I have been making Christmas wreath chiffon cakes every year! The Pandan bundt wreath is now in Deco Chiffon Cakes (my 2nd book). Last year I made a Rainbow bundt Christmas wreath. This year, it's a Pusheen Christmas wreath! This creation is inspired by Pusheen's Christmas wreath plush =). Love at first sight for me!
Really sorry for the break in posting too, been SUPER busy with my 3 kids now that it is school holidays. I don't have time to bake or write =p. Those with young kids will understand! I only have odd hours like this to write (its almost 11pm now!). Oh well, there are great joys in spending time with them too =). I never regretted becoming a stay-home-mum. <3 I hope all of you are having a great time with your kids too!
I have written up the recipe below. If you need picture references for the Pandan donut wreath, you can refer to the Pandan bundt wreath cake in Deco Chiffon Cakes. The concept is rather similar =). Also you can refer to the Video tutorial for Pusheen Chiffon Cake Pops here to visualize how I assembled the Pusheen.
Here goes!
Pandan Donut Wreath
2 egg yolks
13g castor sugar
27g coconut oil
26g pandan juice
¼ tsp pandan paste
¼ tsp vanilla extract
40g cake flour, sifted
Pinch of salt
Pandan Donut Wreath
2 egg yolks
13g castor sugar
27g coconut oil
26g pandan juice
¼ tsp pandan paste
¼ tsp vanilla extract
40g cake flour, sifted
Pinch of salt
3 egg whites
30g castor sugar
Pinch of cream of tartar (optional)
1. Preheat oven to 140°.
2. Prepare egg yolk batter:
a. Whisk egg yolk with sugar using hand whisk.
b. Add in oil, pandan juice, pandan paste and vanilla extract and mix well at each step.
c. Whisk in sifted cake flour and salt and mix till no lumps are found.
3. 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.
4. Portion out ¼ of meringue for pink batter. Gently fold in meringue into respective egg yolk batter 1/3 at a time.
5. Fill the silicone donut mold till 80% full.
6. Bake at 140°C for 40-45 min, or until skewer inserted into centre of cake comes out clean.
7. Allow the cake to cool completely on wire rack before unmolding by hand.
The Pusheen chiffon pop is baked in a Jumbo XXL egg shell. *You can refer to video tutorial for Pegasus Pusheen Egg Chiffon Cake pops. This is similar in idea.
The colourful balls are from silicone cake pop-molds. The hat is from baking pink batter in a paper cone.
Pusheen and Cute Balls
2 egg yolks
13g castor sugar
27g coconut oil
30g fresh milk
¼ tsp vanilla extract
40g cake flour, sifted
2 pinches of charcoal powder (add to colour)
Food colouring: pink, blue and yellow
Pinch of salt
3 egg whites
30g castor sugar
Pinch of cream of tartar (optional)
1. Preheat oven to 140°. Prepare egg shell of a Jumbo Egg (XXL) for baking by making a hole at the long side, draining the insides and peeling off the membrane (see another Video tutorial).
2. Prepare egg yolk batter:
a. Whisk egg yolk with sugar using hand whisk.
b. Add in oil, milk and vanilla extract and mix well at each step.
c. Whisk in sifted cake flour and salt and mix till no lumps are found.
3. Spoon out 2 tsp into 2 bowls and add respective blue and yellow colouring for the ball cake pops (just a dip will do). Divide the rest of the batter into two. To one portion, add pink food coloring. To the other portion, add 2 pinches of charcoal powder (to get grey shade).
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 castor sugar for meringue gradually and whisk at high speed till firm peaks form.
5. Portion out 4 tbsp meringue for each of the blue and yellow batter, 14 tbsp batter for the pink and grey batter respectively. Gently fold in meringue into respective egg yolk batter at a time.
6. Fill the Jumbo egg till 60% full and bake for 35 min, or until skewer comes out clean. Bake the pink, blue and yellow in 2 cavities of 3-cm silicone donut mold for 18 min. Bake the leftover pink batter in a paper cone till 1-cm thick (for 15 min), 2 cavities of 5-cm silicone cake pop mold (for cutting out ribbon) (20 min), and lastly as sheet cake in a cupcake liner (for 18 min).
*individual oven conditions may vary so do please check with skewer inserted into centre of cakes to see if it comes out totally dry.
7. Allow the cakes to cool completely on wire rack before unmolding by hand.
8. Unmould the Jumbo egg cake pop by cracking the egg shell into small pieces using the back of a teaspoon.
9. Assemble the Pusheen using melted marshmallow similar to Pegasus Pusheen Chiffon Cake pops.
10. Assemble the colourful cake pops onto the wreath cake using marshmallow cream. Cut the 5-cm cake pops into a shell shape, and cut out ribbons from the sheet cake and stick on likewise.
Hope you like this cute creation! Do you like pink or white?? =)
With lots of love,
Susanne
2 egg yolks
13g castor sugar
27g coconut oil
30g fresh milk
¼ tsp vanilla extract
40g cake flour, sifted
2 pinches of charcoal powder (add to colour)
Food colouring: pink, blue and yellow
Pinch of salt
3 egg whites
30g castor sugar
Pinch of cream of tartar (optional)
1. Preheat oven to 140°. Prepare egg shell of a Jumbo Egg (XXL) for baking by making a hole at the long side, draining the insides and peeling off the membrane (see another Video tutorial).
2. Prepare egg yolk batter:
a. Whisk egg yolk with sugar using hand whisk.
b. Add in oil, milk and vanilla extract and mix well at each step.
c. Whisk in sifted cake flour and salt and mix till no lumps are found.
3. Spoon out 2 tsp into 2 bowls and add respective blue and yellow colouring for the ball cake pops (just a dip will do). Divide the rest of the batter into two. To one portion, add pink food coloring. To the other portion, add 2 pinches of charcoal powder (to get grey shade).
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 castor sugar for meringue gradually and whisk at high speed till firm peaks form.
5. Portion out 4 tbsp meringue for each of the blue and yellow batter, 14 tbsp batter for the pink and grey batter respectively. Gently fold in meringue into respective egg yolk batter at a time.
6. Fill the Jumbo egg till 60% full and bake for 35 min, or until skewer comes out clean. Bake the pink, blue and yellow in 2 cavities of 3-cm silicone donut mold for 18 min. Bake the leftover pink batter in a paper cone till 1-cm thick (for 15 min), 2 cavities of 5-cm silicone cake pop mold (for cutting out ribbon) (20 min), and lastly as sheet cake in a cupcake liner (for 18 min).
*individual oven conditions may vary so do please check with skewer inserted into centre of cakes to see if it comes out totally dry.
7. Allow the cakes to cool completely on wire rack before unmolding by hand.
8. Unmould the Jumbo egg cake pop by cracking the egg shell into small pieces using the back of a teaspoon.
9. Assemble the Pusheen using melted marshmallow similar to Pegasus Pusheen Chiffon Cake pops.
10. Assemble the colourful cake pops onto the wreath cake using marshmallow cream. Cut the 5-cm cake pops into a shell shape, and cut out ribbons from the sheet cake and stick on likewise.
Hope you like this cute creation! Do you like pink or white?? =)
Susanne
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ReplyDeletehi..Very cute..I have giant donut pan same as yours shape but measurement of the pan is 26cm x 4.5cm.May I know which recipe measurement I should use and bake how long?
ReplyDeleteThanks
cindy
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ReplyDeleteHi I really amazed with the ball cake.. may I how is the cake mold? Thank youu
ReplyDelete