bombay lemonade

bombay lemonade 

Summer days were hot in Bombay (Mumbai) but I eagerly awaited for their arrival because it meant the end of the school year. The days would be marked by pool time, trips, and reading a whole lot of comics (my mother would only let us read comics during the holidays, they'd go up otherwise so we could focus on the school year, though I don't think it did any good!). There was also one particular portion of the day that I really looked forward to, my moment to indulge in street snacks. I'd get a little pocket money, every day from my mother which I would diligently invest in some sort of snack. The choices were many and my desires generally larger than my actual ability to consume so I'd have to plan my week out such that I'd be able to taste almost everything summer had to offer.

mint and lemons

Since the weather got pretty hot, it was necessary to cool down with something cold. My cooling agents were generally tall glasses of freshly squeezed sugarcane juice , limeades or lemonades, each of these babies would be flavored with a combination of spices and fresh herbs making the the perfect thirst quencher and refresher. 

squeezed lemons and ginger 

I've made my version of my favorite lemonade that reminds me of those happy summer days spent in Bombay. Fresh is the key here, fresh lemons and ginger with mint are infused into chilled water while  lightly crushed toasted cumin gives a hint of earthiness to the drink. If you aren't a fan of fresh ginger, skip it. I also used molasses as the sweetener because M's mom makes her own on the farm from her sugarcane crop every year and it is the best and she keeps me stocked. 

This lemonade is best drunk as soon as it is made as I've noticed the flavors of the cumin and ginger are lost within a few hours. Also, fresh mint tends to darken after several hours. I tend to make this drink less sweet but feel free to play around. Have a wonderful weekend, friends!

Here are some of my favorite reads from this week;

bombay style lemonade

bombay lemonade

yields: 4 servings


1/2 teaspoon cumin seeds
1/2 cup lemon juice (two large lemons), freshly squeezed
3 inch piece ginger root, freshly peeled
900ml chilled water 
3-4 tablespoons light molasses
8-10 mint leaves, fresh
8 thin lemon slices, freshly cut
ice cubes and a few thin slices of fresh lemons

1. Toast the cumin seeds on medium high flame in a small saucepan for about 15 seconds until they just begin to turn brown. The cumin seeds are ready as soon as you can smell their aroma. Immediately transfer them into a mortar and crush them gently once with the pestle. Don't over crush them. If the cumin seeds burn during the toasting and turn black, discard and start again.
2. Add the toasted cumin seeds along with the lemon juice into a large pitcher. 
3. Place the ginger root in the mortar and crush it with 1/4 cup of the chilled water to form a slurry and extract the ginger flavor. Pass the slurry through a tea strainer or small sieve over a small bowl and press the pulp with a spoon to get all the juice out. Transfer the extracted juice to the pitcher along with the molasses.
4. Stack the mint leaves over each other and then slice them into thin strips with sharp knife. Put the mint leaves in the pitcher and add the rest of the chilled water. Stir to combine the ingredients, taste to make sure the lemonade is sweet enough, if not add more molasses. Add the slices of lemon and stir. To serve, stir the contents of the pitcher and then pour into chilled glasses containing ice cubes.

spicy black bean kebabs

spicy black bean kebabs with mint yogurt sauce

I made you some kebabs, spicy Indian kebabs that are hot and tasty. And these guys are meatless too, so you can feel a little less guilty, if you decide to eat several, like we did. Yup, that's right, there's black beans and flaxseed meal in these little fat kebabs that make them terribly tasty. Plus, they are simple to make without too much fussing! Okay, maybe the black beans need some T.L.C. but that's really all there is to it. 

spice grinding

I've based the seasoning off a popular type of Indian kebab called the "seekh" kebab that is usually made with ground beef or lamb meat and rolled into long cigar-shaped structures. Since I strayed away from the traditional kebab recipe, I shaped the kebabs into flat discs so I could double-duty any leftovers as sliders the next day. By the way, the ground flaxseed meal is a delicious texture addition to the kebab.

