Peppa Pig Strawberry Yoghurt Chiffon Cakepops

My cousin requested for some Peppa Pig chiffon cakes for her daughter's birthday because my niece is a Peppa Pig fan!

This isn't the first time I made these chiffon pops. I first made them about five and a half years ago in lychee flavour. You can read about it in this post. I made it again along with George and a couple of friends in a cupcake version where it is not just the head but upper body as well. You can see it in this post.

Why am I blogging the same creation again? Because I did things differently from last time. I saved time and resources by making the facial features differently. I made a simple batter, piped and baked the features separately and stored it until the cakes are ready for assembly. This allows the bake to be more manageable as it can be broken down into a 3 days. One day for making the features, one day for baking the head and ears, and one day for assembling. I used the same technique that I did for this Gudetama creation where the facial features were placed on a spherified lemon curd. Many thanks to Yuni Sweets (checkout her YouTube channel and Instagram account!) for sharing her technique for deco swiss rolls! The batter for making the patterns is a simple 1:1:1:1 ratio for cake flour: icing sugar: egg whites : unsalted butter. Simply mix all the ingredients together, portion out and colour it in different colours, pipe and bake for 6-10 min at 130-140C or until dry. I reused my macaron template for Peppa Pig for making the facial features!

Piped features. Be sure to lightly grease the teflon sheet before piping. I used 12g of each ingredient to make the batter

Strawberry yoghurt chiffon pops
Ingredients (makes about 18 eggshell worth + 7x7" sheet cake) :
Egg yolk batter
3 yolks
10g caster sugar
40g plain yoghurt (no sugar added)
60g cake flour
A pinch of salt
1/4 tsp vanilla extract
1/2-3/4 tsp strawberry emulco
A tiny drop of purple food colouring  (optional)

Meringue
4 egg whites
70g caster sugar
1/4 tsp cream of tartar

Note : I chose to use plain unsweetened yoghurt so I used more sugar to counter the sour taste of the yoghurt and strawberry paste. If you used sweetened yoghurt, you may reduce the amount of sugar.

Steps:
1. Preheat oven to 160°C. Line 7 inch square tray with parchment or teflon sheet. Place eggshells that are wash, dried and with membrane removed on silicone cupcake cases. Place a tray of water at base of oven (optional)

2. Prepare egg yolk batter. Whisk egg yolks and sugar until pale and thick. Add oil and whisk until combined. Add yoghurt, strawberry paste, vanilla and salt and whisk until combined. Gradually sift in flour and whisk until no trace of flour is seen.

3. Prepare meringue. In a clean metal bowl, beat egg whites with cream of tartar until firm peaks form, gradually adding sugar once egg whites are foamy.

4. Gently but quickly fold meringue into egg yolk batter in three additions. Fill egg shells 1/2-2/3 full and the 7x7" tray.

5. Bake sheet cake at 160°C for 12 min. Immediately remove from tray and cooled covered. Bake the eggshells at 160°C 12 min, and another 30 min at 135°C. Note that baking temperature and time is oven dependent so adjust accordingly.

6. Let the eggshells cool completely bwfore carefully unmoulding the cakes. Unmould by using the back of a metal spoon to make as many cracks as possible and the gently and carefully peeling the egg shells off.

7. Use a small knife to make a small cut where the snout is supposed to be and gently but firmly press the cake into shape with your fingers.

I used baked angel hair pasta to attach the ears more securely to the head. Instead of melted marshmellows, I used cake glue bought from baking supply store as I am curious how it is like.

Brush the chiffon pops with a little syrup before storing in airtight container in the fridge to keep these small cakes moist.


With love,
Phay Shing

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Peach Kakao Chiffon Cake

Who wants to hug this? =) Peach kakao character from the Korean kakao friends. Who knew peaches could be so cute! Apparently this Apeach character has a playful personally and is a genetically modified peach.. hmm =)

This is a giant peach character made from chiffon cake measuring 14 inches long! Quite a bit of carving work for this one. I used strawberry yoghurt chiffon cake with reduced egg yolk vanilla chiffon cake. Thankful cake was well-received!

With lots of love,

Susanne

PS: Those who preordered the new Deco Chiffon Cakes Basics book, the books are here!! I am still not done sorting with them, so sorry about it. We pulled an all nighter last night and mailed out over 3/4 today! Thanks so much for your patience and support again!

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'Shopkins Soda Pop!'-inspired Chiffon Cake (Strawberry yoghurt-Vanilla Chiffon)

Haven't posted Shopkins for a while since my last Shopkins Ice-cream Chiffon Cake! This is inspired by the cute "Soda Pop!" from Shopkins, from my friend's girl =).

I had fun making the cute "Pop!" from chiffon cake! The chiffon cake is a two-tone Strawberry yoghurt-Vanilla Chiffon Cake using the same recipe as here. I kind of made it sloping by tilting the pan a bit haha. Thank God it worked out well =).

Have a blessed week ahead!

With lots of love,
Susanne

*New updates in Deco Chiffon Cakes page
*Creative baking cookbooks now available at Naiise in Malaysia! 

