Friday, 16 January 2015

Frozen 3-tier Chiffon Cake


Happy blessed birthday to Caleb!!

It’s finally my son’s birthday! And like many kids over the past year and this year, he wanted a Frozen birthday party (*gasp* not again! LOL).

This 3-tier Frozen chiffon cake was something that almost didn’t happen. I had greatly miscalculated my cake batter that day as I was in rush to bake (overshot my time with the previous cake and my eggs were super big!). So I started to fill up all my spare tins (I have a penchant for buying cute chiffon tins :p). I ended up filling one chiffon tin after another and before I knew it, I was building a 3-tier Frozen chiffon cake!

I ended up filling 4 tins!

I had shared about my experience with tiered chiffon cakes before (see Snowman Tiered Chiffon Cake) and also how to make such a Frozen chiffon cake with waves and snowflakes. A question many people have asked is how I do not have browning. The key is oven temperature control. I reduce the baking temperature from 160°C after 15 min to 140°C :).

The celebration was such a happy one! All the kids loved the cake and the hidden surprise inside! And of course the toppers were the hit of the day.


Happy 6th Birthday to Caleb! You are dearly loved by God and us!

My happy kids. Thank God for them!

With lots of love,
Susanne

PS: Thanks to auntie Phay Shing for the Frozen iced gems too! They are beautiful! Find out more.

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17 comments:

  1. Karen Luvswesavory21 January 2015 at 05:54

    Hi Susanne,
    Oh! I'm also a January baby ... hee hee !
    Caleb is so blessed to have a talented mommy in baking marvellous cakes, lovely creations!
    Lovely kids !

    ReplyDelete
    Replies
    1. Susanne Ng21 January 2015 at 15:11

      Thank you Karen!! Happy birthday to you too!

      Delete
  2. Anonymous16 August 2015 at 17:51

    Hi Susanne,
    Please advise where to buy the Frozen cupcake toppers? I have seen a few sets of Frozen toppers (different prices) but wonder which is suitable for this cake?

    Thank you.
    Grace Chen

    ReplyDelete
  3. Anonymous16 August 2015 at 17:59

    Hi Susanne,
    Sorry... could you also give more tips on creating the white & blue waves? Really puzzled by this....Are the humps only at the sides of the tin? When I scoop the white batter into the tin, it just sinks down, cannot form humps.Is it because my egg white was not beaten to stiff enough peak? I did see a stiff peak when I lift the whisk.
    When I scoop the blue batter, is it spoonful by spoonful or pour over the white batter?
    Thank you again...

    Grace Chen

    ReplyDelete
    Replies
    1. Susanne Ng17 August 2015 at 09:04

      Hi, if it cannot form humps, I think the egg white was not beaten enough or you overfolded the egg white later. It's scoop over my spoon, not pour. Will be coming up with a picture tutorial sometime in Oct. Thanks.

      Delete
  4. Anonymous18 August 2015 at 07:52

    Hi Susanne,
    Thank you for the tips!
    I wonder if my kitchen is too hot thus affecting the stability of the beaten egg white? I beat my egg white when it reaches 21-22 deg C. Please advise if I should try beating the egg white when it is just out of fridge so that it is more stable for forming humps?

    Thank you.

    Grace Chen

    ReplyDelete
    Replies
    1. Susanne Ng18 August 2015 at 08:17

      Dear Grace,
      I think if your kitchen is too hot, that would help :)

      Delete
    2. Anonymous19 August 2015 at 06:51

      Thank you, Susanne:)

      Delete
    3. Anonymous19 August 2015 at 08:30

      Sorry, Susanne ..... but could I learn from u some tips on the egg white temperature that you prefer for beating & the room temp management( while beating egg white) ?
      No hurry...just very keen to learn...

      Grace Chen

      Delete
    4. Susanne Ng20 August 2015 at 07:46

      Hi no worries :) Actually the key is fresh eggs, not temperature. As long as the eggs are fresh, both room temp or cold, they whip beautiful meringue! A variety of stabilizers eg cream or tartar, vinegar, cornflour help to stabilize the meringue so you could try adding some of these too. I only use fresh Chew's eggs too. They whip up very nicely!

      Delete
    5. Anonymous21 August 2015 at 20:56

      Hi Susanne,
      I looked it up and I saw different varieties of Chew's eggs... which do u recommend?
      I whipped up the egg white with cream of tartar to still peak and didn't overfold. But I notice that the batter start deflating a little pretty fast. Any other tips? I read online that temperature affects stability of egg white? could I refrigerate the blue batter while I scoop in white batter or...? Sorry coz I promise my friend to bake her this cake & I think I am at my wit's ends ;).

      Grace Chen

      Delete
    6. Susanne Ng22 August 2015 at 02:30

      I use the one with Vitamin E. I think you can add another 1/4 tsp of cream of tartar if that's the case. Should help stabilize it more. I don't really have that problem. But maybe I work really fast cos I'm v used to it. I have not tried refrigerating the batter but you could try and it may help? Or put in a bowl of ice water?
      Thanks!

      Delete
  5. Susanne Ng22 August 2015 at 03:05

    Hi Grace, I use this version of chew's eggs: http://www.fairprice.com.sg/webapp/wcs/stores/servlet/ProductDisplay?storeId=10001&productId=10350&urlRequestType=Base&catalogId=10051.

    ReplyDelete
    Replies
    1. Anonymous22 August 2015 at 04:14

      Appreciate your posts above very, very much! Thank you, Susanne!

      Grace

      Delete
    2. Susanne Ng22 August 2015 at 07:03

      Welcome. All the best!

      Delete
    3. Anonymous7 September 2015 at 00:54

      Thank you!

      Delete

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