There's also an easy to make, delicious cooling mint flavored yogurt sauce that balances the heat and spicy flavors of the kebabs. 

mint yogurt sauce

You could use canned black beans but I avoid using the canned stuff because they tend to be mushy and too moist which could make these kebabs harder to prepare, less moisture is a good thing here! It is better to start from scratch and soak the dried beans the day before, this way you are in complete control of the texture and consistency. Drain the black beans completely to get rid of any excess moisture, keeping them on a towel after boiling, also helps a lot. If you like the kebabs to be more or less hot then adjust the amount of chili accordingly.

spicy black bean kebabs

spicy black bean kebabs

yields: approximately 20-24 kebabs


2 cups dried black beans 
a pinch of baking soda
4 cups water
1/2 teaspoon cumin seeds
6 cloves
1/4 teaspoon nutmeg, freshly ground
1/2 teaspoon black peppercorns
1/2 cup red onion, chopped
3 garlic cloves
2 inch piece ginger root, peeled and minced
2 thai chili peppers, green or red
1/4 teaspoon paprika
1 1/2 teaspoon kosher sea salt
2 tablespoons ground flaxseed meal
1 large egg, lightly whisked 
1/4 cup vegetable oil for frying (you might need a little more)

1. Rinse and soak the beans in water overnight. After soaking, drain and rinse the beans. Place the beans in a large saucepan or stockpot, along with the baking soda and and water and bring the contents to a boil on a medium-high flame. Once it begins to boil, reduce the flame to a gentle simmer and cook until the beans  are just tender but not mushy. Remove from stove and drain the liquid from the beans. Place the beans on a clean kitchen towel to remove any excess water. Allow the beans to cool to room temperature. You can also refrigerate the beans until they are ready to use.
2. Grind the cumin, cloves, nutmeg and peppercorns in a spice grinder or coffee mill to obtain a fine powder. Keep aside until ready.
3. Place the beans, the ground spices and the rest of the ingredients except the egg and vegetable oil in a food processor fitted with a blade. Place the lid on the food processor and pulse until the mixture becomes crumbly in texture. You might need to stir the contents occasionally. Do not pulse too long or the the mixture will become a paste. Transfer the mixture from the food processor into a large mixing bowl. Fold the egg into the mixture. Cover the bowl with a lid or with cling film and refrigerate for about 30 minutes to allow the beans to absorb all the flavors.
4. When ready to prepare the kebabs, take about 2 tablespoons of the mixture in the palms of your hands and flatten to form a one inch disc. Prepare the rest of the kebabs and keep aside.
5. Heat about 2-3 tablespoons of oil in a large non-stick or cast iron skillet on medium-high flame. Shallow fry about 6 kebabs at a time. Cook the kebab on each side for about 4-5 minutes or until they are browned on the surface. Transfer the kebabs onto a plate lined with a paper towel to absorb any excess oil. Cook the rest of the kebabs in batches and serve hot.

mint yogurt dressing

yields: approximately 1 1/2 cups


1/4 cup fresh mint leaves
1 green thai chili pepper
3/4 cup plain non-fat greek yogurt
1/4 cup chilled water
1/2 teaspoon salt
1/4 teaspoon black pepper, freshly ground

Place all the ingredients in a food processor or blender (immersion blender also works great here) and pulse until completely smooth. Transfer to a container and keep chilled until ready to serve.

grilled shrimp with cilantro mint chutney

Grilled shrimp with Cilantro Mint Chutney

Summer surely is a perfect time to grill though I try to grill in any weather if possible. I find it as comforting as baking, each with its own charms and techniques that make them so unique and fun. I like to grill both outdoors and indoors and I like to grill everything possible. The flavors generally get much more complex and bolder making every meal delightful and tasty. This is really what comes to my mind when I hear the word "grilling" or "barbecuing". Deliciously exciting feelings cross my mind that involve the sizzling sounds of meat and vegetables hitting the hot grates of the grill while the smoky clouds rise from the searing food. This is probably why we grill so much in our home. I just really hate cleaning the grill, no love lost there! That is really the part I don't like to think about.

Cilantro mint chutney and veggies

I based this recipe on a very popular chutney that is used in India as a dipping sauce for appetizers such as samosas and even as a sandwich filling. If you spread a bit between two buttered slices of bread, it is delicious! The flavors of this chutney are fresh so make sure to use absolutely fresh cilantro and mint leaves. The chilies, ginger and lemon juice give the chutney its flavorful pungent jolt. Since, we had picked up some fresh jumbo shrimp from the D.C. I thought it might be perfect to marinate the shrimp in a little bit of the chutney. The other half of the chutney I refrigerated (it stays good for upto a week) in an airtight container, I used some of it as a dipping sauce with the rest of the grilled shrimp. Overall, this is a great fresh "herby" grilled shrimp recipe with tons of classic Indian flavors. I love serving these shrimp with fresh crispy salad vegetables, so feel free to add whatever you can find or love!
On a side note please make sure to use fresh shrimp and devein them.

