Making A Beer Barrel Cake

Decorating By nernan Updated 11 Jul 2013 , 12:57am by cakemom007

nernan Posted 1 Jan 2011 , 7:36am
post #1 of 17

Hi Everyone

Been quite a while since i have posted on the forum icon_redface.gif

Life gets in the way sometimes.

Anyway i have a Beer Barrel cake coming up and was wanting to ask for some advice.

I am thinking of doing 4x 12inch rounds, with ganache in between the layers.

Would this give me some height? I am after a tallish barrel not a stumpy one IYKWIM?

TIA for the advice, also would adding brown colouring to the fondant and not kneding it in thoroughly give me the wood grain effect with some scoring?

Havent done this type of cake before and i am a little nervous icon_rolleyes.gif

16 replies
-K8memphis Posted 1 Jan 2011 , 12:56pm
post #2 of 17

If you are talking four one layer 12" cakes you will have stumpy mcStumpkykins.

If you have four tiers that are 4 inches tall you will have a 16 inch tall block of cake that will not be particularly barrel shaped.

Average barrel is 2.5 tall and 1.5 wide at the widest point. So take that times 7, you would have a cake 17.5 inches tall and 9.5 inches wide. So you'd want four 9-inch tiers where three tiers are 4.5 inches tall & One is 4 inches tall.

If you want a barell cake that is 12 inches around at the widest point you would want it to be 18-20 inches tall.

If all my math is correct. And I mean you can certainly fudge those figures but that's just a barrel full of for instance. You could go a ratio of 1 unit wide to either 1 & 1/3 to 1 & 1/6 tall to get an average barrel shape.

>>>You could use 1 wide to 1.5 tall for an easy ratio. icon_biggrin.gif

So how many servings you want?

-K8memphis Posted 1 Jan 2011 , 1:01pm
post #3 of 17

On the wood grain--I would get the fondant a light brown and paint the food color on, use a fork or find something cool to make the wood grain effect. I would mix the food color with alcohol so it has a chance to dry. It might remain a bit tacky.

Also important is to build a nice piece of foam into the underneath of your board. This way you can sink those dowel into pay dirt --where your beer barrel won't go off on a binge on yah icon_biggrin.gif

nernan Posted 1 Jan 2011 , 9:00pm
post #4 of 17

K8memphis

Thankyou for your mathematics skills icon_biggrin.gif

Servings, doesnt matter, its a 21st and not everyone will be eating cake, 200 approx guests and most will be on a liquid diet IYKWIM.

I will take your maths skills and hash it out on paper, wish i caould just do a "normal" cake icon_rolleyes.gif

I found a Utube Vid on the wood grain last night, they didnt colour first but i think your suggestion is better to colour it first, makes more sense thumbs_up.gif

Thankyou for your help icon_smile.gif

KerrieD Posted 2 Jan 2011 , 12:10am
post #5 of 17

Ummmm.....what does IYKWIM mean?

cantoncakes Posted 2 Jan 2011 , 12:27am
post #6 of 17

I did a beer barrel cake recently and did exactly as you said. I tinted the fondant with color, leaving it a bit swirled and then painted with gel color mixed with vodka. After it was complete, I hit it with the steamer which brought the grain out even more.

-K8memphis Posted 2 Jan 2011 , 12:35am
post #7 of 17

Thank you, Cake Buddy--hope it works out great for you!!!

Quote:
Originally Posted by KerrieD

Ummmm.....what does IYKWIM mean?




Means>>if you know what I mean

JanH Posted 2 Jan 2011 , 3:26am
post #8 of 17
Quote:
Originally Posted by KerrieD

Ummmm.....what does IYKWIM mean?




Google IYKWIM =

http://acronyms.thefreedictionary.com/IYKWIM

Just as _K8memphis said:

Quote:
Originally Posted by -K8memphis

Means>>if you know what I mean




HTH

nernan Posted 2 Jan 2011 , 4:09am
post #9 of 17

I think i may have found an easier way, the Chef at work has given me a half barrel size bowl, going to have a crack at doing 2 halves and see what i get icon_lol.gif

As a back up i have also been given a Champagne bucket, he told me it should be fine in the oven, so if worst comes to worst i can do a champagne bucket instead. The Chef is also bringing me in a range of cake tins in rounds so i can work it out icon_smile.gif

Gotta love where i work ( sometimes) icon_rolleyes.gif

If any Aussies are reading this, has anyone made icecubes? As we dont have Isomalt here ????????

nernan Posted 2 Jan 2011 , 4:14am
post #10 of 17

I think i may have found an easier way, the Chef at work has given me a half barrel size bowl, going to have a crack at doing 2 halves and see what i get icon_lol.gif

As a back up i have also been given a Champagne bucket, he told me it should be fine in the oven, so if worst comes to worst i can do a champagne bucket instead. The Chef is also bringing me in a range of cake tins in rounds so i can work it out icon_smile.gif

Gotta love where i work ( sometimes) icon_rolleyes.gif

If any Aussies are reading this, has anyone made icecubes? As we dont have Isomalt here ????????

nernan Posted 11 Jan 2011 , 12:47pm
post #11 of 17

Well the cake was a HUGE hit, pulled my hair out quite a few times too icon_eek.gif

I went against what i felt and what you ladies advised ( due to work not coming through with the tins Grrrrrrrrr ) and muddled my way through, thank goodness my husband does alot of wood carving is all i can say thumbs_up.gif

Thankyou to all who replied and gave their advice , its much appreciated !!

Hope you like it icon_smile.gif

nernan Posted 11 Jan 2011 , 12:55pm
post #12 of 17
Karen421 Posted 11 Jan 2011 , 2:05pm
post #13 of 17

Thanks for posting a picture, it looks Fantastic!!! icon_biggrin.gif

nernan Posted 12 Jan 2011 , 11:18am
post #14 of 17

For some reason i cannot comment on the photo , a couple of ladies asked for advice on colour etc and help with a barrel.

Keep getting a Fatal Error msg?????????????????

katielb Posted 12 Jan 2011 , 11:54am
post #15 of 17

http://bakingpleasures.com.au/ss/isomalt

they sell isomalt and ship anywhere in OZ icon_smile.gif

Minanz Posted 10 Jul 2013 , 10:57pm
post #16 of 17

Love the cake, can you tell me how did you put it all together.  I see you put ganache in between each layer, did you then cover in butter cream and then still fondant on individually in planks or as one?  Also did you use any supports to keep it together?

cakemom007 Posted 11 Jul 2013 , 12:57am
post #17 of 17

Great job nice cake!!
 

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