the back of a toothpick.
2. For flowers, make a round and press. Fold and pinch.
3. For stems, make a rope and cut five strips of 4 cm length.
4. For leaves, make a teardrop shape and press.

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 FOR SUMMER TOPPER

Page | 123

INGREDIENTS QUANTITY
Light Pink Fondant (For Base) 2g
Purple Fondant (For Base) 2g
Light Green Fondant (For Base) 2g
White Fondant (For Base) 2g
Red Fondant (For Watermelon) 1g
Green Fondant (For Watermelon) 1g
Black Fondant (For Watermelon) 1g
Brown Fondant (For Ice Cream Cone) 0.5 g
Light Pink Fondant (For Ice Cream) 0.5 g
Yellow Fondant (For Sun) 2g
Black Fondant (For Sun) 0.5 g

METHOD
1. For the disc, make equal logs of each colour and roll. Cut with a 6.5 cm cutter.
2. For watermelon, roll red fondant and cut with the smallest cookie cutter. Cut one half
and one ¼ portion. Make a rope of green colour for peel. Make seeds with black fondant.
3. For the ice cream cone, make a teardrop of brown colour. For ice cream, make a rope of
light pink colour and arrange.
4. For sun, roll the fondant thick, place cling wrap over it and cut with the smallest cookie
cutter. For rays, make a rectangle of 1×5 cm and cut triangles. Make eyes with black
fondant and smile with the smile tool.

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 FOR AUTUMN TOPPER

Page | 124

INGREDIENTS QUANTITY
Orange Fondant (For Pumpkin) 8g
Brown Fondant (For Stem) 0.5 g
White Fondant (For Leaves) 5g
Red Fondant (For Cranberries) 1g
Orange Powder Colour As required
Golden Yellow Powder Colour As required
Red Velvet Cookie Crumbs As required

METHOD
1. For the pumpkin, make a ball using orange fondant and give impressions with a toothpick. Make
a small log using brown fondant and place it on top.
2. For leaves, roll white fondant and dust with orange and golden yellow powder colour with tissue
paper. Cut leaves with the smallest teardrop cutter. Pinch from the bottom.
3. For cranberries, make small rounds.
4. Pipe buttercream swirl with 1M nozzle. And place everything.
5. Sprinkle red velvet cookie crumbs on the top.

FOR ASSEMBLY COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Strawberry Compote 15 g 5 6
TOTAL ₹5 ₹6

METHOD
1. Make the Disney-themed fondant toppers and keep them in an airtight container.
2. Once the cupcake cools down, take an apple corer and scoop some portion of the
cupcake.

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
3. Fill the cavity with strawberry compote and pipe buttercream on top.
4. Place fondant toppers on the top.

TOTAL PRICING (EGG) (in ₹) Page | 125

ELEMENTS WHOLESALE M.R.P.
Cupcake Base 34.3 48.9
Buttercream 24.6 34.6
Fondant Toppers 70.4 70.4
Assembly 5 6
TOTAL ₹ 134.3 ₹ 159.9
PRICING PER PORTION
Cost Price (C.P.) ₹ 26.9 ₹ 32
Selling Price (S.P.) ₹ 55 – 80 ₹ 65 – 100

TOTAL PRICING (EGGLESS) (in ₹)

ELEMENTS WHOLESALE M.R.P.
Cupcake Base 29.6 39.9
Buttercream 24.6 34.6
Fondant Toppers 70.4 70.4
Assembly 5 6
TOTAL ₹ 129.6 ₹ 150.9
PRICING PER PORTION
Cost Price (C.P.) ₹ 25.9 ₹ 30.1
Selling Price (S.P.) ₹ 50 – 75 ₹ 60 – 90

SHELF LIFE
ELEMENTS ROOM TEMPERATURE REFRIGERATOR
Cupcake Batter 2 – 3 hours 1 day
Buttercream - 3 – 4 days
Baked Cupcake 1 – 2 days 4 – 5 days
Frosted Cupcake - 3 – 4 days

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 TEST RECIPE
CHOCOCHIP MUFFINS
(Yields 2 portions)

Page | 126

ELEMENTS

• Chocolate Chip Muffin Batter

FOR CHOCOLATE CHIP MUFFINS (EGG) COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
All-Purpose Flour 60 g 1.6 2.4
Castor Sugar 34 g 2 4
Cornflour 7g 0.5 2
Baking Powder ½ tsp 1 1
Egg 34 g 3.4 4
Milk 34 g 2 2.1
Salted Butter 30 g 9.6 13.5
Salt A pinch 0.5 0.5
Dark Coverture 30 g 13.6 14
(chopped)
Vanilla Essence 1/4 tsp 0.5 0.5
Apple Cider Vinegar 1 tsp 1 1.3
TOTAL ₹ 35.7 ₹ 44.8

METHOD
1. Preheat the oven to 200˚C (OTG Mode: upper rod + lower rod + fan). Prepare a
muffin tray with two muffin liners.
2. In a bowl, mix room temperature milk with vinegar. Stir and keep it aside.

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 3. In a separate bowl, sieve together the flour, cornflour, baking powder, salt, and
chopped dark couverture chocolate.
4. Now, cream together softened butter and castor sugar until it is light and fluffy.
5. Add in the egg along with vanilla essence and mix until combined well.
6. Fold in the dry ingredients mixture and buttermilk alternatively into the butter- Page | 127
egg mixture. Mix everything well and form a smooth batter.
7. Transfer the batter equally into two muffin liners, filling after weighing equally.
8. Bake in the preheated oven at 200˚C (OTG Mode: Lower rod only) for 20 – 25
minutes until a toothpick inserted in the centre comes out clean.
OVEN TEMPERATURES
OTG DECK OVEN UNOX
200°C (lower rod only) Upper temperature – 160°C 160°C, Fan speed – 1
Lower temperature – 200°C Humidity – 0

FOR CHOCOLATE CHIP MUFFINS (EGGLESS) COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
All-Purpose Flour 60 g 1.6 2.4
Castor Sugar 34 g 2 4
Cornflour 7g 0.5 2
Baking Powder ½ + 1/8 tsp 1.2 1.2
Curd 34 g 3.4 3.4
Milk 34 g 2 2.1
Salted Butter 30 g 9.6 13.5
Salt A pinch 0.5 0.5
Dark Coverture 30 g 13.6 14
(chopped)
Vanilla Essence 1/4 tsp 0.5 0.5
Apple Cider Vinegar 1 tsp 1 1.3
TOTAL ₹ 35.7 ₹ 44.2

METHOD
1. Preheat the oven to 200˚C (OTG Mode: upper rod + lower rod + fan). Prepare a
muffin tray with two muffin liners.
2. In a bowl, mix room temperature milk with vinegar. Stir and keep it aside.
3. In a separate bowl, sieve together the flour, cornflour, baking powder, salt, and
chopped dark couverture chocolate.
4. Now, cream together softened butter and castor sugar until it is light and fluffy.
5. Add in the room temperature curd along with vanilla essence and mix until
combined well.

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
6. Fold in the dry ingredients mixture and buttermilk alternatively into the butter-
egg mixture. Mix everything well and form a smooth batter.
7. Transfer the batter equally into two muffin liners, filling after weighing equally.
8. Bake in the preheated oven at 200˚C (OTG Mode: Lower rod only) for 20 – 25
minutes until a toothpick inserted in the centre comes out clean. Page | 128
OVEN TEMPERATURES
OTG DECK OVEN UNOX
200°C (lower rod only) Upper temperature – 160°C 160°C, Fan speed – 1
Lower temperature – 200°C Humidity – 0

TOTAL PRICING (EGG) (in ₹)

ELEMENTS WHOLESALE M.R.P.
Chocolate Chip Muffins 35.7 44.8
TOTAL ₹ 35.7 ₹ 44.8
PRICING PER PORTION
Cost Price (C.P.) ₹ 17.8 ₹ 22.4
Selling Price (S.P.) ₹ 35.6 – 53.4 ₹ 44.8 – 67.2

TOTAL PRICING (EGGLESS) (in ₹)

ELEMENTS WHOLESALE M.R.P.
Chocolate Chip Muffins 35.7 44.2
TOTAL ₹ 35.7 ₹ 44.2
PRICING PER PORTION
Cost Price (C.P.) ₹ 17.8 ₹ 22.1
Selling Price (S.P.) ₹ 35.6 – 53.4 ₹ 44.2 - 66.3

SHELF LIFE
ELEMENTS ROOM TEMPERATURE REFRIGERATOR
Muffin Batter 2 – 3 hours 1 day
Baked Muffin 1 – 2 days 4 – 5 days

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 Page | 129

TRAVEL CAKES

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 TRAVEL CAKES

Gateaux de Voyage, or Travel Cakes, were invented in the 17th century when the more privileged
craved something to ease their discomfort during prolonged travel.

When travelling was mainly by horse carriages, it could be weeks even in between cities of a nation Page | 130
itself. In that manner, Gateaux de Voyage was created.

A travel cake could withstand many days (8 to 30 days) without refrigeration and not be ruined by
the jolts of travelling.

The soft texture of the cake, without cream or fresh fruits was an easy, great-tasting food to have
on the go, often eaten right off the hand.

KEY FEATURES

1. They are made for long travels.

2. They are made so that they remain moist for many days.
3. People also make these a few hours before the guest's arrival.
4. These are mostly cracked from the centre and have volcanic fault lines.

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 BUTTER

Butter is a dairy product with high butterfat content. It is in a solid state when cold and liquid when
warm.
It is made by churning fresh or fermented cream, which separates butterfat from buttermilk.
Page | 131
TYPES OF BUTTER

1. UNSALTED BUTTER
It is also known as sweet butter and is made without salt.
It is used when bakers want to control the salt content in recipes.
It spoils faster than salted butter as it does not contain salt, a preservative.
It is also used in making frostings like buttercream.
2. SALTED BUTTER
It is made with added salt. Salt acts as a preservative, increasing butter's shelf life and
enhancing the flavour of baked products.
3. CULTERED BUTTER
It is traditionally made from fermented cream. Commercially cultured butter incorporates
live bacterial cultures and lactic acid in cream.
European–style butter (minimum % fat content of 82%) is often made from cultured butter.
4. GHEE
It originated in South Asia. It is obtained by heating butter until all the water evaporates and
milk solids are left behind, which are allowed to brown.
This browning caramelizes the milk solids and creates a nutty flavour. Ghee is practically
used for frying and to sauté.

IMPORTANCE OF TEXTURE OF BUTTER

1. EXTRA SOFT BUTTER

The final baked product is denser in texture when we use extra soft butter.
The butter is almost a liquid state because of which when we cream butter and sugar
together, the butter is unable to hold the air molecules, resulting in a denser product.
2. HARD BUTTER
The final baked product sinks in the centre when we use hard butter. The batter is lumpy
because of hard butter that cannot mix properly.
To incorporate the hard butter in the batter, we mix it for a longer time resulting in more air
incorporation.
As a result, the baked product will rise inside the oven, but when it comes out, it will sink. It
is because the product's structure cannot hold too much air.
3. PERFECT BUTTER
When the butter is at optimal temperature, it will cream perfectly with sugar, resulting in
proper air incorporation. The final product will be perfectly risen & have a soft texture.

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 IMAGE DEMONSTRATING THE DIFFERENT TEXTURES BUTTER

Page | 132

Hard Butter

Ideal Room Temperature Extra Soft Butter

Butter

IMPORTANCE OF MIXING

1. UNDER MIXING
It will happen when the batter is mixed only for 20 – 25 seconds. The batter will be lumpy,
and the baked product will have peaks because of improper mixing & less air incorporation.
2. OVER MIXING
It will happen when the batter is mixed for 4 – 5 minutes or after properly incorporating all
the ingredients.
The batter becomes very pale, leading to more air incorporation resulting in sunken baked
products.
3. PERFECT MIXING
It is when the batter is mixed until everything is fully incorporated. It takes somewhere
around 2 – 3 minutes.
It results in perfectly risen, evenly coloured and fluffy baked products

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 CHRISTMAS CAKE
(Yields 1 portion)

Page | 133

ELEMENTS

• Christmas Fruit Mix

• Christmas Cake
• Dry Fruit Garnish

FOR CHRISTMAS FRUIT MIX (WITH RUM) COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Dried Apricots 10 g 13.6 18.6
Dates 10 g 5.4 7.5
Dried Cranberries 10 g 10 16
Sultanas 10 g 4.9 4.9
Raisins 10 g 3.6 6
Tutti Fruity 10 g 2.6 2.6
Rum 30 ml 55 55
TOTAL ₹ 95.1 ₹ 110.6

METHOD
1. Chop the apricots and dates. Mix the rest of the dry fruits as they are.
2. Now put all the dry fruits in a bowl and pour rum over them. Soak the dry fruits for 3 days
at least.
CHEF TIPS
• The Christmas fruit mixture with rum can be stored for months.

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 FOR CHRISTMAS FRUIT MIX (WITH GRAPE COSTING (in ₹)
JUICE)
INGREDIENTS QUANTITY WHOLESALE M.R.P.
Dried Apricots 10 g 13.6 18.6
Dates 10 g 5.4 7.5 Page | 134
Dried Cranberries 10 g 10 16
Sultanas 10 g 4.9 4.9
Raisins 10 g 3.6 6
Tutti Fruity 10 g 2.6 2.6
Grape Juice 30 ml 10 10
TOTAL ₹ 50.1 ₹ 65.6

METHOD
1. Chop the apricots and dates. Mix the rest of the dry fruits as they are.
2. Now put all the dry fruits in a bowl and pour grape juice over them. Soak the dry fruits for
2 days at least.
CHEF TIPS
• The Christmas fruit mixture with grape juice cannot be stored for more than a week, in the
refrigerator.

FOR CHRISTMAS CAKE (EGG) COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Salted Butter 38 g 14.3 15
Dark Brown Sugar 34 g 2.1 3.9
Molasses 23 g 8 8
Eggs 30 g 2.1 3.1
All-Purpose Flour 53 g 1 2
Baking Soda 2 pinches 1 1
Dutch Cocoa Powder 5 g/ 2 tsp 1.4 4
Orange Zest ¼ tsp 1 1
Almonds (chopped) 12 g 6.1 10.6
Walnuts (chopped) 12 g 8.2 11.3
Cinnamon Powder 1/8 tsp 1 1
Nutmeg Powder 1/8 tsp 1 1
Clove Powder 1/8 tsp 1 1
Ginger Powder 1/8 tsp 1 1
Green Cardamom 1/8 tsp 1 1
Powder

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 Star Anise Powder 1/8 tsp 1 1
Christmas Fruit Mix 80 g - -
TOTAL ₹ 54.2 ₹ 65.9

METHOD Page | 135

1. Preheat the oven to 180°C (OTG Mode: upper rod + lower rod +fan). Line a 4–inch round
ring with cling wrap and aluminium foil.
2. In a bowl, cream soft butter, sugar, orange zest and molasses until light and creamy. Now
gradually add in the eggs and beat well.
3. Sieve flour, cocoa powder, baking soda, and spices in another bowl. Then add in chopped
almonds, and walnuts.
4. Now fold the dry ingredients along with the soaked fruit mix into the creamed butter
mixture.
5. Pour the batter into the prepared tin and bake at 150°C (DECK OVEN) for 40 – 45 minutes
or until a toothpick inserted at the centre comes out clean.

OVEN TEMPERATURES
OTG DECK OVEN UNOX
160°C (lower rod only) Upper temperature – 150°C 130°C, Fan speed – 1
Lower temperature – 150°C Humidity – 0

FOR CHRISTMAS CAKE (EGGLESS) COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Salted Butter 35 g 14.9 15.7
Dark Brown Sugar 30 g 2.1 3.9
Molasses 20 g 8 8
Buttermilk 25 g 2.5 2.5
(Milk 25 g + Apple
Cider Vinegar 2 Drops)
All-Purpose Flour 55 g 1.1 2.2
Dutch Cocoa Powder 5 g/ 2 tsp 1.4 4
Baking Soda 1/8 tsp 1 1
Orange Zest ¼ tsp 1 1
Almonds (chopped) 12 g 7.2 12.4
Walnuts (chopped) 12 g 9.6 13.2
Cinnamon Powder 1/8 tsp 1 1
Nutmeg Powder 1/8 tsp 1 1
Clove Powder 1/8 tsp 1 1

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 Ginger Powder 1/8 tsp 1 1
Green Cardamom 1/8 tsp 1 1
Powder
Star Anise Powder 1/8 tsp 1 1
Christmas Fruit Mix 80 g - - Page | 136
TOTAL ₹ 54.8 ₹ 69.9

METHOD
1. Preheat the oven to 180°C (OTG Mode: upper rod + lower rod +fan). Line a 4–inch round
ring with cling wrap and aluminium foil.
2. In a bowl, cream soft butter, sugar, orange zest and molasses until light and creamy. Now
gradually add in the buttermilk and mix well.
3. Sieve flour, cocoa powder, baking soda, and spices in another bowl. Then add in chopped
almonds, and walnuts.
4. Now fold the dry ingredients along with the soaked fruit mix into the creamed butter
mixture.
5. Pour the batter into the prepared tin and bake at 150°C (DECK OVEN) for 40 – 45 minutes
or until a toothpick inserted at the centre comes out clean.

OVEN TEMPERATURES
OTG DECK OVEN UNOX
160°C (lower rod only) Upper temperature – 150°C 130°C, Fan speed – 1
Lower temperature – 150°C Humidity – 0

FOR GARNISH COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Almonds 5g 4.2 5
Walnuts 5g 4 5
Cranberries 5g 5 8
Cashews 5g 5.5 6.5
Tutti Fruity 5g 1.6 1.3
Pistachio Powder 2g 2 2.2
Nappage 10 g 3.9 4.3
TOTAL ₹ 26.2 ₹ 32.3

METHOD
1. Heat nappage in the microwave until it melts.
2. Add in all the dry fruits and mix.
3. Spread this all over the baked Christmas cake and sprinkle pistachio powder on top.

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 TOTAL PRICING (EGG & RUM MIX) (in ₹)
ELEMENTS WHOLESALE M.R.P.
Christmas Fruit Mix 95.1 110.6
Page | 137
Christmas Cake 54.2 65.9
Garnish 26.2 32.3
TOTAL ₹ 175.5 ₹ 208.8
PRICING PER PORTION
Cost Price (C.P.) ₹ 175.5 ₹ 208.8
Selling Price (S.P.) ₹ 350 - 525 ₹ 420 – 625

TOTAL PRICING (EGG & GRAPE JUICE MIX) (in ₹)

ELEMENTS WHOLESALE M.R.P.
Christmas Fruit Mix 50.1 65.6
Christmas Cake 54.2 65.9
Garnish 26.2 32.3
TOTAL ₹ 130.5 ₹ 163.8
PRICING PER PORTION
Cost Price (C.P.) ₹ 130.5 ₹ 163.8
Selling Price (S.P.) ₹ 261 – 390 ₹ 328 – 493

TOTAL PRICING (EGGLESS & RUM MIX) (in ₹)

ELEMENTS WHOLESALE M.R.P.
Christmas Fruit Mix 95.1 110.6
Christmas Cake 54.8 69.9
Garnish 26.2 32.3
TOTAL ₹ 176.1 ₹ 212.8
PRICING PER PORTION
Cost Price (C.P.) ₹ 176.1 ₹ 212.8
Selling Price (S.P.) ₹ 352 – 528 ₹ 425 – 640

LEMON BLUEBERRY POUND CAKE

(Yields 1 portion)

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 Page | 138

ELEMENTS

• Lemon & Blueberry Cake

• Cream Cheese Frosting
• Garnish

FOR LEMON & BLUEBERRY CAKE (EGG) COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
All-Purpose Flour 66 g 1.9 2.6
Castor Sugar 66 g 3.8 8
Unsalted Butter 23 g 7.3 10.3
Eggs 70 g 8.4 9.8
Sour Cream 40 g + ¼ tsp vinegar 7.2 7.6
Lemon Zest 1 tsp 2 3
Baking Powder ¼ tsp 0.5 0.5
Yellow Colour Pinch 1 1
Salt ¼ tsp 0.5 0.5
Lemon Juice 20 g 5 5
Vanilla Essence ¼ tsp 0.5 0.5
Blueberry compote 70 g 29.7 33.2
TOTAL ₹ 67.8 ₹ 82.5

METHOD
1. Preheat the oven to 180°C (OTG Mode: upper rod + lower rod +fan). Grease a 5.5in
bundt mould with melted butter and flour.
2. In a bowl, take sugar, egg and vanilla essence and place it on a double boiler. Heat the
mixture until the sugar dissolves.
3. In a microwave safe bowl, mix lemon juice and sour cream and keep aside.
4. Once the egg mixture cools down, start beating it till you get a consistency something
between a liquid and meringue.

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 5. Once you get that consistency, add the dry ingredients to it, i.e., flour, salt, and baking
powder. Then add the yellow color and mix.
6. Lastly warm the lemon juice and sour cream mixture and add it to the whole mixture.
7. Make a smooth batter and transfer it to a piping bag. Pipe the batter into the bundt
mould. Page | 139
8. Transfer the blueberry compote in a piping bag and insert dallops of the compote inside
the batter.
9. Bake this at 180°C (OTG Mode: lower rod only)for about 20 minutes or until a toothpick
inserted comes out clean.

OVEN TEMPERATURES
OTG DECK OVEN UNOX
180°C (lower rod only) Upper temperature – 140°C 160°C, Fan speed – 1
Lower temperature – 180°C Humidity – 0

FOR LEMON & BLUEBERRY CAKE (EGGLESS) COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
All-Purpose Flour 85 g 2.5 3.4
Castor Sugar 65 g 3.7 7.8
Unsalted Butter 18 g 5.7 8.1
(melted)
Oil 19 g 2.3 2.5
Buttermilk 26 g + ¼ tsp vinegar 1.5 1.6
Fresh Cream 26 g 4.6 5
Curd 30 g 3 3
Lemon Zest ¼ tsp 1 1
Baking Powder ½ tsp 1 1
Baking Soda 1 pinch 0.5 0.5
Yellow Colour 1 pinch 1 1
Salt 1 pinch 0.5 0.5
Blueberry compote 70 g 29.7 33.2
Vanilla Essence ¼ tsp 0.5 0.5
TOTAL ₹ 57.5 ₹ 69.1

METHOD
1. Preheat the oven to 180°C (OTG Mode: upper rod + lower rod +fan). Grease a 5.5in
bundt mould with melted butter and flour.
2. In a bowl, rub sugar and lemon zest together.
3. Add in the curd and other liquid ingredients, i.e. oil, buttermilk, melted butter, vanilla

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 essence and fresh cream. Mix everything well.
4. In another bowl, sieve flour, salt, baking powder, baking soda and add yellow color.
5. Fold this dry ingredient mixture into the wet ones and make a smooth batter.
6. Pour the batter in a piping bag and pipe it in the mould
7. Transfer the blueberry compote in a piping bag and insert dallops of the compote inside Page | 140
the batter.
8. Bake this at 180°C (OTG Mode: lower rod only)for about 25 minutes or until a toothpick
inserted comes out clean..