Shrimp grilling

cilantro mint chutney

yields: about 1 1/2 -2 cups


2 cups packed cilantro leaves, fresh
1 cup packed mint leaves, fresh
4 thai green chilis 
1 tablespoon ginger root, peeled and chopped
1/4 cup lemon juice, fresh (about 2 large lemons)
1 teaspoon brown sugar
1/2 teaspoon black pepper, freshly ground
1/2 cup water

In a food processor, pulse all the ingredients from the cilantro to the water to make a smooth chutney. Adjust the taste with additional salt and pepper if desired. Store the chutney in an airtight container in the refrigerator for up to a week.

grilled shrimp 

yields: 6 servings 


2 lbs jumbo shrimp, peeled and deveined with tail on
2 tablespoons olive oil
1 large lemon, fresh

1. Pat the shrimp dry with a clean towel and add half of the cilantro mint chutney along with the olive oil. Mix and refrigerate in a covered container for at least 30 mins. 
2. Preheat a grill. Skewer the shrimp and grill them on the hot grill for 2-3 minutes on each side. Baste as needed with the leftover marinade from the chutney. The shells at the tail end and the meat will turn a hot pink color when they are done cooking. Remove the skewers and immediately squeeze a little lemon juice from the lemon over the hot shrimp. Serve them on the skewers with the reserved chutney.

Note: I like to serve these shrimp straight off the grill on a bed of fresh crisp veggies such as radishes, sweet bell peppers and grape tomatoes. Cucumbers, carrots and lettuce are a great addition too. 

indian-style beet burgers

Indian Style Beet Burgers

Sometimes when things get a little tough, you need a bit of a break and a breather. You need to stop for a second, calm down and relax, breathe in and then reevaluate your environment. This is exactly what I did this week just to calm my nerves and ultimately hope for the best. Fortunately, I got to unwind a little bit when we decided to take a walk down to the national monument to view the annual cherry blossoms. The  blossoms are in full bloom this week  and people from all over are here for the festival in D.C. It's definitely crowded here! The flowers are a light pretty pink or white though I honestly have to admit that don't think I have ever smelled any sort of scent from them. Nevertheless, they are gorgeous to look at and cheered me up. Apparently you cook quite a few things with the blossoms, there is a plum vinegar pickled cherry blossom flowers/Sakura preserve available which means that I've got a new ingredient to my list. Now, if only I can get my hands on some!

Cherry Blossoms 2013_1 Cherry blossom 2013_3
Cherry blossom 2013_4 Cherry Blossoms 2013_2

Moving away from something lightly pink to something a little darker and red, beets! People either love them or hate them, I love beets but hate turnips. A few years ago, we tried an amazing beet tartare dish at a pop-up restaurant somewhere in our Chinatown area and I made a mental note to make one at some point. Though I did end up finding two delicious sounding recipes at the NY Times, one with horseradish and another with salmon, I still haven't made any because during my quest for beet tartare recipes, I got inspired by a delicious looking beet burger recipe at Sara Forte's beautiful blog, the Sprouted Kitchen. I based my version of the burger patty on the Indian lamb kebab recipe that I frequently use at home. The heat and spiciness brought by the chili and seasonings complement the sweetness of the beets in these patties and then there's a refreshing chilled chili herbed-yogurt sauce helps to bring it all together in the bun. Since beets have a large amount of liquid inside them, I used the roasting method from the NY Times tartare recipes to reduce their water content before they could be blended with the other ingredients. I then used a bit of toasted oat bran along with an egg as a binding agent. The trick with using oat bran is to let it sit with ground beet mixture for at least an hour (I've left it overnight too) to absorb any other liquids in the mixture. The bran also gives a nice toasty crisp coating to the burger patties once they are seared. 

