Cake Sponge Design | Piped Floral Cake Decorating | Chiffon Cake w/ Whipped Chantilly Cream

*This design has only been tested with chiffon cake
*If you do a design with words, keep in mind the image will be reversed, so adjust accordingly
▪️ Edible marker: amzn.to/3V8CQcd
Piping Paste
1 large egg white
3 Tbsp (37 g) sugar
1/4 cup + 1 Tbsp (35 g) cake flour
2.5 Tbsp (35 g) butter, softened
Chiffon Sponge Cake
(makes two 6 inch cakes)
3 egg yolks
1/4 cup (50 g) sugar (add to yolks)
1/4 cup + 2 Tbsp (90 ml) milk
1/4 cup (56 ml) vegetable oil
1 tsp vanilla extract
1/2 tsp salt
3/4 cup (86 g) cake flour
1 1/2 tsp baking powder
3 egg whites, room temp
1/4 cup (50 g) sugar (add to whites)
1/4 tsp cream of tartar (or lemon juice)
Chantilly Cream
1 cup (236 ml) heavy cream
1/4 cup (50 g) sugar (adjust to your liking)
1 tsp vanilla extract
Fresh strawberries for filling
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Ambiment - The Ambient by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. creativecommons.org/licenses/...

[@iriskacor]

Absolutely gorgeous!

[@emmanuellelove2258]

These came out so Beautiful!

[@annstinykitchen]

Thank you! 😊