Tag Archives: Ganache

Cardamom cake

White Chocolate, Orange and Cardamom Cake

Hello bakers! I’m back with a blog for you all! After a busy couple of months I haven’t posted since this mega Coconut and Lime Meringue Cake in February but I have still been very busy baking and have some lovely new recipes to share with you! Today’s recipe is a White Chocolate, Orange and Cardamom Bundt Cake. It is light, sweet and zesty and the addition of cardamom gives it a subtle spicy grown up flavour. I made it in a bundt tin as the cake itself is simple and using a bundt tin makes it still look special and is very effective. I glazed the cake with a white chocolate ganache and topped with pistachios and orange zest.

Cardamom cake

 

To make this cake you will need:

250g white chocolate (melted)
250g butter
260g caster sugar
zest and juice of 1 orange
15 cardamom pods (or 1tsp ground cardamom)
300g plain flour
2 tsp baking powder
4 large eggs
160ml natural yogurt

Start by preheating the oven to 160C and grease and flour a bundt tin.  Cream the butter and sugar together and then beat in the eggs one at a time and mix in the orange zest. Crush the cardamom pods open and use a pestle and mortar to crush the seeds inside so that you have approx 1tsp ground cardamom. Add the flour, cardamom and baking powder and fold into the batter. Now add the juice of an orange and the yogurt and fold in.

Cake mix

Finally add the melted white chocolate and fold into the batter. Pour the mixture into the greased cake tin and bake for approx 50 minutes or until a skew inserted into the cake comes out clean.

Bundt cake

 

Leave the cake to cool in the pan for 10 minutes before turning out onto a rack to cool completely. While the cake is cooling in the pan make an orange syrup to flavour the cake. You will need 100ml orange juice and 2tbsp sugar. Heat the orange juice and sugar in a pan until the sugar has dissolved. Use a skewer to make holes in the top of the cake and spoon the syrup over the cake.

Leave the cake to cool

 

Now to make the white chocolate ganache glaze. You will need 100ml double cream and 100g white chocolate, as well as pistachios and orange zest to finish.

Heat the cream gently in a pan, once almost boiling take off the heat and stir in the white chocolate until completely melted. Spoon the ganache over the top of  the cake and leave to drip over the sides. Sprinkle with pistachios and orange zest.

White chocolate orange and cardamom cake

Sliced cake

 

Enjoy and happy baking!

Lottie xx

Chocolate and blackcurrant cake

Chocolate and Blackcurrant Cake

Happy New Year from Lottie’s Bakes! I hope you all had a good Christmas and New Year! Now it is January and time to diet … or time to make a delicious chocolate and blackcurrant cake! First though I have some very very very exciting news …. I got a Kitchen Aid for Christmas! It is beautiful and I love it. It is a lovely pistachio green and is the star of my kitchen. I can’t believe how easy it is to use and I’m sure I make much less mess when I use it! So here it is – say hello! Do you think it is okay to give it a name? Any mixer suitable name suggestions very welcome!

kitchen aid

 

Now it is time to bake – this is the recipe for the very first cake my Kitchen Aid helped me to make! If you have had enough of dried fruit and spices now Christmas is over then why not turn your loyalties back to chocolate and make this delicious Chocolate and Blackcurrant cake. Chocolate and blackcurrant pair together so well, I have used them before in this Brownie base Blackcurrant Cheesecake and I had to use them together again. This cake is a 3 layer chocolate sponge cake, filled with blackcurrant jam and dark chocolate ganache and then covered in dark chocolate ganache.

Chocolate and blackcurrant cake

To make this cake you will need:

220g plain flour
200g golden caster sugar
150g soft brown sugar
90g cocoa powder
1.5 tsp baking powder
1.5 tsp bicarbonate of soda
2 eggs
250ml whole milk
125ml sunflower oil
1tsp vanilla extract
250ml boiling water

Good quality blackcurrant jam

To make the ganache:
400ml double cream
400g dark chocolate

Start by making the ganache first, this can be made the day before and left at room temperature to set. Heat the cream gently in a pan, don’t allow to boil but once hot take off the heat and break the chocolate into the saucepan. Stir the chocolate into the cream until melted and you have a thick, glossy ganache. Leave at room temperature to set to a spreadable consistency.

ganache

Preheat the oven to 180C. Mix the dry ingredients together until well combined. Mix in the eggs, milk, oil and vanilla until the batter is well mixed and smooth. Gradually add the boiling water and mix well until it is all combined. The mixture will be very wet but don’t worry it comes out as a wonderfully moist cake. Pour the batter into 3 greased and lined 8 inch cake tins, dividing the batter equally between them. Bake in the oven at 180C for approx 20-30 minutes. To test if the cakes are done insert a skewer, it should come out clean.

