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Matcha cake roll with honey Swiss meringue buttercream (SMBC)

Matcha, also known as green tea, is a hit or miss flavor for many. Some simply do not enjoy it at all. Some may find it too grassy, a common complaint of strong matcha. Others find it quite pleasant. I enjoy weaker matcha flavor, typically when blended with dairy.

Back in late 2017, I began venturing away from American buttercream frosting and trying both Swiss and Italian meringue buttercreams. I came across a recipe for a honey-sweetened SMBC and had some matcha waiting to be baked with. I had to try a matcha roll cake.

Not only did both recipes turn out well, they worked together perfectly. The buttery flavor and smooth texture of the SMBC was a match with the rich matcha. Not only that, but I managed a pretty nice swirl with the cake. This is still one of my personal favorite bakes.

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Matcha Swiss Roll (from the Little Epicurean)

1 cup (112 g) cake flour
2 Tbsp (14 g) matcha powder
1 tsp baking powder
5 large eggs separated
3/4 cup (156g) granulated sugar
1/4 cup whole milk

Preheat oven to 400°F. Like jelly roll pan with parchment. Set aside.

In a small bowl, whisk together cake flour, matcha powder, and baking powder and set aside.

In a large bowl, whisk together the egg yolks, granulated sugar, and milk until pale in color.

In another clean bowl, whip egg whites to medium-stiff peaks.

Add dry flour mixture to yolk mixture. Fold to combine. Add whipped egg whites in three additions. Gently fold to incorporate egg whites.

Pour batter into prepared baking sheet. Use offset spatula to spread batter into an even layer. Bake for 8-10 mins until cake springs back to touch. Remove from oven and run a mini offset spatula around the edge of the pan to loosen the cake.

Invert the cake onto a clean kitchen towel. Slowly and gently remove the parchment from the cake. Use the towel to roll the cake into a log. Let the cake rest on a wire rack to cool to room temperature.

Once the cake is cooled, unroll the cake. Add generous amounts of filling. Use an offset spatula to spread filling to an even layer.

Use your hands and the towel to gently roll the cake back into a log. Place the seam at the bottom of the cake to prevent it from unraveling. Cover log with plastic wrap and let it chill in the fridge for at least 30 mins to allow the filling to set up. Slice a bit off of each end for a smooth presentation.

 

Honey Swiss Meringue Buttercream (from Wife Mama Foodie)

Makes 4 cups of SMBC

4 egg whites, room temperature
3/4 cups honey or maple syrup (or half of each)
1 3/4 cups butter, softened
3 tsp vanilla extract (I only needed 1 tsp for flavor)
Notes: Make sure your bowls are very clean. Do not get yolks in the egg whites.

Combine sweeteners (honey/syrup) and egg whites together in a heat-safe bowl (top part of a double-boiler). Place it over a pot of boiling water, making sure the bottom of the bowl does not touch the water. Heat for 4-5 mins or until the thermometer reads 150-160°F, stirring often. If your mixture ends up lumpy, strain it before beating.

Use whisk attachment on a stand mixer and begin beating the egg mixture on high speed until it is thoroughly cooled, fluffy, and holds its shape well (beat to stiff peaks, can take 8-15 mins, mine took less time).

Switch to the paddles attachment and begin adding butter little by little (I sliced my butter and added 1 Tbsp at a time). The mixture can become curdled (it did), but it will come back together after you beat it for several minutes (it did). Turn the mixer to high speed and beat for several minutes to incorporate lots of air and make the buttercream fluffy. When it is nice and fluffy, mix in the vanilla. If your buttercream is warm, stick it in the fridge for 30-60 mins and then beat again for a few minutes. Use right away or store in an airtight container in the fridge.

*see original posted recipe for instructions on using arrowroot or cornstarch to lighten the SMBC

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Carrot Cake Sandwich Cookies

Carrot cake fans rejoice! Now you can satisfy your craving for that moist, chewy goodness without needing to invest in an entire cake! The cookies can be made as drop cookies or by using a whoopie pie baking sheet (my favorite method for stackable cookies). This recipe includes an easy cream cheese filling. You can also add cream cheese to your favorite buttercream (for this experiment, I used the Italian meringue buttercream recipe from the carrot cake bake and added a portion of cream cheese to it). This recipe does require some refrigeration but comes together very quickly and easily.

