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BLACK SESAME MATCHA BUTTERCREAM CAKE

MISS SHORTCAKES
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NIKO NEKO


Miss Shortcakes is established in Sydney in 2008 and have been in Malaysia since 2012. The pastry chef, Jessica Ting started her career in Sydney’s top hotels and restaurants before she ventured into cake decorating. Miss Shortcakes is famous with their buttercream cake, specializing in wedding and birthday cakes. It’s the 9th year of Miss Shortcakes and the business has grown into a busy custom cake online business! She believes that every cake should taste as good as they look and only uses top quality ingredients and supplies obtained from all over the world! In 2015, an online voting poll, Tallypress has named her as Best Cake Specialist in Malaysia.

Instagram: 
missshortcakes
E-mail: [email protected]
Website: miss-shortcakes.com



INTERVIEW WITH JESSICA TING OF MISS SHORTCAKES


What inspired you to start baking?

I have always been interested in baking and being in the kitchen, since I was 11.

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What inspired you to start baking?

I have always been interested in baking and being in the kitchen, since I was 11.

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What is your signature dessert/bakes, what dessert/bakes do you like to make the most and why?

My signature cake at Miss Shortcakes is my French Vanilla cake with Raspberry buttercream. My signature style at Miss Shortcakes is floral decoration paired with metallics and sharp lines. But at home, I prefer simpler, homestyle bakes and desserts.

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Why did you choose BLACK SESAME MATCHA BUTTERCREAM CAKE? How does YURI / Matcha work with your choice?

I like the taste and versatility of YURI / Matcha, as well as the vibrant green colour it has.

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What motivates you to keep baking?

My love for the baking arts and the continuity to develop myself into a skilled decorator, keeps me going. Plus, my customers who continue to support my work, is also a strong motivational presence.

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Motivational message to inspire people out there to start baking.

Never stop learning and pushing yourself out of your comfort zone. My motto is, “If they can do it, so can I”.

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What is your signature dessert/bakes, what dessert/bakes do you like to make the most and why?

My signature cake at Miss Shortcakes is my French Vanilla cake with Raspberry buttercream. My signature style at Miss Shortcakes is floral decoration paired with metallics and sharp lines. But at home, I prefer simpler, homestyle bakes and desserts.


Why did you choose BLACK SESAME MATCHA BUTTERCREAM CAKE? How does YURI / Matcha work with your choice?

I like the taste and versatility of Niko Neko YURI / Matcha, as well as the vibrant green colour it has.

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What motivates you to keep baking?

My love for the baking arts and the continuity to develop myself into a skilled decorator, keeps me going. Plus, my customers who continue to support my work, is also a strong motivational presence.


Motivational message to inspire people out there to start baking.

Never stop learning and pushing yourself out of your comfort zone. My motto is, “If they can do it, so can I”.

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RECIPE

BLACK SESAME MATCHA BUTTERCREAM CAKE

by MISS SHORTCAKES



Ingredients

(Makes 2 x 6” round cakes)

Cake

240 g cake flour
80 g black sesame powder
2 teaspoons baking powder
1/2 teaspoon baking soda
2 eggs
170 g unsalted butter, softened
120 g castor sugar
1 teaspoon vanilla extract
150 g buttermilk
pinch of salt

Matcha Swiss Buttercream

2.5 tsp YURI / Matcha powder
4 egg whites
300 g castor sugar
335 g unsalted butter, room temperature



Method For Cake

  1. Spray cake tins with grease release spray and set aside. Preheat oven to 170°C, fan forced or 180°C convection oven.
  2. Sift flour, baking powder, baking soda together. Add in black sesame powder and stir through lightly.
  3. Cream butter and sugar in an electric mixer using the paddle attachment, until light and fluffy. Scrape the bowl down once, and beat until it’s thoroughly combined.
  4. Add the eggs in one at a time, scraping the bowl down again, and beating thoroughly.
  5. Add in the vanilla and salt and mix again for another 5 seconds.
  6. Add in HALF of the dry ingredients, and mix on a low speed.
  7. Scrape the bowl down again half way through mixing, and continue to mix until the mixture is smooth. Do not over mix.
  8. Pour in half of the buttermilk and mix to combine.
  9. Add in the remaining dry ingredients and repeat the same process, and finally finish with the remaining half of the buttermilk.
  10. Mix for another minute until the batter is smooth, taking care not to over mix the batter.
  11. Bake for approximately 25 minutes, or until a skewer comes out clean when poked in the centre of the cake.
  12. Let it cool for 10 minutes before de-moulding the cake.



Method For Matcha Swiss Buttercream

  1. Place egg whites and sugar in a metal bowl of an electric stand mixer.
  2. Place bowl over a pan of simmering water, not touching the water.
  3. Whisk or stir constantly until sugar is dissolved. The sugar should be dissolved with no graininess when a bit is rubbed between two fingers. It will be hot to the touch. Immediately place the bowl on the stand mixer and whip on high using the whisk attachment until frosting has become thick and glossy, forming a stiff peak.
  4. Continue to whip frosting until the bowl feels room temperature to the touch, a total of about 10 minutes.
  5. Switch the whisk attachment to the paddle attachment. With the mixer on low, drop in butter, 1 tbsp at a time, beating until smooth after each addition. If the buttercream appears curdled or clumpy at any time, increase speed to medium-high and beat until smooth. Once all of the butter has been incorporated, it is ready to use.
  6. For Matcha buttercream, use 2.5 teaspoons of YURI / Matcha powder to 270 g of buttercream. Any more powder, and the buttercream will taste slightly bitter.
  7. Swiss meringue buttercream will keep in the fridge for about 2 weeks.

Tips: If using the buttercream for other flavours, you can add in melted chocolate for example, or lemon zest, or even fruit purees. The combinations are endless.




Method To Assemble

  1. Return the buttercream to room temperature, then whisk up again in the mixer till light and fluffy.
  2. Once the cakes are cooled, trim away the risen domes from the cakes and make them level. Cut the layers into halves, so you have 4 layers in total.
  3. Then with the Matcha buttercream, you can now layer and stack the cake, with as little or as much buttercream as you like. Then mask the entire cake with more buttercream and decorate as you please.
  4. Chill the cake slightly before serving, so it’s easier to slice.



SHOP YURI / MATCHA POWDER HERE



YURI / MATCHA POWDER


Start Baking Your Black Sesame Matcha Buttercream Cake Today With YURI / Matcha Powder.


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Start Baking Your Black Sesame Matcha Buttercream Cake Today With YURI / Matcha Powder.


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