My very good friend asked me to do bake a wedding cake for her. It is a huge challenge as I never attempted a three tier wedding cake. I once made a single tier cake for a friend’s wedding but that was not the main cake so I felt less pressured. I am truly honored that my friend thought that my baking skills are good for her wedding cake. I am sure it will be fun making it, however I need to think very carefully what flavour cake to make to represent both the bride and groom.
As my friend lived two years in Japan and met her future husband through a Japanese friend, one of the tiers must represent this interesting country and its flavours. There is no better way to showcase it than the green tea.
I used Victoria Glass’s recipe Spring Flowers from her Boutique Wedding Cake book as guidance.
I used matcha powder which is very trendy at the moment and very accessible to buy. It ain’t cheap but it is worth it. The cake was green, moist and very delicious.
As this was a trial, I made it in 20cm/8 inch round tin and decorated it in cherry tree blossom and a Geisha made of fondant.
For the green tea cake
Unsalted Butter – 200gr
Caster sugar – 180gr
Large eggs – 4
Self-rising flour – 150gr
Baking powder – 2 tsp
Ground almond – 50gr
Matcha powder – 2 tbs
For the ginger buttercream
Unsalted butter – 75gr
Icing sugar – 180gr
Ginger syrup – 2/3 tablespoons
Philadelphia cream cheese – 25gr
Balls of stem ginger – 2
Preheat the oven to 180C. Prepare two 20cm/8 inches round tin, butter them and line with non-stick baking paper.
Put all the ingredients together in a large mixing bowl and whisk for a couple of minutes with an electric whisk. Once everything is well combined, light and fluffy divide the batter between two tins. Bake in the pre-heated oven for 20-25 minutes, or until an inserted skewer comes out clean. Turn onto a cooling rack and leave to cool completely.
Prepare a buttercream. Whisk the butter with an electric whisk until fluffy. Sift over a half the icing sugar and whisk again until fully incorporated. Whisk through the ginger syrup before sifting over the remaining icing sugar and whisking through. Add the cream cheese and whisk again. Fold through the chopped stem ginger.
Sandwich the cakes together with half of the buttercream, then spread the remaining buttercream over the top and sides of the cakes with a palette knife and leave to set.
Cover the cake with the white sugar paste. You can either leave it as it is or decorated with what ever you fancy.