Hummingbird cake
4 eggs
1/3 cup (70g) sugar
3/4 cup (150g) light brown sugar
Mix until light and foamy
Gradually add 1 cup (230g) vegetable/canola oil
Mix to combine
1 tsp (5g) vanilla extract
2 2/3 cups (330g) all-purpose flour
2 tsp (8g) baking powder
1 tsp (6g) baking soda
2 tsp (6g) cinnamon + ¼ tsp (1g) nutmeg
1 tsp (5g) salt
Gradually add to egg mixture
2 ripe bananas - about 1 cup (250g)
8 oz (230g) crushed canned pineapple
1 cup (100g) walnuts/pecans, toasted and chopped
Stir to combine
3 - 8 inch (20cm) pans greased and lined with parchment paper
Divide batter evenly
Bake at 350F (180C) for 25-30 minutes until a toothpick inserted into the center comes out clean
Let cool completely
White Chocolate Frosting
1/4 cup (60g) whipping cream
Melt over bain-marie
Let cool to room temperature
10 oz (300g) cream cheese, room temperature
⅓ cup(40g) powdered sugar
1 tsp (5g) vanilla extract
Mix to combine
Add melted chocolate
Mix to combine
1 1/2 cups (360g) whipping cream (35% fat), chilled
Whip until stiff peaks form
Gradually fold into cream cheese mixture
Cut the top of the cakes to create flat surfaces
A bit of frosting
First layer cake
Up to a third of the frosting
Second layer of cake
Up to a third of the frosting
Third layer of cake
Cumb coat the cake
Refrigerate for 15 minutes
Cover with remaining frosting
Refrigerate for at least 30 minutes
2.5 oz (75g) white chocolate
Melt over bain-marie
1 oz (30g) rice noodles
Coat with chocolate
Small bowl greased with oil and coated with plastic wrap
Arrange the noodles
Add a smaller bowl wrapped in plastic wrap on top
Refrigerate for about 20-30 minutes to set
walnuts/pecans, toasted and chopped
Chocolate decoration
Nuts, gold sprinkles