The Cake Slice: Chai Cake with Honey Ginger Cream Icing

Chai Cake with Honey Ginger Cream Icing

Ta Dahhhhh … my first post as A Cake Slice Baker .   I have pretty much always been a  “9 x 13 glass pan cake baker”.   Don’t get me wrong … my 9 x 13 pyrex pans have served me well over the years … but I am on to bigger and taller things!  You see, this year the Cake Slice Bakers have chosen to bake their way thru Sky High: Irresistible Triple Layer Cakes. 

Had it not been for the group selecting this recipe I would have read it and passed it by for 2 reasons.   There was no picture of the finished cake (I like pictures!) to entice me plus, I was unsure of the chai tea- infused milk as an ingredient.   My only experience with the chai flavor has been the “foo-foo” drinks at the coffee shops and I was not impressed. 

I was prepared to make this cake and not like it … you know give it away to unsuspecting family members who would believe you baked it just for them.   But, I made a sudden conversion to “Chai-ism” right about the time the delicate, spicy wafts of baking cake made it from the oven to the couch.  

My fear of not having enough icing kicked in as it normally does, so I increased the icing recipe by one third.  This allowed me to be a bit more generous between layers with plenty left to coax over the top and down the sides of the assembled cake.  If I were to change one thing, it would be to use a more “delicate ” flavored honey in the icing.   The basic, everyday put on your biscuit type I used was a bit overpowering for my tastes. 

The first piece of cake for my official "taste-tester".