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'Pineapple Watermelon' Fruits Chiffon Cake

This yummy fruity tier cake is made entirely from Fruit-flavoured Chiffon cake! The "Pineapple" top tier is made from Lemon Chiffon Cake. The "Watermelon" bottom tier is made from Strawberry Yoghurt-Pandan Chiffon Cake. I had originally wanted to use strawberry chiffon, but the Korean strawberry season is over, so I couldn’t find those nice sweet juicy strawberries (only the sour types), so yoghurt was used instead. The small juicy fruits décor are also from chiffon cake: "lemon" from lemon chiffon, "cherries" and "strawberries" from strawberry yoghurt chiffon.

The cake is naturally coloured using natural coloring (Magic colours brand and PME, from baking supplies shops e.g. Bake king) and lemon zest.

Lemon Chiffon Cake (6-inch tube pan) – which makes the "Pineapple"
3 egg yolks
30 g castor sugar
40 g vegetable/corn oil
24 g lemon juice
24 g water
Zest from 1.5 lemons
60g Prima cake flour, sifted
Yellow coloring, few drops (natural, Magic colours brand)

Meringue
4 egg whites
1/4 tsp cream of tartar
46 g castor sugar

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

2. Beat egg yolks with sugar with whisk till pale and light before stirring in oil, lemon juice and water.

3. Add in sieved flour and lemon zest and whisk till no trace of flour found.

4. Meringue: Using an electric mixer, beat the egg whites with ¼ tsp cream of tartar till frothy. Add in half the castor sugar for meringue and whip till soft peaks. Add in all the castor sugar and whip till firm peaks form or just to the point of reaching stiff peak.

5. Gently quickly fold in the meringue into respective batter in 3 additions.

6. Pour the batter into the tube pan and gently tap to remove air bubbles.

7. Bake the chiffon cake for 15 min at 160°C and then 140°C for 25-30 min, or until skewer inserted into centre of cake comes out clean. *You can also bake at 140°C for 55 min, or until skewer comes out clean.

8. Invert the chiffon cake once removed from oven and allow to cool completely.

I used a knife to make cuts on the chiffon cake for pineapple-like patterns.


Recipe for "Watermelon" Chiffon Cake can be found here in my previous work. I’m also starting work on a new Basics of Deco Chiffon cookbook that is written Textbook style with more in-depth, increased step-by-step pictures/instructions on layering the batter for the cake (out year end!). Hopefully it will address some of the questions I get from PMs! =)


"Pineapple leaves": Cut from pandan chiffon sheet cakes. Glued with melted marshmallows.

"Lemon": I baked leftover lemon chiffon batter in a 5-cm cake pop. The white details were piped on using Candy melts.

"Korean Strawberries": baked from hearts chocolate molds.

"Cherries": baked from 3-cm cake pop molds.


With lots of love,
Susanne

 

*Updates: Deco Chiffon Cakes now available at Naiise in Malaysia!

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Giant ‘Ice Cream’ Chiffon Cake (Giant Cupcake)

I made this cute Giant ‘Ice Cream’ entirely from chiffon sponge some time back for a little boy! It's like a Giant Cupcake from chiffon cake. Can you guess how I made it? Yes, it's made by joining a hemispherical Strawberry Yoghurt chiffon with a Vanilla Chocolate chiffon cake base!

Strawberry Yoghurt Chiffon Cake (ball cake pan, also can be used for normal 6-inch tube pan)

2 egg yolk
12g castor sugar
25g vegetable/corn oil
32g strawberry yoghurt drink
3g vanilla extract
1/3 tsp strawberry paste/emulco
38g Prima cake flour, sifted
A pinch of salt

Meringue
3 egg whites
1/4 tsp cream of tartar
27g castor sugar

1. Preheat oven to 160°C.
2. Beat egg yolks with sugar with whisk till pale and light before stirring in oil, strawberry yoghurt drink and vanilla extract.
3. Add in sieved flour and whisk till no trace of flour found.
4. Meringue: Beat the egg whites with ¼ tsp cream of tartar till firm peaks, mixing in caster sugar in 2 additions.
5. Fold in the meringue gently into the batter 1/3 at a time.
6. Pour the batter into the ball cake pan and gently tap the pan on table to remove air bubbles
7. Bake the cake for 15 min at 160°C then at 140°C for 25+ min, or until skewer comes out clean.

8. Invert immediately once out of the oven and leave to cool on cooling rack.
9. Unmould the chiffon cake by hand (‘Hand Unmoulding Chiffon Cake for a Clean Finishing’ video tutorial).

Chocolate Chiffon Cake (6-inch Unopan tube pan)
2 egg yolks
14g castor sugar
26g vegetable/corn oil
29g water
5 g vanilla extract
30g Prima cake flour
10g cocoa powder (alkalized)
¼ tsp baking powder

3 egg whites
30g sugar
1/4 tsp cream of tartar

1. Preheat oven to 160°C.
2. Beat egg yolks with sugar with whisk till pale yellow before stirring in oil, water and vanilla extract.
3. Add in sieved flour, cocoa and baking powder and whisk till no trace of flour found.
4. Meringue: Beat the egg whites with ¼ tsp cream of tartar till firm peaks, mixing in caster sugar in 2 additions.
5. Fold in the meringue gently into the batter 1/3 at a time.
6. Scoop the batter into the chiffon pan and gently tap the pan on table to remove air bubbles

7. Bake the cake for 15 min at 160°C then at 140°C for 25+ min, or until skewer comes out clean.

8. Invert immediately once out of the oven and leave to cool on cooling rack.
9. Unmould the chiffon cake by hand (‘Hand Unmoulding Chiffon Cake for a Clean Finishing’ video tutorial).

