Tim Horton’s Cake

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Baking the Cake:

For The Coffee Cup:
- 5 - 6” round Vanilla Cakes
For The Timbits:
- Yo’s Vanilla Cake
- Yo’s Chocolate Cake

Icing The Cake:

For the Coffee Cup:
- Coffee Buttercream
- Simple Syrup
- Coffee
For the Timbits:
- White Chocolate
- Milk Chocolate
- Icing sugar
- Cream

Decorating The Cake:

For the Coffee Cup:
- Coloured fondant (burgundy, brown, and cream)
For the Timbits:
- Lemon zest
- Shredded coconut
- Rock sugar, Cinnamon & Piping Gel
- Vanilla
- Pink food colouring

Item Name:	Availability:
Rubber Spatula
Offset Spatula	Add to Cart -
Small Spatula	Add to Cart -
Simple Syrup Bottle	Add to Cart -
Serrated Knife
Sharp Paring Knife
Palette Knife
Cake Board
Fondant Rolling Pin	Add to Cart -
Non-stick Board
French Rolling Pin
Brushes

Preparation

Bake Coffee Cup Cakes

Prepare your Ultimate Vanilla cake batter & fill into 5 6” round cakes. Bake at 350 degrees for 35 minutes, or until a toothpick comes out clean. Let cool on a wire rack.

Bake Timbit Sphere Cakes

Bake six cakes in a sphere pan, two vanilla and four chocolate, at 350 degrees until a toothpick comes out clean. This pan lets you bake two halves of a ball, which you will fused together with melted chocolate once cooled. Allow to cool sitting on a wire rack.

Prepare Coffee Cup Cakes

Level three of the 6” round cakes in half using your serrated knife, and keep the other two whole.

Simple Syrup!

Soak the vanilla cake layers in coffee-infused simple syrup. Get them nice, and moist, and coffee-licious.

Stack & Fill Coffee Cup Cakes

I love a steaming cup of coffee - buttercream! Stack the layers you’ve halved first, followed by the two whole rounds and fill with coffee buttercream as you go. This will allow the base of your cake to stay sturdy when you flip your cake.

Crumb Coat & Chill

Crumb coat your coffee cup cake with coffee buttercream & allow to chill in the fridge for 20 minutes.

Ice & Chill

Once your cake is fully chilled, ice your coffee cup cake with coffee buttercream once more & allow to chill again in the fridge for another 20 minutes.

Prepare Timbits

While your cake is chilling and your sphere cakes are cooled, pop them out of your pan carefully. Melt your white and dark chocolates and use a bit of white chocolate to fuse the Vanilla cakes together, and the dark chocolate to fuse the chocolate cakes together. Set aside to dry.

Decorate Your Timbits

Now is the fun part - decorating! Get as creative with your TimBits as you’d like - I coated them with a few different delicious doughnut glazes. To make the doughnut glaze mix icing sugar with cream until you reach your desired consistency. Then I customized my Timbits with ingredients like lemon zest, shredded coconut, rock sugar, cinnamon & piping gel.

Cover Your Coffee Cup

Remove your chilled cake from the fridge. Roll out your burgundy fondant and drape it onto the cake using a french rolling pin. (Of course, I had a Tim Horton’s coffee at my side while colouring my fondant. This coffee cup is practically a national symbol – I have to get the colour perfect!) Smooth the fondant so that it’s flush to your cake and trim away any excess with a sharp paring knife.

Note: A real Tim Horton’s cup has a seam, so don’t smooth out the fondant where the seams meet.

Create The Coffee Cup Lid

The trickiest part of this cake is the lid of the coffee cup. The real thing is actually some type of moulded plastic, so I needed to think outside of the box to recreate it. Use a Tim Horton’s lid as a guide to mould and shape a similar look.

Decorate Your Coffee Cup Lid

Using a printed-out template of the Tim Horton’s logo, roll out some of your cream-coloured fondant nice and thin. Place your template over your rolled-out fondant and carefully trace along your paper template with a sharp paring knife. Secure to your cake with a bit of water.

Paint On Some Details

Once you are satisfied, paint on the famous DD, for “double double”, on top of the lid. Let dry.

Congratulations!

If all went well, you should see something that looks like this...

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