Chantilly Cake Tutorial: Splitting and Frosting Chantilly Cake (Part 6)
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 the best over the years. Unless you already own one, I wouldn’t recommend...
Chantilly Cake Tutorial: Chantilly Frosting (Part 5)
The 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 easier to frost a chiffon cake that has been refrigerated. Melt butter...
Chantilly Cake Tutorial: Whipping the Egg Whites (Part 3)
We’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 have about doubled in volume, increase the speed to the highest and...
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 season, I’d like to share my version of Chantilly Cake –my gift to...
