For those of you who wanted the recipe for my delicious Chai cake, here it is……
Chai Cake with Honey-Ginger Cream
1 1/3 c (315 ml) milk
6 Tbsp loose black tea
15 cardamom pods, crushed
1 tsp fennel
1/2″ of ginger, peeled and grated
2 egg yolks
2 tsp vanilla
2 3/4 c (390 g) flour
1 1/2c (398 g) sugar
2 3/4 tsp baking powder
3/4 tsp cinnamon
1/2 tsp salt
1 c (237 g) butter, room temp
Place the milk, tea, cardamom, fennel and ginger in a small saucepan and place over medium-low heat. Bring to a simmer and let bubble for 30 seconds. Remove from heat and let steep 5 minutes. Strain the flavored milk into a bowl pressing the grounds with a rubber spatula to squeeze out as much liquid as possible. Discard the solids and set milk aside to cool.
* There is an easier way to do this if you are short on time or the idea of grinding cardamon pods doesn’t appeal to you.
Replace the black tea, cardamon, fennel and ginger with seven (7) chai tea bags. ( You will still need the cinnamon).
Cut them open and pour into the milk. Continue as per the recipe.
I have used both methods and can honestly say that they both taste delicious, however I am a stickler for doing it the slow way and genuinely get excited by the thought of creating my own chai mix!!
Preheat oven to 180C.
Oil and line two 20cm cake pans and set aside.
(You can put this into one cake pan or make two trays of cupcakes.)
In a medium bowl, combine the eggs, egg yolks, vanilla and 1/3 cup of the chai milk.
Combine the flour, sugar, baking powder, cinnamon and salt in a large bowl. Beat on low to combine, then add the butter and remaining chai milk. Beat on low speed to blend, then raise speed to medium and beat until light and fluffy. Add the egg mixture in three additions, scraping down the sides of the bowl often and mixing just to incorporate.
Divide the batter evenly among the two pans and bake 26-28 minutes, or until the cakes spring back when lightly pressed in the center.
( Bake for 15-20 min if making cupcakes. One cake will need approx 40-50 min to cook. Keep checking the cake.)
Cool cakes in pans on a rack for ten minutes, then remove the cakes from the pans and wrap in plastic wrap. Refrigerate for at least 4 hours to chill. (If you are short on time, you can refrigerate for less.)
(You do not need to do this for the cupcakes. )
Honey Ginger Cream
170 g (or half a block if you don’t worry too much about exact measurements, like me!) cream cheese, room temp
6 tbsp (85 g) butter, room temp
1/3 c (118 ml) honey
1/2 tsp freshly grated ginger
3 1/2 c (547 g) confectioners’ sugar
Place all of the ingredients but the confectioners’ sugar in a large bowl and beat until combined and lightened. Add half of the sugar and whip to combine, scraping down the sides of the bowl. Add the remaining sugar, and beat until fully incorporated.
Level the cooled cakes with a long serrated knife. Fill and frost with the Honey-Ginger Cream.
Or use a large open hole icing tip and pipe a big swirl on top or your cupcakes!
What are the chances of having two of your children share a birthday??
Well….if you have 9 children, then I guess your chances are higher than normal.
Three years ago, our Number 2 son turned 10 and our darling daughter Number 5 arrived on the same day!!! She was 14 days overdue and just wanted to hold on until she could share her birthday with her brother.
Can you believe I still managed to make a cake, even though I was in labour!!?
I will always remember walking out of the kitchen with the birthday cake and pausing with a contraction before singing ‘Happy Birthday!’
It seems hilarious to think back on it now!!!!
The things a mother does for her children!!!!
Last week we celebrated these very special birthdays again.
While I wasn’t entirely happy with these cakes, I decided to share them anyway.
I ended up being rushed and couldn’t do all I wanted to do…..but then again, I had TWO birthday cakes to make.
Let me say right up front that it is not easy to combine a birthday for a 13 year old boy and a 3 year old girl!! It kind of messes with my head actually.
I decided to use the opportunity to practice using FONDANT icing, as I am making a tie dye “1970’s” theme cake for a friend’s 40th soon. I quickly found out how important a practice run is!!
This is my very first fondant cake.
Don’t look too closely.
While I loved the tie dye look and found it easy to put on the cake, getting it smooth was another story!!
Time was running out and I didn’t know what to do with the cake, so the birthday boy cut stars out of the fondant scraps.
I didn’t really have anything in mind for this cake either, and as time was short I kept it quite simple.
I was happy with the result.
Both cakes had fresh cream and strawberries in the middle.
Did I mention that I couldn’t find ANY candles!!!?
What kind of mother has NO birthday candles in the house???
Apparently this kind!
Like I said, it was all a bit of a rush.
I also whipped up these choc peppermint cupcakes for the birthday boy to take to Taekwondo.
WELL!!!!! These little beauties are nothing short of amazing.
I would love to take credit for them, but I must admit that I was inspired by a fabulously creative woman from glorioustreats.blogspot.com
These are really quite simple to make, and look SO GOOD!
These cinnamon mini muffins were incredible. Another gem from Glorious Treats.
They are dipped in melted butter and rolled in cinnamon sugar.