Always wanted to try making a cute animated video on my cakes. Here is my humble attempt. Can you tell what is happening between Pooh and his friends?
With lots of love,
Susanne
Showing posts with label ufufy. Show all posts
Showing posts with label ufufy. Show all posts
Wednesday, 17 March 2021
Tuesday, 21 July 2020
Donald Duck Classic Ufufy Chiffon Cake
Who grew up with donald duck?
This is the classic version of the Donald duck ufufy chiffon cake. If you follow my work, you know I like things that are round round and cute cute =p. The rounder the better hehe. Hope this sweet creation made you smile!
Have a blessed week! 
With love,
Susanne
Thursday, 4 July 2019
Chip Ufufy Chiffon Cake
Posting another of my backlogs. I made this Chipmunk Ufufy Chiffon Cake last year. I just love all things round and cute!!
I had a video of the jiggly texture of the cake! The chipmunk looked like he was looking for nuts.
Someone commented that the nut was right beside him LOL!
Hope this made you smile!! Hehe
With lots of love,
Susanne
Monday, 4 March 2019
Birthday Pooh Ufufy Chiffon Cake
Good night, sweet dreams! <3
As you can tell by now, I am a big fan of Winnie the Pooh and piglet! This is a big version of my previous Pooh Ufufy Chiffon Cake. The hat was baked from a paper cone =).
It is also naturally colored using the range from Magic colours.
Giving you a big hugs! xoxo
With love,
Susanne
Sunday, 27 May 2018
Donald Duck Ufufy Chiffon Cake
I realized I have a "thing" for things that are round! =D I find them sooo adorable! So my characters are getting rounder and fatter hehe =p.
This is a Donald duck Ufufy Chiffon Cake for my friend's adorable 2 year old (who is so adorable as well!!). This recipe used is similar to my previous Marie Cat Ufufy Chiffon Cake that I made for my own daughter. It uses the Reduced Egg yolk Angel Cottony Cake recipe that naturally produces whiter chiffon cakes without use of coloring, which I also used my Cloud Chiffon Cake in Deco Chiffon Cake Basics.
Don't you just want to hug the cake?? My friend shared it was so difficult for her to cut the cake hehe.
On another note, school holidays are here, so will be very busy for me again *nightmare* lol. Wishing everyone a blessed week and holidays (for those going oversease)!
With lots of love,
Susanne
3rd book (Basics techniques) 2nd book (Deco) 1st book (Rainbow)
Updates:
Deco Chiffon Cake Basics now on Book depository with free shipping worldwide (and on discount)!
Monday, 14 May 2018
Ufufy Winnie the Pooh Raspberry Custard Cream Puff
I am excited to announce that there will most likely be a Creative Baking: Choux Pastries book in the future as Marshall Cavendish is keen to add this genre to the Creative Baking series 😊. In the mean time, I am having fun trying out various things to gain more experience and see how far I can stretch the boundaries for this genre of bake to create bakes that you probably don't see elsewhere much. I am in love with Choux pastries because for once, it's something that is not that high in sugar content but very tasty. The contrasting but complementary textures is so lovely that it will leave you savouring the moment with a smile :). Crisp outer pastry shell with cold and smooth custard...Mmmm-mmm! Most Choux pastries are so limited in design that it's making my fingers itch to create something more exciting but yummy at the same time. As compared to chiffon cakes and macarons, choux pastries are easy too!
And so, I decided to play around with non-dairy Choux pastry shell recipe instead of my usual butter and milk recipes. This is not the first time I am using a non dairy recipe but the previous designs are possibly items that may go into the book so I am withholding it first. The shells tend to be really delicate and melt in your mouth yet crisp with an audible crunch when you bite into it. Not as flavourful as the butter versions but it's not a big loss because when paired with rich and creamy custard, it is perfect! The colour of the shells is also a lighter shade of brown than the recipe with butter. Here's my humble attempt at making Ufufy Winnie the Pooh with raspberry custard!
It's my first time playing around with modelling white chocolate to coat the pastry shells. I think I prefer my previous white chocolate-shortening combination but if I don't try this, I won't know. Or maybe I just need more practice working with modeling white chocolate for Choux pastry. I will not touch fondant for deco as chocolate tastes much better. I am sure you will agree!
I will provide the basic recipe but not detailed steps for making Pooh design so you may still try this out and enjoy a delectable dessert at home.
Raspberry custard filling recipe
Not a fan of raspberry? You may replace with strawberry, blueberry or blackberry.
