Made cake, wanted to plate, here’s the recipe. Hope you enjoyed that little poem.

Molasses Cake:

• 1/2 lb (226g) Unsalted Butter
• 2 3/4 C (345g) AP Flour
• 1 1/2 C (348g) Light Brown Sugar
• 1/4 C (100g) Molasses
• 8 Large Egg Yolks
• 2 tsp (4g) Garam Masala
• 1 tsp (6g) Baking Soda
• 3/4 tsp (3g) Baking Powder
• 1 tsp (4g) Kosher Salt
• 1 C (234g) Buttermilk
• 1/2 C Orange Juice

Preheat oven to 375ºF. Put butter and brown sugar in mixer and paddle on low speed for around 5 minutes until paste forms. Add in molasses and return to low speed to mix. Add in egg yolks one at a time until combined continuing to scrape sides. In a separate bowl sift together flour, garam masala, baking powder, baking soda and salt. Slowly add in half of the dry  mix on low speed until combined. Scrape bowl and add in buttermilk and orange juice until combined. Add in remaining dry mix until combined.

Butter and flour two 9 inch rounds and evenly pour the batter between the two. Bake in oven for around 30 minutes. Use a cake tester to check cakes are done and let cook. After the cakes sit for 10 minutes remove from pans and finish cooling on racks.

Cinnamon Tuile:

• 43g Unsalted Butter
• 57g Powdered Sugar
• 14.5g Corn Syrup
• 36g Bread Flour
• 4g Cinnamon

In a bowl combine all ingredients and mix until well combined. Preheat oven to 325ºF. Place batter on silpat and cover with parchment. Using a rolling pin roll out batter until 1/16″ thick. Carefully remove parchment and bake in oven for 5-7 minutes until tuile bubbles. Remove from oven and let cool. Carefully remove from silpat.

For this plating I also made a plum and ginger gastrique and a vanilla butter cream frosting. I didn’t include those recipes because I forgot to write them down. Next time!