Happy birthday Hello Kitty! Thank you for bringing so much smiles to everyone around the world! Today we are going to celebrate Hello Kitty’s birthday with a very special rainbow chiffon cake party!
About the Guest Blogger
Dr. Susanne Ng is a scientist-turned-chef instructor based out of Singapore. She is the founder of deco chiffon cakes and has written 4 cookbooks on cute chiffon cakes and other sweet treats! Follow her Instagram @susanne.decochiffon for more cute creations and experiments! :)
About the Recipe
Inspired by Hello Kitty, this special birthday cake is made entirely from soft, fluffy chiffon cake that is entirely cream and fondant-free!
Hello Kitty Birthday Rainbow Chiffon Cake (by @susanne.decochiffon)
Makes a 6-inch Hello Kitty Rainbow Chiffon Cake
Ingredients
Cake:
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Egg yolk batter
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3 egg yolks (48g or 1.7 oz)
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1 2/3 tbsp super fine sugar (20g)
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3 tbsp vegetable/corn oil (40g)
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2.9 tbsp water (42g)
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1 tsp vanilla extract (5g)
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½ cup cake flour, sifted (60g)
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Pinch of salt
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Pink, yellow and blue food coloring
Meringue
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4 egg whites (160g or 5.6 oz)
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¼ cup superfine sugar (55g)
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¼ tsp cream of tartar
Assembly:
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2 big marshmallows (10g)
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2 tsp water (10g)
Tools
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6” tube pan
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2 egg shells
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Small baking tray (8”x4”, or 6” square)
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2 baking cups (1 mini round and 1 square)
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Scale
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Hand mixer or stand mixer
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Spatula
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Piping bags
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Bamboo stick
Instructions
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Prepare 2 large egg shells for baking, one for the Hello Kitty and one for the cupcake. Use a stick to make a hole on the long side of the egg and drain the contents. Wash and peel off the inner membrane of the egg shell. Allow to dry. *Tip: you can use the egg shell as an egg separator by emptying the egg white into one bowl and the yolk into another. This way you can use the egg contents for baking!
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Preheat oven to 284°F (140°C). Prepare a tube pan (6”) and line a small baking tray with parchment paper. Prepare 2 baking cups (1 mini round and 1 square) for the cupcake and presents.
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Make the egg yolk batter: beat egg yolks with sugar, then add in oil, water and vanilla extract and mix well. Add sifted cake flour and salt and mix until batter is smooth.
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Divide the batter as follows: 3 tbsp (plain), 1 tbsp (yellow), 1 tbsp (green), 1 tbsp (blue), leaving the rest pink. Add in respective food coloring to the yellow, green, blue and pink batters and mix well. Use ½ drop yellow with ½ drop blue coloring to achieve green color. Leave the plain batter untouched.
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Prepare meringue. Whisk egg whites with cream of tartar until foamy. Add in sugar gradually and whisk till firm peaks. Divide the meringue as follows: 1 cup (plain), 6 tbsp (yellow), 6 tbsp (green), 6 tbsp (blue), leaving the remaining meringue for the pink batter.
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Egg cakes and rainbow:
Egg cakes
Fold the meringue into the plain batter and fill 2 egg shells till 2/3 full.
Rainbow
Fold the meringue into the colored batters and transfer into piping bags. Pipe concentric circles on the base of the pan, in the order of blue, green, yellow, and finally ending with pink. Place the tube back into the pan and fill pink batter into the pan till an inch thick.
Bake the egg cakes and rainbow at 284°F for 30+ mins, or until a bamboo skewer comes out dry.
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Rainbow cupcake and presents:
Rainbow cupcake
Pipe layers of blue, green, yellow and pink into a mini baking cup.
Presents
Pipe criss-cross lines at the base of the square baking cup using leftover plain batter. Fill the baking cup with green and yellow batter side-by-side to ¾-inch thick.
Bake the baking cups at 284°F for 20+ mins, or until a bamboo skewer comes out dry.
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Sheet cake for decorations: Pour the leftover plain batter and pink batter side-by-side into the baking tray and bake at 284°F for 16 mins.
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Once out of the oven, allow the cakes to cool completely before unmoulding. Unmould the egg cakes by cracking the shell with the back of the spoon and peeling off the pieces gently. Unmould the rainbow and cupcakes and set aside. Flip the sheet cake onto a new piece of parchment paper or cutting mat and peel off the old parchment paper.
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Slice the rainbow cake into two. Place one rainbow onto a cake board. You will have an extra rainbow which you can set aside for another treat!
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Cut out clouds, Hello kitty’s ears, paws and bow from the sheet cake using cookie cutters and knife. Cut out extra mini pink and white bows for decorating the cupcake and presents.
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Prepare marshmallow cream by melting marshmallow in water. Microwave on high 30 seconds, or use a double boiler. Stir well.
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Assembly:
Rainbow
Stick the clouds onto the rainbow cake using marshmallow cream.
Hello Kitty
Stick on the ears and paws using marshmallow cream. Pipe on the whiskers, eyes and nose using melted chocolate. Alternatively, you can also use chocolate rice and sprinkles for the features.
Rainbow cupcake
Slice an egg cake into two and cut grooves into the base of the egg cake to make the “icing” on the cupcake. Stick the “icing” onto the cupcake and decorate with sprinkles and bow using marshmallow cream. Dip a pretzel into yellow melted chocolate and insert onto the top of the cupcake to make a “candle”.
Presents
Slice the square cupcake into “presents” and decorate with bow using the cream.
Place Hello kitty on top of the rainbow using marshmallow cream. Decorate with the cupcake and presents.
Happy birthday Hello Kitty!! :) With lots of love!