The brief I had for this request was "Fresh cream cake with ombre pink/red hearts cascading down the cake and some cute puppies or bears". This was what I came up with!
Inside the cake is 5 layers of vanilla chiffon sponge with a hint of pandan in the batter as well as from the syrup brushed on the sponge surfaces.
It was honestly quite nerve-wracking putting this cake together because I seldom frost cakes completely and fresh cream only allows a limited number of passes with the scraper or spatula before it turns grainy. And Singapore is really warm so I had to work in the air-conditioned room.
I used my default vanilla chiffon sponge recipe and replaced a quarter of the milk with pandan water. I used pandan water instead of just water for the syrup for brushing the sponge. The ratio I used for the syrup is 1:2 for sugar : pandan water. I made the pandan water by simmering several pandan leaves in a saucepan of water (about 400ml) for 10 min before discarding the leaves.
I used the stabilized whipped cream recipe from this bake.
A closer look at the puppies with hearts!
Works-in-progress photo of the Hojicha marshmallow puppies before I stuck the marshmallow hearts and bows on
Please see this reel for the process of making the marshmallow cake toppers:
https://www.instagram.com/reel/DUnUti6CZN8/?igsh=d2M0YzF1NzVvMDRk
with love,
Phay Shing
Puppies with hearts marshmallows sounds absolutely adorable and delicious! These would be perfect for Valentine's Day, baby showers, or just to brighten someone's day. For bakers who enjoy some entertainment, spinbet offers a nice way to unwind. What's your secret to getting the marshmallow shapes so perfect?
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