10. Make cuts at the side.

Fill the inside of the tube hole with a hidden surprise to support the hemispherical chiffon cake above. Join the two using melted marshmallows. Other details were cut out from sheet cakes and glued on similarly but you can also piped them on with melted chocolate. I made the strawberry from cake pop mold.

My second book Deco Chiffon Cakes has a Giant Chiffon Cupcake in Nutella flavour, with cute wavy 'icing' (pic below). There are picture tutorials of each step which you may find helpful.

Hope you will enjoy this fun creation, that is healthier than fondant versions :p

With lots of love,

Susanne

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Shopkins Orange-Strawberry yoghurt Chiffon Cake

I think most of you know I love making cute things by now! So I was very happy when I got this request to make a Shopkins-inspired cake! To be honest, I'm not really familiar with Shopkins (other than buying it for my friend's girls) but I think the characters are really cute! So here's my humble attempt. As with my normal style, all decor is made from chiffon sponge, even the ice cream!

The flavour orange-strawberry yoghurt was requested by my friend, and the two fruity flavours go really well together. The cake was very well-received too! So here goes my sharing of the recipe I used. The recipe is for a 9-inch pan and I prepared the two flavour batter separately. You can also use either one of the flavours for a 7-inch tube pan.

Orange-Strawberry yoghurt Chiffon Cake (9-inch chiffon tube pan)

Strawberry yoghurt chiffon (reduced egg yolk) - recipe by itself can also be used for 7-inch pan
1 egg yolk (13g)
20g caster sugar
40g vegetable/corn oil
48g strawberry yoghurt drink
60g cake flour, sifted (Prima)
1 tsp vanilla extract
1/2 tsp strawberry emulco/paste

Meringue
4 egg whites (160g)
45g caster sugar
¼ tsp cream of tartar

Orange chiffon cake (reduced egg yolk) - recipe by itself can also be used for 7-inch pan
1 egg yolk (13g)
20 g castor sugar
40 ml vegetable/corn oil
48 ml orange juice (freshly squeezed)
Zest from 1.5 orange
60 g cake flour, sifted (Prima)
Few drops orange emulco/paste

4 egg whites (160g)
45 g sugar
¼ tsp cream of tartar


1. Preheat oven to 160°C. Prepare a tray of water at the bottom of the oven (I used the lowest rack to bake the cake). *You may omit steam baking; I like to use it to control my oven temperature rise and for moister ogura-like texture.

2. Prepare orange chiffon and strawberry yoghurt chiffon batter separately.

- Whisk egg yolks with castor sugar until dissolved and light.

- Add in oil, strawberry yoghurt and strawberry emulco/paste and mix well for pink batter. Add oil, orange juice, zest and orange emulco/paste (few drops, optional) and mix well for orange batter.

- Add in sieved flour and whisk swiftly till no trace of flour found (make sure no lumps are formed).

3. Meringue: Beat the egg whites with ¼ tsp cream of tartar till foamy, add in caster sugar in 2 additions and beat till firm peaks form (firm peaks give a finer texture).

4. Divide the meringue into two. Gently fold in the meringue into the respective batter 1/3 at a time.

5. Spoon orange batter into base of the tin, followed with strawberry batter. To make neat waves like this, deposit orange batter in mounds, then fill spaces with strawberry batter (picture tutorials in Creative Baking: Chiffon Cakes). But it’s also ok to be random.

6. Bake the chiffon cake for 160°C for 15 min, then 150°C for 10 min, 140°C for 20 min, then 130°C for 15 min, or until skewer comes clean.
*Temperature control helps to reduce browning.

7. Invert the chiffon cake immediately once out of the oven to cool

8. Unmould by hand after the cake is cool. (see 'Hand Unmoulding Chiffon Cakes for a Smooth Finishing' video tutorial).

Freshly unmoulded Orange-Strawberry yoghurt chiffon cake! Nice and tall!

Ice cream and details

This is made by baking orange chiffon cake (above) in a small glass bowl, and then joining it to chocolate chiffon baked in a paper cone (from SKP). The shapes below will help explain how the ice cream is formed.

My ice cream chiffon cake pops with picture tutorials on how to unmould are also in my 1st book Creative baking: Chiffon Cakes. Here, I further used a knife to make cuts on the cone to mimic the real biscuit cone.

The arms and feet are from chiffon cake pops (baked from cake pop molds). Details were cut from charcoal and plain chiffon sheet cakes, i.e. by baking chiffon cakes as sheets in pans-lined with baking paper, and then using circle cutters to cut out the eyes. Alternatively you can pipe on with melted chocolate.

