Bridal Shower Cake: Chocolate & Green Tea Cake with White Chocolate Icing

My lovely friend Jean is getting married in a month and we had an awesome time at her bridal shower yesterday. It was an absolutely gorgeous day and we had a fancy outdoor tea party with lots of delicious food, games and laughter.  I had the privilege of making a cake for this occasion and I was totally up for the challenge!

A couple friends who were planning the shower helped me brainstorm what kind of cake to make.  Her wedding colours were brown and green, she likes white chocolate and it was a garden party, so flowers!  This is what I came up with…

A chocolate and green tea cake with white chocolate icing.  Two tiers with three layers in each tier – chocolate, green tea, chocolate.  It took me about 3 days to complete it.  Two evenings of baking and another evening/morning of decorating   Totally worth it, I’m really happy with how it turned out!

I made the chocolate sour cream cake on the first night.  I’ve made this cake a couple times before so I was pretty comfortable with it, but I was pretty tired from work that day so I make some small mistakes.  Still turned out well though

Green Tea (Matcha) Cake on the second day.  This was something new so I was slightly nervous because I would have to get it right the first time.  Matcha powder is also really expensive (and somewhat rare in Ottawa) so I really didn’t want to screw up!

For this cake I used these “bakeeasy” strips so the cake bakes level.  Normally when you bake a cake you get this dome and you’ll have to cut it off before you ice it but with these strips the cake was super flat!  Love it!

I got the white chocolate icing recipe from the Wilton site, I figure it should be safe, couldn’t take too many risks   The recipe says it makes 6 cups which sounded like alot, since I think I use about 3 cups or less when I make a normal cake.  I halved the recipe at first but actually ran out when I got to the second tier so had to make more.  Luckily I bought enough white chocolate.. phew!

Now the fun part – decorating!! It was fun but tedious, especially trying to get the icing nice and smooth and covering everything (with no crumbs).  Not very happy with my icing job actually, as you can see in the pics but I definitely learned alot for next time.

I just finished a cake decorating course (Wilton Decorating Basics at Michaels) in July so I’m glad I got to put what I’ve learned to good use!  Unfortunately I don’t have a pic of the bottom tier only but it was basically covered with those heart patterns.  The heart patterns and the flowers were piped with the white icing.  I placed a golden chocolate bead (from Bulk Barn) in the middle of each flower.

Congrats again Jean and Chung!!

Chocolate Sour Cream Cake

• 2 3/4 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 4 tablespoons unsweetened cocoa powder
• 1 cup sour cream
• 2 teaspoons vanilla extract
• 1 cup unsalted butter
• 2 1/2 cups white sugar, divided
• 6 eggs, separated
• 1/4 teaspoon cream of tartar

1. Separate the eggs while cold, then bring all cold ingredients to room temperature
2. Preheat an oven to 325 degrees F. Grease and lightly flour two 9-in pans.
3. Sift together the flour, baking soda, salt, and cocoa powder. Combine the sour cream and vanilla extract in a separate bowl.
4. Beat the butter with an electric mixer in a large bowl until creamy. Gradually add 2 cups of sugar and beat on high speed until light and fluffy. Add the room-temperature egg yolks one at a time, mixing well.
5. Pour in one third of the flour mixture and mix on low speed until combined. Blend in half of the sour cream mixture. Continue adding the flour mixture alternately with the sour cream, mixing until just incorporated.
6. Beat the egg whites and cream of tartar in a clean mixing bowl with clean beaters until soft peaks form. Gradually add the remaining 1/2 cup sugar and beat until medium-stiff peaks are formed. Use a whisk or rubber spatula to fold 1/3 of the meringue mixture into the cake batter.
7. Fold the remaining egg white mixture into the batter until combined. Pour the batter into the prepared pan and spread it evenly. Bake the cake for about 30-40 minutes, or until the cake springs back when you touch it lightly and a toothpick inserted in the cake comes out clean.
8. Let the cake cool in the pan for ten minutes before inverting the cake onto a wire rack to cool completely.

Green Tea Cake

• 1 cup all-purpose flour
• 1 cup cake flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 4 teaspoons powdered green tea
• 1/4 cups white sugar
• 1 cup vegetable oil
• 3 eggs
• 1 cup plain yogurt
• 1 1/2 teaspoons vanilla extract

1. Preheat oven to 350 degrees F. Grease and flour 2 – 9 inch round pans.
2. Sift together the all-purpose flour, cake flour, baking soda, salt, and green tea powder; set aside.
3. In a large bowl, beat together sugar, oil, and eggs until smooth. Stir in 1 1/2 teaspoons vanilla. Beat in the flour mixture alternately with the yogurt, mixing just until incorporated. Pour batter into prepared pans.
4. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool on wire rack for 30 minutes before turning out of the pans.

White Chocolate Buttercream Icing

Icing serves 6 cups.

• 18 ounces (18 squares) white baking chocolate coarsely chopped
• 1/4 cup milk
• 1 cup solid vegetable shortening
• 1 cup butter or margarine
• 2 teaspoons pure vanilla extract
• 8 cups confectioners’ sugar
• 1/4 cup milk

1. Microwave chocolate with 1/4 cup milk in microwavable bowl on Medium-high for 1-2 minutes; stir chocolate halfway during cooking time. Do not overheat. Chocolate will continue to melt while being stirred.
2. Cream butter and shortening with electric mixer. Add vanilla
3. Gradually add sugar, one cup at time, beating well on medium speed. Scrape sides and bottom of bowl often.
4. When all sugar has been mixed in, icing will appear dry.
5. Add milk and beat at medium, speed until light and fluffy.
6. Beat in chocolate.

Keep icing covered with a damp cloth until ready to use.