This Tsum Tsum Honeybee Pooh Chiffon Cake with Cocoa Stripes was made for a lovely friend's son a while ago but I haven't got to blogging till now. It's the first time I heard of Honeybee Pooh in the Tsum Tsum game! The chiffon cake with Cocoa Stripes was inspired by the bee's stripes on the body. I also made some cupcakes to go along (just in case the cake was not enough for the hungry kids :p).
Honeybee Pooh Face
The Honeybee Pooh face is made of orange chiffon cake baked in Iwaki glass bowls (see Hatching Chicks Orange Chiffon cupcakes, you do not need to divide batter into 2 shades here). You may scale down the recipe to 1 egg yolk (divide by 3) and place the excess batter into a baking-paper lined tray (6-inch, 160°C 15 min) to cut out the ears and feet, and cake pop maker (160°C 12 min) for the feelers.
Recipe for the Cocoa-Vanilla Stripes Chiffon Cake is below. The vanilla portion has reduced egg yolks to obtain a whiter cake.
8 egg yolks
53g sugar
105g corn/vegetable oil
101ml water
160g cake flour
13ml vanilla extract
Cocoa paste & powder
11 egg whites
120g sugar
1/4 tsp cream of tartar
1. Preheat oven at 160°C. *I used steam baking but it is optional.
2. Beat egg yolks with sugar with whisk till pale yellow before stirring in oil, boiled water and vanilla extract.
3. Add in sieved flour and whisk till no trace of flour found. Divide the batter into 2 (approx 40 tsp). To one portion, add cocoa paste and powder to brown shade (*I tested out a combination of paste and powder this time as too much powder deflates the batter without baking soda, so that I can reduce the powder to 2 tsp).
4. Meringue: Beat the egg whites with ¼ tsp cream of tartar till stiff peak, mixing in caster sugar in 2 additions. Divide the meringue into 2 (approx 80 tbsp).
5. Fold in the meringue gently into each batter 1/3 at a time.
6. Scoop the 2 batter alternately into the chiffon tin (with plain batter at the bottom).
7. Bake for 160°C 15 min, then 150°C 10 min, 140°C 20 min, 130°C 15 min.
8. Invert once out of the oven and unmould by hand when cake is cool.
*I put the leftover brown batter into a 9-inch tray with baking paper lined at the base to cut out circles for the cupcakes top.
Vanilla Chiffon cupcakes (5 cupcakes)
1 egg yolks
7g sugar
13g vegetable oil
12 ml boiled water
2 ml vanilla extract
20g cake flour
2 egg white
10g sugar
1/4 tsp cream of tartar
1. Preheat oven to 160°C.
2. Beat egg yolks with sugar with whisk till pale yellow before stirring in oil, water and vanilla extract.
3. Add in sieved flour and whisk till no trace of flour found.
4. Meringue: Beat the egg whites with ¼ tsp cream of tartar till stiff peak, mixing in caster sugar in 2 additions.
5. Fold in the meringue gently into the batter 1/3 at a time.
6. Gently scoop and level the batter into the paper cups and gently tap tray on table to remove air bubbles. Place the excess batter into a baking-paper lined tray (6-inch).
7. Bake the cupcakes at 17-20 min at 160°C and the tray for 15 min at 160°C.
8. Leave to cool on cooling rack once out of the oven to cool
9. Unmould after the cake is cool.
Assembly of cupcakes
Flower - use a flower cutter and then a straw for the hole.
Bee - use an oval cutter on the chocolate and vanilla chiffon layer cakes, sliced the oval into 3, and then alternate the pieces.
Glue everything with melted marshmallows (with some water) and brush with syrup.
Thankful everything was well-received =)
Made with lots of love,
Susanne
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