Oven Roasted Beets and Frying the Beet Burgers
Yogurt Mint Spread

My chili herbed yogurt sauce is loosely inspired by Sara's version and also by the way Indian homes make their yogurt salads or raitas. I like my raita's a little thicker and so I tend to use Greek yogurt which works out well as a sauce/dressing in this burger. I was happily surprised as to how delicious the combination of the goat cheese and yogurt tasted, the extra creaminess of the goat cheese gave the sauce, a nice smooth and buttery flavor. Alternatively, if you don't want the bread, you can also do what I do with the rest of the burger patties, serve and eat them as kebabs with a meal along with the yogurt sauce on the side. Either way these turned out to be our new favorite at home and I think we will have a repeat pretty soon!

Red Beets

indian-style beet burgers

yields: about 12 burgers


6 medium sized-beets
1 tablespoon olive oil
1 cup toasted oat-bran
1 large egg
2 cloves garlic, freshly grated
2 teaspoons ginger root, freshly grated
1 thai chili pepper, chopped fine
2 tablespoons fresh whole cilantro leaves
1 medium sized red onion, peeled and cut into quarters
1/4 teaspoon garam masala (optional)
1/4 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon pepper
1 cup plain non-fat greek yogurt
2 tablespoons goat cheese, softened to room-temperature 
2 tablespoons fresh cilantro leaves, chopped
2 tablespoons fresh mint leaves, chopped
a pinch of cayenne pepper (optional)
1 thai chili pepper, thinly sliced (optional)
1 tablespoon freshly squeezed lemon juice
salt and pepper to taste
olive oil for frying
fresh tomatoes, sliced
boston lettuce, fresh
bunch of cote du mache leaves, fresh or any other microgreens
any type of burger buns you love

1. Heat the oven to 400F. Trim the ends of the beets and scrub them under running water. With your hands, massage the beets with the olive oil and place them in a baking pan with about 1/2 cup of water. Bake the beets in the oven for one hour until they are tender when tested with the prongs of a fork. Remove the beets from the oven and let them cool for at least another hour. (This helps to shrink the skin on the beets and makes it easier to peel). Once the beets are cooled, peel and discard the skin and quarter the beets into large chunks.
2. Add the beets, oat bran, egg, garlic, ginger, thai chili pepper, cilantro, onion, garam masala, cayenne, salt, and pepper into a food processor. Cover and pulse until the beets and the rest of the ingredients are finely chopped but not puréed. Transfer the mix into a bowl, cover and leave in the refrigerator for at least one hour. (At this stage you can leave the burger mix in the refrigerator for up to 2 days before frying them).
3. Heat the olive oil in a cast-iron or nonstick skillet on a medium-high flame. Take about 3-4 tablespoons of the beet mixture in your hands and assemble into a burger patty. Place the patty onto the hot pan, reduce the flame to low and cook  patty for about 15 minutes on each side, until crisp. (The reason for slow-cooking the burger patty is to cook the patty slowly to avoid burning and also to ensure that any excess liquid inside the patty evaporates). Transfer the patty to a clean paper towel to absorb any excess oil. 
4. For the yogurt sauce, mix the yogurt, goat cheese, cilantro, mint, cayenne, chili, and lemon juice with a fork in a medium-size mixing bowl. Season with salt and pepper. Cover and refrigerate until needed.
5. To assemble the burger. Slice and lightly toast the buns. Spread a little yogurt sauce on each side of the bun. On the lower half of the sliced bun, assemble the lettuce, a slice of tomato, cote du mache, the burger patty, a generous dollop of yogurt sauce, and another lettuce leaf. Cover the burger with other half of the bun and insert a toothpick through the center of the burger. Serve immediately.

chilled mint yogurt soup

It was pretty exciting when one of the editors at the Huffington Post asked to feature my chocolate mint cake on their website, this was a great start to the holidays! With summer in full swing, we slipped away to Fire Island in New York for a week with a couple of friends. We were super lucky to have missed most of the heat wave and the electric shortage that hit D.C. during that entire week. Fire Island is a long and narrow barrier island that is surrounded by the bay with some beautiful beaches and wildlife. Its also a fun summer party spot. Beaches on the North East have waters that are a bit too cool for my liking, so I tend to spend more time on the sand. Fire Island is very interesting, there are boardwalks that connect the entire island, except for golf carts and water taxis you won't find any gas propelled vehicles. The island is also National Park which is where some of these rules stem from. 

