Brown sugar Sushi platter chiffon cake

 

Brown sugar Sushi platter chiffon cake!
Which is your favourite "Sushi"?

Recipe 
Brown sugar Wood grain chiffon cake 
3 egg yolks 
25g brown sugar 
30g vegetable oil 
35g water 
45g cake flour 
@suncorefoods vermillion annatto (1/4 tsp) and matcha powder (1/4 tsp) 
3 egg whites 
30g castor sugar 
1/4 tsp cream of tartar 

Whisk egg yolks with brown sugar, followed by oil and water. Add in sifted flour and whisk till well combined. Remove 5 tsp batter and add a vermillion and matcha powder to make dark brown batter.
In another mixing bowl, whisk egg whites with sugar till firm peaks. Transfer 10 tbsp meringue into dark brown batter, and the remaining meringue into brown sugar batter. Fold well and pipe dark brown wood grains onto the tube pan. Fill spaces with brown sugar batter. Bake in a 7” cake pan at 140C for 1hr. 
Hope this made you smile!  

With love, 

Susanne 

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One Piece Luffy Chiffon Cake

Finally had the courage to try Luffy, my favorite character from One Piece!

Even among my creations, I have some favorites and this is one of my new favorites! I was very thankful of the outcome as I was always apprehensive of making more complex human characters as they require more attention to detail, and it is not always easy to capture their expressions accurately. I thought this Luffy did have that wide-eyed carefree grin characteristic of him, so I was very thankful. The character also has many different colours and features to put together. I guess making the Chopper Chiffon Cake gave me some courage! And I thank God it worked out. The recipe for the Wood-style crate Chiffon Cake he is sitting on has been shared here. Hope this creation brings a smile to your faces too! I am a One Piece lover =p.

With lots of love,

Susanne

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'Dim Sum' Chiffon Cake

Which Dim sum is your favorite? ;)

This is a cake I made for a Dim sum-lover! And a work I really really enjoyed making! It’s my first attempt at chiffon cake Dim sum, after Sushi and Nyonya kueh!

I have made a few Wood-style chiffon cakes earlier and have shared the recipe. You can check out my previous posts. This bamboo steamer is similar to my previous wood-pattern chiffon cakes.

The dim sum are carved and cut from various chiffon cake pops, briefly:

Siew mai: made from cutting out chocolate chiffon using a round cutter and wrapping it with yellow chiffon sheet cake like a real siew mai :p

Popiah: swissroll

Hargou, Jade Xiaolongbao, and Fried Wanton: carved/cut from round cake pops

Bao: carved/cut from round bowl cake


Making this cake just made me crave for dim sum! =p

And my favorite is hargou and siew mai! =)

With lots of love,
Susanne

More Creative Chiffon Cake ideas here!

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Sushi Platter Chiffon Cake

This was one crazy cake to make! And I made two of it! Lol

Instead of just 'Sushi' Chiffon Cake, this round is a 'Sushi Platter' haha. In total I made over 45 sushi!

I have already shared the recipe for 'Sushi' and the 'Wood-style' design chiffon cake in my previous Sushi Chiffon Cake post. I only add in some 'tuna' this round =p.

Hope you have a blessed week ahead!

With lots of love,
Susanne

Updates

*New Deco Chiffon Cake Basics Book launch event on 2nd Dec 2018, 4pm at Kinokuniya, Ngee Ann City! 

Taken from kinokuniya instagram. Book will be on 20% discount at Kinokuniya that day =)

*Deco Chiffon Cake Basics book on 20% discount at Popular for Popular member now!

Deco Chiffon Cake books

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'Woodlands animals' Wooden Stump Chiffon Cake

Woodlands 🦊🦉🍁 "Wooden Stump" Chiffon Cake! 🌲 I had lots of fun creating a Wooden Stump this time and various Miniature Animals from chiffon cake!

My friend was worried about her daughter being sad about cutting up her favorite animal hence all mini mini =p.

It's vanilla chocolate flavour and naturally-coloured. It uses a similar recipe to my previous Sushi Wood-style Chiffon Cake, but the wood grains configured in circular fashion like a wooden log. Also I concentrated the chocolate batter at the sides and made cuts on the chiffon cake to mimic a wooden stump exterior.

*NEW* 16/8/17: Uploaded video on my instagram.

Wooden Stump Chiffon Cake (9-inch tube pan) ~ Vanilla chocolate chiffon cake
8 egg yolks
53g castor sugar
106g vegetable/corn oil

119g water

13g vanilla extract
160g Prima cake flour, sifted
1 tsp cocoa powder, sifted (alkalized)

11 egg whites
120g castor sugar
1/4 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 eggs with sugar with whisk till pale and light before stirring in oil, water and vanilla extract.

3. Next add in sieved flour and whisk till no trace of flour lumps are found.

4. Spoon out 20 tsp and add 1 tsp cocoa powder, mix well.

5. Meringue: Beat the egg whites with ¼ tsp cream of tartar till firm peaks, mixing in caster sugar gradually in a few additions.

6. Spoon out 40 tbsp meringue for cocoa batter, leaving the rest for plain batter. Gently but quickly fold in the meringue into the respective egg yolk batter.

7. Transfer the 3 tsp cocoa batter into a piping bag. Pipe thin "wood grains" onto the base of the pan and a ring around the side of the pan. Spoon the plain batter gently into the spaces between the "wood grains". Cover the "wood grains" in the middle gently with more plain batter. After this, I just spoon cocoa batter at the side of the pan and plain batter in the middle (doesn't need to be neat as long as the sides are covered with cocoa batter).

8. Bake the chiffon cake for 15 min at 160°C and then at 150°C for 10 mins and 140°C for 30-31 min, or until skewer comes out clean. *This is just a guide as each oven’s internal heat is different, do optimize for your own oven.

9. Invert the chiffon cake once removed from oven.

10. Unmould the chiffon cake by hand after cake is completely cool (watch Video tutorial 'Hand Unmoulding Chiffon Cakes for a Clean Finishing'). 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.

11. Made cuts along the sides of the cake using a knife.

The animals are made from baking chiffon batter in small 3-cm cake pops molds and then adding on details like spikes cut from sheet cakes. I've also shared the Mushroom chiffon pop in my 2nd chiffon book Deco Chiffon Cakes. In the book, I also have some small animals from cake pops like mini sheep.

Some of you may know, I'm currently working on a new Basics Techniques book. It will be very different from the first two books; the book format is centered around pictures (more pictures and pictures for every step), to show you more in-depth how to get various shapes and patterns. It also has more in-depth on how to control the oven temperature to prevent browning, sort of textbook-style =). Hopefully this will help more people master the Basics of Deco Chiffon cakes!

Have a blessed week ahead!

With lots of love,

Susanne =)

Updated Book covers (2019):

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