Pooh Piglet Chiffon Cake Popsicles

Blessed Easter! Which would you pick?

Presenting the first Cartoon chiffon cake popsicles! 

Can you tell who these chiffon Popsicles are? =) No prizes for guessing who are my favorite characters that are often repeated in my bakes <3.

Fondant-versions of cake Popsicles are pretty common, but I found them too sweet and dense for my (and my kids') liking, hence I tried making chiffon Popsicle versions, that are fluffy, yummy, less sweet, and healthier. They were a big hit with my kids! The ice cream pops were wiped out within minutes! =) I baked them in cake popsicle molds similar to the fondant versions.

For cute Cartoon chiffon ice cream cone versions, you can refer to my previous post.

Cartoon Chiffon cake popsicles
(Makes 4 pops)
Egg yolk batter
1 egg yolk
5g castor sugar
10g vegetable/corn oil
11g water
1g vanilla extract
15g cake flour
Natural food coloring/extracts

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

*you can convert this into fruity popsicles by substituting with 12g fruit juice!

1. Preheat oven to 140°C.

2. 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. Mix well. *Ensure no lumps are formed.

3. Divide the batter into 2 and add respective pink/yellow natural food coloring or flavorings. *some sources I have shared are here and here.

4. 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.

5. Divide the meringue into 2 and gently fold into each egg yolk batter 1/3 at a time. *Fold in unidirectional, gentle strokes and do not overfold.

6. Fill the cake popsicle molds till 80% full.

7. Bake at 140°C for 25-30 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).

8. Bake the leftover batter as sheet cakes (either pour into small pan lined with baking paper or cupcake liners). 140°C for 20 min, or until skewer inserted comes out clean.

9. Allow to cool completely on wire rack.

10. Unmould the cake pops by flipping the cakes out of the mold.

Cut out the ears and hands using circle and teardrop cookie cutters and stick on using melted chocolate. Pipe on the facial features using melted chocolate.

Hope this will make your kids smile too! =))

With lots of love,
Susanne

Blessed Easter!

"Because He lives, I can face tomorrow"

*Updates: Chinese edition now on book depository with free shipping worldwide, 15% discount at Kinokuniya.