Thursday, 27 August 2015

Sweet Cuddly Bear Chiffon Cake


This is a special sweet cuddly bear made from Vanilla-chocolate chiffon cake made for my dear mummy’s birthday! I grew up in the era loving Forever Friends bear and somehow ended up modeling the cake after it as my dear sweet, warm mummy reminds me of it! I used a reduced egg yolk recipe with added chocolate paste to get a cream colour for the chiffon cake. The bear face is baked using a big wilton ball cake pan. The recipe below is actually similar to that for any generic cute bear, so you can use it for any bear you like! =)

Reduced egg yolk vanilla chocolate chiffon cake
2 egg yolks
33g sugar
65g vegetable oil
70 ml water
8 ml vanilla extract
100g cake flour
¼ tsp chocolate cream paste
Cocoa powder (extra dark)

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. Scoop out 5 tsp and add extra dark cocoa powder. Scoop out another 5 tsp and add a drop of pink food coloring. To the rest, stir in ¼ tsp chocolate cream paste.
4. Meringue: Beat the egg whites with ¼ tsp cream of tartar till stiff peak, mixing in caster sugar in 2 additions. Scoop out 10 tbsp meringue to the dark brown and pink batters respectively.
5. Gently fold in the meringue in 3 additions into the cream, brown and pink batters respectively.
6. Divide the cream batter into a wilton ball cake tin leaving an inch from the top (for face), 2 small glass bowls filled to 1 inch thick (for ears and nose), 2 oval bowls filled to 1 inch thick (for arms).
7. Bake the chiffon cakes in the bowls for 15 min at 160°C and then 5-10 min at 150°C, and the wilton ball pan for 15 min at 160°C and then 20-25 min at 150°C or when skewer comes clean.
8. Invert the chiffon cakes once removed from oven.
9. Pour the dark brown and pink batters side-by-side in a baking paper-lined 9-inch tray. Bake the chiffon cake at 14 min at 160oC.
10. Unmould the chiffon cakes by hand by gently pulling from the sides of the tin and then flipping the cakes over. Unmould the layer cake by peeling off the sheet.
11. To assemble, cut the small round bowl cake into 2 for the ears. Place the other bowl cake on top for the nose.
12. Cut circles and hearts from the pink cake. Cut the eyes and nose from the dark brown cake.
13. Use marshmallow cream to assemble the features together.

Made with lots of love! My kids loved it too!
Susanne

7 comments:

  1. How do you invert the bowls when those are not tube pan? Won't there be condensation when they are placed on table?

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    Replies
    1. Place on wire rack high up. Thanks.

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  2. Hi Susanne, how do you tint the cheeks pinkish? TIA

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    Replies
    1. I use pink food markers to paint. Thanks!

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  3. Hi, where can I get chocolate cream paste, please? Your blog is amazing!

    Lyn

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    Replies
    1. Hi I got from Bakeking. Thank you!

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    2. Thanks alot!! I'll go over to get some!

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