Hebridean Birthday Cake with Peat Stack Truffles

Name: Hebridean Birthday Cake with Peat Stack Truffles
Cuisine: British
Ingredients: ½ tablespoon light brown sugar; 15 g (½ oz) butter; Cocoa powder, for dusting; 500 g (1 lb 2 oz) white fondant icing; 600 g (1 lb 5 oz) icing sugar, sifted; 250 g (9 oz) black fondant icing; 2 tablespoons apricot jam; Cocktail sticks; 10 g (½ oz) red fondant icing; 75 ml (⅓ cup) double cream; 100 g (3½ oz) dark chocolate; 6 large eggs; 2 teaspoons vanilla extract; 200 g (7 oz) golden caster sugar; 150 g (5 oz) light brown muscovado sugar; 4 teaspoons instant coffee; 300 g (10½ oz) unsalted butter; 250 g (9 oz) self-raising flour; 1 teaspoon fine salt; 4 tablespoons instant coffee; 350 g (12½ oz) butter, softened; 150 ml (½ cup + 2 tablespoons) single cream

Preparation info

Difficulty
Easy

Appears in

My Scottish Island Kitchen

By Coinneach MacLeod

Published 2022

About

Inspired by a traditional Hebridean thatched house, this birthday cake is layered with coffee cake and coffee buttercream. But no island home is complete without a peat stack, and so these mini chocolate truffles will create an authentic Hebridean scene. As we say in Gaelic, Meal do Naidheachd – happy birthday!

Ingredients

For the cakes

150 ml (½ cup + 2 tablespoons) single cream
4

Europe
United Kingdom
Scottish
Cake
Vegetarian
Mediterranean
Scotland

Method

First, let’s make the cakes. Preheat the oven to 150°C fan (340°F). Grease and line two 900 g (2 lb