Blippi themed Cake / Easy Blippi themed birthday cake


Hello there... Today I am here with blippi themed birthday cake recipe. Here I have used chiffon cake base. We are going tnmake two tiet cake. Here we need binch and 6 inch cake base.This is a basic recipe you can use. Chiffon cake is a type of foam cake, which has a high ratio of eggs to flour and is leavened mainly from the air beaten into the eggs.
I love to eat its own, savoring the light, soft, and airy texture of the cake. But of course, you can also dress it up like adding glazes and frosting. We need an ungreased 8 inch pan that is not non-stick(height 2.5 inches). The chiffon cake batter needs that grip to rise beautifully at its maximum height. When we take the baked chiffon cake out of the oven, it should cool it on top of a wire rack upside down.
To unmold the cake, loosen the sides with a knife or a spatula. Carefully press the sides of the cake to loosen it more. Lift the pan to release the cake and loosen the bottom of the cake again in the same manner.
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Ingredients required for making 8-inch chiffon cake are:
  1. All purpose flour/maida- 1 1/4cup(150 gms)
  2. Eggs-4 eggs(at room temperature)
  3. Powdered Sugar -1 1/2 cups.
  4. Oil-1/3 Cup.
  5. Vanilla essence-1 1/2 Teaspoon.
  6. Baking powder-11/4 teaspoon 6 gms
  7. Milk-1/2 Cup(room temperature)
Ingredients for 6-inch cake base :
  1. All-purpose flour- 2/3 Cup (84 gms)
  2. Eggs-3 eggs(at room temperature)
  3. Powdered Sugar -1 cup.
  4. Oil-3 tablespoons.
  5. Vanilla essence-3/4 Teaspoon.
  6. Baking powder-1 teaspoon, 6 gms
  7. Milk-1/4 Cup(room temperature)
Other ingredients we need:
  1. Whipping cream - 3-4 cups.
  2. Sugar syrup- 1/2 cup sugar + 1/2 cup boiled water.
  3. Blue gel color- as needed.
  4. Orange gel color as needed.
  5. Long skewer or straw.
  6. Cake board large(10 inches) and small (8 inch)
  7. Piping bag 2 large.
  8. Piping nozzle- star-shaped (2 D)
Method of preparation (8 inches cake):
  1. Preheat the oven at 180-degree Celsius for 10 minutes.
  2. Separate egg yolks and whites into different bowls(use a large bowl)
  3. Beat the egg white for 2 minutes or until it turns airy and fluffy. Add 3/4 cup of powdered sugar little by little and beat the egg white until stiff peaks form. It may take 5 minutes.
  4. Meringue is ready. Keep this aside.
  5. Take egg yolks in a large bowl. Add powdered sugar(3/4 Cup)

  6. Beat this for 5 minutes or the color changes to pale yellow. Add vanilla essence and mix well Add oil and milk beat well. 

  7. Sift the flour with baking powder. Add the dry ingredients to the egg yolk mixture. Fold and mix well.  

  8. Now add Egg white(Meringue) in three additions. Gently fold and mix well.
  9. The cake batter is now ready. Transfer the batter to the ungreased cake tin(8'' width and 2.5'' height) and tap the tin to remove the air bubbles if any.             
  10. Bake the cake for 35-40 minutes at 180 degrees Celcius preheated in an oven, or bake until a toothpick inserted should come out clean.

  11. Let it cool down to the room temperature on a cooling rack upside down.  and remove from the tin. Slice them into 2 or 3 slices ..
  12. Trim the top and sides for removing the brown part of the cake.
  13.  Follow the same steps for a 6-inch cake too.

  1. Chill the bowl and whisk attachment for 10 minutes. Whip the cream until stiff peaks form. Here I am using non-dairy whipping cream.
  2. Apply little whipped cream to the large cake board. Place the 8-inch cake slice And wet the cake with sugar syrup. Then spread the whipped cream.
  3.  Repeat the steps for other slices. 
  4. Cover the cake with a thin layer of whipped cream as a crumb coat. Chill the cake in the refrigerator for 20 minutes.
  5. Apply little whipped cream to the small cake board. Place the 6-inch cake slice And wet the cake with sugar syrup. Then spread the whipped cream. Repeat the steps for other slices. 
  6. Cover the cake with a thin layer of whipped cream as a crumb coat. Chill the cake in the refrigerator for 20 minutes.
  7. Divide the remaining whipped cream into two portions(3/4 for blue and 1/4 for orange). 

  8. Cover the 8-inch cake with blue color frosting.

  9. Then carefully place the 6-inch cake on top of the blue cake. Insert a skewer or a straw or a cake rod through the middle of the cake to prevent sliding.

  10. Decorate the top tier cake by piping orange and blue cream through a star-shaped nozzle. (nozzle used 2D) Follow the steps in the video.