How to Make Puppy Love Deco Chiffon Cake!
ฝัง
- เผยแพร่เมื่อ 2 ก.ย. 2021
- FULL RECIPE: bembumkitchen.home.blog/2021/0...
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#bembumkitchen #cutechiffoncake #decochiffoncake
“Puppy Love Deco Chiffon Cake” A very light moist cake that's pillowy soft and just melts in your mouth.These cakes are pretty enough to stand alone as the centrepiece at a party and a perfect surprise gift for your loves one. I hope you like it!
Kindly find Puppies A4 printed template in my blog: bembumkitchen.home.blog/2021/...
PUPPY LOVE DECO CHIFFON CAKE
Yield: One (Width: 17 cm, Height: 25 cm)
Active time: 2 ½ hours
Total time: 4 ½ hours
INGREDIENTS
Egg Yolk Batter:
50 g Egg Yolks
25 g Caster Sugar
100 g Vegetable Oil
100 g Water
1 tsp Vanilla Extract
150 g Cake Flour
1/4 tsp Salt
Meringue Batter:
350 g Egg Whites
1/2 tsp Cream of Tartar
100 g Castor Sugar
Food Colouring (soft pink, brown, black, yellow)
Pans/ Moulds:
6 pcs Egg Pans (@50 ml)
2 Rectangular Pan (22 cm x 10 cm) & (25 cm x 7,5 cm)
1 Round Pan (12 cm diameter, 6 cm height)
1 Wonder Pan (750 ml)
Edible Glue
3 tbs Icing Sugar
1 tsp Water
INSTRUCTIONS
Pans
1. Grease the bottom part of the 2 rectangular pan with some butter and layered with parchment paper for easy release.
2. Don’t grease the Egg, Round and Wonder pan
Cake Batter
1. Preheat the oven to 150° C.
2. Egg Yolks Batter
Beat the egg yolks and sugar until pale, thick and creamy (ribbon stage). Add in the oil, water and vanilla extract, mix well.
Gradually add sifted flour and salt, whisking until just evenly mixed.
3. Meringue Batter
Wipe the bowl and beater attachment with lemon juice of vinegar
to make sure that it’s grease free.
Pour in the egg whites along with cream of tartar to the bowl, using electric hand mixer whisk at high speed until foamy.
Add in half of the sugar, whisk until soft peaks. Add in the remaining sugar, continue whisking until reach a stiff peaks.
4. Fold the meringue into the egg yolk batter in 3 batches, fold it with hand whisk in one direction.
Mix after each addition until no white streaks visible and well combined.Make sure there’s no egg yolk mixture left at the bottom of the bowl.
5. Colour and Bake
First Batch (wonder and round pans);
Draw the white part of the puppies body and head with some plain batter (refer to the template) about 1/2 cm thick (make sure it’s an even thickness) and bake immediately in the preheated 150 °C oven for about 3 minutes.
*I suggest to place the pan vertically while baking this, to make sure the batter stays in place.
Second Batch (2 rectangular pans);
- Divide 22 cm x 10 cm rectangular pan into 2 equal sections, place soft pink & plain batter side by side (25 g each).
- Divide 25 cm x 7,5 cm rectangular pan into 3 equal sections, place soft brown, dark brown & black batter side by side (20 g each).
Tap the pans a few times to flatten the surface and then bake immediately in the preheated 150°C oven for about 15-20 minutes or until it doesn’t stick to your hands when you touch it.
* Once it baked, invert sheet cakes immediately onto a cooling rack layered with greaseproof paper and let it cool completely.
Third Batch (6 egg, wonder & round pans)
Fill 3 egg shape pans with plain batter & another 3 with dark brown batter (20 g each).
Colour the rest of the batter with dark brown colour and divide them onto wonder and round pan.
I suggest to fill the pan almost to the top rather than ¾ full so we can achieve full round head and body shapes.
Tap the pan a bit to remove air bubbles and bake them in the preheated 150°C oven (the bigger the pan, the longer it will takes)
- 25 minutes for egg pans
- 35 minutes for round pan
- 40 minutes for wonder pan, reduce the heat to 140°C and continue baking for another 10 minutes or until toothpick inserted comes out clean.
