Today is not a recipe post. Today is my birthday! Actually this is my 2nd time baking birthday cake for myself. Like other home baker I choose to bake on my own instead of store bought. I will try to keep record of my baked birthday cake in future. Hope to see progress in my cake making and deco skills :)
This time I make my own frosting from scratch instead of whipped cream. It is definitely a new achievement for me. Thanks to Wendy for her detail explanation on how to make Swiss meringue buttercream! Since it is my 1st attempt I read and read...read... and make sure I get it right! :D
Now I know the difference among buttercream used by professional baker, simple buttercream, Italian buttercream, French buttercream and Swiss meringue buttercream. Sounds familiar to you? Do drop by Wendy's blog for the explanation. Sure you can get the answers.
I'm using 4 eggs chiffon cake recipe and bake in 8 inch round pan as the cake base. I find that my chiffon cake which baked in normal cake pan shrunk a lot after cooling. Do you have the same problem as mine? I'm using the same baking temperature as tube pan as the cake done beautifully without much shrinkage. But this not happened in normal cake pan. Therefore I added a teaspoon of baking powder. It did help.
I'm using 4 eggs chiffon cake recipe and bake in 8 inch round pan as the cake base. I find that my chiffon cake which baked in normal cake pan shrunk a lot after cooling. Do you have the same problem as mine? I'm using the same baking temperature as tube pan as the cake done beautifully without much shrinkage. But this not happened in normal cake pan. Therefore I added a teaspoon of baking powder. It did help.
 |
| This is how I place my cake pan for cooling. Therefore no 'mark' on my cake surface :) |
 |
| Just after remove from oven |
 |
| After cooling. A bit shrink at the side but not much compare to the cake without baking powder. |
Thanks for reading I hope
I did share something useful today. Have a nice day!
Hi Vivian, happy birthday to you and wishing you stay young and pretty every year.
ReplyDeleteBeautiful birthday cake, the texture look very moist.
Have a nice weekend.
Happy Birthday to you,
ReplyDeleteThanks for the link :)
Hi Vivian,
ReplyDeleteHappy birthday dear!
Gorgeous cake and lovely frosting!
Have a blast
Anuja
Happy Birthday and many more wonderful ones in the years to come!
ReplyDeleteTrish
Hi Vivian Happy Birthday to you and many more baking years to come.
ReplyDeleteur silent fan
hi happy birthday...frst time here..love all ur baking....glad to follow u
ReplyDeletevisit me,
http://subhieskitchen.blogspot.co.uk
Hey Vivian, wishing you a very Happy Birthday. May many more happy returns.
ReplyDeleteBest wishes
Kristy
Hi Vivian,
ReplyDeleteWishing you a Happy Birthday!
You does share a piece of very goof info there.
Thanks for sharing.
Many more happy returns of the day dear..
ReplyDeletelovely cake...looks divine..
btw..you can substitute other flour like APF instead
of Atta...if there is no other go..! but ideal choice is
atta only..:)
do giv a try ..
Tasty Appetite
Thank you for all your wishes!^^
ReplyDeleteHappy Birthday, Vivian! Your cake looks beautiful, perfectly made! Many happy returns of the day!
ReplyDeleteWe share the same birthday day! Haha! I baked myself a fruity tart! Will post that later!
Hi vivian,
ReplyDeleteLovely cake! Happy Birthday and more success in the future...
Happy Birthday! Your cake looks great with perfect frosting! :)
ReplyDeleteI am late, but better late than never- HAPPY BELATED BIRTHDAY
ReplyDeletehappy belated birthday! i've tried that smbc, very nice. Wishing you good healthy and happy always!
ReplyDeleteHappy Birthday to you !
ReplyDeleteI like those cream decoration on the cake!
Happy Belated Birthday to you, may you stay healthy and pretty.
ReplyDelete