Is it only me, or do you also see a heart shape? Lol =p This cute pair, Piglet and Pooh Ice Cream chiffon cake pops are definitely healthier than the real thing! Presenting the first Cartoon chiffon ice cream pops ever made! Plain ice cream versions are in my cookbooks =).
This Pooh has quite a special local flavour. It is colored and flavored by Salted egg yolk! If you like salted egg yolk, you can also see my previous post on Salted egg yolk chicks. The pink is strawberry and the cones are lightly colored with cocoa powder (vanilla-cocoa flavored).
I baked the animals in oven-safe glass bowls and the cones in paper cones. The picture tutorials for Ice cream Chiffon Cake pops are actually in Creative baking: Chiffon Cakes book (1st chiffon book).
I divided by batter roughly into 3 parts (1:1:2) for the two different animals and cone.
Piglet and Pooh Ice Cream Chiffon Cake Pops
Egg yolk batter
2 egg yolks
13g castor sugar
26g vegetable/corn oil
28g water
3g vanilla extract
40g cake flour, sifted (Prima)
One boiled salted egg
Dip of strawberry paste/emulco
1/5 tsp cocoa powder
Meringue
4 egg whites
45g castor sugar
1/4 tsp cream of tartar
1. Preheat oven to 160°C. Mash one boiled salted egg.
a. Whisk egg yolk with sugar using hand whisk until light and well-mixed.
b. Add in oil first, then water and vanilla extract and mix well.
c. Whisk in sifted cake flour and whisk well, ensuring that no lumps are formed.
3. Divide the batter into 3 parts ie 1:1:2.
To the first portion, add the mashed salted egg. To the second portion, add a chopstick dip of strawberry paste/emulco. To the last portion, add approximately 1/5 tsp teaspoon cocoa powder. *You may substitute with your preferred food coloring/flavour, or adjust amounts to desired colour.
4. Prepare meringue:
a. In a grease-free, dry 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 - peaks slope downwards forming a hook.
c. Add in rest of the castor sugar for meringue and whisk till firm peaks form - peaks point up but slightly hooked at the tip.
5. Divide the meringue into 3 ie 1:1:2.
6. Fold in meringue gently into each colored egg yolk batter 1/3 at a time. *Fold in unidirectional, gentle strokes and do not overfold.
7. Fill the bowls with the salted egg and strawberry batter till 3/4 full. Fill the vanilla-cocoa batter into 2 paper cones.
Meringue
4 egg whites
45g castor sugar
1/4 tsp cream of tartar
1. Preheat oven to 160°C. Mash one boiled salted egg.
Boiled Salted Egg Yolks I used
2. Prepare egg yolk batter:
a. Whisk egg yolk with sugar using hand whisk until light and well-mixed.
b. Add in oil first, then water and vanilla extract and mix well.
c. Whisk in sifted cake flour and whisk well, ensuring that no lumps are formed.
3. Divide the batter into 3 parts ie 1:1:2.
To the first portion, add the mashed salted egg. To the second portion, add a chopstick dip of strawberry paste/emulco. To the last portion, add approximately 1/5 tsp teaspoon cocoa powder. *You may substitute with your preferred food coloring/flavour, or adjust amounts to desired colour.
4. Prepare meringue:
a. In a grease-free, dry 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 - peaks slope downwards forming a hook.
c. Add in rest of the castor sugar for meringue and whisk till firm peaks form - peaks point up but slightly hooked at the tip.
5. Divide the meringue into 3 ie 1:1:2.
6. Fold in meringue gently into each colored egg yolk batter 1/3 at a time. *Fold in unidirectional, gentle strokes and do not overfold.
7. Fill the bowls with the salted egg and strawberry batter till 3/4 full. Fill the vanilla-cocoa batter into 2 paper cones.
8. Bake at 160°C for 10 min then at 140°C for 20-25 min, or until skewer inserted into center of cakes come out clean.
9. Pour batters into 15-cm baking pan lined with baking paper. These are for cutting the ears and hands. Bake at 160°C for 15 min.
10. Allow to cool completely on wire rack, before unmolding by hand.
I used charcoal chiffon sheet cakes (from another bake) to cut out facial features using bento cutters. You can also pipe on using melted chocolate or nutella. I cut out ears from the sheet cakes and used melted marshmallows to stick everything together. You can also use melted white chocolate to stick them together.
With lots of love,
Susanne
9. Pour batters into 15-cm baking pan lined with baking paper. These are for cutting the ears and hands. Bake at 160°C for 15 min.
10. Allow to cool completely on wire rack, before unmolding by hand.
I used charcoal chiffon sheet cakes (from another bake) to cut out facial features using bento cutters. You can also pipe on using melted chocolate or nutella. I cut out ears from the sheet cakes and used melted marshmallows to stick everything together. You can also use melted white chocolate to stick them together.
With lots of love,
Susanne
Updates:
Post book launch event sharing (2/12/17). Thank you so much for all your love and support (even if you couldn't come, your words of encouragement are more than enough!)
How you bake the cone? Need what to make it stand?
ReplyDeleteThanks, I wrap a baking tray with aluminium foil and insert the cones gently in =). The picture tutorials are also in my new book Deco Chiffon Cake Basics and first book Creative baking: Chiffon cakes, in case you don't understand. Thanks!
DeleteThank you very much! 😊
ReplyDeleteHi Susanne, 好喜欢你的3本chiffon蛋糕书，我很难才买得到，两本英文版的已经收到了，还有一本华文版的要等我在台湾读书的朋友给我带回来。
ReplyDeleteHi Susanne I emailed u today, hope to hear from you soon regarding my enquiry. Thanks
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