Leave the cakes to cool in their tins before removing. Handle the cakes gently as they are very moist.

Once the cakes are completely cool you can start assembling. Use a knife or palette knife to spread a thick layer of blackcurrant jam over one of the layers. Spread ganache over another layer and sandwich the 2 together. Repeat, spreading a layer of blackcurrant and ganache and sandwiching together.

Blackcurrant jam

 

Once the cake is assembled carefully cover the cake in ganache, trying to keep the cake as straight as you can and making sure the icing is spread evenly and smoothly.

Assembled cake

I finished my cake with a dusting of icing sugar using a stencil to create a snowflake design.

Snowflake

 

Happy Baking! Any Kitchen Aid tips and tricks then please send them my way!

Lottie x

Ps. I am entering this cake into this month’s Tea Time Treats. The theme is eggs and guess what, this cake contains eggs! It is hosted by The Hedgecombers and Lavender and Lovage.

Chocolate Lemon Cake

Chocolate Lemon Cake

This weekend I completed the British Heart Foundation London to Brighton Bike Ride, but this time on my lovely new bike! It was a great day, I really enjoying doing it, although it can be hard at times, it was also a great way to celebrate father’s day and to finish the day off I gave my Dad a chocolate and coconut cake. I think he was pleased with it. You are allowed to eat cake after cycling 60 miles! I was looking through some past posts recently and noticed that after I finished the London to Brighton last year I made this Angel Cake, which was rather strange because when we got home from the ride this year my sister had made a lovely Angel Cake, completely without knowing! Here is a picture of it, I love the technique she has used for the icing. As I told you in my last post I got a rather amazing personalised but huuge bar of Cadbury’s Dairy Milk recently and I have been using it in lots of baking. This post is another one of those recipes! I love chocolate cake but I also like combining chocolate with other flavours in cakes, orange, cherry, beetroot, raspberry but I hadn’t tried lemon before. I didn’t see why it wouldn’t work, orange and chocolate and lime and chocolate work so well and you often get a lemon chocolate in a box of chocolates. I gave it a go and it is now one of my favourite cakes! It is actually inspired by a book by Aimee Bender called The Particular Sadness of Lemon Cake. She bites into her mother’s chocolate lemon cake and realises she can taste emotions in food, in the case tasting her mother’s despair and desperation. Don’t worry, this cake isn’t sad at all!

Chocolate Lemon Cake

 

This cake consists of 3 layers, a lemon layer sandwiched between 2 chocolate layers. All 3 layers are brushed with a lemon syrup before assembling. The cake is filled and covered in a milk chocolate ganache. The recipe for the chocolate layers of this cake is based on my chocolate fudge cake recipe but this time with the addition of lemon. This recipe will make a 6inch cake. If you only have 8 inch tins then you can either adjust the amounts of use the recipe as it is, it will just give thinner layers so your cake won’t be as tall.

The best way to make this cake is to make the ganache and the sponge the day before assembling the cake, so that the sponges are cold and the ganache is set when it comes to putting the cake together, it will make your life much easier and make for a much neater cake!

To make this cake you will need:

For the chocolate layers:
220g plain flour
100g soft brown sugar
250g caster sugar
90g cocoa powder
1.5 tsp baking powder
1.5 tsp bicarbonate of soda
2 eggs
250ml whole milk
125ml sunflower oil
zest of 1 lemon (unwaxed)
250ml boiling water

For the lemon layer:
100g unsalted butter or margarine
100g caster sugar
2 eggs
1tbsp milk
100g self raising flour
zest of 1 lemon

For the lemon syrup:
2 lemons
2 tbsp caster sugar

For the milk chocolate ganache:
250ml double cream
300g milk chocolate

Cake

 

Make the ganache first, preferably the day before. Gently heat the double cream in a saucepan, add the milk chocolate and stir well until all the chocolate has melted and it is thick and glossy. Leave to cool and leave to set in the fridge overnight. You want it to be a spreadable consistency to ice the cake.

