- Pink and green
- Coated in vanilla buttercream icing
And lets pretend that this was what I intended on making from the start. Once those factors are in place, this cake isn’t so bad after all!
I don’t usually like anything coffee flavoured, but I’ve had a checkerboard cake in the past which had a really thin coating of coffee buttercream frosting in between each layer, so thats what I was going to do. To make sure the coffee flavour wasn’t too overpowering I planned to cover the entire cake in vanilla buttercream frosting. For some reason the cake became really crumbly when I removed it from the tin, meaning it wasnt stable enough for me to cut circles into it in order to make the checkerboard cake. Which meant I had a bowl of coffee frosting which had no use. Rather than put it to waste, I decided to just use it on the cake, which meant the result was slightly too coffee flavoured for me, but next time I’ll try a checkerboard cake again and get it right.
I used a white cake mix recipe, in order to color the sponge orange and green. I think this is part of the reason it didn’t work out well enough to cut into a checkerboard, so next time I’ll stick to regular chocolate and vanilla.
I go away on holiday for 2 weeks on saturday so probably wont be doing any baking out there! Might update with some photos of the cakes and desserts I come across though! Anyway hope you all have a good Easter!
- 350g butter, room temperature
- 350g caster sugar
- 6 large egg whites
- 2 tsp vanilla extract
- 350g self raising flour
- Food colouring (2 colours)
- 250g icing sugar
- 125g butter (room temp)
- 2tbs cold coffee
- Preheat the oven to 180C and grease two 8″ cake tins
- Cream the butter and sugar until fluffy.
- Beat in the egg whites, and slowly add the flour, followed by the vanilla extract.
- Divide the mixture in half, and add food colouring to each one, and mix until even.
- Spoon the mixture in the cake tins and cook for 25 minutes, or until skewer comes out clean.
- Let to cool completely whilst making the frosting.
- Mix the butter and icing sugar until combined in a crumb like texture.
- Add the coffee and beat on medium speed for 5 minutes.
- Frost the cake and decorate as you please