If you follow me on Instagram (@eugenialexis), you’d know that I made a green tea cake for a dear friend’s birthday celebration. It was just a small 6″ cake that I decorated lightly with macarons (stay tuned for pictures!).
Because the cake tin was small, I ended up having some leftover batter that I decided to distribute into proper chiffon cake tins. I bought these adorable cake tins from Phoon Huat last year and I just love using them every single time I make a chiffon cake because the end result is just too cute.
I’ve made this green tea/matcha chiffon cake before at the start of the year (Jo’s Birthday). This time, however, the quality of the green tea that I used (Phoon Huat’s bakeable green tea powder) wasn’t as good as the previous time. As such, the green tea taste wasn’t as strong as I’d have liked.
Yes, I know it’s been a really long while since I’ve updated – even after I promised to do so now that I’m back in Singapore for good :/
Truth is, the day after I got back, I started my summer internship. Working full-time hours on the weekdays & trying to spend time for myself on the weekend resulted in me not being able to do much baking. Also, times when I did bake, I didn’t really photograph the food items & just left it for everyone to consumer oopsie daisy!
Anyway that aside, SCS Dairy (our local butter brand) has recently launched a Star Bakers’ Challenge. Basically the challenge goes for 5 rounds and you need to pass each round to qualify for the next. Needless to say, I decided to join this challenge. It was a little difficult given that the first round was just a ‘free for all’ challenge. Also, I had no idea if they were going to kick anyone out from that first round.
Thus, I decided to create something a little more challenging – just in case other people put up a very tough challenge (which mind you, they did!). As you all know (if you read my blog enough), I’m pretty much a sadist and like to make life really difficult for myself. Of course, the queen of difficult pastries – Macarons!
These were a little bit more complicated than my usual macarons. Instead of having just one filling, I decided to have the middle filled with a ganache & then the outside with buttercream so that when you bite into half, you get two flavours as well as a pretty cross-section.