Ingredients:
2 egg yolks
40g sugar
18g cornflour
4g freeze dried raspberry powder ( leave this out if you don't have freeze-dried fruit powder. Add more chopped fresh fruit instead)
1/2 tsp vanilla extract
200g milk
Frozen thawed or fresh raspberry chopped (25g or any amount you like)
10g unsalted butter, room temperature
Steps:
1. Whisk together egg yolks, cornflour, sugar and raspberry powder to form a thick paste. Set aside.
2. Heat milk with vanilla until it starts to bubble. Slowly pour into egg yolk mixture while whisking continuously. Pour mixture back into saucepan.
3. Heat the mixture over medium low heat while whisking continuously. Once it starts to thicken, remove from heat and continue to whisk. This is to prevent the custard from turning lumpy. Return to heat and continue whisking until the custard thickens to the consistency that you like. Some like it rather runny, thickened until it is able to coat the back of a wooden spoon. Some like it so thick it is able to hold a firm peak.
4. Remove from heat and sieve the custard into a bowl. Add butter and mix well. Fold in the chopped raspberries.
5. Press a cling wrap over the surface of the custard and refrigerate until firm, at least 2 hours or overnight.
Recipe for light, non-dairy Choux pastry shell
Ingredients (makes about 18-20 small puffs):
100g water
50g olive oil or vegetable oil
60g bread flour, sifted twice
1/2 tsp salt
1 tsp sugar
2 eggs, lightly beaten (about 100g, may not use all)
Yellow gel food colouring (optional. I added to give the pastry a more yellowish hue)
Steps:
1. Preheat oven to 190℃ set oven rack to middle or second lower position. Line baking tray with silicone mat or parchment paper
2. Place water, oil, salt and sugar (and gel food colouring) in a small saucepan. Stir continuously while bringing to a boil.
3. Once water is boiling, remove from heat and pour the flour in all at once. Quickly use a spatula or wooden spoon to mix the flour into the liquid until a dough forms.
4. Return back to low heat and cook over the stove for another 2-3 min to let some of the water evaporate. The dough should be smooth, free from lumps of flour.
5. Remove from heat and transfer into another bowl. Use a spatula to knead it for a minute or so and then leave it to cool to at least body temperature.
6. Add half of the beaten egg and mix well until mixture is homogenous using a spatula. Add the rest of the egg a little at a time and mix well between each addition until the mixture is firm but shiny and smooth, and falls off the spatula slowly when scooped up, leaving a letter "V" hanging from the spatula. The mixture should not be too runny or your choux pastry will not rise properly.
7. Transfer batter into piping bag fitted with a large round piping tip or open star tip if you like. Pipe rounds that are slightly smaller than ping-pong ball size, leaving about 5cm between piped rounds.
8. Wet a finger to tap down any peaks in the piped batter to prevent it from burning. Dab some droplets of water into the parchment paper around the piped batter. This is to create some steam to help the pastry to rise more in the oven.
9. Put into oven and reduce temperature to 180℃. Bake for 30-35 minutes. If it is browning too much, you may reduce the temperature to 160℃ for the last 5-10 min of baking time. Do not open the oven door too early to prevent the pastry shells from collapsing. Turn off the heat at leave it in the oven for another 10 min to dry out the shells. Cool completely before filling.
To fill the pastry shells, you may poke a hole at the base and then pipe the filling in. Alternatively, you may cut it in half and sandwich the filling in between. Some like to add in whipped cream to lighten up the texture but I find it optional. Depends on your preference :). Choux pastries taste best when freshly filled so try to keep the pastry shells and filling separate for as long as possible!
Enjoy!
With love,
Phay Shing
Read More »
And so, I decided to play around with non-dairy Choux pastry shell recipe instead of my usual butter and milk recipes. This is not the first time I am using a non dairy recipe but the previous designs are possibly items that may go into the book so I am withholding it first. The shells tend to be really delicate and melt in your mouth yet crisp with an audible crunch when you bite into it. Not as flavourful as the butter versions but it's not a big loss because when paired with rich and creamy custard, it is perfect! The colour of the shells is also a lighter shade of brown than the recipe with butter. Here's my humble attempt at making Ufufy Winnie the Pooh with raspberry custard!
Hubby says they look like they are lining up for a gang fight...
