10.30am: The troops are gathering. And by "troops", I mean my large family – who are far from doing anything together with military precision!
Today, we're also having an early celebration of my nephew/godson's birthday which is on April 3. My mother asked him what cake he wanted, he told her he'd like a mint-flavoured cake, she asked me if I had a recipe for said cake... and in my family, "Do you have the X recipe?" is code for "Can you make the X?"
I'm not complaining. I was going to make a crepe cake with a caramelised banana filling (I have a ton of frozen bananas), but that will just have to do for another day. This cake would have required more effort than a mint-flavoured cake anyway – all that standing over the stove and cooking 25 or more crepes.
After successfully adapting the King Arthur Flour chocolate sourdough cake recipe for a two-toned matcha sourdough cake, I decided to make the mint cake the same way, this time marbling two colours as well as two flavours.
|The un-iced cake|
I tasted some crumbs when the cake was done, and there was a nice combination of mint and chocolate – which would be more pronounced once I added the two icings. But I couldn't tell what the inside would look like until my nephew cut it at his party.
To be continued after the cutting of the cake...