Monster Chiffon Cupcakes with Strawberry Jam & Swiss Meringue Buttercream

Here are some monster cupcakes for a little boy's birthday, but also in time for Halloween!

Dark chocolate ganache filled monster macarons sitting on top of the cupcakes!

These aren't my ordinary chiffon cupcakes with Swiss meringue buttercream on top. It is super soft vanilla chiffon cupcakes filled with homemade strawberry jam and topped with fresh strawberry Swiss meringue buttercream!

My elder kid took the one extra cupcake with cream and jam and said it was really yums!

The monster macarons are really simple macarons to make if you are new to piping fancy shapes. They are round macarons with either little horns on the head or a separate macaron tongue added in the mouth. I used the reduced-sugar Italian meringue recipe to make these monsters. 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.

Piped circles and tongues

The monster eyes and features are added on using royal icing. I piped the eyes on baking paper, thoroughly dry them before sticking them onto the heads.

I filled the monsters with dark chocolate ganache.

If you feel adventurous or are a seasoned macaron baker, you may attempt the 3D version of monsters made from hemispherical shells. Please refer to my monster macarons bake last year for more awesome ideas!

I had some leftover fresh strawberry puree from making strawberry Swiss meringue buttercream so I made some jam with it. It is a really nice addition to the cupcake, adding moisture and a burst of flavour! And because it was a small quantity of puree, I didn't measure the ingredients but I can tell you that it is really simple to make and makes sure that you don't end up with leftover puree that you don't know what to do with. Simply add puree, a pinch of salt, a squeeze of lemon juice and some sugar into a small saucepan. Amount of sugar added is according to your preference. Heat over low heat and stir until mixture thickens.

Homemade strawberry jam. I love the natural deep red colour!

Recipe for strawberry Swiss meringue buttercream can be found here. I changed brand of strawberry emulco so the colour is less intense.

Vanilla chiffon cupcakes
Ingredients (makes about thirty 44x35mm cupcakes):
Egg yolk batter
5 egg yolks
5g caster sugar
70g canola/vegetable oil
70g fresh milk
2 tsp vanilla extract
95g cake flour
1/8 tsp salt

Meringue
7 egg whites
1/4 tsp cream of tartar
95g caster sugar

Steps:
1. Preheat oven to 140°C with tray of water at base of oven (optional but I put it there to create steam). Set oven rack to second lowest position.

2. Prepare egg yolk batter. Whisk egg yolks and sugar until thick and pale. Add oil and whisk until well combined. Add milk, and vanilla. Whisk until well combined. Gradually sift in flour and salt.

3. Prepare meringue. In a clean metal bowl, use electric mixer to beat egg whites with cream of tartar until foamy. Gradually add sugar and beat until firm peaks form, just before stiff peaks.

4. Fold the meringue into the egg yolk batter quickly but gently in three additions. Spoon the batter into cupcake cases until about 1cm from the top of the rim. Gently tap the cases on the table to release air bubbles.

5. Bake for 30-35 minutes or until skewer comes out clean. Cool completely before frosting with cream.

I made about 330g strawberry smbc to frost the cupcakes. I poked a hole in the middle of the cupcake using a chopstick and filled with a little strawberry jam before topping off with strawberry smbc.

Simply top the cupcakes with a monster macaron and you are done :).

All packed and ready to party!

Thank God it was very well received in terms of looks and taste!

With love,
Phay Shing

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Pumpkin Monster Chiffon Cake

Last year I had the sudden inspiration to dress up my pandan chiffon cake as a 3-eyed monster! This year, the pumpkin version is in Deco Chiffon Cakes!

I love the pumpkin version as it is moist and light! Very different from the pandan chiffon version. This was my demo item at the Kinokuniya book event that just passed. Very touched by the love and those who came, especially the Indonesians who specially flew down!

I also made another simple Monster version. Just some ideas of the endless way we can decorate our chiffon cakes!

Some good news for my Malaysian, Indonesian and Thailand friends, Deco Chiffon Cakes has finally reached neighboring countries (25/10/16).