* Once it’s baked, invert them immediately on the cooling rack layered with greaseproof paper and let them cool completely.
Edible Glue
Simply mix icing sugar with water and mix until well combined.
To unmold the cake
Gently pull cake away from sides of pan to loosen the cake and peel greaseproof paper from the sheet cake.
* Always cover each part of chiffon cakes with plastic wrap during the process to prevent from drying out.
DETAILS & ASSEMBLY
Kindly follow template and instructions in the video.
NOTES
1. You can substitute every ½ tsp cream of tartar with 1 tsp lemon juice or vinegar.
2. Chiffon cakes can be baked in a variety of moulds, such as glass, metal, silicone and paper cones.
*Never use non-stick baking pan for chiffon cakes.
3. Oven mays vary, if the chiffon cake browns, hiding the colour/pattern, try reducing the oven temperature by 10°C each time until you get the right temperature.
4. To store
Always keep chiffon cakes well wrapped up or in airtight container to prevent them from drying out; 2 days at room temperature or up to 5 days refrigerated. - แนวปฏิบัติและการใช้ชีวิต
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Wow lovely❤❤
Thank you.
Гениально!!!!😍
Thank you so much for all the details! This was really helpful!
You're so welcome!
How creative! Thank you so much for sharing. Subscribed!❤
Thank you for your compliment and support. You are most welcome.
So cute
Thank you.
What a cute puppy😍😍😍
Thank you for your kind words.
Omg it's so perfect 😍😍😍
I wanted to learn it so bad! Thank you 💖
You are most welcome and thank you for the compliment.
Your creation always amaze me 😍😍
Thank you, I am happy to hear you feel that way.
woww this is so cuteeee !
Thank you.
I am in luv..tk u so much..for tis awesome tutorial.❤
My pleasure and thank you for the compliment.
So cute 🥰
Thank you.
Que lindo!!! Obrigada por ensinar com tanto carinho.😍😍
Obrigada pelo elogio, sempre foi um prazer.
Sweetheart, this cat 😻 looks incredible. So adorable! 💕 Sending much love for you 💖
Thank you Andrea, it’s always good to hear from you.
О Божеее!!!!! 🌹🌹🌹❤
You are such an artist
Thank you.
Fantastic❤
Thanks 🤗
You are a great talented baker. Buts your subscribers and views broke my heart . Though you are a great baker. Your views are low. IT is sad to see. But one day you will get 1 lakh subscribers. Good work.
Thank you for your support, I really appreciate you taking the time to express that.
@@BEMBUMKITCHEN 😊😊
So cuteee...😍😍👍
Thank you for your compliment
Fantastic
So..cutee..👍👍
Thank you.
😍😍😍
Nice.....
Thank you.
terima kasih
Dengan senang hati
So cutee😍 also can you make cinnamoroll character?
Thank you for your compliment and suggestion.
It’s beautiful and creative, but I wonder what it tastes like without icing, and how long before it dries out?
Thank you.
It is very light, moist and pillowy soft Chiffon Cake. This cake is yummy even without icing.
Always keep Chiffon cake well wrapped up or in an airtight container to prevent from drying out; 2 days at temperature (in a cold environment) or up to 5 days in the fridge.
Hope this helps.
🥰🥰🥰🥰🥰
Thank you.
Hi! Can you make a cocomelon deco chiffon please❤️
Thank you for your suggestion, I will add to my request list.
Will the cake come out of the metal pans if they are not greased?
Yes, they will.
This type of chiffon cake need cling to the sides to rise. If you grease the pan, they will not rise as high.
Once it’s baked flip the pan upside down on a cooling rack to cool completely.
After the chiffon has fully cooled, removing it from the pan with a little care; gently pull cake away from sides of pan to loosen the cake.
Hope this helps.
Which kind of sugar is ?
I used caster sugar, kindly find the completed recipe in the description box bellow the video. Hope this helps.
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