This blogger, Happy Home Baking, has inspired many to bake and I'm one of them. I must say she has a wonderful blog and all her bakes and cooks look fabulous! Upon seeing her Santa Claus cake (the idea came from Japanese Meiji website with a self explanatory video demo on how to decorate the cake), I told myself I just have to make it one day.
Since Dad's birthday falls on 31 December and he's usually away for holiday this period, we usually have an early celebration for him. This year, we celebrated his birthday at Bro J's house again. My kids love such gatherings, and so do I. The barbecue was great though I didn't get to eat much as DD3 was extremely clingy that day (she missed her afternoon nap).
Frosting the cake was horrendous as I must have under-whipped the dairy cream and it was melting on me. It was no easy feat shaving the chocolates too. I tried HHB's method ie to use a plastic spoon (for dispensing medicine) but that didn't work. I used my cookie scoop and peeler too but none worked. I didn't want to waste too much time on that so I just scrapped and get bits and pieces here and there, just enough to use as Santa's beard.
Santa Claus Cake
4 egg yolks
Pinch of salt
30g castor sugar
60ml corn oil
150g cake flour
1/2 tsp baking powder
(D)4 egg whites
1/4 tsp cream of tartar
- Mix ingredients (A) well with a hand whisk.
- Add (B) into yolk mixture, stir well.
- Stir (C) into yolk mixture and mix well.
- Whip egg whites in a clean mixing bowl until big bubbles are formed. Add in the cream of tartar and whip until white in colour. Add in sugar over 3 times and whip until egg whites is stiff.
- Fold in 1/3 of the whites into the yolk mixture using a rubber spatula till incorporated.
- Pour the mixture to the remaining egg whites and fold in gently till incorporated.
- Pour the batter into a 8" round pan. Bang the pan on the table to get rid of bubbles.
- Oil a piece of aluminium foil and cover the pan loosely.
- Bake in preheated oven of 170C for 15 minutes.
- Turn down the temperature to 160C and bake for 20 - 30mins.
- Remove the foil and reduce the temperature to 150 deg.C and bake for a further 5 to 10mins to brown the surface.
- Remove from the oven and invert the pan. Remove the cake from pan when it's completely cooled. The surface will feel abit wet but it will be dry after exposing to the air.
- Cut cooled cake into 3 layers and decorate accordingly.
This cake look lovely, I will bake this for my husband's birthday this year ..Thanks for sharing.
Happy & Healthy 2010 ! This cake is gorgeous , your family is so fortunate to have you.
Hmm... did u add some gelatine mixture to the dairy cream to stabilise it?
Candies should only be added just before presentation, or at least one or 2 hours before, if not, they'd melt.
The chiffon base sure look good. I envy u can bake chiffons in regular pans........ Sigh.
Looking forward to your Santa Claus cake ;-)
Happy new year to you too! Thanks for your kind words.
I didn't add gelatin as my parents don't take beef. I'm still searching for fish based gelatin but I understand it's difficult to find them in Singapore. My gf bought from Msia before but I don't visit so abit tough....
Thanks for the advice on the candies.
There are lots of scratches in my pan now but I'm reluctant to throw as it's already very seasoned for baking chiffon. And I very much prefer the texture of chiffon over sponge. What's more, I can't seem to get sponge cake correctly :P
For non-beef origin gelatine - you can use the gelatin sheet. It is derived from pork bones, I think.
The sheet is better as I find it does not have the strange smell like the powder type.
You can easily get the sheets from PHuat.
Hope this helps.
I didn't know the sheets are using non beef ingredients. Let me go check it out. Thanks for letting me know.
Adding some beaten cream cheese to the whipped dairy cream also can do some stabilizing. Chill the mixture until prefered hardness before applying. It can get pretty solid when very cold.
Cool! Thanks for the tip!
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