Elsa Cake.JPG

WINTER WONDERLAND PRINCESS ELSA CAKE

INGREDIENTS

Cake

flour

baking powder

cooking oil

milk

sugar

eggs

Cream 

fresh cream

icing sugar

blue food colouring

vanilla extract

White chocolate dripping 

white chocolate chips

fresh cream

67g

3g 

15g 

50g

45g 

300g

30g

2 drops

5 drops

20g 

8g 

01

THE CAKE

Cake-tool.jpg

BAKING TOOLS

INGREDIENTS

Ingredients-cake.jpg

METHOD

Measuring

  • In each small bowl, measure separately milk and sugar

  • Measure the flour and baking powder together in a big bowl

PREPARATION

  • Sift flour and baking powder

  • Wrap the base of the cake pan with baking paper

Egg Yolk Batter

1. Put 15g of cooking oil into the mixing bowl

2. Put the mixing bowl and the KitchenAid bowl on the table side

     by side

3. Separate egg yolks and egg whites

4. Put egg yolks into the mixing bowl and egg whites into the

     KitchenAid bowl

5. Whisk egg yolks and oil well

6. Add milk into the egg yolk batter in 3 times, whisk well

7. Add flour into the egg yolk batter in 2 times, whisk well until

     there is no lump

Ask the staff to have a check

Preheat the oven to 160°C

Egg White

​If you feel confused about this part, we are happy to assist. Feel free to find us. Remember to bring the timer along with you.

8. Attach the KitchenAid bowl to the mixer, beat at

     speed 4 until foamy 

Tip 1: ​ Unlock at the side of the KitchenAid before putting

              down the whisk

Tip 2: Make sure you use the correct whisk

9. Reduce to speed 2 and add half of sugar

10. Turn up to speed 6 for 1.5 minutes

11. Reduce to speed 2 and add remaining sugar

12. Turn up to speed 8 for 1.5 minutes

13. Reduce to speed 1 for 10 seconds

Ask the staff to have a check

Mix and put into oven

14. Use a spatula, add 1/2 egg white into the egg yolk batter

15. Fold the mixture gently (from bottom to top, around 15 times) 

Tip 3: 

Stir very gently until ingredients are just incorporated. The goal is to avoid deflating delicate ingredients by making broad, scoop-like movements from the inside of the bowl outwards

16. Add the remaining egg white and fold the mixture gently

        (around 15 times ), until fully combined

Tip 4: The mixture should be sticky now

17. Pour the mixture into two prepared pans evenly

18. Use a spatula to gently spread the mixture

19. Tap the mixture from 10 cm height 3 times

Tip 5: Put in the oven immediately

20. Put the cake into the preheated oven (160°C) for 20 minutes

Take this time to clean the table

Cool down

21. After 20 minutes, insert a silver skewer into the centre

        of the cake and remove it

22. The cake is ready if the skewer comes out clean

23: Tap the pan from 10 cm height a few times and rest                 them upside down on the rack for 20 - 30 minutes

Tip 6: 

If the cake is uncooked, put it back in the oven and heat for another 3 minutes. Then, repeat the checking procedure to see if it is cooked. Keep repeating the same procedure until it is cooked. 

Remember to wait for 20 - 30 minutes before taking the cake out

Take out the cake

Ask the staff to have a check

24. Run the scraper around the cake's edge to loosen it

        from the pan

25. Pop the cake out, remove the baking paper and the

         base

THE CREAM

02

Elsa-decoration-tool.jpg

BAKING TOOLS

INGREDIENTS

Blue-cream-ingredients.jpg

METHOD

Prepare the cream

26: Add 300g of fresh cream and 30g of icing sugar into

          the KitchenAid bowl

27: Attach the KitchenAid bowl to the mixer, whisk at

        speed 6 for 1 min and 20 secs until the mixture is fluffy

Ask the staff to have a check

28: Take 100g of whipped cream and place in a large bowl

29. Add 2 drops of blue food colouring and 5 drops of

        vanilla extract

30. Whisk at speed 4 for 20 seconds

Tip 6: 

If the cake is uncooked, put it back in the oven and heat for another 3 minutes. Then, repeat the checking procedure to see if it is cooked. Keep repeating the same procedure until it is cooked. 

23: Tap the pan from 10 cm height a few times and rest                 them upside down on the rack for 20 - 30 minutes

Spread the cream

32. Place one cake on the turntable and spread the cream

         evenly with a palette knife

33. Then place the other cake base (upside down) on top

        of the bottom layer

Tip 8:  The upper layer needs to be aligned with the

            bottom layer

Coating the cake with whipped cream

34. Starting with one spatula spoon of whipped cream on the top

35. Using an offset spatula, gently spread whipped cream from the top to the side

36. Slowly adding more whipped cream on the side and smooth it at the same time

Ask the staff to have a check

Tip 9:  Do one more layer of coating if you can see

            crumbs on the cake

37. Clear the side of the cake board with a tissue paper

Colouring painting section

38. Take the 50g whipped cream from the fridge

39. Using an offset spatula, with a bit of white whipped cream,

        touch up on the side of the cake unevenly

40. With a toothpick and edible colour, touch up on the side of the

         cake unevenly

41. Smooth the side of the cake with an offset spatula

Tip 10: 

The amount of blue colour can be adjusted accordingly

42. Smooth the top of the cake with an offset spatula

Put the cake in the fridge

03

FINAL DECORATION

Elsa-decoration-tool.jpg

BAKING TOOLS

INGREDIENTS

Blue-cream-ingredients.jpg

METHOD

Chocolate dripping effect and decorations

43. Melt 8g of fresh cream and 20g of white chocolate

        chips in the microwave for 10 secs

Tip 11: 

Microwave the chocolate for 10 seconds then take the bowl out and give it a stir. Place the bowl back in the microwave and repeat the process of cooking for 5 seconds, stopping, stirring and returning to the microwave until the chocolate has melted.

 

*As the heat from a microwave can be fairly fierce and starts from within, you must make sure that you pause cooking every 5 seconds to give it a stir – otherwise your chocolate could burn, and burnt chocolate has a terrible flavour.

44. Transfer the melted chocolate into the piping bag, tight it and squeeze gently

45. Use scissors to snip off the end of the bag

46. Squeeze piping bag gently to put chocolate at the edge of the cake, use the other

         hand to move the turntable slowly

*Remember to give the bottom edge a quick wipe

Ask the staff to have a check

Tip 12: 

Slowly squeeze the piping bag to avoid too much chocolate from coming out.  Be careful not to squeeze too hard.  

47. Put on a few snow flake decorations 

48. Squeeze a round of chocolate around the edge

Final decoration

49. Fit the piping tip in a pipping bag

50. Use scissors to snip off the end of the bag to let the  piping tip                 get through

51. Take enough blue whipped cream with a palette knife, carefully

         spread on the edge of piping bag

52. In the centre of the piping bag, put in all the white whipped

        cream

53. Pipe whipped cream rounds on the side of your cake

54. Pipe whipped cream rounds on the top starting from the

        side to centre

55. Place Elsa doll in the centre and pipe whipped cream

         rounds around her

56. Decorate with cake toppers