Justin & Meredith Winokur's Kitchen Cooking Notebook
Sitemap ·
Our Recipe Book ·
Steven's Recipe Book ·
Ann's Recipe Book ·
Meal Ideas ·
Copied Recipes
Random ·
Random Links
Home > posts > 2020 > 05 > 2020-05-08_Matcha_Cake_with_Black_Sesame_Buttercream.html
Matcha Cake with Black Sesame Buttercream
/posts/2020/05/2020-05-08_Matcha_Cake_with_Black_Sesame_Buttercream.html
You are viewing revision 65cf8684 from 2021-01-20 12:42:08 -0700.
See current version
and other versions
Links are to the current pages which may not exist or have changed.
ID-based links may not work. Internal links have [@rev] links to this revision
or add ?rev=65cf8684 to a URL.
See the help page for more information.
Meredith had made Matcha Cake back on March 7, 2020 and froze them. Her notes are in the picture below. It was adapted from Cakes by Courtney's lemon poppy seed cake[@rev].
Today she defrosted and decorated them. She used the buttercream from Cakes by Courtney (LOCAL[@rev]) as a base with 1/2 cup of black sesame seeds ground (in a traditional suribachi).
It made barely enough to cover the cake, though Meredith says she was also a bit rusty on cake decorating. Also, because it was still slightly frozen and harder to press down, the cake was not as level as she would have liked.
The flavor was good. You could taste the matcha and really taste the sesame in the frosting! The frosting was almost like halva! The cake was a bit dry; potentially from being in the freezer.
