Coffee Birthday Cake

COFFEE CAKE

This 6" or 8" cake has an inner layer of coffee buttercream and also a top layer, with some more around the sides so that the sponge biscuits can stick on. A simple ribbon and coffee beans complete the simple look to make an elegant cake. Its perfect for a birthday and so easy to prepare!

Ingredients for 6" cake:
175g Butter
175g Caster Sugar
3 Eggs
175g Self Raising Flour
1 Tbsp Coffee Essence
50g Chopped Walnuts (Optional)

Ingredients for Icing:
100g Butter
300g Icing Sugar
1 Tbsp Coffee Essence
1 Tbsp Milk

Decoration:
Ribbon
Sponge Biscuits
Coffee Beans

Method: Pre-heat oven to 180 degrees. Grease and line TWO 6" tins.
1. Beat the sugar and butter together until light and fluffy.
2. Add the eggs one at a time, with a Tbsp of flour, and beat to incorporate.
3. Add the flour and beat again.
4. Add the coffee essence (I use IREL) and the walnuts if using.
5. Once all combined, put half the mixture in each baking tin.
6. Bake for 15 - 20 minutes or until cake tester comes out clean.

1. Beat butter until soft, and add icing sugar bit by bit, beating until it is all combined.
2. Add Coffee Essence and Milk and beat again.
3. Once cakes have cooled, put bottom layer on plate/board (you can make sure it sticks by putting a small bit of icing on the plate or board and then putting the cake on top.)
4. Use a third of the icing on the bottom layer and place the other cake layer on top.
5. Use the rest of the icing to ice the top and sides of the cake, leaving a small bit for decoration.
6. Place the sponge biscuits around the edge of the cake, making sure they stick to the icing.
7. Pipe the leftover icing around the top of the cake and place coffee beans on each bit.
8. Add a ribbon around the biscuits to finish.