photo by Simply Sweet Photography
Last weekend I was honoured to be a part of my big brother’s wedding as a first time bridesmaid. The first in our family to tie the knot, Jasper and Bonnie’s nuptials was the event of the year, it was a lavish wedding of an astounding 470 guests! And I felt so lucky to be able to share the big day with them. The whole day went according to plan without even the slightest hiccup, which is absolutely amazing considering the size of the party.
Jasper proposed to Bonnie last year in June while visiting Dan and I. What could be more perfect than Bermuda’s blue water and pink sand as a backdrop while popping the big question? Besides, Bermuda Tourism’s slogan is after all, “Feel the Love”!
I couldn’t be happier that Bonnie was officially going to be my sister-in-law. I asked her earlier this month what was her favourite type of cake and she promptly replied, “anything Earl grey”! I wanted to bake a little layer cake in honour of their day and I had the perfect 4-inch cake rings for the job. I had actually bought the moulds from a 100¥ store in Tokyo while on vacation with the pair. I knew Bonnie was going to be the perfect sister-in-law to be when she gleefully agreed to join my quest on eating ramen for breakfast, lunch and dinner the entire time we were there! No one else in the world can understand my craving for noodle carbs like she does! So here we have it, a little earl grey cake in celebration of the newly wed couple!
Earl Grey Layer Cake with Lemon Buttercream
Adapted from Sift and Whisk
1 Cup milk
4 bags of Earl Grey Tea
1 teaspoon vanilla extract
3 Cups of All Purpose flour
2 1/2 teaspoons of baking powder
1 teaspoon finely ground earl grey tealeaves
1/2 teaspoon salt
1 cup butter room temperature
2 cups sugar
3 large eggs
Heat milk up in a small saucepan until a bare simmer. Remove from heat and place the bags of earl grey to seep for 20 minutes. Remove the bags and squeeze out as much liquid back into the milk. Add the vanilla extract. Pour into a measuring cup and add more milk if less than a cup is remaining.
Preheat the oven to 350°F. Grease and flour the bottom and sides of 2 8-inch cake pans (in my case I used 2-4 inch cake pans a few times!)
In a large bowl, whisk together flour, baking powder, ground tealeaves, and salt. Set aside. Cream the butter and sugar in a bowl of a mixer until light and fluffy. Add eggs, one egg at a time, scraping down the sides until fully incorporated.
Add the dry ingredients in three additions, alternating with the tea infused milk and ending with the flour. Mix until everything is combined and no dry bits are left.
Divide the batter evenly between the pans and bake for 40-45 minutes until a toothpick inserted in the centre of the cake comes out dry. Cool layers in the pans on a wire rack for 15 minutes and carefully turn the cakes out to cool completely before icing.
1 cup of softened butter
zest of one lemon
1 tablespoon of lemon juice
4 cups of icing sugar
1 teaspoon vanilla extract
2 teaspoons of milk
In a bowl of a stand mixer fitted with the paddle attachment, whip the butter with the lemon zest on medium-high until pale. Sift in 1 cup of powdered sugar and add the lemon juice, milk, and vanilla extra. Add the remaining powdered sugar and whip mixture until fluffy, adding more milk if needed until desired consistency.