Coffee Lover's Dream Cake

So last weekend I baked something a little over the top for mam's birthday. After being away for the past month what could you expect?! I was raring to get back into my apron and whip up a storm. I baked a two tier coffee lovers dream cake. The bottom tier was made up of a rich mocha sponge with a chocolate and coffee ganache filling and mocha butter cream. The top was more of a traditional coffee cake made up of a light coffee and walnut sponge, a chocolate walnut ganache filling and a smooth coffee butter cream. Coffee is one of mam's all time favourites so I had to go all out for the occasion. 

THE MOCHA BOTTOM TIER

Ingredients

FOR THE MOCHA SPONGE

400g Butter (softened)

200g Caster Sugar

200g Brown Sugar

400g Self Raising flour (sieved) 

7 Eggs 

4 tbsp Cocoa Powder 

50g Dark chocolate (grated) 

4-5 tbsp Irel Coffee Essense 

FOR THE MOCHA GANACHE FILLING

280ml Double cream

200g Dark Chocolate 

2 tsp Instant Coffee Granules 

2 tbsp Golden Caster Sugar

FOR THE MOCHA BUTTERCREAM

160g Butter (softened)

300g Icing Sugar 

50g Plain chocolate 

4 tbsp Irel coffee essence 

1-2 tbsp of boiling water 

____________________________________

* If you are unable to find Irel coffee essence simply use 1tsp of instant coffee dissolved in 1 tbsp of boiling water instead for the same results * 

Method 

FOR THE MOCHA SPONGE

1) Preheat your oven to 180C/ 350F / Gas Mark 4, grease an 8 inch round baking tin with melted butter and line with greaseproof paper. 

2) Cream the butter and sugar together using your electric mixer 

3) Once combined and white in colour add in the eggs, two at a time and beat. Allow one to two minutes of mixing between each. 

4) Once all the eggs have been added to the mixture, add the Irel coffee essence.

5) Once the essence is combined, add the flour, one spoon at a time until all is added.

6) Allow the mixer to beat for 3-4 minutes and add the cocoa powder followed by the grated chocolate and once again allow the mix to beat for a further 4 minutes. 

7) Fill your line cake tin with the mix and bake for approv 40 minutes until the sponge springs up once touched. 

* You may have a little extra mix leftover for some yummmmyy mocha cupcakes. Simply fill your muffin cases with 1-2 tsp of the mix and bake for 15- 20 mins *

FOR THE CHOCOLATE COFFEE GANACHE

1) Melt the chocolate in a bowl over a pot of simmering water

2) Add the whipping cream followed by the instant coffee and sugar and combine 

3) Leave to sit until you are ready to spread 

FOR THE MOCHA BUTTERCREAM

1) Cream the butter and sugar together using the electric mixer until white in colour 

2) Add the Irel coffee essence and the cocoa powder and beat again

3) While beating on a high speed add the boiling water- this allows the buttercream to become lighter 

4) Add the melted chocolate, one tsp at a time while mixing on high speed 

5) Leave to one side until the cake is cool. 

THE TRADITIONAL COFFEE & WALNUT TOP TIER

Ingredients

FOR THE SPONGE

225g Butter (softened)

225g Soft light brown sugar 

225g Self Raising Flour (sieved) 

4 large eggs 

4 tbsp Irel Coffee Essence 

4 tbsp Crushed Walnuts 

FOR THE WALNUT CHOCOLATE GANACHE 

250ml Double Cream 

185g Dark Chocolate

4tbsp crushed walnuts 

2 tbsp Golden Caster Sugar

FOR THE COFFEE BUTTERCREAM

150g Butter (softened) 

300g Icing Sugar 

5-6 tbsp of Irel coffee 

1-2 tbsp boiling water 

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Method 

FOR THE COFFEE SPONGE 

1) Preheat your oven to 180C/ 350F / Gas Mark 4, grease an 6 inch round baking tin with melted butter and line with greaseproof paper. 

2) Cream the butter and sugar together using your electric mixer 

3) Once combined and white in colour add in the eggs, two at a time and beat. Allow one to two minutes of mixing between each. 

4) Once all the eggs have been added to the mixture, add the Irel coffee essence.

5) Once the essence is combined, add the flour, one spoon at a time until all is added.

6) Add the chopped walnuts and allow the mixer to beat for a further 3-4 minutes. 