...And this looks like the aftermath of the fight 😆
It's my first time playing around with modelling white chocolate to coat the pastry shells. I think I prefer my previous white chocolate-shortening combination but if I don't try this, I won't know. Or maybe I just need more practice working with modeling white chocolate for Choux pastry. I will not touch fondant for deco as chocolate tastes much better. I am sure you will agree!
I will provide the basic recipe but not detailed steps for making Pooh design so you may still try this out and enjoy a delectable dessert at home.
Raspberry custard filling recipe
Not a fan of raspberry? You may replace with strawberry, blueberry or blackberry.
Ingredients:
2 egg yolks
40g sugar
18g cornflour
4g freeze dried raspberry powder ( leave this out if you don't have freeze-dried fruit powder. Add more chopped fresh fruit instead)
1/2 tsp vanilla extract
200g milk
Frozen thawed or fresh raspberry chopped (25g or any amount you like)
10g unsalted butter, room temperature
Steps:
1. Whisk together egg yolks, cornflour, sugar and raspberry powder to form a thick paste. Set aside.
2. Heat milk with vanilla until it starts to bubble. Slowly pour into egg yolk mixture while whisking continuously. Pour mixture back into saucepan.
3. Heat the mixture over medium low heat while whisking continuously. Once it starts to thicken, remove from heat and continue to whisk. This is to prevent the custard from turning lumpy. Return to heat and continue whisking until the custard thickens to the consistency that you like. Some like it rather runny, thickened until it is able to coat the back of a wooden spoon. Some like it so thick it is able to hold a firm peak.
4. Remove from heat and sieve the custard into a bowl. Add butter and mix well. Fold in the chopped raspberries.
5. Press a cling wrap over the surface of the custard and refrigerate until firm, at least 2 hours or overnight.
Recipe for light, non-dairy Choux pastry shell
Ingredients (makes about 18-20 small puffs):
100g water
50g olive oil or vegetable oil
60g bread flour, sifted twice
1/2 tsp salt
1 tsp sugar
2 eggs, lightly beaten (about 100g, may not use all)
Yellow gel food colouring (optional. I added to give the pastry a more yellowish hue)
Steps:
1. Preheat oven to 190℃ set oven rack to middle or second lower position. Line baking tray with silicone mat or parchment paper
2. Place water, oil, salt and sugar (and gel food colouring) in a small saucepan. Stir continuously while bringing to a boil.
3. Once water is boiling, remove from heat and pour the flour in all at once. Quickly use a spatula or wooden spoon to mix the flour into the liquid until a dough forms.
4. Return back to low heat and cook over the stove for another 2-3 min to let some of the water evaporate. The dough should be smooth, free from lumps of flour.
5. Remove from heat and transfer into another bowl. Use a spatula to knead it for a minute or so and then leave it to cool to at least body temperature.
6. Add half of the beaten egg and mix well until mixture is homogenous using a spatula. Add the rest of the egg a little at a time and mix well between each addition until the mixture is firm but shiny and smooth, and falls off the spatula slowly when scooped up, leaving a letter "V" hanging from the spatula. The mixture should not be too runny or your choux pastry will not rise properly.
7. Transfer batter into piping bag fitted with a large round piping tip or open star tip if you like. Pipe rounds that are slightly smaller than ping-pong ball size, leaving about 5cm between piped rounds.
8. Wet a finger to tap down any peaks in the piped batter to prevent it from burning. Dab some droplets of water into the parchment paper around the piped batter. This is to create some steam to help the pastry to rise more in the oven.
9. Put into oven and reduce temperature to 180℃. Bake for 30-35 minutes. If it is browning too much, you may reduce the temperature to 160℃ for the last 5-10 min of baking time. Do not open the oven door too early to prevent the pastry shells from collapsing. Turn off the heat at leave it in the oven for another 10 min to dry out the shells. Cool completely before filling.
To fill the pastry shells, you may poke a hole at the base and then pipe the filling in. Alternatively, you may cut it in half and sandwich the filling in between. Some like to add in whipped cream to lighten up the texture but I find it optional. Depends on your preference :). Choux pastries taste best when freshly filled so try to keep the pastry shells and filling separate for as long as possible!
Enjoy!
With love,
Phay Shing
Monday, 2 April 2018
Ufufy Pooh, Piglet, Tigger and Eeyore Macarons
Here are some Winnie the Pooh and friends dark chocolate and salted caramel macarons, ufufy style!