Malaysia: Kinokuniya, MPHonline, selected Popular
Indonesia: Periplus, Books & beyond, Kinokuniya
Thailand: Kinokuniya, Asia books

We are also working to get the book into other countries like Philippines and Australia. It's also available online at Localbooks.SG. It is also available for preorder on Amazon (dispatch Feb 2017), and kindle e-book versions available from 23/11/16.

Have a blessed week dear friends!

With lots of love,

Susanne

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Monster Macarons -- Made from 3D Macaron Shells!

You have probably not seen anything like this before! Presenting my first 3D macaron shells dressed up as monsters in time for a Halloween party!

Here's a closer look at the 3D shells!

I made these hemispherical shells or shells with a hole in the middle because I had leftover batter one day and decided to play around with it, fully expecting it to fail. But to my pleasant surprise, it worked! You can't imagine my excitement when I successfully unmoulded the shells!

I shall not go into detail for the basic macaron recipe or basic techniques as they are the same for 3D shells. I will focus on the technique of creating these 3D shells instead and anything to take note of when baking and unmoulding these shells.

I used the regular recipe for the macaron shells. 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.

As it is my first attempt at making 3D shells, they are still not that neat so pardon the weird shaped shells.

There are two types of 3D features that I explored in my experiment.

The first type of 3D feature is a cup-shaped or hemispherical shell. I used silicone cakepop mould as the surface to pipe the shells on. Piping it neatly is a challenge as the batter will flow down the sides of the hemisphere and there is no way to estimate precisely how much batter to pipe. Perhaps practice will make perfect? :P

See the hat shaped one above? The batter spread out more at the base.

The second type of 3D feature involves creating a hollow at the base of the shell, such that it forms a bridge-like structure. In order to create the hollow, I roll up a small piece of baking sheet and pipe the batter over it. Be careful not to let the edge of the paper come into contact with the piped batter or it will be impossible to unmould it cleanly.

In order to create a "handle on a lid" pop-up feature, I let the base shell dry partially (dry until almost not sticky to touch) before carefully placing the roll of baking sheet on it and piping the "hump" on top.

In order to create the larger bridge structure, first stick the roll of baking sheet onto the baking sheet on the baking tray. Next, pipe the batter over it.

Regular macaron shells (about 4-5cm diameter) may take about 17-25 minutes to bake. These hemispherical shells on silicone moulds take longer, about 30-40 minutes to be fully baked. Underbaked shells are impossible to unmould without breaking them. Be sure to use a lower temperature of 110-115°C to bake the shells after the initial 12-15 minutes of baking to prevent browning.

When unmoulding the shells from baking sheet or silicone mould, wait for it to cool completely, then do it very, very gently and carefully. Always peel the baking sheet/silicone mould away from the shell and not the other way round.

Check out the freshly baked shells!!

I decorated the shells with royal icing. Stiffer icing was used for the teeth and horns.

I filled the shells with Neapolitan filling - vanilla, strawberry and dark chocolate ganache.

Recipe for vanilla/strawberry/dark chocolate ganache
Ingredients:
Vanilla:
100g white chocolate, chopped
10g unsalted butter
10g vegetable shortening
28g heavy cream
1/4 tsp fine sea salt
1 tsp vanilla bean paste

Strawberry:
100g white chocolate, chopped
10g unsalted butter
10g vegetable shortening
28g heavy cream
1/8 tsp fine sea salt
1 tsp strawberry emulco
1/4 tsp rose water (optional)

Dark chocolate:
120g dark chocolate, chopped
10g unsalted butter
3g vegetable shortening (may replace with butter)
40g heavy cream
1/8 tsp fine sea salt
1/2 tsp vanilla bean paste

Steps:
1. Place chopped chocolate, butter and vegetable shortening in a microwave-safe bowl. Heat at medium power for 20 seconds. Use a spatula to mix well. Repeat until mixture is smooth and melted.

2. Place cream in small saucepan. Heat until it starts to bubble. Pour over melted chocolate mixture and stir in one direction with a spatula until smooth.