7) Filll your line cake tin with the mix and bake for approv 40 minutes until the sponge springs up once touched. 

FOR THE COFFEE & WALNUT GANACHE 

1) Melt the chocolate in a bowl over a pot of simmering water

2) Add the whipping cream followed by the chopped walnuts and combine 

3) Leave to sit until you are ready to spread 

FOR THE COFFEE BUTTERCREAM

1) Cream the butter and sugar together using the electric mixer until white in colour 

2) Add the Irel coffee essence and beat again

3) While beating on a high speed add the boiling water- this allows the buttercream to become lighter 

4) Leave to one side until the cake is cool. 

When Life Gives You Lemons... BAKE!

Lemons are one of my all time favourite ingredients to bake with especially during the summer months. There's something much more delicious about a refreshing lemon cake when the weathers that bit hotter. I've tried so many different variations of lemon cake over that past few months but I finally think that I may have perfected it. This cake is made up of a moist lemon sponge, a gooey lemon curd centre, and is covered in tangy lemon butter cream. I've kept it simple and decorated it with fresh lemon and mint leaves dusted with icing sugar.  

Ingredients 

( Makes an 8 inch round cake)

FOR THE CAKE 

450g Caster Sugar

450g Butter (softened)

8 Eggs 

450g Self Raising Flour (sieved)

Rind of 2 lemons 

FOR THE BUTTERCREAM 

300g Butter (softened)

600g Icing Sugar 

2 tbsp fresh Lemon Juice 

3-4 tbsp Boiling Water 

FOR THE LEMON CURD

2 Eggs (lightly beaten) 

200g Caster Sugar 

3 Lemons (juice of all three, zest of one)

75g Butter 

Method

FOR THE CAKE 

1) Preheat your oven to 180C/ 350F / Gas Mark 5, grease your baking tin  with oil or melted butter and line it with grease proof paper

2) Cream the butter and sugar together using your electric mixer until fully combined. The secret for this cake is to be patient when mixing.

3) Add in the eggs one by one and continue to mix.

4) Once combined again, start to add in the sieved flour, one spoon at a time as you mix 

5) Once all the flour is in, add the lemon rind and continue to mix - be patient and allow the mixture to form a light fluffy texture 

6) Pour the mixture into your lined baking tin and bake for approximately 40-50 mins until golden brown and no longer gooey in the centre 

7) Once cooked, leave the cake to cool on a wore tray while you prepare the lemon curd and butter cream 

FOR THE LEMON CURD 

1) Whisk the eggs and sugar in a large heat proof bowl until combined

2) Add in the lemon juice and rind and continue to stir

3) Then add the butter and sit the bowl over a saucepan of simmering water, ensuring that the bowl does by actually touch the water 

4) Stir the mixture until the butter has melted and then leave for a further 10 minutes stirring from time to time - the mixture should have thickened but leave the bowl to sit to one side until you are ready to use it so it thickens further. You probably won't use all the curd in the cake so enjoy it on toast or digestive biscuits - yum! 

FOR THE BUTTER CREAM 

1) Mix the butter and sugar together in the electric mixer until creamy (be patient it might take a while) 

2) Then add in the lemon juice and continue to beat 

3) Finally add in the boiling water and beat at a high speed until light and fluffy 

To Assemble

1) Using a long bread knife, slice the cake in two 

2) Separate the layers and squeeze fresh lemon juice or a few tsp of lemon liquor into each

3) Then spread the lemon curd onto one half, topped by a layer of butter cream

4) Sit the plain layer on top of the other and completely cover the cake in the remaining butter cream 

5) Decorate as you wish and enjoy! 

You can also use the same recipe to create these cute lemon cupcakes. Simply half the ingredients, follow the same recipe, but, divide the mix into cupcake cases rather than one baking tin.

Chocolate Caramel Cupcakes

I absolutely LOVE caramel, so, when Mam arrived home from the supermarket with a few tins of condensed milk I had to make something delicious with it. I always tend to go for Millionaire's Squares or Banoffee, but this time I was adamant to try something else. Mam has been raving about these Caramel Cupcakes she saw on Bakery Boss, so, I decided to try something new and invent my own Chocolate Caramel Cupcake. Despite what you may think, the cupcakes aren't heavy in the slightest. Both the sponge and the butter cream are light and airy which allows for the devilish caramel.