The ice cream is supported by marshmallows which I used to fill the tube hole for a fun surprise when you cut the cake, and held together using melted marshmallows and cake pop stick.

Have a blessed sweet week!

With lots of love,
Susanne

2nd chiffon book

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Cute Neko (Cat) Chiffon Cake

Happy birthday my dearest Charissa! This is a cake for my 3rd child's 3 year old birthday! She loves cats so she requested for a cat cake this year. I love how simple 3 year olds are, how they are fascinated by the cats and birds in the surroundings, how they stop to smell the flowers. Sometimes I wish they don't grow up so fast =p

Hehe, so back to the cake, I used a tried and tested recipe that I've used many times, my Strawberry yoghurt-vanilla chiffon cake (recipe link in previous post). And for the cat, the same reduced egg yolk vanilla chiffon in 2 bowls and cake pops for the arms.

The teachers had asked whether the cat was a toy or could be eaten when I brought out the cake lol!

Ah, I rarely have cut slices of my cakes as they are almost always gifts or birthday cakes for other people. But I finally have a cut slice from today's cake a I was the mum-cum-official cake cutter lol. You can from the slice that the crumbs are very fine, tender and soft. The cake was finished in no time! But no one could bear to eat the face.. I think it's because there were no boys in the class. Usually the boys fight for the head while girls can't bear to eat it haha! My girls were fighting for the hidden marshmallows inside the cake! =)

With lots of love,
Susanne

****

Some good news to share! Deco Chiffon Cakes is on 2nd print run! I just received copies of the new run today. Thanks for your support!

First book Creative baking: Chiffon Cakes (3rd print run)

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Strawberry Yoghurt 'Watermelon' Chiffon Cake Pops Video Tutorial

I first made these Strawberry Yoghurt 'Watermelon' chiffon cake pops from paper cones, together with 'strawberries' from egg shells at the start of my baking journey 2.5 years back! It's very nostalgic thinking of it! I remember I made them for my friend's kids when they all started pre-school as an encouragement for them =).

My 'Watermelon' chiffon pops (updated recipe) is now in 'Creative baking: Chiffon Cakes' book! You can see it in the left hand corner of the poster hehe.

And here's a video tutorial for making the 'Watermelon' Chiffon Cake pops! Very honoured to be filmed by the pros at Smartparents.sg, mediacorp (formerly Mother & Baby) for the video tutorial. All video credits to them! Hope you will find the video very useful for making these sweet treats for your loved ones!

With lots of love,
Susanne

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Strawberry Yoghurt Hearts Chiffon Cake Pops (no special moulds required)

This is my first teaching demo for Apr's Culinary Arts Ministry (CAM) in church with hands-on for the participants! I am really humbled and blessed to have the opportunity to serve in this ministry and know this community. The last few sessions have been really fun and a great learning experience for me! It's free and you can bring home your yummy bakes! I will be sharing how to make heart-shaped Strawberry yoghurt chiffon cake pops that are fondant-free, yummy, so soft and fluffy, but does not need special moulds for the shape. These are simple and great treats to make for your loved ones, or mummy for Mother's day!

I will be sharing the a 8 cake pop recipe (1 egg yolk recipe) here as it is easier to follow. Due to logistics constraints, the CAM session will using 1/2 the recipe and also a stable temperature of 140°C. I will also share it below for the participants to refer to after the session =).

Strawberry yoghurt hearts cake pops (makes 8 cake pops)

1 egg yolk

9g castor sugar

18g vegetable/corn oil

25g strawberry yoghurt or yoghurt drink

2g vanilla extract

3g strawberry paste/emulco

26g cake flour, sifted

A pinch of salt

Meringue

2 egg whites

1/4 tsp cream of tartar

20g castor sugar

1. Prepare heart shapes from waxed paper cupcake liners by using finger to push in one edge and pinching the other edge. You may open the liner and the sharp edge to get a more 'V' shape.

2. Preheat oven to 160°C.

3. Prepare egg yolk batter:

a. Whisk egg yolk with sugar using hand whisk until light and well-mixed.

b. Add in oil first, then yoghurt, vanilla extract and strawberry paste and mix well.

c. Whisk in sifted cake flour and a pinch of salt. Mix well. *Ensure no lumps are formed. 

4. Prepare meringue (sorry I made the picture really huge so you can see the peaks =p):

a. In a grease-free, dry bowl, using electric mixer, whisk egg whites with cream of tartar till frothy (top left pic). *do not use plastic bowls.

b. Add in ½ castor sugar for meringue and whisk at high speed till soft peaks form - peaks slope downwards forming a hook (top middle pic).

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 (top right pic). *Firm peaks give a finer, softer texture than stiff peaks where peaks point straight up.

5. Fold in meringue gently into egg yolk batter 1/3 at a time. *Fold in unidirectional, gentle strokes and do not overfold (middle left: egg yolk batter before folding; middle right: final batter after meringue folded into egg yolk batter).

6. Spoon into cupcake liners. Gently tap to remove air bubbles and bake at 160°C for 10 min then 140°C for 10-15 min, or until skewer inserted into centre of cake comes out clean (bottom left pic). Or 140°C for 30-35 min.

