Gudetama Easter Chiffon Cake

We are having a one week school break next week, I'm always happy to turn my alarm off, lol. I probably won't be making much cute food next week, I hope I still have time to make more Easter creations when school starts again, but meanwhile, you can check out my past Easter creations over here.


The first Easter creation I made this year are these Gudetama chiffon cakes. This silly egg is still one of my favourite character, lol.


They were baked in egg shells. The troublesome part of this recipe for me is to collect the egg shells, I can only bake these after I've collected enough egg shells.


I like the light airy texture of chiffon cakes, they are also healthier than the usual cakes as well.


These are lemon chiffon cake, if you want to make plain ones, just substitute the lemon juice in my recipe with milk or water, and lemon zest with vanilla extract.


You will need a little yellow food gel colouring, so that the cakes turn out yellow in the end, else they will turn out white instead. Alternatively, you can replace food gel with lemon or orange emulco, if you prefer.

GUDETAMA LEMON MINI CHIFFON CAKE RECIPE

Ingredients:
(A)
2 egg yolks
30ml lemon juice
30ml canola oil
15g sugar
40g cake flour
pinch of salt
1 tsp lemon zest
yellow food gel colouring

(B)
3 egg whites
1/8 tsp cream of tartar
35g sugar

melted chocolate
12 egg shells

Method:

1. Prepare egg shells by using a spoon to gently crack the narrow end of the egg, make a hole and drain the contents. Remove the white membrane inside the egg. 

2. Prepare (A), whisk egg yolk and sugar together till sugar melts.

3. Add in lemon juice, oil, salt and lemon zest and mix well.

4. Sift in cake flour and mix well.

5. Add in yellow food gel colouring using a toothpick, mix well,  make sure the colour is a shade or two darker than the eventual colour you want, as the batter will be lighter after mixing in (B). Set aside.

6. Prepare (B), whisk egg white with cream of tartar for 1 minute, then gradually pour in sugar and continue to whisk till firm peaks.

7. Gently fold mixture (B) into (A) one third at a time. 

8. Place egg shells in cupcake cases, so that they can stand upright. Fill 12 egg shells with batter till around 2/3 full. Pour the remaining batter into muffin cups or mould (these will be used to cut out Gudetama limbs). Bake at 150C for 15minutes or when a skewer inserted comes out clean.


9. Let cakes cool down completely before cracking and peeling off the egg shell slowly.

10. Remove cake from mould and use knife to slice out the cake, then use a pair of scissors to cut out Gudetama limbs and attach on using some melted white chocolate. Use melted dark chocolate to draw on Gudetama's features. 

Bunny & Penguin Easter Bento

Happy Easter! I only managed to make two Easter themed bentos this year, had more ideas but I forgot to start making them earlier, such a waste. It's too late to share my past Easter themed bentos for you to get ideas since Easter is almost over from where I'm located, lol. But if you still want to take a look, please click HERE.

Easter Egg Carton Chicken Bento

Oops, this post should have been up last Friday, but I was lazy to turn on my laptop. How did your Easter break go?  Ours was not as relaxing, as my boys' exams are coming soon, we started on some revisions.  We did slot in some outdoor activities, so it's not all work.


I managed to make one more Easter bento just before Good Friday. I still have more ideas, I've yet to make any bunnies, guess I'll save all those ideas for next year.


These egg carton hens and chicks are definitely not limited to Easter, you can make them anytime of the year. I created them in different expressions just for fun.


I made chickens in egg carton last year as well. You can check out that post HERE.


Ingredients used for the chickens were rice, carrots, nori and ham. As for the chicks, I used rice mixed with mashed egg yolk, carrot, egg, nori and ham.

Where to get same or similar items used in today's post:

Easter Chicks Shiratama

No bentos to share today, I'm sharing a deco shiratama chick idea for Easter. Probably a little late for Easter, but you can always make them on other days.


I made these for our after dinner dessert, they were served with the Kiiroitori burger I shared yesterday.


I served the chicks shiratama in a sugary syrup, with peaches and strawberries. :)


I'm sharing the recipe for these chicks below. You can easily adapt it to make other characters. The recipe is adapted from Junko's book. She has a book on deco shiratama, which is available in chinese as well. My favourite in her book is the panda shiratama, I made that last year, click HERE to check out my post.

SHIRATAMA RECIPE

Ingredients:
60g of Shiratama Flour
62g to 69g of Silken Tofu
Wilton gel food colouring

Method:

1. Mix 62g of tofu with shiratama flour, use your hands to knead.

2. Knead till a smooth dough is formed.If the mixture is too dry, add a little silken tofu till the dough is just right.

3. Divide the dough into 3 portions, one large and 2 smaller balls. Using a toothpick, slowly mix in yellow food colouring for the biggest ball, followed by orange and black colouring for the smaller balls. Knead till the colours are evenly mixed.

4. Mould out chicks using your hands.

5. Cook them in boiling water till they floats. Remove and place them in cold water.

6. They are many ways you can serve shiratama. I served them here in a cold sugar syrup, filled with fruits.

Note:

• The colour of the shiratama turns brighter/daker after cooking, hence do not use too much colouring, your dough before cooking should be a lighter shade than the desired shade you want.
• Other than Wilton gel colouring, you can also use cocoa powder and black sesame paste to colour your dough.
• You can also use a marker to draw in the features.

Easter Chick Burger

Ahhhhh, I've been super busy these few days. I've yet to make any foodart this week, I've had small pockets of free time here and there, but after all the running around, I rather whip up a fast meal, sit down, rest and catch up on my K-drama instead. I still have a few more Easter foodart I want to make, but I most likely won't be able to share them before Easter, rather undecided if I should still make them, guess I'll make up my mind tomorrow.


Here's a simple food art idea for Easter, Kiiroitori hatching out from an egg. :)


This is actually a cheese burger. I layered a slice of cheese on top of the patty and decorated it into Kiirotori, using carrots and nori.  This was quite fast to make. :)


I will share another easy food art for Easter tomorrow. :)

Where to get same or similar items used in today's post: