Sunday 11 January 2015

Frozen Chiffon Cake


It's been Frozen cake mania for me. I made two Frozen chiffon cakes the previous week, one for my jc's bestie and another for my lovely mummy friend, and will have another two coming up, including one for my son. Yes his birthday is coming this week and he loves Frozen too! But so do I ;).

The side profile of the cake with the Frozen toppers:


The top view of the cake:


Similar to my previous Navy Stripes Chiffon Cake, I have used blue pea flowers to reduce the amount of blue coloring used, and here also reduced the amount of egg yolks by half (to 2 egg yolks with 5 egg whites) to obtain a whiter chiffon cake. I found it many many times easier to make 'waves' simulating the snow-capped mountains at the sides than straight lines in the Navy Stripes cake! Just need to scoop the batter into 'humps' without much care :D.

My snowflake cutters came in very useful this time. I had to manually cut snowflakes (from layer vanilla chiffon cake) in my previous Frozen cake which was incredibly difficult! The snowflakes cutters are really beautiful. I also made some white snow-covered Christmas trees to make the backdrop for the toppers. I had shared how to make chiffon Christmas trees before.

I also experimented with making sugar glass. I only made a small amount to try. They are really easy to make.

Easy Sugar Glass (from Pam's Party Tips - Elsa's Ice Candy)
1 1/4 cup sugar
1/2 cup corn syrup
1/3 cup water
A pinch of salt
Blue pea flower extract (or blue food coloring)

1. Cook the sugar, syrup, and water on medium heat, stirring to make sure that all of the sugar dissolves.
2. Boil the sugar mixture until it reaches 300°C, or until it hardens into threads when a dropped into cold water.
3. Remove from the heat, and add a few drops of blue pea flower extract (or blue food coloring). 
4. Pour into a baking paper-lined baking tray. 
5. Allow to cool (picture below) and then break into pieces.



The blue sugar glass was meant for the backdrop of Olaf to contrast his white body, while the white Christmas trees for contrasting the blue dresses of Elsa and Anna.


Thank God my bestie and mummy friend both shared everyone loved the cakes!

I may also take this time to share that I may be blogging/writing less due to the demands of family (I have 3 young children), baking and blogging. It's been difficult juggling all three. However, I will continue to share my passion as and when I have the energy. Thanks for journeying with me the past year :).

With lots of love,
Susanne


17 comments:

  1. Hi Susanne, this Frozen Chiffon Cake is so beautifully crafted, I really enjoy looking at your creations, wish I could taste it too! Your friends and families are so blessed with your creativity! Thanks for your wonderful sharing even though it's a handful looking after 3. Don't stress yourself too much, just write/blog when you are free. Hugz!

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    1. Thanks so much Cheryl!! Your words really warm my heart. Thanks for your encouragement. Really appreciate!!!

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  2. Hi Susanne,
    Love your chiffon cakes! Each chiffon is so specially baked, made with love. You are very talented and I'm so impressed with your awesome creations ^-^! Needless to say, your passion, sharing / tutorial had inspired me and I'm glad able to learn and pick up some basic from you (and Phay Shing). Thank God for knowing you in my baking journey too. God Bless !

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    1. Hi Karen,
      I am often inspired by Susanne with her awesome and neat chiffon cakes too! That's how I got started on my baking journey :). I still have lots to learn. Thanks for your encouragement as always!
      God bless!

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    2. Thanks Karen and Phay Shing for your kind encouraging words! I was feeling really tired but you have no idea what an encouragement they were to me! God Bless you all!

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  3. Hi Susanne,
    Quick check with you, where do you get your blue pea flower?
    Thanks
    Kelly

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  4. Hi Susanne,
    Good morning!
    How do you make such nice waves? Any tips&/ pictures to guide, please? I tried but my waves were so big & uneven at the edges.... I poured in an even layer of white batter and over it,I scooped white batter humps next to the outer side of tube pan(heaped tablespoon at about 2inch spacing.) Then I scooped in blue batter humps alternating with white humps.

    Corinne

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    Replies
    1. Hi sorry to hear that. It was quite intuitive for me and what you say sounds correct. Maybe you can try using a smaller teaspoon? The picture tutorial will be coming out in a book we're writing with Marshall Cavendish out by year end. So we are not allowed to have it here on the blog anymore. Will let you know when it's here. Sorry for the wait!

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  5. Ohh exciting to have a pic tutorial book!.Congrats about the upcoming book! It's ok, Susanne. Thks 4 the tip.If possible, please advise if I need to smooth the edges of the humps?

    Corrinne Lee

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    Replies
    1. Thank you! Yes you need to smoothen the edges. Can use a chopstick or whatever you have. Thanks!

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  6. Thank you, Susanne. Appreciate your patience in answering my questions! Regarding the blue batter, do u just scoop them in in humps over the white batter or use piping bag?
    Sorry...another question(I am a beginning baker...) I am wondering why my chiffon has 0.3-0.5 cm chewy lumps after baking. Could it be I didn't mix the flour in well or did I use wrong whisk?( I sift in the flour in 2 separate portions.) Will overmixing flour & egg batter cause the chiffon to be tough?

    Corrine

    Corrine

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    Replies
    1. Hi, I scoop in.
      Re: chewy lumps, sounds like you didn't whisk the flour well enough. You can use a handheld mixer to eliminate them. Thanks.

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  7. Hi Susanne,
    Please advise where I can buy the conical paper cups?
    Thank you.

    May Ng

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  8. Which branch is it? I couldn't get it at the branch I went to...

    Thank you again.

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    1. I got from Jurong East branch. It's bigger? Thanks!

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  9. Hi Suzanne
    Your chiffon cake is amazing n inspiring. I'm new to this blog and would like to know you achieve the wave look?
    Thanks
    Ying Ling

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