Ingredients

MAKES 12 CUPCAKES

FOR THE CAKE MIX

225g Butter (softened)

225g Caster Sugar

225g Self Raising Flour (sieved)

2-3 tbsp Cocoa Powder

4 Eggs

FOR THE CARAMEL

1 x 397g tin of Condensed Milk

1 tbsp Golden Syrup

50g Brown Sugar

30g Butter

FOR THE CHOCOLATE BUTTER CREAM

150g Butter

300g Icing Sugar

50g Dark Chocolate (melted)

2 tsp Boiling Water

Method

FOR THE CAKE MIX

1) Preheat the oven to 180C/ 350F/ Gas Mark 4 and line your muffin tray with bun cases

2) Cream the butter and sugar together in the electric mixer

3) Once a pale colour, add in the eggs, one at a time and continue to beat

4) Once combined, add the sieved flour, one spoon at a time as you beat

5) Then add the cocoa powder in beat again until all ingredients are combined

6) Put 1-2 spoons of the mix into each bun case and place in the oven for approximately 15 mins until the cupcakes are firm and spring up when touched

7) Leave to cool on a wire tray while you get to work on the caramel and the butter cream

FOR THE CARAMEL

Firstly, you can cheat a little and buy a tin of caramel - it works just as well.

 But if you feel like going all out follow these simple steps...

1) Melt the butter and sugar together in a pan over a low heat

2) When combined, add in the golden syrup and the condensed milk and stir continuously

3) Bring the mixture to the boil and then allow it to simmer for approx. 5 mins until it becomes thicker

4) Fill a piping bag with the caramel and stick the nozzle into each bun and squeeze

5) Then leave the buns to sit and use any left over caramel for decoration later

FOR THE CHOCOLATE BUTTER CREAM

1) Cream the butter and icing sugar together in the electric mixer (be patient this may take a while)

2) When light and fluffy, add in the melted dark chocolate, one tsp at a time and beat 

3) When combined, add the boiling water, again, a small amount at a time and beat

4) Using your piping bag, pipe the butter cream onto each of the cupcakes, covering the caramel

5) After making sure that the leftover caramel is cool, you can drizzle a small amount over each of the cupcakes for a nice effect.

ENJOY 

Calling All Coffee Lovers

Coffee Cake is Mam's all-time favourite dessert, so last week for Mother's Day, I decided to try something different and whip up a batch of Coffee Cupcakes. I usually use IREL Coffee Essence which you can only buy in Ireland, to flavour coffee cake, but seens as the number of Yummmmyy's international followers has increased greatly over the past few months, I thought that I better try to create a new way of achieving that moreish coffee taste. I decided to experiment and used instant coffee mixed with a tiny amount of boiling water which formed a coffee paste. To my delight, the paste worked perfectly and the cupcakes tasted just as good, if not better than before. 

Ingredients

FOR THE CAKE MIX

225g Caster Sugar

225g Butter (softened)

225g Self Raising Flour (sieved)

3 tbsp Instant Coffee

1 tbsp Boiling Water

4 Eggs

FOR THE COFFEE FROSTING

200g Icing Sugar

100g Butter (softened)

3 tbsp Instant Coffee

1 tbsp Boiling Water

Method

FOR THE CAKE MIX

1) Preheat your oven to 180C/ 220F/ Gas Mark 4 and line your muffin/ cupcake tin with bun cases

2) Cream the butter and sugar together in the electric mixer (make sure you allow it to mix until fully combined and lighter in colour)

3) Add in the eggs, one by one and continue to beat

4) When combined, begin to add the sieved flour, again, one spoon at a time - allow the mixture to beat until it is light and smooth 

6) In a cup, mix the 3 tbsp of instant coffee with the 1 tbsp of boiling water and then add it to the bowl and beat again until combined (you can gibe the mix a stronger coffee flavour if you like simply by making more paste and adding it to the mix, but, be careful not to make it too strong)

7) Fill each bun case with roughly one tbsp of the mix and bake for approx 20 mins until the buns are golden brown

Method

FOR THE COFFEE FROSTING

1) Cream the butter and icing sugar together in the electric mixer until smooth and light in colour

2) Add 1-2 tbsps of boiling water and continue to mix

3) Again, in a cup, mix 3 tbsp of instant coffee and approx 1 tbsp of boiling water and then add it to the bowl and continue to mix

4) Decorate the cupcakes as you wish - I piped the coffee frosting, but, you could just as easily use a spoon to spread it on top.