I used the reduced sugar recipe for the macaron shells here. Both regular and reduced sugar recipes can be found here. You may refer to my Creative Baking: Macarons book for a systematic presentation of the basics and complex shaped macarons. You may refer to my video tutorials for macaron basics and piping of complex shapes on the blog too.
Just to share some photos of the process...
I love the look of the feet on the freshly baked shells!
I used royal icing and edible black marker to add in the details. Rosy cheeks were added on using peach coloured lustre dust and a small paint brush.
I filled the shells with dark chocolate ganache on the outer ring and salted caramel in the middle.
With love,
Phay Shing
Read More »
Winnie, Tigger, Eeyore and Piglet!
I used the reduced sugar recipe for the macaron shells here. Both regular and reduced sugar recipes can be found here. You may refer to my Creative Baking: Macarons book for a systematic presentation of the basics and complex shaped macarons. You may refer to my video tutorials for macaron basics and piping of complex shapes on the blog too.
Just to share some photos of the process...
Piping Piglet
Piping Pooh
Piping Tigger
Piping Eeyore
I love the look of the feet on the freshly baked shells!
I used royal icing and edible black marker to add in the details. Rosy cheeks were added on using peach coloured lustre dust and a small paint brush.
Don't they look cute 😊
I filled the shells with dark chocolate ganache on the outer ring and salted caramel in the middle.
With love,
Phay Shing
Sunday, 25 March 2018
Pooh Piglet Ufufy Chiffon Cakes
The sweetest moments are those you spend with the one you love! Who do you think of? =)
These Pooh and Piglet Ufyfy Chiffon cakes are similar to my previous Ufyfy Marie Cat chiffon cake for my daughter that I had shared, except these are smaller, baked using smaller bowl/pan instead of ball pan. The base recipe used is similar, for very light fluffy chiffon cake. I glued on the bowls and different parts using melted marshmallow.
For those familiar with my work, the techniques used are similar. I baked sheet cakes for the details and cut them out with some cutters. You may also refer to Deco Chiffon Cake Basics or previous books for more pictures of these techniques.
Hope they made you smile and think of your special someone or bestie!
With lots of love,
Susanne
Updates: Chinese edition launched in Malaysia, Kinokuniya at 15% discount! It's also available at Singapore Kinokuniya.
This is the Chinese translation of the best selling Deco Chiffon Cake Basics, a step-by-step pictorial guide to make Deco Chiffon Cakes.
Wednesday, 28 February 2018
Ufufy Marie Cat Cottony Cake
Check out the texture of the cakes, it’s really fine, smooth and cottony. I rarely have chances to take crumb shots of my cakes so really happy to be able to take the pictures! The secret is in the consistency of the meringue, and in the use of a whole egg which I use in my newer recipes in Deco Chiffon Cake Basics.
*Updated with recipe (1/3/17)
Ufyfy Marie Cat Cottony Cake
Egg yolk batter
1 whole egg
40 g castor sugar
67 g vegetable/corn oil
70g water
8 vanilla extract
100g Prima cake flour, sifted
Meringue
7 egg whites
1/2 tsp cream of tartar
75 g castor sugar
*Recipe can also be used for a normal 8 to 9-inch pan with removable base.
1. Preheat oven to 160°C. Prepare a tray of water under the lowest rack for steambaking.
2. Beat egg yolks with sugar with whisk till pale and light before stirring in oil, water, and vanilla extract.
3. Add in sieved flour 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.
5.Gently fold in the meringue into egg yolk batter in 3 additions.
6. Fill 2 ball pans or bowls till 80% full and bake the chiffon cake for 15 min at 160°C, then 150°C for 10 min and then 140°C for 30+ min, or until skewer inserted into centre of cake comes out clean.
7. Invert the chiffon cake once removed from oven and allow to cool completely.
8. Unmould the chiffon cake by hand (‘Hand Unmoulding Chiffon Cake for a Clean Finishing’ video tutorial).
9. Stack the 2 ball cakes using melted marshmallow or chocolate. The rest of the details were cut from sheet cakes (similar to my books or previous recipes).
Videos of the cake slicing and crumb shots have already been posted on my instagram and fb =).
With lots of love,
Susanne
More lovingcreations here:
3rd book (Basics techniques) 2nd book (Deco) 1st book (Rainbow)
3rd book (Basics techniques) 2nd book (Deco) 1st book (Rainbow)
Updates:
Deco Chiffon Cake Basics now on Book depository with free shipping worldwide (and on discount)!
Goguru having 10% discount for Times Privilege members (free sign up).
Happy CNY!
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