Today is my 6th class, so sad that my class gonna end soon in another 2 weeks time. =( I seriously had so much fun with all the baking friends there - Angela, Eileen, Cheria, Shirley, Sally, Lynette, Lois and many more there. I gonna miss the times we spent laughing, helping out when we had the classes, plus all the silly jokes.
Back to today's class, we have to make a doll cake and so nice that I can give it to my gal, who was running a fever that afternoon, just before I leave the hse for the class. I left with a heavy heart, calling and checking on her occasionally.
Today, I used a modified recipe from the previous sponge recipe and I call it - Strawberry Yogurt Chiffon Cake. It is light, taste of strawberry, not too sweet and still moist and yummy. And I got a tub of strawberry filling from Angela (she got it from 1 of her recent msia trip) and it goes very well. And thanks to her, I got a layer of chocolate sponge from her as my 8", 6" & 4" doesn't add up to be tall enough. Thanks a lot, babe!!
I decided to do frills, using yellow and blue instead of the usual pink, purple that you see. And I love the combination of the 2 colors, and I use pink for the corset and realized I actually piped too thick so my doll was a bit on the 'chubby' side. Nonetheless, my boy says 'Barbie' when he saw it and my gal was happy and says 'it's my princess' and hubby kept saying 'good job!'...
As for how to make and cut out the 'dome' for the princess dress, I have a step by step guide written here.
Strawberry Yogurt Chiffon (I won't call it my recipe but I reference to this recipe)
For 8", 6" & 4" (around height of 1.5")
44g/44g/22g Cake Flour
30g/30g/20g Yogurt *i use strawberry yogurt
1) Using Chiffon method