Coffee in a Cup Cake

15/03/2018

How do you like your coffee in the morning?

If it’s big and in the form of a cake, then you’ve come to the right place. A slight coffee taste, with added chocolate frosting for that rich complimentary flavour.


PRODUCTS USED: Mr. Whipstir / Paring Knife

 

Ingredients

For cake:

  • 145g caster sugar
  • 100g butter or margarine
  • 3 eggs
  • 150g self raising flour
  • 1 1/2 tsp baking powder
  • 2 tbsp hot water
  • 1 & 1/2 tbsp instant coffee

For decoration:

  • 500g white fondant icing
  • 500g red fondant icing
  • Icing Sugar
  • Chocolate Frosting

Method

  1. Preheat the oven at 180C. Grease an 8/9 inch cake tin.
  2. Powder your surface with icing sugar. Roll out about 500g of the white icing until flat enough to cover a small bowl.
  3. Lay over the top and press lightly around the edges until the bowl is covered. Cut the excess with a knife. Trim around the edges of your ‘mug’ shape to make it neat. Leave to set.
  4. Roll up excess and cover with film for use later.
  5. Combine the sugar and butter in a large bowl until it becomes nice and fluffy.
  6. Whisk the eggs in a jug. Gradually pour into the mixture – adding 1 tablespoon of flour at a time. Make sure you don’t use all of it…
  7. Add the rest of the flour and the baking powder to the mixture and fold it in gently.
  8. Dissolve the coffee in the boiling water and add to the contents, combine well. Pour into your cake tin and leave in the oven for 40mins – 1hr.
  9. Once cake is out of the oven and cooled. Take the same sized bowl and place ontop, cut around the edges and remove excess.
  10. Layer cake with chocolate frosting, use excess cake and place ontop to make another layer.
  11. Completely cover the cake in chocolate frosting 😋
  12. Carefully place your set ‘mug’ shape ontop of the cake, and press down slightly so it is completely covered. Flip over and place ontop of a cake stand.
  13. Use the remaining white fondant and roll out into a square oblong shape.
  14. Lay this around the the top of your cake/mug to create the rim.
  15. Finally, powder your surface again and roll out the red fondant. Make sure it is long enough to fit around the side of your ‘coffee cup’.
  16. Cut your shape accordingly, wet one side so it is sticky and carefully place this around your cake.
  17. Use the excess and roll a small handle for your ‘mug’. That’s it 😊

 

If you want to know how to make the rose, please check out this other recipe

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