Jellycat Cake Cake

For my daughter’s birthday, she pulled up a few short videos of what looked like a Jellycat cake, made out of cake!

Of course, that’s exactly what it was. To achieve this vision, I used the Chinese Sponge Cake recipe from Mooncakes and Milk Bread by Kristina Cho. It’s essentially a chiffon cake, made with whipped eggs and oil.

The cake layers turned out perfectly, very light, evenly browned. We then made stabilized whipped cream (also in the book), which is Chantilly (sweetened) cream with some gelatin. To one batch, my daughter added enough cocoa powder to tint it light brown.

Then, the fun began! She piped teardrops of plain cream along the perimeter of the bottom layer, then added some sliced strawberries to the center. After piping blobs of cream on the top, she used a small disposable piping bag to build up the legs, and then piped melted chocolate to make the face.

I grew up eating cakes like this, so it was very nostalgic for me. She did note it was a bit eggy tasting, but it was the appearance that drew the gasps and praise from her friends.