7. Allow to cool completely on wire rack (bottom middle pic - after cooling).

8. Unmould the hearts chiffon pops by gently opening up the waxed paper liners (bottom right pic). 

9. Prepare cake pop sticks by cutting them to desired length and insert them into the base of the cake pops.

Here's the CAM version (with 1/2 recipe and stable temperature at 140°C):

Strawberry yoghurt hearts cake pops (makes 4 cake pops)

1/2 egg yolk (9 g egg yolk)

5g castor sugar

9g vegetable/corn oil

13g strawberry yoghurt or yoghurt drink

1g vanilla extract

2g strawberry paste/emulco

13g cake flour, sifted

A pinch of salt

Meringue

1 egg white

1/4 tsp cream of tartar

10g castor sugar

Baking temperature and time: 
140°C for 30-35 min, or until skewer comes clean.

Equipment needed per set:

Cupcake liners (4-5)

1 handwhisk

1 hand mixer

1 spatula 

1 normal spoon (for spooning in batter)

Straws cut to length (4-5, around 10 cm)

Airtight box to store the cake pops

Oh yes, not every heart may be perfect depending on how well you fold the liner, but they pretty much look like hearts. You can enhance the heart shape further by pinching the base (will show how to do it). But it's fun to unravel your unique heart from the cupcake liners, especially for the kids!

The texture is really soft and moist (provided you do not overbake it)! And I forgot to take a picture of the cross-section of the texture as usual! The kids walloped everything down before I had the chance. But it must mean it's good that the 3 wiped everything out before I could grab my phone =p. Praying for God's grace and help for the session.

With lots of love,

Susanne

Just in (I got a surprise myself =p), riding on my only post for this week..

Book event on 2nd April, 2pm at Times Punggol Waterway! Demo on Rainbow Surprise Chiffon Cake, Q&A and book signing! See you there!

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Korilakkuma and Kiritori Strawberry Yoghurt Chiffon Cake

I love Korilakkuma and Kiritori! I made this adorable pair from chiffon cake for my old church friend’s daughter! KRK and Kiritori are good friends of Rilakkuma. Last year I made for her Rainbow Little Twin Stars =), maybe she likes things in pairs!

The recipe for Strawberry Yoghurt Chiffon Cake is from here, same as Miffy’s. Here, I doubled the recipe for a 9-inch chiffon tin and instead of straight lines, I made wavy lines by depositing mounds (more details on waves in Creative baking: Chiffon Cakes). I used a Reduced egg yolk Vanilla chiffon recipe for the Korilakkuma by baking it in 2 glass bowls for the body, and 4 cake pops for the ears and feet, and a swiss roll for the arms. I used the Lemon Chiffon recipe in Miffy’s for the Kiritori by baking in the same glass bowls. All other details are cut from layer chiffon cake.

My friend shared they looked just like the stuffed toys and everyone wow-ed! =p Very thankful it was well-received!

With love,
Susanne

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Strawberry Shortcake-inspired Strawberry Yoghurt-Vanilla Chiffon Cake

This is a sweet creation I made for a dear friend's cousin 2 weeks back who likes Strawberry Shortcake! I made a strawberry house and garden from strawberry chiffon cake. The base chiffon cake is Strawberry yoghurt-Vanilla Chiffon Cake. It's yummy so I would like to share with you! It uses a reduced egg yolk recipe for whiter cake. I also think it makes the cake softer. The recipe is for a 9-inch chiffon tin. When you reduce the egg yolks, you also need to compensate by increasing the liquid content a little.

You can also use either the Strawberry yoghurt chiffon recipe or Vanilla chiffon recipe by itself for a 7-inch chiffon tin. I prepared Strawberry yoghurt chiffon and Vanilla chiffon separately before combining them in the tin.

Strawberry yoghurt chiffon (reduced egg yolk)
1 egg yolk
20g caster sugar

39g vegetable/corn oil
47g strawberry yoghurt drink
60g cake flour, sifted
1 tsp vanilla extract
1/2 tsp strawberry paste

Meringue
4 egg whites
45g caster sugar
¼ tsp cream of tartar

Vanilla Chiffon (reduced egg yolk)
1 egg yolk
20g caster sugar
39g vegetable/corn oil
47g strawberry yoghurt drink
60g cake flour, sifted
1 tsp vanilla extract

Meringue
4 egg whites
45g caster sugar
¼ tsp cream of tartar

1. Preheat oven to 160°C. Prepare a tray of water at the bottom of the oven (I used the lowest rack to bake the cake). *You may omit steam baking; I like to use it to control my oven temperature rise and for moister ogura-like texture.

2. Prepare strawberry yoghurt and vanilla chiffon batter separately. 

- Whisk egg yolks with castor sugar until dissolved and till pale in colour.

- Add in oil, strawberry yoghurt or water, vanilla extract, and strawberry paste (only for pink batter). Mix well (please refer to above for respective ingredients for each batter). 

- Add in sieved flour and whisk swiftly till no trace of flour found (make sure no lumps are formed).

