Richard your recipes sounds wonderful, thanks for sharing it!
As for the rest of you folks, sounds like the CC Lush Club was just formed, haha! Think I will have a Pink Squirrel!
Hugs Squirrelly
Here is the recipe for the Blackberry Wine Cake:
Bet you can substitute another fruit flavor wine of your choice:
3 oz pkg blackberry gelatin
3 eggs
3/4 cup Blackberry Wine
1 plain White cake mix
1/2 cup oil
In a large mixing bowl, blend the cake mix and gelatin thoroughly. Add the eggs, oil and wine. Blend on low speed until moistened. Continue on medium speed for 2 minutes, scraping sides of bowl. Pour batter into a heavily greased Bundt pan and bake in preheated 350 degree oven for 1 hour or until toothpick inserted in middle comes out clean. Cool thoroughly before inverting pan to remove cake.
Glaze:
2 cups confectioners sugar
1/2 cup Blackberry wine
Blend wine and sugar in saucepan over medium heat, bring to a boil. Ingredients should be melted and syrupy. Let glaze cool until it reaches the consistancy of thick syrup.Pour over cool cake.
I had this cake served with fresh strawberries and blackberries filling the hole in the middle of the cake. The glaze was poured over the cake and fruit. It was delicious!!
OK this lush wants to go to the tasting party. although coming from AZ, I will probably have to sleep it off before starting the trip home!!!!!!!!!!!!!!!
I have been dying to try the pink champaigne cake that was posted a bit back. These all sound wonderful and cant wait to see the recipes in the recipe box!
OK this lush wants to go to the tasting party. although coming from AZ, I will probably have to sleep it off before starting the trip home!!!!!!!!!!!!!!!
I have been dying to try the pink champaigne cake that was posted a bit back. These all sound wonderful and cant wait to see the recipes in the recipe box!
Heehee, so now we know what you have in your hummingbird feeder and it isn't coloured water!
Hugs Squirrelly
Thanks...I checked Walmart for the jello, but they didn't have it. I'm going to have to check around. I may use black cherry if I can't find blackberry.
There are a lot of different jello flavors that would work with fruity wines.
Cindy - Thanks! I've got some yummy pear and peach wines that I will have to try with that recipe!!
When these "Top Shelf" recipes are added to the recipe area, there should be a new catagory called Top Shelf cakes. This way we can find them easier.
SquirrellyCakes now my seceret is out about what is in my feeder
When these "Top Shelf" recipes are added to the recipe area, there should be a new catagory called Top Shelf cakes. This way we can find them easier.
SquirrellyCakes now my seceret is out about what is in my feeder
Haha, well you know, it was only a matter of time...
I've always heard that when a recipe that contains liquor is cooked (heated) the alcohol is "burned-off" and therefore, children can be allowed to eat the food.
IS THIS TRUE?
I don't let my child have "lushed-out" truffles or liquor soaked cakes.
And, I'd be more concerned about my waistline than my blood alcohol level, if I ever ate to drunkeness. heeheehee -
And, just picture this: Cop pulls you over and asks, "How many drinks did you have ma'am/sir?" and your reply, "Well, I just had a couple of slices of the top-shelf cake. Really that's the truth, officer".
I've always heard that when a recipe that contains liquor is cooked (heated) the alcohol is "burned-off" and therefore, children can be allowed to eat the food.
IS THIS TRUE?
I don't let my child have "lushed-out" truffles or liquor soaked cakes.
And, I'd be more concerned about my waistline than my blood alcohol level, if I ever ate to drunkeness. heeheehee -
And, just picture this: Cop pulls you over and asks, "How many drinks did you have ma'am/sir?" and your reply, "Well, I just had a couple of slices of the top-shelf cake. Really that's the truth, officer".
Haha, if you have ever eaten Jamaican Wedding Cake, you will know just how true this is! Love it!
Good question, recently there have been studies on how alcohol evaporates and these studies produced results very different to what was previously believed.
Check out this link for the information:
http://www.ochef.com/165.htm
I found it to be a real eye opener.
Hugs Squirrelly Cakes
edencakes - just had to complement you on your cake flavors - they sound absolutely fantastic!
hide the liquor, we've got a bunch of lushes in here!
Hi Ya'll,
It is Friday and i just had to try to bring this topic back to life.
Are any of these recipes posted yet?
I can't wait for your recipes to try out... mouth watering just from reading the choices....mmmm
Haha, if you have ever eaten Jamaican Wedding Cake, you will know just how true this is! Love it!