3. Add fine sea salt and vanilla/strawberry paste. Mix well.

4. I like to whip up my ganache so it's lighter in texture but this is optional. You may let the mixture stand at room temperature until it firms up to toothpaste consistency. Alternatively, refrigerate for several minutes before beating mixture with spatula. Return to fridge for another 3-4 min and beat the mixture again. If it's not as light and fluffy as you prefer it to be, return to the fridge one last time for another 3-4 min and beat again.

5. Transfer to piping bag and fill the shells.

When filling hemispherical shells, be careful when you assemble as the filling may fall out. Quickly assemble top and bottom shells together to prevent this from happening.

Filling hemispherical shell with dark chocolate....

...followed by vanilla white chocolate 

I used sour gummy candies for the tongue and arms.

Here's a close up view of my only tiny monster hiding in a jar!

Store assembled macarons in fridge for at least 24h before serving. Let the macarons stand at room temperature for about 15 minutes before consuming.

I had fun with the 3D shells :). Hopefully there will be more inspiration and ideas on what to do with these.

With love,
Phay Shing

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'Monsters' Pistachio-Lemon Chiffon Cake

My ‘monsters’ Pistachio-Lemon Chiffon Cake!

This is sooo soo good! I fell in love when Munira posted her Pistachio-lemon sour cream pound cake. The night she posted her recipe, I actually dreamt of grinding pistachios and making a super light chiffon version in my sleep lol! Those who know me, know that I often get my ideas for my cakes through dreams (eg my 6-flavour rainbow hearts chiffon). It also came at a time I was searching for a simple cake to make for a 'monster' party. So I woke up, bought some pistachios, rolled up my sleeves, put on my head band (just kidding =p), and got to work!

The verdict: the rich taste of pistachios combined with a very soft and fluffy cake - the work is well-worth it!! Translated to our singlish - Die die must try! =p

Very soft texture with lovely pistachio taste

Pistachio Lemon Chiffon Cake (18cm/20cm chiffon tube pan)
4 egg yolks
33g castor sugar
52g vegetable/corn oil 

52g water
6g vanilla extract
Zest of 1 lemon
1/4 tsp baking powder, sifted
39g ground roasted pistachios (from 42g pistachios without shell)
39g prima cake flour, sifted
Few drops of PME natural coloring, Juniper green

5 egg whites
59g castor sugar
¼ tsp cream of tartar


1. Prepare 42g roasted pistachios without shell. Peel off the outer brown covering. Place the pistachios into blender and grind till fine paste (the powder becomes paste due to the oil from the pistachio). Sieve through mesh.

*42g pistachios makes around 39g pistachio paste for me. 
*You can also use store-bought pistachio paste but depending on the purity, you may need to increase your cake flour corresspondingly.

42g pistachios, with brown layer roughly peeled

After being grounded into fine paste

2. Prepare lemon zest by using a fine scraper to gently scrap the outing yellow covering of the lemon, being careful to omit the white parts that may be bitter.

3. Preheat oven to 160°C. *Optional: I used steam baking, i.e. I placed a pan of water under the lowest rack before preheating – to control oven temperature and for moister texture.

4. Whisk egg yolks with castor sugar till pale and light.

5. Add in oil, then water and vanilla extract and whisk well

6. Add in sifted cake flour and whisk till no lumps are found. Then whisk in lemon zest and pistachio paste and mix till mixture is uniform and forms a smooth batter

7. 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.

8. Pour the batter into an ungreased 7-inch chiffon tube pan. Gently tap on counter top to remove air bubbles.

9. Bake at 160°C for 15 min, 140°C for 30-35 min, or until skewer inserted into centre of cake comes out clean. **If you use steam baking, you may need to bake for a few more minutes.

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’). 

Freshly unmoulded cake - nice and tall!

Side profile of the final cake (after hiding a surprise in the center and covering it up with chiffon sheet cake cut-outs). Isn't it cute? =p

Hope you will enjoy the yummy nutty flavour and light fluffy cake!

With lots of love,

Susanne

Some updates: Popular will be restocking by end of new week, but it's available at Kinokuniya and Times as well. It's in Kinokuniya bestsellers. Very grateful for your support!

