This is the first in the £10 Fake Bake challenge where I've taken on coffee cake. Coffee cake is one of my personal favourites of all cakes that we make (the off-cuts never make the bin!). It's also one of our most popular birthday cakes delivered. Like this Tiramisu-inspired cake with macarons and a Belgian chocolate drip.
The only reason I've delayed dressing a supermarket version up is because inspiration was lacking, and my toddler is vehemently anti-coffee cake (with reason...he is 4). So I struck a deal with him, the only way I will involve my much-loathed Creme Eggs is if we can pair it with coffee cake. He found that a fair deal and off I went to Morrisons.
Perhaps not the most obvious of pairings when you first hear of it, but the only way the tooth-achingly sweetness of Cadbury's Creme Eggs can be tempered down is when consumed simultaneously with a coffee. Or even better, a coffee cake!
When I first floated the idea of a £10 Fake Bake supermarket coffee cake with Creme eggs on social media, the responses from the vast majority of followers was incredulous. On paper, it does sound a bit odd. BUT, when I re-worded the description as a Mocha Creme Egg cake, or a Coffee & Egg on Toast cake, or even an Easter Brunch Cake, the response was suddenly, "Ah, that makes total sense!"".
And wow, does it look immense.
The thing I love MOST about this cake are actually the Creme Eggs. I carved them into looking like cracked egg shells, and they are the cutest.
Fake Bake Recipe - Mocha Creme Egg Cake
2x Ready-made Coffee and Walnut Sponge Cakes (5" or 6" size)
1 tub (400g) of ready-made Coffee flavour frosting
Coffee Madeira loaf
2x Creme Eggs
Mini Creme Eggs
1. Prepare the cake decorating station with a cake turntable, angled palette knife, cake scraper, a cake board, a tablespoon, a piping bag fitted with a small star nozzle, a small paring knife and a spatula.
2. Unbox the cakes. Smear a dollop of frosting in the middle of the cake board on the turntable, and then place one of the layer cakes on the board. Pick off the walnuts on the top and rinse the walnuts in a bit of warm water and let dry on a kitchen towel. Decant the frosting into a bowl and whip or stir to loosen and lighten it. Smooth the frosting on the top of the cake with an angled palette knife.
3. Stack the second layer cake on top. Again, pick off the walnuts and rinse, dry and reserve with the other walnut pieces. Pipe the frosting around the cake and smooth it with the edge of the palette knife, or a plastic cake scraper. Smooth the top of the cake. Place in the fridge to chill and set.
5. Use the back of a teaspoon to drip the warm fondant over the edge of the cake. Repeat using the chocolate ganache to drip in intervals around the cake.
6. Fill a cup with warm water and have a tea-towel on the side. Warm the small knife in the water, pat dry on the towel, and score the tops of the remaining Creme eggs. Cut the tops off, and carve out little "cracks" lightly.
7. Slice the coffee loaf. Crumble one slice and mix in with the rescued chopped walnuts. Decorate the base of the cake with the crumble mix.
8. Fit a piping bag with a small star nozzle tip and fill with the remaining frosting. Pipe swirls over the top of the cake.
9. Place a few coffee loaf slices over the cake and smear coffee frosting on.
10. Decorate with the carved Creme eggs and crumble mix.
Step back and marvel at this cool coffee Creme egg creation!
Nobody would want to pass on this if served at Easter. Even the coffee and/or creme egg nay-sayers.
Of course, if you'd rather not bother with the effort, and still need a striking and delicious coffee cake delivered, have a peek at our mega popular Coffee Culture cake. The chocolate coffee cups are LIFE.
Lots of love,