I am sharing some of my favorite random moments on this holiday. A life-size Superman adorned the entrance to a house on the boardwalk. You always run into deer on the island that are neutralized to humans (which does not mean you should feed or touch them), they will walk right next to you and go about their business. Its fascinating bit a bit unnerving. Since there are no lights at night, it does get pretty dark, we almost walked into a doe on the boardwalk but thankfully it was smarter and crossed over to the side and let us pass. I was secretly hoping to see some foxes but unfortunately either I missed them or they missed me. 

The house we rented was wonderful. You could see the bay and watch the sun traverse its way across the horizon. There aren't too many restaurants to eat at Fire Island, so you tend to cook a lot. The kitchen had all the basic amenities and we grilled and barbecued almost every day. I got a chance to cook some fresh scallops and shrimp and there is nothing better than fresh seafood with a glass of wine. The week passed us by so quickly and by the time we were back in D.C. we were greeted by temperatures over 106F and high humidity levels! I was still glad to be back since I began to miss Snoopy and his licks. We spent the rest of our weekend readjusting (recovery and rest) before we got back into the grind. Snoopy was exhausted from playing at his daycare and slept all weekend. It looks like everyone had a good time!

This is the perfect recipe for a hot day when you don't feel like spending too much time in the kitchen and need something soothing and light to cool you down. Though you do need to chill the soup for at least two hours. If you are running short on time, you can rest the soup bowl into a larger bowl containing crushed ice to chill it down faster. Inspired by middle eastern cuisine, this recipe uses refreshing mint in both dried and fresh forms to brighten up the flavors of the soup. Garlic adds a little bit of a kick to the soup. Sometimes, if I feel that the garlic might be too strong (especially if we plan to go out later - the dreaded garlic breath), I will tone the intensity of the garlic down by sautéing it gently with some olive oil. However, if you prefer you can use the garlic directly in the soup without cooking it.

chilled yogurt soup

yields: 4-6 servings


1 large persian cucumber (about 1 1/2- 2 cups)
3 cups plain non-fat yogurt
2 tablespoon extra virgin olive oil
2 cloves garlic
1/2 teaspoon dried ancho chili powder
2 tablespoons chopped fresh mint
2 tablespoons white wine vinegar
salt and pepper to taste
1 teaspoon dried mint 

1. Coarsely grate the cucumber, squeeze the liquid and keep aside. 
2. In a mixing bowl, whisk the yogurt gently for a minute. Finely mince the garlic and sauté it gently for 20 seconds with half of the olive oil on medium-high flame in a small saucepan. Add the garlic, cucumber, fresh mint, ancho chili, and vinegar in a large mixing bowl. Season with salt and pepper. 
3. Chill the soup for at least two hours before serving. Garnish with the dried mint and drizzle with extra virgin olive oil. Serve with warm pita bread.

chocolate mint cake

I am in that final phase of thesis writing where I edit and re-edit, create tables and figures and transfer information from one program to another. Then I suddenly notice formatting errors due to that occasional software glitch where tabs and margins turn out to be more complicated than the actual research question or regressions that concern the paper. Software can definitely take a mind of their own and then there are those moments where I want to give it a piece of my mind. I really wish there was a command where I could type back "Whack Program Please"!

You might have noticed that I've been busy. I've been working on designing a new logo and also this special birthday cake. My friend John turned 30 this week and since this is a big one, I thought I would bake him his birthday cake as a special gift. I checked to see if he had anything special in mind for a cake and he said chocolate but it does not have to be as elaborate as the chocolate raspberry cake that I made for the chili cook-off. Still I wanted the cake to be fun, after all it was his big 3-0! Chocolate cakes are great but why not make it something even more decadent. A little bit of inspiration came my way, when I heard that he had stuffed his gym bag with some boxes of girl scout cookies. It was then that I said to myself, why not make a cake inspired by a thin mint cookie. I did not add too much creme de menthe in the buttercream, for one I needed to keep the ratios of liquid to fat constant so I did not end up with a very green buttercream but if you do want to add a little food color to it you could achieve the desired shade/color of green.

I went back to the basic recipe for the genoise cake and baked two separate genoise cakes. The cake is then layered with a layer of mint flavored creme fraiche icing and two separate layers of dark chocolate creme fraiche icing. The entire cake is then coated and sealed with a simple buttercream icing infused with creme de menthe and then drizzled with a dark chocolate glaze which is again infused with creme de menthe. The edible silver pearls are just for a little decoration and can be found anywhere.

