Wednesday, 17 June 2015

Happy Birthday to my Princess

My lil girls bday......
special occasion...too special to miss...well i wanted to do something different.

I tried a cake batter design on cake..plain sponge cake.The result was much better that what i expected it to be.... inspiration to try this came from Kawaii sweet world.
I traced out a princess sketch on a butter paper..and stuck it on the base of the springform cake pan.
Made a thick batter,and portioned and coloured it...then carefully piped the design ,filled it with colour,then poured over an airier sponge cake batter over it..baked it ...cooled it...and peeled off the butter paper with bated breath,,,..I was impressed...the cake is fabulous...

Well the recipe is as follows..

Decorating Batter Ingredients:
115gms butter, softened
¾ cup powdered sugar
3 egg whites
1 cup flour
Food colour as per design

Cream together butter and sugar till it becomes smooth.
Mix in egg whites, then beat in flour.
Divide and color between as many bowls required:
Load into pastry bags or Ziploc bags fitted with small piping tips.
Place the traced picture or template on the bottom plate of a spring form cake pan, and tape the paper.
Pipe on design. If you want to be extra cautious, refrigerate pan for 15 min in between each feature (ex. pipe pupils, refrigerate, pipe eye whites, refrigerate).
Remove tape . Place ring back on springform pan.
Now the pan is ready to take in some cake batter .

Sponge cake Ingredients
6 eggs, separated
½ tsp cream of tartar
¼ tsp salt
1 cup granulated sugar
¼ cup water
1 cup cake flour [in case you dont have cake flour, take away 2 tbsp of flour from the 1 cup measured and add 2 tbsp of corn flour]
The recipe doesnt call for vanilla.but i freaked out thinking ,the eggy smell will overpower the flavor.,so added a tsp of vanilla essence smile emoticon


Whip egg whites until foamy.
 Add in cream of tartar and salt, and continue whipping until stiff peaks form.
Whip egg yolks until thick and pale in color, about 6 minutes. 

Gradually add in sugar, then mix in water. Fold in cake flour.
Fold half of egg whites into egg yolk mixture, then add remaining egg whites and continue folding.
Pour into the pan over the designed butter paper. Depending on the height/size of your pan, you may not need to use all the batter –aim for ¾ full.
Bake at 160 for 20-25 min or until a toothpick inserted into center comes out clean.
 Let cool for 10 min, then flip onto serving plate. 

Pop off ring, and remove top. 
Run a knife around the edge of the pan, and remove lid. 
Gently peel off parchment, and if desired, frost sides and press on sliced almonds or even sprinkles!
Voila!!!



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