Yummy

http://www.yummy.ph 101 December 20168``````5``````3``````5``````8``````10``````14``````4``````6``````9``````11``````16``````4``````7``````9``````11``````16``````4``````8``````10``````12``````161 Make the chiffon cake:Preheat oven to 350ºF. Greasethe bottom of a 9-inch roundbaking pan then line withparchment paper.2 -ˆvÌ̜}i̅iÀyœÕÀ]¦|³ cupÃÕ}>À]L>Žˆ˜}«œÜiÀ]>˜Ã>Ìinto a large bowl.3 7…ˆÃŽœˆ]ޜŽÃ]¦|³VÕ«Ü>ÌiÀ]and vanilla in another bowl.7…ˆÃŽÜï˜}Àiˆi˜ÌȘ̜ÀÞingredients until smooth.4 ˜Ì…iLœÜœv>“ˆÝiÀwÌÌi܈̅̅i܅ˆÃŽ>ÌÌ>V…“i˜Ì]whip egg whites and creamof tartar on medium speed՘̈vÀœÌ…Þ°À>Õ>Þ>Ài“>ˆ˜ˆ˜}¦|³ cup sugar onmedium-high speed. Whip՘̈Ã̈vv>˜`}œÃÃÞ°5 À>`Õ>Þvœ`܅ˆ««i`i}}whites into batter. Blend well.6 Pour batter into pan.Bake for 30 minutes oruntil top springs back whentouched. (Do not prick cake.)Place pan on a wire rack toVœœVœ“«iÌiÞ°7 Make the caramel icing:Allow sugar to cook in a smallÃ>ÕVi«>˜œÛiÀ“i`ˆÕ“…i>Ì]Ã܈Àˆ˜}«>˜]՘̈}œ`i˜°8 ƂLœˆˆ˜}Ü>ÌiÀV>ÀivՏÞ°Simmer until sugar is melted.ƂiÛ>«œÀ>Ìi`“ˆŽ°œœŽ]܅ˆÃŽˆ˜}]՘̈“ˆÝÌÕÀiLœˆÃ°9 œ“Lˆ˜ivÀiœˆŽ]ޜŽÃ]and cornstarch in a bowl.Whisk in some of the hotV>À>“iÌœÌi“«iÀޜŽÃ°*œÕÀޜŽ“ˆÝÌÕÀiL>VŽˆ˜ÌœV>À>“i°Whisk on low heat until thick.10 Remove from heat. Addbutter and vanilla. Stir untilbutter is melted and mixturehas some sheen. Strain icing ifޜÕÃiiÕ“«Ã°11 Place cake on a rack set on̜«œv>ÌÀ>Þ°À>`Õ>Þ«œÕÀcaramel icing onto the centerof the cake. Let icing drip`œÜ˜Ì…iÈ`iði˜ÌÞÅ>Žirack to distribute icing. Use anoffset spatula to even it out.Allow to set for 30 minutesin the refrigerator beforedecorating.```WHAT TO DO``````12 Make the buttercream:Whisk egg whites and sugar ina heatproof bowl set on a potof simmering water until sugarmelts and mixture is warm.13 Transfer mixture into theLœÜœv>˜iiVÌÀˆV“ˆÝiÀwÌÌi`with the whisk attachment.Whisk on medium speed for 3to 5 minutes. Increase speed tohigh; whisk until stiff and cool̜̅i̜ÕV…]x̜n“ˆ˜ÕÌið``````14 Reduce speed to medium.ƂLÕÌÌiÀ]£VÕLi>Ì>̈“i]beating well after eachaddition. Add vanilla. Beat untilӜœÌ…]>LœỌ̜̃ӓˆ˜ÕÌið15 Divide buttercream among3 bowls. Add a few drops ofpink coloring to one bowl andgreen coloring to another.œÛiÀ>˜V…ˆvœÀ£…œÕÀ°16 Place pink and whitebuttercream in separate piping``````L>}ÃwÌÌi܈̅ÀœÃi­œÀy>Ì®and round tips. Place greenbuttercream in a piping bagwÌÌi܈̅>i>v̈«°*ˆ«iÀœÃiܘ>yœÜiÀ˜>ˆˆ˜i܈̅parchment. Pipe drops on thebottom of the cake. Transferroses to cake. (Chill roses forÎ䓈˜ÕÌiÈv̅iÞ½Ài̜œÃœvÌ°®Pipe leaves beside roses.,ivÀˆ}iÀ>ÌivœÀ>̏i>ÃÌӅœÕÀÃto set before serving.```