There is a quote from Julia Child that says “a party without cake is a just a meeting” and I thought that was a wonderful theme for a party! So I decided to have a tea and cake party and try my hand at making three different types of cakes. The results were wonderful! I will admit that these three cakes have three different levels of work, so you can choose accordingly. There is so much to celebrate, so don’t forget to take a break and enjoy some cake!
- Matcha Mille Crepe Cake with honey whipped cream and raspberry jam
- Cheese Cake
- Orange Cake with Mango filling and an Italian Meringue Butter Cream
The easiest to make is the cheese cake. You can make this with any of your favorite cheeses but the ones I chose were Edam (with the beautiful red wax shell), a wheel of brie, and colby jack cheese sticks. Basically you are going to make a “cake” out of different cheeses, and decorate using some cream cheese “frosting”
How to: Begin by making the cream cheese “frosting”. Mine was sun dried tomato and basil flavored, but you can do whatever flavor you desire. Take block of cream cheese. Add in 1.5 tablespoons of sun dried tomato chopped or dried, one teaspoon of basil, and 1/2 teaspoon garlic powder. Salt and pepper to taste. Add a bit of water and whip together to soften it and make it pipe-able. I added a bit of dye to make it a bit more red.
Cutting the cheese sticks into cubes and make a circle layer base. Then top with the brie, then the edam. I topped it with a few sprigs of basil and filled the plate with crackers. This was a lovely presentation, but just know you will have to take it apart to eat most of it.
Matcha Crepe Cake
This is an average hardness level recipe. The components are all simple together, but are a little time consuming to put together.
- 1 cup flour
- 2 eggs
- 1 cup milk
- 1/2 teaspoon vanilla extract
- 1 tablespoon matcha powder
- 1/2 cup heavy cream
- 1/4 raspberry jam
- In a large bowl add your flour and matcha powder and make a well. Add the eggs to the well and begin to beat them into the flour. Slowly add in the milk and whisk the mixture until smooth. Let sit for 30 minutes.
- In a nonstick pan, spray with a little pan spray and set to medium low heat. Then ladle in the crepe batter, about 1/4 cup per crepe. Make sure the batter is even across the bottom of the pan. If cooked on low they will cook through so you don’t need to flip them.
- I made these the night before and put them in the fridge until the next day. You can make this all the same day but depending on your filling you will want the crepes completely cooled.
- To make the whipped cream, simply whip the cream, add honey and a tough of vanilla and boom. Done.
- Begin layering the crepes. I did a layer with whipped cream (just a ring around the outside and a bit in the center), then a layer of thin raspberry. Traditionally it should be at least 20 layers tall, but I lost count.
- I love color so I made the whipped cream bright blue, but you don’t have to do that.
The last cake is a labor. I wanted to do it to test my culinary skills but it has a lot of components, and without a stand mixer, it was a bit of a bear. So with a stand mixer, this could be a breeze, but if you don’t have one, would not recommend. I also am not going to post this recipe yet because I can definitely improve it, so when that happens, it will be here! For now enjoy some of the pictures! I can’t wait to develop my decorating skills.