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asked July 25th 2016

Coffee syrup

Hi

Just wondered whether anyone has used a coffee syrup on coffee and walnut cake applied to each layer before spreading the buttercream on?

I’ve got a celebration cake to make on Thursday, fill/mask/cover Friday and decorate fordelivery Saturday but the party isn’t until Sunday so I’m worried it won’t stay fresh and thought syrup would help.

What do people think?

Thanks

Liz

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Hi

Just wondered whether anyone has used a coffee syrup on coffee and walnut cake applied to each layer before spreading the buttercream on?

I’ve got a celebration cake to make on Thursday, fill/mask/cover Friday and decorate fordelivery Saturday but the party isn’t until Sunday so I’m worried it won’t stay fresh and thought syrup would help.

What do people think?

Thanks

Liz

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Absolutely beautiful and if you add 10% brandy to the syrup it will take it to another leverl. Take a peek here:

dense coffee cake recipe

It will make your head go round and around 🙂

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Thank you so much and I see what you mean!

Apologies, I had entered Coffee Syrup in the search box but nothing came up hence my question, but I probably should have entered other key words!

I’m using the Mrs Jones recipe and I note in the link you provided where it’s said it’s too light for fondant. I’m only the coffee and walnut cake with fondant round the sides on top of dark chocolate ganache all over the cake, but the top is just having chocolate flavoured buttercream to look like mud with a rugby player laying on top! Would the cake withstand this or should I rethink and try a more dense recipe?

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You can still use Mrs Jones’ recipe by increasing the flour only by an extra 10%. Here is an extract of a reply from Mrs Jones to another member:

Mrs Jones
August 19th, 2015

“This cake is perfect for covering with sugarpaste (rolled fondant). When the cake has been baked allow it to cool down and go cold, wrap in cling film (plastic wrap) and place in the fridge for up to 24 hours before ready to use. Always work with a cold cake because it is easier to carve. Talking of which, if I am carving this cake it is, or going to be a large tiered cake, I add up to 10% extra flour to the recipe when baking………”

I think this would be suffciently dense with the increase of flour. This is the basic vanilla sponge recipe with walnuts added.

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Thanks for all the advice/information you gave.

The cake looked pretty good, just waiting for feedback from the customer!!!

Liz

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