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Carrot Cake Cookies via Celebrating Sweets

Cookies:
1/2 cup unsalted butter, softened slightly
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 large egg
1 tsp pure vanilla extract
1 cup plus 3 Tbsp all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
3/4 tsp ground cinnamon
1/2 cup old fashioned rolled oats (not quick oats)
1/2 cup shredded coconut (sweetened or unsweetened)
2/3 cup finely grated (using the small holes on the grater) carrots (not carrots that are packed in water) – this is the equivalent of half a large carrot or 2-3 medium to small carrots. To measure, place grated carrots  loosely into the measuring cup.
1/3 cup finely chopped walnuts (optional)

Preheat oven to 350°F. Line two baking sheets with parchment paper (or grease two whoopie pie sheets). Placing cookies on an unlined sheet will result in them spreading too much.

Beat butter and sugars for 1-2 minutes until light and creamy. Add egg and vanilla and best to combine, scraping the bowl if necessary.

In a separate bowl, combine flour, baking soda, baking powder, and cinnamon. Add the flour mixture to the butter mixture and beat on low until just combined. Add the oats, coconut, carrots, and walnuts. Mix until just combined.

Place the dough in the refrigerator for 30 minutes.

Remove the dough from the fridge and scoop the dough evenly into 2 tsp-sized mounds and place a couple of inches apart on the cookie sheets (make sure they are mounded and not flat). For the whoopie pie sheets method, place enough dough in each well to provide a not too thick but not too thin layer on the bottom. Press to flatten/smooth out slightly, but do not press completely flat. You want the cookies to be similar in size since you are sandwiching them. They do not need to be perfect matches, but you don’t want a tiny cookie and a cookie double its size as a match.

Make for 9-11 minutes, until golden brown and still slightly soft in the center. Rotate your cookie sheets halfway through the baking time to ensure even baking. Cool the cookies completely on the baking sheet. If you try to move them too soon, they’ll fall apart. Once cool, place the cookies in the refrigerator to firm up a little while you prepare the frosting (this step is optional). If using whoopie pie sheets, gently and slowly twist the cooled cookies so that they loosen in one piece before gently lifting them out of the well.

 

Cream Cheese frosting:
4 oz cream cheese, softend
4 Tbsp unsalted butter, softened
1 1/2 cups powdered sugar, plus more if needed
1/4 tsp pure vanilla extract

Beat cream cheese and butter for several minutes, until combined. Add powdered sugar and vanilla extract. Beat for a couple more minutes until smooth and creamy. If the frosting appears too thin, add a little more powdered sugar or place it in the refrigerator for 20 minutes to slightly firm up.

Spread frosting on the underside half of the cookies and top with another cookie (if I use the whoopie pie tin, I put the icing on the top of the cookie so that you hold on to the flat sides). These cookies are best within 1-2 days of making them. Store them in the refrigerator and eat them from the fridge or bring them to room temperature before serving.

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Black Buttercream

The elusive black buttercream. This has been my main experiment for the past month. Along the way, I made some awesome slate grey colors, some more bitter flavored icing, many many many cakes to use as vehicles for eating the experiments, and used lots and lots of gel coloring.

In April, I took a cake order that was going to be mostly black. The client gave the option of using fondant or buttercream and I opted for buttercream because guests would be more likely to eat and enjoy it. Having read several posts on blogs and in baking groups about working on black buttercream, I figured I would get it in only a couple of trials.

Trial 1 – Italian meringue buttercream (IMBC) is my current go-to for cakes. It isn’t very sweet, has great flavors, takes spices and colors well, and holds up well through various temperatures.

