Wednesday, 21 October 2015

Coffee and walnut cake |

Hello lovelies,
Today I'm going to show you how I made my coffee and walnut cake. I actually made a video showing you how to make it, yes I actually uploaded something to youtube. You can see that video here.

Ingredients |
Cake ||

225g/8oz self-raising flour, sifted
1 tsp baking powder
100g/3½oz walnuts, finely chopped
225g/8oz butter, softened, plus extra for greasing
225g/8oz caster sugar
4 large eggs, beaten

Buttercream ||

125g/4½oz butter, softened
½ tsp vanilla extract
2 tbsp milk
250g/9oz icing sugar
1tsp coffee mixed with 2tbsp boiling water (Let it cool first.)

Caramelised walnuts ||

100g/3½oz caster sugar
10 walnut halves
2 tbsp water.

Boiled icing ||

2 large egg whites
350g/12oz caster sugar
¼ tsp cream of tartar
4 tbsp water

Equipment |
Mixing bowls.
3 8inch cake tins.
Oven at 180c.
pan of boiling water.
Electric mixer.

Step 1 |
Get all your ingredients and weigh them out ready for your baking. I find it easier to have all my ingredients measured out so that its one less thing to do when I'm baking.

 Step 2 |
Cream together the butter and sugar until you have a smooth paste.

 Step 3 |
Add the eggs one by one, mixing after each egg is added. If it looks like its splitting, add a little of your flour to stop this happening.

Step 4 |
Chop your walnuts into small pieces. If they are to big then they will sink to the bottom of your sponges while they bake.

Step 5 |
Add the flour, baking powder and walnuts to the sugar, butter and egg mixture. Fold the ingredients together until your have a cake batter with no lumps of flour visible.

 Step 6 |
Evenly split your mix between three cake tins. I didn't have three tins so I had to bake mine one at a time. I baked them for about 25minutes.

Step 7 |
While the cakes are baking you can make a start on the coffee butter cream. I mixed the icing sugar and butter together and made a smooth paste. I made it really thick to make sure that when the coffee was added, it wasn't to runny. I made up some coffee with 2tsp and a few drops of water. I added the coffee one spoon at a time and kept tasting it. Some people prefer a stronger coffee taste so add coffee until you are happy with the taste.

Step 8 |
To make the caramel add the sugar and water to a pan and heat on a low heat until the sugar has dissolved. DO NOT stir it because it will ruin your caramel. Once the sugar has dissolve, turn the heat up high and let it bubble away. Let it keep bubbling and occasionally swirl it round in the pan by moving the pan itself, don't use anything to mix it. When its golden brown take it off the heat and add the walnuts. Swirl them until they are coated and take them off, put them onto either grease proof paper or a silence mat. I used the rest of the Caramel to make caramel buttons.

 Step 9 |
When your cakes are cool, put them on a plate or cake turn table and put butter cream on the first and second layer. Let it set and then you can start your boiled icing.

Step 10 |
Put the sugar, water, cream of tartar and eggs whites into a bowl. Put the bowl over a pan of simmering water and use an electric wish to mix it all. Do this until it forms stiff peaks and looks glossy. When its done take it off the heat and spread all over the cake. It doesn't have to be smooth on the cake, make it look like it has little peaks all over it. Add the caramelised walnuts and caramel decoration, then your done and its time to enjoy your cake.

 Here's what the cake looked like when it was done. I have had a lot of good reviews about this cake so I hope you like it too. Let me know if your make this and send me pictures of your bakes thought my social media, links below.

Don't forget to follow me on my social media |

Lots of love,
Chloe xxx

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