Preheat the oven to 180C and grease and line three 6 inch sandwich tins. To make the chocolate layers mix together the flour, sugars, cocoa powder, baking powder and bicarbonate of soda in a bowl. Add the eggs, milk and oil and mix well. Stir in the lemon zest. Finally add the boiling water and mix in. The mixture will be very runny but don’t worry about it, it gives a lovely moist cake. Divide the batter between two prepared tins and bake in the oven at 180C for about 1 hour. They will be done when a skewer inserted into the centre of the cake comes out clean. Leave to cool in the tin for 10 minutes and then transfer to a wire rack to cool completely.

To make the lemon cake beat together the butter and sugar in a bowl. Add the eggs and milk and beat well. Stir in the lemon zest and then fold in the flour using a spatula or metal spoon. Pour the batter into a greased and lined cake tin and bake in the oven at 180C for about 30 minutes until as skewer comes out clean. Leave to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

Once the cakes have cooled trim the tops of the cakes so that they are all equal and have a flat surface. Make the lemon syrup next by gently heating the sugar with the juice of 2 lemons in a saucepan until all the sugar is dissolved. Using a skewer or fork prick some holes in the cakes and using a pastry brush, brush the tops of the cakes with the syrup. Be generous to get lots of lovely lemon flavour! Leave the cakes to cool completely before assembling.

Cake layers

When you are ready to assemble the cake take the ganache out of the fridge. Using a palette knife spread the ganache on top of one of the chocolate layers and place the lemon layer on top of this. Repeat a layer of ganache and place the final chocolate layer on top.

Cake assembly

 

Now cover the outside of the cake with the remaining ganache trying to get as smooth a finish as you can but be gentle so you don’t break the cake. Once the cake is completely covered finish with a sprinkling of cocoa powder, I used a Peggy Porschen style stencil for mine, it is from this pack.  If you are using a stencil brush a light coating of oil on to the side of the stencil you are going to put down onto the cake to avoid it sticking and ruining your design and your smooth finish on your cake.

Sliced cake

I made this cake for some friends when they came round for dinner, this is the only picture I managed to get of the cake before we cut it!

Cake

 

And here I am with my Dad and little (but not so little!) brother at the end of the London to Brighton:

Bike ride

PS. I am entering this into the Tea Time Treats challenge hosted by What Kate Baked and Lavender and Lovage. This month’s theme is Layer Cakes.

 

 

 

Sliced tiger cake

Chocolate Orange Tiger Cake

Many of you will have seen/heard of/eaten/baked a zebra cake before but it is something that I only recently came across online and as soon as I saw it I knew I had to try it. This might have revolutionised my marble cake baking, no more dolloping in the pan and giving it a quick swirl, by putting the cake mix into the pan in a specific way you can create such a beautiful stripy pattern! Amazing! This is normally done with chocolate and vanilla cake to give a black and white zebra appearance. Lorraine Pascal called hers a ‘Crouching Tiger, Hidden Zebra Cake’ but I decided to go all the way to making mine look like a tiger cake, it isn’t fair for zebras to get all the fame in this marble cake. I used orange food colouring and flavoured my cake with orange to create a chocolate orange, black and orange stripy tiger cake. I hope you like it. If you too are new to this method of cake marbling then I suggest you get a mixing bowl out right now and give it a go.

Tiger cake

 

To make this cake you will need:

Chocolate cake:
2 large eggs
125g caster sugar
100ml milk
130ml sunflower oil
1/2 tsp vanilla extract
220g self raising flour
1/2 tsp baking powder
30g cocoa powder

Orange cake:
2 large eggs
125g caster sugar
100ml milk
130ml sunflower oil
1 to 2 tsp orange extract
finely grated zest of 1/2 an orange
250g self raising flour
1/2 tsp baking powder
orange food colouring (I used sugarflair paste in tangerine)

Sliced tiger cake

Preheat the oven to 180C and grease and line an 8 inch cake tin. You will need 2 mixing bowls, one for the chocolate cake, one for the orange. Start with the chocolate cake. Mix together the eggs, sugar, milk, oil and vanilla until combined. Add the flour, baking powder and sieved cocoa powder and stir in. Now make the orange cake, mix together the eggs, sugar, milk, oil and orange extract in another bowl. Add the flour and baking powder to this and mix in. Add the orange colour a bit at a time until you have the desired colour.

Now for the fun part….making the stripes!

