Cake Tiramisu Explained Clearly

I've been thinking about making a Tiramisu themed layer up cake and now I don't have to think about it anymore cuz I'm going to make it yes so I have three 8 in round vanilla cakes and there's a little bit of a surprise in the cake there is some espresso grinds in the cake batter level and layer as usual since this is a TI massu cake I have made coffee simple syrup one of my favorites the glasses are helping perfect brown palet I know I look like a cup of coffee I like this I am going to flavor this buttercream with coffee concentrate I actually did something different for my coffee concentrate this time it's instant coffee in here and then I poured in some hot coffee I normally just pour in hot water but I

had extra hot coffee uh that I used for making my coffee simple syrup so this is the concentrate it's completely cooled it's really thick and condensed and the buttercream I'm flavoring is my rich buttercream I do need to use a whisk I find that when I flavor buttercream with something this liquidy a whisk really helps mission accomplished I'm going to put this aside and move on and make our tiramisu filling for this cake so when I think of tiasu I of course think of mascarpone which is a cheese see that and it tastes really good in desserts this is probably the most Infamous dessert with mascarpone in it and what I'm going to do is make like a cream filling for the cake using this cheese so it's just four simple

ingredients it's this is a pound of mascarpone which is uh like the size that comes in the tub this is 1 and 1/2 cups of icing sugar this is one cup of whipping cream and then I have a teaspoon of vanilla you can use vanilla bean if you want yeah and that's it I'm going to whip this all together I was going to say it's similar to cream cheese frosting so there's no butter there's cream instead and this is partially what's going to fill this delicious cake at this point I can put the vanilla in too and then I'm going to put it back on start slow or you'll wear it the side of the bowl I am going to turn it down a little just going to pour the cream in I don't want to overdo it and split it

but this looks good see how I have a bit of a peak of course this is a much softer filling than I usually use in my cakes it's going to be way softer than buttercream but this is the perfect consistency so the first thing I want to do is oh I'm nervous it's hard to explain why I'm nervous but I will in a moment this is chocolate swis mering buttercream I am going to use it to pipe a fence now I know there isn't usually chocolate per se in tiis Su but I do think of cocoa on top and I'm also going to be using this chocolate buttercream in the finish of this cake this layer is going to have coffee buttercream I'm building this cake right on the stand because of how I want to finish it I'm happy that this cake stand has no

lip because it's going to make my life easier when I get to that point woo okay so the fence is chilled so now I'm going to add this is terrifying this is so I'm so terrified I don't know how to begin to tell you what I want to do now is take these lady fingers which you can see on their owner just like dry listen very dry yeah so they need to be dipped I don't want to dip it for too long cuz you saw how dry these are it's like a little sponge now I have to pipe a fence on my fence and chill it for a moment yeah a fence on my fence and now I have these little they're almost like really mini chocolate chips but they're good quality semi chocolate thought I'd do a little sprinkle yes I love this they're so small though melt in your okay so now I

need to add more of this cream which is very soft and worrisome all the nooks and crannies I love saying nooks and crannies did you know that Eli like Nook makes sense to me but I've never looked at something and be like can you tuck it into that little cranny there cran it's true why are they always together who says Nook wants to hang around K woo this is petrifying I need to specify yes look at you so we're going back with the coffee buttercream coffee layer on coffee smoothing cream again think I should have put less whipped cream in my cream oh last layer even the layers are so soft because it's been taking so long to build and they're very soaked please wo this was scary okay so I will chill this beauty and then it's a Crum

coat okay so now I can pop this in the fridge to chill M look at that little dip I don't know why I even care you won't see it I've decided to surround the sides of this tiramisu cake with a tazzo pattern I'm going to be using the rich buttercream that I have coffee buttercream and chocolate buttercream cream and what I need to do is spread each flavor of buttercream out onto a silicone mat nice and smooth and then I'm going to pop each tray in the fridge to completely chill okay here we go so I have my chilled buttercream here this is the rich buttercream I'm going to break it into pieces yeah just random pieces big small don't want to hold it for too long obviously it's still buttercream I'm planning to add some fun

toppings to the top of this cake but to fill the bulk of it I've decided to just chop some lady fingers I need to measure the circumference of this cake and then cut a piece of acetate that's a little bit bigger it doesn't look that long okay so I'm going to spread these pieces out knowing that I also want to layer on the chocolate buttercream and the coffee buttercream woo so now what I need to do is spread this beautiful brown sugar buttercream on top of this in a perfect world I would freeze this before this part but I only have a tiny chest freezer and this won't fit in it here I am gambling you know my favorite thing to do gamble in the world of cake I'm in a terrifying place right now I had put some clean

paper towel around the cake just to absorb any extra condensation because the cake is cold and I need this buttercream to stick to this buttercream I got one side up got another side up oh my God this is the most terrifying thing I've ever done oh my goodness there's there's buttercream on my Apple watch there's all kinds of things happening just need it to smooth to the cake okay I am scared but I'm going to do this so I'm going to rip I'm going to peel away this acetate or I think I am this looks like the outside of the Flintstone's house right now I wanted to um have some coffee grinds in this too I'm going to scrape and it won't stay so no I'm losing it's not cold enough I don't know what to do because the more I go around the more they

blend and that isn't what I was going for so I'm going to try and smooth this one more time and if I don't like it I'm going to use another approach okay so I'm going to dab on each color individually oh my gosh I can't wait to taste this cake I just realized that I get to taste it I feel better now I don't need you Tazo whatever I love how this looks see this area right here guys this is it okay this is what's going to work I'm talking to the buttercreams it's almost time to eat cake I'm going to fill the top of this cake with lady fingers now I know that the lady fingers in Tito missu are soaked with coffee but there it's just going to be a soggy mess if I do that so next I'm going to add some cocoa

powder some of these chocolate curls here and there on the top look at it this looks so good m this is so good I wanted a crunchy piece I'll see you next week I'll still be eating this cake so um have a great day