I know this is late for a Santa Claus cake..but I really wanted to share this cake with you, so bare with me. I saw this cake from Happy Home Baking and I absolutely fell in love with it. How cute is that? Hers is a lot cuter than mine because she used white chocolate and fresh strawberries, I didn't have either and was scrambling on Christmas eve, so I used toasted coconut flakes and strawberry jam. Even with my substitution, it wasn't too bad right?
When I first showed Mr. G the cake, he said, "Who is this character?" I said, "is it that bad that you can't tell?". Before I go further, let me show you what he saw.
When I first showed Mr. G the cake, he said, "Who is this character?" I said, "is it that bad that you can't tell?". Before I go further, let me show you what he saw.
Haha!! Isn't this hilarious?!! I think I will make this for a child's birthday. It's so funny!! Which one do you like better? As for the recipes, I used a honey chiffon cake from Eupho Cafe, a stabilized whipped cream with fruits for the filling, and just plain whipped cream for the frosting. I'm not certain where I got the stabilized whipped cream recipe from because I just have it on a post-it (sorry!). Here are the recipes. Happy New Year!!
translated from Eupho Cafe
4 eggs
70g sugar
2 tbsp honey
2 tbsp vegetable oil
2 tbsp milk
85g. cake flour
1/4 tsp cream of tartar
1. Line an 8” pan with parchment paper
2. Separate the egg yolks and the egg whites. Beat egg yolks, 20g of sugar, and honey until it’s light yellow. Mix in vegetable oil and milk until incorporated.
3. Preheat oven to 150-degree/300 degree.
4. Sift the cake flour. Fold the cake flour into the yolk mixture until just incorporated.
5. Add cream of tartar to egg whites, and beat until soft peaks. Then add 50g of sugar in increments, until stiff peaks are formed.
6. Fold in 1/3 of the egg whites into the egg yolk mixture. Continue until all the egg whites are incorporated.
7. Pour batter into prepared pan. Hit the pan gently against the counter once to remove large bubbles. Bake for 40 to 50 minutes. Allow cake to cool in the pan upside down. When completely cool, take the cake out of the pan.
2. Separate the egg yolks and the egg whites. Beat egg yolks, 20g of sugar, and honey until it’s light yellow. Mix in vegetable oil and milk until incorporated.
3. Preheat oven to 150-degree/300 degree.
4. Sift the cake flour. Fold the cake flour into the yolk mixture until just incorporated.
5. Add cream of tartar to egg whites, and beat until soft peaks. Then add 50g of sugar in increments, until stiff peaks are formed.
6. Fold in 1/3 of the egg whites into the egg yolk mixture. Continue until all the egg whites are incorporated.
7. Pour batter into prepared pan. Hit the pan gently against the counter once to remove large bubbles. Bake for 40 to 50 minutes. Allow cake to cool in the pan upside down. When completely cool, take the cake out of the pan.
1/2 cup cold water
2 tsp gelatin
2 cups heavy cream
2 tbsp sugar
1 tsp vanilla
1. Pour the gelatin in the cold water and allow the gelatin to sit for approximately five minutes. After the gelatin has bloomed, melt the gelatin mixture in a microwave for approximately 20 to 30 seconds.
2. Pour the heavy cream, sugar and vanilla in bowl of a mixer. Beat until the cream starts to thicken and add the gelatin mixture and beat until soft peaks form.
2. Pour the heavy cream, sugar and vanilla in bowl of a mixer. Beat until the cream starts to thicken and add the gelatin mixture and beat until soft peaks form.
