Retro Chiffon Cake

 

*Recipe* Retro prints lemon chiffon cake!❤️💙💛

I had so much fun making this one! Who is a lemon cake lover? 🍋 Using @LorAnnGlobal’s Lemon Bakery Emulsion is the secret ingredient to adding bold, lemony, flavor to all your citrus treats.

Lemon Retro Chiffon Cake 
3 egg yolks 
4 tsp castor sugar (15g) 
2 tbsp oil (30g) 
2 tbsp water (30g) 
1 tsp LorAnn Oils (@LorAnnGlobal) Lemon Bakery Emulsion, product of the USA 
1/3 cup cake flour (45g) 

3 egg whites 
1/5 cup castor sugar (40g) 
1/4 tsp cream of tartar or lemon juice 

Video reel on the piping here on my IG. 

Head on to Lorann Oils website for step-by-step instructions!

With lots of love,

Susanne 

Read More »

Cute Animals Bento Chiffon Cake Class

 

*New Class* 
Cute Animals Bento Chiffon Cakes!💕 

Join me to learn how to make these cuties in March!🥰 

You will learn how to bake these cute animals chiffon cake toppers as well as pastel bento chiffon cakes. 

Link to join is here. 

You can see a short video more about what you will learn here. 

See you! 

Love, 
Susanne 

Read More »

Rainbow Slide Rainbow Bundt Chiffon Cake

Sending you LOVE💖 and rainbows🌈 during these difficult times. Stay safe and persevere.. Together we can overcome! 💪

Rainbow bundt chiffon cake with Rainbow arch and Rainbow slide = )

Recipe for Rainbow bundt chiffon cake has been shared here. Recipe for Rainbow Arch is in Creative baking: Chiffon Cakes book, and the same recipe is used for the Rainbow slide by piping the rainbow lines on a baking sheet.

Hope this creation encourages you!

With lots of love,
Susanne

"Love always protects, always trusts, always hopes, always perseveres." 1 Cor 13:7

Read More »

Rainbow Hurricane Chiffon Cake

Rainbow Hurricane or Rainbow Layer Chiffon Cake? 🌈 Which do you prefer? = )

Hope these rainbows bring some cheer to you during this time! *hugs*

Do take care during this time, take time to breathe, and it's a great bonding time with your family too. We may never get this much time again to focus on them.

Back to the cakes, the Rainbow Hurricane Chiffon Cake is actually quite similar to my Rainbow Tiedye Chiffon Cake I made a few years back, but an inverted version, and using a broader spatula.

Recipe for the Rainbow layer chiffon cake has been shared in Creative baking: Chiffon Cakes, and in fact it was on the book cover!

I have also previously shared a tutorial on Hurricane chiffon cake.

Lastly, I have also made a longer, more in-depth tutorial for the Rainbow Hurricane Chiffon Cake if you prefer class style where you can bake along!

Hope they made you smile!

With lots of love,
Susanne

Read More »

Donald and Daisy Tsum Tsum Rainbow Stripes Chiffon Cake

I made this Donald and Daisy Tsum Tsum for an old school friend! It was one of my last cakes before my month long break to prepare for chiffon cakes for photoshoots for the new cookbook Deco Chiffon Cakes.

The recipe for the Rainbow Stripes Tiedye Vanilla Chiffon Cake is here.

Here I used a round 9-inch tube pan. So I scaled the recipe 'divided by 5 times 8'. Baking time as follows: 160°C for 15 min, 150°C for 10 min, 140°C for 20 min, then 130°C for 15+ min, or until skewer comes clean. The temperature gradient is to prevent browning.

The Tsum Tsum is made the same as as my Rainbow Pooh Piglet Tsum Tsum. I used two 4-inch Iwaki glass bowls (picture below) to sandwich a chiffon cake from a 4-inch tube pan (you know those super mini cute ones in baking shops). The beak was cut from cake pops and I baked a charcoal chiffon sheet cake to cut out the facial features. Rosy cheeks from Americolour pink food marker.

