萌萌哒创意戚风蛋糕，你舍得下嘴吗？（组图）

最近，一位网友因为自制的创意戚风蛋糕而走红。苏珊娜是一名全职主妇，她从孩子的毛绒玩具得到灵感，将戚风蛋糕做成可爱的猫咪、胖胖的小熊等毛绒玩具形状，这些卡通蛋糕不仅造型逼真，且松软可口、健康美味，受到很多人的喜爱。

From cute cats to cuddly bears, these adorable creations would not look out of place on a toy shop shelf.
从可爱的猫咪到萌萌的小熊，这些招人喜爱的蛋糕作品放在玩具店的货架上应该可以以假乱真了。

But these charming characters are not the latest must-have children's play things - they are actually delicious - and incredibly realistic - party cakes.
不过，它们可不是孩子们必备的最新玩具，实际上，这些好看的小东西是美味且逼真的聚餐蛋糕。

Stay-at-home mother Susanne Ng, 37, from Singapore, delights family, friends and more than 23,000 Instagram followers with her creative chiffon cakes, which take the shape of animals, fruit, and cartoon characters.
37岁的苏珊娜是来自新加坡的一位全职妈妈，她制作的动物、水果和卡通人物创意戚风蛋糕得到了家人朋友以及23000多位Ins粉丝的一致好评。

Not only are the colorful designs eye-catching, they are also healthier than traditional bakes.
这些蛋糕不但有着吸引眼球的缤纷造型，而且比传统烘焙糕点更健康。

Speaking to FEMAIL, she said: 'They are lower in sugar, being only around a quarter of the sugar content of normal cakes, and contain no butter.
苏珊娜告诉《每日邮报》女性频道：“这些蛋糕的含糖量更低，只有一般蛋糕的四分之一，并且不含黄油。

'They are also fluffy and easy for kids and the elderly to eat.'
“它们口感松软，老少皆宜。”

A chiffon cake is made with vegetable oil, eggs, sugar, flour, baking powder and flavorings.
戚风蛋糕由植物油、鸡蛋、糖、面粉、发酵粉和调味品制成。

Its fluffy texture is created by folding beaten egg whites into the batter before baking.
蛋糕口感松软是因为在烘烤之前将打好的蛋白调入了面糊。

Dr Ng, who has a PhD in biomedical engineering, quit her high-flying job to be a stay-at-home mother to her children, aged eight, five and three, a few years ago.
苏珊娜拥有生物医学工程博士学位，几年前她辞掉了高薪工作，成为全职妈妈，在家照看8岁、5岁和3岁的孩子。

She started baking as a hobby and later decided to challenge herself with more ambitious designs.
起初，她把烘焙糕点当作业余爱好，后来决定挑战更有难度的作品。

She is now the author of two best-selling cookbooks.
现在她是两本畅销烹饪书的作者。

Susanne said: 'I started baking for my kids' play dates around three-and-a-half years ago, then started baking more chiffon cakes when I realized they were so much healthier.
苏珊娜说：“大约三年半前，我开始为孩子们的聚会烤蛋糕，当我意识到戚风蛋糕更有利健康后就做的更多了。”

'One day, I had the inspiration to pattern chiffon cakes and make them into cute things. My kids and their friends loved them and so that’s how I started.
“有一天，我突然有了灵感，我将戚风蛋糕做成可爱的形象。我之所以开始这样做是因为我的孩子和他们的朋友喜欢这样的蛋糕。

'I feel the need for an outlet for my creative ideas, hence find great joy in making new creations with chiffon cakes.'
“我需要为我的创意寻找一种表达方式，我在创作新的戚风蛋糕上找到了极大的乐趣。”

While she shares her charming bakes on Instagram, Facebook and on her blog, Dr Ng still bakes mainly for loved ones and said her children are her 'best critics'.
虽然苏珊娜把这些好看的烘焙蛋糕分享在了Ins、脸书和博客上，但她依然主要为亲人做蛋糕，她认为孩子是她“最好的美食评论家”。

She is now working on a third cookbook.
苏珊娜现在正在撰写第三本烹饪书。

英文来源：每日邮报
翻译：王雅钰
编审：yaning 董静