Donutella Chiffon Cake

Hello everyone! I'm back! Teaching this Donutella Chiffon Cake at Marina Square this coming Sunday. Looking forward! 

Take care! 

Love, 

Susanne 

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Hello Kitty and Donutella in Hot-Air Balloon Macarons

Sometimes you don't know something can be done until you try it. This is one of those experimental bakes that turned out really well and I thank God for it 😊. Presenting my version of Hello Kitty with Donutella on a hot-air balloon trip over the rainbow, all made using macarons! 

Ok the marshmellow clouds and the balloon ropes aren't made of macarons 😂. 

Two things I experimented with using macaron batter 1) as a glue for macaron structures, and 2) creating a pastel striped pattern on hemispherical macaron shells. As I needed fairly good meringue stability over many hours, I used the swiss meringue method. 

Just to share some pictures and tips about the process... 

Piping the panels of the hot-air balloon basket and characters. You can see I had trouble with piping Donutella's ears 🤣

I decorated the characters with black edible marker and royal icing. 

The panels of the basket were glued together using the same dark pink macaron batter (left in piping bag for many hours). I dried the assembled baskets at 65°C in the oven for 20 min until dry to touch, and then ramped up the temperature to 110 °C to bake for another 15-20min. This drying/baking temperature and time profile is to create a membrane on the piped batter surface as soon as possible, as well as to set the structure by baking without it developing feet. 

Ta-dah! I was so happy it worked! Are the macaron shells super hard due to extended baking? Not at all! I did a taste test. 

I bit into the trial basket and was pleasantly surprised the texture wasn't compromised at all. This is probably due to the low temperature used to bake the joints. The macaron shells are nicely full too! 

I wasn't confident the striped hemispheres would turn out pretty because of the pastel colours involved. Hemispheres generally need to be baked at a higher temperature for a longer time, especially since I used the largest silicone mould I have at home (diameter about 6cm). I added white powder food colouring and eyeballed the oven thermometer throughout baking to prevent browning from happening. Piping the stripes on a curved surface was challenging too. I had to scrape off some of the excess batter that flowed off too much and pooled at the base of the hemisphere. 

Piped batter on hemispherical silicone mould. 

Freshly baked shells! 

I filled the macaron shells with whipped raspberry strawberry white chocolate ganache. I piped a thin wall of melted white chocolate with a little vegetable shortening to provide some stability and firmness to the structure. 

Recipe for mixed berry ganache

Ingredients:

90g white chocolate couverture (I used Callebaut) 

25g unsalted butter

1/8 tsp salt

40g homemade mixed berry compote*

1 tsp freeze-dried raspberry powder

1 tsp freeze-dried strawberry powder

* I pureed equal amounts by weight of raspberry (pips sieved out) and strawberry, and added 10% by weight of sugar, a pinch of salt and a tsp of lemon juice. Cooked and reduced over low heat until about 60% of original total weight of ingredients. If you find this too troublesome, you may replace with whipping cream and double the amount of freeze-dried fruit powder or to taste. The compote can be kept in the fridge for up to a month in a sterilised glass jar. 

Steps: 

1. Place white chocolate, butter and dalt in a heatproof bowl and melt over a freshly boiled pot of water without the bowl touching the hot water. Alternatively, you may use microwave oven to melt chocolate and butter but be careful not to overheat. Chill in fridge for 5-10 min or until scoopable consistency. If the chocolate mix becomes hard, just let it sit at room temperature for a while. 

2. In the mean time, mix the compote and freeze-dried fruit powders together in a small bowl. Set aside. 

3. When the white chocolate mixture is firmed up (but not hard), whip it with a spatula until light and fluffy, like buttercream.

4. Add berry mix unto the whipped white chocolate, 1 tbs at a time, mixing until well combined before adding more. 

5. Transfer into piping bag and fill the macarons. 

Filling the rainbow

I didn't fill the hemispheres with the ganache as it would be too heavy to "float". I packed the extra filling instead for the recipient to fill when she wants to consume. I filled the balloons with marshmellows instead. 

A closer look at the hot-air balloons! 

I always make extra macarons, especially for characters, due to the high chance of breakage when handling it. The recipient plated the extras so nicely I just have to share it 😊. 

The macaron creation at the party! 

Did this creation put a smile on your face as it did to the recipient? 

With love, 

Phay Shing 

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Tokidoki 'Donutella' Chiffon Cake (Reduced egg yolk vanilla recipe)

I finally got to make Donutella from Tokidoki for my friend! 

The creation is made entirely from chiffon cake, including the donuts! This chiffon cake is naturally colored, so this is a reduced egg yolk recipe for whiter cake, and using a new natural yellow coloring find from Bake king for the yellow. My review for this new natural coloring is that the yellow colour is pretty strong and I’m happy with it. 

The recipe is also a cross between chiffon and ogura for more moist and finer crumbs. And I’ll share it for your reference, if you want a whiter and more ogura-like, fine chiffon cake. I also used steam baking to control the oven temperature and for moister finer cake.

Vanilla chiffon cake 2-tone with reduced egg yolk (8-inch/9-inch chiffon pan)
1 egg
2 egg yolks
40g castor sugar
78g vegetable/corn oil
85g water
120g Prima cake flour
10g vanilla extract

Natural yellow coloring

8 egg whites
90g sugar
½ tsp cream of tartar

1. Preheat oven to 160°C. 

*Prepare a tray of water under the lowest rack - I usually use steam baking to control oven temperature and for more moist cake, but it can be optional.

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

3. Add in oil and mix well. Then add water and vanilla extract and whisk till well-combined.

4 Whisk in sifted cake flour and mix till well-combined.

5. Divide the batter into two. To one portion, add few drops of the natural yellow coloring (above). Leave the other plain.

6. Prepare meringue:

a. Using an 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.

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

8. Spoon yellow batter into the base. Make waves by depositing mounds. Fill with plain batter till 2-cm from brim. Gently tap on counter top to remove air bubbles. You may find picture tutorial of waves in my first chiffon book ‘Creative baking: Chiffon Cakes’.

9. Bake at 160°C for 15 min, 150°C for 10 min, then 140°C for 30+ 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’).

The Toki doki was fun to make! Yes donuts! I used my Neopolitan chiffon donut recipe from ‘Deco Chiffon Cakes’ (my second chiffon book) for the ears. 

The face and body were from joining two bowl cakes from baking chiffon cake in glass bowls. I prepiped the pink hair on using chiffon batter. Something to note is that what you piped will be inverted when the cake is flipped over. I conveniently forgot about that and had a good laugh when my first face was inverted =p. The arm and feet are from mini swissrolls. I glued everything on using melted marshmallows, using toothpicks for the ears.

Thankful cake was well-received! This is one of my favorite creations as I love cute things! Have a blessed week ahead!

With lots of love,
Susanne

Creative baking: Deco Chiffon Cakes (2nd chiffon book)

Creative baking: Chiffon Cakes (1st chiffon book)

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