OVEN TEMPERATURES
OTG DECK OVEN UNOX
180°C (lower rod only) Upper temperature – 140°C 160°C, Fan speed – 1
Lower temperature – 180°C Humidity – 0

FOR CREAM CHEESE FROSTING COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Whipping Cream 20 g 3 4.2
Cream Cheese 15 g 9.4 16.8
Lemon Zest ¼ tsp 1 1
TOTAL ₹ 13.4 ₹ 22

METHOD
1. Whip the whipping cream till you get soft peaks. Fold in the softened cream cheese into
it.
2. Add lemon zest and fold again.
3. Transfer it to a piping bag fitted with round nozzle.

FOR ASSEMBLY COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Fresh Blueberries 5 pcs. 5 7
Mint Leaves As required 1 1
Lemon Wedges 4 pcs. 2 3
TOTAL ₹8 ₹8

METHOD
1. Pipe dallops of cream cheese frosting on half of the cake as instructed by the chef.
2. Place blueberries and lemon wedges as instructed. Garnish with mint leaves.
3. Sprinkle some lemon zest on top of the frosting.

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 TOTAL PRICING (EGG) (in ₹)
ELEMENTS WHOLESALE M.R.P.
Lemon Blueberry Cake 67.8 82.5
Cream Cheese Frosting 13.4 22
Assembly 8 11 Page | 141
TOTAL ₹ 89.2 ₹ 115.5
PRICING PER PORTION
Cost Price (C.P.) ₹ 89.2 ₹ 115.5
Selling Price (S.P.) ₹ 180 – 268 ₹ 232 – 347

TOTAL PRICING (EGGLESS) (in ₹)

ELEMENTS WHOLESALE M.R.P.
Lemon Blueberry Cake 57.5 69.1
Cream Cheese Frosting 13.4 22
Assembly 8 11
TOTAL ₹ 78.9 ₹ 102.1
PRICING PER PORTION
Cost Price (C.P.) ₹ 78.9 ₹ 102.1
Selling Price (S.P.) ₹ 158 – 236 ₹ 205 – 306

SHELF LIFE
ELEMENTS ROOM TEMPERATURE REFRIGERATOR
Lemon Blueberry Cake Batter 2 – 3 hours 1 day
Cream cheese Frosting 1-2 days 3-4 days
Baked Cake 4 – 5 days 7 – 10 days
Cake with Frosting 1 day 2 – 3 days

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 CHOCOLATE POUND CAKE
(Yields 1 portion)

Page | 142

ELEMENTS

• Chocolate Pound Cake

• Coffee Mousse
• Chocolate Glaze
• Thin Chocolate Strips

FOR POUND CAKE (EGG) COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
All-Purpose Flour 33 g 1 1.4
Castor Sugar 50 g 3 6
Unsalted Butter 52 g 26.5 28.6
Corn Flour 4g 1 1
Dutch Cocoa Powder 7g 4.6 6
Baking Powder ¼ tsp 1 1
Salt 1/8 tsp 1 1
Eggs 43 g 3.4 5.2
Vanilla Essence ½ tsp 1 1
Water (hot) 13 g 1 1
Coffee Powder ½ tsp 1 1
Walnuts (chopped) 20 g 16 20
TOTAL ₹ 60.5 ₹ 73.2

METHOD
1. Preheat the oven to 180°C (OTG Mode: upper rod + lower rod +fan). Grease and dust a

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 Bundt mould with oil and cocoa powder.
2. Mix hot water and Dutch cocoa powder in a bowl to enhance its flavour.
3. In another bowl, sift all the remaining dry ingredients, i.e., flour, sugar, corn flour, baking
powder, salt and coffee powder. Add this to the cocoa mixture and mix.
4. Add in the softened butter and mix to form a smooth batter. Page | 143
5. Lastly, fold in flour-coated chopped walnuts.
6. Pour the batter into the prepared tin and spread evenly. Tap the tin 2 – 3 times.
7. Bake at 180°C (OTG Mode: lower rod only) for 25 – 30 minutes or until a toothpick
inserted at the centre comes out clean.

OVEN TEMPERATURES
OTG DECK OVEN UNOX
180°C (lower rod only) Upper temperature – 140°C 160°C, Fan speed – 1
Lower temperature – 180°C Humidity – 0

FOR POUND CAKE (EGGLESS) COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
All-Purpose Flour 34 g 1 1.4
Castor Sugar 28 g 1.7 3.4
Unsalted Butter 23 g 11.7 12.7
Milk Powder 20 g 11.2 11.9
Baking Soda 1/8 tsp 1 1
Baking Powder 1/8 tsp 1 1
Dutch Cocoa Powder 7g 4.6 6
Salt 1/8 tsp 1 1
Milk (warm) 30 g 2 2.2
Curd 23 g 3.4 5.2
Vanilla Essence ½ tsp 1 1
Water (hot) 23 g 1 1
Coffee Powder ½ tsp 1 1
Walnuts (chopped) 20 g 16 20
TOTAL ₹ 57.6 ₹ 68.8

METHOD
1. Preheat the oven to 180°C (OTG Mode: upper rod + lower rod +fan). Grease and dust a
Bundt mould with oil and cocoa powder.
2. Mix hot water and Dutch cocoa powder in a bowl to enhance its flavour.
3. In another bowl, sift flour, sugar, milk powder, baking powder, baking soda, salt and
coffee powder.

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 4. In another bowl, mix warm milk, cocoa mixture, curd and vanilla essence.
5. In a new bowl, cream unsalted butter and sugar until it turns pale and fluffy.
6. Add the wet and dry ingredients alternatively to the creamed butter.
7. Lastly, fold in flour-coated chopped walnuts.
8. Pour the batter into the prepared tin and spread evenly. Tap the tin 2 – 3 times. Page | 144
9. Bake at 180°C (OTG Mode: lower rod only) for 25 – 30 minutes or until a toothpick
inserted at the centre comes out clean.

OVEN TEMPERATURES
OTG DECK OVEN UNOX
180°C (lower rod only) Upper temperature – 140°C 160°C, Fan speed – 1
Lower temperature – 180°C Humidity – 0

FOR COFFEE MOUSSE COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
White Coverture 50 g 41 42.5
Fresh Cream 15 g 2.7 2.9
Whipping Cream 40 g 7.6 8.4
Coffee Powder 1/4 tsp 1 1
TOTAL ₹ 52.3 ₹ 54.8

METHOD
1. In a bowl, melt chocolate. In another bowl, warm fresh cream and coffee powder
together.
2. Mix warm fresh cream and chocolate to make a ganache.
3. Now beat the whipping cream until soft peaks and add ganache.
4. Transfer the coffee mousse to a piping bag with a big round nozzle.

CHEF TIPS
• The coffee mousse yields portion for two chocolate pound cakes.

FOR CHOCOLATE GLAZE COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Water 35 g 1 1
Castor Sugar 33 g 1.3 2.6
Natural Cocoa Powder 6g 3.5 4.4
Dark Compound 12 g 1.5 1.7
Salted Butter 1 + ¼ tsp 2 4
TOTAL ₹ 9.3 ₹ 13.7

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
METHOD
1. Mix everything in a saucepan except the dark compound. Bring it to a boil and cook for 2 -
3 minutes.
2. Turn off the heat and add the chocolate and mix well.
Page | 145

FOR ASSEMBLY COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Thin Dark Compound As required 5 5
Strips
TOTAL ₹5 ₹5

METHOD
1. Once the cake has cooled down, demould it. Spread a cling wrap and place a wire rack
over it. Place the demoulded cake over it.
2. Pour the chocolate glaze over the cake and tap it a little. Let the glaze set, refrigerate if
required.
3. Pipe blobs of coffee mousse on the cake and finish off by placing thin strips of dark
compound chocolate.

TOTAL PRICING (EGG) (in ₹)

ELEMENTS WHOLESALE M.R.P.
Chocolate Pound Cake 60.5 73.2
Coffee Mousse 26.2 27.4
Chocolate Glaze 9.3 13.7
Assembly 5 5
TOTAL ₹ 101 ₹ 119.3
PRICING PER PORTION
Cost Price (C.P.) ₹ 101 ₹ 119.3
Selling Price (S.P.) ₹ 200 – 300 ₹ 240 – 360

TOTAL PRICING (EGGLESS) (in ₹)

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 ELEMENTS WHOLESALE M.R.P.
Chocolate Pound Cake 57.6 68.8
Coffee Mousse 26.2 27.4
Chocolate Glaze 9.3 13.7
Assembly 5 5 Page | 146
TOTAL ₹ 98.1 ₹ 114.9
PRICING PER PORTION
Cost Price (C.P.) ₹ 98.1 ₹ 114.9
Selling Price (S.P.) ₹ 195 – 295 ₹ 230 – 345

SHELF LIFE
ELEMENTS ROOM TEMPERATURE REFRIGERATOR
Chocolate Pound Cake Batter 2 – 3 hours 1 day
Coffee Mousse 1 day 3 – 4 days
Chocolate Glaze 1 day 4 – 5 days
Baked Pound Cake 3 – 4 days 5 – 7 days
Garnished Pound Cake 1 day 3 – 4 days

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 MARBLE CAKE
(Yields 1 portion)

Page | 147

ELEMENTS

• Marble cake
• Ganache
• Chocolate Garnish

FOR MARBLE CAKE (EGG) COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
All-purpose flour 88 g 2.6 3.5
Castor Sugar 88 g 5 10.5
Unsalted Butter 56 g 18 25.4
Milk 90 g 5.2 5.5
Dutch Cocoa Powder 18 g 5.2 14.4
Baking Powder ½ + 1/8 tsp 1 1
Eggs 1 no. 6 7
Vanilla Essence ½ tbsp 2.5 3
Salt 1/8 tsp 0.5 0.5
TOTAL ₹ 51 ₹ 70.8

METHOD
1. Preheat the oven to 180°C (OTG Mode: upper rod + lower rod +fan). Grease and line a
rectangular tin with butter and butter paper.
2. Cream butter and sugar together until light and fluffy.
3. Mix eggs and vanilla essence and start adding eggs to the creamed butter gradually.
Continue beating.

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 4. In another bowl, mix all the dry ingredients together, flour, cocoa powder, salt and baking
powder.
5. Alternatively, add the milk and dry ingredients in the creamed butter mixture.
6. Make a smooth batter and then divide the whole batter into 2 equal parts.
7. In one of the parts, add the Dutch cocoa powder and then fold properly. Page | 148
8. Put both the batters in separate piping bags and start piping in the greased mould.
Alternate the vanilla and chocolate batter to get the marble effect.
9. With the help of a toothpick Make swirls on top.
10. Put it for baking at 180°C (OTG Mode: lower rod only) for 30 minutes or until a toothpick
inserted comes out clean.

OVEN TEMPERATURES
OTG DECK OVEN UNOX
180°C (lower rod only) Upper temperature – 140°C 160°C, Fan speed – 1
Lower temperature – 180°C Humidity – 0

FOR MARBLE CAKE (EGGLESS) COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
All-purpose flour 95 g 2.8 3.9
Castor Sugar 88 g 5 10.5
Unsalted Butter 56 g 18 25.4
Milk 50 g 2.9 3.1
Dutch Cocoa Powder 8g 2.2 6
Baking Powder ½ + 1/8 tsp 1 1
Curd 5g 0.5 0.5
Vanilla Essence ½ tbsp 2.5 3.1
Salt 1/8 tsp 0.5 0.5
TOTAL ₹ 35.4 ₹ 54

METHOD
1. Preheat the oven to 180°C (OTG Mode: upper rod + lower rod +fan). Grease and line a
rectangular tin with butter and butter paper.
2. Cream butter and sugar together until light and fluffy.
3. Mix milk, curd and vanilla essence and start adding it to the creamed butter gradually.
Continue beating.
4. In another bowl, mix all the dry ingredients together, flour, cocoa powder, salt and baking
powder.
5. Alternatively, add the wet and dry ingredients into the creamed butter mixture.
6. Make a smooth batter and then divide the whole batter into 2 equal parts.

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 7. In one of the parts, add the Dutch cocoa powder and then fold properly.
8. Put both the batters in separate piping bags and start piping in the greased mould.
Alternate the vanilla and chocolate batter to get the marble effect.
9. With the help of a toothpick Make swirls on top.
10. Put it for baking at 180°C (OTG Mode: lower rod only) for 30 minutes or until a toothpick Page | 149
inserted comes out clean.

OVEN TEMPERATURES
OTG DECK OVEN UNOX
180°C (lower rod only) Upper temperature – 140°C 160°C, Fan speed – 1
Lower temperature – 180°C Humidity – 0

FOR GANACHE COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Dark Couverture 55 g 25 25.5
Cream 55 g 10 10.5
TOTAL ₹ 35 ₹ 36

METHOD
1. Melt chocolate and cream together and make ganache.
2. Keep it in the fridge to set for further use.

FOR ASSEMBLY COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Tempered Dark 150 g 68 70
Couverture for
Garnish
Dutch Cocoa Powder As required 2 5
Neuschee As required 1 2
TN Stamp 1 1 2
Gold Dust As required 1 1
TOTAL ₹ 73 ₹ 80

METHOD
1. Frost the whole cake with the ganache and keep it in the fridge to set.
2. Make shards with tempered dark coverture for the garnish. Once set break them and put
it on top of the cake as instructed.
3. Dust some cocoa powder on top of the garnish and dust some neuschee on top as
instructed. Place the TN stamp painted with gold dust in the middle.

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 TOTAL PRICING (EGG) (in ₹)
ELEMENTS WHOLESALE M.R.P.
Marble Cake 51 70.8
Page | 150
Ganache 35 36
Assembly 73 80
TOTAL ₹ 159 ₹ 186.8
PRICING PER PORTION
Cost Price (C.P.) ₹ 159 ₹ 186.8
Selling Price (S.P.) ₹ 318 – 477 ₹ 375 – 560

TOTAL PRICING (EGGLESS) (in ₹)

ELEMENTS WHOLESALE M.R.P.
Marble Cake 35.4 54
Ganache 35 36
Assembly 73 80
TOTAL ₹ 143.4 ₹ 170
PRICING PER PORTION
Cost Price (C.P.) ₹ 143.4 ₹ 170
Selling Price (S.P.) ₹ 288 – 430 ₹ 340 – 510

SHELF LIFE
ELEMENTS ROOM TEMPERATURE REFRIGERATOR
Cake Batter 2 – 3 hours 1 day
Ganache 3 – 4 days 1 week
Baked Cake 3 – 4 days 1 week

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 BANANA CAKE
(Yields 1 portion)

Page | 151

ELEMENTS

• Banana Cake
• Banana slices

FOR BANANA CAKE (EGG) COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
All-Purpose Flour 120 g 3.6 4.8
Unsalted Butter 24 g 7.6 10.8
Bananas 150 g 15 15
Oil 20 g 2.3 2.6
Brown Sugar 70 g 4.2 9
Baking Soda 2g 1 1
Curd 21 g 2.1 2.1
Egg 28 g 3.4 3.7
Vanilla Essence ¼ tsp 0.5 0.5
Cinnamon Powder 1g 1 1
Salt 1/8 tsp 0.5 0.5
Chopped Walnuts 20 g 17 20
Unsalted Butter (for 20 g 6.4 9
top)
TOTAL ₹ 64.6 ₹ 80

METHOD
1. Preheat the oven to 180°C (OTG Mode: upper rod + lower rod +fan). Grease and line a

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 rectangular mould with oil and butter paper.
2. In a bowl, mash bananas and add oil along with curd.
3. In another bowl, cream butter and sugar until light and fluffy. Add in eggs gradually and
vanilla essence.
4. In a new bowl, sieve flour, salt, baking soda and cinnamon powder together. Add Page | 152
chopped walnuts and mix.
5. Now add the wet ingredients and dry ingredients mixture in batches into the creamed
butter mixture. Make a smooth batter.
6. Smoothen out 20g unsalted butter and transfer it in a piping bag.
7. Pour batter into the lined tin and poke a small hole and pipe the butter at the center of
the batter.
8. Bake at 180°C (OTG Mode: lower rod only) for 30 – 35 minutes or until a toothpick
inserted in the centre comes out clean.

OVEN TEMPERATURES
OTG DECK OVEN UNOX
180°C (lower rod only) Upper temperature – 140°C 130°C, Fan speed – 1
Lower temperature – 180°C Humidity – 0

FOR BANANA CAKE (EGGLESS) COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
All-Purpose Flour 145 g 4.3 5.8
Castor Sugar 50 g 3 6
Brown Sugar 25 g 1.5 3.2
Bananas 2 nos. 15 15
Oil 75 g 8.7 10
Baking Powder ½ + ¼ tsp 1 1
Baking Soda 2g 1 1
Milk 30 g 1.7 1.8
Lemon Juice 1 tsp 1.3 1.3
Vanilla Essence ¼ tsp 1 1
Cinnamon Powder 1/8 tsp 1 1
Salt Pinch 0.5 0.5
Chopped Walnuts 20 g 17 20
Unsalted Butter (for 20 g 6.4 9
top)
TOTAL ₹ 63.4 ₹ 91.6

METHOD

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 1. Preheat the oven to 180°C (OTG Mode: upper rod + lower rod +fan). Grease and line a
rectangular mould with oil and butter paper.
2. In a bowl, mash bananas.
3. Add oil, vanilla essence, and milk to the mashed bananas and mix.
4. Now add both the sugars and continue mixing. Page | 153
5. In a new bowl, sieve flour, salt, baking soda, baking powder and cinnamon powder
together. Add chopped walnuts and mix.
6. Now add the dry ingredients into the wet ingredients mixture in batches. Make a smooth
batter.
7. Smoothen out 20g unsalted butter and transfer it in a piping bag.
8. Pour batter into the lined tin and poke a small hole and pipe the butter at the center of
the batter.
9. Bake at 180°C (OTG Mode: lower rod only) for 30 – 35 minutes or until a toothpick
inserted in the centre comes out clean.

OVEN TEMPERATURES
OTG DECK OVEN UNOX
180°C (lower rod only) Upper temperature – 140°C 130°C, Fan speed – 1
Lower temperature – 180°C Humidity – 0

FOR ASSEMBLY COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Banana 1 banana 7 7
Sugar As required 1 1.2
Nuschee As required 1 1.2
TOTAL ₹9 ₹ 9.4

METHOD
1. Cut banana slices as instructed. Put some sugar on top of it and caramelize it by using a
blowtorch.
2. Put 4 slices in the centre of the cake and put 2 mint leaves on either side of the placed
bananas. With the help of small sieve dust some nuschee on the edges of the cake.
Chef’s tip:
1 banana will be enough for 3 students.

TOTAL PRICING (EGG) (in ₹)

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 ELEMENTS WHOLESALE M.R.P.
Banana Cake 64.6 80
Assembly 4 4.4
TOTAL ₹ 68.6 ₹ 84.4
PRICING PER PORTION Page | 154
Cost Price (C.P.) ₹ 68.6 ₹ 84.4
Selling Price (S.P.) ₹ 138 – 206 ₹ 170 – 255

TOTAL PRICING (EGGLESS) (in ₹)

ELEMENTS WHOLESALE M.R.P.
Banana Cake 63.4 91.6
Assembly 4 4.4
TOTAL ₹ 67.4 ₹ 96
PRICING PER PORTION
Cost Price (C.P.) ₹ 67.4 ₹ 96
Selling Price (S.P.) ₹ 135 – 203 ₹ 192 – 288

SHELF LIFE
ELEMENTS ROOM TEMPERATURE REFRIGERATOR
Cake Batter 2 – 3 hours 1 day
Baked Cake 3 – 4 days 1 week
Garnished Cake 1 – 2 days 5 – 6 days

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 WHOLE WHEAT JAGGERY FRUIT CAKE
(Yields 1 portion)

Page | 155

ELEMENTS

• Whole wheat cake

• Garnish

FOR WHOLE-WHEAT CAKE (EGG) COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Whole Wheat Flour 34 g 1 1.3
Jaggery 15 g 1.5 1.5
Oil 20 g 2.3 2.5
Milk 50 g 3 3.1
Dates (a) 60 g 57.6 57.6
Dates (b) chopped 15 g 14.4 14.4
Eggs 36 g 4.4 5
Baking Soda 1/8 tsp 0.5 0.5
Walnuts 1 tbsp 8.5 10
Cashews 6g 6.6 7.8
Raisins 7g 5.1 6.3
Apricots 3 pcs. 3 3
Pistachios 8g 16 17.6
Almonds 6g 5.1 6
TOTAL ₹ 129 ₹ 136.6

METHOD
1. Preheat the oven to 180°C (OTG Mode: upper rod + lower rod +fan). Prepare a bake and

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 serve mould (3.5in x 2in x 2 in)
2. Chop all the nuts together, i.e., walnuts, cashews, raisins, apricots, dates (b), pistachios
and almonds. Keep them aside.
3. Microwave dates(a) and milk until soft and then blend.
4. Add eggs and oil to the dates paste. Mix jaggery along with it. Page | 156
5. Sieve all dry ingredients in a bowl. Add 30 g of the nuts mix and keep rest for the garnish.
6. Add wet ingredients gradually and make a smooth batter.
7. Pour the batter into the bake and serve mould and garnish it with 15 g of nut mix.
8. Bake at 180°C (OTG Mode: lower rod only) for 30 minutes or until a toothpick inserted at
the centre comes out clean.
9. Once baked and cool, garnish it with silver leaf and nappage drops.

OVEN TEMPERATURES
OTG DECK OVEN UNOX
180°C (lower rod only) Upper temperature – 140°C 160°C, Fan speed – 1
Lower temperature – 180°C Humidity – 0

FOR WHOLE-WHEAT CAKE (EGGLESS) COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Whole Wheat Flour 39 g 1.1 1.5
Jaggery 15 g 1.5 1.5
Oil 23 g 2.6 3
Milk (a) 50 g 3 3.1
Dates (a) 60 g 57.6 57.6
Dates (b) chopped 15 g 14.4 14.4
Milk (b) 38 g 2.2 2.3
Baking Soda ¼ tsp 1 1
Walnuts 1 tbsp 8.5 10
Cashews 6g 6.6 7.8
Raisins 7g 5.1 6.3
Apricots 3 pcs. 3 3
Pistachios 8g 16 17.6
Almonds 6g 5.1 6
TOTAL ₹ 127.7 ₹ 135.1

METHOD
1. Preheat the oven to 180°C (OTG Mode: upper rod + lower rod +fan). Prepare a bake and
serve mould (3.5in x 2in x 2 in)
2. Chop all the nuts together, i.e., walnuts, cashews, raisins, apricots, dates (b), pistachios

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 and almonds. Keep them aside.
3. Microwave dates(a) and milk(a) until soft and then blend.
4. Add milk(b) and oil to the dates paste. Mix jaggery along with it.
5. Sieve all dry ingredients in a bowl. Add 30 g of the nuts mix and keep rest for the garnish.
6. Add wet ingredients gradually and make a smooth batter. Page | 157
7. Pour the batter into the bake and serve mould and garnish it with 15 g of nut mix.
8. Bake at 180°C (OTG Mode: lower rod only) for 30 minutes or until a toothpick inserted at
the centre comes out clean.
9. Once baked and cool, garnish it with silver leaf and nappage drops.

