Hope you are not sick of seeing pulut hitam chiffon cakes yet :p. I am still trying to clear the queue for this cake! I baked 2 today! One 15cm chiffon cake and one 17cm chiffon cake.
Here's one...
...and the other is another cake with arabesque motif exactly like my previous pulut hitam bake because my mum liked that a lot. I must have been bitten by the leaf bug. My previous bakes, ombre lime chiffon cake and black forest chiffon cake, have leaves in them. I couldn't resist piping on some falling leaves on this cake! I used a mixture of royal icing sugar and snow powder dissolved in a bit of boiled water to make the icing and piped using a wilton #5 tip.
I stuck with my recipe except that I kept the temperature at 150 degrees Celsius after 40 minutes of baking instead of lowering it to 140 degrees. I found my previous bakes slightly underbaked so I decided to try baking at slightly higher temperature towards the end. As a result my cakes shrunk less and you can see from the picture that the cake remains really tall.
I still used homemade cake strips as they are really helpful in making the cakes rise higher and more slowly.
Be careful when handling the cakes as they are really soft despite the higher flour to liquid ratio. I accidentally dent a cake simply by having butter fingers :(.
For now I am still enjoying the wonderful aroma of this cake as I bake even though I can't get to eat it. Still glad to be able to share this cake with others :).
With love,
Phay Shing
Here's one...
...and the other is another cake with arabesque motif exactly like my previous pulut hitam bake because my mum liked that a lot. I must have been bitten by the leaf bug. My previous bakes, ombre lime chiffon cake and black forest chiffon cake, have leaves in them. I couldn't resist piping on some falling leaves on this cake! I used a mixture of royal icing sugar and snow powder dissolved in a bit of boiled water to make the icing and piped using a wilton #5 tip.
I stuck with my recipe except that I kept the temperature at 150 degrees Celsius after 40 minutes of baking instead of lowering it to 140 degrees. I found my previous bakes slightly underbaked so I decided to try baking at slightly higher temperature towards the end. As a result my cakes shrunk less and you can see from the picture that the cake remains really tall.
I still used homemade cake strips as they are really helpful in making the cakes rise higher and more slowly.
Be careful when handling the cakes as they are really soft despite the higher flour to liquid ratio. I accidentally dent a cake simply by having butter fingers :(.
For now I am still enjoying the wonderful aroma of this cake as I bake even though I can't get to eat it. Still glad to be able to share this cake with others :).
With love,
Phay Shing
Objavi komentar