| Slice the sponge cake into three equal layers. Place
the first layer on an 8" cake board or plate. |
| Brush the first layer with 1/3 of the Syrup |
| Using a spatula spread 4 ounces of the Coffee Pastry
Cream onto the layer |
| Press the center layer on and repeat steps #2 and
#3 (using 4 ounces of Coffee Buttercream). Press on the top layer
and use the remaining 1/3 of the syrup. |
| Apply 1 ounce of Coffee Buttercream to hide crumb
on top. Chill while you prepare fondant. |
| Using a Bain Marie, in separate containers, warm
the two flavors of fondant to no more than 110°(F) Adjust the consistency
with plain syrup instead of adding water or more heat. Both the fondants
should be somewhat thin and very pourable. |
| Pour out the Coffee fondant onto the cake top and
smooth it immediately with a spatula until it reaches the edge of
the cake top or begins to run over the edge. When it is evenly spread
stop. |
| Using a Pastry Bag full of Chocolate fondant and
a small round tip draw a spiral starting in the center of the cake,
continuing until you reach the edge of the cake. The bag of fondant
should be ready to use prior to spreading the coffee fondant onto
the cake. |
| Create the spider web design as follows. Using the
tip of a small knife drag it through the liquid fondant from the center
of the spiral out to the edge of the cake. Repeat this outward drag
until the cake is divided into six sections. Then repeat the process
dragging the knife tip from the outer edge of the cake to the center
of the spiral. Center this in between the outward dragged lines. |
| Using a spatula hide the sides of the cake with
the remaining coffee buttercream. |
| Working over a tray of chocolate sprinkles, evenly
apply them to the side of the cake. |
| Advance warning. Consistency and
temperature is very important. If the cake is very cold it will chill
the fondant, you will not have time to complete the required steps.
If the fondant is too thin or thick the two fondants will have trouble
blending and forming the proper effect. |