Updated Coffee Cake

I ended up making this cake by multiplying the ingredients of the original coffee cake by 1.5 so the measurements are a little bit funny, but it made for a really delicious cake. What was also handy was I used gluten free flour and it turned out delicious. 

This recipe makes 3 sponges using 6" tins - this allows for a higher cake which looks more impressive when decorated. 

Double Chocolate Vanilla Cake

Okay so you want to make a cake and you want it to look special without a lot of extra cost or effort?! You might have your own recipe for the cake, but if not here is one we used in the past from Dr.Oetker ... Just using the cake from that you can match it with the icing below and create something that looks, and tastes, delicious!

Carrot Cake Mini Cupcakes

This is my go to recipe if I need to bake for a nice occasion such as a christening or birthday party. They are nice and small (even though a little bit more work) but make nearly 90 mini cupcakes and therefore feed a lot of people. Guests rave about them and also complain that they are on a diet while slipping the 5th one into their mouth whole. It's great!

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.