EPIC
Logo design
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
3
300g
30g
2 drops
5 drops
20g
8g
01
THE CAKE
BAKING TOOLS
INGREDIENTS
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
BAKING TOOLS
INGREDIENTS
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
BAKING TOOLS
INGREDIENTS
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