Little Twin Stars! Who grew up with it? <3
It's been so many years since I revisited Little Twin Stars! Still such a joy to make, and still so much work haha! Unlike my previous two versions which involved piping of their hair and faces, I decided to try a different technique of using sheet cake to make their hair, like my Powerpuff girls. It's really a lot more work than the piping technique, though it looks nicer.
I also had the chance to try out my new Wilton aluminium stars pan. I used the chiffon recipe from here, also using the natural coloring and with steam baking. Texture is ogura-like, soft and cottony. All of cookbooks have at least one chiffon cake using a wide metal pan, to show that chiffon cakes can be baked like ogura and sponge cakes. The texture you get is slightly different, less airy, and more cottony with steam baking. The most popular has been the Airplane chiffon cake. You do not need to grease the pan, else the chiffon cake will have difficulty rising. You may like to grease just the bottom of the pan (at the middle only) if you are afraid you may have difficulty hand unmoulding it. If you have baked your chiffon cake just right (not underbaked, or overbaked), it should be a breeze to unmould it without greasing your metal tin. If you underbake the cake, the middle of the cake may tear when you try to unmould it as the cake is thick. If you overbake it, the brown skin layer tears the cake when you try to hand unmould it too. Always check with a bamboo skewer at the middle to make sure it is totally dry before you stop baking the cake.
I also had two versions of the cake, one with Chiffon Cake Rainbows, and one without. Recipe for chiffon cake rainbows has been shared in the first book Creative baking: Chiffon Cakes.
Hope this sweet creation brings a smile to your faces!
With lots of love,
Susanne
Book covers:
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