You need to put a bit of orange and then a bit of chocolate mix into the pan alternately, pouring each bit on top the the last. So start with orange and pour or spoon 2 tablespoons of mix into the centre of the pan, straight away put 2 tablespoons of the chocolate mix on top of this, then 2 tablespoons of orange on top of this, then 2 tablespoons of chocolate on top of this and keep going. As you put each mix on it pushes the others out and they form rings around each other so you should have a cake mix in the pan that looks something like this (don’t worry if it isn’t neat, it doesn’t have to be exact, as you can see mine isn’t!):

Tiger cake mix

Bake in the preheated oven at 180C for about 1 hour or until a skewer inserted into the centre comes out clean.

If you want to ice the cake then you need to level off the top. Once the cake is baked leave it to cool in the tin for 10 minutes then turn out and leave to cool on a wire rack. Once it is cool slice of the top to create a nice, flat level surface. This also gives you a chance to see the rings inside!

Tiger cake inside

 

To ice mine I used a whipped chocolate ganache. Gently heat 300ml double cream in a saucepan and break 200g dark chocolate into it. Keep stirring until all the chocolate is melted. Leave the ganache in the fridge to set for a pit. Once it is cold take it out of the fridge and use and electric whisk to whip the cream. Spread the ganache evenly over the cake and finish with a dusting of cocoa powder. Now it will be a surprise for your guests when you slice into the cake!

Iced cake

Slices of tiger cake

Enjoy! I think that by using a more liquid cake mix you could create even narrower stripes and an even prettier cake, I might have a go.

Lottie xx

Edit:

I have entered this into November’s Alpha Bakes Challenge – letter O!

This is hosted by The Occassional Baker and Caroline Makes.

AlphaBakes Logo

chocolate cake with raspberry cream

Chocolate cake with Raspberry Cream

Rain, rain, go away, come again another day! I would really quite like our summer back, as much as I like winter I don’t want it all year round. I have exams coming up but as long as the sun arrives for when my exams finish I will be very happy! Please sun, put your hat on! One of the great things I love about summer are the summer BBQs, just a hint of sun is an excuse to get the BBQ out. And what is a BBQ without dessert to finish it off? My Amdram group managed to choose a day with a bit of sun in this rainy summer for their BBQ, which was a fantastic success. This is the cake I made for that BBQ. I made it at the same time as I made my brother’s Chocolate Fudge Birthday Cake, so to make life simple I used the same basic cake for both cakes, a lovely moist chocolate cake. To make it summery I used fresh raspberry cream to coat it and decorated it with some fresh raspberries too. Sadly I had to leave the party before dessert so I don’t have any photos of the cake once it is cut, you will have to imagine it! A great cake if if you are a chocolate lover but want something summery too!

This cake has 2 layers, I made the chocolate cake in two 8 inch round tins. The recipe is exactly the same as this one here for my Chocolate Fudge Cake. The cakes come out with a nice flat top too, so they are easy to work with and to stack.

The cake is filled with raspberry cream and chocolate ganache. Again you can see how to make the ganache here but this cake only uses a little so if you are only using the ganache for this cake use 50g dark chocolate and 50 ml double cream. As long as you use equal amounts of each, you can make as much or as little as you want.

To make the raspberry cream:

300ml whipping cream
100g icing sugar
150g raspberries

Put the cream and icing sugar in a bowl and whisk until firm. Add the raspberries to the cream and whisk quickly until the raspberries are combined but so that there are still pieces of raspberries in the cream and the cream is just a pale pink colour.

Spread the raspberry cream on one cake and chocolate ganache on the other cake. Sandwich the 2 together and tidy up the edges if any leaks out.

Now use the rest of the raspberry cream to cover the whole cake.

Finish with some raspberries and decorate with some piped chocolate ganache. Put in the fridge until you serve the cake.

Lottie xx

Please leave a comment below and follow me on Twitter @lotts_louise! Thanks!

I am entering this into Tea Time Treats hosted by Lavender and Lovage and What Kate Baked. The theme this month is Summer Fairs and Cake Stalls, I think this would work for either!

I am also entering this into Simple and in Season hosted by Homemade by Fleur and Ren at Fabulicious Food.

