A Gay Wedding Cake for Louisiana Governor Bobby Jindal

Louisiana Governor Bobby Jindal has always been outspoken about his disdain for the gays. And now he may be running as a Republican presidential candidate in 2016.
Since he's lately been pissing everyone off a little more than usual with his anti-LGBTQ antics, and coming out strongly against marriage equality while saying he'd attend a same-sex wedding of someone he loved, I made him a gay wedding cake. I mean, the ability to decorate a cake was like the only reason I chose to be gay in the first place.

The cake is just gay enough to make sure he'll hate it, but tasty enough so that he'll love it. It will be a confusing experience for us all. This is what growing up gay in the Deep South does to you!

About the cake: This cake is technically a white cake, though I included some egg yolks to make sure it wouldn't dry out. The yolks make it slightly off-white but the flavor and texture you get is worth it. And then there's the matcha frosting. I came out of the matcha closet a few months ago with these petit fours and then these Pop Tarts. Thanks to the kind folks over at Aiya Matcha, the love affair is still going strong and this post felt like a good way to showcase it. The frosting is a little matcha-y and a lot almond-y and it all comes together to make a wedding cake that is pretty traditional and only slightly ruins the sanctity of #marriage.

Cake Recipe:

2 cups all-purpose flour
1.5 cups sugar
2 t baking powder
1.5 sticks unsalted butter, melted and cooled
1/4 teaspoon salt
3 whole eggs
3 egg whites
1.5 t almond extract
3/4 cup whole milk

Matcha Frosting:

1 t matcha (I used Aiya Cooking Grade Matcha)
1 t almond extract
3 cups powdered sugar
1 stick unsalted butter, room temperature
1.5 T milk or heavy cream

1. Preheat oven to 350* F and grease your pans (I'd line them with parchment paper for extra protection).
2. In a stand mixer fitted with the paddle attachment, beat the eggs, egg whites, sugar, and almond extract on medium high speed until slightly fluffy, about 4 minutes.
3. Add the melted butter and milk and mix to combine.
4. Sift in the flour, baking powder, and salt and mix on low until combined. Don't over mix it, you just want it to all be coming together.
5. Pour into the prepared pans and bake for 30 - 35 minutes until a toothpick comes out clean.

Frosting:

1. In a stand mixer fitted with the paddle attachment, beat the butter on high for 2 minutes.
2. Add the powdered sugar and matcha and mix slowly while adding in the almond extract and milk or heavy cream.
3. You may need to scrape down the bowl to get all of the ingredients mixed together.
4. Once it's all combined, beat on high speed for 5 minutes until fluffy.
5. Store covered in the refrigerator for up to a week or transfer to a piping bag to begin icing the cake.
6. Frost the cakes however you'd like once they've cooled. To achieve that smooth look, freeze your cakes for half an hour. Remove the cakes from the freezer and fill the layers with the frosting and then spread a thin layer of frosting on the top and sides of the cake (the crumb coat). Freeze for an additional thirty minutes before icing completely. Freezing the cakes makes the icing firm up once it hits the surface and allows you to achieve a much smoother look. I used an offset spatula for this process, though a knife would probably work just fine.

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