Spread the Love with a Red Velvet Cake

Why not spread the love this Valentine's Day by baking something sweet for that special someone? This Red Velvet Cake is the perfect for the occasion. I've been fascinated by Red Velvet and have been meaning to try a Red Velvet Cake for a while, so when I was considering recipes for Valentine's Day this cake really did seem like the perfect cake to bake. The deep brownish-red colour of the cake comes from the chemical reaction of the anthocyanins in the cocoa powder with an acid which in this case is the buttermilk and to add to the effect red food colouring is also used. 

Ingredients 

FOR THE CAKE 

225g Butter (softened) 

4 tbsp Water 

55g Cocoa Powder

3 Eggs (lightly beaten) 

250ml Buttermilk 

2 tsp Vanilla Extract 

2 tbsp Red Food Colouring

280g Plain Flour

55g Cornflour

1.5 tsp Baking Powder 

280g Caster Sugar 

FOR THE FROSTING 

90g Butter

20g Cream Cheese

200g Icing Sugar 

1 tsp Vanilla Extract

Method

FOR THE CAKE

1) Preheat the oven to 180C/ 350F/ Gas Mark 4 and grease your two 8inch round or your two heart shaped cake tins with oil and line with greaseproof paper

2) Melt the butter along with the water and cocoa powder in a saucepan until fully melted and smooth, then take off the heat

3) In your mixing bowl, whisk the eggs, buttermilk, vanilla extract and red colouring until frothy

4) Then quickly and evenly stir in the flour, cornflour and baking powder, followed by the caster sugar 

5) Divide the mixture evenly between the two tins and bake for approximately 25-30 mins, until the mixture has risen and is firm to te touch 

FOR THE FROSTING 

1) Cream the butter and cream cheese together, followed by it and the and icing sugar together in a bowl until light and fluffy

2) Add in the vanilla extract and beat again until smooth 

3) Using your pallet knife spread the frosting between the two layers and completely over the rest of the cake 

4) Decorate the cake however you wish - I used pink confetti hearts seens as it's Valentine's Day.

If you'd rather individual red velvet cupcakes instead of one large cake, simply half the mixture for 12 cupcakes, and, spoon 1-2 spoonfuls of the mixture into each bun case. Bake the cupcakes for approx 15 minutes until they are risen and from to the touch.

If you happen to have a heart shaped muffin mold, go ahead and use it, but if not, have no fear, there's a solution. Simply place a marble into each slot in your cake tin along with the bun case as demonstrated in the picture above. 

And again, decorate the cupcakes as you wish with the frosting and any other little hearts and bits n bobs to make them all the more special. 

Josh's Chocolate Honeycomb Digger Cake

So it's that time of year again - my godson Josh's Birthday! He's 3 this year and he insisted that I make him a "digger" cake to go with his "Bob the Builder" themed party. At first I panicked and wondered how on earth I was going to do something like that. I thought that I'd definitely have to resort to fondant icing which I HATE using. But, luckily I had a plan...

I went for a three layer chocolate sponge completely covered in chocolate buttercream. I decided to put more chocolate buttercream and crushed honeycomb between each layer and also to make mounds of rock and muck out of broken pieces of the honeycomb and Cadbury's Crunchie bar for the top. I positioned two toy diggers beside the mounds and sprinkled some cocoa powder nearby as dust. I had to be brave when it came to the text as it was my first EVER time trying to write on a cake with chocolate !!! Luckily it went pretty well but I think I might need a little more practice ! 

The Chocolate Sponge Recipe

Makes a 6" Round

YOU WILL NEED...

225g Butter

225g Caster Sugar

225g Self Raising Flour (sieved)

4 Eggs

2 tbsp Cocoa Powder

50g Chocolate (broken into tiny pieces)

METHOD

1) Preheat your oven to 180C / 350F/ Gas Mark 4, grease your tin with sunflower oil and line it with greaseproof paper.

2) Cream your butter and sugar to ther in a mixing bowl until really light and fluffy.

3) Add in the eggs, one at a time, and continue to beat. 

4) In a separate bowl combine the sieved flour, the cocoa and the chopped chocolate.

5) Then begin to add the flour mixture to the mixing bowl, one spoon at a time.

