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Marshall Cavendish International - Susanne Ng

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90 pages

English

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Deco chiffon cakes, created and popularised by bestselling author and creative baker, Susanne Ng, in 2013, started a buzz among baking communities that continues to enchant and excite home bakers the world over today. Made using Susanne's recipe that produces light, fluffy, moist and yummy chiffon cakes, deco chiffon cakes are baked into different fun and exciting shapes, with patterns and decorations created using cake as well. Creative Baking: Deco Chiffon Cake Basics, a companion title to Susanne's first two titles, Creative Baking: Chiffon Cakes and Creative Baking: Deco Chiffon Cakes, is a guide to mastering the basic techniques of making deco chiffon cakes. With clearly illustrated step-by-step instructions on how to create perfect layers, mounds, spots and sectors, pipe batter and make multicoloured sheet cakes among other techniques, this book will enable bakers of any skill level to create their very own chiffon cake designs!

Sujets

Desserts

Cakes

Cake

Cake (gâteau)

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Publié par	Marshall Cavendish International
Date de parution	17 août 2017
Nombre de lectures	0
EAN13	9789814794053
Langue	English
Poids de l'ouvrage	5 Mo

Informations légales : prix de location à la page 0,0600€. Cette information est donnée uniquement à titre indicatif conformément à la législation en vigueur.

Extrait

Deco Chiffon Cake Basics
an illustrated step-by-step guide
Susanne Ng
The publisher would like to thank Chew s Group Limited, Phoon Huat Co Pte Ltd and Prima Flour for their support of this publication.
Editor: Lydia Leong
Designer: Benson Tan
All photos by Hongde Photography except step-by-step photos by Susanne Ng
2017 Marshall Cavendish International (Asia) Private Limited
Published by Marshall Cavendish Cuisine
An imprint of Marshall Cavendish International

All rights reserved
No part of this publication may be reproduced, stored in a retrieval system or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the copyright owner. Requests for permission should be addressed to the Publisher, Marshall Cavendish International (Asia) Private Limited, 1 New Industrial Road, Singapore 536196. Tel: (65) 6213 9300
E-mail: genref@sg.marshallcavendish.com Website: www.marshallcavendish.com/genref
Limits of Liability/Disclaimer of Warranty: The Author and Publisher of this book have used their best efforts in preparing this book. The Publisher makes no representation or warranties with respect to the contents of this book and is not responsible for the outcome of any recipe in this book. While the Publisher has reviewed each recipe carefully, the reader may not always achieve the results desired due to variations in ingredients, cooking temperatures and individual cooking abilities. The Publisher shall in no event be liable for any loss of profit or any other commercial damage, including but not limited to special, incidental, consequential, or other damages.
Other Marshall Cavendish Offices:
Marshall Cavendish Corporation. 99 White Plains Road, Tarrytown NY 10591-9001, USA
Marshall Cavendish International (Thailand) Co Ltd. 253 Asoke, 12th Flr, Sukhumvit 21 Road, Klongtoey Nua, Wattana, Bangkok 10110, Thailand Marshall Cavendish (Malaysia) Sdn Bhd, Times Subang, Lot 46, Subang Hi-Tech Industrial Park, Batu Tiga, 40000 Shah Alam, Selangor Darul Ehsan, Malaysia
Marshall Cavendish is a registered trademark of Times Publishing Limited
National Library Board, Singapore Cataloguing in Publication Data
Names: Ng, Susanne.
Title: Creative baking : deco chiffon cake basics : an illustrated step-by-step guide / Susanne Ng. Other titles: Deco chiffon cake basics Description: Singapore : Marshall Cavendish Cuisine, 2017
Identifiers: OCN 1000471116 | e-ISBN 978 981 4794 05 3
Subjects: LCSH: Cake. | LCGFT: Cookbooks.
Classification: DDC 641.8653--dc23
Printed by Times Offset (M) Sdn Bhd
To my husband Guangyou, our children Caleb, Christine and Charissa, and my dad and mum, Charles and Lily

Contents
Acknowledgements 7
Introduction 9
Basic Tools Equipment 11
Basic Ingredients 17
Assembly Deco Essentials 20
Chiffon Cakes 101 22
Important Notes to Making Deco Chiffon Cakes 23
Baking Unmoulding a Basic Chiffon Cake 24
Baking a Chiffon Sheet Cake 30
Creating Layered Cakes i Tricolour Watermelon Cake 34
Creating a Wavy Pattern i Garden Cake 38
Creating Spot Patterns i Blue Skies and Clouds Cake 42
Creating Vertical Sectors i Trisector Three Flavour Cake 46
Hiding Patterns Surprises in Cake i Airplane Cake 50
Piping Designs i Bears-in-a Ring Cake 54
Baking Using Sheet Cakes i Owl Cake 58
Baking Cupcakes i Deco Banana Cupcakes 62
Baking in Paper Cones i Mt Fuji Lavender Chiffon Pops with Ginger Lemon Snow Caps 66
Baking in Eggshells i Unicorn Chiffon Pops 70
Baking in Bowls Cake Pop Moulds i 3D Panda Cakes 74
Baking in Metal Moulds i Reindeer Cake 78
Troubleshooting Guide 82
Weights Measures 87

