The brief I had for this request was "Fresh cream cake with ombre pink/red hearts cascading down the cake and some cute puppies or bears". This was what I came up with!
Inside the cake is 5 layers of vanilla chiffon sponge with a hint of pandan in the batter as well as from the syrup brushed on the sponge surfaces.
It was honestly quite nerve-wracking putting this cake together because I seldom frost cakes completely and fresh cream only allows a limited number of passes with the scraper or spatula before it turns grainy. And Singapore is really warm so I had to work in the air-conditioned room.
I used my default vanilla chiffon sponge recipe and replaced a quarter of the milk with pandan water. I used pandan water instead of just water for the syrup for brushing the sponge. The ratio I used for the syrup is 1:2 for sugar : pandan water. I made the pandan water by simmering several pandan leaves in a saucepan of water (about 400ml) for 10 min before discarding the leaves.
I used the stabilized whipped cream recipe from this bake.
A closer look at the puppies with hearts!
Works-in-progress photo of the Hojicha marshmallow puppies before I stuck the marshmallow hearts and bows on
Please see this reel for the process of making the marshmallow cake toppers:
https://www.instagram.com/reel/DUnUti6CZN8/?igsh=d2M0YzF1NzVvMDRk
with love,
Phay Shing
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