Sunday, February 26, 2017

coffee chiffon rose cake




It's my mom's birthday next week, and I'll probably be making her another coffee chiffon cake! The past few years I've been making her some form of coffee-flavored cake, so I think I'll continue the tradition this year as well!

This was the cake that I made for her last year - light and fluffy coffee chiffon cake, filled with espresso whipped cream. I started by baking up three 8-inch layers of coffee chiffon, which I filled with freshly whipped cream that was flavored with an espresso paste (espresso powder mixed with a few tablespoons of hot water).


After the layers were filled, I covered the top and sides with the espresso whipped cream, smoothing it out with an offset spatula.


Then came the fun part - decorating it! I've done several piped rose cakes in the past, a method first pioneered by the talented I Am Baker, and since I had yet to make one for my mom, I thought this would be the perfect time.

The technique is so simple, yet comes out so pretty! I filled a pastry bag fitted with a large star tip, and piped large rosettes around the sides of the cake. Then I piped large rosettes on the top of the cake, starting from the outside, until the entire top was filled.




There were still some open spots afterwards, so I just used the same large star tip to fill the gaps in. And then it was done! So easy!




This is still one of my favorite ways to decorate a cake, not only because it's fast and easy, but also because the effect is always so pretty.


 

Stay tuned to see how this years cake will turn out!

 

 Happy Birthday, Mom!
 


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