Acknowledgements

First of all, I would like to thank God for giving me the opportunity, passion and inspiration for this baking journey. It is something I would never have expected four years ago. He is truly behind every one of my creations.
I would like to thank my husband and best friend for always being by my side, for his understanding and for constantly providing insights into my creations.
I am grateful to my parents for their unceasing love and support. Without them, I would not have been able to pursue my passion for making creative chiffon cakes. (Thanks dad and mum!)
I am also extremely blessed to have the support of my three children. They are also the inspiration behind many of my creations.
I would like to thank my DG for their love and support =).
I would also like to thank my mummy friends-cum-baking kakis , especially Phay Shing, Christine and Charissa s groups, and Sandra, Doris and gang for their constant support, friendship and encouragement. It has been a wonderful journey!
I would like to thank Lydia, my editor, for being the best editor I could have ever asked for! She is always a joy to work with, always understanding, accommodating, brilliant and fun!
I would like to thank Benson the designer for making everything look so pretty in the book, and Hongde the photographer for his awesome artwork, styling and professionalism!
Thanks also to Chew s Group Limited, Phoon Huat Co Pte Ltd and Prima Flour - my favourite ingredient suppliers - for their kind and generous support of this book.
7

Introduction

My journey in baking deco chiffon cakes started more than four years ago. It has been fun exploring and sharing how chiffon cakes can take on all sorts of fun and exciting shapes, and be patterned and decorated to rival even fondant and cream cakes in terms of look and design, all without compromising on taste or texture. Chiffon cakes are very popular among children and adults, and especially the health- conscious, because they are made using less sugar, and are very light and fluffy and yummy to eat!
My first two titles, Creative Baking: Chiffon Cakes and Creative Baking: Deco Chiffon Cakes , were met with overwhelming response. All who picked up the books and tried the recipes loved how the cakes turned out and how they tasted. Many said they were the softest chiffon cakes they have tasted, and that they loved the creative ideas and designs that delighted their families and friends.
While those two titles were focused on fun and pretty designs, this third book focuses on the basic techniques to help more home bakers master the art of making deco chiffon cakes. This includes creating layers, mounds and spots, piping batter to create designs and baking sheet cakes etc. Once these basic techniques are mastered, the baker can go on to create his/her own designs!
If this is the first time you re learning about deco chiffon cakes, I hope you will enjoy making deco chiffon cakes as much as I do. For those who have been supporting and encouraging me on this journey, thank you!
May you bring smiles to the faces of your loved ones with these chiffon cakes! Have fun baking!

Susanne
9

Basic Tools Equipment

1 Chiffon Tube Pans
Chiffon cakes are traditionally baked in tube pans as this type of cake is very delicate and needs to cling to the centre tube and the sides of the pan to enable rising during baking, and prevent sinking while cooling. For this reason, chiffon tube pans must not be greased and non-stick tube pans cannot be used. Standard chiffon tube pan sizes are 15 cm, 18 cm and 23 cm.
When baking single tone chiffon cakes, the capacity is generally:
15-cm chiffon tube pan: 2 egg yolks and 3 egg whites
18-cm chiffon tube pan: 3 egg yolks and 4 egg whites
23-cm chiffon tube pan: 6 egg yolks and 8 egg whites
Dual tone or rainbow chiffon cakes usually require an additional egg or two due to loss while transferring the batter between mixing bowls.
Chiffon tube pans must be inverted during the sensitive stage of cooling so that gravity can help pull the cake to its maximum height before the cake structure stabilizes.
2 Other Types of Moulds
Through experimenting, we have found that chiffon cakes can be baked in a variety of moulds, provided that the volume is not too large, and the chiffon cake is able to grip on to the surface. Some examples are glass bowls, shaped metal moulds, silicone moulds, paper cones and eggshells.
Moulds with a bigger volume such as glass bowls and metal moulds are preferably inverted during the cooling stage to prevent the cake from sinking. For smaller moulds, inverting does not make a difference to the height of the cooled cake.
To prepare eggshell moulds, make a hole at the narrow end of an egg and drain the contents. Wash the shell thoroughly and peel away the white membrane from the inside of the shell.
In these recipes, we also use shallow baking pans for baking the layer chiffon cakes used in decorating the cakes. The size of the shallow baking pans used will depend on the type of decoration required. When very little decoration is required, the smallest pan size (15-cm x 15-cm) is typically used.
When making roll cakes, the typical baking pan sizes used are 25-cm x 25-cm or 30-cm x 25-cm.
11
3 Baking Paper
Also known as parchment or greaseproof paper, baking paper is used to line baking pans when making sheet cakes to enable the cake to be removed easily from the pan. Baking paper should not be used in chiffon tube pans, glass bowls or metal moulds.
4 Kitchen Scale
As the amount of each ingredient used in making chiffon cakes can be small, and some recipes also call for accuracy down to 1 g, a digital weighing scale is recommended. Digital scales are also preferred for the tare function which enables the scale to discount the weight of the container and only display the weight of the contents. This is useful when the recipe calls for the batter to be divided into a number of portions.
5 Measuring Spoons
Measuring spoons come in a set: tsp, tsp, tsp, 1 tsp and 1 Tbsp. These spoons can be used for measuring both liquid and dry ingredients. For liquid ingredients, fill the spoon to the brim. For dry ingredients, fill the spoon until it is full, then level it off with a spatula or knife.
6 Sieve
Sifting dry