Two years ago I made my coworker Kim this matcha green tea Hello Kitty tiramisu cake (I didn't have a chance to make her a cake last year, since I was on maternity leave with my third baby at the time!), and since I know she loves anything green tea, I decided to make her another green tea cake this year!
This time I decided on a green tea chiffon cake that I've made in the past (see here and here), except that I wanted to decorate it with piped roses. This is one of my favorite ways to frost cakes, and I've done it many times (purple, purple ombre, white red velvet cheesecake, orange pumpkin spice, pink ombre), but the orirginal tutorial can be found here at I Am Baker. :)
For the chiffon cake, I began by separating my eggs and whipping the egg whites until stiff peaks formed.
Then in a separate bowl, I mixed the egg yolks, oil, and sugar, before adding cake flour, matcha green tea powder, baking powder, and salt.
Finally I gently folded in my whipped egg whites, for a fluffy green tea batter. Then I divided the batter between two 8-inch pans (ungreased, and simply lined with parchment paper).
I baked them at 350F for 20 minutes, and let them cool (with the pans upside down, in order to help keep the volume of the chiffon cake).
While they were cooling, I made a batch of freshly whipped cream, lightly sweetened with confectioner's sugar, and then added a paste of green tea powder mixed with hot water. I used this to fill and frost my cooled cake layers.
After smoothing out the top and sides of the cake with an offset spatula, I was ready to pipe my roses using a Wilton 1M tip.
I had intended on piping roses on the top of the cake as well, but I ran out of the whipped cream mixture! So roses on only the sides would have to do!
I brought the cake to work the next day, and we scheduled a "fake meeting" so that we could surprise Kim with the birthday cake!
Happy Birthday, Kim! Hope you enjoyed the cake!