OVEN TEMPERATURES
OTG DECK OVEN UNOX
180°C (lower rod only) Upper temperature – 140°C 160°C, Fan speed – 1
Lower temperature – 180°C Humidity – 0

TOTAL PRICING (EGG) (in ₹)

ELEMENTS WHOLESALE M.R.P.
Whole wheat cake 129 136.6
Garnish 3 5
TOTAL ₹ 132 ₹ 141.6
PRICING PER PORTION
Cost Price (C.P.) ₹ 132 ₹ 141.6
Selling Price (S.P.) ₹ 265 – 396 ₹ 284 – 425

TOTAL PRICING (EGGLESS) (in ₹)

ELEMENTS WHOLESALE M.R.P.
Whole wheat cake 127.7 135.1
Garnish 3 5
TOTAL ₹ 130.7 ₹ 140.1
PRICING PER PORTION
Cost Price (C.P.) 130.7 140.1
Selling Price (S.P.) ₹ 262 – 393 ₹ 282 – 423

SHELF LIFE
ELEMENTS ROOM TEMPERATURE REFRIGERATOR
Whole Wheat Cake Batter 2 – 3 hours 1 day
Baked Cake 3 – 4 days 1 week

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 PUMPKIN CAKE
(Yields 1 portion)

Page | 158

ELEMENTS

• Cream Cheese Layer

• Pumpkin Cake
• Cream Cheese Frosting
• Pumpkin Jam

FOR CREAM CHEESE LAYER (EGG) COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
All-Purpose Flour 9g 1 1
Cream Cheese 40 g 25.2 44.8
Castor Sugar 10 g 1 1.2
Egg 18 g 2 2.5
TOTAL ₹ 29.2 ₹ 49.5

METHOD
1. Add cream cheese to a bowl, smoothen it, and add the castor sugar and egg.
2. Lastly, mix the sifted flour to make a smooth batter.

CHEF TIPS
• This layer will be used in between the pumpkin cake batter before putting it for baking.

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 FOR PUMPKIN CAKE (EGG) COSTING (in ₹)
INGREDIENTS QUANTITY WHOLESALE M.R.P.
All-Purpose Flour 44 g 1.1 1.7
Egg 26 g 3.2 3.6
Oil 24 g 2.6 3.8 Page | 159
Castor Sugar 44 g 2.5 5.2
Salt 1 pinch 1 1
Pumpkin Puree 46 g 5 5
Orange Juice 13 g 1.3 1.3
Baking Powder 1/8 tsp 1 1
Baking Soda ¼ + 1 pinch 1 1
Cinnamon Powder 1/8 tsp 1 1
Nutmeg Powder 1 pinch 1 1
Black Raisins 13 g 3.5 4.5
Vanilla Essence ¼ tsp 1 1
TOTAL ₹ 25.2 ₹ 31.1

METHOD
1. Preheat the oven to 180°C (OTG Mode: upper rod + lower rod +fan). Grease and line a 4–
inch round ring with oil and cling wrap.
2. Sift all the dry ingredients in one bowl, i.e., flour, baking powder, baking soda, nutmeg,
cinnamon powder, and salt. Add black raisins and keep the bowl aside.
3. In another bowl, take oil and sugar. Mix it, then add the eggs, pumpkin puree, orange
juice and vanilla essence. Mix well.
4. Now add the dry ingredients to the wet mixture in two batches and make a smooth
batter.
5. Firstly, add half of the pumpkin batter to the prepared ring, then the layer of cream
cheese batter, and finally, add the remaining half of the pumpkin.
6. Bake at 180°C for 20 – 25 minutes (OTG Mode: lower rod only) or until the toothpick
comes out clean when inserted in the centre.

OVEN TEMPERATURES
OTG DECK OVEN UNOX
180°C (lower rod only) Upper temperature – 140°C 160°C, Fan speed – 1
Lower temperature – 180°C Humidity – 0
CHEF TIPS
• For pumpkin puree, grind fresh ripe pumpkin in a grinder. If it’s unripe, you can bake it for a few
minutes and then puree it.

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 FOR CREAM CHEESE LAYER (EGGLESS) COSTING (in ₹)
INGREDIENTS QUANTITY WHOLESALE M.R.P.
All-Purpose Flour 9g 1 1
Page | 160
Cream Cheese 37 g 23.3 40.7
Castor Sugar 15 g 1 1.8
Milk 15 g 1 1
Baking Powder 1/8 tsp 1 1
TOTAL ₹ 27.3 ₹ 45.5

METHOD
1. Add cream cheese to a bowl, smoothen it, and add the castor sugar and milk.
2. Lastly, mix the sifted flour, and baking powder to make a smooth batter.

CHEF TIPS
• This layer will be used in between the pumpkin cake batter before putting it for baking.

FOR PUMPKIN CAKE (EGGLESS) COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
All-Purpose Flour 62 g 1.2 1.6
Condensed Milk 15 g 2.2 2.5
Salted Butter (melted) 30 g 6.4 9
Brown Sugar 30 g 1.1 2.4
Salt 1 pinch 1 1
Curd 23 g 1.3 1.3
Pumpkin Puree 50 g 4 4
Milk 1/8 tsp 1 1
Baking Powder 2.6 g 1 1
Baking Soda 1.8 g 1 1
Cinnamon Powder 1 pinch 1 1
Nutmeg Powder 1 pinch 1 1
Black Raisins 26 g 3.5 4.5
Vanilla Essence 1/8 tsp 1 1
TOTAL ₹ 26.7 ₹ 32.3

METHOD
1. Preheat the oven to 180°C (OTG Mode: upper rod + lower rod +fan). Grease and line a 4–
inch round ring with oil and cling wrap.

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 2. Sift all the dry ingredients in one bowl, i.e., flour, baking powder, baking soda, nutmeg,
cinnamon powder, and salt. Add black raisins and keep the bowl aside.
3. In another bowl, take melted butter and brown sugar. Mix it, then add condensed milk
and curd.
4. Now add the dry ingredients to the melted butter mixture and mix. Page | 161
5. Lastly, add pumpkin puree, vanilla essence and milk to make a smooth batter.
6. Firstly, add half of the pumpkin batter to the prepared ring, then the layer of cream
cheese batter, and finally, add the remaining half of the pumpkin.
7. Bake at 180°C for 20 – 25 minutes (OTG Mode: lower rod only) or until the toothpick
comes out clean when inserted in the centre.

OVEN TEMPERATURES
OTG DECK OVEN UNOX
180°C (lower rod only) Upper temperature – 140°C 160°C, Fan speed – 1
Lower temperature – 180°C Humidity – 0
CHEF TIPS
• For pumpkin puree, grind fresh ripe pumpkin in a grinder. If it’s unripe, you can bake it for a few
minutes and then puree it.

FOR CREAM CHEESE FROSTING COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Cream Cheese 40 g 24 34
Fresh Cream 12 g 2 2.2
Icing Sugar 8g 2 2
Heavy cream 50 g 26.2 31.2
TOTAL ₹ 54.2 ₹ 68.4

METHOD
1. Soften the cream cheese and add sugar to it. Add in the fresh cream and mix.
2. Whip heavy cream and fold it in the softened cream cheese mixture.
3. On an acetate sheet draw a circle with a 10cm cookie cutter and another circle in the
centre using 3.5cm cookie cutter.
4. Put dallops of the frosting in between the two circles as instructed.
5. Place another acetate sheet on top, press gently. Put this in the freezer.
6. Once set, cut the frozen frosting using a 9cm cookie cutter.

FOR PUMPKIN JAM COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Pumpkin puree 60 g 5 5

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 Corn flour ½ tsp 1 3
Castor Sugar 20 g 1.1 2.4
Water ½ tsp 0.5 0.5
TOTAL ₹ 7.6 ₹ 10.9
Page | 162
METHOD

1. In a saucepan start heating the puree and add sugar to it.

2. In a bowl, make slurry with corn flour and water. Add it to the saucepan and mix till you
get the consistency of a jam.
3. Add a pinch of orange color to the puree.
CHEF TIPS
• This recipe makes for 4-5 students.

FOR ASSEMBLY

METHOD
1. Demould the cake and place it upside down on a base.
2. Place the prepared frozen frosting on top of it.
3. Fill the center top with pumpkin jam on top.
4. Garnish with mint leaf.

TOTAL PRICING (EGG) (in ₹)

ELEMENTS WHOLESALE M.R.P.
Cream Cheese Layer 29.2 49.5
Pumpkin Cake 25.2 31.1
Cream Cheese Frosting 54.2 68.4
Pumpkin jam 1.9 2.7
TOTAL ₹ 110.5 ₹ 151.7
PRICING PER PORTION
Cost Price (C.P.) ₹ 110.5 ₹ 151.7
Selling Price (S.P.) ₹ 221 – 332 ₹ 305 – 456

TOTAL PRICING (EGGLESS) (in ₹)

ELEMENTS WHOLESALE M.R.P.
Cream Cheese Layer 27.3 45.5
Pumpkin Cake 26.7 32.3

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
Cream Cheese Frosting 54.2 68.4
Pumpkin jam 1.9 2.7
TOTAL ₹ 110.1 ₹ 148.9
PRICING PER PORTION
Cost Price (C.P.) ₹ 110.1 ₹ 148.9 Page | 163
Selling Price (S.P.) ₹ 221 – 331 ₹ 300 – 448

SHELF LIFE
ELEMENTS ROOM TEMPERATURE REFRIGERATOR
Pumpkin Cake Batter 2 – 3 hours 1 day
Cream Cheese Layer 2 – 3 hours 2 – 3 days
Cream Cheese Frosting - 2 – 3 days
Pumpkin Jam 3 – 4 days 1 week
Baked Pumpkin Cake 4 – 5 days 7 – 10 days
Garnished Pumpkin Cake 1 day 2 – 3 days

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 CHERRY & COCONUT FINANCIERS
(Yields 1 portion)

Page | 164

ELEMENTS

• Financiers
• White Chocolate Mousse
• Cherry Compote
• Neutral Glaze/ Cold Glaze
• Roasted Desiccated Coconut
• Coconut Shreds

FOR FINANCIERS (EGG) COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Burnt Butter 40 g 12.8 18
Almond Flour 26 g 21.8 31.2
Flour 18 g 1 1
Icing Sugar 46 g 2.7 5.9
Honey 5.5 g 1.4 1.8
Egg Whites 46 g 5.4 6.4
TOTAL ₹ 45.1 ₹ 64.3

METHOD
1. Preheat the oven to 190°C (OTG Mode: upper rod + lower rod + fan). Grease and line a
small rectangular ring using left over burnt butter and cling-wrap it twice.
2. Blend all the dry ingredients in a mixer and then sieve them in a bowl.
3. Collect 60 g of butter in a saucepan and cook until 150°C on medium heat (Beurre
noisette).

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 4. Add 40 g of beurre noisette to the dry ingredients and mix.
5. Add in the honey and egg whites and mix to make smooth batter.
6. Pour the prepared batter into the lined rings.
7. Bake at 190°C (OTG Mode: lower rod only) for about 20 – 25 minutes and then on
preheating mode for a few minutes to get colour on the top. Page | 165

OVEN TEMPERATURES
OTG DECK OVEN UNOX
190°C (lower rod only) Upper temperature – 150°C 160°C, Fan speed – 1
Lower temperature – 190°C Humidity – 0

FOR FINANCIERS (EGGLESS) COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
All-Purpose Flour 34 g 1 1.3
Almond Flour 19 g 15.9 22.8
Baking Soda 1 pinch 1 1
Baking Powder ¼ tsp 1 1
Castor Sugar 12 g 1 1.4
Brown Sugar 12 g 1 1.3
Condensed Milk 28 g 5.8 6.7
Curd 40 g 4 4
Salt 1 pinch 1 1
Burnt Butter 18 g 5.7 8.1
TOTAL ₹ 37.4 ₹ 48.6

METHOD
1. Preheat the oven to 190°C (OTG Mode: upper rod + lower rod + fan). Grease and line a
small rectangular ring using left over burnt butter and cling-wrap it twice.
2. Sieve all the dry ingredients in one bowl except almond flour and sugars.
3. Collect 30 g of butter in a saucepan and cook to 150°C (Beurre noisette) on medium heat.
4. In another bowl, take curd, condensed milk, and almond flour.
5. Add 18 g of cooled beurre noisette and sugars to the curd mix.
6. Fold in the dry ingredients and mix to make a smooth batter.
7. Bake at 190°C (OTG Mode: lower rod only) for about 20 – 25 minutes and then on
preheating mode for a few minutes to get colour on the top.

OVEN TEMPERATURES
OTG DECK OVEN UNOX
190°C (lower rod only) Upper temperature – 150°C 160°C, Fan speed – 1

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 Lower temperature – 190°C Humidity – 0
FOR WHITE CHOCOLATE MOUSSE COSTING (in ₹)
INGREDIENTS QUANTITY WHOLESALE M.R.P.
Whipping Cream 65 g 9.4 13.6
Fresh Cream 17 g 3 3.2 Page | 166
White Couverture 33 g 31.6 58
TOTAL ₹ 44 ₹ 74.8

METHOD
1. Melt the chocolate and warm the cream in separate bowls. Mix the two to make a
ganache.
2. Beat the whipping cream to stiff peaks and then fold in the ganache.

CHEF TIPS
• Melt white chocolate at intervals or 20 seconds to prevent it from burning.
• The white chocolate mousse recipe yields portion for four cherry coconut financiers.

FOR CHERRY COMPOTE COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Cherry Puree 30 g 2.1 2.5
Castor Sugar 8g 1 1
Water (a) ¼ tsp 1 1
Water (b) 1 tsp 1 1
Corn Flour ¼ tsp 1 1
Red Gel Colour 1 drop 1 1
TOTAL ₹ 7.1 ₹ 7.5

METHOD
1. Make a slurry with corn flour and water (b).
2. Collect sugar, water (a) and puree in a saucepan and cook till a boil comes.
3. Add in the slurry and red colour and cook till it thickens and comes to the consistency of a
compote.

CHEF TIPS
• The cherry compote recipe yields portion for four cherry coconut financiers.

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 FOR ASSEMBLY COSTING (in ₹)
INGREDIENTS QUANTITY WHOLESALE M.R.P.
Neutral Glaze/ Cold 30 g 5 5
Page | 167
Glaze
Roasted Desiccated 20 g 5 5
Coconut
Coconut Shreds 3 no. 5 5
TOTAL ₹ 15 ₹ 15

METHOD
1. Demould the cakes, brush neutral glaze around the sides, and cover with roasted
desiccated coconut.
2. With a round nozzle pipe dollops of white chocolate mousse
3. Make a cavity in the mousse with the help of a melon scooper and pipe plum compote in
the cavity.
4. Finish off by placing coconut shreds.

TOTAL PRICING (EGG) (in ₹)

ELEMENTS WHOLESALE M.R.P.
Financiers 45.1 64.3
White Chocolate Mousse 11 18.7
Cherry Compote 1.8 1.9
Assembly 15 15
TOTAL ₹ 72.9 ₹ 99.9
PRICING PER PORTION
Cost Price (C.P.) ₹ 72.9 ₹ 99.9
Selling Price (S.P.) ₹ 145 – 220 ₹ 200 – 300

TOTAL PRICING (EGGLESS) (in ₹)

ELEMENTS WHOLESALE M.R.P.
Financiers 37.4 48.6
White Chocolate Mousse 11 18.7
Cherry Compote 1.8 1.9
Assembly 15 15

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 TOTAL ₹ 65.2 ₹ 84.2
PRICING PER PORTION
Cost Price (C.P.) ₹ 65.2 ₹ 84.2
Selling Price (S.P.) ₹ 130 – 195 ₹ 170 – 250
Page | 168

SHELF LIFE
ELEMENTS ROOM TEMPERATURE REFRIGERATOR
Financier Batter - -
White Chocolate Mousse - 3 – 4 days
Cherry Compote 1 day 4 – 5 days
Baked Financiers 4 – 5 days 7 – 10 days
Garnished Financiers 1 day 3 – 4 days

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 Page | 169

CELEBRATION
CAKES

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 PROFESSIONAL CAKE MAKING

HISTORY OF CAKES
Cakes were very different during the Roman Empire than they are today. At that time, unlike today,
cakes were thin bread. Cakes were only made on big occasions like weddings. They were desserts
Page | 170
made from honey, rich fruits and nuts and were used as sacred objects. These sweet elements were
offered to the Gods and crumbled over the bride’s head by the groom to bless her with abundance
and fertility.

Decorated cakes first appeared during the reign of Great Britain’s Queen Elizabeth I. That time
cakes were decorated with almond paste, also known as marzipan and dated back to 1494.

Cakes became popular in London Society in the 17th century, especially Oxfordshire and Banbury
cakes which had a high proportion of flour to fat and sugar, ale yeast was used as a raising agent.
These cakes used ingredients similar to their predecessors, such as dry fruits and spices. Christmas
cake or rich fruit cake was called plum cake.

In the 18th century, rich or dark fruitcakes were not as famous in America. Pound and plain white
cakes were the staples of American cake-making, generally prepared as a thin layer with soft white
frosting. A white cake represented purity and an affinity with the bride. A Black cake was a
fruitcake, iced in hard icing (such as royal icing) and more likely to be called a wedding cake.

By 1890, white and black cakes were commercially successful, with the white cake becoming the
typical bridal and black cake as the groom’s cake. It was an American tradition that still pertains in
some parts of the country. Bridal cakes today can be white, pound, carrot, spice, German chocolate
or cheesecakes, but the groom’s cake is almost always chocolate, with Red Velvet Cake currently
the most popular.

HISTORY OF ICING
Over two centuries ago, icing evolved from a simple glaze usually made from concentrated rose
water syrup. This syrup was brushed on either a cooled cake or a cake that just came out of the
oven. The cake was then returned to the oven at a low temperature and dried. An opaque sheet of
white icing formed over the cake as it dried.

From the 17th to 19th century, the term icing usually meant that the cake was covered in marzipan.
Marzipan was chiefly a celebration food, considered an artistic tool and a delicious confection. Icing
continued to evolve until the mid to late 19th century when royal icing was accepted and the art of
piping began.

Early stages of sugar paste (rolled fondant) developed around 1558. The recipe included rose water,
sugar, lemon juice, egg whites and gum dragon (tragacanth). This particular compound is still used
in commercial rolled fondant today.

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
HISTORY OF PIPING
Piping was developed in the Bordeaux region of France, perhaps by accident, during the mid-19th
century.

A French confectioner cut off the pointed end of a paper cornet (known as poke) and filled it with
leftover meringue icing. He used it to write his name on his workbench. While the shop owner was Page | 171
displeased initially, he quickly realized its potential.

The poke was later filled with royal icing, and then the development of piping began. Soon after,
technology refined small metal funnels with various shapes developed by the French and made to
fit at the bottom of piping bags.

During the late 19th century in Great Britain, the chief purpose of piping was to elaborate wedding
cakes, often for the royal family.

CAKES & THEIR DECORATION TODAY

In Great Britain, rich fruitcakes are still used for various celebrations, including birthdays,
anniversaries and weddings. These cakes are generally covered in marzipan and iced in royal icing.

The Australians have adopted the English style of cake making, but they use royal icing for piping
and not for covering cakes. Their cakes are first covered in marzipan and then with rolled fondant/
sugar paste.

In South Africa, royal icing and sugar paste are both used as cake icing. It gives the cakes artistic
flexibility, speed, and options for traditions.

In the U.S., cakes combine many styles with an American flair. Today, the U.S. is responsible for
topsy-turvy and truly thematic cakes, such as destination wedding designs.

DIFFERENT CATEGORIES OF CAKE

Cake made with flour fall under the following three major categories:

9. BUTTER CAKES
These cakes contain butter or shortening as fat content.
10. SPONGE TYPE 1
These cakes contain a high egg ratio to flour and oil/melted butter.
11. SPONGE TYPE 2
These cakes contain a high ratio of eggs to flour but no butter, oil or any form of fat.

FAULTS DURING CAKE MAKING

1. Cracked Or Peaked Surface

Reasons: Over-mixed batter, too hot oven.
2. Coarse Grains & Sunken Center
Reasons: Too much baking powder, under-mixed batter, too cold oven.
3. Poor Volume

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 Reasons: Cold eggs/butter, old or little amount of baking powder.
4. Dry Cakes & Tough Crust
Reasons: Over baking, big sized pan used for baking.
5. Burnt Bottom or Undercooked Batter
Reasons: Inadequate air circulation in the oven.
Page | 172
MAJOR INGREDIENT CATEGORIES
The ingredients used in cake making fall in two major categories:

1. STRENGTHENING INGREDIENTS
In this category are flour and eggs, both of which contain proteins that coagulate when
baked to form the framework or supporting structure of the cake.
The flour also contains starch which gelatinizes (absorbs water) and stabilizes the structure.
2. WEAKENING INGREDIENTS
In this category, we have fat, sugar and leavening agents, which tenderize the structure by
weakening it.

CHEF’S NOTE:
Liquid ingredients fall under both categories because they combine with the gluten-forming
portions of flour to form gluten and excessive liquid causes a cake to collapse.
A cake containing too much liquid will be thin, and the baked cake will be heavy.
A batter with less liquid will be thicker, and the resulting cake will be lighter with a more open
crumb.
The perfect balance of liquid offers both structural support and moistness, also perceived as
tenderness.

INGREDIENTS & THEIR ROLE

1. CAKE FLOUR
Cake flour or All-purpose flour (Maida) is a primary ingredient in cake making. Cake flour is
made from finely milled soft winter wheat high in starch and low in gluten. Cake flour is
highly used in America.
It is possible to substitute equal weights of all-purpose flour for cake flour by adding a small
percentage of corn flour.
2. EGGS
Eggs contribute structure and incorporate air into the batter. They also supply some of the
cake’s liquid.
Eggs must always be used at room temperature, as cold eggs curdle with the butter during
mixing.
3. SUGAR
Sugar contributes flavour and facilitates the incorporation of air into the fat.
Superfine (like castor or granulated) sugar is preferable because the finer the crystals, the
more air cells.

