Mother’s Day Garden Matcha Cake

As an art educator and a free spirit, my mom has undoubtedly opened creative doors for me. I grew up on a hobby farm in rural Illinois, which means that my childhood was marked by seasonal waves of baby chicks and ducklings, prairie burns that we tell ourselves we had control of, and the occasional biblical-style dust storm (truly). Living in the middle of nowhere meant that we really didn’t have neighbors to look over the fence and wonder what the heck we were doing with the place, or why.

One particularly memorable creative project from my childhood was my little garden in front of the house, inspired by the sweet children’s book “Mandy” by Julie Edwards. My mom gave me free reign over a little plot of soil.  Granted, it was a small sliver in the larger scheme of our two acres, but a prominent sliver. In the late winter, I would diligently look through Burpee seed catalogs, cut out my favorite colors and plant varieties, and collage a garden plan. Then, we would order the seeds and plant seedlings indoors, to be transplanted in the warmer months. I transformed the scrap of land into a chaotic celebration of floral color, pollinators, and the occasional cherry tomato plant, and the garden transformed me into someone that cares about adding beauty to the world, even if only a few people will ever see it.   

I’m in the big city now, barely keeping some fussy house plants alive, and longing for the wilder, large scale creative projects that come the most naturally to me. While my creative life as a child propelled me to seek bigger and more formidable challenges as an adult and to confront these challenges with an urban backdrop, I’ve found that my searching for these things often feels like a step towards boxing myself in; creating walls where there once were tilled fields and a horizon line. During this quarantine, I’ve found myself especially missing my mom, rural Illinois, and the creativity they afforded. 

I know that when I visit home again, every surface will still be covered in my mom’s handmade ceramic pots, cats, or both. There will be chaos everywhere, but it is my privilege to find order in the chaos and draw upon it for my own artistic pursuits, whether that’s the cakes that I create or the delirious scribbles in my many journals that hover around my apartment like friendly ghosts. 

The Spring Matcha Cake is dedicated to my mom and all moms. It is a perfect project to embrace the new season, especially if you’re cooped up inside. Three layers of luscious matcha cake are covered in silky matcha cream cheese frosting. In between each layer, there’s a satisfying store of semisweet chocolate ganache.  The top of the cake is decorated in Pocky white chocolate flowers, sprinkled with dried rose petals and edible glitter.  Even if you can’t enjoy eating this cake with your mom right now, I encourage you to make it anyway. Give her a call while you’re waiting to pull it from the oven.  

Scroll down for the recipe!

For the Cake

Ingredients:

  • 1 3/4 cups sugar
  • 2 1/2 cups AP flour
  • 2 tbsp matcha powder
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1 tbsp vanilla extract
  • 1/2 cup canola oil

Instructions:

  1. Preheat the oven to 350 degrees. Spray 2 5-inch or 6-inch baking pans with non-stick cooking spray and line them with parchment paper.
  2. In a large bowl, combine all dry ingredients. Whisk together.
  3. In a stand mixer with a paddle attachment, combine the wet ingredients. On low speed, incorporate the dry ingredients into the wet ingredients.
  4. When combined and smooth, pour the batter into the prepared cake pans. Bake until a toothpick inserted at the center of the cake comes out clean (about 45 minutes).
  5. Let cool. Remove from pan.
  6. When the cakes are completely cool, cut them to achieve 4 even layers. Set aside three of these layers for your cake. Snack on the fourth!

For the Frosting

Ingredients:

  • 1 227-gram bar cream cheese, at room temperature
  • 1/4 cup unsalted butter, at room temperature
  • 1 1/2 cups powdered sugar
  • 1 tablespoon matcha powder

Instructions:

  1. Cream together the room temperature cream cheese and butter in a stand mixer.
  2. Gradually incorporate the powdered sugar.
  3. Add 1 tbsp matcha, or to taste.

For the Ganache

Ingredients:

  • 1 cup heavy whipping cream
  • 1 cup semisweet chocolate chips

Instructions:

  1. In a medium saucepan, bring the heavy cream to a simmer over medium heat.
  2. Once simmering, at chocolate chips. Do not touch for 1 minute.
  3. Stir until smooth. Leave at room temperature for about 1 hour to achieve spreadable ganache.

For the Pocky Flowers

Ingredients:

  • 1 package matcha Pocky sticks
  • 1 bag white chocolate chips
  • Dried flowers, such as rose petals or lavender
  • Sprinkles or edible glitter
  • Food coloring of choice

Instructions:

  1. Prepare a baking sheet with wax paper. Arrange a few Pocky sticks on the paper, spaced apart. Make sure your baking sheet fits inside of your fridge, or use a flat plate instead!
  2. In a small bowl, heat the white chocolate chips in a microwave in 30-second intervals. Stir until the entire bowl of chocolate is melted.
  3. Stir in your desired food coloring.
  4. Fill a small piping bag with a small piping tip with the chocolate.
  5. Pipe chocolate on top of each Pocky stick in a flower pattern.
  6. While the chocolate is still wet, sprinkle on your desired dried flower petals, edible glitter, or other decoration.
  7. Let chill in the fridge for at least an hour.

To Assemble

Put a dollop of frosting on a cake board and securely place your first cake layer. Pipe frosting along the perimeter of the layer to create a dam. Fill with ganache. If your frosting or ganache are very wet, you will need to chill your cake before repeating this step and building on top of each layer. Cover the outside of your cake with matcha frosting as well as sprinkled dried flower petals, if desired. Once chilled, decorate your cake with Pocky flowers.

Happy Mother’s Day!

Chia Pudding Parfait Shots

I almost made some “The Handmaid’s Tale” themed treats for Mother’s Day, but reconsidered.  That ominous baking project can wait!  Instead, I wanted to make use of some adorable shot glasses that my friend recently gave me.  They are the cutest little munchkin mason jars!

I’m celebrating the spring holiday with something on the (somewhat) lighter, (vaguely) nourishing side of the pastry spectrum.  However, my mom is actually the biggest fan of peanut M&M’s… so I’m not sure that she’d approve of this healthier decision.  In a way, these little chia pudding cups are actually kind of anti-mom.  Good thing she’s a safe distance away from me, back in Illinois!

I’ve never sampled chia seeds before, so this is my first documented experiment.  Here are the results.

The chia is flavored with coconut milk, honey, and a touch of vanilla.  I layered the chia pudding with raspberry preserves.  Each shot is garnished with banana cut-out.  The super-sweet preserves balanced the far milder coconut/chia flavor.  Time to search for your mini spoons!  For a less-healthy option, layer the chia with cinnamon yoghurt and top the shots off with Biscoff cookie crumbles.

I’m so thankful that my mom has instilled in me a love for creative challenges.  I’m pretty sure that most moms don’t let their kid paint a mural on the kitchen windows as a first grader!  Without her encouragement, I would never have embarked on this pastry chef/food styling adventure.  I’m looking forward to collaborating with her later this year by using some of the ceramic cupcake and cake stands that she’s created.

Happy Mother’s Day!  Make some chia parfaits with your mom… or your anti-mom.  Scroll down for the recipe.

Chia Pudding Cups

Ingredients:

  • 1/4 cup chia seeds
  • 1 cup coconut milk
  • 1/8 cup honey
  • 1 teaspoon vanilla extract
  • raspberry fruit preserves
  • fresh bananas or fruit of your choice

Instructions:

Pulse the coconut milk, honey, and vanilla together in a blender.  Pour over the chia seeds and let the mixture sit overnight in the fridge.  The following day, layer your chia pudding with your choice of fruit preserves and fresh fruit.  Cheers!