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The Caker NZ

Matcha Cherry Cake Kit with Thea

Matcha Cherry Cake Kit with Thea

$29.95 NZD
$29.95 NZD
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Limited Edition

I’m obsessed with matcha for its vivid emerald color, gentle bitterness and health properties - it’s one of my favorite ingredients to bake with. In this moist cake, tart and juicy cherries compliment the unique flavor of the matcha while the icing (you can make either a glaze or a buttercream) adds a welcome sweetness, rounding off each bite perfectly. Like all of my recipes this one contains almond flour, which helps to make the baked cake exceptionally moist and luscious.

This cake can be made vegan too!

We worked with beloved matcha brand Thea on this cake kit because their matcha is second to none, they are rockstars and they are also a family, women run biz! 

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Product Information

What's In the Box

  • Matcha Cake Mix
  • Glaze Icing Sachet
  • Matcha powder
  • Freeze-Dried Cherry decorations
  • Non-stick Liner for 8"/20cm Pan
  • Instruction Card

Ingredients

Organic Unbleached Wheat Flour, Caster Sugar, Icing Sugar (sugar, tapioca starch), Ground Almonds, Matcha Powder (1.4%), Baking Powder (Sodium Bicarbonate, Sodium Acid Pyrophosphate, Corn Starch), Freeze Dried Cherries (1.4%), Salt.

Allergen Information

This cake is suitable for vegans, just use your favorite dairy free butter / oil and milk! This cake contains tree nuts (ground almonds) and wheat and is not suitable for those with nut or gluten allergies or intolerances.

Storage Information

You’ll find the best before date of your kit located on the tamper sticker sealing the base of the silver box.

Store somewhere cool and dark like a pantry. If your house is super hot in summer then it is possible the heat will have some effects on our products - the worst that could happen is things like chocolate might melt or the matcha might become a bit discolored, which doesn’t affect the taste of the cake. This is unavoidable with high quality ingredients and no preservatives added. If you are worried, you can store the kits in the fridge, or you could just bake your cake ASAP after receiving it.

Instructions

Fresh Ingredients You Will Need

For the cake:

  • 1 Cup of milk (regular or dairy free)
  • ½ Cup of oil or 115g of melted butter
  • 1 Cup of pitted cherries (fresh or frozen)

For the icing:

  • 1½ Tablespoons of milk to make a glaze
  • OR
  • 150g (1 ⅓ sticks) of butter (regular or dairy free) to make a buttercream

Directions

  1. Preheat the oven to 180°C / 350°F fan bake and press the non-stick liner into an 8” / 20cm round cake pan (the liner is intentionally oversized so you will end up with The Caker’s signature ripples in the sides of the cake).
  2. In a bowl, combine the Cake Mix with 1 tablespoon of the Matcha (or less to taste, reserving some for the glaze) and mix until well incorporated.
  3. Now add 1 cup of milk and ½ cup of oil or melted butter, and mix until smooth. Don’t overmix.
  4. Pour some of the batter into the prepared cake pan and spread it out to the sides, then evenly place 1 cup of pitted cherries into the batter. Now, pour the remaining batter over the fruit and spread to the sides again.
  5. Bake the cake for around 40 minutes. Every oven is different, so keep an eye on the cake as it bakes, it will be ready when it is springy to the touch and a knife comes out clean.
  6. Once baked, allow the cake to sit for 10 minutes in the pan, then turn it out onto a cooling rack and leave to cool in the fridge.
  7. In a small bowl, combine the Glaze Mix with 1 ½ tablespoons of milk and the remainder of the Matcha, and mix until smooth.
  8. Once the cake is completely cool, spread the glaze onto the cake and sprinkle over the Cherry Decorations, crushing some pieces. Top with fresh edible flowers if desired.
  9. Serve at room temperature. To store, refrigerate in an airtight container for up to 3 days.

Tips & Tricks

Check out the Baking FAQ's here for great info.

How do I make Matcha Buttercream Icing?

I adore the glaze that my Matcha Cherry Kit comes with, but it’s incredibly simple to make a creamy matcha buttercream icing, if you prefer! If you want to make it vegan, simply make it using a dairy-free butter. You can also absolutely make a buttercream with regular butter too.

It’s very easy… Instead of adding 1.5 tbsp of milk to the glaze per the instructions, simply combine the contents of the glaze sachet with the remainder of the matcha sachet and 150g (1 ⅓ sticks) dairy free or regular butter (at room temperature). Beat all the ingredients together on high speed until smooth and fluffy (you could use a stand mixer or a hand held beater). Then simply spread onto your cooled cake with a palette knife, or pipe onto minicakes!

What should my glaze look like?

Your glaze should be thick yet soft enough to spread. If your glaze is not spreadable, you can add extra liquid ¼ tsp at a time until the desired consistency is achieved. If your glaze is too runny, you can add extra icing sugar 1 tsp at a time until the desired consistency is achieved.

If making Cupcakes:

  1. Check that your cupcakes are completely cool, then, using a teaspoon, spread a small amount of glaze over each cake, enough to cover the top. If your glaze is looking a little runny, get your babycakes into the fridge as soon as possible and leave for 15 minutes to allow the glaze to set.
  2. Using dry hands, sprinkle your Cherry Decorations over your babycakes. Add fresh flowers for an extra Caker touch if desired.