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 Powdered sugar is not ideal for baking cakes as it lacks sharp crystal edges, which help
incorporate the air.
4. BUTTER
Butter or solid fat tenderizes and aerates the cake. It tenderizes by coating some gluten-
forming proteins in the flour, preventing excessive gluten formation.
Page | 173
5. SHORTENING:
Unlike butter and margarine (a cheaper form of butter with the same fat content),
shortening contains 100% fat (hydrogenated fat). It is made from vegetable oils, such as
soybean and cottonseed oil.
Low-budget bakeries largely use shortening as a replacement for butter. Shortening doesn’t
have any flavour, so to give it a nice buttery flavour, most bakers use table butter essence
along with shortening for the buttery colour and flavour.
6. UNSWEETENED COCOA POWDER
Cocoa is superior to chocolate for cake baking, providing a more intense chocolate flavour.
Cocoa has a toughening effect on cake structures, so cakes containing cocoa have more
baking powder to compensate.
Always use unsweetened natural cocoa powder for cake baking as they have acid, which
reacts with baking soda and helps you achieve a soft, well-risen cake.
7. SALT
The only function of salt in a cake is to accentuate or heighten flavour. Without salt, the
cake would have a decidedly bland taste.
8. LIQUID
Milk products are the preferred liquid for yellow or white butter cakes, and water is usually
the preferred liquid for chocolate butter cakes.
Fruit juices are not recommended because they alter the acid balance of the batter, which
affects the texture and causes it to become gummy.
9. BAKING SODA- SODIUM BICARBONATE
Also known as bicarbonate of soda or meetha soda in India is a white powder that reacts
with acidic ingredients like natural cocoa powder, vinegar etc., in a batter or dough.
This reaction produces CO2 that causes cakes and other baked products to rise.
10. BAKING POWDER
Many non-bakers may think baking powder is the same as baking soda, but it’s not.
Baking powder is a mixture of baking soda and a dry acid, such as cream of tartar and
perhaps some corn flour to help keep the two separate and dry.
Like baking soda, the baking powder also reacts during the mixing process. The first reaction
happens when the baking powder mixes with wet ingredients (when dry ingredients are
introduced to wet ingredients), and the second occurs when the baking powder is heated
(when the batter is cooking inside the oven).
Though baking powder is somehow a lighter version of baking soda, you can’t interchange
them in any of the recipes. You must always use the right leavening agent, as mentioned in
the recipe.

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
DIFFERENT CAKE MAKING METHODS
Different methods of cake making, produce products that have a different texture. The different
proportions of ingredients used will determine the texture and taste of the final product.
The amount of fat in the cake product will determine how long the cake will stay fresh – without
drying out.
Page | 174
The five primary methods of cake making are:
1. RUBBING IN METHOD
Air is trapped in sieving the flour and lightly (with fingertips) rubbing the fat into the flour.
Raising agents in the flour help the cake to rise.
2. MELTING
Fat and sugar ingredients are melted in a saucepan.
Texture tends to be much heavier than other cakes and won’t rise much.
Baking soda can be used to create a lighter texture.
3. CREAMING
Air is trapped by creaming the sugar and fat together.
It gives a softer texture.
4. WHISKING METHOD
Eggs and sugar are whisked together to trap air (aerate).
There are two ways to the whisking method:
• WARM METHOD SPONGE
In this method, eggs and sugar are mixed first over a double boiler until the entire
sugar melts.
Once the sugar is dissolved, it is whisked until it becomes foamy. Dry ingredients are
then folded into the aerated mixture.
• COLD METHOD SPONGE
Here, eggs and sugar are directly beaten together until it becomes a foamy mixture
and later followed by folding in the dry ingredients.
5. ALL IN ONE METHOD
As the name suggests, all the ingredients (in the same proportion used in the creaming
method) are combined and mixed until a smooth batter is achieved.

TABLE DEPICTING FAT TO FLOUR RATIO IN DIFFERENT CAKE MAKING METHODS WITH EXAMPLES

METHOD FAT TO FLOUR RATIO EXAMPLES

Rubbing In 1:2 Fruit cakes, Scones
Melting Varies from recipe to recipe Brownies
Creaming 1:1 Fairy cakes, Victoria sandwich
Whisking No added fat Swiss rolls
All in One 1:1 Fairy cakes, Victoria sandwich

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 BUTTERCREAM FOR DECORATION

Page | 175

ELEMENTS

• Buttercream

FOR BUTTERCREAM COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Unsalted Butter 113 g 36 50
Icing Sugar 50 g 3 5
Milk 40 g 1 1.6
Vanilla Essence ½ tsp 1 1
TOTAL ₹ 41 ₹ 57.6

METHOD
1. Mix sifted icing sugar and milk in a bowl so that the sugar dissolves properly in the milk
and no lumps are left.
2. In another bowl with a beater, beat unsalted butter till fluffy.
3. Now start adding the milk mixture in parts and beating it with the electric beater until the
milk is fully incorporated in the butter.

CHEF TIPS
• At first, we will see that the butter is getting separated as we add the milk mixture, but it will be
smooth after 5 minutes.

SHELF LIFE
ELEMENTS ROOM TEMPERATURE REFRIGERATOR
Buttercream - 3 – 4 days

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 TWO TIER PRACTICE CAKE

Page | 176

ELEMENTS

• Premix Sponge
• Soaking Syrup
• Whipped Cream
• Compote
• Dark Chocolate Ganache

FOR SPONGE COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Vanilla Premix 695 g 107 278
Water 382 g 5 5
Oil 22 g 2.2 4.8
TOTAL ₹ 114.2 ₹ 287.8

METHOD
1. Preheat the oven to 180˚C (OTG Mode: upper rod + lower rod + fan). Grease and line a 6-
inch and 8-inch tin with oil and butter paper.
2. Mix the premix with oil and water in a bowl to form a smooth batter.
3. Pour the batter into the prepared tins, 350 g in 6-inch tin and 750 g in 8-inch tin.
4. Bake it at 180˚C (OTG Mode: lower rod only) for 30 – 35 minutes or until a toothpick
inserted at the centre comes out clean.
OVEN TEMPERATURES
OTG DECK OVEN UNOX
180°C (lower rod only) Upper temperature – 140°C 160°C, Fan speed – 1
Lower temperature – 180°C Humidity – 0

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 SOAKING SYRUP FOR 8” TIER COSTING (in ₹)
INGREDIENTS QUANTITY WHOLESALE M.R.P.
Vanilla Essence 1 tsp 3 6
Water 100 g 1 1
TOTAL ₹4 ₹7 Page | 177

METHOD
Mix vanilla essence and water in a bowl, and keep them aside.

SOAKING SYRUP FOR 6” TIER COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Vanilla Essence ½ tsp 1.5 3
Water 50 g 1 1
TOTAL ₹ 2.5 ₹4

METHOD
Mix vanilla essence and water in a bowl, and keep them aside.

FILLING & FROSTING FOR 8” TIER COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Whipping Cream 550 g 80 116
Compote 150 g 63.6 71.3
Gel Colour (to be used 2 – 3 drops 4 4
only during final
assembly)
TOTAL ₹ 147.6 ₹ 191.3

FILLING & FROSTING FOR 6” TIER COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Whipping Cream 300 g 43.5 63
Compote 100 g 42.4 47.5
Gel Colour (to be used 2 – 3 drops 4 4
only during final
assembly)
TOTAL ₹ 89.9 ₹ 114.5

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 FOR DARK CHOCOLATE GANACHE COSTING (in ₹)
INGREDIENTS QUANTITY WHOLESALE M.R.P.
Dark Compound 40 g 1.5 3
Fresh Cream 40 g 1 1
TOTAL ₹ 2.5 ₹4 Page | 178

METHOD
1. Melt dark compound and fresh cream together in a bowl to make a ganache.
2. Transfer to a piping bag and keep aside.

ASSEMBLING 6” TIER

METHOD
1. Divide the sponge into three layers.
2. Apply some frosting on the cake base and place the middle layer at the bottom.
3. Soak it & apply a layer of whipped cream, followed by 30 g of compote.
4. Now put the top layer and repeat the process.
5. Lastly, place the bottom layer upside down, soak it and do crumb coating.
6. Let it rest in the fridge for half an hour
7. For the final coating, divide the cream into 1/3rd & 2/3rd portions.
8. Add gel colour into the 2/3rd portion.
9. Apply two layers of the coloured cream from the bottom .and two layers of white cream
and merge them using a scrapper to give an ombre effect.

ASSEMBLING 8” TIER

METHOD
1. Divide the sponge into three layers.
2. Apply some frosting on the cake base, and place the middle layer at the bottom.
3. Soak it & apply a layer of whipped cream, followed by 75 g of compote.
4. Now put the top layer and repeat the process.
5. Lastly, place the bottom layer upside down, soak it and do crumb coating.
6. Let it rest in the fridge for half an hour
7. For the final coating, divide the cream into 1/3rd & 2/3rd portions.
8. Add gel colour into the 2/3rd portion.
9. Apply two layers of the coloured cream from the bottom .and two layers of white cream
and merge them using a scrapper to give an ombre effect.

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 ASSEMBLING THE TIER CAKE

METHOD
1. Arrange four dowels (cut according to the height of the cake) around the centre in the 8”
tier.
Page | 179
2. Stack the 6” tier precisely in the centre of the 8” tier.
3. Give the drip effect using the dark chocolate ganache over the sides.
4. Make a shell border with coloured cream at the bottom of 6” & 8” tiers.
5. Make a rosette on the top with coloured cream and sprinkle silver balls.

TOTAL PRICING (in ₹)

ELEMENTS WHOLESALE M.R.P.
Sponge 114.2 287.8
Soaking Syrup 6.5 11
Filling & Frosting 237.5 305.8
Dark Chocolate Ganache 11 18.7
TOTAL ₹ 369.2 ₹ 623.3
PRICING PER PORTION
Cost Price (C.P.) ₹ 369.2 ₹ 623.3
Selling Price (S.P.) ₹ 740 – 1100 ₹ 1250 – 1870

SHELF LIFE
ELEMENTS ROOM TEMPERATURE REFRIGERATOR
Premix Sponge 1 – 2 days 5 – 6 days
Whipped Cream - 3 – 4 days
Frosted Cake - 3 – 4 days

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 CHOCOLATE WALNUT CAKE
(Yields 1 kg of frosted cake)

Page | 180

ELEMENTS

• Chocolate Sponge
• Sugar Coated Walnuts
• Caramelised Walnuts
• Chocolate Mousse
• Chocolate Drip
• Soaking Syrup
• Chocolate Balls

FOR CHOCOLATE SPONGE (EGG) COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
All-Purpose Flour 60 g 1.6 2.4
Castor Sugar (a) 84 g 4.8 10.1
Castor Sugar (b) 28 g 1.5 3
Egg Yolks 45 g 10.1 13.5
Egg Whites 57 g 8.4 11.3
Baking Powder ½ + ¼ tsp 1 1.5
Baking Soda 1 pinch 1 1
Water 64 g 2 2
Dutch Cocoa Powder 23 g 6.5 15
Vanilla Essence ¼ tsp 2 2
Salt 1g 1 1

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 Oil 36 g 5.6 6.6
Cream of Tartar 1 pinch 1 1
TOTAL ₹ 46.5 ₹ 70.4

METHOD Page | 181

1. Preheat the oven to 180˚C (OTG Mode: upper rod + lower rod + fan). Grease and line a
15 cm square ring with cling wrap and foil, and keep aside.
2. In a bowl, sift together flour, cocoa powder, caster sugar (a), baking powder, baking soda
and salt.
3. Whisk together egg yolks, oil, vanilla essence and water in another bowl. Now add this
mixture to the dry ingredients.
4. In another bowl, mix egg whites and cream of tartar and start beating till soft peaks. Then
begin adding caster sugar (b) and beat till stiff peaks.
5. Once the meringue is made, fold it in the batter in batches (for proper meringue mixing).
6. Now pour the batter into the lined tin and bake it at 180˚C (OTG Mode: lower rod
only) for 30 – 35 minutes or until a toothpick inserted at the centre comes out clean.

OVEN TEMPERATURES
OTG DECK OVEN UNOX
180°C (lower rod only) Upper temperature – 140°C 160°C, Fan speed – 1
Lower temperature – 180°C Humidity – 0
CHEF TIPS
• When making meringue, make sure the bowl is clean. There should be no fat or moisture content,
as the meringue will not be formed.
• While mixing meringue in batter, do not overmix.

FOR CHOCOLATE SPONGE (EGGLESS) COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
All-Purpose Flour 173 g 5.3 7
Castor Sugar (a) 173 g 10.1 21
Oil 104 g 11.5 16.8
Natural Cocoa Powder 24 g 9.8 11.1
Baking Soda 3g 1 1
Coffee Powder 4g 1.3 1.3
Salt ¼ tsp + 1 pinch 1 1
Water (boiling) 207 g 4.8 4.8
Apple Cider Vinegar 11 g 2.3 2.6
TOTAL ₹ 47.1 ₹ 66.6

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
METHOD
1. Preheat the oven to 180˚C (OTG Mode: upper rod + lower rod + fan). Grease and line a
15 cm square ring with cling wrap and foil, and keep aside.
2. In a bowl, sieve together flour, sugar, baking soda, cocoa powder, coffee powder and salt.
Page | 182
3. Mix all the wet ingredients together in another bowl, i.e., water, vinegar, and oil.
4. Add wet ingredients to dry ones and form a batter.
5. Now pour the batter into the lined tin and bake it at 180˚C (OTG Mode: lower rod
only) for 30 – 35 minutes or until a toothpick inserted at the centre comes out clean.

OVEN TEMPERATURES
OTG DECK OVEN UNOX
180°C (lower rod only) Upper temperature – 140°C 160°C, Fan speed – 1
Lower temperature – 180°C Humidity – 0

FOR SUGAR COATED WALNUTS COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Water 14 g 1 1
Castor Sugar 9g 1 2
Walnuts 17 g 26.4 33
TOTAL ₹ 28.4 ₹ 36

METHOD
1. Preheat the oven to 160˚C (OTG Mode: upper rod + lower rod + fan). Line a baking tray
with silicon mat.
2. In a saucepan, take all three ingredients and start heating. Heat for 2 – 3 minutes.
3. Strain the mixture and place the walnuts on the lined baking tray.
4. Bake these walnuts at 160˚C for 20 minutes (OTG Mode: upper rod + lower rod + fan).

OVEN TEMPERATURES
OTG DECK OVEN UNOX
160°C (upper rod + lower rod + Upper temperature – 160°C 140°C, Fan speed – 1
fan) Lower temperature – 160°C Humidity – 0

FOR CARAMELISED WALNUTS COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Fresh Cream 54 g 9.7 10.4
Castor Sugar 35 g 2.1 4.2

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
Sugar Coated Walnuts 33 g - -
Unsalted Butter 27 g 13.8 14.9
Corn Syrup/Glucose 14 g 1.3 1.3
Honey 5g 1 1
Salt 1/8 tsp + 1 pinch 1 1 Page | 183
TOTAL ₹ 28.9 ₹ 32.8

METHOD
1. In a saucepan, take sugar and caramelise it.
2. Once the amber colour is reached, add warm cream and cook.
3. Now add glucose/corn syrup and continue cooking.
4. Cook this till it reaches 110°C.
5. Now remove from heat and add butter, honey and salt. Mix well.
6. Let it cool down a little, and then mix in the sugar-coated walnuts.

FOR CHOCOLATE MOUSSE COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Whipping Cream 480 g 69.6 100.8
Dark Couverture 70 g 22.8 23.3
Fresh Cream 70 g 9 9.5
TOTAL ₹ 101.4 ₹ 133.6

METHOD
1. In a bowl, whip whipping cream till stiff peaks.
2. Melt dark couverture and fresh cream in a different bowl to make the ganache. Let it
come down to room temperature.
3. Start adding chocolate ganache to whipped cream and combine well.
4. Separate 150 g of whipped cream for filling and crumb coating and keep the rest of the
cream for the final coat and piping.

FOR CHOCOLATE DRIP COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Dark Couverture 50 g 22.8 23.3
Fresh Cream 50 g 9 9.6
TOTAL ₹ 31.8 ₹ 32.9

METHOD

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 1. In a bowl, melt chocolate. In another bowl, collect the cream and warm it.
2. Now combine chocolate and cream, to make a ganache. Keep it aside until needed.

Page | 184
FOR SOAKING SYRUP COSTING (in ₹)
INGREDIENTS QUANTITY WHOLESALE M.R.P.
Vanilla Essence ½ + ¼ tsp 1.5 3
Water 75 g 1 1
TOTAL ₹ 2.5 ₹4

METHOD
Mix vanilla essence and water in a bowl, and keep them aside.

FOR ASSEMBLY COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Chocolate Balls 8 no. 5 5
TOTAL ₹5 ₹5

METHOD
1. Divide the sponge into three equal layers.
2. Now place the first layer on the cake board, and soak it with soaking syrup.
3. Spread the frosting evenly. Now spread a layer of caramelised walnuts.
4. Now place the next layer on top and repeat the same process.
5. Now place the last layer, and soak it with soaking syrup. Crumb-coat the cake and let it
set.
6. Once set, put the final layer of the chocolate mousse.
7. Give the drip effect over the sides.
8. Fill the mousse in a piping bag fitted with a 1M nozzle. Make a crisscross shell border on
the top edge.
9. Decorate with chocolate balls and honey-comb chocolate pieces.

TOTAL PRICING (EGG) (in ₹)

ELEMENTS WHOLESALE M.R.P.
Chocolate Sponge 46.5 70.4
Sugar Coated Walnuts 28.4 36
Caramelised Walnuts 28.9 32.8

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 Chocolate Mousse 101.4 133.6
Chocolate Drip 31.8 32.9
Soaking Syrup 2.5 4
Assembly 5 5
TOTAL ₹ 244.5 ₹ 314.7 Page | 185
PRICING PER PORTION
Cost Price (C.P.) ₹ 244.5 ₹ 314.7
Selling Price (S.P.) ₹ 490 – 740 ₹ 630 – 950

TOTAL PRICING (EGGLESS) (in ₹)

ELEMENTS WHOLESALE M.R.P.
Chocolate Sponge 47.1 66.6
Sugar Coated Walnuts 28.4 36
Caramelised Walnuts 28.9 32.8
Chocolate Mousse 101.4 133.6
Chocolate Drip 31.8 32.9
Soaking Syrup 2.5 4
Assembly 5 5
TOTAL ₹ 245.1 ₹ 310.9
PRICING PER PORTION
Cost Price (C.P.) ₹ 245.1 ₹ 310.9
Selling Price (S.P.) ₹ 490 – 740 ₹ 620 – 930

SHELF LIFE
ELEMENTS ROOM TEMPERATURE REFRIGERATOR
Sponge Batter 2 – 3 hours 1 day
Caramelised Walnuts 1 – 2 days 1 week
Chocolate Mousse - 3 – 4 days
Chocolate Drip - 3 – 4 days
Baked Sponge 1 – 2 days 4 – 5 days
Frosted Cake - 3 – 4 days

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 OPERA CAKE
(Yields ½ kg of frosted cake)

Page | 186

ELEMENTS

• Almond Sponge
• Coffee Buttercream
• Chocolate Coating
• Chocolate Glaze
• Chocolate Ganache
• Soaking Syrup
• Spiral Chocolate Garnish
• Gold Leaf

FOR ALMOND SPONGE (EGG) COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
All-Purpose Flour 35 g 1.5 1.4
Almond Flour 110 g 92.4 110
Castor Sugar 22 g 1.2 2.6
Icing Sugar 110 g 6.6 13.8
Eggs 110 g 12 14
Egg Whites 66 g 8 9
Unsalted Butter 22 g 7 10
(melted)
Cream Of Tartar 1g 1 1
TOTAL ₹ 129.7 ₹ 161.8

METHOD

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 1. Preheat the oven to 180˚C (OTG Mode: upper rod + lower rod + fan).
2. In the bowl, beat egg whites along with the cream of tartar until frothy, then add one-
third of the sugar and beat on high speed while adding the remaining sugar gradually.
3. Add all dry ingredients and eggs to another bowl and beat until fluffy. Then add the
melted butter and mix. Page | 187
4. Gently mix meringue into the almond mixture in two parts until just combined. Do not
overwork; it will deflate.
5. Pour the batter into a baking tray with a silicon mat and bake the sponge at 200˚C for 8 –
10 minutes. (OTG Mode: upper rod + lower rod + fan). Remove from oven and let cool
for 10 minutes.

OVEN TEMPERATURES
OTG DECK OVEN UNOX
200°C (upper rod + lower rod + Upper temperature – 200°C 180°C, Fan speed – 1
fan) Lower temperature – 200°C Humidity – 0
CHEF TIPS
• When making meringue, make sure the bowl is clean. There should be no fat or moisture content,
as the meringue will not be formed.
• While mixing meringue in batter, do not overmix.

FOR COFFEE BUTTERCREAM (EGG) COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Milk (a) 34 g 4.9 4.9
Coffee Powder ¼ + 1/8 tbsp 3.8 3.8
Castor Sugar 24 g 1.5 2
Unsalted Butter 53 g 26.8 28.9
Corn Flour ½ + ¼ tsp 1.5 2.3
Milk (b) 8g 1 1
Egg Yolks 27 g 6.5 11.3
Vanilla Essence A few drops 1 1
TOTAL ₹ 47 ₹ 55.2

METHOD
1. In a bowl, mix egg yolk & sugar & cook in a double boiler. Whisk it till sabayon.
2. Transfer it to a fresh saucepan and add milk (a). Cook on low heat.
3. In a small bowl, make a slurry with milk (b), vanilla essence and corn flour.
4. Add the slurry to the saucepan & cook on low till it thickens.
5. Add in coffee powder & mix well. Let it cool.
6. In a separate bowl, beat the unsalted butter until it is fluffy.

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 7. Then add in prepared custard in four parts and beat well.

FOR ALMOND SPONGE (EGGLESS) COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P. Page | 188
All-Purpose Flour 129 g 4.4 5.8
Almond Flour 20 g 19.3 23
Icing Sugar 88 g 6 12.7
Corn Flour 14 g 1 9
Salted Butter (melted) 67 g 24.3 34.2
Buttermilk (192 g Milk 192 g 13 13
+ 1 tsp Apple Cider
Vinegar)
Baking Soda 1.3 g 1 1
Baking Powder 2.1 g 1 1
Vanilla Essence 4g 1 1
TOTAL ₹ 71 ₹ 100.7

METHOD
1. Preheat the oven to 200˚C (OTG Mode: upper rod + lower rod + fan).
2. In a bowl, use milk and vinegar to make buttermilk. Let it rest for a few minutes until it
curdles.
3. In a new bowl, collect flour, almond flour, corn flour, baking powder and baking soda and
keep it aside.
4. In a bowl, melt the butter, add icing sugar, and mix until combined. Then add buttermilk
and vanilla essence to it.
5. Now add all the dry ingredients to it and form a batter.
6. Pour the batter into a baking tray with a silicon mat and bake the sponge at 200˚C for 8 –
10 minutes (OTG Mode: upper rod + lower rod + fan). Remove from oven and let cool for
10 minutes.

OVEN TEMPERATURES
OTG DECK OVEN UNOX
200°C (upper rod + lower rod + Upper temperature – 200°C 180°C, Fan speed – 1
fan) Lower temperature – 200°C Humidity – 0

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 FOR COFFEE BUTTERCREAM (EGGLESS) COSTING (in ₹)
INGREDIENTS QUANTITY WHOLESALE M.R.P.
Milk (a) 65 g 4.4 4.7
Coffee Powder ½ tbsp 5 5
Corn Flour 1 tsp 2 3 Page | 189
Unsalted Butter 60 g 30.6 33
Castor Sugar 15 g 1 1.8
Milk (b) 10 g 1 1
TOTAL ₹ 44 ₹ 48.5

METHOD
1. Heat milk (a) and sugar to a boil in a saucepan.
2. Now add milk (b) to the corn flour and mix. Add this corn flour slurry to the milk mixture
and cook on low heat till it thickens.
3. Once the mixture is thick, dilute coffee with 1 tbsp of hot water & add it to thickened
custard, remove from heat.
4. Strain and whip it until it reaches room temperature, then add soft butter in batches until
fluffy.

