I’m a huge fan of Tiramisu by Tasty Pastry here in Alpharetta and I’ve always wanted to perfect the authentic Tiramisu recipe with the chiffon cake at the bottom, not the lady fingers kind (yuck). Unfortuntely, I’ve tried once and failed miserably and I haven’t had time to try again! I was thinking of ways to incorporate coffee into the cakeballs and I guess it really wasn’t that hard to come up with the solution! Butter cake moistened with coffee!! I used vanilla frosting to bring the dough together and wa-la! Tiramisu Cake Pops/balls. The butter cake is perfect with the coffee(black) and with vanilla frosting, it comes together perfectly. I used dark chocolate candy melts and white chocolate candy bark for dipping.
I also had some left over butter cake so I figured I could try soaking them in coffee and sprinkling cocoa powder on top to make mini tiramisus!!
This is a 2 tiered, chocolate buttercream cake, with Marshmallow Fondant and gumpaste characters. I used the Italian Meringue buttercream recipe, along with Valhrona cocoa and baking bar. I was a little disappointed with the turn out of the cake because it’s been so humid that the buttercream melted slowly but surely. I still refuse to use pounds of confectioner’s sugar for icings so I have to work on that buttercream. I think this is going to be one of my last fondant cakes for a while. I really want to focus on the recipes and start small–cupcakes and cake balls. I’ll post the MM fondant and cake recipes soon. Happy baking!