Hello, Hello Kitty!

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!

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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!

(A)
4 eggs
120g sugar
1/4 tsp vanilla extract

(B)
110g all-purpose flour

(C)
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.

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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.

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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!

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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?

😉

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