- Meringue: Beat the egg whites with ¼ tsp cream of tartar till foamy, add in caster sugar in 2 additions and beat till firm peaks form (firm peaks give a finer texture).

- Gently fold in the meringue into the respective batter 1/3 at a time.

3. Spoon strawberry yoghurt batter into base of the tin. Deposit mounds to make waves. Fill with vanilla batter (more waves in Creative Baking: Chiffon Cakes).

4. Bake the chiffon cake for 160°C for 15 min, then 150°C for 10 min, 140°C for 20 min, then 130°C for 15 min, or until skewer comes clean.

5. Invert the chiffon cake immediately once out of the oven to cool

6. Unmould by hand after the cake is cool. (see 'Hand Unmoulding Chiffon Cakes for a Smooth Finishing' video tutorial).


Strawberry Chiffon house and hearts

2 egg yolks

13g castor sugar

23g vegetable/corn oil

30g water

40g cake flour

1 tsp strawberry paste

Meringue

3 egg whites

30g castor sugar

¼ tsp cream of tartar

1. Make the Strawberry Chiffon batter similar to the steps above. 

2. Bake in a glass bowl (Iwaki, 8.5 cm) filled to 1 cm from the brim. 

3. Bake for 160°C for 15 min, then 150°C for 15 min, or until skewer comes clean. 

4. Cool upright on wire rack (this helps the top to cave in a little - which will become the bottom). 

5. Allow to cool completely before unmoulding by hand. 

6. Further enhance the caving in at the top by cupping the top with your hands. 

7. Flip it over to get Strawberry house shape. 

8. Decorate with small yellow dragees/candy using melted marshmallow cream. 

I poured the rest of the batter into 3-cm cake pop moulds (160°C for 12 min) and a baking-paper lined 6-inch baking pan (160°C for 14 min). Then I used a hearts cutter to cut out strawberry shapes and hearts, and also used melted marshmallow cream to glue them onto the cake.

Pandan sheet cake for decor
1.5 or 2 egg yolks
10g castor sugar
19g vegetable/corn oil
12g coconut milk
7g pandan juice
¼ tsp vanilla extract
½ tsp pandan paste
30g cake flour
A pinch of salt

Meringue
2 egg whites
1/4 tsp cream of tartar
23g sugar

1. Make the Pandan Chiffon batter similar to the steps above. 

2. Bake in a baking-paper lined 9-inch baking pan at 160°C for 15 min.

3. Flip over to a new sheet and cover with another sheet to cool completely. Cut out strips and leaves using knife and flowers cutter.

4. Roll up leftover sheet cake to form the 'stem'.

5. Glue with marshmallow cream likewise.

Oh yes I had a hidden surprise in the chiffon tube hole before covering it up with the Strawberry house! Thank God my friend shared her cousin was really delighted and blessed by the creation. These are the encouraging things that spur me on!

With lots of love,

Susanne

More loving creations here!

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Dr McStuffin-themed Tier Chiffon Cake

This is a very sweet and soft Dr McStuffin-themed creation. It’s my first attempt at making a stethoscope from chiffon cake roll and I had fun making the huge Band-Aid with a heart from layer chiffon cake.

The design of the 2-tiers are inspired by the sweet Dr McStuffin’s usual get-up: striped purple-white top with a pink skirt. I haven’t been making stripey chiffon cakes since the Navy Stripes Gun Chiffon Cake over a year ago. The recipe I used was similar, with the blue portion of the batter replaced by purple batter. For the base, I used the kids’ favourite Strawberry yoghurt chiffon cake. 

My friend shared the cake was sooo yummy so that was really encouraging!

With love,
Susanne

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Strawberry Raspberry Yoghurt Chiffon Sponge & Pudding Mini Cakes

There's endless possibilities when it comes to sponge and pudding cakes! Here's my another attempt at making a different flavour. Strawberry raspberry yoghurt flavour!

All these sponge and pudding cakes are inspired by the well known Pandan kaya cake, a cake that is refreshing and flavourful while being fondant and cream (buttercream and heavy cream) free at the same time. My first experiment with lychee rose flavour was so well received with quite a number of order requests from those who have tried it that I had to try other flavours. My Matcha Azuki bean sponge and pudding cake was also very refreshing and yummy :).

For this experiment, I decided to try out my silicone heart shaped moulds bought from Daiso.

It is very easy to unmould the cakes from silicone moulds and the finishing is very clean and smooth. Unmoulding from paper cupcake cases was trickier, as I found out from my Matcha Azuki attempt.

As usual, my family and neighbours were my guinea pigs had the privilege of being my taste testers.

