Chiffon Cakes...

Baking By sweetlayers Updated 22 Apr 2010 , 1:18pm by sweetlayers

sweetlayers Posted 22 Apr 2010 , 3:00am
post #1 of 3

My Sunday cake experiment will be a coconut chiffon cake. I've never made one before and I'm not sure if I have ever had one either. icon_confused.gif

Anyways, my question is, do people decorate chiffon cakes with that traditional american buttercream? Or is it more appropriate to use IMBC?

What's your preference? Please share so I can do the appropriate shopping tomorrow.

Oh yeah, will one rise properly in a regular 2" wilton cake pan? Or do I definetly have to use the tube?

2 replies
prterrell Posted 22 Apr 2010 , 3:50am
post #2 of 3

I don't use the criscocream stuff period, but I absolutely wouldn't put it on a chiffon cake.

As long as you don't grease the sides so that it has something to climb, it should do okay in a regular pan, just make sure you don't overfill the pan or you'll have a mess on your hands.

sweetlayers Posted 22 Apr 2010 , 1:18pm
post #3 of 3

Thanks prterrell! I can't wait to get started.

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