As promised, here's the recipe for the Christmas chiffon pops that I did for the demo at Courts on Sunday 12th Nov =). Thanks to those who came and gave encouraging words as well!
These chiffon cake pops are made entirely fondant-free, so are soft, fluffy and low in sugar, suitable for kids and the elderly alike! The Snowman and Reindeer are actually miniature versions of the cakes in my cookbooks,
Deco Chiffon Cake Basics and Deco Chiffon Cakes. If you like bigger cake versions, you can check out the books.
The Snowman and Reindeer are baked from cake pops molds (below), while the Snowman hats and Trees are from baking in paper cones (from SKP, I trimmed it so that they are shorter).
Snowman and Hats Chiffon Cake Pops
(makes 3-4 snowman from 6 cake pops and 3 hats)
Egg yolk batter
10g egg yolk
5g castor sugar
10g vegetable/corn oil
14g milk
1g vanilla extract
15g cake flour
Orange and red icing colours or natural food powders (pumpkin and red yeast powder)
Meringue
1 egg white
11g castor sugar
¼ tsp cream of tartar
1. Preheat oven to 140°C.
2. Prepare egg yolk batter:
a. Whisk egg yolk with sugar using hand whisk until light and well-mixed.
b. Add in oil first, then milk and vanilla extract and mix well.
c. Whisk in sifted cake flour and whisk well, ensuring that no lumps are formed.
3. Divide the batter into 3 parts: 1 tsp for orange, 3 tsp for red, and leave the rest plain. *You can use pumpkin and red yeast powder for orange and red, or icing colours.
4. Prepare meringue:
a. In a grease-free, dry 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 - peaks slope downwards forming a hook.
c. Add in rest of the castor sugar for meringue and whisk till firm peaks form - peaks point up but slightly hooked at the tip.
5. Divide the meringue into 3: 2 tbsp for orange, 6 tbsp for red and the rest for plain.
6. Fold in meringue gently into each colored egg yolk batter 1/2 at a time. *Fold in unidirectional, gentle strokes and do not overfold.
7. Fill the cake pops molds with plain batter till almost full (6 cake pops). Fill orange (1 cone) and red batter (3 cones) into paper cones till around an inch tall.
Pour the rest of the red batter into a large cupcake liner to bake sheet cake (thin layer) for cutting out scarves and buttons.
*For Christmas hats, leave some plain batter for sheet cake in a cupcake liner.
8. Bake all at 140°C for 28 min, or until skewer inserted into center of cakes come out clean.
9. Allow to cool completely on wire rack, before unmolding by hand (
picture tutorials of unmoulding can be found in my cookbooks).
Assembly
Snowman
1.
Round up the base of the round cake pops and stack using marshmallow glue in between (melt some marshmallows with a sprinkle of water for 30s microwave)
2.
Cut a thin strip from red sheet cake for scarf. If you are not confident, you can use string candy.
3.
Trim off the orange cone, and stick on using marshmallow cream.
4.
Trim off the red cone and stick on using marshmallow cream.
5.
Pipe on the eyes and mouth using melted chocolate or draw using food markers.
6.
Cut buttons from red sheet cake using a small circle plunger, stick on using marshmallow cream.
7.
Stick on hands using fried pasta sticks or pocky.
Christmas hats
1.
Prepare a red cone chiffon cake.
2.
Cut a thin white strip from plain sheet cake and stick around the base using marshmallow cream.
3.
Cut a round circle from plain sheet cake and stick on top.
Reindeer Chcocolate Chiffon Cake Pops
(makes 10 cake pops/reindeers)
Egg yolk batter
10g egg yolk
5g castor sugar
10g vegetable/corn oil
14g milk
1g vanilla extract
15g cake flour
Chocolate paste (<1/4 tsp), or 1 tsp cocoa powder in 4 ml water
Meringue
1 egg white
11g castor sugar
¼ tsp cream of tartar
1. Preheat oven to 140°C.
2. Prepare egg yolk batter:
a. Whisk egg yolk with sugar using hand whisk until light and well-mixed.
b. Add in oil first, then milk and vanilla extract and mix well.
c. Whisk in sifted cake flour and whisk well, ensuring that no lumps are formed.
d. Add in cocoa paste (cocoa powder in water or store bought) and mix well.
4. Prepare meringue:
a. In a grease-free, dry 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 - peaks slope downwards forming a hook.
c. Add in rest of the castor sugar for meringue and whisk till firm peaks form - peaks point up but slightly hooked at the tip.
5. Fold in meringue gently into each colored egg yolk batter 1/3 at a time. *Fold in unidirectional, gentle strokes and do not overfold.
6. Fill the cake pops molds with cocoa batter till almost full.
7. Bake at 140°C for 28 min, or until skewer inserted into center of cakes come out clean.
9. Allow to cool completely on wire rack, before unmolding by hand.
Assembly
1.
Using some white compound chocolate or candy melts, pipe on the eyes.
2.
Use a food marker (brown or black) to draw on the eye balls.
3.
Add a dip of red coloring to the white chocolate, mix well and pipe on the nose (alternatively, you can use store bought dragees or icing candy that are round and red, stick on using melted chocolate).
4.
Stick on pretzels for the ears or chocolate sticks or fried pasta sticks.
Pandan Christmas Trees Chiffon Cake Pops
Shared in Creative baking: Chiffon Cakes (first chiffon book below).
Hope you enjoy these cute creations (video taken before the demo for fun) =)
With lots of love,
Susanne
Updates:
New Deco Chiffon Cake Basics Book launch event on 2nd Dec 2018, 4pm at Kinokuniya, Ngee Ann City! Cu there :) (taken from
kinokuniya instagram)
(13/11/17) Deco Chiffon Cake Basics in Top 10 Non-fiction Bestsellers in Kinokuniya! Thank God and thank you!
(13/11/17): Thankful that Deco Chiffon Cake Basics is a Bestseller in Periplus (Indonesia) and Naiise (Malaysia/SG) too!! Thank you!
(12/11/17) Thanks to those who came for my demo today!! Heartfelt thanks!
