Bridge traybake

Bridge traybake

Coffee cake

By
From
The Birthday Cake Book
Serves
12
Photographer
Laura Edwards

Play your winning hand and produce this for any keen bridge player. Of course any 20 cm square cake can be used. The tiny hearts, diamonds, spades and clubs can be made weeks beforehand and stored in a cardboard box ready to decorate on the day.

For the cake

Ingredients

Quantity Ingredient
1 Tiramisu cake, baked in a 20 cm square cake tin for 35–40 minutes

For the coffee buttercream

Quantity Ingredient
250g unsalted butter, softened
250g icing sugar, sifted
2 tablespoons very strong coffee

Special equipment

Quantity Ingredient
1 set tiny aspic cutters

To decorate

Quantity Ingredient
icing sugar, to dust
600g white sugarpaste
black food colour paste
red food colour paste
edible clear glitter, (optional)
20 g bag white royal icing

For the syrup

Quantity Ingredient
3 tablespoons very strong black coffee, cooled
3 tablespoons tia maria
or 3 tablespoons dark rum
or 3 tablespoons kahlua

Method

  1. When the cake is baked and cooled, trim the top flat, turn it upside down and slice in half. Mix the coffee and liqueur for the syrup and sprinkle it over both cakes. Place the base cake (the one that was baked on top) baked-side down on a serving plate or cake stand.
  2. For the buttercream, cream the butter and icing sugar together for three to five minutes, or until light and fluffy, then very slowly beat in the coffee. Spread half the buttercream on the base layer and half on the top, then sandwich together.
  3. On a clean work surface lightly dusted with icing sugar, roll out 500 g of the white sugarpaste into a rough square slightly larger than 20 cm and 4 mm thick. Trim to 20 cm square with a large knife (using the baking tin as a guide) and lift on to the cake. Trim the edges if necessary. With a ruler, mark out four cards across and three cards down on the edges of the sugarpaste; each card measures 5 x 6.5 cm. Lay the blade of a large knife right across the middle to make the central vertical line first. Mark the other lines in the same way. You will have 12 more or less equal playing cards.
  4. Take the remaining 100 g white sugarpaste and divide in half. Using the food colour pastes, colour 50 g black and the other 50 g red. On a clean work surface lightly dusted with icing sugar, roll out the black sugarpaste quite thinly (about 2 mm thick). Cut out about 10 clubs and 12 spades with the aspic cutters. Roll out the red sugarpaste, sprinkle with the glitter, if using, then press down lightly with the rolling pin; it will stick very well. Cut out about nine hearts and 20 diamonds.
  5. Let the decorations dry for at least an hour or so, then, using the royal icing, attach to the playing cards. Cut the cake to serve.
Tags:
Baking
Cakes
Birthday
cake
sweets
dessert
sweet
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