Ingredients
Ingredients:
Pandan Coconut Chiffon 5″
A pinch Salt
30gm Oil
35gm Milk
2nos Egg
10gm Sugar
50gm Cake Flour
1gm Baking Powder
2nos Egg White
50gm Sugar
1 tsp GH Pandan Coconut Emulco
Pandan Syrup
30gm Sugar
30gm Water
1 tsp GH Pandan Coconut Emulco
Buttercream
200gm Butter (room temp)
20gm Icing Sugar
250gm Whipping Cream (warm)
1 tsp GH Pandan Coconut Emulco
AN GH Bright Red Gel Colour
Ribbon Fondant
200gm MyIce Fondant
30gm Cornstarch
Decoration
AN MyIce Flower Gumpaste
*AN – Any Numbers
Directions
Method:
Pandan Coconut Chiffon
1. Preheat oven at 170°C.
2. Emulsify salt, milk and oil with a whisk.
3. Add in egg yolk and sugar, then mix well.
4. Add in sifted cake flour and baking powder and mix well.
5. Use hand mixer medium speed to whip up the egg white then slowly add in sugar and whip until stiff oeak.
6. Add in egg white to the egg yolk misture to mix well.
7. Bake for 32 to 40 minutes.
Pandan Coconut Syrup
1. Cook sugar and water in a pot until boiling.
2. Remove from heat, pour into a small bowl and add in GH Pandan Coconut Emulco, mixed well.
Buttercream
1. Beat butter until soften then add in icing sugar and beat till slightly fluffy.
2. Add in warm whipping cream slowly and mix well.
3. Continue until cream is finish, then continue to mix again for 30 seconds.
Ribbon Fondant
1. Slight knead the fondant until soften.
2. Dust the work table with cornstarch and roll out the fondant in a long shape.
3. Trim the side of the fondant.
4. Apply a little bit of water to stick both of the left and right end to the middle.
5. Fold the middle part into a (W) shape.
6. Using the left over fondant cut out the middle ribbon for the bow.
7. Leave the fondant bow to dry.
Assembling
1. Cut the cake into 3 slices.
2. Apply syrup and pandan coconut buttercream on each layer.
3. Crumb coat with white buttercream and chill in fridge for 20 minutes.
4. Ice the cake with the left over buttercream.
5. Apply the red buttercream randomly/
6. Put on decoration and the fondant bow.
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