First of all, I have to say it really helps if you hit "publish post". It really makes for you know, posting the entry that much more... postable.
So first of all, I was in Kingsway last night, wandering around waiting for my Mom to be finished at the dentist and I found a new kiosk there. They were right by the food court and it was all about cupcakes. There was a huuuge line up there and I was thinking "Why didn't I think of that?" I love to make cupcakes and stuff and the stuff they were selling wasn't even close to being as fancy as I make them and were crazy expensive. But people were lining up pretty far to get them. The mall wasn't even that busy and this place had a long line. Makes me think...
So anyways, I've promised people I'd post this recipe for a while now, so here it is!
Chai Cream Cake
Cake:
• 1 c. sugar
• 1½ c. flour
• ¼ c. cocoa powder
• 1 tsp. salt
• 1 c. water
• 1 tbsp. vinegar
• 1 tsp. vanilla
• 2 tsp. cinnamon
• 1 tsp. ginger
• 2 tsp. cardamom
• ½ tsp. all spice
• ½ tsp. white pepper
Mix all these ingredients as you would any cake. Very simple. Pour the batter evenly between two 8" round cake pans and bake for 20 minutes in the oven at 350°F. Make sure to test with a tooth pick a bit earlier if you're using a convection oven as they tend to bake stuff like this a bit faster.
Filling:
• 1 pkg. instant vanilla pudding.
• 1 c. milk
• ¼ chai liquor (I used Voyant)
Again, whisk everything together as you normally would and set aside in the fridge to set.
Frosting:
• 4 tbsp. flour
• 1 c. milk
• 1 c. butter
• 1 c. powdered sugar
• 1 tsp. vanilla
• 2 tsp. cinnamon
• 1 tsp. ginger
• 2 tsp. cardamom
• ½ tsp. all spice
• ½ tsp. white pepper
Put the flour and milk in a sauce pan and cook it until you get a very pasty like substance. It looks pretty yucky. If you think it looks like gross thickly gunk, it's probably ready. Cool it off completely. Stick it in the freezer for 5 minutes, stir it a bit and then leave it for 5 minutes more. While you're letting that cool off, whip together the icing sugar, butter and spices. Make sure you sift at least the spices as allot of these tend to clump and the last thing you want is to bite into a chunk of ginger. Take the mix out of the freezer and just take the electric mixer you were using and use it to fluff the flour and milk mixture. Beat it as is for a few minutes, then add the sugar and butter mixture. As I like to say, beat the crap out of it. It should be thick, smooth and stand on its own.
Once everything has set and the cake has cooled, it's time to put it all together. When I put the cake together, I only ended up using half the pudding (if you put too much, there's a good chance it will squish out). Don't worry, the other half is never a waste... just put it in your tummy while your making it or do as I did and give it to your husband and it'll be gone in 30 seconds. There's really not much I can say about putting it together. No matter how many guides I've read or how much advice I've gotten for building cakes, it all comes from practice. It's just cake, pudding, cake, frosting and then creative details. It's been a long time since I've used an actual piping bag. I did all my decorations with a ziplock bag with the corner cut. You just need some imagination and a steady hand and that's really all it takes.
Well, I hope this recipe is liked.
Next thing I will post will likely be Bill's birthday cake. The party is on Saturday, so I'm going to try and have all the pieces done tonight and then build the cake tomorrow. I'm making a rainbow cake. Ooooh! Exciting! It'll have six layers and I've never done that many layers before. Wish me luck!
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