Good question, recently there have been studies on how alcohol evaporates and these studies produced results very different to what was previously believed.
Check out this link for the information:
http://www.ochef.com/165.htm
I found it to be a real eye opener.
Hugs Squirrelly Cakes
Thank you for posting that -- I had seen a whole segment done on TV and when I tried to explain it to people they thought I had misunderstood! HA! It was my understanding that the fumes essentially burn off but the essence of the alcohol remains. Anyway, thanks again for posting that article!
Bumping up this post because I'm looking for some real "knock you out" recipes
Something that you can really taste the liquor in, I'm planning a cake for a guy, so is there something a little more substancial than irish cream, etc.?
I recently did a B52 cake that was plenty potent. It had layers with Irish Cream, Kahlua and Grand Marnier. Very Delicious but you knew it was booze filled.
I've made a Mimosa (orange juice and champagne) cake a couple times...it's divine. The first time I doctored a cake mix, the next time I doctored a scratch yellow cake. Both tasted good-depends on the texture you're going for.
For one white cake mix, follow box instructions except sub dry champagne and milk for the water (3/4 c champagne, the rest milk), then added 3 tsp of Lorann orange oil (one dram is 1 tsp), ½ tsp citric acid crystals and a little orange color. Then fill the cake with white chocolate mousse, and frost with buttercream. Mmmmmmmm, goooooooood.
I'm glad to see this thread! I've got some ideas brewing now, just need some guinea pigs!
The Fuzzy Navel Cake is good too...
1 pkg cake mix
1 pkg peach gelatin (3oz)
4 eggs
3/4 cup orange liqueur (Grand Marnier)
1 tbsp orange zest
1/2 cup orange juice
1/2 cup vegetable oil
Frost and fill with SMBC mixed with Grand Marnier liqueur and Peach Schnapps
Recipe for cake from Duncan Hines Cake Mix Magic
Yummers!!!!
Oooooh!!! This is a thread I could really sink my teeth into.. What about a limoncello cake.. white cake soaked with limoncello simple syrup with spiked lemon cream (thinkin Absolute limon of something) frosted with lemon buttercream..
Or a Mohito.. A white cake with lime zest added and then drizzled with a rum infused simple syrup filled with sweetened whipped cream with fresh mint and lime zest added and frosted with something good.. a whipped butter cream with lime juice and zest added..
What about using some Malibu Rum. They have all kinds of different flavors now. I know that Malibu rum and amaretto go great together with pineapple and cranberry. Yummy!
I have made a mudslide cake. It was delicious!!
Use a regular boxed cake mix (I used chocolate) and instead of using water, I used mudslide mix (the kind with the khalua already in it). Then when making the icing, instead of water or milk, I used the same mudslide mix again (it just didn't turn out white, so I colored the frosting).
I LOVE THIS POST!!! (I'd love some recipes too, please
I am in love with this site. I love love love new recipes for cake. And the top shelf cake topic is great. I also want some more recipes for cakes.
I've made a coconut rum cake but to be honest I can't remember how I just kind of tossed a whole bunch of stuff together. It tasted great but the rum could have been stronger in it.
I'd love to have the recipe made with Disorono because that stuff is great! I love love LOVE that stuff! lol
When cleaning out my Grandmother's house, I came across this recipe-seems Granny likes to drink a bit! I haven't tried it yet tho. This recipe card looks to be at least from the 80's, if not older. If you try it, let me know how it turns out.
Miami Whammy Cake
Cake:
1 box white cake mix ( with pudding in the mix)
3/4 cup water
3 egg whites
1/4 cup Bacardi light rum
1/4 cup Nassau Royale Liqueur
/3 cup vegetable oil
1 Tablespoon grenadine
2 Tablespoons grated orange peel
Preheat oven to 350 degrees . Grease and flour two 8 or 9 inch cake pans. Combine cake mix, water, egg whites, rum, liqueur, oil, grenadine and orange peel in large mixer bowl; blend, then beat on medium speed for 2 mins. Divide batter between pans. Bake according to package directions. Cool layers, then torte. Fold filling into whipped cream. Spread mixture between layers and over top of cake. Chill well.
Miami Whammy Filling
1 pint heavy cream, whipped
Filling:
1/3 cup Bacardi light rum
1/4 cup Nassau Royale Liqueur
1/3 cup orange juice
1/4 cup lime juice
3 tablespoons cornstarch
1 tablespoon grenadine
1 cup sugar.
Combine all ingredients in small sauepan. Cook, stirring constantly, over medium heat until sauce thickens and clears. Cool, then chill.
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