This week I attended the 2nd activity that we had to commemorate SMB‘s 1st birthday bash. It was a Hokkaido Chiffon Cake baking workshop held by Munch Ministry. The trainers Pauline and Louisa were on hand to show us how this delectable treat was made.
Held in the newly renovated kitchen at the Civil Service Club at Tessensohn Clubhouse. The 12 participants were paired up as there were six workstations in the classroom.
Pauline showed gave us the ingredient/instruction list and started off the session with a demonstration on all the steps involved.
There were three parts to the creation of the cake.
1) The Egg Yolk Mixture
3) Filling for the cake.
After watching the demo it was time to get moving and whip up our own cakes. Sandra of Sanes shared out the baking of the cakes. She made the Egg Yolk Mixture while I worked on the Meringue. When both of us completed our portions we combined the ingredients together. The batter was later poured out into cupcakes and put into the oven to bake.
We filled 18 cupcake containers in all with the mixture and was eagerly waiting for it to be baked in the oven. The oven had been preheated to 170 degrees so we didn’t have to wait for the oven to heat up.
The cakes smelled lovely emerging from the oven. We had to wait till they were cooled before we could pipe in the fillings and decorate them.
While waiting for the cakes to cool down, Louisa demonstrated to the class how we are to pipe the filling into the cake using a nozzle and piping bag. It seemed quite easy and I was keen to see how my cakes would turn out with the fillings.
How do you find it? It was as tasty as it looked and something which the kids and I really enjoy eating. We will be making more of these Hokkaido Chiffon Cakes next week for the whole family to try.
Do you want some cake too?