This coffee wreath layer cake was shared as an example for something you can make out of any leftover genoise cake layers, for any reason. I mentioned it previously that I tend to freeze those leftover layers and they are slowly piling up until I can make a whole new cake out of them. It dramatically saves a lot of time, energy and ingredients.

I can promise you that there is no difference when it comes to flavor and texture. Freezing is a great storage solution; however, one should remember that with prolonged freezing, the flavors and texture can be impaired. Either way, this cake is called “wreath cake” due to the hole in the middle, and a combined working techniques for icing a cake that is shaped slightly different than the commonly round cakes.