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"top shelf" cakes - Page 6

post #76 of 92
I just made some Kahlua and Cream cupcakes, haven't tried them yet but they smell delicious! Vanilla cupcakes, brushed the tops with Kahlua, then frosted with bc.
'A waste of time' is a good example of the theory of relativity. 4 hours spent on decorating a cake is a long time, 'a waste of time', to some, but to the decorator those hours seem like minutes because they're doing something they love.
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'A waste of time' is a good example of the theory of relativity. 4 hours spent on decorating a cake is a long time, 'a waste of time', to some, but to the decorator those hours seem like minutes because they're doing something they love.
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post #77 of 92
Now this is a thread after my own heart!
My old business was called "Sadie's Soused and Saucy Sweets" icon_smile.gif
I do more alcoholic and naughty cakes than decorated (which is why I am now hooked at CC and learning SO much!) and am LOVING this thread!

In my house, DH loves the Irish Whiskey cake with Guinness ganache and black cherry filling.

My fave is a bitter red wine cake with a fluffy sweet white icing laced with brandy.

Kahlua goes in so many things! I make so much with that in that I actually make my own coffee liqueur!

I pour booze in everything! icon_wink.gif

Most of mine are moister cakes, and while I torte and fill and frost most of them, not all would hold up to heavy decorations/fondant etc.

Mojito cakes are wonderful! I actually changed up my recipe recently after one I saw online.

Frangelico makes a wonderful addition too! Hazelnuts in the cake batter and more booze in the icing...droooool! Add some espresso to the whole shebang as well for a coffee-drink cake! icon_smile.gif

Sambuca is fun to play with also.

My Ouzo cake is not great yet, needs tweaking, but is getting there!

Can't wait to see what other combos you come up with/offer to customers. It is a popular thing, enough that I made my living off it for awhile!
post #78 of 92
old thread revived!! Yea!!! Your cakes sound wonderful!!! i would love to have some of those recipes. I am still afraid to try new things... I don't know why I don't experiment. I am jealous that you are able to do that!!
make life what you want it to be
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make life what you want it to be
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post #79 of 92
This thread does rock. icon_biggrin.gif

I would gladly share any recipes I have! I love sharing and then hearing about the results. (That is my sharing condition, you MUST tell me how they came out for you and what changes/tweaks you made!)

Are others as willing?

I am not on here everyday, so PM me for recipes if I am too long in getting back here for posted recipes/requests.
post #80 of 92
Here's the deal. I am totally not creative when it comes to recipes. I have no idea where to begin and it scares the crap out of me.. I don't know why!!!

I would love some of these recipes but it would totally be one sided for sure. For that I feel bad. I actually have a butter rum cake that is made from a cake box that I could share. it is wonderful!!! I just remembered that!! IT's not my own creation but someone gave it to me.....
make life what you want it to be
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make life what you want it to be
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post #81 of 92
Okay....finally got my tail back on here!

I will make a big long post full of recipes of no one minds? If that takes up too much space I can always delete and PM (I think?)

Anyway--I will post the big ones I mentioned, and if anyone wants others, just holler. My Boozy cake folder is quite thick!

Also, I am simply in LOVE with the recipes on the Godiva website! Check it out for some of the richest inspiration ever. Many of the recipes there can be adjusted to different liqueurs and flavors too.

BRB-
post #82 of 92
Some of these are not recipes per se, but just the additions/steps for already existing cake recipes. I am forever experimenting and switching out ingredients and flinging others in. Happy baking! icon_biggrin.gif


**Mojito cake-
I have actually switched to this one after trying it out. Naturally you can frost and decorate as you like. The cake is wonderful though.
All credit goes to CakeLove and the blog I saw this on. I am waiting for a copy of this book to arrive for my b-day from the DH--amazing cake!
http://erincooks.com/2008/05/19/cakelove-mojito-pound-cake/
My only tweak was more liquor in the batter, a touch of green food coloring and lots more booze in my icing. YUM
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***Chocolate Guinness Cake

1/4 cup cocoa powder (to dust the baking pans)
2 sticks butter
1 cup Guinness
2/3 cup Dutch process dark cocoa powder
1 teaspoon salt
2 cups unbleached flour
2 cups sugar
1 1/4 teaspoon baking soda, sifted
2 large eggs
1/2 cup sour cream


Heat oven to 350 F. Lightly dust two greased 8 inch springform pans (or any pan you like--)with cocoa powder. In a heavy saucepan or microwave oven, heat butter, beer, and cocoa powder until butter melts. Let cool. Sift dry ingredients together. Add the beer-cocoa mixture, and beat thoroughly for 1 minute on medium speed. Add the eggs and sour cream and beat 2 minutes on medium speed. Pour batter into prepared pans and bake for 25 to 30 minutes or until a toothpick inserted into the middle comes out clean. Place pans on a wire rack, cool for 10 minutes, remove the sides, and cool completely.
I like to brush with a simple syrup that has whiskey in it, or sometimes just us the whiskey alone for a nice bite.
Frost/serve as desired-
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***Chocolate Ganache with Guinness and Irish Whiskey

14 oz. chopped semi-sweet or bittersweet chocolate
1/2 cup heavy cream
1/4 cup Guinness
2-8 tbsp Irish Whiskey--to taste

Heat cream in a small saucepan over med. heat until small bubbles form on the edges--do not boil.
Heat Guinness in micro for about 35-45 seconds
Pour both hot liquids over chocolate in a bowl. Allow to sit for a few minutes and then stir until smooth.

