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!