Thursday, March 8, 2012

Fun with Angry Birds Cake ^_^

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I'm not fans of angry birds but my sons are. After know the technique of picture transfer on decorating frosted cake I eager to try again. I can use the leftover piping jelly at the same time. The important thing is to cheer my kids :)

I look around the house for the angry birds picture that I can use. After some drafting and drawing (with melted chocolate) here come my frosted cake with these four famous angry birds. This time I baked in 9" round pan. So I can get bigger surface for the 'birds'. 


I like Carol's blog very much. She is one of my 'Sifu' (master). Her recipes and steps are very details. Today I try to translate her chiffon cake recipe into English. I will provide her useful video links as well. Hoping this can help those can't read and understand Mandarin. For those who want to learn more about chiffon cake do hop in her blog for useful lessons.

Adapted from Carol's plain chiffon cake.
5 yolks
20g castor sugar
30g vegetable oil
½ tsp vanilla extract
45g milk
90g cake flour

5 whites
1tsp (5cc) lemon juice
60g castor sugar

1. Weight all the ingredients and set aside.

2. Use cold eggs. It is advice to use small bowl for the white separation. Only pour inside mixing bowl when the whites are clean from yolk. Any bits of water or oil in whites will affect the result of whites beating process.
* I used to drop 1/2 teaspoon of white vinegar into mixing bowl and wipe clean with kitchen towel before adding the whites.

3. Sieve the cake flour and set aside.

4. Preheat oven to 150C.
* I bake mine at 160C. Do adjust your oven accordingly.

1. Whisk the yolks and sugar till well combine.
2. Add in the vegetable oil and vanilla extract and mix well.

3. Add in the sifted flour and milk alternatively in 2 batches. Mix till well combine.

4. With electric mixer beat the whites till foamy. Add in the lemon juice and 1/2 of the castor sugar. Continue beating with low-medium speed till light and double in volume.

5. Add in the rest of castor sugar. Beat with high speed till become glossy and reach stiff peak. Refer here for video.

6. Take a big spoonful of beaten whites into yolks batter. Fold in and mix well. Refer here for the video.

7. Pour the mixed yolks batter into the remaining stiff whites bowl. Fold and mix well.

8. Pour the batter into 8" round pan. Smooth the surface with scraper. Give some taps to the pan to release big bubbles trapped inside. Bake in preheated oven 150C for 45-50 minutes. (Test by insert a tooth pick inside the cake center. It is done when came out clean. If not done bake further 5-10 minutes).

9. Remove from oven. Invert cake immediately and place on rack to cool completely. Remove the cake from the pan and proceed with cutting and decorate. Please refer here for other useful tips on cooling and removing chiffon cake from pan.
Happy Baking!


  1. Thank you for generously sharing how to bake the cake so nicely! (: Do you mind teaching me how to do the Choc transfer? Thank you very much!


  2. Your cake is beautiful. You did the Angry Birds perfectly! Carol's books are all in Chinese! I wish that she has a bilingual one with English, would love to get some of her books! Thank you for the link to her video!

  3. you are really good leh..can do all these picture transferring.

  4. Claire & Lena,
    Sorry for the late reply. Below are the useful links for the image transfer. Have fun with your cake!

  5. Wow! you are very talented being able to decorate your cake with so many angry birds! utterly beautiful! I am sure any boy would love to have this:D

  6. My son's birthday is coming next week and he has requested angry birds too for his birthday cake!

    I'm admiring yours...and hopeful too that I can survive my challenging task.


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