Once smooth and beginning to cool, add a few tbsp Irish Whiskey to taste.
**Use re-warmed as a glaze or drizzle for cake.
**Allow to cool to room temp and use as a dark icing on cooled cake
**Allow to cool and beat until lighter in color and fluffier, for a good fudgy frosting.

*For other ganache flavors, simply reduce the amount of cream you are using so the basic ganache is thicker and then stir in as much liqueur as desired once it is smooth and beginning to cool. Kahlua is awesome in this, as is Grand Marnier, Chambord, tequila...etc.
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***The "other" Guinness/Stout cake
2 cups sugar
1 3/4 cups flour
3/4 cups cocoa
1 tsp baking pwd.
1 tsp salt
2 eggs
1 cup warmed stout of choice (OR coffee/espresso)
1 cup buttermilk or soured milk
1 tsp vanilla
Mix dry ingredients. Whisk wet ingredients together. Mix all for 2 minutes on med speed. Batter will be thin. Very moist cake (You can reduce the milk some if you want a slightly less moist cake)
Bake at 350 for 25-30 minutes or til done in the center. Rich and fudgy.
The Guinness cake in my pics was made from this, hence the unevenness.
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***Red Wine Cake
Take a favorite white cake recipe and sub a sweet red wine (or any red really, I usually just fling in whatever is in the house, which is almost always very dry--works fine) for 1/2 the milk called for, and add another 1/4 cup wine and 1/4 cup flour. I add a little red/burgundy food coloring as well to get a less pink color, I like the rich red instead.
It does taste a bit bitter, and it should. Great with a sweet white brandied icing.

To use a box for this one, use a fave box white mix, plus:
4 eggs
1/2 cup wine
1/2 cup cold water
1/2 cup oil
1 box pudding (usually vanilla or white chocolate)
food coloring

I usually bake boozy cakes at 325 til done.
You can do these with white wine too, which is WONDERFUL with fruit topping or filling. Like Cake Sangria!
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**Boozy icing-
Use a favorite firm buttercream (You can use SMBC or IMBC but have to use less liquor and I have had it make the icing go curdled, but that may have been user error and not standard...) or other icing. Use liquor of choice instead of milk or water to thin. I tend to make my icing very thick so I can add more booze. icon_wink.gif
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**Frangelico cake-
Take a fave yellow or chocolate cake recipe. Add hazelnut flavoring as well as the vanilla. A good tablespoon full at least. Sub 4 tablespoons of your liquid with Frangelico.
Fold 2 cups ground hazelnuts into the cake batter.
OR
Use those ground hazelnuts mixed into a filling base (Custard/BC/Fruit etc.)
Frost with a Frangelico-added icing of choice or glaze. (See below for glazes)

This same thing can be done in a multitude of flavors-
Rum and walnut, Whiskey and pecan, Grand Marnier or other citrus liqueur with a citrus filling (I like booze added to marmalade), Kahlua and almond...whatever combo, with or without nuts, sounds good to you!
Tequila and Triple sec are good in citrus cakes, and can add a little green color if desired too!
For margarita, do a lime-flavor cake with the booze added. A friend of mine likes sea salt on her white icing on this one, so it might be worth a try!
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I like fruit filling with a lot of these, as often icing is too sweet and rich for such rich cakes.
I just cook fruit of choice in a saucepan with a few teaspoons of sugar (I like fruit to taste like fruit, not jam, for filling) some lemon juice, and any spices or flavors I may want plus some cornstarch for thickening.
These can be folded into custard, curd or buttercream too for thicker fillings.

*Black cherry is great with the chocolate stout cakes. Add a little cinnamon, clove and ginger if desired.
*Orange is great in everything. I tend to use a marmalade base. Awesome in a margarita cake.
*Raspberry is great in a white wine or Chambord (raspberry liqueur) cake.
*I love peach or nectarine in the white wine cakes, and with basic rums/whiskey etc. cake.
*Strawberry is great, especially with fresh ginger in it and in the cake as well. Heck, they are all good with ginger.


For the really moist cakes that don't stand up to torte and fill, I like to just ice the sides and a border around the edge, then the center of the top is where the fruit goes, with the icing keeping it from moving.

