The cake spoon pie, the one we’re going to eat first and then measure our spoonfuls in.

It’s a very simple recipe that can be adapted for almost any cake, with some variation.

The recipe is from The Kitchen of the Master, by George R.R. Martin. 

First, make the cake batter: In a medium saucepan over medium heat, melt the butter. 

Add the flour and whisk until pale yellow, then add the milk. 

Whisk again until pale, then gradually add the sugar, cornstarch, salt and baking powder. 

Bring to a simmer, stirring constantly, until it thickens, about 15 minutes. 

Drain and cool slightly. 

Cut the cake into 16 equal-sized pieces, and then into 18-inch round cake pans. 

Measure out the batter into 12 pans and transfer them to the fridge to chill for 30 minutes.

Prepare the spoons: Preheat oven to 400°F. 

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter until light and fluffy. 

Beat in the sugar and cornstalk until smooth, about 2 minutes.

Add the egg, one at a time, beating well after each addition. 

Slowly add the flour mixture, beating to a soft dough. 

With the mixer on low speed, add the baking powder and mix for 2 minutes more. 

Next, add in the flour, then the cornstalks, baking powder, salt, baking soda, and 1 tablespoon of water. 

Once combined, fold in the cake mixture. 

Mix on low for 1 minute, then switch to medium. 

Bake in the oven for 30-45 minutes, or until a toothpick inserted into the center comes out clean. 

Remove from the oven and cool completely before cutting. 

If the cake doesn’t have a crumb, cut into 8 pieces and transfer to the freezer to set for another time. 

Make the filling: Whipped cream and 2 tablespoons of vanilla extract will do. 

Put the filling into a piping bag and pipe it onto the cakes. 

I used a plastic bag to keep it from spilling. 

Using a pastry brush, pipe on the top of each cake piece. 

Pipe into the spinner. 

The spoons should be fairly level. 

Get the cake out of the freezer and place on a cooling rack. 

Fill the spoonfuls with filling. 

Let them cool completely on a wire rack to allow the filling to firm up a bit. 

Repeat until you’ve made 16 spoons. 

After they’ve cooled completely, they’ll be very firm, and the filling should be a light golden color. 

Place the sponges on a plate lined with parchment paper and drizzle with the icing. 

Garnish with a drizzle of sprinkles. 

Cakes will keep in the fridge for up to 1 week. 

You can store them in the freezer for up. Enjoy!