Beer, cake, and an awesome surprise inside!
I make a lot of pretty, girlie cakes, and while you all do seem to love them, I often get asked, “Why don’t you make more grooms cakes, or one for all the fellas out there?”. And it’s true, I do make flower cakes all the time. So this week I’m throwing caution to the wind, taking a huge swig of ale, and it’s all going to be beer, pretzels and hangovers.
Now you could absolutely got for a beer flavoured cake, or a rich chocolate one with a hint of brew, but I wanted a cake everyone in the family could enjoy. Mine’s a vanilla sponge cake with brown sugar buttercream, which is seriously always a hit around here, I let the salted peanuts and pretzels do the talking when it came to a pop of crunch and texture.
I love how easy this cake was to throw together too. Aside from baking the cakes, the entire thing took a morning. For those of you that don’t bake often that may sound like a lot of hours, but for all you cakers, anything that can be made in one go is a blessing. Now you could have added tylose to the fondant and made the handle two days ahead of time, and I would definitely recommend that if this cake was an order, or had to eventually leave the house (we demolished this in one night lol). But aside from that, I promise you, this is one of the easiest “sculpted cakes” you’ll ever make.
• four 8″ round sponge cakes
• buttercream ( http://cake.style/2016/03/01/sweet-buttercream/ )
– 1kg yellow – 3 drops Americolor egg yellow, 4 drops lemon yellow and 1 drop chocolate brown
– 700g white – made with half butter, half shortening ( http://cake.style/2016/05/31/soft-stable-buttercream/ )
– 450g brown sugar flavoured for the filling- substituted 50g brown sugar for 100g of icing sugar
• 8″ round cake plate
• angled spaluta and scraper
• Amicolor chocolate brown food colouring
• piping tip – #1A and piping bags
• cookie cutter
• 85g fondant (add tylose) and 18 gauge floral wire
• pretzels and salted peanuts