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Another fave way of topping moister cakes (or any really, it looks neat) is to make brittle (boiled sugar/water/corn syrup) any recipe really. Once cool, break into pieces and then crush to a powder in a food processor. Sprinkle thickly over the cake top (unfrosted) and set under a hot broiler for just a little bit to melt the sugar again. Pull out and cool and you have a crisp, shiny topping that you have to crack with a utensil before cutting. Looks neat decorated with pieces of the uncrushed brittle with whatever icing you like on the sides/border.
FANTASTIC with the rum/whiskey/Frangelico/Kahlua cakes)

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For box-mix lovers (And no, I am not judging, I swear!! icon_biggrin.gif ) here is the basic for the box that you can add to/use most any liquor or liqueur.

1 box cake mix (Whatever goes with your liquor-choc, white, yellow, orange etc.)
1/2 cup oil
1/2 cup cold water
1/2 cup booze of choice
4 eggs (or the equivalent egg whites for white cake)
1 box pudding mix that coordinates with booze.
Mix all for 2 minutes on medium and bake til done at 325.

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**Glazes-
I am a huge fan of glazing my boozy cakes with even more booze and a fruit filling or topping, and using minimal icing. Of course this is just my preference and you can do as you like!

1 stick butter
1/2 cup sugar
1/2 cup booze of choice (I do not use wine for a glaze most of the time, and if I do, I reduce it a bit first, then measure out 1/2 a cup)
Boil til syrupy and use as a glaze on the still warm cake.

*Simple syrup
Just do a water/sugar basic, and add a few tablespoons of booze after it is removed from the heat.
Good for brushing the cakes, or glazing if you want one without butter.




I think that is all I can think of for now! Please feel free to tell me if I was confusing.

Would love any recipes you all have too, or tricks for your fave boozy cake!
I plan to do a booze soaked novelty cake for my DH's birthday in Aug. Grand Marnier chocolate cake, shaped like a kettle grill, with GM marmalade 'coals' and candied orange peel 'flames'. GM ganache on the outside. Royal icing set above as the grate and rice krispie treats dipped in chocolate and candy melts for the burgers, brats and veggies, with colored tootsie rolls for the corn husk/peppers grill handles and tools. I will post a pic and we can all see if my cake was too moist and the whole thing falls!

If you try any, please post! I love hearing how other people's cakes came out!

Sadie
post #83 of 92
Oh, another one, and my MIL's favorite-

Sub Baileys (or other Irish Cream) for the total liquid in a scratch cake, or for the water and booze steps in a mix.

Irish Cream is wonderful in icing as well. Sub for any liquid you would normally have used.
post #84 of 92
WOW!!! I am so impressed by your recipes. My problem is that I am no where near creative enough to think of all these possibilities. They all sound sooo good. Do you just think these up or are they in a cookbook somewhere???

I guess I need to think out of the box a little more!!
make life what you want it to be
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make life what you want it to be
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post #85 of 92
icon_razz.gif Im drooling.. I have added some good stuff to fillings and cake but the names take it to another level..lol
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¢¾Sarah
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¢¾Sarah
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post #86 of 92
Glad to share!
While I am not the only one to do this sort of thing by any means, none but the first (mojito) is from a cookbook. The basic cake recipes I use are from (mostly pre-1960) cookbooks but I have added and substituted and such so much they aren't the same anymore.

I like to bake the same way I cook, add some of this, a little of that and see what happens. I have had lots of failures too! icon_smile.gif

My big thing is adding lots of flavor. I never think recipes that call for 2 tsp of flavor is enough, and always add more so I can really taste it. I would hate to add up the amount of vanilla I go though!

I keep seeing posts about folks who wish they did not have to do the baking part, in favor of the decorating. I am SO the opposite! I love to bake and play with recipes and all, but the desire to learn more complicated decorating than basic piping and such is new for me, and why I can't stop reading this site.

I have a chocolate espresso brandy cupcake with matching fluffy BC in my hand now! Yum!
post #87 of 92
hey have you heard about the recipie that you use a box mix and use a can of soda instead of the other stuff? I wonder if that could work for a rum and coke cake..add some butter flavor a great vanilla to it for balance(everything tatse better with a little at least in my book) and give the cooked cake a little soak with a good spiced rum and make a chocolate rum filling and a rum spiced IMBC or maybe a white chocolate spiced rum ganache...oooohhhh I could use a slice of something like that right now!
¢¾Sarah
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¢¾Sarah
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post #88 of 92
thinking about more.. you could use a red velvet cake(so the choc flavor won't over take the soda) and then in OCT you could call it The Bloody Rum Ghost...lol
¢¾Sarah
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¢¾Sarah
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post #89 of 92
Here's my Caramel Appletini cake

Use your favorite White cake Mix (or scratch recipe) and follow directions on box, replacing liquid with 1/3 cup of vodka and 1/3 cup of apple pucker the remainder of liquid can be either water or 7-up.

I fill this with Pastry Pride (or bettercream) whipped up with Buttershots or Caramel Temptations.

I usually do this as cupcakes so I guess you could change up the filling and add the Buttershots to the BC.
post #90 of 92
Now the appletini version is intriguing. Will give that one a try too, thanks!

I bet the can of coke/cake mix and rum would work really well! Good idea!
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