 

chocolate_fudge_cake

Chocolate Fudge Cake

Birthdays are the perfect excuse for cake making and I am always very happy to volunteer my services as cake maker! This week it was my little (or rather at over 6 foot, not so little) brother’s 16th birthday, so this post is a Happy Birthday post to him! My brother is a fan of chocolate, as are most of my family. Last year I made him a Crunchie cake, this year we decided to go for a Chocolate Fudge Cake (although a Rainbow Cake was a very close second). This cake is very easy to make, very chocolatey, very moist and very tasty. I had a bit of a cake making frenzy at the weekend and as well as making this chocolate fudge cake I also used the same cake recipe to make a chocolate and raspberry cake for a BBQ. Blog post to follow soon!

To make this chocolate fudge cake you will need:

220g plain flour
350g golden caster sugar
90g cocoa powder
1.5 tsp baking powder
1.5 tsp bicarbonate of soda
2 eggs
250ml whole milk
125ml sunflower oil
1tsp vanilla extract
250ml boiling water

Preheat the oven to 180C. Start by mixing together all of the dry ingredients until well combined. Mix in the eggs, milk, oil and vanilla until the batter is well mixed and smooth. Gradually add the boiling water, adding a splash at a time and mixing well each time until it is all combined. The mixture will be very runny but don’t worry it comes out as a wonderfully moist cake. Pour the batter into 2 greased and lined 8 inch cake tins, dividing the batter equally between the 2. Bake in the oven at 180C for approx 30 minutes. To test if the cakes are done insert a skewer, it should come out clean.

Leave the cakes to cool in their tins before removing. Handle the cakes gently as they are very moist. They should come out quite flat but if they do still have a bit of a dome after you have left them to cool then you can trim this off before icing.

For the chocolate ganache:

250ml double cream
250g dark chocolate

Gently heat the cream in a saucepan. Break the chocolate into the cream and stir on a low heat until the chocolate has melted and the cream and chocolate are well combined. It will be thick and glossy. Pour the ganache into a bowl and leave to cool and set a bit. It needs to be a spreadable consistency to use for icing. If you have time you can leave it at room temperature but to speed things up you can put it in the fridge for about an hour.

Use some of the ganache to sandwich the 2 cakes together and then cover the whole cake with ganache, aiming to get a smooth and even finish. To do the trim around the edge of the cake fill a piping bag that is fitted with a star nozzle. I used Wilton 1M. Squeeze the bag to release some of the ganache and then ease of the pressure and pull the bag away. Repeat all the way around the cake.

Finish if you want by piping a message in icing. Then cut and enjoy!

Delicious!

And finally, say hello to these 2 little cuties that my parents have just got

Lottie xx

Please leave a comment and follow me on twitter @lotts_louise!

 

 

orange_macarons

Chocolate Orange Macarons

We have been busy this week creating a ‘balcony garden’. Although our flat may lack a garden we do have a lovely little balcony which we have decided to turn into a mini garden. We have planted a mini herb garden, some tomato plants, broad beans, a strawberry plant and some sunflowers. Fingers crossed they all grow well despite the absolutely torrential rain. I have to admit I do get quite excited about growing fruit and vegetables. Last year it was chillies, tomatoes, courgettes and spring onions, I hope we do just as well this year! But anyway, back to baking, today is another Macaron post following my recent blog for my Cappuccino Macaron success. You can read that blog post here. I have to admit I am rather fond of Macarons since my first success in making them, although until this year I hadn’t actually tried one before! I think my new found love of macarons deserves a trip to Paris to try the very best…. maybe! This time we have chocolate orange macarons, these are one of my favourites of the flavours I have tried so far, chocolate and orange are just the perfect partners (great in cupcakes too)!

You will need:

175g icing sugar
125g ground almonds
3 large egg whites (approx 110g)
75g caster sugar

Follow all the steps on this page for making Cappuccino Macarons, the basic macaron recipe is the same it comes from Delicious Magazine and works well!

The only difference is before you mix the dry ingredients with the whisked egg whites, fold in 1tsp orange extract and orange food colouring. I used Tangerine Sugarflair Paste, remember a little goes a long way!

To make the chocolate ganache filling:

200ml double cream
200g dark chocolate
1tsp orange extract

Heat the cream gently in a saucepan until almost boiling. Take off the heat and break the chocolate into the cream. Stir until the chocolate is melted and you have a lovely glossy chocolate ganache. Leave it to cool (in the fridge if you want to speed things up) until it reaches a spreadable consistency.

I decorated my macarons simply using some orange food colouring paste with a little water, brushed over the surface of the macarons.

Spoon the ganache into a piping bag, snip of the end and pipe onto half of the macarons. Then sandwich with the other halves.

