I has always had been my dream to make the Flying Noodle Cake! After a series of food-themed chiffon cakes (Kueh to Sushi to Nasi lemak), I finally had the courage to try out a Flying Chopsticks Noodle chiffon cake! Thanks to my friend for having the faith in me!
This is my anyhow-hantum chiffon cake version! Really thank God for providing <3. It is definitely easier to make noodles from cream or fondant. The noodles were cut from chiffon sheet cakes, which risk breaking, so the bendability has to be just right. For this, I used my Cottony Cake recipe which is closer to ogura cake that can do “yoga”.
I also used the same cottony cake recipe to make the spring onions and corn roll cakes. Basically I make a thin swissroll from the cake (like spring onions), then slice into small pieces. The hole wasn’t so obvious, so I further used a yakult straw to widen the hole in the centre for the spring onions. The other ingredients like fishcake and ham, involved piping and baking chiffon batter as thin sheets in cupcake liners, similar to my Lollipop chiffon cake pops in Deco Chiffon Cakes (below). Lastly the bowl itself consisted of a bowl chiffon cake baked in a ball cake pan, using charcoal powder. The sushi slices were also cut from bamboo charcoal chiffon cake.
Thankful cake was very well-received!
With lots of love,
Susanne
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