Thankful cake was well-received and the little girls were so happy and cute!

With lots of love,
Susanne

Read More »

Rainbow Swirls, Rainbow Paddle pop and Rainbow Tiedye Chiffon Cake

Just sharing some of the experiments I had tried with Rainbow Chiffon over the months, Rainbow Swirls, Rainbow Tiedye and Rainbow Paddlepop Chiffon Cake. Which do you like? =) I was really thankful my friends trusted me enough to let me experiment with their cakes =p.

I had a good laugh with the Rainbow Swirls (top left), as it was so straight! I was hoping to get something more 'fancy', but I'm so used to making straight lines, the result was quite funny. I made the Rainbow swirls by first making a Rainbow Chiffon Cake (now in Creative baking: Chiffon Cakes), then using chopsticks to run from inner tube across and then up at 3 sides, then from outer tube, down and inwards at 3 sides (alternating).

The Rainbow paddle pop (below) is easy. Just randomly plonk the Rainbow batter in spots. I used an oval mould here to make 'Paddle pop' ice cream chiffon pops. But I have also made a big chiffon cake Paddle pop version for another friend (not yet posted). Here I used the paddle pop ice cream chiffon pops as toppers for the Rainbow swirls chiffon cake. I filled the tube hole with a Rainbow marshmallow surprise and then covered it with the Paddle pop ice cream.

Tada! Rainbow Swirls Chiffon with Rainbow Paddlepop Chiffon Pops!

The Rainbow tiedye (on the right) was targeted at swirls at the base of the tin. First I piped concentric Rainbow colored circles as per Chiffon cake Rainbows, then dragged a chopstick from inner tube outwards at 3 sides, and outside in at 3 sides (alternating). I was happier with this one =). The sides I just did a Paddlepop Rainbow design as I was too tired by then =p. This was for a mummy and was pretty enough on it's own without a topper.

Thankful all the Rainbow Chiffon Cake variants were well-received! Hope you all had a wonderful Mother's day!

With lots of love,
Susanne

The Rainbow Chiffon Cake is now the cover of Creative baking: Chiffon Cakes. And the Chiffon Cake Rainbows (bottom right) are in the book too!

Read More »

'Snoopy in love' Rainbow Tiedye Heart Chiffon Cake

And this is the lovely Snoopy that was lying on the pillowy Rainbow Tiedye Chiffon Cake!

I posted this separately as the previous was a joint post with the Rainbow Tiedye Cake pops. No molds were used, only carving and a lot of work! ;) The bulk of the weight was on the head, which was supported by the hidden surprise so it didn't sink into the soft cake. Thankful it was very well-received, along with some wonderful cookies made by Phay Shing.

It's made for a dear mummy friend who loves Snoopy. Last year I made my first Snoopy cake for her too. Happy birthday dear Ryan!

With lots of love,
Susanne

Some good news to update: The Creative Baking: Chiffon Cakes book will be reaching Malaysia end of this week to next week! It's has been restocked at major bookstores in Singapore too =). Thanks everyone for your kind support!

Read More »

Rainbow Tiedye Heart Vanilla Chiffon Cake and Cake pops

I rarely post undecorated chiffon cakes, but this was so pretty by itself I just had to share it!

I really wasn’t so adventurous to make the Rainbow Tiedye again, but it was specifically requested by my friend and in shape of a heart! I’m glad I was able to make a nicer one this time with some practice from the last cake. This is actually a cake with a chiffon Snoopy on top as her son loves Snoopy (will be posting this in future ;))! And this chiffon is vanilla-flavoured, like my rainbow chiffon cake, instead of Yuzu.

I used a 7-inch heart chiffon tin that I bought from TSB (The Story Begins), as well as medium size silicone heart moulds for the chiffon pops. Before you jump into the process, I find it helpful to visualise how thick you want each line to be in order to have equal thickness across the tin/mould before you begin.

