Local drama teacher’s baking gets national attention

AM Extra

PORTLAND, Ore. (KOIN) — A drama teacher from Southeast Portland’s Kelly Elementary was recently featured in season five of ABC’s Great American Baking Show.

And lucky for us, Marissa Troeschel stopped by AM Extra to demonstrate why she is regarded as one of the nation’s top amateur bakers.

Spiced Ginger Cake with Spiced Cream Cheese Icing

Editor’s note: Marissa uses grams for accuracy while baking, and highly recommends getting a kitchen scale; however, if you don’t have a kitchen scale, she recommends doing an online search for converting grams to cups.

Spiced Ginger Cake:

  • 320g dark brown sugar
  • 1 ½ tbsp ground ginger
  • 1 ½ tsp cinnamon
  • ½ tsp grated nutmeg (whole nutmeg is preferred)
  • ½ tsp ground clove
  • ½ tsp ground allspice
  • pinch of ground cardamom
  • 298g All Purpose flour, plus 1 tsp
  • ½ tsp salt
  • ¼ tsp baking soda
  • 1 tsp baking powder
  • 340g unsalted room temperature butter, cut into 1/2 inch cubes
  • 2 large eggs, at room temperature
  • 170g unsulfured molasses
  • 1 tbsp vegtable oil
  • 240ml buttermilk, at room temperature
  • 60g chopped candied ginger, plus extra for decorating

Preheat over to 350°F

Grease a 9 inch cake pan and line the bottom with a circle of parchment paper.

In the bowl of a stand mixer, combine all dry ingredients (sugar, ginger, cinnamon, nutmeg, clove, allspice, cardamom, salt, baking soda, baking powder, and flour). With mixer running on low, add in butter one piece at a time. Continue running the mixer until all of the butter has been incorporated and the mixture resembles wet sand. Leave mixture in the bowl.

In a separate bowl, whisk together buttermilk, molasses, oil, and eggs.

With mixer running, add 1/3 of the wet mixture to the butter and dry ingredient mixture, and beat for 30 seconds until combined. Scrape down the bowl, and add the remaining wet ingredients. Mix for an additional 30 seconds until combined.

Dust chopped candied ginger with 1 tsp of flour and using a spatula, fold gently into batter.

Pour batter into prepared pan and bake for 40-45 minutes, until a toothpick comes out clean. Keep a close eye on these. Cooking time may vary and since it is a dark cake it can be hard to tell when they are baked. *If you have a digital thermometer, a cake is done when the center registers 200 degrees fahrenheit.

Cool for 10 minutes before removing from the pan to cool completely on a wire rack.

Spice Cream Cheese Icing

  • 540g cream cheese, at room temperature
  • 120g butter, at room temperature
  • ½ tsp salt
  • 300g powdered sugar
  • ½ tsp vanilla extract
  • ¾ tsp ground ginger
  • ¾ tsp ground cinnamon
    Beat cream cheese and butter in the bowl of a stand mixer on medium-low for about 1 minute, until combined.

Add salt, cinnamon, ginger, vanilla and powdered sugar, and beat for 1-2 minutes until fluffy. Careful not to over mix, or the icing may get runny.

*This icing recipe makes enough for two layers of cake.

Top the cake with icing and decorate with extra candied ginger.

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