Large Coffee Cake - Large Cakes

This is no ordinary coffee cake. Its layers are soaked with coffee syrup and filled with coffee buttercream. The classic top decoration is made of coffee fondant. You should find this a real challenge to complete.

Category:
Large Cakes

Serving Size:
10-12 Slices

Difficulty Level:
Expert

Photo Gallery:
No

Storage Factor:
+3 Days

| Coffee Cake |

Ingredients Required: Coffee Cake

	Ingredient	Quantity
1.	10" Yellow Sponge Cake	1
2.	Coffee Syrup	4 ounces
3.	Coffee Pastry Cream	6 ounces
4.	Coffee Buttercream	8 ounces
5.	Coffee Fondant	10 ounces
6.	Chocolate Fondant	1 ounces
7.	Chocolate Sprinkles	2-1/2 ounces

Preparation Instructions: Coffee Cake

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Process	Instructions
1. Slice	Slice the sponge cake into three equal layers. Place the first layer on a 10" cake board or plate.
2. Brush	Brush the first layer with 1/3 of the Syrup
3. Spread	Using a spatula spread 6 ounces of the Coffee Pastry Cream onto the layer
4. Repeat	Press the center layer on and repeat steps #2 and #3 (using 6 ounces of Coffee Buttercream). Press on the top layer and use the remaining 1/3 of the syrup.
5. Hide	Apply 1-1/2 ounce of Coffee Buttercream to hide crumb on top. Chill while you prepare fondant.
6. Warm	Using a Bain Marie, in separate containers, warm the two flavors of fondant to no more than 110°(F) Adjust the consistency with plain syrup instead of adding water or more heat. Both the fondants should be somewhat thin and very pourable.
7. Pour	Pour out the Coffee fondant onto the cake top and smooth it immediately with a spatula until it reaches the edge of the cake top or begins to run over the edge. When it is evenly spread stop.
8. Draw	Using a Pastry Bag full of Chocolate fondant and a small round tip draw a spiral starting in the center of the cake, continuing until you reach the edge of the cake. The bag of fondant should be ready to use prior to spreading the coffee fondant onto the cake.
9. Drag	Create the spider web design as follows. Using the tip of a small knife drag it through the liquid fondant from the center of the spiral out to the edge of the cake. Repeat this outward drag until the cake is divided into six sections. Then repeat the process dragging the knife tip from the outer edge of the cake to the center of the spiral. Center this in between the outward dragged lines.
10. Hide	Using a spatula hide the sides of the cake with the remaining coffee buttercream.
11. Apply	Working over a tray of chocolate sprinkles, evenly apply them to the side of the cake.
Additional Comments:	Advance warning. Consistency and temperature is very important. If the cake is very cold it will chill the fondant, you will not have time to complete the required steps. If the fondant is too thin or thick the two fondants will have trouble blending and forming the proper effect.