My last bake for GBBO week 6, Botanical Week. I toyed with the idea of making icing flowers, but my icing never has the right consistency. While Mary Berry would not agree with me, there are a few things I would rather buy ready-made and this is coloured icing. I also bought some tools and I made flowers. I can’t emphasize enough how happy I am with how the flowers look. The butterfly was made with a stamp-tool, but the rest is pretty much free-hand, using basic cutters. I made leaves before by cutting them with the pizza cutter and embossing them with a table knife. If you want to use matcha only for colour, use less.
This bake is in collaboration with Tesco.
– 230g Tesco self-raising flour
– 200ml milk
– 1 tsp baking powder
– 50ml oil
– 2 eggs
– Rose water
– 1 tsp and a half matcha powder
– 250g light soft-cheese
– 50g icing sugar
– Tesco Ready To Roll Coloured Icing Red
– Tesco Icing Orange
– Tesco Icing Green
– Tesco Purple Pearls
Start by making the flowers and leaves for decor.
– Use icing sugar so the icing doesn’t stick to the worktop.
– Have all the tools ready, so you don’t have to look through the cupboards for them.
– Look at different types of flowers and tutorials. If one doesn’t work, there are still a few options.
– Leave the flowers and leaves on a special rack so they get a 3D shape.
– Refrigerate the decorations after making them. If you can make them the day before, it’s better, as the decorations will be harder and they will look better on the cake.
– Use toothpicks to keep the flowers in their place on the cake. They will slide on the cream cheese.
Pre-heat the oven at 180C or 160C fan.
In a medium size bowl, mix the flour, baking powder, matcha powder. In another bowl, beat the eggs, a few drops of rose water and add the milk and the oil and incorporate it. Pour the egg mixture over the dry ingredients and mix by hand or with a mixer until the batter is smooth.
Spoon in the batter into the oiled baking tray. Bake the sponge for 45 – 50 minutes. Test with a toothpick if the sponge is baked. When the cake is ready, take it out of the oven and leave in the baking tray to cool for a couple of minutes. Take the sponge out of the baking tray and let it cool completely on a wire rack.
Make the icing by mixing the soft cheese with the icing sugar and a few drops of rose water. Cut the sponge in half. Spread the cream cheese on the first layer, assemble the cake and cover it with the rest of the cream.