6) When fully mixed, pour into your lined baking tin and bake for approx. 40 mins until the sponge in springy to touch.

7) Leave the sponge to cool on a wire tray while you prepare your buttercream. 

To Make the Chocolate Buttercream... 

YOU WILL NEED

500g Icing Sugar

250g Butter (softened) 

2 tbsp Boiling Water 

METHOD

1) Beat the sugar and butter together in the mixing bowl until light and fluffy. 

2) Turn up the beater and add in the boiling water.

3) Keep beating until the cream in almost mousse like in texture, then set it to one side while you wait for your cake to be fully cool. 

4) Split the cake in 2/3 with a sharp bread knife and fill each layer with buttercream and honeycomb.

5) Spread the remaining buttercream over the entire cake using a pallet knife and decorate however you wish. 

Spooky Halloween Cupcakes

So we had a spooky Halloween party this weekend in the Murphy house, and of course, me, being me, HAD to bake some sort of sweet treat for our guests. Besides, what's a party without cake?! After much deliberation I decided to go for bite size Ghostly cupcakes which were seriously quick and easy to make. These are perfect for Halloween parties or even to hand out to trick-or-treat-ers for something that little bit different.

Ingredients

225g Butter (softened)

225g Caster Sugar 

225g Self Raising Flour (sieved)

4 large Eggs

2 tbsp Cocoa Powder (sieved)

Method

1) Preheat your oven to 180C/ 350F/ Gas Mark 5 and line a bun tray with mini muffin cases 

2) Cream the butter and sugar together until nice and creamy 

3) Add eggs one by one while the mixture is still beating 

4) Then add by the sieved flour, one spoonful at a time while mixing 

5) Finally add in the cocoa powder and when the mixture is light and fluffy fill each bun case with a tiny amount of the mixture 

6) Bake for approx 10 mins and leave to cool on a wire tray

While the cupcakes are in the oven you can make your butter cream by combining 200g of Icing Sugar, 100g of Butter and 1 tsp of Vanilla Extract until the mixture is light and fluffy.  

When the buns are fully cooled, you an pipe the buttercream. I used the open hole piping nozzle for the ghost effect. I then stuck on small decorative balls for the eyes and mouths.

 Here are a few pictures of myself and my spooooooky guests...

Orange Butter Cream Squares

My triplet brothers made their debs a few weeks ago, and, being typically Irish, Mam asked me to make a few bite-size treats as their three dates plus their families would be arriving up the house. I decided to go for bite-size Mars Bar Squares and Orange Butter Cream Squares. Both were extremely easy to make and they went down a treat :) 

Ingredients

(FOR THE CAKE)

225g Butter (softened)
225g Caster Sugar
225g Self Raising Flour (sieved)
4 Eggs
Zest of 2 Oranges

(FOR THE BUTTER CREAM)

100g Icing Sugar
50g Butter (softened)
1 tbsp Orange Juice


Method

I never used to weigh up all of the ingredients before starting to get to work which was a bad move. Whenever I bake now, I weigh up everything beforehand which I highly recommend you do :)

1) Preheat your oven to 180C/ 350F/ Gas Mark 4
2) Line an approx. 30 x 30 cm flat baking tray with greaseproof paper .
3) Using an electric beater, cream the butter and sugar together.
4) When light and creamy, add in the eggs one by one and continue to beat.
5) Add in the sieved flour bit by bit and beat until the mixture is light and fluffy.
6) Then add in the orange zest and mix through.
7) Pour the mixture into the flat tin and put it in the oven.
8) After 20 mins check the cake (it should be golden brown, but if not bake for further 5-10 mins)
9) Leave the cake to cool on a wire rack while you make the butter cream.

10) Cream the soft butter and icing sugar together using an electric mixer until its really light and fluffy - BE PATIENT, it could take a while!!
11) Add in the orange juice and continue to beat through.
12) Leave the butter cream to sit while you cut the cake into small squares.
13) Then using the star shaped piping nozzle, pipe a small amount of the butter cream onto each piece of cake.

When serving, I like to dust over he squares with icing sugar - It makes them look that little bit prettier and it covers up any little mistakes ;) 

Lemon & Lime Summer Cupcakes

If you're looking for something Summery and that little bit different to make for a BBQ or garden party, these Lemon & Lime Cupcakes are what you need. They take a little bit longer to make than regular cupcakes because of the lemon & lime drizzle, but they're still a pretty handy dessert :) So here goes....