Raspberry and strawberry yoghurt chiffon sponge cakes
Ingredients (makes two 15x15cm layer cakes):
1 egg yolk
10g caster sugar
20g canola/ vegetable oil
10g raspberry puree (you may substitute with strawberry yoghurt drink or other types of berry puree)
10g strawberry yoghurt drink
1/2 tsp + 1/2 tsp (optional) strawberry paste
30g cake flour
A pinch of salt

2 egg whites
20g caster sugar
1/8 tsp cream of tartar

Steps:
1. Line two 15x15cm trays with parchment paper. Set oven rack to second lowest position. Preheat oven to 160°C.
2. Prepare the egg yolk batter. Whisk egg yolk and sugar until pale and thick. Gradually add oil and mix well. Add puree, yoghurt drink and 1/2 tsp strawberry paste. Mix well. Gradually add in sifted cake flour and salt. Whisk until no trace of flour is seen.
3. If you intend to have one shade of pink for the sponge layers, you can skip this step. If you would like two shades like what I did, divide the egg yolk batter into two. Add another 1/2 tsp of strawberry paste into one portion of egg yolk batter.
4. Prepare the meringue. In a clean metal bowl, beat egg whites with cream of tartar until stiff peaks form, gradually adding in the sugar when soft peaks start to form. Do not overbeat.
5. Divide the meringue into two if you have two shades of pink batter. Fold the meringue into egg yolk batter in 3 additions.
6. Pour the batter into prepared trays. Bake for 10 minutes or until skewer comes out clean. Note that every oven is different so baking times may vary. Immediately flip the cakes onto baking paper. Carefully peel off the baking paper attached to the cakes. Cool with a sheet of baking paper over the cakes.
7. Use heart shaped cookie cutter to cut out layer cakes that can easily fit inside the mould. I forgot to take photos of this step as I made this cake on the same day as the Matcha Azuki bean cake.

Strawberry yoghurt pudding
Ingredients:
(A)
72g evaporated milk
167g strawberry yoghurt drink
1/8 tsp strawberry paste
1/8 tsp rose water (optional but adds a subtle fragrance that compliments the strawberry flavour)
25g caster sugar (add more or less according to taste. Mine is a little sour due to the yoghurt so add more sugar if you prefer a sweeter pudding.)
1/16 tsp salt
1 and 1/4 tsp agar powder

(B)
24g custard powder
140g water

Steps:
1. Mix ingredients in (B) in a jug. Set aside.
2. Place all ingredients in (A) in a saucepan and bring to a boil, stirring constantly. Make sure that the mixture is warm or at least room temperature before the agar powder is added or you will get hardened bits of agar in the pudding.
3. Stir (B) again before slowly pouring into (A), stirring the mixture in the saucepan continuously. Bring to a boil while stirring. Remove from heat.

Assemble the sponge and pudding cake by alternating layers of sponge and pudding in the mould. Chill in fridge overnight before serving.

Neighbour's kids loving it :).

If you prefer fruity and piquant flavours, this cake is refreshingly good as an after meal dessert :).

With love,
Phay Shing

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Cinderella Carriage Tier Chiffon Cake

This is a sweet fairy tale Cinderella cake I made for a friend’s friend’s little girl. The cute little Cinderella princess (chibi version =p) was provided by her and I was given the challenging task of making her carriage. I sought to use soft sweet colours that were Cinderella themed. Blue, as was the gown she wore to the party, and light pink, her mother’s gown, and of course cream colour for a classic look. I have shared recipes for the Vanilla chiffon cake (reduced egg yolk) for top tier, and Strawberry yoghurt chiffon cake for top tier. The Cinderella carriage was crafted from 2 vanilla bowl (Glass bowl, Iwaki brand, 11.5 mm OD) chiffon cakes. I stuck them together and did some carving for the pumpkin shape. The details on the carriage were added using layer chiffon cakes, which I also used to create the ribbons, frills and letters. I rolled some of the pink layer cake into mini swissrolls for the carriage wheels. I used marshmallow cream (made from melting some marshmallows with a sprinkle of water in the microwave) to join them on.

Thankful the mummy shared everyone loved the cake.. and the little girl really looked like a princess beaming with her cake!

Don’t we all love fairy tales?

With lots of love,
Susanne

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'Miffy Birthday' Strawberry Yoghurt Chiffon Cake

This is a sweet Miffy cake for a sweet church friend. I am thankful and blessed for the opportunity. The Strawberry Yoghurt flavour was chosen by the hubby and it matched perfectly with the sweet Miffy theme. The recipe for Strawberry Yoghurt chiffon cake is from here but scaled down to 7-inch chiffon tin. I aliquoted out 8 tsp of batter and added in a drop of strawberry paste to get a darker line for the base. I cut a cute mini birthday smash cake and pink balloon from excess pink batter.

Strawberry Yoghurt Chiffon Cake (7-inch chiffon tin)
3 egg yolks
20 g sugar
39 g vegetable/corn oil
47 g strawberry yoghurt drink
60 g cake flour, sifted
4 ml vanilla extract
Strawberry paste

4 egg whites
43 g sugar
¼ tsp cream of tartar

1. Preheat oven to 160°C. Prepare a tray of water at the bottom of the oven (I used the lowest rack to bake the cake). *You may omit steam baking; I like to use it to control my oven temperature rise.
2. Beat egg yolks with sugar with whisk till pale yellow before stirring in oil, yoghurt and vanilla extract.
3. Add in sieved flour and whisk till no trace of flour found. Stir in few drops of strawberry paste and pink beetroot powder.
4. Scoop out 8 tsp batter and add 1 more drop strawberry paste. Mix well.
5. Meringue: Beat the egg whites with ¼ tsp cream of tartar till firm peaks or just reach stiff peak, mixing in caster sugar in 2 additions. Scoop over 18 tbsp meringue into darker pink batter.
6. Fold in the meringue gently into the respective batter 1/3 at a time.
7. Pour the light pink batter into the chiffon tin from a height till 2/3 full.
8. Scoop over the dark pink batter leaving 2 cm from the top.
9. Gently tap the tin on table 3x to remove air bubbles (but do not overdo it!).
10. Bake the chiffon cake for 15 min at 160°C and then at 140°C for 30 mins.

