My friend Chris was in town today, and we had decided on a baking/squash date weeks ago. We were thoroughly inspired by these amazing tea cakes by sprinklebakes, and originally were going to make them as cupcakes with a cardamom icing. I felt like procrastinating though, so I went and picked up a circle cookie cutter and some fondant. Sooo, tea cakes.
It’s mostly circular!
EARL GREY POPPY SEED TEA CAKES (original recipe here)
- 4 eggs
- 4 Earl Grey tea bags (I used Stash)
- 2 tbsp. poppy seeds
- 1 tsp. baking powder
- ½ tsp. salt
- 1 cup cake flour, sifted (original recipe used all purpose)
- ¾ cup granulated sugar
- 1.5 tbsp. oil
- 2 tbsp. yogurt/ buttermilk
- 1 tsp. vanilla
- 1 tsp. purple gel food colouring
- Preheat oven to 350F. Grease an 11″ X 14″ jelly roll pan with shortening and line with parchment also. Grease parchment paper also.
- Beat eggs with stand mixer until light yellow (at least 5 minutes).
- Whisk together flour, tea from the tea bags, poppy seeds, baking powder, and salt. Set aside.*
- Add sugar, oil, yogurt, vanilla, and food colouring to eggs.
- Slowly add flour mixture to liquid ingredients.
- Pour batter in pan and move around until an even layer has formed.
- Rub icing sugar into a tea towel (to put cake onto after baking).
- Bake for 10 – 15 minutes, or until cake springs back when pressed.
- Turn cake out onto tea towel until cool.
- Cut out cake circles.
*The original recipe calls for mixing the tea and poppy seeds with the granulated sugar, which I would do next time, as the flour sort of clumped together.
This made my house smell amazing.
Not the most even distribution…
Evidence of the lack of even distribution
- 1 stick unsalted butter, softened
- pinch of salt
- 1 tsp vanilla
- 14 cardamom pods, open and ground
- 1.5 cups icing sugar
- 1 tbsp. milk/cream
- Beat butter in mixer until creamy.
- Add in salt and vanilla, and mix well.
- Grind cardamom with mortar and pestle, and add to mixer.
- Add in icing sugar and mix thoroughly.
- Add milk/cream as needed until desired texture is met.
Once I made the frosting, I assembled the mini tea cakes. They weren’t the most even, so I added cake scraps as support structures where needed. Normally I level out cakes to get a flat surface, but I didn’t have a lot of real estate to work with. I did a pretty lazy job of it, but using scrap cake pieces works extremely well to even out cakes. Icing alone lacks structural integrity. I stuck them in the fridge while Chris and I went to go play squash, and then attempted the fondant!
I haven’t really worked with fondant a lot before. I actually own quite a few fondant tools! They’re just all in Edmonton. So this was a bit of a dodgy maneuver, but I think it worked out alright given the circumstances and questionably shaped cakes.
Initial icing base coat
Putting Chris to work
More evidence of the uneven distribution and cake supports