Ingredients

FOR THE CAKE MIXTURE...

225g Caster Sugar

225g Butter/ Margarine (softened)

225g Self Raising Flour (sieved)

4 eggs

Rind of 2 Lemons

Rind of 1 Lime

FOR THE DRIZZLE...

120g Caster Sugar

Juice of 2 Lemons (-2 tsp)

Juice of 1 Lime

FOR THE LEMON BUTTER CREAM....

200g Icing Sugar

100g Butter (softened)

2 tbsp Lemon Juice

Method

1) Preheat your oven to 180C/ 350F/ Gas Mark 4 and line a muffin tray with 12 muffin cases
2) Cream the butter and sugar together in a mixing bowl
3) When combined and creamy, add in the eggs, one by one and continue to mix
4) Add in the sieved flour, one spoon at a time, until the mixture is light and fluffy
5) Add in the lemon and lime rind and continue to mix the fluffy mixture
6) Spoon 2-3 spoonfuls of the mixture into each muffin case and bake in the oven for 15-20 mins (you will know they're done when the tops are golden brown)
7) Leave them to cool on a wire rack while you make the drizzle...

8) For the drizzle, put the lemon juice, the lime juice and the sugar in a small pot over a low heat and stir until  combined 

9) When combined , turn off the heat and leave it to sit while you use a sharp knife to poke a cross shape into the top of each muffin

10) Using a spoon, pour the drizzle into the crack on top of each cupcake and watch it soak in ( this can be messy so I usually put the cupcakes on a tray or plate so the drizzle doesn't go everywhere!)

11) Then leave your cupcakes to sit and cool while you make the butter cream...

12) For the Lemon Butter Cream, cream the butter and sugar together in a mixing bowl until light and fluffy
13) Add the Lemon Juice and continue to mix
14) Use a piping bag or the back of a spoon to ice each of the cupcakes and use small lemon or lime wedges for decoration

Ella's 5th Birthday Cake!!!

So last night I decided to make a Birthday Cake for my little cousin Ella. It's her 5th Birthday today and we had a tea party for her this afternoon over in my Nana's house :) Ella's not a huge fan of chocolate but she does love fruit, so, I thought, why not make an Orange & Coconut Heart Cake? She loved it anyway, as did all of the grown-ups at the tea party :) and she had a ball :)

I used all kinds of everything to decorate Ella's cake, so you can be as creative as you like :)
I bought the flowers in a craft shop and stuck small wooden skewers into them so
that they would stick out from the cake. I also used other bits and bobs
from the craft shop to decorate - Bows, Stars & Flowers.

You will need...

FOR THE CAKE..

10oz Self Raising Flour (sieved)

8oz Caster Sugar

6oz Butter (softened)

4 Eggs

Juice of one Orange

Rind of 3 Oranges

4 tbsp Dessicated Coconut

FOR THE ORANGE BUTTERCREAM..

220g Butter (softened)

500g Icing Sugar

4tbsp Orange Juice

Use a small grater for the Orange Rind

What to do...

1) Preheat your oven to 180C/ 350F/ Gas Mark 4

2) Cream the butter and the sugar together in a mixing bowl.

3) When the mixture is nice and creamy, add in the eggs one by one, followed by the orange juice

4) Continue to mix and add in the flour, orange rind and coconut

5) When the mixture is light and fluffy, stop the mixer and leave it to one side

6) Take your 2 baking tins and grease them with melted butter. Put a piece of baking paper in the bottom of each of the tins also.

7) Pour half the mixture into each of the tins and bake for approx. 40 mins

8) When done, leave the cakes to cool on a wire rack while you make the Orange Buttercream...

For the Orange Buttercream...

1) Cream the butter and the icing sugar together with a food mixer

2) Add in the orange juice and continue to mix

3) When the mixture is really light and fluffy, stop mixing and leave it to sit for a minute

Your Buttercream should be light and fluffy 

To Assemble the Cake...

1) Spread half of the buttercream onto the top of one of the cakes - if you like, you can also add jam or marmalade

2) Sit the other cake on top and spread the remainder of the buttercream over it

3) If you like, you can sprinkle coconut over the top and sides like I did

4) You can then decorate the cake however you like :)

Ella's Tea-Party :)