Friday, 1 August 2014

Hello Kitty Ombre Chiffon Cake


My little sweetie is finally turning 3! I made this Hello Kitty pink purple ombre chiffon cake that I had promised her for a long time. I wanted to make this special and memorable so I combined her favourite colours with her favourite character all together into one sweet cake! =)

The Hello Kitty face is made by baking soft chiffon cake in a Hello Kitty mould!


This is how the soft ombre layers look like. Aren't they sweet? I can't wait to see her expression when she sees it!


I actually had some difficulty with the ombre chiffon cake getting the shades right, this being my second try. Do remember that the meringue severely dilutes the colours, so do make sure that the different shades are distinct enough. The top of the chiffon cake is pink and the bottom purple. The middle layer has equal amounts of pink and purple, but I deliberately made them lighter so that it will resemble a bow after construction =).

I wonder if you have guessed by now.. but yes! This is another pinata cake because the kids loved it! =)


The recipe for ombre chiffon cake is below. I used pink and purple but you can substitute any colours that you like.

Ombre Chiffon Cake (17 cm tin)
5 egg yolks
33g sugar
65g vegetable oil
65ml water
100g cake flour
7 ml vanilla extract

7 egg whites
75g sugar
1/4 tsp cream of tartar

1. Preheat oven to 160°C.
2. Beat egg yolks with sugar with whisk till pale yellow before stirring in oil, water and vanilla extract.
3. Next add in sieved flour and whisk till no trace of flour found.
4. Divide the batter into 5 (approx 12 tsp). Mix in respective ombre shades (pink to purple).
5. Meringue: Beat the egg whites with ¼ tsp cream of tartar till stiff peak, mixing in caster sugar in 2 additions.
6. Divide the meringue into 5. Gently but quickly fold in the meringue into the 5 colours batter. You need to work very fast for the meringue not to deflate.
7. Scoop the pink batter into the chiffon tin, gently level the batter. Then repeat with the other colours. Gently tap the tin on the counter top 3x to remove air bubbles. *The level of the batter should approximately be 2 cm from the top.
8. Bake the chiffon cake for 15 min at 160°C and then 30 min at 150°C, or when skewer comes clean.
9. Invert the chiffon cake once removed from oven.
10. Unmould the chiffon cake by hand. Gently pull the cake from the sides of the tin at each angle and push the removable base up to unmould the sides. To unmould the cake from the base, gently lift up the cake from the base using hands, repeating this at each angle before turning the base over. (Watch The Baking Biatch for an excellent video tutorial on hand unmoulding chiffon cakes).


And here's the final Hello Kitty ombre chiffon cake!


*Updated pictures from her celebration!
That's my happy girl =)


And here's a pretty ombre cake slice!


Happy 3rd birthday to my little Tintin! May you grow to be a woman after God's heart!


This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe.

With love,
Susanne

**Updated: I've written up how to pattern the Hello Kitty face. If you would like to read more, hop on to here.

12 comments:

  1. Hi Susanne, wishing your little girl a blessed birthday too. I'm always so impressed with all your lovely creations ... love this Hello Kitty ombre chiffon cake!

    ReplyDelete
    Replies
    1. Thanks Karen for your well-wishes! Tintin gives you a big hug back!

      Delete
  2. This is awesome!! so cute!

    ReplyDelete
  3. How do you stick the heart shape cake at the side ?

    ReplyDelete
    Replies
    1. Hi, I used melted chocolate. You can also use melted marshmallows. Thanks!

      Delete
  4. Hi Susanne, can share the recipe of the hello kitty face?

    ReplyDelete
    Replies
    1. Hi, I've written it up in a later post: http://lovingcreations4u.blogspot.sg/2014/08/hello-kitty-chiffon-cupcakes-and-cake.html.
      I've also updated this post with a link to the post. Thanks!

      Delete
  5. Hi Susanne,
    Aww... The is such a beautiful cake.
    I wouldn't bear to eat it ..haha
    So cute!
    mui

    ReplyDelete
  6. I made my first upside down pineapple chiffon cake using your recipe. I must admit the measurements are quite challenging for me who is used to not weighing ingredients. But your recipe is very light and not overwhelmingly sweet. I love it so did my family. I enjoy visiting your blog and I think the creations here are really amazing. I can't wait to have a kindle copy of your book. Happy new year!

    ReplyDelete