matcha cake
makes an 18 cm cake
60 g butter, softened
1/2 cup sugar
2 eggs
1 cups all-purpose flour
1/2 teaspoon baking powder
2 tsp heaping matcha
pinch of salt
¾ cup buttermilk
cream the butter and sugar until pale and soft
add eggs, one at a time, mixing well
sift the flour with baking powder, matcha and salt, add into the butter
add the buttermilk, mix until the batter in smooth
bake around 30 min in 180C
assembly
3 cakes
1.5 x this recipe with rose essence to taste & pink food colouring
fresh flowers
cut the tops off the cakes to make them even, then stack them and trim the cake towers into a shape of a dome
un-stack and set aside
spread roughly ¼ of the buttercream over the bottom cake, and another ¼ over the middle cake, stack them together
put the top cake and do a buttercream crumb coat for the entire construction (very thin layer of buttercream, then refrigerate for at least 1 hour)
ice the cake with the rest of the buttercream, smoothing it out as much as possible
decorate with flowers as desired - here I placed some around the bottom and created a crown of sorts near the top of the cake
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