Purple Yam (Ube) Butter Cake

Now I'm beginning to understand why Emily Dickinson loves baking and writing. They're two different chores that require similar skills and degree of affection in order to create a sensation so soothing, the stomach and the brain does not cease craving.

I just baked Purple Yam Butter Cake for the Slumber Party. My schedule will be awfully hectic tomorrow that's why I'm consuming the last trickle of ATP just to bake with love. I have to fly to the field and get water samples for the last time tomorrow. At two in the afternoon, I need to hit shuttle cocks to win a game. A party to celebrate life will then commence some time in the evening. Happy happy birthday to Louise, Mae, Gege, Jane and Doms! :D

I was not able to bring my mom's recipe notebook when I went to NCCC Mall to purchase the ingredients. I randomly picked substances which I think were necessary. This is my own recipe:

Purple Yam Cake
2 cups flour
1 cup cooked and crushed Purple Yam
2 teaspoons baking powder
2 teaspoons baking soda
1 200 g butter
1 cup fresh milk
1 cup sugar
5 whole eggs

Purple Yam Butter Cake Icing
1 200g butter
1/2 cup cooked and crushed purple yam
1 cup sugar
1 teaspoon food coloring

Procedure:
(1) Like other typical cakes, begin by patiently creaming butter and slowly adding sugar and eggs.
(2) Add sifted flour, baking soda and baking powder mixture alternately with the cooked and crushed purple yam.
(3) Pour milk
(4) Add food coloring if necessary.
(5) Bake for 30 minutes at 150-180 C.

I wish to elaborate more regarding the techniques I learned while preparing this. Unfortunately, my brain's too baked to do that. Cheers to Emily!