coffee

// No Comments

Coffee, Brown Sugar and Caramel Cake with The Happy Egg Co. Eggs!

On September 22nd the British summertime ended and autumn began! Cooler mornings and darker evenings makes this month’s cake the perfect treat. Our coffee, brown sugar and caramel cake is simple to recreate as the indulgent flavours combine to make a wonderful autumn treat perfect for any occasion!

Coffee, Brown Sugar and Caramel Cake

Coffee Cake Recipe (Makes two 8″ layers)

4-5 eggs by the happy egg co.
250g self-raising flour
250g brown sugar
250g butter
6-12 drops of natural coffee essence

Coffee, Brown Sugar and Caramel Cake

The Happy Egg Co. Eggs

Cream your butter in a mixer then add the brown sugar. Add in the flour along with half of the happy eggs for around one minute. Once half of the happy eggs are combined add the remaining and flavour to taste. Mix for about 5 minutes.

Pour batter in the pan until 2/3 full and place on the top shelf of a pre-heated oven at Gas Mark 3/325F/170C. Bake for around 30 minutes. Repeat this step to create your second layer.

Coffee, Brown Sugar and Caramel Cake

Caramel Buttercream Recipe

250g butter
400g icing sugar
5 tablespoons of room temperature water
6-12 drops of natural caramel essence

Add half of the of butter diced into pieces. Cream the butter in a mixer. Then gradually add icing sugar and the remaining butter (cut into cubes) until you get a smooth, creamy texture. Add the flavour to taste.

Coffee, Brown Sugar and Caramel Cake

Adding whole coffee beans for decoration is a great way to finish this cake off, why not give it a go!

 

// 1 Comment

The Happy Egg Co. Cake - Coffee, Caramel and Brown Sugar

September is quickly moving towards October which means wrapping up and keeping warm is a must! The thought of cool, crisp mornings and dark evenings have inspired this month’s recipe which is to be a coffee, caramel and brown sugar cake! The rich, nutty tones of coffee and the crunchy texture of brown sugar fits right in when we imagine the burnt oranges, yellows and reds of autumn.

Coffee, Carmel and Brown Sugar

The inviting scent of coffee beans we’ve had circulating through our studio reminds us of winter mornings when a warm drink is a great substitute for a lie in! Coffee cake is a classic and adding brown sugar to the mix will deepen the colour and enrich the flavour too!

Coffee, Carmel and Brown Sugar

Pairing a caramel buttercream with coffee and brown sugar adds another dimension and reminds us of fun, flavoursome hot drinks offered by coffee shops in winter. The recipe we have in mind would also work wonderfully with gingerbread or eggnog but we think a silky caramel buttercream would add a luxurious taste and texture without overpowering the coffee and brown sugar.

coffeecolour1

 

// 5 Comments

Tutorial Tuesday: How to Make an Edible Fondant Coffee Cup!

Since we created our Caramel Mochaccino cupcake complete with a tiny edible coffee cup perched on top we’ve been inundated with messages and emails asking how me made this. So here is our tutorial on how to re-create your own fondant cup of coffee. It’s obviously perfect to top cupcakes with, but also would add to an afternoon tea or dinner ‘scene’ on a cake. Another great thing is that it is super quick and easy to make!

TUTORIALcoffeecup

What you will need…

Sugarpaste/fondant
Ball tool
Piping tip
Paint brush
Green gel food colour
Brown gel food colour

DSC_0007_208

Step one: Roll out your sugarpaste / fondant on a floured surface and using the large end of a piping tube to cut out a circle. This will be your ‘saucer’.

plate

Step two: Using your ball tool indent the centre of your saucer slightly.

DSC_0017_213

Step three: To make your actual coffee cup create a marshmallow shape around 1.5cm heigh. Make sure that the small ends are fairly flat. Set aside.

DSC_0010_209

Step four: To make the handle for your cup roll out a little bit of sugarpaste / fondant into a thin sausage shape.

DSC_0024_214

Step five: Now shape this into a nice sized curve. Set aside.

DSC_0022_211

Step six: Indent your coffee up at the top with your ball tool.

DSC_0026_217

Step seven: Dab some water onto the centre of your saucer and place your cup on top to fix it into place. Paint a little water down one side of your cup and carefully attach your handle.

DSC_0028_216

Step eight: Add some extra detail by painting a ‘logo’ onto the front of the coffee cup with a paintbrush and some food gel colour paste.

DSC_0029_215

Step nine: ‘Pour’ in some coffee by painting the inside of your cup with brown food gel paste!

Caramel Mochaccino

You should now be left a really fun and playful little coffee cup to nestle atop of coffee flavoured cupcakes! For teacups and tea themed cupcakes make your cups a little more slim and add some traditional pattern like ‘swags’ or polka dots. Also, try painting the edges with edible gold paint and use a weaker brown colour to paint in the actual beverage.

Caramel Mochaccino

Caramel Mochaccino

 

// No Comments

Caramel Mochaccino Cupcake

Sometimes a coffee break is needed, especially if your working day is around 14 hours long like ours (at times longer, no joke). With that in mind we whipped up a lovely and delicious little cupcake. A Caramel Mochaccino cupcake! We were lucky enough to taste test these after a hard day of photoshoots, stock taking and product development.

Caramel Mochaccino

This cupcake is a soft chocolate cake swirled with two toned (and dual flavoured) caramel and coffee buttercream. We then finished the towering swirl of frosting with an adorable little mochaccino coffee cup!

Caramel Mochaccino

To flavour the tasty buttercreams to create this cupcake we used natural coffee essence and natural caramel essence. Yum!

Caramel Mochaccino

More tempting new flavours coming soon…

 

×