Whether you are 27 or 72, birthdays are special. At the kitchen of Laurie and Mary Jane we infused this triple-layer gateau with one of our favorites, the sweet, strawberry and diesel-smelling Bruce Banner strain.
This pistachio chocolate cake, uninfused, has been the Wolf family birthday dessert for years. The frosting, a pistachio buttercream, enrobes the dark, rich chocolate cake. Pistachio has no problem masking the taste of the canna-butter, and chocolate and cocoa do the same for the infused oil in the cake. If you didn’t know you would never know, but of course you will know because we don’t give cannabis to unsuspecting people — it’s not nice.
You have a decision to make, and it requires some serious thought. Do you infuse the batter as well as the frosting, or do you choose one or the other? A double dose can ruin a birthday party. I can’t say it enough: When it comes to cannabis, less is more. Unless you are a group of heavy users, my suggestion is to go with infusing the cake.
Although this cake looks tricky, it actually is not. You will need a few extra items, but they are easy to find and will up your decorating game. The cannabis leaves are made with fondant, essentially a sugar paste, which comes in colors for your decorating pleasure.
For the frosting, yes, we are using a bit of a short cut. A few tablespoons of pistachio pudding mix. If you want the “from scratch” recipe, email me. It takes forever but it’s awesome. This one is almost awesome.
Regarding the fondant: Because you roll it thin, a little fondant goes a long way. If you want to pick your own colors you will need to knead the color into the fondant.
You’ll need parchment and a rolling pin. If you don’t have a rolling pin, but have an empty wine bottle, that will work too. Sprinkle the parchment with some xxx sugar (powdered sugar) to keep it from sticking.
Each slice should have 7 mg of THC if you use cannabis oil that is 1 mg THC per 1 ml of oil.
Fondant is available in most craft stores and upscale markets. If you order online, and you need it bad, you can possibly have it the next day. And that is where you can find the cannabis leaf cookie cutters. How sweet is that?
Serves 16 (with 7 mg THC per slice when using Pot d’Huile cannabis oil that has 1 mg THC per 1 milliliter of oil. A standard ‘dose’ of THC is 10 mg, but new consumers should start with 2.5 mg THC and wait 90 minutes.)
Infused Birthday Cake
- 3 cups all-purpose flour, plus more for dusting
- 3 cups granulated sugar
- 1½ cups good quality cocoa
- 1 tablespoon baking soda
- 1½ teaspoons baking powder
- 1 teaspoon salt
- 4 large eggs, room temperature
- ½ cup sour cream, room temperature
- 1 cup buttermilk, room temperature
- ½ cup cannabis infused oil (for our recipe we used oil that contains 118 milligrams of THC per half-cup of oil, Specifically we used a half-cup of pot d’huile infused olive oil, which is 118 milliliters and thus has 118 mg of THC)
- 1 tablespoon vanilla extract
- ¾ cup unsalted butter at room temperature
- 6 tablespoons pistachio pudding powder
- 1 cup half-and-half
- 2 teaspoons vanilla extract
- 4 to 5 cups powdered sugar
- Powdered sugar as needed
- 4 to 6 ounces fondant
- Food coloring, optional
TO MAKE THE CAKE:
Heat oven to 340 degrees F.
Butter and flour three, 9-inch cake pans.
In a large bowl, combine the dry ingredients: flour, sugar, cocoa, baking soda and salt.
In a separate large bowl, combine the wet ingredients: eggs, sour cream, buttermilk, cannabis oil and the vanilla. Beat well until smooth and uniform.
Slowly add the dry ingredients to the wet ingredients, stirring gently to blend. Do not overmix.
Divide the batter between the three pans. Bake for 30-35 minutes. You can check for doneness by sticking a toothpick in the center of one of the layers. The toothpick should come out just dry.
TO MAKE THE FROSTING:
Using an electric mixer, cream the butter until light and fluffy.
Add the pudding powder to the half-and-half and stir to blend well.
Stir in the vanilla. Add this mixture to the butter and mix well.
Beat in the powdered sugar ½ cup at a time, until smooth and fluffy.
Chill for an hour before frosting the cake.
TO MAKE THE FONDANT:
Line a baking sheet with parchment paper.
Sprinkle your work surface with powdered sugar.
Gently knead the fondant with buttered or oiled hands until pliable.
Roll fondant out to ⅛ inch thick, adding more powdered sugar to your work surface as needed to keep the fondant from sticking.
Using a sharp knife or cookie cutter dip into the powdered sugar and then press into the fondant to create the leaves.
Transfer the leaves to the parchment-lined baking sheet and use the knife make indentations on the leaves, being careful not to press through. (While the leaves are soft you can make them curl or fold. They will set after about an hour.)
TO ASSEMBLE THE CAKE:
Place the first cake layer on a piece of parchment on your work surface. Spread the top and sides of the cake with about 1 cup of the frosting. Spread it everywhere trying to keep it as smooth as possible.
Place the second cake layer on the first and repeat the process.
Place the third cake layer on top and top with the remaining frosting. Spread evenly over the top and the sides, smoothing as best you can.
Place the fondant leaves on the cake, they will remain in place as long as the frosting has not completely set.