< PreviousNext-Level Recipes 203202 Anyone Can Cake MAKE THE CREAMY COFFEE BUTTERCREAM 1. In a small bowl, combine the instant coffee or espresso powder with the milk. Set the mixture aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter at medium-high speed for about 5 minutes, scraping the bowl and paddle occasionally, until it is light and fluffy. 2. Decrease the mixer’s speed to low and add the powdered sugar 2 cups (240 g) at a time, scraping the bowl and paddle after each addition. Add the vanilla, coffee-milk mixture and salt. Mix the ingredients together at low speed for about 1 minute, until they are fully combined. Leave the buttercream uncolored for now and set it aside. ASSEMBLE THE CAKE 1. Level the cooled cake layers to your desired height (page 31). Fill and stack the cake layers (page 32) with Creamy Coffee Buttercream, then crumb coat the cake (page 37) with Creamy Coffee Buttercream. Chill the crumb-coated cake in the refrigerator for at least 30 minutes. 2. Frost a smooth buttercream finish (page 61) with Creamy Coffee Buttercream. Add the crushed cookies around the bottom of the cake. Refrigerate it while you make the White Chocolate Ganache Drip (page 136). 3. When the White Chocolate Ganache Drip has cooled to drip consis- tency, add a half drip (page 100) around half of the top of the cake. Chill the cake back in the refrigerator for 5 minutes to let the ganache set. 4. Create the buttercream color palette: Divide the remaining Creamy Coffee Buttercream among four separate bowls. To the first bowl, add 2 drops of AmeriColor Orange and 1 drop of AmeriColor Chocolate Brown to create a burnt orange color. To the second bowl, add 2 drops of AmeriColor Wedgewood to create a muted pastel blue. To the third bowl, add 1 drop of AmeriColor Chocolate Brown to create a light shade of brown. To the fourth bowl, add 5 drops of AmeriColor Chocolate Brown to create a dark brown color. 5. Fit two piping bags with Wilton tip 4B, one piping bag with a Wilton tip 6B and one piping bag with a Wilton tip 2. Transfer the burnt orange buttercream to the piping bag fitted with tip 6B. Transfer the dark brown buttercream to the bag fitted with tip 2. Transfer the remaining two colors to the two piping bags fitted with tip 4B. 6. Create the piped pumpkin crescent: Hover the piping bag fitted with tip 6B about ¼ inch (6 mm) from the surface of the cake and squeeze the bag until the buttercream makes contact with the cake, then slowly pull the bag upward to create a pumpkin shape (A). Continue to pipe pumpkins with tip 6B, spacing them 1 to 2 inches (2.5 to 5 cm) apart in a crescent shape (B). The ends of the crescent should be aligned with the edges of the ganache half drip. CREAMY COFFEE BUTTERCREAM 1½ tsp (2 g) instant coffee or espresso powder 3 tbsp (45 ml) whole milk, at room temperature 2 cups (452 g) unsalted butter, at room temperature 7 cups (840 g) powdered sugar 4 tsp (20 ml) pure vanilla extract ¼ tsp salt, or as needed TOPPINGS ½ cup (186 g) crushed Lotus Biscoff Cookies 1 batch White Chocolate Ganache Drip (page 136) FOOD COLORING GELS AmeriColor Soft Gel Paste in Orange AmeriColor Soft Gel Paste in Chocolate Brown AmeriColor Soft Gel Paste in Wedgewood A C B D Pumpkin Spice Latte Cake (continued) 7. Repeat step 6 using the remaining piping bags fitted with a Wilton tip 4B to create smaller pumpkins, filling in all the empty spaces of the crescent shape (C). 8. Use the piping bag fitted with a Wilton tip 2 to pipe a stem on top of each pumpkin (D). Next-Level Recipes 203202 Anyone Can Cake MAKE THE CREAMY COFFEE BUTTERCREAM 1. In a small bowl, combine the instant coffee or espresso powder with the milk. Set the mixture aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter at medium-high speed for about 5 minutes, scraping the bowl and paddle occasionally, until it is light and fluffy. 2. Decrease the mixer’s speed to low and add the powdered sugar 2 cups (240 g) at a time, scraping the bowl and paddle after each addition. Add the vanilla, coffee-milk mixture and salt. Mix the ingredients together at low speed for about 1 minute, until they are fully combined. Leave the buttercream uncolored for now and set it aside. ASSEMBLE THE CAKE 1. Level the cooled cake layers to your desired height (page 31). Fill and stack the cake layers (page 32) with Creamy Coffee Buttercream, then crumb coat the cake (page 37) with Creamy Coffee Buttercream. Chill the crumb-coated cake in the refrigerator for at least 30 minutes. 2. Frost a smooth buttercream finish (page 61) with Creamy Coffee Buttercream. Add the crushed cookies around the bottom of the cake. Refrigerate it while you make the White Chocolate Ganache Drip (page 136). 3. When the White Chocolate Ganache Drip has cooled to drip consis- tency, add a half drip (page 100) around half of the top of the cake. Chill the cake back in the refrigerator for 5 minutes to let the ganache set. 4. Create the buttercream color palette: Divide the remaining Creamy Coffee Buttercream among four separate bowls. To the first bowl, add 2 drops of AmeriColor Orange and 1 drop of AmeriColor Chocolate Brown to create a burnt orange color. To the second bowl, add 2 drops of AmeriColor Wedgewood to create a muted pastel blue. To the third bowl, add 1 drop of AmeriColor Chocolate Brown to create a light shade of brown. To the fourth bowl, add 5 drops of AmeriColor Chocolate Brown to create a dark brown color. 5. Fit two piping bags with Wilton tip 4B, one piping bag with a Wilton tip 6B and one piping bag with a Wilton tip 2. Transfer the burnt orange buttercream to the piping bag fitted with tip 6B. Transfer the dark brown buttercream to the bag fitted with tip 2. Transfer the remaining two colors to the two piping bags fitted with tip 4B. 6. Create the piped pumpkin crescent: Hover the piping bag fitted with tip 6B about ¼ inch (6 mm) from the surface of the cake and squeeze the bag until the buttercream makes contact with the cake, then slowly pull the bag upward to create a pumpkin shape (A). Continue to pipe pumpkins with tip 6B, spacing them 1 to 2 inches (2.5 to 5 cm) apart in a crescent shape (B). The ends of the crescent should be aligned with the edges of the ganache half drip. CREAMY COFFEE BUTTERCREAM 1½ tsp (2 g) instant coffee or espresso powder 3 tbsp (45 ml) whole milk, at room temperature 2 cups (452 g) unsalted butter, at room temperature 7 cups (840 g) powdered sugar 4 tsp (20 ml) pure vanilla extract ¼ tsp salt, or as needed TOPPINGS ½ cup (186 g) crushed Lotus Biscoff Cookies 1 batch White Chocolate Ganache Drip (page 136) FOOD COLORING GELS AmeriColor Soft Gel Paste in Orange AmeriColor Soft Gel Paste in Chocolate Brown AmeriColor Soft Gel Paste in Wedgewood A C B D Pumpkin Spice Latte Cake (continued) 7. Repeat step 6 using the remaining piping bags fitted with a Wilton tip 4B to create smaller pumpkins, filling in all the empty spaces of the crescent shape (C). 8. Use the piping bag fitted with a Wilton tip 2 to pipe a stem on top of each pumpkin (D). Next >