Upcoming Kinokuniya book event (more details in link)

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Minions and Monster Mike Macarons with Dark Chocolate Ganache

Here are some Minions and Mike macarons to brighten up your day :)

These macarons are actually for two different requests that came about the same time. The full-bodied minions are cake toppers for a strawberries and cream cake for my friend's son. The head-only version of the minions and Mike are for my cousin's fiance.

I used the basic recipe without sugar reduction for these macarons as I was making other complex shaped macarons at the same time. Please refer to this post for video tutorials of macaron basics, this post for video tutorials of piping complex shapes and my Creative Baking: Macarons book for more details and pointers. I will just briefly describe the process here.

Macaron shell recipe
Ingredients:
Mass
200g superfine almond powder
200g icing sugar
80g egg whites
1/8 tsp salt (optional)
Yellow, green, blue and black gel food colouring
Any other natural or powdered food colouring

Italian meringue
200g caster sugar
75ml water
80g egg whites
1/8 tsp cream of tartar (optional)

Steps:
1. Prepare baking tray with template and baking sheet.

2. Prepare mass. Combine sifted almond and icing sugar in a large bowl. Add egg whites and mix well to form a paste. Divide mass into portions for different colours. Add respective colouring. Divide the mass according to estimated surface area that each colour covers.

3. Prepare Italian meringue. Heat sugar and water in a small saucepan until 115°C. In the mean time, beat egg whites in clean metal bowl with electric mixer at medium low speed until soft peaks. Reduce mixer speed if necessary. Once syrup is ready, increase mixer speed to medium high and carefully pour syrup into egg whites in a thin stream. Continue beating on high for 10 minutes or until meringue is stiff, glossy and cool.

4. Divide meringue into portions for the different coloured batters according to formula weight of meringue = 0.55 x weight of mass. Fold meringue into mass in two additions until batter flows off the spatula in a slow-moving lava-like manner.

5. Transfer into piping bags fitted with round piping tips of aporopriate sizes and pipe. Remember to bang the tray on the table after each stage of piping. Use a toothpick to pull the batter where necessary or to pop stubborn air bubbles.

Piping minion heads and Mike

Piping full-bodied minions in stages.

6. Dry the shells under the fan and/or in an air-conditioned room for 1-2 hours or until the shells are dry to touch. Preheat oven to 140°C towards end of drying time. Set rack to lowest position.

7. Bake for 10 minutes. Rotate tray and bake at 130°C for another 7-8 minutes before checking the feet of the shells to test for doneness. If the feet appear wet, place the macarons back in the oven and bake for another 5 minutes at 120°C. Cool completely before removing shells from baking paper. Be extremely careful with the full-bodied minions as the arms are fragile and prone to breaking. I broke one arm off a minion while removing it from the baking sheet.

Freshly baked shells!

Add on the details with royal icing and edible marker for the mouth.

I filled the macarons with dark chocolate ganache. Refrigerate in airtight container for at least 24h before serving.

Here's a closer look at the awesome feet!

With love,
Phay Shing

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'Green Monster' Pandan Chiffon Cake for Halloween

This is a cute Green Monster made from Pandan Chiffon Cake! It’s a simple, fun and alternative bake for Halloween-themed kids’ playdate from the usual pumpkin and scary stuff. It's my first cake after the month-long busy photoshoots for the creative chiffons book so I was happy to try something simple and experimental! The eyes are made from pandan and vanilla chiffon cake pops, which were immediately snatched up by the kids! =p The face is made from a 6-inch pandan chiffon cake from a removable base pan. Hope you will enjoy this fun, cute creation! Nom nom nom...

Pandan and Vanilla ‘Eye’ Chiffon pops
1 egg yolks
9 g sugar
15 ml vegetable/corn oil
16 ml coconut milk
3 ml vanilla extract
26 g cake flour, sifted
A pinch of salt
1 ml pandan paste
Charcoal powder

