Friday, 20 May 2016

Donald and Daisy Tsum Tsum Rainbow Stripes Chiffon Cake


I made this Donald and Daisy Tsum Tsum for an old school friend! It was one of my last cakes before my month long break to prepare for chiffon cakes for photoshoots for the new cookbook Deco Chiffon Cakes.

The recipe for the Rainbow Stripes Tiedye Vanilla Chiffon Cake is here.

Here I used a round 9-inch tube pan. So I scaled the recipe 'divided by 5 times 8'. Baking time as follows: 160°C for 15 min, 150°C for 10 min, 140°C for 20 min, then 130°C for 15+ min, or until skewer comes clean. The temperature gradient is to prevent browning.

The Tsum Tsum is made the same as as my Rainbow Pooh Piglet Tsum Tsum. I used two 4-inch Iwaki glass bowls (picture below) to sandwich a chiffon cake from a 4-inch tube pan (you know those super mini cute ones in baking shops). The beak was cut from cake pops and I baked a charcoal chiffon sheet cake to cut out the facial features. Rosy cheeks from Americolour pink food marker.



Thankful cake was well-received and the little girls were so happy and cute!

With lots of love,
Susanne

7 comments:

  1. You are good in sourcing containers for your bake. Can show us the tube used for the Tsum Tsum body?
    Wendy

    ReplyDelete
  2. Thanks Wendy, it's a normal chiffon tube pan but only 4-inch in diameter.

    ReplyDelete
  3. Your cakes are so pretty! I was in one of those baking groups in fb when your first book was mentioned. Bought it today in Popular after seeing all those lovely photos in the book! Looking at those lovely cakes just made me smile. It just will brightens up someone's day! Look forward to your second book!

    ReplyDelete
  4. HI Susanne
    Where can I get those glass bowls you are using?

    ReplyDelete