Sunday 29 April 2018

Pegasus Pusheen Chiffon Cake Pop (Video tutorial)

Finally ready to unveil the video tutorial for Pegasus Pusheen Chiffon Cake Pop made in collaboration with @Pusheen! We had to cut it short to 1 min for Instagram. Hope you like it!

*Updated: Youtube version up!

Pegasus Pusheen Chiffon cake pops
(Makes 4 egg pops)

Egg yolk batter
1 egg yolk
5g castor sugar
10g vegetable/corn oil
11g water
1g vanilla extract
15g cake flour (Prima)

1 egg white
11g castor sugar
¼ tsp cream of tartar

1. Prepare egg shells by washing and peeling off the internal membrane. Allow to dry and place them in mini cupcake liners. (see video)

2. Preheat oven to 140°.

3. Prepare egg yolk batter:

a. Whisk egg yolk with sugar using hand whisk.

b. Add in oil, water, vanilla extract and mix well.

c. Whisk in sifted cake flour till no lumps are found.

4. Divide out ¼ of egg yolk batter and add pink coloring.

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 castor sugar for meringue gradually and whisk at high speed till firm peaks form.

6. Portion out ¼ of meringue for pink batter. Gently fold in meringue into respective egg yolk batter 1/3 at a time.

7. Fill the egg shells till 2/3 full.

8. Bake at 140°C for 30-35 min, or until skewer inserted into centre of cake comes out clean (or you can also use 160°C for 10 min then 140°C for 10-15 min).

9. Pour remaining plain and pink batter into a small pan lined with baking paper (I used 6” x 4” pan). Bake at 140°C for 20 min, or until skewer inserted comes out clean.

10. Allow cakes to cool completely on wire rack.

11. Unmould the egg cake pops by cracking the egg shell into small pieces using the back of a teaspoon.


12. Flip sheet cake onto cutting mat.

13. Cut out the various shapes (wings, mane, tail) from the plain and pink sheet cakes.

14. Make the facial features using black chiffon sheet cake or melted chocolate.

15. Assemble the parts onto the egg cake pops using melted marshmallows (pop a few marshmallows in the oven with a sprinkle of water for 30 secs).

Hope you enjoy this!

With lots of love,


  1. This comment has been removed by the author.

  2. Hello. I really love your blog. Your creations are so beautiful. Please allow me to ask a question. Can we bake chiffon in a regular pan? Can we grease or line the regular pan with butter and baking paper? Thank you.

    1. Thank you! Yes you can bake chiffon in a regular pan as long as it is NOT non-stick. If it doesn't have a tube, you might want to increase the flour content by a little so that it is more stable. No need to grease the pan. Usually I don't line the pan as well as my pan has a removable base, but if yours doesn't have a removable base, it's best to line it. You may end up with slight creases at the base but it's ok =) Thanks!

  3. Hi sussane,
    Greetings from India!!
    Please let me know if you take classes for making these beautiful chiffon cake creations...
    Much thanks.
    Eagerly waiting for a positive reply from your end.