I just wanted to thank you for the lovely postcard you sent me. That is so sweet of you. Really, to take time to send me one, very much appreciated. I haven’t received a postcard in a while [the last one was from the ’90s and it was from Dean Cain (when I was just so into Lois and Clark: The New Adventures of Superman and I just have to write him a letter.) He replied with a postcard. My sister says it was his assistant who wrote that but the die hard fan in me knows it was him.]
Just so you know, the postcard has a special place in my cubicle at the office (your postcard, not Dean Cain’s – I don’t know where that is now). I stare at it all day (Oops… I did not just say that… I do hope my boss isn’t reading this) and that cute picture of a delicately frosted cupcake just makes me smile.
And as a thank you, I baked you an Ube Macapuno Cake. I wish I can send some over to you in Sweden but I wouldn’t dare. I could probably be sending it in pristine condition not a single piped swirl out of place but since it will travel long and far, it might come to you all squishy (and probably moldy?) so I made the next best thing, I am sharing the Ube Macapuno Cake recipe.
ps: Please forgive my piping-and-getting-a-cake-all-frosted-up skills. Can’t get over those bubbles. Piping buttercream into a cake seems not to be my forte… needs tons of practice still. Anyway, here it is:
Ube Macapuno Cake
adapted from my Ma’s Recipe Book
What We Need:
2 cups sugar
1 1/2 cup canola oil
1 teaspoon vanilla
2 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup evaporated milk
2 tablespoon ube flavoring
1 cup ube halaya (purple yam)
1 cup butter
1 pound icing sugar
2 tablespoons milk
1 teaspoon ube flavoring
Macapuno preserves for topping
(1) Combine oil, sugar and vanilla. Mix well.
(2) Mix ube flavoring with milk. Set aside.
(3) Dry whisk flour, baking soda and salt. Set aside.
(4) Add eggs one at a time to the oil-sugar mixture.
(5) Add ube halaya. Mix well until combined.
(6) Add 1/3 of the dry ingredients
(7) Add 1/2 of the milk-ube flavoring mixture. Repeat until all are combined. Bake in two 7-inch pans for 30-40 mins or until done.
(8) For the frosting, follow instructions for the basic buttercream here replacing vanilla with ube flavoring.
(9) To assemble, divide cake into 4 (or just 2, depends on you), ice in between layers. Cover the whole cake with the frosting, top with macapuno preserves and pipe frilly borders on the cake.
(10) Get a cake slicer, a small plate and a fork.
(11) Turn the radio on to some easy listening music station and treat yourself to a slice. Or forget about step 10. Just. dig. in.