Recently I started a little mosaic project, covering a small glass table with leftover glass pieces from projects I worked on a couple years ago. I really enjoy making mosaics, putting small pieces together to create a bigger picture, paying attention to the spaces in between and the direction of each piece. Without setting a timer I could spend hours cutting and glueing glass, it’s so relaxing!

It’s about time I bring my mosaic passion into baking and it felt natural to start from the shapes I used in my very first mosaic 4 years ago, a butterfly.

The glazing used in the cake sets quickly which does not leave much time in positioning the pieces but that’s the fun and not being symmetric gives it an artistic touch. 🙂

Did not quite go to small details with this one, but tried using same sized pieces and kept pieces used in wings all triangular shaped though not identical.

Quick Coffee Cake

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Rich coffee flavoured cake with coffee sugar glazing decorated with fondant butterfly mosaic.

Servings	Prep Time
6-8people	30minutes

Cook Time

20minutes

Servings Prep Time 6-8people 30minutes

Cook Time 20minutes

Quick Coffee Cake 1 2 3 4 5 Votes: 0 Rating: 0 You: Rate this recipe! Rich coffee flavoured cake with coffee sugar glazing decorated with fondant butterfly mosaic. Servings Prep Time 6-8people 30minutes Cook Time 20minutes Servings Prep Time 6-8people 30minutes Cook Time 20minutes

Ingredients

• Coffee Cake
• 110 grams unsalted butter melted
• 2 eggs
• 100 grams soft brown sugar
• 1 teaspoon vanilla bean
• 1 tablespoon baking powder
• 1 1/2 tablespoon nescafe gold instant espresso
• 3 tablespoon cocoa powder
• 200 grams plain flour
• Coffee Glazing
• 25 grams unsalted butter
• 3 tablespoons strong filter coffee
• 100 grams powdered sugar
• Extra for filling and topping
• 3 tablespoons Fazer Wiener Nougat Crush caramel crumbs
• 50 grams sugarpaste / fondant

Servings: people

Units:MetricUS Imperial

Instructions

Cake

1. Preheat oven to 200°C and lightly grease and flour a 15 x 8 cm cake tin.
2. In a mixing bowl combine flour, baking powder, instant coffee powder and cocoa.
3. In a separate bowl whisk eggs, sugar and vanilla until pale and foamy.
4. Add melted butter and sieve in the flour mixture and mix until incorporated and smooth.
5. Pour into the prepared cake tin and bake in preheated oven for 18-20 minutes, until a toothpick inserted in the middle comes out clean.

Glazing and filling

1. Roll out fondant and cut decoration pieces out using a cutter or knife.
2. When the cake has cooled down prepare glazing by mixing all ingredients with a wooden spoon until incorporated and smooth.
3. Cut the cake into two layers and spread half of the glazing in middle, sprinkle caramel crumbs on top and place second half of the cake on top.
4. Spread remaining glazing on top of the cake and quickly apply your fondant decorations on top before the glaze sets.

Recipe Notes