I had leftover batter which I used to make 2 smaller heart chiffon pops using silicone hearts mould.

The recipe with picture tutorial is now in Deco Chiffon Cakes book, out at all major bookstores!

Have a sweet week ahead!

With lots of love,
Susanne

First creative chiffon book, Creative Baking: Chiffon Cakes.

Read More »

'Satellite Dish' Rainbow Tiedye Yuzu Chiffon Cake

Happy 2016 everyone! This is my first post for 2016. May this year be a beautiful year for everyone! This cake was requested by a dear church friend. It was a very unique request with a story behind it, hence the ‘Satellite dish’ theme, as well as the Yuzu flavour, which I have not really tried before. Thankful my friend shared the yuzu chiffon cake was delicious, I hope you will like it too. The recipe is actually similar to the Rainbow Chiffon Cake, but Yuzu flavour. Instead of scooping the rainbow batter in layers, I scooped them diagonally across the tin (repeating it 3 times above).

Yuzu Rainbow (Tiedye) Chiffon Cake (7-inch chiffon tin)
5 egg yolks
33g sugar
65g vegetable oil
85 ml yuzu tea (2.5 tbsp yuzu marmalade in 90 ml hot water, filtered to remove bits)
100g cake flour, sifted
A pinch of salt
Wilton pink, yellow, blue, green, purple food colouring (toothpick dip will do)

Meringue
7 egg whites
75g sugar
1/4 tsp cream of tartar

1. Make yuzu tea by stirring in 2.5 tbsp of yuzu marmalade in 90 ml hot water. Filter the tea to remove the bits (for rainbow chiffon, the bits may distort the layers). Measure out 85 ml for the following step. *You may drink/eat the rest hehe =)

2. Preheat oven to 160°C. Prepare a tray of water under the lowest rack for steambaking. *Optional but helps to increase moisture for ogura-like texture.

3. Beat egg yolks with sugar with whisk till pale yellow before stirring in oil and yuzu tea.

4. Add in sieved flour and salt and whisk till no trace of flour found. Divide the batter into 5 parts. Mix in respective rainbow wilton colours.

5. Meringue: Beat the egg whites with ¼ tsp cream of tartar till firm peaks form or just to the point of reaching stiff peak, mixing in caster sugar in 2 additions.

6. Divide the meringue into 5. Gently but quickly fold in the meringue into the 5 colours batter. You need to work very fast for the meringue not to deflate.

7. Scoop the pink batter into bottom right of the base of the chiffon tin. Then repeat with yellow, green, blue and violet batters respectively, diagonally across the tin, to the opposite top left of the base. Repeat another 3 times above the layer till batter is 2 cm from the top of the tin. Gently tap the tin on the counter lightly to remove air bubbles (but do not overdo it).

8. Bake the chiffon cake for 15 min at 160°C and then 140°C for 30 min. 

*There was leftover purple and pink batter which I poured into a baking-paper lined tray for cutting out the letters (alphabet cutters from Phoon Huat). 

9. Invert the chiffon cake once removed from oven.

10. Unmould the chiffon cake by hand (‘Hand Unmoulding Chiffon Cake for a Clean Finishing’ video tutorial).

My camera couldn't capture the contrast very well due to the pastel palette! 

More sideview:

For the Satellite dish, I used Reduced Egg yolk Vanilla Chiffon recipe (halve the recipe) and baked the batter in a 11 mm small glass bowl (Iwaki), filled to slightly less than 1 inch thick, and 2 baking-paper lined 8-inch trays. One of the layer cakes was rolled into a tight swissroll for the pillar, while the other was used for cutting the round base. I used melted marshmallows (with a sprinkle of water) to glue the parts together. I filled the tube hole of the Rainbow tiedye chiffon with marshmallows before placing the Satellite dish on top! Tada!

Made with lots of love, may everyone have a blessed year!
Susanne

Read More »