FOR CHOCOLATE COATING COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Dark Coverture 25 g 13.5 14
Oil 2.5 g 1 1
TOTAL ₹ 14.5 ₹ 15

METHOD
In a bowl, melt chocolate and add oil to it. Keep it aside.

FOR CHOCOLATE GLAZE COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Dark Compound 63 g 10.9 13.3
Dark Couverture 38 g 20.4 21.2
Oil 13 g 1.3 2
TOTAL ₹ 32.6 ₹ 36.5

METHOD

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 1. In a bowl, take chopped chocolate and oil. Melt it till the mixture reaches 50°C.
2. Once the chocolate and oil have combined, cool it down to 35 - 36°C.

Page | 190
FOR CHOCOLATE GANACHE COSTING (in ₹)
INGREDIENTS QUANTITY WHOLESALE M.R.P.
Fresh Cream 50 g 9 9.6
Dark Couverture 68 g 30.9 31.6
Corn Syrup 14 g 4.6 4.6
Unsalted Butter 14 g 7.4 7.9
TOTAL ₹ 51.9 ₹ 53.7

METHOD
1. Melt chocolate at 45c and heat the cream till it reaches 60 – 70°C.
2. Mix the two and bring the temperature down to 35°C.
3. Add in the corn syrup and butter. Mix well.

FOR SOAKING SYRUP COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Water 50 g 1 1
Rum (optional) 10 g 5 5
Castor Sugar (optional) 1 tsp 1 1
Coffee Powder 1 tsp 10 10
TOTAL ₹ 17 ₹ 17

METHOD
Mix everything in a bowl, and keep it aside.

FOR ASSEMBLY COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Dark Couverture (for 100 g 47.5 50
spiral garnish)
Gold Leaf As required 5 5
TOTAL ₹ 52.5 ₹ 55

METHOD

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
1. Cut three squares with a 6” square ring.
2. Spread cling wrap in a 6” square ring in such a way that you can pull out the cake after it
has set.
3. Using a flat spatula, coat the surface of one sponge layer with the coating you have made.
4. Place this layer in the lined tin chocolate side down and brush it with the soaking syrup. Page | 191
5. Divide the coffee buttercream into two equal parts and spread one part over the surface
of the first sponge.
6. Cover with the second sponge, brush with soaking syrup and spread the chocolate
ganache evenly.
7. Place the third sponge on the top and soak it with sugar syrup.
8. Spread the remaining part of coffee buttercream and spread evenly, keep the cake set in
the fridge.
9. Transfer the cake to a chopping board. Pour & spread chocolate glaze over the cake with
a large offset palette knife moving back and forth.
10. Trim the edges with a hot and clean knife.
11. Let it set, and then place spiral chocolate garnish on top and finish off by adding gold leaf.

TOTAL PRICING (EGG) (in ₹)

ELEMENTS WHOLESALE M.R.P.
Almond Sponge 129.7 161.8
Coffee Buttercream 47 55.2
Chocolate Coating 14.5 15
Chocolate Glaze 32.6 36.5
Chocolate Ganache 51.9 53.7
Soaking Syrup 17 17
Assembly 52.5 55
TOTAL ₹ 345.2 ₹ 394.2
PRICING PER PORTION
Cost Price (C.P.) ₹ 345.2 ₹ 394.2
Selling Price (S.P.) ₹ 690 – 1035 ₹ 790 – 1185

TOTAL PRICING (EGGLESS) (in ₹)

ELEMENTS WHOLESALE M.R.P.
Almond Sponge 71 100.7
Coffee Buttercream 44 48.5
Chocolate Coating 14.5 15
Chocolate Glaze 32.6 36.5

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
Chocolate Ganache 51.9 53.7
Soaking Syrup 17 17
Assembly 52.5 55
TOTAL ₹ 283.5 ₹ 326.4
PRICING PER PORTION Page | 192
Cost Price (C.P.) ₹ 283.5 ₹ 326.4
Selling Price (S.P.) ₹ 570 – 850 ₹ 650 – 980

SHELF LIFE
ELEMENTS ROOM TEMPERATURE REFRIGERATOR
Sponge Batter 2 – 3 hours 1 day
Coffee Buttercream - 4 – 5 days
Chocolate Coating 1 day 4 – 5 days
Chocolate Glaze 1 day 4 – 5 days
Chocolate Ganache 1 day 4 – 5 days
Baked Almond Sponge 1 – 2 days 4 – 5 days
Frosted Cake - 4 – 5 days

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 FRUIT CAKE
(Yields 700 g of frosted cake)

Page | 193

ELEMENTS

• Vanilla Sponge
• Vanilla Pastry Cream
• Whipping Cream
• Soaking Syrup
• Fresh Fruits
• Nappage
• Silver Leaf
• Roasted Almond Flakes

FOR VANILLA SPONGE (EGG) COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
All-Purpose Flour 88 g 3.1 4.6
Corn Flour 11 g 1 4
Baking Powder ½ + ¼ tsp 1 1
Salt 1/8 tsp 1 1
Castor Sugar (a) 77 g 5.8 12
Castor Sugar (b) 39 g 2.9 6
Vanilla Essence 2g 1 1
Oil 46 g 6.6 9.6
Water 46 g 1.2 1.2
Egg Whites 69 g 9 10.8

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 Egg Yolks 41 g 6 7.2
Cream of Tartar 1/8 tsp 1 1
TOTAL ₹ 39.6 ₹ 59.4

METHOD Page | 194

1. Preheat the oven to 160˚C (OTG Mode: upper rod + lower rod + fan). Grease and line one
6-inch round tin with oil and butter paper.
2. In a bowl, sift all dry ingredients, i.e., flour, corn flour, sugar (a), baking powder, and salt.
3. Mix oil, water, vanilla essence and egg yolks in a separate bowl and combine it with the
dry mix.
4. In another bowl, beat egg whites with cream of tartar till foamy and add sugar (2) in
batches.
5. Now fold the meringue in two parts into the prepared mixture and make a smooth batter.
6. Pour batter into the lined tin and bake in preheated oven at 160˚C (OTG Mode: lower rod
only) for 45 – 60 minutes or until a toothpick inserted at the centre comes out clean.
7. Once baked, immediately take out and invert upside down on a butter paper.

OVEN TEMPERATURES
OTG DECK OVEN UNOX
160°C (lower rod only) Upper temperature – 140°C 140°C, Fan speed – 1
Lower temperature – 160°C Humidity – 0
CHEF TIPS
• When making meringue, make sure the bowl is clean. There should be no fat or moisture content,
as the meringue will not be formed.

FOR VANILLA SPONGE (EGGLESS) COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
All-Purpose Flour 164 g 5 6.7
Baking Soda ½ + 1/8 tsp 1 1
Baking Powder 1 + ¼ tsp 1 1
Salt ¼ tsp + 1 pinch 1 1
Castor Sugar 126 g 7.2 15
Vanilla Essence 1 + ¼ tsp 1 1
Oil 76 g 8.3 12
Curd 188 g 19 19
TOTAL ₹ 43.5 ₹ 56.7

METHOD
8. Preheat the oven to 180˚C (OTG Mode: upper rod + lower rod + fan). Grease and line one

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 6-inch round tin with oil and butter paper.
6. Mix curd with baking soda in a bowl and keep it aside.
7. Once it becomes frothy, add in the oil and vanilla essence.
8. Sieve the remaining dry ingredients, i.e., flour, sugar, baking powder, and salt, in another
bowl. Page | 195
9. Now fold the dry ingredients into wet ones in batches.
10. Now pour the batter into the lined tin and bake it at 180˚C (OTG Mode: lower rod
only) for 30 – 35 minutes or until a toothpick inserted at the centre comes out clean.

OVEN TEMPERATURES
OTG DECK OVEN UNOX
180°C (lower rod only) Upper temperature – 140°C 160°C, Fan speed – 1
Lower temperature – 180°C Humidity – 0

FOR VANILLA PASTRY CREAM COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Castor Sugar 23 g 1.3 2.7
Milk (a) 98 g 5.7 5.7
Milk (b) 15 g 1 1
Corn Flour 5g 1 1
Custard Powder 5g 2 2.2
Unsalted Butter 6g 2 2.6
TOTAL ₹ 13 ₹ 15.2

METHOD
1. In a bowl, take corn flour, custard powder and milk (b). Mix to make a slurry.
2. In a saucepan, take milk (a) and sugar. Boil on medium flame. Once it starts to boil, lower
the heat, add the corn flour slurry gradually to the milk and continue mixing. Cook till it
thickens.
3. As the mixture thickens, remove it from heat and sieve it. Let it cool a little. Add in the
butter and combine.

FOR FROSTING COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Whipping Cream 300 g 43.5 63
TOTAL ₹ 43.5 ₹ 63

METHOD

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
Beat the whipping cream till stiff peaks and use it for assembly.

FOR SOAKING SYRUP COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P. Page | 196
Frooti 25 g 2.5 2.5
Water 25 g 1 1
TOTAL ₹ 3.5 ₹ 3.5

METHOD
Mix Frooti and water in a bowl, and keep them aside.

FOR ASSEMBLY COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Fresh Fruits As required 30 30
Nappage As required 5 5
Silver Leaf As required 5 5
Roasted Almond As required 10 10
Flakes
TOTAL ₹ 50 ₹ 50

METHOD
1. Demould the sponge from the tin and divide it into three equal layers using a cake
leveller.
2. Mix the pastry cream with 100 g of whipped cream. Transfer it to a piping bag.
3. Pipe a blob of frosting on the cake board and place the first layer of sponge. Soak it using
a silicon brush with the soaking syrup.
4. Place a dollop of cream in the centre of the sponge and spread evenly. Top with chopped
fruits.
5. Place the second sponge layer and repeat the process once again.
6. Place the last sponge layer and soak it. Crumb coat it with the frosting.
7. Now take 200 g of whipped cream and give the final coating to the cake. Use a cake comb
to give a design on the sides.
8. Pipe on top edges as instructed using an open star nozzle. Place cubed fruits in the centre
& apply nappage, garnish with silver leaf.
9. Finish off by garnishing the sides with almond flakes.

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 TOTAL PRICING (EGG) (in ₹)
ELEMENTS WHOLESALE M.R.P.
Vanilla Sponge 39.6 59.4
Vanilla Pastry Cream 13 15.2
Whipping Cream 43.5 63 Page | 197
Soaking Syrup 3.5 3.5
Assembly 50 50
TOTAL ₹ 149.6 ₹ 191.1
PRICING PER PORTION
Cost Price (C.P.) ₹ 149.6 ₹ 191.1
Selling Price (S.P.) ₹ 300 – 450 ₹ 380 – 575

TOTAL PRICING (EGGLESS) (in ₹)

ELEMENTS WHOLESALE M.R.P.
Vanilla Sponge 43.5 56.7
Vanilla Pastry Cream 13 15.2
Whipping Cream 43.5 63
Soaking Syrup 3.5 3.5
Assembly 50 50
TOTAL ₹ 153.5 ₹ 188.4
PRICING PER PORTION
Cost Price (C.P.) ₹ 153.5 ₹ 188.4
Selling Price (S.P.) ₹ 305 – 460 ₹ 375 – 565

SHELF LIFE
ELEMENTS ROOM TEMPERATURE REFRIGERATOR
Sponge Batter 2 – 3 hours 1 day
Vanilla Pastry Cream - 3 – 4 days
Whipping Cream - 3 – 4 days
Baked Sponge 1 – 2 days 4 – 5 days
Frosted Cake - 3 – 4 days

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 ALL AMERICAN CHOCOLATE BUTTER CAKE THEORY

Chocolate cake or chocolate gateau is a cake flavoured with melted chocolate, cocoa powder, or
both.
Until the mid–1800s, ‘chocolate cake’ meant what ‘coffee cake’ does today – a cake to go with a
Page | 198
chocolate drink. There was no chocolate in or on the cake. By the mid–1800s, ‘chocolate cake’ was
either a cake with chocolate or a cake of another flavour with chocolate icing.

TIPS TO REMEMBER WHILE MAKING A CHOCOLATE CAKE

• Cocoa powder used for baking differs from standard cocoa powder, as the latter is used for
making hot chocolate and contains sugar or milk powders. Using natural unsweetened
cocoa lets us accurately measure how much additional sugar we want to add.
• Always use natural unsweetened cocoa powder while making chocolate cakes as the acidity
in the raw cocoa powder reacts with the leavening agents. This is why recipes using only
baking soda called for natural cocoa powder instead of Dutch-processed.
• Generally, chocolate cakes have both water and milk as the liquid ingredient. It is because
when hot water is added to cocoa powder, it enhances the cocoa flavour, whereas milk
protein brings out the bitterness in chocolate and ties up the flavour. Whole eggs are
preferred in chocolate cakes rather than yolks because the flavour enhancement offered by
yolks alone is not as noticeable in a chocolate cake as in a yellow cake.
• Also, you will find more leavening agents in chocolate cake recipes than any other. Because
the cocoa powder has a toughening effect on the cake, we need more rising agents in the
chocolate cakes to tenderise them.

TIPS TO REMEMBER WHILE MAKING CHOCOLATE GLAZE

• While making mirror glaze, follow the instructions accurately.

• We can reheat mirror glaze in the microwave if it reaches a colder temperature (below
28˚C). The pouring temperature will be 28 – 30˚C.

PECTIN X58
• Pectin Xoco Nappage is also known as X58.
• There is no minimum sugar requirement for its usage, but it needs some acid.
• It is ideal for creating shiny glazes.
• It requires calcium to set, so a dairy product such as milk or cream is used. The glaze
becomes thicker with the increase of calcium.

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 ALL AMERICAN CHOCOLATE BUTTER CAKE
(Yields 1 kg of frosted cake)

Page | 199

ELEMENTS

• All American Sponge

• Chocolate Mirror Glaze
• Invert Sugar
• Dark Chocolate Ganache
• Chocolate Mousse
• Soaking Syrup
• Almonds
• Milk Compound Squares
• Hazelnuts
• Chocolate Ring
• Gold Leaf

FOR ALL AMERICAN SPONGE (EGG) COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
All-Purpose Flour 138 g 3.5 5.2
Castor Sugar 132 g 7.5 15.6
Salted Butter 57 g 17.6 24.8
Eggs 65 g 5.9 6
Baking Powder 1 tsp 1 1
Water (boiling) 75.5 g 1.5 1.5
Milk 104 g 5.8 6.2

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
Dutch Cocoa Powder 38 g 8 9
TOTAL ₹ 50.8 ₹ 69.3

METHOD
1. Preheat the oven to 180˚C (OTG Mode: upper rod + lower rod + fan). Grease and line one
Page | 200
6-inch round tin with oil and butter paper.
2. Mix cocoa powder and hot water in a bowl, and let it rest to bring back to room
temperature.
3. In another bowl, lightly combine eggs, two spoons of the cocoa mix and milk.
4. In a larger bowl, combine the remaining dry ingredients. Then add butter and remaining
cocoa mixture and mix until the dry ingredients moisten.
5. Gradually add the egg mixture in 3 batches, mixing for 20 seconds after each addition for
better incorporation of ingredients and strengthening of structure. Scrape down the sides
and mix again for a few seconds.
6. Pour batter into the prepared tin. Bake in preheated oven at 180˚C (OTG Mode: lower
rod only) for 30 – 40 minutes or until a toothpick inserted at the centre comes out clean.

OVEN TEMPERATURES
OTG DECK OVEN UNOX
180°C (lower rod only) Upper temperature – 140°C 160°C, Fan speed – 1
Lower temperature – 180°C Humidity – 0
CHEF TIPS
• Don’t add all the eggs at once, as it may lead to curdling of butter.

FOR CHOCOLATE MIRROR GLAZE (GELATIN) COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Water 71 g 1.4 1.4
Caster Sugar 123 g 7.4 15.2
Callebaut Dark Callets 85 g 71.4 71.4
Gelatin Sheet 1 + ½ sheet 24 24
Natural Cocoa Powder 18 g 6.8 7.7
Fresh Cream 38 g 6.7 7.1
TOTAL ₹ 117.7 ₹ 126.8

METHOD
1. Bring water and sugar to a boil in a saucepan and temperature to 103˚C. Turn off the heat
and mix in the chocolate callets. Add in the cocoa powder and mix well.
2. Now soak the gelatin sheet in cold water to soften it.
3. Mix the cream to glaze and bring the temperature down to 60˚C. Once the glaze is at
60˚C, add the soaked gelatin and combine well.

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 4. Pass glaze through a fine sieve into a deep container. Use a blending stick to blend the
glaze well for 2 – 3 minutes.
5. Then cover with plastic wrap, ensuring the plastic touches the glaze's surface to prevent
skin formation and keep it in the fridge until it reaches 30 – 32˚C.

CHEF TIPS Page | 201

• Ensure that the temperature should not be more than 60˚C while adding the gelatin sheet, or else
the glaze won’t set.
• We can reheat mirror glaze in the microwave if it reaches a colder temperature (below 30˚C). The
pouring temperature will be 31 – 35˚C.
• The chocolate mirror glaze recipe yields portions for two All American Chocolate Butter cakes.

FOR ALL AMERICAN SPONGE (EGGLESS) COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
All-Purpose Flour 120 g 3.2 4.8
Castor Sugar 119 g 7 14.4
Natural Cocoa Powder 24 g 10 11.3
Baking Soda ½ tsp 1 1
Salt 2g 1 1
Milk 137 g 7.8 8.4
Oil 65 g 6.6 7.5
Apple Cider Vinegar 5g 1 1.3
TOTAL ₹ 37.6 ₹ 49.7

METHOD
1. Preheat the oven to 180˚C (OTG Mode: upper rod + lower rod + fan). Grease and line one
6-inch round tin with oil and butter paper.
2. Mix all the wet ingredients in a bowl, i.e., milk, oil and vinegar.
3. In another bowl, sift together all the dry ingredients, i.e., flour, sugar, cocoa powder, salt
and baking soda.
4. Now fold the dry ingredients into the wet ones and mix them nicely.
5. Pour batter into the prepared tin. Bake in preheated oven at 180˚C (OTG Mode: lower
rod only) for 30 – 40 minutes or until a toothpick inserted at the centre comes out clean.

OVEN TEMPERATURES
OTG DECK OVEN UNOX
180°C (lower rod only) Upper temperature – 140°C 160°C, Fan speed – 1
Lower temperature – 180°C Humidity – 0
CHEF TIPS: Don’t add the dry ingredients all at once, as it may lead to lump formation in the batter.

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 FOR CHOCOLATE MIRROR GLAZE (VEG) COSTING (in ₹)
INGREDIENTS QUANTITY WHOLESALE M.R.P.
Fresh Cream (35% fat) 111 g 19.8 21
Water 149 g 3 3
Caster Sugar 176 g 10.2 21 Page | 202
Pectin X58 7g 35 35
Natural Cocoa Powder 60 g 24 27
TOTAL ₹ 92 ₹ 107

METHOD
1. Place cream and water together in a saucepan and begin heating till 40°C.
2. Meanwhile, place sugar and pectin in a separate bowl and combine well. Once the water
and cream mixture reaches 40°C, remove from heat.
3. Stirring continuously, slowly add in combined sugar and pectin. Return to heat while
stirring it.
4. Once sugar and pectin are dissolved, bring the temperature to 99°C. Once heated, pour
the mixture into a jug and add cocoa powder. Blend with a stick blender on low speed.
5. Then cover with plastic wrap, ensuring the plastic touches the glaze's surface to prevent
skin formation. Allow to set in fridge for at least one night. When ready to use, reheat to
28°C in a microwave or bain-marie. Using a stick blender, blend until smooth and use.

CHEF TIPS
• We can reheat mirror glaze in the microwave if it reaches a colder temperature (below 28˚C).
• The pouring temperature will be 28˚C.
• The chocolate mirror glaze recipe yields portions for two All American Chocolate Butter cakes.

FOR INVERT SUGAR COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Castor Sugar 70 g 4 8.4
Water 30 g 1 1
Lemon Juice 3g 1 1
Baking Soda 1/8 tsp 1 1
TOTAL ₹7 ₹ 11.4

METHOD
1. In a saucepan, mix sugar and water and start heating.
2. Heat this until the sugar dissolves completely.
3. When the mixture comes to a boil, add lemon juice to it. Mix for a few seconds and then
remove from heat.

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 4. Let the syrup cool down to 60°C.
5. Once the temperature is reached, add baking soda to it. Stir to combine, and the mixture
will become frothy.
6. Let it cool completely, and the bubbles will disappear.

CHEF TIPS: Lemon juice is used to prevent crystallization. Page | 203

FOR DARK CHOCOLATE GANACHE COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Dark Couverture 300 g 136 139.5
Fresh Cream 150 g 27 28.8
Invert Sugar 15 g 2 2
Unsalted Butter 24 g 7.6 10.8
TOTAL ₹ 172.6 ₹ 181.1

METHOD
1. Finely chop the chocolate using a serrated knife to facilitate even melting.
2. Heat the cream and invert the sugar in the microwave until almost boiling.
3. Pour the first portion of cream over the chopped chocolate or melted chocolate. Allow
the mixture to stand undisturbed for a few seconds.
4. After adding the first batch, mix until the mixture is well combined. The temperature
should be above 35˚C.
5. Add the second portion of cream and mix vigorously. You will see an elastic and shiny
mixture.
6. Then blend it with the help of a blender. After blending, add in the butter at 35 – 40˚C
and blend again.

FOR CHOCOLATE MOUSSE COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Whipping Cream 180 g 26.1 37.8
Dark Couverture 40 g 13.7 14
Fresh Cream 15 g 2.7 2.8
TOTAL ₹ 42.5 ₹ 54.6

METHOD
1. In a bowl, whip whipping cream till stiff peaks. In a different bowl, make chocolate
ganache.
2. Start adding chocolate ganache to whipped cream and combine well.

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 FOR SOAKING SYRUP COSTING (in ₹)
INGREDIENTS QUANTITY WHOLESALE M.R.P.
Vanilla Essence ½ tsp 1 1
Water 50 g 1 1 Page | 204
TOTAL ₹2 ₹2

METHOD
Mix vanilla essence and water in a bowl, and keep them aside.

FOR ASSEMBLY COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Almonds 20 g 17 20
Milk Compound 110 g 23.1 27.5
Squares
Hazelnuts 5g 6.3 7
Chocolate Ring 1 no. 10 10
Gold Leaf As required 20 20
TOTAL ₹ 76.4 ₹ 84.5

METHOD
1. Demould the sponge and divide it into three layers. If there is a dome, cut it using a
serrated knife.
2. Place a cake base on the turning table and apply some ganache to it.
3. Now place the first sponge layer on it and soak it using a silicon brush with soaking syrup.
4. Take some part of the ganache and apply it to the sponge. Smooth it out using a palette
knife and sprinkle almonds on it. Then place the second layer on top.
5. Repeat the process with the second layer. When placing the last layer, soak it and apply a
layer of ganache on the top and sides of the cake.
6. Using the palette knife or plastic scrapper, smooth out the ganache for clean edges. Keep
the crumb-coated cake in the fridge for 15 – 20 minutes.
7. Meanwhile, prepare the glaze at pouring temperature. Once the glaze cools down, take
the cake out of the fridge. Remove it from the base & place it on a wire rack. Now pour
the glaze on it.
8. Place the cake on the base and apply chocolate squares on the sides.
9. In the centre pipe, seven dollops of mousse and place the chocolate ring on top.
10. Finish off by garnishing with hazelnuts and gold leaf.

