Enchanted Mushroom Forest Chai Spiced Cake

How fun is this cake?! A beautifully chai spiced cake topped with a chocolate cream cheese frosting and then whimsical little marzipan mushrooms that are hand sculpted and painted. Topped with edible moss made of shredded coconut and cake crumbs with a little food coloring.

Chai Spiced Cake

• 2 1/2 cups all-purpose flour
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1 tsp. salt
• 1 tsp. ground cinnamon
• 1/2 tsp. nutmeg
• 1/4 tsp. all spice
• 1/4 tsp. ground cloves
• 1/8 tsp. black pepper
• 1/4 tsp. ground ginger
• 3/4 c. room temperature butter
• 1 3/4 cup granulated sugar
• 5 egg whites
• 1/2 cup sour cream
• 1 tbsp. vanilla extract
• 1 cup buttermilk

Chocolate Cream Cheese Frosting

• 1 (8 oz.) cream cheese, room temperature
• 6 tbsp. butter, room temperature
• 1 tsp. vanilla extract
• 1/3 cup granulated sugar
• 1/2 cup heavy cream
• 1/2 cup cocoa powder

Mazipan Mushrooms

• 1 (7 oz) marzipan almond paste
• food coloring gel

Directions

Starting with the cake, preheat the oven to 350 degrees. Line two 8 inch cake pans with parchment and grease them.

In a large bowl combine together all of the dry ingredients, flour, baking powder, baking soda, salt, spices. Whisk all of them together.

Then in a stand mixer with a paddle attachment mix together the butter and sugar until smooth, scraping down the sides. Then add in the egg whites, sour cream, and vanilla. Mix it all together and then add in the buttermilk and all of the dry ingredients. Mix until the batter is smooth. Divide into the prepared pans and bake for about 30-40 minutes. Until they are puffed and golden and when you insert a toothpick it comes out clean. Remove from the pan and let them cool for about 15 minutes. Then wrap in plastic wrap and chill in the fridge for about 30 minutes.

While the cake is baking make the frosting, in a stand mixer with a whisk attachment whip together the cream cheese and butter. Making sure to scrape down he sides, whisking until it’s smooth. Then add in the vanilla extract and sugar. Then with the motor running slowly add in the heavy cream a little at a time. Once it’s all smooth add in the cocoa powder and continue to mix it together for a couple more minutes just until it’s smooth. Set aside until ready to use.

For the mushrooms- like play dough just shape all different mushrooms, and place on a baking pan to dry out a little. Then I used an ice cube tray but use a paint pallet if you have one. Add a little food coloring gel to about 1-2 tbsp of water and paint your mushrooms.

Once you’re ready to decorate, cut the tops off of the cakes if you want a smooth top. Then add a little buttercream to the center and add the other cake on top. Frost the cake and use a butter knife of small offset spatula to create “bark.” Then place the mushrooms all over and edible moss if you wish. Keep in the fridge for about 3-4 days. Enjoy!!