I gave this coffee and walnut cake a twist by making it into a giant cupcake. I baked the recipe in a giant cupcake silicone mould for about 1 hour. I piped the buttercream rosettes on top and put filling in the middle.The coffee butter cream and cake taste wonderful and the whole cake is a lovely centerpiece. A very welcome treat for my husband and son who came back from camp and are both coffee and walnut lovers!
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