Some Cake Questions Coffee & Walnut?
December 27th, 2009 by Rexx
Hi Guys, i am making a coffee and walnut cake for the weekend. 2 questions please. 1, what type of coffee is best? regular instant (it just says coffee on the recipe). Also i am baking the cake on Thursday evening and icing on Friday. Where is the best place for me to store the cake between Thursday and Friday? Many thanks
Posted in Coffee | 
5 Comments »
December 27th, 2009 at 4:22 pm
Whisk coffee granules into your eggs and leave for a few minutes before using.
As for storage, an airtight Tupperware type of container is your best bet, do not wrap tightly in foil as suggested by previous answerer this will damage your icing and your cake needs to be able to ‘breathe’
December 27th, 2009 at 7:07 pm
You need to dissolve the instant coffee in a small amount of water or it will make the cake speckled or use liquid coffee essence, eg camp coffee. You have to make sure you store the cake in an airtight container or wrap tightly in foil. I love coffee and walnut cake , might make one myself now.
December 27th, 2009 at 11:18 pm
I always use Irel coffee essence (A liquid coffee essence with chicory and added sugar) for the cake and the Icing , handed down from my Mother. Keep cake in airtight tub and put in a cool, dark press. I love walnut & coffee cake so much, it reminds me of my childhood.
December 28th, 2009 at 5:08 am
would be ok for room temperature, just remember to cover it with clingfilm or something. I would use just normal instant coffee, dont waste good stuff in the cake mix where you can’t appreciate the full flavour of good coffee.
December 28th, 2009 at 7:05 am
Instant coffee. Air tight container
Save me a piece lol