Technically we’ve been back home from Master 7’s second trip to the hospital (bowel obstruction this time) for over a week but its been a looong week and I always struggle to blog with a house full of noisy boys (smelly too but that rarely affects my blogging). Settling Master 7 back into normal family life (it takes some adjustment when you’ve had your Mum all to yourself and nurses who will get you a chocolate milkshake on a whim) and all the kidlets being home for half term holidays made the week a complete write off. Though really it feels like I’ve been on another planet for the entire month of May. Today was the first day I had a few hours to myself in over a month and we know how claustraphobic I start to feel without alone time, eek!
Anywho! Fortunately we made it home in time for his big brothers 10th Birthday.
More on his birthday in another post (how has it been 10 years!? yikes!) but here is the recipe for his cake….yummo!
- 225g (1 cup) butter, softened
- 225g (1 cup) caster (superfine) sugar
- 4 eggs
- 2 Tablespoons of coffee dissolved in 100ml’s (3.4oz/little less than 1/2 cup) of hot water
- 225g (2 cups) of self raising flour
- 100g (3 and 1/2oz) walnut halves + extras for decorating
1/ Heat your oven to 180C (350F)
2/ Place the butter in a mixing bowl and beat until smooth
3/ Add the caster (superfine) sugar and beat until combined
4/ Add the eggs, one at a time beating in each egg thoroughly before adding the next one
5/ Add 50mL’s (1.7oz or a little less than ¼ cup) of coffee and stir well
6/ Fold in the flour and walnuts (break the walnuts in half if you’d like them smaller as you throw them in), stir well to combine
7/ Divide batter between two lined 18cm cake tins
8/ Bake for 25-30 minutes or until a skewer in the centre comes out clean
9/ Allow cake to cool completely before icing (frosting)
Coffee Icing (Frosting)
- 125g (1/2 cup) butter, softened
- 700g (1.5lb’ish) icing (powdered/confectioners) sugar
- The remaining 50mL (1.7oz or a little less than 1/4 cup) of coffee
1/ In a mixing bowl place the softened butter and icing (powdered) sugar and beat until smooth
2/ Slowly stir in the remaining coffee until well combined and you’re happy with the consistency
Alternately if the coffee on coffee flavour is a little too intense for you (or if like me you’re making it for your 10 year old) use cream to dilute the intensity (or just make up ordinary butter icing instead of the coffee variety). In a bowl I whipped some double (heavy) cream until thickened and then combined my desired amount of coffee icing. You could also try using the whipped cream as the filling and the coffee icing for the top of the cake, whatever works for you!
5/ Ice the top of one of the cakes (the ugliest one) and place the second cake on top before icing the top of the cake and decorating with the walnuts
If you need your cake to be a little more stable (my icing didn’t glue the two cakes together and the top one started slipping off a few time) cut a small amount off the top of the first cake for the filling to adhere to.
This recipe is based on the Coffee and Walnut Cake found here.