Welcome to the Cake Decorators Q&A

Hey there, can you please tell me if Mrs Jones Coffee & Walnut cake is suitable for freezing. Thanks Sam :o)

Hi Sam

I can’t see why it can’t be frozen. Mrs Jones doesn’t say it can’t, however I believe she says it’s too light to withstand icing with sugarpaste. The recipe itself is similar to victoria sponge with added walnut and coffee paste made with water. I make a similar one which does freeze fine. If in doubt make a small one to see how it freezes, that’s what I usually do. Perhaps other members may be able to give a definite answer.

Thanks MIWL :o) Will def do a test run to see if it freezes okay. I have another question, feels like a silly question but i’ll ask it anway. I only have 1 decent 8″ cake tin ….. am i able to bake this recipe in 1 tin rather than splitting between 2 tins. I would then split the cake in 2 with a knife. Thanks again. Sam :o)

Yes you can, it will take longer so you’ll need to keep an eye and nose on it. Line the cake tin so the paper is a good 2″ above the rim of the tin. This is to prevent any overspill or cracking. If you’ve got a couple of royal icing flower nails place them upturned at the bottom of the tin before pouring in the batter. The nails act as heating cores and distribute the heat more evenly through the batter. Don’t worry if you haven’t got the nails, lagging the outside of the tin will work as well. I lag deep cakes by soaking strips of towelling in water and wrapping them in several lengths of foil to make a band around the tin. Staple the band together with a dress makers pin. It’s cheaper than buying the Wilton baking strips. Mrs Jones is baking at 160 fan, if I was doing this mixture in one tin I would bake on 140 fan for longer to ensure it bakes all the way through. If you’ve made deep cakes in your oven you will know how it behaves. I wouldn’t dare bake on 160 in my oven, I’d have cremated cake. I usually cool deep cakes completely in the tin to allow settling. If you go ahead with it please let me know how it turns out. My similar cake uses ground walnut. For filling I use Italian coffee buttercream with ground walnut inclusion for more taste and texture. I soak the cake layers with coffee brandy simple syrup. Sometimes I substitute gently roasted walnuts with gently roasted pecan nuts. Make simple syrup by boiling together 1 vanilla pod with equal quantities of sugar and water for a couple of minute or until all the sugar has dissolved. Remove off the hob, make coffee paste with a little hot water to desired strength and mix into syrup. Cool, scrape out vanilla pod and add the paste to the coffee syrup, add a tablespoon or two of brandy, brush on the sponge layer. If you do 130g each sugar and water that should be enough. If not using brandy use 150g of each. Vanilla bean extract can be used instead of pod. The syrup will keep for up to 1 month in a sterilised screw top bottle in the fridge or in a cool place unrefrigerated. If you have a little left over drizzle it over icecream or use it to flavour coffee so it doesn’t get wasted.
Just so you know, once the cake has baked it should rise to the lining paper. There will be a slight rim mark or a small dome. I only remove the highest part of the dome so not to lose depth. The cake sits nice and level when turned over. I can usually split into four thin layers or three good rounds. Tastes best the next day when all the flavours have infused, the aroma will drive you nuts! G’d luck with yours.

Thank you sooooooooooooo much MIWL for your reply. I will def let you know how it turns out. Thanks again for taking time to send me such a detailed reply …. you are are star!!!!! Xx