Car Cake

Lately, I've made a 3D pink car cake. I wanted to find one fine day to do it nicely but I had this sudden urge to make that day. Therefore, I used a moist chiffon cake recipe for the cake base which I don't think is well recommended. The cake is really soft and moist. When you stack the cake layers together, they sort of "stepped" onto each other and making the cake a little shorter. 

This type of cake is quite common as you probably have seen it on Facebook where people share everywhere. A friend of mine shared it to me and here I am, carrying out the practical work on my own. It's not very beautiful as I said, because I did everything in a hurry. Imagine, I pipe the cream for only 30 minutes. The whole cake. It is supposed to be a 2 hours project but I did so quickly that I didn't care some minor details. Argh - My first pink car.

Car Cake 

Cake Base 

* For this cake, I used coffee cake base with cream cheese frosting. I recommend using the usual cake base recipe and not this one. You should make normal chiffon cake with this recipe. 

Coffee Chiffon Cake (8 inches) 
Original recipe by Samantha Needs Vacation 

Ingredients:
Egg yolk batter
5 egg yolks
60g cake flour
50g whipping cream (can be substituted with milk)
50g Canola cooking oil
20g sugar
3 tablespoons instant coffee powder (plus 2 tablespoons of hot water, stir well)

Egg white batter
5 egg whites
60g sugar

Utensils: 

• 8 inches baking container
• Baking paper (for lining) 
• * Use chiffon baking tray with removable bottom * 
• Spatula 
• Weighing scale 
• Mixing bowls
• Electric mixer 
• Whisk 
• Sieve

Steps: 

1. Preparing egg yolk batter: Double boil oil and whipping cream. Stir continuously until everything is melted and well combined together.When the water begins to boil, stop heating. 
2. Pour mixture (1) into sieved flour. Stir continuously to form "tang mian" mixture. Put aside at a dry place.
3. Whisk egg yolks and sugar until pale yellowish and slightly thicken. 
4. Mix in coffee mixture. 
5. Mix in "tang mian" mixture in (2) into (4). Stir continuously to get a well blended egg yolk batter.  
6. Preheat oven: Set oven preheated at 150 degree Celsius. 
7. Preparing egg white batter: Whisk egg whites until huge bubbles are formed. Add in cream of tartar. 
8. Add in 1/3 of sugar at a time and continue whisking until stiff peak. 
9. Preparing cake batter: Fold in 1/3 of egg white into the egg yolk batter. 
10. Fold in the remaining batter together until a smooth cake batter is formed. 
11. Bake: Pour into the mold and give a few knock on the table before inserting it into the oven to bake at 150 degree Celsius/until cooked. 
12. After bake: Overturn cake after taking out from the oven on a cooling rack. 
13. Remove from mold: Remove from mold after the cake is completely cool (if you're using chiffon mold). Immediately remove mold (if you're using normal baking container). 

If you were to line paper at the bottom of the container, removal of cake from the mold immediately after bake is essential. Otherwise, the base of the cake will trap water vapour and results in really bad looking cave in cake when you remove the cake which is completely cool inside the mold. 

The process of preparing egg yolk batter. 

The "tang mian" egg yolk batter. 

The process of preparing egg white batter and cake batter. 

Positioning the cake and frosting a thin layer before you pipe the cream.

Chinese Version: 
咖啡蛋黄糊：
蛋黄 5个
低筋面粉 60克 （过筛备用）
淡奶油/Whipping Cream 50克 （可改用牛奶）
玉米油/Corn Oil 50克 
细砂糖 20克（加入蛋黄）
即溶咖啡粉 3茶匙（加入2茶匙热水搅拌均匀）

蛋白霜：
蛋白 5个
细砂糖 60克（加入蛋白）


做法：
1、淡奶油和玉米油倒入锅里，用隔热方式煮热，并不断搅拌，直到锅里的液体“稍微开始沸腾”，立即离火。

2、将液体倒入面粉里，立即不断搅拌，直到面粉充分和高温的液体接触并混合，变成烫面团，盖一层湿布（也可选择不盖，但是别吹到风）

3、蛋黄加入20克砂糖搅拌至颜色稍微浅黄，加入即溶咖啡拌匀，再将已经准备好的烫面团倒入蛋黄里，用橡皮刮刀搅拌均匀，即成咖啡蛋黄糊，搅拌好的咖啡蛋黄糊盖一层湿布。（也可选择不盖，但别吹到风）

4、将蛋白分三次加入砂糖打发到可以拉出直立尖角的干性发泡状态成为蛋白霜。

5、取1/3蛋白霜加入咖啡蛋黄糊里。用橡皮刮刀翻拌均匀。


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Cream Cheese Frosting 
Ingredients:
Cream cheese
Whipping cream
Condensed milk

I didn't measure. Therefore, it's all by estimation. I'll give you the ratio for you to estimate by yourself. It's 6:2:1 in sequence.

Only frost your cake when the cake has completely cooled down. Otherwise, you will cry in the kitchen looking at your cake eating up all the frosting. lol.

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Piping Cream 
Ingredient:
Topping cream

Once again, I didn't measure. I think I used about 150-200g of topping cream to frost the entire cake. I didn't do it very nicely as you can see. A friend of mine used the cream generously. For this 8 inches car cake, she used half a box of topping cream. That's really a lot to me - If you're after beauty, go for it, put your cream as thick as possible. If not, go thin like me.

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Ingredients for the car decoration:

• 4 Oreo biscuits (for the tyres) 
• Leftover cake cut into triangle shape (for the side mirrors) 
• Cooking chocolate (melted by double boiling method) (for the wipers) 
• Temper chocolate pieces (for the car plate) 
• Food colouring (or natural colouring) 

Here's the tutorial picture which I believe you will have no problem understanding.