Coffee Wreath Layer Cake
@under_baked Coffee wreath cake. Coffee flavor is so refreshing when added to a whipped cream. Small amount of coffee powder is sufficient to lend both not overwhelming coffee taste as well as a lovely beige tone. A wreath cake is slightly different to fill and coat due to the hole in the middle. It might be a bit intimidating at first, but if you treat it as if it would’ve been a round cake you will find a lot of similarities in the technique. When icing the hole, the key is to trim the crown from the inside out. The perimeter crown is trimmed from outside inwards, normally. . . #bakingaesthetics #baketok #cozybaking #baking #fypbaking #cottagecoreaesthetic #aestheticbaking #cakesoftiktok #cottagecorebaking #caketoks #cakedecoration
♬ Hide and Seek – Magnus Ludvigsson
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.
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Coffee Wreath Layer Cake:
Recipe:
| Element | Ingredient | Amount (g / units) |
| Vanilla Genoise (Recipe) (Cut a hole in the center of each layer, using a cookie cutter 7.5cm in diameter | – | 1cm thick x 4 Sheets |
| Insert Cream: Coffee | Heavy Cream (38%) | 150g |
| White Granulated Sugar | 20g | |
| Powdered Coffee | 1/2 tsp | |
| Dutch Processed Cocoa Powder | 1/8 tsp | |
| Icing + Piping Cream: Coffee (Open star piping tip, Wilton 4B, 16mm, Plain piping tip) | Heavy Cream (38%) | 120g |
| White Granulated Sugar | 15g | |
| Powdered Coffee | 1/2 tsp | |
| Dutch Processed Cocoa Powder | 1/8 tsp | |
| Decoration: Biscoff Truffles | Biscoff Cookies, finely grounded | 58g |
| Almond Meal | 17g | |
| Milk | 25g | |
| White Chocolate | 13g | |
| Shredded Coconut | QS |
Preparation:
Biscoff Truffles:
In a bowl, melt the milk and white chocolate in the microwave. Add the almond meal and finely grounded cookies, and mix thoroughly to combine. Refrigerate for 30-60 minutes. Make small dough balls of 20g each, and coat them with shredded coconut. Set to the site until use.
Cake assembly instructions:
- Spread 45g insert cream and cover it with another cake sheet.
- Keep stacking all the sheets in similar manner. Use the remaining insert cream to crumb coat the entire cake.
- Ice (use the remaining icing cream as piping cream), and decorate as shown in the photo, or per your personal preference.
