CHRISTMAS MOCHA WOVEN PATTERN CAKE
CHRISTMAS MOCHA WOVEN PATTERN CAKE
INGREDIENTS
| 1 | 500g Rich's Whip Topping Base |
|---|---|
| 2 | 250g water (divided) |
| 3 | 30g coffee powder |
| 4 | 30g cocoa powder |
| 5 | Chocolate sponge sheet |
| 6 | A small open star |
DIRECTIONS
| 1 | Prepare Mocha Filling: In a microwave-safe bowl, warm half of the 250g of water. Add 30g of coffee powder and 30g of cocoa powder. Stir until fully dissolved. If desired, add icing sugar for extra sweetness. |
|---|---|
| 2 | Place the remaining water in the fridge for approximately 10-15 minutes to chill below 10°C. |
| 3 | In a mixing bowl, combine 500g of Rich's Whip Topping Base with the water, coffee, and cocoa mixture. Whip at medium speed until it reaches a soft peak or your desired texture. |
| 4 | Assemble the Cake: Spread the mocha filling between layers of the chocolate sponge sheet and use it to ice the entire cake. |
| 5 | Decorative Piping: - Reverse Shell: Using a small open star tip, fill with the cream. Pipe in a reverse shell style every 4th line. Squeeze firmly and move the tip in a counterclockwise circle. - Braided: Use a small open tip and fill with cream. Pipe in the middle between the reverse shell lines. Hold the decorating bag at an angle with the back of the bag pointed slightly to the right, and let the tip touch the surface. - Beads: Cut a small hole in the piping bag and fill it with cream. Pipe between the reverse shell and braided lines. Hold the bag at a 45-degree angle with the tip slightly above the surface. Squeeze as you lift the tip slightly so that the cream fans out. Relax the pressure as you draw the tip down and bring the bead to a point; then stop squeezing and pull away. |
| 6 | Pipe Rosettes: Pipe rosettes along the border on the top of the cake for a finishing touch. |
| 7 | Enjoy your beautifully decorated mocha-filled cake! |
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