TOTAL PRICING (EGG) (in ₹)

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 ELEMENTS WHOLESALE M.R.P.
All American Sponge 50.8 69.3
Chocolate Mirror Glaze 117.7 126.8
Dark Chocolate Ganache 172.6 181.1
Chocolate Mousse 42.5 54.6 Page | 205
Soaking Syrup 2 2
Assembly 76.4 84.5
TOTAL ₹ 462 ₹ 518.3
PRICING PER PORTION
Cost Price (C.P.) ₹ 462 ₹ 518.3
Selling Price (S.P.) ₹ 920 – 1390 ₹ 1035 – 1560

TOTAL PRICING (EGGLESS) (in ₹)

ELEMENTS WHOLESALE M.R.P.
All American Sponge 37.6 49.7
Chocolate Mirror Glaze 92 107
Dark Chocolate Ganache 172.6 181.1
Chocolate Mousse 42.5 54.6
Soaking Syrup 2 2
Assembly 76.4 84.5
TOTAL ₹ 423.1 ₹ 478.9
PRICING PER PORTION
Cost Price (C.P.) ₹ 423.1 ₹ 478.9
Selling Price (S.P.) ₹ 845 – 1270 ₹ 950 – 1450

SHELF LIFE
ELEMENTS ROOM TEMPERATURE REFRIGERATOR
Sponge Batter 2 – 3 hours 1 day
Chocolate Mirror Glaze - 1 week
Dark Chocolate Ganache - 5 – 6 days
Chocolate Mousse - 3 – 4 days
Baked Sponge 1 – 2 days 4 – 5 days
Frosted Cake - 3 – 4 days

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 UNDERSTANDING RED VELVET CAKE

The first velvet cake was made during the 1800s when American chefs were perfecting their cake
recipes. They used almond flour, cocoa powder, or corn starch, resulting in protein breakdown in
flour, and a finer textured cake emerged – called velvet cake.
Page | 206
The controversy over the colour of the cake is still debated: some believe a chemical reaction
between the cocoa powder and acid caused the red colour. In contrast, others blame brown sugar,
originally named red sugar.

Some bakers believe the use of beetroot reduction gave the cake its beautiful red colour.

You will find buttermilk, natural cocoa powder, and vinegar in a basic red velvet cake recipe. If we
break down the recipe, we can see that red velvet is a vanilla cake with a hint of cocoa and acidity,
giving it its velvety texture and rich taste.

A red velvet cake is always served with some cream cheese frosting. This little custom has never
changed since the 1800s, and people still love how it looks and tastes.

TIPS TO REMEMBER WHILE MAKING RED VELVET CAKE

• We will be using light cocoa powder only, as dark cocoa powder won’t give red colour to our
batter.
• Making buttermilk should be the first step while collecting ingredients for the red velvet
sponge.
• We will give our cake two coats – the first crumb coat and the second/ final coat.
• A crumb coat is a thin layer of frosting spread over the cake first. It binds the crumbs and
prevents them from appearing in the final layer.

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 RED VELVET CAKE
(Yields 1.5 kg of frosted cake)

Page | 207

ELEMENTS

• Red Velvet Sponge

• Cream Cheese Buttercream
• Soaking Syrup
• Geode Topper
• Cocoa Butter Spray
• Gold Paint
• Red Macarons
• TN Chocolate Stamp

FOR RED VELVET SPONGE (EGG) COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
All-Purpose Flour 154 g 4.5 6.1
Castor Sugar 165 g 9.5 19.7
Unsalted Butter 177 g 56.6 79.7
Eggs 131 g 16 18
Baking Soda ¼ + 1/8 tsp + 1 pinch 1 1
Baking Powder ½ + 1/8 tsp + 1 pinch 1 1
Salt ½ tsp 1 1
Milk 29 g 2 2.1
Apple Cider Vinegar ¼ tsp 1 1
Natural Cocoa Powder 10 g 4.4 5.3

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 Vanilla Essence 2.6 g 1 1
Red Gel Colour ½ tsp 2 2
TOTAL ₹ 100 ₹ 137.9

METHOD Page | 208

1. Preheat the oven to 180˚C (OTG Mode: upper rod + lower rod + fan). Grease and line two
6-inch round tins with oil and butter paper.
2. In a small bowl, mix milk and vinegar to make buttermilk. Keep it aside.
3. In a bowl, cream together butter and sugar until pale and fluffy.
4. Add in the eggs and vanilla essence. Mix well.
5. Now add the liquid ingredients, that is, buttermilk and red colour.
6. Lastly, fold in sifted dry ingredients, i.e., flour, salt, cocoa powder, baking powder and
soda. Combine well to make a smooth batter.
7. Pour batter equally into the prepared tins. Bake in preheated oven at 180˚C (OTG Mode:
lower rod only) for 20 – 25 minutes or until a toothpick inserted at the centre comes out
clean.

OVEN TEMPERATURES
OTG DECK OVEN UNOX
180°C (lower rod only) Upper temperature – 140°C 160°C, Fan speed – 1
Lower temperature – 180°C Humidity – 0

FOR RED VELVET SPONGE (EGGLESS) COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
All-Purpose Flour 197 g 5.3 7.8
Castor Sugar 184 g 10.8 22.2
Salted Butter (melted) 114 g 35 49.2
Baking Soda 1 + ¼ + 1/8 tsp 1 1
Milk 244 g 2 2.1
Apple Cider Vinegar 2 + ½ tsp 1 1
Corn Flour 34 g 2 10
Natural Cocoa Powder 6g 2 3
Vanilla Essence 4g 1.5 2
Red Liquid Colour 9g 15 16
TOTAL ₹ 75.6 ₹ 114.3

METHOD
1. Preheat the oven to 160˚C (OTG Mode: upper rod + lower rod + fan). Grease and line two
6-inch round tins with oil and butter paper.

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 2. In a small bowl, mix milk and vinegar to make buttermilk. Keep it aside.
3. In another bowl, mix all the liquid ingredients, i.e., melted butter, buttermilk, vanilla
essence and red liquid colour.
4. Sift all the dry ingredients in a separate bowl, i.e., flour, sugar, corn flour, baking soda and
cocoa power. Page | 209
5. Now add the liquid ingredients into the dry ones in batches and mix to form a smooth
batter.
6. Pour batter equally into the prepared tins. Bake in preheated oven at 180˚C (OTG Mode:
lower rod only) for 35 – 40 minutes or until a toothpick inserted at the centre comes out
clean.
OVEN TEMPERATURES
OTG DECK OVEN UNOX
180°C (lower rod only) Upper temperature – 140°C 160°C, Fan speed – 1
Lower temperature – 180°C Humidity – 0

FOR CREAM CHEESE BUTTERCREAM COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Cream Cheese 207 g 128.6 174.6
Unsalted Butter 276 g 125 134.8
Icing Sugar 139 g 7.7 15.4
Vanilla Essence 5g 2 2
TOTAL ₹ 263.3 ₹ 326.8

METHOD
1. In a bowl, cream unsalted butter until it becomes fluffy and pale.
2. Now add cream cheese and give both the fats a nice mix.
3. Now add the sifted icing sugar in small batches.
4. Scrape down the frosting from all sides, add in vanilla essence and give a quick mix.

CHEF TIPS
• If buttercream starts to separate because of the temperature difference between cream cheese
and butter, take a small portion of buttercream in a bowl and microwave until it melts. Add this
melted portion back to the whole batch and start beating again. The buttercream begins to come
back together as the melted part stabilises the temperature difference of the buttercream.

FOR SOAKING SYRUP COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Vanilla Essence ½ + ¼ tsp 1.5 1.5

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 Water 75 g 1 1
TOTAL ₹ 2.5 ₹ 2.5

METHOD
Mix vanilla essence and water in a bowl, and keep them aside.
Page | 210

FOR GEODE TOPPER COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Water 100 g 1 1
Corn Syrup 100 g 9 9
Castor Sugar 250 g 15.5 31
Vanilla Essence A few drops 1 1
TOTAL ₹ 26.5 ₹ 42

METHOD
1. Heat sugar and water together in a saucepan. Add corn syrup and continue boiling till the
temperature reaches around 148 degrees Celsius (don’t let it brown).
2. Pour the mixture on a silicon mat.
3. Now place this mat over a tall glass for the geode to get its shape.

CHEF TIPS
• Keep on scooping the surface for any dirt.
• The geode topper recipe yields 5 – 6 toppers.

FOR COCOA BUTTER SPRAY COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Cocoa Butter 30 g 74.7 74.7
Red Powder Colour 3g 1 1
TOTAL ₹ 75.7 ₹ 75.7

METHOD
1. In a bowl, melt cocoa butter till 45°C.
2. Now sieve the red powder colour in it in parts while mixing.
3. Continue to stir to bring the temperature down to 30 – 32°C before spraying.

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 FOR ASSEMBLY COSTING (in ₹)
INGREDIENTS QUANTITY WHOLESALE M.R.P.
Gold Paint (gold dust As required 15 15
+ alcohol/ Evaporex)
Red Macarons 3 – 5 pairs 30 30 Page | 211
TN Chocolate Stamp 1 no. 10 10
TOTAL ₹ 55 ₹ 55

METHOD
1. Demould the sponges from tin and divide them into two halves. If there is a dome, cut it
using a serrated knife.
2. Place a cake base on the turning table and apply some frosting on it.
3. Now place the first sponge layer on it and soak it using a silicon brush with soaking syrup.
4. Take some part of the frosting and apply it to the sponge. Smooth it using a palette knife
and place the second layer on top.
5. Repeat the process with the remaining layers. When placing the last layer, soak it and
apply a thin layer of frosting on the top and sides of the cake.
6. Place an acrylic disc on the top for frosting the sides. Using the palette knife or plastic
scrapper, smooth out the frosting for clean edges. Keep the crumb-coated cake in the
fridge for 15 – 20 minutes.
7. Take the cake out from the fridge, apply another layer of frosting thicker than the last,
and smooth it out.
8. Keep the frosted cake in the freezer for at least an hour before spraying the cake with
cocoa butter.
9. Once the cake sets, spray it with cocoa butter to give it a velvety texture.
10. Give splashes of gold paint on the cake randomly using a paintbrush.
11. Place a geode topper on top, garnish with macarons and chocolate stamp.

TOTAL PRICING (EGG) (in ₹)

ELEMENTS WHOLESALE M.R.P.
Red Velvet Sponge 100 137.9
Cream Cheese Buttercream 263.3 326.8
Soaking Syrup 2.5 2.5
Geode Topper 26.5 42
Cocoa Butter Spray 75.7 75.7
Assembly 55 55
TOTAL ₹ 523 ₹ 639.9
PRICING PER PORTION

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 Cost Price (C.P.) ₹ 523 ₹ 639.9
Selling Price (S.P.) ₹ 1050 – 1570 ₹ 1275 – 1920

TOTAL PRICING (EGGLESS) (in ₹)

Page | 212
ELEMENTS WHOLESALE M.R.P.
Red Velvet Sponge 75.6 114.3
Cream Cheese Buttercream 263.3 326.8
Soaking Syrup 2.5 2.5
Geode Topper 26.5 42
Cocoa Butter Spray 75.7 75.7
Assembly 55 55
TOTAL ₹ 498.6 ₹ 616.3
PRICING PER PORTION
Cost Price (C.P.) ₹ 498.6 ₹ 616.3
Selling Price (S.P.) ₹ 990 – 1500 ₹ 1230 – 1850

SHELF LIFE
ELEMENTS ROOM TEMPERATURE REFRIGERATOR
Sponge Batter 2 – 3 hours 1 day
Cream Cheese Buttercream - 4 – 5 days
Baked Sponge 1 – 2 days 4 – 5 days
Frosted Cake - 4 – 5 days

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 APPLE CRUMBLE CHEESECAKE
(Yields 350 g of cheesecake)

Page | 213

ELEMENTS

• Biscuit Base
• Cheesecake Batter
• Apple Crumble

FOR BISCUIT BASE COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Digestive Biscuits 60 g 33 33
(crushed)
Salted Butter (melted) 26 g 7.4 10.4
Honey 4g 1 2
TOTAL ₹ 41.4 ₹ 45.4

METHOD
1. Preheat the oven to 160°C (OTG Mode: upper rod + lower rod + fan). Prepare a 4-inch
ring by covering the base with two layers of cling wrap, followed by one layer of an
aluminium foil layer, and lastly, two layers of cling wrap.
2. Combine ground digestive biscuits with melted butter and honey, and mix well in a bowl.
3. Now spread this mixture at the base of the ring evenly.
4. Bake at 160°C (OTG Mode: upper rod + lower rod + fan) for 10 – 12 minutes.

OVEN TEMPERATURES
OTG DECK OVEN UNOX
160°C (upper rod + lower rod + Upper temperature – 160°C 140°C, Fan speed – 1
fan) Lower temperature – 160°C Humidity – 0
CHEF TIPS: While spreading the biscuit base, spread it evenly for a finished look.

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 FOR CHEESECAKE BATTER (EGG) COSTING (in ₹)
INGREDIENTS QUANTITY WHOLESALE M.R.P.
Cream Cheese 111 g 70 125.4
Castor Sugar 25 g 1.5 3 Page | 214
Egg 27 g 2.2 3.2
All-Purpose Flour 4g 1 1
Cinnamon Powder ¼ tsp 1 2
Vanilla Essence ¼ tsp 1 2
TOTAL ₹ 76.7 ₹ 136.6

METHOD
1. Preheat the oven to 180˚C (OTG Mode: upper rod + lower rod + fan).
2. In a bowl, beat cream cheese until completely smooth. Add sugar, eggs and vanilla
essence. Beat again.
3. Now fold in the flour, cinnamon powder and mix.
4. Now pour the batter over the baked biscuit base and place apple slices over it.
5. Lastly, scatter the crumble over the apple slices and press it gently.
6. Place the cheesecake tin on a baking tray and fill it with water until it reaches 1/4th of the
tin to make a water bath.
7. Bake at 180˚C (OTG Mode: lower rod only) for 25 – 30 minutes or until the cheesecake is
just a bit wobbly to touch.

OVEN TEMPERATURES
OTG DECK OVEN UNOX
180°C (lower rod only) Upper temperature – 140°C 160°C, Fan speed – 1
Lower temperature – 180°C Humidity – 0
CHEF TIPS
• While placing the cheesecake in a water bath, ensure the tin is covered properly, as any leakage
will lead to a soggy biscuit base.
• After baking the cheesecake, we will keep it in the fridge overnight and demould the next day.

FOR CHEESECAKE BATTER (EGGLESS) COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Cream Cheese 117 g 73.7 132.2
Castor Sugar 35 g 2.1 4.2
Fresh Cream 17 g 3.1 3.3
Milk 5g 1 1
All-Purpose Flour 11 g 1 1

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 Corn Flour 5g 1 2
Cinnamon Powder ¼ tsp 1 2
Vanilla Essence ¼ tsp 1 2
TOTAL ₹ 83.9 ₹ 147.7
Page | 215
METHOD
1. Preheat the oven to 180˚C (OTG Mode: upper rod + lower rod + fan).
2. In a bowl, beat cream cheese and sugar using an electric beater until it becomes fluffy.
3. Add fresh cream, flour, corn flour, cinnamon powder, milk, and vanilla essence and mix
well to make a lump-free batter.
4. Pour the cheesecake batter over the biscuit base and place apple slices over it.
5. Lastly, scatter the crumble over the apple slices and press it gently.
6. Place the cheesecake tin on a baking tray and fill it with water until it reaches 1/4th of the
tin to make a water bath.
7. Bake at 180˚C (OTG Mode: lower rod only) for 25 – 30 minutes or until the cheesecake is
just a bit wobbly to touch.

OVEN TEMPERATURES
OTG DECK OVEN UNOX
180°C (lower rod only) Upper temperature – 140°C 160°C, Fan speed – 1
Lower temperature – 180°C Humidity – 0
CHEF TIPS
• While placing the cheesecake in a water bath, ensure the tin is covered properly, as any leakage
will lead to a soggy biscuit base.
• After baking the cheesecake, we will keep it in the fridge overnight and demould the next day.

FOR APPLE CRUMBLE COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Apple ¼ no. 25 25
Oats 15 g 2 2.5
All-Purpose Flour 16 g 1 1
Brown Sugar 20 g 1.3 2.6
Salted Butter 23 g 7.3 10.2
TOTAL ₹ 36.6 ₹ 41.3

METHOD
1. Combine the flour, brown sugar, oats, and butter in a bowl. Using your fingertips,
thoroughly combine everything.
2. Once everything is combined, cling wrap the crumble and freeze for 30 minutes.

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 3. Cut the apple into thin wedges and set aside until needed.

FOR ASSEMBLY
Page | 216
METHOD
1. Once the cheesecake has cooled, remove the foil paper and cling wrap.
2. Using a heat gun or hair dryer, warm up the sides and de-mould it by lifting the bottom
and then removing the bottom and butter paper using a paper-knife.
3. Place the cheesecake over a serving base.
4. Finish off by drizzling salted caramel on top.

TOTAL PRICING (EGG) (in ₹)

ELEMENTS WHOLESALE M.R.P.
Biscuit Base 41.4 45.4
Cheesecake Batter 76.7 136.6
Apple Crumble 36.6 41.3
TOTAL ₹ 154.7 ₹ 223.3
PRICING PER PORTION
Cost Price (C.P.) ₹ 154.7 ₹ 223.3
Selling Price (S.P.) ₹ 310 – 465 ₹ 445 – 670

TOTAL PRICING (EGGLESS) (in ₹)

ELEMENTS WHOLESALE M.R.P.
Biscuit Base 41.4 45.4
Cheesecake Batter 83.9 147.7
Apple Crumble 36.6 41.3
TOTAL ₹ 161.9 ₹ 234.4
PRICING PER PORTION
Cost Price (C.P.) ₹ 161.9 ₹ 234.4
Selling Price (S.P.) ₹ 325 – 485 ₹ 470 – 705

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 SHELF LIFE
ELEMENTS ROOM TEMPERATURE REFRIGERATOR
Cheesecake Batter 2 – 3 hours 1 day
Biscuit Base 1 day 1 week
Apple Crumble - 4 – 5 days Page | 217
Salted Caramel - 1 week
Baked Cheesecake - 4 – 5 days

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 3D CAKE
(Yields 1 kg of assembled cake)

Page | 218

ELEMENTS

• Chocolate Premix Sponge

• Dark Chocolate Ganache
• Soaking Syrup
• Fondant

FOR CHOCOLATE PREMIX SPONGE COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Chocolate Premix 328 g 59 120
Water 170 g 3.4 3.4
Oil 16 g 1.8 2.1
TOTAL ₹ 64.2 ₹ 125.5

METHOD
1. Preheat the oven to 180˚C (OTG Mode: upper rod + lower rod + fan). Grease and line two
7-inch rectangular tins with oil and butter paper.
2. Sieve premix in a bowl properly.
3. Add water and oil to the premix in two portions and mix well. There should be no lumps
left.
4. Pour the batter equally into the two prepared tins.
5. Bake in preheated oven at 180˚C (OTG Mode: lower rod only) for 20 – 25 minutes or until
a toothpick inserted at the centre comes out clean.

OVEN TEMPERATURES
OTG DECK OVEN UNOX

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 180°C (lower rod only) Upper temperature – 140°C 160°C, Fan speed – 1
Lower temperature – 180°C Humidity – 0

FOR DARK CHOCOLATE GANACHE COSTING (in ₹)

Page | 219
INGREDIENTS QUANTITY WHOLESALE M.R.P.
Dark Compound 225 g 39.3 48
Fresh Cream 112 g 20 21.5
TOTAL ₹ 59.3 ₹ 69.5

METHOD
1. Finely chop the chocolate using a serrated knife to facilitate even melting.
2. Heat the cream in the microwave until almost boiling.
3. Pour the first portion of cream over the chopped chocolate or melted chocolate. Allow
the mixture to stand undisturbed for a few seconds.
4. Add the second portion of cream and mix vigorously. You will see an elastic and shiny
mixture.

FOR SOAKING SYRUP COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Vanilla Essence ½ tsp 1 1
Water 50 g 1 1
TOTAL ₹2 ₹2

METHOD
Mix vanilla essence and water in a bowl and keep them aside.

FOR ASSEMBLY COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
White Fondant 20 g 8 10
Beige Colour (for 300 g 118.5 150
draping)
Black Fondant 10.5 g 4.1 5.2
Black gel color As required 1 1
Wires As required
TOTAL ₹ 131.6 ₹ 166.2

METHOD

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
1. Divide the two sponges in 4 equal layers.
2. Take an 8-inch round cake board and cut out a rectangle of 15*16 cm from it. We will get
two rectangles from one base of 7.5*16 cm.
3. Mark it at 3 cm from both the ends and make holes using thick wire.

Page | 220

4. Now, take two wire of 30 cm each and bend it after 6.5 cm from one side of the wire and
insert it from 2 holes from the bent side of the wire. Stick the wires with the help of a
tape from the bottom. Now fold the wire in curve shape and join them with the help of
thin wire.

5. Now for making the wire stable, take a thin wire and tie a knot between the two edges of
the wire. Apply cello tape to stable the wire at one position.

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 Page | 221

6. Now stick the other base on the bottom using cello tape to make it more stable and
straight from the bottom.
7. Cling wrap all the wires and the base.

8. Our stand is ready.

9. For layering the cake, cut four layers of sponge of dimension given bellow:

15cm 15cm 15cm 15cm

7 cm 6.5cm 6cm 5.5cm

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
10. We will cut each layer from the center so that wire can pass through it. Arrange the layers
and apply ganache while soaking each layer. (make sure the height of the cake should be
3 inch)
11. Carve the cake from the top making it round. Trim if any excess cake if coming out of the
stand.
12. Roll out beige fondant till 3mm thickness. And cut the rectangle of the following size: Page | 222

a. For bottom and side of the cake

3.5Inch

15 inch

b. For front and back of the cake (2 rectangles)

5 inch 5 inch

6.75 inch 6.75 inch

c. For top cover of the cake

5 inch
7.5 Inch

d. For handle of the purse

2 inch

8.5 Inch

e. for strap of the purse

3cm 3cm
6.5 inch 3inch

13. Now start sticking the fondant as directed by the chef and give the stiches marking with
the help of fondant tool (quilting tool).
14. For the handle, take 28 gm white fondant and mix ¼ tsp tylose powder to it , roll till the
size of handle and stick it with the help of edible glue.
15. Take the beige fondant cut out of size 8.5 inch by 2 inch and wrap it around the handle.
Give stiches with the tool.
16. For strap of purse take black fondant of 6g, 3g, 1.5 g shape as directed and assemble
them and stick it on the cake.

