It’s beginning to look a lot like Christmas and I’m inspired to decorate my cakes according to this season. How about a simple Hello Kitty cake for a start?
I bought the Hello Kitty pan a while back and it has been sitting in the cabinet for too long. I had only used it once and I thought I should give it some life!
I decided to bake the traditional sponge cake, a recipe by Alex Goh, the one that is rather soft and one whom my mom might approve. All these while, the cakes that I bake are dense since they have to be decorated with fondant. It’s time to bake the softer version!
1/4 tsp vanilla extract
110g all-purpose flour
70g hot melted butter
1. Whip (A) until light and fluffy
2. Stir in (B) and mix until well blended
3. Add (C) and mix well.
4. Pour the batter into the greased pan (you really need to grease this pan well!). Bake at 180C for about 25-30 minutes or until a skewer inserted comes out clean. Remove it from the pan immediately when done.
This cake can be troublesome to slice into two and I find it a bit plain to just eat the cake with buttercream only. So, I injected some strawberry jam using Wilton tip #230 before covering it with with Italian Meringue Buttercream and dessicated coconut to give a more natural feel to Hello Kitty. The more common ones we see in bakeries are covered with fondant but I think it is equally good to cover it with buttercream. To create the Christmas theme, I added cranberries and the fondant holly leaves. Faith saw the cake and kept saying, “I want eat cake.” She had her wish of course since this is not a very sweet cake. My father-in-law who has a very sweet tooth much preferred the sweeter version. Difficult to please!
There’s no occasion for the cake. We just cut and eat! I think the sponge cake can be softer if I use the cake flour. Fellow bakers, why don’t you try and let me know?