Memorable Blogger's Buzz And A Thank You Note!!

All of us are very well aware about the virtual events that take place in the blogging world. But recently on 23rd of February I attended a real life event called as Blogger’s Buzz. The event was attended by talented bloggers from all over the Europe. 

Blogger’s Buzz was organized by Nupur of  Uk rasoi , Nisha of Look who is cooking too and Preeti of Isingcakes and more; well what can I say about them, their blogs speak for themselves and the efforts they put in everything. Kudos to them!!

Even though the weather outside was pale and cold, I felt that inside the venue everything was so colourful and warm. I knew that breakfast and refreshment would be served, but the varieties surpass my expectations’, the table was loaded with muffins, yogurt, sandwiches, tea, coffee and juice. After chatting around and talking we all were settled. The event started with introducing ourselves and it was so wonderful to meet and know about each blogger talking about same interest-Food.

The major highlight of the event was 3 master classes. 1^st session was on Food Photography by Jeanne of Cook sister . She mentioned some real important basics of food photography which was very much needed by me. 



The next class was conducted by Dora of BoBo Macarons and we were shown the method and recipe of making perfect macaroons. Oh yes they tasted divine. 

And finally the last session (one I was waiting for) was on monetizing the blog by Glam Media. All the classes were gripping and truly useful for food bloggers.

For me, the event soon became more special and memorable one. I won the contest. One needed to make anything that matched the theme of Blogger’s Buzz poster (yellow and purple with some butterflies). I made French Crepe cake layered with blueberry sauce and topped with mango mousse. The prize was sponsored by Hotel Chocolat and I will like to thank them for it. The Pamper Collection contained some of their finest chocolates and I am glad I was lucky to try them.

Certificate

 

I must say that Blogger’s Buzz happened was because of the hard work of Nupur, Nisha, Preeti and Suchi. But what I must say it would have been incomplete without the kind sponsors of the venue -Ilovesabji.com and Avedna Ayurveda, Sri Krishna Vada Pav for yummy Indian lunch ,Tea/coffee from Whittard of Chelsea and evening snack from Urban Tadka. 

Soon the event was over and but the excitement to see what was inside the goodie bag was still on. I was so pleased to see the stuff in the bag. It comprised of delicious Devnaa sweet box, Popchips, useful cooler bag from Total Greek Yoghurt, varieties from Silver Spoon products, very well known Nielsen Massey Vanilla Extract, every baker’s desired recipe book-Baking Mad, sugar goods of Billingtons. The other 2 useful items in the bag was online vouchers from Dream Cakes and discounted coupons of Avedna Ayurveda.

Blogger’s Buzz was indeed the memorable one and I am happy that I attended it.

All the talented Bloggers

Read what my other friends- Vineetha, Priya and Nisha experienced at Blogger's Buzz.

French Crepes Cake Layered With Blueberry Sauce And Topped With Mango Mousse

After so many days I am back with another recipe. I have made French Crepe Cake filled with Blubbery sauce and topped it with Mango mousse. Crepes are very popular in France, it is like a very thin pan cake that can be filled with fruits, vegetables, nutella etc etc. Crepes cake is the layers of crepes that are stuck on top of each other till it form into the shape of a cake. I used blueberry sauce to layer the cake and finally covered it with egg-less mango mousse.Tangy taste of mousse and sweet taste of blueberry complimented the taste and the cake was yum. I made this as my entry in Blogger's Buzz competition.

Blogger's Buzz is not any common virtual event, it is an "Actual" event that will take place in London on 23rd Feb 2013. We are all very excited to be a part of Blogger's Buzz and hope to have lot of fun.

Ingredients
For Crepes (will make 40 crepes)

• 2 cups all-purpose flour
• 1 cup milk
• 6 tablespoons butter, melted
• 3 eggs
• 4 tablespoons granulated sugar
• 1/4 teaspoon salt

For Bluberry Sauce

• 100 grams white chocolate
• 1/4 cup heavy cream
• 1 cup blueberry
• 2 tbsp  unsalted butter.

For Mango Mousse (see step by step pictures here)

• 1 cup alphonso mango pulp
• 1 sachet of gelatin
• 1/4 cup milk
• 2 1/2 tbsp sugar
• 1 tsp lemon juice
• 1 tsp fresh ginger (adrak) juice
• 1 tsp finely crushed mint leaves (phudina)
• 3/4 cup whipped cream 

Method:
For Crepes

1. Mix all the ingredients till it forms smooth batter.
2. Melt the butter in the non stick pan and add a spoon full of the batter on it, swirl until the pan is covered with the batter.
3. Cook till the crepes leaves the sides, flip and cook on another sides for 2 minutes.
4. Keep reapateing the step till all the crepes are ready. 

For Bluberry sauce

1. Grind together cream and blueberries till cream turns in light purple color
2. Take pan and heat cream-blueberries mixture with white chocolate and butter.
3. Mix till chocolate and butter melts.
4. Allow it cool.

For Mango Mousse
(see step by step pictures here)

1. Soak gelatin in 5 tbsp of cold water.
2. Add the mango pulp, milk and sugar, mix well and bring to boil, while stirring continuously.
3. Remove from the flame and strain the mixture using a sieve.
4. Transfer the mixture into a steel bowl and place the bowl in a deep vessel filled with ice-cubes for 8 to 10 minutes or until the mixture cools and thickens. Whisk the mixture vigorously and continuously till it is in ice-cubes vessel to avoid any lump formation.
5. Add whipped cream and fold gently and freeze till you assemble the cake

Assembling cake

1. Take one crepe and spread bluberry sauce on it, cover it with one more crepe and cover it with blueberry sauce again.
2. Keep repeating till the same step till all the crepes are done.
3. Freeze for sometime.
4. Cake the cake and cover it with mango mousse. I used the simple spoon technique called as forming waves to decorate the cake.

Take all the crepes

 Lay on the plate and spread blueberry sauce.

 

 Keep repeating the step and assembling the crepes.

This is how it will look when all the crepes are assembled.

 

 Finally cover it with mango mousse and top up with blueberry sauce.