Harry has Friday's off preschool, we call this our "Mummy-Harry Day" and I desperately want to fill those days with fun things to do before he starts school full time in September.
Baking is something I don't really tend to do that often with the boys, it's more something my husband does with them, but with World Baking Day upon us I decided to give it a go.
Although I thought I had adorable photos of him mixing and with flour on his face, I then realised there was Stork smeared on the filter of my camera...fun times!
Harry isn't really a fan of coffee, however I think when it comes to coffee cake you can really control the intensity of the flavour. We went for 2 tablespoons of instant coffee and this was perfect for him, who isn't a coffee fan, and for me who is a coffee addict. As it wasn't too strong it was acceptable to drink alongside a hot cup of black coffee.
For the cake
- 150g caster sugar
- 150g Stork margarine
- 3 eggs
- 150g self raising flour
- 1 tbsp hot water
- 2 tbsp instant coffee or add more if you like it strong
For The Icing
- 225g icing sugar
- 100g butter or margarine
- 1 1/2 tbsp instant coffee
- 1 tbsp hot water
Whisk the eggs in a mug with a fork and then add them gradually to the mixture with 1 tbsp of flour each time. Make sure you don't use all the flour.
Add the rest of the flour to the mixture and fold it in gently.
Dissolve the instant coffee in the boiling water and fold it into the mixture. Divide into the sandwich tins and cook for 30 minutes.
Once the cakes are cooked, remove them from the oven and leave to cool.
Now make the icing by creaming the butter and the icing sugar until light and fluffy. Dissolve the coffee in boiling water, making sure you don't add too much water or the icing will be runny and add it to the butter and icing sugar. Mix until it is a nice thick consistancy and then add to the top of your cake layers, and then sandwich the cakes together.
Dust with a little cocoa powder and enjoy with a hot cup of coffee.