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Creative Baking: Chiffon Cakes Paperback – 8 March 2016
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About the Author
Susanne Ng holds a PhD in Biomedical Engineering and worked in biomedical research before she chose to stay home to spend time with her three children. Through friends, she picked up an interest in making chiffon cakes and found her second spring. The idea of applying patterns to chiffon cakes came to her one day when she was bored and she created the Sakura Matcha cake, followed by Christmas cake pops. There was no stopping her from then on. Susanne now specialises in making patterned chiffon cakes and gets many enquiries for her fabulous creations through the blog Loving Creations 4 U which she shares with Phay Shing. Tan Phay Shing holds a postgraduate degree in Mechanical Engineering and worked in engineering research before she chose to stay at home to spend time with her children. Her baking journey started with making cute steamed buns and she fell in love with patterned chiffon cakes when she first saw Susanne's amazing creations. In addition to chiffon cakes, Phay Shing also specialises in making cute macarons and cookies.
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Great book, best for chiffon lovers!Reviewed in the United Kingdom on 22 June 2016
I have followed on their blog for while now and really like all the recipes, the book got nice pictures and very helpful tips, would definitely recommend this book!
Great design and coverReviewed in the United Kingdom on 28 July 2016
Fast delivery. Great design and cover. Not that much impressed by the recipes, though.
Good but more pictures needed.Reviewed in the United Kingdom on 28 April 2017
This book is good but more pictures are needed to explain every steps to the reader.
Dissapointed, not worth the valueReviewed in Canada on 17 February 2018
I didn‘t like the recipes setup of the book. It has the main procedure of making the chiffon cake with any measurements of the ingredients. On each actual recipe page, there is no detail instruction on how to make the chiffon. As a result, I need to flip the book back and forth to get the full instruction, not convenient at all. In Canada, there is no castor sugar, and she didn‘t give an alternative on how to replace the ingredient. I am a little regretful of buying this cookbook. The only value to the book is that it contains a series of nice chiffon cake pictures.
Lovely book for a chiffon cake lover who's familiar with metric unitsReviewed in the United States on 13 August 2016
I bought this book after discovering a love for making Asian chiffon cakes with fresh fruit and Pastry Pride frosting, and I wanted to branch out and make other chiffon cakes. The authors have very creative and cute ideas - quite inspiring! But keep in mind that it uses the metric system such as grams, so I decided to return the book because it would have been too inconvenient to convert the recipes. It still is a great book with helpful tips tho!
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