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Deco Chiffon Cake

Deco Chiffon Cake

Terakhir kali saya mencoba untuk membuat Deco Chiffon Cake pada saat ulang tahun anak saya yang ke 3. Masih belum sempurna, karena warna Chiffon Cake nya masih agak kecoklatan dan warna biru yang berubah menjadi kehijauan. Pada kesempatan lain, saya mencoba membuat 3 warna Chiffon Cake. Kenapa ngga rainbow aja sekalian? Simply karena saya ngga sanggup buat nyuci perkakas nya haha. Harap maklum ya soalnya saya mengerjakan semua nya sendiri tanpa asisten 😀

Last time I tried to make Chiffon Cake Deco during my son’s third birthday. Still not perfect, because the Chiffon Cake color is still a little brown-ish and the blue color turns into green. On another occasion, I tried to make 3 colors Chiffon Cake. Why not making the rainbow color? Simply because I couldnt imagine washing all the dirty bowls, since I work by myself without any assistance lol

Kali ini saya cukup berhasil membuat chiffon cake ini, karena warna nya tidak bercampur lagi, tidak ada efek kecoklatan dan yang paling penting buat saya bagian atas Chiffon cake nya mulus sekali. Memang sih gak masalah buat permukaan atas chiffon cake kalau pecah, karena pada akhirnya yang menghadap keatas kan bagian bawah nya. Tapi buat saya, tantangan paling menarik adalah membuat permukaan atas chiffon cake mulus semulus permukaan japanese cotton cheesecake yang biasa saya buat

This time the Chiffon Cake is quiet successful, because the colors are not mixed up, no browning effects and most importantly for me the top of the chiffon cake is smooth. It is not a problem if there’s crack on the top of Chiffon Cake, because in the end the top part will not be shown. But for me, the most interesting challenge is to make the top surface of chiffon cake as smooth as the japanese cotton cheesecake



Seperti yang tertera pada buku yang di tulis oleh Susanne Ng, salah satu trik supaya warna pinggiran chiffon cake tidak kecoklatan adalah menurunkan suhu oven setiap 15 menit. Untuk oven saya yang cukup panas, saya menurunkan suhu 10C dari suhu awal yang tertera di buku, yaitu 150C. Jadi kenali dulu oven mu baik2 ya, karena setiap oven itu beda2 perlakuannya.

As stated in the book that was written by Susanne Ng, one of the tricks to avoid brown-ish color is lower the oven temperature every 15 minutes. Because my oven is hot enough, I lowered the temperature to 10C from the initial temperature listed in the book, it’s 150C. So you have to know how hot your oven is, because every oven is different.

Video cara pembuatan nya bisa di check di channel youtube epipastry ya, jangan lupa susbcribe supaya bisa terus up to date dengan video video resep saya selanjut nya.

You can see the video recipe from our youtube channel, epipastry. Dont forget to click subscribe to keep up with our upcoming video recipe


3 Flavour Deco Chiffon Cake
For 18cm Tube Pan

Preheat Oven to 160C
Bake at 160C for 15mins, lower to 150C for 15mins, lower to 140C for the last 15mins

4 Egg Yolks
27g Caster Sugar
47g Oil
53g Water or Milk
80g Cake Flour

5 egg whites
50g caster sugar
1/2tsp Lemon Juice (or 1/4tsp cream of tartar)

Strawberry Paste
Pandan Paste
Lemon Paste

—For sheet Cake (Star shape)–
20cm Square pan
Bake at 160C for 15mins

1 Egg Yolk
9g Caster Sugar
15g Oil
16g Water or Milk
1/2tsp Vanilla Extract
26g Cake flour (sifted)
A pinch of salt

2 Egg Whites
1/2tsp lemon juice (or 1/4tsp cream of tartar)
15g Caster sugar

Original recipe from :
CREATIVE BAKING – Chiffon Cakes Book by Susanne Ng


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Cookies & Cake Ideas for Christmas

Cookies & Cake Ideas for Christmas

Christmas is around the corner. Let me share some recipes for those who are looking for some cookies or cake idea for Christmas 🙂

Simple & Easy Deco Cookies
with Royal Icing

Cookies Ingredients:
150g Margarine
50g Powdered Sugar
2 Egg Yolks
10g Corn Starch
250g Cake Flour
1/2tsp Vanilla

Royal Icing Ingredients:
500g Powdered Sugar
200g Egg Whites
1tbs Lemon Juice

Red, Green, Yellow, Blue Food Coloring

How to make the cookies


Mini Strawberry Cotton Cheesecake

Mini Strawberry Cotton Cheesecake
Serving 14 Cupcake

3 Egg Yolks
125g Cream Cheese
15g Caster Sugar
30g Oil
50g Strawberry Milk
30g Cake flour
10g Corn Starch
1/2tsp Strawberry Paste

3 Egg Whites
1/2tsp Lemon Juice (or 1/8tsp Cream of Tar tar)
50g Caster Sugar

How to make the Strawberry Cotton Cheesecake

Giraffe Patches Loaf bread

Giraffe Patches Loaf bread


Giraffe Patches Loaf bread
Original recipe from Nasilemaklover with modifications

375g Bread Flour
40g Sugar
1/2tsp Salt
25g Butter
1tsp Dry yeast
250g Warm milk

For Chocolate Dough
20g Cocoa Powder
15g Milk
5g Butter

1. Disolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam (about 5-10mins)

2. Add to the mixer, Flour, Sugar and Salt. Mix well.

3. Add the mixture of milk with dry yeast and sugar. Knead until the dough is formed.

4. Add the butter and knead until the dough is smooth and elastic (around 15-20mins)

5. Remove 230g of the plain dough, put in a greased bowl and cover with plastic wrap.

6. Add the cocoa powder, milk and butter into the rest of the dough. Knead well and put in another greased bowl. Rest for 1 hour or until the dough doubled in size.

7. After proofing, punch the dough and divide into 4 doughs (for plain and chocolate)

8. For plain dough : 3 @50g and 1 @77g (depends on the weight of the dough after proofing and adjust accordingly)

9. For chocolate dough : 3 @102g and 1 @205g (depends on the weight of the dough after proofing and adjust accordingly)

10. Use a rolling pin, roll chocolate dough to a flat oval shape, then roll it like swiss roll.

11. Use a rolling pin, roll plain dough to a flat oval shape. Place the chocolate dough on plain dough, cover the chocolate dough with plain dough and seal. Gently roll them into 22cm (more or less) long log. Repeat till all finished.

12. Cut each dough into two parts. First stack 3 small dough in the prepared loaf pan, followed by 2 large dough and top with the balance 3 small dough. Set aside to proof for another 1 hour.

13. Brush the top with egg yolk (optional)

14. Bake at a pre-heated oven at 180C for 10mins, tent the top with foil (to prevent further browning), continue bake for 30-35mins. Every oven is difference, please adjust temp and timing according to your oven.

Killer Soft Bread

Killer Soft Bread

Killer Soft Bread Recipe
Original recipe from Victoria bakes

260g bread flour
3g instant dry yeast
160-180g egg (use ONE XL egg) + full cream milk
30g sugar (10g if making a salty toast)
2g salt (6g for salty toast)
30g butter

1. Mix all ingredients (except butter) together and knead till you get a silky and elastic dough (with mixer about 25-30mins)
2. Divide dough into 8 portions (60g each dough) and place into greased pan
3. Rise till dough reaches 90% of height of pan about 30-60mins
4. Bake in preheated oven of 170 degrees C, second lowest rack for 45-50 mins, tenting bread with foil if it browns too quickly