Black Buttercream Trial 1
First run of black buttercream (IMBC)

For this first run, melted milk chocolate, a small amount of black cocoa and some drops of Wilton black gel coloring were added to white IMBC. The chocolate flavor was delicious! The initial color result was a slate grey. Leaving the buttercream out overnight to darken only yielded a very slight change in shade. “Ok,” I thought, “maybe I didn’t add enough black.”

Trial 2 – another run with IMBC.

Black buttercream trial 2
Second run of black buttercream (IMBC)

Trial 2 had a lot more black cocoa, no milk chocolate, and more black gel color (this time I tried Americolor) than last time, but it still was not enough as I achieved exactly the same shade as I had in trial 1. The chocolate flavor in batch 2 was still good despite lacking the smoothness the melted milk chocolate added.

Black Buttercream Trial 2
Second run of black buttercream (IMBC). The slate grey color was fabulous but not the intended target.

There were many issues with the IMBC: the texture was getting thinner as I added more chocolate and gel and I was not satisfied with it, the flavor was very bitter and I was adding a lot of powered sugar in to compensate, and it was taking hours to mess with the color. If I was going to add so much powdered sugar, why not start with something very sweet, like American buttercream (ABC)? During my research, a recipe from Chelsweets kept coming up and I decided to give it a go.

Trial 3 – American buttercream via Chelsweets.com

Black buttercream trial 3
Black buttercream trial 3 – American buttercream via Chelsweets

VICTORY! Not only had I achieved black, but it came together really quickly and the flavor was very good! I had found my black buttercream.

It took about a month, but I was ready to tackle the cake order. This cake order was big for a few reasons:

  1. First cake order for Casual Confections
  2. First bake in the bakery I’m renting space from, Baked Well
  3. First cake where I was trying to match a design
  4. Only my second decorated cake (you may remember the uterus babies as the first)
First Order for Casual Confections in Baked Well
My first official night renting space from Baked Well (Matthews, NC) for Casual Confections orders!

The order was for a Death Note cake: red velvet cake, vanilla IMBC for the pages and lettering, and black chocolate ABC for the icing.

Death Note cake top view
Death Note cake: red velvet cake, vanilla IMBC, black chocolate ABC
Death Note cake side view
Death Note cake: red velvet cake, vanilla IMBC, black chocolate ABC

I did not stage any of the photos, just grabbed a few quick shots on the work table after a few hours of working without a/c, around the repair guy, and running into a few issues with the bake and decorating, I was very tired and needed to clean and close up. The black buttercream turned out really well. As it crusted, I was able to use a wet paper towel to smooth out the buttercream and achieve a leather cover look, which was perfect for the look of a well-worn journal.

Achieving black buttercream was definitely more of an adventure than I expected it to be, but I learned a lot of lessons along the way and now I can whip it up in almost no time!

Black buttercream tongue
Chelsweets was right. Her black buttercream colors your tongue, but not your teeth!

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Black American Buttercream via Chelsweets(makes 4-5 cups)

1 cup (217 grams) unsalted butter, room temperature
4 cups powdered sugar
2 Tbsp + 2 tsp (37.5 gram) heavy cream
1/2 tsp (2 grams) vanilla extract
1/4 cup (25 grams) black cocoa, sifted (I always ended up adding a bit more to get a deeper black)
1/2 tsp black gel food coloring (add more if the color isn’t quite the black you’re looking to achieve)

Beat the butter on a medium speed for 30 seconds with a paddle attachment until smooth. Reduce the speed to low and add the vanilla.

Add in the sifted black cocoa and mix on low speed until incorporated (scrape down the sides and mix).

Alternate between the powdered sugar and cream, adding each slowly (the powdered sugar, one cup at a time, and the cream, a splash a a time). Beat on low until the ingredients are fully incorporated and the desired consistency is reached (add more cream for a wetter, looser buttercream, add more powdered sugar for a drier, thicker buttercream).

Once the frosting is fully made, add in a generous squirt of black gel buttercream and mix by hand with a rubber spatula until the frosting is evenly colored.

To allow the shade to deepen, place in sealed piping bags or an airtight container. Leave out overnight at room temperature or place in the fridge for several days.

*Check out the link for additional tips and nutrition information.