My daughter and myself (oops..secret revealed!) love hello kitty, so when I saw Sharron's hello kitty cake mould, I couldn't wait to try out a hello kitty cake with 3D patterns. The colour scheme is light blue and pink because I had in mind a hello kitty themed-baby shower for baby "whale" (nickname for baby in my tummy :)). Thanks Sharron for so generously lending me the cake mould!
I combined both the patterning technique, hello kitty moulds and hearts cookie cutters to create a cake with hello kitty and hearts patterns on the top, side and insides of the cake. This cake is by far the most time consuming cake I have done. So do be prepared to allocate at least 3 hours for the preparation of the cake!
Recipe as follows:
Cake batter for patterns, hello kitty silicone cakes and layer cake (for 8 x 8 inch tray)
3 egg yolks
20g sugar
35g vegetable oil
45ml (water + lemon juice and zest)
60g cake flour
Black, red and pink wilton colours
4 egg whites
45g sugar
1/4 tsp cream of tartar
Chiffon cake
3 egg yolks
20g sugar
35g vegetable oil
45ml boiled water
60g cake flour
1 tsp vanilla essence
4 egg whites
45g sugar
1/4 tsp cream of tartar
Method:
20g sugar
35g vegetable oil
45ml (water + lemon juice and zest)
60g cake flour
Black, red and pink wilton colours
4 egg whites
45g sugar
1/4 tsp cream of tartar
Chiffon cake
3 egg yolks
20g sugar
35g vegetable oil
45ml boiled water
60g cake flour
1 tsp vanilla essence
4 egg whites
45g sugar
1/4 tsp cream of tartar
Method:
Patterns, hello kitty silicone cakes and layer cake (for 8 x 8 inch tray)
1. Preheat oven to 160°C.
2. Beat egg yolks with sugar with whisk till pale yellow before stirring in oil and juice.
3. Add in sieved flour and whisk till no trace of flour found.
4. Scoop out 2 tsp of egg yolk batter into 2 separate bowls each. Add in a tiny dip of red/black colours to each bowl. Add 1/3 tsp of cake flour to each bowl and mix well.
5. Beat the egg whites with cream of tartar till stiff peak, mixing in caster sugar in 2 additions.
6. Scoop over 4 tbsp of meringue into the red and black egg yolk batter. Quickly but gently fold it in till well-combined.
7. Use a wilton 230 tip to pipe in the red hearts and ribbons, and black letters and features in the main cake mould as well as the small hello kitty silicone moulds (see top left pic above).
8. Bake the patterns for 1.5 min at 160°C.
9. Add a tiny dip of pink colouring to the rest of the egg yolk batter. Gently fold in the rest meringue into the egg yolk batter in 3 additions.
10. Pour into the hello kitty small moulds and 8 inch tray. Tap on table top to release bubbles and bake for 14 mins at 160°C.
11. After the layer cake cools, flip over the cake onto a clean baking sheet. Use hearts cookie cutters to cut out the hearts and letters. Pop out the small hello kitty cakes (see picture above).
2. Beat egg yolks with sugar with whisk till pale yellow before stirring in oil and juice.
3. Add in sieved flour and whisk till no trace of flour found.
4. Scoop out 2 tsp of egg yolk batter into 2 separate bowls each. Add in a tiny dip of red/black colours to each bowl. Add 1/3 tsp of cake flour to each bowl and mix well.
5. Beat the egg whites with cream of tartar till stiff peak, mixing in caster sugar in 2 additions.
6. Scoop over 4 tbsp of meringue into the red and black egg yolk batter. Quickly but gently fold it in till well-combined.
7. Use a wilton 230 tip to pipe in the red hearts and ribbons, and black letters and features in the main cake mould as well as the small hello kitty silicone moulds (see top left pic above).
8. Bake the patterns for 1.5 min at 160°C.
9. Add a tiny dip of pink colouring to the rest of the egg yolk batter. Gently fold in the rest meringue into the egg yolk batter in 3 additions.
10. Pour into the hello kitty small moulds and 8 inch tray. Tap on table top to release bubbles and bake for 14 mins at 160°C.
11. After the layer cake cools, flip over the cake onto a clean baking sheet. Use hearts cookie cutters to cut out the hearts and letters. Pop out the small hello kitty cakes (see picture above).
Chiffon cake
12. Beat egg yolks with sugar with whisk till pale yellow before stirring in oil, water and strawberry paste.
13. Add in sieved flour and whisk till no trace of flour found. Mix in a tiny dip of blue wilton colour.
14. Beat the egg whites with cream of tartar till stiff peak, mixing in caster sugar in 2 additions. Gently fold in the meringue into the egg yolk batter in 3 additions.
15. Gently pour cake batter over the designs. Then arrange the cut-outs on the sides and middle of the tin and gently pipe/pour cake batter over the designs.
16. Bake the cake in preheated 160°C oven for 50 minutes.
17. Invert when cake is removed from oven and unmould when cake is cool.
I love patterning chiffon cakes as they are light and not too sweet. I thought that the combination of vanilla and lemon was pretty refreshing!
12. Beat egg yolks with sugar with whisk till pale yellow before stirring in oil, water and strawberry paste.
13. Add in sieved flour and whisk till no trace of flour found. Mix in a tiny dip of blue wilton colour.
14. Beat the egg whites with cream of tartar till stiff peak, mixing in caster sugar in 2 additions. Gently fold in the meringue into the egg yolk batter in 3 additions.
15. Gently pour cake batter over the designs. Then arrange the cut-outs on the sides and middle of the tin and gently pipe/pour cake batter over the designs.
16. Bake the cake in preheated 160°C oven for 50 minutes.
17. Invert when cake is removed from oven and unmould when cake is cool.
I love patterning chiffon cakes as they are light and not too sweet. I thought that the combination of vanilla and lemon was pretty refreshing!
With love,
Susanne
LOVELY!!!
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