Meringue
2 egg whites
1/4 tsp cream of tartar
15g sugar

1. Preheat oven to 160°C.
2. Beat egg yolks with sugar with whisk till pale yellow before stirring in oil, coconut milk, vanilla extract and pandan paste.
3. Add in sieved flour and a pinch of salt and whisk till no trace of flour found.
4. Scoop out 4 tsp batter and add pandan paste, set aside another 4 tsp (plain batter). To the rest of the batter, add ½ charcoal powder (black batter). Mix well.
5. Meringue: Beat the egg whites with ¼ tsp cream of tartar till stiff peak, mixing in caster sugar in 2 additions.
6. Scoop out 8 tbsp meringue for the pandan and plain vanilla batter respectively, and gently fold into the respective batter in 2 additions.
7. To the rest of the meringue, gently fold into the charcoal batter in 2 additions.
8. Scoop the pandan and plain batter into 3 silicone cake pop molds each. Pour the charcoal batter into a baking-paper lined 6-inch tray. Gently tap the mold/tray to remove air bubbles from the batter.
9. Bake the cake pop mold at 160°C for 12 min and the tray for 14 min.
10. Leave to cool on a wire rack and unmould the cake pops by hand when cool. Similarly, peel off the baking paper for the black cake and flip onto a new sheet.
11. Set aside and keep air tight until assembly.

Pandan Chiffon Cake (6-inch tin)
2 egg yolks
13 g sugar
24 g vegetable/corn oil
30ml coconut milk
2 ml vanilla extract
4 ml pandan paste
40g cake flour, sifted
A pinch of salt

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

Method:
1. Preheat oven at 160°C. Prepare a tray of water under the lowest rack. *I used steam baking and a lower baking temperature from the start to control the temperature rise to be more gradual for baking in a removable base without centre tube.
2. Beat egg yolks with sugar with whisk till pale yellow before stirring in oil, coconut milk, vanilla extract and pandan paste.
4. Add in sieved flour and salt and whisk till no trace of flour found.
5. Meringue: Beat the egg whites with ¼ tsp cream of tartar till stiff peak, mixing in caster sugar in 2 additions.
6. Fold in the meringue gently into the batter 1/3 at a time.
7. Scoop the batter into the chiffon tin.
8. Gently tap the tin on table 3x to remove air bubbles
9. Bake the cake for 40 min at 150°C (or when skewer comes clean).
10. Invert immediately once out of the oven to cool
11. Unmould by hand after the cake is cool by gently pulling the cake off the sides and bottom of the tin (see Hand Unmoulding video tutorial).

Assembly
1. Use a circle cutter to make the same cut on the pandan and plain cake pops, join them together to form the eyelids and eyeballs, then use a yakult straw to poke through the 2 of them.
2. Use a straw or small circle cutter to cut eyeballs from the charcoal layer cake. Cut a smile by using a large circle cutter to make 2 cuts in the layer cake.
3. I happened to have pink layer cake from a concurrent bake for the tongue, but if you do not have, just use Hawflakes for the tongue.
4. Melt some marshmallows with a spray of water in a microwave and use the marshmallow cream to stick the mouth and eyeballs onto the cakes.

This post is linked to the event Little Thumbs Up ~ October 2015

Event Theme : Coconut

Organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY 

and hosted by Jess of Bakericious

With lots of love,
Susanne

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‘Gundam vs Monsters’ 2-Colour Stripes Tier Chiffon Cake

This is another cheerful creation which made me smile making! I enjoyed making the cute Monsters/Aliens very much! I made a Rilakumma cake for him last year. This year my jaw dropped when I heard he wanted a Gundam cake! Thankfully there was a scenario in which Gundam triumphs over the Monsters and Aliens haha, so this cake was inspired by it. I only had to make cute Monsters/Aliens popping out of the cake, and Gundam triumphs over them with the help of toppers haha!

For this cake I actually tried something rather risky out that is to create 2-Colour Stripes, yellow and green of similar width, and on both tiers! You can imagine how nervous I was. It is even harder than doing the rainbow chiffon because you have to gauge the height and thickness of each layer (including the white) correctly. The expansion of the last layer on top usually can’t be controlled well. I was super relieved the yellow and green layers came out all right!

I used the cheerful palette of lime green, yellow, orange, cobalt blue and red for the Aliens. The simpler ‘lower level’ Monsters were simpler, baked from roundish cake pops molds. For the higher level Monsters, I did a bit of carving and added in bodies and facial features.

