cakes

Tres leches cakes are so yummy. So is Thai tea, so why not both! And also, why not layered! (well, it’s annoying, so that’s why not..but I tried anyways). Recipe is adapted from Allrecipes Tres Leches cake. Looks long but it’s pretty straightforward.

1. Thai Tea Cake: 190g flour 5 g baking powder 112 g butter (stick), room temp 200 g granulated sugar 5 eggs 3 g vanilla extract 20 g Thai tea mix, ground up Preheat oven to 350F.

Here’s the recipe, which is a variant of my other crepe cakes recipes.

1. Passion Fruit Crepes: [25-30 8in crepes]  650 g milk, at least room temperature! 240 g flour 10 g passion fruit puree (I buy frozen puree from Mexican supermarkets and reduce down) 90 g sugar 4 eggs 50 g butter, melted  If milk isn’t at room temperature, put into a medium saucepan and heat briefly.

I first made these by accident, but loved how they turned out. Quite interesting texture and yummy (albeit, a bit sweet). They’re just lava cake batter, baked all the way through!

1. Thai Tea white chocolate base: 69 g white chocolate 20 g butter 40 g sugar 1 egg 25 g flour *35 g Thai tea 75 g water 15 g Thai tea mix 2. Ube white chocolate base:

For the last year or so, I’ve seen so many ube flan cakes online. I knew I wanted to try it at some point and decided I’d instead make a matcha cake version! I adapted the recipe from Sweet Ambition’s youtube video on ube flan cakes. Her recipe was for a 9 inch cake, so I divided it by 2 for a 6 inch cake.

1. Caramel: 100 g granulated sugar Preheat oven to 320F.

Started off trying to use a crepe maker that I borrowed from a friend. I thought it’d expidite the process. NOPE. At least not that particular one..it only caused me to waste batter since the griddle was too hot, so I switched over to a frying pan. My batter requires the temp to be around 250F, low heat. Overall, I was pretty pleased with it, but making this reminded me why I hate making them.

I recently saw some adorable little chiffon cake pans and bought a few. I knew the center would be the perfect vessle for a type of filling. Decided on a mousse. For this particular one, I set it a bit too much for my liking, but was still really happy with the flavor. The mousse is super liquidy when you first prepare it. But after a short while in the fridge/ freezer, it firms up nicely.

Butterfly pea flowers fascinate me. The tea is pH sensitive and produces an awesome blue to pink gradient. I’ve been thinking of how to apply to a dessert and decided to try a mille crepe cake. I’ve made a few different crepe cakes, but despite this, it always takes a gazillion years. Definitely worth at least one try though :D. This recipe should provide enough batter and diplomat cream for up to ~25-30 crepe layers.

I recently bought some activated charcoal since I saw so many places on IG using it! And then I saw a roll cake with matcha filling and knew I should try doing that! The filling was not stable enough to support the cake, so the cake sort of broke :(. I think actually rolling the cake like swirl may have been a better option. I also made a charcoal sablé and tried to incorporate it, but it really didn’t add much.

I’ve been really loving Thai tea and black sesame. I’ve also been wanting to try making a buttercream, so made this Thai tea black sesame cake :D. This cake had 5 components. The actual cake (based off Vickii Ma’s ), vanilla/ black sesame buttercream, macarons (shells + buttercream or ganache filling), Thai tea white chocolate drip, and white chocolate shards.

1. Cake [makes four 1.5ish inch tall 6-inch cake layers]

Matcha and ube are life, so combining them only seemed natural :D. This cake had 6 components. The actual cake, whipped cream frosting/filling, macarons (shells + lazy custard/ ganache filling), white chocolate drip, and the sail.

1. Sponge [makes three 200g 6-inch cake layers] 112g cake flour 1 tsp baking powder 1/4 tsp salt 5 large eggs, separated 156 g granulated sugar 8 g matcha powder 60 g whole milk Oven at 400F.