Mini Tea Cake Sandwiches with Green Tea Frosting

Ingredients:

• 7 packets Jasmine Green tea (we're also loving this Green Tea Trio from Firebelly Tea)
• 5 packets Earl Grey tea
• 2 boxes cake mix
• Vegetable oil (amount specified by cake mix)
• Eggs (amount specified by cake mix)
• 1 can frosting
• Confectioner’s sugar

Instructions:

1. Steep tea bags to the strength of your preference in the amount of water recommended by the cake mix, plus two tablespoons more. Let tea cool in the fridge.
2. When tea is steeped to taste, preheat the oven according to the cake mix instructions.
3. Mix together eggs, oil and cake mix according to the cake mix instructions, substituting Earl Grey or green tea for water. Reserve extra tea and set aside.
4. Pour the mix into two 9-inch baking rounds and bake according to the box.
5. While the cake is baking, prepare the frosting: Split the frosting into two medium sized bowls. Add different tea concentrates to each bowl and beat with a mixer until thick. If frosting becomes watery, add small amounts of confectioner’s sugar to thicken.
6. When the cakes are done baking, let cool then freeze for about 10 minutes, until the cake is no longer soft.
7. Using a cookie cutter, stamp out circles from the cake. Then take the cake rounds and cut them into top and bottom halves.
8. Frost one half, then top with the other half like a sandwich. Frost the top of the “sandwich” and serve.

Pro Chef Tip: Depending on how bold you want the tea flavor to be, you can steep the tea bags overnight or just a few hours.

For the cake, we’ll be replacing water with tea! Steep the tea bags in the amount of water recommended by the cake mix, plus two tablespoons more. Let cool in the fridge. For us, we steeped the Jasmine Green tea bags overnight, and the Earl Grey tea bags for 5 hours. This all depends on your personal preference.

When you’re ready to bake, preheat the oven according to the cake mix instructions.

Mix up your cake mix, substituting tea for water and saving the extra tea. Pour the mix into two, 9 inch baking rounds and bake according the box. Meanwhile, it’s time to prepare the frosting. Split the frosting into two medium bowls. Add different tea flavors to each frosting bowl and beat with the mixer until thick again. If it’s looking too watery, add small amounts of confectioner’s sugar until it thickens again.

When the cakes are done baking, let cool and freeze for about 10 minutes, until the cake is no longer soft. Using a cookie cutter, stamp out circles from the cake. Snack on the scraps (baking is hard work!). Take the cake rounds and cut them in half, hamburger style. Frost one half, then top with the other half like a sandwich. Frost the top of the “sandwich” and voila! You’ve got a delicious tea sandwich.