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
4cm height (6g black fondant)

14cm rope (3g black fondant)

Page | 223

9cm rope (1.5g black fondant)

17. For scarf, take white fondant and roll it thin. Cut out a rectangle of 7inch*2.5 cm. fold it
around the cake.
18. Take black gel colour, with toothpick make dots randomly on the scarf.
19. 3D purse cake is ready!

TOTAL PRICING (in ₹)

ELEMENTS WHOLESALE M.R.P.
Chocolate Premix Sponge 64.2 125.5
Dark Chocolate Ganache 59.3 69.5
Soaking Syrup 2 2
Assembly 131.6 166.2
TOTAL ₹ 257.1 ₹ 363.2
PRICING PER PORTION
Cost Price (C.P.) 257.1 363.2
Selling Price (S.P.) ₹ 514 – 771 ₹ 727 – 1090

SHELF LIFE
ELEMENTS ROOM TEMPERATURE REFRIGERATOR
Premix Sponge 1 – 2 days 5 – 6 days
Dark Chocolate Ganache - 3 – 4 days
Royal Icing 1 day 1 week
Baked Sponge 1 – 2 days 3 – 4 days
Frosted Cake - 3 – 4 days

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 UNDERSTANDING TIER CAKES

GUIDE FOR DOWELLING TIER CAKES

CAKE DIAMETER DOWELS NEEDED

4 – Inch 3 to 4 Page | 224
6 – Inch 5 to 6
8 – Inch 7
9 – Inch 8
10 – Inch 9
12 – Inch 11
14 – Inch 13
16 – Inch 15
18 – Inch 17
20 – Inch 19

GUIDE FOR DEICIDING THE MEASUREMENTS OF A TIER CAKE

ROUND TIN SIZE NO. OF SERVINGS IN AMOUNT OF BATTER AMOUNT OF ICING

2 LAYERS NEEDED FOR 1 TIN NEEDED
(IN CUPS) (IN CUPS)
6 – Inch 12 1+1/4 2
8 – Inch 16 1+3/4 2+1/2
9 – Inch 20 2+1/2 3+1/2
10 – Inch 24 2+3/4 4
12 – Inch 36 4+1/4 4+1/2
14 – Inch 46 5+1/2 5+1/2
16 – Inch 65 6+1/2 6+1/4
18 – Inch 76 7+1/2 6+3/4
20 – Inch 92 11 8+1/4

GUIDE TO NUMBER OF SERVINGS IN A TIER CAKE

CAKE DIAMETER NO. OF SERVINGS

6 – Inch, 4 – Inch 20
8 – Inch, 6 – Inch 40
10 – Inch, 8 – Inch 64
8 – Inch, 6 – Inch, 4 – Inch 46
10 – Inch, 8 – Inch, 6 – Inch 78
12 – Inch, 9 – Inch, 6 – Inch 100

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 14 – Inch, 10 – Inch, 6 – Inch 128
12 – Inch, 10 – Inch, 8 – Inch, 6 – Inch 134
14 – Inch, 12 – Inch, 10 – Inch, 8 – Inch, 6 – Inch 210

POINTS TO REMEMBER WHILE ASSEMBLING A CHANDELIER CAKE Page | 225

• Make sure the height of every tier is 5 inches and not more than that.
• The rod of the chandelier stand should be 17-18 inches.
• Always use an acrylic disc while layering a cake. It will help in getting fine/sharp edges.

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 CHANDELIER CAKE
(Yields 9 kg of frosted cake)

Page | 226

ELEMENTS

• Vanilla Premix Sponge

• 10” Tier Butterscotch Flavour
• 8” Tier Kulfi Flavour
• 6” Tier White Forest Flavour
• Soaking Syrup
• Dark Chocolate Ganache
• Sugar Lace
• Wafer Paper Confetti
• Air Brush Silver/ Gold
• Royal Icing
• Fondant
• Silver/ Gold Edible Balls

PREMIX BATTER PER CAKE TIN

TIN SIZE WEIGHT (IN GRAMS)
6 – inch 350 g
8 – inch 750 g
10 – inch 1130 g

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 FOR VANILLA PREMIX SPONGE COSTING (in ₹)
INGREDIENTS QUANTITY WHOLESALE M.R.P.
Vanilla Premix 3038 g 471 471
Page | 227
Water 1671 g 33 33
Oil 96 g 11 15
TOTAL ₹ 515 ₹ 519

METHOD
1. Preheat the oven to 180˚C (OTG Mode: upper rod + lower rod + fan). Grease and line 6-
inch, 8-inch, 10-inch round tins (2 each, total 6) with oil and butter paper.
2. Sieve premix in a bowl properly.
3. Add water and oil to the premix in two portions and mix well. There should be no lumps
left.
4. Pour the batter in each tin, as per the respective measurements given in the above table.
5. Bake in preheated oven at 180˚C (OTG Mode: lower rod only) for 30 – 40 minutes or until
a toothpick inserted at the centre comes out clean.

OVEN TEMPERATURES
OTG DECK OVEN UNOX
180°C (lower rod only) Upper temperature – 140°C 160°C, Fan speed – 1
Lower temperature – 180°C Humidity – 0

10” TIER BUTTERSCOTCH FLAVOUR

FOR LAYERING COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Whipping Cream 450 g 76 110
Dulce de Leche 100 g 22 22
(caramelised milk)
Butterscotch Nuts Accordingly (80 g 22.4 42.4
(between layers) approx.)
Butterscotch Essence 1 drop 1 1
TOTAL ₹ 121.4 ₹ 175.4

METHOD
1. Whip the cream till stiff peaks.
2. Microwave the dulce de leche and add it to the whipped cream.
3. Crush the butterscotch nuts a little, before using for layering.

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 FOR SOAKING SYRUP COSTING (in ₹)
INGREDIENTS QUANTITY WHOLESALE M.R.P.
Butterscotch Essence 2 – 3 drops 1 1
Page | 228
Water 100 g 4 4
TOTAL ₹5 ₹5

METHOD
Mix butterscotch essence and water in a bowl, and keep them aside.

8” TIER KULFI FLAVOUR

FOR GANACHE COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
White Compound 60 g 17.5 20.5
Fresh Cream 60 g 11.4 12.1
Cardamom Powder 1 tsp 2 2
Pistachio Essence 1 drop 1 1
TOTAL ₹ 31.9 ₹ 35.6

METHOD
1. Melt white chocolate and cream together in a bowl to make a ganache.
2. Then add in cardamom powder and essence.

FOR LAYERING COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Whipping Cream 225 g 43.5 63
Pistachio (chopped) 40 g 80 88
Almonds (chopped) 40 g 34 40
TOTAL ₹ 157.5 ₹ 191

METHOD
Whip the cream till stiff peaks and then add the ganache.

FOR SOAKING SYRUP COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Pistachio Essence 2 drops 1 1

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 Water 60 g 2.4 2.4
TOTAL ₹ 3.4 ₹ 3.4

METHOD
Mix pistachio essence and water in a bowl, and keep them aside.
Page | 229

6” TIER WHITE FOREST FLAVOUR

FOR GANACHE COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
White Coverture 70 g 47.3 49
Fresh Cream 40 g 11.4 12.1
TOTAL ₹ 58.7 ₹ 61.1

METHOD
1. Melt white chocolate and cream together in a bowl to make a ganache.
2. Let it cool before adding to the whipped cream.

FOR LAYERING COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Whipping Cream 150 g 22 31.5
Cherry Compote 80 g 31.2 36
TOTAL ₹ 53.2 ₹ 67.5

METHOD
1. Whip the cream till soft peaks and then add the ganache.
2. Whip it again for a few seconds.

FOR SOAKING SYRUP COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Vanilla Essence ¼ tsp 1 1
Water 50 g 1 1
TOTAL ₹2 ₹2

METHOD
Mix vanilla essence and water in a bowl, and keep them aside.

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 FOR DARK CHOCOLATE GANACHE COSTING (in ₹)
INGREDIENTS QUANTITY WHOLESALE M.R.P.
Dark Compound 2250 g 393.8 479.3
Page | 230
Fresh Cream 750 g 135 144
TOTAL ₹ 528.8 ₹ 623.3

METHOD
1. Melt chocolate in a bowl and heat cream separately.
2. Mix the two and make a smooth ganache.

FOR SUGAR LACE COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Tylose ½ tbsp 25 25
Boiling Water 1/4 cup 2 2
Icing Sugar ½ tbsp. 1 2
Corn Flour 1 tbsp 1 4.5
Corn Syrup ¼ tsp 27 27
Silver Or Gold As required 10 10
Dust/Paint
TOTAL ₹ 66 ₹ 70.5

METHOD
1. Add Tylose to boiling water, and with a small fork/spoon, mix until you get a clear
mixture.
2. When the mix is clear, add icing sugar and corn flour – mix again.
3. Then add your corn syrup.
4. Add white edible colour (or any other of your choice)– mix well.
5. To use – just spread lace as thin as possible in the lace mats.
6. Place in the oven at 60°C/ 110F for 10 to 15 minutes or air-dry overnight, depending on
humidity.
7. As soon as it leaves the sides and looks dry – you can test from the corner first.
8. Once the lace is out of the mould, colour it with gold paint.

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 FOR WAFER PAPER CONFETTI COSTING (in ₹)
INGREDIENTS QUANTITY WHOLESALE M.R.P.
Wafer Paper 3 no. 60 60
Evaporex As required 10 10
Gold Dust As required 10 10 Page | 231
TOTAL ₹ 80 ₹ 80

METHOD
1. Make a thin mixture of evaporex and gold dust.
2. Now dip the wafer papers one by one in the solution and then place them on a lined
baking tray.
3. Dry out the sheets at 180˚C (OTG Mode: upper rod + lower rod + fan) for 3 to 4 minutes.
4. Once the sheets cool down, crush them to make confetti.

OVEN TEMPERATURES
OTG DECK OVEN UNOX
180°C (upper rod + lower rod + Upper temperature – 180°C 160°C, Fan speed – 1
fan) Lower temperature – 180°C Humidity – 0

FOR ROYAL ICING COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Icing Sugar 120 g 7 14
Corn Flour 10 g 2 3
Lemon Juice 10 g 2 2
Water 16 g 1 1
Gold Dust As required 2 2
TOTAL ₹ 14 ₹ 22

METHOD
1. Sift icing sugar and corn flour together.
2. Add lemon juice and water. Mix to make a smooth pipeable paste.
3. Add gold dust as required.

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 FOR ASSEMBLY COSTING (in ₹)
INGREDIENTS QUANTITY WHOLESALE M.R.P.
Fondant (for 10” Tier) 550 g for sides 359.3 359.3
170 g for top
Fondant (for 8” Tier) 400 g for sides 259.5 259.5 Page | 232
120 g for top
Fondant (for 6” Tier) 450 g 224.6 224.6
Air Brush Silver/ Gold As required 20 20
Silver/ Gold Edible As required 10 10
Balls
TOTAL ₹ 873.2 ₹ 873.2

METHOD
1. Remove the disc from both sides of the cake with the help of a thread.
2. Apply ganache on the top to make the surface smooth.
3. Roll the fondant and first cut out the round surface/top of the cake (e.g., 10-inch circle for
the 10-inch cake tier)
4. Now, measure the length and width of the cake and roll the fondant accordingly. Before
applying on the cake if the fondant is sticky:
• Use cornflour and then use it to cover the sides.
• Smooth it out with fondant smoother and cut the extra edges from the top.
• Repeat the same for all tiers.
5. On the 10-inch tier, we will apply sugar lace. On the 8ich tier, royal icing design using a
designer stencil and the 6-inch tier, wafer confetti.
6. While arranging on the stand, apply a screw on the top and stack the 10-inch tier until the
top. Apply washer and screw to fix it. Repeat the process with 8-inch and 6-inch tiers,
respectively. If possible, try to apply an extra screw to give more stability.

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 Page | 233

TOTAL PRICING (in ₹)

ELEMENTS WHOLESALE M.R.P.
Vanilla Premix Sponge 515 519
10” Tier 126.4 180.4
8” Tier 192.8 230.1
6” Tier 113.9 130.6
Dark Chocolate Ganache 528.8 623.3
Royal Icing 66 70.5
Confetti 80 80
Assembly 873.2 873.2
TOTAL ₹ 2444.1 ₹ 2658.6
PRICING PER PORTION
Cost Price (C.P.) ₹ 2444.1 ₹ 2658.6
Selling Price (S.P.) ₹ 7,400 – 9800 ₹ 8,000 – 10,700

SHELF LIFE
ELEMENTS ROOM TEMPERATURE REFRIGERATOR
Premix Sponge 1 – 2 days 5 – 6 days
Dark Chocolate Ganache - 3 – 4 days
Baked Sponge 1 – 2 days 3 – 4 days
Frosted Cake - 3 – 4 days

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 TEST CAKE
(Yields 1 kg of frosted cake)
FOR SPONGE (EGG) COSTING (in ₹)
INGREDIENTS QUANTITY WHOLESALE M.R.P. Page | 234
All-Purpose Flour 85 g 2.2 3.4
Castor Sugar (a) 70 g 4 8.4
Egg Yolk 50 g 5 6
Egg Whites 110 g 11 13
Baking Soda ¼ + 1/8 tsp 1 1
Castor Sugar (b) 40 g 2.3 4.8
Water 60 g 1 1
Vanilla Essence ½ tsp 1 1
Cream Of Tartar ¼ + 1/8 tsp 1 1
Salt ¼ + 1/8 tsp 1 1
Oil 40 g 4.4 6.4
TOTAL ₹ 33.9 ₹ 47

METHOD
1. Preheat the oven to 180˚C (OTG Mode: upper rod + lower rod + fan). Grease and line two
6-inch round tins with oil and butter paper.
2. In a small bowl, sift together flour, castor sugar (a), baking soda and salt.
3. In a separate bowl, mix oil, water, vanilla essence and egg yolks.
4. In a new clean bowl, take the egg whites and add cream of tartar to it. Start beating until
the mixture becomes foamy. Then gradually add castor sugar (b) and beat until stiff peaks
are achieved.
5. Now, add the egg yolk mixture to the dry ingredients and give them a mix. Then add the
meringue to it in three batches using the cut and fold method.
6. Pour batter equally into the prepared tins. Bake in preheated oven at 180˚C (OTG Mode:
lower rod only) for 25 – 30 minutes or until a toothpick inserted at the centre comes out
clean.
OVEN TEMPERATURES
OTG DECK OVEN UNOX
180°C (lower rod only) Upper temperature – 140°C 160°C, Fan speed – 1
Lower temperature – 180°C Humidity – 0

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 FOR SPONGE (EGGLESS) COSTING (in ₹)
INGREDIENTS QUANTITY WHOLESALE M.R.P.
All-Purpose Flour 163 g 4.8 6.5
Castor Sugar 125 g 7.2 15
Oil 75 g 8.2 12 Page | 235
Baking Soda ½ + 1/8 tsp 1 1
Baking Powder 1 + ¼ tsp 1 1
Salt ¼ tsp + 1 pinch 1 1
Curd 188 g 18.8 18.8
Vanilla Essence 1 + ¼ tsp 1 1
TOTAL ₹ 43 ₹ 56.3

METHOD
1. Preheat the oven to 160˚C (OTG Mode: upper rod + lower rod + fan). Grease and line two
6-inch round tins with oil and butter paper.
2. In a bowl, sieve together flour, salt, sugar, baking powder and baking soda.
3. In another bowl, combine oil, curd and vanilla essence.
4. Now add the liquid ingredients into the dry ones in batches and mix to form a smooth
batter.
5. Pour batter equally into the prepared tins. Bake in preheated oven at 180˚C (OTG Mode:
lower rod only) for 25 – 30 minutes or until a toothpick inserted at the centre comes out
clean.

OVEN TEMPERATURES
OTG DECK OVEN UNOX
180°C (lower rod only) Upper temperature – 140°C 160°C, Fan speed – 1
Lower temperature – 180°C Humidity – 0

SHELF LIFE
ELEMENTS ROOM TEMPERATURE REFRIGERATOR
Sponge Batter 2 – 3 hours 1 day
Baked Sponge 1 – 2 days 4 – 5 days
Frosted Cake - 4 – 5 days

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 Page | 236

FONDANT
SUGARCRAFT

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 ALL ABOUT SUGARCRAFT

DIFFERENT TYPES OF SUGAR PASTE

Sugar paste is an edible icing used to decorate and sculpt cakes and pastries. It is of three types:

1. FONDANT Page | 237

Fondant in French means ‘melting’. It is also called fondant icing, used to decorate cakes
and pastries. It is made from sugar, water, gelatine, shortening and glycerol.
Fondant is of two types:
• POURED FONDANT: It is a creamy icing used as a filling or coating for cakes, pastries,
candies, or sweets. Its simplest form is sugar and water, stabilized with gelatin and
glycerine. It is cooked to the soft-ball stage, cooled slightly, and stirred or beaten to
incorporate air until it is an opaque mass with a creamy consistency.
• ROLLED FONDANT: It was commonly used to decorate wedding cakes. Although
wedding cakes were traditionally made with marzipan and royal icing, the use of
fondant increased due to nut allergies, as it does not require an almond meal. Rolled
fondant includes gelatin (or agar in vegetarian recipes) and food-grade glycerine,
which keeps the sugar pliable and creates a dough-like consistency.
2. GUM PASTE
Like fondant, gum paste is a pliable dough often used for cake decorating. However, it is
made using egg whites, confectioners’ sugar, and shortening instead of gelatin.
Unlike fondant, it dries quite hard. That’s why it’s better for moulding into shapes than
covering an entire cake. It can be rolled relatively thin and is ideal for creating hand-
moulded flowers or other intricate decorations.
3. FLOWER PASTE
It is soft and smooth in texture with pliable qualities that are perfect for making realistic
flowers. The flowers remain flexible for some days. No need for the petals to dry before
assembling. It can be coloured with gel colours and dusted with petal dust to give a depth
effect.

MODIFIED SUGAR PASTES

1. FONDANT + GUM PASTE IN 50:50 RATIO

It’s a blend of modified rolled fondant and gum paste that increases the paste strength for
many decoration mediums, such as when we need to apply ruffles on fondant cake.
It gives stability to the paste.
2. FONDANT + GUM PASTE IN 70:30 RATIO
It’s a combination of rolled fondant and gum paste that increases the paste strength for
many decoration mediums, such as when we need to give fabric effect on fondant.

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
EDIBLE GLUE
Edible glue is used to stick flowers and other toppers.

Recipe For Edible Glue

150 g Water (boiled)

Page | 238
1 g Tylose Powder

Method: Mix tylose powder in boiling water until a smooth, lump-free paste is formed.

HOW TO STORE FONDANT

1. KEEP IT COVERED
Do not expose your fondant to the atmosphere unless you’re working with it. Air dries it
out, making it hard to work with.
Keep the fondant wrapped in cling film or plastic wrap, and then seal it in a zip-top bag to
keep it fresh.
However, if we work fairly quickly with smaller pieces (for example, creating characters), we
tend to keep each colour in its zip-top bag without plastic wrap.
2. KEEP IT AWAY FROM DIRECT LIGHT
It includes direct sunlight and light from light bulbs. Intense light causes tinted fondant to
fade into a paler or even a different colour.
It happens to most colours, but purples, whites, reds, blacks and blues see the worst.
Coloured fondant will fade in colour if exposed to any form of light.
Keep your fondant in a cool, dark room. If it’s particularly sunny, close the blinds or curtains.
This goes even for all fondant work, no matter how small.
3. KEEP IT AWAY FROM WATER
Water + fondant = disaster. It is because the water begins to dissolve the sugar in the
fondant, making it sticky.
Never put water on fondant purposefully; avoid leaving water nearby to prevent spills.
You also want to ensure you don’t wet your fingers with water while working with fondant,
as it will cause the fondant to tear and melt.
If you notice cracks or imperfections on your rolled-out fondant, take a small amount of
shortening and smooth out the imperfections using a circular motion.
4. DON’T FREEZE YOUR FONDANT
Fondant should not be stored in a fridge or freezer. Condensation from the freezer could
change the consistency and texture of your fondant. It can also lead to sticky fondant.
For fondant-covered cakes, place each tier individually in the fridge for 15 to 30 minutes to
firm up before stacking them or transferring them to cake boards. After stacked, they
should be kept in a cool, dark room until it’s time to decorate.
5. STORING FINISHED FONDANT COVERED CAKES
It does not need to be refrigerated. Refrigeration tends to soften fondant and make it saggy
and gooey. If you make a fondant cake with an interior that requires refrigeration, cover it in

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 plastic wrap before chilling it. Keep the plastic wrap on when ready to serve until the cake
comes to room temperature to reduce condensation issues.

HOW TO MAKE FONDANT

FOR FONDANT COSTING (in ₹) Page | 239

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Gelatin Sheets/ 2 sheets/ 5 g 15 15
Powder
Cold Water 30 g 1 1
Glycerine 10 g 4.5 5
Corn Syrup/Glucose 95 g 8.5 30
Icing Sugar 460 g 27.6 60
Shortening 15 g 8 10
Gel Colour As required 2 2
TOTAL ₹ 66.6 ₹ 123

METHOD
1. Soak gelatin sheets/powder in cold water and let it bloom.
2. In a bowl, sift icing sugar.
3. Prepare a double boiler and add shortening and glycerine in a bowl over simmering
water.
4. For a few seconds, microwave corn syrup/glucose and add it to the shortening-glycerine
mix.
5. Once the shortening melts, add the bloomed gelatin and mix. Dissolve the gelatin until it
becomes transparent. Remove from heat.
6. Make a well in the centre of the icing sugar and add the gelatin mixture. Mix until well
combined. Add colour/essence while mixing.
7. Once the fondant is ready, cling-wrap it twice and keep it in an airtight box. Use only after
6 hours of rest.

CHEF TIPS
• Adjust consistency by adding more sifted icing sugar or more water.

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 ANIMAL FIGURE

MONKEY

Page | 240

FOR MONKEY
BODY PART LIGHT BROWN DARK BROWN LENGTH (in cm)
FONDANT QUANTITY FONDANT QUANTITY
Main Body 5g 30 g 5 cm
Hands 0.5 g each 2 g each 4 cm
Legs 1 g each 3 g each 4 cm
Tail 2g 8 cm
Head 4g 25 g -
Nose - 0.25 g -
Ears 0.25 g 0.5 g -

METHOD
1. For the head, roll and cut the light brown fondant, in a heart shape, measuring 2.5 cm
and remaining for the front part.
2. Use black fondant for the eyes.

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 TOOLS REQUIRED FOR ANIMAL FIGURE
NAME IMAGE
Toothpick

Page | 241

Xacto Knife

Bone Modelling Tool

Cutting Mat

Flower And Leaf Modelling Tool

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
Scallop And Scale Modelling Tool

Page | 242

Rolling Pin

Paint Brush

Cookie Cutters (3cm, 2.5 cm, 2cm)

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 HUMAN FIGURE

STANDING GIRL

Page | 243

HUMAN FIGURE STAND

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 FOR STANDING GIRL
INGREDIENTS QUANTITY
Skin Colour Gum Paste 37 g
Red Flower Paste 34 g
White Fondant 7g Page | 244
Black Fondant 15 g
Pink powder colour For blush
Corn starch For dusting
Edible glue For sticking
Fevikwik For sticking stand
Satte Sticks 2 no.