This cake was also featured at the Huffington Post on June, 26th 2012
chocolate mint cake


for the cake: 

Chocolate Genoise Sponge Cake Recipe

mint creme fraiche filling
4 tablespoon creme de menthe
1 cup creme fraiche
2 tablespoon sugar

chocolate creme fraiche filling
1/4 cup semisweet dark chocolate chips
1 tablespoon heavy whipping cream

1 cup creme fraiche
2 tablespoon sugar

mint buttercream frosting
2 sticks unsalted butter
2 tablespoon creme fraiche
5 tablespoon powdered sugar
3 tablespoon creme de menthe

dark chocolate glaze
3/4 cup semisweet 75% dark chocolate chips
2 tablespoons heavy whipping cream
8 tablespoon powdered sugar
8 tablespoons hot water (90F)
2 tablespoon creme de menthe 

mint syrup
1 cup creme de menthe 
4 tablespoons sugar
1/4 cup water

edible silver pearls for decorating the cake

After the two genoise cakes are prepared, cool and wrap them up (they can be made a day or two ahead and stored in the refrigerator or frozen for a month before use).

Heat the creme de menthe, 4 tablespoons of sugar  and 1/4 cup water in a pot and bring to a simmer. Allow to cool to room temperature before use. 
To prepare the mint creme fraiche filling, beat the creme fraiche with a whisk at high speed till it forms stiff peaks. Add the sugar and the creme de menthe and whisk till combined and fluffy. Cover and refrigerate for at least 30 minutes before use.
To prepare the chocolate creme fraiche filling, beat the creme fraiche with a whisk at high speed till it forms stiff peaks. Beat in the sugar and combine. In the mean time, melt the chocolate with the heavy cream on a simmering water bath and then pour it into the creme fraiche and whisk on high speed till smooth and stiff. Cover and refrigerate for at least 30 minutes before use.
To prepare the buttercream frosting, beat the butter and the sugar till it becomes light and fluffy. This will take about 7-10 minutes at high speed. Add the creme fraiche and creme de menthe and continue beating till  completely combined. Cover and refrigerate for at least 30 minutes before use.
Slice each genoise cake through the center to get two separate discs of equal thickness using a serrated knife and a turn table. Place one cake on a foil covered cardboard disc of equal size. Place the cake with the foil covered cardboard disc on top of a sheet of parchment paper on a turn table/cake stand or plate (This will help you to decorate the cake and reduce any clean up). Brush the surface of the cake with the prepared mint syrup, you will use about 2 tablespoons of syrup per cake slice. Then spread the mint creme fraiche filling with an offset spatula. Add the second cake layer on top of the mint creme fraiche and brush about two tablespoons of the mint syrup. Spread 1/2 of the chocolate creme fraiche filling. Similarly, place the third cake layer and brush with the mint syrup and then spread the remaining chocolate creme fraiche filling. Add the final fourth layer of cake on top and brush gently with the mint syrup. Cover the cake with cling film. At this point the cake can be refrigerated for at least 2 hours before coating with the buttercream or kept overnight. Layer the buttercream frosting with an offset spatula by coating the sides gently and slowly. You can wet the spatula by running it under warm tap water to get a smooth finish on the frosting. Allow for about 2cm of buttercream frosting on each side of the cake. Start with the center and then move to the sides. Cool the cake in the refrigerator for another 1 to 2 hours before pour the chocolate glaze. The cake should be cool enough to allow the glaze to drizzle and spread. 
To prepare the drizzle, melt the chocolate over a simmering water bath with the whipping cream. When completely melted and combined add the powdered sugar and keep mixing over the water bath. The mixture may form into a small ball. Add half of the hot water to the chocolate and keep mixing till incorporated. Add the rest of the water and creme de menthe and combine till a smooth liquid is obtained. Remove the glaze from the water bath and allow to cool till it is lukewarm (rather does not feel too hot to your skin). Pour the glaze on the top of the cake at the center and then with an offset spatula push the glaze to the ends to allow it to drizzle and drip from the sides. It helps to use a wet offset spatula to move the chocolate glaze. Sprinkle a few of the edible pearls and allow the cake to set in the refrigerator for at least two hours before serving. Remove the sheets of parchment paper from the bottom of the cake before serving.