My friend shared the kids loved the cake! Some had 4 servings! Wow.

With lots of love,
Susanne

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One-Eyed Monster Chiffon Cakepops

Here are some one-eyed monster chiffon cakepops!

I used blue pea flowers, strawberry paste and natural pink food colouring, and blueberry to colour the cakes blue, pink and purple. Some artificial colouring is still needed for blue and purple but less is needed.

Natural sources of food colouring

I was puzzling over how to make the horns on the heads without carving. Suddenly I thought of using paper cones! As I have to make many horns but they are all small, I cut the paper cones and used the cut-off portions as paper cone stands. This method does away with the need for aluminum foil holder and you can squeeze lots of cones into the oven in one single round of bake ;). I managed to fit 36 cones into the oven at once!

Paper cones with diy paper cone stand

I baked brown (cocoa powder coloured) and white layer cakes for the eyes. The black portion of the eye can be cut from the cakes baked in the paper cones.

Recipe for egg shell cakepops with paper cone horns 
Ingredients (makes about 18 cakepops, 36 small cones):
2 egg yolks
20g caster sugar
56g canola/vegetable oil
48g milk
1/2 tsp vanilla bean paste/ vanilla extract
1/8 tsp salt
80g cake flour
1/2 tsp blue pea flower extract (steep 1/2 tbs dried flowers in 1 tbs hot water for half an hour. Strain and squeeze out the water)
1/2 tsp strawberry emulco
1 tsp Queen's natural source pink powder food colouring (optional)
1/2 tsp blueberry puree (made from dissolving 1/2 tsp blueberry powder in 1 tbs hot water, filter through filter paper)
1/2 tsp charcoal powder
A drop each of blue and purple gel food colouring

5 egg whites
1/4 tsp cream of tartar
52g caster sugar

Steps:
1. Prepare eggshells for baking. Poke a small hole at pointy end of egg. Empty the egg, wash thoroughly and remove the inner lining from the shell. Air-dry thoroughly. Prepare paper cones. Preheat oven to 160°C with oven rack at second lowest position. Prepare a baking tray of water at bottom of oven (optional).

2. Prepare egg yolk batter. Whisk egg yolks and sugar until pale and thick. Gradually add oil and whisk until well combined. Gradually add milk and vanilla bean paste. Mix well. Gradually whisk in flour. Whisk until no trace of flour is seen. Divide the batter into 4 equal portions.

3. Add charcoal powder + 1/2 tsp water to one portion, blue pea flower extract and blue colouring to one portion, strawberry emulco and pink powder into one portion, and blueberry puree and purple colouring into the last portion.

4. Prepare meringue. I baked the cones and shells in two separate rounds so I divided the meringue ingredients accordingly. In a clean metal bowl, beat egg whites with cream of tartar until stiff peaks form, gradually adding in sugar along the way when the egg whites become foamy and opaque. Do not overbeat.

5. Fold the meringue into egg yolk batter in three additions gently but quickly.

6. Scoop about 1 tsp of black batter into each cone as fast as you can. Bake for 10-11 minutes. Cool completely before gently removing the cake from the paper cone.

Filled cones

Freshly baked!

7. Fill egg shells to about 2/3 full. Bake at 160°C for 5 minutes, 150°C for 5 minutes, 140°C for 10-15 minutes or until skewer comes out clean. Note that baking times are approximate as each oven is different. Cool completely before removing egg shells. Use the back of metal spoon to tap on shells to crack the whole surface. Gently peel the shell off. Slice off the rough portion of the cake that protrudes out of the shell.

Freshly baked and unmoulded.

8. Melt some marshmellows with sprinkling of water to make glue. Use round cutters and straws to cut out the parts for the monster eye. I used Yakult straw to cut out the tiny white highlight in the eye. Use a knife wherever necessary to trim parts of the cakes. Stick the parts on with marshmellow glue.

Freshly assembled!

9. Brush the surface of the cakepops with syrup (5g sugar dissolved in 20ml hot water). Store in airtight condition in the fridge.

Individual wrapping was requested...

Hope these one-eyed monsters bring a smile to your face :).

With love,
Phay Shing

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