3D Panda Chiffon Cake (Video Tutorial and In-game baking)!

My kawaii Panda Chiffon Cakes, which is your favorite? =)

Super honored to have my Chiffon cake in a Computer game, and have my very own avatar! =p

My Panda Chiffon Cake is now in a computer game Home Street, where you can make the Panda cake in-game during the At Home in Japan Neighbourhood event (lvl 10+) to share with your friends, or even make your own REAL cake at home using the video tutorial!

Video tutorial for 3D panda chiffon cake is here:

Click here for my Panda Chiffon Cake recipe: http://bit.ly/2oEEmET

The 3D Panda Chiffon Cake is actually from Deco Chiffon Cake Basics, my newest cookbook focusing on techniques of Deco Chiffon Cakes with step-by-step pictures (available worldwide on book depository or in bookstores). You can see it on the panda on the cover below (bottom right).

And here's my avatar hehe =p. And more shots from the video. I love the cartoon so much! It really looks like the real panda!

Hope you have fun making the cake! =)

With lots of love,
Susanne

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Baby Panda Rainbow Chiffon Cake

How's everyone? =) I've been really busy with kids after school reopening so posting less, so sorry about it. Thank God for helping to cope each day by His grace =).

Hope everyone is having a blessed 2018!

A bit about the cake, I made this quite sometime back and posted on my instagram but forgot to post on the blog here. The Rainbow Chiffon Cake is my trademark creation that is very special to me =). It is on the cover of my 1st book Creative baking: Chiffon Cakes, where I have shared the recipe.

This baby panda is inspired by the tarepanda which I made few years back. This baby panda is now in my 2nd book Deco Chiffon Cakes. The Lollipops decorating the cake are made from chiffon cake pops. Chiffon lollipops (also from the book) video tutorial is here below.

Hope this brightens up your day and that you enjoy making it!

With lots of love,
Susanne

                          3rd book (Basics)      2nd book (Panda/lollipops)   1st book (Rainbow)

New Chinese Edition of Best Selling Deco Chiffon Cake Basics coming in mid-Jan 2018

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'Kawaii Panda' Soy Milk Chiffon Cake (with Pandan)

I made this ‘kawaii panda’ Soy milk chiffon sometime back for a lovely friend. I loved Mr Bean’s soy milk chiffon so it was a matter time I tried out that flavour. If you like soy milk, this one is for you!

I will be sharing the soy milk chiffon without the pandan waves at the bottom as the waves will be covered in a new cookbook, Deco Chiffon Cakes (to be launched later part of this year). You may be happy to know that cute pandas (although a different version) will be in Deco Chiffon Cakes too!

My recipe again is closer to ogura cake and is a special reduced egg yolk recipe for lighter, softer texture. You can also substitute some cake flour with top flour for even lighter texture!

Soy milk chiffon (8-inch chiffon tube pan)

1 egg yolk
1 whole egg
33g castor sugar
66g vegetable/corn oil
76 g soy milk
5g vanilla extract
80g Prima cake flour (or 60g cake flour, 20g top flour)
Pinch of salt
20g soy milk powder

7 egg whites
75g castor sugar
¼ tsp cream of tartar


1. Dissolve soy milk powder in soy milk and mix well.

2. Preheat oven to 160°C. *Prepare a tray of water under the lowest rack (optional) - I usually use steam baking to control oven temperature.

3. Whisk egg yolk and whole egg with sugar until light, fluffy and well-mixed.

4. Add in oil and mix well. Then add soy milk and vanilla extract and whisk till well-combined.

5 Whisk in sifted cake flour and pinch of salt, and mix till well-combined.

6. Prepare meringue:

a. In a grease-free, dry metal 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.

c. Add in rest of the castor sugar for meringue and whisk till firm peaks form, or just the point of stiff peak. Firm peaks give finer, softer texture.

7. Gently fold in meringue gently into egg yolk batter 1/3 at a time. *Fold in unidirectional, gentle strokes and do not overfold.

8. Pour the soy milk chiffon batter into an ungreased 8-inch chiffon tube pan till 2-cm from brim. Gently tap on counter top to remove air bubbles.

9. Bake at 160°C for 15 min, then 140°C for 40+ min, or until skewer inserted into centre of cake comes out clean.

10. Invert pan to cool on a wire rack completely.

11. Unmould the chiffon cake by hand (see video tutorial ‘Hand unmoulding Chiffon cakes for a clean finishing’).

*Optional: If you wish to make the pandan grass patch, spoon out 1 tsp egg yolk batter and add 1g pandan paste. Fold this into 2 tbsp meringue and pipe the grass patch before spooning in the rest of the soy milk chiffon batter.

Thankful it was well-received!

With love,
Susanne

If you love Pink lemonade, here's recipe to a Pink lemonade chiffon cake (ombre)!

Links to:

Creative Baking: Chiffon Cakes and Deco Chiffon Cakes (in the works)

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Tarepanda '3-tier' Chiffon Cake (Cream cheese, Vanilla & Chocolate-Charcoal Chiffon Cake)

This is a cute 3-tier Tarepanda stack made of Cream cheese, Vanilla and Chocolate-Charcoal Chiffon Cake!!

It was for a lovely mummy friend’s wedding anniversary, hence the Papa panda, Mama panda, and Baby boy panda! In contrast to Tsum Tsum which couldn’t stack, this design is structurally more stable, but I still had to add dowel support to prevent Papa panda below from getting squashed by the Mama and the Baby panda on top LOL, as chiffon cake is very soft.

The Baby boy panda is made from Japanese Cream Cheese Chiffon Cake (recipe scaled down by 1/4) baked in a small (4.5-inch) oval glass bowl. The Mama and Papa pandas are made from Reduced Egg yolk Vanilla Chiffon Cake baked in medium (6-inch) and large (10-inch) oval bowls respectively. The thin black stripe is made by prepiping 2 tsp batter (with ½ tsp charcoal powder) and baking the stripe for 2 min, before pouring the rest of the cheese/vanilla batter into the bowl. Steam baking is used as in ogura cakes for moist texture.

In addition, the feet, eyes and ears were cut from Chocolate Chiffon Cake (with added 1 tsp Charcoal powder) baked as layer cakes (to cut out eyes, ears and tail), and in small oval bowls (to cut out feet).

There was a flavour for everyone! My friend shared her son’s favourite was Chocolate chiffon, while her hubby liked all, especially that the cakes were moist =).

With lots of love,
Susanne

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