TOOLS REQUIRED FOR HUMAN FIGURE

NAME IMAGE
Satte Sticks

Xacto Knife

Bone Modelling Tool

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 Cutting Mat

Page | 245

Flower And Leaf Modelling Tool

Rolling Pin

Paint Brush

Cake Dummy

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 Scale

Page | 246

Shading Brush

Bulbous Cone

Thick Wire

Wire Cutter

INDIVIDUAL FONDANT MEASUREMENTS FOR FIGURINE

BODY PART/ CLOTHES FONDANT COLOUR WEIGHT, MEASUREMENT
Shoes Red Flower Paste 2 g each
Legs Skin Colour Gum Paste 8 g each, 7 cm long
Dress White 5+2g

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 Dress Red Flower Paste 30 g
Hands Skin Colour Gum Paste 1.5 g each
Upper Body Skin Colour Gum Paste 8g
Head Skin Colour Gum Paste 10 g
Hair Black 15 g Page | 247

METHOD
1. Using the following measurement, make a human figure stand by folding the wire as
given in the diagram. After folding one side, fold the other side and tie them with a thin
wire. Insert the stand into the cake dummy and apply Fevikwik on the joint. Let it dry for
½ an hour.
2. For making the upper body, take skin-coloured fondant. Soften it by stretching and
combining, then shape it into a log.
3. Then, with the help of the body of a paintbrush, flatten the stomach area a bit. Using your
fingers, press the sides to give it a curved shape.
4. With the help of an Xacto knife, cut the bottom part to make it straight (make sure not to
cut too much of the body).
5. To make the neck, pinch the top part, then make the curves around the neck with the
help of a fondant tool (flower and leaf modelling tool) to achieve more details. Smooth
any cracks with your fingers.
6. To straighten the neck, cut the top part using an Xacto knife. Keep it aside.
7. Now start with the lower body, i.e., legs. Take 8 g of skin-coloured fondant for each leg,
soften them, and make a log of 7 cm each. Apply some glue to the stand and then insert
the legs. Adjust the shape with your fingers, as it can get deformed while inserting.
8. For shoes, take 2 g each of red fondant. Make a ball of one part, convert it into a log of
1.5 cm, and, using your fingers, shape it like a shoe. Make a cavity using a bone modelling
tool and repeat the same for the other shoe. Now, take the figure out of the dummy and
apply glue to the lower part of the legs. Then, insert the shoes and let them dry.
9. For making a can-can for the dress, take 5 g of white fondant, make a ball, flatten it, apply
glue, and insert it in the stand.
10. Now apply glue on the wire and insert the upper body; adjust the shape if required.
11. To make a dress roll red flower paste, cut a rectangle with a dimension of 6.5*25 cm.
12. After cutting it to the specified size, start folding it from one side, like a Chinese fan, to
make the frills of the dress. Once done, press it from the top side. With the help of a
rolling pin, flatten the top side a bit so that the frills merge. Then, using the Xacto knife,
cut the excess.
13. Apply the glue on the chest, belly, and can-can of the body and stick the dress from the
upper chest till the can-can; cut the excess, if any (make sure the joint of the dress is at
the back). Stick the two edges of the dress together with edible glue.
14. To make the collar roll white fondant, cut a round using a 1 m nozzle and cut the center

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 with a smaller nozzle. Give a ruffle on the edges with the help of a ball tool and foam pad.
Insert the collar and stick it with glue.
15. For making hands, take 1.5 g each of skin gum paste and roll it into a log measuring 5 cm.
Now, give the log the shape of a hand by bending it to make the elbow. Thin out the part
below the elbow to make it look more realistic. Page | 248
16. For palms, press the log from one end (narrow end) and then cut a small portion from
one side to make the thumb. Use a leaf modelling tool to give the impression of fingers.
Thin out the area below the palm a little to make the wrist. Repeat the same steps for the
other hand as well, but make sure to cut the opposite side to make the thumb.
17. To make the sleeves, cut a strip of 1 cm in width. Apply glue on the strip and roll it around
the hand (make sure to cover the sleeves so that the skin colour on the edge of the hand
is not visible).
18. Now, stick both hands on the shoulder area of the doll.
19. We'll move onto the face of the groom now. Make a ball out of skin-coloured gum paste
and then give it a slight oval shape. With your fingers, push the gum paste to the center.
Give details to the nose using the leaf and flower modelling tools. Make the lower part
pointy with your fingers. Do not apply too much pressure. Now, create nostrils using the
pointy side of the tool.
20. For making lips, give impressions on both sides using a bone tool. Join these impressions
by making a line. Then, push upwards to make the lower lip. Push from the center to
make the upper lip and give detailing.
21. For eyes, we'll take two different coloured balls: white fondant balls (as the base colour)
and black fondant balls (for the pupil). Apply some glue to the eye cavity. Then, flatten
the white balls and stick them in the eye cavities. Flatten it using the leaf and flower
modelling tool. Lastly, flatten the black fondant ball and stick the black fondant onto the
white fondant (lift it using an Xacto knife).
22. Take some black fondant for eyelashes and roll it as thin as possible. We'll need four
small strips for eyelashes. Apply edible glue above the eyes and stick the eyelashes (pick
them up using Xacto knife). Adjust the eyelashes to give them a proper shape using Xacto
knife. In the same way, make eyebrows.
23. For making the hair of the doll, roll black fondant to a 1-2 mm thickness. Now, place the
head onto the fondant and cut it according to the head. It will be used as back hair. Apply
glue on the backside of the head and stick the hair there.
24. Take a small piece of black fondant for the front hair and give it a teardrop shape. Then,
press it and give impressions using the leaf tool. Apply glue to the forehead and then stick
it. Make 4 - 5 more such strips of different sizes. Start by sticking these strips on the head
using edible glue.
25. In the same way, make the back side of the hair.

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 FLOWER MAKING

DIFFICULT ROSE

Page | 249

REQUIREMENTS FOR DIFFICULT ROSE

NAME IMAGE
Rose Petal Cutter

Foam Pad

Ball Tool

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 Cutting Mat

Page | 250

Rolling Pin

Styrofoam Bud

Wires

Cake Dummy

Paint Brush

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 Red/ Pink Gum Paste As required

METHOD
1. Prepare base for bud. Take a small Styrofoam bud, make a small loop at one edge of 6 cm
wire and insert it in the centre of the bud.
Page | 251
2. Take two 5 cm wires and insert them on opposite sides of the bud, bend and twist them
around the centre wire.
3. Place on the dummy and keep it aside.
4. Next, thinly roll out some gum paste and cut out three small rose petals.
5. Keep them on a foam pad; using a ball tool, thin the edges of the petals and press them
slightly along the edges to make them frilly.
6. Apply water on the bud, and wrap one petal around it.
7. Brush water on the other two petals and arrange them over the first petal so that they
overlap each other.
8. Arrange them with your fingers and let them dry a bit.
9. Make three more same size petals, thin the edges and place them (with the help of
water) overlapping each other. Arrange the petals and let them dry.
(You can use this flower (till step 8) as a small bud rose)
10. Roll out the sugar paste thinly, and cut out five petals with the next size cutter.
11. Thin the edges of each petal with the ball tool.
12. Take 5 tbsp of cornflour and dust it on the baguette tray to avoid sticking of the petals.
13. Put the petals on them to dry, with their edges shaped randomly.
14. Brush water on the lower half of the petals and arrange them around the rose,
overlapping each other. Shape them with your hand and set them aside to dry.

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 DAVID AUSTIN

Page | 252

REQUIREMENTS FOR DAVID AUSTIN

NAME IMAGE/QUANTITY
Tear Drop Cutter Set

Foam Pad

Ball Tool

Cutting Mat

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 Rolling Pin

Page | 253

Green Florist Tape

Wires

Cake Dummy

Paint Brush

Wire Cutter

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 Fruit Tray (for drying) 1
Golden Stamen As required
Flower Paste 100 g
Yellow Gel Colour 1 drop
Red Fondant 10 g Page | 254
Cornflour As required
Edible Glue As required

METHOD

1. First, start by making buds for the center part of the flower. Take five wires of size around
8-10 cm each and curve one end of the wires into a closed hook. Now take 2 g each of
flower paste, shape them in a teardrop shape, and insert wire inside it. Let it dry for 10-12
hours.
2. Start rolling the flower paste; the thickness should be around 1-2 mm.
3. Now, take the first two sizes of petal cutter and cut ten petals of size 1 and ten petals of
size 2.
4. Now, take the petals on the foam pad and thin out the petals' edges using a ball tool.
5. Make five sets of petals of 4 petals each (two of size 1 and two of size 2) and stick them
around the bud. Make sure to apply edible glue on the bottom and middle part of the
petal, not the top part.
6. Now hang all the wire upside down by twisting it from one side on a dummy and let it dry
completely for around 4-5 hours.
7. When all the petals get dried, take a bunch of stamens and place a wire between the
bunch. Now fold the wire and start twisting the wire from top to bottom. After twisting,
cover the wire with green tape from top to bottom. Make sure to stretch the green tape
before sticking it or covering the wire.
8. Now, take the dried petals. Twist the wire of each set from the petals end a bit and check
the arrangement around the stamens. When you get the proper arrangement, start
arranging and sticking the wires one by one using the green tape. Now, the inner part of
the rose is ready.
9. For the outer petals, take two next big sizes cutters, start rolling the flower paste around
1-2 mm thickness, and cut 10-10 petals of both sizes. After cutting the petals, thin out the
edges and give ruffles by using a ball
10. tool over a foam pad and keep it for drying over the fruit tray for around 15 to 30 minutes
(make sure it doesn't dry out too much; it should be little flexible before the assembly).
The cavity in the fruit tray helps maintain the petals in a curved shape.
11. Now apply a very small amount of edible glue on the inside curve of the petal; make sure
to apply the glue to the bottom area till half of the petal, not the top edges, as the top
side needs to be open.

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
12. After applying the glue, stick the petals one by one, five in one layer, and make sure that
one petal is in the middle of two petals when you move to the next layer.
13. Complete the flower by sticking all the petals in 4 layers.

Page | 255

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 FILLER FLOWERS

REQUIREMENTS FOR FILLER FLOWERS

NAME IMAGE
Foam Pad Page | 256

Ball Tool

Wire Cutter

Bulbous Cone

Wires

Green Florist Tape

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 Scissors

Page | 257

Any Colour Flower Paste

METHOD
1. Take a small portion of flower paste and roll it as a ball.
2. Thin it from one side and make a kind of drop shape out of it.
3. Now, insert the taper cone tool/cone tool in the centre of the flower paste's thicker edge
and twist it to make a depression in it.
4. With the help of scissors, cut the side into five parts (making five petals)
5. Now, insert the hooked wire in the centre of the petals.
6. Smooth and round the edges of each petal with your hand and press a bit to make them
thinner.
7. Make 3 or 4 flowers in the same way and then place them together, making a bunch and
sticking with the green florist tape.

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 FONDANT CAKE

Page | 258

ELEMENTS

• Sponge
• Caramel Ganache
• Buttercream
• Soaking Syrup
• Fondant
• David Austin
• Ruffle Flowers
• Wafer Paper Leaves
• Petals
• Fondant Lace
• Edible Sprinkles

FOR SPONGE (EGG) COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Eggs 262 g 21 31.4
Castor Sugar 281 g 16.9 33.7
All-Purpose Flour 356 g 9.3 14.2
Baking Powder 1 + 1/8 tsp 1 1
Baking Soda ½ tsp 1 1
Salt 1 tsp 1 1
Milk 131 g 8.9 9.4
Oil 122 g 12.3 18.3

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 Vanilla Essence 1 + ½ tsp 2 2
Dark Couverture 75 g 34.1 34.9
TOTAL ₹ 107.5 ₹ 146.9

METHOD Page | 259

1. Preheat the oven to 180˚C (OTG Mode: upper rod + lower rod + fan). Grease and line
three 6-inch round tins with oil and butter paper.
2. Sieve all dry ingredients in a bowl, i.e., flour, sugar, baking powder, baking soda, and salt.
Add chopped dark couverture chunks.
3. In a separate bowl, mix all wet ingredients, i.e., eggs, milk, oil and vanilla essence.
4. Now, mix the wet ingredients in the dry ones gradually with the help of a hand whisk or
spatula to form a lump-free batter. Ensure not to put all wet ingredients at once;
otherwise, lumps will form.
5. Divide the batter equally between both the tins and bake at 180˚C (OTG Mode: lower rod
only) for 30 – 35 minutes or until a toothpick inserted at the centre comes out clean.

OVEN TEMPERATURES
OTG DECK OVEN UNOX
180°C (lower rod only) Upper temperature – 140°C 130°C, Fan speed – 1
Lower temperature – 180°C Humidity – 0

FOR SPONGE (EGGLESS) COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
All-Purpose Flour 412 g 10.7 16.5
Castor Sugar 281 g 16.9 33.7
Baking Powder 2 + ¼ + 1/8 tsp 2 2
Baking Soda 1 tsp 1 1
Curd 300 g 37.5 37.5
Salt 1 tsp 1 1
Milk 56 g 3.8 4
Oil 139 g 14 22.2
Vanilla Essence 1 tsp 1 1
Dark Couverture 75 g 34.1 34.9
TOTAL ₹ 122 ₹ 153.8

METHOD
1. Preheat the oven to 180˚C (OTG Mode: upper rod + lower rod + fan). Grease and line
three 6-inch round tins with oil and butter paper.
2. Sieve all dry ingredients in a bowl, i.e., flour, sugar, baking powder, baking soda, and salt.

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 Add chopped dark couverture chunks.
3. In a separate bowl, mix all wet ingredients, i.e., curd, milk, oil and vanilla essence.
4. Now, mix the wet ingredients in the dry ones gradually with the help of a hand whisk or
spatula to form a lump-free batter. Ensure not to put all wet ingredients at once;
otherwise, lumps will form. Page | 260
5. Divide the batter equally between both the three tins and bake at 180˚C (OTG Mode:
lower rod only) for 35 – 45 minutes or until a toothpick inserted at the centre comes out
clean.

OVEN TEMPERATURES
OTG DECK OVEN UNOX
180°C (lower rod only) Upper temperature – 140°C 130°C, Fan speed – 1
Lower temperature – 180°C Humidity – 0

FOR CARAMEL GANACHE COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Dark Couverture 150 g 68.3 69.8
Milk Couverture 150 g 72 73.5
Castor Sugar 250 g 15 30
Water 40 g 1 1
Fresh Cream 240 g 43.2 46.1
Salted Butter 35 g 15.8 17.5
TOTAL ₹ 215.3 ₹ 237.9

METHOD
1. Finely chop both the chocolates and keep them aside.
2. In a saucepan, make a caramel with sugar and water.
3. Add the hot cream to the caramel and mix well. Now add the butter.
4. Pour the caramel sauce over the finely chopped chocolate. Mix till a homogenous mixture
is formed. Let it cool in the fridge.

FOR BUTTERCREAM COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Caramel Ganache - - -
Unsalted Butter 350 g 157.5 175
TOTAL ₹ 157.5 ₹ 175

METHOD

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
In a bowl, beat the ganache and start adding butter in batches while beating to make
buttercream.

FOR SOAKING SYRUP COSTING (in ₹)

Page | 261
INGREDIENTS QUANTITY WHOLESALE M.R.P.
Vanilla Essence 1 tsp 5 5
Water 100 g 1 1
TOTAL ₹6 ₹6

METHOD
Mix vanilla essence and water in a bowl, and keep them aside.

FOR FROSTING OF CAKE

METHOD
1. Demould the sponges from tin and divide each sponge into two halves; we will get six
layers of sponge. If there is a dome, cut it using a serrated knife.
2. Place a cake base on the turning table and apply a bit of buttercream to stick to the
sponge.
3. Now place the first sponge layer on it and soak it using a silicon brush with soaking syrup (
do not soak too much).
4. Take some part of the buttercream and apply it to the sponge. Smooth it out using a
palette knife. Then, place the second layer on top, soak it, and apply buttercream.
5. Repeat the same process with the other layer of sponge as well. When placing the 6th or
last layer, soak it and apply a layer of buttercream on the top and the sides of the cake.
6. Using the palette knife or plastic scrapper, smooth out the buttercream for clean edges.
7. Keep the crumb-coated cake in the fridge for 15 – 20 minutes.
8. Apply a layer of buttercream on top and place the acrylic disk. Pipe the buttercream on
the side and smoothen the side using a scraper and palate knife.
9. Keep the cake in the freezer for half to one hour to set properly.
10. Now remove the acrylic disk using thread. Fill out any gaps with buttercream and
smoothen out with a palette knife.
11. Keep the frosted cake in the fridge for half an hour and let the buttercream set properly.

FONDANT FOR DRAPING COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 White Fondant 195 g 78 117
Light Pink Fondant 80 g + 3 g 33.2 49.8
(white + red fondant)
Dark Pink Fondant 50 g + 5 g + ½ drop 22 33
(white + red fondant + Page | 262
yellow gel colour)
Light Blue Fondant 100 g + 0.5 g + ½ drop 40.2 60.3
(white + black fondant
+ sky blue gel colour)
Dark Blue Fondant 50 g + 1 g + 1 drop 20.4 30.6
(white + black fondant
+ sky blue gel colour)
Cornflour (for dusting) As required 1 1
TOTAL ₹ 194.8 ₹ 291.7

METHOD
1. For draping the outer part of the cake, take 65 g light pink, 65 g light blue, 20 g dark blue,
65 g each white fondant (three portions) and make logs of around 8 inches and arrange
them like this –

2. Now stick them together, roll them with your hand till they are double in length, and fold
them in an “S” shape.
3. Again, roll to 16 inches and make an “S” shape; repeat this step 3-4 times. At last, roll the
fondant with a rolling pin length-wise, then width-wise. When the desired length and
width are achieved, cut a rectangle as per the measurement of the side of the cake.
4. Combine excess fondant, roll it to 2 mm thickness with a rolling pin, and cut out a round
using a cutter.
5. Drape the cut rectangle over the cake; cut the excess using an Xacto knife and scissors.

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 FONDANT FOR RUFFLE FLOWERS COSTING (in ₹)
INGREDIENTS QUANTITY WHOLESALE M.R.P.
Dark Pink Fondant As required - -
Edible Glue As required 5 5
TOTAL ₹5 ₹5 Page | 263

METHOD
1. For decorating the cake, make flowers using the ruffle technique. A total of three flowers
are needed, two big and one small.
2. To make the flower, roll the dark pink fondant to 1 mm thickness and cut five strips 25 cm
long and 1.5 cm wide.
3. To make the ruffles, place these strips over a foam pad and give a ruffle effect with the
help of a ball tool. Apply glue on the other side and fold the strip in half (ensure the strips
are inverted before applying glue).
4. Now, again, apply the edible glue on the folded part.
5. Now, start rolling the strip from one end to the other (make sure not to roll it too tight, as
the ruffles will not look clean). To increase the size of the flower, stick one more strip.
6. Use two strips in one flower to make a big flower and one strip for a small flower.
7. Stick the flowers as directed by the chef.

FOR WAFER PAPER LEAVES COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Wafer Paper 3–4 80 80
Water As required 1 1
Evaporex As required 10 10
Bronze Dust As required 5 5
TOTAL ₹ 96 ₹ 96

METHOD
1. Cut thin green wires into ten pieces of size 5 – 6 cm length. Join them with the help of
green tape and create a branch-like structure for sticking leaves.
2. Take wafer paper and cut around 12 small pieces of leaf. Apply some water on the leaf
and stick it on the wires.
3. Let it dry over a silicon mat for 3 – 4 hours, or use a heat gun to dry it quickly.
4. When it gets dried, colour it with bronze dust and keep aside.

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 FOR PETALS COSTING (in ₹)
INGREDIENTS QUANTITY WHOLESALE M.R.P.
Dark Blue Fondant As required - -
Light Blue Fondant As required - -
Light Pink Fondant As required - - Page | 264
Edible Glue As required 5 5
TOTAL ₹5 ₹5

METHOD
1. Take the first two sizes of teardrop cutters and make 15 petals of size one (dark blue), 15
petals of size 2 (light blue), and 15 petals of size 2 (light pink).
2. Give ruffles using a ball tool and a foam pad on the edges. Dry out for 30 minutes, and
stick it with the help of edible glue.

FOR FONDANT LACE COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
Dark Pink Fondant As required - -
TOTAL ₹- ₹-

METHOD
1. Take a silicon mould for the lace design. Roll the fondant as per the length of the mould,
press it over the mould and then roll is using rolling pin.
2. Take it out from the mould and cut out the excess, if any. Keep aside for use in assembly.

FOR ASSEMBLY COSTING (in ₹)

INGREDIENTS QUANTITY WHOLESALE M.R.P.
David Austin As required - -
Ruffle Flowers As required - -
Wafer Paper Leaves As required - -
Fondant Lace 1 no. - -
Petals As required - -
Edible Sprinkles As required 20 20
(golden, white & silver
balls)
Edible Glue As required - -
Bronze Dust As required 10 10
TOTAL ₹ 30 ₹ 30

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
METHOD
1. Stick some sprinkles on the cake and insert the David Austin into the cake as directed by
chef.
2. Then stick the ruffle flowers onto the cake, followed by the fondant lace.
Page | 265
3. Highlight the edges of the flower and petals with bronze dust.
4. Lastly, insert the wafer paper leaves.

TOTAL PRICING (EGG) (in ₹)

ELEMENTS WHOLESALE M.R.P.
Sponge 107.5 146.9
Caramel Ganache 215.3 237.9
Buttercream 157.5 175
Soaking Syrup 6 6
Fondant 194.8 291.7
Ruffle Flowers 5 5
Wafer Paper Leaves 96 96
Petals 5 5
Fondant Lace - -
Assembly 30 30
TOTAL ₹ 817.1 ₹ 993.5
PRICING PER PORTION
Cost Price (C.P.) ₹ 817.1 ₹ 993.5
Selling Price (S.P.) ₹ 2500 – 3500 ₹ 3000 – 4000

TOTAL PRICING (EGGLESS) (in ₹)

ELEMENTS WHOLESALE M.R.P.
Sponge 122 153.8
Caramel Ganache 215.3 237.9
Buttercream 157.5 175
Soaking Syrup 6 6
Fondant 194.8 291.7
Ruffle Flowers 5 5
Wafer Paper Leaves 96 96
Petals 5 5
Fondant Lace - -
Assembly 30 30

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
 TOTAL ₹ 831.6 ₹ 1000.4
PRICING PER PORTION
Cost Price (C.P.) ₹ 831.6 ₹ 1000.4
Selling Price (S.P.) ₹ 2500 – 3500 ₹ 3000 – 4000
Page | 266

SHELF LIFE
ELEMENTS ROOM TEMPERATURE REFRIGERATOR
Sponge 1 – 2 days 4 – 5 days
Caramel Ganache 1 – 2 days 4 – 5 days
Buttercream - 4 – 5 days
Frosted Cake - 4 – 5 days

TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030