My friend requested for a sugar-free gender reveal cake and this was what I came up with!
Most gender reveal cakes involve cutting the cake and revealing either coloured sponges, buttercream or confetti sprinkles in the colour of the baby's gender. The content creator part of me wanted to film the reveal without having to destroy the cake so that I don't have to repair the cake/make another one after filming the reveal 🤭.
That's why I came up with a simple reveal mechanism made of food-safe materials that I already have at home. I am surprised that this isn't the standard way reveal is done because it's so fun, dramatic, so simple to make, AND it doesn't destroy the cake!
The recipe I share can be made with regular white sugar although my friend requested for the use of sugar replacements omitting sugar altogether where possible. I made use of natural food sources as colouring where possible too! Such as the use of fresh red dragonfruit puree for making the hidden pink cake bites.
Pink cake bites in the shape of mini croissants and mini macarons
Cake composition:
- Red dragonfruit sugar-free chiffon cake bites with a little strawberry jelly
- Vanilla sugar-free chiffon cake bee
- Vanilla.pandan sugar-free chiffon cake sponge layers and white bubbles
- No-sugar-added mango pandan coconut pudding
- Fresh blueberries and red cherries as decorations
Here's a peek of the cake and hidden surprise before the cake topper is in place
You may refer to my earlier blog post for the no-sugar-added mango pandan coconut pudding recipe. Here's the rest of the recipe for the various chiffon sponges.
PINK/WHITE CHIFFON:
18g cake flour
Pinch of salt
10g oil
20g liquid*
18g cake flour
Pinch of salt
10g oil
20g liquid*
1 egg white (36-40g)
1/8 tsp cream of tartar
16g sugar of choice*
STRAWBERRY JELLY GLUE:
5g strawberry jam
1 toothpick dip of strawberry emulsion
14g water
2g gelatin
VANILLA PANDAN CHIFFON LAYERS:
(makes two 9" cakes):
8 egg yolks
96g oil
60g pandan water**
60g milk
1/4 tsp salt
2 tsp vanilla extract
164g cake flour
8 egg whites
1/2 tsp cream of tartar
140g sugar of choice*
* Liquid:
Pink: 20g sieved red dragonfruit puree. Replace 1/4-1/2 with water if prefer lighter pink. Add a tiny dip of strawberry emulsion for a hint of berry fragrance
White: 10g pandan water** + 10g milk+ a few drops of vanilla extract+ a few drops white colouring
* Sugar of choice:
I used a blend of sugar replacements & prebiotic soluble fibres to replace white sugar. Not able to disclose type & ratios as it's class material
**Boil a few pandan leaves in 500g of water. Simmer for 10 min. Discard leaves
I used bloomed & melted gelatin as glue for the fresh fruit & chiffon parts in a ratio of 1:6 for gelatin : water
Please see this reel for the process and method:
I will share the recipe for the bee, including a video tutorial for it in another post.
with love,
Phay Shing
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