Musings of a wife and mother, born and raised in Hawaii. Far away from home now, but creating and discovering bits of sunshine and paradise in everyday life.
Hawaiian Chantilly Cake

Hawaiian Chantilly Cake

This entry is part 1 of 6 in the series Hawaiian Chantilly Cake Hawaiian Chantilly Cake Chantilly Cake is one of the absolute best cakes in the world. Found only in Hawaii. If you’ve read my post I’m Dreaming of Cakes, you’ll know how special this cake is and how much I love it. This holiday...
Chantilly Cake Tutorial: Separating the Eggs (Part 2)

Chantilly Cake Tutorial: Separating the Eggs (Part 2)

This entry is part 2 of 6 in the series Hawaiian Chantilly CakeHere we start off with some tips for separating the eggs for the chiffon cake portion. You can separate the eggs as soon as you take them out of the refrigerator, as they’re easier to separate cold. The whites though, because they whip...
Chantilly Cake Tutorial: Whipping the Egg Whites (Part 3)

Chantilly Cake Tutorial: Whipping the Egg Whites (Part 3)

This entry is part 3 of 6 in the series Hawaiian Chantilly CakeWe’ve separated the egg whites from the egg yolks, and now we’re on to whipping them up. In a standing mixer, start whipping the eggs on medium speed. When they become a little frothy, add the cream of tartar. After the egg whites...
Chantilly Cake Tutorial: Mixing the Cake Batters and Baking the Cake (Part 4)

Chantilly Cake Tutorial: Mixing the Cake Batters and Baking the Cake (Part 4)

This entry is part 4 of 6 in the series Hawaiian Chantilly CakeNow let’s prepare the cake batter. Start with unsweetened cocoa. Any of these brands will work, but like anything else, better quality will yield better taste. Pour some boiling water into unsweetened cocoa powder. Mix and blend until smooth. Set aside to cool...
Chantilly Cake Tutorial: Chantilly Frosting (Part 5)

Chantilly Cake Tutorial: Chantilly Frosting (Part 5)

This entry is part 5 of 6 in the series Hawaiian Chantilly CakeThe frosting will need to chill for three hours, so plan ahead by baking the chiffon cake the day before, or while the frosting is chilling. Keep in mind though, you should never frost a warm or even lukewarm cake. It’s actually much...
Chantilly Cake Tutorial: Splitting and Frosting Chantilly Cake (Part 6)

Chantilly Cake Tutorial: Splitting and Frosting Chantilly Cake (Part 6)

This entry is part 6 of 6 in the series Hawaiian Chantilly Cake Have your cake platter, two flexible cutting mats, a butter knife and a serrated bread knife out and ready. Here I’m using a Tupperware Cake Taker (2 pc set: bottom cake platter + top cover with handle); I’ve found it to work...