This is a cute 3D Anpanman made from chiffon cake, that's my largest 3D chiffon figurine so far, measuring 9-inch tall and 8-inch wide! It was slightly nerve-wreaking but thankful it was very well-received! It's modelled after a cute 3D Anpanman inflatable toy I saw from a toy store in Mt Fuji, Japan. 'Anpan' translates to 'azuki bean bread' in Japanese, a well-loved bread bun in every culture! Perhaps our local version of the superhero will be 'red bean roti boy! =p
I really had fun making this cute cake! Basically I combined 2 ball cake pans to make the head, on top of strawberry milk chiffon in a doll cake pan. Hands and feet were from cake pops and bowls. The arms were from swiss rolls. The nose and cheeks from egg shells and cake pops. The ball cake pan uses the reduced egg yolk vanilla chiffon cake recipe. The strawberry milk chiffon is sort of a new recipe, in which I substituted the strawberry puree from the strawberry chiffon recipe with strawberry milk (from my kids' stash) for more milky taste, and also 'cos I'm a fan of strawberry milk =).
Strawberry Milk Chiffon Cake (8-inch chiffon tube pan or doll pan)
5 egg yolks
33g castor sugar
65g vegetable/ corn oil
82g strawberry milk
100g prima cake flour, sifted
Natural red coloring from PME (optional)
strawberry paste, 1/2 tsp
7 egg whites
¼ tsp cream of tartar
75g castor sugar
1. Preheat oven to 160°C. *Optional: I used steam baking, i.e. I placed a pan of water under the lowest rack before preheating – to control oven temperature, prevent cracks and for moister texture.
2. Whisk egg yolks with sugar until light, fluffy and well-mixed.
3. Add in oil and mix well. Then add in strawberry milk and paste and whisk till well-combined.
4. Whisk in sifted cake flour and mix till well-combined. Add a few drops of natural PME coloring for the required shade (optional).
5. Prepare meringue:
a. In a grease-free, dry metal bowl, using electric mixer, whisk egg whites with cream of tartar till frothy.
b. Add in ½ castor sugar for meringue and whisk at high speed till soft peaks form.
c. Add in rest of the castor sugar for meringue and whisk till firm peaks form, or just the point of stiff peak. Firm peaks give finer, softer texture.
6. Pour the pink batter into the pan, till 85% full. Gently tap on counter top to remove air bubbles.
7. Bake at 160°C for 15 min, 150°C for 10 min 140°C for 31+ min, or until skewer inserted into centre of cake comes out clean. **If you use steam baking, you may need to bake for a few more minutes.
8. Invert pan to cool on a wire rack completely.
9. Unmould the chiffon cake by hand (see video tutorial ‘Hand unmoulding Chiffon cakes for a clean finishing’).
The chiffon cake smells lovely and milky.
With lots of love,
Honored to be involved in Popular Bookfest cookout day this year! I will be doing a live baking demonstration on how to make a Christmas Snowman Chiffon Cake! Do drop by Suntec on 8th Dec Thurs at 6 pm (Convention Halls 401-406) =).
Creative Baking: Deco Chiffon Cakes is on Christmas promo at Times SG and also book depository! More details in link.
Creative Baking: Chiffon Cakes will also be on promo at Popfest.