This post is also available in: French
I meant to post this for Father’s Day but obviously I didn’t. It was a long time ago.
I bought a lot of fondant while in Manchester last November but somehow I felt intimidated and didn’t used it . And few months ago , thanks to Ma Belle Reception I won a contest and the first price was a Fondant Cake Decoration Class by Livy from La lettre Gourmande. The fact is that I just loved it ! It was so fun to play with . I really had lots of fun. When I will have more time I will try to do it on my own. I might start with cookies and cupcakes … I will think about it.
The story of that cake is really simple. I don’t like to throw food away and I had some frosting failures waiting for me in the freezer and some carrot purée that needed to be used as well. I decided to combined this with the Chai tea concentrate left in my fridge and the spices in my pantry … That was so good … that I needed to share this with you guys !!! By the same it’s the same cake recipes I used for my truffles.
And yeah I’m the kind of person that bake cakes, cupcakes or muffins with leftover frosting failures. You might see other leftover frosting failures products in the future as well because I have some more in my freezer… Just sayin’ …
I baked and decorated that cake for my daddy for Father’s Day. I don’t remember the last time he was actually with us for father’s day … I actually did that cake a week before fathers day but well he was Happy and loved every bite of it.
And now … THE RECIPE !!
PS : Some of the picture are my brother’s, I was rushing to work and didn’t had much time to take pictures, I did what I could and he took some others later that day for me.
My Chai Tea Carrot Cake with Chai Tea White Chocolate Buttercream (Serves 8 )
Chai tea syrup / concentrate : (Adapted from « Best Recipes .com /au »)
– 1 Liter / 4 cups water
– 3 sticks cinnamon
– 10 cardamom pods, crushed
– 10 whole cloves
– 1/2 teaspoon of whole black peppercorns
– 1 inch section of fresh ginger, thinly sliced
– 1 vanilla bean, split in half
– 10 tsp black tea or 10 bags
– 240g / /1 cup packed brown sugar
– 2 tbsp Maple syrup
– I prefer to put all my spices in one large tea filter bag that I tie it shut with kitchen twine. I do the same with the tea in another filter. If you use teabags don’t forget to take the labels off. You can use a cheesecloth square section as well, or you can just add your spices to the water and strain them out later.
– Bring the water to a boil in a large pot.
– Add tea and spices. Reduce heat, cover and simmer for 20/25 minutes.
– Remove the pot from the heat.
– If you are using tea filter bags or cheesecloth and tea bags, just take them off the water. (If not strain concentrate and pour it back into the pot.)
– Add brown sugar and maple syrup. Stir well to dissolve and bring to a boil.
– Reduce heat to a simmer.
– Continue simmering,uncovered, until the liquid reduces to a syrup, approximately 1 cup.
– Allow to cool for 10 minutes then pour the syrup into a sterilised bottle/jar.
– Store in the fridge.
Chai Spice Mix :
– 1 tbsp Ground Cinnamon
– 2 tsp Ground Ginger
– 1 tsp ground cardamom
– 1 tsp cloves
– 1 tsp allspice
– 1 tsp vanilla powder ( or one vanilla pod gratted)
– Mix all the spices in a small jar.
Chai Tea Carrot Cake Layers : Makes three 6 x 2inch round pans
– 55g / 2 oz / ½ stick of butter, cubed
– 190g / 6.7 oz / 1 & 1/2 cup all-purpose flour, plus extra for dusting pans
– 80g / 2.8 oz / 3/4 cup confectioner’s sugar
– 1/2 tsp baking soda
– 1 tsp baking powder
– 1/2 tsp salt
– 113g / 4 oz / 1/4 cup Mascarpone Cheese, room temperature
– 125 ml / 4.4 oz / 1/2 cup heavy cream, room temperature
– 2 tsp Chai Spice Mix (recipe above )
– 2 Tbsp Chai Tea Syrup (recipe above)
– 180g / 6.3 oz / 1 cup mashed carrots ( about 3 carrots, quartered)
– In a small saucepan, cover carrots with water. Bring water to a boil and cook until tender, about 15 minutes. Let cool and mash.
– Pre-heat oven to 350°F (180°C). Grease three 6-inch-round by 2-inch-high cake pans (15 cm round / 5 cm) with softened butter; dust pans with flour and knock out excess.
– Sift and whisk together the flour, baking powder, baking soda, chai spices and salt in a medium bowl; set aside.
– Combine heavy cream at room temperature, mashed carrot and chai tea syrup in small bowl.
– In a bowl, cream the butter for a few seconds then add the mascarpone and beat until smooth and creamy.
– On low speed, add the icing sugar. Beat until well incorporated.
– Add about one-third of flour mixture followed by half of chai/ carrots/ heavy cream mixture, mixing until incorporated after each addition (about 15 seconds). Repeat using half of remaining flour mixture and all of remaining chai/ carrots/ heavy cream mixture down sides of bowl and add remaining flour mixture; mix at medium-low speed until batter is thoroughly combined, about 15 seconds.
– Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour.
– Divide batter evenly between prepared cake pans; smooth batter to edges of pan with spatula. (it’s a really thick batter).
– Bake cakes until toothpick inserted into center comes out with a few crumbs attached, 25 to 30 minutes.
– Cool cakes in pans 10 minutes, then invert onto wire rack. Cool cakes to room temperature before frosting, 45 to 60 minutes.
White Chocolate Chai Tea Buttercream:
– 110g / 4 oz / 1 stick of butter, room temperature
– 340g / 12 oz / white chocolate, melted
– 375g / 13.2 oz / 3 cups confectioner’s sugar, sifted
– 2 tsp Chai Spice Mix (recipe above )
– 1 Tbsp Chai Tea Syrup (recipe above)
– 2 Tbsp heavy cream
– Melt the chopped chocolate over a water bath or in the microwave. Set aside and let cool.
– In a bowl, cream the butter for a few seconds then add the melted white chocolate and beat until smooth and creamy.
– On low speed, add the 3 cups sugar and spice mix. Beat until well incorporated.
– Add Chai Tea Syrup and heavy cream.
– Keep beating until light and fluffy.
– Frost your cake !
Assembly of the cake :
– Freeze 5 to 10 minutes the layers until they’re firm enough.
– Apply even layers of filling using a pastry bag and a large round tip. But you can just do it with an offset spatula if you don’t wanna use a pastry bag.
– Place one of the cake layers, top of the cake facing down, onto your serving platter. Spread half of the buttercream. Put the second layer and then 3rd layer cake. Put in the fridge so itt can firm up a little, about 30 minutes.
– Frost sides and top of the cake ( Crumb Coat). Set aside in the fridge one more time. Then add a second coat and decorate it the way you want with the buttercream.
– Eat it. (Best part ever !)
Nb : I did refrigerate it. But don’t forget to bring it to room temperature prior to serve.
Bon Appétit !