Tuesday, July 22, 2008

Mini Chocolate Chiffon Celebration Cake


















































Every gal needs a go to chocolate cake recipe. This recipe is easy, low fat and you can have a lot of fun decorating the individual little cakes with your kids. I baked this cake in a sheet , 12 inches by 8 inches and about an inch and a half deep.
Once the cake cooled down, I then used round biscuit cutters to cut out pieces in three different circles sizes. For a good finish, ideally referigerate the cake for about 4 hours before cutting the circles out.

One sheet will yield about 5 maybe six three layered small tiered cake like in the photograph above. The total height of the the little tiered cake is about three inches. You will need to purchase sprinkles( little round sugar balls of different colors) usually available in the baking aisle. Spread some nutella on the sides of the cake round very carefully. Roll the edge of the cake round in the sprinkles and assemble your mini cake. Top with a Strawberry whopper candy or M&Ms.A fun cake for kids and the kid in us!

Recipe from
Perfect Cakes by Nick Malgieri




















Cake Batter:
DRY INGREDIENTS:

13/4 cup cake flour
1 tbsp baking powder
1 1/4 cup sugar

WET INGREDIENTS:
1/2 cup Cocoa ( Preferably Dutch Process)
3/4 cup boiling water
1/2 cup vegetable oil
6 large egg yolks
1 tsp vanilla extract

1 cup Egg whites( from 7 or 8 large eggs)
1/2 cup sugar
1/2 tsp salt
1 tsp lemon juice


Instructions:
Before you start
A. Preheat the oven
B. Line a pan bottom with wax paper and spray only the bottom with some oil spray.


1. Sift and mix together the dry ingredients.
2. Add the boiling water to the cocoa. Mix well. Once the cocoa cools to room temperature, add to the other wet ingredients and mix well.
3. Beat the egg whites with salt and lemon juice until soft peaks form. Add the sugar gradually and beat the egg whites to stiff peaks
4. Add the wet ingredients( egg yolks, oil, vanilla, cocoa) to the dry and mix thoroughly with the egg beater
5. Fold in the batter gently into the egg whites.
6. Bake for about 30-50 minutes, depending on the size of your pan. Test with a toothpick after half an hour to see if it is done.

11 comments:

sowmya said...

cake looks superb!!!

Divya said...

Yummy cake..it looks so nice.Great idea of cutting it from a sheet cake!!Sounds easy,got to try!!

Rachel said...

I love the idea of mini cakes...saves me from wastage...

ms said...

Sowmya and Divya- thanks guys!
Rachel- Actually there is some wastage when you cut out the cakes from the sheet cake , but it is definitely easier on the waist!

Roma said...

Awesome looking cake!!

Mansi Desai said...

looks beautiful MS! love the sprinkles:)

Nithu said...

Wow the cake looks so colourful and inviting.

Anamika:The Sugarcrafter said...

Hey you have a wonderful blogsite !I read your posts and they are full of information and this chiffon celebration cake is nice ! Greetings to you from a blogger from Botswana.

ms said...

Hi roma, mansi and nithu- thanks guys!
anamika- Your sugarwork is wonderful! I havent yet gotten around to making complicated things like flowers yet. Welcome to cakeworks!

Anamika:The Sugarcrafter said...

Nice cake and the visual impact is good.....the celebration cake is really nice !

suma said...

perfect!! These look so cute!! First time here,nice blog..will be back.