Have a go!

Lottie xx (follow me on twitter @lotts_louise to keep up to date with my blog!)

This is entered into We Should Cocoa hosted by Laura at  How to Cook Good Food, Choclette Chocolate Log Blog and Chele at The Chocolate Teapot. The theme this month is Almond!

macaroon

Cappuccino Macarons!

Well I did it…..I finally finally finally made Macarons! Those tricky little things! After round 1 I was ready to give them up for good! (I don’t like failing!) But round 2 was a success! Yaaaay!

I used this recipe and technique from Delicious Magazine because it looked pretty easy, surely it wouldn’t go wrong! I don’t have a sugar thermometer so needed a recipe that didn’t involve precisely making a sugar syrup at a certain temperature.
But I was wrong….round 1 produced flat pancake like macarons, that cracked on the top and spread on the baking tray. Fail!
I realised that I had overmixed the mix by adding the flavours and colours at the very end and then mixing them in. By adding the flavours and colours directly to the whisked egg whites made a much better macaron! I was making 3 different types of macaron so I weighed the egg whites before whisking them so once whisked I could weigh them out into 3 equal portions.

So here is my success with Macarons. For the Cappuccino version (other flavours to come later!):

175g icing sugar
125g ground almonds
3 large egg whites (approx 110g)
75g caster sugar

Put the icing sugar and the ground almonds into a food processor and blitz to a fine mixture. Sift into a bowl and discard any lumps left in the seive.

In a clean bowl whisk the egg whites with a pinch of salt until they form soft peaks. At this stage add the caster sugar and continue to whisk until they form stiff peaks and the mix is thick and glossy. This is done much easier with an electric whisk than a hand whisk. You can test when the egg whites are whisked enough by  briefly holding the bowl upside down (over your head if you dare), the eggs should stay in the bowl. If you are making different flavour macarons then at this point divide the meringue among different bowls.

I then added half a teaspoon vanilla essence to the egg whites and mixed this in. Now it is time to add the sieved almonds and sugar. Gently fold half the mixture into the meringue and mix well, but make sure you don’t overmix. Use a flexible spatula to do this mixing. Once it is all combined add the second half of the mixture and mix until it is shiny and all combined. The mixture shouldn’t be too runny, it should be able to hold its shape and have lots of air still in it, a ribbon like consistency as it falls from the spatula.

Fill a piping bag with the macaron mixture. The piping bag should be fitted with a plain round nozzle, or you can just chop the end off the piping bag about 1cm from the tip.

Pipe the mixture onto a baking tray lined with greaseproof paper, into circles of about 3-4cm diameter. I made a template on the computer with circles of 4cm diameter that I put under the greaseproof paper and slid it out once I had finished. Once you have piped your macarons you need to tap / drop the baking trays straight onto a hard surface, this is so the macarons have a nice ‘foot’ when they are baked.

 Leave the macarons for 30 minutes at room temperature to form a skin. This is very important so that they don’t crack during baking. You should be able to lightly touch the macarons without getting it on your finger. Now dust the macarons with a little cocoa powder to give them that cappuccino look.

Bake in a preheated oven at 160 for about 10-15 minutes, but keep an eye on them. You don’t want them to discolour but they are ready when they can be lifted off the baking paper. Remove from the oven and cool.

 To make the filling:

I made two fillings, chocolate ganache for the very centre and a coffee buttercream to surround it.

For the chocolate ganache (you only need a tiny bit): Use equal amounts of chocolate and double cream (Use 100g chocolate and 100g cream and you can freeze any that might be left).

Heat the cream gently in a pan and then add the chocolate. Stir until the chocolate has melted. This should be made in advance so that you can leave the ganache in the fridge for a few hours to set.

For the coffee buttercream:

140g unsalted butter, softened
200g icing sugar
coffee granules and hot water

Beat the butter until it is soft and then beat in the icing sugar half at a time. Add 1-2 tsp of coffee granules (you can change this depending on how strong you want your icing) to a cup and add a tiny amount of boiling water. Mix to make a paste. Add to the buttericing and mix well.

Put the set ganache into a piping bag and the coffee buttercream into another. Pair up the macarons into matching pairs and pipe once half of each pair with a little ganache and a ring of buttercream. Sandwich together and you are done!  Well done!

 

 

 

Good luck with your own Macarons!

Enjoy!

Lottie xx

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