My Mum spends a big chunk of the year in Scotland, with her husband, and last Saturday was her goodbye dinner. So that, combined with having time since finishing my revisions, meant that it was fancy cake time! YAY FOR FANCY CAKE TIME!
And for her trip this time, my Mum got herself some new luggage, which served as my inspiration because it was so freaking awesome.
I mean, how super cute is this design, eh? Haha!! YAY CANADA!
So with the design plan done, it was time to decide on flavours, and because my Mum has a more sophisticated palate, I knew that a standard chocolate or butter pecan wouldn't do it. So, off to my recipe books I went. In the end, I chose to make a chai tea cake with lemon cream cheese icing. It sounds weird, I know, but it turned out to be delicious, spicy, and zesty, all at the same time, so I thought I'd share the recipe! You're welcome. Haha!
What you'll need:
For the cake:
2 cups - self-raising flour
1/4 tsp. baking powder
pinch of salt
1 tbsp. chai tea powder
1/4 cup sweet butter (I used unsweetened)
3/4 cup packed light brown sugar (I used dark brown)
2 egg whites
2/3 cup buttermilk
For the frosting:
1 cup cream cheese, softened
1 1/2 cups confectioner's sugar, sifted
1 tbsp. lemon juice
1 tsp. vanilla extract
And here's how to make it!:
Mix flour, baking powder, salt, and chai tea in a medium bowl.
Beat butter and sugar until smooth.
Add the egg whites slowly, beating well.
Slowly add the flour mixture, and then add buttermilk. You're going to have to scrape the sides a lot, so have a spatula ready for this step.
Pour cake into greased pans (for these two cakes, I had to make two batches of batter. If you were making cupcakes, one batch of batter would make a dozen). My batter was thick, so I used my fingers to spread it around.
Bake at 350 for 25 minutes (20 minutes for cupcakes).
After removing from the oven, wait five minutes and then move the cake from the pan and let cool, completely. While you're waiting, you can make the frosting.
For the frosting (which I didn't take pictures of): Beat the cream cheese and confectioners' sugar until soft and light. Add the lemon and vanilla and then beat until smooth. Easy peasy!
After the cake was cooled and the frosting was ready, I got out my cake decorating kit and got to work rolling out and colouring fondant.
And here's what the finished cake looked like!
And finally, the inside.
The lemon cream cheese frosting was an excellent pairing to the chai tea, as the citrus cut the spice just a bit. Don't get me wrong, it was still pretty spicy, and lingered on your tongue but it was a good kind of lingering. Ha! The cake was very dense, similar to a coffee cake, and it smelt absolutely fabulous while baking. To be honest, it's probably the best smelling cake I've ever made. Someone call Glade because I've got a great new plug-in scent for them! Haha!
So if your cake tastes are more unconventional, of if you're just up for a change, give the chai tea cake a try! It's worth the effort!