Chocolate Frosting for Cakes

Now that I have made this cake quite a few times, I thought it needs some icing and frosting to make it look as good (if not better) as it tastes. I decided to try out my most favourite source: the internet. I really shouldn't have. They don't look so frightening when I am polishing off the cream from my birthday cake. They are all – sweet! What I didn't realise was, there were so many! With egg, without egg, with butter, without butter they're all out there and I was, of course, clueless what to choose to suit my needs. I chose the one with the butter, but without the eggs because mousse cakes already have a lot of eggs in them.

However, I was becoming braver and ... lazier! I thought about the Chocolate Mousse Cake recipe I had posted earlier. Before adding the eggs ... now that was a good start. Except of course, for the fact that whole thing was a little too runny to go as a cake icing. But I swear it tasted like heaven.

Reshmi Kabab

The name says it all. Reshmi kabab (kebab) is the ultimate delight in the kebab category due to its incredible melt-in-the-mouth softness (and hence the name reshmi). I came across the idea of making this through this website but I must admit it was a failure. I knew it would be disappointing because the recipe was something that reminded me strongly of Tandoori chicken, but the almonds kept me going because I really didn't want to believe that an about.com recipe would fail, but it did. It was far from the silken soft texture that this dish is all about. So I was looking up at other websites for a solution. I looked here and here and here and I knew one thing was common. It was the cream used instead of the yoghurt. I was not sure if the heavy cream would work so well. But then this wonderful thing happened. Also I played a little with the spices to get it accurate. I hope you'll enjoy it.