Matcha White Chocolate Mini Cakes
From Lucie Franc de Ferrieres debut cookbook, Cake From Lucie!
A few weeks ago, I had the pleasure of baking with a friend and fellow baker, Lucie. She has an adorable bakery in the East Village called From Lucie and is now the author of a beautiful book featuring a large variety of cake recipes. I had such a hard time deciding which recipe we should make when she sent me the list, but I couldn’t resist choosing these adorable matcha white chocolate mini cakes. You can order her book online here, but in the meantime, in case you want to bake these ASAP, I’ve included the recipe below. Enjoy!
Matcha White Chocolate Mini Cakes, By Lucie
“I first discovered matcha when I moved to New York City and worked in the art world. Initially, I ordered matcha lattes just to fit in, even though I thought they tasted like hay. Six years later, I have one every single day. My love for matcha grew even more when I started putting it in my baked goods, and I adore the matcha and white chocolate combo in these two-layer mini cakes. For a more brightly colored green sponge, I recommend using a ceremonial grade matcha versus a culinary grade matcha. It’s also important to use high-quality white chocolate and avoid white chocolate chips. Guittard is my favorite brand. French buttercream can be a little scary at first. It gets soupy and can look like it’s curdling when you add the butter. Keep beating it, and you’ll end up with a silky and not too sweet white chocolate buttercream—it will all be worth it.”
While this is not my recipe, if you have any questions or want to share a photo, I’d love to hear from you in the chat below!
