With Thanksgiving just around the corner, we thought we’d share with you an artistic and beautiful matcha dessert for the special celebration.
Let’s meet Sunny He, aka @hehemade, and her gorgeous Matcha Rose Garden Cake.
Sunny is a 20 year old art student, studying Fine Arts in Victorian College of Arts in Melbourne, Australia. Baking has been Sunny’s passion since she was 10 and she’s recently combined her artistic and cake-making skills to create ‘edible’ art.
Her cakes are amazing to look at and to taste. Due to the cakes’ popularity, Sunny has also opened her own custom made cake shop on Instagram. You can check out Sunny’s gorgeous creations and online store here.
Sunny’s Matcha Rose Garden recipe consists of moist fluffy matcha cake coated with delicious Swiss meringue matcha buttercream. It’s decorated with roses, creating a glamorous rose garden on top of the cake.
Matcha Rose Garden Cake
Yield: Two 6” cakes
- 165g butter
- 1½ cups sugar
- 4½ eggs
- 2¾ cups flour
- ¼ cup matcha powder
- Pinch of salt
- 1½ tsp baking powder
- 1½ cup buttermilk
- 1 tsp vanilla
Preheat the oven to 175oC. Grease two 6” round cake tins with baking paper.
- Beat the butter and sugar on high speed in an electric stand mixer with a paddle attachment fitted until the mix is light, fluffy and pale.
- Add the eggs one at a time, beating well on medium-high after each addition.
- Add the flour, baking powder and salt, beating on a low speed until just combined.
- Add the buttermilk, continuing to beat on a low speed till smooth and just combined.
- Divide the batter evenly between the prepared cake tins and smooth out the tops.
- Bake for 40 minutes or until the knife comes out clean when inserted in the center.
-Swiss Meringue Buttercream-
- 6 egg whites
- 1½ cups caster sugar
- 400g butter
- 2 tsp matcha powder
- 3 tsp hot water
- Whisk together the egg whites and sugar in the stand mixer bowl until the sugar dissolves.
- Continue to beat on high speed for eight minutes until stiff peaks form. Don’t allow the peaks to get too stiff.
- Add in the butter (butter should be partly melted and soft), one full spoon at a time on a low speed until combined.
- Mix the matcha with water to create a paste.
- Add in one spoonful at a time of the matcha into the meringue.
- Beat on high speed for two minutes until the buttercream has formed.
- Stack the two cakes together, layering the meringue cream in between.
- Coat the cake with matcha meringue cream.
- Pipe the cream into roses to decorate.
Your Thanksgiving dessert table will be brightened up with this delicious Matcha Rose Garden Cake.
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