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:

ElementIngredientAmount (g / units)
Vanilla Genoise (Recipe) (Cut a hole in the center of each layer, using a cookie cutter 7.5cm in diameter1cm thick x 4 Sheets
Insert Cream: CoffeeHeavy Cream (38%)150g
White Granulated Sugar20g
Powdered Coffee1/2 tsp
Dutch Processed Cocoa Powder1/8 tsp
Icing + Piping Cream: Coffee (Open star piping tip, Wilton 4B, 16mm, Plain piping tip)Heavy Cream (38%)120g
White Granulated Sugar15g
Powdered Coffee1/2 tsp
Dutch Processed Cocoa Powder1/8 tsp
Decoration: Biscoff TrufflesBiscoff Cookies, finely grounded58g
Almond Meal17g
Milk25g
White Chocolate13g
Shredded CoconutQS

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:

  1. Spread 45g insert cream and cover it with another cake sheet.
  2. Keep stacking all the sheets in similar manner. Use the remaining insert cream to crumb coat the entire cake.
  3. Ice (use the remaining icing cream as piping cream), and decorate as shown in the photo, or per your personal preference.
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Coffee Wreath layer Cake עוגת שכבות קפה בצורת זר

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Coffee Wreath layer Cake עוגת שכבות קפה בצורת זר

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