11. Scoop leftover dark pink batter into 2 cake pop molds and bake for 12 min at 160°C.
12. Invert the chiffon cake immediately once out of the oven to cool
13. Unmould by hand after the cake is cool. Gently pull the cake from the sides of the tin at each angle and push the removable base up to unmould the sides. To unmould the cake from the base, gently lift up the cake from the base using hands, repeating this at each angle before turning the base over (see 'Hand Unmoulding Chiffon Cakes for a Smooth Finishing' video tutorial).

The Miffy face is baked using Vanilla chiffon cake (1 egg recipe) in an egg shell (for face) and 6 cake pops (from which I cut out feet, hands and ears). The Miffy body is baked using recipe for Lemon chiffon cake (also 1 egg recipe) for her body in a paper cone (snipped at the top) and 2 cake pops (for arms).

Vanilla Chiffon Cake ( 1 egg yolk)
1 egg yolk
7g sugar
13g vegetable oil
12 ml boiled water
2 ml vanilla extract
20g cake flour

2 egg whites
10g sugar
1/4 tsp cream of tartar

*Follow the previous steps for chiffon cake.
Baking time and temperature for egg and cake pops:
Cake pops: 12 min at 160°
Egg: 20 min at 160.

Lemon Chiffon Cake (1 egg yolk)
1 egg yolk
14g sugar
13g vegetable oil
15 ml lemon juice
20g cake flour
Zest of ¼ lemon
Lemon emulco

2 egg whites
10g sugar
1/4 tsp cream of tartar

Baking time and temperature for cone and cake pops:
Cake pops: 12 min at 160°
Cone: 25 min at 160.

Thankful cake was well-received and the word delicious was used! Happy birthday to Hui Min!

With lots of love,

Susanne

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'Cony and Brown' Chiffon Cake (Vanilla, Chocolate, Strawberry Yoghurt)

This is an adorable Cony and Brown Chiffon Cake, made from Vanilla, Chocolate and Strawberry Yoghurt Chiffon Cake, after the adorable characters from LINE! They were so cute it was a joy to make them =). I super love Brown’s expression when Cony hugs Brown, so this cake was inspired by the picture of them hugging.

Cony and Brown are made from baking Vanilla and Chocolate Chiffon Cake in round glass bowls (11mm OD) for their head/bodies, and the rest cut from chiffon cake. The base is a 9-inch Strawberry Yoghurt Chiffon Cake. I love it as it is fragrant and popular with kids. Thank God it was well-received too. I believe I haven't shared the recipe before in big chiffon cake format, here goes.

*Tips:
I always use more egg whites to egg yolks for fluffier, softer chiffon cakes, as well as steam baking for increased moisture (such that they taste like ogura).
I also whip usually to firm peaks (or just to the point of stiff peak, but not beyond) for more delicate texture.

Strawberry Yoghurt Chiffon Cake (9-inch chiffon tin)
6 egg yolks
40 g sugar
78 g vegetable/corn oil
95 g strawberry yoghurt drink
120 g cake flour, sifted
8 ml vanilla extract

Strawberry paste

8 egg whites
86 g sugar
¼ tsp cream of tartar

1. Preheat oven to 160°C. Prepare a tray of water at the bottom of the oven (I used the lowest rack to bake the cake). *You may omit steam baking; I like to use it to control my oven temperature rise.
2. Beat egg yolks with sugar with whisk till pale yellow before stirring in oil, yoghurt and vanilla extract.
3. Add in sieved flour and whisk till no trace of flour found. Stir in few drops of strawberry paste and pink beetroot powder.
4. Meringue: Beat the egg whites with ¼ tsp cream of tartar till firm peaks form (or just to the point of stiff peak, but not beyond), mixing in caster sugar in 2 additions.
5. Fold in the meringue gently into the batter 1/3 at a time.
6. Pour the batter into the chiffon tin from a height.
7. Gently tap the tin on table 3x to remove air bubbles
8. Bake the chiffon cake for 15 min at 160°C and then at 150°C for 10 mins and 140°C for 20 min, then 130°C for 15 min.
9. Invert immediately once out of the oven to cool
10. Unmould by hand after the cake is cool. Gently pull the cake from the sides of the tin at each angle and push the removable base up to unmould the sides. To unmould the cake from the base, gently lift up the cake from the base using hands, repeating this at each angle before turning the base over (see 'Hand Unmoulding Chiffon Cakes for a Smooth Finishing' video tutorial).

Hope this cute cake brightens up your day too!

With lots of love,

Susanne

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